SCI 228 Nutrition, Health & Wellness w/Lab Week 8 Final Quiz  

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SCI 228 Nutrition, Health & Wellness w/Lab

Week 8 Final Quiz  

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SCI 228 Nutrition, Health & Wellness w/Lab Week 8 Final Quiz  
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Question 1 (TCO 1) The two overarching goals of ________ are to increase quality and years of healthy life and to eliminate health disparities.

Dietary Reference Intakes (DRIs)

USDA

Healthy People 2010

the American Dietetic Association (ADA)

Question 2 (TCO 1) Which of the following is responsible for food spoilage?

Oxygen

Heat

Light

All of these are responsible for food spoilage.

Question 3 (TCO 1) The type of study that observes a large population to determine factors that may influence nutritional habits and disease trends is called a (n):

case-controlled study

clinical trial

epidemiological study

animal study

Question 4 (TCO 1) The Nutrition Facts Panel on a box of crackers indicates that one serving provides 140 calories, with 55 calories coming from fat. Calculate the percentage of calories from fat in this product.

39%

55%

85%

Need more information to calculate.

Question 5 (TCO 2) The type of study that observes a large population to determine factors that may influence nutritional habits and disease trends is called a (n):

case-controlled study.

clinical trial.

epidemiological study.

animal study.

Question 6 (TCO 2) Which of the following is associated with diets high in added sugars?

Hyperactivity

Tooth decay

Diabetes

All of these

Question 7 (TCO 2) Without sufficient ________, the colon gets too little exercise and becomes weak.

calories

protein

fiber

water

Question 8 (TCO 3) Barbara has just been diagnosed with celiac disease. Which of the following foods would be most dangerous for her to consume?

Cornflakes

Rice cakes

Potatoes

Whole-wheat bread

Question 9 (TCO 3) Which of the following is exempt from standard food labeling regulations?

Coffee

Spices

Meat

All of these

Question 10 (TCO 3) The acidity of the stomach allows for all of the following EXCEPT:

preparing dietary carbohydrates for absorption in the small intestine.

protecting the human body from bacteria in food.

denaturing protein to allow its breakdown and absorption.

activating pepsin.

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