All of the following are prebiotics EXCEPT: A. Soluble fiber B. Insoluble fiber C. Resistant starch D. Live and active cultures E. All of the above are
1.All of the following are prebiotics EXCEPT:A. Soluble fiberB. Insoluble fiberC. Resistant starchD. Live and active culturesE. All of the above areprebiotics2 pointsQuestion 311.Using the Social Ecological Framework, describe the various factors that impact an individual’s food andbeverage intake and physical activity. Briefly describe how each of these areas influence decisions and how theyDietary Guidelines for Americans’ "Call to Action" seeks to address the food environment.10 pointsQuestion 321.George is a 30year old, 70inchtall male who weighs 195 pounds. He works out and plays with anintramural sports team 56 days/week. His BMI is approximately (round to nearest whole number):Question 331.Which of the following cooking methods can lead to a reduction in a food’s nutrient density?3 pointsA Slow cooking.B. StirfryingC. SteamingD Boiling.E. All of the above2 pointsQuestion 341.What are the four major strategies in defending against foodborne illnesses?A Separate.B. ChillC. HydrateD Cook.E. TreatF. Wash2 pointsQuestion 351.Monounsaturated fatty acids have what effect on cholesterol levels?A. Increases HDLB. Decreases HDLC. Increases LDLD. Decreases LDLE. A and CF. A and DG. B and DQuestion 361.Saturated fatty acids have what effect on cholesterol levels?2 pointsA. Increases HDLB. Decreases HDLC. Increases LDLD. Decreases LDLE. A and CF. A and DG. B and D2 pointsQuestion 371.Avocado is a rich source of ________________ fatty acids.A. SaturatedB. MonounsaturatedC. PolyunsaturatedD. Trans2 pointsQuestion 381.Individual water needs depend on a variety of factors. Choose all of the factors below that increase waterneeds.A Temperature increases and decreases.B. ExerciseC. PregnancyD High dietary intake of fat.E. High dietary intake of whole grainsQuestion 391.One cup of "all natural fruit juice drink" is considered:2 pointsA. A sugar sweetened beverageB. One serving of fruitC. A good source of fiberD. B and CE. All of the above2 pointsQuestion 401.A food with a high Mediterranean diet score would have which of the following? (Choose all that apply.)A Above the median MUFA to saturated fat ratio.B. Above the median intake of lowfat dairyC. Below the median intake of fruits and vegetablesD Below the median intake of red and processed. meatsE. Moderate alcohol intake2 pointsQuestion 411.DASH diets and similar eating patterns have important health benefits. In a study of two groups eatingidentical diets revealed that which nutrients had independent effects on blood pressure?A. CaloriesB. CalciumC. PotassiumD. SodiumE. ProteinQuestion 421.Commercials and colorful ads directed toward children are considered a(n) __________.2 pointsA. Individual factorB. Environmental settingC. Sector of influenceD. Social normQuestion 431.All foods, including processed foods, are functional.2 pointsTrueFalse2 pointsQuestion 441.Seasonal produce is often more expensive in the grocery store than outofseason produce.TrueFalse2 pointsQuestion 451.Sheila goes grocery shopping after work on a weekday and notices she spends 10% more on her order thanusual. All of the following strategies may have prevented this cost increase, EXCEPT:A. Taking her time to shop the grocery aislesB. Shopping with a list of everything she needs for the weekC. Having a snack or light meal before she left workD Going to the store at a time that is less busy.E. All of the above are correct2 pointsQuestion 461.Ordering a salad or brothbased vegetable soup and decreasing the amount of an entree of fettucine alfredoconsumed…A. Increases the nutrient density of the mealB. Decreases the amount of fiber in themeal.C. Increases the energy density of the meal.D. B and CE. All of the above2 pointsQuestion 471.People who cook at home are more likely to:A. Exceed the recommended limit for saturated fatconsumption.B. Meet recommended servings of fruits and vegetables.C. Consume less than the upper limit (2300mg) of sodium.D. Exceed energy needs (calories).E. Maintain calorie balance.2 pointsQuestion 481.A single serving of raw kale is:A. 1 ounceB. 