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Questions that will be on the final.

Which of the following is our primary dietary source of vitamin D?
A) chicken
B) green leafy vegetables
C) seafood
D) milk

D) milk

The development of which system is particularly dependent on adequate consumption of fat during the toddler years?
A) nervous
B) digestive
C) skeletal
D) urinary

A) nervous

Which of the following practices would NOT help prevent a foodborne illness when traveling to another country?
A) Enjoy local raw food specialties.
B) Only eat fruits that you have peeled yourself.
C) Avoid brushing your teeth with the local tap water.
D) Avoid eating salads and unpasteurized dairy products.

A) Enjoy local raw food specialties.

It's 10 AM, and Maya is trying to decide what to prepare for that night's dinner. She selects a frozen turkey breast and must that it before she can proceed with cooking preparations. Which of the following would be an appropriate method of thawing her poultry?
A) Use a microwave.
B) Place the turkey breast in a basin of warm water.
C) Leave the turkey breast out on the kitchen counter throughout the day.
D) Place the turkey on a top refrigerator shelf in a bowl of water.

A) Use a microwave.

The RDA for carbohydrate for toddlers, preschoolers, school-age children, teens, and adults is how many grams per day?
A) 130
B) 95
C) 10
D) 250

A) 130

Which of the following produces a neurotoxin?
A) Norwalk virus
B) Salmonella
C) hepatitis A
D) Clostridium botulinum

D) Clostridium botulinum

Which of the following would NOT be an effective strategy to follow when trying to evaluate the safety and quality of a particular supplement?
A) Contact the company to request additional information.
B) Look for the U.S. Pharmacopoeia (U.S.P) symbol.
C) Purchase products labeled "natural."
D) Buy nationally recognized brands.

B) Look for the U.S. Pharmacopoeia (U.S.P) symbol.

Vitamin K's primary role in the body is
A) blood clotting.
B) enzyme action.
C) muscle contraction.
D) nerve transmission.

A) blood clotting.

Which of the following is NOT a strong influence on adolescent food patterns?
A) person food preferences
B) their own sense of what foods comprise a healthful, adequate diet
C) peers
D) parents

D) parents

The average person will absorb no more than how many mg of calcium at one time?
A) 1,500
B) 500
C) 1,000
D) 200

B) 500

Which of the following does NOT contribute to chronic dehydration in elderly individuals?
A) The thirst mechanism is impaired in the elderly.
B) Kidney function decreases with advancing age.
C) Perspiration increases as we age.
D) Older adults may limit fluid intake due to urinary incontinence.

C) Perspiration increases as we age.

Chromium assists in the uptake of which of the following?
A) sodium
B) potassium
C) calcium
D) glucose

D) glucose

Unless prescribed by a qualified practitioner, taking a single-nutrient supplement is NOT recommended because it
A) will cost too much money.
B) may quickly lead to a nutrient toxicity.
C) might reduce your appetite.
D) might lead to a nutrient dependency.

B) may quickly lead to a nutrient toxicity.

The meat factor is
A) a special quality found in meat, poultry, and fish that enhances iron absorption.
B) the increased absorption of dietary folate by the mother during pregnancy.
C) a coenzyme involved in the metabolism of protein and fat.
D) the protein carrier needed by the body to absorb dietary manganese, folate, or vitamin B6.

A) a special quality found in meat, poultry, and fish that enhances iron absorption.

One of the easiest and most effective ways to prevent foodborne illnesses is to
A) wash hands before handling food.
B) cook foods to their proper temperature.
C) separate foods to avoid cross-contamination.
D) chill foods to prevent microbes from growing.

A) wash hands before handling food.

Which of the following is NOT characteristic of adolescent eating habits?
A) low intake of fruits and vegetables
B) preference for fast food and convenience foods
C) soft drinks preferred over milk
D) regular consumption of three meals per day

D) regular consumption of three meals per day

Pesticides are a family of chemicals
A) added to food that help to prevent microbial spoilage and enzymatic deterioration.
B) produced by microorganisms that harm tissue and elicit and immune response.
C) added to food to enhance them in some way.
D) used in the field and in storage areas to decrease destruction caused by insects and fungus.

