1. This food group is our body's best source of energy?

A. Meat Group
B. fats,oils and sweets
C. breads and cereals
D. milk and cheese

2. Which of these is NOT considered a nutrient?

A. vitamins
B. minerals
C. fiber
D. fats

3. Which of these is required on the food label?

A. total carbohydrate
B. sugars
C. iron
D. all of the above
4. The bread, cereal, rice and pasta group is a good
source of _______?
A. carbohydrate
B. vitamin C
C. calcium
D. vitamin D

5. Citrus fruits are an excellent source of _______?

A. calcium
B. vitamin c
C. vitamin B
D. calories

6. Foods from the meat, poultry, fish dry beans, eggs and
nuts group are an important source of ________?
A. carbohydrates
B. protein
C. beta carotene
D. calcium

7. Which food contains the most fat?

A. graham crackers
 B. brownies
C. pudding
D. cake

8. The milk, cheese & yogurt group are important for

________?
A. strong bones
B. teeth
C. muscles
D. all of the above

9. How many servings of vegetables do we need each

day?
A. 6-11
B. 2-3
C. 3-5
D. 1-2

10. Legumes (dry beans) are in which Food Guide

Pyramid group?
o A. Fruit/vegetable
o B. Bean/bread
o C. Meat/protein
o D. Bread/cereal
 11. The body energy that can be stored in almost
unlimited amounts is
o A.
Glycogen
o B.
Protein
o C.
Glucose
o D.
Triglyceride.
 4.
Where does digestion begin?
o A.
Small intestine
o B.
Mouth
o C.
Stomach
o D.
 Esophagus
 5.
If a fat contains mostly saturated fatty acids, it is
likely to be
o A.
Solid at room temperature.
o B.
Soft at room temperature.
o C.
Rancid at room temperature.
o D.
Liquid at room temperature.
 6.
When looking at the ingredient label of a bottled
spaghetti sauce, you see that olive oil is the second
ingredient. This means that
Discuss
o A.
Olive oil is the second ingredient by weight.
o B.
 Olive oil is the second ingredient by
alphabetical listing.
o C.
Olive oil is the second ingredient by amount
present in the sauce.
o D.
Olive oil is just one of the ingredients present in
the sauce.
 7.
The function of thick mucus in the stomach is to
o A.
Promote fat digestion.
o B.
Protect stomach cells from acid and enzymes.
o C.
Activate stomach enzymes.
o D.
Keep the stomach bacteria-free.
 8.
 To be transported throughout the body, fats are
packaged in structures called
o A.
Phospholipids.
o B.
Micelles.
o C.
Lipoproteins.
o D.
Tryglycerides.
 9.
Which of the following is a major source of lactose?
o A.
Buttermilk
o B.
Broccoli
o C.
Honey
o D.
 Lactose
 10.
Nutrient density can be defined as
Discuss
o A.
The amount of kcalories in a food divided by
the amount of kcalories needed in a day.
o B.
The amount of a particular nutrient in a serving
of food divided by the number of kcalories in
that serving.
o C.
The amount of a particular nutrient in a serving
of food divided by the number of grams of
protein.
o D.
The amount of a nutrient in a serving of food
divided by the amount of the nutrient needed
for that day.
 11.
A saturated fatty acid contains
 o A.
2 to 12 double bonds.
o B.
No double bonds
o C.
14 to 24 double bonds.
o D.
One double bond.
 12.
Which of the following hormones corrects a
hyperglycemic state?
o A.
Insulin
o B.
Glucagon
o C.
Epinephrine
o D.
Cortisol
 13.
Which of the following is not true about water?
o A.
Provides a way to transport nutrients and
waste
o B.
Dietary need of approximately 8 cups per day
o C.
Provides energy
o D.
By-product of cell chemical reactions
 14.
Which of the following are substances in plant foods
that are not digested in the stomach or small
intestine?
o A.
Dietary fiber
o B.
Dextrose
o C.
 Disaccharides
o D.
Simple sugars
 15.
A kcalorie is a measure of
o A.
Sugar and fat in food.
o B.
Nutrients in food
o C.
