Chapter 1: The Science of Nutrition: Linking Food, function, and Health
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Q1) Kelly consumed a breakfast that contained 85 grams of carbohydrate,20 grams of protein,and 18 grams of fat.How many kilocalories (kcal)did Kelly eat at breakfast?
A)492
B)582
C)917
D)1,107
Answer: B
Q2) Which of the following is an example of an organic micronutrient?
A)folate
B)calcium
C)fat
D)iron
Answer: A
Q3) The Estimated Energy Requirement (EER)is a nutrient standard used to approximate the energy needs of growing infants and children.
A)True
B)False
Answer: False
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Chapter 2: Designing a Healthful Diet
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Q1) Excessive alcohol intake increases:
A)the risk of kidney disease.
B)risk for serious health and social problems.
C)nervous system stimulation.
D)reflex time.
Answer: B
Q2) Since 1990,food labels have been required on all fresh meat and poultry.
A)True
B)False
Answer: False
Q3) Which statement BEST describes "nutrient density"?
A)Choose a number of different foods within any given food group rather than the same old thing.
B)Consume a variety of foods from the major food groups every day.
C)Plan your entire day's diet so that you juggle nutrient sources.
D)Consume foods that have the most nutrients for their Calories.
Answer: D
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Chapter
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Q1) In which organ does the majority of beneficial bacteria occur?
A)mouth
B)stomach
C)small intestine
D)large intestine
Answer: D
Q2) Gastric lipase produced in the stomach begins the process of lipid digestion.
A)True
B)False
Answer: True
Q3) Foods containing carbohydrates have the highest satiety value.
A)True
B)False
Answer: False
Q4) Satiation is the sensation of feeling hunger.
A)True
B)False
Answer: False
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Chapter 5: in Depth: Alcohol
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Q1) Excessive alcohol consumption is the third leading cause of preventable death for Americans.
A)True B)False
Q2) Alcohol does not require digestion before it can be absorbed. A)True
B)False
Q3) Moderate alcohol consumption for men is up to two drinks per day.
A)True
B)False
Q4) Alcohol is absorbed directly from the small intestine and the: A)mouth.
B)esophagus.
C)stomach.
D)large intestine.
Q5) A 6-oz glass of wine is equivalent to one alcoholic drink.
A)True B)False
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Chapter 6: Lipids: Essential Energy-Supplying Nutrients
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Q1) A fatty acid containing the maximum amount of hydrogen atoms bound to it is called:
A)monounsaturated.
B)polyunsaturated.
C)saturated.
D)methylated.
Q2) All low-fat products are by definition also low-Calorie.
A)True
B)False
Q3) Which of the following hormones is produced from cholesterol?
A)estrogen
B)insulin
C)epinephrine
D)glucagon
Q4) Why does a cis fatty acid have a kinked shape?
A)Its hydrogen atoms are attached on diagonally opposite sides of the double carbon bond.
B)Both hydrogen atoms are located on the same sides of the double carbon bond.
C)Every one of its carbon atoms is saturated with hydrogen.
D)It has only one double carbon bond.
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Chapter 7: Vitamins and Minerals: Micronutrients With
Macro Powers
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Q1) The calcium found in the supplement form calcium citrate-malate is not absorbed as well as the calcium found in dairy sources.
A)True
B)False
Q2) Minerals are inorganic.
A)True
B)False
Q3) Vitamin D must be activated before the body cells can use it.
A)True
B)False
Q4) We need to consume more than 100 mg of trace minerals per day.
A)True
B)False
Q5) The human body absorbs 100% of the minerals that enter our digestive tract.
A)True B)False
Q6) Non-heme iron is better absorbed if combined with a vitamin C-containing food. A)True B)False
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Chapter 8: Phytochemicals
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Q1) Which type of studies are most commonly used as evidence for the benefits of phytochemicals?
A)epidemiological
B)experimental
C)survey
D)retrospective
Q2) Phytochemicals have established daily recommended intakes.
A)True
B)False
Q3) A key reason why an RDA for phytochemicals has been difficult to establish is due to:
A)their synergystic effect.
B)their naturally-occuring genesis.
C)their variety of forms.
D)their broad functions.
Q4) The prefix "phyto" means:
A)light.
B)plant.
C)fiber.
D)photon.
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Chapter 9: Disordered Eating
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Q1) Approximately 20% of individuals with anorexia will die prematurely from complications of the disorder.
A)True
B)False
Q2) Consuming a majority of energy between 8:00 pm and 6:00 am is characteristic of which eating disorder?
A)anorexia nervosa
B)night-eating syndrome
C)binge-eating disorder
D)bulimia nervosa
Q3) Up to what percentage of U.S.women have bulimia nervosa?
A)less than 1%
B)1%
C)4%
D)7%
Q4) A warning sign of the female athlete triad includes:
A)frequent snacking.
