40 Test Questions:


1. For the majority of Americans who do not use tobacco, what are
   the most important modifiable determinants of cancer risk?

 a) Dietary choices
 b) Dietary choices and physical activity
 c) Physical Activity and income
 d) Dietary choices and education level 

2. What is cancer called when it spreads from the original cancer site
   to form new tumors in other organs?

 a) Lymphoma
 b) Metazoids
 c) Metastasis
 d) Benign Tumors

3. According to the National Cancer Institute, what are the 3 most
   prevalent cancer sites?

 a) Breast, Prostate and Colon/Rectum 
 b) Leukemia, Breast and Colon/Rectum
 c) Lung, Breast and Prostate
 d) Lung, Prostate and Colon/Rectum

4. What percentage of cancers does the American Cancer Society estimate are
   clearly hereditary?

 a) Less than 5%
 b) 5% to 10%
 c) 10% to 15%
 d) 15% to 20%  

5. How many Americans are currently considered obese? 

 a) 14 million
 b) 24 million
 c) 34 million
 d) 44 million

6. What is the ideal ratio of omega-6 and omega-3 fats?

 a) 1:2
 b) 2:1
 c) 2:3
 d) 1:1

7. Where is omega-3 fat typically found?

 a) Corn and soy
 b) Flaxseed oil, walnut oil, and fish
 c) Canola, safflower, and sunflower oil
 d) Red meat

8. How is omega-3 fatty acid obtained?
 
 a) Body manufactures it
 b) Combination of omega-2 and 6
 c) Naturally occurring 
 d) From food

9. A Japanese-style diet rich in fish oils, soy and vegetable products
   may reduce the risk of which cancer? 

 a) Colon
 b) Lung cancer
 c) Prostate 
 d) Breast 

10. Diets that are high in fiber-containing foods reduced the risk for
    which form of cancer?
 
 a) Colon 
 b) Lung
 c) Prostate 
 d) Breast

11. What role do vitamins play in the body?

 a) Source of energy
 b) Supplement normally occurring plant chemicals
 c) Inorganic nutrients for body metabolism
 d) Chemical partners for the enzymes involved in the body’s metabolism  

12. What is the health effect of B vitamins when they convert the
    amino acid homocysteine to methionine?

 a) Increased omega-3 fatty acid levels
 b) Reduced omega-6 fatty acid level 
 c) Methionine helps prevent cells from becoming malignant
 d) More research is needed

13. What is the source of carotenoids?

 a) Group of 700 compounds that produce red, yellow, and orange colors
    found in many fruits and vegetables
 b) Naturally occurring organic nutrients to help in the body’s normal
    metabolism
 c) Dietary fiber from polyunsaturated fruits
 d) Similar to the Phytochemicals


14. What are the benefits of beta-carotene?

 a) Maintaining proper vision as we age and reduce the risk of
    cataracts and macular degeneration,
 b) Help to slow the aging process, reduce the risk of certain
    types of cancer, improve lung function, and reduce complications
    associated with diabetes
 c) Reduce the risk of lung cancer for smokers
 d) Prevent macular degeneration

15. What are the benefits of the carotenoid lycopene?

 a) Maintaining proper vision as we age and reduce the risk of cataracts
    and macular degeneration
 b) Help to slow the aging process, reduce the risk of certain types
    of cancer,improve lung function, and reduce complications associated
    with diabetes
 c) Reduce the risk of lung cancer for smokers
 d) Prevent macular degeneration

16. What are phytochemicals?

 a) Group of 700 compounds that produce red, yellow, and orange colors
    found in many fruits and vegetables
 b) Naturally occurring organic nutrients to help in the body’s normal
    metabolism
 c) Dietary fiber from polyunsaturated fruits
 d) Nonnutritive plant chemicals that contain protective, disease-preventing
    compounds 

17. What are the benefits of flavonoids?

 a) Acts as antioxidants which neutralize or inactivate highly unstable and
     extremely reactive molecules, called free radicals
 b) Help to slow the aging process, reduce all types of cancer risk, and
    improve lung function
 c) Acts as a anticarcinogenic in humans, speads up metabolism rate,
    and reduces fatty acids
 d) Act as inorganic chemicals that contain protective, disease-preventing
    compounds

18. How does physical activity protect against some cancers?

 a) Balancing fat intake with caloric output
 b) Balancing the hormonal convergence
 c) Balancing caloric intake with energy expenditure or by other mechanisms
 d) Balancing fat intake with Lycopene and other key mechanisms 

19. According to the Mayo Clinic, what is one of the most important
    decisions to prevent cancer?

 a) Moving away from high power lines
 b) Switching from cigarettes to either cigars or chewing tobacco
 c) Not using tobacco 
 d) Increase the use of vitamins and minerals 

20. Which of the following best describes the American Cancer Societies
    nutritional recommendations to reduce the risk of cancer?

