NR 228-NUTRITION EXAM 1 QUESTIONS WITH 100% CORRECT
ANSWERS
Q. FOOD PREFERENCE
ANS: THOSE FOODS WE CHOOSE TO EAT WHEN ALL FOODS ARE AVAILABLE AT THE SAME TIME AND IN
THE SAME QUANTITY. DETERMINED BY GENETIC AND ENVIRONMENTAL EFFECTS.
Q. FOOD CHOICE
ANS: THIS CONCERNS THE SPECIFIC FOODS THAT ARE CONVENIENT TO CHOOSE WHEN WE ARE
ACTUALLY READY TO EAT; RARELY ARE ALL OUR PREFERRED FOODS AVAILABLE AT THE SAME TIME TO
SATISFY OUR PREFERENCES. THESE ARE RESTRICTED BY CONVENIENCE.
Q. FOOD LIKING
ANS: CONSIDERS WHAT FOOD WE REALLY LIKE TO EAT. WE MAY WANT TO EAT FOODS THAT ENHANCE
OUR HEALTH, BUT WE LIKE TO EAT CHOCOLATE CAKE.
Q. WHAT AFFECTS SOMEONE'S FOOD PREFERENCE?
ANS:
1. GENETIC DETERMINANTS (EX. LIKING FOR SALTS OR SWEETS)
2. ENVIRONMENTAL INFLUENCES
3. MEDIA INFLUENCES
Q. HUNGER
ANS: THE INABILITY TO ACCESS ENOUGH FOOD TO FEEL NOURISHED AND SATISFIED.
Q. VARIETY
ANS: ONE OF THE FOUR THEMES OF MYPLATE RECOMMENDATIONS.
THIS INVOLVES EATING FOOD FROM ALL FOOD GROUPS AND SUBGROUPS.
Q. PROPORTIONALITY
ANS: ONE OF THE FOUR THEMES OF MYPLATE RECOMMENDATIONS. IT INVOLVES EATING MORE OF
SOME FOODS (FRUITS, VEGETABLES, WHOLE GRAINS, FAT-FREE OR LOW-FAT MILK PRODUCTS) AND
LESS OF OTHERS (FOODS HIGH IN SATURATED OR TRANS FATS, ADDED SUGARS, CHOLESTEROL SALT,
AND ALCOHOL).
Q. MODERATION
ANS: ONE OF THE FOUR THEMES OF MYPLATE RECOMMENDATIONS. CHOOSE TYPES OF FOODS THAT
LIMIT INTAKE OF SATURATED OR TRANS FATS, ADDED SUGARS, CHOLESTEROL, SALT, AND ALCOHOL.
Q. ACTIVITY
, ANS: ONE OF THE FOUR THEMES OF MYPLATE RECOMMENDATIONS. BE PHYSICALLY ACTIVE EVERY DAY.
Q. SYNDROME X
ANS: ALSO KNOWN AS "METABOLIC SYNDROME" IS A GROUP OF HEART DISEASE RISK FACTORS
INCLUDING ABDOMINAL OBESITY, GLUCOSE INTOLERANCE, HIGH BLOOD PRESSURE, AND ABNORMAL
BLOOD LIPID LEVELS
Q. HEALING FOODS PYRAMID
ANS: THE ___________ ________ __________ EMPHASIZES FOODS WITH RESTORATIVE BENEFITS
AND/OR ESSENTIAL NUTRIENTS IN NATURAL FORMS. THE CORE OF DIETARY INTAKE IS PRIMARILY
PLANT-BASED FOODS, WITH SMALL AMOUNTS OF ANIMAL FOODS. THE "HEALING" ASPECT OF THIS
ALSO APPLIES TO THE PRODUCTION OF THE FOOD SUPPLY.
Q. EXPERIMENTAL STUDY
ANS: TYPE OF RESEARCH. CONSISTS OF AN EXPERIMENTAL GROUP RECEIVING TREATMENT (OR DIETARY
CHANGE) AND A CONTROL GROUP RECEIVING NO TREATMENT (NO DIETARY CHANGE); DIFFERENCES, IF
ANY, ARE THEN NOTED. CALLED CLINICAL OR LABORATORY STUDY.
