ch. 2 quiz
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ch. 2 quiz

Course Number: FSHN 120 FSHN 120, Fall 2009

College/University: UIllinois

Word Count: 2673

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Which of the following accurately describes the term hypotheses? Student Response A test made to examine the validity of an educated guess An educated guess by a scientist to explain a phenomenon A study of how disease rates vary among different population groups An explanation for a phenomenon that has numerous lines of evidence to support it Feedback A. B. C. D. Score: 1/1 2. The number of servings to consume...

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of Which the following accurately describes the term hypotheses? Student Response A test made to examine the validity of an educated guess An educated guess by a scientist to explain a phenomenon A study of how disease rates vary among different population groups An explanation for a phenomenon that has numerous lines of evidence to support it Feedback A. B. C. D. Score: 1/1 2. The number of servings to consume from each MyPyramid food group depends on a person's Student Response A. height, weight, and waist circumference. B. taste preferences. C. age, gender, and physical activity level. D. frame size. Score: 1/1 Feedback 3. According to the USDA MyPyramid, consumption of foods from the Grain group should include Student Response A. an equal amount of whole grain Feedback Student Response and refined grain products. B. at least 3 oz. of whole grain cereals, breads, crackers, rice, or pasta every day. C. only whole grain products. D. a serving of grain products at each meal. Score: 1/1 Feedback 4. The acronym RDA stands for Student Response A. Recommended Dietary Allowance. B. Recommended Daily Allowance. C. Required Dietary Allowance. D. Required Daily Allowance. Score: 1/1 Feedback 5. According to the USDA MyPyramid, how much do you need from the Meat and Beans group when consuming a 2,000-calorie diet? Student Response A. 2 to 3 oz. every day B. 4 oz. every day C. 5 1/2 oz. every day D. 10 oz. every day Feedback Score: 1/1 6. The RDAs for nutrients generally are Student Response the minimum amounts the average adult male requires. more than twice the requirements. designed to prevent deficiency disease in half the population. designed to be adequate for almost all healthy people. Feedback A. B. C. D. Score: 1/1 7. Which term describes failing health that results from a long-standing dietary intake that does not meet nutritional needs? Student Response A. Desirable nutrition B. Balanced nutrition C. Undernutrition D. Inferior nutrition Score: 1/1 Feedback 8. Tina is consuming 12 mg of iron per day. Her RDA is 15 mg. She has no condition warranting a greater-than-normal need for iron. Which of the following statements is true about her consumption of this nutrient? Student Response She is likely to be deficient in iron. She will need to consume significantly more iron, above the RDA, to make up for her intake. Only if her intake is consistently less than 70% of the RDA would she be at great risk of nutritional deficiency. She couldn't possibly be getting enough iron for her needs. Feedback A. B. C. D. Score: 1/1 9. According to the USDA MyPyramid, an adult age 18 or older should consume how many cups of milk or milk equivalent per day on a 2,000-calorie diet? Student Response A. 3 B. 1 C. 2 D. 4 Score: 1/1 Feedback 10. Which of the following measures does not assess nutritional status? A. B. C. D. Student Response Dietary analysis Biochemical evaluation Clinical evaluation Hair analysis Feedback Score: 1/1 1. Using the USDA MyPyramid for 2000 kcalories, the fruits and vegetables in this menu are Student Response A. missing a vitamin A source. B. missing a vitamin C source. C. present in adequate quantities. D. missing a dark green vegetable source. Score: 1/1 Feedback 2. The acronym DRI stands for Student Response A. Dietary Required Intake. B. Dietary Reference Intake. C. Daily Required Intake. D. Daily Reference Intake. Score: Feedback 1/1 3. Which of the following is true about the use of the USDA MyPyramid? Student Response A. The Guide applies to infants. B. Milk and meat are essential to good nutrition. C. Variety is the key to the plan. D. The Guide does not permit use of fats, oils, and sweets. Score: 1/1 Feedback 4. You pick up a box of Cheerios cereal in the supermarket. The label tells you that a 1-cup serving provides 25 percent