Question Details

BIO 170 MODULE 5 CHECK YOUR UNDERSTANDING

1.	According to the Nutrition Labeling Education Act, labeling is voluntary for:
a.   fresh fruits, vegetables, and seafood.
b.   processed meat and poultry.
c.   candy and soft drinks.
d.   organic and natural food products.
Hint:Page 199
SLO8:Specify the dangers of foodborne illness and food misinformation and how to fix or prevent 
these problems with nutrition education.
LO8E:Specify the government agencies responsible for food safety and their respective roles.
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2.	A potential benefit from development of genetically modified crops is:
a.   removal of allergens.
b.   increased resistance to disease and insects.
c.   development of resistance to pesticides.
d.   more food being grown locally.
Hint:Page 195
SLO8:Specify the dangers of foodborne illness and food misinformation and how to fix or prevent
 these problems with nutrition education.
LO8D:Examine the relationship between biotechnology and food.
	1
3.	The health professional responsible for preparation of total parenteral nutrition solutions is the:
a.   physician.
b.   nurse.
c.   dietitian.
d.   pharmacist.
Hint:Page 366
SLO9:Apply principles of nutrition science to individuals based on nutrition assessment and the ability
 to communicate effectively.
LO9D:Recognize the importance of nutrition intervention and the roles that food plans, management, 
and quality patient care play.
	0
4.	The effect of food irradiation is to destroy:
a.   vitamins.
b.   bacteria.
c.   free radicals.
d.   protein.
Hint:Page 206
SLO8:Specify the dangers of foodborne illness and food misinformation and how to fix or prevent these 
problems with nutrition education.
LO8F:State the factors that contribute to foodborne illness and identify measures for prevention of 
foodborne illness.
	1
5.	One method of determining a person's usual eating habits is to collect a:
a.   24-hour food record.
b.   blood test.
c.   diet history.
d.   weight history.
Hint:Page 361
SLO9:Apply principles of nutrition science to individuals based on nutrition assessment and the ability 
to communicate effectively.
LO9B:List and evaluate the steps involved in nutrition screening and assessment.
	1
6.	Legislation governing food additives developed after 1960 states that:
a.   additives established as "safe" by testing could be used.
b.   additives must be tested for 10 years before widespread use.
c.   any additive could be used until an adverse side effect occurred.
d.   new additives must be approved by a panel of nutritionists.
Hint:Page 197
SLO8:Specify the dangers of foodborne illness and food misinformation and how to fix or prevent
 these problems with nutrition education.
LO8E:Specify the government agencies responsible for food safety and their respective roles.
	1
7.	Foods that contain aspartame (NutraSweet) must include a warning on the label for the safety of individuals with:
a.   diabetes.
b.   phenylketonuria.
c.   high blood pressure.
d.   food allergies.
Hint:Page 201
SLO8:Specify the dangers of foodborne illness and food misinformation and how to fix or prevent these 
problems with nutrition education.
LO8E:Specify the government agencies responsible for food safety and their respective roles.
	0
8.	The best way for a nutrition counselor to create a successful environment is to demonstrate:
a.   authority.
b.   reserve.
c.   warmth.
d.   intimidation.
Hint:Page 214
SLO8:Specify the dangers of foodborne illness and food misinformation and how to fix or prevent these
 problems with nutrition education.
LO8G:Describe the process of implementing nutrition education and the role of the nutrition counselor.
	0
9.	The health professional with the greatest responsibility for nutrition care of clients in a hospital setting is the:
a.   physician.
b.   nurse.
c.   clinical dietitian.
d.   registered dietitian.
Hint:Page 351
SLO9:Apply principles of nutrition science to individuals based on nutrition assessment and the ability to
 communicate effectively.
LO9A:Describe the role of nutrition in clinical care.
	1
10.	A current food label includes:
a.   serving sizes and number of servings per container.
b.   a listing of predominant ingredients but not lesser ones.
c.   a listing of all artificial food ingredients and additives.
d.   identification of naturally present and artificially added nutrients.
Hint:Page 199
SLO8:Specify the dangers of foodborne illness and food misinformation and how to fix or prevent these 
problems with nutrition education.
LO8E:Specify the government agencies responsible for food safety and their respective roles.
	0
11.	An organism that can cause bacterial food infection is:
a.   Escherichia coli.
b.   Staphylococcus aureus.
c.   Clostridium perfringens.
d.   hepatitis A.
Hint:Page 202
SLO8:Specify the dangers of foodborne illness and food misinformation and how to fix or prevent these
 problems with nutrition education.
LO8F:State the factors that contribute to foodborne illness and identify measures for prevention of 
foodborne illness.
	0
12.	The best time to buy fresh fruits and vegetables is:
a.   daily to ensure freshness.
b.   when they are in season.
c.   when they are reduced for clearance.
d.   early in the morning when they are first delivered to the store.
Hint:Page 232
SLO8:Specify the dangers of foodborne illness and food misinformation and how to fix or prevent these 
problems with nutrition education.
LO8K:Describe the food purchasing process and the various food plans including the MyPyramid food 
plan.
	1
13.	Learning will occur more easily and rapidly when the:
a.   learner is actively involved.
b.   teacher assigns homework problems.
c.   learner memorizes the information.
d.   teacher requires attendance.
Hint:Page 219
