Module 3-4 | Test 1A | 2015

Module 1-6 | Test 3 | 2015 1

Module 1 – 6

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Test 3

This is a 50-question exam. Each question is worth two points. Based upon the information provided in the following case study, and the knowledge, skills, and competencies you have acquired during the semester, please solve each question and choose the best answer. You will have two hours to complete the exam.

Case Study Information for Bobby and Jean Bobby and Jean are married, both age 22, and very busy college students. They both work and go to school full-time. They believe that there is just not enough time in their weekly schedules for fitness activities or home cooking. Their exercise amounts to cleaning the apartment once a week for two hours. Recently, they both answered the Consumer Education Health Survey. Bobby shared his results with a friend who is a human performance management major. His friend did a separate voluntary health assessment on Bobby. These results are below. Jean is pregnant and weighs 150 pounds. Jean’s current favorite food is canned chili with hot beans (a separate food label for this food is provided). One day Jean snacked on some canned chili with hot beans. After about eight hours, she began to experience nausea and diarrhea. While she was at home sick, she read an article in Consumer Education magazine. The article was written by the director of the local gym. He wrote the article on how to counter the ill effects of stress using diet and exercise. He quoted his main personal trainer and noted that the information provided was intended as beneficial health information, but did not cite any peer-reviewed articles. Since her illness and reading of the magazine, Jean has been eating yogurt with live, cultured, friendly bacteria daily. Bobby’s Personal Information (blood values determined when he was fasting) Gender: Male Height: 6 feet 2 Weight: 210 pounds Blood Pressure: Age: 22 inches 148/92 mm Hg Activity level: Low Blood Glucose: % Body Fat: 16% Waist: 42 inches (<30 minutes/day) 120 mg/dL Total Cholesterol: LDL Cholesterol: HDL Cholesterol: Triglycerides: 190 mg/dL 145 mg/dL 34 mg/dL 270 mg/dL Bobby’s One-Day Fast Food Diet (Note: Bobby is allergic to tree nuts) Breakfast: 16 fluid ounces coffee with cream; 1 bacon, egg, and cheese sandwich Snack: 1 medium apple Lunch: 9-piece chicken nuggets, 1 large order of fries, and a 20-oz diet soda Dinner: 3 slices of a Meat Lover's pizza and 36 oz of regular beer

© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a license distributed with a certain product or service or otherwise on a password-protected website for classroom use. Module 1-6 | Test 3 | 2015 2

Bobby’s Diet Analysis Results His Estimated Energy Requirement (EER) is 2982 Calories His Resting Energy Expenditure (REE) is 1542 Calories Digestible Carbohydrate: 220 g Thiamin: 0.5 mg Calcium: 1,075 mg Sugar: 32 g Riboflavin: 1.3 mg Phosphorus: 909 mg Fiber: 16 g Niacin: 6.7 mg Iron: 11 mg Fat: 146 g Vitamin B6: 1.5 mg Magnesium: 131 mg Saturated: 64 g Vitamin B12: 2.3 µg Potassium: 2360 mg Monounsaturated: 74 g Folate: 64 µg Zinc: 3.5 mg Trans Fat: 14 g Vitamin C: 55 mg Sodium: 5039 mg Polyunsaturated: 8 g Vitamin D: 0.94 µg Linoleic: 6.5 g Vitamin A: 674 μg Alpha-linolenic: 1.5 g Vitamin E: 1.5 mg Cholesterol: 508 mg Protein: 105 g Alcohol: 39 g

Nutrition Facts: Chili with Hot Beans Serving Size 1 cup (247g) Ingredients: Water, beef, beans, Servings Per Container 2 tomatoes, corn flour, whole wheat, Amount Per Serving salt, flavoring, chili powder, sugar, Calories 270 Calories from Fat 63 modified food starch, green chilies, onions, jalapeno peppers, % Daily Value monosodium glutamate, and citric Total Fat 7g 11% acid. Saturated Fat 3g 15% Trans Fat 0g Cholesterol 35mg 12% Sodium 1240mg 52% Total Carbohydrate 33g 11% Dietary Fiber 7g 28% Sugars 5g Protein 18g Vitamin A 10% • Vitamin C 6% Calcium 0% • Iron 15%

Multiple Choice

1. How many Calories did Bobby consume? A. 2030 B. 2550 C. 2887 D. 2982 E. 3525

2. Based upon Bobby's Calorie intake, Bobby's Dietary Reference Intake (DRI) for fiber is _____ grams. A. 25 B. 38 C. 40.4

