Nutrition Online Exam Help Canada

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Nutrition Online Exam Help Canada

nutrition exam help canadaQ1. 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:

  • Fat
  • Carbohydrates
  • Vitamins
  • 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?

  • 18%
  • 22%
  • 32%
  • 41%

Q6. One gram of carbohydrate is equal to _______ calories.

  • two
  • four
  • seven
  • nine

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
  • balance
  • moderation
  • adequacy

Q8. Availability is one reason that affects food choice.

  • True
  • False

Q9. A measure of nutrients provided per calorie of food.

  • balance
  • dietary variety
  • nutrient density
  • moderation

Q10. In southeast Asia, rice is an example of what kind of food?

  • functional
  • organic
  • staple
  • natural

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.

  • 35-55%
  • 40-60%
  • 45-65%
  • 60-65%

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
  • supplements
  • herbal remedies
  • organic foods

Q24. Which of the following phytochemicals is contained in flaxseed?

  • lignans
  • flavonoids
  • lycopene
  • carotenoids

Q25. Which of the following secretes hormones and releases them into the blood?

  • antigens
  • enzymes
  • glands
  • antibodies

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:

  • liver
  • stomach
  • pancreas
  • gallbladder

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?

  • sweet
  • salty
  • bitter
  • fatty

Q30. The major organ of digestion and absorption is the:

  • mouth
  • stomach
  • 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
  • mucus
  • bile
  • bicarbonate

Q33. Enzymes in digestive juices are an example of chemical digestion.

  • True
  • False

Q34. What is the common name for the burning sensation in the chest area caused by backflow of stomach acid into the esophagus?

  • hernia
  • heartburn
  • hiccup
  • ulcer

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?

  • 1%
  • 2%
  • 5%
  • 10%

Q36. Which of the following organs makes almost all of the body’s alcohol-processing machinery?

  • spleen
  • stomach
  • liver
  • kidneys

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
  • glycogen

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
  • 27g-40g
  • 25g for females <50 years of age, 38g for males <50years of age
  • 20g-25g

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.

  • protein
  • fiber
  • water
  • nutrients

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:

  • hypoglycemia
  • glycemic effect
  • hyperglycemia
  • 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
  • peanuts

Q48. Which of the following is not a risk factor for developing Type II diabetes?

  • overweight/obesity
  • family history
  • high sugar intake
  • history of gestational diabetes

Q49. Sugar has been proven to cause hyperactivity in children.

  • True
  • False

Q50. Which of the following products is restricted to use as a tabletop sweetener in Canada?

  • sucralose
  • aspartame
  • cyclamate
  • stevia

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