Nutrition Online Exam Help Canada
Q1. Foods composed of parts of whole foods, such as butter are referred to as:
- basic foods
- partitioned foods
- fortified foods
- processed foods
Q2. Calorie is defined as:
- the amount of heat energy necessary to raise the temperature of one litre of water by 1 degree Celsius
- the amount of heat energy necessary to generate one unit of energy
- the amount of heat energy necessary to raise the temperature of one litre of oil by 1 degree Celsius
- none of the above
Q3. The non-energy yielding nutrients include:
- a and b
- a and c
Q4. Essential amino acids include:
- lysine, methionine, valine
- alanine, threonine, valine
- linoleic and linolenic
- leucine, isoleucine, histidine
Q5. A food provides 10 grams of carbohydrates and 220 total calories. Approximately what percentage of calories come from carbohydrates in this product?
Q6. One gram of carbohydrate is equal to _______ calories.
Q7. Many foods that are high in calcium are poor sources of iron. This statement illustrates the importance of this characteristic of a nutritious diet:
- calorie control
Q8. Availability is one reason that affects food choice.
Q9. A measure of nutrients provided per calorie of food.
- dietary variety
- nutrient density
Q10. In southeast Asia, rice is an example of what kind of food?
Q11. This type of research studies populations in which observation is accompanied by experimental manipulation of some population members
- intervention study
- laboratory study
- case study
- epidemiological study
Q12. You can tell a claim about nutrition is quackery if it bears the following characteristics:
- it is being made by an advertiser who is paid to make the claim
- the evidence used to support the claim is in the form of a testimonial
- it appears in a scientific journal which is peer-reviewed
- a and b
- a and c
Q13. An advantage of a diet recall in analyzing food intake is that diet recall:
- requires clients measure out all foods consumed
- does not require much time to complete
- is an average of three days of food consumption
- relies on client’s memory
Q14. Which of the following establishes population-wide average requirements used by nutrition policymakers?
- recommended Dietary Allowances
- daily Values
- adequate Intake
- estimated Average Requirements
Q15. For which of the following reasons would a nutrient NOT have a tolerable upper intake level (UL)?
- no food contains toxic levels of nutrients
- insufficient data exist to establish a value
- no caution is required when consuming supplements of that nutrient
- it is safe to consume in any amount
Q16. Which of the following statements about the dietary reference intakes (DRI) is the most accurate?
- they are for healthy individuals
- they are based on review of available testimonials
- they are the amount that much be consumed everyday, not an average
- they are maximum requirements, not recommendations
Q17. Which of the following is NOT a recommendation made by Eating Well with Canada’s Food Guide?
- eat at least one dark green and one orange vegetable each day
- make at least half of your grain products whole grain each day
- only drink skim milk each day
- eat at least two food guide servings of fish each week
Q18. Which food group(s) in Canada’s Food Guide provide(s) potassium?
- grain products
- milk and alternatives
- meat and alternatives
- vegetables and fruit
- all of the above
Q19. Based on Eating Well with Canada’s Food Guide, how many servings would the following meal contain; 75g chicken breast, 1 cup milk, ½ cup pasta, and 1 cup steamed broccoli?
- 1 meat and alternative, 1 milk and alternative, 2 grain and 1 vegetables and fruit
- 1 meat and alternative, 1 milk and alternative, 2 grain and 2 vegetables and fruit
- 1 meat and alternative, 1 milk and alternative, 1 grain and 2 vegetables and fruit
- 1 meat and alternative, 1 milk and alternative, 1 grain and 1 vegetables and fruit
Q20. The DRI AMDR for carbohydrates is __% of energy come from carbohydrates each day.
Q21. The amount of this/these type(s) of fat must be listed on the Nutrition Facts food label:
- saturated fat
- polyunsaturated fat
- total fat
- a and c
- b and c
Q22. Which of the following statements best defines “enriched” as it is applied to a food product?
- The product is low in calories and high in nutrients.
- The product is more expensive to purchase.