of the ______ for iron. Student Response A. RDA B. Daily Value C. Minimum Requirement D. ESADDI Score: 1/1 Feedback 5. One cup of apple juice has 111 kcalories and 1.4 mg of vitamin C. The same serving size of orange juice has 112 kcalories and 124 mg of vitamin C. Which of the following is true regarding their nutrient density? Student Response A. Apple juice is more vitamin C nutrient dense than orange juice. B. To get adequate vitamin C while watching kcalorie intake, it would be better to consume apple juice than orange juice. C. Apple juice would be a better choice than orange juice in terms of vitamin C, while watching kcalories. D. Orange juice is more vitamin C nutrient dense than apple juice. Score: 1/1 Feedback 6. Which of the following is not true about the practical use of the Dietary Guidelines? Student Response Their use is widespread; they are valid for all typical adults. Some experts believe they are too general to meet specific individual nutrition needs. When using them, nutrition advice must accommodate individual differences such as family history of disease and level of physical activity. One must consider his or her own state of health when using the guidelines. Feedback A. B. C. D. Score: 1/1 7. Using the USDA MyPyramid for 2000 kcalories as a reference, the bread and cereals are Student Response A. adequate in number of servings but lacking fiber. B. adequate in number of servings and fiber. C. inadequate in number of servings. D. inadequate in number of servings and fiber. Score: 0/1 Feedback 8. Which of the following most accurately describes the term epidemiology? Student Response A test made to examine the validity of an educated guess An educated guess by a scientist to explain a phenomenon A study of how disease rates vary among different population groups An explanation for a phenomenon that has numerous lines of evidence to support it Feedback A. B. C. D. Score: 1/1 9. Which government agency is responsible for regulating most U.S. food labeling? Student Response A. Food and Drug Administration B. U.S. Department of Agriculture C. Bureau of Alcohol, Tobacco, and Firearms D. Center for Science in the Public Interest Score: 1/1 Feedback 10. When looking at the ingredient label of a bottled spaghetti sauce, you see that olive oil is the second ingredient. This means that olive oil is Student Response A. the second ingredient by alphabetical listing. B. just one of the ingredients present in the sauce. C. the second most abundant ingredient by weight. D. the second most abundant ingredient by volume. Score: 1/1 The label on a package of Kool Aid indicates that it contains vitamin C. The amount listed is a percentage of the Feedback Score: 1/1 2. Which of the following accurately describes the term hypotheses? Student Response A test made to examine the validity of an educated guess An educated guess by a scientist to explain a phenomenon A study of how disease rates vary among different population groups An explanation for a phenomenon that has numerous lines of evidence to support it Feedback A. B. C. D. Score: 1/1 3. Which of the following is not required on a nutrition label? Student Response The amount of all vitamins and minerals for which there is an RDA The serving size Total kcalories from fat per serving Total fat, saturated fat, cholesterol, sodium, protein, and total carbohydrate in sugars and dietary fiber Feedback A. B. C. D. Score: 1/1 4. According to the Dietary Guidelines the food groups to encourage are Student Response milk, meat, and beans. fruits, vegetables, low-fat milk, and whole grains. grains, beans, and oils. fruit juice, beans, and meat. Feedback A. B. C. D. Score: 1/1 5. Kate consumes 1,900 kcalories each day. She requires 1,750 kcalories to meet daily energy needs. Over time, Kate's kcalorie consumption could lead to Student Response undernutrition. unbalanced nutrition. balanced nutrition. overnutrition. Feedback A. B. C. D. Score: 1/1 6. Which of the following measures does not assess nutritional status? Student Response Dietary analysis Biochemical evaluation Clinical evaluation Hair analysis Feedback A. B. C. D. Score: 1/1 7. Using the USDA MyPyramid for 2000 kcalories as a reference, the servings from the milk group in this menu are Student Response adequate. lacking 1 serving. lacking 2 servings. lacking 3 servings. Feedback A. B. C. D. Score: 1/1 8. Which of the following is not a limitation of nutritional assessments? Student Response A long time may elapse