Q. CASE STUDY
ANS: TYPE OF RESEARCH. ANALYZES AN INDIVIDUAL CASE OF A DISEASE OR HEALTH DIFFERENCE TO
DETERMINE HOW FACTORS MAY INFLUENCE HEALTH; A NATURALISTIC STUDY BECAUSE NO
MANIPULATION OF DIETARY INTAKE OR BEHAVIOR OCCURS.
Q. EPIDEMIOLOGIC STUDY
ANS: TYPE OF RESEARCH. STUDIES POPULATIONS; TRACKS THE OCCURRENCE OF HEALTH OR DISEASE
PROCESSES AMONG POPULATIONS; MAY USE HISTORICAL DATA, SURVEYS, AND/OR MEDICAL RECORDS
TO DETERMINE POSSIBLE FACTORS INFLUENCING THE HEALTH OF A GROUP OF PEOPLE.
Q. IRRADIATION
ANS: A PROCEDURE BY WHICH FOOD IS EXPOSED TO RADIATION THAT DESTROYS MICROORGANISMS,
INSECT GROWTH, AND PARASITES THAT COULD SPOIL FOOD OR CAUSE ILLNESS. THIS FOOD
PRESERVATION TECHNOLOGY RESULTS IN AN INCREASE OF INTERNATIONAL AND DOMESTIC FOOD
TRADE. THESE FOODS MAY HAVE A LONGER SHELF LIFE
Q. GLYCOGEN
ANS: CARBOHYDRATE ENERGY STORED IN THE LIVER AND IN THE MUSCLES.
Q. GLYCOGENOLYSIS
ANS: PROCESS WHEN GLYCOGEN STORED IN THE LIVER AND MUSCLE TISSUE IS CONVERTED BACK TO
GLUCOSE.
Q. GLUCONEOGENESIS
ANS: THE PROCESS OF PRODUCING GLUCOSE FROM FAT.
ANSWERS
Q. FOOD PREFERENCE
ANS: THOSE FOODS WE CHOOSE TO EAT WHEN ALL FOODS ARE AVAILABLE AT THE SAME TIME AND IN
THE SAME QUANTITY. DETERMINED BY GENETIC AND ENVIRONMENTAL EFFECTS.
Q. FOOD CHOICE
ANS: THIS CONCERNS THE SPECIFIC FOODS THAT ARE CONVENIENT TO CHOOSE WHEN WE ARE
ACTUALLY READY TO EAT; RARELY ARE ALL OUR PREFERRED FOODS AVAILABLE AT THE SAME TIME TO
SATISFY OUR PREFERENCES. THESE ARE RESTRICTED BY CONVENIENCE.
Q. FOOD LIKING
ANS: CONSIDERS WHAT FOOD WE REALLY LIKE TO EAT. WE MAY WANT TO EAT FOODS THAT ENHANCE
OUR HEALTH, BUT WE LIKE TO EAT CHOCOLATE CAKE.
Q. WHAT AFFECTS SOMEONE'S FOOD PREFERENCE?
ANS:
1. GENETIC DETERMINANTS (EX. LIKING FOR SALTS OR SWEETS)
2. ENVIRONMENTAL INFLUENCES
3. MEDIA INFLUENCES
Q. HUNGER
ANS: THE INABILITY TO ACCESS ENOUGH FOOD TO FEEL NOURISHED AND SATISFIED.
Q. VARIETY
ANS: ONE OF THE FOUR THEMES OF MYPLATE RECOMMENDATIONS.
THIS INVOLVES EATING FOOD FROM ALL FOOD GROUPS AND SUBGROUPS.
Q. PROPORTIONALITY
ANS: ONE OF THE FOUR THEMES OF MYPLATE RECOMMENDATIONS. IT INVOLVES EATING MORE OF
SOME FOODS (FRUITS, VEGETABLES, WHOLE GRAINS, FAT-FREE OR LOW-FAT MILK PRODUCTS) AND
LESS OF OTHERS (FOODS HIGH IN SATURATED OR TRANS FATS, ADDED SUGARS, CHOLESTEROL SALT,
AND ALCOHOL).
