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Nutrition and You, 6e (Blake) Chapter 1 What Is Nutrition? 1) The strongest determinant of what Americans eat is A) habit. B) taste. C) convenience. D) price. Answer: B Page Ref: 5 Skill: Knowledge Learning Outcome: 1.1 Section: 1.1 2) The substance that carries nutrients to cells and waste products from cells, that helps maintain body temperature, and acts as a lubricant and protective cushion is A) carbon. B) nutrients. C) water. D) protein. Answer: C Page Ref: 10-11 Skill: Knowledge Learning Outcome: 1.3 Section: 1.3 3) The stepwise process used by scientists to generate sound research findings is A) the scientific method. B) the hypothesis. C) research. D) validity. Answer: A Page Ref: 17 Skill: Knowledge Learning Outcome: 1.6 Section: 1.6 4) An idea generated by scientists based on their observations is a A) theory. B) hypothesis. C) research. D) study. Answer: B Page Ref: 17 Skill: Knowledge Learning Outcome: 1.6 Section: 1.6 1 Copyright © 2023 Pearson Education, Inc.

5) Research that examines populations of people is A) experimental research. B) control research. C) treatment research. D) epidemiological research. Answer: D Page Ref: 18 Skill: Knowledge Learning Outcome: 1.6 Section: 1.6 6) Which type of research includes two or more groups of individuals? A) Observational research B) Epidemiological research C) Experimental research D) Treatment research Answer: C Page Ref: 18 Skill: Knowledge Learning Outcome: 1.6 Section: 1.6 7) Double-blind, placebo-controlled groups are established in A) observational research. B) epidemiological research. C) experimental research. D) treatment research. Answer: C Page Ref: 19 Skill: Knowledge Learning Outcome: 1.6 Section: 1.6 8) The gold standard of research is the A) double-blind, placebo group study. B) epidemiological study. C) treatment and control study. D) controlled study. Answer: A Page Ref: 19 Skill: Knowledge Learning Outcome: 1.6 Section: 1.6

9) A sugar pill that has no impact on the individual's health would be an example of A) a placebo. B) a control. C) an epidemiological. D) an experimental. Answer: A Page Ref: 18-19 Skill: Knowledge Learning Outcome: 1.6 Section: 1.6 10) The body-sustaining compounds carbohydrates, fats, proteins, vitamins, minerals, and water are called A) nutrition. B) nutrients. C) metabolism. D) nutritional status. Answer: B Page Ref: 4 Skill: Knowledge Learning Outcome: 1.1 Section: 1.1 11) A whole wheat cracker with 13 grams of carbohydrates, 4 grams of fat, and 1 gram of protein contains A) 54 calories. B) 65 calories. C) 70 calories. D) 92 calories. Answer: D Page Ref: 10 Skill: Application Learning Outcome: 1.3 Section: 1.3 12) A health professional who has completed at least a bachelor's degree in nutrition from an accredited university in the United States, completed a supervised practice, and passed an exam administered by the credentialing agency for the Academy of Nutrition and Dietetics is called a A) specialist in nutritional genomics. B) nutritionist. C) public health nutritionist. D) registered dietitian nutritionist. Answer: D Page Ref: 20 Skill: Knowledge Learning Outcome: 1.6 Section: 1.6 3 Copyright © 2023 Pearson Education, Inc.

13) Who among the following is most likely to be an expert in medical nutrition therapy? A) A registered dietitian nutritionist B) A public health nutritionist C) A scientist D) A researcher Answer: A Page Ref: 20 Skill: Comprehension Learning Outcome: 1.6 Section: 1.6 14) Luis just been diagnosed with diabetes. The most credible Internet nutrition websites for Luis would include A) ".org" or ".com". B) ".edu" or ".gov". C) the word "diabetes." D) the word "miracle." Answer: B Page Ref: 22 Skill: Comprehension Learning Outcome: 1.6 Section: 1.6 15) Which of the following could influence the accuracy of a website? A) The year the information was published B) The expertise and credentials of the writers C) The funding source of the website D) All of the above Answer: D Page Ref: 22 Skill: Knowledge Learning Outcome: 1.6 Section: 1.6 16) Mario has just been diagnosed with high cholesterol, and he would like to lower his cholesterol through his diet. Which of the following would be most helpful to Mario? A) A registered dietitian nutritionist B) A public health nutritionist C) An article about lowering cholesterol in lab rats D) A website run by a pharmaceutical company that sells cholesterol-lowering drugs Answer: A Page Ref: 20 Skill: Application Learning Outcome: 1.6 Section: 1.6 4 Copyright © 2023 Pearson Education, Inc.

17) Which of the following is NOT an essential nutrient because the body does not need it to function? A) Water B) Carbohydrates C) Proteins D) Alcohol Answer: D Page Ref: 9 Skill: Knowledge Learning Outcome: 1.3 Section: 1.3 18) The reactions that take place in a cell represent A) nutrients. B) kilocalories. C) calories. D) metabolism. Answer: D Page Ref: 5 Skill: Knowledge Learning Outcome: 1.1 Section: 1.1 19) Many Americans need to eat more foods that are A) prepared at home, and that are rich in fiber, vitamin D, potassium, calcium, and fiber. B) prepared in supermarket delis, and that are rich in fiber, vitamin D, potassium, calcium, and fiber. C) prepared in restaurants, and that are rich in fiber, vitamin D, potassium, calcium, and fiber. D) prepared as combination dishes in restaurants, and that are rich in fiber, vitamin D, potassium, calcium, and fiber. Answer: A Page Ref: 12 Skill: Comprehension Learning Outcome: 1.5 Section: 1.5 20) For many Americans, foods that are rich in vitamin D, potassium, calcium, and fiber need to be consumed A) less frequently. B) more frequently. C) with water. D) without water. Answer: B Page Ref: 12 Skill: Comprehension Learning Outcome: 1.5 Section: 1.5 5 Copyright © 2023 Pearson Education, Inc.

21) Most Americans would benefit from eating less A) sugar, sodium, and fat. B) vitamin D, fiber, and iron. C) selenium and sodium. D) sugar, sodium, and saturated fat. Answer: D Page Ref: 12 Skill: Knowledge Learning Outcome: 1.5 Section: 1.5 22) Calories from the macronutrients are used as energy during the process of A) metabolism. B) nutrition. C) energy production. D) metabolic states. Answer: A Page Ref: 9 Skill: Knowledge Learning Outcome: 1.3 Section: 1.3 23) Each carbohydrate or protein gram provides ________ calories. A) 9 B) 7 C) 2 D) 4 Answer: D Page Ref: 9 Skill: Comprehension Learning Outcome: 1.3 Section: 1.3 24) Adolescents who skip breakfast are at higher risk for being diagnosed with A) dehydration. B) poverty. C) overhydration. D) obesity. Answer: D Page Ref: 13 Skill: Comprehension Learning Outcome: 1.5 Section: 1.5

25) Which of the following is most likely to lead to overweight or obesity? A) Skipping breakfast B) Taking vitamin supplements C) Taking mineral supplements D) Drinking too much water Answer: A Page Ref: 13 Skill: Knowledge Learning Outcome: 1.5 Section: 1.5 26) The portion of plant foods that isn't completely digested in the stomach and small intestine is A) minerals. B) vitamins. C) phytochemicals. D) fiber. Answer: D Page Ref: 11 Skill: Knowledge Learning Outcome: 1.4 Section: 1.4 27) If you are a typical American, you probably need to consume less A) sugar, sodium, and saturated fat. B) fiber and carbohydrates. C) vitamins A and D. D) potassium and calcium. Answer: A Page Ref: 12 Skill: Comprehension Learning Outcome: 1.5 Section: 1.5 28) Most Americans need to consume more A) fruit juices. B) refined grains. C) fruits. D) fat. Answer: C Page Ref: 12 Skill: Knowledge Learning Outcome: 1.5 Section: 1.5

29) Most Americans need to eat more A) fruits and vegetables. B) proteins. C) refined grains. D) restaurant foods. Answer: A Page Ref: 12 Skill: Knowledge Learning Outcome: 1.5 Section: 1.5 30) The macronutrient which supplies glucose, which cells use as the major energy source to fuel your body, is A) lipids. B) fats. C) carbohydrates. D) proteins. Answer: C Page Ref: 9 Skill: Knowledge Learning Outcome: 1.3 Section: 1.3 31) Most of your daily calories should come from A) fats. B) lipids. C) proteins. D) carbohydrates. Answer: D Page Ref: 9 Skill: Knowledge Learning Outcome: 1.3 Section: 1.3 32) Carbohydrates, fats, and proteins are A) energy-providing nutrients. B) nonessential because the body can make some of each nutrient. C) micronutrients. D) essential sources of water. Answer: A Page Ref: 9 Skill: Comprehension Learning Outcome: 1.3 Section: 1.3

33) Which of the following help(s) maintain body temperature and surround(s) your organs? A) Carbohydrates B) Proteins C) Water D) Fats Answer: C Page Ref: 10-11 Skill: Knowledge Learning Outcome: 1.3 Section: 1.3 34) The essential nutrient that surrounds every cell is A) proteins. B) fats. C) carbohydrate. D) water. Answer: D Page Ref: 10-11 Skill: Comprehension Learning Outcome: 1.3 Section: 1.3 35) The number of grams of carbohydrates, protein, and fat in foods and beverages determines its number of A) calories. B) nutrients. C) grams. D) vitamins. Answer: A Page Ref: 10 Skill: Knowledge Learning Outcome: 1.3 Section: 1.3 36) The substance that maintains body temperature, and acts as a lubricant and protective cushion is A) protein. B) fats. C) carbohydrates. D) water. Answer: D Page Ref: 10-11 Skill: Knowledge Learning Outcome: 1.3 Section: 1.3

