Module 1 6 PLEASE DO NOT MARK ON THIS COPY. USE YOUR SCANTRONS TO MARK UNSWERS. Test 3

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1 Module 1-6 Test Module 1 6 PLEASE DO NOT MARK ON THIS COPY. USE YOUR SCANTRONS TO MARK UNSWERS. Test 3 This is a 50-question exam. Each question is worth two points. Based upon the information provided in the following case study, and the knowledge, skills, and competencies you have acquired during the semester, please solve each question and choose the best answer. You will have two hours to complete the exam. Case Study Information for Bobby and Jean Bobby and Jean are married, both age 22, and very busy college students. They both work and go to school full-time. They believe that there is just not enough time in their weekly schedules for fitness activities or home cooking. Their exercise amounts to cleaning the apartment once a week for two hours. Recently, they both answered the Consumer Education Health Survey. Bobby shared his results with a friend who is a human performance management major. His friend did a separate voluntary health assessment on Bobby. These results are below. Jean is pregnant and weighs 150 pounds. Jean s current favorite food is canned chili with hot beans (a separate food label for this food is provided). One day Jean snacked on some canned chili with hot beans. After about eight hours, she began to experience nausea and diarrhea. While she was at home sick, she read an article in Consumer Education magazine. The article was written by the director of the local gym. He wrote the article on how to counter the ill effects of stress using diet and exercise. He quoted his main personal trainer and noted that the information provided was intended as beneficial health information, but did not cite any peer-reviewed articles. Since her illness and reading of the magazine, Jean has been eating yogurt with live, cultured, friendly bacteria daily. Bobby s Personal Information (blood values determined when he was fasting) Gender: Male Height: 6 feet 2 Weight: 210 pounds Blood Pressure: Age: 22 inches 148/92 mm Hg Activity level: Low Blood Glucose: % Body Fat: 16% Waist: 42 inches (<30 minutes/day) 120 mg/dl Total Cholesterol: LDL Cholesterol: HDL Cholesterol: 190 mg/dl 145 mg/dl 34 mg/dl Bobby s One-Day Fast Food Diet (Note: Bobby is allergic to tree nuts) Breakfast: 16 fluid ounces coffee with cream; 1 bacon, egg, and cheese sandwich Snack: 1 medium apple Lunch: 9-piece chicken nuggets, 1 large order of fries, and a 20-oz diet soda Dinner: 3 slices of a Meat Lover's pizza and 36 oz of regular beer Triglycerides: 270 mg/dl

2 Module 1-6 Test Bobby s Diet Analysis Results His Estimated Energy Requirement (EER) is 2982 Calories His Resting Energy Expenditure (REE) is 1542 Calories Digestible Carbohydrate: 220 g Sugar: 32 g Fiber: 16 g Fat: 146 g Saturated: 64 g Monounsaturated: 74 g Trans Fat: 14 g Polyunsaturated: 8 g Linoleic: 6.5 g Alpha-linolenic: 1.5 g Cholesterol: 508 mg Protein: 105 g Alcohol: 39 g Thiamin: 0.5 mg Riboflavin: 1.3 mg Niacin: 6.7 mg Vitamin B 6: 1.5 mg Vitamin B 12: 2.3 µg Folate: 64 µg Vitamin C: 55 mg Vitamin D: 0.94 µg Vitamin A: 674 μg Vitamin E: 1.5 mg Calcium: 1,075 mg Phosphorus: 909 mg Iron: 11 mg Magnesium: 131 mg Potassium: 2360 mg Zinc: 3.5 mg Sodium: 5039 mg Serving Size 1 cup (247g) Servings Per Container 2 Nutrition Facts: Chili with Hot Beans Amount Per Serving Calories 270 Calories from Fat 63 % Daily Value Total Fat 7g 11% Saturated Fat 3g 15% Trans Fat 0g Cholesterol 35mg 12% Sodium 1240mg 52% Total Carbohydrate 33g 11% Dietary Fiber 7g 28% Sugars 5g Protein 18g Vitamin A 10% Vitamin C 6% Calcium 0% Iron 15% Multiple Choice 1. How many Calories did Bobby consume? A B C D E Ingredients: Water, beef, beans, tomatoes, corn flour, whole wheat, salt, flavoring, chili powder, sugar, modified food starch, green chilies, onions, jalapeno peppers, monosodium glutamate, and citric acid. 2. Based upon Bobby's Calorie intake, Bobby's Dietary Reference Intake (DRI) for fiber is grams. A. 25 B. 38 C. 40.4