between the initial development of poor nutritional health and the first clinical evidence of a problem. Clinical signs and symptoms of nutritional deficiencies often are very not specific. Often it is not possible to separate the best nutritional state from one that is slightly jeopardized. Often nutrition assessments are timely, costly, and do not provide valuable information. Feedback A. B. C. D. Score: 1/1 9. Which of the following is true about the way we should eat to achieve good nutritional status? Student Response Eat fruits and vegetables because we can get all the nutrients we need from these. Do the best we can but take supplements to fill in the deficient areas. Eat a wide variety of foods because no single natural food meets all human nutrient needs. Eat only plant products because animal products are bad and generally filled with hormones for animal growth. Feedback A. B. C. D. Score: 1/1 10. Two tablespoons (tbsp) of salad dressing, peanut butter, or margarine is about the size of a Student Response A. B. C. D. yoyo baseball tennis ball golf ball Feedback Score: 1/1 Blood leaving the intestine goes by way of a vein to the Score: 1/1 2. The villi of the small intestine Student Response provide an enormous surface area that facilitates absorption. store fat-soluble vitamins. continuously move food through the small intestine to the colon. inactivate enzymes consumed with food. Feedback A. B. C. D. Score: 1/1 3. Which of the following is an important dietary recommendation for avoiding heartburn? Student Response Eat smaller meals that are lower in fat. Eat large meals. Eat meals low in carbohydrate. Avoid fluids. Feedback A. B. C. D. Score: 1/1 4. The ring-like muscles that retard or prevent backflow of partially digested food in the gastrointestinal tract are called Student Response sphincters. passages. openings. gates. Feedback A. B. C. D. Score: 1/1 5. Which pH best describes the environment of the stomach when stimulated? Student Response Neutral Both acidic and basic Acidic Basic Feedback A. B. C. D. Score: 1/1 6. Bone, cartilage, muscle, and nerves are considered Student Response organs. organ systems. tissues. organisms. Feedback A. B. C. D. Score: 1/1 7. All of the following can weaken esophageal sphincter tension and promote heartburn except Student Response root beer. coffee. alcohol. nicotine. Feedback A. B. C. D. Score: 1/1 8. What structure prevents food from entering the trachea when you swallow? Student Response Epiglottis Tongue Tonsils Esophagus Feedback A. B. C. D. Score: 1/1 9. What substance helps suspend fat in a watery digestive mixture, making fat more available to digestive enzymes? Student Response Bicarbonate Mucus Bile Pancreatic juices Feedback A. B. C. D. Score: 1/1 10. A hormone responds to food entering the small intestine and stimulates the pancreas to release Student Response bicarbonate. acid. bile. mucus. Feedback A. B. C. D. Score: 0/1 1. According to the Dietary Guidelines the food groups to encourage are Student Response A. milk, meat, and beans. B. fruits, vegetables, low-fat milk, and whole grains. C. grains, beans, and oils. D. fruit juice, beans, and meat. Score: 1/1 Feedback 2. Which term describes failing health that results from a long-standing dietary intake that does not meet nutritional needs? Student Response A. Desirable nutrition B. Balanced nutrition C. Undernutrition Feedback Student Response D. Inferior nutrition Score: 1/1 Feedback 3. Which statement best describes the healthful diet principle of moderation? Student Response Choose a number of different foods within any given food group rather than the "same old thing." Consume a variety of foods from MyPyramid's five major food groups every day. Plan your entire day's diet so that you don't overconsume nutrient sources. Consume foods that have the most nutrition for their kcalories. Feedback A. B. C. D. Score: 1/1 4. When looking at the ingredient label of a bottled spaghetti sauce, you see that olive oil is the second ingredient. This means that olive oil is Student Response A. the second ingredient by alphabetical listing. B. just one of the ingredients present in the sauce. C. the second most abundant ingredient by weight. D. the second most abundant Feedback Student Response ingredient by volume. Score: 1/1 Feedback 5. Which of the following is not a wise application of the USDA MyPyramid? Student Response Using low-fat and nonfat choices for milk and cheese Including several servings of vegetable proteins