Issuu

Perspectives in Nutrition, 11e (Byrd) Chapter 1 The Science of Nutrition 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 ________. 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 are sources of carbohydrates.

7) Which is NOT a complex carbohydrate? A) glycogen B) glucose C) fiber D) starch 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 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 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 ________. 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. 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 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 4 Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.

28) In North America, the main sources of protein are ________. A) rice, beans, and corn B) meat and pasta C) meat, seafood, 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 ________. 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 need for 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) social needs B) food cost C) food marketing D) None of these factors affect food choice. E) All of these factors affect food choice. 34) When body systems are operating normally and nutrient stores are being maintained, an individual is said to be ________. A) in optimal nutritional status B) in a state of overnutrition C) experiencing undernutrition D) experiencing malnutrition 5 Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.

35) Nutrition-related objectives of Healthy People 2020 include ________. A) increasing fat intake, vitamin A intake, and reducing obesity 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 2020 is to help Americans ________. A) attain high-quality, longer lives free from preventable death and disease 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 ________. A) education and economic background B) family medical history C) usual dietary intake D) medication use 38) An evaluation of nutritional health includes ________. A) anthropometric measurements B) dietary assessment C) biochemical assessment D) medical history E) All of these choices are correct. 39) ________ dictate(s) the types and amounts of nutrients in food that will be transformed and reassembled into body structures and compounds. A) Essential fats B) Genes C) Energy expenditure D) Dietary choices 40) A possible explanation for a natural phenomenon is a ________. A) law B) model C) theory D) hypothesis 41) The study of the distribution of disease in human populations is ________. A) epidemiology B) dermatology C) statistics D) biometry

42) A study that compares matched individuals with and without a known medical condition is known as a ________. A) double-blind study B) matched study C) case-control study D) control group study 43) An inert substance with no biological activity or a fake medicine that is used in controlled experiments is called a ________. A) placebo B) blind substance C) double-blind substance D) controlled substance 44) A study that examines changes in health as people move from one country to another is called a ________. A) cohort study B) migrant study C) case-control study D) control group study 45) In a double-blind study, who knows which participants are getting the treatment or placebo? A) only the researchers B) only the participants C) only an independent third party D) both the researchers and participants 46) Polysaccharides are also called simple carbohydrates. 47) A micronutrient is a substance that cannot be separated into simpler substances by chemical processes. 48) The term "oil " refers to lipids that are generally liquid at room temperature. 49) Vitamins can be divided into 3 groups: water-soluble, fat-soluble, and alcohol-soluble. 50) Water-soluble vitamins are excreted more readily than fat-soluble vitamins. 51) Phytochemicals are physiologically active compounds that are considered essential nutrients. 52) Zoochemicals are physiologically active compounds found in plants. 53) A Kilocalorie measures the amount of heat energy. 54) A clinical sign of a nutrient deficiency is one that is apparent to a health-care provider, such as aches and pains. 7 Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.

55) Overnutrition can lead to excess stores of nutrients. 56) People in the United States today are generally more at risk for overnutrition than undernutrition. 57) A poor diet is a risk factor for the major chronic diseases seen today. 58) In the future, gene therapy may help to treat inherited diseases. 59) An animal model is a disease in laboratory animals that closely mimics a human disease. 60) In the U.S., dietary supplements are rigorously regulated by the Food and Drug Administration. 61) Supplement manufacturers must prove the supplement is safe before they can sell it in the U.S. 62) Which is NOT a characteristic of an essential nutrient? A) It has a specific biological function. B) Removing it from the diet causes a reduction in biological function. C) Adding it to a deficient diet restores body functions back to normal if it is added before permanent damage occurs. D) The body can create these nutrients on its own. 63) Which nutrients regulate body processes? A) Proteins and carbohydrates B) Carbohydrates, some lipids, and water C) Some lipids, some vitamins, and some minerals. D) All nutrients help regulate body processes. 64) Which is true about saturated fats? A) Saturated fats raise blood cholesterol. B) Saturated fats tend to be solid at room temperature. C) Many animal fats are rich in saturated fats. D) Saturated fats provide 9 kilocalories per gram. E) All of these statements are true. 65) Which is true about essential fatty acids? A) The body can make them from nonessential fatty acids. B) They help regulate blood pressure and nerve transmission. C) They are found primarily in deep-fried foods. D) They are linked to increased risk of heart disease.

66) Which element is found in protein, but not in carbohydrates? A) Nitrogen B) Carbon C) Hydrogen D) Oxygen 67) Which nutrients are organic compounds? A) water and carbohydrates B) carbohydrates and protein C) fats and minerals D) water and minerals 68) Which nutrient is an inorganic substance? A) vitamin A B) zinc C) protein D) thiamin 69) Which nutrients do NOT provide energy? A) water and carbohydrate B) minerals and vitamins C) vitamins and protein D) water, minerals, and lipids 70) Which is NOT true of water? A) It is a medium for transporting nutrients throughout the body. B) It is an organic substance. C) It is the nutrient needed in the largest quantity. D) It acts as a lubricant in the body. 71) A snack bar contains about 17 grams of carbohydrates, 1 gram of fat, and 1 gram of protein. How many kcals does it contain? A) 19 B) 43 C) 81 D) 210 72) One slice of bread contains 18 g carbohydrates, 4 g protein, and 1.5 g fat. Approximately how many kcal are in one slice? A) 24 B) 94 C) 100 D) 210

73) If a total of 2000 kcal were consumed (energy came from 250 grams of carbohydrates, 66 grams of fat, and 102 grams of protein), what percentage of energy comes from carbohydrates, fat, and protein? A) 30% carbohydrate, 50% fat, and 20% protein B) 50% carbohydrate, 35% fat, and 15% protein C) 20% carbohydrate, 30% fat, and 50% protein D) 50% carbohydrate, 30% fat, and 20% protein 74) Undernutrition can lead to ________. A) depleted nutrient stores B) possible slowdown in metabolic processes C) few symptoms in the early stages D) All of these responses are correct. 75) An example of anthropometric assessment is ________. A) analyzing compounds in the blood B) assessing the ability to walk C) measuring skinfold thickness D) taking a medical history 76) Which is a limitation of nutritional assessment? A) Many signs and symptoms of nutrient deficiency disease are not very specific. B) Many signs and symptoms of nutrient deficiency disease take a long time to occur. C) It is hard to link many signs and symptoms to dietary intake. D) All of these are limitations of nutritional assessment. E) None of these are limitations of nutritional assessment. 77) Major chronic diseases, such as heart disease, certain cancers, and cirrhosis of the liver, may be related to ________. A) eating a healthy diet B) eating a poor diet C) exercising regularly D) taking nutritional supplements 78) A potential health problem associated with high dietary fat intake is ________. A) cataracts B) lung cancer C) colon cancer D) osteoporosis 79) A health problem most likely NOT associated with low intake of fruits and vegetables is ________. A) colon cancer B) liver disease C) cataracts D) lung cancer 10 Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.

80) What health practices would reduce the risk for chronic diseases? A) Eating a healthful diet B) Not smoking and limiting alcohol intake C) Limiting stress or adjusting the causes of the stress D) All of these choices are correct. E) None of these choices are correct. 81) A person genetically at risk for heart disease could potentially delay the onset of this disease by ________. A) getting regular exercise B) avoiding obesity C) eating a healthy diet D) All of these choices are correct. E) None of these choices are correct. 82) Which of the following is most likely a dependable source for up-to-date, accurate nutrition information? A) supplement manufacturer's website B) registered dietitian/nutritionist C) health food store manager D) women's magazine 83) Almost all foods that have fat contain both saturated and unsaturated fats. 84) Trans fatty acids are most commonly found in deep-fried foods, cookies, crackers, stick margarine, and shortening. 85) Cooking is more likely to destroy fat-soluble vitamins than water-soluble vitamins. 86) Omega-3 fatty acids are a type of zoochemical provided by fatty fish. 87) Clinical signs generally occur in the early stage of nutrient deficiency. 88) Family medical history is a major risk factor in the development of many nutrition-related diseases. 89) A person genetically predisposed to a diet-related disease can do little to delay the onset of the disease. 90) The study of how a person's genes interact with nutrients is termed ________. A) genetic counseling B) nutritional genomics C) genetic metabolomics D) nutritional nucleic acid pool 11 Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.

91) For which of the following titles must the individual be college educated and pass a national examination administered by the Academy of Nutrition and Dietetics? A) medical doctor B) registered dietitian/nutritionist C) certified nutritionist D) certified nutrition therapist 92) Which of the following nutritional assessments would best be used to determine if there is a subclinical deficiency present? A) anthropometric assessment B) clinical assessment C) environmental assessment D) biochemical assessment 93) How is a placebo group used in an experiment? A) All subjects are similar. B) All subjects receive a treatment. C) Neither subjects nor researchers know who is receiving treatment. D) One group of subjects receives a treatment and the other group receives a fake treatment. 94) A critical evaluation and synthesis of research studies focusing on a specific topic that is useful for health-care providers is a(n) ________. A) systematic review B) peer-reviewed journal C) hypothesis D) epidemiological study 95) Which of the following can be used as a tool to help make informed healthcare decisions: A) e-Library of Evidence for Nutrition Actions B) USDA Nutrition Evidence Library C) Evidence Analysis Library D) Cochrane Collaboration E) All of the responses are correct. 96) Which of the following cannot add fat to the body? A) Alcohol B) Proteins C) Carbohydrates D) Inorganic nutrients 97) Which of the following is the least reputable source of a nutrition claim? A) Paid spokesperson B) Author affiliated with nationally recognized university C) Medical physician D) Registered dietitian 12 Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.

