QUESTION 1 The optimal diet for sport performance is usually high in carbohydrate because carbohydrate A. Provides the most energy per gram B....

QUESTION 1

The optimal diet for sport performance is usually high in carbohydrate because carbohydrate

A. Provides the most energy per gram

B. Provides the basis for building muscle mass

C. Is stored in very large quantities throughout the body

D. Provides most of the energy needed for exercise that is high in intensity and/or duration

1 points  

QUESTION 2

To help maintain adequate glycogen stores, an endurance athlete should eat

A. Broccoli and cheese soup

B. Bagels and oranges

C. Peanut butter and apples

D. Tuna sandwich and milk

1 points  

QUESTION 3

The protein intake per day for an athlete should be

A. 0.6 to 0.8 grams per kilogram body weight

B. .0.8 to 1.5 grams per kilogram body weight.

C. 1.5 to 2.0 grams per kilogram body weight.

D. 2.5 to 3.0 grams per kilogram body weight.

1 points  

QUESTION 4

Which of the following is true about protein as an energy source?

A. Protein is more important than carbohydrate as an energy source for muscular activity.

B. The highest percentage of protein used as a fuel source is during endurance exercise (such as a marathon).

C. Protein and amino acid supplements are needed as major energy sources for weight lifters.

D. Protein is a good energy source supplying 9 kcals per gram.

1 points  

QUESTION 5

An athlete should begin recovery food intake within ________________ of stopping exercise.

A. 2 hours

B. 3 hours

C. 4 hours

D. 5 hours

1 points  

QUESTION 6

Joe loses 7 pounds during basketball practice. How many cups of water must he consume to replenish this loss?

A. 10

B. 14

C. 19

D. 21

1 points  

QUESTION 7

A pre-event meal should

A. Be eaten 1 hour before the event.

B. Contain at least 600 kcalories.

C. Be low in fat and fiber and high in carbohydrate.

D. Be high in fat to prevent hunger.

1 points  

QUESTION 8

What is partly responsible for an athlete hitting the wall during an event?

A. a 3% loss in body weight

B. blood triglyceride depletion

C. muscle potassium depletion

D. muscle glycogen depletion

1 points  

QUESTION 9

Which of the following is true about the vitamin and mineral intake of athletes?

A. Vitamins have known ergogenic benefits.

B. Minerals have known ergogenic benefits.

C. Athletes tend not to eat enough vitamins and minerals.

D. Most athletes tend to consume ample vitamins and minerals if they meet their kcalorie needs.

1 points  

QUESTION 10

The best way to determine how much fluid must be replaced as a result of a workout is to

A. weigh before and after the workout

B. rely on thirst

C. drink various amounts of fluid during the workout and see how much makes you feel best.

D. estimate how much you sweated

Quiz 2

QUESTION 1

Psychological factors that are more common in those people with eating disorders include the following EXCEPT

A. Depression

B. Tendency to bully others

C. Unrealistic, perfectionistic expectations

D. Negative body image

1 points  

QUESTION 2

A person with bulimia nervosa typically has a body weight for height that is

A. Extremely underweight

B. Underweight

C. Normal or a bit above normal weight

D. Overweight

1 points  

QUESTION 3

People with eating disorders should be treated by:

A. A registered dietitian

B. A physician

C. A psychologist and/or psychiatrist

D. All of the above

1 points  

QUESTION 4

A major social factor involved in eating disorders is

A. pressure to outdo the other person.

B. an unrealistic standard of thinness.

C. The fashion industry's failure to design clothes for large people.

D. segregation of people by size in the school systems.

1 points  

QUESTION 5

Surveys show that students who eat regular family meals . . .

A. have better attendance

B. have better grades

C. do better in sports

D. all of the above

1 points  

QUESTION 6

When children watch TV during meals, they consume more . . .

