Nutrition Concepts and Controversies 10th Edition Test Bank

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PREFACEIn mostpost-secondary courses, a large percentage of student assessment is based on multiple-choice testing.Many instructors use multiple-choice reluctantly, believing that it is amethodology best used for testingwhat a studentremembersrather than what she or he haslearned.Nelson Education Ltd.understandsthat a good quality multiple-choice test bank canprovidethe means to measurehigher-level thinkingskills as wellas recall. Recognizing theimportance of multiple-choice testing in today’s classroom,we havecreatedNETA—theNelsonEducationTestingAdvantage program—to ensure thevalue of ourhighqualitytestbanks.TheNETAprogramwas created in partnership with David DiBattista,a 3M National TeachingFellow,professor of psychology at Brock University, and researcher in the area of multiple-choice testing. NETA ensures thatsubject-matter experts who author test bankshave hadtraining in two areas: avoiding common errors intestconstruction, anddevelopingmultiple-choice test questions that “get beyond remembering” to assess higher-level thinking.All NETA testbanks include David DiBattista’s guide for instructors, “Multiple Choice Tests:Getting Beyond Remembering.” This guide has been designed to assist you in using Nelsontest banks to achieve your desired outcomes inyourcourse.The Test Bank for Sizer, Whitney, and Piché’sNutrition: Concepts and Controversies, 2ndCanadian edition has been revised for Canadian students by Karen McLaren ofCanadoreCollege. This text bank includes1276questions: 954 Multiple Choice (4 options); 122True/False; 20 Matching Answer, and 180 Short Answer questions.The lines below each question provide the answer (ANS)each question and a page referenceto the textbook (REF).PTS (points) represents the number of points that can be assigned to aquestion; the default is 1 point.The Computerized Test BankAll items from this Test Bank are also available in ExamView®, a computerized testingpackage with online capabilities. ExamView®helps you create, customize and deliver bothprint and online tests in minutes. Its “what you see is what you get” interface and easy-to-usetest wizard guide you step-by-step through the test creation process. The ExamView®TestBank files and software are included on the Instructor’s Resource CD in Windows PC andMacintosh platforms(ISBN0176608648).

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Chapter 1-Food Choices and Human HealthMULTIPLE CHOICE1.Which of the following conditions is the most nutrition responsive?a.diabetesb.iron-deficiency anemiac.sickle-cell anemiad.hypertensionANS:BPTS:1REF:Page 32.Which of the following facts do you need to know in order to determine whether a food supports goodhealth?a.how popular it is among consumersb.the food’s inner qualitiesc.how it relates to an illnessd.the role it plays in the bodyANS:BPTS:1REF:Page 83.How many classes of nutrients are there?a.twob.fourc.sixd.eightANS:CPTS:1REF:Page 54.Which of the following is the most energy-rich nutrient?a.fatb.proteinc.waterd.carbohydrateANS:APTS:1REF:Page 65.Which of the following is an organic nutrient?a.mineralsb.carbohydratec.waterd.alcoholANS:BPTS:1REF:Page 56.Which of the following is an energy-yielding nutrient?a.proteinsb.vitaminsc.water

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d.mineralsANS:APTS:1REF:Page 5–67.Which of the following units do food scientists use to measure food energy?a.units of weightb.caloriesc.kilogramsd.gramsANS:BPTS:1REF:Page 58.Alcohol has which of the following characteristics?a.It contributes no calories.b.It interferes with repair of body tissues.c.It is a nutrient.d.It is not toxic to the body.ANS:BPTS:1REF:Page 69.Which of the following nutrients yields energy and also provides materials that form structures andworking parts of body tissues?a.carbohydratesb.vitaminsc.fatsd.proteinsANS:DPTS:1REF:Page 510.One gram of alcohol is equal to how many calories?a.twob.fourc.sevend.nineANS:CPTS:1REF:Page 611.Which of the following statements best defines an “essential” nutrient?a.It is necessary for good health and properfunctioning of the body.b.It can be obtained only from the diet.c.It can be manufactured by the body from rawmaterials.d.It can be manufactured by the body itself.ANS:BPTS:1REF:Page 512.Which of the following is an effect of physical activity on the body?a.increased lean body tissueb.increased risk of cardiovascular diseases