Perspectives in Nutrition, 11e (Byrd) Chapter 1 The Science of Nutrition 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 Answer: C Explanation: This is the definition of nutrition. Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute 2) The leading cause of nutrition-related death in the United States is ________. A) heart disease B) homicide C) suicide D) diabetes Answer: A Explanation: Heart disease is the leading cause of death in the U.S. Difficulty: 1 Easy Section: 01.01 Topic: Demographic trends and statistics; Cardiovascular disease Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute

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 Answer: A Explanation: Some signs of poor health will eventually occur less-than-adequate essential nutrient consumption. Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute 4) Energy-yielding nutrients include ________. A) vitamins, minerals, and water B) carbohydrates, proteins, and fats C) trace minerals and fat-soluble vitamins D) iron, vitamin C, and potassium Answer: B Explanation: Carbohydrates, proteins, and fats provide energy/calories. Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute

5) Sugars, starches, and dietary fibers are examples of ________. A) proteins B) vitamins C) carbohydrates D) minerals Answer: C Explanation: Sugars, starches, and dietary fibers are types of carbohydrates. Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics; Carbohydrates Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute 6) Which of the following are sources of carbohydrates? A) grains B) fruits C) vegetables D) All of these are sources of carbohydrates. Answer: D Explanation: Grains, fruits and vegetables all contain carbohydrates. Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics; Carbohydrates Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute

7) Which is NOT a complex carbohydrate? A) glycogen B) glucose C) fiber D) starch Answer: B Explanation: Glucose is a simple sugar Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics; Carbohydrates Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute 8) Macronutrients are needed in ________ quantities in the diet, as compared to micronutrients. A) larger B) smaller C) similar Answer: A Explanation: Macronutrients are needs in larger amounts (grams) as compared to micronutrients (milligrams and micrograms). Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute

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 Answer: A Explanation: Sugars, starches and fibers are carbohydrates. Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics; Carbohydrates Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute 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 Answer: A Explanation: The main function of carbohydrates is to supply energy. Difficulty: 1 Easy Section: 01.01 Topic: Nutrient functions; Carbohydrates Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute

11) Which of the following are complex carbohydrates NOT broken down by digestive processes: A) glycogen B) enzymes C) fiber D) starches Answer: C Explanation: Fiber cannot be broken down by the body. Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics; Complex Carbohydrates Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute 12) Glucose is classified as a ________. A) simple sugar B) dietary starch C) polysaccharide D) dietary fiber Answer: A Explanation: Glucose is a simple sugar. Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics; Carbohydrates Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute

13) A triglyceride is an example of a ________. A) protein B) carbohydrate C) lipid D) vitamin Answer: C Explanation: A triglyceride is classified as a lipid. Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics; Lipids Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute 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 Answer: C Explanation: Fats and oils are lipids. Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics; Lipids Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute

15) The major form of lipid in foods is a(n) ________. A) triglyceride B) amino acid C) fatty acid D) glycerol Answer: A Explanation: Triglyceride is the lipid most commonly found in foods. Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics; Lipids Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute 16) The main structural material of the body is ________. A) lipid B) carbohydrate C) protein D) minerals Answer: C Explanation: Protein is the body's main structural material. Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics; Proteins Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute

17) Proteins are formed by linking together ________. A) fatty acids B) amino acids C) glycerol D) chlorine compounds Answer: B Explanation: Amino acids link to form proteins. Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics; Proteins Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute 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 Answer: C Explanation: Proteins are made of amino acids. Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics; Proteins Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute

19) The main function of vitamins is to ________. 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 Answer: C Explanation: Vitamins enable chemical reactions in the body. Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics; Vitamins Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute 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 Answer: C Explanation: Water soluble vitamins include all B vitamins and vitamin C. Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics; Vitamins Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute

21) Which of the following is a trace mineral? A) sodium B) calcium C) iron D) potassium Answer: C Explanation: Iron is a trace mineral. Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics; Minerals Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute 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. Answer: D Explanation: Minerals are needed for skeletal system, function of nervous system, and water balance. Difficulty: 1 Easy Section: 01.01 Topic: Minerals; Nutrient functions Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute

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 Answer: D Explanation: Water acts as a solvent, lubricant, temperature regulator and transport. Difficulty: 1 Easy Section: 01.01 Topic: Nutrient functions Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute 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 Answer: E Explanation: Energy/calories are used to build new compounds, move muscles, transmit impulses, and balance ions. Difficulty: 1 Easy Section: 01.02 Topic: Nutrient functions Learning Objective: 01.02 Use the physiological fuel values of energy-yielding nutrients to determine the total energy content (calories) in a food or diet. Bloom's: Remember Est Time: 0-1 minute

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 Answer: D Explanation: Phytochemicals are derived from plants and offer health benefits. Difficulty: 1 Easy Section: 01.01 Topic: Phytochemicals Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute 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 Answer: A Explanation: Functional foods provide health benefits beyond the vitamins and minerals they contain. Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics; Nutrient functions Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute

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 Answer: C Explanation: Definition of kilocalorie. Difficulty: 1 Easy Section: 01.02 Topic: Nutrition basics Learning Objective: 01.02 Use the physiological fuel values of energy-yielding nutrients to determine the total energy content (calories) in a food or diet. Bloom's: Remember Est Time: 0-1 minute 28) In North America, the main sources of protein are ________. A) rice, beans, and corn B) meat and pasta C) meat, seafood, and dairy products D) pasta, breads, and potatoes Answer: C Explanation: Meat, seafood, and dairy products provide the main sources of protein in North America. Difficulty: 1 Easy Section: 01.03 Topic: Demographic trends and statistics Learning Objective: 01.03 Describe the major characteristics of the North American diet and the food behaviors that often need improvement. Bloom's: Remember Est Time: 0-1 minute

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 Answer: C Explanation: Dietary starches compromise about 50% of American intake of carbohydrates. Difficulty: 1 Easy Section: 01.03 Topic: Demographic trends and statistics; Carbohydrates Learning Objective: 01.03 Describe the major characteristics of the North American diet and the food behaviors that often need improvement. Bloom's: Remember Est Time: 0-1 minute 30) Most North Americans could improve their diets by ________. 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 Answer: A Explanation: Most North Americans need more vitamin A and E, as found in statistics. Difficulty: 1 Easy Section: 01.03 Topic: Public health and nutrition Learning Objective: 01.03 Describe the major characteristics of the North American diet and the food behaviors that often need improvement. Bloom's: Remember Est Time: 0-1 minute

31) The psychological desire to eat certain foods and reject others is defined by: A) hunger B) the physical need for food C) appetite D) culture Answer: C Explanation: Appetite is defined by a psychological desire to eat certain foods and reject others. Difficulty: 1 Easy Section: 01.03 Topic: Nutrition basics Learning Objective: 01.04 Describe the factors that affect our food choices.; 01.03 Describe the major characteristics of the North American diet and the food behaviors that often need improvement. Bloom's: Remember Est Time: 0-1 minute 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 Answer: D Explanation: Definition of culture. Difficulty: 1 Easy Section: 01.03 Topic: Demographic trends and statistics Learning Objective: 01.04 Describe the factors that affect our food choices. Bloom's: Remember Est Time: 0-1 minute

33) Which factor(s) affect food choice? A) social needs B) food cost C) food marketing D) None of these factors affect food choice. E) All of these factors affect food choice. Answer: E Explanation: Food choice is affected by all listed factors. Difficulty: 1 Easy Section: 01.03 Topic: Nutrition basics Learning Objective: 01.04 Describe the factors that affect our food choices. Bloom's: Remember Est Time: 0-1 minute 34) When body systems are operating normally and nutrient stores are being maintained, an individual is said to be ________. A) in optimal nutritional status B) in a state of overnutrition C) experiencing undernutrition D) experiencing malnutrition Answer: A Explanation: Definition of optimal nutritional status. Difficulty: 1 Easy Section: 01.04 Topic: Nutrition monitoring and assessment Learning Objective: 01.05 Discuss the components and limitations of nutritional assessment. Bloom's: Remember Est Time: 0-1 minute

