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Test Bank for Unit 1 – Key Nutrition Concepts and Terms
True/False
1.
_____
Nutrition is an interdisciplinary science which includes math, biology, and social science.
2.
_____
Nutrition knowledge is applicable to the daily lives of people.
3.
_____
Children living in food-insecure households may be adequately nourished but collectively
are often at higher risk for social behavior problems and poor academic performance.
4.
_____
Broccoli is an example of a super food which contains the proper balance of all essential
nutrients.
5.
_____
When a deficiency exists for one nutrient it is not likely that other nutrient levels will be
affected.
6.
_____
Food security exists when the need for food is coupled with access to it.
7.
_____
The best time to correct a deficiency or toxicity disease is after body tissue stores are
adversely affected.
8.
_____
Energy-dense diets are related to the development of overweight and diabetes.
9.
_____
Essential nutrients must be made by the body and cannot be provided through the diet.
10. _____
An empty-calorie food provides few calories and high amounts of nutrients.
11. _____
It is possible to have a diet including only healthy foods and fail to consume some nutrients
required by the body.
12. _____
Calories are not a nutrient found in food; rather, they are the measure of the amount of
energy supplied by food.
Matching
A: Match the nutrient subcategory with its appropriate major category. (Answers may be used more
than once.)
1.
_____
cholesterol
2.
_____
amino acids
3.
_____
starch
4.
_____
simple sugars
5.
_____
fiber
a.
b.
c.
d.
e.
water
fat
vitamins
carbohydrates
protein
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276
B: Match the term with its definition.
6.
_____
antioxidant
a.
7.
_____
calorie
8.
_____
chronic diseases
9.
_____
empty-calorie foods
c.
10. _____
energy-dense foods
d.
11. _____
essential nutrients
12. _____
food insecurity
13. _____
food security
14. _____
malnutrition
15. _____
metabolism
16. _____
nonessential nutrients
17. _____
nutrients
18. _____
nutrient-dense foods
19. _____
nutrition
20. _____
phytochemicals
b.
e.
f.
g.
h.
i.
j.
k.
l.
m.
n.
o.
the scientific study of foods and health and how nutrients
and other chemical constituents affect body processes
access at all times to a sufficient supply of safe, nutritious
foods
limited or uncertain availability of safe, nutritious foods or
the inability to acquire foods in a socially acceptable way
a unit of measure used to account for the amount of energy
supplied by food
chemical substances in food used by the body to sustain
growth and health
chemical substances that give color and flavor to plants and
may perform important functions in the human body
a specific type of phytochemical found in colorful fruits and
vegetables that protects the body’s cells
substances required for normal growth and health that the
body cannot generally produce or produce in sufficient
amounts and that need to be obtained through the diet
substances required for normal growth and health that the
body can manufacture in sufficient quantities from other
components of the diet
the chemical changes that take place in the body
poor nutrition resulting from an excess of or lack of calories
or nutrients
slow-developing, long-lasting diseases that are not
contagious
foods that contain relatively high amounts of nutrients
compared to their calorie value
foods that provide a high number of calories in relation to
nutrients
foods that provide a relatively high calorie value per unit
weight of food
Multiple Choice: Choose the one best answer.
1.
The field of nutrition is best described as
a. the scientific study of health as it relates to stress.
b. the scientific study of food as it relates to health.
c. the concept that medicine and foods are synonymous.
d. the study of biology and disease prevention.
© 2014 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
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2.
Recommended nutrient intakes vary according to which of the following categories?
a. Age and gender
b. Weight and height
c. Genetic traits
d. Pregnancy or breastfeeding status
e. All of the above
3.
The DRIs were established to reflect the nutrient needs of _____, promote health, and reduce the risk
of chronic disease.
a. most healthy people
b. patients recovering from surgery
c. people on strict weight-loss diets
d. people with chronic health problems
4.
Which of the following diseases can lead to malnutrition?
a. Digestive disorders
b. Alcoholism
c. HIV/AIDS
d. Cancer
e. All of the above
5.
Which of the following statements about essential nutrients is true?
a. Essential nutrients must be obtained through the diet or deficiency diseases will occur.
b. Essential nutrients should be consumed in excessive amounts to promote optimal health.
c. Essential nutrients must be made by the body and cannot be provided through the diet.
d. Essential nutrients are less important than nonessential nutrients.
6.
The human adaptive mechanism is best described as:
a. the ability of the body to help protect itself from fluctuations in energy and nutrient intake.
b. the fight or flight response.
c. the ability of the body to send cues to the brain on what nutrients and foods should be eaten.
d. the ability of the brain to simulate essential nutrient production.
7.
