Food and Nutrition Quiz

Food and Nutrition Quiz Click the answer button to see the answer. One of the following does not belong in this food group: a. banana  b. beef c. peach d. nectarine e. prune

e. Fats, Oils and Sweets Group b

What food doesn't belong to this food group? a. cookies  b. candy c. sald dressing d. cherries e. butter d

b

The food group in question #1 is: a. Meat, Poultry, Fish, Beans, Eggs, and Nuts Group  b. Fats, Oils and Sweets Sweets Group c. Fruit Group d. Bread, Cereal, Rice and Pasta Group e. Milk, Yogurt, and Cheese Group

The food group in question #9 is: a. Dairy Group  b. Vegetable Group c. Meat, Poultry, Fish, Beans, Eggs, and Nuts Group d. Bread, Cereal, Rice and Pasta Group e. Fats, Oils and Sweets Group e

c

What food doesn't belong to this food group? a. chicken  b. steak c. lamb d. crab e. kiwi

What food doesn't belong to this food group? a. noodles  b. crackers c. scallion d. macaroni e. cous cous c

e

The food group in question #3 is: a. Bread, Cereal, Rice and Pasta Group  b. Meat, Poultry, Fish, Fish, Beans, Eggs, Eggs, and Nuts Group Group c. Vegetable Group d. Milk, Yogurt, and Cheese Group e. Fats, Oils and Sweets Group

The food group in question #11 is: a. Bread, Cereal, Rice and Pasta Group  b. Meat, Poultry, Poultry, Fish, Beans, Eggs, Eggs, and Nuts Group Group c. Vegetable Group d. Fats, Oils and Sweets Group e. Fruit Group a

b

What food doesn't belong to this food group? a. apricot  b. squash c. zucchini d. potato e. broccoli a

The food group in question #5 is: a. Meat, Poultry, Fish, Beans, Eggs, and Nuts Group  b. Fruit Group c. Vegetable Group d. Fats, Oils and Sweets Group e. Bread, Cereal, Rice and Pasta Group c

What food doesn't belong to this food group? a. chocolate milk  b. cream cheese cheese c. ice cream d. salad dressing e. yogurt

Which of the following beverages has no fat, sugar, or oils? a. milk  b. root beer c. coffee with cream d. iced tea unsweetened unsweetened e. lemonade d

Test your Nutritional knowledge Top of Form 1. This food group is our body's best source of energy? A. Meat Group B. fats,oils and sweets C. breads and cereals D. milk and cheese

d

The food group in question #7 is: a. Fruit Group  b. Dairy Group c. Vegetable Group d. Meat, Poultry, Fish, Beans, Eggs, and Nuts Group

2. Which of these t hese is NOT considered a nutrient? A. vitamins B. minerals

 C. fiber D. fats E. Don't know

7. Foods from the meat, poultry, fish dry beans, eggs and nuts group are an important source of ________? A. iron B. fiber

3. Which of these is added to the food label because  people sometimes don't eat ENOUGH of this?

C. beta carotene

A. fat

D. calcium

B. calcium

E. Don't know

C. sodium

8. Which food contains the most fat?

D. cholesterol

A. graham crackers

E. Don't know

B. brownies

4. Which of these is required on the food label?

C. pudding

A. total carbohydrate

D. angel food cake

B. sugars

E. Don't know

C. iron D. all of the above E. Don't know

9. The milk, cheese & yogurt group are important for  ________? A. strong bones B. teeth

5. The bread, cereal, rice and pasta group is a good source of _______?

C. muscles

A. carbohydrate

D. all of the above

B. vitamin C

E. Don't know

C. calcium D. vitamin D E. Don't know

10. How many servings of vegetables do we need each day? A. 6-11 B. 2-3

6. Citrus fruits are an excellent source of _______? C. 3-5 A. calcium D. 1-2 B. vitamin c E. Don't know C. vitamin B D. calories

1. The rice dish ‘paella’ comes from what country? 2. Deer meat is known by what name?

E. Don't know

3. Are humans omnivore, herbivore or carnivore?

Which body compartment is directly proportional to  basal metabolic rate?

