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Test Bank for Nutrition: An Applied Approach, 5th Edition

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    1 Nutrition: An Applied Approach, 5e (Thompson/Manore) Chapter 1 Nutrition: Linking Food and Health Multiple Choice Questions 1) Which statement is FALSE concerning the field of nutrition? A) Nutrition is the study of how food nourishes the body. B) Nutrition encompasses how we consume, digest, absorb, and store food. C) Nutrition is an ancient science that dates back to the fourteenth century. D) Nutrition involves studying the factors that influence eating patterns. Answer: C Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.1 Chapter/Section: 1.1 2) Which of the following chronic diseases is NOT strongly associated with dietary choices? A) Alzheimer's disease B) obesity C) heart disease D) type 2 diabetes Answer: A Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.2 Chapter/Section: 1.2 3) How many classes of nutrients are there? A) three B) four C) six D) eight Answer: C Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3

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    2 4) Which of the following nutrients are inorganic? A) carbohydrates B) fats C) vitamins D) minerals Answer: D Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3 5) What is the primary source of fuel for the brain? A) proteins B) fats C) carbohydrates D) vitamins Answer: C Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3 6) Of the following nutrients, which contains nitrogen? A) carbohydrates B) proteins C) lipids D) water Answer: B Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3 7) Which of the following is an example of an inorganic nutrient? A) vitamin A (vitamin) B) stearic acid (fat) C) dietary fiber (carbohydrate) D) calcium (mineral) Answer: D Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3

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    3 8) Jane consumed a breakfast that contained 85 grams of carbohydrate, 20 grams of protein, and 18 grams of fat. How many kilocalories did Jane eat at breakfast? A) 123 kilocalories B) 152 kilocalories C) 582 kilocalories D) 1,007 kilocalories Answer: C Diff: 3 Skill: Applying/Analyzing Learning Outcome: 1.3 Chapter/Section: 1.3 9) For dinner, Carol consumes 250 grams of carbohydrate, 50 grams of protein, and 30 grams of fat. In addition, Carol decides that she wants a glass of wine with her meal. If she drinks one glass of wine containing 10 grams of alcohol, how many total kilocalories does she consume in this meal? A) 340 kilocalories B) 1,540 kilocalories C) 1,806 kilocalories D) 2,820 kilocalories Answer: B Diff: 3 Skill: Applying/Analyzing Learning Outcome: 1.3 Chapter/Section: 1.3 10) Which of the following are examples of carbohydrate-rich foods? A) butter and corn oil B) beef and pork C) wheat and lentils D) bacon and eggs Answer: C Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3

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    4 11) Which dietary standard, expressed as percentages of total energy, defines the recommended intake range for the macronutrients? A) Tolerable Upper Intake Level (UL) B) Recommended Dietary Allowance (RDA) C) Estimated Average Requirement (EAR) D) Acceptable Macronutrient Distribution Range (AMDR) Answer: D Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.4 Chapter/Section: 1.4 12) Which of the following nutrients is organic? A) sodium B) iron C) protein D) water Answer: C Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3 13) Lauren's friend has recommended that she take a vitamin C supplement. Lauren is concerned about consuming too much of the supplement. Which of the following nutrient standards would assist her in determining the highest amount of the supplement that would be safe for her to consume? A) Tolerable Upper Intake Level (UL) B) Recommended Dietary Allowance (RDA) C) Estimated Average Requirement (EAR) D) Acceptable Macronutrient Distribution Range (AMDR) Answer: A Diff: 3 Skill: Applying/Analyzing Learning Outcome: 1.4 Chapter/Section: 1.4 14) Which of the following nutrients is the MOST energy dense? A) carbohydrate B) fat C) protein D) vitamins Answer: B Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3