Fat in food
o D.
Heat energy
 16.
Starch is comprised of hundreds and perhaps
thousands of which molecule?
o A.
Glucose
o B.
 Galactose
o C.
Fructose
o D.
Glycerol
 17.
What structure prevents food from entering the
trachea when you swallow?
o A.
Esophagus
o B.
Tonsils
o C.
Epiglottis
o D.
Tongue
 18.
The muscular contractions that move food through
the digestive tract are called
 o A.
Peristalsis
o B.
Compression
o C.
Propulsion
o D.
Regurgitation
 19.
Which of the following is characteristic of lipids?
o A.
Supply 4 kcalories per gram
o B.
Supply a concentrated form of fuel for the body
o C.
Add structural strength to bones and muscles
o D.
Add sweetness to food
 20.
 Which of the following contains a rich supply of
omega-3 fatty acids?
o A.
Sirloin
o B.
Chicken
o C.
Broccoli
o D.
Salmon
 21.
Which of the following nutrients can directly supply
energy for human use?
o A.
Lipids and oils
o B.
Fiber
o C.
Minerals
 o D.
Vitamins
 22.
Which of the following is not a monosaccharide?
o A.
Glucose
o B.
Fructose
o C.
Galactose
o D.
Lactose
 23.
Most digestion takes place in the
o A.
Pancreas
o B.
Small intestine
 o C.
Large intestine
o D.
Stomach
 24.
All the following are sources of cholesterol except
o A.
Peanut butter
o B.
Turkey meat
o C.
Whole milk
o D.
Butter
 25.
Healthy People 2010 was designed to
o A.
 Promote healthful lifestyles and reduce
preventable death and disability in all
Americans.
o B.
Prevent chronic disease.
o C.
Eliminate dietary inadequacies and excesses,
and to encourage healthful practices.
o D.
Disclose dietary practices that best support
health.
 26.
Fibers belong to the class of nutrients known as
o A.
Minerals
o B.
Proteins
o C.
Lipids
o D.
 Carbohydrates
 27.
In which form are most dietary lipids found?
o A.
Monoglycerides
o B.
Sterols
o C.
Triglycerides
o D.
Phospholipids
 28.
Constipation can best be prevented by
o A.
Restricting fluids.
o B.
Using laxatives.
o C.
 Engaging in little physical exercise.
o D.
Eating dietary fiber.
 29.
What is the major monosaccharide found in the
body?
o A.
Fructose
o B.
Glucose
o C.
Galactose
o D.
Sucrose
 30.
Which of the following is true about the way we
should eat to achieve good nutritional status?
o A.
 Eat only plant products because animal
products are bad and generally filled with
hormones for animal growth
o B.
Eat fruits and vegetables because we can get
all the nutrients we need from these
o C.
Eat a wide variety of foods because no single
natural food meets all human nutrient needs
o D.
Do the best we can but take supplements to fill
in the deficient areas
 31.
Which of the following is true about carbohydrate
digestion?
o A.
Carbohydrate digestion begins in the stomach
o B.
Saliva production does not influence starch
digestion
o C.
 Carbohydrate digestion is assisted by cooking;
softens tough skins
o D.
Chewing food does not assist in carbohydrate
digestion
 32.
The RDA for nutrients generally are
o A.
Designed to be adequate for almost all healthy
people.
o B.
More than twice the requirements.
o C.
The minimum amounts the average adult male
requires.
o D.
Designed to prevent deficiency disease in half
the population.
 33.
Which statement best describes nutrient density?
 Discuss
o A.
Choose a number of different foods within any
given food group rather than the "same old
thing"
o B.
Consume foods that have the most nutrition for
their kcalories
o C.
Plan your entire day's diet so that you don't
overconsume nutrient sources
o D.
Consume a variety of foods from the five major
food groups every day
 34.
Lactose intolerance is caused by
o A.
Lactase deficiency.
o B.
Intestinal bacteria.
o C.
 Milk bacteria.
o D.
A milk allergy.
 35.
Margaret, an elderly woman, needs to limit her
