Download Chapter 5 – Understanding Nutrition and Your Diet

Chapter 5 – Understanding Nutrition and Your Diet
Multiple Choice
1.
Protein, fats, and carbohydrates differ from the other basic nutrients in that they alone provide the
body with
A)
enzymes.
B)
calories.
C)
amino acids.
D)
structural elements.
Answer:
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2.
Various combinations of saccharides form
A)
fats.
B)
vitamins.
C)
proteins.
D)
carbohydrates.
Answer:
Page:
3.
A
108
What are starches? They are
A)
simple carbohydrates whose main contribution to the diet is bulk.
B)
complex carbohydrates that represent an important energy source.
C)
simple carbohydrates that are commonly added to commercially prepared foods.
D)
complex carbohydrates that provide no nutritional value.
Answer:
Pages:
6.
A
97
According to the USDA, how many teaspoons of sugar per day should be consumed for a 2,000
calorie diet? No more than ______ teaspoons.
A)
8
B)
10
C)
12
D)
20
Answer:
Page:
5.
D
97
The main role of carbohydrates is to
A)
provide energy.
B)
provide structural elements.
C)
facilitate metabolic processes.
D)
facilitate the absorption of other nutrients.
Answer:
Page:
4.
B
96
B
97
Which of the following is TRUE regarding starches? They
A)
are the sole source of energy for the brain and nervous system.
B)
are found in honey, molasses, and syrup.
C)
are among the least important sources of dietary carbohydrates.
D)
contain significant portions of vitamins and minerals.
Answer:
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7.
Which of the following is TRUE of fats?
A)
They provide more energy than other nutrients.
B)
Consumption of fats stimulates the appetite.
C)
They interfere with vitamin absorption.
D)
They have little nutritional value.
Answer:
Page:
8.
D
98
John enjoys foods that are high in trans-fatty acids. What impact will these fats have on his
cholesterol? They
A)
will have no effect on his cholesterol.
B)
have the tendency to raise the “good cholesterol” in his blood.
C)
have the tendency to reduce the total cholesterol in his blood.
D)
have the tendency to raise the “bad cholesterol” in his blood.
Answer:
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12.
A
114
Which of the following is FALSE regarding saturated fats? They are
A)
solid at room temperature.
B)
fats that are difficult for the body to use.
C)
found primarily in animal products.
D)
manufactured by the body.
Answer:
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11.
C
100
Which of the following is one of the MOST significant causes of malnutrition among elderly
adults?
A)
isolation
B)
lack of time
C)
lack of skill
D)
peer pressure
Answer:
Page:
10.
A
98
The recommended consumption of fats is _________ percent of daily calories.
A)
10 to 14
B)
15 to 19
C)
20 to 34
D)
35 to 39
Answer:
Page:
9.
D
116
D
98
The most serious risk of a diet high in cholesterol is
A)
an increased risk of obesity.
B)
its link to digestive disorders.
C)
an increased risk of cardiovascular disease.
D)
its tendency to decrease the appetite for other nutrients.
Answer:
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13.
Which of the following oils contains the highest percentage of saturated fats?
A)
peanut
B)
coconut
C)
safflower
D)
vegetable
Answer:
Page:
14.
C
100
If you are trying to limit your cholesterol intake, you will need to restrict your intake of
A)
peanut oil.
B)
shellfish.
C)
margarine.
D)
olive oil.
Answer:
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18.
A
100
Nutritionists recommend that people restrict their dietary intake of cholesterol to ________ per
day.
A)
350 mg
B)
400 mg
C)
300 mg or less
D)
500 mg or less
Answer:
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17.
A
100
Which of the following is a cholesterol-free food?
A)
peanut butter
B)
skim milk
C)
shellfish
D)
eggs
Answer:
Page:
16.
B
99
Which of the following is TRUE of cholesterol? It
A)
is produced by our own bodies.
B)
appears in both animal and vegetable fats.
C)
is non-essential for body functions.
D)
has no impact on heart disease when consumed in high amounts in the diet.
Answer:
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15.
C
100
B
100
The so-called essential amino acids receive their names from the fact that they
A)
must be obtained from the diet.
B)
supply the body’s central functions.
C)
are the ones most important to good health.
D)
are manufactured by the body without any dietary source.
Answer:
Pages:
A
100-101
19.
Protein’s primary role is to
A)
maintain the chemical balance of blood.
B)
produce enzymes and hormones.
C)
promote tissue growth and maintenance.
D)
supply energy.
Answer:
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20.
Which of the following is FALSE regarding complete protein foods? They
A)
can be found in milk and cheeses.