4. What food is used as the base of guacamole?

 body fat 5. The range of vegetables, fruits, meats, nuts, grains, herbs and spices used in cooking are known as what? extracellular volume 6. True or false? India is the world’s largest producer of bananas.

lean body mass (cell mass)

7. What is the sweet substance made by bees?  plasma volume 8. Lures, reels, rods, hooks, baits and nets are common equipment used in what food gathering method? total body mass 9. True or false? McDonald’s has restaurants in over 100 countries around the world. For the average medical student, what is the largest component of energy (caloric) expenditure? 10. The ‘Pizza Hut’ franchise began in what country? 11. Foods rich in starch such as pasta and bread are often known by what starting with the(BEE)  basalword energy expenditure letter C? food intake 12. True or false? Trans fats are good for your health.  physical work

13. What is another name for maize?

14. Fruit preserves made from citrus fruits, sugar and water are known as what? specific dynamic action of foods 15. True or false? ‘Beefsteak’ is a variety of tomato.

none of the above

16. Dairy products are generally made from what common liquid? Question 3 of 30 What two components of energy input and/or output 17. Do coconut trees grow better in cold or warm climates? should you attempt to modify in a person who is 18. True or false? Cooking food often transforms its chemical make up. overweight or obese? Top of Form 19. What is the popular food used to carve jack-o-lanterns during Halloween?  basal energy expenditure and food intake 20. Chiffon, marble and bundt are types of what? food intake and physical work 1. Spain

2. Venison

3. Omnivore

5. Ingredients

6. True

9. True

10. USA

4. Avocado food intake and specific dynamic action 7. Honey 8. Fishing  physical work and specific dynamic action 11. Carbohydrates 12. False

13. Corn

14. Marmalade

15. True

17. Warm

18. True

Form 19. Pumpkins Bottom of20. Cake Question 4 of 30 A food contains 5 grams of carbohydrate, 10 grams of fat and 5 grams of protein. How many Calories (kcal) does this food provide? Top of Form

Are you ready? What food is high in calcium? What food is high in vitamin C? What food is high in potassium? What food should you eat to make sure you have strong bones? What nutrient should you eat to make strong muscles? What food is good for women going through menopause? Hint: it is also good for breast cancer. Here are the answers: The food high in calcium: Dairy foods (milk, cheese, yogurt) The food high in vitamin C: Orange Juice The food high in potassium: Bananas To make strong bones: Dairy foods To make strong muscles: Meat (beef, chicken, fish) The food good for menopause:  Soy

 None ofMilk these can or should be modified. 16.

20 80 105 130 180 Bottom of Form Question 5 of 30 With regard to protein absorption, all of the following are true EXCEPT: Top of Form

dipeptides and tripeptides are absorbed by carrier mediated transport. amino acids are absorbed by broadly specific active transport systems. hydrolytic enzymes secreted in the gastrointestinal tract help limit the amount of dietary protein absorbed. infants, unlike adults, can absorb small amounts of undigested protein. absorption occurs in the intestine. Bottom of Form Question 6 of 30 Kwashiorkor is characterized by all of the following EXCEPT: Top of Form

50 g/day 62.5 g/day 140 g/day none of the above Bottom of Form Question 9 of 30 Which of the following are essential amino acids for infants? Top of Form A. histidine and arginine B. leucine, isoleucine and valine C. tryptophan and methionine

gross underweight (< 60% of standard)

D. B and C

edema

E. A, B and C

depigmentation of hair and/or skin fatty liver hypoalbuminemia Bottom of Form Question 7 of 30 Treatment protocols for protein-energy malnutrition  begin with Top of Form immunization to enhance ability to fight infection. weight bearing exercise. Replenishment of fluids followed by gradual increase in high quality protein and/or calories in the diet. supplementation of the diet with a high  protein/high calorie drink. none of the above. Bottom of Form Question 8 of 30 In a nitrogen balance study the following data were collected for a subject who was in nitrogen equilibrium. What must his daily protein intake have  been? urinary N = 8 g N/day fecal N = 1.5 g/day cutaneous N = 0.5 g/day Top of Form less than 25 g/day

