NUTRITION SCIENCE TEST QUESTIONS
BALANCED MEALS TEST QUESTIONS
1. For patients with digestion problems, what is the most beneficial time to eat fruit as part of a meal?
c. any time
2. What are the only foods that are alkaline forming?
3. Which category of foods contain live enzymes?
a. cooked meat
b. raw fish
c. raw vegetables and fruits
d. baked bread
4. Protein consumption needs to be balanced with which other macronutrients?
a. Type of fat contained in the protein (because the skin of chicken is removable but the fat in meat is marbled throughout. When eating protein foods with saturated fat and fat from corn and soybean based diet fed to cows in our country, the correct portion size of meat is a very important factor in controling blood sugar, blood pressure and inflammation. The appropriate portion of protein with not too much and not too little for one balanced meal is the size of the palm of your hand.)
b. Always eat an adequate amount of carbohydrates to balance the amount of protein consumed, so the brain has a ready supply of glucose for focus and concentration.
c. Blood sugar will measure higher after meals that contain excessive amounts of high glycemic carbohydrates. Eating balanced meals that contain appropriate protein, carbohydrate and fat portions will stabilize blood sugar in a favorable zone.
d. All of the above. Protein needs to be balanced with carbohydrates and fats.
5. What type of fat is the human body ill equipped to metabolize and utilize?
a. polyunsaturated essential fatty acids
b. polyunsaturated trans fatty acids and hydrogenated oils
c. saturated fat like coconut, palm oils or butter
6. Which fats compete with omega 3 essential fatty acids?
a. omega 6 oils like corn, soybean and cottenseed oils, (eating fish that is not swimming in the wild, eating fish that is farmed because these salmon aren’t eating algae, they eat genetically modified corn and soybeans while living in their farms, their fat contains omega 6 fat not omega 3 essential fat)
b. more than appropriate amounts of saturated fats (coconut oil, palm oil, butter, chicken skin, a portion size of meat that is larger than the palm of your hand)
c. arachidonic acid fat (eating more than one egg yolk per day, eating more than the size of your palm of liver or organ meats at one meal)
d. trans fats and hydrogenated oils
e. all of the above, all other fats compete with omega 3
7. All the following foods contain the essential fat omega 3 except?
a. algae and green vegetables
b. corn and soybeans
c. fish that eat algae
d. flax seeds
8. What two macronutrients control the glucagon and insulin hormonal balance?
a. protein and carbohydrates
b. fat and carbohydrates
c. protein and fat
9. Which of the following body systems are affected by the glucagon and insulin hormonal balance?
a. blood clotting
b. immune function
c. cholesterol and triglyceride synthesis
d. bronchial function
e. all of the above
10. Which of the following carbohydrates is low glycemic?
c. orange juice
e. romaine lettuce, spinach, leafy greens
11. Which of the following vegetables are not high glycemic starchy vegetables?
a. beets, carrots and corn
b. potatos, yams and squash
c. green peas, chickpeas and lima beans
d. zucchini, broccoli and cucumber
12. Which of the following fruits have a higher amount of fructose sugar and a lower glycemic index?
a. berries, grapes, melon, pineapple
b. banana, mango, raisins
13. Which of the following foods are acid forming?
b. alfalfa sprouts
d. chocolate ice cream
14. Which of the following practices will prevent low blood sugar hypoglycemia? Which of the following practices will keep blood sugar stabilized in a favorable zone?
a. never wait more than 4 to 5 hours between meals and snacks
b. eat a balanced breakfast within one hour of waking up in the morning
c. never eat high glycemic starchy carbohydrates without eating an adequate amount of protein
d. have a small balanced bedtime snack like string beans or lentil soup or plain yogurt or a fruit with nuts
e. all of the above
15. Which of the following does not cause excessive production and release of insulin?
a. consumption of foods that contain a large amount of arachidonic acid like egg yolks and red meat
b. balancing the quantity of carbohydrate in your meal with an adequate amount of protein
c. eating an exceptionally large meal
d. caffeine and alcohol intake
e. excess saturated fats and trans fats because these fats cause insulin resistance
16. To improve treatment outcomes in diabetes and hypertension which of the following is necessary?
a. supplementing with omega 3 fish oils (fish that has been wild harvested does have some omega 3 because these fish eat algae, but fish raised in farms are not fed algae, they are fed genetically modified corn and soybeans which is high in inflammatory omega 6 fat)
b. limiting consumption of organic omega 6 oils like sesame and walnuts; and eliminating genetically modified and commercially processed omega 6 corn, soybean and canola oils
c. eliminating trans fats and hydrogenated oils
d. balancing protein and carbohydrates in meals
e. eating olives, avocados, and raw or dry roasted organic nuts and seeds
f. all of the above
17. Insulin has all of the following physiological effects except?
a. weight loss
b. causes the liver to store carbohydrates and release glycogen the stored carbohydrates
c. increases aldosterone production and fluid retention
d. decreases HDL cholesterol and increases triglycerides
e. lowers blood sugar and causes relative or reactive hypoglycemia resulting in carbohydrate craving
1. b 2. a 3. c 4. d 5. b 6. e 7. b
8. a 9. e 10. e 11. d 12. a 13. d
14. e 15. b 16. f 17. a
Math Applied Problems: how to calculate balanced meals portion sizes coming soon!