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    5 15) Which of the following BEST describes minerals? A) micronutrients that are broken down easily during digestion B) micronutrients that are easily destroyed by heat and light C) inorganic micronutrients found in a variety of foods D) nutrients that are needed in large amounts by the body Answer: C Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3 16) An important source of energy for the body during times of rest and low-intensity exercise is A) protein. B) vitamins. C) fat. D) water. Answer: C Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3 17) The building blocks of proteins are called A) fatty acids. B) amino acids. C) saccharides. D) nitrogen fragments. Answer: B Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3 18) Which of the following is NOT a major function of dietary protein? A) building new cells and tissues B) repairing damaged structures C) maintaining the structure and strength of bone D) serving as a primary source of energy for the body Answer: D Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3

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    6 19) Proteins are NOT found in A) meats, fish, and poultry. B) dairy products. C) seeds, nuts, and legumes. D) water. Answer: D Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3 20) Into what two groups are vitamins classified? A) fat-soluble and water-soluble B) organic and inorganic C) nonnutritive and nutritive D) trace and major Answer: A Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3 21) Vitamin C and the B vitamins are A) nonessential vitamins. B) soluble in water. C) readily stored in the body's tissues. D) trace vitamins. Answer: B Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3 22) Which of the following is FALSE? A) Fats are soluble in water. B) Fats are an important energy source for our bodies at rest and during low-intensity exercise. C) Fats are composed of carbon, hydrogen, and oxygen. D) Fats yield more Calories per gram than carbohydrate or protein. Answer: A Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3

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    7 23) Which of the following describes the vitamins A, D, E, and K? A) excess amounts are excreted via the urine B) potentially toxic with excessive intake C) soluble in water D) not stored to any extent in the body Answer: B Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3 24) Inorganic nutrients that are NOT broken down by the human body or destroyed by heat or light are called A) vitamins. B) minerals. C) proteins. D) fats. Answer: B Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3 25) Overconsumption of which nutrient has the greatest potential for toxicity? A) vitamin A B) vitamin B6 C) vitamin C D) folate Answer: A Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3 26) What is the standard used to estimate the daily nutrient needs of half of all healthy individuals? A) Estimated Average Requirement (EAR) B) Adequate Intake (AI) C) Recommended Dietary Allowance (RDA) D) Tolerable Upper Intake Level (UI) Answer: A Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.4 Chapter/Section: 1.4

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    8 27) Which of the following is NOT a function of water in the body? A) helps to regulate nervous impulses and muscle contraction B) helps to transport nutrients and oxygen C) helps to excrete waste products D) provides a source of energy to work and play Answer: D Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3 28) According to the Acceptable Macronutrient Distribution Range (AMDR), up to what percentage of your daily Calories should be provided by carbohydrates? A) 35% B) 45% C) 65% D) 75% Answer: C Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.4 Chapter/Section: 1.4 29) The highest average amount of a nutrient that can be consumed without a risk of adverse health effects to almost all individuals in a particular age and gender group is called the A) Acceptable Macronutrient Distribution Range (AMDR). B) Recommended Dietary Allowance (RDA). C) Adequate Intake (AI). D) Tolerable Upper Intake Level (UL). Answer: D Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.4 Chapter/Section: 1.4 30) What is the leading federal agency in the United States that protects human health and safety? A) United States Department of Agriculture (USDA) B) American Dietetic Association (ADA) C) Centers for Disease Control and Prevention (CDC) D) National Institutes of Health (NIH) Answer: C Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.8 Chapter/Section: 1.8

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    9 31) Your grandmother has recently been diagnosed with type 2 diabetes. Which of the following professionals is MOST likely to be qualified to offer your grandmother assistance in planning her diabetic diet? A) registered dietitian (RD) B) PhD in exercise science C) medical doctor (MD) D) nutritionist Answer: A Diff: 3 Skill: Applying/Analyzing Learning Outcome: 1.8 Chapter/Section: 1.8 32) The BRFSS is the government A) survey that tracks lifestyle habits that increase risks for developing chronic diseases. B) survey that tracks nutrition education programs in the United States. C) agency that protects the health and safety of the American people. D) agency that conducts medical research in the United States. Answer: A Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.8 Chapter/Section: 1.8 33) Which of the following professional titles has NO definition or laws regulating it? A) registered dietitian B) registered dietitian/nutritionist C) nutritionist D) licensed nutritionist Answer: C Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.8 Chapter/Section: 1.8 34) The type of study that compares a group of people with a disease to another similar but healthy group is called a(n) A) double-blind study. B) clinical trial. C) animal study. D) case control study. Answer: D Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.6 Chapter/Section: 1.6

