Here is a post lesson test designed to see how much you learned during this module. Good luck!

1. The food guide pyramid is a food categorization strategy in teaching people about:

healthy eating guidelines
a low calorie low fat diet
the importance of fruits and vegetables in the diet
how to limit fats, sweets and alcohol

2. A good source of carotenoids in the diet is:

green peppers
strawberries
spinach
oranges

3. The major function of amino acids in the body is:

as an energy source to the brain and central nervous system
to build, maintain, and repair body tissue
to form enzymes, cofactors, and neurotransmitters
to serve as precursors for the formation of calcium regulating hormones

4. Identify the recommended number of servings and approximate serving sizes of the grain food category:

5 servings per day; ½ cup cooked, one piece, one slice, etc.
2 - 3 servings per day; 1 cup equivalents
6-11 servings per day; ½ cup cooked, one slice, one piece, etc.
2 (4 oz.) servings per day

5. Nutritional biochemistry is a subject of importance to which specialty in medicine?

family medicine
orthopedic surgery
pathology
endocrinology

6. Nutrition can be incorporated into office practice by:

putting nutrition magazines and journals in the waiting room
setting up a nutrition screening program
providing detailed nutritional laboratory analysis assays in the office lab
giving patients pre-printed diet materials supplied by pharmaceutical companies

7. The US Dietary Guidelines are an example of:

public health policy
clinical treatment guidelines
governmental standards and regulations
National Institutes of Health research protocols

8. Obesity is considered (select the best answer):

a clinical disease entity
a public health epidemic
a co-morbid condition of many chronic diseases
all of the above

9. Which body mass index would indicate an increased risk of chronic disease?

15
22
26
30

10. Two government programs designed to address the problem of food insecurity in the US are:

Food Stamps and Meals on Wheels
Five a Day and school lunch
DASH diet and soup kitchens
food cooperatives and farm incentive programs

11. Which of the following is NOT one of the seven US Dietary Guidelines?

eat a variety of foods
achieve and maintain a healthy weight
if you choose to drink alcohol, do so in moderation
eat at least 3 servings of high calcium foods per day

12. The basic science nutrition evidence for moderating sugar consumption mainly comes from:

research in the etiology of type 2 diabetes and carbohydrate consumption
research in the etiology of dental caries
research in the etiology of obesity
research in the carcinogenicity of simple carbohydrates

13. Two community intervention chronic disease risk reduction research trials that have strong nutrition components are:

The Bogalusa Heart Study and the Framingham Heart Study
Five A Day and the Stanford Heart Study
MRFIT and the CARE study
DCCT trial and the Honolulu Heart Study

14. Based on the information available, what is the most important nutrition concern with this client?

Susan J. drinks two 2-liter bottles of diet cola per day and very few dairy products. She smokes one pack of cigarettes per day and eats frequently in fast food restaurants. She describes herself as a "meat and potatoes" person. Her body mass index is 29 and she has a positive family history for diabetes. She is 25 years old.

obesity
glucose intolerance
inadequate intake of calcium, fiber, and vitamins C, D, A and trace minerals
high risk of heart disease

15. Which is an example of a successful method for facilitating dietary behavior change?

provide the patient with printed nutrition education materials
tailoring advice and education to the patient's stage of readiness to change
having the patient call you once a week to report successes and failures regarding dietary change
providing the patient with a prescription diet with the emphasis that it must be followed

16. Which of the following is NOT an example of a class of essential nutrients?

vitamins
minerals
water
flavonoids

17. Which statement is incorrect regarding hydration?

Requirements increase with increasing caloric load
The average woman is 55% water by weight.
The average man is 50% water by weight.
Dehydration is a frequent cause for hospitalization in elderly people living in long term care facilities.

18. The role of flavonoids in regard to health and disease include:

antioxidant
antimutagen
precursor to retinoic acid
cell growth regulator

19. Phytoestrogens are non-nutrient food components that may play a positive role in reducing chronic disease risk in specific populations. Which food contains phytoestrogens?

beef
milk
broccoli
tofu

20. Which of the following is an example of a soluble fiber?

wheat bran
pectin
cellulose
lignin

21. Which of the following is NOT an example of one of the roles of insoluble fiber in health and disease?

dilutes toxins in the gut
absorbs water to soften stool
reduces transit time of stool
lowers cholesterol

22. Which of the following is not a method for measuring body composition?

anthropometry with calipers
indirect calorimetry
bioelectrical impedance analysis
underwater weighing

23. Which is the best definition of basal metabolic rate?

The energy required to lie at rest for a 24 hour period.
The energy required to digest food.
The energy required to breathe and perform the activities of daily living.
The energy required to breathe, digest food, and perform all physical activity in a day.

24. Which statement is TRUE regarding fluid and hydration during endurance athletic activities (<3 hours)?

Sodium losses from sweating are easily replaced by the sodium in sports beverages such as Gatorade® or Powerade®.
Thirst is the best mechanism to promote adequate fluid intake.
Many athletes can sweat 2-3 liters hourly.
The best time to experiment with hydration strategies is during the actual race or endurance event.

 

Content questions should be directed to: Marilyn.S.Edwards, Ph.D., R.D.
or Maggie McQuiggan, M.S.
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The University of Texas Health Science Center at Houston
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