Title: Final Exam
Course: PRN 0070 Basic Nutrition > Section: Module 4 Food Safety Habits

Q: There are many cumulative effects of a poor, unbalanced diet. Which of these disease states may be attributable to a low nutrient density diet?
- atherosclerosis
- hypertension
- obesity
- all of the above
A: all of the above

Q: Malnutrition can be caused by?
- eating too much
- eating too little
- both a and b
- none of the above
A: both a and b

Q: When a Registered Dietitian plans a diet for a client, they should consider which of the following things?
- client’s likes
- client’s dislikes
- client’s food customs
- all of the above
A: all of the above

Q: Chinese cooking may cause a problem for people with high blood pressure because of the extensive use of soy sauce, which is high in
- sugar
- salt
- iron
- fat
A: salt

Q: Which statement is true?
- As lean body mass decreases, so does one’s BMR.
- As lean body mass decreases, one’s BMR increases.
- There is no relationship between BMR and lean body mass.
- BMR is inversely related to lean body mass.
A: As lean body mass decreases, so does one’s BMR.

Q: The thermic effect of food includes the energy required to do which of the following to food?
- digest
- absorb
- transport
- all of the above
A: all of the above

Q: What is the simplest form of carbohydrate?
- glycogen
- monosaccharides
- disaccharides
- polysaccharides
A: glycogen

Q: This sugar is distinct from other sugars because it is not found in plants.
- fructose
- lactose
- sucrose
- all of the above
A: lactose

Q: Which of the following foods contains polyunsaturated fats?
- canola oil
- cashew nuts
- palm oil
- sunflower oil
A: sunflower oil

Q: Where is the primary location for fat digestion?
- large intesting
- liver
- small intestine
- kidney
A: small intestine

Q: Where does the digestion of protein begin?
- small intestine
- stomach
- mouth
- esophagus
A: mouth

Q: When do complementary proteins need to be consumed?
- day
- meal
- week
- none of the above
A: day

Q: What is the term used for foods that have been supplemented with vitamins?
- nutrient-dense
- processed
- enriched or fortified
- nutrient-added
A: enriched or fortified

Q: How can one avoid the loss of vitamin A during cooking?
- freeze foods after fully cooking
- steam vegetables
- use dressing with mineral oils
- cook vegetables in an oven
A: steam vegetables

Q: What factor can reduce the amount of calcium absorbed in the body?
- inadequate vitamin C
- a high potassium intake
- lack of weight-bearing exercise
- lack of nonweight-bearing exercise
A: lack of weight-bearing exercise

Q: Low blood pressure, dry skin, and fever are all symptoms of
- sodium deficiency
- anxiety
- dehydration
- hypertension
A: dehydration

Q: Which organ has the main role of helping electrolyte balance?
- liver
- stomach
- heart
- kidneys
A: kidneys

Q: What are the solutes that maintain the balance between intracellular and extracellular fluids?
- potassium, phosphorus, and chloride
- sodium, potassium, and chloride
- calcium, phosphorus, and potassium
- sodium and copper
A: sodium, potassium, and chloride

Q: Another name for a disease-causing agent is
- pathogen
- antibody
- antigen
- invader
A: pathogen

Q: Which organism can be transmitted via contaminated water, unpasteurized milk, or raw ground beef products?
- Cyclospora cavetanensis
- Escherichia coli (E. Coli)
- Clostridium perfringens
- Listeria monocytogenes
A: Escherichia coli (E. Coli)

Q: What is the most effective way to control E. coli?
- store foods below 40 degrees
- cook ground beef to 160 degrees
- keep foods above 140 degrees
- keep foods below 0 degrees
A: cook ground beef to 160 degrees

Q: Which bacteria can be found in milk?
- Salmonella
- Listeria monocytogenes
- Shigella
- Staphylococcus aureus
A: Listeria monocytogenes

Q: How should pork be cooked to be rid of all parasites?
- cook to 165?degrees F
- freeze below 40?degrees F
- cook to 170 degrees F
- keep internal temperature to 140 degrees F
A: cook to 170 degrees F

