An important part of nutrition intervention for clients with eating disorders includes

An important part of nutrition intervention for clients with eating disorders includes

a. eating all foods with other people present.
b. separating food behaviors from emotional issues.
c. limiting exercise to no more than 30 minutes daily.
d. keeping a record of food and exercise habits.

Answer: B

For individuals with binge eating disorder, episodes of binge eating may be triggered by

For individuals with binge eating disorder, episodes of binge eating may be triggered by

a. stressful events.
b. nutrient deficiencies.
c. periods of relaxation.
d. unintended weight loss.




Answer: A

If a parent often finds empty food wrapper's in their teenage daughter's bedroom, if she spends several minutes in the bathroom right after every meal, and if she exercises for more than an hour every day, the parent may suspect

If a parent often finds empty food wrapper's in their teenage daughter's bedroom, if she spends several minutes in the bathroom right after every meal, and if she exercises for more than an hour every day, the parent may suspect

a. bulimia nervosa.
b. anorexia nervosa.
c. binge-eating disorder.
d. chronic dieting syndrome.

Answer: A

Eating disorders are generally caused by

Eating disorders are generally caused by

a. unresolved emotional conflicts.
b. a desire to achieve a healthy weight.
c. dietary restrictions imposed by families.
d. a desire to achieve a high level of fitness.

Answer: A

A food that includes "sodium caseinate" and "lactalbumin" in the list of ingredients should be avoided by individuals with a(n) _____ allergy.

A food that includes "sodium caseinate" and "lactalbumin" in the list of ingredients should be avoided by individuals with a(n) _____ allergy.

a. egg
b. milk
c. wheat
d. peanut

Answer: B

Food allergies are treated by

Food allergies are treated by

a. use of antihistamine medications.
b. avoiding all sources of the offending food.
c. taking supplemental digestive enzymes to break down the offending protein.
d. gradual desensitization to the offending protein under medical supervision.

Answer: B

A true food allergy involves the _____ system.

A true food allergy involves the _____ system.

a. immune
b. digestive
c. respiratory
d. cardiovascular

Answer: A

The most serious, potentially life-threatening reaction to a food allergen is

The most serious, potentially life-threatening reaction to a food allergen is

a. dermatitis.
b. anaphylaxis.
c. syncope (fainting).
d. gastrointestinal bleeding.



Answer: B

In children, the most common food allergens include

In children, the most common food allergens include

a. wheat, barley, oats, and milk.
b. peanuts, milk, eggs, and wheat.
c. fish, shellfish, tree nuts, and peanuts.
d. eggs, strawberries, oranges, and tree nuts.

Answer: B

An example of a child who is at high risk for iron-deficiency anemia is one

An example of a child who is at high risk for iron-deficiency anemia is one

a. who has allergies to milk and nuts.
b. living in an African American low-income family.
c. whose parents both work full time.
d. who eats most of their food away from home.

Answer: B

Interventions for obese children should focus on

Interventions for obese children should focus on

a. gradual weight loss.
b. low-fat food choices.
c. healthy lifestyle behaviors.
d. increased physical activity.



Answer: C

Children become overweight because of

Children become overweight because of

a. sedentary lifestyles.
b. excessive portion sizes.
c. consumption of high-fat foods.
d. a combination of several factors.



Answer: D

Lead poisoning may be diagnosed at the same time as

Lead poisoning may be diagnosed at the same time as

a. food allergies.
b. anorexia nervosa.
c. iron deficiency anemia.
d. vitamin D and calcium deficiencies.

Answer: C

The best way to reduce the risk of asphyxiation (choking) in toddlers is to make sure that they

The best way to reduce the risk of asphyxiation (choking) in toddlers is to make sure that they

a. drink plenty of fluids with meals.
b. avoid conversation during meals.
c. sit down while eating and chew foods well.
d. eat using utensils rather than with their fingers.




Answer: C

It is especially important to make sure that teenage girls obtain adequate calcium because

It is especially important to make sure that teenage girls obtain adequate calcium because

a. calcium is lost from the body during menstruation.
b. adolescent girls require more calcium than adolescent boys.
c. lactose intolerance is especially common in adolescent girls.
d. adolescent girls often have inadequate intakes of calcium-rich foods.

Answer: D

Adolescent boys generally require more protein than adolescent girls because

Adolescent boys generally require more protein than adolescent girls because

a. boys become taller than girls during adolescence.
b. lean body mass increases more in boys than in girls during adolescence.
c. hormonal differences allow adolescent girls to use protein more efficiently than adolescent boys.
d. foods high in protein are also high in minerals, and boys have higher mineral needs than girls during adolescence.

