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CHAPTER 8
NUTRITION
MULTIPLE-CHOICE QUESTIONS
1.
The approximate number of nutrients that have been identified as essential to
human health is
a. 3.
b. 8.
c. 28.
d. 45.
Answer: d
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Topic area: Nutritional Requirements: Components of a Healthy Diet
Bloom’s Taxonomy: Knowledge
2.
Essential nutrients are best described as nutrients that
a. supply energy for vital body processes.
b. cannot be broken down by the digestive system.
c. provide protection against the damaging effects of free radicals.
d. must be obtained from food because the body can’t manufacture them fast
enough to meet physiological needs.
Answer: d
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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3.
Which of the following are micronutrients?
a. proteins
b. fats
c. minerals
d. carbohydrates
Answer: c
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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4.
The energy in foods is expressed as:
a. a kilocalorie.
b. a calorie.
c. fat calorie.
d. carbohydrate calories.
Answer: a
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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5.
Which of the following nutrients does NOT supply the body with energy?
a. fats
b. vitamins
c. carbohydrates
d. proteins
Answer: b
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Topic area: Nutritional Requirements: Components of a Healthy Diet
Bloom’s Taxonomy: Comprehension
6.
Which of the following is NOT made up of protein?
a. muscles
b. bones
c. adipose tissue
d. blood
Answer: c
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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7.
Proteins supply the body with __________ calories of energy per gram.
a. 2
b. 4
c. 7
d. 9
Answer: b
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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8.
An amino acid is
a. a fatty acid that has no double bonds between carbon atoms.
b. a protein building block.
c. a type of carbohydrate that is difficult for humans to digest.
d. a simple sugar that is the body’s basic fuel.
Answer: b
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9.
Complete protein sources
a. supply all essential amino acids.
b. supply more energy than incomplete protein sources.
c. are stored in the body as fat.
d. increase serum cholesterol levels.
Answer: a
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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10.
Foods from animal sources usually provide __________ proteins.
a. complete
b. primary
c. secondary
d. incomplete
Answer: a
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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11.
Foods from plant sources usually provide __________ proteins.
a. complete
b. primary
c. secondary
d. incomplete
Answer: d
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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12.
Which of the following is a source of incomplete protein?
a. meat
b. nuts
c. eggs
d. cheese
Answer: b
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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13.
Vegetarians
a. need protein supplements.
b. should eat a variety of plant sources of protein.
c. need to complement their proteins at each meal.
d. are usually deficient in protein.
Answer: b
page: 226
Topic area: Nutritional Requirements: Components of a Healthy Diet
Bloom’s Taxonomy: Knowledge
14.
For a person who weighs 64 kg (about 140 pounds), adequate daily intake of
protein is
a. 40 grams.
b. 50 grams.
c. 60 grams.
d. 70 grams.
Answer: b
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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15.
Excess protein in the diet
a. inhibits chemical reactions promoted by oxygen.
b. decreases bulk in the stool.
c. is changed into fat for energy storage.
d. is stored in the liver for future use.
Answer: c
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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16.
The recommended daily intake of protein is __________ of total daily calories.
a. less than 10%
b. 10–35%
c. 20–35%
d. 45–65%
Answer: b
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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17.
Fats supply the body with __________ calories of energy per gram.
a. 2
b. 4
c. 7
d. 9
Answer: d
Page: 227
Topic area: Nutritional Requirements: Components of a Healthy Diet
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18.
Which of the following is a primary function of fats in your diet?
a. They serve as an important component of muscle.
b. They aid in your body’s absorption of certain vitamins.
c. They protect against oxidation.
d. They promote chemical reactions within cells.
Answer: b
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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19.
The major source of fuel for the body during rest and light activity is
a. proteins.
b. carbohydrates.
c. fats.
d. vitamins.
Answer: c
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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20.
Which of the following is NOT a function of fats?
a. insulation
b. fuel for body systems
c. absorption of fat-soluble vitamins
d. to form important components of blood
Answer: d
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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21.
Most of the fats in food take the form of
a. phospholipids.
b. monoglycerides.
c. sterols.
d. triglycerides.
Answer: d
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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22.
Leading sources of saturated fat in the American diet do NOT include
a. animal products.
b. whole milk and cheese.
c. peanut butter.
d. hot dogs and lunch meats.
Answer: c
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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23.