Those at greatest risk of becoming inadequately nourished include:
a. children and pregnant and breastfeeding women.
b. women and men between the ages of 40 and 50.
c. athletes and people who exercise regularly.
d. men and teenage boys.
e. a and b
f. c and d
8.
Which of the following nutrients is considered a nonessential nutrient?
a. Calcium
b. Cholesterol
c. Fat
d. Carbohydrates
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278
9.
Which of the following statements about the adaptive mechanisms of humans is not true?
a. The body can store some vitamins and minerals for later use.
b. The body can excrete excesses of some nutrients.
c. The body can increase the absorption of some nutrients when it is deficient.
d. The body is able to adapt to and provide protection from all forms of malnutrition.
e. All of the above statements are true.
10. Some phytochemicals are able to protect body cells and help to prevent cancer because they function
as:
a. red blood cells.
b. proteins.
c. pesticides.
d. antioxidants.
11. All of the following are correct about beneficial phytochemicals except:
a. they enable plants to grow.
b. they are found in all foods.
c. they give color and flavor to some plants..
d. they provide plants with protection against insects and disease.
12. Which of the following statements about food insecurity is false?
a. It occurs more often in U.S. households than in Canadian households.
b. It occurs more frequently in low-income households than high-income households.
c. It occurs more often in inner city areas.
d. It occurs more frequently in male-headed households.
13. Which of the following substances give(s) blueberries their bright blue color?
a. Beta-carotene
b. Iron
c. Anthocyanins
d. Vitamin C
e. a and b
14. Which of the following is considered an essential nutrient?
a. Xanthophyll
b. Lycopene
c. Cholesterol
d. Fat
15. Which of the following nutrients does not provide the body with energy?
a. Protein
b. Saturated fats
c. Minerals
d. Starches
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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
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16. Which of the following nutrients can provide the body with energy?
a. Vitamins
b. Minerals
c. Protein
d. Fiber
e. All of the above
17. Choose which sequence of events correctly describes the progression of a deficiency disease.
a. Tissue stores are depleted; blood levels decrease; physical signs appear; permanent damage
occurs
b. Physical signs appear; tissue stores are depleted; blood levels decrease; permanent damage
occurs
c. Permanent damage occurs; physical signs appear; tissue stores are depleted; blood levels
decrease
d. Blood levels decrease; permanent damage occurs; physical signs appear; tissue stores are
depleted
18. Which of the foods below would be considered the least nutrient dense?
a. Oatmeal
b. Eggs
c. Milk
d. Corn oil
19. Which of the foods below would be considered the most nutrient dense?
a. Potato chips
b. Skim milk
c. Doughnuts
e. Butter
20. Which of the following is the best example of an energy-dense food?
a. Low-fat soy milk
b. Sugar cookies
c. Salad greens
d. Banana
21. Tolerable Upper Intake Levels:
a. are the minimum levels of a nutrient one needs to consume to be healthy.
b. are the safe upper limits of dietary supplements not to be exceeded.
c. are the safe upper limits of nutrient intake from both supplements and food.
d. are to be exceeded to obtain optimal health and physical fitness.
22. Margaret and Richard are discussing nutrition. Margaret believes that malnutrition exists when one
or more nutrients are inadequate in the diet. Richard argues that malnutrition exists when one or
more nutrients are over consumed. Who is correct?
a. Margaret
b. Richard
c. Both Margaret and Richard
d. Neither Margaret nor Richard
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280
23. Proteins are made up of “building blocks” called:
a. starches.
b. fatty acids.
c. amino acids.
d. minerals.
24. Which of the following statements about nutrition and chronic disease is false?
a. Chronic disease is caused by a genetic disorder and is not influenced by diet or nutrition.
b. Chronic disease can be treated but not always cured.
c. Chronic disease is slow developing and long lasting.
d. Chronic diseases include heart disease, diabetes, and cancer.
25. Which of the following is not an essential nutrient category?
a. Carbohydrates
b. Minerals
c. Phytochemicals
d. Fats
26. Which of the following nutrients supplies the body with calories?
a. Carbohydrates
b. Vitamins
c. Minerals
d. Water
27. What does “DRI” stand for?
a. Dietary Reference Intakes
b. Daily Required Intakes
c. Dietary Recommended Ingestion
d. Daily Reference Ingestion
28. The DRIs recommend intake levels of essential nutrients to:
a. meet the nutrient needs of most healthy people.
b. establish safe upper levels of nutrient intakes.
c. reduce the risk of chronic disease.
d. All of the above
29. The Estimated Average Requirement EAR is defined as
a. the desired level of nutrient intake that meets the needs of nearly all healthy individuals.
b. an estimate of the safe upper limit of a nutrient.
c. a tentative RDA based on less conclusive evidence than the RDA.
d. the nutrient intake values that are estimated to meet the average nutrient needs of half the
healthy individuals in a group.