37) The more vitamin supplements a person takes, the more energy the person will have. Answer: FALSE Page Ref: 9-10 Skill: Knowledge Learning Outcome: 1.3 Section: 1.3 38) Water does not provide energy to the body. Answer: TRUE Page Ref: 9-11 Skill: Comprehension Learning Outcome: 1.3 Section: 1.3 39) The body makes some of the carbohydrates, fats, protein, vitamins, and minerals that it needs. Answer: FALSE Page Ref: 9 Skill: Comprehension Learning Outcome: 1.3 Section: 1.3 40) Nutrition is the scientific study of how nutrients and compounds in foods affect body functions and health. Answer: TRUE Page Ref: 8 Skill: Knowledge Learning Outcome: 1.2 Section: 1.2 41) Micronutrients are vitamins and minerals that are needed in minimal amounts; and macronutrients like carbohydrates, fats, and proteins are needed in larger amounts. Answer: TRUE Page Ref: 9 Skill: Knowledge Learning Outcome: 1.3 Section: 1.3 42) Water is part of the fluid inside and outside the cells. Answer: TRUE Page Ref: 10-11 Skill: Knowledge Learning Outcome: 1.3 Section: 1.3

43) Alcohol is not an essential nutrient. Answer: TRUE Page Ref: 9 Skill: Knowledge Learning Outcome: 1.3 Section: 1.3 44) Carbohydrates and protein provide 4 calories per gram, and fats provide 9 calories per gram. Answer: TRUE Page Ref: 9 Skill: Knowledge Learning Outcome: 1.3 Section: 1.3 45) You are a product of what you eat, what you don't eat, or what you may eat too much of. Answer: TRUE Page Ref: 8 Skill: Knowledge Learning Outcome: 1.2 Section: 1.2 46) One kilocalorie or calorie is equivalent to the amount of energy needed to raise the temperature of 1 kilogram of water 1 degree Celsius. Answer: TRUE Page Ref: 4 Skill: Knowledge Learning Outcome: 1.1 Section: 1.1 47) According to federal law, unhealthy foods cannot be marketed during children's television programs. Answer: FALSE Page Ref: 25 Skill: Comprehension Learning Outcome: 1.6 Section: 1.6 48) Carotenoids are the phytochemicals that give cantaloupe its orange color, and may have cancer-fighting properties. Answer: TRUE Page Ref: 11 Skill: Knowledge Learning Outcome: 1.4 Section: 1.4

49) Many Americans eat too much sugar in fruits. Answer: FALSE Page Ref: 12 Skill: Knowledge Learning Outcome: 1.5 Section: 1.5 50) Most of the excess sugar in the American diet comes from soft drinks, other sugary beverages, sweets and treats. Answer: TRUE Page Ref: 12 Skill: Knowledge Learning Outcome: 1.5 Section: 1.5 51) Many Americans need to eat more fruits, vegetables, and refined grains. Answer: FALSE Page Ref: 12 Skill: Knowledge Learning Outcome: 1.5 Section: 1.5 52) Many Americans do not get enough vitamin D, potassium, calcium, and fiber. Answer: TRUE Page Ref: 12 Skill: Knowledge Learning Outcome: 1.5 Section: 1.5 53) Many Americans need to eat foods that are rich in vitamin D, potassium, calcium, and fiber. Answer: TRUE Page Ref: 12 Skill: Comprehension Learning Outcome: 1.5 Section: 1.5 54) A health website that includes ".edu" or ".gov" is likely to offer credible nutrition information. Answer: TRUE Page Ref: 22 Skill: Knowledge Learning Outcome: 1.6 Section: 1.6

55) As long as a website address includes the term ".org", the information is credible. Answer: FALSE Page Ref: 22 Skill: Knowledge Learning Outcome: 1.6 Section: 1.6 56) The average American diet is high in added sugars, sodium, saturated fat, and calories, but low in calcium, potassium, vitamin D, and fiber. Answer: TRUE Page Ref: 12 Skill: Knowledge Learning Outcome: 1.5 Section: 1.5 57) Americans with obesity generally exceed their calorie requirements and overconsume many nutrients as a result. Answer: FALSE Page Ref: 13 Skill: Comprehension Learning Outcome: 1.5 Section: 1.5 58) Prepared foods purchased outside the home are just as nutritious as foods prepared in the home. Answer: FALSE Page Ref: 13 Skill: Knowledge Learning Outcome: 1.5 Section: 1.5 59) Americans who eat fast food on a regular basis are at increased risk for overweight and obesity. Answer: TRUE Page Ref: 13 Skill: Knowledge Learning Outcome: 1.5 Section: 1.5 60) Children and adolescents who skip breakfast may be at higher risk of obesity. Answer: TRUE Page Ref: 13 Skill: Knowledge Learning Outcome: 1.5 Section: 1.5

61) All Americans have access to enough healthy foods to satisfy their basic, daily food needs. Answer: FALSE Page Ref: 6 Skill: Knowledge Learning Outcome: 1.1 Section: 1.1 62) Since our bodies need a lot of vitamins and minerals, it is always beneficial to take a supplement to make sure we are meeting our needs. Answer: FALSE Page Ref: 10 Skill: Comprehension Learning Outcome: 1.3 Section: 1.3 63) As long as a hypothesis is supported by research, research findings are published in peerreviewed journals. Answer: FALSE Page Ref: 18 Skill: Comprehension Learning Outcome: 1.6 Section: 1.6 64) The rates of overweight, but not obesity, are decreasing in the United States. Answer: FALSE Page Ref: 13 Skill: Knowledge Learning Outcome: 1.5 Section: 1.5 65) Nutrition plays an important role in preventing four of the leading causes of death in the United States—heart disease, cancer, stroke, and diabetes. Answer: TRUE Page Ref: 8 Skill: Knowledge Learning Outcome: 1.2 Section: 1.2 66) All Americans would benefit from taking supplements. Answer: FALSE Page Ref: 12 Skill: Knowledge Learning Outcome: 1.4 Section: 1.4

67) Nutrients work together to provide energy and to regulate body processes. Answer: TRUE Page Ref: 4, 9 Skill: Knowledge Learning Outcome: 1.3 Section: 1.3 68) Carbohydrates, fats, and proteins are energy-providing nutrients. Answer: TRUE Page Ref: 9 Skill: Knowledge Learning Outcome: 1.3 Section: 1.3 69) Micronutrients and macronutrients provide calories. Answer: FALSE Page Ref: 9-10 Skill: Knowledge Learning Outcome: 1.3 Section: 1.3 70) Many Americans need to eat less sugar, sodium, and saturated fat, and fiber. Answer: FALSE Page Ref: 12 Skill: Knowledge Learning Outcome: 1.5 Section: 1.5 71) Many Americans eat too much added sugar, sodium, and saturated fat, and too little fiber. Answer: TRUE Page Ref: 13 Skill: Knowledge Learning Outcome: 1.5 Section: 1.5 72) Juan has relocated to a new city. He does not know how to cook so he eats out for breakfast, lunch, and dinner. What is the disadvantage of eating out? Answer: Prepared foods purchased outside the home tend to be less nutritious than those foods prepared in the home. If Juan is eating fast-food meals frequently, this could increase his risk of weight gain, overweight, and obesity. Page Ref: 13 Skill: Comprehension Learning Outcome: 1.5 Section: 1.5

73) Describe the obesity rates in the United States. Answer: Over 70 percent of American adults have overweight, including those who are obese. Over 40 percent of American adults have obesity. These percentages are the highest ever reported. Page Ref: 13 Skill: Knowledge Learning Outcome: 1.5 Section: 1.5 74) List the similarities of macronutrients. Answer: Carbohydrates, fats, and proteins are energy-providing nutrients, because they contain calories. They are all organic substances because they contain the element carbon. They also contain two other elements, hydrogen and oxygen. Page Ref: 9 Skill: Knowledge Learning Outcome: 1.3 Section: 1.3 75) Describe how the composition of the body is similar to the composition of foods. Answer: You are a product of what you eat, what you don't eat, or what you may eat too much of. The body is made up of the same essential nutrients that are found in foods. The body is mostly water, then carbohydrates, fats, and proteins. Foods contain different amounts of these same macronutrients. An imbalance of just one nutrient will affect your health. Page Ref: 8-9 Skill: Knowledge Learning Outcome: 1.3 Section: 1.3 76) Differentiate among the six categories of essential nutrients found in food and in the body. Answer: The six categories of nutrients are: carbohydrates, fats, proteins, vitamins, minerals, and water. Calories from the macronutrients (carbohydrates, fats, and proteins) are used as energy during the process of metabolism, and many vitamins, minerals, and water are essential to this process. Vitamins and minerals are also needed for growth and reproduction and to help repair and maintain your body. Carbohydrates and proteins provide 4 calories per gram. Fats provide 9 calories per gram. Vitamins and minerals and water do not contain calories, but they are essential for optimal body functions in smaller amounts than the macronutrients— carbohydrates, fats, and proteins. Page Ref: 9 Skill: Comprehension Learning Outcome: 1.3 Section: 1.3

77) What is the difference between macronutrients and micronutrients? Answer: The energy-producing macronutrients carbohydrates, fats, and proteins are needed in larger quantities; but the micronutrients vitamins and minerals are needed in smaller quantities. Micronutrients do not produce energy. Page Ref: 9 Skill: Comprehension Learning Outcome: 1.3 Section: 1.3 78) List the factors that influence an individual's food choices. Answer: Taste, nutrient content, cost, culture, social reasons, advertising, convenience, time, emotions, habits, nutrition knowledge and trends all influence an individual's food choices. Page Ref: 5 Skill: Knowledge Learning Outcome: 1.1 Section: 1.1 79) Which nutrients are typically underconsumed by Americans? Answer: Fiber, potassium, vitamin D, calcium, and fiber are typically underconsumed by Americans. American women often fall short on iron. Page Ref: 12 Skill: Knowledge Learning Outcome: 1.5 Section: 1.5 80) What is Healthy People 2030? Discuss the overarching goals. Answer: Healthy People 2030 is a set of disease prevention and health promotion objectives for Americans to meet during the third decade of the twenty-first century. It focuses on several overarching goals: attain healthy, thriving lives and well-being free of preventable disease, disability, injury, and premature death; eliminate health disparities, achieve health equity, and attain health literacy to improve the health and well-being of all; create social, physical, and economic environments that promote attaining the full potential for health and well-being for all; promote healthy development, healthy behaviors, and well-being across all life stages; engage leadership, key constituents, and the public across multiple sectors to take action and design policies that improve the health and well-being for all. Page Ref: 13-14 Skill: Knowledge Learning Outcome: 1.5 Section: 1.5 81) Which food groups are many Americans underconsuming? Answer: Many Americans underconsume fruits and vegetables. Page Ref: 12 Skill: Knowledge Learning Outcome: 1.5 Section: 1.5 17 Copyright © 2023 Pearson Education, Inc.