Hydrogenation is NOT used for
a. increasing the stability of an oil so it can be reused for deep frying.
b. improving the texture of certain foods.
c. extending the shelf life of foods made with oil.
d. transforming margarine into liquid oils.
Answer: d
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Topic area: Nutritional Requirements: Components of a Healthy Diet
Bloom’s Taxonomy: Knowledge
24.
Hydrogenated vegetable oils are typically __________ than vegetable oils that
have not been hydrogenated.
a. higher in saturated fat
b. lower in saturated fat
c. less stable
d. more liquid
Answer: a
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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25.
Which of the following would typically contain the most trans fat?
a. liquid vegetable oil
b. squeeze margarine
c. stick margarine
d. soft tub margarine
Answer: c
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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26.
To control your blood cholesterol levels, the most important action you can take is
to limit the amount of __________ fat in your diet.
a. polyunsaturated
b. saturated
c. monounsaturated
d. omega-3
Answer: b
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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27.
Which one of the following types of fat raises the level of HDL cholesterol in the
blood?
a. saturated fats
b. trans fats
c. omega-6 polyunsaturated fats
d. monounsaturated fatty acids
Answer: d
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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28.
Several kinds of fish have been promoted as having a positive effect on
cardiovascular health because they are rich in
a. omega-6 fatty acids.
b. omega-3 fatty acids.
c. trans fatty acids.
d. monounsaturated fatty acids.
Answer: b
Page: 228
Topic area: Nutritional Requirements: Components of a Healthy Diet
Bloom’s Taxonomy: Comprehension
29.
A good source of omega-3 fatty acids is
a. chicken.
b. pork.
c. spinach.
d. salmon.
Answer: d
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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30.
Which of the following fats has the most health benefits?
a. saturated
b. monounsaturated
c. hydrogenated
d. trans
Answer: b
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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31.
Which of the following is likely to be lowest in unhealthy fats?
a. stick margarine
b. tub margarine
c. canola oil
d. butter
Answer: c
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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32.
The amount of essential fat in the form of vegetable oil needed daily by humans is
approximately __________ teaspoons.
a. 1–2
b. 3–4
c. 10–12
d. 15–18
Answer: b
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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33.
The Acceptable Macronutrient Distribution Range (AMDR) for total daily fat
intake (expressed as a percentage of total calories) is
a. 10–15%.
b. 15–25%.
c. 20–35%.
d. 30–45%.
Answer: c
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Topic area: Nutritional Requirements: Components of a Healthy Diet
Bloom’s Taxonomy: Knowledge
34.
The primary function of carbohydrates is to
a. serve as an important component of muscle.
b. provide texture and flavor to foods.
c. supply energy to body cells.
d. promote chemical reactions within cells.
Answer: c
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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35.
During high-intensity exercise, muscles primarily get their energy from
a. protein.
b. fat.
c. carbohydrates.
d. vitamins
Answer: c
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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36.
Which of the following macronutrient distributions is consistent with the
Acceptable Macronutrient Distribution Ranges set by the Food and Nutrition
Board of the National Academies?
a. 40% of daily calories as protein, 40% of daily calories as carbohydrate, 20% of
daily calories as fat
b. 30% of daily calories as protein, 35% of daily calories as carbohydrate, 35% of
daily calories as fat
c. 10% of daily calories as protein, 65% of daily calories as carbohydrate, 25% of
daily calories as fat
d. 15% of daily calories as protein, 45% of daily calories as carbohydrate, 40% of
daily calories as fat
Answer: c
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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37.
The stored form of carbohydrate in the muscles and liver is
a. glycogen.
b. polysaccharide.
c. monosaccharide.
d. glucose.
Answer: a
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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38.
Refined carbohydrates
a. have more calories than unrefined carbohydrates.
b. take longer to chew and digest than unrefined carbohydrates.
c. are recommended over unrefined carbohydrates.
d. are lower in fiber and vitamins than unrefined carbohydrates.
Answer: d
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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39.
Which of the following is an example of an unrefined complex carbohydrate?
a. white bread
b. oatmeal
c. white rice
d. wheat flour
Answer: b
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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40.
Which part of a whole grain typically remains after processing?
a. germ
b. endosperm
c. bran
d. fiber
Answer: b
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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41.
Glycemic index is a measure of the effects of the consumption of a food on
__________ levels.
a. blood glucose
b. HDL
c. LDL
d. triglyceride
Answer: a
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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42.