35) Nutrition-related objectives of Healthy People 2020 include ________. A) increasing fat intake, vitamin A intake, and reducing obesity 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 Answer: C Explanation: HP 2020 objectives include increasing vegetable intake, increasing calcium intake, and reducing sodium intake. Difficulty: 1 Easy Section: 01.04 Topic: Public health and nutrition Learning Objective: 01.06 List the attributes of lifestyles that are consistent with Healthy People 2020 goals and those that contribute to the leading causes of death in North America. Bloom's: Remember Est Time: 0-1 minute 36) The main objective of Healthy People 2020 is to help Americans ________. A) attain high-quality, longer lives free from preventable death and disease 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 Answer: A Explanation: The main objective of HP 2020 is to help Americans attain high-quality, longer lives free from preventable death and disease. Difficulty: 1 Easy Section: 01.04 Topic: Public health and nutrition Learning Objective: 01.06 List the attributes of lifestyles that are consistent with Healthy People 2020 goals and those that contribute to the leading causes of death in North America. Bloom's: Remember Est Time: 0-1 minute

37) An environmental assessment includes studying a person's ________. A) education and economic background B) family medical history C) usual dietary intake D) medication use Answer: A Explanation: Education and economic background are aspects of environmental assessment. Difficulty: 1 Easy Section: 01.04 Topic: Nutrition monitoring and assessment Learning Objective: 01.05 Discuss the components and limitations of nutritional assessment. Bloom's: Remember Est Time: 0-1 minute 38) An evaluation of nutritional health includes ________. A) anthropometric measurements B) dietary assessment C) biochemical assessment D) medical history E) All of these choices are correct. Answer: E Explanation: All answers listed are used in nutritional health evaluations. Difficulty: 1 Easy Section: 01.04 Topic: Nutrition monitoring and assessment Learning Objective: 01.05 Discuss the components and limitations of nutritional assessment. Bloom's: Remember Est Time: 0-1 minute

39) ________ dictate(s) the types and amounts of nutrients in food that will be transformed and reassembled into body structures and compounds. A) Essential fats B) Genes C) Energy expenditure D) Dietary choices Answer: B Explanation: Genes dictate the types and amounts of nutrients that will be transformed/reassembled into body structures/compounds. Difficulty: 1 Easy Section: 01.04 Topic: Nutritional genomics Learning Objective: 01.07 Describe the role of genetics in the development of nutrition-related diseases. Bloom's: Remember Est Time: 0-1 minute 40) A possible explanation for a natural phenomenon is a ________. A) law B) model C) theory D) hypothesis Answer: D Explanation: A hypothesis would offer an explanation for natural phenomena. Difficulty: 2 Medium Section: 01.05 Topic: Scientific method Learning Objective: 01.08 Explain how the scientific method is used in developing hypotheses and theories in the field of nutrition. Bloom's: Understand Est Time: 0-1 minute

41) The study of the distribution of disease in human populations is ________. A) epidemiology B) dermatology C) statistics D) biometry Answer: A Explanation: Definition of epidemiology. Difficulty: 1 Easy Section: 01.05 Topic: Scientific method Learning Objective: 01.08 Explain how the scientific method is used in developing hypotheses and theories in the field of nutrition. Bloom's: Remember Est Time: 0-1 minute 42) A study that compares matched individuals with and without a known medical condition is known as a ________. A) double-blind study B) matched study C) case-control study D) control group study Answer: C Explanation: Definition of case-control. Difficulty: 1 Easy Section: 01.05 Topic: Scientific method Learning Objective: 01.08 Explain how the scientific method is used in developing hypotheses and theories in the field of nutrition. Bloom's: Remember Est Time: 0-1 minute

43) An inert substance with no biological activity or a fake medicine that is used in controlled experiments is called a ________. A) placebo B) blind substance C) double-blind substance D) controlled substance Answer: A Explanation: Definition of placebo. Difficulty: 1 Easy Section: 01.05 Topic: Scientific method Learning Objective: 01.08 Explain how the scientific method is used in developing hypotheses and theories in the field of nutrition. Bloom's: Remember Est Time: 0-1 minute 44) A study that examines changes in health as people move from one country to another is called a ________. A) cohort study B) migrant study C) case-control study D) control group study Answer: B Explanation: Definition of migrant study. Difficulty: 1 Easy Section: 01.05 Topic: Scientific method Learning Objective: 01.08 Explain how the scientific method is used in developing hypotheses and theories in the field of nutrition. Bloom's: Remember Est Time: 0-1 minute

45) In a double-blind study, who knows which participants are getting the treatment or placebo? A) only the researchers B) only the participants C) only an independent third party D) both the researchers and participants Answer: C Explanation: A third party is the only entity who knows which participants are getting placebo/treatment in a double-blind study. Difficulty: 1 Easy Section: 01.05 Topic: Scientific method Learning Objective: 01.08 Explain how the scientific method is used in developing hypotheses and theories in the field of nutrition. Bloom's: Remember Est Time: 0-1 minute 46) Polysaccharides are also called simple carbohydrates. Answer: FALSE Explanation: Monosaccharides are simple carbohydrates. Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics; Simple carbohydrates Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute 47) A micronutrient is a substance that cannot be separated into simpler substances by chemical processes. Answer: FALSE Explanation: Micronutrients are vitamins and minerals. Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute

48) The term "oil " refers to lipids that are generally liquid at room temperature. Answer: TRUE Explanation: Oil is a lipid that is generally a liquid at room temperature. Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute 49) Vitamins can be divided into 3 groups: water-soluble, fat-soluble, and alcohol-soluble. Answer: FALSE Explanation: Vitamins are classified as water-soluble and fat-soluble. Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute 50) Water-soluble vitamins are excreted more readily than fat-soluble vitamins. Answer: TRUE Explanation: True statement. Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute

51) Phytochemicals are physiologically active compounds that are considered essential nutrients. Answer: FALSE Explanation: Phytochemicals are substances from plants that offer benefits but are not essential for humans to function. Difficulty: 1 Easy Section: 01.01 Topic: Phytochemicals Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute 52) Zoochemicals are physiologically active compounds found in plants. Answer: FALSE Explanation: Zoochemicals are found in animals. Difficulty: 1 Easy Section: 01.01 Topic: Zoochemicals Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute 53) A Kilocalorie measures the amount of heat energy. Answer: TRUE Explanation: True statement. Difficulty: 1 Easy Section: 01.02 Topic: Nutrition basics Learning Objective: 01.02 Use the physiological fuel values of energy-yielding nutrients to determine the total energy content (calories) in a food or diet. Bloom's: Remember Est Time: 0-1 minute

54) A clinical sign of a nutrient deficiency is one that is apparent to a health-care provider, such as aches and pains. Answer: TRUE Explanation: True statement. Difficulty: 1 Easy Section: 01.04 Topic: Nutrition monitoring and assessment Learning Objective: 01.05 Discuss the components and limitations of nutritional assessment. Bloom's: Remember Est Time: 0-1 minute 55) Overnutrition can lead to excess stores of nutrients. Answer: TRUE Explanation: True statement. Difficulty: 1 Easy Section: 01.04 Topic: Nutrition monitoring and assessment Learning Objective: 01.05 Discuss the components and limitations of nutritional assessment. Bloom's: Remember Est Time: 0-1 minute 56) People in the United States today are generally more at risk for overnutrition than undernutrition. Answer: TRUE Explanation: True statement. Difficulty: 1 Easy Section: 01.04 Topic: Nutrition monitoring and assessment Learning Objective: 01.03 Describe the major characteristics of the North American diet and the food behaviors that often need improvement. Bloom's: Remember Est Time: 0-1 minute

57) A poor diet is a risk factor for the major chronic diseases seen today. Answer: TRUE Explanation: True statement. Difficulty: 1 Easy Section: 01.04 Topic: Nutrition monitoring and assessment Learning Objective: 01.03 Describe the major characteristics of the North American diet and the food behaviors that often need improvement. Bloom's: Remember Est Time: 0-1 minute 58) In the future, gene therapy may help to treat inherited diseases. Answer: TRUE Explanation: True statement. Difficulty: 1 Easy Section: 01.04 Topic: Nutritional genomics; Biotechnology Learning Objective: 01.07 Describe the role of genetics in the development of nutrition-related diseases. Bloom's: Remember Est Time: 0-1 minute 59) An animal model is a disease in laboratory animals that closely mimics a human disease. Answer: TRUE Explanation: True statement. Difficulty: 1 Easy Section: 01.05 Topic: Scientific method Learning Objective: 01.08 Explain how the scientific method is used in developing hypotheses and theories in the field of nutrition. Bloom's: Remember Est Time: 0-1 minute

60) In the U.S., dietary supplements are rigorously regulated by the Food and Drug Administration. Answer: FALSE Explanation: The USDA generally regulates supplements. Difficulty: 1 Easy Section: 01.06 Topic: Evaluating nutrition information; Dietary supplements Learning Objective: 01.09 Identify reliable sources of nutrition information. Bloom's: Remember Est Time: 0-1 minute 61) Supplement manufacturers must prove the supplement is safe before they can sell it in the U.S. Answer: FALSE Explanation: Supplement manufacturers DO NOT have to prove safety or efficacy before marketing supplements in the U.S. Difficulty: 1 Easy Section: 01.06 Topic: Evaluating nutrition information; Dietary supplements Learning Objective: 01.09 Identify reliable sources of nutrition information. Bloom's: Remember Est Time: 0-1 minute 62) Which is NOT a characteristic of an essential nutrient? A) It has a specific biological function. B) Removing it from the diet causes a reduction in biological function. C) Adding it to a deficient diet restores body functions back to normal if it is added before permanent damage occurs. D) The body can create these nutrients on its own. Answer: D Explanation: The body cannot create essential nutrients. They must be consumed in the diet. Difficulty: 2 Medium Section: 01.01 Topic: Nutrient functions Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Understand Est Time: 0-1 minute