D) used in the field and in storage areas to decrease destruction caused by insects and fungus.

Which of the following is NOT a good source of vitamin K?
A) spinach
B) soybean oil
C) exposure to sunlight
D) intestinal bacteria

C) exposure to sunlight

Which of the following is NOT a physiological change that typically occurs as a person ages?
A) decreased lean body mass
B) decreased taste and smell acuity
C) decreased fat mass
D) decreased bone density

C) decreased fat mass

The RDA for which nutrient decreases with age, for women?
A) iron
B) calcium
C) vitamin D
D) vitamin C

A) iron

Which of the following refers to the two-step process in which bone tissue is recycled?
A) bone remodeling
B) bone regeneration
C) bone growth
D) bone modeling

A) bone remodeling

Which of these actions does NOT increase iron absorption?
A) taking calcium or zinc supplements with iron-rich foods
B) eating a vitamin C-rich food at the same time you eat plant or animal sources of iron
C) adding chopped tomatoes to beans or lentils
D) adding small amounts of meat, poultry, or fish to vegetable-based dishes

A) taking calcium or zinc supplements with iron-rich foods

Which of the following individuals would LEAST likely need dietary supplementation?
A)people who eat a vegan diet
B) people with lactose intolerance
C) people who eat a balanced diet
D) pregnant teenagers

C) people who eat a balanced diet

Which of the following is the MOST abundant mineral in our body?
A) fluoride
B) phosphorus
C) iron
D) calcium

D) calcium

Which of the following is NOT an appropriate weight control recommendation for an overweight 11-year-old?
A) Exercise at least one hour a day.
B) Consume appropriate portion sizes of foods.
C) Limit television watching to no more than two hours a day.
D) Decrease caloric intake by 1,000 Calories a day.

D) Decrease caloric intake by 1,000 Calories a day.

Which of the following is NOT associated with developing toddlers' healthy eating habits?
A) rewarding meal completion with dessert
B) including toddlers in food shopping and preparation
C) small portion sizes
D) snacking between meals

A) rewarding meal completion with dessert

Which of the following is NOT a recommendation to avoid allergies in children?
A) Rotate foods in the diet rather than serving them every day.
B) Introduce new foods one at a time.
C) When introducing a new food, watch for any allergic reaction for a week before offering another new food.
D) If a child has a negative reaction to a food, never offer it to that child again.

D) If a child has a negative reaction to a food, never offer it to that child again.

Which of the following is FALSE concerning calcium?
A) When blood calcium falls, osteoclasts will liberate calcium from the skeleton.
B) Calcium's alkalinity assists in regulating acid-base balance.
C) Ninety-nine percent of calcium is found in the blood and soft tissue.
D) Calcium is a major mineral.

C) Ninety-nine percent of calcium is found in the blood and soft tissue.

Janie is four years old. What serving size of green beans would you recommend for her?
A) 6 tablespoons
B) 4 tablespoons
C) 2 tablespoons
D) 3 tablespoons

B) 4 tablespoons

Which of the following foods are good sources of magnesium?
A) green leafy vegetables
B) french fries and onion rings
C) soft drinks and fruit juices
D) citrus fruits

A) green leafy vegetables

Which of the following foods would be the BEST source of dietary calcium for a young toddler?
A) yogurt
B) spinach
C) whole milk
D) skim milk

C) whole milk

Which of the following is the BEST source of thiamin?
A) pork
B) milk
C) citrus fruits
D) green leafy vegetables

A) pork

A child with mild fluorosis would MOST likely show which of the following symptoms?
A) low bone density
B) stiffness and pain in the joints
C) white patches on the teeth
D) dental caries

C) white patches on the teeth

The iron-carrying protein that assists in the transport of oxygen into muscle cells is
A) hemoglobin.
B) hematocrit.
C) hemosiderin.
D) myoglobin.