The minimum daily adult requirement for carbohydrates is __________ grams.
a. 30
b. 130
c. 300
d. 500
Answer: b
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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43.
The Acceptable Macronutrient Distribution Range (AMDR) for total daily
carbohydrate intake (expressed as a percentage of total calories) is
a. 10–15%.
b. 15–25%.
c. 20–35%.
d. 45–65%.
Answer: d
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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44.
The USDA recommends a daily limit of___________ teaspoons of added sugars
for someone consuming a 2000-calorie diet.
a. 4
b. 8
c. 20
d. 50
Answer: b
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45.
The Food and Nutrition Board of the National Academies defines __________ as
non-digestible carbohydrates that occur naturally in plant foods.
a. dietary fiber
b. functional fiber
c. whole grains
d. viscous fiber
Answer: a
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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46.
The Food and Nutrition Board of the National Academies defines __________ as
non-digestible carbohydrate that has been either isolated from natural sources or
synthesized in a lab and then added to a food product or supplement.
a. dietary fiber
b. functional fiber
c. whole grains
d. viscous fiber
Answer: b
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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47.
Which of the following is NOT a health benefit of fiber?
a. It lowers blood cholesterol levels.
b. It helps in diabetes management.
c. It lowers the risk of some kinds of cancer.
d. It lowers the risk of osteoporosis.
Answer: d
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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48.
Which of the following is NOT a good source of dietary fiber?
a. avocado
b. hamburger
c. oatmeal
d. winter squash
Answer: b
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Topic area: Nutritional Requirements: Components of a Healthy Diet
Bloom’s Taxonomy: Comprehension
49.
The recommended daily intake of fiber for women is __________ grams.
a. 15
b. 25
c. 35
d. 45
Answer: b
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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50.
The recommended daily intake of fiber for men is __________ grams.
a. 18
b. 28
c. 38
d. more than 50
Answer: c
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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51.
The primary function of vitamins is to
a. serve as an important component of muscle.
b. provide texture and flavor to foods.
c. supply energy to body cells.
d. help chemical reactions take place.
Answer: d
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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52.
Vitamin __________ is NOT a fat-soluble vitamin.
a. A
b. B-12
c. D
d. K
Answer: b
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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53.
__________ is NOT a water-soluble vitamin.
a. Niacin
b. Vitamin C
c. Vitamin E
d. Folate
Answer: c
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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54.
Which of the following statements about vitamins is true?
a. Vitamins are required by the body in large amounts.
b. Vitamins are important in the maintenance of the immune system.
c. Vitamins provide energy directly to the body.
d. Vitamins are best taken in the form of vitamin supplements.
Answer: b
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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55.
Minerals
a. help regulate body functions.
b. are found only in animal products.
c. provide the body with 4 calories/gram in energy.
d. make up about 70% of total body weight.
Answer: a
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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56.
Anemia is associated with a deficiency in
a. calcium.
b. phosphorus.
c. zinc.
d. iron.
Answer: d
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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57.
Osteoporosis is associated with low intake of
a. calcium.
b. niacin.
c. zinc.
d. iron.
Answer: a
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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58.
The primary source of calcium in the diet is
a. meat.
b. fruit.
c. dairy products.
d. cereal grains.
Answer: c
Page: 237
Topic area: Nutritional Requirements: Components of a Healthy Diet
Bloom’s Taxonomy: Comprehension
59.
Which of the following nutrients does NOT help build and maintain bone density?
a. vitamin K
b phosphorous
c. vitamin D
d. calcium
Answer: b
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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60.
As part of total adequate daily water intake, an adult female should drink about
__________ cups of fluid.
a. 7
b. 8
c. 9
d. 10
Answer: c
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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61.
As part of total adequate daily water intake, an adult male should drink about
__________ cups of fluid.
a. 12
b. 13
c. 14
d. 15
Answer: b
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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62.
Antioxidants
a. protect cells from damage by blocking the formation of free radicals.
b. help the body manufacture vitamins.
c. protect the body from dehydration by ensuring adequate fluid levels.
d. make up about 70% of total body weight.
Answer: a
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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63.
Phytochemicals
a. are essential nutrients.
b. provide the body with energy.
c. are found only in vitamin and mineral supplements.
d. occur naturally in plant foods.
Answer: d
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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64.
Which of the following is a cruciferous vegetable?
a. potato
b. onion
c. broccoli
d. carrot
Answer: c
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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65.
