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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:
- 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