Bottom of Form Question 10 of 30 Fructose is Top of Form absorbed passively in to the enterocyte against its concentration gradient. absorbed into the enterocyte without help of a  protein transporter. absorbed into the enterocyte coupled to the influx of Na+. absorbed into the enterocyte by proteinfacilitated, passive diffusion. less calorically dense than an equal weight of sucrose. Bottom of Form Question 11 of 30 There is competition between Top of Form the digestion of sucrose and lactose. the digestion of maltose and sucrose. the transport of glucose and fructose into t he enterocyte. the transport of most neutral amino acids and  basic amino acids into the enterocyte. the transport of glucose and galactose into the enterocyte. Bottom of Form Question 12 of 30 Dietary fiber

Top of Form is digested in a fashion similar to that of dietary carbohydrate. is undesirable because it enhances triglyceride formation in the liver. is found primarily in animal products. enhances the rate at which chyme moves through the intestine. tends to decrease stool bulk. Bottom of Form Question 13 of 30 All of the following are true EXCEPT: Top of Form dietary cholesterol intake should be less than 300 mg/day. total fat intake should be 30% or less of total calories.

Bottom of Form Question 16 of 30 Medium chain triglycerides Top of Form can be absorbed intact without hydrolysis can be absorbed via the portal vein contain mainly myristic acid (C:14) A and B A, B and C Bottom of Form Question 17 of 30 The pancreas produces and secretes all of the following digestive enzymes (or their precursors) EXCEPT: Top of Form alpha-amylase chymotrypsin

saturated fats should predominate over unsaturated fats in the diet.

cholesteryl ester hydrolase

cholesterol is not an essential nutrient.

lactase

arachidonic acid can be synthesized from linoleic acid.

lipase

Bottom of Form Question 14 of 30 Which one of the following fatty acids is considered essential from a nutritional point of view? Top of Form arachidonic acid (20:4) docosahexaenoic acid (22:6)

Bottom of Form Question 18 of 30 Morbidly obese people are characterized by Top of Form less lean body mass and more fat mass than  people at ideal body weight. a body weight which is less than 120% of the ideal body weight.

linoleic acid (18:2)  palmitic acid (16:0)

a body mass index greater than 120%

 palmitoleic acid (16:1) Bottom of Form Question 15 of 30 Steatorrhea is associated with all of the f ollowing EXCEPT: Top of Form  pancreatic exocrine insufficiency.  pancreatic beta-call insufficiency. loss of the proximal small intestine. intestinal villous malfunction. abetalipoproteinemia.

a thyroid disorder.

a higher basal metabolic rate than people at their ideal body weight. Bottom of Form Question 19 of 30 Bulimia is characterized by Top of Form avoidance of carbohydrate-containing foods.

dental caries.

vitamin deficiencies.

obstructive sleep apnea

hyperthyroidism.

type I (insulin dependent) diabetes mellitus

type II diabetes mellitus. Bottom of Form Question 20 of 30 Which of the following is most likely to be associated with anorexia nervosa? Top of Form

Bottom of Form Question 23 of 30 In a malnourished surgical patient Top of Form immune function can be expected to be normal.

osteoporosis

it is best to overfeed the patient because excess nutrient speeds healing.

regular menstrual cycles at widely spaced intervals, such as every three months

total parenteral nutrition (TPN) is usually the  best choice.

 binge eating

wound healing can be expected to be compromised.

a body mass index of about 22

kwashiorkor Bottom of Form Question 21 of 30 Body mass index (BMI) Top of Form is a way to measure central obesity.

is synonymous with obesity.

of 27 corresponds to morbid obesity.

serum albumin is usually in the range of 4.0-4.5 g/dl. Bottom of Form Question 24 of 30 The best criterion of a surgical patient's nutritional state is Top of Form nitrogen balance.

mid-arm muscle circumference.

a determination of plasma albumin.

is a measure of lean body mass to fat mass.

functional impairment, such as inability to walk, work, etc.

measures obesity by considering both weight and height.