The Dietary Reference Intakes
a. are part of a diet plan.
b. are used as a basis for most food labels.
c. are designed to prevent nutritional deficiencies and chronic diseases.
d. are a food group plan.
Answer: c
Page: 238
Topic area: Nutritional Guidelines: Planning Your Diet
Bloom’s Taxonomy: Comprehension
66.
Which of the following is NOT a case when supplements might be recommended
by the Food and Nutrition Board?
a. folic acid for young women who are capable of becoming pregnant
b. vitamin C for smokers
c. protein for highly active individuals
d. vitamin B-12 for older adults
Answer: c
Page: 239
Topic area: Nutritional Guidelines: Planning Your Diet
Bloom’s Taxonomy: Knowledge
67.
Which of the following is NOT one of the Dietary Guidelines for Americans?
a. Choose a diet low in complex carbohydrates.
b. Control calorie intake to manage body weight.
c. Increase daily intake of vegetables and fruits.
d. Be physically active every day.
Answer: a
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Topic area: Nutritional Guidelines: Planning Your Diet
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68.
Which of the following is NOT a good strategy for reducing saturated and trans
fat intake?
a. choosing nonfat dairy products
b. trimming visible fat off meats
c. using stick margarine instead of vegetable oil
d. eating low-fat vegetarian main dishes
Answer: c
Page: 240
Topic area: Nutritional Guidelines: Planning Your Diet
Bloom’s Taxonomy: Knowledge
69.
The Food and Nutrition Board set a goal of reducing sodium intake to less than
__________ per day.
a. 1000 mg
b. 1500 mg
c. 2300 mg
d. 2400 mg
Answer: c
Page: 240
Topic area: Nutritional Guidelines: Planning Your Diet
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70.
Which of the following does NOT count as 1 ounce-equivalent of grains?
a. 1 slice of bread
b. 1 cup of cold cereal
c. ½ cup of cooked rice
d. a large bagel
Answer: d
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Topic area: Nutritional Guidelines: Planning Your Diet
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How many cups of vegetables per day are recommended by USDA’s MyPyramid
for someone on a 2000-calorie diet?
a. 1.5
b. 2.5
c. 4.0
d. 5.0
Answer: b
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Topic area: Nutritional Guidelines: Planning Your Diet
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71.
How many cups of fruit per day are recommended by USDA’s MyPyramid for
someone on a 2000 calorie diet?
a. 2
b. 3
c. 4
d. 6
Answer: a
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Topic area: Nutritional Guidelines: Planning Your Diet
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72.
73.
For a 2000-calorie diet, MyPyramid recommends __________ cups of milk or the
equivalent per day.
a. 2
b. 3
c. 4
d. 6
Answer: b
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Topic area: Nutritional Guidelines: Planning Your Diet
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74.
How many ounce-equivalents of meat and beans per day are recommended by
USDA’s MyPyramid for someone on a 2000-calorie diet?
a. 3.5
b. 4.5
c. 5.5
d. 6.5
Answer: c
Page: 244
Topic area: Nutritional Guidelines: Planning Your Diet
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75.
Vegetarians who eat grains, fruits, vegetables, and dairy products are called
a. lacto-vegetarians.
b. lacto-ovo-vegetarians.
c. semivegetarians.
d. vegans.
Answer: a
Page: 247
Topic area: Nutritional Guidelines: Planning Your Diet
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76.
Vegans are likely to encounter the most difficulty in obtaining adequate intake of
a. complex carbohydrates.
b. vitamin B-12.
c. dietary fiber.
d. folate.
Answer: b
Page: 247
Topic area: Nutritional Guidelines: Planning Your Diet
Bloom’s Taxonomy: Comprehension
77.
Which vitamin enhances the absorption of iron?
a. calcium
b. vitamin B-12
c. vitamin D
d. vitamin C
Answer: d
Page: 247
Topic area: Nutritional Guidelines: Planning Your Diet
Bloom’s Taxonomy: Knowledge
78.
Two nutrients of particular concern for women are
a. vitamins A and E.
b. calcium and iron.
c. protein and vitamin D.
d. sodium and zinc.
Answer: b
Page: 248
Topic area: Nutritional Guidelines: Planning Your Diet
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Most men’s diets include less-than-recommended levels of
a. calcium.
b. iron.
c. fruit.
d. red meat.
