CHAPTER 1 1) The science of food; the nutrients and substances therein; and their action, interaction, and balance in relation to health and disease is a definition of ________. A) life B) energy metabolism C) nutrition D) food science
2)
The leading cause of nutrition-related death in the United States is ________. A) heart disease B) homicide C) suicide D) diabetes
3) Nutrients causing some signs of poor health when consumed in less than adequate amounts are called ________. A) essential nutrients B) nonessential nutrients C) nutritional supplements D) trace nutrients
4)
Energy-yielding nutrients include ________.
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A) vitamins, minerals, and water B) carbohydrates, proteins, and fats C) trace minerals and fat-soluble vitamins D) iron, vitamin C, and potassium
5)
Sugars, starches, and dietary fibers are examples of ________. A) proteins B) vitamins C) carbohydrates D) minerals
6)
Which of the following are sources of carbohydrates? A) Grains B) Fruits C) Vegetables D) All of these aresources of carbohydrates.
7)
Which is NOT a complex carbohydrate? A) Glycogen B) Glucose C) Fiber D) Starch
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8) Macronutrients are needed in _______ quantities in the diet, as compared to micronutrients. A) larger B) smaller C) similar
9)
Carbohydrates can be described as ________.
A) sugars, starches, and fibers B) compounds needed in tiny amounts C) made of building blocks called amino acids D) inorganic molecules regulating chemical reactions and comprising part of some body structures
10)
An important function of carbohydrates is to ________. A) supply energy B) provide amino acids C) absorb and transport vitamins D) promote growth and tissue repair
11) Which of the following are complex carbohydrates not broken down by digestive processes: A) glycogen B) enzymes C) fiber D) starches
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12)
Glucose is classified as a ________. A) simple sugar B) dietary starch C) polysaccharide D) dietary fiber
13)
A triglyceride is an example of a ________. A) protein B) carbohydrate C) lipid D) vitamin
14)
Lipids can be described as ________. A) sugars, starches, and fibers B) compounds needed in minute amounts C) mostly fats and oils D) made of building blocks called amino acids
15)
The major form of lipid in foods is a(n) ________. A) triglyceride B) amino acid C) fatty acid D) glycerol
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16)
The main structural material of the body is ________. A) lipid B) carbohydrate C) protein D) minerals
17)
Proteins are formed by linking together ________. A) fatty acids B) amino acids C) glycerol D) chlorine compounds
18)
Proteins can be described as ________.
A) sugars, starches, and fibers B) mostly fats and oils C) made of building blocks called amino acids D) inorganic molecules regulating chemical reactions and comprising part of some body structures
19)
The main function of vitamins is to ________.
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A) provide the main structural building blocks of the body B) provide essential fatty acids C) enable chemical reactions in the body to occur D) improve digestion processes
20)
Examples of water-soluble vitamins include ________. A) vitamins A and E B) vitamins D and K C) vitamin C and the B-vitamins D) calcium and iron
21)
Which of the following is a trace mineral? A) Sodium B) Calcium C) Iron D) Potassium
22)
Minerals are needed for ________. A) skeletal system B) functioning of the nervous system C) water balance D) All of these choices are correct. E) None of these choices are correct.
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23) Which of the following is a vital component of the body, acting as a solvent, lubricant, temperature regulator, and transport medium: A) fat B) carbohydrate C) protein D) water
24)
Energy obtained by the body from food is used to ________. A) build new compounds B) move the muscles C) transmit nerve impulses D) balance ions within cells E) perform all of these functions
25)
Phytochemicals are ________. A) available in vitamin and mineral supplements only B) essential parts of a diet C) chemicals found in plants and animal products D) plant substances that provide health benefits
26) Which of the following is the term for a food that provides health benefits beyond the vitamins and minerals it contains? A) Functional food B) Formative food C) Phytonutrient D) Probiotic
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27) "The amount of heat required to raise the temperature of 1000 grams of water one degree Celsius" is the definition of ________. A) energy B) kilojoule C) kilocalorie D) physiological fuel value
28)
In North America, the main sources of protein are ________. A) rice, beans, and corn B) meat and pasta C) meat, seafood, eggs, and dairy products D) pasta, breads, and potatoes
29)
About 50% of the American dietary intake of carbohydrate is derived from ________. A) animal sources B) dietary fats and oils C) dietary starches D) dietary fiber
30)
Most North Americans could improve their diets by ________.
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A) eating more foods rich in vitamins A and E B) increasing sodium intake C) lowering iron and calcium intake D) eating fewer whole-grain breads
31)
The psychological desire to eat certain foods and reject others is defined by: A) hunger B) the physical needfor food C) appetite D) culture
32) Many factors influence food choices. Which factor relates to the knowledge, beliefs, religion, and traditions shared by a group of people? A) Food marketing B) Lifestyle C) Education and occupation D) Culture
33)
Which factor(s) affect food choice? A) Lifestyle B) Food cost C) Food marketing D) None of these factors affect food choice. E) All of these factors affect food choice
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34) When body systems are operating normally and nutrient stores are being maintained, an individual is said to be ________. A) in desirable nutritional status B) in a state of overnutrition C) experiencing undernutrition D) experiencing malnutrition
35)
Nutrition-related objectives of Healthy People include ________. A) increasing fat intake, vitamin A intake, and reducingobesity B) reducing adult obesity, increasing calcium intake, and increasing sodium intake C) increasing vegetable intake, increasing calcium intake, and reducing childhood
obesity D) lowering fat intake, increasing protein intake, and increasing blood cholesterol
36)
The main objective of Healthy People 2030 is to help Americans ________.
A) attain healthy, thriving lives and well being, free frompreventable disease disability, injury, and premature death. B) lose weight and increase vegetable intake C) by promoting intake of minerals among those age 2 years and older D) increase intake of fruits, vegetables, and whole grains
37)
An environmental assessment includes studying a person's ________.
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