kcalorie intake without sacrificing needed nutrients.
Keeping in mind the Food Guide Pyramid, which of
the following could she do?
o A.
Eliminate carbohydrate
o B.
Count kcalories and not worry about the food
groups
o C.
Eliminate Dairy foods.
o D.
Carefully select foods rich in nutrients but low
in kcalories
 36.
Acquiring sufficient vitamin B12 from the diet may be
a problem to vegans because
 o A.
Phytic acid in vegetable proteins may inhibit its
absorption.
o B.
It is only found in animal products.
o C.
They lack the R-protein in the stomach.
o D.
Deficiency may result from high intakes of
legumes.
 37.
The major chloride source in the diet is
o A.
Milk
o B.
Salt
o C.
Nuts
o D.
 Cheese
 38.
Which statement about vitamins is true?
o A.
Are inorganic
o B.
Directly supply energy
o C.
Help regulate chemical reactions in the body
o D.
Cannot be stored by the body
 39.
If the diet is lacking an essential amino acid, what
will be the course of action?
o A.
Body cells will synthesize it
o B.
Health will not be affected as long as other
nutrients are adequate
 o C.
Protein synthesis will be limited
o D.
Proteins will be made but they will lack that
particular amino acid
 40.
Which of the following vitamins has been helpful in
large doses as a treatment for acne?
o A.
E
o B.
A
o C.
D
o D.
C
 41.
The B vitamins generally function as
o A.
 Coenzymes
o B.
Emulsifiers
o C.
Antioxidants
o D.
Reducing agents
 42.
Most vitamin A is stored in the
o A.
Adipose tissue.
o B.
Liver
o C.
Small intestine.
o D.
Kidneys
 43.
 This vitamin, when consumed during pregnancy,
can help prevent neural tube defects like spina
bifida.
o A.
B6
o B.
Niacin
o C.
Riboflavin
o D.
Folate/Folic Acid
 44.
Niacin is necessary to prevent the disease
o A.
Pernicious anemia.
o B.
Beriberi
o C.
Pellagra
 o D.
Scurvy
 45.
Vitamin E functions as a(n)
o A.
Antioxidant
o B.
Hormone
o C.
Coenzyme
o D.
Enzyme
 46.
The childhood disease rickets is due to a
deficiency.
o A.
Vitamin D
o B.
Vitamin E
 o C.
Vitamin A
o D.
Vitamin K
 47.
Water constitutes ______ percent of body weight.
o A.
50-65
o B.
10-20
o C.
25-45
o D.
75-95
 48.
Which of the following statements does not describe
the role of minerals in the body?
o A.
 They make possible the transfer of nerve
impulses
o B.
They provide 4 kcalories per gram
o C.
They help maintain water balance
o D.
They are constituents of important body
compounds
 49.
The nitrogen from amino acid breakdown is
o A.
Stored in the liver
o B.
Converted to urea
o C.
Converted to fat.
o D.
Oxidised to carbohydrate.
 50.
The nutrient essential for synthesis of several blood
clotting factors is
o A.
K
o B.
E
o C.
A
o D.
C
 51.
A suboptimal intake of chromium in individuals in
the U.S. may be linked to
o A.
Impaired glucose tolerance.
o B.
Elevated blood pressure.
o C.
 Elevated calcitriol levels.
o D.
Lowered serum cholesterol levels.
 52.
Scurvy can be prevented with adequate intakes of
o A.
Niacin
o B.
Vitamin C
o C.
Thiamin
o D.
Riboflavin
 53.
One would be likely to see positive protein balance
in all of the following conditionsexcept
o A.
Recovery from surgery.
o B.
 Growth.
o C.
Starvation.
o D.
Pregnancy.
 54.
The nutrient that can be considered both a vitamin
and a hormone is
o A.
Vitamin A
o B.
Vitamin D
o C.
Niacin
o D.
Vitamin E.
 55.
Which of the following statements is true about
iron?
 o A.
Excess dietary iron is excreted readily via the
kidneys
o B.
An iron-deficient individual absorbs less iron
o C.
Iron deficiency anemia is found among young
children, adolescents, and menstruating
women
o D.
65 percent of dietary iron is absorbed
 56.
If you wanted to add significant quantities of
vitamins and minerals to your diet from the food you