- The product is superior to similar products.
- The product could be either nutritious or not nutritious.
Q23. Which of the following is the best and safest source of phytochemicals?
- whole foods
- herbal remedies
- organic foods
Q24. Which of the following phytochemicals is contained in flaxseed?
Q25. Which of the following secretes hormones and releases them into the blood?
Q26. Movement of chyme from stomach to small intestine is controlled by the:
- intestinal sphincter
- pyloric sphincter
- pancreatic sphincter
- cardiac sphincter
Q27. When blood sugar levels rise after a meal, the first organ to respond is the:
Q28. Which of the following occurs as part of the stress response (fight or flight)?
- the liver stores glucose
- the muscles relax
- the digestive system speeds up
- the fat cells release fat
Q29. Most people have an aversion to which of the following tastes?
Q30. The major organ of digestion and absorption is the:
- small intestine
- large intestine
Q31. The pancreas performs which of the following functions?
- it produces enzymes to aid in digestion
- it adds acid and fluid to the large intestine
- it reabsorbs water and minerals
- it conducts bile to the small intestine
Q32. You have just consumed a meal high in fat. As a result, hormonal messages will tell an organ to send ________________ in amounts matched to the amount of fat present.
- hydrochloric acid
Q33. Enzymes in digestive juices are an example of chemical digestion.
Q34. What is the common name for the burning sensation in the chest area caused by backflow of stomach acid into the esophagus?
Q35. According to Nutrition Recommendations for Canadians, on a daily basis, a person should NOT ingest more than what percentage of their total energy as alcohol?
Q36. Which of the following organs makes almost all of the body’s alcohol-processing machinery?
Q37. Which of the following is a long-term effect of alcohol?
- increased blood pressure
- weight loss
- improved vision
- improved memory and concentration
Q38. The disaccharides include:
- sucrose, galactose, and fructose
- maltose, sucrose, and lactose
- lactose, maltose, and fructose
- glucose, galactose, and fructose
Q39. You are teaching a client how to possibly lower blood cholesterol levels by consuming foods such as oat bran, legumes, seeds, fruits, vegetables and barley. All of these foods are sources of:
- soluble fiber
- vitamin B12
- insoluble fiber
Q40. According to the Dietary Reference Intakes (DRI), a desirable intake of dietary fiber is ____ grams daily.
- <25g for males and females <50 years of age
- 25g for females <50 years of age, 38g for males <50years of age
Q41. Which of the following terms would you look for on a bread label in order to choose the most nutritious product?
- unbleached flour
- wheat flour
- whole grain
- brown bread
Q42. Without sufficient ________, the digestive tract muscles get too little exercise and become weak.
Q43. How does the body process glucose to produce energy?
- Glucose precursors are assembled to form whole glucose.
- Body fat is converted into glucose.
- Glucose is broken down to yield energy and carbon dioxide.
- Inside the cell, glucose is broken in half and then rejoined to form glycolysis.
Q44. Lactose intolerance is due to:
- a dislike for the taste of milk
- insufficient lactase
- an immune response
- milk protein affecting the brain
Q45. Low blood sugar is referred to as:
- glycemic effect
- hemoglobin A1C
Q46. Diets that cause chronic ketosis can lead to which of the following:
- vitamin and mineral deficiencies
- loss of bone minerals
- altered blood lipids
- all of the above
Q47. Which of the following foods ranks highest on the glycemic index scale?
- brown rice
- baked potato
- ice cream
Q48. Which of the following is not a risk factor for developing Type II diabetes?
- family history
- high sugar intake
- history of gestational diabetes
Q49. Sugar has been proven to cause hyperactivity in children.
Q50. Which of the following products is restricted to use as a tabletop sweetener in Canada?
Please click on Pay Now to get all correct answers at $40 (No Hidden Charges or any Sign Up Fee). In description, please don’t forget to mention the exam name – Nutrition Online Exam Help Canada. We will send the answers to your email id in the next 30 minutes.