Subjective Global Assessment (SGA).

Bottom of Form Question 22 of 30 Complications of obesity include all of t he following EXCEPT: Top of Form arthritis

coronary artery disease

gall stones

Bottom of Form Question 25 of 30 All of the following are absolute contradictions to enteral nutrition EXCEPT: Top of Form severe pancreatitis

lack of access to the gastrointestinal tract

 paralytic ileus

severe diarrhea not until after at least 24 hours after delivery. intractable vomiting Bottom of Form Question 26 of 30 Which of the following components of human milk  blocks antigen attachment to gut epithelial receptors? Top of Form lactoferrin

not until a first feeding of formula or sugar water has been administered to replenish the baby's strength. Bottom of Form Question 29 of 30 The frequency of breastfeeding should be Top of Form determined by hospital procedures.

lysozyme determined by the baby's desires. milk leukocytes

oligosaccharides

secretory IgA Bottom of Form Question 27 of 30 The composition of human milk is 1.5% protein, 3.4% fat and 6.8% carbohydrate. We can conclude that Top of Form  breastfed human infants do not get enough  protein.  breastfed human infants should receive supplemental carbohydrate to achieve optimal health.  breastfed human infants are likely to become obese. lipid digestion and absorption are particularly important processes in the nutrition of breastfed human infants. human milk probably has a high mineral content relative to the milk of species that grow more rapidly than man. Bottom of Form Question 28 of 30 The first attempt to breastfeed should be Top of Form as soon as possible after delivery.

not until the baby has been weighed.

not until after at least an hour after delivery.

determined by the rate at which the mother  produces milk. a semiflexible schedule, in which the ideal is three-hour intervals.

a rigid three-hour schedule. Bottom of Form Question 30 of 30 Breastfeeding mothers should Top of Form avoid gassy foods because they will cause gas in the baby.

drink enough to prevent becoming thirsty. avoid garlic, onion and other strongly flavored foods, because these flavors will be passed into the milk. avoid frequent nursing because this will deplete their milk, resulting in inadequate supply. minimize the duration of breastfeeding in order to conserve their own bone calcium. Bottom of Form 1 - Which of the following juices are high in iron? a) Prunes  b) Carrots c) Apricots d) Oranges 2 - All animal products contain cholesterol. Is it true that trimming the fat eliminate most of the cholesterol from meats? a) True  b) False

3 - Only a few foods contain significant amounts of Vitamin E. What are the best sources of vitamin E? a) Eggs,  b) Wheat germ c) Safflower oil, d) Nuts 4 - Sulforaphane is a compound thought to protect against cancer. Where can it be found? a) Broccoli  b) Cabbage c) Tea d) Kale 5 - Is it true that pink grapefruit usually costs more than white, but it's more nutritious? a) True  b) False 6 - Which of these foods are rich in calcium? a) Dried figs  b) Broccoli c) Dried beans d) Almonds. e) All of the above 7 - Is it true that honey and brown sugar are more nutritious than white sugar? a) True  b) False 8 - Is it true that yogurt has more calcium and more B vitamins than milk? a) True  b) False 9 - Is it true that researchers have found that cocoa, an ingredient in chocolate, may help prevent plaque from building up in the arteries and may reduce the risk of heart diseases? a) True  b) False 10 - Is it true that butter and margarine have about the same number of calories? a) True  b) False 11 - Is it true that spinach builds strong muscles? a) True  b) False 12 - Is it true that carbohydrates, proteins, and fats have about the same amount of calories? a) True  b) False 13 - Is it true that breakfast is the most important meal of the day? A) True B) False 14 - Is it true that meats described as "lean" are healthier choices? A) True B) False 15 - This vitamin is known as the sunshine vitamin A) Vitamin C B) Vitamin A C) Vitamin K D) Vitamin D