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c.increased bone densityd.slower wound healingANS:CPTS:1REF:Page 1713.Which of the following is the most credible source of nutrition information?a.newspaper articlesb.health magazinesc.scientific journalsd.TV programsANS:CPTS:1REF:Page 1614.What class of compound gives hot peppers their burning taste?a.nonnutrientb.nutrientc.supplementd.toxinANS:APTS:1REF:Page 615.What is the name given to research that looks for correlations between dietary habits and diseaseincidence in a population?a.epidemiological studyb.intervention studyc.case studyd.laboratory studyANS:APTS:1REF:Page 1216.Which of the following types of nutrition research designs shows the effects of treatments?a.randomized controlled trials (RCT)b.case studyc.laboratory studyd.blind experimentANS:CPTS:1REF:Page 12–1317.A certain amount of fibre in foods contributes to the health of the digestive tract, but too much fibre leadsto nutrient losses. What is the term for the characteristic of diet planning that takes this fact into account?a.adequacyb.calorie controlc.moderationd.balanceANS:CPTS:1REF:Page 918.Sugar, butter, and corn oil provide few nutrients with many calories. What is the name for these types of

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foods?a.partitionedb.enrichedc.processedd.naturalANS:APTS:1REF:Page 719.According to data from a national survey, on any given day almost half of our population doesNOTconsumeenough of one particular category of food. What food category is that?a.fruits and vegetablesb.milk and alternativesc.meatd.grainsANS:APTS:1REF:Page 1320.What is the name for foods that have been subjected to any modification, such as addition of additives,milling, or cooking?a.enrichedb.partitionedc.processedd.naturalANS:CPTS:1REF:Page 721.In Southeast Asia, rice is an example of what kind of food?a.fortifiedb.processedc.stapled.naturalANS:CPTS:1REF:Page 722.When given to severely ill people unable eat ordinary food, elemental diets are designed to do what?a.support lifeb.enable people to thrivec.support optimal growthd.support healthANS:APTS:1REF:Page 623.A nutritious diet should provide enough of each essential nutrient, fibre, and energy. What is the name forthis principle of diet planning?a.moderationb.adequacyc.varietyd.balanceANS:BPTS:1REF:Page 8

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24.How many calories are there in a food that contains 20 grams of carbohydrate, 8 grams protein, and 5grams of fat?a.157 caloriesb.232 caloriesc.258 caloriesd.378 caloriesANS:APTS:1REF:Page 625.A food provides 8 grams of fat and 300 total calories. What is the percentage of calories as fat in thisproduct?a.24%b.30%c.48%d.52%ANS:APTS:1REF:Page 626.Which of the following foods offers the most nutrients per calorie?a.carrotsb.potatoesc.green peasd.cornANS:APTS:1REF:Page 1827.There is a compound in cranberries that may help prevent urinary tract infections by preventing somebacteria from clinging to the urinary tract. What is the general term for this type of compound?a.functional foodb.phytochemicalc.natural foodd.nutraceuticalANS:BPTS:1REF:Page 628.Your best friend tells you that she has started taking vitamin supplements to give her energy. How wouldyou respond to her statement?a.Vitamins are organic and are a great energysource.b.When vitamins are combined with carbohy-drates, they provide an excellent energysource.c.Vitamins doNOTyield usable energy.d.Vitamins provide energy because they under-go oxidation.ANS:CPTS:1REF:Page 529.Most foods that are high in calcium are poor sources of iron. What is the term given to the characteristicof a nutritious diet that provides healthy amounts of both these nutrients?

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a.adequacyb.varietyc.moderationd.balanceANS:DPTS:1REF:Page 9

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30.Which of the following statements isNOTtrue of a monotonous diet?a.A monotonous diet leads to greater eatingpleasure.b.A monotonous diet may lack some lesswell-known nutrients and some nonnutrientfood components that could be important tohealth.c.A monotonous diet may deliver large amountsof unwanted toxins or contaminants.d.A monotonous diet may lead to decreasedappetite and severe weight loss.ANS:BPTS:1REF:Page 931.Three ounces of beef stew offers about the same amount of iron as three ounces of water-packed tuna, butthe beef contains over 300 calories while the tuna contains about 100 calories. What is the term for thisdifference?a.balanceb.moderationc.dietary varietyd.nutrient densityANS:DPTS:1REF:Page 18–1932.You see a new finding about nutrition reported in your local newspaper. What is your most prudentresponse to information from this source?a.You decide that the information is factual.b.You wait until there are confirmed results toapply the finding.c.You feel confident about changing your dietaccordingly.d.You attribute it to media sensationalism.ANS:BPTS:1REF:Page 1333.Which of the following statements best defines “enriched”as it is applied to a food product?a.The product is low in calories and high in nu-trients.b.The product is more expensive to purchase.c.The product is superior to similar products.d.The product could be either nutritious or notnutritious.ANS:DPTS:1REF:Page 734.How many calories are there in a gram of carbohydrate or protein?a.2b.4c.7d.9

