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Homework answers / question archive / Georgia State University - NUTR 2100 Exam 3 Practice Test 1)Which of the following are characteristics of “normal” eating? eating until you are satisfied undereating at times and wishing you had more overeating at times and feeling stuffed and uncomfortable a and b a, b and c   Factor(s) that might contribute to another’s eating disorders are                     

Georgia State University - NUTR 2100 Exam 3 Practice Test 1)Which of the following are characteristics of “normal” eating? eating until you are satisfied undereating at times and wishing you had more overeating at times and feeling stuffed and uncomfortable a and b a, b and c   Factor(s) that might contribute to another’s eating disorders are                     

Health Science

Georgia State University - NUTR 2100

Exam 3 Practice Test

1)Which of the following are characteristics of “normal” eating?

      1. eating until you are satisfied
      2. undereating at times and wishing you had more
      3. overeating at times and feeling stuffed and uncomfortable
      4. a and b
      5. a, b and c

 

  1. Factor(s) that might contribute to another’s eating disorders are                      . (from handout in class)
    1. making fun of another person’s eating habits or food choices
    2. complimenting someone when they lose weight or diet
    3. assuming that a large person wants or needs to lose weight
    4. a and b
    5. a, b, and c
  2.     Some indicators that you have a healthy relationship with food include all EXCEPT                           . (from handout in class)
    1. You can balance the time you give to thinking about food, weight and dieting with other important aspects of your life such as relationships, work and self-improvement
    2. You trust that if you eat when you are hungry and stop when you are satisfied, you will not get fat
    3. You watch what other people eat and use that to determine what and how much you will eat
    4. You can leave some cookies on the plate because you know you can have some again tomorrow
    5. You can eat when you are hungry and quit when you are satisfied.

 

  1. In order to help a friend with an eating disorder, it is recommended that you should                     .
    1. make a plan to approach the person in a private place
    2. present in a caring but straightforward way what you have observed and what your concerns are
    3. give the person time to talk and encourage them to verbalize feelings
    4. do not argue about whether there is or is not a problem, but express your concern
    5. all of the above

 

  1. Eating disorders have the highest mortality of all mental health disorders.
    1. true
    2. false

 

 

 

  1. This nutrient is the major anion outside the cell, and is part of stomach acid.
    1. chloride
    2. Potassium- major cation inside the cell
    3. sodium- major cation outside the cell
    4. Selenium- antioxidant, thyroid
    5. Chromium- diabetes

 

  1. During Spring Break, if you snacked on potato chips and ate apple pie, instead of eating potatoes and apples, you consumed a lot of                                               and not much              .
    1. iron…selenium
    2. chloride…chromium
    3. zinc…sulfur
    4. sodium…potassium
    5. phosphorous….fluoride

 

  1. When blood calcium is low, which of the following occurs?
    1. intestines absorb more calcium
    2. bones release more calcium
    3. kidneys excrete less calcium
    4. a and b
    5. a, b and c

 

  1. Selenium functions as an antioxidant and makes thyroid hormone active. A deficiency may increase one’s risk of                                                          .
    1. diabetes
    2. dental caries (cavities)- decrease in fluoride
    3. heart disease
    4. ulcers
    5. kidney stones

 

  1. Heme is a form of                   that is found in                 .
    1. sodium…soft drinks
    2. calcium…milk
    3. iodine…seafood
    4. fluoride…beer
    5. iron…animal foods

 

 

  1. A deficiency of this nutrient results in arrested sexual maturation and good sources include shellfish (oysters) and meat.
    1. zinc
    2. Iron- anemia
    3. chromium - diabetes
    4. Selenium- heart disease
    5. Fluoride- caries

 

  1. A good source of this nutrient is ocean mist. This nutrient is a component of thyroid hormone.
    1. magnesium
    2. copper

 

    1. chromium
    2. iodine
    3. sodium

 

  1. Chromium may help with                       , as it facilitates glucose uptake into cells. Good sources include meats, egg yolks and whole grains.
    1. high blood pressure
    2. taste perception- zinc
    3. stomach ulcers
    4. heart disease- selenium
    5. diabetes

 

  1. This nutrient inhibits muscle contraction and blood clotting and can be found in dark green foods.
    1. sodium
    2. fluoride
    3. magnesium
    4. selenium
    5. potassium

 

  1. This nutrient is part of DNA and RNA, and a good source is soft drinks.
  1. calcium
  2. zinc
  3. sulfur
  4. potassium
  5. phosphorus

 

  1. Broccoli is a good, non-dairy, source for this nutrient whose functions include blood clotting and blood pressure regulation.
    1. iron
    2. zinc
    3. fluoride
    4. selenium
    5. calcium

 

 

  1. Most of the sodium in a person’s diet comes from                  .
    1. adding salt at the table (e.g. with a salt shaker)
    2. processed foods
    3. fresh fruits
    4. fresh vegetables
    5. red meat

 

  1. In general, trace minerals are toxic at intakes not far above estimated requirements.
    1. true
    2. false

 

  1. Deficiency of this nutrient was the leading medical reason for rejecting recruits in WWI. Because of this deficiency problem, table salt has been fortified with this nutrient since 1924. What is this nutrient? (from the Mineral film shown in class)
    1. sodium

 

    1. chloride
    2. iodine
    3. chromium
    4. iron

 

  1.        A high sodium intake is associated with                    loss from the body. (from the reading assignment)
    1. Calcium- pretty sure its calcium!! <-agreed
    2. chloride
    3. fluoride
    4. iodine
    5. Selenium

 

  1. To prevent foodborne illness, you should do all of the following EXCEPT                          .
    1. keep hot foods hot >140
    2. keep cold foods cold <40
    3. keep raw foods separate
    4. keep your hands and kitchen clean
    5. all of the above should be done to prevent foodborne illness