eat, a good choice would be
o A.
A doughnut made with enriched white flour.
o B.
A fortified breakfast cereal such as Total Raisin
Bran.
o C.
 A banana.
o D.
Apple juice.
 57.
Lowering blood pressure is associated with which of
the following minerals?
o A.
Potassium
o B.
Sodium
o C.
Chloride
o D.
Cadmium
 58.
A goiter may form as a consequence of an
inadequate intake of
o A.
Sodium
 o B.
Magnesium
o C.
Iodide
o D.
Copper
 59.
This mineral can be protective for the teeth when
introduced into the water supply; however it can
cause tooth mottling when consumed in high
quantities.
o A.
Fluoride
o B.
Selenium
o C.
Iron
o D.
Copper
 60.
 Cooking an egg alters its appearance due to
o A.
Denaturation
o B.
Esterification.
o C.
Detoxification.
o D.
Emulsification.
 61.
Which of the following is true about the absorption,
transport, and storage of fat-soluble vitamins?
o A.
They are not stored to any great extent
o B.
After absorption, they are transported in the
bloodstream to body cells and or stored in the
liver and fatty tissue
o C.
 They enter the bloodstream directly after
absorption
o D.
Fat in the digestive contents is not important
for their absorption
 62.
An essential amino acid
o A.
Can be synthesized if there is a nitrogen
source.
o B.
Cannot be synthesized in sufficient quantity to
meet body needs.
o C.
Can be synthesized if caloric intake is
adequate.
o D.
Can be formed from semiessential amino
acids.
 63.
A rich source of vitamin E is
 o A.
Corn oil
o B.
Prime rib
o C.
Orange
o D.
Chicken breast
 64.
What disease is caused by a thiamin deficiency?
o A.
Kwashiorkor
o B.
Pellagra
o C.
Scurvy
o D.
Beriberi
 65.
 What is magnesium's primary function?
o A.
It is important in hemoglobin synthesis
o B.
It maintains mucus production in the digestive
tract
o C.
It is important for nerve and heart function
o D.
It acts as the carrier for calcium absorption
 66.
Which of the following is converted to vitamin A in
the body?
o A.
Retinol
o B.
Carotene
o C.
Cholesterol
 o D.
Phenylanine
 67.
When protein consumption is in excess of body
needs and energy needs are met, the excess amino
acids are metabolized and the energy in the
molecule is
Discuss
o A.
Stored as amino acids in the liver.
o B.
Stored as glycogen and/or fat.
o C.
Stored as amino acids in muscle.
o D.
Excreted in the urine.
 68.
Vitamins involved in red blood cell synthesis are
o A.
Vitamin B12 and folate.
 o B.
Folate and thiamin.
o C.
Folate and pantothenic acid.
o D.
Thiamin and niacin.
 69.
The basic building block of a protein is called a(n)
o A.
Monosaccharide
o B.
Keto acid
o C.
Amino acid
o D.
Fatty acid
 70.
The chemical element found in all amino acids but
not found in either carbohydrates or fats is
 o A.
Carbon.
o B.
Hydrogen.
o C.
Nitrogen.
o D.
Oxygen.
 71.
All the following are true of anorexia
nervosa except
o A.
Increased body temperature
o B.
Decreased heart rate.
o C.
Denial of appetite
o D.
Distorted body image
 72.
Loss of menstrual periods associated with anorexia
nervosa is caused by
o A.
Loss of lean body mass.
o B.
Low body fat content.
o C.
Low thyroid hormone synthesis.
o D.
Lanugo.
 73.
Which of the following is not associated with an
increase in basal metabolism?
o A.
An increase in lean body mass
o B.
A low kcalorie intake
o C.
 Caffeine use
o D.
An increase in body temperature
 74.
Which of the following is not characteristic of
individuals who develop eating disorders?
o A.
Highly competitive
o B.
From middle- and upper-class families
o C.
From families with unrealistic expectations
o D.
Have high self-esteem
 75.
The method for determining energy expenditure in
which the amount of oxygen a person uses is
