FDNS 4600: Final 3
40 Cards in this Set
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In order to help a friend with an eating disorder, it is useful to (from handout in class)
a. express your feelings honestly with the person; she/he probably senses how you're feeling
anyway
b. engage in social activities that don't involve food.
c. arrange an "intervention" with sev…
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d. a and b
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Which of the following are aspects of "normal" eating?
a. being able to eat when you are hungry and continue eating until you are satisfied
b. under-eating at times and wishing you had more
c. over-eating at times and feeling stuffed and uncomfortable
d. being flexible about eating, i…
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e. all of the above
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Factor(s) that might contribute to another's eating disorders (from the handout given in
class) are:
a. encouraging someone to lose weight
b. criticizing our own eating
c. discussing measurements, weights or clothing sizes
d. a and b
e. a, b, and c
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e. a, b, and c
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A good source of this nutrient is ocean mist. This nutrient is a component of thyroid hormone.
a. magnesium
b. copper
c. chromium
d. iodine
e. sodium
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d. iodine
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Sulfur is contained in all protein-containing foods and functions to
a. form "bridges" in proteins to stabilize the shape/structure
b. maintain blood glucose
c. maintain water balance
d. carry oxygen to cells
e. aid in bone mineralization to keep bones strong
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a. form "bridges" in proteins to stabilize the shape/structure
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This nutrient is the major anion outside the cell, and is part of stomach acid.
a. chloride
b. potassium
c. sodium
d. selenium
e. chromium
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a. chloride
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During Spring Break, if you snacked on potato chips and ate apple pie, instead of eating
potatoes and apples, you consumed a lot of ____ and not much ____.
a. iron...selenium
b. chloride...chromium
c. zinc...sulfur
d. sodium...potassium
e. phosphorous....fluoride
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d. sodium...potassium
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When blood calcium is low, which of the following occurs?
a. intestines absorb more calcium
b. bones release more calcium
c. kidneys excrete less calcium
d. a and b
e. a, b and c
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e. a, b and c
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If a person is allergic to milk, then he/she might obtain dietary calcium from
a. sardines
b. soy milk
c. bananas
d. a and b
e. a, b and c
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d. a and b
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Electrolytes create _______ which is caused by water following electrolytes within or between cells.
a. energy
b. active transport
c. osmotic pressure
d. passive diffusion
e. acid reflux
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c. osmotic pressure
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A deficiency of this nutrient is the most common nutrient deficiency in the US and worldwide. A
good source is meat, especially red meat.
a. calcium
b. iron
c. potassium
d. phosphorous
e. fluoride
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b. iron
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Recommendations to decrease bone loss include
a. adequate vitamin E intake
b. adequate calcium intake
c. weight bearing exercise
d. b and c
e. a, b and c
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d. b and c
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This nutrient is part of DNA and RNA, and is the 2nd most abundant mineral in the body.
a. calcium
b. zinc
c. sulfur
d. potassium
e. phosphorus
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e. phosphorus
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A deficiency of this nutrient results in arrested sexual maturation and good sources include shellfish (oysters) and meat.
a. zinc
b. iron
c. chromium
d. selenium
e. fluoride
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a. zinc
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Copper functions to ____ and can be found in meats, whole grains and nuts.
a. facilitate glucose uptake into cells
b. help form hemoglobin
c. maintain heart rate
d. increase nerve conduction in the brain
e. increase iron update by the GI tract
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b. help form hemoglobin
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This nutrient is the principal cation within the cells, and fresh fruits and vegetables are a good source.
a. iodine
b. iron
c. potassium
d. sodium
e. chloride
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c. potassium
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This nutrient inhibits muscle contraction and blood clotting and protects against hypertension.
a. calcium
b. chromium
c. sulfur
d. magnesium
e. phosphorus
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d. magnesium
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This nutrient functions as an antioxidant and makes thyroid hormone active. Good sources are meat and other animal products as well as whole grains.
a. calcium
b. fluoride
c. selenium
d. chromium
e. sodium
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c. selenium
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This nutrient may help with diabetes, as it facilitates glucose uptake into cells.
a. iron
b. chromium
c. selenium
d. iodine
e. phosphorus
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b. chromium
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Which of the following enhances iron absorption?
a. tannic acid (tea, coffee)
b. vitamin C
c. calcium
d. phytates and fibers
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b. vitamin C
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Which of the following would contain the LOWEST amount of sodium?
