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## HNF260-Exam1ProblemSet1Qs.pdf

by: Brittany Ballog

143

0

4

# HNF260-Exam1ProblemSet1Qs.pdf HNF 260

Brittany Ballog
MSU
GPA 3.0
Principles of Human Nutrition
j. ekstrom

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example multiple choice qs for exam 1
COURSE
Principles of Human Nutrition
PROF.
j. ekstrom
TYPE
Study Guide
PAGES
4
WORDS
KARMA
50 ?

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This 4 page Study Guide was uploaded by Brittany Ballog on Sunday September 27, 2015. The Study Guide belongs to HNF 260 at Michigan State University taught by j. ekstrom in Spring 2014. Since its upload, it has received 143 views. For similar materials see Principles of Human Nutrition in Nursing and Health Sciences at Michigan State University.

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Date Created: 09/27/15
PS 1 question list 1 A kilocalorie is a unit of the energy content of food Which de nition best describes how much energy is in one kilocalorie A A kilocalorie is the amount of heat energy needed to raise the temperature of 1 kg of water by 1 Celsius also could be 1 liter by 1 Celsius l 1L of water weighs 1kg B A kilocalorie is the amount of heat energy needed to raise the temperature of 1 pound of water by 1 Celsius C A kilocalorie is the amount of heat energy needed to raise the temperature of 1 kilogram of water by 1 Fahrenheit D A kilocalorie is the amount of heat energy needed to raise the temperature of 1 gallon of water by 1 Fahrenheit 2 How many Calories are in a gram of alcohol A 3 B 4 C 7 D 9 3 A cheeseburger has 25 grams of protein 29 grams of fat and 46 grams of carbs Approximately how many kilocalories are in this sandwich A 400 B 545 C 630 D 770 4 Where do phytochemicals come from A Fish and seafood B Dairy products C Plant foods D Animal protein 5 Which of the following is not a good source of phytochemicals A collards B broiled chicken C dark chocolate Dtea E onions 6 A granola bar s Nutrition Facts panel says that it has 5 grams of fat 19 grams of carbohydrate and 7 grams of protein per bar Approximately how many kilocalories are in this bar A 125 kilocalories B 149 kilocalories C 175 kilocalories D 200 kilocalories 7 Heart disease has both preventable and nonpreventable risk factors that contribute to its development All of the following are lifestyle risk factors for heart disease EXCEPT A Excessive alcohol consumption B Inactivity that leads to obesity C Low ber highsaturatedfat diet D Cigarette smoking E Family history and genetic predisposition for heart disease 8 What is the leading cause of death in the US A cancer B heart disease C diabetes D obesity E accidents 9 What is the leading cause of death in people under 85 years of age A cancer B heart disease C obesity D accidents E lung disease 10 In lecture we discussed a newly released CDC report on heart disease and stroke in the US There are 800000 deaths per year in the US from heart attack and stroke How many of these deaths could be prevented through lifestyle changes and better access to health care A 100000 B 200000 C 400000 D 800000 11 Undernutrition and overnutrition are both problems in the United States All of the following statements are true EXCEPT A Overnutrition is a type of malnutrition B Overnutrition is often characterized by obesty C Overnutrition can be caused by long term excessive energy intake D Overnutrition is less common in the United States than undernutrition IS 12 Which US government agency can regulate nutrition and healthrelated claims on product labels A The United States Department of Agriculture USDA B The Food and Drug Administration FDA C The Environmental Protection Agency EPA D The Department of Health and Human Services DHHS 13 Which statement is TRUE regarding Healthy People 2020 A It aims to eliminate health disparities and improve access to health education B It explains the ve food groups C It is revised every 20 years by the Department of Health and Human Services D It is revised frequently by the US Department of Agriculture 14 The Acceptable Macronutrient Distribution Ranges indicate ranges of carbohydrate fat and protein intakes that provide adequate amounts of vitamins and minerals and may reduce the