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    10 35) What is the group given a specific treatment or intervention during an experiment called? A) the experimental group B) the control group C) the double-blind group D) the study population Answer: A Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.6 Chapter/Section: 1.6 36) Dr. Sullivan is conducting a clinical trial to determine if vitamin Z can improve test performance of students in an introductory college nutrition course. Dr. Sullivan puts all the student names in a hat and draws names to determine if they will be placed in the control or the experimental group. The experimental group receives a capsule of vitamin Z and the control group a "sugar pill" that tastes and looks identical to the vitamin Z capsule. Neither Dr. Sullivan nor the participants knows who is receiving which treatment. This experiment is BEST described as A) single-blind, randomized. B) placebo-controlled, self-selected. C) placebo-controlled, single-blind, randomized. D) placebo-controlled, double-blind, randomized. Answer: D Diff: 3 Skill: Applying/Analyzing Learning Outcome: 1.6 Chapter/Section: 1.6 37) What is the first step of the scientific method? A) Formulate a hypothesis. B) Design and conduct an experiment. C) Collect and analyze data. D) Observe a phenomenon. Answer: D Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.5 Chapter/Section: 1.5

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    11 38) The National Health and Nutrition Examination Survey (NHANES) collects dietary information of Americans by using a A) website where individuals can self-report their dietary intake online. B) personal interview and physical examination. C) telephone survey. D) written survey that collects information using a food likes and dislikes questionnaire. Answer: B Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.8 Chapter/Section: 1.8 39) Chemicals found in foods that are critical to human growth and function are called A) antibodies. B) bacteria. C) nutrients. D) carcinogens. Answer: C Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3 40) What term is commonly used to describe foods that are grown with little or no use of synthetic chemicals? A) organic B) inorganic C) genetically modified organism (GMO) D) vegetarian Answer: A Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3 41) The primary source of fuel for the body is A) carbohydrates. B) fats and oils. C) proteins. D) vitamins and minerals. Answer: A Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3

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    12 42) Amino acids are units of A) carbohydrates. B) lipids. C) proteins. D) vitamins. Answer: C Diff: 4 Skill: Applying/Analyzing Learning Outcome: 1.3 Chapter/Section: 1.3 43) In the United States and Canada, what set of standards defines the recommended intake values for various nutrients for healthy people? A) Estimated Average Requirement (EAR) B) Tolerable Upper Intake Level (UL) C) Dietary Reference Intakes (DRIs) D) Acceptable Macronutrient Distribution Range (AMDR) Answer: C Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.4 Chapter/Section: 1.4 44) What is the term for an imitation treatment that has no known physical effect or therapeutic value on the subjects in a research study? A) theory B) placebo C) single-blind trial D) double-blind trial Answer: B Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.6 Chapter/Section: 1.6 45) What is another name for a study of patterns of health and disease in a large population? A) a single-blind study B) a clinical trial C) a randomized study D) an epidemiological study Answer: D Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.6 Chapter/Section: 1.6