82) What is the Scientific Method and what are the steps? Answer: The Scientific Method is a stepwise process used by scientists to generate sound research findings. The steps include: (1) Observe and ask a question, (2) Formulate a hypothesis, (3) Conduct an experiment, (4) Indicate whether the hypothesis is supported or not supported, (5) Revise or formulate a new hypothesis. Page Ref: 17 Skill: Knowledge Learning Outcome: 1.6 Section: 1.6 83) List four nutrition-related causes of death in the United States. Answer: Heart disease, cancer, stroke, and diabetes are nutrition-related causes of death in the United States. Page Ref: 8 Skill: Knowledge Learning Outcome: 1.2 Section: 1.2 84) Give two examples of situations where nutrient supplements may be beneficial. Answer: Someone who is lactose intolerant (meaning they have difficulty digesting milk products) may have to meet their calcium needs from other sources. A calcium supplement could be an option for these individuals. During pregnancy, iron needs increase significantly, and supplementation is often recommended. Page Ref: 12 Skill: Knowledge Learning Outcome: 1.4 Section: 1.4 85) Who can individuals with obesity trust to provide credible nutrition information that will help them to lose weight? Answer: Individuals with obesity can trust registered dietitian nutritionists, health professionals who have completed at least a bachelor's degree in nutrition from an accredited university or college in the United States, completed a supervised practice, and passed an exam administered by the Commission on Dietetic Registration, the credentialing agency for the Academy of Nutrition and Dietetics (AND). Registered dietitian nutritionists are trained to provide medical nutrition therapy, which is an integration of nutrition counseling and dietary changes based on an individual's medical history and current health needs to improve that person's health. RDNs work with their patients to make dietary changes that can help prevent diseases such as heart disease, diabetes, stroke, and obesity. Page Ref: 20 Skill: Comprehension Learning Outcome: 1.6 Section: 1.6

86) What is fiber and why is it important? Answer: Fiber is the portion of plant foods that isn't completely digested in the stomach and small intestine. Some foods such as whole grains, fruits, and vegetables that are high in fiber are also phytochemical powerhouses. Studies have shown that diets rich in these plant-based foods fight many diseases. Fiber is not found in meat, poultry, or fish. Page Ref: 11 Skill: Knowledge Learning Outcome: 1.4 Section: 1.4 87) Explain the benefits of a well-balanced diet. Answer: A well-balanced diet is composed of a variety of foods that provide important macronutrients, micronutrients, phytochemicals (nonnutritive compounds in many foods), and fiber that the body needs. Phytochemicals are nonnutrient disease-fighting substances in foods. Fiber is the portion of plant foods that isn't completely digested in the stomach and small intestine. A well-balanced, healthy diet can help reduce the risk of heart disease, cancer, stroke, and diabetes, which are leading causes of death among Americans. Page Ref: 8, 11-12 Skill: Knowledge Learning Outcome: 1.4 Section: 1.4 88) Why is a well-balanced diet superior to nutrient supplements? Answer: A well-balanced diet is composed of a variety of foods that provide important macronutrients, micronutrients, phytochemicals, and fiber that the body needs. Don't assume that these compounds can be extracted from foods, put in a pill, and still produce the same positive effect on your health. The disease-fighting properties of phytochemicals likely go beyond the compounds themselves and work with fiber, nutrients, or unknown substances in foods to provide a synergistic, positive effect on your health. Page Ref: 11 Skill: Comprehension Learning Outcome: 1.4 Section: 1.4 89) How many calories are provided by carbohydrates, proteins, and lipids? Answer: While carbohydrates and proteins each contribute 4 calories per gram, 1 gram of lipids contributes 9 calories per gram. Page Ref: 9 Skill: Knowledge Learning Outcome: 1.3 Section: 1.3

90) Discuss the similarities of macronutrients and micronutrients. Answer: Both macronutrients and micronutrients are essential for growth, reproduction, repair, and maintenance; and for the regulation of body processes. Calories from macronutrients are used as energy during the process of metabolism, and many micronutrients are essential to this process. Page Ref: 4, 9 Skill: Comprehension Learning Outcome: 1.3 Section: 1.3 91) Describe the effect on the body of having too much or too few nutrients. Answer: Your body needs all the nutrients to function properly. An acute deficiency of even one nutrient will negatively affect your body's ability to function in the short term. Chronic deficiencies, excesses, and imbalances of many nutrient can also affect your long-term health. Page Ref: 8 Skill: Knowledge Learning Outcome: 1.1 Section: 1.1 92) How can consumers find credible nutrition information online? Answer: When obtaining nutrition information from the Internet, consumers need to carefully peruse the site to make sure that it is credible, contains up-to-date information, and its content isn't influenced by those that fund and support the website. Websites which contain the letters ".edu" and ".gov" may provide accurate nutrition information. Page Ref: 21-24 Skill: Knowledge Learning Outcome: 1.6 Section: 1.6 93) Why is nutrition important? Answer: Good nutrition plays a role in reducing the risk of four of the top ten leading causes of death in the United States—heart disease, cancer, stroke, and diabetes. Nutrition also plays an important role in preventing other diseases and conditions that can impede your lifestyle. A healthy diet can help keep your bones strong and reduce your risk of osteoporosis. Eating right will help you better manage your body weight, which in turn will reduce your risk of developing obesity, diabetes, and high blood pressure. Page Ref: 8 Skill: Knowledge Learning Outcome: 1.2 Section: 1.2

94) How are macronutrients such as carbohydrates, fats, and proteins different from water, vitamins, and minerals? Answer: Carbohydrates, fats, and proteins provide energy. These macronutrients all contain carbon and are called organic substances. Water, vitamins, and minerals are essential nutrients that do not provide energy. They do not contain carbon and are called inorganic substances. Page Ref: 9 Skill: Knowledge Learning Outcome: 1.3 Section: 1.3 95) The leading cause of death in the United States is A) cancer. B) heart disease. C) stroke. D) diabetes. Answer: B Page Ref: 8 Skill: Knowledge Learning Outcome: 1.2 Section: 1.2 96) Which of the following is a reason people purchase the foods they do? A) Habit B) Cost C) Taste D) All of the above Answer: D Page Ref: 5-7 Skill: Knowledge Learning Outcome: 1.1 Section: 1.1 97) All of the following are correct about the typical American diet EXCEPT that it is A) high in saturated fat. B) high in fiber. C) high in added sugar. D) high in sodium. Answer: B Page Ref: 12 Skill: Knowledge Learning Outcome: 1.5 Section: 1.5

98) What is the first step of the Scientific Method? A) Revise the hypothesis. B) Conduct an experiment. C) Publish the findings. D) Observe and ask a question. Answer: D Page Ref: 17 Skill: Knowledge Learning Outcome: 1.6 Section: 1.6 99) All of the following are macronutrients EXCEPT A) vitamins. B) water. C) carbohydrates. D) lipids Answer: A Page Ref: 9 Skill: Knowledge Learning Outcome: 1.3 Section: 1.3 100) How many calories are in each gram of fat, protein, and carbohydrate respectively? A) 9, 4, 4 B) 4, 4, 9 C) 9, 4, 9 D) 9, 9, 4 Answer: A Page Ref: 9 Skill: Knowledge Learning Outcome: 1.3 Section: 1.3 101) What is a good question to consider when reading nutrition information online? A) Who pays for the site? B) When was the information published? C) What is the goal of the site? D) All of the above Answer: D Page Ref: 22-24 Skill: Comprehension Learning Outcome: 1.6 Section: 1.6

Nutrition and You, 6e (Blake) Chapter 2 Tools for Healthy Living 1) Balanced, moderate, and varied are the characteristics of A) a healthy diet. B) nutrition. C) nutrients. D) metabolism. Answer: A Page Ref: 32 Skill: Knowledge Learning Outcome: 2.1 Section: 2.1 2) Which of the following is a tool provided by the U.S. government to help prevent both underand overnutrition? A) Dietary Reference Intakes B) Dietary Guidelines for Americans C) MyPlate D) All of the above Answer: D Page Ref: 33 Skill: Knowledge Learning Outcome: 2.1 Section: 2.1 3) The Web-based initiative which is designed to help you eat healthfully and implement the recommendations from the Dietary Guidelines is A) Balanced Eating.gov. B) DRIs.gov. C) NutritionFacts.gov. D) MyPlate.gov. Answer: D Page Ref: 40 Skill: Knowledge Learning Outcome: 2.4 Section: 2.4

4) The most common healthy eating tool which can be found in a supermarket is the A) Dietary Reference Intakes. B) Dietary Guidelines for Americans. C) Nutrition Facts panel. D) ChooseMyPlate.gov. Answer: C Page Ref: 48-49 Skill: Application Learning Outcome: 2.5 Section: 2.5 5) The website that provides consumers with guidelines for healthy eating is A) FoodPyramid.gov. B) Dietary Guidelines for Americans.gov. C) Nutrition Facts.gov. D) MyPlate.gov. Answer: D Page Ref: 40 Skill: Comprehension Learning Outcome: 2.4 Section: 2.4 6) Which of the following is the most nutrient-dense? A) Pineapple in syrup B) Pineapple in lite syrup C) Fresh pineapple D) Dried sweetened pineapple Answer: C Page Ref: 41 Skill: Application Learning Outcome: 2.4 Section: 2.4 7) Ultra-processed foods are more likely to be higher in which of the following as compared to nutrient dense foods? A) Saturated fat B) Sodium C) Added sugar D) All of the above Answer: D Page Ref: 40 Skill: Comprehension Learning Outcome: 2.4 Section: 2.4

