Nutrition C787 Cohort review for Assessment Health and Wellness through Nutritional Science (Western Governors University) 2023/2024

lOMoARcPSD| Nutrition cohort videos review questions Video 1- Nutrition to support wellness and healthy diets DIETARY RECOMMENDATIONS 1. When nutrition advocates became concerned that recommendations did not do enough to address prevention of chronic diet related diseases, what policy change were made? a. Health information protection and protectability act b. Choose myplate replaced with food pyramid c. RDA’s (Recommended Daily Allowances) expanded into several DRI (Daily Reference Intakes) d. RDA’s generally increased, with some decreased 2. What is true of dietary reference intake? choose two. a. They are used to establish taxation rates and food costs b. Food labeling must include information about them. c. They differ depending on age and gender d. They are dependent on foodborne illness risks 3. What is always found on a nutrition label in the US? a. Where the ingredients were grown b. Serving size c. List of essential minerals d. Organic status of ingredients 4. A healthful diet contains nutrient intake near what amount? a. Prescriptive quantity index (PQI) b. Recommended daily allowance (RDA) c. Healthful dietary balance (HDR) d. Tolerable upper intake level (UL) BALANCED MEALS 5. What is an appropriate use of AMDR (Acceptable Macronutrient Dietary Range) when evaluating the appropriateness of a snack food? a. 50% of calories from fat is too much. b. 50% of calories from carbohydrates is too many carbohydrates c. 3g fiber is too many calories from fiber d. AMDR is not an appropriate tool for determining nutritional appropriateness DIETARY RECOMMENDATIONS 6. What is meant by Tolerable Upper Intake Level? a. The amount of a nutrient an average person should get daily; ensures people get enough of a particular nutrient b. A range of proportions of a nutrient a person should strive to get daily; allows for difference in weight and nutritional needs c. The highest level of daily consumption that current data has shown to cause no side effects in humans; ensures people do not take harmful amounts. d. An outdated term which has largely been replaced by “RDA” 7. How is estimated average requirement (EAR) commonly used? a. To prescribe supplements to individuals who are concerned about getting enough nutrients through their diets b. To determine whether pediatric patients are meeting their daily needs through normal diet c. To plan family meals that will be sufficient for infants, children, adults and elderly members of the family d. To guide recommendations and menu planning for communities in combinations with upper intake levels. MYPLATE: BALANCED MEALS 8. What is true of choose my plate .gov recommendations as presented by their setting place graphic? a. Half of the plate should be fruits and vegetables. b. Half of the plate should be lean protein c. There should be somewhat more fruit than vegetables d. There is no dairy e. Half the plate should be grains 9. What is the nutritional benefit of fruits and vegetables? a. They tend to be good sources of protein b. They are typically good sources of iron c. They provide nutrients that reduce the risk some type of cancer. d. They provide vitamin B12, preventing macrocytic anemia 10. What is false regarding fruits and vegetables in the diet? a. People should get 9 servings daily b. Increasing the amount of colorful vegetables reduces the risk of stroke c. Diets high in fruits and vegetables reduce the risk of some cancer d. Fruits and vegetables are rich in vitamin B12 MYPLATE: BALANCED MEALS on a BUDGET 11. What strategy might be avoided due to expense for patients looking to eat more healthfully on a budget? a. Buying frozen meals b. Buying canned vegetables in bulk c. Buying only the amount of fresh vegetables that can be eaten at the time d. Buying vegetables whole and preparing and trimming them at home e. Grow vegetables and herbs at home f. Buy only vegetables in season MYPLATE: BALANCED MEALS 12. Which statement is true about planning a balanced meal? a. Skim milk has roughly the same amount of calcium and protein as whole milk. b. Seasoning foods with spices and herbs increases sodium content- c. Diets low in red meats tend to be deficient in protein d. You should always eat until you are full 13. What is true about dietary recommendation for whole grain intake? a. White rice and white bread are whole grain produce b. All whole grain products are ‘brown’ and all ‘brown’ grain products are whole grain c. Half of all whole grains consumed should be whole grain products. d. Whole grain products are interchangeable nutritionally with fruits and vegetables 14. Fritz is hosting a brunch and prepares for each of his friends Omelet with cheese Toasted English muffin 1t all fruit preserves ½ large grapefruit 1c whole milk How can his menu be improved to follow the dietary guidelines for Americans? Choose all that apply a. Use egg whites for the omelets b. Add bacon or sausage for protein c. Add 1 c orange juice d. Replace cheese with vegetables in the omelets e. Replace English muffins with whole wheat English