per week Using whole grain breads and cereals Eliminating foods from the oils group to lose weight. Feedback A. B. C. D. Score: 1/1 6. Nutrient density can be defined as the amount of Student Response a particular nutrient in a serving of food divided by the number of kcalories in that serving. a particular nutrient in a serving of food divided by the number of grams of protein. kcalories in a food divided by the amount of kcalories needed in a day. a nutrient in a serving of food divided by the amount of the nutrient needed for that day. Feedback A. B. C. D. Score: 1/1 7. According to the USDA MyPyramid, an adult age 18 or older should consume how many cups of milk or milk equivalent per day on a 2,000-calorie diet? Student Response A. 3 B. 1 C. 2 D. 4 Score: 1/1 Feedback 8. Ann Miles, a triathlete, wants to eat a health promoting diet and achieve dietary adequacy. Which principles should she follow to achieve dietary balance? Student Response A. Eat only unrefined plant products. B. Consume a variety of foods from MyPyramid's five major food groups every day. C. Eat only "good" foods such as fruits and vegetables and avoid the "bad" foods such as steak and ice cream. D. Plan to eat something relatively low in fat and sodium for dinner if she had a high fat and high sodium breakfast. Score: 1/1 Feedback 9. According to the USDA MyPyramid, how much do you need from the Meat and Beans group when consuming a 2,000-calorie diet? Student Response A. 2 to 3 oz. every day B. 4 oz. every day C. 5 1/2 oz. every day D. 10 oz. every day Score: 1/1 Feedback 10. The acronym RDA stands for Student Response A. Recommended Dietary Allowance. B. Recommended Daily Allowance. C. Required Dietary Allowance. D. Required Daily Allowance. Score: 1/1 1. When looking at the ingredient label of a bottled spaghetti sauce, you see that olive oil is the second ingredient. This means that olive oil is Feedback Score: 1/1 2. Using the USDA MyPyramid for 2000 kcalories, the fruits and vegetables in this menu are Score: 1/1 3. According to the USDA MyPyramid, consumption of foods from the Grain group should include Score: 1/1 4. You pick up a box of Cheerios cereal in the supermarket. The label tells you that a 1-cup serving provides 25 percent of the ______ for iron. Score: 0/1 5. The number of servings to consume from each MyPyramid food group depends on a person's Score: 1/1 6. Ann Miles, a triathlete, wants to eat a health promoting diet and achieve dietary adequacy. Which principles should she follow to achieve dietary balance? Score: 1/1 7. Which government agency is responsible for regulating most U.S. food labeling? Score: 1/1 8. Which of the following statements is consistent with the Dietary Guidelines for Americans? Score: 1/1 9. The term "Daily Values" on a food label refers to Score: 1/1 10. The RDAs are considered to be adequate to meet the known nutritional needs of Score: 1/1 1. Which of the following has an RDA? Student Response A. Carbohydrate B. Fat C. Water D. Protein Score: 1/1 2. Feedback A food label states that a serving of a particular product contains 13 grams of total fat and 20 percent of the Daily Value. This means that Score: 1/1 3. According to the USDA MyPyramid, consumption of foods from the Grain group should include Score: 1/1 4. Which of the following is true about the use of the USDA MyPyramid? Score: 1/1 5. Which of the following is not a true statement about the USDA MyPyramid Fruit group? Score: 1/1 6. Jeff, a world-class triathlete, visits a dietitian to obtain sports nutrition advice. During his visit, Jeff is asked to recall what he ate for the past 24 hours. Which part of a nutritional assessment is this? Score: 1/1 7. Using the USDA MyPyramid for 2000 kcalories as a reference, the servings from the milk group in this menu are Score: 1/1 8. The number of servings to consume from each MyPyramid food group depends on a person's Score: 1/1 9. The Dietary Guidelines for Americans recommends which of the following? Score: 1/1 10. Which of the following measures does not assess nutritional status? Score: 1/1

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UIllinois - FSHN 120 - FSHN 120
1.The villi of the small intestine Student Response A. provide an enormous surface area that facilitates absorption. B. store fat-soluble vitamins. C. continuously move food through the small intestine to the colon. D. inactivate enzymes consumed with fo
UIllinois - FSHN 120 - FSHN 120