1/2 cupC. 1 cupQuestion 491.Match each nutritive additive to its process.Addition of folate to refined cereal AnswerA.FortifigrainscationRead Answer Items for Question 49Addition of vitamin D to milkB. EnrichmentRead Answer Items for Question 49Adding vitamin B to refined wheatflourRead Answer Items for Question 49Adding vitamin C to processed,canned fruits and vegetablesRead Answer Items for Question 492 pointsQuestion 501.Maurice wants to make the best choices for himself and the environment, but cannot buy organic producein his neighborhood. List 2 ways that Maurice can still eat healthy, environmentally conscious foods.Press Tab to enter the content editor. For the toolbar, press ALT+F10 (PC) or ALT+FN+F10 (Mac).Path: pWords:010 pointsQuestion 511.Extra Credit (Optional): Suppose you or a friend are considering a vegetarian or vegan dietary pattern. ListTWO potential health benefits of adopting these habits, as well as TWO nutritional challenges one might face.Which adaptations could be made in order to compensate for potential deficiencies?Press Tab to enter the content editor. For the toolbar, press ALT+F10 (PC) or ALT+FN+F10 (Mac).Path: pWords:05 pointsQuestion 521.How does the Typical American Dietary Pattern compare to the recommended dietary guideline levels orlimits? List a least 3 food groups or nutrients that either exceed or fail to meet recommendations and how each ofthese impacts overall health of the population?Press Tab to enter the content editor. For the toolbar, press ALT+F10 (PC) or ALT+FN+F10 (Mac).Path: pWords:010 pointsQuestion 531.Consumption of at least _______ of vegetables and fruits per day is associatedwith a reduced risk of cardiovascular disease.A. 1 cupB. 1.5 cupsC. 2 cupsD. 2.5 cupsE. 1 pound2 pointsQuestion 541.One serving of drained canned black beans is:A. 1 ounceB. 1/2 cupC. 1 cup1 pointsQuestion 551.One serving of roasted almonds is:A. 1 ounceB. 1/2 cupC. 1 cupQuestion 561.One serving of soymilk is:1 pointsA 3 ounces.B. 1/4 cupC. 1/2 cupD 1 cup.Question 571.One serving of grilled meat or fish is:1 pointsA 3 ounces.B. 1/4 cupC. 1/2 cupD 1 cup.Question 581.One serving of raisins is equal to:1 pointsA 3 ounces.B. 1/4 cupC. 1/2 cupD 1 cup.Question 591 points1.One serving of cooked broccoli is equal to:A. 1 ounceB. 1/2 cupC. 1 cup1 pointsQuestion 601.Natural peanut butter separates, creating a layer of peanut oil. Which of the following additives iscommonly used to create "no stir"peanut butter?A. Leavening agentsB. Anti caking agentsC. AcidulentsD. EmulsifiersE. Phytosterols2 pointsQuestion 611.A fermented yogurt that contains added inulin is consideredA. a functional foodB. a prebiotic foodC. a synbiotic foodD. A and BE. A and C2 pointsQuestion 621.Which of the following alternative farming systems is outlined and regulated by the United StatesDepartment of Agriculture?A. Sustainable farmingB. Local Food SystemsC. Vegetarian dietary patternsD. Organic farmingE. All of the above2 pointsQuestion 631.This process has a positive effect on the antioxidant content of herbs, but increases the energy density offruit without any additives.A. CanningB. FreezingC. DryingD. IrradiatingE. BoilingQuestion 641.Refrigeration kills germs.2 pointsTrueFalse2 pointsQuestion 651.An opened container of milk has a recommended storage time of:A. 3 daysB. 5 daysC. 7 daysD. 10 daysE. Until the "Use By" date listed on the package.2 pointsQuestion 661.List one factor that may impact body mass that is not represented in individual body mass index (BMI).