 

  1. Which of the following foods would be LEAST likely to cause foodborne illness in children or adults?
    1. meats and poultry
    2. breads and cereals
    3. eggs
    4. seafood
    5. fresh vegetables

Allergies: Nuts/peanuts, cow’s milk, eggs, wheat

 

  1. The Temperature Danger Zone at which bacterial growth in food is rapid, is a range of temperatures from                                              .
    1. 30 degrees F to 130 degrees F
    2. 40 degrees F to 140 degrees F
    3. 50 degrees F to 150 degrees F
    4. 60 degrees F to 160 degrees F
    5. 70 degrees F to 170 degrees F

 

  1. Where should you thaw frozen foods? (from the film shown in class)
    1. in warm water in the sink
    2. in the refrigerator
    3. on the kitchen counter
    4. under a heat lamp
    5. in the clothes dryer

 

  1. Which of the following foods are most likely to make people sick (due to potential food borne illness)?
    1. foods that are high in moisture
    2. foods that are high in nutrients

 

    1. foods that are chopped or ground
    2. all of the above are foods most likely to make people sick

 

  1. A food that has been genetically engineered to provide beta-carotene and thus fight vitamin A deficiency and childhood blindness worldwide is                                                     . (from the reading assignment)
    1. wheat
    2. corn
    3. soy
    4. rice
    5. beans

 

  1. Pasteurization is the process of using                    to kill germs in foods.
    1. microwave radiation
    2. bleach
    3. heat
    4. pressure
    5. loud music

 

  1. The FDA collects and analyzes domestic and imported foods 4 times per year for                            .
    1. pesticide levels
    2. heavy metals
    3. industrial chemicals
    4. b and c
    5. a, b and c

Pesticide levels, heavy metals, industrial chemicals, essential minerals, radioactive materials

 

  1. Which of the following is NOT true about Bovine somatotropin (bST)?
    1. it is a growth hormone
    2. it is given to cows to produce leaner meat and more milk
    3. it is a peptide that is digested by humans
    4. it does not have growth-hormone effects in humans, i.e. it is safe in humans
    5. all of the above are true about Bovine somatotropin

 

  1. In an alcohol-drinking situation, you should call for help for a friend who has been excessively drinking when                                          . (from alcohol handout)
    1. he/she is unresponsive
    2. breathing is too slow (< 10 breaths per minute)
    3. skin is pale or bluish
    4. he/she is vomiting while passed out
    5. all above are reasons to call for help

 

 

  1. The recommended weight gain during pregnancy for normal weight women is                    lbs.

 

a. 5 - 10

b. 15 - 20

c. 25 - 35

d. 30 40

e. 40 45

 

  1. How many extra calories does a pregnant woman (normal weight) need to consume every day?

a. +200

b. +300

c. +400

d. +500

 

 

  1. Which of the following would be the LEAST likely to cause an allergic reaction when fed to children?
    1. pecan pie- (nuts)
    2. scrambled eggs (eggs)
    3. orange juice
    4. peanut butter and jelly sandwich (wheat/peanuts)
    5. ice cream (cows milk)

 

 

  1. Which of the following is acceptable to give an infant who is 3 months old and no longer breastfeeding?
    1. whole (cow’s) milk- first to second year
    2. 2% (cow’s) milk- after 2 years old
    3. infant formula- under one year old
    4. powdered coffee creamer- never
    5. all of the above are acceptable to give an infant at 3 mos

 

  1. A good rule of thumb when feeding children is for the parent to                     .
    1. reward them with dessert when they eat their vegetables
    2. make them eat everything on their plate to encourage acceptance of foods
    3. choose what foods to serve and let the child choose how much of those foods to

 

eat

 

 

    1. forbid sugary or fatty snacks (“junk food”) so that they won’t develop a taste for it
    2. a and b

 

 

  1. Benefits of breastfeeding for the infant include all of the following EXCEPT                          .
    1. it decreases risk of Down’s syndrome
    2. it provides antibodies
    3. it provides nutrients that are very absorbable
    4. it decreases risk of childhood obesity
    5. it decreases risk of allergies

Also provides: ideal food for infant, decreases risk of uterine and breast cancer in the mother

 

  1. Solid foods (= any food other than infant formula or breastmilk), can be given to infants                 

months of age, but not before.

 

a. 1 2

b. 2- 4

c. 4 – 6

d. 10 12

e. 12 18

 

  1. Obesity in children should be initially treated by                     .
    1. giving the child appetite-suppressing medication
    2. putting the child on a low calorie diet
    3. allowing the child to grow into his/her weight
    4. use meal replacements such as SlimFast to decrease calorie intake
    5. bariatric surgery (e.g. stomach stapling or gastric bypass)

 

  1. Attention deficit/hyperactivity disorder (ADHD) is likely related to sugar intake in children.
    1. true
    2. false

Chronic hunger and caffeine intake

Not related to sugar intake, related to chronic hunger and may be related to caffeine (cola), iron deficiency

 

  1. Low iron or low zinc status can increase risk of                         in children.
    1. Down’s syndrome
    2. obesity
    3. lead poisoning
    4. neural tube defects- folic acid
    5. Diabetes

 

  1. This vitamin is often deficient in the elderly, due to decreased intake and absorption and decreased ability to synthesize it in the skin.
    1. vitamin A
    2. vitamin C
    3. vitamin D
    4. vitamin E
    5. folate

 

  1. Which of the following are Senior Nutrition Programs that have improved the nutritional status of the elderly?
    1. Congregate Meals
    2. Meals on Wheels
    3. WIC Program
    4. a and b
    5. a, b and c

 

 

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