Answer: c
Page: 249
Topic area: Nutritional Guidelines: Planning Your Diet
79.
Bloom’s Taxonomy: Knowledge
80.
Endurance athletes may need to consume additional
a. carbohydrates.
b. protein.
c. vitamins.
d. minerals.
Answer: a
Page: 250
Topic area: Nutritional Guidelines: Planning Your Diet
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81.
Which of the following foods is most likely to have a food label?
a. ready-to-eat breakfast cereal
b. ground beef
c. carrots
d. apples
Answer: a
Page: 252
Topic area: Nutritional Planning: Making Informed Choices about Food
Bloom’s Taxonomy: Comprehension
82.
A guideline for food safety is to
a. wash hands for 10 seconds after handling food.
b. make certain that hamburgers are cooked to 110°F.
c. cook stuffing separately from poultry.
d. store eggs in their designated space on the refrigerator door.
Answer: c
Page: 255
Topic area: Nutritional Planning: Making Informed Choices about Food
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83.
Which of the following is LEAST likely to be contaminated with mercury?
a. light tuna
b. shark
c. swordfish
d. king mackerel
Answer: a
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Topic area: Nutritional Planning: Making Informed Choices about Food
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TRUE/FALSE QUESTIONS
84.
Essential nutrients are produced by the body.
Answer: False
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85.
The average adult needs about 3000 calories a day to meet individual energy
needs.
Answer: False
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Topic area: Nutritional Requirements: Components of a Healthy Diet
Bloom’s Taxonomy: Knowledge
86.
Fats supply more energy per gram than any other nutrient.
Answer: True
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87.
Twenty common amino acids are found in food, but only nine are essential in the
diet.
Answer: True
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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88.
Proteins consumed throughout the course of the day can complement each other
to form a pool of amino acids the body can draw from to produce necessary
proteins.
Answer: True
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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89.
Incomplete proteins are missing at least one essential amino acid.
Answer: True
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90.
The Food and Nutrition Board recommends that protein intake should be 45–65%
of total daily calories.
Answer: False
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Topic area: Nutritional Requirements: Components of a Healthy Diet
Bloom’s Taxonomy: Knowledge
91.
Most of the fat in foods is in the form of triglycerides.
Answer: True
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92.
Saturated fat provides more calories than monounsaturated fat.
Answer: False
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Topic area: Nutritional Requirements: Components of a Healthy Diet
Bloom’s Taxonomy: Knowledge
93.
The process of hydrogenation turns a solid fat into an oil.
Answer: False
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Topic area: Nutritional Requirements: Components of a Healthy Diet
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94.
Trans fatty acids have been found to increase HDL cholesterol.
Answer: False
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Topic area: Nutritional Requirements: Components of a Healthy Diet
Bloom’s Taxonomy: Knowledge
95.
French fries and fried chicken are often rich in trans fats.
Answer: True
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Bloom’s Taxonomy: Knowledge
96.
Milk is a source of simple carbohydrate.
Answer: True
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97.
Carbohydrates consumed in excess of dietary needs can be stored in the body as
fat.
Answer: True
Page: 230
Topic area: Nutritional Requirements: Components of a Healthy Diet
Bloom’s Taxonomy: Knowledge
98.
Popcorn is a whole-grain food.
Answer: True
Page: 232
Topic area: Nutritional Requirements: Components of a Healthy Diet
Bloom’s Taxonomy: Knowledge
99.
White potatoes have a high glycemic index.
Answer: True
Page: 231
Topic area: Nutritional Requirements: Components of a Healthy Diet
Bloom’s Taxonomy: Knowledge
100.
Foods with a high glycemic index directly contribute to obesity.
Answer: False
Page: 231
Topic area: Nutritional Requirements: Components of a Healthy Diet
Bloom’s Taxonomy: Knowledge
101.
The World Health Organization recommends a limit of 25% of total daily calories
as added simple sugars.
Answer: False
Page: 232
Topic area: Nutritional Requirements: Components of a Healthy Diet
Bloom’s Taxonomy: Knowledge
102.
A diet high in dietary fiber has been shown to combat diabetes and high
cholesterol levels.