muffin f. Replace whole milk with fat-free milk 15. What is true of recommendations concerning trans fat and added sugar intake? a. Trans fat and added sugar intake should be minimized. There is no DRI value. b. Trans fat and added sugar should account for 25% of total calories c. It is unclear if trans fat and added sugar increase the risk of heart disease d. If consumed along with heart healthy fats and fiber, trans fats and added sugars pose minimal risk BALANCED MEALS: SPECIFIC NUTRIENTS PROTEIN 16. What is recommended daily amount of protein intake? a. 60g/ day. b. 100 g/day c. No upper limit d. No DRI is established 17. Which list contains all examples of protein? a. Garbanzo beans (Chickpeas), egg, collard greens, orange juice, cheese, ground beef, blueberries b. Apple, broccoli, chicken breast, yogurt, sweet potato, spinach, peanut butter c. Potatoes, sweet potatoes, garbanzo beans, apple, egg, peanut butter, tofu, fatty fish d. Lemonade, collard greens, chicken breast, yogurt, sweet potato, blueberries, eggs e. Garbanzo beans (Chickpeas), egg, chicken breast, yogurt, cheese, ground beef, peanut butter, tofu 18. What is the best choice for a combination of plant-based foods to maximize healthy diet in a vegetarian diet? a. Leafy green + citrus b. Root vegetable + fruit c. Legume + refined grain d. Legume+ whole grain BALANCED MEALS: SPECIFIC NUTRIENTS CARBOHYDRATES 19. There is a current initiative for more transparent labeling of sugars on nutrition fact labels. In the coming years, which of these might be more obviously labeled sugars? Choose all that apply. a. Anything ending in-ose b. BHT c. Whey d. MSG e. Honey f. Anything ending in -ase 20. Which carbohydrate will cause a quick return to hunger? a. One with a higher glycemic index b. One with lower glycemic index c. One with glucose as a saccharide component d. One with galactose as a saccharide component BALANCED MEALS: SPECIFIC NUTRIENTS FATS 21. Which is the reason that seafood can be considered a healthful diet? a. High levels of mercury, an essential mineral b. Some seafood is high in healthy omega 3 oils c. Some seafood is high in heart healthy trans fats d. If shellfish is avoided, other fish provide essential vitamins 22. What are generally considered sources of healthy fat? a. Dairy products, beef, fish b. Fish, nuts, olive oil c. Olive oil, palm oil, fish d. Nuts, legumes, citrus fruits BALANCED MEALS: SPECIFIC NUTRIENTS MINERALS- SODIUM 23. What is not a common source of high levels of sodium? a. Manufactured bread b. Processed foods c. Canned soups d. Spices and herbs BALANCED MEALS: SPECIFIC NUTRIENTS MINERALS- IRON 24. Which foods are relatively rich in iron? Choose all that apply a. Dark leafy greens b. Root vegetables c. Legumes d. red meat e. eggs f. nuts g. dairy products 25. What is the best vegetarian source of iron from the options provided? a. Apples b. Potatoes c. Citrus d. Root vegetables e. Beans HEALTH MAINTENANCE 26. Which of these are protective against heart disease? Choose all that apply. a. Fiber b. Protein c. LDL, cholesterol d. HDL, cholesterol e. Trans fat f. Saturated fat 27. Which are linked to increase heart disease risk? Choose all that apply. a. Fiber b. Protein c. LDL cholesterol d. HDL cholesterol e. Trans fat f. Saturated fats 28. Reducing heart disease/ stroke LDL levels below 120mg/dl Limit cholesterol intake to less than 30mg per day Saturated fats-less than 7% of total daily calories At least 30 minutes of activity in daily routine Sodium levels-below 1600mg per day **VARIES Increase intake of fiber, especially insoluble fiber, although most will be soluble. Limit alcohol to 1-2 drinks per day. 29. What is an appropriate dietary intervention to address a patient’s low albumin level? a. Vegan diet b. Mediterranean diet c. High protein diet d. High carbohydrate diet e. Iron enriched diet 30. Select foods that would be inappropriate for a patient with kidney disease? Select all that apply a. Fried eggs b. Hot dogs c. Raspberries d. Whole wheat bread e. Steak 31. What is the dash diet designed to address? a. Abdominal fat b. Iron deficiency anemia c. Low metabolism d. Hypertension 32. Which factors are important in controlling hypertension? Select all that apply a. Sodium below 1600mg daily b. Daily exercise such as a half hour walk c. Low fat, high carbohydrate diet d. Maintaining a healthy weight-BMI below 25 e. High protein intake • Tips- o Reduce cancer risks- plant based diet, decreasing well-done meat, exercising, eating low saturated trans fats, limit alcohol to 1-2 /day o Fiber- reduces risks of heart disease, delays the absorption of glucose by the body (a food that has fiber will protect your body from spike of sugar, by reducing glycemic index) Video 2 HEALTHY WEIGHT AND PHYSIAL ACTIVITY BODY WEIGHT and HEALTH 33. Because obesity affects many organ systems and hormones impairing body functions, which is true? a. It can be treated pharmacologically b. It is a culture defined aesthetic concern c. It is now considered a disease (by AMA) d. It should be treated surgically at all BMI levels 34. What BMI is considered obese, requiring counseling about a weight loss dietary