3 Module 1-6 Test D. 42 E Bobby consumed percent of his Calories from sugar, and the AMDR. A. 4.4, met B. 10, met C. 13, met D. 26, did not meet E. 32, did not meet 4. Bobby consumed percent of his Calories from linoleic acid, and the AMDR. A. 7, met B. 9.5, met C. 2.0, did not meet D. 10, did not meet E. 20, did not meet 5. True or false: Bobby met his Dietary Reference Intake (DRI) for alpha-linolenic acid. 6. True or false: Bobby met his MyPlate vegetable requirement and consumed a phytochemical-rich diet. 7. True or false: Bobby s diet and his profile information overall comply with the 2010 Dietary Guidelines directives. 8. True or false: Bobby ate a high-fat diet and his fatty acid profile does not promote health. 9. True or false: Bobby most likely has metabolic syndrome. 10. True or false: Bobby's health would improve if he adopted the Therapeutic Lifestyle Changes diet. ANS: A REF: 142 TOP: Bobby s indicates that he has. A. blood sugar, diabetes B. blood pressure, stage 1 hypertension C. LDL level, cancer progression D. All of the above 12. Bobby s dietary intake indicates. A. vitamin D, bone health

4 Module 1-6 Test B. fiber, gastrointestinal health C. cholesterol, heart disease risk D. sugar, dental caries E. protein, renal disease risk 13. Which of the following antibodies would most likely be involved in an allergic reaction if Bobby ate tree nuts? A. IgG B. IgA C. IgD D. IgM E. IgE 14. Which of the following lipoprotein fractions would most significantly increase a few hours after Bobby eats his lunch? A. VLDL B. LDL C. HDL D. IDL E. Chylomicron 15. Bobby uses to synthesize eicosanoids, and uses to make proteins. A. trans fatty acids, high-quality protein B. essential amino acids, essential fatty acids C. essential fatty acids, essential amino acids D. fructo-oligosaccharides, an assortment of amino acids E. digestible fatty acids, digestible protein 16. Bobby s body mass index (BMI) is, and he is. A. 20, a healthy body weight B. 27, overweight C. 31, obese (class I) D. 36, obese (class II) E. 41, obese (class III) 17. Based on Bobby s percent body fat, he is. A. very lean B. lean C. average D. fat E. obese 18. How many Calories does Bobby expend cleaning the apartment for two hours? A. 90 B. 160 C. 187 D. 231 E Based upon Bobby s body mass index (BMI) and his waist circumference, he is at risk for which of the following medical conditions? A. Hypertension B. Heart disease C. Type 2 diabetes D. Dyslipidemia

5 Module 1-6 Test E. All of the above 20. The type of epidemiological data collected from the Consumer Education Health Survey that Bobby and Jean responded to is and. A. prospective, population B. retrospective, clinical trial C. prospective, intervention D. retrospective, population E. double blinded, placebo controlled 21. Bobby s Calorie expenditure after eating fits into the category of energy expenditure. A. Resting Energy Expenditure (REE) B. Basal Metabolic Rate (BMR) C. Specific Dynamic Action (SDA) D. physical activity (PA) E. energy expenditure (EE) 22. Bioelectrical impedance was used to determine Bobby s: A. blood pressure. B. bone mineral density. C. blood lipids. D. blood glucose. E. percent body fat. 23. True or false: Bobby s lack of fruit and vegetable consumption could negatively affect his gene expression and increase his cancer risk. 24. Which of the following statements is true regarding Bobby s state of energy balance? A. He ate more calories than he expended. B. He should gain weight. C. Over a period of ten days, he could gain one pound of fat weight. D. If he wants to maintain his weight over time, he should reduce his Calorie intake by 350 Calories per day. E. He consumed 95 fewer Calories than his estimated energy requirement. 25. Which of the following statements is true regarding Bobby s protein intake, need, and food sources? A. His DRI for protein is 168 grams per day. B. He consumed 420 Calories from protein in his one-day diet. C. He practiced protein complementation. D. The bacon he consumed fits into both the MyPlate protein foods and oils groups. 26. Bobby s diet is in niacin. A. adequate B. inadequate C. deficient D. excessive