B)
contain all nine essential amino acids.
C)
can be found in meats and eggs.
D)
contain all 20 essential amino acids.
Answer:
Page:
21.
B
101
The two basic classes of vitamins are
A)
organic and inorganic.
B)
enzymes and coenzymes.
C)
water-soluble and fat-soluble.
D)
A through C, and D through K.
Answer:
Page:
25.
B
100
What is the role of vitamins? They
A)
serve as structural elements.
B)
facilitate the action of enzymes.
C)
provide fuel for energy.
D)
store other nutrients.
Answer:
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24.
B
100
How does your body use the protein you eat?
A)
It is stored in body tissues to provide the primary source of glucose for metabolism.
B)
It is broken down into its amino acids, which are mainly used in tissue building.
C)
It is dispersed to all the cells of the body to regulate energy production.
D)
Most of it is absorbed by the bones to provide their structural strength.
Answer:
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23.
D
101
Protein provides _________ calories per gram of energy.
A)
9
B)
4
C)
6
D)
3
Answer:
Page:
22.
C
100
C
101
Fresh vegetables should not be overcooked because
A)
minerals are lost.
B)
C)
D)
they lose too much flavor.
the fiber they contain breaks down.
the water-soluble vitamins leach out.
Answer:
Page:
26.
John is taking a megadose of vitamin C from a dietary supplement source. Why might this
behavior be harmful to his health? It can
A)
increase his risk of heart disease.
B)
cause kidney stones.
C)
weaken his immune system.
D)
increase his risk urinary tract problems.
Answer:
Page:
27.
B
103
Trace elements are
A)
minerals that appear in relatively small amounts in body tissues.
B)
any nutrients that appear in very small amounts in body tissues.
C)
any nutrients with a comparatively small molecular structure.
D)
vitamins that support the synthesis of minerals.
Answer:
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31.
B
102
What is the function of the minerals you consume in your diet?
A)
They are used entirely to provide structure to such tissues as bones and teeth.
B)
They serve both as structural elements and to regulate some body processes.
C)
Their main purpose is to assist in the transport of ions.
D)
They mainly regulate the consumption of glucose.
Answer:
Page:
30.
C
102
Elise is pregnant and wonders about the value of vitamin supplements. Which of the following is
her doctor MOST likely to recommend?
A)
Supplements offer no benefit; a normal diet is sufficient.
B)
She might benefit from some vitamin supplements and folic acid in particular.
C)
She should avoid vitamin supplements because of the risk of vitamin toxicity.
D)
She must supplement her dietary intake with fat soluble vitamins.
Answer:
Page:
29.
B
102
The best way to ensure adequate intake of vitamins is to
A)
cut back on fats.
B)
use plenty of dairy products.
C)
eat a variety of foods.
D)
take a multivitamin supplement.
Answer:
Page:
28.
D
101
A
103
Jenna is concerned about her iron intake. How can she help her body efficiently utilize iron? She
should eat foods that are
A)
high in iron only.
B)
C)
D)
high in protein and iron.
rich in vitamin C, along with iron-rich foods.
high in complex carbohydrates.
Answer:
Page:
32.
The trace minerals, or micronutrients, include
A)
iron, zinc, and iodine.
B)
folate, niacin, and biotin.
C)
thiamin, riboflavin, and calcium.
D)
sodium, potassium, and phosphorus.
Answer:
Page:
33.
A
103
Which nutrient provides the medium for temperature control and plays a role in all biochemical
reactions?
A)
fat
B)
water
C)
protein
D)
carbohydrate
Answer:
Page:
37.
B
103
Jorge recently increased the number of miles he jogs by 50 percent. He gets plenty of rest and
eats balanced meals, but is now experiencing constipation (difficult bowel movements). He
should
A)
increase his fluid intake.
B)
increase his consumption of all foods.
C)
begin taking a multivitamin supplement.
D)
increase his consumption of proteins.
Answer:
Page:
36.
C
103
We can survive for months without most nutrients, but without water we can live only
A)
less than two days.
B)
less than one week.
C)
less than ten days.
D)
less than two weeks.
Answer:
Page:
35.
A
103
The major minerals, or macronutrients, include
A)
zinc, iodine, and fluoride.
B)
iron, copper, and manganese.
C)
sodium, magnesium, and potassium.
D)
molybdenum, chromium, and selenium.
Answer:
Page:
34.
C
111
B
103
What are the major benefits of fiber in your diet? It
A)
provides important structural material for both red and white blood cells.