Answer: B

To promote good eating habits in adolescents, adults should

To promote good eating habits in adolescents, adults should

a. discuss the reasons for good food choices with adolescents.
b. design daily menus and provide only the specific foods on the menu.
c. create guidelines for dietary patterns and provide appropriate food choices.
d. model good food behaviors and allow adolescents to make their own choices.

Answer: C

An example of a breakfast that would meet the School Breakfast Program requirements would be

An example of a breakfast that would meet the School Breakfast Program requirements would be

a. scrambled egg, bacon, toast, and orange juice.
b. cold breakfast cereal with milk, toast with honey.
c. toast with peanut butter, banana, and milk.
d. turkey sausage, hash browns, ketchup, and milk.

Answer: C

The National School Lunch Program provides

The National School Lunch Program provides

a. free lunches for all schoolchildren.
b. reduced-price lunches for all schoolchildren.
c. lunches only for children from low-income families.
d. lunches at varying costs depending on family income.

Answer: D

The child most likely to develop type 2 diabetes is the one who

The child most likely to develop type 2 diabetes is the one who

a. is obese.
b. is malnourished.
c. has multiple food allergies.
d. lives in a low-income household.




Answer: A

The best way for a parent to encourage their toddler to eat a variety of foods is to

The best way for a parent to encourage their toddler to eat a variety of foods is to

a. offer rewards for trying new foods.
b. make new foods look like favorite foods.
c. allow free access to foods at all times.
d. eat a variety of foods themselves.

Answer: D

It is important for parents to teach children to

It is important for parents to teach children to

a. recognize internal hunger cues.
b. recognize external hunger cues.
c. eat the same amount of food each day.
d. monitor their weight on a regular basis.





Answer: A

If a child does not like a food when they try it for the first time

If a child does not like a food when they try it for the first time

a. their preference should be respected and they should not be encouraged to try it again.
b. they should be offered a reward if they eat a reasonable amount of the food.
c. they should be encouraged to eat at least five bites to see if their taste buds adjust.
d. they should be offered the food at least 8 to 10 times before deciding whether they like it.

Answer: D

Children ages 4 to 6 years are more likely to eat steamed green beans if they are presented

Children ages 4 to 6 years are more likely to eat steamed green beans if they are presented

a. as green bean casserole.
b. highly seasoned.
c. alone as a snack between meals.
d. separated from other foods on the plate.




Answer: D

Excessive juice intake may be a problem for young children because

Excessive juice intake may be a problem for young children because

a. high potassium intakes may be harmful.
b. it may displace more nutrient-dense foods.
c. excessive fluid intake may cause kidney damage.
d. fruit juice contains substances that may be addictive.

Answer: B

If a 2-year-old is drinking 4 cups of milk daily, they are probably drinking

If a 2-year-old is drinking 4 cups of milk daily, they are probably drinking

a. too little milk to provide sufficient calcium for their growing skeleton.
b. about the right amount of milk to meet their nutrient needs.
c. about the right amount of milk provided they are at a healthy weight.
d. too much milk, which may displace other important foods from their diet.

Answer: D

Children ages 1 to 3 years have an increasing sense of

Children ages 1 to 3 years have an increasing sense of

a. privacy.
b. isolation.
c. dependence.
d. independence.




Answer: D

The best way to encourage children to consume adequate nutrients with less than 30% of kcals from fat is to

The best way to encourage children to consume adequate nutrients with less than 30% of kcals from fat is to

a. avoid fast food and fried foods.
b. follow a vegan eating pattern.
c. use low-fat foods and take a vitamin/mineral supplement.
d. include plenty of fruits, vegetables, and whole grains.

Answer: D

Children should be fed

Children should be fed

a. three times per day only.
b. only when they request food.
c. at about the same times each day.
d. three meals and three snacks each day.

Answer: C

In feeding children, adults are responsible for determining

In feeding children, adults are responsible for determining

a. children's likes and dislikes.
b. the amount of food consumed.
c. the quantity and quality of foods prepared.
d. the amount of time taken to consume foods.

Answer: C

Eating homemade ice cream made with raw eggs increases the risk for

Eating homemade ice cream made with raw eggs increases the risk for

a. Shigella.
b. norovirus.
c. listeriosis.
d. salmonellosis.

Answer: D

An individual would be described as having an external locus of control if they

An individual would be described as having an external locus of control if they

a. write out a shopping list each week and generally only buy foods on their list.
b. try to eat mostly foods produced using organic and sustainable farming practices.
c. had decided to eat a turkey sandwich, but end up ordering pizza with friends.
d. try to influence their friends and family to help them make healthier food choices.