6 Module 1-6 Test True or false: Bobby is at risk for developing macrocytic, normochromic anemia. 28. Given Bobby s vitamin D dietary intake, he should: A. evolve from the A to G allele. B. get sufficient sunlight exposure for self synthesis from cholesterol. C. take calcium supplements. D. All of the above 29. Bobby could improve his intake of by consuming. A. folate, spinach B. iron, milk C. vitamin E, fruit juice D. vitamin D, corn oil E. potassium, salt 30. True or false: Bobby is likely at risk for developing osteomalacia. 31. True or false: Bobby s calcium intake in the light of his phosphorus intake puts him at risk for osteoporosis. 32. True or false: Bobby s sodium and potassium intakes could contribute to hypertension. 33. Bobby could improve his sodium and potassium status by: A. eating more whole, fresh foods. B. following the DASH diet. C. reducing his intake of processed foods. D. All of the above 34. Which of the following artificial sweeteners could appear in the ingredients list for Bobby s diet soda? A. Honey B. Aspartame C. Sorbitol D. Mannitol E. Aspartic acid 35. Bobby s patronization of fast foods: A. depletes fossil fuels. B. requires heavy dependence on the use of non-renewable resources. C. is not sustainable. D. supports the imbalance of ecology and food production. E. All of the above

7 Module 1-6 Test Bobby s patronization of fast foods: A. depletes fossil fuels. B. requires heavy dependence on the use of non-renewable resources. C. is not sustainable. D. supports the imbalance of ecology and food production. E. All of the above 36. Bobby is considering adding some reduced-fat food choices to better control his fat intake. Which of the following substances should he expect to see more of in the ingredients of these types of foods? A. Olestra and Simplesse B. Sorbitol and aspartame C. BHA and BHT D. Nitrates and nitrites E. Hydrogenated and partially hydrogenated oils 37. True or false: Based on the article that Jean read, the personal trainer was a credible person in the area of diet and exercise to quote. 38. True or false: In the article that Jean read, the information that the author used to support the statements he made about stress, diet, and exercise were scientifically based. 39. Which of the following microorganisms is most likely one of the friendly bacteria in her yogurt? A. Salmonella B. Bifidobacterium C. Staphylococcus aureus D. Vibrio cholerae E. Escherichia coli 40. Which of the following microorganisms most likely caused the food-borne illness symptoms that Jean experienced? A. Listeria monocytogenes B. Clostridium perfringens C. Hepatitis A D. Trichinella spiralis E. Campylobacter jejuni 41. Which of the following statements is true regarding the likely microbe causing Jean s foodborne illness? A. It can divide clonally and rapidly. B. It is an anaerobic microbe. C. Improper food storage was a likely causative factor. D. The illness could have been prevented. E. All of the above

8 Module 1-6 Test If Jean s chili were consumed, what percentages of Calories would come from total, digestible carbohydrate and sugar? A. 54%, 15% B. 48.9%, 7.4% C. 29.3%, 13% D. 27%, 5% 43. How many milligrams (mg) of iron would be supplied by one serving of Jean s chili? A. 2.7 mg B. 3.6 mg C. 7.2 mg D. 4.5 mg E. 27 mg 44. The manufacturer of Jean s chili could make the following health claim: A. May reduce the risk of osteoporosis. B. May reduce the risk of hypertension. C. May reduce the risk of hyperhomocystemia. D. May reduce the risk of cancer. 45. Which of the following statements is false regarding the protein in one cup of Jean s chili? A. It includes both high-quality and low-quality protein. B. It provides 72 Calories from protein. C. It provides 23% of Jean s Dietary Reference Intake (DRI) for protein. D. It helps prevent kwashiorkor. E. All of the above are true. 46. Which of the following food additive categories does the salt in Jean s chili ingredients fit into? A. Antimicrobial agents B. Antioxidants C. Artificial colors D. Artificial flavors and flavor enhancers E. Nutrient additives 47. What is the purpose of the citric acid in Jean s chili ingredients? A. Bleaching B. Chelating C. Thickening D. Enhancing flavor E. Preserving 48. Which of the following allergens would have to be labeled on Jean s chili? A. Tomatoes B. Corn flour C. Beans D. Green chilies 49. Which of the following agencies would oversee the grading of the beef in Jean s chili? A. CDC B. USDA C. NMF

9 Module 1-6 Test D. FDA E. EPA 50. The chili has ingredients that would fit into all of the following MyPlate areas except: A. grains. B. vegetables. C. fruits. D. protein foods. E. empty calories.

Module 1 Nutrition Basics. Exam 1 B

Module 1 Nutrition Basics. Exam 1 B Module 1-2 Test 1B 1 Module 1 Nutrition Basics PLEASE DO NOT MARK ON THIS COPY. USE YOUR SCANTRONS TO MARK UNSWERS. True/False Exam 1 B 1. Appetite is defined as the psychological desire for food. 2. Cellulose