63) Which nutrients regulate body processes? A) Proteins and carbohydrates B) Carbohydrates, some lipids, and water C) Some lipids, some vitamins, and some minerals. D) All nutrients help regulate body processes. Answer: C Explanation: Some lipids, some vitamins and some minerals regulate various body processes. Difficulty: 2 Medium Section: 01.01 Topic: Nutrient functions Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Understand Est Time: 0-1 minute 64) Which is true about saturated fats? A) Saturated fats raise blood cholesterol. B) Saturated fats tend to be solid at room temperature. C) Many animal fats are rich in saturated fats. D) Saturated fats provide 9 kilocalories per gram. E) All of these statements are true. Answer: E Explanation: All statements are true. Difficulty: 2 Medium Section: 01.01 Topic: Triglycerides Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Understand Est Time: 0-1 minute

65) Which is true about essential fatty acids? A) The body can make them from nonessential fatty acids. B) They help regulate blood pressure and nerve transmission. C) They are found primarily in deep-fried foods. D) They are linked to increased risk of heart disease. Answer: B Explanation: Essential fatty acids help regulate blood pressure and nerve transmission. Difficulty: 2 Medium Section: 01.01 Topic: Triglycerides Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Understand Est Time: 0-1 minute 66) Which element is found in protein, but not in carbohydrates? A) Nitrogen B) Carbon C) Hydrogen D) Oxygen Answer: A Explanation: Of the macronutrients, nitrogen is only found in the protein. Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute

67) Which nutrients are organic compounds? A) water and carbohydrates B) carbohydrates and protein C) fats and minerals D) water and minerals Answer: B Explanation: Carbohydrates and protein contain carbon and are organic. Difficulty: 2 Medium Section: 01.01 Topic: Nutrition basics Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Understand Est Time: 0-1 minute 68) Which nutrient is an inorganic substance? A) vitamin A B) zinc C) protein D) thiamin Answer: B Explanation: Zinc is a mineral, which is inorganic and does not contain carbon. Difficulty: 2 Medium Section: 01.01 Topic: Nutrition basics Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Understand Est Time: 0-1 minute

69) Which nutrients do NOT provide energy? A) water and carbohydrate B) minerals and vitamins C) vitamins and protein D) water, minerals, and lipids Answer: B Explanation: Micronutrients (vitamins and minerals) do not contain calories or provide energy. Difficulty: 2 Medium Section: 01.01 Topic: Nutrient functions Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Understand Est Time: 0-1 minute 70) Which is NOT true of water? A) It is a medium for transporting nutrients throughout the body. B) It is an organic substance. C) It is the nutrient needed in the largest quantity. D) It acts as a lubricant in the body. Answer: B Explanation: Water does not contain carbon (H2O) and is not organic. Difficulty: 2 Medium Section: 01.01 Topic: Nutrient functions Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Understand Est Time: 0-1 minute

71) A snack bar contains about 17 grams of carbohydrates, 1 gram of fat, and 1 gram of protein. How many kcals does it contain? A) 19 B) 43 C) 81 D) 210 Answer: C Explanation: 17 g carbohydrates × 4 kcal/g = 68 kcal from carbohydrates 1 g fat × 9 kcal/g = 9 kcal from fat 1 g protein × 4 kcal/g = 4 kcal from protein 68 + 9 + 4 = 81 total kcal Difficulty: 3 Hard Section: 01.02 Topic: Nutrition basics; Nutrition computations Learning Objective: 01.02 Use the physiological fuel values of energy-yielding nutrients to determine the total energy content (calories) in a food or diet. Bloom's: Apply Est Time: 0-1 minute 72) One slice of bread contains 18 g carbohydrates, 4 g protein, and 1.5 g fat. Approximately how many kcal are in one slice? A) 24 B) 94 C) 100 D) 210 Answer: C Explanation: 18 g carbohydrates × 4 kcal/g = 72 kcal from carbohydrates 4 g protein × 4 kcal/g = 16 kcal from protein 1.5 g fat × 9 kcal/g = 13.5 kcal from fat 72 + 16 + 13.5 = 101.5 = about 100 total kcal Difficulty: 3 Hard Section: 01.02 Topic: Nutrition basics; Nutrition computations Learning Objective: 01.02 Use the physiological fuel values of energy-yielding nutrients to determine the total energy content (calories) in a food or diet. Bloom's: Apply Est Time: 0-1 minute

73) If a total of 2000 kcal were consumed (energy came from 250 grams of carbohydrates, 66 grams of fat, and 102 grams of protein), what percentage of energy comes from carbohydrates, fat, and protein? A) 30% carbohydrate, 50% fat, and 20% protein B) 50% carbohydrate, 35% fat, and 15% protein C) 20% carbohydrate, 30% fat, and 50% protein D) 50% carbohydrate, 30% fat, and 20% protein Answer: D Explanation: 250 g carbohydrates × 4 kcal/g = 1000 kcal from carbohydrates / 2000 total kcal = 0.50 = 50% of kcal from carbohydrates 66 g fat × 9 kcal/g = 594 kcal from fat / 2000 total kcal = 0.297 = 30% of kcal from fat 102 g protein × 4 kcal/g = 408 kcal from protein / 2000 total kcal = 0.204 = 20% of kcal from protein Difficulty: 3 Hard Section: 01.02 Topic: Nutrition basics; Nutrition computations Learning Objective: 01.02 Use the physiological fuel values of energy-yielding nutrients to determine the total energy content (calories) in a food or diet. Bloom's: Apply Est Time: 0-1 minute 74) Undernutrition can lead to ________. A) depleted nutrient stores B) possible slowdown in metabolic processes C) few symptoms in the early stages D) All of these responses are correct. Answer: D Explanation: All responses are correct. Difficulty: 2 Medium Section: 01.04 Topic: Nutrition monitoring and assessment Learning Objective: 01.05 Discuss the components and limitations of nutritional assessment. Bloom's: Understand Est Time: 0-1 minute

75) An example of anthropometric assessment is ________. A) analyzing compounds in the blood B) assessing the ability to walk C) measuring skinfold thickness D) taking a medical history Answer: C Explanation: Measuring skinfold thickness is an anthropometric assessment. Difficulty: 1 Easy Section: 01.04 Topic: Nutrition monitoring and assessment Learning Objective: 01.05 Discuss the components and limitations of nutritional assessment. Bloom's: Remember Est Time: 0-1 minute 76) Which is a limitation of nutritional assessment? A) Many signs and symptoms of nutrient deficiency disease are not very specific. B) Many signs and symptoms of nutrient deficiency disease take a long time to occur. C) It is hard to link many signs and symptoms to dietary intake. D) All of these are limitations of nutritional assessment. E) None of these are limitations of nutritional assessment. Answer: D Explanation: All responses are correct. Difficulty: 2 Medium Section: 01.04 Topic: Nutrition monitoring and assessment Learning Objective: 01.05 Discuss the components and limitations of nutritional assessment. Bloom's: Understand Est Time: 0-1 minute

77) Major chronic diseases, such as heart disease, certain cancers, and cirrhosis of the liver, may be related to ________. A) eating a healthy diet B) eating a poor diet C) exercising regularly D) taking nutritional supplements Answer: B Explanation: Eating a poor diet is related to many chronic diseases. Difficulty: 2 Medium Section: 01.04 Topic: Nutrition monitoring and assessment Learning Objective: 01.05 Discuss the components and limitations of nutritional assessment. Bloom's: Understand Est Time: 0-1 minute 78) A potential health problem associated with high dietary fat intake is ________. A) cataracts B) lung cancer C) colon cancer D) osteoporosis Answer: C Explanation: High intake of dietary fat has been linked to colon cancer. Difficulty: 2 Medium Section: 01.04 Topic: Nutrition monitoring and assessment Learning Objective: 01.05 Discuss the components and limitations of nutritional assessment. Bloom's: Understand Est Time: 0-1 minute

79) A health problem most likely NOT associated with low intake of fruits and vegetables is ________. A) colon cancer B) liver disease C) cataracts D) lung cancer Answer: B Explanation: Low intake of fruits and vegetables has been linked to colon cancer, cataracts, and lung cancer. Difficulty: 2 Medium Section: 01.04 Topic: Nutrition monitoring and assessment Learning Objective: 01.05 Discuss the components and limitations of nutritional assessment. Bloom's: Understand Est Time: 0-1 minute 80) What health practices would reduce the risk for chronic diseases? A) Eating a healthful diet B) Not smoking and limiting alcohol intake C) Limiting stress or adjusting the causes of the stress D) All of these choices are correct. E) None of these choices are correct. Answer: D Explanation: All responses are correct. Difficulty: 2 Medium Section: 01.04 Topic: Public health and nutrition Learning Objective: 01.06 List the attributes of lifestyles that are consistent with Healthy People 2020 goals and those that contribute to the leading causes of death in North America. Bloom's: Understand Est Time: 0-1 minute