Answer: C

At the grocery store, one important way consumers can help prevent foodborne illness is to check the

At the grocery store, one important way consumers can help prevent foodborne illness is to check the

a. ingredient list.
b. sell-by or use-by date.
c. Nutrition Facts panel.
d. type of packaging used.

Answer: B

A "reasonable certainty of no harm" describes

A "reasonable certainty of no harm" describes

a. consumer guidelines for food safety.
b. international standards for food additives.
c. food industry standards for food production.
d. federal standards for pesticide residues in foods.

Answer: D

If thirty patients developed foodborne illness after eating at a particular restaurant, the doctor or hospital may report the outbreak to the

If thirty patients developed foodborne illness after eating at a particular restaurant, the doctor or hospital may report the outbreak to the

a. Partnership for Food Safety Education.
b. U.S. Department of Agriculture (USDA).
c. U.S. Food and Drug Administration (FDA).
d. Centers for Disease Control and Prevention (CDC).

Answer: D

Consuming only well-cooked hamburgers would be most likely to help reduce the risk of foodborne illness caused by

Consuming only well-cooked hamburgers would be most likely to help reduce the risk of foodborne illness caused by

a. Vibrio vulnificus.
b. Escherichia coli.
c. Clostridium botulinum.
d. Listeria monocytogenes.

Answer: B

An environmental benefit of some genetically engineered crops is that

An environmental benefit of some genetically engineered crops is that

a. they are easier to harvest.
b. they contain fewer common allergens.
c. they may be grown using fewer pesticides.
d. foods made from them have a longer shelf life.

Answer: C

Cutting vegetables on the same cutting board that has been used to cut up raw chicken is an example of

Cutting vegetables on the same cutting board that has been used to cut up raw chicken is an example of

a. saving time and energy resources.
b. cross-contamination that could spread harmful bacteria.
c. a potential problem only if the chicken was not refrigerated.
d. a food safety problem if the vegetables and chicken are eaten at different meals.

Answer: B

It is essential that each sector of the food chain follow correct food handling procedures in order to

It is essential that each sector of the food chain follow correct food handling procedures in order to

a. meet nutrient guidelines.
b. have a safe food supply.
c. have tasty food products.
d. maintain an inexpensive food supply.

Answer: B

An example of an incidental food additive is

An example of an incidental food additive is

a. vitamin A in nonfat milk.
b. irradiation of herbs and spices.
c. artificial color in soft drinks.
d. traces of a pesticide found in bottled apple juice.

Answer: D

Use of food preservatives and flavor enhancers and the addition of vitamins A and D to milk are examples of

Use of food preservatives and flavor enhancers and the addition of vitamins A and D to milk are examples of

a. nutritional additives.
b. artificial ingredients.
c. intentional food additives.
d. incidental food additives.

Answer: C

If a patient has cancer and is being treated using chemotherapy, their greatest food safety concern is

If a patient has cancer and is being treated using chemotherapy, their greatest food safety concern is

a. avoiding pesticide residues.
b. potential food-drug interactions.
c. choosing natural food products.
d. preventing foodborne illness.

Answer: D

A pregnant woman may look for a health claim on food labels that links

A pregnant woman may look for a health claim on food labels that links

a. sodium intake and risk of stroke.
b. calcium intake and risk of osteoporosis.
c. folic acid intake and risk of neural tube defects.
d. fruit and vegetable intake and risk of heart disease.

Answer: C

The Nutrition Facts panel on a food label is useful for

The Nutrition Facts panel on a food label is useful for

a. determining the ingredients in a product.
b. determining the ease of preparing a product.
c. comparing the price value of two or more products.
d. comparing the nutritional value of two or more products.

Answer: D

If a food package has the radura symbol, showing that the food has been irradiated, a consumer can know that the food

If a food package has the radura symbol, showing that the food has been irradiated, a consumer can know that the food

a. should not be eaten by pregnant women.
b. will have a cooked taste and texture.
c. had to be treated to remove contaminants.
d. may have an extended shelf life.

Answer: D

The most useful part of the food label for a client who wants to make sure they choose foods high in nutrients is the

The most useful part of the food label for a client who wants to make sure they choose foods high in nutrients is the

a. % Daily Value.
b. health claims.
c. organic seal.
d. amount of nutrients per serving.

Answer: A

If a client wants to use the food label to check the number of kcals in a product, they should also check the

If a client wants to use the food label to check the number of kcals in a product, they should also check the

a. calories from fat.
b. servings per container.
c. % Daily Value.
d. ingredient list.

Answer: B

Fish consumption is increasing in the United States as a result of

Fish consumption is increasing in the United States as a result of

a. greater availability of fresh and frozen fish.
b. increased use of fish in processed foods.
c. dietary recommendations to consume lighter-colored protein sources.
d. recognition that protein from fish is superior to other protein sources.