plan? a. BMI >40 b. BMI> 30 c. BMI >25 d. BMI >20 35. What is the BMI calculation for a patient that measures 5’4” in height and 175lbs in weight? a. 30 b. 26 c. 32 d. 40 36. What describes a diet least likely to result in obesity? a. A diet with liquid, instead of solid, foods b. A diet high in red meat c. A diet with a variety of fruits, whole grains and vegetables d. A diet that minimizes fat in favor of carbohydrates e. A diet with no carbohydrates 37. Identify which heart disease risk factors are modifiable? a. Sedentary lifestyle b. Age of 80 years c. Male gender d. BMI 32kg/m2 e. Mother died of heart attack age 53 f. Diet high in trans fat 38. Which statement is true? a. Obese children are not at risk of hypertension until puberty b. Type 2 diabetes always has an adult onset c. Obesity increases the risk of rheumatoid arthritis d. Hyperthyroidism is a common cause of obesity in children e. Obese children and teenagers are at increased risk of coronary heart disease 39. You are working in a family medicine clinic with a 22 yr old patient. You note a BMI of 17. What counseling might you give this patient? a. “At this BMI you are at an increased risk of infertility, osteoporosis and premature death. Let’s find solutions.” b. “To maintain your healthy weight, balance energy expenditure and intake” c. “You are at a healthy weight for your age, but may have health problems when you are older” d. “If you do not lose weight, you will be at risk of type 2 diabetes and coronary artery disease. Let’s find solutions.” 40. What health risks clearly increase along with BMI? Select all that apply. a. Heart Disease b. osteoporosis c. Type 2 diabetes d. Muscle wasting e. Premature death f. Lung cancer g. Osteoarthritis h. Sleep apnea i. Hyperthyroidism j. Rheumatoid arthritis DETERMINANTS OF BODY WEIGHT 41. What is true regarding genetic influence on body weight? a. Body weight of parents are only predictive of body weights of children when the biological parent raises the child b. Body weights of parents are often predictive of children even when they do not raise them c. Body weight of parents have no predictive power for body weights of children d. Body weight of parents accurately predict the weights of all biological children with no other variables having a significant effect MANAGING BODY WEIGHT 42. To maintain weight in the long term, patients should: a. Balance energy expenditure with energy intake; eat just enough calories for activity level. b. Emphasize partially hydrogenated fats over fully hydrogenated fats c. Emphasize simple carbohydrates over complex carbohydrates d. Gradually increase calorie intake over time 43. You can only draft five pieces of advice for weight loss. Which do you choose? a. Reduce processed foods b. Increase activity c. Count carbohydrate grams d. Restrict fat grams e. Keep eating habits the same f. Follow raw food diet g. When you want food, ask yourself, “am I hungry?” h. Eat 5 small meals to maintain energy throughout the day i. Eliminating trans fat will make you lose weight FAST j. Choose a diet with limited food choices k. Limit sugary drinks. 44. Which person is most likely to lose weight and keep it off? a. One who sticks to their diet long term. b. One who follows a low carb diet for 1 month c. One who follows a low fat diet for 1 month d. One who tries new diets frequently e. One whose diet has the lowest number of calories per day 45. Which is true about weight loss? a. Successful weight loss should be as rapid as possible to decrease risk quickly b. 10% reduction in total weight has consistently been shown to improve health and decrease risk. c. Weight loss does not significantly decrease cardiovascular risk until under the BMI 25 threshold d. Breastfeeding guarantees weight loss in women after pregnancy 46. Which is likely not an appropriate, sustainable weight goal? a. To reduce risk of chronic disease b. To increase energy level c. To lose 20 pounds in a month and be envied by friends d. To be able to be more physically active with less joint pain 47. What is true of water intake and weight loss? a. There is evidence to support that drinking 48oz of water or more supports weight loss. b. Water increases the glycemic index of foods c. Eating food with water dilutes the nutritional value and interferes with uptake of fat-soluble vitamins d. Water can adequately replace meals 48. Which foods are likely appropriate for consistent inclusion on a weight reduction dietary plan? Choose all that apply. a. Full fat dairy products b. Baked fish c. Fried fish d. Broiled skinless chicken breast e. Fried chicken wings f. Steamed green vegetables g. French fries h. Tortilla chips i. pizza BODY WEIGHT AND SOCIETY 49. Which are thought to societal factors in the obesity epidemic? Choose all that apply. a. Smaller families on average b. More desk based, low activity jobs. c. Increasing size of food portions at restaurants and at home. d. On average, lower carbohydrate diets than in the early 20th century e. Eating more food at home rather than restaurant f. Increased consumption of processed foods. 