D. 42 E. 54.5

3. Bobby consumed _____ percent of his Calories from sugar, and _____ the AMDR. A. 4.4, met B. 10, met C. 13, met D. 26, did not meet E. 32, did not meet

4. Bobby consumed _____ percent of his Calories from linoleic acid, and _____ the AMDR. A. 7, met B. 9.5, met C. 2.0, did not meet D. 10, did not meet E. 20, did not meet

5. True or false: Bobby met his Dietary Reference Intake (DRI) for alpha-linolenic acid. A. True B. False

6. True or false: Bobby met his MyPlate vegetable requirement and consumed a phytochemical-rich diet. A. True B. False

7. True or false: Bobby’s diet and his profile information overall comply with the 2010 Dietary Guidelines directives. A. True B. False

8. True or false: Bobby ate a high-fat diet and his fatty acid profile does not promote health. A. True B. False

9. True or false: Bobby most likely has metabolic syndrome. A. True B. False

10. True or false: Bobby's health would improve if he adopted the Therapeutic Lifestyle Changes diet. A. True B. False

ANS: A REF: 142 TOP: 3.5

11. Bobby’s _____ indicates that he has _____. A. blood sugar, diabetes B. blood pressure, stage 1 hypertension C. LDL level, cancer progression D. All of the above E. None of the above

12. Bobby’s dietary _____ intake indicates _____. A. vitamin D, bone health

B. fiber, gastrointestinal health C. cholesterol, heart disease risk D. sugar, dental caries E. protein, renal disease risk

13. Which of the following antibodies would most likely be involved in an allergic reaction if Bobby ate tree nuts? A. IgG B. IgA C. IgD D. IgM E. IgE

14. Which of the following lipoprotein fractions would most significantly increase a few hours after Bobby eats his lunch? A. VLDL B. LDL C. HDL D. IDL E. Chylomicron

15. Bobby uses _____ to synthesize eicosanoids, and uses _____ to make proteins. A. trans fatty acids, high-quality protein B. essential amino acids, essential fatty acids C. essential fatty acids, essential amino acids D. fructo-oligosaccharides, an assortment of amino acids E. digestible fatty acids, digestible protein

16. Bobby’s body mass index (BMI) is _____, and he is _____. A. 20, a healthy body weight B. 27, overweight C. 31, obese (class I) D. 36, obese (class II) E. 41, obese (class III)

17. Based on Bobby’s percent body fat, he is _____. A. very lean B. lean C. average D. fat E. obese

18. How many Calories does Bobby expend cleaning the apartment for two hours? A. 90 B. 160 C. 187 D. 231 E. 321

19. Based upon Bobby’s body mass index (BMI) and his waist circumference, he is at risk for which of the following medical conditions? A. Hypertension B. Heart disease C. Type 2 diabetes D. Dyslipidemia

E. All of the above

20. The type of epidemiological data collected from the Consumer Education Health Survey that Bobby and Jean responded to is _____ and _____. A. prospective, population B. retrospective, clinical trial C. prospective, intervention D. retrospective, population E. double blinded, placebo controlled

21. Bobby’s Calorie expenditure after eating fits into the _____ category of energy expenditure. A. Resting Energy Expenditure (REE) B. Basal Metabolic Rate (BMR) C. Specific Dynamic Action (SDA) D. physical activity (PA) E. energy expenditure (EE)

22. Bioelectrical impedance was used to determine Bobby’s: A. blood pressure. B. bone mineral density. C. blood lipids. D. blood glucose. E. percent body fat.

23. True or false: Bobby’s lack of fruit and vegetable consumption could negatively affect his gene expression and increase his cancer risk. A. True B. False

24. Which of the following statements is true regarding Bobby’s state of energy balance? A. He ate more calories than he expended. B. He should gain weight. C. Over a period of ten days, he could gain one pound of fat weight. D. If he wants to maintain his weight over time, he should reduce his Calorie intake by 350 Calories per day. E. He consumed 95 fewer Calories than his estimated energy requirement.

