Term
| 1. If an individual’s intake of a nutrient is less than the RDA, the individual |
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Definition
A. is likely to be deficient in that nutrient
B. is suffering from a dieficiency of that nutrient
C. has a 97.5% probability of being deficient in that nutrient
D. may or may not be deficient
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Term
| 2. Which of the following terms describes psychological influence that encourage us to find and eat food? |
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Definition
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Term
| 3. Which of the following is a feature of the lymphatic system |
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Definition
| B. It picks up and transports dietary lipid |
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Term
| 4. A large hamburger sandwhich contains 500 kcalories and 25 grams of fat. Apporx what percentage of the total energy is contributed by fat? |
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Definition
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Term
| 5. The distance a typical food travels from farm to table is |
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Definition
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Term
| 6. You pick up a box of cheerios cereal in the supermarket. The label tells you that a one cup serving provides 25% of the ____ for iron |
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Definition
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Term
| . Most digestion takes place in the |
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Definition
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Term
| 8. IN FSHN 120, if you send an email message about the course from-or forwarded from-a gmail account (or any other account other than uiuc), the message will be |
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Definition
A. unanswered
B. thrown away
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Term
| 9. In FSHN 120, you must challenge a score that has been announced as poseted on Compass within |
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Definition
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Term
| 10. Which of the following is not true about water? |
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Definition
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Term
| 11. The FIGHT BAC! Food safety program includes the following tips for keeping food safe from bacteria |
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Definition
| C. clean, separate, chill, cook |
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Term
| 12. All of the following are good instructions for preventing food borne illness except |
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Definition
| C. when shopping, select meat, poultry or fish first |
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Term
| 13. Which of the following is not a characteristic shared by carbohydrates? |
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Definition
| A. contains more kcalories than protein |
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Term
| 14. Which of the following statements is not true about the “Danger Zone” |
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Definition
| C. It includes the temperature range 65* to 165* |
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Term
| 15. Which of the following is true about the use of the USDA MyPyramid? |
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Definition
| C. Variety is a key to the plan |
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Term
| 16. Which large blood vessel is thr first to receive most recently eaten nutrients, transporting them to the liver? |
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Definition
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Term
| 17. A recent food borne illness outbreat involving______was discovered to be from eggs from a hatchery in Iowa. |
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Definition
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Term
| 18. One noteable difference between rural and urban farmers markets is that |
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Definition
| A. rural markets are usually bigger |
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Term
| 19. What substances, present in fruits and vegetables, provide significant health benefiets such as reducing cancer? |
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Definition
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Term
| 20. A guidelines for safe food storage incolves the depth at which food is stored, the length of time after cookies/serving before it is frozen or refrigerated and the maximum length of time it should remain in the refrigerator. The numbers associated with this guidelines are: |
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Definition
| D. two inches, two hours and 4 days |
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Term
| 21. In the food “pyramid”, the small space at the tip represents |
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Definition
A. producers
B. consumers
C. distributors
D. processors
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Term
| 22. The ring-like muscles that retard or prevent backflow of partially digested food in the gastrointestinal tract are called |
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Definition
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Term
| 23. The Food and Nutrition Board of the Nation Academy of Sciences advocated that 10% to 35% of the calories come from protein and |
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Definition
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Term
| 24. According to the Dietary Guidelines the food groups to encourage are |
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Definition
| B. fruits, vegetables, low-fat milk and whole grains |
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Term
| 25. Which of the following is not a true statement about the USDA MyPyramid Fruit group |
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Definition
| C. Include plenty of fruit juices for your fruit serving |
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Term
| 26. Current factors that can influence American food habits negatively are |
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Definition
| B. the time-oriented, hurried lifestyle leading to many meals eaten away from home. |
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Term
| 27. A food label states that a serving of a particular product contains 13 grams of total fat and 20% of the Daily Value. This means that |
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Definition
| B. When you eat a serving of this product you will be getting 20% of the Daily Reference Value for total fat based on a 2,000-kcalorie diet |
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Term
| 28. In Illinois, which of the following best describes the distance from which a food might come and be defined as part of the local food system here? |
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Definition
| B. from anywhere in the state |
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Term
| 29. Of the following, which is NOT an assumed benefit of the a local food system? |
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Definition
| B. the food is grown on an organic farm |
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Term
| 30. In August 2010, E.coli was found to be present in_____supplied to BJ’s Wholesale Club by Cargill |
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Definition
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Term
| 31. What is the function of mucus in the stomach? |
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Definition
| A. Protects stomach cell s from gastric juices |
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Term
| 32. A function of the large intestine is to absorb |
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Definition
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Term
| 33. Where does digestion begin? |
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Definition
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Term
| 34. Which of the following is true about the way we should eat to achieve a good nutritional status? |
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Definition
| C. eat a wide variety of foods because no single natural food meets all human nutrient needs |
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Term
| 35. Which of the following yield greater than 4kcalories per gram |
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Definition
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Term
| 36. Becky and FSHN 120 TA’s office can be found in |
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Definition
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Term
| 37. The most active area for the absorption of nutrient in to the body is the |
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Definition
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Term
| 38. Which of the following is not a characteristic of protein? |
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Definition
| C. major energy source for humans |
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Term
| 39. Which of the following is characteristic of lipids? |
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Definition
| C. supply a concentrated form of fuel of the body |
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Term
| 40. The muscular contractions that move food through the digestive tract are called |
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Definition
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Term
| 41. The number of servings to consume from each MyPuramid food group depends on a person’s |
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Definition
| C. age, gender, and physical activity level |
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Term
| 42. When looking at the ingredient level for a bottled spaghetti sauce, you see that olive oil is the second ingredient. This means that olive oil is |
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Definition
| C. the second most abundant ingredient by weight |
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Term
| 43. According to Dr. Cooperband, which of the following is NOT an element of a community food system? |
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Definition
| C. organic vegetables at WalMart |
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Term
| 44. What substance helps suspend fat in a watery digestive mixture, making fat more available to digestive enzymes |
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Definition
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Term
| 45. Which of the following nutrient can directly supply energy for human use? |
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Definition
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Term
| 46. Kate consumes 1,900 kcalories each day. She requires 1,750 kcalories to meet daily energy needs. Over time, Kate’s kcalorie consumption could lead to |
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Definition
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Term
| 47. Which of the following is a characteristic of vitamins? |
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Definition
| C. enable chemical processes in the body |
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Term
| 48. The villi of the small intestine provide surface area that facilitates absorption. This surface is similar to |
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Definition
A. a tennis court.
B. football stadium
C. entire digestive tract
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Term
| 49. A meal consisting of a double cheeseburger, large fries, and a chocolate shake procides a total of 3,313 kcalories of which 48 percent of the energy is from cab and 13 % is from protein. How many kcalories of fat does the meal contain? |
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Definition
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Term
| 50. Which of the following ins not a class of nutrients |
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Definition
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Term
| 51. Where are the most digestive enzymes produced? |
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Definition
| A. Pancreas and small intestine |
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Term
52. An appropriate attitude toward aging and health is
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Definition
| A. If I liver a healthy lifestyle I may slow the aging process |
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