Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
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