D) myoglobin.

In addition to proper growth and development, bone remodeling is critical in maintaining
A) blood calcium levels.
B) blood glucose levels.
C) blood coagulation.
D) vitamin D production.

A) blood calcium levels.

Iron absorption is highest when
A) iron stores are high.
B) iron intake is high.
C) stomach acid is low.
D) iron stores are low.

D) iron stores are low.

Folate deficiency during pregnancy is associated with
A) neural tube defects.
B) pellagra.
C) gestational diabetes.
D) Down's syndrome.

A) neural tube defects.

What is the most common nutrient deficiency, worldwide?
A) iron
B) folate
C) calcium
D) vitamin B12

A) iron

Which of these nutrients is destroyed by exposure to light?
A) vitamin D
B) vitamin B12
C) riboflavin
D) iron

C) riboflavin

Zinc is a trace mineral that plays a critical role in
A) the transport of iron to cells.
B) sexual maturation.
C) bone health.
D) brain function.

B) sexual maturation.

Good sources of riboflavin include
A) refined grains and pork.
B) citrus fruits and berries.
C) milk, meats, and green vegetables.
D) potatoes, carrots, and bananas.

C) milk, meats, and green vegetables.

Which of the following will NOT help establish healthful eating habits in toddlers?
A) Model healthful eating.
B) Use positive reinforcement to encourage healthful behaviors.
C) Use food as a reward for healthful behaviors.
D) Provide small meals alternated with nutritious snacks.

C) Use food as a reward for healthful behaviors.

In addition to dietary sources, vitamin K is produced in our
A) large intestine.
B) brain.
C) stomach.
D) mouth.

A) large intestine.

The spongy bone that is found within the ends of long bones is called
A) cortical.
B) osteoblast.
C) trabecular.
D) collagen.

C) trabecular.

Which of the following are two fat-soluble vitamins that humans obtain from non-dietary sources?
A) D and K
B) D and E
C) A and D
D) C and D

A) D and K

Which of the following is NOT associated with a reduction in the synthesis of vitamin D?
A) sunscreens with SPF greater than 8
B) obesity
C) advancing age
D) fair skin

A) sunscreens with SPF greater than 8

What is the primary reason osteoporosis incidence in the United States is expected to increase?
A) inadequate treatment options
B) decline in milk consumption
C) increased longevity of the population
D) increased diagnostic tools

C) increased longevity of the population

The ideal nutritional strategy for optimizing health is to
A) eat a healthful diet containing a variety of whole foods.
B) eat foods you like and take a one-a-day supplement.
C) eat what you want but take a supplement containing 100% or more of recommended levels.
D) eat a healthful diet but take a one-a-day supplement "to be sure."

A) eat a healthful diet containing a variety of whole foods.

Which of the following is a FALSE statement regarding the proper refrigeration and freezing of food?
A) When storing in the refrigerator, keep meat and poultry wrapped in plastic so juices will not drip onto other foods.
B) Unless used within 48 hours of purchase, meat and poultry should be stored frozen.
C) Keep the refrigerator temperature at or below 40°F.
D) Thaw frozen meat and poultry on the kitchen counter.

D) Thaw frozen meat and poultry on the kitchen counter.

Which of the following is FALSE concerning the safe storage of leftovers?
A) Leftovers should only by refrigerated for up to 4 days.
B) Leftovers should be frozen after 1 week in the refrigerator.
C) Leftovers should be stored at a depth of no greater than 2 inches.
D) Leftovers should be refrigerated within 2 hours of serving.

B) Leftovers should be frozen after 1 week in the refrigerator.

Which temperature range referred to as the "danger zone" of foodborne illness?
A) between 40° and 50°F
B) between 40° and 180°F
C) between 40° and 140°F
D) between 40° and 70°F

C) between 40° and 140°F

In the body, vitamin D is essential for
A) stimulation of nerve impulses.
B) calcification of bone.
C) blood clotting.
D) muscle contraction.

B) calcification of bone.

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