50. Obesity messages to adolescents: discuss a. Constant focus on diets: good or bad? – probably bad; Focus on a healthy diet, not weight loss diets. b. Focus of praise on athletic achievers: good or bad?- positively reinforce healthy behavior in general; “praise” is a tricky word c. Food as a reward: good or bad?- probably bad if it’s consistent/reckless. Don’t reward with food d. Consumption of media messages: good or bad?- think CRITICALLY about these messages. Watch consumption of media messages determine content, credibility, etc. EATING DISORDERS 51. What is inappropriate advice to a family of a 14-year-old with anorexia? a. Avoid focusing praise and compliments on physical attractiveness b. Serve separate meals to different family members c. Do not categorize specific foods as “good” and “bas” d. Remove monetary or reward incentives from meal time RECOMENDATIONS 52. What is true of physical activity, in conjunction with diet, to support weight loss? a. To lose weight, a patient should focus on either diet or exercise, and not overwhelm themselves with both b. Weight loss cannot occur without daily vigorous physical activity c. Patients should strive for 90 minutes of moderate physical activity at least 3 times a week d. Most patients should start with the most intense physical activity they can tolerate to maximize fat burn e. Most patients should only exercise lightly because of risk to the heart ERGOGENIC ACID 53. What is a legal supplement body builder take in an effort to increase muscle mass and increase nitrogen retention? (an Ergogenic aid) a. O2 b. Anabolic steroid injection c. Protein powder d. Gingko biloba e. Caffeine and taurine energy drinks ANTHROPOMETRICS 54. What does the term anthropometrics refer to? a. Homeopathic remedies for foodborne illness b. Pharmaceuticals designed for the individual based on their genotype and hormones c. Studies based on cultural and historical influences over health and body weight d. Weight management assessment tools including weight, height, and waist size HOW DO YOU CALCULATE PAL? 55. How do you calculate physical activity level (PAL)? a. Basal metabolic rate/target heart rate b. Total Energy Expenditure/Body Mass Rate c. Total energy expenditure- thermic food effect d. Basal metabolic rate + heart rate adjusted expenditure **Note: Basal Metabolic Rate= Basal Energy Expenditure 56. You are in the family medicine clinic and are working with a patient with a BMI of 52 and a sedentary lifestyle. He is wondering about bariatric surgery. Which pieces of advice are appropriate? Choose all that apply. a. “Increase your physical activity now, but do it gradually, to reduce strain on your heart and increase your likelihood of keeping with it. b. “Even after surgery, you will need to continue to exercise.” c. “After surgery, you may lose weight rapidly.” d. “You will need to take specific vitamin supplements after surgery.” e. “After surgery, you may eat all of your favorite types of food without restriction, just not in as high of a quantity Video 3- Nutrition through the life cycle and supplement use Infancy 57. What is true nutrition for infants? a. human milk requires supplementation of essential vitamins and minerals for all infants b. adequate intake levels are established for macronutrients for infants of all ages c. infant formula requires supplementation of essential vitamins and minerals d. Human milk contains immune factors that infant formula does not. 58. Why is juice not recommended for infants? Choose all that apply. a. Contributes to dental decay b. Contributes to food allergies c. Lacks fiber and may contribute to diarrhea d. Infants have decreased need for fluid e. It is a high calorie source of fluid 59. Which behavior may contribute to dental carries (cavities) in infancy? a. Breastfeeding b. Sharing utensils c. Pacifier use d. Vitamin D supplementation CHILDHOOD 60. What parent behavior may put a child in a risk of developing poor relationship with food? Choose all that apply. a. Never involve children in meal planning b. Avoiding offering children’s choices c. Making a single nutritious meal for adults and children d. Eating nutritious meals in public and private 61. How does the CDC define overweight in children? a. Weight over the 85th percentile b. Greater than 85 pounds c. BMI for the age over 85th percentile. d. Greater than 85% of expected adult weight 62. When teaching kindergarteners (5-6yrs old) about Choose My Plate, what would an appropriate educational strategy be? a. Teach them a rhyme with the concepts b. Have them plan a healthy menu c. Have them write out a description of a food they like d. Give them a budget to shop for healthy ingredients 63. When teaching 8-10-year-olds about healthy meal planning, what would an appropriate educational strategy be? a. Have them memorize RDA values and explain differences between RDA, UL, EAR, AI b. Have them write out a description of a healthy menu with different food groups c. Have them color a picture of fruit d. Have them write an essay about current controversies in nutrition 64. You are working in a pediatrics practice and have an appointment with an obese 9-year-old boy and his parents. What are some pieces of advice you