WELLNESS TEST ONE
Student: __________________________________________________
1. Which of the following is not a class of essential nutrient?
a. Dietary supplements
b. Carbohydrates
c. Lipids
d. Minerals
2. Which of the following statements about the nutrient composition of the American diet is true?
a. It contains too little protein
b. It contains too little carbohydrate
c. It contains too little fat
d. It contains too many calories
3. A kcalorie is a measure of
a. Heat energy
b. Fat in food
c. Nutrients in food
d. Sugar and fat in food
4. Which of the following nutrients can directly supply energy for human use?
a. Lipids and oils
b. Fiber
c. Vitamins
d. Minerals
5. Gram for gram, which provides the most energy?
a. Carbohydrates
b. Proteins
c. Alcohol
d. Fats
6. Which of the following yield greater than 4 kcalories per gram?
a. Plant fats
b. Plant carbohydrates
c. Plant proteins
d. Animal proteins
7. Which of the following contain no calories?
a. Alcohol
b. Proteins
c. Carbohydrates
d. Vitamins
8. Which of the following is true about the energy content of nutrients?
a. Lipids supply 7 kcalories per gram
b. Carbohydrates and proteins supply 4 kcalories per gram
c. Alcohol supplies 9 kcalories per gram
d. Lipids and alcohol supply 9 kcalories per gram
9. The heat required to raise the temperature of 1 liter of water 1 degree Celsius is a
a. Kilogram
b. Gram
c. Kilojoule
d. Kcalorie
10. The acronym RDA stands for
a. Recommended Dietary Allowance
b. Recommended Daily Allowance
c. Required Dietary Allowance
d. Required Daily Allowance
11. If an individual’s intake of a nutrient is less than the RDA, the individual
a. Is likely to be deficient in that nutrient
b. Is suffering from a deficiency of that nutrient
c. Has a 97.5% probability of being deficient in that nutrient
d. May or may not be deficient
12. The acronym DRI stands for
a. Dietary Required Intake
b. Dietary Reference Intake
c. Daily Required Intake
d. Daily Reference Intake
13. Which government agency is responsible for regulating most U.S. food labeling?
a. Food and Drug Administration
b. U.S. Department of Agriculture
c. Bureau of Alcohol, Tobacco, and Firearms
d. Center for Science in the Public Interest
14. When looking at the ingredient label of a bottled spaghetti sauce, you see that olive oil is the second ingredient. This means that
a. Olive oil is the second ingredient by alphabetical listing
b. Olive oil is just one of the ingredients present in the sauce
c. Olive oil is the second ingredient by weight
d. Olive oil is the second ingredient by amount present in the sauce
15. Which of the following provides the most kcalories?
a. 5g carbohydrate
b. 3g fat
c. 4g protein
d. 1g alcohol
16. Glycogen:
a. is a carbohydrate energy source.
b. is the animal body’s counterpart of starch.
c. is a complex substance composed of hundreds of glucose molecules.
d. is correctly described by a, b, and c.
17. Which one of the following statements about lipids is incorrect?
a. Lipids are soluble in water.
b. Lipids are necessary components of cell membranes.
c. Subcutaneous lipids insulate the body thermally.
d. Lipids are necessary for the absorption of the fat-soluble vitamins.
e. Lipids provide an essential fatty acid to the diet.
18. Which statement is incorrect?
a. Both are carbohydrate and fat are drawn on for the energy production.
b. Carbohydrate is used p first before any fat is used.
c. Some carbohydrate and some fat are each used at the same time.
d. The proportions of the carbohydrate and fat that are used change with various circumstances.
19. Which one of the following statements about carbohydrates is the most accurate one?
a. Carbohydrates are fattening so one’s diet should contain a limited amount.
b. Sugar is a quick source of energy, but it is highly poisonous.
c. There are several kinds of compounds that qualify as carbohydrates, so a pronouncement for one carbohydrate does not necessarily apply to all carbohydrates.
d. Fiber is a primary source of carbohydrate energy.
e. All of the above statements are equally accurate.
20. The numbers of kcalories that should come from carbohydrates is _____% of the total kcalories.
a. 40
b. 58
c. 70
d. 80
e. Less than 20
21. Which of the following plant parts can contain sugar?
a. fruits
b. leaves
c. stems
d. seeds
e. all of them
22. The label of a product called “Breakfast in a Beverage” indicates the following: “INGREDIENTS: sugar, whey, sodium, calcium caseinate, carrageenan, magnesium carbonate, lecithin, artificial flavor, artificial color, vitamin C, and vitamin A palmitate.” Which of these statements is correct?
a. This product has a low sugar content.
b. This product has more sugar than whey.
c. The substance contained in highest concentration is vitamin A palmitate.
d. The ingredients are listed in increasing order of their concentration.