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    13 46) A hypothesis or group of related hypotheses that have been confirmed through repeated scientific experiments is known as a(n) A) phenomenon. B) experiment. C) theory. D) fact. Answer: C Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.5 Chapter/Section: 1.5 47) What common flaw has been found in research studies funded by pharmaceutical companies? A) bias towards showing ineffectiveness of products B) lack of transparency C) quackery D) over-reporting of a drug's side effects Answer: B Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.7 Chapter/Section: 1.7 48) Which of the following indicates that a nutrition website may NOT be a reliable source of information? A) list of registered dietitians who contribute to the website B) recently updated website C) citations to research studies published in medical journals D) website address with a ".com" ending Answer: D Diff: 6 Skill: Evaluating/Creating Learning Outcome: 1.7 Chapter/Section: 1.7 49) The American Society for Nutrition (ASN) and similar professional nutrition organizations A) publish reliable nutrition research studies. B) set the Dietary Reference Intakes (DRIs). C) lobby the government on behalf of pharmaceutical companies. D) sponsor the National Health and Nutrition Examination Survey (NHANES). Answer: A Diff: 2 Skill: Reading/Understanding Learning Outcome: 1.8 Chapter/Section: 1.8

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    14 50) One of the earliest developments in the field of nutrition linking nutritional deficiency to illness was the discovery that eating citrus fruits prevents A) pellagra. B) cancer. C) scurvy. D) strokes. Answer: C Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.1 Chapter/Section: 1.1 51) Which of the following is the primary link between poor nutrition and higher mortality rates? A) cancer B) Alzheimer's disease C) obesity D) iron-deficiency anemia Answer: C Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.2 Chapter/Section: 1.2 52) Funding of a research study by a company that stands to benefit from a positive assessment is an example of A) a reporting bias. B) transparency. C) a conflict of interest. D) the placebo effect. Answer: C Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.7 Chapter/Section: 1.7 53) A blogger has written a post about the benefits of an artificial sweetener for weight loss. Which of the following would be the best evidence to support these claims? A) recommendation from a medical doctor B) citations to research studies published in peer-reviewed journals C) testimonials from people who have used the sweetener D) conclusions from a research study funded by the manufacturer of the sweetener Answer: B Diff: 6 Skill: Evaluating/Creating Learning Outcome: 1.7 Chapter/Section: 1.7

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    15 54) Which of the following is an example of disease that is directly caused by a nutritional deficiency? A) pellagra B) cancer C) type 2 diabetes D) heart disease Answer: A Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.2 Chapter/Section: 1.2 55) Prevalent in the United States during the early 1900s, pellagra was first thought to be an infectious disease. Today we know that it is caused by a deficiency of A) vitamin A. B) iron. C) protein. D) niacin. Answer: D Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.2 Chapter/Section: 1.2 56) Joan's dinner contains 210 grams of carbohydrate, 60 grams of protein, and 52 grams of fat. What percent of kilocalories in this meal comes from carbohydrate? A) 22% B) 28% C) 35% D) 54% Answer: D Diff: 4 Skill: Applying/Analyzing Learning Outcome: 1.3 Chapter/Section: 1.3 57) A slice of pumpkin bread contains 5 grams of fat, 40 grams of carbohydrate, and 5 grams of protein. What percent of the bread's Calories are from fat? A) 10% B) 20% C) 40% D) 75% Answer: B Diff: 4 Skill: Applying/Analyzing Learning Outcome: 1.3 Chapter/Section: 1.3

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    16 True/False Questions 1) The earliest discoveries in the field of nutrition focused on nutritional deficiencies and illness. Answer: TRUE Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.1 Chapter/Section: 1.1 2) "Wellness" is a multidimensional process by which people make choices that enhance their lives. Answer: TRUE Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.2 Chapter/Section: 1.2 3) Cryogenomics is a new area of research that seeks to uncover the links between our genes, our environment, and our diet. Answer: FALSE Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.1 Chapter/Section: 1.1 4) Macronutrients are nutrients that contain inorganic components. Answer: FALSE Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3 5) Vitamins provide 4 kilocalories per gram. Answer: FALSE Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3 6) Because water does not provide any Calories to the body, scientists do not consider it a nutrient. Answer: FALSE Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3