might give the family? a. Increase television time, including during meals, to keep the boy’s mind occupied b. High levels of stress can cause poor eating habits c. Limit portion sizes and avoid frequent restaurant meals d. Replace water with juice to control hunger between meals e. Encourage the child to help choose and prepare meals f. Encourage physical active play and not just desk-based study g. Skip meals h. Provide and model choices of healthy plant-based snacks and colorful fruits and vegetables at meals ADOLESCENCE 65. What are some strategies to avoid when teaching high school students about nutrition? Choose all that apply. a. Provide recommendations and the reasons behind them b. Focus on how good nutrition will make them pretty c. Encourage attainable goal setting d. Explain ways to skip or replace meals. e. Focus on healthy weight maintenance and healthful, gradual weight loss 66. A healthy 17-year-old girl is reading a nutrition label and sees that a product contains 13%DV of calcium per serving. How many servings of this product would this girl need to have that day to get the recommended amount of calcium from that product alone? a. Approximately 7 ½ servings b. 10 servings c. 5 servings d. 1 serving 67. A nurse is evaluating a 16-year-old boy with short stature (stunted linear growth), poor bone development, and cognitive development delays. What might be a dietary cause of this boy’s condition? a. Obesity b. High carbohydrate diet c. Vitamin A deficiency d. Malnutrition 68. What nutrient do young adolescent have an increased need for relative to adults? a. Potassium b. Thiamine c. Sodium d. Trans fat e. Sugar PREGNANCY 69. What is appropriate advice to give a newly pregnant mother? a. Alcohol should be avoided during all trimesters of pregnancy b. Your need for fiber will decrease c. Your fluid needs remain unchanged d. Your protein needs will be the same e. Wine in the third trimester increases infant’s heart health 70. What is a possible effect of alcohol consumption during pregnancy on the fetus? a. Gestational diabetes b. Permanent developmental disability c. Temporary developmental disability d. Chromosomal abnormalities 71. What nutrient reduces the risk of neural tube defects? a. Beta-carotene b. Folate/Folic acid c. Iron d. Gingko biloba e. Vitamin E 72. What are some good dietary sources of folate? a. Red meat, dairy, eggs b. Lentils, spinach, oats c. Apples, oranges, bananas d. Rice, wheat, barley 73. How can a pregnant mother minimize the risk of preterm delivery? Select all that apply. a. Abstain from tobacco and drugs prior to conception and through pregnancy b. Discontinue use of alcohol c. Maintain a healthy weight d. Maintain healthy diet to prevent gestational diabetes e. Start bed rest at 12 weeks f. “eat for two”- increases caloric intake by 50% or more 74. What is FALSE about breastfeeding? a. It burns extra calories, and can promote a return to pre-pregnancy weight b. It requires extra fluid consumption c. It promotes oxytocin release d. It is a reliable form of birth control e. it may reduce the risk of childhood obesity OLDER ADULTS 75. Why are adults over 70 years of age more vulnerable to inadequacy of one or more dietary nutrients? a. Different GI physiology interferes with absorption b. Faster anabolic process c. Increased nitrogen retention catabolizes vitamins d. Adults tend to get more water which flushes out water soluble vitamins 76. What are some potential benefits of prebiotics and probiotics for an older adult? Choose all that apply. a. Increase testosterone for men or increased estrogen for women b. Decreased total cholesterol c. Control of IBS – yogurt/cultured products d. Support immune system function e. Rebuild bone density 77. How might you advise a patient about adapting to older adulthood? a. “you will naturally drink more fluid, so try to restrict it as much as possible” b. “To avoid obesity, remain active, and realize your overall caloric needs may decrease.” c. “orange juice and bacon will give you the fiber you need in the morning” d. “your sodium needs might go up if you have high blood pressure” SUPPLEMENTS 78. A patient is considering adding a dietary supplement and wants to know more. What should they do first? a. Call the phone number on the supplement box b. Google it c. Discuss it with their healthcare provider d. Search the CDC website 79. To which patient represented by a quote in a meeting with the nurse, should the nurse recommend a dietary supplement? a. “I’d like to become a better cook and make my food more appealing to my children” b. “I’d like to skip one meal a day to cut calories but nutrients” c. “I want to be confident that I have zero risks of diabetes or heart disease” d. “The doctor said my labs showed that I have iron-deficiency anemia” 80. The phrase “Not intended to diagnose, treat, cure or prevent any disease”: a. Is required to appear on the label of all supplements. b. Is required to appear on the label of herbal supplements c. Only applies to supplements that have not been studied d. Only applies to supplements manufactured outside the US 81. Which vitamins can be flushed out in the urine stream if they are in moderate excess? Select all that apply. a. Vitamin A b. B vitamins c. Vitamin C d. Vitamin D 82. Match the supplement with what it aims to improve. Ergogenic aid- athletic performance Nootropic- cognition Probiotic- digestive system Galactagogue- breastmilk production. 