81) A person genetically at risk for heart disease could potentially delay the onset of this disease by ________. A) getting regular exercise B) avoiding obesity C) eating a healthy diet D) All of these choices are correct. E) None of these choices are correct. Answer: D Explanation: All responses are correct. Difficulty: 2 Medium Section: 01.04 Topic: Nutritional genomics Learning Objective: 01.07 Describe the role of genetics in the development of nutrition-related diseases. Bloom's: Understand Est Time: 0-1 minute 82) Which of the following is most likely a dependable source for up-to-date, accurate nutrition information? A) supplement manufacturer's website B) registered dietitian/nutritionist C) health food store manager D) women's magazine Answer: B Explanation: A Registered Dietitian/Nutritionist is most likely the most reliable source of nutrition information from those listed. Difficulty: 3 Hard Section: 01.06 Topic: Evaluating nutrition information Learning Objective: 01.09 Identify reliable sources of nutrition information. Bloom's: Evaluate Est Time: 0-1 minute 83) Almost all foods that have fat contain both saturated and unsaturated fats. Answer: TRUE Explanation: True statement. Difficulty: 2 Medium Section: 01.01 Topic: Triglycerides Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Understand Est Time: 0-1 minute 38 Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.

84) Trans fatty acids are most commonly found in deep-fried foods, cookies, crackers, stick margarine, and shortening. Answer: TRUE Explanation: True statement. Difficulty: 2 Medium Section: 01.01 Topic: Triglycerides Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Understand Est Time: 0-1 minute 85) Cooking is more likely to destroy fat-soluble vitamins than water-soluble vitamins. Answer: FALSE Explanation: Cooking is more likely to destroy WATER-soluble vitamins. Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute 86) Omega-3 fatty acids are a type of zoochemical provided by fatty fish. Answer: TRUE Explanation: True statement. Difficulty: 1 Easy Section: 01.01 Topic: Zoochemicals Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute

87) Clinical signs generally occur in the early stage of nutrient deficiency. Answer: FALSE Explanation: Clinical signs generally are delayed in appearing as a result of nutrient deficiency. Difficulty: 2 Medium Section: 01.04 Topic: Nutrition monitoring and assessment Learning Objective: 01.05 Discuss the components and limitations of nutritional assessment. Bloom's: Understand Est Time: 0-1 minute 88) Family medical history is a major risk factor in the development of many nutrition-related diseases. Answer: TRUE Explanation: True statement. Difficulty: 2 Medium Section: 01.04 Topic: Nutrition monitoring and assessment Learning Objective: 01.05 Discuss the components and limitations of nutritional assessment. Bloom's: Understand Est Time: 0-1 minute 89) A person genetically predisposed to a diet-related disease can do little to delay the onset of the disease. Answer: FALSE Explanation: A person genetically predisposed to a diet-related disease can do many things and activities to delay the onset of the disease. Difficulty: 2 Medium Section: 01.04 Topic: Nutritional genomics Learning Objective: 01.07 Describe the role of genetics in the development of nutrition-related diseases. Bloom's: Understand Est Time: 0-1 minute

90) The study of how a person's genes interact with nutrients is termed ________. A) genetic counseling B) nutritional genomics C) genetic metabolomics D) nutritional nucleic acid pool Answer: B Explanation: Definition of nutritional genomics Difficulty: 1 Easy Section: 01.04 Topic: Nutritional genomics Learning Objective: 01.07 Describe the role of genetics in the development of nutrition-related diseases. Bloom's: Remember Est Time: 0-1 minute 91) For which of the following titles must the individual be college educated and pass a national examination administered by the Academy of Nutrition and Dietetics? A) medical doctor B) registered dietitian/nutritionist C) certified nutritionist D) certified nutrition therapist Answer: B Explanation: Registered Dietitian/Nutritionists require a college degree in nutrition and must pass a national exam. Difficulty: 2 Medium Section: 01.06 Topic: Evaluating nutrition information Learning Objective: 01.09 Identify reliable sources of nutrition information. Bloom's: Understand Est Time: 0-1 minute

92) Which of the following nutritional assessments would best be used to determine if there is a subclinical deficiency present? A) anthropometric assessment B) clinical assessment C) environmental assessment D) biochemical assessment Answer: D Explanation: Biochemical assessment/lab work is necessary to determine subclinical deficiency. Difficulty: 3 Hard Section: 01.04 Topic: Nutrition monitoring and assessment Learning Objective: 01.05 Discuss the components and limitations of nutritional assessment. Bloom's: Apply Est Time: 0-1 minute 93) How is a placebo group used in an experiment? A) All subjects are similar. B) All subjects receive a treatment. C) Neither subjects nor researchers know who is receiving treatment. D) One group of subjects receives a treatment and the other group receives a fake treatment. Answer: D Explanation: A placebo is used as a fake treatment in one group when another group receives experimental treatment. Difficulty: 3 Hard Section: 01.05 Topic: Scientific method Learning Objective: 01.08 Explain how the scientific method is used in developing hypotheses and theories in the field of nutrition. Bloom's: Evaluate Est Time: 0-1 minute

94) A critical evaluation and synthesis of research studies focusing on a specific topic that is useful for health-care providers is a(n) ________. A) systematic review B) peer-reviewed journal C) hypothesis D) epidemiological study Answer: A Explanation: Definition of systemic review. Difficulty: 2 Medium Section: 01.05 Topic: Scientific method Learning Objective: 01.08 Explain how the scientific method is used in developing hypotheses and theories in the field of nutrition. Bloom's: Understand Est Time: 0-1 minute 95) Which of the following can be used as a tool to help make informed healthcare decisions: A) e-Library of Evidence for Nutrition Actions B) USDA Nutrition Evidence Library C) Evidence Analysis Library D) Cochrane Collaboration E) All of the responses are correct. Answer: E Explanation: All of the responses are correct. Difficulty: 2 Medium Section: 01.05 Topic: Scientific method Learning Objective: 01.08 Explain how the scientific method is used in developing hypotheses and theories in the field of nutrition. Bloom's: Understand Est Time: 0-1 minute

96) Which of the following cannot add fat to the body? A) Alcohol B) Proteins C) Carbohydrates D) Inorganic nutrients Answer: D Explanation: Inorganic nutrients are referring to minerals, which do not contain calories, so therefore cannot add fat to the body. Difficulty: 3 Hard Section: 01.02 Topic: Nutrient functions Learning Objective: 01.02 Use the physiological fuel values of energy-yielding nutrients to determine the total energy content (calories) in a food or diet. Bloom's: Apply Est Time: 0-1 minute 97) Which of the following is the least reputable source of a nutrition claim? A) Paid spokesperson B) Author affiliated with nationally recognized university C) Medical physician D) Registered dietitian Answer: A Explanation: A paid spokesperson is likely biased. Difficulty: 3 Hard Section: 01.06 Topic: Evaluating nutrition information Learning Objective: 01.09 Identify reliable sources of nutrition information. Bloom's: Analyze Est Time: 0-1 minute

98) Which of the follow would be considered the best nutritional advice: A) Recommendations based on a single study. B) All carbohydrates are "bad." C) Consume more fruits and vegetables. D) Use a diet pill for quick weight loss and easy results. Answer: C Explanation: Consuming fruits and vegetables is good nutritional advice. Difficulty: 3 Hard Section: 01.06 Topic: Evaluating nutrition information Learning Objective: 01.09 Identify reliable sources of nutrition information. Bloom's: Evaluate Est Time: 0-1 minute

Perspectives in Nutrition, 11e (Byrd) Chapter 2 Designing a Healthy Eating Pattern 1) Which is true about the Dietary Reference Intakes (DRIs)? A) They apply to people in Canada and the U.S. B) They differ by age group. C) They include Recommended Dietary Allowances and Tolerable Upper Intake Levels. D) They were created by the Food and Nutrition Board. E) All of these responses are true. 2) Dietary Reference Intakes (DRI) values are for people who are ________. A) 1 to 4 years of age B) over 4 years of age C) over 19 years of age D) of all ages 3) An Adequate Intake (AI) is set for a nutrient when ________. A) too little research is available to establish an RDA B) the needs during pregnancy decline instead of increase C) the set RDA is not adequate enough D) the nutrient has a high potential for being toxic 4) Which Dietary Reference Intake (DRI) is set high enough to meet the needs of 97 to 98% of the population? A) Estimated Energy Requirements B) Estimated Average Requirements C) Recommended Dietary Allowances D) Dietary Reference Intakes 5) Tolerable Upper Intake Levels (ULs) are ________. A) the maximum daily intake level not likely to cause harmful effects B) based on intakes from only supplements and highly fortified foods C) nutrient intake goals D) set for all nutrients 6) Which Dietary Reference Intake (DRI) reflects average daily needs? A) Adequate Intakes B) Estimated Average Requirements C) Recommended Dietary Allowances D) Tolerable Upper Intake Levels

7) The AMDRs do NOT include estimates for intake of ________. A) essential fatty acids B) essential amino acids C) carbohydrate D) fat 8) The Recommended Dietary Allowances (RDAs) for nutrients are ________. A) the maximum amounts allowed for an average 70-kg man B) twice as high as almost everyone needs C) average requirements for a population D) designed to meet the nutrient needs of 97 to 98% of individuals in a specific life stage 9) Foods that provide a greater contribution to nutrient needs than calorie needs are said to be ________. A) empty calorie B) energy dense C) calorie dense D) nutrient dense 10) The nutrient standards used on Nutrition Facts panels are called ________. A) Recommended Dietary Allowances B) Daily Values C) Estimated Average Requirements D) Adequate Intakes 11) Daily Values differ from Recommended Dietary Allowances in that Daily Values ________. A) are used on Nutrition Facts panels B) are based on 2 sets of dietary standards C) are not gender-specific D) All of these responses are correct. 12) Daily Values are based on which sets of dietary standards? A) Reference Daily Intakes and Daily Reference Values B) Recommended Dietary Allowances and Daily Reference Values C) Reference Daily Intakes and Tolerable Upper Intake Levels D) Recommended Dietary Allowances and Reference Daily Intakes 13) Daily Reference Values are set for ________. A) fat and cholesterol B) sodium and potassium C) carbohydrate and protein D) All of these responses are correct.