Answer: A

One reason that increasing fruit and vegetable consumption helps decrease dietary fat intake is because fruits and vegetables

One reason that increasing fruit and vegetable consumption helps decrease dietary fat intake is because fruits and vegetables

a. are natural appetite suppressants.
b. displace high-fat foods from the diet.
c. are rich in antioxidants and phytochemicals.
d. decrease absorption of fat from foods.

Answer: B

A meal planning guide that would be helpful for a patient who needs to closely monitor their intake of kcals, carbohydrates, protein, and fat is the

A meal planning guide that would be helpful for a patient who needs to closely monitor their intake of kcals, carbohydrates, protein, and fat is the

a. National Fruit and Vegetable Program.
b. MyPyramid food guidance system.
c. Dietary Guidelines for Americans.
d. Exchange Lists for Meal Planning.

Answer: D

The "fruits & veggies—more matters" slogan is part of a campaign designed to increase intake of fruits and vegetables among

The "fruits & veggies—more matters" slogan is part of a campaign designed to increase intake of fruits and vegetables among

a. school-age children.
b. people living in urban areas.
c. low-income individuals and families.
d. all Americans.

Answer: D

The MyPyramid food guidance system is a

The MyPyramid food guidance system is a

a. food guide intended to increase intake of fruits and vegetables.
b. nutrient guide that categorizes foods by their fat, sodium, and fiber content.
c. food guide that helps consumers meet their nutrient needs and limit dietary excesses.
d. nutrient guide aimed to promote weight loss by controlling intake of fat-soluble vitamins.

Answer: C

One way to help clients follow the Dietary Guidelines for Americans is to encourage them to use

One way to help clients follow the Dietary Guidelines for Americans is to encourage them to use

a. Healthy People 2020.
b. MyPyramid.
c. The Food Stamp Program.
d. The Exchange Lists for Meal Planning.

Answer: B

Of the following, the most important overall dietary modification to help reduce risk of chronic disease is

Of the following, the most important overall dietary modification to help reduce risk of chronic disease is

a. eating fewer foods that contain preservatives.
b. buying mostly locally grown foods.
c. eating more plant-based foods.
d. eating more animal-based foods.

Answer: C

If he is genetically susceptible, an older man who has eaten a high-fat, high-salt diet all his life has a high risk of developing

If he is genetically susceptible, an older man who has eaten a high-fat, high-salt diet all his life has a high risk of developing

a. genetic disorders, hypertension, and diabetes.
b. hypertension and sickle cell anemia.
c. viral infections requiring antibiotics.
d. coronary artery disease, hypertension, and diabetes.

Answer: D

Between 1970 and 2000, nutritional concern centered on reducing nutrient excesses. Before 1970, the focus was to reduce

Between 1970 and 2000, nutritional concern centered on reducing nutrient excesses. Before 1970, the focus was to reduce

a. consumption of lipids.
b. low-carbohydrate diets.
c. nutrient deficiencies.
d. prevention of infectious disease.

Answer: C

Economics is a significant factor influencing the nutritional status of communities. To overcome economic disadvantage, public health efforts include

Economics is a significant factor influencing the nutritional status of communities. To overcome economic disadvantage, public health efforts include

a. the MyPyramid food guidance system.
b. educational programs on food safety.
c. the U.S. government's Food Stamp Program.
d. public service announcements on healthy eating.

Answer: C

A mother tells you that she does not allow her young children to eat while they watch television, even though her husband often eats high-fat, sugary foods while they watch television as a family. The most important thing to discuss with her is

A mother tells you that she does not allow her young children to eat while they watch television, even though her husband often eats high-fat, sugary foods while they watch television as a family. The most important thing to discuss with her is

a. the genetic factor of preference for sweet and salty tastes.
b. the influence of ethnicity on preference for sour tastes.
c. the children's weights when they were born and their weights now.
d. the environmental effects of parental food choices and television watching.

Answer: D

A teenage client is hungry and goes to the refrigerator for a snack. A holiday has just been celebrated at her home, and many of her favorite foods are available. She selects some slices of roast turkey and a cup of her aunt's special fruit salad. This is an example of

A teenage client is hungry and goes to the refrigerator for a snack. A holiday has just been celebrated at her home, and many of her favorite foods are available. She selects some slices of roast turkey and a cup of her aunt's special fruit salad. This is an example of

a. binging.
b. abundance.
c. food choice.
d. food preference.

Answer: D

The type of influence that a desire for sweet and salty flavored foods has on food preferences is:

The type of influence that a desire for sweet and salty flavored foods has on food preferences is:

a. genetic.
b. learned.
c. physiologic.
d. environmental.

Answer: A