Oakland University

EXS 2400

1)Jerrys height is 70 inches. What is his approximate height in centimeters?

(A) 125 cm

(B) 150 cm

(C) 225 cm

(D)178 cm

2. A serving of food supplies 18 g protein, 20 g carbohydrate, 7 g fat, 18 mg vitamin E, 2 mg iron, and 100 g water. Which of the following statements is true about a serving of the food?

(A) fat provides about 75% of total calories

(B) vitamin E provides the most food energy

(C) fat provides the most food energy

(D)carbohydrate provides the most food energy

3. A serving of food supplies 25 g carbohydrate, 15 g fat, 18 g protein, and 100 g water. Which of the following statements is true about a serving of the food?

(A) protein provides about 50% of total calories

(B) carbohydrate provides the most food energy

(C) water provides the most food energy

(D)fat provides the most food energy

4. Generally, epidemiological studies

(A) involve in-vitro experimentation

(B) prove positive correlations

(C) establish causation without experimentation

(D)cannot determine cause-and-effect relationships

5. Which of the following kinds of studies would be the best to use to i.d. lifestyle factors related to the development of liver cancer in an adult population?

(A) double-blind study

(B) experimental study

(C) single-blind study

(D)retrospective study

6. Which of the following statements is true?

(A) Since 1970, nutrition information has undergone few updates, because scientists have discovered all of the nutrients and determined their functions.

(B) Dietary recommendations are generally based on the findings of one team of nutrition researchers.

(C) The results of one study are usually enough to convince nutrition scientists to adopt new ideas about nutrition-related topics.

(D)It is not unusual for similar studies, especially those involving human subject, to have different findings.

7. Which of the following statements is true?

(A) Pseudoscience is the practice of medicine without proper training and credentials.

(B) In the U.S., a person can obtain a Ph.D. in nutrition only by graduating from an accredited institution of higher learning.