1. Which of the following recipes has the most vitamin A per serving?
   

   	carrot potato purée
   	cream of celery soup
   	brown rice salad with red peppers and slivered almonds
   	calf's liver with lemon parsley butter

2. There are six classes of nutrients that humans need in order to function properly. Which of the following is NOT a class of nutrients?
   

   	water
   	fats
   	meats
   	vitamins

3. Vitamin C was first discovered
   

   	in the 19th century, when a British doctor observed that his sick son, who could only stomach oranges, seemed to recover more quickly than his twin brother (also sick) who would only eat pasta.
   	in 1800, in a British lab, by several scientists who were studying the pigmentation of the orange.
   	in 1743 when a British navy surgeon, faced with the prospect of his entire crew succumbing to scurvy, discovered that citrus fruits could alleviate the symptoms of scurvy.
   	in the latter half of the 19th century, during a botched game of horseshoes. The horseshoe landed on a nearby servant who happened to be eating a citrus fruit (a fruit unknown in the new colonies but had just been sent over by the servant's mother). Unfortunately, the servant died, but a nearby scientist became intrigued by this new fruit. The vitamin found to be present in the fruit was named C in honor of the shape of the horseshoe.

4. Saturated fats have been shown to increase blood cholesterol levels, a risk factor in heart disease. Which of the following, per serving, is highest in saturated fat?
   

   	butter
   	olive oil
   	safflower oil
   	fish oils

5. Which of the following is one of the functions of protein?
   

   	It regulates biochemical reactions.
   	It is essential for the growth and repair of all body tissues.
   	It insulates the body, protecting organs and nerve pathways.
   	It breaks down into glucose, thereby providing fuel for the body.

6. Which of the following is NOT a good source of vitamin C?
   

   	potatoes
   	strawberries
   	chickpeas
   	grapefruit

7. At 9 calories per gram, which is the most concentrated source of food energy?
   

   	proteins
   	carbohydrates
   	vitamins
   	fats

8. Which of the following is NOT a function of fiber?
   

   	It supplies the body with energy.
   	It regulates bowel functions.
   	It reduces the risk of intestinal problems.
   	It promotes feelings of fullness.

9. The mineral iron,
   

   	if ingested in excess, will give the skin a greenish hue.
   	can stimulate the brain, thus allowing one to concentrate better and to stay alert for longer amounts of time.
   	is an essential part of hemoglobin-the substance which carries oxygen in the blood.
   	when taken with protein, forms a complex carbohydrate.

10. In excess, vitamin A can be toxic. Which of the following is NOT a possible result of too much Vitamin A?
    

    	yellow or orange tint to skin
    	loss of hair
    	flaky, dry skin
    	birth defects (if a pregnant mother consumes too much)

11. The most important nutrient for your body is water. Which of the following is NOT a function of water?
    

    	it transports nutrients
    	it lubricates and cushions organs
    	it maintains your body temperature
    	it fuels the body

12. What is the most abundant mineral in the human body?
    

    	iron
    	calcium
    	magnesium
    	sodium

13. Omega-3 fatty acids are very important for normal brain development, communication, and vision. Omega-3 fatty acids are
    

    	essential fatty acids that your body cannot synthesize from other nutrients.
    	found in high concentrations in genetically engineered carrots. This process increases the concentration of unsaturated fat in the carrots.
    	essential to your body's ability to store glycogen.
    	found in foods such as breads, grains, cereals, and pasta.

14. According to the majority of current research, which of the following is a beneficial effect of the trace mineral chromium?
    

    	It builds muscle tissue.
    	It enhances athletic performance.
    	By enhancing the activity of insulin, chromium helps the body to maintain glucose homeostasis.
    	It retards cancer cell growth and lowers the risk of colon cancer.

15. Which vitamin can be manufactured in the body from non-dietary sources?
    

    	B12
    	D
    	E
    	A

16. A protein is composed of _______, which help to build ________.
    

    	amino acids/muscle mass
    	simple sugars/complex carbohydrates
    	fatty acid molecules/bones
    	glucose molecules/carbohydrates

17. Water can contain varying amounts of minerals. If it contains more __________, it is termed "hard" and if it contains more _______ it is termed "soft".
    

    	sodium/calcium
    	potassium/magnesium
    	magnesium/calcium and potassium
    	calcium and magnesium/sodium

18. The typical woman gets 11mg of iron a day (this is below the Recommended Daily Amount). Which of the following foods will provide the average woman with enough iron for one day?
    

    	1 cup instant oatmeal
    	3 ounces lean sirloin steak
    	1 cup Cream of Wheat cereal
    	1 cup of kidney beans and 1 plain bagel

19. According to the World Health Organization, more than ____ of Westerners are obese.
    

    	20%
    	76%
    	12%
    	50%

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