1. What best describes the term balance as part of menu planning?
A. selecting a variety of foods at each meal
B. selecting foods that are high in calories only at one meal
C. planning more of a plant-based diet
D. not having too much or t
1. A dislike for anything new or unfamiliar is called
2. Which nutrient contains the most calories per gram?
1. The breaking apart of foods into smaller and smaller units is called
D. molecular function
2. The passage of nutrients and other substances into the walls of the gastrointesti
1. Which of the following is not considered a pathogenic organism?
2. In the United States, most food borne diseases are caused by _.
A. toxins and fungi
B. marine organism
1. Which of the following is not a goal of the Exercise Is Medicine program?
A. instruct doctors in writing prescriptions for exercise
B. raise public awareness of the need for a physically active lifestyle
C. emphasize the medical importa
1. The Food and Agriculture Organization works to alleviate poverty and hunger through all of
the following except
A. funds childrens meals and snacks at nonprofit, licensed child care centers
B. promotes agricultural development
1. Overall, water is somewhere between _% of a persons body
A. 15 and 20
B. 30 and 50
C. 45 and 75
D. 75 and 90
2. Too much water in spaces surrounding cells is known as
1. Which is not a common monosaccharide found in the diet?
2. Typically, candies, soft drinks, deserts, and jellies are high in
In Dr. Erika Iyengars presentation of Marine Snails as Free-Loaders, she discussed her
progression into her current project and her findings from her experiments concerning
Crepidula adunca and their attac
1. An average 1-year-old requires about _ kilocalories per day.
A. 750 to 875
B. 850 to 1,000
C. 1,500 to 1,900
D. 2,000 to 2,300
2. Which deficiency will most likely impair a childs growth, mood, attention span, focus,
1. Which of the following is not a fat-soluble vitamin?
A. vitamin A
B. vitamin C
C. vitamin D
D. vitamin E
2. Excess fat-soluble vitamins typically accumulate in the
C. small intestine
1. Which is not considered a lipid?
2. In the body, fat cells store _ as _.
A. triglycerides; essential fatty acids
B. glycerol; monoglycerides
1. Most American diets emphasize _ as the main nutrient.
2. How many nonessential amino acids are produced in the body?
3. Just a
1. Hunger and _ work in tandem to ensure adequate nourishment.
2. The first internal cue that influences eating behaviors is
1. Lean women with a BMI less than _ have increased risks of preterm
delivery, and delivering a low-birth weight infant.
2. Which vitamin is crucial for reducing the possibility of spina bifida a
1. A food that may provide a health benefit beyond basic nutrition is known as a
A. free radical
B. functional food
C. direct additive
D. indirect additive
2. What best describes a short-lived, highly reactive chemical t
February 26, 2013
1. Discuss how the structural/chemical properties of a fat affect its physical characteristics
A triglyceride contains one molecule of glycerol and three fatty acids. The number of
double bonds and carbons af
April 2, 2013
Nutrition Project Pt 2
6. Water Soluble Vitamins
a. What percentage of your RDA did you meet for the following: Thiamin, Riboflavin,
Niacin, Folate, Vitamin B12 and Vitamin C? If not met, provide some suggestions in
order to im