83. Supplements may or may not contain an active ingredient. What else may they contain? a. “Extra ingredients” that are unlisted and are similar to fillers in Rx drugs b. Prescription drugs c. “Super molecules” that will trigger the immune system to recognize infections d. Disease preventing compounds 84. How should you counsel a patient about providing information about the supplements they take to the healthcare team? a. “You may not be eligible for the insurance we take if you are currently taking certain supplements” b. “Supplements can interact with medicine and make the medicine’s effect too strong. This can cause a life-threatening event.” c. “Your supplements will prevent many diseases and so we will not have to do follow regular cancer screening recommendations” d. “The supplement will help your medications work better and faster” 85. Match the nutrient to its deficiency: Thiamine- beriberi Iodine- brain damage, intellectual impairment, goiter Vitamin A- blindness Vitamin D- rickets 86. Why do many women take calcium supplements? a. To increase skin elasticity b. To reduce the risk of osteoporosis c. To treat osteoarthritis d. To prevent weight gain 87. Vitamin k: which is true a. Is a water-soluble antioxidant b. Interferes with coagulation c. Should be avoided while on warfarin (Coumadin) d. Is another term for niacin e. Is synthesized when the sun is exposed to sunlight SPECIAL DIET PLANNING 88. What is unavailable in plant foods, and therefore may need to be consumed as a supplement to a vegetarian diet? a. Iron b. Calcium c. Vitamin B12. d. protein 89. What nutrients ARE available in plant foods but may require special consideration in a vegetarian diet? Select all that apply. a. Iron b. Vitamin D c. Potassium d. Fiber e. Protein f. Calcium Video 4- GLOBAL HEALTH ENVIRONMENTS AND FOOD SAFETY GLOBAL HEALTH ENVIRONMENTS 90. A limited ability to acquire nutritionally adequate foods in socially acceptable ways is called? a. Starvation b. Food poverty c. Food insecurity d. Hunger 91. What is true of food waste and overpopulation? a. They are only problems in developed countries b. They are diminishing problems due to agricultural advances c. They are contributing factors to global hunger d. The food group most likely to be wasted in grains 92. What are natural causes of famine? a. Pests, drought, and flood b. Drought, human infection, war c. Human infection, pests, economic sanctions d. Economic sanctions, flood, war 93. What does the Economic Research Service do? a. Lobby politicians for subsides to farmers, fisherman, and other food producers b. Assists in providing research and analysis on food security issues in developing countries c. Researchers the effects of the stock market on eating behavior d. Focuses on locating the source of a bioterrorism incident and notifies affected facilities 94. Food deserts are often characterized by their lack of: a. Rainfall b. Availability and accessibility of healthful foods c. Population d. Nutritional deficiencies 95. What are characteristics of food deserts? Choose all that apply. a. Agricultural area b. Fast foods are more affordable in the area c. Markets in the area do not have fresh produce d. Free meal programs for low-income students 96. What are some public health strategies to reduce food deserts? Choose all that apply. a. Implement urban farmer’s market b. Fluoridate the area’s water c. Supporting public policy to reduce costs of fresh foods d. Mandated weigh-ins at elementary schools QUANTIFYING RISK 97. Financial limitations to adequate nutrition are a main focus of what diagnostic tool? a. Albumin levels in blood b. Food Security Survey Module c. Children’s health intervention tool d. Food insecurity, hunger, and poverty metric 98. A situation where a person who consumes many calories, but without adequate nutrients, can be considered? a. Undernutrition, which also includes the chronically hungry b. Overnutrition, which also includes people who take too many supplements c. High density consumption, which also includes those with binge eating disorder d. Food insecurity, which also includes those with financial limitation 99. What is the use of the Child Food Security Survey Module? a. Determine if a child needs to take supplements such as vitamin D or vitamin B12 b. Determine if a family lives in ‘food desert’ c. Determine if a child is underweight, normal weight, or obese d. Determine if a child is experiencing hunger at home 100. What does “Household Food Security Status” refer to? a. Family preparedness for bioterrorism and natural disasters b. An outcome measure to examine the public’s ability to secure adequate food c. Political policies to levy taxes on food for only the top 5% of earners d. Education outreach efforts to reach the principles of ChooseMyPlate to multigenerational families 101. What is a term that means all people have