CTC FINAL EXAM
1. A high intake of saturated fat is MOST associated with which of the
following?
a. Decreased high-density lipoprotein
b. Increased low-density lipoprotein
c. Increased triglycerides
d. Decreased total lipoprotein - ANSWERS-Increased low-density
lipoprotein
2. Which of the following is the recommended adequate intake of
sodium for individuals nine to
50 years of age?
a. 1,500 mg per day
b. 2,500 mg per day
c. 1,000 mg per day
d. 3,500 mg per day - ANSWERS-1,500 mg per day
3. An ACE Certified Personal Trainer working with a client makes the
following statement: "You
want to make these changes to manage your blood pressure, avoid
medication, and improve
your quality of life. What obstacles do you think might get in the way
of these goals?" Which of
,the following BEST identifies the approach the personal trainer is
taking?
a. Communicating openly
b. Assessing the outcomes
c. Determining the stage of change
d. Breaking down barriers - ANSWERS-Breaking down barriers
4. Product packaging that describes a product as "healthy" is using
which type of claim?
a. Nutrient content claim
b. Health claims
c. Structure/function claim
d. Supplemental claim - ANSWERS-Nutrient content claim
5. Structure/function claims are regulated by the _______________.
a. Dietary Supplement Health and Education Act (DSHEA)
b. U.S. Food and Drug Administration (FDA)
c. Nutrition Labeling and Education Act (NLEA)
d. United States Department of Agriculture (USDA) - ANSWERS-
Dietary Supplement Health and Education Act (DSHEA)
6. A nutrition fact label states that one serving of the product contains
3,300 mg of sodium.
Which of the following BEST categorizes this product's sodium
content?
,a. Moderate
b. High
c. Low
d. Minimal - ANSWERS-High
7. Which of the following nutrients is longer required on food labels?
a. Vitamin D
b. Iron
c. Vitamin A
d. Calcium - ANSWERS-Vitamin A
8. Which of the following is an example of a trans fat?
a. Partially hydrogenated oil
b. Olive oil
c. Lard
d. Butter - ANSWERS-Partially hydrogenated oil
Questions 19-22
Use the following nutrition label content to answer questions 19-22:
Serving size: ½ cup
Servings per container: 3
Calories per serving: 120
Total fat per serving: 0.5 g
Cholesterol: 0 mg
, Sodium: 240 mg
Potassium: 480 mg
Total carbohydrate: 23 g
Protein: 7 g
19. How many grams of protein are in 1 cup?
a. 7 grams
b. 14 grams
c. 21 grams
d. 10.5 grams - ANSWERS-14 grams
20. What is the percentage of carbohydrates in one serving?
a. 77%
b. 70%
c. 80%
d. 75% - ANSWERS-77%
21. How many fat calories are contained in a 1 cup serving?
a. 4.5
b. 14.25
c. 9
d. 7 - ANSWERS-9
1. A high intake of saturated fat is MOST associated with which of the
following?
a. Decreased high-density lipoprotein
b. Increased low-density lipoprotein
c. Increased triglycerides
d. Decreased total lipoprotein - ANSWERS-Increased low-density
lipoprotein
2. Which of the following is the recommended adequate intake of
sodium for individuals nine to
50 years of age?
a. 1,500 mg per day
b. 2,500 mg per day
c. 1,000 mg per day
d. 3,500 mg per day - ANSWERS-1,500 mg per day
3. An ACE Certified Personal Trainer working with a client makes the
following statement: "You
want to make these changes to manage your blood pressure, avoid
medication, and improve
your quality of life. What obstacles do you think might get in the way
of these goals?" Which of
,the following BEST identifies the approach the personal trainer is
taking?
a. Communicating openly
b. Assessing the outcomes
c. Determining the stage of change
d. Breaking down barriers - ANSWERS-Breaking down barriers
4. Product packaging that describes a product as "healthy" is using
which type of claim?
a. Nutrient content claim
b. Health claims
c. Structure/function claim
d. Supplemental claim - ANSWERS-Nutrient content claim
5. Structure/function claims are regulated by the _______________.
a. Dietary Supplement Health and Education Act (DSHEA)
b. U.S. Food and Drug Administration (FDA)
c. Nutrition Labeling and Education Act (NLEA)
d. United States Department of Agriculture (USDA) - ANSWERS-
Dietary Supplement Health and Education Act (DSHEA)
6. A nutrition fact label states that one serving of the product contains
3,300 mg of sodium.
Which of the following BEST categorizes this product's sodium
content?
,a. Moderate
b. High
c. Low
d. Minimal - ANSWERS-High
7. Which of the following nutrients is longer required on food labels?
a. Vitamin D
b. Iron
c. Vitamin A
d. Calcium - ANSWERS-Vitamin A
8. Which of the following is an example of a trans fat?
a. Partially hydrogenated oil
b. Olive oil
c. Lard
d. Butter - ANSWERS-Partially hydrogenated oil
Questions 19-22
Use the following nutrition label content to answer questions 19-22:
Serving size: ½ cup
Servings per container: 3
Calories per serving: 120
Total fat per serving: 0.5 g
Cholesterol: 0 mg
, Sodium: 240 mg
Potassium: 480 mg
Total carbohydrate: 23 g
Protein: 7 g
19. How many grams of protein are in 1 cup?
a. 7 grams
b. 14 grams
c. 21 grams
d. 10.5 grams - ANSWERS-14 grams
20. What is the percentage of carbohydrates in one serving?
a. 77%
b. 70%
c. 80%
d. 75% - ANSWERS-77%
21. How many fat calories are contained in a 1 cup serving?
a. 4.5
b. 14.25
c. 9
d. 7 - ANSWERS-9
