FSHN 120 || Acknowledged Answers 100%.
1. Which of the following chronic diseases is NOT strongly associated with dietary choices
a. Heart disease
b. Alzheimer's disease
c. Type 2 diabetes
d. Obesity correct answers Alzheimer's Disease
2. TO gain credit, the FSHN 120, journal entries must have _ full days in between entries
a. 3
b. 10
c. 5
d. 4 correct answers 5
3. Which of the following are examples of carbohydrate -rich food?
a. Butter and corn oil
b. Bacon and eggs
c. Wheat and lentils
d. Beef and pork correct answers Wheat and lentils
4. Craving food when frustrated, worried, or bored is an example of
a. Sensory cue
b. Biological hunger cue
c. Emotional cue
d. Cultural cue correct answers Emotional Cue
5. Which of the following is NOT required on a food label?
a. Taste of the food
,b. name and address of the vendor
c. Statement of identity
d. Net contents of the package correct answers Taste of the Food
6. A set of principles developed by the USDA and the USDHHS to help reduce the risk of
developing chronic disease is called
a. Dietary guideline for americans
b. Food fundamentals
c. DASH Diet
d. South Beach Diet correct answers Dietary Guideline for americans
7. Which of the following is NOT one of the improvements in the 2010 revision of the Dietary
guideline for ?
a. Increased emphasis on eating more legumes, vegetables, fruits, whole grains, and nuts
b. Cutting out red meat, butter, cheese, and sugar
c. Replacing unhealthy fats with healthy fats
d. Replacing red meat with fish and chicken correct answers b. Cutting out red meat, butter,
cheese, and sugar
According to the Acceptable Macronutrient Distribution Rance (AMDR), up to what percentage
of your daily Calories should be provided by carbohydrates
a. 70%
b. 75%
c. 35%
d. 65% correct answers 65
9. Which statement if FALSE concerning the field of nutrition?
a. Nutrition involves studying the factors that influence eating patterns
,b. Nutrition is the study of how food nourishes the body
c. Nutrition is an ancient science that dates back to the fourteenth century
d. Nutrition encompasses how we consume, digest, absorb, and store food correct answers c.
Nutrition is an ancient science that dates back to the fourteenth century
10. Bile is made in the liver and stored in the
a. Small intestine
b. Stomach
c. Pancreas
d. Gallbladder correct answers Gallbladder
11. Which dietary standard, expressed as percentage of total energy, defines the recommended
intake range for the macronutrient?
a. Estimated average requirement
b. Tolerable upper intake level
c. Recommended dietary allowance
d. Acceptable Macronutrient Distribution Range correct answers d. Acceptable Macronutrient
Distribution Range
12. When the stomach is full, it can expand to hold approximately
a. 1/2 gallon of food or water
b. 2 cups of food or water
c. 4 cups of food or water
d. 1 gallon of food or water correct answers c. 4 cups of food or water
13. Planning a meal that includes many different colored foods in an example of which
characteristic of a healthful diet?
a. Adequacy
, b. Variety
c. Moderation
d. Balance correct answers Variety
14. Jane consumed a breakfast that contained 85 grams of carbohydrate, 20 grams of protein, and
18 grams of fat. How many kilocalories did Jane eat at breakfast?
a. 123
b. 1007
c. 582
d. 152 correct answers 582
15. Organic food
a. Is more nutritious than conventionally raised food
b. Contains no pesticides
c. Is grown on farmland that meets very specific USDA rules
d. Is always cheaper correct answers Contains no pesticides
16. After FSHN score have been posted in Compass, you have _ to challenge the score
a. Two weeks
b. The rest of the semester
c. One week
d. One day correct answers One week
17. The term used to describe the process in which foods are broken down into their component
molecules is
a. Digestion
b. Segmentation
c. Elimination
1. Which of the following chronic diseases is NOT strongly associated with dietary choices
a. Heart disease
b. Alzheimer's disease
c. Type 2 diabetes
d. Obesity correct answers Alzheimer's Disease
2. TO gain credit, the FSHN 120, journal entries must have _ full days in between entries
a. 3
b. 10
c. 5
d. 4 correct answers 5
3. Which of the following are examples of carbohydrate -rich food?
a. Butter and corn oil
b. Bacon and eggs
c. Wheat and lentils
d. Beef and pork correct answers Wheat and lentils
4. Craving food when frustrated, worried, or bored is an example of
a. Sensory cue
b. Biological hunger cue
c. Emotional cue
d. Cultural cue correct answers Emotional Cue
5. Which of the following is NOT required on a food label?
a. Taste of the food
,b. name and address of the vendor
c. Statement of identity
d. Net contents of the package correct answers Taste of the Food
6. A set of principles developed by the USDA and the USDHHS to help reduce the risk of
developing chronic disease is called
a. Dietary guideline for americans
b. Food fundamentals
c. DASH Diet
d. South Beach Diet correct answers Dietary Guideline for americans
7. Which of the following is NOT one of the improvements in the 2010 revision of the Dietary
guideline for ?
a. Increased emphasis on eating more legumes, vegetables, fruits, whole grains, and nuts
b. Cutting out red meat, butter, cheese, and sugar
c. Replacing unhealthy fats with healthy fats
d. Replacing red meat with fish and chicken correct answers b. Cutting out red meat, butter,
cheese, and sugar
According to the Acceptable Macronutrient Distribution Rance (AMDR), up to what percentage
of your daily Calories should be provided by carbohydrates
a. 70%
b. 75%
c. 35%
d. 65% correct answers 65
9. Which statement if FALSE concerning the field of nutrition?
a. Nutrition involves studying the factors that influence eating patterns
,b. Nutrition is the study of how food nourishes the body
c. Nutrition is an ancient science that dates back to the fourteenth century
d. Nutrition encompasses how we consume, digest, absorb, and store food correct answers c.
Nutrition is an ancient science that dates back to the fourteenth century
10. Bile is made in the liver and stored in the
a. Small intestine
b. Stomach
c. Pancreas
d. Gallbladder correct answers Gallbladder
11. Which dietary standard, expressed as percentage of total energy, defines the recommended
intake range for the macronutrient?
a. Estimated average requirement
b. Tolerable upper intake level
c. Recommended dietary allowance
d. Acceptable Macronutrient Distribution Range correct answers d. Acceptable Macronutrient
Distribution Range
12. When the stomach is full, it can expand to hold approximately
a. 1/2 gallon of food or water
b. 2 cups of food or water
c. 4 cups of food or water
d. 1 gallon of food or water correct answers c. 4 cups of food or water
13. Planning a meal that includes many different colored foods in an example of which
characteristic of a healthful diet?
a. Adequacy
, b. Variety
c. Moderation
d. Balance correct answers Variety
14. Jane consumed a breakfast that contained 85 grams of carbohydrate, 20 grams of protein, and
18 grams of fat. How many kilocalories did Jane eat at breakfast?
a. 123
b. 1007
c. 582
d. 152 correct answers 582
15. Organic food
a. Is more nutritious than conventionally raised food
b. Contains no pesticides
c. Is grown on farmland that meets very specific USDA rules
d. Is always cheaper correct answers Contains no pesticides
16. After FSHN score have been posted in Compass, you have _ to challenge the score
a. Two weeks
b. The rest of the semester
c. One week
d. One day correct answers One week
17. The term used to describe the process in which foods are broken down into their component
molecules is
a. Digestion
b. Segmentation
c. Elimination