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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
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30. The label of “Adequate Intake” or “AI” is given to
a. recommended intakes for nutrients for which there is too little scientific information to establish
an RDA.
b. nutrients that are less important for growth and health than other nutrients.
c. nutrients that are needed in very small amounts in the diet.
d. recommended intakes for nutrients for which there are no Tolerable Upper Intake Levels.
31. Inadequate diets generally produce _____.
a. a single, specific nutrient deficiency
b. multiple nutrient deficiencies with a wide range of symptoms and health problems
c. increased energy and a greater sense of well-being
d. b and c
32. Adults living in food-insecure households are more likely to experience which of the following
issues, as compared to food secure adults?
a. Underweight
b. Overweight
c. Hearing loss
d. Nutrient dense, high-quality diets
33. Which principle of a healthy diet suggests selecting a wide range of foods as represented by the
USDA’s MyPlate food plan?
a. Variety
b. Moderation
c. Adequacy
d. Energy density
34. Which principle of a healthy diet is based on the idea that a healthy diet requires proper amounts of
essential nutrients and calories to maintain a healthy body?
a. Variety
b. Moderation
c. Adequacy
d. Nutrient density
35. Which of the following potential food contaminants that could be introduced into the food supply as
an act of bioterrorism is the most poisonous?
a. Radioactive particles
b. E. coli 05717:H7
c. Botulism toxin
d. Ricin
36. There are _____ pounds in a kilogram.
a. 1
b. 1.2
c. 2.2
d. 4
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282
37. What does “RDA” stand for?
a. Recommended Daily Allowance
b. Required Dietary Allowance
c. Recommended Dietary Allowance
d. Required Daily Allowance
Case Study and Multiple-Choice Questions: Choose the one best answer.
During Rhonda’s freshman year of college she experienced many environmental changes that influenced
her diet and lifestyle. Rhonda was fearful of gaining “the freshman fifteen” and also had a limited food
budget. To save money and avoid gaining unwanted weight she decided that she would only eat fruit for
breakfast and salads for lunch and skip dinner. She soon found herself getting very hungry in the
evenings and would then overeat food from the vending machines and cheap fast foods. She often
snacked on cookies, fried foods, pasta, ice cream, and diet soda.
As the school year progressed Rhonda had recurrent bouts of respiratory illness and felt chronically
fatigued. Upon visiting the college health service the doctor diagnosed her with iron-deficiency anemia
and speculated that in addition to not getting enough iron she was probably not getting enough protein
or B vitamins. By the end of the school year Rhonda not only had overall poor health but she had also
gained a significant amount of weight despite not eating dinner and an overall under-consumption of
nutrients. Rhonda has registered for a nutrition class in the fall and hopes to learn how to better manage
her diet and weight during her sophomore year.
38. What is the likely cause of Rhonda’s struggle with recurrent illness and chronic fatigue?
a. She was not getting enough fruits and vegetables.
b. She was not eating an adequate, well-balanced diet.
c. She was eating too many calories.
d. She was eating too much fat and sugar.
39. During her freshman year of college Rhonda experienced weight gain despite her attempt to
maintain her weight with calorie restriction. What nutrition concept best explains the reason for her
weight gain?
a. There are no “good” or “bad” foods.
b. The human adaptive mechanism—her metabolism slowed down due to her restricted calorie
intake.
c. Food is a basic human need—she was not meeting her individual nutrient requirements.
d. Nutrient density—most of the foods she was eating were not nutrient dense.
40. Rhonda was limited in the amount of money that she had to spend on food and her ability to get to
the supermarket and therefore the quantity and quality of healthy food that she had available was
affected. This is an example of
a. malnutrition.
b. food insecurity.
c. energy density.
d. food security.
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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Full file at http://testbankcart.eu/Test-Bank-for-Nutrition-Now-7th-Edition-by-Brown
41. Which of the foods that Rhonda frequently ate were the most energy dense?
a. Fruits and vegetables
b. Pasta and salads
c. Fried foods, ice cream, and cookies
d. Diet sodas
42. Which of the following nutrition concepts best explains the relationship between Rhonda’s diet and
her recurrent bouts of illness and chronic fatigue?
a. Nutrient-dense foods are the only type of foods that Rhonda should be eating to avoid deficiency
diseases.
b. The deficiency of essential nutrients in Rhonda’s diet caused a ripple effect and contributed to
multiple health problems.
c. Rhonda’s lack of nonessential nutrient intake caused her to develop deficiency diseases.
d. Rhonda’s human adaptive mechanism was not working properly to avoid deficiency diseases.
