Chapter 1 Overview

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Which of the following nutrition-related diseases is not one of the three leading causes of death in the United States?
A) Cardiovascular disease
B) Cancer
C) Stroke
D) Diabetes

D – Diabetes

Which of the following nutrients can directly supply energy for human use?
A) Lipids and oils
B) Water
C) Vitamins
D) Minerals

A – Lipids and Oils

What substances, present in fruits and vegetables, provide significant health benefits such as reducing the risk of cancer?
A) Phytochemicals
B) Beta blockers
C) Deoxidizers
D) Free radicals

A – Phytochemicals

The essential nutrients
A) must be consumed at every meal.
B) are required for infants but not adults.
C) can be made in the body when they are needed.
D) cannot be made by the body and therefore must be consumed to maintain health.

D – cannot be made by the body and therefore must be consumed to maintain health

The Food and Nutrition Board (FNB) of the National Academy of Sciences advocates that 10% to 35% of calories come from protein and ________________ from carbohydrate.
A) 20% to 35%
B) 45% to 65%
C) 50% to 70%
D) 55% to 75%

B – 45% – 65%

Fibers belong to the class of nutrients known as
A) carbohydrate.
B) protein.
C) lipids.
D) minerals.

A – carbohydrates

A warning sign or symptom of alcohol poisoning is
A) semiconsciousness or unconsciousness.
B) rapid breathing.
C) skin that is hot to the touch.
D) insomnia.

A – semiconsciousness or unconsciousness

Gram for gram, which provides the most energy?
A) Carbohydrates
B) Proteins
C) Alcohol
D) Fats

D – Fats

Which of the following is not a characteristic of protein?
A) Major component of body structure
B) Supplies 4 kcalories per gram
C) Most significant energy source for humans
D) Forms enzymes

C – most significant source for humans

Which of the following is not true about water?
A) Provides energy
B) Provides a way to transport nutrients and waste
C) By-product of cell chemical reactions
D) Dietary need of approximately 9-13 cups per day

A – provides energy

A serving of bleu cheese dressing containing 23 grams of fat would yield _____ kcalories.
A) 161
B) 92
C) 207
D) 255

C – 207

A meal consisting of a cheeseburger, large fries, and a chocolate shake provides a total of 1,120 kcalories, of which 48 percent of the energy is from carbohydrate and 13 percent from protein. How many kcalories of fat does the meal contain?
A) 137
B) 313
C) 287
D) 437

D – 437

A large hamburger (e.g., Whopper) sandwich contains 628 kcalories and 36 grams of fat. Approximately what percentage of the total energy is contributed by fat?
A) 23%
B) 52%
C) 19%
D) 41%

B – 52%

Which of the following should be limited in the diet because of their effect on blood cholesterol?
A) Saturated fats
B) Unsaturated fats
C) Essential fats
D) Amino acids

A – Saturated fats

Which of the following are substances in plant foods that are not digested in the stomach or small intestine?
A) Dextrose
B) Disaccharides
C) Dietary fiber
D) Simple sugars

C – Dietary Fiber

In chemistry terms, which of the following most accurately describes the term organic?
A) Products sold at health food stores
B) Substances containing energy-yielding nutrients
C) Substances containing carbon
D) Products grown without the use of pesticides

C – Substances containing carbon

Which of the following is true about the North American diet?
A) Most of our protein comes from plant sources.
B) Approximately half of our carbohydrates come from simple sugars.
C) Most of our fats come from plant sources.
D) Most of our carbohydrates come from starches.

B – Approximately half of our carbohydrates come from simple sugars

Which of the following is not a simple carbohydrate?
A) Starches
B) Table sugar
C) Disaccharides
D) Monosaccharides

A – Starches

Which of the following hormones is made by the fat cells and influences long-term regulation of total fat stores?
A) Endorphins
B) Cortisol
C) Leptin
D) Neuropeptide Y

C – Leptin

Which of the following terms describes psychological influences that encourage us to find and eat food?
A) Appetite
B) Hunger
C) Satiety
D) Obsession

A – Appetite

For student athletes, water is an adequate fluid replacement for events lasting less than _______________ minutes.


The six classes of nutrients include carbohydrates, lipids, proteins, vitamins, minerals, and _______________.


You eat a snack that contains 15 grams of carbohydrate, 8 grams of fat, and 8 grams of protein. This snack supplies _______________ kcalories.


A weight reduction regimen calls for a daily intake of 1,400 kcalories and 30 grams of fat. Approximately what percentage of the total energy is contributed by fat? (Round to the nearest whole number)


What is the caloric value of a meal supplying 110 g of carbohydrate, 25 g of protein, 20 g of fat, 5 g of alcohol, 600 g water, and 3 g of iron?



Physiological (internal) drive to find and eat food, mostly regulated by innate cues to eating


State in which there is no longer a desire to eat; a feeling of satisfaction


A neurotransmitter synthesized from the amino acid tryptophan that appears to decrease the desire to eat carbohydrates and to induce sleep


Heat needed to raise 1 liter of water 1 degree Celsius


Chemical substances in food that contribute to health.


Compound secreted into the bloodstream that acts to control the function of distant cells


Compound that speeds the rate of a chemical process but is not altered by the process


Psychological (external) influences that encourage us to find and eat food


Hereditary material that provides the blueprints for the production of cell proteins

Amino aci

The building block for proteins containing carbon, hydrogen, oxygen, and nitrogen

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