14) The reference calorie intake for calculating percent Daily Values on Nutrition Facts labels is ________. A) 1500 kcal B) 2000 kcal C) 2300 kcal D) 3000 kcal 15) Which dietary standard value varies with calorie intake? A) Fat B) Vitamin C C) Calcium D) Iron 16) Which is required on all food packages? A) Name and address of the food manufacturer B) Date and time of processing C) Expiration date D) Percent Daily Value for protein 17) If a can of soup provides 4 servings and has 100 kcal per serving, how many kcal are in the entire can? A) 100 B) 200 C) 400 D) 800 18) Food components that MUST be listed on the Nutrition Facts panel include ________. A) sugars, dietary fiber, and fluoride B) sugars, dietary fiber, and calcium C) sugars, dietary fiber, and monounsaturated fat D) sugars, calcium, and B-vitamins 19) Which of the following claims are least closely regulated by the Food and Drug Administration (FDA)? A) Health claims B) Structure/function claims C) Nutrient content claims D) Nutrition Facts Panel 20) To be defined as a "good" source of calcium, a food must contain ________. A) at least 5% of the Daily Value for calcium in 1 serving of the food B) at least 10% of the Daily Value for calcium in 1 serving of the food C) at least 50% of the Daily Value for calcium in 1 serving of the food D) at least 50% of the Daily Value for calcium in 2 servings of the food 3 Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.

21) When vitamins and/or minerals are added to a food product in amounts in excess of at least 10% above that originally present in the product, the food is designated as ________. A) light or lite B) organic C) imitation D) fortified 22) Which is NOT a permitted health claim? A) Diets with enough calcium may reduce risk of osteoporosis. B) Diets low in sugar may reduce the risk of cancer. C) Diets low in saturated fat and cholesterol may reduce the risk of cardiovascular disease. D) None of these responses are permitted. 23) What type of claim is "calcium builds strong bones and teeth"? A) Structure/function claim B) Health claim C) Nutrient claim D) Preliminary health claim 24) For a health claim to be made about a food product, it must NOT contain more than ________. A) 19 g fat B) 70% carbohydrate C) 4 g saturated fat D) 120 mg cholesterol E) All of these choices are correct. 25) Factors that affect the amount of nutrients in foods include ________. A) farming conditions B) ripeness of plants when harvested C) cooking processes D) length of time food is stored E) All of these factors affect nutrient content of foods. 26) By definition, energy-dense foods are ALL ________. A) high in calories B) high in water C) high in fiber D) high in volume 27) Nutrient databases can be used to determine ________. A) a food's energy density B) a food's nutrient density C) the nutrient content of your diet D) the nutrient content of the foods in a recipe E) All of these responses are appropriate uses of nutrient databases. 4 Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.

28) The Dietary Guidelines for Americans are designed to reduce the risk of ________. A) cancer B) cardiovascular disease C) obesity D) All of these responses are correct. 29) The Dietary Guidelines for Americans ________. A) provide a scientific basis for USDA's school lunch program B) provide a scientific basis for the Food Stamp Program C) are designed to reduce the risk of "killer" diseases D) All of these choices are correct. 30) According to the Dietary Guidelines for Americans, those who consume alcoholic beverages should do so in moderation. Which of the following statements is true? A) A moderate intake is 1 or fewer servings per day for women. B) Beer is not considered an alcoholic beverage because it is mostly water. C) An average serving of red wine is 1.6 ounces per glass. D) To be considered an alcoholic beverage, distilled spirits must be at least 180 proof. 31) Which government agency publishes the Dietary Guidelines for Americans? A) USDA B) USDHHS C) FDA D) USDA and USDHHS E) FDA and USDA 32) MyPlate groups foods into ________ major categories. A) 2 B) 3 C) 4 D) 5 33) Which of the following is a key behavior emphasized in MyPlate? A) Balancing calories B) Foods to increase C) Foods to reduce D) All of these responses are correct 34) According to MyPlate, a mini bagel would represent ________ ounce(s) from the grains group. A) 0.50 B) 1 C) 2 D) 3 E) 4 5 Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.

35) Two cups of plain lettuce salad would equal a serving from which MyPlate food group? A) Protein B) Diary C) Vegetable D) Grain 36) MyPlate includes which food group? A) Dairy B) Vegetables C) Protein D) Fruits E) All of the responses are correct 37) What eating behavior does MyPlate specifically encourage? A) Make half your plate vegetables. B) Make half your plate grains. C) Make at least half your grains whole grains. D) Add in more empty-calorie foods. 38) What counts as one serving in the dairy group? A) 1 cup of ice cream B) 1 cup of yogurt C) 1 cup of cottage cheese D) 1 cup grated cheese 39) According to MyPlate, four ounces of processed cheese equals ________ serving(s) from the Dairy group. A) 1 B) 2 C) 3 D) 4 40) Which nutrient is contributed by the fruit group of MyPlate? A) calcium B) folate C) zinc D) protein 41) Which nutrient is best contributed by the protein foods group of MyPlate? A) iron B) folate C) vitamin C D) vitamin A 6 Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.

42) The MyPlate vegetable group is divided into which subgroups? A) Starchy vegetables, red and orange vegetables, and dark green vegetables B) Dark green vegetables and other vegetables C) Other vegetables, starchy vegetables, and red and yellow vegetables D) Dark green vegetables, orange vegetables, starchy vegetables, beans and peas, and other vegetables 43) Reading food labels helps consumers ________. A) identify amounts of salt or sodium in the product B) determine the sugar content of the product C) determine amount and kind of fat in the product D) choose foods with dietary fiber E) All of these responses are correct. 44) Mandatory labeling of foods is regulated by the ________. A) USDHHS B) FTC C) FDA D) GAO 45) Labeling laws require that ingredients in food products be listed on the container in descending order of their ________. A) calories B) nutrient density C) weight D) cost 46) Under the current law on nutrition labeling, the Nutrition Facts panel must include ________. A) total calories from fat B) total calories from trans fat C) total calories from saturated fat D) grams of monounsaturated fat 47) If a group of people consumed an amount of protein equal to the estimated average requirement for their life stage, what percentage would receive insufficient amounts? A) 2 B) 33 C) 50 D) 98

48) What measure best describes the amounts of nutrients that should be consumed by the population? A) The Dietary Reference Intakes because they are a set of nutrient intake values for healthy people B) The Tolerable Upper Intake levels because they are the maximum daily amount of a nutrient needed that is safe for most healthy people C) The Estimated Average Requirements because they reflect the average daily amount of a nutrient that will maintain a specific function in half of the healthy people of a population D) The Recommended Dietary Allowances because they represent the daily amount of a nutrient considered adequate to meet the known nutrient needs of nearly all healthy people 49) If a person consumed 35% of a diet providing 2500 kcalories from protein, approximately how many grams of protein would be ingested? A) 48 B) 67 C) 165 D) 219 50) Which of the following meals represents the most nutrient-dense meal? A) medium apple, fat-free milk, turkey sandwich on whole grain bread, carrot slices B) graham crackers, fruit punch, salami sandwich on white bread, vegetable soup C) banana, pretzels with peanut butter, chicken breast wrap sandwich, diet soft drink D) chocolate chip cookies, low-fat cheese slices on rice cakes, whole milk, peanuts 51) Which of the following represents the most energy-dense meal? A) broiled fish, watermelon, green beans, water B) whole milk, peanut butter and jelly sandwich on white bread, tortilla chips C) broccoli, chicken broth, strawberries, fat-free milk D) light cream cheese on a mini bagel, vegetable soup, kiwi, salad and lemon juice dressing 52) If anticipated results are not seen after implementing various dietary changes, what is likely the recommended next step? A) Add extra meals to the diet. B) Seek the help of a registered dietician/nutritionist or physician. C) Add in supplements. D) Limit nutrient intake. 53) A food label that advertises the product as a "rich source of fiber" is an example of a(n) A) Health claim B) Structure/function claim C) Nutrient claim D) Obesity prevention claim