B)
C)
D)
improves the breakdown of food in the gut by introducing a grinding effect.
improves the passage of food through the digestive tract and lowers blood cholesterol.
contains tough molecules that increase the strength of cell walls in the digestive tract.
Answer:
Page:
38.
Dietary fiber is classified as
A)
water-soluble or fat-soluble.
B)
soluble or insoluble.
C)
animal or vegetable.
D)
true fiber or bran.
Answer:
Page:
39.
B
104
Of the following, which is the MOST important contribution of vegetables to our diets? They
provide
A)
protein.
B)
simple sugars.
C)
fatty acids.
D)
complex carbohydrates.
Answer:
Page:
42.
D
104
A balanced diet is one that
A)
includes about equal amounts of each food group.
B)
includes foods in proportions recommended by the USDA.
C)
takes about an equal number of calories from each food group.
D)
limits fats and sugars to no more than two to three servings per day.
Answer:
Page:
41.
B
103
A friend has heard that by adding oat bran to her diet, she can lower her cholesterol level. What
can you tell her about this?
A)
Early studies yielded positive claims for oat bran, but later studies have shown that it
does not lower cholesterol.
B)
Oat bran in breads and muffins can lower cholesterol, but it does not have the same effect
in hot or cold cereal.
C)
Two to three servings per week of oat bran can help lower cholesterol, but larger amounts
cause diarrhea.
D)
Oat bran can lower cholesterol, but a large daily serving is needed to have much effect.
Answer:
Page:
40.
C
103
D
106
Prevention of certain cancers can be gained by consuming a diet rich in
A)
bread, cereal, rice, and pasta.
B)
fruits and vegetables.
C)
milk and cheese.
D)
meats.
Answer:
Pages:
B
104, 106
43.
The recommended number of daily servings from the milk group for adults is _______.
A)
one
B)
two
C)
three
D)
four
Answer:
Page:
44.
The milk group does NOT provide ________________ as a part of primary nutrition in adults.
A)
complex carbohydrates
B)
a high-quality protein source
C)
a high-quality calcium source
D)
protection from osteoporosis
Answer:
Page:
45.
A
129
Which of the following is TRUE regarding higher grade cuts of meat? They
A)
have been cured with flavor-enhancing substances.
B)
generally have a lower fat content than poultry and fish.
C)
have more marbling throughout the muscle fiber than lower grade cuts.
D)
have been stored properly.
Answer:
Page:
49.
C
107
Which of the following foods should be served fresh and properly prepared?
A)
meats
B)
fruits
C)
breads
D)
vegetables
Answer:
Page:
48.
A
107
Which of the following can be used as a meat substitute?
A)
green leafy vegetables
B)
yellow vegetables
C)
eggs
D)
rice
Answer:
Page:
47.
A
107
The USDA’s recommended daily serving of meat is _________ ounces.
A)
5.5
B)
6.5
C)
7.5
D)
8.5
Answer:
Page:
46.
C
107
C
107
Why is whole grain bread considered healthier than white bread?
A)
White bread is higher in fat than whole grain bread.
B)
The process of enriching white bread introduces harmful chemicals.
C)
D)
There is little nutritional difference between the two.
Nutrients that are lost during the preparation of white bread remain in whole grain bread.
Answer:
Page:
50.
How many ounces of grains should adults eat daily?
A)
three
B)
four
C)
five
D)
six
Answer:
Page:
51.
A
116
Probiotics are
A)
living bacteria that are thought to help prevent disease and boost the immune system.
B)
food additives that may increase the risk of certain cancers when consumed in large
amounts.
C)
additives found in most fast foods that inhibit the absorption of vitamins A and C.
D)
substances in fatty acids that are suspected of causing arterial wall damage.
Answer:
Page:
55.
A
110
Which of the following is TRUE regarding fast food restaurants?
A)
Their foods have a high fat density.
B)
They have ignored customer requests to offer low fat products.
C)
Their foods have no nutritional value.
D)
They are not concerned with providing healthy food options for children.
Answer:
Page:
54.
A
107
According to the USDA guidelines, Americans should consume how much sodium per day?
A)
less than 2,300 mg
B)
2,400 mg–2,500 mg
C)
2,600 mg–2,800 mg
D)
2,900 mg–3,000 mg
Answer:
Page:
53.
D
107
The most effective source of dietary iron is
A)
red meat.
B)
dairy products.
C)
iron supplements.
D)
yellow vegetables.
Answer:
Page:
52.
D
107
A
119
Which of the following is the clearest example of a functional food?
