Identify the functions of food, in addition to providing nutrients.
Q. 2Populations in the Mediterranean region seem to have a resistance to cardiovascular disease. To examine the relationship between diet and this population, which kind of research study would be most appropriate?
Q. 3Describe the potential benefits of physical activity.
Q. 4Characteristics of a legitimate and qualified nutrition expert include:
a. graduation from a university after completing a program of dietetics.
b. completion of a medical degree.
c. use of the term nutritionist after the individual's name.
d. completion of a certificate in nutrition from a correspondence program.
e. having authored a news article about nutrition.
Q. 5Which factor is the most influential in determining the choices consumers make regarding their food choices?
1.Availability
2.Convenience
3.Habit
4.Social pressure
5.Values or beliefs
6.Weight
7.Nutrition and health benefits
Q. 6You can tell a claim about nutrition is suspect if:
a. it is being made by an advertiser who is paid to make claims.
b. the evidence used to support the claim is from a university laboratory.
c. it appears in a scientific journal that is peer reviewed.
d. it is being made by a public health nutritionist.
e. it was written by an RD.
Q. 7Which of these factors is the most influential in determining your food choices?
1.Cost
2.Emotional comfort
3.Habit
4.Personal preference
5.Social pressure
6.Weight
7.Nutrition
8.Convenience
Q. 8An advertisement for a new performance-enhancing supplement is on the Internet. What can you assume about the advertisement for the supplement?
a. It is providing accurate information because all information on the Internet has been screened.
b. The information is valid because the ad describes the research that was done in the company's lab.
c. The information needs to be checked for scientific validity and accuracy.
d. Testimonials from individuals who have used the supplement prove that it works.
e. An RD was consulted because the ad is for a dietary supplement.
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