The University of Mississippi
NUTRITION 101:
A Taste of Food and Fitness
Appendix
APPENDIX
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10-Hour Seminar
Pre-Quiz
1. The brain requires a constant supply of fuel from which energy nutrient?
a. amino acids
b. trans fat
c. carbohydrate
d. biotin
2. Those with a family history of a disease, such as diabetes, may reduce their risk of developing the
disease if they
a. live a healthful lifestyle with balanced food and activity choices.
b. continue their current activity level since developing diabetes is inevitable.
c. adhere to a strict dietary restriction of all carbohydrate foods.
d. limit the amount of calories consumed.
3. The MyPlate graphic
a. supports the messages from the Dietary Guidelines for Americans 2010.
b. only includes green leafy vegetables.
c. shows a simple timeline for a nutrition plan.
d. does not fit into a healthy lifestyle plan.
4. A food label is required to list ingredients
a. in alphabetical order.
b. in order of most to least quantity in the food product.
c. if not commonly known.
d. only if the manufacturer wants to share the product recipe.
5. Fat functions in the body include all but one of the following:
a. it cushions the organs.
b. it is found in every cell in the body.
c. it provides energy.
d. it is a component of enzymes.
6. Protein is more important than carbohydrate in the diet.
a. True, because protein does not add body weight.
b. False, because carbohydrate has less calories than protein.
c. False, because both are essential and perform different roles.
d. True, because protein needs are higher than carbohydrate needs.
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A Taste of Food and Fitness: Nutrition 101
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10-Hour Seminar
Pre-Quiz, continued
7. Food sources of simple sugars include
a. apples and carrots.
b. soft drinks, candies, and desserts.
c. milk and yogurt.
d. all of the above.
8. Starches
a. are made of hundreds of glucose units.
b. are digested and absorbed more slowly than simple sugars.
c. are lower in calories than simple sugars.
d. both a and b.
9. The term lipid refers to
a. all dietary fats and oils.
b. the process for digesting fat.
c. the bond between two carbons.
d. the unit that connects to a carbon in a fatty acid.
10. Fish is a source of
a. high density lipoprotein.
b. low density lipoprotein.
c. polyunsaturated fatty acids.
d. trans fatty acids.
11. The vegetarian diet most likely to meet nutrition needs is
a. vegan vegetarian
b. lacto vegetarian
c. lacto-ovo vegetarian
d. none. No vegetarian diet can meet nutrition needs.
12. Which of the following nutrients is not a nutrient of concern for vegetarian diets?
a. fiber
b. vitamin B-12
c. iron
d. calcium
13. Iron is an important nutrient because
a. iron is needed to prevent night blindness.
b. all American children are iron deficient.
c. iron carries oxygen to various parts of the body.
d. iron status determines bone density.
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A Taste of Food and Fitness: Nutrition 101
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10-Hour Seminar
Pre-Quiz, continued
14. The best sources of vitamin A are
a. milk and dark green/orange fruits and vegetables.
b. whole grains.
c. dried beans, peas, and lentils.
d. bananas, onions, and garlic.
15. When choosing a weight loss plan, it is important to consider
a. the calories and nutrients the plan provides.
b. if the plan can be sustained to maintain loss.
c. how enjoyable the plan will be and therefore be easier to follow.
d. all of the above
16. An overweight person who loses ______________% of his or her total body weight reduces risk of
developing diabetes, heart disease, and some types of cancer.
a. 33%
b. 25%
c. 10%
d. 15%
17. Most Americans
a. get plenty of exercise.
b. need larger portions of meat in their diets.
c. can improve their health through regular, enjoyable physical activities.
d. get enough calcium every day for strong bones.
18. School meals contribute to the health and school achievement of students by
a. providing a balance of protein, carbohydrate, and fat for sustained energy with great taste.
b. providing only low-fat foods.
c. providing nutrition education activities to all students.
d. providing only those foods that are familiar to students.
19. Nutrition information on the Internet
a. is the most reliable source of scientific information available today.
b. should be viewed carefully for accuracy because anyone can create a Web site.
c. is screened for accuracy before it is placed on the Web to assure its accuracy.
d. is posted by reliable scientists or nutrition professionals so you do not have to worry if it is accurate.
20. The Dietary Guidelines encourage Americans
a. to eat half their foods each day from grain sources.
b. to limit fat, sodium, and fiber intake.
c. to increase intakes of whole grains, fruits, vegetables, and low-fat milk.
d. to drink fruit juice frequently.
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