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    17 7) A beverage that contains 20 grams of alcohol mixed with a diet (0-Calorie) soda has approximately 140 kilocalories. Answer: TRUE Diff: 3 Skill: Applying/Analyzing Learning Outcome: 1.3 Chapter/Section: 1.3 8) The energy-yielding macronutrients include carbohydrates, lipids, and proteins. Answer: TRUE Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3 9) Protein's primary role is to provide energy for the body. Answer: FALSE Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3 10) Poor nutrition is strongly associated with three chronic diseases that fall within the group of top ten causes of death in the United States. Answer: TRUE Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.2 Chapter/Section: 1.2 11) Minerals maintain their chemical structure and are not broken down during digestion. Answer: TRUE Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3 12) Because they are needed in relatively large quantities, vitamins and minerals are considered macronutrients. Answer: FALSE Diff: 2 Skill: Reading/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3

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    18 13) The Dietary Reference Intakes (DRIs) are dietary standards that apply only to healthy individuals. Answer: TRUE Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.4 Chapter/Section: 1.4 14) A double-blind experiment is one in which neither the researchers nor the participants know which group is assigned to which treatment. Answer: TRUE Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.6 Chapter/Section: 1.6 15) The term nutritionist has no precise definition or laws regulating it. Answer: TRUE Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.8 Chapter/Section: 1.8 16) In the second half of the twentieth century, nutrition researchers began to study the links between nutrition and the development of chronic diseases. Answer: TRUE Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.1 Chapter/Section: 1.1 17) Nutrigenomics is an ancient specialty area of nutritional research. Answer: FALSE Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.1 Chapter/Section: 1.1 18) For an experiment to be consistent with the principles of the scientific method, it must be repeatable. Answer: TRUE Diff: 2 Skill: Reading/Understanding Learning Outcome: 1.5 Chapter/Section: 1.5

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    19 19) The energy derived from food is expressed in units called kilocalories. Answer: TRUE Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3 20) A placebo is the misrepresentation of a product, program, or service for financial gain. Answer: FALSE Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.6 Chapter/Section: 1.6 21) The National Institutes of Health (NIH) plays a limited role in researching nutrition-related issues. Answer: FALSE Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.8 Chapter/Section: 1.8 22) A registered dietitian is a health professional who has earned at least a bachelor's degree, has completed supervised clinical training, and has successfully completed a national exam. Answer: TRUE Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.8 Chapter/Section: 1.8 23) A recommendation from the manager at your local health foods store to try a particular amino acid supplement may be biased. Answer: TRUE Diff: 3 Skill: Applying/Analyzing Learning Outcome: 1.7 Chapter/Section: 1.7

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    20 Essay Questions 1) The Dietary Reference Intakes (DRIs) for most nutrients consist of four separate values: Estimated Average Requirement (EAR), Recommended Dietary Allowance (RDA), Adequate Intake (AI), and Tolerable Upper Intake Level (UL). Explain what each of these values represents. Answer: Answers will vary. Diff: 2 Skill: Reading/Understanding Learning Outcome: 1.4 Chapter/Section: 1.4 2) List the primary classes of nutrients. For each class of nutrients, note whether it is organic or inorganic and how many kilocalories per gram it provides, if any. Answer: Answers will vary. Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.3 Chapter/Section: 1.3 3) Explain why, over the course of the 20th century, the focus of nutrition research shifted from identifying nutrient-deficiency diseases to exploring the links between nutrition and chronic disease. Answer: Answers will vary. Diff: 4 Skill: Applying/Analyzing Learning Outcome: 1.1 Chapter/Section: 1.1 4) Describe how a nutritious diet contributes to wellness. Answer: Answers will vary. Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.2 Chapter/Section: 1.2 5) Some people claim that evolution is "just a theory," by which they mean that it isn't supported by scientific evidence. Is this understanding of the term theory valid? Why or why not? Answer: Answers will vary. Diff: 4 Skill: Applying/Analyzing Learning Outcome: 1.5 Chapter/Section: 1.5

