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FSHN FINAL EXAM STUDY GUIDE | 212 QUESTIONS | WITH ACTUAL SOLUTIONS!!
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FSHN FINAL EXAM STUDY GUIDE | 212 QUESTIONS | WITH ACTUAL SOLUTIONS!!
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FSHN FINAL EXAMSTUDY GUIDE | 212
QUESTIONS | WITH
ACTUAL SOLUTIONS!!
FSHN
Evatee 10/1/24 FSHN
,FSHN FINAL EXAM STUDY GUIDE | 212
QUESTIONS | WITH ACTUAL SOLUTIONS!!
1. Which of the following chronic diseases is NOT strongly associated with
dietary choices
a. Heart disease
c. Alzheimer's disease
c. Type 2 diabetes
d. Obesity Answer - c. 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 Answer - c. 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 Answer - c. 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 Answer - c. 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 Answer - a. 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 Answer - a. 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 Answer - b. Cutting out red meat,
butter, cheese, and sugar
8. 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 Answer - d. 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
Answer - 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 Answer - d. 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 Answer - d. Acceptable
Macronutrient Distribution Range
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