8) Foods which are labeled as "lean" or "extra lean" are examples of a A) nutrient content claim. B) structure/function claim. C) heart-healthy claim. D) health claim. Answer: A Page Ref: 54 Skill: Knowledge Learning Outcome: 2.5 Section: 2.5 9) By law, if a food originally contains 50 percent or more of its calories from fat, and the food company reduces the fat by 50 percent or more during processing, the food can be labeled as A) extra-lean. B) lean. C) low-fat. D) light. Answer: D Page Ref: 56 Skill: Knowledge Learning Outcome: 2.5 Section: 2.5 10) The labeling terms "lean" and "extra-lean" are used on A) fruits. B) seafood and meat. C) vegetables. D) all foods. Answer: B Page Ref: 56 Skill: Knowledge Learning Outcome: 2.5 Section: 2.5 11) If the words "High," "Rich in," or "Excellent source of" appear on a food label, one serving provides at least ________ percent of the DV of a nutrient. A) 5 B) 20 C) 30 D) 50 Answer: B Page Ref: 56 Skill: Knowledge Learning Outcome: 2.5 Section: 2.5

12) The government agency that regulates labels on packaged foods is the A) Food and Drug Administration. B) Drug and Food Administration. C) Centers for Disease Control. D) United States Department of Agriculture. Answer: A Page Ref: 49 Skill: Knowledge Learning Outcome: 2.5 Section: 2.5 13) A serving of Desiree's favorite canned pasta product provides 15 percent of the DV. It is considered ________ source of the nutrient. A) an excellent B) a good C) an average D) a fair Answer: B Page Ref: 56 Skill: Application Learning Outcome: 2.5 Section: 2.5 14) If a serving of a food provides 10 percent of the DV of a vitamin, mineral, protein, fiber, or potassium, it can be labeled with which of the following terms? A) "Lean" or "Extra Lean" B) "Light" or "Low-fat" C) "Good for you," "Healthy," or "Heart-healthy" D) "More," "Added," "Extra," or "Plus" Answer: D Page Ref: 56 Skill: Knowledge Learning Outcome: 2.5 Section: 2.5 15) A serving of regular potato chips contains 10 grams of fat per serving. A serving of "healthy" chips that contains 7 grams of fat per serving could be labeled as A) "reduced fat." B) "fat free." C) "light." D) "low fat". Answer: A Page Ref: 56 Skill: Application Learning Outcome: 2.5 Section: 2.5 4 Copyright © 2023 Pearson Education, Inc.

16) A package of turkey breast contains less than 5 g of fat, less than 2 g of saturated fat, and less than 95 mg of cholesterol per serving. By law, this product can be labeled as A) "extra lean." B) "lean." C) "light." D) "low-fat." Answer: A Page Ref: 56 Skill: Application Learning Outcome: 2.5 Section: 2.5 17) Which of the following nutrients is mandated to be on the food label? A) Potassium B) Vitamin D C) Calcium D) All of the above Answer: D Page Ref: 51 Skill: Comprehension Learning Outcome: 2.5 Section: 2.5 18) The average daily intake level which is estimated to meet the needs of nearly all people in a certain group is the A) RDA. B) RDI. C) UL. D) EAR. Answer: A Page Ref: 35 Skill: Knowledge Learning Outcome: 2.2 Section: 2.2 19) Moderation, balance, and variety represent the components of A) functional foods. B) healthy eating. C) label reading. D) functional nutrients. Answer: B Page Ref: 32 Skill: Knowledge Learning Outcome: 2.1 Section: 2.1

20) EAR, AI, UL, and AMDR represent the A) RDAs. B) Nutrition Facts panel. C) functional foods. D) DRIs. Answer: D Page Ref: 34-36 Skill: Knowledge Learning Outcome: 2.2 Section: 2.2 21) The DRIs, Dietary Guidelines for Americans, the Nutrition Facts Panel, and MyPlate represent A) the RDAs. B) tools for healthy eating. C) nutrition legislation. D) the RDIs. Answer: B Page Ref: 33 Skill: Knowledge Learning Outcome: 2.1 Section: 2.1 22) The recommendation to "follow a healthy eating dietary pattern at every life stage" is included in A) MyPlate. B) the Dietary Reference Intakes. C) the Dietary Guidelines for Americans. D) the Nutrition Facts Panel. Answer: C Page Ref: 38 Skill: Knowledge Learning Outcome: 2.3 Section: 2.3 23) The recommendations to focus on nutrient density and limit added sugars are components of A) MyPlate. B) the Dietary Reference Intakes. C) the Dietary Guidelines for Americans. D) the Nutrition Facts Panel. Answer: C Page Ref: 38-39 Skill: Comprehension Learning Outcome: 2.3 Section: 2.3

24) Recommendations that are published every five years to provide dietary and lifestyle advice in order to promote good health and prevent chronic diseases can be found in A) MyPlate. B) the Dietary Reference Intakes. C) the Dietary Guidelines for Americans. D) the Nutrition Facts Panel. Answer: C Page Ref: 38 Skill: Knowledge Learning Outcome: 2.3 Section: 2.3 25) A healthy eating plan ________ consumption of saturated and trans fats, added sugars, sodium, and alcohol. A) encourages B) limits C) prohibits D) recommends Answer: B Page Ref: 39 Skill: Comprehension Learning Outcome: 2.3 Section: 2.3 26) The Daily Values are based on a ________-calorie diet. A) 2,000 B) 2,500 C) 3,000 D) 1,200 Answer: A Page Ref: 53 Skill: Knowledge Learning Outcome: 2.5 Section: 2.5 27) If a nutrient provides 5 percent or less of the Daily Value, it is considered ________ in that nutrient. A) high B) medium C) low D) heart-healthy Answer: C Page Ref: 53 Skill: Knowledge Learning Outcome: 2.5 Section: 2.5 7 Copyright © 2023 Pearson Education, Inc.

28) If a food has 20 percent or more of the Daily Value for a nutrient, the food is considered to be ________ in that nutrient. A) high B) medium C) low D) adequate Answer: A Page Ref: 53 Skill: Knowledge Learning Outcome: 2.5 Section: 2.5 29) Which of the following foods are required to have food labels by law? A) Coffee beans B) Fresh fruits C) Cereals D) Bakery goods Answer: C Page Ref: 51 Skill: Comprehension Learning Outcome: 2.5 Section: 2.5 30) A healthy eating plan ________ consumption of vegetables, fruits, whole grains, low-fat dairy; and a variety of protein-rich foods. A) limits B) encourages C) prohibits D) reduces Answer: B Page Ref: 38-39 Skill: Knowledge Learning Outcome: 2.3 Section: 2.3 31) A healthy eating plan encourages consumption of A) foods with functional nutrients. B) foods which are labeled. C) ultra-processed foods. D) nutrient-dense foods. Answer: D Page Ref: 41 Skill: Comprehension Learning Outcome: 2.4 Section: 2.4

32) The amount of nutrients per calorie in a given food represents how ________ the food is. A) processed B) functional C) calorie-dense D) nutrient-dense Answer: D Page Ref: 40 Skill: Comprehension Learning Outcome: 2.4 Section: 2.4 33) Information on calories, total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrate, dietary fiber, total sugars, added sugars, protein, vitamin D, calcium, iron, and potassium, are required on A) all health claims. B) the Dietary Reference Intakes. C) the Daily Values. D) the Nutrition Facts panel. Answer: D Page Ref: 51 Skill: Comprehension Learning Outcome: 2.5 Section: 2.5 34) The Nutrition Facts panel on a skim milk carton reads: "Calcium builds strong bones." This is an example of a A) health claim. B) structure/function claim. C) nutrient content claim. D) osteoporosis claim. Answer: B Page Ref: 56 Skill: Comprehension Learning Outcome: 2.5 Section: 2.5 35) The Nutrition Facts panel on canned soup reads: "low-sodium." This is an example of a A) health claim. B) nutrient content claim. C) heart-healthy claim. D) structure/function claim. Answer: B Page Ref: 54 Skill: Comprehension Learning Outcome: 2.5 Section: 2.5 9 Copyright © 2023 Pearson Education, Inc.

36) The Nutrition Facts panel on an oatmeal package reads: "The soluble fiber in this cereal, as part of a heart healthy diet, can help you lower your cholesterol." This is an example of a A) health claim. B) structure/function claim. C) function/structure claim. D) nutrient content claim. Answer: A Page Ref: 54 Skill: Comprehension Learning Outcome: 2.5 Section: 2.5 37) Which component of the DRIs offer recommendations for desirable percentages of carbohydrates, protein, and fat? A) AMDR B) UL C) RDI D) DRR Answer: A Page Ref: 36 Skill: Comprehension Learning Outcome: 2.2 Section: 2.2 38) Which component of the DRIs should not be exceeded? A) AMDR B) TUIL C) RDI D) UL Answer: D Page Ref: 36 Skill: Knowledge Learning Outcome: 2.2 Section: 2.2 39) The average amount of a nutrient that is known to meet the needs of 50 percent of the individuals in a similar group by age and sex is A) EAR. B) DRI. C) UL. D) AMDR. Answer: A Page Ref: 35 Skill: Knowledge Learning Outcome: 2.2 Section: 2.2 10 Copyright © 2023 Pearson Education, Inc.

