All of the following are prebiotics EXCEPT: A. Soluble fiber B. Insoluble fiber C. Resistant starch D. Live and active cultures E. All of the above are

| March 14, 2016

Question
1.
All of the following are prebiotics EXCEPT:
A. Soluble fiber
B. Insoluble fiber
C. Resistant starch
D. Live and active cultures
E. All of the above are

prebiotics
2 points

Question 31
1.
Using the Social Ecological Framework, describe the various factors that impact an individual’s food and
beverage intake and physical activity. Briefly describe how each of these areas influence decisions and how they
Dietary Guidelines for Americans’ “Call to Action” seeks to address the food environment.

10 points

Question 32
1.
George is a 30­year old, 70­inch­tall male who weighs 195 pounds. He works out and plays with an
intramural sports team 5­6 days/week. His BMI is approximately (round to nearest whole number):

Question 33
1.
Which of the following cooking methods can lead to a reduction in a food’s nutrient density?

3 points

A Slow cooking
.
B. Stir­frying
C. Steaming
D Boiling
.
E. All of the above
2 points

Question 34
1.
What are the four major strategies in defending against foodborne illnesses?
A Separate
.

B. Chill
C. Hydrate
D Cook
.
E. Treat
F. Wash
2 points

Question 35
1.
Monounsaturated fatty acids have what effect on cholesterol levels?
A. Increases HDL
B. Decreases HDL
C. Increases LDL
D. Decreases LDL
E. A and C
F. A and D
G. B and D

Question 36
1.
Saturated fatty acids have what effect on cholesterol levels?

2 points

A. Increases HDL
B. Decreases HDL
C. Increases LDL
D. Decreases LDL
E. A and C
F. A and D
G. B and D
2 points

Question 37

1.

Avocado is a rich source of ________________ fatty acids.
A. Saturated
B. Monounsaturated
C. Polyunsaturated
D. Trans
2 points

Question 38
1.
Individual water needs depend on a variety of factors. Choose all of the factors below that increase water
needs.
A Temperature increases and decreases
.
B. Exercise
C. Pregnancy
D High dietary intake of fat
.
E. High dietary intake of whole grains

Question 39
1.
One cup of “all natural fruit juice drink” is considered:

2 points

A. A sugar sweetened beverage
B. One serving of fruit
C. A good source of fiber
D. B and C
E. All of the above
2 points

Question 40
1.
A food with a high Mediterranean diet score would have which of the following? (Choose all that apply.)
A Above the median MUFA to saturated fat ratio
.
B. Above the median intake of low­fat dairy
C. Below the median intake of fruits and vegetables

D Below the median intake of red and processed
. meats
E. Moderate alcohol intake
2 points

Question 41
1.
DASH diets and similar eating patterns have important health benefits. In a study of two groups eating
identical diets revealed that which nutrients had independent effects on blood pressure?
A. Calories
B. Calcium
C. Potassium
D. Sodium
E. Protein

Question 42
1.
Commercials and colorful ads directed toward children are considered a(n) __________.

2 points

A. Individual factor
B. Environmental setting
C. Sector of influence
D. Social norm

Question 43
1.
All foods, including processed foods, are functional.

2 points

True
False
2 points

Question 44
1.
Seasonal produce is often more expensive in the grocery store than out­of­season produce.
True
False
2 points

Question 45
1.
Sheila goes grocery shopping after work on a weekday and notices she spends 10% more on her order than
usual. All of the following strategies may have prevented this cost increase, EXCEPT:
A
. Taking her time to shop the grocery aisles
B. Shopping with a list of everything she needs for the week
C. Having a snack or light meal before she left work
D Going to the store at a time that is less busy
.
E. All of the above are correct
2 points

Question 46
1.
Ordering a salad or broth­based vegetable soup and decreasing the amount of an entree of fettucine alfredo
consumed…
A. Increases the nutrient density of the meal
B. Decreases the amount of fiber in the

meal.
C. Increases the energy density of the meal.
D. B and C
E. All of the above
2 points

Question 47
1.
People who cook at home are more likely to:
A. Exceed the recommended limit for saturated fat

consumption.