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    21 6) You would like to compare the prevalence of morbid obesity among children in Italy to prevalence among children in the United States. What type of research would you conduct, and why? Answer: Answers will vary. Diff: 5 Skill: Evaluating/Creating Learning Outcome: 1.6 Chapter/Section: 1.6 7) Two web pages discuss the results of research into a weight-loss supplement. One of these was written by a medical doctor who includes testimonials from several patients who lost weight using the supplement, and provides a link to a site at which you can order the supplement. The other was published by the Office of Dietary Supplements at the National Institutes of Health, and cites several research studies investigating the safety and effectiveness of the supplement. Which site is more reliable, and why? Answer: Answers will vary. Diff: 5 Skill: Evaluating/Creating Learning Outcome: 1.7 Chapter/Section: 1.7 8) The BRFSS surveys Americans about five behaviors known to increase the risk for chronic disease. What are these behaviors? Which do you engage in? What might you do to change the behavior(s)? Answer: Answers will vary. Diff: 3 Skill: Applying/Analyzing Learning Outcome: 1.8 Chapter/Section: 1.8 9) Two Dietary Reference Intakes (DRIs) apply to energy intake. Identify these and distinguish between them. Answer: Answers will vary. Diff: 4 Skill: Applying/Analyzing Learning Outcome: 1.4 Chapter/Section: 1.4

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    1 Nutrition: An Applied Approach, 5e (Thompson/Manore) In Depth: New Frontiers in Nutrition and Health Multiple Choice Questions 1) The field of nutrigenomics has the potential to improve human health by A) altering a diseased individual's DNA makeup. B) expanding the human genome 100-fold. C) identifying foods that can influence the expression of specific genes. D) creating new foods with biologically active ingredients. Answer: C Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.5.1 Chapter/Section: 1.5.1 2) What effect occurs when the binding of epigenetic factors to histone proteins causes DNA to be tightly wound? A) Genes are less accessible for use in protein synthesis. B) Genes are more accessible for use in protein synthesis. C) Genes develop potentially cancer-causing mutations. D) Genes are better able to defend against cancer-causing chemicals in foods. Answer: A Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.5.1 Chapter/Section: 1.5.1 3) Which of the following statements is TRUE about a diet high in phytochemicals? A) It is thought to increase the risk of cancer. B) It is thought to reduce inflammation linked to the development of cancer. C) It can prevent some forms of cancer. D) It can cure some forms of cancer. Answer: B Diff: 4 Skill: Applying/Analyzing Learning Outcome: 1.5.3 Chapter/Section: 1.5.3

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    2 4) Which of the following is NOT one of the challenges facing the field of nutrigenomics? A) Scientists do not know the functions of non-coding regions of DNA that may influence human health. B) Scientists have not been able to identify any mechanisms by which diet might contribute to disease. C) Turning genes on or off may prompt different effects in different body cells and systems. D) Age, gender, and lifestyle must also be taken into account in how foods interact with genes. Answer: B Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.5.1 Chapter/Section: 1.5.1 5) The microorganisms in the gastrointestinal (GI) tract benefit our health by A) serving as "tags" in diagnostic tests for digestive diseases. B) enable us to digest food and absorb nutrients that otherwise would be unavailable. C) promoting the inflammatory response. D) synthesizing all four of the fat-soluble vitamins. Answer: B Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.5.2 Chapter/Section: 1.5.2 6) Which of the following is NOT a health-promoting function associated with a healthy intake of phytochemicals from foods? A) reduction in inflammation that is linked to the development of cardiovascular disease B) slowing of tumor growth in the development of cancer C) increase in bacterial resistance to antibiotics D) enhanced immune function to protect against infection Answer: C Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.5.3 Chapter/Section: 1.5.3 7) Cottage cheese to which the food manufacturer has added inulin is an example of a A) processed probiotic food. B) processed prebiotic food. C) whole probiotic food. D) whole functional food. Answer: B Diff: 3 Skill: Applying/Analyzing Learning Outcome: 1.5.2 Chapter/Section: 1.5.2