40) Specific amounts of each nutrient that one needs to consume to maintain good health, prevent chronic diseases, and avoid unhealthy excesses are called A) EAR, AI, RDA, LU, and AMDR. B) EAR, IA, RDA, UL, and AMRD. C) RDIs. D) DRIs. Answer: D Page Ref: 34 Skill: Comprehension Learning Outcome: 2.2 Section: 2.2 41) Dietary Reference Intakes, the Dietary Guidelines for Americans, the Nutrition Facts panel on food labels, and MyPlate offer guidelines for healthy eating. Answer: TRUE Page Ref: 33 Skill: Knowledge Learning Outcome: 2.1 Section: 2.1 42) The Dietary Reference Intakes are specific reference values that help you determine your weekly nutrient needs to maintain good health, prevent chronic diseases, and avoid unhealthy excesses. Answer: FALSE Page Ref: 34 Skill: Knowledge Learning Outcome: 2.2 Section: 2.2 43) The components of the DRIs include: the EAR, RDA, AI, UL, and AMDR. Answer: TRUE Page Ref: 34 Skill: Knowledge Learning Outcome: 2.2 Section: 2.2 44) Consumers should try to meet their RDA or UL on a daily basis. Answer: FALSE Page Ref: 35-36 Skill: Knowledge Learning Outcome: 2.2 Section: 2.2

45) Consumers should try to consume nutrients above the UL for each nutrient. Answer: FALSE Page Ref: 36 Skill: Knowledge Learning Outcome: 2.2 Section: 2.2 46) An individual's EER is based on the individual's height, weight, activity level, age, and sex. Answer: TRUE Page Ref: 36 Skill: Knowledge Learning Outcome: 2.2 Section: 2.2 47) Twenty-year-old active males need more calories than females of the same age and activity level. Answer: TRUE Page Ref: 36 Skill: Knowledge Learning Outcome: 2.2 Section: 2.2 48) EER represents the amount of daily energy needed to maintain a healthy body weight and meet energy needs based on age, sex, height, weight, and activity level. Answer: TRUE Page Ref: 36 Skill: Knowledge Learning Outcome: 2.2 Section: 2.2 49) The Recommended Dietary Allowances represent the average amount of a nutrient that meets the needs of 97 to 98 percent of individuals of a similar group by age and sex. Answer: TRUE Page Ref: 35 Skill: Knowledge Learning Outcome: 2.2 Section: 2.2 50) The UL is higher than the EAR. Answer: TRUE Page Ref: 35-36 Skill: Knowledge Learning Outcome: 2.2 Section: 2.2

51) Consumers should not consume nutrient supplements which exceed the UL so that they can avoid toxicity symptoms. Answer: TRUE Page Ref: 36 Skill: Knowledge Learning Outcome: 2.2 Section: 2.2 52) Fat, saturated fat, cholesterol, and sodium are generally underconsumed by many Americans. Answer: FALSE Page Ref: 37 Skill: Knowledge Learning Outcome: 2.3 Section: 2.3 53) The Estimated Average Requirement (EAR) is the average daily intake level estimated to meet the needs of half the people in a certain group. Answer: TRUE Page Ref: 34 Skill: Knowledge Learning Outcome: 2.2 Section: 2.2 54) The Recommended Dietary Allowance (RDA) is the average daily intake level estimated to meet the needs of nearly all people in a certain group. Answer: TRUE Page Ref: 35 Skill: Knowledge Learning Outcome: 2.2 Section: 2.2 55) The Tolerable Upper Intake Level (UL) is the highest average daily intake level likely to pose no health risks. Answer: TRUE Page Ref: 36 Skill: Knowledge Learning Outcome: 2.2 Section: 2.2 56) The RDA of a nutrient is lower than the UL, but higher than the EAR. Answer: TRUE Page Ref: 35 Skill: Knowledge Learning Outcome: 2.2 Section: 2.2

57) Americans should aim to meet the RDA of nutrients. Answer: TRUE Page Ref: 35 Skill: Knowledge Learning Outcome: 2.2 Section: 2.2 58) The toxicity level of a nutrient is the exposure at which a substance becomes harmful. Answer: TRUE Page Ref: 36 Skill: Knowledge Learning Outcome: 2.2 Section: 2.2 59) If a serving contains 20 percent or more of the Daily Value for a nutrient, it is considered "high" in that nutrient. If a serving provides 5 percent or less of the Daily Value, it is considered "low" in that nutrient. Answer: TRUE Page Ref: 53 Skill: Knowledge Learning Outcome: 2.5 Section: 2.5 60) Proteins should comprise 10 to 25 percent of your daily calories. Answer: TRUE Page Ref: 36 Skill: Knowledge Learning Outcome: 2.2 Section: 2.2 61) The Dietary Guidelines for Americans are designed to help Americans lower their risk of chronic diseases such as type 2 diabetes and heart disease. Answer: TRUE Page Ref: 38 Skill: Knowledge Learning Outcome: 2.3 Section: 2.3 62) To be healthy, consumers should consume as many functional foods as possible. Answer: FALSE Page Ref: 61 Skill: Comprehension Learning Outcome: 2.6 Section: 2.6

63) Phytochemicals and zoochemicals are harmful chemicals. Answer: FALSE Page Ref: 60 Skill: Knowledge Learning Outcome: 2.6 Section: 2.6 64) Many functional foods are high in nutrient density. Answer: TRUE Page Ref: 60-61 Skill: Comprehension Learning Outcome: 2.6 Section: 2.6 65) The higher the percent Daily Value of a nutrient, the more nutrient-dense the food is. Answer: TRUE Page Ref: 53 Skill: Comprehension Learning Outcome: 2.5 Section: 2.5 66) If the percent Daily Value for calcium is listed as 20 percent on a food label, a serving of that food provides 20 percent of most adults' daily requirement for calcium. Answer: TRUE Page Ref: 53 Skill: Knowledge Learning Outcome: 2.5 Section: 2.5 67) A health claim on a food label must contain two components: a food or a dietary compound and a corresponding disease or health-related condition that is associated with the claim. Answer: TRUE Page Ref: 55 Skill: Knowledge Learning Outcome: 2.5 Section: 2.5 68) Federal law requires that every food label must contain any one of three types of claims— nutrient content claims, health claims, and structure/function claims. Answer: FALSE Page Ref: 54-58 Skill: Knowledge Learning Outcome: 2.5 Section: 2.5

69) The FDA allows three types of label claims—nutrient content claims, health claims, and structure/function claims. Answer: TRUE Page Ref: 58 Skill: Knowledge Learning Outcome: 2.5 Section: 2.5 70) Every food label must include the name of the food, its net weight, the name and address of the manufacturer or distributor, a list of ingredients, and standardized nutrition information. Answer: TRUE Page Ref: 50 Skill: Knowledge Learning Outcome: 2.5 Section: 2.5 71) According to the Food and Drug Administration, food products can make health claims between nutrients and conditions such as cholesterol and heart disease. Answer: TRUE Page Ref: 55 Skill: Knowledge Learning Outcome: 2.5 Section: 2.5 72) List strategies for managing portion sizes at home. Answer: Strategies include: (1) Measure your food until you develop an "eye" for correct portion sizes. (2) Use smaller plates so portions appear larger. (3) Plate your food at the counter before sitting down at the table or in front of the television. (4) Store leftover foods in portioncontrolled containers. (5) Don't eat snacks directly from the box or bag; measure a portion first, then eat only that amount. (6) Cook smaller quantities of food so you don't pick at the leftovers. Page Ref: 47 Skill: Knowledge Learning Outcome: 2.4 Section: 2.4 73) Mr. Smith is trying to lose weight. He frequently dines out. Describe how he could manage portion sizes. Answer: Mr. Smith could ask for half orders when available; or order an appetizer as his main entrée. He could remember that he doesn't need to "clean his plate." He could stop eating when he is full and take the rest of the meal home. Page Ref: 47 Skill: Application Learning Outcome: 2.4 Section: 2.4

74) List ways to manage portion size. Answer: Divide a package of snacks into individual portion sizes and consume only one portion at any one sitting. Be aware of the number of servings in a package; read the labels. Buy foods in pre-portioned servings such as a 1-ounce sliced cheese or snack and 100-calorie microwave popcorn. Page Ref: 47 Skill: Knowledge Learning Outcome: 2.4 Section: 2.4 75) Describe the current recommendations for eating and time of day. Answer: Start your day with a nutrient-dense breakfast as part of a healthy eating pattern. Skipping breakfast specifically may reduce the nutrient quality of your diet. Eating breakfast on a regular basis may improve overall nutrient intake. Eating a larger breakfast and smaller dinner may aid in weight loss. The time of day we eat may affect the way our bodies process food. Page Ref: 48 Skill: Knowledge Learning Outcome: 2.4 Section: 2.4 76) Describe the three types of claims that are allowed on a food label. Answer: The nutrient content claim on a food label describes the level or amount of a nutrient in a food product. A nutrient content claim may be descriptive such as free (fat-free yogurt), high (high-fiber crackers), low (low saturated fat granola), reduced (reduced sodium soup), and extra lean (extra lean ground beef) as long as it meets the strict criteria designated by the FDA. A health claim links a food or a dietary compound, such as fiber to a corresponding disease or health-related condition. The structure/function claim on the label that describes how a nutrient or dietary compound affects the structure or function of the human body. The claims "calcium (nutrient) builds strong bones (body structure)" and "fiber (dietary compound) maintains bowel regularity (body function)" are examples of structure/function claims. Page Ref: 54-56 Skill: Knowledge Learning Outcome: 2.5 Section: 2.5 77) What are functional foods? Answer: Functional foods are whole foods that along with fortified, enriched, or enhanced foods, have a potential beneficial effect on health when regularly consumed as part of a varied diet at effective levels. For example, carrots, pumpkin, cantaloupe, and broccoli are functional foods because they contain the antioxidant beta-carotene. Although functional foods do convey health benefits, they are not magic elixirs that can negate a poor diet. The best way to use functional foods is as part of a healthy diet that can help prevent adverse health conditions from occurring in the first place. Functional foods can be a part of a healthy, well-balanced diet. Page Ref: 59-60 Skill: Knowledge Learning Outcome: 2.6 Section: 2.6 17 Copyright © 2023 Pearson Education, Inc.