54) Which program on MyPlate would you use if you were looking for tips on planning healthy food choices to meet individual goals? A) The SuperTracker B) My Food-a-pedia C) The Daily Food Plan 55) The allotment for maximum sugar per day: A) is the same for all calorie ranges B) increases as calorie load increases C) decreases as calorie load increases D) is not addressed in the most recent Dietary Guidelines for Americans

Perspectives in Nutrition, 11e (Byrd) Chapter 2 Designing a Healthy Eating Pattern 1) Which is true about the Dietary Reference Intakes (DRIs)? A) They apply to people in Canada and the U.S. B) They differ by age group. C) They include Recommended Dietary Allowances and Tolerable Upper Intake Levels. D) They were created by the Food and Nutrition Board. E) All of these responses are true. Answer: E Explanation: All responses correct Difficulty: 1 Easy Section: 02.01 Topic: Dietary requirements Learning Objective: 02.01 Explain the purpose of the Dietary Reference Intake (DRI) and its components (Estimated Average Requirements, Recommended Dietary Allowances, Adequate Intakes, Upper Levels, Estimated Energy Requirements, and Acceptable Macronutrient Distribution Ranges). Bloom's: Remember Est Time: 0-1 minute 2) Dietary Reference Intakes (DRI) values are for people who are ________. A) 1 to 4 years of age B) over 4 years of age C) over 19 years of age D) of all ages Answer: D Explanation: DRIs are for people of all ages. Difficulty: 1 Easy Section: 02.01 Topic: Dietary requirements Learning Objective: 02.01 Explain the purpose of the Dietary Reference Intake (DRI) and its components (Estimated Average Requirements, Recommended Dietary Allowances, Adequate Intakes, Upper Levels, Estimated Energy Requirements, and Acceptable Macronutrient Distribution Ranges). Bloom's: Remember Est Time: 0-1 minute

3) An Adequate Intake (AI) is set for a nutrient when ________. A) too little research is available to establish an RDA B) the needs during pregnancy decline instead of increase C) the set RDA is not adequate enough D) the nutrient has a high potential for being toxic Answer: A Explanation: AI is set when too little research is available to establish an RDA. Difficulty: 1 Easy Section: 02.01 Topic: Dietary requirements Learning Objective: 02.01 Explain the purpose of the Dietary Reference Intake (DRI) and its components (Estimated Average Requirements, Recommended Dietary Allowances, Adequate Intakes, Upper Levels, Estimated Energy Requirements, and Acceptable Macronutrient Distribution Ranges). Bloom's: Remember Est Time: 0-1 minute 4) Which Dietary Reference Intake (DRI) is set high enough to meet the needs of 97 to 98% of the population? A) Estimated Energy Requirements B) Estimated Average Requirements C) Recommended Dietary Allowances D) Dietary Reference Intakes Answer: C Explanation: The RDA is set to meet the needs of 97-98% of the population. Difficulty: 1 Easy Section: 02.01 Topic: Dietary requirements Learning Objective: 02.01 Explain the purpose of the Dietary Reference Intake (DRI) and its components (Estimated Average Requirements, Recommended Dietary Allowances, Adequate Intakes, Upper Levels, Estimated Energy Requirements, and Acceptable Macronutrient Distribution Ranges). Bloom's: Remember Est Time: 0-1 minute

5) Tolerable Upper Intake Levels (ULs) are ________. A) the maximum daily intake level not likely to cause harmful effects B) based on intakes from only supplements and highly fortified foods C) nutrient intake goals D) set for all nutrients Answer: A Explanation: UL is the maximum daily level not likely to cause harmful effects related to toxicity. Difficulty: 1 Easy Section: 02.01 Topic: Dietary requirements Learning Objective: 02.01 Explain the purpose of the Dietary Reference Intake (DRI) and its components (Estimated Average Requirements, Recommended Dietary Allowances, Adequate Intakes, Upper Levels, Estimated Energy Requirements, and Acceptable Macronutrient Distribution Ranges). Bloom's: Remember Est Time: 0-1 minute 6) Which Dietary Reference Intake (DRI) reflects average daily needs? A) Adequate Intakes B) Estimated Average Requirements C) Recommended Dietary Allowances D) Tolerable Upper Intake Levels Answer: B Explanation: EAR reflects average daily needs. Difficulty: 2 Medium Section: 02.01 Topic: Dietary requirements Learning Objective: 02.01 Explain the purpose of the Dietary Reference Intake (DRI) and its components (Estimated Average Requirements, Recommended Dietary Allowances, Adequate Intakes, Upper Levels, Estimated Energy Requirements, and Acceptable Macronutrient Distribution Ranges). Bloom's: Understand Est Time: 0-1 minute

7) The AMDRs do NOT include estimates for intake of ________. A) essential fatty acids B) essential amino acids C) carbohydrate D) fat Answer: B Explanation: Essential amino acids do not have an established AMDR. Difficulty: 1 Easy Section: 02.01 Topic: Dietary requirements Learning Objective: 02.01 Explain the purpose of the Dietary Reference Intake (DRI) and its components (Estimated Average Requirements, Recommended Dietary Allowances, Adequate Intakes, Upper Levels, Estimated Energy Requirements, and Acceptable Macronutrient Distribution Ranges). Bloom's: Remember Est Time: 0-1 minute 8) The Recommended Dietary Allowances (RDAs) for nutrients are ________. A) the maximum amounts allowed for an average 70-kg man B) twice as high as almost everyone needs C) average requirements for a population D) designed to meet the nutrient needs of 97 to 98% of individuals in a specific life stage Answer: D Explanation: The RDAs are designed to meet the nutrient needs of 97-98% of the population. Difficulty: 1 Easy Section: 02.01 Topic: Dietary requirements Learning Objective: 02.01 Explain the purpose of the Dietary Reference Intake (DRI) and its components (Estimated Average Requirements, Recommended Dietary Allowances, Adequate Intakes, Upper Levels, Estimated Energy Requirements, and Acceptable Macronutrient Distribution Ranges). Bloom's: Remember Est Time: 0-1 minute

9) Foods that provide a greater contribution to nutrient needs than calorie needs are said to be ________. A) empty calorie B) energy dense C) calorie dense D) nutrient dense Answer: D Explanation: Nutrient dense foods provide more nutrient needs relative to calorie needs. Difficulty: 1 Easy Section: 02.01 Topic: Nutrition monitoring and assessment Learning Objective: 02.07 Develop a healthy eating plan based on the concepts of variety, balance, moderation, nutrient density, and energy density. Bloom's: Remember Est Time: 0-1 minute 10) The nutrient standards used on Nutrition Facts panels are called ________. A) Recommended Dietary Allowances B) Daily Values C) Estimated Average Requirements D) Adequate Intakes Answer: B Explanation: Daily Values are used on all Nutrition Facts Panels. Difficulty: 1 Easy Section: 02.02 Topic: Food and supplement labeling Learning Objective: 02.02 Compare the Daily Values to the Dietary Reference Intakes and explain how they are used on Nutrition Facts panels. Bloom's: Remember Est Time: 0-1 minute

11) Daily Values differ from Recommended Dietary Allowances in that Daily Values ________. A) are used on Nutrition Facts panels B) are based on 2 sets of dietary standards C) are not gender-specific D) All of these responses are correct. Answer: D Explanation: All responses are correct. Difficulty: 2 Medium Section: 02.02 Topic: Food and supplement labeling Learning Objective: 02.02 Compare the Daily Values to the Dietary Reference Intakes and explain how they are used on Nutrition Facts panels. Bloom's: Understand Est Time: 0-1 minute 12) Daily Values are based on which sets of dietary standards? A) Reference Daily Intakes and Daily Reference Values B) Recommended Dietary Allowances and Daily Reference Values C) Reference Daily Intakes and Tolerable Upper Intake Levels D) Recommended Dietary Allowances and Reference Daily Intakes Answer: A Explanation: DVs are based on RDAs and DRVs. Difficulty: 1 Easy Section: 02.02 Topic: Food and supplement labeling Learning Objective: 02.02 Compare the Daily Values to the Dietary Reference Intakes and explain how they are used on Nutrition Facts panels. Bloom's: Remember Est Time: 0-1 minute

13) Daily Reference Values are set for ________. A) fat and cholesterol B) sodium and potassium C) carbohydrate and protein D) All of these responses are correct. Answer: D Explanation: DRVs are set for all of those nutrients. Difficulty: 1 Easy Section: 02.02 Topic: Food and supplement labeling Learning Objective: 02.02 Compare the Daily Values to the Dietary Reference Intakes and explain how they are used on Nutrition Facts panels. Bloom's: Remember Est Time: 0-1 minute 14) The reference calorie intake for calculating percent Daily Values on Nutrition Facts labels is ________. A) 1500 kcal B) 2000 kcal C) 2300 kcal D) 3000 kcal Answer: B Explanation: Nutrition Facts label values are based on a 2000 kcal diet. Difficulty: 1 Easy Section: 02.02 Topic: Food and supplement labeling Learning Objective: 02.02 Compare the Daily Values to the Dietary Reference Intakes and explain how they are used on Nutrition Facts panels. Bloom's: Remember Est Time: 0-1 minute