23. Carbohydrates that are not digested:
a. are not utilized by colonic bacteria.
b. may result in the production of gas.
c. Can be absorbed (as is) in the colon
d. have no effect on the transit of intestinal contents.
24. Ultimately, the purpose of glucose is:
a. to be used for energy production.
b. to stay in the bloodstream.
c. to be converted into glycogen.
d. to be covered in fat.
25. Dietary lipid is mostly in the form of:
a. phospholipid.
b. cholesterol.
c. triglycerides.
d. amino acids.
26. Which one of the following combinations of foods probably has the highest fiber content?
a. apple pie, ice cream, and coffee
b. garden salad, whole wheat toast, and tea
c. steak and onions on white bread
d. grilled cheese on white bread and coffee
27. Per gram, alcohol contains:
a. more kcalories than fats.
b. more kcalories than proteins, but fewer than fats.
c. fewer kcalories than proteins, but more than fats.
d. none of the above.
28. The term “hydrogenated” means that:
a. the product is no longer safe to eat.
b. the product is no longer a solid at room temperature.
c. hydrogen has been forced into unsaturated oils to make them firmer.
d. the fats have been bleached and deodorized.
29. Besides having carbon, hydrogen, and oxygen as a part of their structure, all amino acids have one additional element in common:
a. sulfur
b. nitrogen
c. iron
d. phosphorus
30. Most foods supply some protein to the diet, but foods that offer the greatest amount of protein per serving are:
a. dairy products and meats.
b. fruits.
c. vegetables.
d. oils.
31. Diets very high in protein:
a. cannot make a person fat.
b. require an increase in water intake.
c. can be obtained only by eating large amounts of beef.
d. result in increased muscle mass.
32. The term “blood sugar” refers to:
a. lactose.
b. glucose.
c. glycogen.
d. fructose.
33. The term “milk sugar” refers to:
a. lactose.
b. maltose.
c. glucose.
d. sucrose.
34. Which of the following is an essential amino acid?
a. lecithin
b. linoleic acid
c. aspartic acid
d. leucine
35. Which if the following is the name for a class of foods including beans, peas, and peanuts?
a. legume
b. kwashiorkor
c. cholesterol
d. lecithin
36. Proteins are made up of:
a. fatty acids.
b. lipids.
c. amino acids.
d. monosaccharides.
37. Which nutrient class is best represented by pork and beans, bacon, and nuts?
a. protein
b. water
c. vitamins
d. carbohydrates
38. Which nutrient class is best represented by beef, fish, and milk?
a. water
b. protein
c. carbohydrates
d. lipids
39. Which nutrient class is best represented by butter, oil, and lard?
a. water
b. protein
c. carbohydrates
d. lipids
40. Which nutrient class is best represented by bread, cereal, and potatoes?
a. minerals
b. lipids
c. carbohydrates
d. protein
41. Exercise can positively affect which areas of health?
a. physical fitness
b. motor skill development
c. social interactions
d. cognitive growth
e. all of the above
42. For optimal results, exercise should be performed how many times/week?
a. four
b. everyday
c. three
d. five
e. never
43. For optimal results, MVPA should be performed how often?
a. 20 minutes/week
b. everyday
c. 150 minutes/week
d. five days/week
e. never
44. The preparation stage is important because:
a. it increases blood supply to the muscles
b. it prepares you for higher intensity exercise
c. both a and b
d. warm-up isn’t important if you’re in good shape
e. it is just another opportunity for coach to laugh at us
45. When lifting weights, a “spotter” is necessary when using:
a. dumbbells
b. machines
c. free weights
d. all of the above
e. spotters aren’t needed if you are a stud
46. A type of stretching that uses controlled movements:
a. static
b. dynamic
c. isometric
d. isotonic
47. Components of physical fitness would include:
a. strength
b. muscular endurance
c. joint mobility
d. all the above
48. Which of the following is a major contributing factor in muscle injuries?
a. muscle hypertrophy
b. muscle size
c. muscle imbalance
d. muscle endurance
49. Of the following, which component is not necessarily related to good health?
a. strength
b. flexibility
c. speed
d. muscular endurance
50. The recovery stage of a workout serves to:
a. enhance strength
b. promote muscle growth
c. allow for recuperation to occur
d. all the above