measured is called
o A.
Thermocalorimetry.
 o B.
Direct calorimetry.
o C.
Indirect calorimetry.
o D.
Bomb calorimetry.
 76.
The semistarvation of anorexia nervosa results in all
the following physiological changes except
o A.
Increased heart rate.
o B.
Lanugo hair.
o C.
Iron-deficiency anemia.
o D.
Dry, scaly, cold skin.
 77.
 All the following statements about many popular
diets are true except
o A.
They often recommend expensive
supplements.
o B.
They help people make permanent changes in
eating habits.
o C.
They use testimonials from famous people.
o D.
They promote quick weight loss that ends up
being primarily water and lean muscle mass.
 78.
Burt is a wrestler. His weight is regularly higher than
the weight class he would like to wrestle in. What
should he do?
o A.
Restrict fluids before weigh-in
o B.
Sit in a sauna
 o C.
Gradually reduce food intake before wrestling
season begins
o D.
Take diuretics to lose weight
 79.
Basal metabolism is
o A.
The energy expended when resting, but
awake, and in a fasting state.
o B.
The energy expended when doing moderate
activity.
o C.
The energy expended to make food available
to the body.
o D.
The energy expended when sleeping.
 80.
 What is the name of the condition characterized by
disordered eating, lack of menstrual periods, and
osteoporosis?
o A.
Female bulimia
o B.
Female anorexia
o C.
Binge eating disorder
o D.
Female athlete triad
 81.
The issue of sports drinks and their use is critical
for
o A.
Activities lasting 5 to 60 seconds.
o B.
Activities lasting 30 minutes.
o C.
Activities lasting 1 to 5 minutes.
 o D.
Activities lasting 60 to 90 minutes.
 82.
As one finds his or her weight loss slowing during a
weight control program, the best practice is to
o A.
Increase physical activity.
o B.
Go off the weight control program and take a
break.
o C.
Restrict more food choices.
o D.
Reduce food intake to 1,000 kcalories.
 83.
The most long-term success in anorexia nervosa
treatment has been with
o A.
Scare tactics
o B.
 Outpatient treatment
o C.
A multidisciplinary team of health care
providers.
o D.
Hospitilization and feeding via a tube
 84.
The thermic effect of food
o A.
Represents the Kcalories needed to digest,
absorb and process ingested food.
o B.
Represents approximately 20 percent of total
energy expenditure.
o C.
Is included in the measurement of basal
metabolism.
o D.
Refers to energy expended to produce heat in
response to a cold environment.
 85.
 A daily deficit of 500 kcalories should result in a
weight loss of about how many pounds per week?
o A.
3
o B.
1
o C.
4
o D.
2
 86.
Body weight in kilograms divided by height squared
in meters yields
o A.
The obesity index.
o B.
Relative weight.
o C.
Body mass index.
 o D.
Percent body fat.
 87.
Which of the following testing methods is
considered the most accurate way of measuring
percent body fat?
o A.
Infrared light
o B.
Skinfolds
o C.
Bioelectrical impedance
o D.
Underwater weighing
 88.
Which of the following is characteristic of bulimics?
o A.
Have obvious symptoms
o B.
 Binge eating
o C.
Tend to be very thin
o D.
Are almost never male
 89.
Most weight loss programs result in
o A.
Weight gain
o B.
Temporary weight loss.
o C.
Permanent weight loss.
o D.
No weight change.
 90.
The most significant factor promoting eating
disorders in North American culture is
o A.
 The fatty foods emphasized in our culture.
o B.
Societal emphasis on being thin and the link
between thinness and social value.
o C.
Food availability.
o D.
The current focus on physical fitness.
 91.
Which characteristic is more indicative of bulimia
than anorexia nervosa?
o A.
Rigid, disciplined dieting
o B.
Fluctuating weight
o C.
Lack of menstruation
o D.