Q: Cross-contamination occurs
- when two microorganisms are ingested together
- when two or more pathogens are produced from a microorganism
- when noninfected food is prepared with equipment that has been used to prepare infected foods
- All of the above are examples of cross-contamination.
A: when noninfected food is prepared with equipment that has been used to prepare infected foods

Q: What is the generalized term for a substance that causes hypersensitivity?
- pollen
- allergen
- urticaria
- pathogen
A: allergen

Q: Food-related illnesses caused by Clostridium perfringens can be prevented by
- thoroughly washing fruits and vegetables
- pasteurization of milk
- ensuring that meat and poultry are thoroughly cooked
- keeping hot foods at or above 140°F
A: keeping hot foods at or above 140°F

Q: Which bacteria is commonly transmitted by infected food handlers?
- Shigella
- Salmonella
- both a and b
- none of the above
A: Shigella

Q: Which of the following nutrients does not need to be increased during pregnancy?
- protein
- vitamin C
- iron
- vitamin A
A: vitamin A

Q: What is the craving for nonfood substances such as starch or clay?
- Pico
- Anemia
- Pica
- Picanemia
A: Pica

Q: Which nutrient is often deficient in women who are diagnosed with megaloblastic anemia?
- vitamin C
- folate
- iron
- copper
A: folate

Q: Synthetic milk is commonly made from which of the following?
- rice
- soybeans
- both a and b
- none of the above
A: soybeans

Q: How many children in the United States are now considered overweight or obese?
- One in three
- Three in five
- One in four
- Two in five
A: One in three

Q: What process changes sugars and starches into alcohol?
- alcoholism
- homogenization
- fermentation
- pasteurization
A: fermentation

Q: Accumulation of fat in the liver can be caused by
- alcoholism
- sedentary lifestyle
- diabetes
- hypertension
A: alcoholism

Q: Which is a consequence of marijuana use?
- loss of weight
- cardiac irregularities
- hunger for sweets
- depression
A: hunger for sweets

Q: At what age does bone loss usually begin?
- between ages of 25 to 35
- between ages of 35 to 40
- after the age of 50
- after the onset of menses
A: between ages of 35 to 40

Q: What age is growth is usually completed?
- 18
- 25
- 22
- none of the above
A: 25

Q: Which of the following behavior modifications can help one to lose weight?
- eat fast
- use a large plate
- avoid processed foods
- use high-calorie garnishes
A: avoid processed foods

Q: What is a healthy BMI?
- 19–25
- 25–30
- 15–18
- none of the above
A: 19–25

Q: How is fiber considered a therapeutic tool in the meal plan for a client with diabetes?
- slows the release of insulin from the pancreas
- inhibits fat absorption
- lowers blood glucose
- eliminates the need for exogenous insulin in clients with type 1 diabetes
A: lowers blood glucose

Q: Which of the following is the leading cause of blindness in the United States?
- retinopathy
- hyperglycemia
- infections
- neuropathy
A: retinopathy

Q: Atherosclerosis is defined as
- hardening of the arteries resulting in reduced blood flow
- reduced blood supply to arteries and veins
- the inner lining of arteries through which oxygen is delivered and waste is removed
- accumulation of substances resulting in weakening and thickening of artery walls
A: accumulation of substances resulting in weakening and thickening of artery walls

Q: What is the condition in which stones develop in the kidneys?
- Nephrolithiasis
- Polycystic kidney disease
- Nephritis
- Nephrosclerosis
A: Nephrolithiasis

Q: What is the name of the intestinal disorder characterized by little pockets in the sides of the large intestine?
- diverticulitus
- pancreatitis
- diverticulosis
- ulcerative colitis
A: diverticulosis

Q: Name the term for the provision of nutrients intravenously.
- parenteral nutrition
- internal nutrition
- enteral nutrition
- gastrointestinal nutrition
A: parenteral nutrition