43. What should Rhonda strive to do during her sophomore year to help improve her nutrition and
health?
a. Avoid “bad foods” that are high in calories.
b. Substitute nutrient-dense foods for energy-dense foods to help balance calories and increase
intake of essential nutrients..
c. Take a multi-vitamin/ multi-mineral, an iron supplement, and a protein shake daily.
d. Restrict calories and skip breakfast to help her lose the weight.
44. In general what type of a diet should Rhonda follow to lose the weight gained during her freshman
year?
a. She should follow a diet high in animal protein and low in fruit and grains.
b. She should follow a diet high in phytochemicals and antioxidants, which is also supplemented
with a multi-vitamin.
c. She should follow a diet that provides a variety of nutrient-dense foods and is moderately
reduced in calories as suggested by the USDA MyPlate food plan.
d. She should follow a diet which includes plenty of energy-dense, empty-calorie foods.
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284
Unit 1 Key
ANS = correct answer; REF = text page reference; OBJ = learning objective
True/False
1. ANS: T
2. ANS: T
3. ANS: T
4. ANS: F
5. ANS: F
6. ANS: T
7. ANS: F
8. ANS: T
9. ANS: F
10. ANS: F
11. ANS: T
12. ANS: T
REF: 1-2
REF: 1-5
REF: 1-6
REF: 1-14
REF: 1-12
REF: 1-5
REF: 1-12
REF: 1-14
REF: 1-7
REF: 1-14
REF: 1-15
REF: 1-6
OBJ: 1.1
OBJ: 1.1
OBJ: 1.1
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
Matching
1. ANS: b
2. ANS: e
3. ANS: d
4. ANS: d
5. ANS: d
6. ANS: g
7. ANS: d
8. ANS: l
9. ANS: n
10. ANS: o
11. ANS: h
12. ANS: c
13. ANS: b
14. ANS: k
15. ANS: j
16. ANS: i
17. ANS: e
18. ANS: m
19. ANS: a
20. ANS: f
REF: 1-6
REF: 1-6
REF: 1-6
REF: 1-6
REF: 1-6
REF: 1-7
REF: 1-6
REF: 1-13
REF: 1-14
REF: 1-14
REF: 1-7
REF: 1-5
REF: 1-5
REF: 1-13
REF: 1-10
REF: 1-7
REF: 1-6
REF: 1-14
REF: 1-2
REF: 1-7
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.1
OBJ: 1.2
Multiple Choice
1. ANS: b
REF: 1-2
2. ANS: e
REF: 1-8|1-9
3. ANS: a
REF: 1-9
4. ANS: e
REF: 1-13
5. ANS: a
REF: 1-7
6. ANS: a
REF: 1-12|1-13
7. ANS: a
REF: 1-13
8. ANS: b
REF: 1-7|1-8
OBJ: 1.1
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
28.
29.
30.
31.
32.
33.
34.
35.
36.
37.
ANS: d
ANS: d
ANS: b
ANS: d
ANS: c
ANS: d
ANS: c
ANS: c
ANS: a
ANS: d
ANS: b
ANS: b
ANS: c
ANS: c
ANS: c
ANS: a
ANS: c
ANS: a
ANS: a
ANS: d
ANS: d
ANS: a
ANS: b
ANS: b
ANS: a
ANS: c
ANS: c
ANS: c
ANS: c
REF: 1-12|1-13
REF: 1-7
REF: 1-7
REF: 1-5|1-6
REF: 1-7
REF: 1-7|1-8
REF: 1-6|1-7
REF: 1-6|1-7
REF: 1-11|1-12
REF: 1-14
REF: 1-14
REF: 1-14
REF: 1-9|1-10
REF: 1-11
REF: 1-6
REF: 1-13
REF: 1-7|1-8
REF: 1-6|1-7
REF: 1-9
REF: 1-9|1-10
REF: 1-9|1-10
REF: 1-9|1-10
REF: 1-12
REF: 1-6
REF: 1-14
REF: 1-14
REF: 1-6
REF: 1-8
REF: 1-9|1-10
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
Case Study Multiple Choice
38. ANS: b
REF: 1-9|1-14
39. ANS: b
REF: 1-12
40. ANS: b
REF: 1-5|1-6
41. ANS: c
REF: 1-14
42. ANS: b
REF: 1-12|1-13
43. ANS: b
REF: 1-14|1-15
44. ANS: c
REF: 1-14|1-15
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
OBJ: 1.2
© 2014 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.