Q. MODERATION
ANS: ONE OF THE FOUR THEMES OF MYPLATE RECOMMENDATIONS. CHOOSE TYPES OF FOODS THAT
LIMIT INTAKE OF SATURATED OR TRANS FATS, ADDED SUGARS, CHOLESTEROL, SALT, AND ALCOHOL.
Q. ACTIVITY
, ANS: ONE OF THE FOUR THEMES OF MYPLATE RECOMMENDATIONS. BE PHYSICALLY ACTIVE EVERY DAY.
Q. SYNDROME X
ANS: ALSO KNOWN AS "METABOLIC SYNDROME" IS A GROUP OF HEART DISEASE RISK FACTORS
INCLUDING ABDOMINAL OBESITY, GLUCOSE INTOLERANCE, HIGH BLOOD PRESSURE, AND ABNORMAL
BLOOD LIPID LEVELS
Q. HEALING FOODS PYRAMID
ANS: THE ___________ ________ __________ EMPHASIZES FOODS WITH RESTORATIVE BENEFITS
AND/OR ESSENTIAL NUTRIENTS IN NATURAL FORMS. THE CORE OF DIETARY INTAKE IS PRIMARILY
PLANT-BASED FOODS, WITH SMALL AMOUNTS OF ANIMAL FOODS. THE "HEALING" ASPECT OF THIS
ALSO APPLIES TO THE PRODUCTION OF THE FOOD SUPPLY.
Q. EXPERIMENTAL STUDY
ANS: TYPE OF RESEARCH. CONSISTS OF AN EXPERIMENTAL GROUP RECEIVING TREATMENT (OR DIETARY
CHANGE) AND A CONTROL GROUP RECEIVING NO TREATMENT (NO DIETARY CHANGE); DIFFERENCES, IF
ANY, ARE THEN NOTED. CALLED CLINICAL OR LABORATORY STUDY.
Q. CASE STUDY
ANS: TYPE OF RESEARCH. ANALYZES AN INDIVIDUAL CASE OF A DISEASE OR HEALTH DIFFERENCE TO
DETERMINE HOW FACTORS MAY INFLUENCE HEALTH; A NATURALISTIC STUDY BECAUSE NO
MANIPULATION OF DIETARY INTAKE OR BEHAVIOR OCCURS.
Q. EPIDEMIOLOGIC STUDY
ANS: TYPE OF RESEARCH. STUDIES POPULATIONS; TRACKS THE OCCURRENCE OF HEALTH OR DISEASE
PROCESSES AMONG POPULATIONS; MAY USE HISTORICAL DATA, SURVEYS, AND/OR MEDICAL RECORDS
TO DETERMINE POSSIBLE FACTORS INFLUENCING THE HEALTH OF A GROUP OF PEOPLE.
Q. IRRADIATION
ANS: A PROCEDURE BY WHICH FOOD IS EXPOSED TO RADIATION THAT DESTROYS MICROORGANISMS,
INSECT GROWTH, AND PARASITES THAT COULD SPOIL FOOD OR CAUSE ILLNESS. THIS FOOD
PRESERVATION TECHNOLOGY RESULTS IN AN INCREASE OF INTERNATIONAL AND DOMESTIC FOOD
TRADE. THESE FOODS MAY HAVE A LONGER SHELF LIFE
Q. GLYCOGEN
ANS: CARBOHYDRATE ENERGY STORED IN THE LIVER AND IN THE MUSCLES.
Q. GLYCOGENOLYSIS
ANS: PROCESS WHEN GLYCOGEN STORED IN THE LIVER AND MUSCLE TISSUE IS CONVERTED BACK TO
GLUCOSE.
Q. GLUCONEOGENESIS
ANS: THE PROCESS OF PRODUCING GLUCOSE FROM FAT.