Answer: True
Page: 233
Topic area: Nutritional Requirements: Components of a Healthy Diet
Bloom’s Taxonomy: Knowledge
103. The recommended intake of fiber for adult men is 20 grams per day.
Answer: False
Page: 233
Topic area: Nutritional Requirements: Components of a Healthy Diet
Bloom’s Taxonomy: Knowledge
104. Vitamins are classified as either water-soluble or fat-soluble.
Answer: True
Page: 233
Topic area: Nutritional Requirements: Components of a Healthy Diet
Bloom’s Taxonomy: Knowledge
105. Taking large doses of vitamins are safe and healthy.
Answer: False
Page: 235
Topic area: Nutritional Requirements: Components of a Healthy Diet
Bloom’s Taxonomy: Knowledge
106.
To maintain fluid balance, the average person needs to consume approximately 6
cups of water a day.
Answer: False
Page: 237
Topic area: Nutritional Requirements: Components of a Healthy Diet
Bloom’s Taxonomy: Knowledge
107. Women who may become pregnant should take a vitamin C supplement daily.
Answer: False
Page: 239
Topic area: Nutritional Guidelines: Planning Your Diet
Bloom’s Taxonomy: Knowledge
108. The Dietary Guidelines recommend a diet moderate in sugar, salt, and sodium.
Answer: True
Page: 240
Topic area: Nutritional Guidelines: Planning Your Diet
Bloom’s Taxonomy: Knowledge
109. Adequate intake of sodium is 2500 mg per day.
Answer: False
Page: 240
Topic area: Nutritional Guidelines: Planning Your Diet
Bloom’s Taxonomy: Knowledge
110. One cup of pasta counts as one ounce-equivalent from the grains food group.
Answer: False
Page: 244
Topic area: Nutritional Guidelines: Planning Your Diet
Bloom’s Taxonomy: Knowledge
111.
Following any type of vegetarian diet requires the use of dietary supplements such
as fiber pills.
Answer: False
Page: 247
Topic area: Nutritional Guidelines: Planning Your Diet
Bloom’s Taxonomy: Comprehension
112. Athletes should follow a diet with 60–65% of calories coming from protein.
Answer: False
Page: 250
Topic area: Nutritional Guidelines: Planning Your Diet
Bloom’s Taxonomy: Knowledge
113.
Sports drinks are a good choice as a fluid replacement for activities lasting longer
than 90 minutes.
Answer: True
Page: 250
Topic area: Nutritional Guidelines: Planning Your Diet
Bloom’s Taxonomy: Knowledge
114. The FDA tests dietary supplements for purity and potency.
Answer: False
Page: 253
Topic area: Nutritional Planning: Making Informed Choices about Food
Bloom’s Taxonomy: Knowledge
115. Crops grown as organic must meet limits on pesticide residues.
Answer: True
Page: 256
Topic area: Nutritional Planning: Making Informed Choices about Food
Bloom’s Taxonomy: Knowledge
SHORT ESSAY QUESTIONS
116.
Identify the six classes of essential nutrients; for each, give at least two major
functions it performs in the body and two key food sources.
Topic area: Nutritional Requirements: Components of a Healthy Diet
Bloom’s Taxonomy: Comprehension
117.
Define and describe the differences among saturated, monounsaturated,
polyunsaturated, and trans fats.
Topic area: Nutritional Requirements: Components of a Healthy Diet
Bloom’s Taxonomy: Comprehension
118.
Distinguish between simple and complex carbohydrates and refined and unrefined
carbohydrates; give at least two examples of food sources for each.
Topic area: Nutritional Requirements: Components of a Healthy Diet
Bloom’s Taxonomy: Comprehension
119.
List the food groups in the USDA MyPyramid food guidance system. For each
group, provide the suggested intake for your recommended energy intake.
Topic area: Nutritional Guidelines: Planning Your Diet
Bloom’s Taxonomy: Knowledge
120. Put together a sample day’s diet that meets the recommendations in MyPyramid.
Topic area: Nutritional Guidelines: Planning Your Diet
Bloom’s Taxonomy: Application
121.
The Dietary Guidelines for Americans include nine total guidelines; list at least
six of these guidelines. For each of the guidelines you list, give at least one
practical strategy for putting the guidelines into action.
Topic area: Nutritional Guidelines: Planning Your Diet
Bloom’s Taxonomy: Comprehension
122.
Choose one form of the vegetarian diets described in your text. Describe the
special challenges faced by the eating pattern you’ve selected, and give at least
three strategies that someone following the eating pattern could employ to help
achieve a healthy diet.
Topic area: Nutritional Guidelines: Planning Your Diet
Bloom’s Taxonomy: Comprehension