B)sleep apnea.
C)stress fractures.
D)hip fractures.
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Chapter 10: Proteins: Crucial Components of All Body
Tissues
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Q1) Complete proteins are found primarily in vegetable sources.
A)True
B)False
Q2) Amino acids are joined together by which specific bond?
A)lipase
B)disulfide
C)hydrogen
D)peptide
Q3) Proteins are assembled by the smooth endoplasmic reticulum.
A)True
B)False
Q4) The sequential order of the amino acids is called the:
A)primary structure.
B)secondary structure.
C)tertiary structure.
D)quaternary structure.
Q5) Denaturation destroys the primary structure of proteins.
A)True
B)False
Q6) What are three physiological consequences of consuming too much protein? Page 12
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Chapter 11: Metabolism: From Food to Life
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Q1) Amino acids are stored in the body for energy.
A)True
B)False
Q2) The end products of deamination are ammonia and:
A)nitrogen.
B)carbon skeleton.
C)ATP.
D)carbon dioxide.
Q3) When oxygen is plentiful,pyruvate from glucose is converted to:
A)acetyl CoA.
B)glycogen.
C)fatty acid.
D)lactic acid.
Q4) In oxidation-reduction reactions,what is exchanged?
A)electrons
B)neutrons
C)protons
D)quarks
Q5) Explain how a low-carbohydrate diet leads to the production of ketone bodies.
Q6) Explain how a low-carbohydrate diet affects the rate of the TCA.
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Chapter 12: Nutrients Involved in Energy Metabolism
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Q1) Which major mineral is a component of thiamin and biotin?
A)iodine
B)chromium
C)manganese
D)sulfur
Q2) Which B-vitamin is part of the coenzymes FAD and FMN that aid in breaking down glucose and fatty acids?
A)thiamin
B)riboflavin
C)niacin
D)folate
Q3) A(n)________ is an organic molecule that combines with an enzyme to activate it.
A)mineral
B)coenzyme
C)choline
D)antagonist
Q4) Thiamin was the first B-vitamin discovered.
A)True
B)False
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Chapter 13: Nutrients Involved in Fluid and Electrolyte Balance
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Q1) Who would have the highest percent of total body water?
A)20-year-old obese male
B)20-year-old lean female
C)20-year-old lean male
D)20-year-old obese female
Q2) Water is drawn to areas with low concentration of solutes.
A)True
B)False
Q3) Which of the following statements is FALSE regarding phosphorus?
A)Phosphorus from animal sources is more readily absorbed than the phosphorus from plant sources.
B)Humans absorb about 50% of the phosphorus from plant sources.
C)On average,Americans do not consume enough phosphorus in their diets.
D)Bacteria in the large intestine can break down the phosphorus from plant sources.
Q4) Approximately what percentage of the body is composed of fluid?
A)10 - 20%
B)30 - 45%
C)50 - 70%
D)60 - 80%
Page 16
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Chapter 14: Nutrients Involved in Antioxidant Function and Vision
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Q1) Once the DNA of a cell is mutated,the development of cancer is inevitable.
A)True
B)False
Q2) Which of the following is a function of carotenoids?
A)produces thyroxine
B)activate the glutathione peroxidase enzyme system
C)supports the immune system
D)increases cellular metabolic rate
Q3) Beta-carotene has no known essential role in the body.Therefore,an RDA has not been established.
A)True
B)False
Q4) Growing evidence of the past two decades indicates that ________ does not reduce cancer risk.
A)antioxidant supplementation
B)reducing exposure to UV rays
C)antioxidants consumed in foods
D)increasing physical activity
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Q5) Discuss how retinal is absorbed and transported in the body.What is its role in healthy vision and immune function?
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Chapter 16: Nutrients Involved in Blood Health and Immunity
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Q1) During stage II of folate deficiency,the lack of folate results in:
A)low levels of methionine.
B)copper toxicity.
C)iron deficiency.
D)high levels of homocysteine.
Q2) The "meat factor" is:
A)a substance found in meat,fish,and poultry that enhances iron absorption.
B)a substance found in meat that enhances folate absorption.
C)a coenzyme involved in the metabolism of protein and fat.
D)the increased need for protein by the mother during pregnancy.
Q3) The iron found in red meat is poorly absorbed compared with the iron found in spinach.
A)True
B)False
Q4) Which of the following will impair iron absorption?
A)low amounts of stomach acid
B)low dietary intake of iron
C)iron-deficiency anemia
D)chronic blood loss
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Q5) Discuss the role of essential fatty acids in inflammation and infection.
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Chapter 17: Achieving and Maintaining a Healthful Body Weight
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Q1) A BMI value above ________ is associated with increased risks of chronic health diseases.
A)18.5
B)20
C)25
D)30
Q2) Apple-shaped fat patterning increases a person's risk for:
A)type 1 diabetes.