16 - Is it true that Indonesia produces a very expensive kind of coffee made from beans that have been swallowed, digested and excreted by the luak, a small mammal? A) True B) False 17 - Is it true that a specific tannin found in cranberries combats the bacteria that cause urinary-tract infections? A) True B) False 18 - Fruit products provide two important nutrients: water and ________________________? A) - Simple carbohydrates (sugars) B) - Milk C) - Soda D) - All of the above Food and nutrition Quiz Answers: 1 - a) Prunes 2 - b) False 3 - b) Wheat germ c) Safflower oil d) Nuts 4 - a) Broccoli  b) Cabbage d) Kale 5 - a) True 6 - e) All of the above 7 - b) False 8 - a) True 9 - a) True 10 - a) True 11 - b) False 12 - b) False 13 - a) True 14 - a) True 15 - d) Vitamin D 16 - a) True 17 - a) True 18 - a) Simple carbohydrates (sugars)

Fruits, vegetables and cereals are potent sources of: a. Antioxidants  b. Unsaturated fat c. Saturated fat d. Free radicals 2. The leading source of antioxidants in the U.S. diet is: a. Citrus fruits  b. Spinach c. Coffee d. Egg yolks 3. The essential fatty acids that must be derived from the diet are: a. Stearidonic acid and eicosatetraenoic acid  b. Eicosapentaenoic acid and docosapentaenoic acid c. Linoleic and alpha-linoleic acid d. Gamma-linoleic acid and arachidonic acid 1.

4. All of the following statements about omega-3 fatty acids are true except: a. They help to maintain healthy triglyceride and highdensity lipoprotein b. They have significantly contributed to the obesity epidemic c. They are necessary for healthy infant growth and development d. They play an important role in the production of hormones that govern numerous metabolic and  biological processes 5. All of the following may be associated with scurvy except: a. Loss of appetite and irritability  b. Diarrhea and fever c. Tenderness and swelling in legs d. First symptom is altered mental status 6. The only fat-soluble antioxidant synthesized in the  body is? a. Vitamin D  b. Thiamine c. Ascorbic acid d. CoQ10 7. Good source of vitamin D include all except: a. blueberries  b. Sunlight c. Salmon, tuna sardines and mackerel d. Fortified milk and other dairy products 8. One of the fat-soluble vitamins involved in coagulation is: a. Vitamin K   b. Vitamin A c. Vitamin D d. Vitamin E 9. Products that contain live microorganisms in sufficient numbers to alter intestinal microflora and  promote intestinal microbial balance are known as: a. Antibiotics b. Probiotics c. Fruits and vegetables d. Digestive enzymes 10. Nondigestible food ingredients that stimulate the growth and activity of certain bacteria in the colon are called: a. Insoluble fiber  b. Probiotics c. Prebiotics d. Cellulose 11. A deficiency of thiamine (vitamin B1) in the diet causes: a. Osteopenia b Beri-beri c. Protein malnutrition d. Scurvy 12. Symptoms of trigeminal neuralgia may include all of the following except: a. Extreme, intermittent facial pain in the j aw or cheek  b. Tingling or numbness on one side of the face c. Pain triggered by contact with the face or facial