25. Which of the following statements is true regarding Bobby’s protein intake, need, and food sources? A. His DRI for protein is 168 grams per day. B. He consumed 420 Calories from protein in his one-day diet. C. He practiced protein complementation. D. The bacon he consumed fits into both the MyPlate protein foods and oils groups. E. None of the above

26. Bobby’s diet is _____ in niacin. A. adequate B. inadequate C. deficient D. excessive

27. True or false: Bobby is at risk for developing macrocytic, normochromic anemia. A. True B. False

28. Given Bobby’s vitamin D dietary intake, he should: A. evolve from the “A” to “G” allele. B. get sufficient sunlight exposure for self synthesis from cholesterol. C. take calcium supplements. D. All of the above E. None of the above

29. Bobby could improve his intake of _____ by consuming _____. A. folate, spinach B. iron, milk C. vitamin E, fruit juice D. vitamin D, corn oil E. potassium, salt

30. True or false: Bobby is likely at risk for developing osteomalacia. A. True B. False

31. True or false: Bobby’s calcium intake in the light of his phosphorus intake puts him at risk for osteoporosis. A. True B. False

32. True or false: Bobby’s sodium and potassium intakes could contribute to hypertension. A. True B. False

33. Bobby could improve his sodium and potassium status by: A. eating more whole, fresh foods. B. following the DASH diet. C. reducing his intake of processed foods. D. All of the above E. None of the above

34. Which of the following artificial sweeteners could appear in the ingredients list for Bobby’s diet soda? A. Honey B. Aspartame C. Sorbitol D. Mannitol E. Aspartic acid

35. Bobby’s patronization of fast foods: A. depletes fossil fuels. B. requires heavy dependence on the use of non-renewable resources. C. is not sustainable. D. supports the imbalance of ecology and food production. E. All of the above

36. Bobby is considering adding some reduced-fat food choices to better control his fat intake. Which of the following substances should he expect to see more of in the ingredients of these types of foods? A. Olestra and Simplesse B. Sorbitol and aspartame C. BHA and BHT D. Nitrates and nitrites E. Hydrogenated and partially hydrogenated oils

37. True or false: Based on the article that Jean read, the “personal trainer” was a credible person in the area of diet and exercise to quote. A. True B. False

38. True or false: In the article that Jean read, the information that the author used to support the statements he made about stress, diet, and exercise were scientifically based. A. True B. False

39. Which of the following microorganisms is most likely one of the friendly bacteria in her yogurt? A. Salmonella B. Bifidobacterium C. Staphylococcus aureus D. Vibrio cholerae E. Escherichia coli

40. Which of the following microorganisms most likely caused the food-borne illness symptoms that Jean experienced? A. Listeria monocytogenes B. Clostridium perfringens C. Hepatitis A D. Trichinella spiralis E. Campylobacter jejuni

41. Which of the following statements is true regarding the likely microbe causing Jean’s food- borne illness? A. It can divide clonally and rapidly. B. It is an anaerobic microbe. C. Improper food storage was a likely causative factor. D. The illness could have been prevented. E. All of the above

42. If Jean’s chili were consumed, what percentages of Calories would come from total, digestible carbohydrate and sugar? A. 54%, 15% B. 48.9%, 7.4% C. 29.3%, 13% D. 27%, 5% E. None of the above

43. How many milligrams (mg) of iron would be supplied by one serving of Jean’s chili? A. 2.7 mg B. 3.6 mg C. 7.2 mg D. 4.5 mg E. 27 mg

44. The manufacturer of Jean’s chili could make the following health claim: A. “May reduce the risk of osteoporosis.” B. “May reduce the risk of hypertension.” C. “May reduce the risk of hyperhomocystemia.” D. “May reduce the risk of cancer.” E. None of the above

45. Which of the following statements is false regarding the protein in one cup of Jean’s chili? A. It includes both high-quality and low-quality protein. B. It provides 72 Calories from protein. C. It provides 23% of Jean’s Dietary Reference Intake (DRI) for protein. D. It helps prevent kwashiorkor. E. All of the above are true.

46. Which of the following food additive categories does the salt in Jean’s chili ingredients fit into? A. Antimicrobial agents B. Antioxidants C. Artificial colors D. Artificial flavors and flavor enhancers E. Nutrient additives

47. What is the purpose of the citric acid in Jean’s chili ingredients? A. Bleaching B. Chelating C. Thickening D. Enhancing flavor E. Preserving

48. Which of the following allergens would have to be labeled on Jean’s chili? A. Tomatoes B. Corn flour C. Beans D. Green chilies E. None of the above

49. Which of the following agencies would oversee the grading of the beef in Jean’s chili? A. CDC B. USDA C. NMF

D. FDA E. EPA

50. The chili has ingredients that would fit into all of the following MyPlate areas except: A. grains. B. vegetables. C. fruits. D. protein foods. E. empty calories.