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    3 8) Which of the following would provide the most effective dose of live and active bacterial cultures? A) 1 teaspoon of inulin B) 1 cup of yogurt C) 1 cup of tofu D) 1 cup of wine Answer: B Diff: 3 Skill: Applying/Analyzing Learning Outcome: 1.5.2 Chapter/Section: 1.5.2 9) Prebiotics contribute to health by A) stimulating the growth and activity of beneficial GI flora. B) adding lipids to the lining of the GI tract. C) adding protein and liquid to the GI tract to increase its activity. D) decreasing lipid metabolism. Answer: A Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.5.2 Chapter/Section: 1.5.2 10) Which of the following is TRUE of phytochemicals? A) They are nutrients. B) They are found in foods derived from both animals and plants. C) They are most beneficial when consumed in supplements. D) They are thought to benefit our health by stressing our cells. Answer: D Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.5.3 Chapter/Section: 1.5.3 True/False Questions 1) Taking a broad-spectrum antibiotic to fight an infection also helps to boost the healthful bacteria in our microbiome. Answer: FALSE Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.5.2 Chapter/Section: 1.5.2

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    4 2) Current research suggests that the health benefits of phytochemicals can be derived only from phytochemical supplements. Answer: FALSE Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.5.3 Chapter/Section: 1.5.3 3) Probiotics contribute to human health by improving the balance of healthful bacteria in the GI tract. Answer: TRUE Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.5.2 Chapter/Section: 1.5.2 4) Inulin is a kind of prebiotic that nourishes colonies of healthful bacteria in the GI tract. Answer: TRUE Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.5.2 Chapter/Section: 1.5.2 5) Research suggests that consumption of probiotics may reduce susceptibility to colds. Answer: TRUE Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.5.2 Chapter/Section: 1.5.2 6) Yogurt you purchase from a local dairy farm is a processed food. Answer: TRUE Diff: 3 Skill: Applying/Analyzing Learning Outcome: 1.5.2 Chapter/Section: 1.5.2 7) Nutrigenomics research has shown that a mother's and a father's diet can affect the genes expressed by their children. Answer: TRUE Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.5.1 Chapter/Section: 1.5.1

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    5 8) Orange juice with added calcium is an example of a probiotic beverage. Answer: FALSE Diff: 3 Skill: Applying/Analyzing Learning Outcome: 1.5.2 Chapter/Section: 1.5.2 9) Prebiotics are generally found in easily digestible, high-protein foods such as meat and poultry. Answer: FALSE Diff: 3 Skill: Applying/Analyzing Learning Outcome: 1.5.2 Chapter/Section: 1.5.2 10) Current research suggests that a diet rich in orange, yellow, and deep green fruits and vegetables may reduce the risk for certain age-related eye diseases. Answer: TRUE Diff: 1 Skill: Remembering/Understanding Learning Outcome: 1.5.3 Chapter/Section: 1.5.3 11) Epigenetic factors actually change the structure of our DNA. Answer: FALSE Diff: 2 Skill: Remembering/Understanding Learning Outcome: 1.5.1 Chapter/Section: 1.5.1 12) Epigenetic factors may help to explain why everyone following the exact same weight-loss diet and exercise program will lose the same amount of weight. Answer: FALSE Diff: 3 Skill: Applying/Analyzing Learning Outcome: 1.5.1 Chapter/Section: 1.5.1

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    1 Nutrition: An Applied Approach, 5e (Thompson/Manore) Chapter 2 Designing a Healthful Diet Multiple Choice Questions 1) The characteristics of a healthful diet include A) moderation and low-energy. B) balance and low-fat. C) adequacy and value. D) nutrient density and variety. Answer: D Diff: 1 Skill: Remembering/Understanding Learning Outcome: 2.1 Chapter/Section: 2.1 2) Which of the following is an ounce-equivalent serving of grains from the USDA Food Patterns? A) 1 cup of cooked brown rice B) 2 slices of bread C) 1 cup of soymilk D) two small pancakes Answer: D Diff: 3 Skill: Applying/Analyzing Learning Outcome: 2.5 Chapter/Section: 2.5 3) Milk is a good source of calcium but a poor source of iron. Meat is a good source of iron but a poor source of calcium. A diet incorporating both of these foods demonstrates what characteristic of a healthful diet? A) moderation B) balance C) nutrient density D) freshness Answer: B Diff: 3 Skill: Applying/Analyzing Learning Outcome: 2.1 Chapter/Section: 2.1

