Georgia State University - NUTR 2100

Exam 1 Practice Test

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

1. 1. 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

2. 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
3.     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.

4. 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

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

For the next 5 questions, match each number with each letter (use each letter only once)

6. Fluoride         E            a. chocolate is a good source- magnesium
7. Copper         C            b. most abundant mineral in the body- calcium
8. Sulfur         D           c. helps form hemoglobin- copper
9. Magnesium A             d. makes “bridges” in protein structure- sulfur
10. Calcium          B            e. water is the best source of this nutrient- fluoride

11. 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

12. 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
13. 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

14. 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

15. 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

16. 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

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

1. 3. chromium
   4. iodine
   5. sodium

18. 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

19. 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

20. 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

21. 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

22. 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

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

24. 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. 2. chloride
   3. iodine
   4. chromium
   5. iron

25.        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

26. 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

27. 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

28. 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

29. 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

30. 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