15) Which dietary standard value varies with calorie intake? A) Fat B) Vitamin C C) Calcium D) Iron Answer: A Explanation: Fat recommendations vary with caloric intake. Difficulty: 2 Medium Section: 02.02 Topic: Food and supplement labeling Learning Objective: 02.02 Compare the Daily Values to the Dietary Reference Intakes and explain how they are used on Nutrition Facts panels. Bloom's: Understand Est Time: 0-1 minute 16) Which is required on all food packages? A) Name and address of the food manufacturer B) Date and time of processing C) Expiration date D) Percent Daily Value for protein Answer: A Explanation: Name/address of food manufacturer are required on a food package. Difficulty: 2 Medium Section: 02.02 Topic: Food and supplement labeling Learning Objective: 02.03 Describe Nutrition Facts panels and the claims permitted on food packages. Bloom's: Understand Est Time: 0-1 minute

17) If a can of soup provides 4 servings and has 100 kcal per serving, how many kcal are in the entire can? A) 100 B) 200 C) 400 D) 800 Answer: C Explanation: 100 kcal/serving × 4 servings/can = 400 kcal/can Difficulty: 3 Hard Section: 02.02 Topic: Food and supplement labeling Learning Objective: 02.03 Describe Nutrition Facts panels and the claims permitted on food packages. Bloom's: Apply Est Time: 0-1 minute 18) Food components that MUST be listed on the Nutrition Facts panel include ________. A) sugars, dietary fiber, and fluoride B) sugars, dietary fiber, and calcium C) sugars, dietary fiber, and monounsaturated fat D) sugars, calcium, and B-vitamins Answer: B Explanation: Sugars, dietary fiber, and calcium are all required on the current food label. Difficulty: 2 Medium Section: 02.02 Topic: Food and supplement labeling Learning Objective: 02.03 Describe Nutrition Facts panels and the claims permitted on food packages. Bloom's: Understand Est Time: 0-1 minute

19) Which of the following claims are least closely regulated by the Food and Drug Administration (FDA)? A) Health claims B) Structure/function claims C) Nutrient content claims D) Nutrition Facts Panel Answer: B Explanation: Health claims, nutrient content claims and Nutrition Facts Panel are more strongly regulated by the FDA. Difficulty: 2 Medium Section: 02.02 Topic: Food and supplement labeling Learning Objective: 02.03 Describe Nutrition Facts panels and the claims permitted on food packages. Bloom's: Understand Est Time: 0-1 minute 20) To be defined as a "good" source of calcium, a food must contain ________. A) at least 5% of the Daily Value for calcium in 1 serving of the food B) at least 10% of the Daily Value for calcium in 1 serving of the food C) at least 50% of the Daily Value for calcium in 1 serving of the food D) at least 50% of the Daily Value for calcium in 2 servings of the food Answer: B Explanation: A "Good" source is defined by "at least 10% of the DV for that nutrient in 1 serving". Difficulty: 2 Medium Section: 02.02 Topic: Food and supplement labeling Learning Objective: 02.03 Describe Nutrition Facts panels and the claims permitted on food packages. Bloom's: Understand Est Time: 0-1 minute

21) When vitamins and/or minerals are added to a food product in amounts in excess of at least 10% above that originally present in the product, the food is designated as ________. A) light or lite B) organic C) imitation D) fortified Answer: D Explanation: Fortified foods have at least 10% more of a nutrient than originally present in that product. Difficulty: 1 Easy Section: 02.02 Topic: Food and supplement labeling Learning Objective: 02.03 Describe Nutrition Facts panels and the claims permitted on food packages. Bloom's: Remember Est Time: 0-1 minute 22) Which is NOT a permitted health claim? A) Diets with enough calcium may reduce risk of osteoporosis. B) Diets low in sugar may reduce the risk of cancer. C) Diets low in saturated fat and cholesterol may reduce the risk of cardiovascular disease. D) None of these responses are permitted. Answer: B Explanation: "Diets low in sugar may reduce the risk of cancer" is not a definitively proved statement and not a permitted health claim. Difficulty: 3 Hard Section: 02.02 Topic: Food and supplement labeling Learning Objective: 02.03 Describe Nutrition Facts panels and the claims permitted on food packages. Bloom's: Apply Est Time: 0-1 minute

23) What type of claim is "calcium builds strong bones and teeth"? A) Structure/function claim B) Health claim C) Nutrient claim D) Preliminary health claim Answer: A Explanation: "Calcium builds strong bones and teeth" is a structure/function claim because it explains how a nutrient effects the body. Difficulty: 3 Hard Section: 02.02 Topic: Food and supplement labeling Learning Objective: 02.03 Describe Nutrition Facts panels and the claims permitted on food packages. Bloom's: Apply Est Time: 0-1 minute 24) For a health claim to be made about a food product, it must NOT contain more than ________. A) 19 g fat B) 70% carbohydrate C) 4 g saturated fat D) 120 mg cholesterol E) All of these choices are correct. Answer: C Explanation: A product with a health claim cannot contain more than 4 g sat fat. Difficulty: 1 Easy Section: 02.02 Topic: Food and supplement labeling Learning Objective: 02.03 Describe Nutrition Facts panels and the claims permitted on food packages. Bloom's: Remember Est Time: 0-1 minute

25) Factors that affect the amount of nutrients in foods include ________. A) farming conditions B) ripeness of plants when harvested C) cooking processes D) length of time food is stored E) All of these factors affect nutrient content of foods. Answer: E Explanation: All of the listed factors affect nutrient content. Difficulty: 2 Medium Section: 02.03 Topic: Nutrition monitoring and assessment Learning Objective: 02.04 Describe the uses and limitations of the data in nutrient databases. Bloom's: Understand Est Time: 0-1 minute 26) By definition, energy-dense foods are ALL ________. A) high in calories B) high in water C) high in fiber D) high in volume Answer: A Difficulty: 1 Easy Section: 02.03 Topic: Nutrition monitoring and assessment Learning Objective: 02.04 Describe the uses and limitations of the data in nutrient databases. Bloom's: Remember Est Time: 0-1 minute 27) Nutrient databases can be used to determine ________. A) a food's energy density B) a food's nutrient density C) the nutrient content of your diet D) the nutrient content of the foods in a recipe E) All of these responses are appropriate uses of nutrient databases. Answer: E Explanation: All responses are correct. Difficulty: 3 Hard Section: 02.03 Topic: Nutrition monitoring and assessment Learning Objective: 02.04 Describe the uses and limitations of the data in nutrient databases. Bloom's: Apply Est Time: 0-1 minute 13 Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.

28) The Dietary Guidelines for Americans are designed to reduce the risk of ________. A) cancer B) cardiovascular disease C) obesity D) All of these responses are correct. Answer: D Explanation: All responses are correct. Difficulty: 1 Easy Section: 02.04 Topic: Nutrition monitoring and assessment Learning Objective: 02.05 Discuss the Dietary Guidelines for Americans and the diseases they are intended to prevent or minimize. Bloom's: Remember Est Time: 0-1 minute 29) The Dietary Guidelines for Americans ________. A) provide a scientific basis for USDA's school lunch program B) provide a scientific basis for the Food Stamp Program C) are designed to reduce the risk of "killer" diseases D) All of these choices are correct. Answer: D Explanation: All responses are correct. Difficulty: 1 Easy Section: 02.04 Topic: Nutrition monitoring and assessment Learning Objective: 02.05 Discuss the Dietary Guidelines for Americans and the diseases they are intended to prevent or minimize. Bloom's: Remember Est Time: 0-1 minute

30) According to the Dietary Guidelines for Americans, those who consume alcoholic beverages should do so in moderation. Which of the following statements is true? A) A moderate intake is 1 or fewer servings per day for women. B) Beer is not considered an alcoholic beverage because it is mostly water. C) An average serving of red wine is 1.6 ounces per glass. D) To be considered an alcoholic beverage, distilled spirits must be at least 180 proof. Answer: A Explanation: One alcoholic drink per day is the definition of moderation for women. Difficulty: 1 Easy Section: 02.04 Topic: Nutrition monitoring and assessment; Alcohol Learning Objective: 02.05 Discuss the Dietary Guidelines for Americans and the diseases they are intended to prevent or minimize. Bloom's: Remember Est Time: 0-1 minute 31) Which government agency publishes the Dietary Guidelines for Americans? A) USDA B) USDHHS C) FDA D) USDA and USDHHS E) FDA and USDA Answer: D Explanation: USDA and DHHS publish the DGAs every 5 years. Difficulty: 1 Easy Section: 02.04 Topic: Nutrition monitoring and assessment Learning Objective: 02.05 Discuss the Dietary Guidelines for Americans and the diseases they are intended to prevent or minimize. Bloom's: Remember Est Time: 0-1 minute