Chapter0101 TheDietaryReferenceIntakes(DRIs)wereestablishedtorefocusnutrientrecommendations towardpreventing: StudentResponse a. nutrientdeficiencies. b. infectiousdiseases. c. poverty. d. chronicdiseases. Chapter0102 Thedietarystandardthathasbeenestablis
UIllinois - FSHN 120 - FSHN 120
Chapter 1 quizDebbie Chen Started: February 5, 2009 9:01 PM Questions: 101.(Points: 1) Which of the following is not true about water? a. Provides a way to transport nutrients and waste b. Dietary need of approximately 9-13 cups per day c. By-product o
UIllinois - FSHN 120 - fshn 120
Chapter 2 Quiz 1.Two tablespoons (tbsp) of salad dressing, peanut butter, or margarine is about the size of a Student Response A. B. C. D. yoyo baseball tennis ball golf ball FeedbackScore: 1/12.Which of the following has an RDA? Student Response Carb
UIllinois - FSHN 120 - fshn 120
Chapter0305 Whichtwopancreatichormonesareresponsibleformaintainingbloodglucoselevels? StudentResponse a. estrogenandtestosterone b. neuropeptideYandleptin c. insulinandglucagon d. bicarbonateandHCl Chapter0307 The_ismostresponsibleforpromptingindividualst
UIllinois - FSHN 120 - fshn 120
Chapter 3 Quiz 1.The study of how food impacts health through its interaction with our genes and its subsequent effect on gene expression is called Student Response A. epidemiology. B. molecular biology. C. nutrigenomics. D. genetic engineering. Score: 1
UIllinois - FSHN 120 - fshn 120
Chapter 41.After a meal, which hormone is responsible for moving glucose into the body's cells?S t u d e n t R e s p o n s e V al u e C o rr e ct A n s w e r a. g l u c a g o n 0 % b . e st r o g e n2.Which of the following hormones is released when
UIllinois - FSHN 120 - fshn 120
Which of the following is true about carbohydrate digestion? A. Chewing food does not assist in carbohydrate digestion. B. Carbohydrate digestion begins in the stomach. C. Carbohydrate digestion is assisted by cooking, which softens tough skins. D. Saliva
UIllinois - FSHN 120 - fshn 120
Chapter 51. _ are the major form of fat in both food and the body. Student Response a. Glycerols b. Triglycerides c. Phospholipids d. Sterols 2. Which of the following foods is the richest source of omega-3 fatty acids? Student Response a. sirloin steak
UIllinois - FSHN 120 - fshn 120
A saturated fatty acid contains Student Response A. 14 to 24 double bonds. B. one double bond. C. 2 to 12 double bonds. no double bonds. D. Which of the following is true about Olestra? Student Response A. It cannot be used for frying. B. It is not approv
UIllinois - FSHN 120 - fshn 120
Chapter 61. Which of the following statements is FALSE?S t u d e n t R e s p o n s e V al u e C o rr e ct A n s w e r a. H C l a ct i v at e s p e p si n o g e n fr o m2. Which of the following is associated with marasmus?S t u d e n t R e s p o n s e
UIllinois - FSHN 120 - fshn 120
Kwashiorkor appears in children between the ages of 2 and 5 years. The reason is that Student Response children have been weaned from breast milk early. by this time adequate exposure to other children allows them to catch it. protein intake has been high
UIllinois - FSHN 120 - fshn 120
Chapter 111. Ben is 5'9" tall and weighs 210 pounds. Ben's BMI indicates that he is: Student Response a. underweight. b obese. . c. at a healthy weight. d overweight. . 2. An apple-shaped fat pattern increases a person's risk for: Student Response a. dia
UIllinois - FSHN 120 - fshn 120
All of the following are true about sports drinks except Student Response A. they replenish fluids. B. they taste better than water. C. they replenish electrolytes. D. they inhibit performance during short-duration activities. The difference between aerob
UIllinois - FSHN 120 - fshn 120
Chapter 131. What are the standard criteria used for diagnosing an eating disorder?Stu dent Res pon se a. Beh avio ral Ris k Fact or Sur veil lanc e Syst em b. diso rder ed eati ng que stio nnai re c. Dia gno stic and Stat isti cal Ma nua l of Me ntal D
UIllinois - FSHN 120 - fshn 120
Chapter 161. Which of the following best describes Project Verb Student Response a. media literacy curriculum for adolescent girls that promotes healthy body images b government campaign to encourage school children to be more physically active . c. nati
UIllinois - FSHN 120 - fshn 120
Chapter 5 OutlineI. What Are Fats? A. Fats are one form of a larger group of water-insoluble substances called lipids. B. Lipids come in different forms. 1. Lipids may be solid or liquid at room temperature. C. Three types of lipids are present in foods.