Feeling a sense of power because of strict
discipline and self-denial
 92.
Carbohydrate loading
o A.
Involves a tapering in the intensity of workouts
with a corresponding increase percentage of
carbohydrate intake.
o B.
Involves loading up on carbohydrate-laden
foods the day before an endurance event
o C.
Involves little exercise and a high-carbohydrate
diet the first 3 days, followed by heavy exercise
and a low-carbohydrate diet right before
competition.
o D.
Does not increase glycogen stores to any
significant degree.
 93.
For every pound lost during a workout, cup(s) of
water should be consumed during or after exercise.
o A.
1
 o B.
3
o C.
2
o D.
1/2
 94.
A person with anorexia nervosa is likely to
o A.
Have a mother with a healthy view of the body
and food habits.
o B.
Come from a loose, flexible home.
o C.
Grow up in a perfectionistic home with very
high expectations.
o D.
Come from a low socioeconomic class.
 95.
 The best way to determine how much fluid must be
replaced as a result of a workout is to
o A.
Rely on thirst.
o B.
Estimate how much you sweated.
o C.
Drink various amounts of fluid during the
workout and see how much makes you feel
best.
o D.
Weigh before and after the workout.
 96.
Which of the following is true about the protein
intake for athletes?
o A.
Bodybuilders need more protein than
endurance athletes
o B.
Most athletes eating a variety of foods will
easily meet their protein needs
 o C.
Most athletes must take protein supplements to
get enough protein
o D.
Amino acid supplements are a better way to
deliver amino acids because they do not need
to be digested
 97.
Which of the following is not a benefit of physical
fitness?
o A.
Lower blood pressure
o B.
Better sleep habits
o C.
Less muscle mass
o D.
Less body fat
 98.
Aerobic glucose breakdown provides most of the
energy for sports activities lasting
 o A.
2 minutes to 4 hours.
o B.
30 seconds to 1 minute.
o C.
Up to 30 seconds.
o D.
1 to 2 minutes.
 99.
A difference between anorectics and bulimics is
that
o A.
Anorectics turn away from food during a crisis,
whereas bulimics turn toward food.
o B.
Anorectics come from loosely organized
families, whereas bulimics come from overly-
organized families.
o C.
Bulimics tend to be methodical, whereas
anorectics tend to be impulsive.
 100.
Most of the health problems in bulimia arise from
o A.
Binge eating
o B.
Eating sweets
o C.
Vomiting
o D.
Using laxatives
 101.
If a woman athlete is not menstruating regularly,
she should do all the following except
o A.
Exercise more intensely.
o B.
Increase her kcalorie intake.
o C.
Get adequate calcium in the diet.
 o D.
Have her body fat percentage checked.
 102.
A major characteristic of an anorectic that
significantly inhibits successful treatment is
o A.
Projection.
o B.
Rationalization of the problem.
o C.
Denial of the problem.
o D.
Suppression of feelings.
 103.
Physical activity
o A.
Contributes very little to overall energy
expenditure.
o B.
 Contributes about 70 percent of total energy
expenditure.
o C.
Includes daily activities as seemingly
insignificant as fidgeting.
o D.
is only counted as a significant contributor if it
is a formal, regular exercise program.
 104.
A disorder in which frequent bingeing and possibly
purging occurs is called
o A.
Compulsive overeating.
o B.
Anorexia nervosa.
o C.
Hypoglycemia
o D.
Bulimia
 105.
 Thermogenesis refers to all of the following except
o A.
Brown adipose tissue contributes to
thermogenesis especially in hibernating
animals.
o B.
The ability to regulate body temperature within
narrow limits.
o C.
Shivering when cold and fidgeting are
examples of thermogenesis.
o D.
The energy you require during sleep at night.