A. soft drinks

B. grains and high fiber foods

C. fruits and vegetables

D. they consume more of all foods

1 points  

QUESTION 7

CASA promotes family meals because:

A. they are a food company with quick menu ideas

B. they have studied how children acquire language

C. they work to prevent teen substance abuse

D. none of the above

1 points  

QUESTION 8

Criteria for diagnosing anorexia nervosa include all the following EXCEPT

A. Body weight 15% below expected.

B. Intense fear of becoming too thin.

C. Feels fat even when emaciated.

D. Amenorrhea.

1 points  

QUESTION 9

The semistarvation of anorexia nervosa results in all the following physiological changes EXCEPT

A. Dry, scaly, cold skin

B. Lanugo hair.

C. Increased heart rate.

D. Iron-deficiency anemia.

1 points  

QUESTION 10

I wish I could change how much I want to eat and what I am hungry for. The previous statement is indicative of someone

A. For whom food is not an issue

B. Who is healthfully concerned about their food intake

C. Who is food preoccupied/obsessed

D. none of the above

Quiz 3

QUESTION 1

Of the following groups, which have the least risk of becoming ill from food-borne illness?

A. The elderly

B. Young children

C. Individuals with cancer

D. Teens

1 points  

QUESTION 2

Which is NOT a common food allergen?

A. Eggs

B. Dairy products

C. Peanuts

D. Pork

E. Tree nuts

1 points  

QUESTION 3

Which of the following methods of food preservation involve the use of heat to decrease the numbers of pathogens in the food?

A. Irradiation

B. Pasteurization

C. Aseptic packaging

D. B and C

E. All of the above

1 points  

QUESTION 4

Which practice can help prevent a Salmonella infection?

A. Purchasing sushi-grade fish

B. Inspecting canned food for damage

C. Purchasing oysters from reputable, approved suppliers

D. Cooking poultry and eggs to the proper temperature

1 points  

QUESTION 5

Which of the following statements is TRUE?

A. When shopping, select frozen and perishable foods first.

B. Wash hands both before and after preparing food.

C. Leftovers should be promptly refrigerated.

D. B and C

E. All of the above

1 points  

QUESTION 6

To prevent cross-contamination, one should not

A. Allow food to remain at temperatures above 41 degrees F

B. Check food temperatures when cooking food

C. Cut up fresh vegetables and raw chicken on the same cutting board simultaneously

D. Hold food at temperature below 100 degrees F

1 points  

QUESTION 7

Food-borne microorganisms grow well at temperatures between

A. 32 degrees F and 70 degrees F

B. 38 degrees F and 155 degrees F

C. 41 degrees F and 135 degrees F

D. 70 degrees F and 165 degrees F

1 points  

QUESTION 8

Which of the following food items is being thawed improperly?

A. Whole chicken being thawed in a refrigerator

B. Frozen fish being thawed in the microwave to be cooked immediately afterwards

C. Frozen turkey being thawed on the kitchen counter at room temperature

D. B and C

1 points  

QUESTION 9

Which of the following methods of food preservation involve the drawing of water out of the cells to create an environment inhospitable to microbes?

A. Freezing, salting, pasteurization, and sugaring

B. Salting, smoking, cooling, and drying

C. Sugaring, smoking, irradiation, and salting

D. Smoking, salting, sugaring, and drying

1 points  

QUESTION 10

To grow and reproduce, bacteria need

A. Heat, adequate time, the appropriate level of acidity, dry conditions, and human contact

B. A warm, dark, and damp environment

C. Food, the appropriate level of acidity, proper temperature, adequate time, the necessary level of oxygen, and ample moisture

D. Sunlight, nitrogen, oxygen, and sulfur

Quiz 4

QUESTION 1

What is the major energy source in human milk?

A. carbohydrate

B. fat

C. protein

D. carbohydrate and fat provide an equal amount higher than protein

1 points  

QUESTION 2

Which nutrients are hardest to get in sufficient amounts by healthy pregnant women eating a well-balanced diet?

A. Vitamin C, vitamin E

B. Iron, folate

C. Calcium, zinc

D. Sodium, fluoride

1 points  

QUESTION 3

Fetal iron stores supplied by a healthy mother are adequate for how long in a breastfed infant before an additional iron source is recommended?

