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

Author: Client Uploads
February 24th, 2023

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