Consuming three or more servings a day of _____ is related to a reduced risk of cancer.
a. fish
b. seafood
c. whole grains
d. nuts
e. alcohol
Q. 2A genetically based susceptibility to cancer can develop in _____.
a. only a fetus during pregnancy
b. infancy alone
c. childhood alone
d. a fetus during pregnancy and during infancy
e. both infancy and adolescence, but not prenatally
Q. 3What can people do to reduce their risk of cancer?
a. Eat grilled meats most days of the week.
b. Consume a majority of grains from refined sources.
c. Consume 23 drinks of wine or beer daily.
d. Exercise for 3060 minutes per day.
e. Take vitamin and herbal supplements to ensure adequate nutrient intake.
Q. 4Rates of _____ in Japanese and Alaskan Native women have increased substantially as they have adopted Westernized diets and lifestyles.
a. breast cancer
b. stomach cancer
c. uterine cancer
d. lung cancer
e. leukemia
Q. 5Regular consumption of tomato products is related to a decreased risk of _____ cancer.
a. breast
b. prostate
c. stomach
d. colon and rectum
e. liver
Q. 6Increasing rates of new cases of cancer took a turn for the better after 1992 corresponding to _____.
a. an educational campaign regarding the negative effects of excessive alcohol consumption
b. an increase in the availability of fruits and vegetables
c. improvements in medical technology
d. declines in rates of tobacco use
e. a decrease in the percentage of elderly in the United States
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