78) What is the difference between phytochemicals and zoochemicals? Answer: A phytochemical is a plant chemical that has been shown to reduce the risk of certain diseases such as cancer and heart disease. Beta-carotene is a phytochemical in carrots, pumpkin, cantaloupe, and broccoli. A zoochemical is a compound in animal food products that is beneficial to human health. Omega-3 fatty acids in salmon and sardines are an example of zoochemicals. Page Ref: 60 Skill: Knowledge Learning Outcome: 2.6 Section: 2.6 79) Describe a potential health risk of functional beverages. Answer: Functional beverages, such as herbal beverages or vitamin-enhanced water, can have more calories and added sugar than soft drinks. Page Ref: 61 Skill: Knowledge Learning Outcome: 2.6 Section: 2.6 80) What is a structure/function claim on a food label? Answer: The structure/function claim on a food label describes how a nutrient or dietary compound affects the structure or function of the human body. The claims "calcium (nutrient) builds strong bones (body structure)" and "fiber (dietary compound) maintains bowel regularity (body function)" are examples of structure/function claims. Page Ref: 56 Skill: Knowledge Learning Outcome: 2.5 Section: 2.5 81) What are the Dietary Guidelines and why are they important? Answer: The Dietary Guidelines for Americans are guidelines published every five years that provide dietary and lifestyle advice to individuals in order to maintain good health and prevent chronic diseases, such as heart disease, type 2 diabetes, and obesity. They reflect the most current nutrition and dietary recommendations based on science for good health. Page Ref: 38-39 Skill: Knowledge Learning Outcome: 2.3 Section: 2.3

82) What is MyPlate and how can it be used by the average American? Answer: MyPlate is a tool that visually represents the five food groups and many of the recommendations in the Dietary Guidelines for Americans. MyPlate andMyPlate.gov can guide the average American to meet their daily nutrient needs. The MyPlate.gov interactive website will give you the exact numbers of servings to eat from each food group based on your daily calorie needs. The recommendations emphasize proportionality among the food groups, variety, and nutrient density. Page Ref: 40-43 Skill: Knowledge Learning Outcome: 2.4 Section: 2.4 83) You have developed a new brand of lemonade. By law, what information needs to be on the Nutrition Facts panel? Answer: The FDA requires that all packaged foods and beverages include the following: serving size of the lemonade, as well as the corresponding amount of calories, fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrates, dietary fiber, total sugars, added sugars, protein, vitamin D, calcium, iron, and potassium that are contained in one serving. Page Ref: 50 Skill: Application Learning Outcome: 2.5 Section: 2.5 84) Describe the three types of food label claims. Answer: The nutrient content claim on a food label describes the level or amount of a nutrient in a food product. A nutrient content claim may be descriptive such as free (fat-free yogurt), high (high-fiber crackers), low (low saturated fat granola), reduced (reduced sodium soup), and extra lean (extra lean ground beef) as long as it meets the strict criteria designated by the FDA. A health claim links a food or a dietary compound, such as fiber to a corresponding disease or health-related condition. The structure/function claim on the label that describes how a nutrient or dietary compound affects the structure or function of the human body. The claims "calcium (nutrient) builds strong bones (body structure)" and "fiber (dietary compound) maintains bowel regularity (body function)" are examples of structure/function claims. Page Ref: 54-56 Skill: Knowledge Learning Outcome: 2.5 Section: 2.5

85) What are Daily Values of a food, and how can they be used? Answer: The Daily Values (DVs) are established references levels of nutrients based on a 2,000-calorie diet, that are used on food labels. The DVs give you an idea of how the nutrients in the foods you buy fit into your overall diet, and if you compare it to another food, how those servings of those foods compare. For example, a serving of granola is high in calcium (a healthy attribute), providing 20 percent of the DV for calcium. If a nutrient provides 5 percent or less of the DV, it is considered low in that nutrient. A serving of granola doesn't provide much saturated fat (another healthy attribute). The DVs are based on a 2,000-calorie diet. Page Ref: 53 Skill: Comprehension Learning Outcome: 2.5 Section: 2.5 86) Discuss the Nutrition Facts panel and its requirements. Answer: The nutrition facts panel is the area on the food label that provides a uniform listing of specific nutrients obtained in one serving of food. The Nutrition Facts panel is regulated by the Food and Drug Administration, and it provides a nutritional snapshot of the food inside a package. The panel must list the following per serving of the food: calories, total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrate, dietary fiber, total sugars, added sugars, protein, vitamin D, calcium, iron, and potassium. If an additional nutrient, such as vitamin E or vitamin B12, has been added to the food, then that nutrient must be listed. Also, or if the product makes a claim about a nutrient, then that nutrient must also be listed on the Nutrition Facts panel. Page Ref: 51-53 Skill: Comprehension Learning Outcome: 2.5 Section: 2.5 87) How are more nutrient-dense foods different from less nutrient-dense foods? Discuss an example of how to include more nutrient dense foods in your diet. Answer: Nutrient density refers to the amount of nutrients a food contains in relationship to the number of calories it contains. More nutrient-dense foods provide more nutrients per calorie (and in each bite) than less nutrient-dense foods and so are better choices for meeting your DRIs without exceeding your daily calorie need. A baked potato is a nutrient-dense food because it is high in potassium, folate, and vitamin C. Potato chips are less nutrient-dense because they are higher in calories and lower in nutrients. To ensure that you consume more nutrient-dense foods, choose minimally processed foods and read and compare food labels. Page Ref: 40-41 Skill: Comprehension Learning Outcome: 2.4 Section: 2.4

88) What is MyPlate and how is it different from MyPlate.gov? Answer: MyPlate serves as an icon to remind consumers to eat healthfully. It depicts the five food groups using a familiar mealtime visual, a place setting. MyPlate is the focal point for a larger, Web-based communication and education initiative at MyPlate.gov that provides information, tips, and tools to help you build a healthier diet based on the Dietary Guidelines for Americans. Also available at MyPlate.gov is an interactive food guidance system that will provide you with a personalized food plan based on the latest nutrition and health recommendations. In addition to showing a variety of food groups that can make up a healthy diet, the tool MyPlate and the supporting information at MyPlate.gov promote proportionality, moderation, variety, and personalization. Page Ref: 40 Skill: Comprehension Learning Outcome: 2.4 Section: 2.4 89) Explain how Americans can use MyPlate to eat a healthy diet. Answer: In MyPlate, grains, fruits, vegetables, and proteins should each comprise 25 percent of a meal. The blue circle next to the plate is a visual reminder to include fat-free and low-fat dairy foods such as milk. Each food in each food group should be nutrient-dense, providing more nutrients per calorie and in each bite than less nutrient-dense foods. This way, calorie intake will be low, and nutrient intake will be high. Page Ref: 40-41 Skill: Application Learning Outcome: 2.4 Section: 2.4 90) Name the five food groups in MyPlate. Answer: Dairy, grains, fruits, vegetables, and proteins are the five food groups in MyPlate. Page Ref: 40 Skill: Knowledge Learning Outcome: 2.4 Section: 2.4 91) Explain the role of functional foods in the diet. Answer: Functional foods are whole foods that, along with fortified, enriched, or enhanced foods, have a potentially beneficial effect on health when regularly consumed as part of a varied diet at effective levels based on significant standards of evidence. Although functional foods do convey health benefits, they are not magic elixirs that can negate a poor diet. The best way to use functional foods is as part of a healthy diet that can help prevent adverse health conditions from occurring in the first place. Page Ref: 59-61 Skill: Comprehension Learning Outcome: 2.6 Section: 2.6

92) Which foods and beverages are exempt from carrying a Nutrition Facts panel? Answer: The following foods and beverages are exempt from carrying a Nutrition Facts panel: plain coffee and tea; some spices, flavorings, and other foods that don't provide a significant amount of nutrients; bakery foods, and other ready-to-eat foods that are prepared and sold in retail establishments; and foods produced by small businesses. Raw fruits and vegetables and fresh fish typically don't have a label as these foods fall under the FDA's voluntary point-ofpurchase nutrition information program. Under the guidelines of this program, grocery stores can post the nutrition information of the most commonly eaten fruits, vegetables, and fish near where the foods are sold. Page Ref: 51 Skill: Knowledge Learning Outcome: 2.5 Section: 2.5 93) Discuss how the Daily Values on a food label should be interpreted. Answer: The Daily Values (DVs) listed on the Nutrition Facts panel are general reference levels for the nutrients listed on the food label. The DVs give you a ballpark idea of how the nutrients in the foods you buy fit into your overall diet. If a serving provides 20 percent or more of the DV, it is considered high in that nutrient. For example, a serving of granola is high in calcium (a healthy attribute), providing 20 percent of the DV for calcium. If a nutrient provides 5 percent or less of the DV, it is considered low in that nutrient. A serving of granola doesn't provide much saturated fat (another healthy attribute). Page Ref: 53 Skill: Comprehension Learning Outcome: 2.5 Section: 2.5 94) Why is it important to read food labels if you are trying to lose weight? Answer: Reading the nutrition label and being aware of serving sizes can be helpful for someone trying to lose weight. Look at calorie content and aim to stay within your calorie needs for the day, and try to choose foods low in saturated fats, trans fats, and added sugars. Page Ref: 48-53 Skill: Application Learning Outcome: 2.5 Section: 2.5 95) Describe the three characteristics of a healthy diet. Answer: A healthy, nutritious diet include three key characteristics: balance, moderation, and variety. A balanced diet includes healthy proportions of all nutrients—carbohydrates, fats, and proteins. A varied diet includes many different foods. A person who habitually chooses the same foods for breakfast, lunch, and dinner is not likely to be consuming the wide range of phytochemicals, fiber, and other benefits that a more varied diet could provide. A moderate diet provides adequate amounts of nutrients and energy. Page Ref: 32 Skill: Knowledge Learning Outcome: 2.1 Section: 2.1 22 Copyright © 2023 Pearson Education, Inc.