A)
Egg Beaters (an egg-white-based, no-cholesterol product)
B)
skim milk
C)
garlic
D)
genetically engineered vegetables
Answer:
Page:
56.
Having met specific criteria, statements authorized by the FDA that a food has an effect on a
health related condition are known as health
A)
proxies.
B)
claims.
C)
warranties.
D)
guarantees.
Answer:
Page:
57.
C
114
You want to sell products from your farm with the USDA Certified Organic seal.
techniques are you allowed to use on your farm?
A)
sewage sludge fertilizer
B)
vitamin supplementation
C)
genetic engineering
D)
irradiation
Answer:
Page:
61.
B
120
In the United States, nutritional information labels are required on all
A)
food products.
B)
food products that contain additives.
C)
food products for which nutritional claims are made or to which nutrients are added.
D)
food products that contain fat, sodium, or carbohydrates.
Answer:
Page:
60.
A
119
Lactose intolerance is an example of a(n)
A)
immune response to milk products.
B)
adverse reaction to milk products that does not involve the immune system.
C)
food allergy.
D)
deficiency in the immune system’s tolerance to milk products.
Answer:
Page:
59.
B
119
Which of the following is TRUE of dietary supplements? They
A)
are free from requirements to substantiate their effectiveness.
B)
can make direct claims about their effectiveness.
C)
can be inhaled as well as taken orally.
D)
are harmless substances.
Answer:
Page:
58.
C
119
What
B
123
The standard nutrition label on a processed food product will always contain the following
EXCEPT
A)
calories from fat.
B)
calories per serving.
C)
total fat per serving.
D)
percentage daily value of protein per serving.
Answer:
Page:
62.
When a product is labeled “fat free,” it means that it contains no
A)
more than 0.5 percent fat per serving.
B)
fat that can be detected by any measure.
C)
fat that is of any nutritional significance.
D)
more than 5 percent of the fat of the non-fat-free version.
Answer:
Page:
63.
C
108
Which of the following is FALSE regarding a vegetarian diet?
A)
Even if a vegetarian eats a balanced diet, she has more iron deficiencies than meat eaters.
B)
The diet relies on plants sources for most of the nutrients the body needs.
C)
Vegetarians tend to get enough calcium from products like tofu.
D)
Vegetarian diets encompass a range from diets that allow some animal products to those
that exclude all animal products.
Answer:
Page:
67.
C
108-111
The term discretionary calories refers to foods that
A)
are very high in fats.
B)
are low in both calories and nutrients.
C)
are high in calories but low in nutrients.
D)
provide nutrients above and beyond the recommended daily allowances.
Answer:
Page:
66.
D
113
The Dietary Guidelines for Americans include all of the following recommendations EXCEPT
A)
we should exercise at least thirty minutes a day.
B)
we should choose and prepare food with less salt.
C)
nondrinkers should drink moderately.
D)
we should eat a variety of grains daily.
Answer:
Pages:
65.
A
116
Most Americans should increase their consumption of which of the following?
A)
sodium
B)
cholesterol
C)
simple carbohydrates
D)
complex carbohydrates
Answer:
Page:
64.
D
115
A
111
Which vegetarian diet excludes all animal products?
A)
vegan
B)
ovovegetarian
C)
lactovegetarian
D)
ovolactovegetarian
Answer:
A
Page:
68.
Which vegetarian diet makes it hardest to get all the nutrients you need?
A)
lactovegetarian
B)
semivegetarian
C)
ovovegetarian
D)
vegan
Answer:
Pages:
69.
C
114
The DASH program was originally developed to study the effects of an eating pattern
A)
on the development of chronic illnesses.
B)
on the prevention and treatment of hypertension.
C)
in weight management over the lifespan.
D)
in children between the ages of 8 and 13.
Answer:
Page:
73.
A
114
A vegetarian diet that includes fish, dairy products, and eggs, along with plant foods, is known as
a(n) _______________________ diet.
A)
ovolactovegetarian
B)
lactovegetarian
C)
pesco-vegetarian
D)
vegan vegetarian
Answer:
Page:
72.
A
113
The term semivegetarian describes a person who
A)
has cut most but not all meats from his or her diet.
B)
tries to maintain a vegetarian diet, but regularly fails.
C)
follows a strict vegetarian diet in some circumstances, but not in others.
D)
strongly supports the ideas of vegetarianism, but has not yet changed his or her diet.
Answer:
Page:
71.
D
113-114
If you are a lactovegetarian, you
A)
include dairy products in your diet, but no other animal products.
B)
exclude dairy products in your diet, but you consume eggs.
C)
exclude all animal products.
