Nutrition and Diet Therapy Questions and Answers Latest
Update (Graded A+)
What are the 3 monosaccharides?
A. glucose, fructose, ribose
B. glucose, sucrose, galactose
C. glucose, fructose, galactose
D. glucose maltose, galactose - ANSWER-C. Glucose, fructose, galactose
An example of a disaccharide is lacrosse, which is made up of ________ and _______.
A. fructose and sucrose
B. glucose and maltose
C. glucose and galactose
D. fructose and sucrose
E. galactose and ribose - ANSWER-C. Glucose and galactose
Plants store energy as starch. T/F - ANSWER-True
People store glucose as ________, used for ________ energy.
A. glycogen; long-term
B. glycogen; short term
C. starch; long-term
D. starch; short-term - ANSWER-B. Glycogen; short term
Glycogen is stored in the liver and is usually enough energy to last up to one day. T/F - ANSWER-
True
A complex carbohydrate (high-fiber)/low-fat diet helps with weight control by crowding out
dietary fat and making you feel full for a longer period. T/F - ANSWER-True
The recommendation for fiber intake is 25-38g per day. If you need to increase your fiber intake,
there are 3 recommendations to help you do this that will help alleviate any discomfort you may
experience while making this dietary adjustment. (Select all 3)
A. increase fiber in the diet quickly to hurry up and get up to the recommended amount
B. increase fiber in the diet gradually
C. drink plenty of water
, D. Obtain fiber from a variety of sources (fruit, vegetables, grains) - ANSWER-B. increase fiber
in the diet gradually
The AMDR for protein intake is 10%-35% of out total kcals per day. One reason for this wide
range is because our protein intake is calculated on and individual basis using our body weight.
T/F - ANSWER-True
A couple of the concerns about the RDA's are that the numbers were based on healthy individuals,
not the ill or malnourished, and on average intakes. T/F - ANSWER-True
If you were conducting a research study, what are some ways that you might go about collecting
information about your patients?
A. get a medical history
B. ask them about their diet
C. record their height and weight
D. all of the above - ANSWER-D. All of the above
In double-blind studies, nobody knows what group they are in, which helps to eliminate bias and
ensure that the data can speak for itself. T/F - ANSWER-True
An epidemiological study is one that is huge, either lasting a very long time (years) or involves a
lot of people (thousands). T/F - ANSWER-True
A subclinical deficiency is its advanced stage and the symptoms are overt. T/F - ANSWER-False
A primary deficiency can occur when a person doesn't consume enough of a nutrient in their diet
(their intake is low). T/F - ANSWER-True
Even though a person may have consumed enough of a nutrient in their diet, problems such as low
absorption, high excretion, or inefficient usage of the nutrient can call contribute to a secondary
deficiency. T/F - ANSWER-True
What is a factor that influences our food choice?
A. cost and availability
B. the nutritive value of the food item
C. convenience
D. all of the above - ANSWER-D. all of the above
Remember the label problem you did for homework? on a label for a particular food, it says that 1
serving contains 6 grams of fat. How many kcal is this?
A. 54 kcal
B. 42 kcal
Update (Graded A+)
What are the 3 monosaccharides?
A. glucose, fructose, ribose
B. glucose, sucrose, galactose
C. glucose, fructose, galactose
D. glucose maltose, galactose - ANSWER-C. Glucose, fructose, galactose
An example of a disaccharide is lacrosse, which is made up of ________ and _______.
A. fructose and sucrose
B. glucose and maltose
C. glucose and galactose
D. fructose and sucrose
E. galactose and ribose - ANSWER-C. Glucose and galactose
Plants store energy as starch. T/F - ANSWER-True
People store glucose as ________, used for ________ energy.
A. glycogen; long-term
B. glycogen; short term
C. starch; long-term
D. starch; short-term - ANSWER-B. Glycogen; short term
Glycogen is stored in the liver and is usually enough energy to last up to one day. T/F - ANSWER-
True
A complex carbohydrate (high-fiber)/low-fat diet helps with weight control by crowding out
dietary fat and making you feel full for a longer period. T/F - ANSWER-True
The recommendation for fiber intake is 25-38g per day. If you need to increase your fiber intake,
there are 3 recommendations to help you do this that will help alleviate any discomfort you may
experience while making this dietary adjustment. (Select all 3)
A. increase fiber in the diet quickly to hurry up and get up to the recommended amount
B. increase fiber in the diet gradually
C. drink plenty of water
, D. Obtain fiber from a variety of sources (fruit, vegetables, grains) - ANSWER-B. increase fiber
in the diet gradually
The AMDR for protein intake is 10%-35% of out total kcals per day. One reason for this wide
range is because our protein intake is calculated on and individual basis using our body weight.
T/F - ANSWER-True
A couple of the concerns about the RDA's are that the numbers were based on healthy individuals,
not the ill or malnourished, and on average intakes. T/F - ANSWER-True
If you were conducting a research study, what are some ways that you might go about collecting
information about your patients?
A. get a medical history
B. ask them about their diet
C. record their height and weight
D. all of the above - ANSWER-D. All of the above
In double-blind studies, nobody knows what group they are in, which helps to eliminate bias and
ensure that the data can speak for itself. T/F - ANSWER-True
An epidemiological study is one that is huge, either lasting a very long time (years) or involves a
lot of people (thousands). T/F - ANSWER-True
A subclinical deficiency is its advanced stage and the symptoms are overt. T/F - ANSWER-False
A primary deficiency can occur when a person doesn't consume enough of a nutrient in their diet
(their intake is low). T/F - ANSWER-True
Even though a person may have consumed enough of a nutrient in their diet, problems such as low
absorption, high excretion, or inefficient usage of the nutrient can call contribute to a secondary
deficiency. T/F - ANSWER-True
What is a factor that influences our food choice?
A. cost and availability
B. the nutritive value of the food item
C. convenience
D. all of the above - ANSWER-D. all of the above
Remember the label problem you did for homework? on a label for a particular food, it says that 1
serving contains 6 grams of fat. How many kcal is this?
A. 54 kcal
B. 42 kcal