a. pizza
b. pickles
c. canned soup
d. salt
e. oranges
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e. oranges
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In an alcohol-drinking situation, you should call for help for a friend who has been excessively drinking when (from alcohol handout)
a. he/she is unresponsive
b. breathing is too slow (< 10 breaths per minute)
c. skin is pale or bluish
d. he/she is vomiting while passed out
e. all …
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e. all above are reasons to call for help
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Some behaviors that indicate low-risk drinking include
a. eating food while drinking
b. drinking a glass of water in between alcoholic drinks
c. fasting all day before drinking
d. a and b
e. a, b and c
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d. a and b
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Which of the following is/are TRUE statement(s) about alcohol drinking?
a. you should drink on an empty stomach to decrease the chance of vomiting
b. drinks that have caffeine and alcohol combined (e.g. Four Loko) are better to drink since they help keep you alert and functioning
c. al…
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c. alcohol can cause both mental and physical impairment, and mental impairment occurs before physical impairment
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To prevent food borne illness, you should
a. keep hot foods hot
b. keep cold foods cold
c. keep raw foods separate
d. keep your hands and kitchen clean
e. all of the above
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e. all of the above
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Food should NOT stay in the Temperature Danger Zone for more than
a. 1 hr
b. 2 hr
c. 6 hr
d. 12 hr
e. 24 hr
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b. 2 hr
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The Temperature Danger Zone at which bacterial growth in food is rapid, is a range of temperatures from
a. 30 degrees F to 130 degrees F
b. 40 degrees F to 140 degrees F
c. 50 degrees F to 150 degrees F
d. 60 degrees F to 160 degrees F
e. 70 degrees F to 170 degrees F
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b. 40 degrees F to 140 degrees F
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Which of the following would be a low-risk food in terms of risk for food borne illness?
a. whole milk
b. chicken
c. raw vegetables
d. saltine crackers
e. sushi
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d. saltine crackers
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Food additives can NOT be used
a. if they significantly destroy nutrients
b. to prevent foods from undergoing changes in color/flavor due to oxygen exposure
c. to protect food from microbial growth
d. to replace nutrients lost after processing
e. to add extra nutrients
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a. if they significantly destroy nutrients
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The FDA collects and analyzes domestic and imported foods 4 times per year for
a. pesticide levels
b. heavy metals
c. industrial chemicals
d. b and c
e. a, b and c
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e. a, b and c
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Most food-borne illnesses (e.g. food poisoning) are caused by errors committed
a. in your own kitchen
b. in the food processing plant
c. while growing the raw materials
d. in a commercial setting (e.g. restaurant)
e. in a grocery store
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d. in a commercial setting (e.g. restaurant)
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Pasteurization is the process of using ____ to kill germs in foods.
a. microwave radiation
b. bleach
c. heat
d. pressure
e. loud music
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c. heat
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Which of the following is acceptable to give an infant who is 3 months old and no longer breastfeeding?
a. whole (cow's) milk
b. 2% (cow's) milk
c. infant formula
d. powdered coffee creamer
e. all of the above are acceptable to give an infant at 3 mos
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c. infant formula
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Benefits of breastfeeding for the infant include all of the following EXCEPT:
a. it decreases risk of Down's syndrome
b. it provides antibodies
c. it provides nutrients that are very absorbable
d. it decreases risk of childhood obesity
e. all of the above are benefits of breastfeed…
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a. it decreases risk of Down's syndrome
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A good rule of thumb when feeding children is for the parent to
a. reward them with dessert when they eat their vegetables
b. make them eat everything on their plate to encourage acceptance of foods
c. choose what foods to serve and let the child choose how much of those foods to eat
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c. choose what foods to serve and let the child choose how much of those foods to eat
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Obesity in children should be initially treated by
a. giving the child appetite-suppressing medication
b. putting the child on a low calorie diet
c. allowing the child to grow into his/her weight
d. use meal replacements such as SlimFast to decrease calorie intake
e. bariatric surger…
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c. allowing the child to grow into his/her weight
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As children transition from infancy to childhood, intake of which nutrient typically declines?
a. sodium
b. glucose
c. potassium
d. iron
e. selenium
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d. iron
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Which of the following would be the LEAST likely to cause an allergic reaction when fed to children?
a. pecan pie
b. scrambled eggs
c. orange juice
d. peanut butter and jelly sandwich
e. ice cream
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c. orange juice
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This vitamin is often deficient in the elderly, due to decreased intake and absorption and decreased ability to synthesize it in the skin.
a. vitamin A
b. vitamin C
c. vitamin D
d. vitamin E
e. folate
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c. vitamin D
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Elderly individuals can suffer from diminished secretion of intrinsic factor. This results in decreased absorption of
a. folate
b. vitamin B 12
c. vitamin C
d. vitamin A
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b. vitamin B 12
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FDNS 4600: FINAL Module 10