movements d. Inability to swallow 13. All of the following are true about Tourette syndrome except: a. Drug treatment completely eliminates symptoms  b. It is involuntary and may be a chronic condition c. Symptoms are generally most severe during adolescence d. Symptoms are generally detected in children 14. The USDA Dietary Guidelines for Americans advise: a. Limiting carbohydrates to 10 percent of daily calories b. Limiting total fat intake to 20 to 35 percent of calories c. Limiting protein to 10 percent of daily calories d. Limiting intake of fats and oils to 10 percent of daily calories 15. All of the following statements about vitamin B3 (niacin) are true except: a. It helps to release energy in carbohydrates, fat, and  protein  b. It improves blood lipid levels c. Deficiency causes beriberi d. It is involved in the synthesis of sex hormones 16. The average American consumes approximately how much sodium per day? a. 2,300 mg  b. 230 mg c. 340 mg d. 3,400 mg 17. All of the following are potentially modifiable risk factors for osteoporosis except: a. Anorexia nervosa  b. Chronically low intake of calcium and vitamin D c. Chronically low intake of vitamins C and B6 d. Excessive alcohol consumption 18. Consuming fewer than 130 grams of carbohydrate  per day may lead to: a. Hypoglycemia  b. Kwashiorkor c. Marasmus d. Ketosis 19. Characteristics of successful dieters include all of the following except: a. Maintaining a daily food journal  b. Counting calories c. Adhering to a strict eating plan d. Eliminating all carbohydrates from their diets 20. Iron supplements are frequently recommended for all of the following except: a. Women who are pregnant  b. Infants and toddlers c. Teenage girls d. Post-menopausal women Answers and Explanations 1. A: In addition to the above-mentioned foods, legumes (including broad beans, pinto beans, and soybeans) are good sources of antioxidant vitamins

and a variety of phytonutrients that often act as antioxidants, protecting the cells of the body from the damaging effect of free radicals. Some of the best sources of antioxidants are berries, ginger,  pomegranate, sunflower seeds, and walnuts. 2. C: Because most Americans do not consume the recommended number of servings of fruits and vegetables each day, coffee is the leading source of antioxidants in Americans' diets. It is not because coffee is especially high in antioxidants, but because Americans drink so much of it. Their morning coffee gives Americans nearly 1,300 mg daily of antioxidants in the form of polyphenols. 3. C: Although essential fatty acids are required for human metabolism, the body does not produce linoleic acid (LA or ?-6 or omega-6) and alpha-linoleic acid (LNA or ?-3 or omega-3), and they must be derived from the diet. Also known as polyunsaturated fatty acids (PUFAs), omega-3 and omega-6 fatty acids play vital roles in brain function as well as normal growth and development. 4. B: In addition to the above-mentioned facts, omega3 fatty acids are necessary for the structure of cell membranes, especially in the brain and retina. The cardioprotective effects of omega-3 fatty acids relate to improvements in blood pressure, cardiac function, and arterial and vascular function as well as improved lipid metabolism, antiplatelet, and anti-inflammatory effects. 5. D: Scurvy is caused by insufficient consumption of vitamin C. Although it is rare, older adults, persons who abuse alcohol, and those who eat a diet that does not contain fresh fruit and vegetables may be at risk of developing scurvy. Along with the above-mentioned symptoms, persons with scurvy may suffer bleeding gums, petechial hemorrhage of the skin and mucous membranes, bleeding in the eye, hyperkeratosis, and sicca syndrome. 6. D: Coenzyme Q10 (CoQ10) is a fat-soluble quinone, a vitamin-like compound that is vital for activities related to energy metabolism. CoQ10 is the coenzyme for at least three mitochondrial enzymes as well as enzymes in other parts of the cell and is involved in the key biochemical reactions that produce energy in cells. It also is a free radical scavenger and is metabolized to ubiquinol, which prolongs the antioxidant effect of vitamin E. The highest amounts of it are found in the mitochondria of cells of organs with high-energy requirements such as the heart muscle, liver, kidneys, and pancreas. 7. A: Humans obtain vitamin D from two natural sources: sunlight and consumed food. Solar UVB radiation penetrates the skin and converts 7dehydrocholesterol to previtamin D3, which is rapidly converted to vitamin D3. Along with the abovementioned foods, cod liver oil is a potent source of vitamin D and some orange juice, soy, and rice  beverages are fortified with vitamin D. 8. A: Vitamin K1 is a cofactor needed for the synthesis of some of the substances that help blood to clot. In