A. 8 days

B. 4 weeks

C. 6 months

D. 9 months

1 points  

QUESTION 4

The most important factor in a healthy woman's establishment of lactation is

A. The mother's ingestion of a multivitamin supplement.

B. Frequent nursing by the infant.

C. Energy intake of the mother.

D. Offering supplemental water to the infant.

1 points  

QUESTION 5

During pregnancy, most of the weight is gained in the

A. First trimester.

B. First and second trimesters.

C. Second and third trimesters.

D. First and third trimesters.

1 points  

QUESTION 6

A reason AIs for calcium are not increased during pregnancy is that

A. The extra calcium would bind with iron to inhibit its absorption.

B. Calcium needs can be met by drawing from stores in the bones.

C. Pregnancy enhances calcium absorption.

D. Pregnant women tend to cut down on caffeine and phytates that could bind with calcium.

1 points  

QUESTION 7

The total weight gain goal of a desirable-weight pregnant woman is how many pounds?

A. 10 to 15

B. 15 to 25

C. 25 to 35

D. 28 to 40

1 points  

QUESTION 8

At 5 months of age, which food should provide the most energy in an infants diet?

A. breast milk or formula

B. infant cereals

C. strained vegetables

D. strained fruits or fruit juices

1 points  

QUESTION 9

The first trimester of pregnancy

A. Involves a rapid increase in cell size rather than cell number.

B. Is the least critical time during fetal development.

C. Is a time when nutritional deficiencies have little effect on the developing fetus.

D. Is a time of particular importance to avoid nutritional deficiencies and insults to prevent harm to the fetus.

1 points  

QUESTION 10

Women who are underweight at the beginning of a pregnancy have an increased risk of

A. Delivering a low-birth-weight infant.

B. Gestational diabetes.

C. Carrying the pregnancy past the due date.

D. Fluid retention.

Quiz 5

Question 1

Which of the following is an appropriate feeding philosophy for children?

A. Children should be responsible for choosing how much they should eat.

B. Parents should be responsible for choosing how much the child should eat.

C. Children should be required to eat what is good for them.

D. Parents should present nutritious food choices and not worry about their own eating habits.

Question 2

Which of the following breakfasts would be most appropriate to serve a toddler?

A. two small link sausages cut in 1-inch pieces, 2 tbsp of scrambled egg, one slice of whole-wheat toast, four cherry tomatoes, 2 tbsp applesauce, and 1 cup of whole milk

B. ½ cup of iron-fortified cooked oat cereal, 2 tbsp of mashed pineapple, 1 cup of whole milk

C. 2 tbsp of nonfat yogurt, 2 tbsp of applesauce, one slice of melba toast spread with strawberry reserves, 1 cup of calcium-fortified orange juice

D. ½ cup of iron-fortified cooked oat cereal, ¼ cup of cubed pineapple, 1 cup of low-fat milk

Question 3

Which of the following nutrients is needed in increased amounts in older adulthood?

A. Vitamin C

B. vitamin D

C. vitamin A

D. fiber

Question 4

What percentage of Americans suffer from food insecurity at least part of the year?

A. 7%

B. 11%

C. 33%

D. 19%

Question 5

Which would be an iron rich snack for a 4-year-old child?

A. carrot sticks with ranch dressing

B. apple juice and popcorn

C. sliced ham on crackers

D. milk and banana

Question 6

Which nutrient is of least concern during the rapid growth of adolescence?

A. sodium

B. calcium

C. iron

D. vitamin A

Question 7

It is estimated that in 2030, the percent of people 65 years or older will be:

A. 5%

B. 10%

C. 15%

D. 25%

Question 8

Approximately one half of children in developing nations are short and underweight for their age. The most frequent cause is: _________________________________________.

A. diets low in essential fatty acids

B. weaning to low-carbohydrate, high-protein diets

C. weaning to high-carbohydrate, low-protein diets

D. diets high in protein

Question 9

What is a reasonable strategy in treating childhood obesity?

A. Cut portions in half at mealtimes and eliminate snacks.

B. Avoid foods high in fats, oils, and sweets.

C. Gradually increase the child's activity level so that weight gain slows.

D. Serve special meals to the child that are low in fat and sugar.

Question 10

How does aging affect protein requirement?

A. Protein need stays the same but may be harder to meet.

B. Protein need is greatly decreased due to less muscle mass.

C. Protein need is doubled to maintain immunity.

D. Protein need is slightly decreased with age.