access, at all times, to sufficient food for an active and a healthy life? a. Food security b. Democracy c. Agriculture d. Food systems security 102. What is true of the Food Security Survey Module? a. It measures desirability of food and is used in law enforcement b. It measures sufficiency of food and very low food security requires intervention c. It measures the likelihood that food in a community is susceptible to contamination d. It includes blood testing and anthropometrics to assess the health effects of a family’s diet 103. Low food security is characterized by? a. High susceptibility to bioterrorism b. A pattern of trouble with law enforcement c. The need for intervention from child protective services d. Reduced quality, variety, or desirability of diet 104. What was one effect of the National Nutrition Monitoring and Related Research Act of 1990? a. Standardized organic labeling for food and water b. Development of standardized questionnaires for measuring household food security status c. Shifted responsibility for determining the safety of pesticides from the environmental protection agency (EPA) to the USDA and FDA d. Mandated putting sulfur dioxide in dried fruit to prevent microbial growth 105. The uneasy or painful sensation caused by the lack of food is called: a. Food insecurity b. Food insufficiency c. Poverty d. Hunger 106. Which factor might be a cause of a patient’s frequent ED visits for congestive heart failure? a. The patient goes without medication because they cannot afford them until they are paid b. The patient attended a family member’s birthday party c. The patient receives food stamps d. The patient consistently takes medications 107. What problems of factors can be associated with food insecurity? Choose all that apply. a. Poor nutrition b. High IQ scores c. Trouble obtaining food d. Obesity e. Type 1 diabetes f. Lower cognitive and academic performance g. Poorer health status PROGRAMS FOR THOSE AT RISK 108. What does SNAP (Supplemental Nutrition Assistance Program) do? a. Help low income families who have trouble affording food acquire food b. Provide nutritionally balanced meals to the homebound elderly c. Provide vouchers for farmers market shopping d. Focuses on young mothers with infants and their nutritional needs 109. What is the most appropriate referral to have home meals delivered by Meals on Wheels? a. Female, age 22, speaks limited English, 6 months pregnant, low income, difficulty obtaining prenatal care b. Couple, male and female, ages 33 and 36, BMI’s of 38 and 44, respectively, both suffer from hypertension and pre-diabetes c. Male, age 82, limited income, BMI 17, mobility issues and cannot drive d. Female, age 36, lives with children, ages 12, 11, 7, and 3, limited income 110. Which is the most appropriate referral to the Women, infants, and Children program? a. Female, age 22, speaks limited English, 6 months pregnant, low income, difficulty obtaining prenatal care b. Couple, male and female, ages 33 and 36, BMI’s of 38 and 44, respectively, both suffer from hypertension and pre-diabetes c. Male, age 82, limited income, BMI 17, mobility issues and cannot drive d. Female, age 60, lives alone, type 1 diabetic, active 111. What is not a primary consideration when addressing nutritional needs for a homeless patient? a. Is the food ready to eat or does it have to be prepared on equipment? b. Is the food non-perishable or will need refrigeration? c. Is the food fair-trade certified? d. Is the food nutritionally adequate? 112. What is a major barrier to nutritional education, and a strategy for overcoming that barrier? a. Presence of farmer’s markets in an area; providing transportation to food deserts b. Illiteracy, screening for problems with written materials and providing verbal or picture- based instruction c. The presence of children in a home; providing a baby-sitting program d. Emphasis on fresh fruits in vending machines; providing a balance of salty and sugary snacks 113. When working with a patient who speaks limited English, what should be avoided? Choose all that apply? a. Using text only to teach b. Using pictures to teach c. Using only traditional American food to teach d. Use foods from the person’s culture 114. What program teaches older adults how to shop, plan, and prepare nutritious meals, as well as conducting hypertension assessments? a. Seniors farmers market programs b. Child and adult care food program c. SNAP- older adults division d. Elderly Nutrition Program 115. What is one way that programs seek to provide socialization to older adults? a. Requiring older adults to go to Farmers Markets in order to get nutrition benefits b. Providing food at home through Meals on Wheels c. Providing meals in group settings d. Providing the meals to caregivers to pass on to the older adult 116. Matching: Programs for those at risk. Senior farmer’s market Nutrition Program-Allows older adults to acquire fruits and vegetables SNAP (Supplemental Nutrition Assistance Program)- Helps low income families acquire food Special Supplementary Nutrition program- WIC- Recognizes medical and dietary risks to women and children 117. Which is