UIllinois - FSHN 120 - fshn 120
Chapter 7 OutlineI. What Are Fluids and Electrolytes and What Are Their Functions? A. A fluid is composed of molecules that move past one another freely, adapting to the shape of the container that holds it. B. Body fluid is the liquid portion of our cel
UIllinois - FSHN 120 - fshn 120
Chapter 8 OutlineI. What Are Antioxidants and How Do Our Bodies Use Them? A. Antioxidants are compounds that protect our cells from the damage caused by oxidation. B. Oxidation is a chemical reaction in which atoms lose electrons. 1. Molecules are compos
UIllinois - FSHN 120 - fshn 120
Chapter 12 OutlineI. Physical Activity, Exercise, and Physical Fitness: Whats the Difference? A. Physical activity describes any movement produced by muscles that increases energy expenditure. B. Exercise refers to activity that is purposeful, planned, a
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Chapter 14 Outline I. Why Is Food Safety Important? A. Food-borne illness affects 76 million Americans each year. 1. Food-borne illness includes any symptom or illness that arises from ingesting food or water that contains harmful microorganisms or their
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Texas State - MGT - 4373
Texas State - MGT - 4373
Texas State - MGT - 4373
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Texas State - MGT - 4373
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CHAPTER3(cont.)GLOBALIZATIONaddenduminternationalethics Ethicalcontinuum: Ethicalrelativism WheninRome,dowhattheRomansdoadoptethicsofcountryinwhichdoing business Nointernationallyacceptablestandardsofrightandwrong GuidingPrinciplesofglobalethics(Donaldson
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CHAPTER3GLOBALIZATIONCultureboundtheoryofmotivation? GLOBALIZATIONinterdependencyoftransportation,distribution,communicationandeconomic networksacrossinternationalborders Levittbelievesglobalcorporationavoidshighcostsbyofferinguniversalstandardized produc
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1 CHAPTER4INDIVIDUALBEHAVIORANDDIFFERENCES VARIABLESTHATIMPACTINDIVIDUALDIFFERENCES abilitytrait(innate/natureorlearned/nurture)forsomethingmentalorphysical skilltaskrelated jobanalysisabovetwooftencombinedwithknowledgetodescribeajob demographics gender r
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1CHAPTER 5 MOTIVATION: BACKGROUND AND THEORIES MOTIVATION Influences the direction and intensity of behavior to fulfill perceived needs: -Physiological -Psychological -Sociological HEDONISM -Earliest motivational theory -Seek pleasure/comfort and avoid p
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1 CHAPTER6MOTIVATIONANDREWARDPROGRAMS MCGREGORSTHEORYXANDTHEORYY TheoryX:employeesareinherentlylazy/unwillingtowork;needtoughboss TheoryY:employeeshaveselfcontrolandwantautonomy INNATEHUMANDRIVES(relativelynewHarvardresearch) Drivetoacquire;relativestatus
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Rotters Social Learning Theory The main idea in Julian Rotter's Social Learning Theory is that personality represents an interaction of the individual with his or her environment. One cannot speak of a personality, internal to the individual, that is inde