Download Williams-Basic-Nutrition-Diet-Therapy-12th-Edition-1

Nix: Williams’ Basic Nutrition & Diet Therapy, 12th Edition
Chapter 1: Food, Nutrition, and Health
MULTIPLE CHOICE
1.
a.
b.
c.
d.
The public health goals of Healthy People 2010 include
increasing the span of healthy life for Americans.
reducing health disparities worldwide.
providing access to dental care services for older adults.
providing access to child care services for children.
ANS: A
DIF:
Medium
MSC: Knowledge
2. The health care professional who is the nutrition authority on the hospital health care
team is the
a. physician.
b. nurse.
c. public health nutritionist.
d. registered dietitian.
ANS: D
DIF:
Easy
MSC: Knowledge
3. The person who has primary responsibility for the nutritional care of people in the
community is the
a. physician.
b. nurse.
c. public health nutritionist.
d. registered dietitian.
ANS: C
4.
a.
b.
c.
d.
Easy
MSC: Knowledge
The sum of all body processes inside living cells that sustain life and health is
science.
digestion.
metabolism.
nutrition.
ANS: C
5.
a.
b.
c.
d.
DIF:
DIF:
Easy
MSC: Knowledge
The nutrients that provide energy include
vitamins.
minerals.
fiber.
carbohydrates.
Test Bank
ANS: D
6.
a.
b.
c.
d.
Easy
MSC: Knowledge
DIF:
Easy
MSC: Knowledge
The body's primary source of fuel for heat and energy is
protein.
carbohydrates.
fat.
vitamins.
ANS: B
8.
a.
b.
c.
d.
DIF:
The nutrients that regulate and control all chemical processes in the body include
fats.
proteins.
hormones.
vitamins.
ANS: D
7.
a.
b.
c.
d.
2
DIF:
Medium
MSC: Knowledge
The body's main storage form of carbohydrate is
glycogen.
glycerol.
glucagon.
glucose.
ANS: A
DIF:
Medium
MSC: Knowledge
9. A piece of bread that contains 30 g of carbohydrate, 3 g of protein, and 1 g of fat
provides
a. 34 kcal.
b. 136 kcal.
c. 141 kcal.
d. 306 kcal.
ANS: C
10.
a.
b.
c.
d.
DIF:
Hard
MSC: Application
The percentage of total daily energy intake that should be supplied by carbohydrate is
25% to 30%.
35% to 45%.
45% to 65%.
65% to 70%.
ANS: C
DIF:
Medium
MSC: Application
11. The number of kilocalories from fat in a sandwich that contains 22 g of fat is
a. 88.
b. 132.
Test Bank
3
c. 198.
d. 154.
ANS: C
DIF:
Medium
MSC: Application
12. The recommended percentage of total daily kilocalories from fat for a healthy person
is
a. 10% to 15%.
b. 15% to 25%.
c. 20% to 35%.
d. 30% to 40%.
ANS: C
13.
a.
b.
c.
d.
DIF:
Easy
MSC: Knowledge
DIF:
Medium
MSC: Knowledge
The basic building units of protein are
fatty acids.
amino acids.
nucleic acids.
carboxyl acids.
ANS: B
16.
a.
b.
c.
d.
MSC: Knowledge
The number of kilocalories from protein in a sandwich that contains 15 g protein is
45.
60.
75.
135.
ANS: B
15.
a.
b.
c.
d.
Medium
The primary function of protein in the body is
supplying energy.
regulating chemical reactions.
excreting waste materials.
building, repairing, and maintaining tissues.
ANS: D
14.
a.
b.
c.
d.
DIF:
DIF:
Easy
MSC: Knowledge
The nutrients involved in tissue building are
proteins, minerals, vitamins, and fatty acids.
proteins, fatty acids, fiber, and oxygen.
minerals, vitamins, fatty acids, and fiber.
proteins, vitamins, minerals, and hormones.
ANS: A
DIF:
Medium
MSC: Knowledge
Test Bank
17.
a.
b.
c.
d.
The nutrients involved in metabolic regulation and control include
protein and vitamins.
vitamins and minerals.
vitamins and fatty acids.
minerals and carbohydrates.
ANS: B
18.
a.
b.
c.
d.
DIF:
Easy
MSC: Knowledge
DIF:
Medium
MSC: Knowledge
DIF:
Medium
MSC: Knowledge
Undernutrition is experienced when intake is less than
the DRIs.
average.
desired.
individual needs.
ANS: D
22.
a.
b.
c.
d.
MSC: Knowledge
Signs of serious malnutrition appear when
appetite is poor.
nutrient intake is insufficient to meet daily needs.
food hygiene is poor.
nutritional reserves are depleted.
ANS: D
21.
a.
b.
c.
d.
Medium
Malnutrition is relatively uncommon among
pregnant women.
infants.
young men.
adolescents.
ANS: C
20.
a.
b.
c.
d.
DIF:
Optimal nutrition is most likely to be delivered by a diet that is
low in fat.
high in fiber.
varied.
planned.
ANS: C
19.
a.
b.
c.
d.
4
DIF:
Medium
MSC: Knowledge
Malnutrition is not likely to be caused by
conditions of poverty.
prolonged hospitalization.
homelessness.
exercise.
Test Bank
ANS: D
23.
a.
b.
c.
d.
Easy
MSC: Knowledge
DIF:
Easy
MSC: Knowledge
The Dietary Reference Intakes (DRIs) address the nutrient needs of
all adults.
most healthy population groups.
minority ethnic groups.
pregnant women, infants, and children.
ANS: B
25.
a.
b.
c.
d.
DIF:
Overnutrition means
overeating at a meal.
excess nutrient and energy intake over time.
eating a diet with too much variety.
using dietary supplements.
ANS: B
24.
a.
b.
c.
d.
5
DIF:
Medium
MSC: Knowledge
The Dietary Reference Intakes (DRIs) are developed by the
U.S. Public Health Service.
Food and Drug Administration (FDA).
National Academy of Sciences, Food and Nutrition Board.
National Institutes of Health (NIH).
ANS: C
DIF:
Medium
MSC: Knowledge
26. When there is not enough scientific evidence available to establish a Recommended
Dietary Allowance (RDA), the value used to guide intake is called the
a. Dietary Reference Intake (DRI).
b. Tolerable Upper Intake Level (UL).
c. Estimated Average Requirement (EAR).
d. Adequate Intake (AI).
ANS: D
27.
a.
b.
c.
d.
DIF:
Hard
MSC: Knowledge
The most helpful tool for general meal planning is
Dietary Reference Intakes.
Dietary Guidelines for Americans.
the Food Guide Pyramid.
the basic four food groups.
ANS: C
DIF:
Medium
MSC: Knowledge
28. The nutrient needs of individuals
a. vary from season to season.
b. vary with individual needs, tastes, habits, and energy demands.
Test Bank
6
c. are not significantly different from those of groups.
d. adapt to the food supply.
ANS: B
29.
a.
b.
c.
d.
DIF:
Medium
MSC: Knowledge
An individual who wishes to eat an optimal diet should
eat a variety of foods.
avoid fast food.
read food labels.
use supplements.
ANS: A
DIF:
Medium
MSC: Application