B)heart disease.
C)osteoporosis.
D)lactose intolerance.
Q3) Which of the following is a low-energy-dense food?
A)skim milk
B)french fries
C)Oreo cookies
D)2% milk
Q4) A man with a waist measurement of 42 inches is at an increased risk for the development of chronic diseases.
A)True
B)False
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Chapter 18: Nutrition and Physical Activity: Keys to Good Health
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Q1) Osteoporosis,eating disorders,dehydration,and heat illness are all possible consequences of:
A)overtraining.
B)inadequate dietary intake.
C)carbohydrate loading.
D)the Zone Diet.
Q2) Which component of physical fitness does stretching improve?
A)cardiorespiratory fitness
B)flexibility
C)body composition
D)blood insulin levels
Q3) Which types of foods should athletes consume after training to enhance glycogen storage?
A)lean meats or chicken
B)foods high in omega-6 fatty acids
C)high glycemic index foods
D)low glycemic index foods
Q4) Supplements of creatine are linked to the development of cancer.
A)True
B)False
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Chapter 19: Consumer Issues: Food Safety, Production, and Impact on the Environment
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Q1) Which of the following additives help keep fats evenly dispersed within foods?
A)humectants
B)emulsifiers
C)stabilizers
D)desiccants
Q2) Microorganisms are termed "pathogenic" when they:
A)are capable of causing disease.
B)mutate into other forms.
C)have died.
D)have multiplied rapidly.
Q3) Licking uncooked batter from a spoon while preparing to bake it poses no real health threat.
A)True
B)False
Q4) The MOST common concern related to the effects of food residues is:
A)an increased risk for cancer.
B)easily-acquired skin rashes.
C)significant risk for minor nerve damage.
D)transmission of communicable diseases.
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Chapter 20: Nutrition Through the Life Cycle: Pregnancy
and the First Year of Life
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Q1) Milk-producing glands in the breasts are called: A)meconium.
B)alveoli.
C)nipples.
D)milk ducts.
Q2) Do pregnant women need supplements? Why or why not? List and describe the properties of three micronutrients of special concern for pregnant women,and their best sources.
Q3) The recommended protein intake during the full 9 months of pregnancy is:
A)0.8 g/day per kg body weight.
B)1.1 g/day per kg body weight.
C)1.4 g/day per kg body weight.
D)2.0 g/day per kg body weight.
Q4) From the third month to term,the developing human is called a(n): A)fetus.
B)embryo.
C)zygote.
D)blastocyst.
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Q5) Describe the recommended progression of solid foods during the first year of life and the rationale behind each of these recommendations.
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Chapter 21: Nutrition Through the Life Cycle: Childhood and Adolescence
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Q1) Key players in a successful strategy to combat obesity in U.S.children are:
A)the state and federal governments.
B)the school district and local sports organizations.
C)the school nurse and the principal.
D)the family and the school.
Q2) A toddler will grow about 5.5 to 7.5 inches and gain an average of:
A)12 to 15 pounds.
B)9 to 11 pounds.
C)up to 17 pounds.
D)5 to 8 pounds.
Q3) Children's weight or BMI is MOST closely related to:
A)their parents' weight or BMI.
B)their immediate peers' weight or BMI.
C)their siblings' weight or BMI.
D)their culture's average weight or BMI.
Q4) Only adolescent girls experience a need for increased iron intake.
A)True
B)False
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Chapter 22: Nutrition Through the Life Cycle: The Later Years
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Q1) Older adults should generally avoid high-potency single-nutrient supplements.
A)True
B)False
Q2) Discuss the impact of overweight and obesity in the elderly.What interventions are recommended for this age group? What are the main areas of concern,and what are recommended treatments? Compare and contrast the concerns and ramifications for both underweight and overweight in the elderly.
Q3) The concurrent use of more than five medications is called:
A)polypharmacy.
B)drug abuse.
C)excessive application.
D)malabsorption.
Q4) Several research studies have investigated the relationship between reduced energy intake and life span.This type of dietary approach is referred to as:
A)the Atkins diet.
B)the DASH diet.
C)low carbohydrate.
D)Caloric restriction (CR).
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Chapter 23: Global Nutrition
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Q1) The solutions critical to achieving and maintaining global food security will MOST need to be:
A)initiated by developed countries.
B)long term and sustaining.
C)developed by the most affected countries themselves.
D)short term and urgent.
Q2) Severe food shortages affecting a large percentage of a population within a given area at a particular time is known as a:
A)food/population ratio.
B)famine.
C)natural disaster.
D)nutrition paradox.
Q3) In 2010,approximately what percentage of U.S.households experienced food insecurity?
A)12.2%
B)25.4%
C)14.5%
D)35.8%
Q4) Why is overnutrition a global concern,and how did it become so?
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