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    Sas 1 - Lec

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    ella retiza
    This document contains a 10 question quiz about nutrition. The questions cover topics like factors that influence food choices, energy providing nutrients, inorganic nutrients, the definition of a nutrient, nutrient standards, overnutrition as a form of malnutrition, similarities within food groups, nutrient density, foods to limit according to the USDA, and how ingredients are listed on food labels.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Sas 1 - Lec

    Uploaded by

    ella retiza
    28 views2 pages
    This document contains a 10 question quiz about nutrition. The questions cover topics like factors that influence food choices, energy providing nutrients, inorganic nutrients, the definition of a nutrient, nutrient standards, overnutrition as a form of malnutrition, similarities within food groups, nutrient density, foods to limit according to the USDA, and how ingredients are listed on food labels.

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    SAS 1 - LEC

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    This document contains a 10 question quiz about nutrition. The questions cover topics like factors that influence food choices, energy providing nutrients, inorganic nutrients, the definition of a nutrient, nutrient standards, overnutrition as a form of malnutrition, similarities within food groups, nutrient density, foods to limit according to the USDA, and how ingredients are listed on food labels.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    28 views2 pages

    Sas 1 - Lec

    Uploaded by

    ella retiza
    This document contains a 10 question quiz about nutrition. The questions cover topics like factors that influence food choices, energy providing nutrients, inorganic nutrients, the definition of a nutrient, nutrient standards, overnutrition as a form of malnutrition, similarities within food groups, nutrient density, foods to limit according to the USDA, and how ingredients are listed on food labels.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    CHECK FOR UNDERSTANDING

    You will answer and rationalize this by yourself. This will be recorded as your quiz. One (1) point will be given to the correct
    answer and another one (1) point for the correct ratio. Superimpositions or erasures in your answer/ratio is not allowed.

    1. When people eat the foods typical of their families or geographic area, their choices are influenced
    by:
    a. occupation.
    b. nutrition.
    c. emotional state.
    d. ethnic heritage or regional cuisine.
    ANSWER: __D ______
    RATIO:__ When people make culinary selections based on family tradition, it is claimed that ethnicity is a factor. People
    frequently consume food that is readily available in their area and is highly valued by their culture. ___________

    2. The energy-yielding nutrients are:


    a. fats, minerals, and water.
    b. minerals, proteins, and vitamins.
    c. carbohydrates, fats, and vitamins.
    d. carbohydrates, fats, and proteins.
    ANSWER: __D______
    RATIO:__ carbohydrates, fats, and proteins. Produce calories and are broken down to provide energy in the form of ATP.

    3. The inorganic nutrients are:


    a. proteins and fats.
    b. vitamins and minerals.
    c. minerals and water.
    d. vitamins and proteins.
    ANSWER: __C______
    RATIO: Water and Minerals are considered inorganic nutrients since they do not contain atom in their structure. ____

    4. Alcohol is not a nutrient because:


    a. the body derives no energy from it.
    b. it is organic.
    c. it is converted to body fat.
    d. it does not contribute to the body’s growth or repair.
    ANSWER: ____D____
    RATIO:__ Alcohol is not a nutrient since a nutrient is anything that helps the body's tissues growth, maintenance, and
    repair.

    5. The nutrient standards in use today include all of the following except:
    a. Recommended Dietary Allowances (RDA).
    b. Adequate Intakes (AI).
    c. Daily Minimum Requirements (DMR).
    d. Tolerable Upper Intake Levels (UL).
    ANSWER: __C______
    RATIO:__ The daily minimum requirement is regarded as the amount of nutrients consumed each day that is sufficient to
    meet the body's needs for carrying out routine metabolic functions._________________________________

    6. This is a form of malnutrition in which there is overconsumption of food energy or nutrients sufficient to cause
    disease or increased susceptibility to disease like hypertension and coronary artery disease.
    a. Obesity
    b. Malnutrition
    c. Overnutrition
    d. Undernutrition
    ANSWER: __C______
    RATIO:_ The overconsumption of nutrients and food to the point where it negatively impacts health is referred to as
    overnutrition.________________________________________________________________________

    7. In a food group plan such as the USDA Food Patterns, foods within a given food group are similar in their contents of:
    a. energy.
    b. proteins and fibers.
    c. vitamins and minerals.
    d. carbohydrates and fats.
    ANSWER: __C______
    RATIO:__ The vitamins and minerals are the similar contents of a given food according to the United States Department
    of Agriculture (USDA) food patterns. ___________________________________________________________

    8. A slice of apple pie supplies 350 kcalories with 3 grams of fiber; an apple provides 80 kcalories and the same 3 grams
    of fiber. This is an example of:
    a. kcalorie control.
    b. nutrient density.
    c. variety.
    d. essential nutrients.
    ANSWER: ____B____
    RATIO:__ The given calculation is an example of nutrient density. One of the defining characteristics of a nutritious diet is
    its nutritional density. It encourages calorie control and sufficiency and serves as a measure of the nutrients that a diet
    produces. It is also high when there are less Kcalories and more nutrients. ___________________________

    9. According to the USDA Food Patterns, which of the following fruits/vegetables should be limited?
    a. Carrots
    b. Avocados
    c. Baked beans
    d. Potatoes
    ANSWER: ___C_____
    RATIO:_ The consumption of baked beans should be moderated, according to the United States Department of
    Agriculture (USDA) eating patterns. As a result of their high fat content and additional sugar coatings, baked beans lack
    nutrients. ____________________________________________________________________

    10. Food labels list ingredients in:


    a. alphabetical order.
    b. ascending order of predominance by weight.
    c. descending order of predominance by weight
    d. manufacturer’s order of preference.
    ANSWER: __C______
    RATIO:_ On a product label, the ingredients are listed in order of predominance, with the ingredients used in the greatest
    amount first, followed in descending order by those in smaller amounts. ____________________________________

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