 a) Choose most foods you eat from plant sources
 b) Limit fat
 c) Drink alcohol in moderation, if at all
 d) All of the above

21. Which of the following is one of the most common problems
    that occurs with cancer and its treatment?

 a) Lactose intolerance 
 b) Depression
 c) Loss of appetite or poor appetite 
 d) Hair loss

22. Which term best describes staging?

 a) Determining the individualized treatment plan for
    each patient
 b) Careful attempt to find out whether the cancer has spread
    and to which parts of the body
 c) Tests with 4 levels of complexity to determine weight loss
    or gain
 d) Nutritional level that determine the Cachexia nutrition plan

23. Which of the following are the 4 stages of cancer?

 a) Confined, spread, close, terminal
 b) Local, spread, regional, terminal
 c) Local, spread to surrounding tissues, regional, distant 
 d) Local, spread, confined, distant


24. Which of the following factors most accurately affects
    cancer treatment plans?

 a) Type of cancer; the size, location, the stage of the
    disease and the person's general health
 b) Type of cancer, size and the person’s age grouping
 c) Metastasis
 d) Location of the cancer within the body  

25. Identify which of the following cancer treatments is systemic?

 a) Remove the cancer cells in the tumor
 b) Remove the cancer cells in the tumor and the area near it.
 c) Surgery and radiation therapy
 d) Chemotherapy, hormone therapy, and biological therapy 

26. Which of the following items do nutritional recommendations
    for cancer patients usually stress cutting back on?

 a) Meat 
 b) Dairy products
 c) Fruits, vegetables, and whole grain breads
 d) Fat, sugar, alcohol, and salt 

27. What are complementary and alternative therapies?

 a) Complementary therapies used in conjunction with alternative therapies
 b) Complementary when used instead of conventional treatments and
    alternative when used with conventional therapies
 c) Complementary when it is used in addition to conventional treatments;
    alternative when it is used instead of conventional treatment
 d) They are used interchangeably

28. Which of the following is NOT one of the 5 CAM classifications
    developed by NCCAM?

 a) Alternative medical systems
 b) Enzyme therapy methods 
 c) Mind-body interventions
 d) Biologically based therapies

29. Which of the following NCCAM-CAM classifications describes
    the biologically based therapies?

 a) Vitamins and herbal products 
 b) Visualizations and relaxation
 c) Chiropractic and massage
 d) Homeopathic medicine and traditional Chinese medicine

30. Who sets the oncology nutrition standards?

 a) Joint Commission on Accreditation of Healthcare Organizations
 b) Each facility sets their own
 c) American Dietetic Association
 d) National Health Institute

31. Which of the following is the NCI reporting system for adverse
    drug experience?

 a) Common Toxicity Criteria
 b) Common Toxic Reporting
 c) Common Terminal Criteria
 d) Cancer Reaction Report

32. Which of the following are the cancer nutrition standards
    recommended by the Association of Community Cancer Centers?

 a) No standards have been recommended.
 b) 2 standards: Nutritionist manages nutrition and provides dietary
    guidelines
 c) 3 standards: Nutritionist work with patients, manages nutrition
    and provides dietary guidelines
 d) 4 standards: Nutritionist work with patients, provides dietary
    guidelines, provides service to the community

33. Which of the following is the nutrition assessment tool for identifying
    and prioritizing malnutrition in cancer patients?

 a) SPS-GPA
 b) Scored Patient Global Assessment 
 c) Scored Point Generated Global Assessment
 d) Scored Patient Generated-Subjective Global Assessment 

34. Identify the type of diet that may be prescribed before surgery
    if a patient is underweight or weak?

 a) High-protein, high-calorie 
 b) High-protein, low-calorie 
 c) High-fiber, low-calorie
 d)  Low-protein, high-calorie

35. Which medications are often given at the beginning of a chemo-therapy
    session to prevent nausea?

 a) Diuretics
 b) Antiemetics 
 c) Anti-inflamatics
 d) Immunotherapy

36. Which of the following terms best describes edema?

 a) Loss of muscle tone.
 b) Nausea and vomiting
 c) Body holds on to excess fluid   
 d) Body losses 20% of its BMI index

37. When do most cancer patients find that their appetites are the best?

 a) Afternoon 
 b) Morning 
 c) Evening
 d) Late Evening

38. How long must a patient undergo TPN treatments? 

 a) Life-long condition 
 b) Normally 6-9 months
 c) Up to 18 months
 d) No longer than 36 months

39. What does cancer wasting signal about the patients over all health?

 a) Requires change in nutritional plan to assist recovery time
 b) Poor response to treatment and short survival time
 c) Initial response to radiation therapy	
 d) Temporary condition with rehabilitation stage

40. What causes Cachexia?

 a) Cytokines acting on the brain hunger center   
 b) Metabolic increase in heart rate
 c) Toxic antibodies form in white blood cells
 d) Related to the type of treatment procedures

This completes the Test Questions.