96) Which government guidelines make recommendations for healthy eating? Answer: The Dietary Reference Intakes provide recommendations regarding nutrient needs. The Dietary Guidelines for Americans provide dietary and lifestyle advice. MyPlate, part of the MyPlate.gov Web-based initiative, is designed to help you eat healthfully and implement the recommendations in the DRIs and the advice in the Dietary Guidelines. The Nutrition Facts panel on food labels contains the Daily Values of nutrients, and this helps you decide which foods to buy. Page Ref: 33 Skill: Knowledge Learning Outcome: 2.1 Section: 2.1 97) Describe the characteristics of healthy eating. Answer: Healthy eating includes a diet that is balanced, varied, and moderate. A balanced diet includes healthy proportions of all nutrients—carbohydrates, fats, and proteins. A varied diet includes many different foods. A person who habitually chooses the same foods for breakfast, lunch, and dinner is not likely to be consuming the wide range of phytochemicals, fiber, and other benefits that a more varied diet could provide. A moderate diet provides adequate amounts of nutrients and energy. Page Ref: 32 Skill: Knowledge Learning Outcome: 2.1 Section: 2.1 98) Individuals who are consuming a mixture of different food groups and foods within each group are meeting the diet principle of A) variety. B) moderation. C) nutrient density. D) balance. Answer: A Page Ref: 32 Skill: Comprehension Learning Outcome: 2.1 Section: 2.1 99) Oils are represented as a yellow band in the middle of MyPlate. A) True B) False Answer: B Page Ref: 40 Skill: Comprehension Learning Outcome: 2.4 Section: 2.4

100) The serving size on your favorite cereal is 1 cup. This means the portion size is also 1 cup. A) True B) False Answer: B Page Ref: 46 Skill: Comprehension Learning Outcome: 2.4 Section: 2.4 101) A yogurt says it is "fat free." This is an example of a A) health claim. B) structure/function claim. C) nutrient content claim. D) daily value. Answer: C Page Ref: 54 Skill: Comprehension Learning Outcome: 2.5 Section: 2.5 102) Which of the following is NOT correct about the RDA? A) It is the average amount of a nutrient that meets the needs of 97 to 98 percent of the population. B) The amount may differ based on age or sex. C) It is the amount you would use when planning your diet. D) It is used when there is inadequate evidence about the nutrient. Answer: D Page Ref: 34-35 Skill: Comprehension Learning Outcome: 2.2 Section: 2.2 103) If one cup of whole milk provides 12 percent of your Daily Value for fat, this means that A) 12 percent of the calories in the milk are from fat. B) 12 percent of the calories in the milk are from saturated fat. C) the cup of milk provides 12 percent of the total fat allowed in the day. D) the cup of milk provides 12 percent of the total calories allowed in the day. Answer: D Page Ref: 53 Skill: Application Learning Outcome: 2.5 Section: 2.5

104) Jose is trying to eat according to MyPlate guidelines. Half the food on his plate should be A) fruits and vegetables. B) whole grains. C) protein. D) dairy. Answer: A Page Ref: 40 Skill: Application Learning Outcome: 2.4 Section: 2.4 105) You are considering taking a vitamin D supplement. What is the highest amount you can consume without reaching toxic levels? A) The RDA B) The AI C) The UL D) The DRI Answer: C Page Ref: 36 Skill: Application Learning Outcome: 2.2 Section: 2.2 106) Which of these is highest in nutrient density? A) A half cup of strawberry-flavored juice drink B) A half cup of strawberries C) A strawberry ice pop D) A half cup of strawberry ice cream Answer: B Page Ref: 41-42 Skill: Comprehension Learning Outcome: 2.4 Section: 2.4 107) You are teaching your roommates what you learned in class about food labels. What would you tell them? A) Trans fat, saturated fat, monounsaturated fat, and polyunsaturated fat all must be listed on the nutrition facts panel. B) Ingredients are listed in descending order by weight. C) Never eat a food if you can't pronounce the ingredients. D) Manufacturers often lie about the nutrition facts and health claims. Answer: B Page Ref: 50 Skill: Comprehension Learning Outcome: 2.5 Section: 2.5 25 Copyright © 2023 Pearson Education, Inc.

108) A minimally processed food is a whole food that has been cleaned, cut, or otherwise altered for the consumer's convenience in ways that do not change its nutritional profile. A) True B) False Answer: A Page Ref: 40-41 Skill: Knowledge Learning Outcome: 2.4 Section: 2.4 109) Potato chips would be considered a minimally processed food because they are made from potatoes. A) True B) False Answer: B Page Ref: 40-41 Skill: Comprehension Learning Outcome: 2.4 Section: 2.4

Nutrition and You, 6e (Blake) Chapter 3 The Basics of Digestion 1) Digestion which involves chewing, grinding, and breaking food apart and then moving it through the GI tract is called A) mechanical digestion. B) chemical digestion. C) facilitated digestion. D) absorptive digestion. Answer: A Page Ref: 70 Skill: Knowledge Learning Outcome: 3.1 Section: 3.1 2) The muscular rhythmic contractions that occur throughout the GI tract are called A) peristalsis. B) salivary enzymatic action. C) bolus. D) peritonitis. Answer: A Page Ref: 70 Skill: Knowledge Learning Outcome: 3.1 Section: 3.1 3) The semiliquid, partially digested food mass that leaves the stomach and enters the small intestine is called A) digestion. B) absorption. C) chimes. D) chyme. Answer: D Page Ref: 71 Skill: Knowledge Learning Outcome: 3.1 Section: 3.1

4) Patients typically recover quickly after removal of this organ. A) Gallbladder B) Large intestine C) Rectum D) Stomach Answer: A Page Ref: 88 Skill: Knowledge Learning Outcome: 3.7 Section: 3.7 5) Consumption of too little ________ can cause constipation. A) fat B) fiber C) bile D) protein Answer: B Page Ref: 89 Skill: Knowledge Learning Outcome: 3.7 Section: 3.7 6) An individual who is constipated generally would benefit from A) consuming more fiber. B) consuming more water. C) exercising more. D) all of the above. Answer: D Page Ref: 89 Skill: Comprehension Learning Outcome: 3.7 Section: 3.7 7) Persons who have flatulence experience A) painful bowel movements. B) intestinal gas. C) hemorrhoids. D) celiac bowel syndrome. Answer: B Page Ref: 88-89 Skill: Knowledge Learning Outcome: 3.7 Section: 3.7

8) A combination of dietary modification, prescription drugs, stress management, and use of prebiotics and probiotics may be recommended for individuals who have A) peptic ulcers. B) hemorrhoids. C) dysphagia. D) irritable bowel syndrome. Answer: D Page Ref: 89 Skill: Comprehension Learning Outcome: 3.7 Section: 3.7 9) Marci has been diagnosed with celiac disease. Which of the following grains should she avoid? A) Wheat B) Amaranth C) Millet D) Quinoa Answer: A Page Ref: 90 Skill: Application Learning Outcome: 3.7 Section: 3.7 10) Which of the following digestive disorders can be fatal? A) GERD B) Hemorrhoids C) Bleeding ulcers D) Irritable bowel syndrome Answer: C Page Ref: 88 Skill: Comprehension Learning Outcome: 3.7 Section: 3.7 11) What is the optimal sequence of processes in the gastrointestinal tract? A) Absorption, digestion, elimination B) Digestion, absorption, elimination C) Elimination, absorption, digestion D) Enzyme utilization, then enzyme production Answer: B Page Ref: 70, 76, 78 Skill: Application Learning Outcome: 3.1, 3.2 Section: 3.1, 3.2

12) The final organ of the GI tract which consists of the cecum, colon, and rectum is the A) stomach. B) small intestine. C) gallbladder. D) large intestine. Answer: D Page Ref: 78 Skill: Knowledge Learning Outcome: 3.2 Section: 3.2 13) The ileocecal sphincter is located between the end of the small intestine and the beginning of the large intestine to prevent ________ of fecal contents from the large intestine into the small intestine. A) frontflow B) backflow C) absorption D) digestion Answer: B Page Ref: 78 Skill: Knowledge Learning Outcome: 3.2 Section: 3.2 14) The liver produces yellowish-green fat-digesting ________ and the gallbladder concentrates and stores it. A) bile B) bolus C) enzymes D) chyme Answer: A Page Ref: 80 Skill: Comprehension Learning Outcome: 3.3 Section: 3.3 15) The digestive organ that produces hydrochloric acid activates enzymes for protein digestion is called the A) stomach. B) pancreas. C) large intestine. D) small intestine. Answer: A Page Ref: 75 Skill: Knowledge Learning Outcome: 3.2 Section: 3.2 4 Copyright © 2023 Pearson Education, Inc.

16) Hydrochloric acid and gastrin are secreted in the A) large intestine. B) pancreas. C) small intestine. D) stomach. Answer: D Page Ref: 75 Skill: Knowledge Learning Outcome: 3.2 Section: 3.2 17) An immune reaction to a protein in rye, wheat, and barley occurs with which condition? A) Celiac disease B) Constipation C) Heartburn D) Hemorrhoids Answer: A Page Ref: 90 Skill: Knowledge Learning Outcome: 3.7 Section: 3.7 18) For someone with heartburn, which of the following would it be helpful to avoid? A) Wheat crackers and bread B) Chocolate and high-fat foods C) Milk products D) Peas and beans Answer: B Page Ref: 87 Skill: Application Learning Outcome: 3.7 Section: 3.7 19) The watery fluid that contains electrolytes and mucus to soften and dissolve food particles is called A) hydrochloric acid. B) chime. C) bile. D) saliva. Answer: D Page Ref: 73 Skill: Knowledge Learning Outcome: 3.2 Section: 3.2

20) Which of the following is a symptom of gastroesophageal reflux disease (GERD)? A) Heartburn B) Constipation C) Celiac disease D) Diarrhea Answer: A Page Ref: 87 Skill: Comprehension Learning Outcome: 3.7 Section: 3.7 21) Contaminated water, microorganisms, stress, or excessive fiber may all lead to A) constipation. B) diarrhea. C) hemorrhoids. D) GERD. Answer: B Page Ref: 89 Skill: Comprehension Learning Outcome: 3.7 Section: 3.7 22) Chronic constipation, diarrhea, or a combination of constipation and diarrhea can be symptoms of A) drinking contaminated water. B) hemorrhoids. C) irritable bowel syndrome. D) inadequate gluten intake. Answer: C Page Ref: 89 Skill: Comprehension Learning Outcome: 3.7 Section: 3.7 23) The pancreas, the pituitary, the thyroid, and the adrenal glands are the components of the A) endocrine system. B) digestive system. C) excretory system. D) circulatory system. Answer: A Page Ref: 85 Skill: Knowledge Learning Outcome: 3.6 Section: 3.6

24) Water-soluble nutrients absorbed through the villi of the small intestine are transported through the ________ system to the liver. A) endocrine B) circulatory C) lymphatic D) digestive Answer: B Page Ref: 83 Skill: Knowledge Learning Outcome: 3.5 Section: 3.5 25) Fat-soluble nutrients are transported through the ________ system before they enter the bloodstream. A) lymphatic B) endocrine C) circulatory D) absorptive Answer: A Page Ref: 84 Skill: Comprehension Learning Outcome: 3.5 Section: 3.5 26) ________ breaks large fat globules into smaller fat droplets to allow fat-digesting enzymes to come into contact with the fat. A) Mucus B) Chyme C) Bile D) Bolus Answer: C Page Ref: 80 Skill: Comprehension Learning Outcome: 3.3 Section: 3.3 27) There are both mechanical and chemical aspects of digestion. A) True B) False Answer: A Page Ref: 70 Skill: Knowledge Learning Outcome: 3.1 Section: 3.1