risk of diet related chronic diseases For a person who is following a 2500kilocalorie per day diet determine the number of grams of protein to be consumed using the AMDR as a guideline Hint In class I gave the AMDRs for the three classes of macronutrients protein lipids carbohydrates as a percentage of total calories Use the AMDR ranges and the kcalgram to calculate your answer A 63218 grams per day B 280400 grams per day C 5697 grams per day 15 The Acceptable Macronutrient Distribution Ranges indicate ranges of carbohydrate fat and protein intakes that provide adequate amounts of vitamins and minerals and may reduce the risk of diet related chronic diseases For a person who is following a 2500kilocalorie per day diet determine the number of grams of lipid to be consumed using the AMDR as a guideline Hint In class I gave the AMDRs for the three classes of macronutrients protein lipids carbohydrates as a percentage of total calories Use the AMDR ranges and the kcalgram to calculate your answer A 5697 grams per day B 280400 grams per day C 63218 grams per day 16 The Acceptable Macronutrient Distribution Ranges indicate ranges of carbohydrate fat and protein intakes that provide adequate amounts of vitamins and minerals and may reduce the risk of diet related chronic diseases For a person who is following a 2500kilocalorie per day diet determine the number of grams of carbohydrate to be consumed using the AMDR as a guideline Hint In class I gave the AMDRs for the three classes of macronutrients protein lipids carbohydrates as a percentage of total calories Use the AMDR ranges and the kcalgram to calculate your answer A 63218 grams per day B 280400 grams per day C 5697 grams per day 17 Nutrients causing some signs of poor health when consumed in less than adequate amounts are called A essential nutrients B nonessential nutrients C nutritional supplements D trace nutrients 18 Energyyielding nutrients include A vitamins minerals and water B carbohydrates proteins and fats C trace minerals and fatsoluble vitamins D iron vitamin C and potassium 19 Which is NOT a complex carbohydrate A glycogen B glucose C ber D starch 20 Complex carbohydrates not broken down by digestive processes are A glycogen B enzymes C ber D starches 21 A triglyceride is an example of a A protein B carbohydrate C lipid D vitamin 22 Which element is found in protein but not in carbohydrates A nitrogen B carbon C hydrogen D oxygen 23 Proteins are formed by linking together A fatty acids B amino acids C glycerols D nitrogen groups 24 The main function of vitamins is to A provide the main structural building blocks of the body B provide essential fatty acids C enable chemical reactions in the body to occur D improve digestion processes 25 Which nutrients are inorganic substances A vitamin A B zinc C protein D polysaccharides 26 Which is a trace mineral A sodium B calcium C iron D potassium percentage of energy comes from carbohydrates fat and protein A 30 carbohydrate 50 fat and 20 protein B 50 carbohydrate 35 fat and 15 protein C 20 carbohydrate 30 fat and 50 protein D 50 carbohydrate 30 fat and 20 protein 27 If a total of 2000 kcal were consumed 250 grams of carbohydrates 66 grams of fat and 102 grams of protein what 28 Nutritionrelated objectives of Healthy People 2020 include A increasing fat intake vitamin A intake and reducing obesity B reducing adult obesity increasing calcium intake and increasing sodium intake C increasing vegetable intake increasing calcium intake and reducing childhood obesity D lowering fat intake increasing protein intake and increasing blood cholesterol 29 Clinical signs occur in the early stage of nutrient de ciency A true B false 30 Carbohydrates should ll what percentage of our diet A 1035 B 2035 C 4565 31 Proteins should ll what percentage of our diet A 1035 B 2035 C 4565 32 Lipids should ll what percentage of our diet A 4565 B 1035 C 2035 33 What percentage of our body mass is stored carbohydrate A less than 1 B 1035 C 2035 D 4565 34 How many essential amino acids are there A 4 B 7 C 9 D 13 E 20 35 Saturated fatty acids A are liquid at room temperature B contain multiple double bonds C contain Nitrogen D are an essential nutrient E none of the above

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