Americans measure food energy in:

A. Kilocalories.
B. Kilojoules.
C. Kilowatts.
D. Kilograms.
2 Essential nutrients are those that:
. A. The body needs only in large amounts.
B. The body does not need from foods.
C. The body must get from foods.
D. The body needs only in small quantities.

3 All of the following substances provide energy except:

. A. Fats.
B. Carbohydrates.
C. Water.
D. Protein.

4 Which statement is NOT true?

. A. Vitamins are only needed in small amounts.
B. Vitamins are inorganic molecules.
C. Vitamins do not provide any energy.
D. Vitamins are used to regulate body processes.

5 In order for human subjects to be used in a study,

. researchers must do all of the following except:
A. Verbally explain the study to all subjects.
B. Provide a written explanation to all subjects.
 C. Ensure that all participants complete the study.
D. Obtain all participants' signatures indicating they
fully understand their role in the study.

6 A study that feeds a diet devoid of a nutrient until signs

. of a deficiency appear, and then adds the nutrient back
to the diet to a level at which symptoms disappear, is
called:
A. A case control study.
B. A depletion-repletion study.
C. A balance study.
D. A clinical trial.

7 Which statement about the changing American food

. supply is NOT true?
A. One hundred years ago, time spent on meal
preparation was measured in hours.
B. Our modern food supply includes countless
options.
C. Today, after-school activities often impinge on
family meal times.
D. Twenty years ago, people ate most of their meals
at home.
8 Americans do NOT eat enough of which foods?
. A. Whole grains, legumes, fruits, dairy
B. Legumes, dairy, fruits, chicken
C. Fruits, legumes, whole grains, chicken
D. Dairy, fruits, chicken, whole grains

9 Which of the following are energy-yielding substances?

. A. Proteins, carbohydrates, vitamins, fiber
B. Carbohydrates, lipids, proteins, alcohol
C. Carbohydrates, lipids, minerals, fiber
D. Proteins, alcohol, vitamins, minerals

1 Which of the following is NOT a general function of

0 nutrients?
. A. Provide energy
B. Form structures
C. Regulate body processes
D. Reduce digestive disorders

1 What term best describes consuming too little or too

1 much of one or more nutrients or energy?
. A. Undernutrition
 B. Overnutrition
C. Malnutrition
D. Hyponutrition

1 People choose foods for which of the following reasons?

2 A. Food availability
.
B. Cultural background
C. Personal preference
D. All answer choices are correct

1 What term best describes including both healthful and

3 indulgent foods in your eating plan?
. A. Balance
B. Variety
C. Moderation
D. Nutrient density

1 Homeostasis is the sum of all chemical reactions that

4 take place in a living organism.
. A. True
B. False
1 Generally speaking, the American diet follows the
5 variety principle for fruit consumption.
. A. True
B. False

1 The moderation principle means that eating a serving of

6 chocolate ice cream once a week is acceptable.
. A. True
B. False

1 Of the top ten leading causes of death in the US, how

7 many are nutrition-related?
.
 A. 4
B. 3
C. 5
D. 2

1 Which two nutrients each make up 16% of human body

8 weight?
.
 A. Fats, carbohydrates
B. Proteins, minerals
C. Minerals, carbohydrates
D. Proteins, fats

1 Which nutrient is most abundant in the body?

9
.
 A. Carbohydrates
B. Water
C. Protein
D. Fat

2 Which nutrient is least abundant in the body?

0
.
 A. Carbohydrates
B. Water
C. Protein
D. Fat

2 Most of a human's body weight is comprised of what

1 nutrients?
.
 A. Carbohydrates, minerals, water
B. Fats, proteins, water
C. Fats, minerals, vitamins
D. Proteins, carbohydrates, vitamins

2 Choosing broccoli instead of French fries represents

2 what dietary principle?
.
A. Variety
B. Moderation
C. Nutrient density
D. Balance