SLO8:Specify the dangers of foodborne illness and food misinformation and how to fix or prevent these 
problems with nutrition education.
LO8H:Analyze the teaching-learning process along with the principles of learning.
	1
14.	The abbreviation GRAS stands for:
a.   generally recognized additive substances.
b.   greatly reduced additive substances.
c.   generally restricted additive substances.
d.   generally recognized as safe.
Hint:Page 197
SLO8:Specify the dangers of foodborne illness and food misinformation and how to fix or prevent these 
problems with nutrition education.
LO8E:Specify the government agencies responsible for food safety and their respective roles.
	1
15.	The last step in the nutrition care process is:
a.   hospital discharge.
b.   monitoring and evaluation.
c.   goal achievement.
d.   ideal nutritional status.
Hint:Page 352
SLO9:Apply principles of nutrition science to individuals based on nutrition assessment and the ability to 
communicate effectively.
LO9B:List and evaluate the steps involved in nutrition screening and assessment.
	1
16.	Groups at high risk for malnutrition include:
a.   unemployed teenagers.
b.   single mothers with more than one child.
c.   young children in low-income families.
d.   breast-fed infants.
Hint:Page 219
SLO8:Specify the dangers of foodborne illness and food misinformation and how to fix or prevent these 
problems with nutrition education.
LO8I:Examine the factors that contribute to malnutrition and hunger worldwide.
	1
17.	Outbreaks of infection with Listeria monocytogenes bacteria have been linked with consumption of:
a.   unpasteurized dairy products.
b.   home-canned vegetables.
c.   reheated soups and stews.
d.   raw or undercooked eggs.
Hint:Page 203
SLO8:Specify the dangers of foodborne illness and food misinformation and how to fix or prevent these 
problems with nutrition education.
LO8F:State the factors that contribute to foodborne illness and identify measures for prevention of 
foodborne illness.
	1
18.	Using Table 16-3 "Clinical Signs of Nutritional Status," if a client has dry, scaly skin, what is a possible excess in nutrition?
a.   Vit A
b.   Zn
c.   Niacin
d.   Se
Hint:Page 363
SLO9:Apply principles of nutrition science to individuals based on nutrition assessment and the ability to 
communicate effectively.
LO9C:Examine nutrition diagnosis and recognize its differentiation from medical diagnosis.
	1
19.	The preferred mode of feeding for hospitalized patients is:
a.   peripheral nutrition.
b.   total parenteral nutrition.
c.   oral diet.
d.   enteral nutrition.
Hint:Page 366
SLO9:Apply principles of nutrition science to individuals based on nutrition assessment and the ability to 
communicate effectively.
LO9D:Recognize the importance of nutrition intervention and the roles that food plans, management, and 
quality patient care play.
	1
20.	It is easier to make good food choices if individuals avoid shopping when they:
a.   are hungry.
b.   have just eaten.
c.   are overweight.
d.   have just been paid.
Hint:Page 225
SLO8:Specify the dangers of foodborne illness and food misinformation and how to fix or prevent these
 problems with nutrition education.
LO8K:Describe the food purchasing process and the various food plans including the MyPyramid food 
plan.
	0
21.	The nutritional status of hospitalized clients is mostly likely to be adversely affected by:
a.   restricted diets and unserved meals.
b.   the amount of variety on the menu.
c.   scheduled meal times.
d.   the nutrition prescription for discharge.
Hint:Page 351
SLO9:Apply principles of nutrition science to individuals based on nutrition assessment and the ability to 
communicate effectively.
LO9A:Describe the role of nutrition in clinical care.
	1
22.	The Food Stamp/Supplemental Nutrition Assistance Program provides electronic transfer cards that can be used to buy food by:
a.   individuals with medically confirmed malnutrition.
b.   individuals or families with at least three risk factors for malnutrition.
c.   individuals and households with incomes at or below the federal poverty level.
d.   families who demonstrate food insecurity.
Hint:Page 222
SLO8:Specify the dangers of foodborne illness and food misinformation and how to fix or prevent these 
problems with nutrition education.
LO8J:Identify available food assistance programs and state the qualifications for assistance.
	1
23.	If a patient cannot eat, but his or her gastrointestinal tract is working, the patient would be fed 
using:
a.   an oral diet.
b.   tube feeding.
c.   a peripheral vein feeding.
d.   total parenteral nutrition.
Hint:Page 366
SLO9:Apply principles of nutrition science to individuals based on nutrition assessment and the ability to 
communicate effectively.
LO9D:Recognize the importance of nutrition intervention and the roles that food plans, management, and 
quality patient care play.
	1
24.	The process of genetic modification involves:
a.   altering or replacing some of the original DNA.
b.   irradiation of the DNA.
c.   use of hormones to alter genetic expression.
d.   use of special growing conditions.
Hint:Page 195
SLO8:Specify the dangers of foodborne illness and food misinformation and how to fix or prevent these 
problems with nutrition education.
LO8D:Examine the relationship between biotechnology and food.
	1
25.	Using Table 16-3 "Clinical Signs of Nutritional Status," if a client has dull, dry, and brittle hair, what
 is a possible deficiency in nutrition?
a.   Pro
b.   Vit K
c.   Iodine
d.   Fe
Hint:Page 363
SLO9:Apply principles of nutrition science to individuals based on nutrition assessment and the ability to
 communicate effectively.
LO9C:Examine nutrition diagnosis and recognize its differentiation from medical diagnosis.

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