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Question 1: Which of the following is NOT one of the metabolic abnormalities associated with "Metabolic Syndrome"? a

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Question 1: Which of the following is NOT one of the metabolic abnormalities associated with "Metabolic Syndrome"?

a. Elevated plasma sodium levels

b. Abdominal obesity

c. Elevated blood pressure

d. Elevated fasting plasma glucose

e. High serum triglycerides

f. Low high-density lipoprotein levels

 

Question 2:

You have a moderately overweight, pre-diabetic patient, with a family history of early heart disease. You believe that losing some weight could help her to optimize her long-term health. After explaining the health benefits of weight loss to this patient, which of the following is the best approach to continuing the conversation?

a. "Losing weight could save your life. You'll need to make some drastic changes, but I promise it will be worth it in the end."

b. "Losing weight will be easy if you follow my advice: Don't eat snacks in front of the TV, cut out all sugar and avoid red meat, starting today."

c. "How do you feel about trying to lose some weight? We could work together to define a step-wise action plan for you."

d. "I also struggle with my weight, so I know where you're coming from...I've found that most of my patients can't sustain major lifestyle changes initially."

 

Question 3:

Regarding alcohol consumption, which of the following statements is true:

Moderate alcohol consumption is described as: up to 1 drink per day for men and up to 2 drinks per day for women.

a. It is important to consider how a patient's alcohol consumption may influence their eating behaviors, especially when weight control is an issue.

b. Patients who drink alcohol should be advised to stop as consuming alcohol, in any amount, is unhealthy.

c. Consuming calories in the form of alcohol tends to inhibit consumption of calories from other sources.

 

Question 4:

When evaluating a patient's diet and eating behaviors, it is important to:

a. Ask about the quantity and quality of different foods in their diet.

b. Ask about meal frequency and snacking patterns.

c. Ask about screen time and whether or not snacks are consumed in front of a screen.

d. Ask about consumption of home-cooked foods vs. foods prepared outside the home.

All of the above are important factors to assess when evaluating a patient's diet and eating behaviors.

 

Question 5:

Which of these is an accurate interpretation of Michael Pollan's recommendation to "Eat food, not too much, mostly plants?"

a. Get your calories from a variety of packaged items, do not consume excess calories, and consume a vegetarian diet.

b. Get your calories from a variety of packaged items, do not consume excess calories, and take a daily multivitamin supplement.

c. Substitute highly processed foods with less processed whole foods, do not consume excess calories, and take a daily multivitamin supplement.

d. Substitute highly processed foods with less processed whole foods, do not consume excess calories, and consume a diet rich in plant-based foods.

 

Question 6:

Which of the following support(s) the case for a return to home cooking?

a. Though there are barriers to home cooking, these barriers are not insurmountable.

b. Home-cooked food tends to be healthier than processed food.

c. Cooking at home can improve eating behaviors, such as by decreasing snacking alone or increasing the number of meals at the table with family.

d. Passing on cooking knowledge to younger generations and involving them in cooking can create sustainable health-promoting movement.

e. All of the above support the case for a return to home cooking.

 

Question 7:

Which of the following best describe(s) the benefits of facilitating home cooking by keeping a set of frequently used "fundamental ingredients" in the kitchen?

a. Having a set of "fundamental ingredients" on hand facilitates the application of simple cooking principles to the preparation of a wide variety of foods.

b. Simple home cooking, facilitated by having a set of fundamental ingredients on hand, allows the cook to have more control over the nutrient content of the food.

c. Home cooks tend to prepare food more healthfully than commercial food manufacturers because the home cook typically has a vested interest in the long term health of the consumer.

d. In many cases, simple home cooking can be an effective way to protect a family's health, even when time and financial resources are limited.

e. All of the above describe benefits of simple home cooking, facilitated by a set of frequently used "fundamental ingredients."

 

Question 8:

When considering vegetable intake, the average person should:

a. Limit their consumption to 2 cups per day.

b. Avoid vegetables if they have been grown with any pesticides (i.e., eat ONLY organic).

c. Prepare dishes with a wide variety of different colored vegetables, if available.

d. Avoid all starchy vegetables like potatoes and yams.

e. Leave the chopping to professionals and only purchase pre-chopped vegetables.

 

Question 9:

Focusing on "sensible substitutions" in cooking and eating could include:

a. Giving up all snacks while substantially increasing the food quantity eaten at each meal.

b. Purchasing desserts instead of making them from scratch, which can be too time-consuming.

c. Making snacks at home instead of buying them to control the fat, sugar and salt content.

d. Avoiding all sources of carbohydrates and substituting those with foods rich in animal protein.

e. Substituting two meals per day with commercial meal-replacement bars or shakes.

 

Question 10:

Which of these components follows the recommendation for constructing a healthy plate?

a. Pick a large plate as this is more likely to help maintain a sense of generous portions even with a moderate amount of food.

b. Plan your meal around the protein and then determine which carbohydrate and finally, which vegetables could be added to your meal.

c. Focus on only one type of vegetable at each meal, as this will help concentrate micronutrients from that particular vegetable in the body's micronutrient stores.

d. Consume a smaller amount of grains and protein relative to the amount of vegetables.

e. Meet daily recommendations for fruit and vegetable consumption by drinking juices and smoothies often.

 

Question 11:

Which of the following describe(s) a practical, healthful approach to shopping for groceries?

a. Choose foods from the perimeter of the grocery store, as items stocked here tend to be the least processed.

b. Prioritize organic foods even if they are more highly processed than non-organic foods.

c. Foods stocked at eye-level on grocery store shelves are almost always less processed.

d. Choose foods with more ingredients, particularly if they include added vitamins and minerals.

e. All of the above are practical, healthful ways to shop for groceries.

 

Question 12:

Which of the following is true of nutrient density?

a. It is a conceptual way of judging the relative health benefits of any given food by examining the ratio of calories in the food divided by its nutritional content.

b. It is a conceptual way of judging the relative health benefits of any given food by examining the ratio of calories in the food divided by its cost.

c. It is a conceptual way of judging the relative health benefits of any given food by examining the ratio of nutritional content in the food divided by its energy content.

d. Nutrient density tends to be higher in foods that are more highly processed.

Leafy greens tend to be less nutrient dense than sodas.

 

Question 13:

Regarding food labels:

a. Before evaluating the nutrient information on a label, consider the serving size and number of servings per package.

b. Avoid foods without nutrition labels, since you will not be able to determine their nutritional value or nutrient content.

c. Reduced-fat items are almost always lower in sugar than their full-fat counterparts.

d. Foods that have added vitamins and minerals are almost always healthier than foods that do not have added vitamins and minerals.

e. Moderate amounts of trans fats are acceptable in a packaged food item as long as they appear clearly on the nutrition label.

 

Question 14:

Which is the best interpretation of moderation in eating behaviors to maintain healthjQuery22402877661010028454_1595996129348

a. Eat reasonable amounts of foods that give you pleasure and simultaneously support your health.

b. Eat only the highest quality foods in very small amounts in order to stay within your food budget.

c. Eat only small amounts of foods that are rich in fat or carbohydrates, but protein can be consumed freely.

d. Alternately consume meals that leave you feeling overly full and those that leave you feeling hungry.