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ANS:BPTS:1REF:Page 635.Which of the following terms was coined as a name for foods that might lend protection against chronicdiseases by way of the nutrients or nonnutrients they contain?a.organic foodsb.natural foodsc.basic foodsd.functional foodsANS:DPTS:1REF:Page 736.An important general dietary guideline is to limit calorie intake and obtain more and varied selections ofwhich of the following food groups?a.fruits and vegetablesb.baked goodsc.processed meat productsd.alcoholANS:APTS:1REF:Page 15–1737.Which of the following characteristics of a claim about nutrition would lead you to doubt its validity?a.It appears in a scientific journal and is writtenby a professional dietitian.b.It is being made by a dietitian who is paid tomake claims.c.The evidence used to support the claim is inthe form of laboratory tests.d.It is written by a dietist.ANS:DPTS:1REF:Page 21–2438.Which of the following is characteristic of a legitimate and qualified nutrition expert?a.completion of an approved internship or theequivalentb.graduation from a college after completing aprogram of dieteticsc.using the term nutritionist after the individu-al’s named.graduation from a correspondence programwith an internshipANS:APTS:1REF:Page 2639.Which of the following organizations confers the credential “R.D.,” which is displayed after a dietician’sname?a.International Academy of Nutritional Con-sultantsb.Canadian Society for Clinical Nutritionc.Canadian Association of Nutrition and Die-tary Consultants

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d.Dieticians of CanadaANS:DPTS:1REF:Page 2340.What is the name commonly given to an Internet story that gains strength of conviction solely on thebasis of repetition?a.advertorialb.anecdotal evidencec.urban legendd.infomercialANS:CPTS:1REF:Page 2141.What is the recommended maximum percentage of total calories from fats for Canadian adults?a.5%b.15%c.25%d.35%ANS:BPTS:1REF:Page 942.The integration of nutrition, genomic science, and molecular biology has launched a new area of study.What is this area of study called?a.nutrition geneticsb.nutritional genomicsc.nutritional molecular scienced.nutritional scienceANS:BPTS:1REF:Page 443.Suzanne is a person who includes only foods from plant sources in her diet. What is the term used todescribe this dietary practice?a.lacto-vegetarianb.veganc.omnivored.carnivoreANS:BPTS:1REF:Page 1044.Which of the following terms is used to describe a product that has been isolated from food, is often soldin pill form, and is believed to have medicinal effects?a.nutraceuticalb.function foodsc.partitionedd.organicANS:APTS:1REF:Page 745.Which one of the following factors primarily drives food choices?a.geneticsb.lifestyle

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c.nutritional valued.climate of the countryANS:CPTS:1REF:Page 1046.What is the name given to a study in which the investigators do not manipulate the study variables ofinterest but instead monitor them over time?a.cohort studyb.case-control studyc.epidemiological studyd.community health surveyANS:APTS:1REF:Page 1247.Which of the following is a function of provincial regulatory bodies?a.accrediting correspondence schools in dietet-icsb.protecting the use of regulated title designa-tion and initialsc.randomly monitoring the competence ofmembersd.communicating with the public via the Inter-net onlyANS:BPTS:1REF:Page 2348.About how many Canadians are physically inactive?a.23%b.47%c.52%d.71%ANS:CPTS:1REF:Page 1749.What is the name for the study of how a person's genes interact with nutrients?a.genetic counsellingb.nutritional genomicsc.nutritional nucleic acid poold.genetic metabolomicsANS:BPTS:1REF:Page 4TRUE/FALSE1.Malnutrition includes deficiencies, imbalances, and excesses of nutrients. Any of these factors can beharmful over time.ANS:TPTS:1REF:Page 22.Once a new finding is published in a scientific journal, it is considered preliminary.