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    2 4) A nutrient-dense snack provides A) all essential amino acids and at least 6 vitamins and minerals. B) a high level of protein for a low level of saturated fat. C) a high level of nutrients for a low number of Calories. D) a high level of both nutrients and Calories. Answer: C Diff: 2 Skill: Remembering/Understanding Learning Outcome: 2.1 Chapter/Section: 2.1 5) The basic biological urge to eat when our body senses that we need food is A) olfaction. B) hunger. C) appetite. D) satiety. Answer: B Diff: 1 Skill: Remembering/Understanding Learning Outcome: 2.2 Chapter/Section: 2.2 6) The psychological desire to eat stimulated by the sight, smell, or thought of food is A) olfaction. B) hunger. C) appetite. D) satiety. Answer: C Diff: 1 Skill: Remembering/Understanding Learning Outcome: 2.2 Chapter/Section: 2.2 7) Which of the following plays a key role in stimulating appetite and enabling us to taste foods? A) olfaction B) satiety C) conditioned taste aversion D) cultural conditioning Answer: A Diff: 2 Skill: Remembering/Understanding Learning Outcome: 2.2 Chapter/Section: 2.2

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    3 8) Braeden tends to eat whenever he feels bored. His boredom is an example of a(n) A) emotional cue. B) cultural cue. C) biological hunger cue. D) sensory cue. Answer: A Diff: 3 Skill: Applying/Analyzing Learning Outcome: 2.2 Chapter/Section: 2.2 9) After learning about the mistreatment of animals at slaughterhouses, Laura has become a vegetarian. Her dislike for meat, which she once enjoyed, is an example of A) conditioned taste aversion. B) cultural conditioning. C) internal cues. D) social conditioning. Answer: A Diff: 3 Skill: Applying/Analyzing Learning Outcome: 2.2 Chapter/Section: 2.2 10) Which of the following foods is exempt from standard food labeling regulations? A) cereal B) bread C) meat D) yogurt Answer: C Diff: 3 Skill: Applying/Analyzing Learning Outcome: 2.3 Chapter/Section: 2.3 11) The information provided on a food label that identifies how much a serving of food contributes to your intake of nutrients based on 2,000 Calories a day is called the A) ounce-equivalent. B) Percent Daily Values. C) Dietary Reference Intakes. D) footnote. Answer: B Diff: 1 Skill: Remembering/Understanding Learning Outcome: 2.3 Chapter/Section: 2.3

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    4 12) Which of the following is NOT required on a food label? A) net contents of the package B) statement of identity C) name and address of the vendor D) taste of the food Answer: D Diff: 1 Skill: Remembering/Understanding Learning Outcome: 2.3 Chapter/Section: 2.3 13) The Nutrition Facts panel on a box of granola indicates that one serving contains 1 gram of saturated fat and 2 grams of unsaturated fat. The label on this product is allowed to state that it is A) fat free. B) low fat. C) saturated fat free. D) reduced Calorie. Answer: B Diff: 3 Skill: Applying/Analyzing Learning Outcome: 2.3 Chapter/Section: 2.3 14) Jack is a college athlete who requires 2,800 kilocalories a day to support his total energy needs. Even though Jack likes many different foods and makes it a point to try new things, he consumes only approximately 1,600 kilocalories a day. Which one of these characteristics of a healthful diet is Jack missing? A) adequacy B) balance C) moderation D) variety Answer: A Diff: 6 Skill: Evaluating/Creating Learning Outcome: 2.1 Chapter/Section: 2.1

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