adults, low dietary intake of vitamin K may be the result of chronic illness, malnutrition, alcoholism, multiple abdominal surgeries, long-term parenteral nutrition, malabsorption, gallbladder disease, liver disease, cystic fibrosis, inflammatory bowel disease, and long-term use of drugs such as antibiotics and cholestyramine, which binds to bile acids, preventing fat-soluble vitamin absorption. 9. B: Probiotics protect against harmful bacteria in the following ways: by penetrating and binding to the surfaces of harmful organisms; by stimulating the lining of the digestive tract to prevent penetration by  pathogens; and by modifying immunoregulation. Probiotics have been shown to relieve temporary abdominal bloating and to reduce intestinal gas. 10. C: Prebiotics are primarily oligosaccharides-short chains of sugar molecules that can only partially be digested. Most naturally occurring oligosaccharides are found in plants. Prebiotics are often called  bifidogenic factors because they primarily stimulate growth of bifidobacteria. Prebiotics work in concert with probiotics and have been found to produce many of the same health benefits. 11. B: Beri-beri is rarely seen in the United States  because many foods are fortified with thiamine. Persons at risk of developing beri-beri include those who abuse alcohol, persons on dialysis, and those taking high doses of diuretics as well as infants  breastfed by mothers who lack sufficient thiamine. 12. D: Trigeminal neuralgia is characterized by sudden onset of severe pain that lasts less than a minute. It  presents most commonly in persons age 50 and older and among women. The frequency and severity of attacks recurs and remits, progressively worsening over time. While the disorder may be debilitating, it is not life threatening. 13. A: Tourette Syndrome is characterized by tics repetitive, involuntary behaviors, vocalizations and movements such as eye blinking, grimacing and shrugging, or jerky muscle movements. Tics also may include self-harm such as repetitively punching oneself as well as coprolalia and echolalia. Persons with Tourette syndrome frequently suffer behavioral  problems such as hyperactivity, impulsivity, attention disorders, and repetitive behaviors. 14. B: The USDA Dietary Guidelines suggest that most dietary fats should be obtained from sources of  polyunsaturated and monounsaturated fatty acids, such as fish, nuts, and vegetable oils. The Guidelines also advise limiting intake of fats and oils high in saturated and/or trans fatty acids. 15. C: In addition to the above-mentioned actions, vitamin B3, also known as niacin or nicotinic acid, is a water-soluble vitamin that is necessary for cell respiration and supports the circulation, skin, nervous system, and secretion of bile. Insufficient niacin intake is associated with symptoms such as canker sores, depression, fatigue, indigestion, weakness, skin  problems, and inflammation. Chronic niacin deficiency is called pellagra.

16. D: The average American consumes about 50% more sodium than the 2,300 mg per day recommended in the Dietary Guidelines for Americans. Excessive sodium consumption is associated with increased risk for hypertension, which is associated with increased risk of developing cardiovascular disease. 17. C: Long-term inadequate intake of calcium is associated with low bone mass, rapid bone loss, and high risk of fracture. In addition to the abovementioned risk factors, chronic use of glucocorticoids, some anticonvulsants, inactivity, smoking, and changes in sex hormones such as amenorrhea, menopause, and low testosterone may increase the risk for osteoporosis. 18. D: Low carbohydrate diets promote ketosis, the  process of breaking down fat as opposed to carbohydrate to generate energy. Ketones are acidic chemicals, which can build up in the blood and urine. Diet-induced ketosis may be intentional as a treatment for some people with epilepsy, however, for some  people, long-term adherence to a very low carbohydrate diet may produce damage to the liver and kidneys. 19. D: Along with the above-mentioned characteristics, successful dieters monitor their weight,  practice portion control, increase physical activity, and aim for healthy realistic weight loss ranging from 10% to 20% of initial bodyweight in a year. Successful dieters maintain their motivation by celebrating the achievement of weight-loss milestones. 20. D: In addition to the above-mentioned populations, supplemental iron may be given to treat anemia that occurs during pregnancy or as a result of heavy menstrual periods, kidney disease, or chemotherapy. Supplemental iron also may be recommended for vegetarians and women who are lactating. Iron requirements decrease for post-menopausal women.