D)
include some animal products, but you consume mostly vegetables.
Answer:
Page:
70.
113
B
111
Compared to young adults, the diets of elderly adults should include
A)
more nutrients and more calories than young adults.
B)
fewer calories, but similar amounts of nutrients overall.
C)
the same amounts of nutrients and calories as young adults.
D)
more calories to compensate for loss of metabolic efficiency.
Answer:
Page:
B
114
True/False
74.
Polysaccharides are among the least important sources of dietary carbohydrates.
Answer:
Page:
75.
Fats are important nutrients in our diets.
Answer:
Page:
76.
False
100-101
Vitamins are inorganic compounds that are required in small amounts for normal growth.
Answer:
Page:
84.
True
100
The body can manufacture all of the essential amino acids without taking them in from food.
Answer:
Pages:
83.
False
101
Proteins are made up of chains of amino acids.
Answer:
Page:
82.
True
98
Complete protein foods are of plant origin.
Answer:
Page:
81.
False
99
All oils and fats contain some saturated, monounsaturated, and polyunsaturated fats.
Answer:
Page:
80.
True
98
Most vegetable oils are high in saturated fats.
Answer:
Page:
79.
True
98
Trans-fatty acids are associated with an increase in “bad” cholesterol.
Answer:
Page:
78.
True
98
Every type of dietary fat is made up of a combination of saturated, monounsaturated, and
polyunsaturated fats.
Answer:
Page:
77.
False
97
False
101
Water-soluble vitamins include the B-complex vitamins and vitamin C.
Answer:
True
Page:
85.
Some vitamins can be lost from food if the food is overcooked.
Answer:
Page:
86.
False
119
Foodborne illness is the result of eating contaminated food.
Answer:
Page:
95.
False
117
Functional foods have no effect in contributing to the prevention of specific health problems.
Answer:
Page:
94.
False
116
It is not possible to eat a healthy meal at a fast food restaurant.
Answer:
Page:
93.
True
106
Fast foods are relatively low in fat density.
Answer:
Page:
92.
True
103
Cruciferous vegetables may be helpful in the prevention of certain cancers.
Answer:
Page:
91.
True
103
Fruits and vegetables are excellent sources of both complex carbohydrates and fiber.
Answer:
Page:
90.
True
103
Insoluble fiber is not broken down by the digestive tract.
Answer:
Page:
89.
False
96
You are drinking enough fluid if your urine is pale and almost colorless.
Answer:
Page:
88.
True
101
Minerals are not considered true nutrients.
Answer:
Page:
87.
101
True
120
Irradiation destroys all the bacteria in meat.
Answer:
Page:
False
122
Essay
96.
What are phytochemicals? Explain their effect on certain disease processes.
Answer:
Phytochemicals are physiologically active components thought to be able to
deactivate carcinogens or function as antioxidants and have been identified in a variety of fruits
and vegetables. These phytochemicals may play an important role in sparking body processes
that fight or slow down the development of diseases such as cancer.
Page:
97.
102
What is vitamin toxicity, and how does it occur?
Answer:
Vitamin toxicity is the accumulation of excessive, harmful levels of certain fatsoluble vitamins in the body tissue. It occurs from consumption of vastly more than the
recommended daily allowances (RDAs) from vitamin supplements use by adults or through
excessive food intake of particular sources in very small children.
Page:
98.
102
What are the guidelines for dietary health?
Answer:
1)
2)
3)
4)
5)
6)
7)
8)
9)
Pages:
109.
Aim for a healthy weight.
Be physically active by exercising moderately for 30 minutes a day.
Make food choices based on the USDA food pyramid.
Eat a variety of grains, especially whole grains, fruits, and vegetables.
Keep food safe by washing hands and surfaces, cooking foods to a safe temperature,
refrigerating food properly, and following the safe handling of foods instructions.
Eats foods that are moderate in total fat, and low in saturated fat and cholesterol.
Choose foods and beverages that allow you to moderate your intake of simple sugars that
represent no nutritional value and empty calories.
Choose and prepare foods with less salt.
If you drink alcohol, do so in moderation (1-2 drinks per day).
108-111
Describe some advantages and disadvantages of a vegetarian diet.
Answer:
One of the greatest benefits of a vegetarian diet is the reduced consumption of
fats and the increased consumption of complex carbohydrates, vitamins, and fiber. Most of the
disadvantages of a vegetarian diet involve the extra effort required to consume a full array of
essential nutrients and adequate number of calories. Sometimes there is a need to take
supplements to ensure adequate essential nutrients.
Pages:
111-114