B. Meet recommended servings of fruits and vegetables.
C. Consume less than the upper limit (2300mg) of sodium.
D. Exceed energy needs (calories).
E. Maintain calorie balance.
2 points

Question 48

1.

A single serving of raw kale is:
A. 1 ounce
B. 1/2 cup
C. 1 cup

Question 49
1.
Match each nutritive additive to its process.

Addition of folate to refined cereal Answer
A.
Fortifi
grains
cation
Read Answer Items for Question 49

Addition of vitamin D to milk

B. Enrichment

Read Answer Items for Question 49

Adding vitamin B to refined wheat
flour
Read Answer Items for Question 49

Adding vitamin C to processed,
canned fruits and vegetables
Read Answer Items for Question 49

2 points

Question 50
1.
Maurice wants to make the best choices for himself and the environment, but cannot buy organic produce
in his neighborhood. List 2 ways that Maurice can still eat healthy, environmentally conscious foods.

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10 points

Question 51
1.
Extra Credit (Optional): Suppose you or a friend are considering a vegetarian or vegan dietary pattern. List
TWO potential health benefits of adopting these habits, as well as TWO nutritional challenges one might face.
Which adaptations could be made in order to compensate for potential deficiencies?
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5 points

Question 52
1.
How does the Typical American Dietary Pattern compare to the recommended dietary guideline levels or
limits? List a least 3 food groups or nutrients that either exceed or fail to meet recommendations and how each of
these impacts overall health of the population?
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10 points

Question 53
1.
Consumption of at least _______ of vegetables and fruits per day is associated
with a reduced risk of cardiovascular disease.
A. 1 cup
B. 1.5 cups
C. 2 cups
D. 2.5 cups
E. 1 pound
2 points

Question 54
1.
One serving of drained canned black beans is:
A. 1 ounce
B. 1/2 cup
C. 1 cup
1 points

Question 55
1.
One serving of roasted almonds is:
A. 1 ounce
B. 1/2 cup
C. 1 cup

Question 56
1.
One serving of soymilk is:

1 points

A 3 ounces
.
B. 1/4 cup
C. 1/2 cup
D 1 cup
.

Question 57
1.
One serving of grilled meat or fish is:

1 points

A 3 ounces
.
B. 1/4 cup
C. 1/2 cup
D 1 cup
.

Question 58
1.
One serving of raisins is equal to:

1 points

A 3 ounces
.
B. 1/4 cup
C. 1/2 cup
D 1 cup
.

Question 59

1 points

1.

One serving of cooked broccoli is equal to:
A. 1 ounce
B. 1/2 cup
C. 1 cup
1 points

Question 60
1.
Natural peanut butter separates, creating a layer of peanut oil. Which of the following additives is
commonly used to create “no stir”peanut butter?
A. Leavening agents
B. Anti caking agents
C. Acidulents
D. Emulsifiers
E. Phytosterols
2 points

Question 61
1.
A fermented yogurt that contains added inulin is considered
A. a functional food
B. a prebiotic food
C. a synbiotic food
D. A and B
E. A and C
2 points

Question 62
1.
Which of the following alternative farming systems is outlined and regulated by the United States
Department of Agriculture?
A. Sustainable farming
B. Local Food Systems
C. Vegetarian dietary patterns

D. Organic farming
E. All of the above
2 points

Question 63
1.
This process has a positive effect on the antioxidant content of herbs, but increases the energy density of
fruit without any additives.
A. Canning
B. Freezing
C. Drying
D. Irradiating
E. Boiling

Question 64
1.
Refrigeration kills germs.

2 points

True
False
2 points

Question 65
1.
An opened container of milk has a recommended storage time of:
A. 3 days
B. 5 days
C. 7 days
D. 10 days
E. Until the “Use By” date listed on the package.
2 points

Question 66
1.
List one factor that may impact body mass that is not represented in individual body mass index (BMI).

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