an important consideration of the Meals on Wheels program? a. That the food be certified fair-trade b. That the meals be sufficiently large to freeze extra portions for emergencies c. That the meals are appealing to the patient’s taste d. that the meals keep up with current dining and plating trends FOOD SAFETY 118. What is “food poisoning”? a. Can be caused by either primary infection by a microbe or production of toxins by microbes b. Introduction of a manufactured toxin into the food supply due to criminal behavior of homicidal intent c. The consumption of food that is not grown organically d. Refers to meningitis or hepatitis caused by E. Coli or Salmonella 119. What is true of botulism? a. Because it is used as a cosmetic injectable, it is safe b. It can only spread through infected canned products c. It is released by strep and staph bacteria in food d. It is thought to be the most lethal bioterrorism agent 120. Which infections are most commonly disseminated by ingestion? (Fecal-oral) Choose all that apply. a. Cholera (sewers & water supply) b. Anthrax c. Tuberculosis d. Bubonic plague e. Shigellosis 121. What is Food Systems Security? a. Economic policies supportive of agriculture b. The capability to defend the agricultural potential of land through military power c. A system to focus on locating the source of bioterrorism incident and notifying affected facilities d. The absence of pesticides, herbicides, and antibiotics used in the production of a community’s food 122. What foods have been common sources of food contamination in recent years? Choose all that apply. a. Bean sprouts b. Spinach c. Frozen berries d. Canned peas e. Milk 123. Which home cooks have put themselves at increased risk of spreading microbial foodborne illness? Select all that apply. a. Fred who didn’t wash the spinach for the salad b. Francine who undercooked her chicken c. Filip who put a big handful of raw sprouts on his Thai noodles d. Frank, who defrosted his steak on the counter e. Flo, who stores her cooked and raw vegetables together 124. Food safety, matching: Campylobacter- undercooked poultry E. Coli - foods contaminated with fecal matter (fecal-oral) mycotoxins— molds/fungus. Myco= fungus glycoalkaloids- potatoes exposed to light ciguatoxin- fish such as grouper monosodium glutamate (MSG)- flavor enhancer which can cause chest pain, edema, facial numbness, headache 125. Enteritis and diarrhea are commonly caused by? Select all that apply. a. Escherichia coli b. Mycobacterium Tuberculosis c. Salmonella d. Rhinovirus e. S. Pneumoniae 126. Why should pregnant women eat cheese only if it has been pasteurized? a. Unpasteurized cheese contain mycotoxins which can cause skin infections in the newborn b. Congenital listeriosis can cause birth defects in the first or second trimesters but cause causes only mild symptoms in the third trimester c. Pasteurized cheese has less carbohydrates and is less likely to produce gestational diabetes in the mother d. Listeria in unpasteurized cheese increases the risk of spontaneous abortion and congenital infection of the newborn. FOOD SAFETY: CONTAMINATION PREVENTIONS 127. Foods that require freezing, preservation techniques, or immediate use are called: a. Perishable foods b. High-risk comestibles c. Nonperishable foods d. Shelf stable products 128. True or False: pasteurized milk can be stored at room temperature? a. False- although pasteurizing milk increases its shelf life and reduces the number of microorganisms, only ULTRAPASTEURIZED milk can be stored at room temperature 129. True or False: Contaminated drinking water should be boiled for at least five minutes? a. True- it will not be hot enough out of the tap; freezing and salt- treating is not reliable 130. True or false: Irradiated food becomes radioactive? a. False- irradiating food helps to control E. Coli and salmonella but does not drastically affect taste and texture and does NOT make food radioactive. However, it use is not common 131. True or false: Dented cans should be discarded? a. True- dented cans may be compromised and may harbor contamination 132. True or false: Chicken should be cooked or frozen within four days of purchase? a. False- poultry should be cooked or frozen (under 20 F) within 2 days CURRENT ISSUES 133. What is the term for the chemical that gives rise to obesity? a. Complex carbohydrate b. Monosodium glutamate c. Obesogen: Bisphenol A is an example d. Phytoestrogen ORGANIC LABELING 134. What does the USDA organic seal indicate? Choose 2 answers. a. That the food is 100% organic according to current standards b. That a food has at least 70% organic ingredients c. That the food is not genetically engineered, and no synthetic fungicides or insecticides were used d. that the food is made only with honey as a sweetener e. it means the same thing as “all natural” 135. A bottle of pasta sauce says, “Made with organic tomatoes, onions, and basil.” What can you infer from this? a. No other ingredients in the sauce are organic b. The tomatoes, onions, and basil were grown in the U.S c. The sauce contains at least 70% certified organic content d. The sauce was irradiated before bottling