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ANS:TPTS:1REF:Page 13

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3.When a hospital client has to be fed through a vein, the duration should be as short as possible,and real food should be reintroduced as early as possible.ANS:TPTS:1REF:Page 64.Enriched and fortified foods are not necessarily more nutritious than whole basic foods.ANS:TPTS:1REF:Page 75.If you live to be 65 or older, you will have consumed more than 70,000 meals.ANS:TPTS:1REF:Page 26.Cultural traditions regarding food are static and inflexible.ANS:FPTS:1REF:Page 107.All humans share 99.9% of the human genome.ANS:TPTS:1REF:Page 48.Much of the nutrition information found on the Internet is fiction.ANS:TPTS:1REF:Page 149.Energy intakes should not exceed the body’s energy needs.ANS:TPTS:1REF:Page 910.When trying to detect fake credentials for individuals calling themselves dietitians, one must recognizethat a university degree is almost invariably legitimate in Canada.ANS:TPTS:1REF:Page 24–26SHORT ANSWER1.Why does the variety of foods available to us today make it more difficult, rather than easier, to plannutritious diets?ANS:The number of foods supplied by the food industry today is astounding. Many foods are processed mix-tures of basic foods, and this abundance of products makes it more difficult to plan a nutritious diet.PTS:1REF:Page 7–8

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2.Describe why people should not make changes in their diet based on results of a single researchstudy.ANS:Nutrition is a relatively new science, and because it is constantly changing, scientific findings are ofteninclusive, contradictory, or subject to conflicting interpretations.PTS:1REF:Page 11–133.Identify the functions of food, in addition to providing nutrients.ANS:Food conveys emotional satisfaction and hormonal stimuli that contribute to health. Food also containsphytochemicals that give them their tastes, aromas, colours, and other characteristics.PTS:1REF:Page 6–74.Identify and briefly describe the five characteristics of a nutritious diet.ANS:1.Adequacy: the dietary characteristic of providing all of the essential nutrients, fibre, and energy inamounts sufficient to maintain health and body weight.2.Balance: the dietary characteristic ofproviding foods of a number of types in proportion to each other such that foods rich in some nutri-ents do not replace foods that are rich in other nutrients. Also called proportionality.3.Caloriecontrol: control of energy intake; a feature of a sound diet plan.4.Moderation: the dietary charac-teristic of providing constituents within set limits, not to excess.5.Variety: the dietary characteris-tic of providing a wide selection of foods-the opposite of monotony.PTS:1REF:Page 8-105.Explain the concept of nutrient density and give an example.ANS:Nutrient density is a measure of nutrients provided per calorie of food. In other words, a food that is richin nutrients, relative to its energy contents. Example: milk is more nutrient dense than ice cream.PTS:1REF:Page 17–196.Describe how you would determine if an Internet site offers reliable nutrition information.ANS:A person should ask himself/herself the following questions:1.Who is responsible for the site?2.Dothe names and credentials of information providers appear? Is an editorial board identified?3.Are linkswith other reliable information sites provided?4.Is the site updated regularly?5.Is the site selling aproduct or service?6.Does the site charge a fee to gain access to it?PTS:1REF:Page 22–247.Describe the potential benefits of physical activity.ANS:

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Reduced risk of cardiovascular disease; increased cardiovascular endurance; increased muscle strengthand endurance; increased flexibility; reduced risk of type 2 diabetes; reduced risk of some types of cancer(especially colon and breast); improved mental outlook and lessened likelihood of depression; improvedmental functioning; feeling of vigour; feeling of belonging–the companionship of sports; strongself-image and belief in one's abilities; reduced body fatness, increased lean tissue; a more youthful ap-pearance, healthy skin, and improved muscle tone; greater bone density and lessened risk of adult boneloss in later life; increased independence in the elderly; sound, beneficial sleep; faster wound healing;lessening or elimination of menstrual pain; improved resistance to infection.PTS:1REF:Page 178.Identify factors that drive food choices.ANS:Factors include: advertising; availability of food; economy; emotional comfort; habit; personal preferenceand genetic inheritance; positive associations; region of the country; social pressure; values or beliefs;weight; nutritional value.PTS:1REF:Page 109.Describe the characteristics of scientific research.ANS:Research scientists follow the scientific method. This method includes: observation and question; hy-pothesis and prediction; experiment; results and interpretations; and, if the hypothesis is supported, a the-ory. If the hypothesis is not supported, new observations and questions.PTS:1REF:Page 11–1310.Provide some specific examples of how vitamins and minerals serve as regulators in the body.ANS:Vitamins and minerals assist the body in all processes: digesting food; moving muscles; disposing ofwastes; growing new tissues; healing wounds; obtaining energy from carbohydrate, fat and protein; andparticipating in every other process necessary to maintain life.PTS:1REF:Page 511.Is it possible to take dietary supplements in place of food? Why, or why not?ANS:Supplements of nutrients still lack something that foods provide. The digestive tract changes constantly inresponse to the foods it receives. Food offers both physical and emotional comfort.PTS:1REF:Page 6

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