28) What is the correct sequence of the path of the food mass in the gastrointestinal tract? A) Small intestine, large intestine, anus, rectum B) Small intestine, large intestine, rectum, anus C) Large intestine, small intestine, rectum, anus D) Small intestine, pancreas, large intestine, anus Answer: B Page Ref: 74 Skill: Knowledge Learning Outcome: 3.2 Section: 3.2 29) Which of the following substances is involved in fat digestion? A) Bolus B) Amylase C) Hydrochloric acid D) Bile Answer: D Page Ref: 80 Skill: Knowledge Learning Outcome: 3.3 Section: 3.3 30) The process by which nutrients move into the tissues where they can be transported and used by the body's cells is called A) absorption. B) digestion. C) elimination. D) chemical digestion. Answer: A Page Ref: 81 Skill: Knowledge Learning Outcome: 3.4 Section: 3.4 31) The body system that stimulates the appetite is the ________ system. A) lymphatic B) nervous C) stimulatory D) circulatory Answer: B Page Ref: 85 Skill: Knowledge Learning Outcome: 3.6 Section: 3.6

32) The ________ system is a network of capillaries, small vessels, valves, nodes, and ducts that maintains the internal fluid environment. A) lymphatic B) circulatory C) digestive D) nutrient Answer: A Page Ref: 84 Skill: Knowledge Learning Outcome: 3.5 Section: 3.5 33) Gastrin, secretin, cholecystokinin, and ghrelin are ________ which regulate digestive activity. A) hormones B) enzymes C) electrolytes D) nutrients Answer: A Page Ref: 79-80 Skill: Knowledge Learning Outcome: 3.3 Section: 3.3 34) Passive diffusion, facilitated diffusion, and active transport are the processes which are used during A) absorption. B) digestion. C) peristalsis. D) elimination. Answer: A Page Ref: 82 Skill: Knowledge Learning Outcome: 3.4 Section: 3.4 35) The symptoms of pain and hard small pellets of feces during a bowel movement may be caused by A) too much fiber. B) insufficient fiber. C) too much water. D) rapid movement of undigested food residue. Answer: B Page Ref: 89 Skill: Application Learning Outcome: 3.7 Section: 3.7 9 Copyright © 2023 Pearson Education, Inc.

36) Extraction of water from the food mass takes place in the A) small intestine. B) gallbladder. C) stomach. D) large intestine. Answer: D Page Ref: 78 Skill: Comprehension Learning Outcome: 3.2 Section: 3.2 37) The villi and microvilli are necessary for the process of A) digestion. B) absorption. C) chemical digestion. D) mechanical digestion. Answer: B Page Ref: 76 Skill: Comprehension Learning Outcome: 3.2 Section: 3.2 38) The mechanism which prevents chyme from exiting the stomach too soon and prevents intestinal contents from returning to the stomach is the A) chimer. B) esophageal sphincter. C) stomach sphincter. D) pyloric sphincter. Answer: D Page Ref: 76 Skill: Comprehension Learning Outcome: 3.2 Section: 3.2 39) A person cannot survive if their gallbladder has been removed. Answer: FALSE Page Ref: 88 Skill: Comprehension Learning Outcome: 3.7 Section: 3.7

40) After gallbladder removal surgery, the liver continues to produce bile and secrete it directly into the duodenum. Answer: TRUE Page Ref: 87 Skill: Knowledge Learning Outcome: 3.7 Section: 3.7 41) Peptic ulcers are usually caused by consuming too little fiber. Answer: FALSE Page Ref: 87 Skill: Comprehension Learning Outcome: 3.7 Section: 3.7 42) Flatulence is the release of intestinal gas from the rectum. Answer: TRUE Page Ref: 88 Skill: Knowledge Learning Outcome: 3.7 Section: 3.7 43) Constipation is the painful release of intestinal gas from the rectum. Answer: FALSE Page Ref: 88-89 Skill: Knowledge Learning Outcome: 3.7 Section: 3.7 44) Constipation is caused by slow movements of the undigested residue through the colon and is often due to insufficient fiber or water intake. Answer: TRUE Page Ref: 88 Skill: Knowledge Learning Outcome: 3.7 Section: 3.7 45) The more fiber a person consumes, the better. Answer: FALSE Page Ref: 88 Skill: Application Learning Outcome: 3.7 Section: 3.7

46) A person who is adequately hydrated cannot be constipated. Answer: FALSE Page Ref: 88 Skill: Application Learning Outcome: 3.7 Section: 3.7 47) For constipation, it may be helpful to consume more fiber and water. Answer: TRUE Page Ref: 88 Skill: Application Learning Outcome: 3.7 Section: 3.7 48) Persons who have flatulence should have as much Beano as possible. Answer: FALSE Page Ref: 88 Skill: Application Learning Outcome: 3.7 Section: 3.7 49) Diarrhea can be caused by contaminated food or water, excessive fiber intake, or stress. Answer: TRUE Page Ref: 88 Skill: Knowledge Learning Outcome: 3.7 Section: 3.7 50) Hemorrhage is due to increased pressure in the veins in the rectum and anus, causing swelling and inflammation. Answer: FALSE Page Ref: 89 Skill: Knowledge Learning Outcome: 3.7 Section: 3.7 51) Hemorrhoids are caused by increased pressure in the veins in the rectum and anus creating swelling and inflammation. Answer: TRUE Page Ref: 89 Skill: Knowledge Learning Outcome: 3.7 Section: 3.7

52) Irritable bowel syndrome may result in constipation, diarrhea, or a combination of constipation and diarrhea. Answer: TRUE Page Ref: 89 Skill: Knowledge Learning Outcome: 3.7 Section: 3.7 53) Individuals who have irritable bowel syndrome may find relief by drinking more water. Answer: FALSE Page Ref: 89 Skill: Knowledge Learning Outcome: 3.7 Section: 3.7 54) To resolve the symptoms of irritable bowel syndrome, a combination of dietary modification, prescription drugs, stress management, and use of prebiotics and probiotics may be recommended. Answer: TRUE Page Ref: 89 Skill: Knowledge Learning Outcome: 3.7 Section: 3.7 55) Celiac disease is an autoimmune disorder that causes a person's immune system to damage the small intestine when gluten is consumed. Answer: TRUE Page Ref: 90 Skill: Knowledge Learning Outcome: 3.7 Section: 3.7 56) Symptoms of celiac disease include recurring abdominal bloating, cramping, diarrhea, gas, fatty and foul-smelling stools, weight loss, anemia, fatigue, bone and joint pain, and even a painful skin rash. Answer: TRUE Page Ref: 90 Skill: Knowledge Learning Outcome: 3.7 Section: 3.7

57) Individuals who are sensitive to gluten can experiment with grains such as quinoa, buckwheat, amaranth, sorghum, and millet. Answer: TRUE Page Ref: 90 Skill: Knowledge Learning Outcome: 3.7 Section: 3.7 58) The walls of the small intestine are covered with villi, which greatly increase its surface area and facilitate absorption. Answer: TRUE Page Ref: 76 Skill: Knowledge Learning Outcome: 3.2 Section: 3.2 59) Endocytosis is the process in which whole proteins, such as immunoglobulins, are absorbed in small fragments. Answer: FALSE Page Ref: 82 Skill: Knowledge Learning Outcome: 3.4 Section: 3.4 60) Heartburn is caused by hydrochloric acid flowing from the stomach back into the esophagus. Answer: TRUE Page Ref: 87 Skill: Knowledge Learning Outcome: 3.7 Section: 3.7 61) All digestive disorders such as constipation, ulcers, colon cancer, and even diarrhea are lifethreatening. Answer: FALSE Page Ref: 96 Skill: Knowledge Learning Outcome: 3.7 Section: 3.7 62) Treatment for diarrhea includes replacement of water and electrolytes. Answer: TRUE Page Ref: 89 Skill: Application Learning Outcome: 3.7 Section: 3.7

63) Grandpa has been diagnosed with colon cancer, so he may need radiation therapy, chemotherapy, and/or surgery. Answer: TRUE Page Ref: 92 Skill: Application Learning Outcome: 3.7 Section: 3.7 64) The recommendation for someone with heartburn is to eat larger meals; eat more quickly; decrease fat and alcohol intake; and stop smoking. Answer: FALSE Page Ref: 87 Skill: Application Learning Outcome: 3.7 Section: 3.7 65) It is beneficial for people who suffer from heartburn to consume more chocolate, fatty foods, spicy foods, coffee, and tomato products. Answer: FALSE Page Ref: 87 Skill: Application Learning Outcome: 3.7 Section: 3.7 66) Chronic heartburn can be a symptom of gastroesophageal reflux disease, which occurs when the acidic stomach contents reflux into the esophagus because the lower esophageal sphincter is weak. Answer: TRUE Page Ref: 86 Skill: Knowledge Learning Outcome: 3.7 Section: 3.7 67) The endocrine system consists of the pancreas, the pituitary, the thyroid, and the adrenal glands that release hormones into the bloodstream so that they can regulate the cells' use of absorbed nutrients. Answer: TRUE Page Ref: 85 Skill: Knowledge Learning Outcome: 3.6 Section: 3.6

68) The nervous system lets us know when we need to eat or drink. Answer: TRUE Page Ref: 85 Skill: Knowledge Learning Outcome: 3.6 Section: 3.6 69) The lymphatic system is a complex network of capillaries, small vessels, valves, nodes, and ducts that stores nutrients. Answer: FALSE Page Ref: 84 Skill: Knowledge Learning Outcome: 3.5 Section: 3.5 70) Nutrients are transported through the veins but not the arteries of the circulatory system or through the lymphatic vessels. Answer: FALSE Page Ref: 83 Skill: Knowledge Learning Outcome: 3.5 Section: 3.5 71) Once digested nutrients reach the small intestine, they are absorbed by either passive diffusion, facilitated diffusion, or active transport. Answer: TRUE Page Ref: 82 Skill: Knowledge Learning Outcome: 3.4 Section: 3.4 72) Absorption is the process by which digested nutrients move into the tissues where they can be transported and used by the body's cells. Answer: TRUE Page Ref: 81 Skill: Knowledge Learning Outcome: 3.4 Section: 3.4