Skip to content
Exam Guides

Nutrition Concepts and Controversies 10th Edition Test Bank

Nutrition Concepts and Controversies 10th Edition Test Bank provides a strong foundation in exam topics with a balance of theoretical knowledge and practical application.

Preview 16 of 271 pages

See the first 16 pages exactly as they appear in the document.

  1. Page 1
    Read page 1 as text

    PREFACE In most post - secondary courses , a large percentage of student assessment is based on multiple - choice testing. M any instructors use multiple - choice reluctantly, believing that it is a met hodology best used for testing what a student remembers rather than what she or he has learned . Nelson Education Ltd. understands that a good quality multiple - choice test bank can provide the means to measure higher - level thinking skills as well as recall . Recognizing the importance of multiple - choice testing in today’s classroom, we have created NETA — the N elson E ducation T esting A dvantage program — to ensure the value of our high quality test banks. The NETA program was created in partnership with David DiBattista , a 3M National Teaching Fello w, professor of psychology at Brock University , and researcher in the area of multiple - choice testing . NETA ensures that subject - matter experts who author test banks have had training in two areas: avoiding common errors in test construction, and developing multiple - choice test questions that “get beyond remembering” to assess higher - level thinking. All NETA test banks include David DiBattista’s guide for instructors, “Multiple Choice Tests: Getting Beyond Remembering.” This guide has been designed to assist you in using Nelson test banks to achieve your desired outcomes in your course . The Test Bank for Sizer, Whitney, and Piché’s Nutrition: Concepts and Controversies , 2nd Canadian edition has been revised for Canadian students by Karen McLaren of Canadore College . This text bank i ncludes 1276 questions: 954 Multiple Choice (4 options); 122 True/False; 20 Matching Answer, and 180 Short Answer questions. The lines below each question provide the answer (ANS) each question a nd a page reference to the textbook (REF). PTS (points) represents the number of points that can be assigned to a question; the default is 1 point. The Computerized Test Bank All items from this Test Bank are also available in ExamView ® , a computerized testing package with online capabilities. ExamView ® helps you create, customize and deliver both print and online tests in minutes. Its “what you see is what you get” interface and easy - to - use test wizard guide you step - by - step through the test creation process. The ExamView ® Test Bank files and software are included on the Instructor’s Resource CD in Windows PC and Macintosh platforms ( ISBN 0176608648 ).

  2. Page 2
  3. Page 3
    Read page 3 as text

    Chapter 1 - Food Choices and Human Health MULTIPLE CHOICE 1. Which of the following conditions is the most nutrition responsive? a. diabetes b. iron - deficiency anemia c. sickle - cell anemia d. hypertension ANS: B PTS: 1 REF: Page 3 2. Which of the following facts do you need to know in order to determine whether a food supports good health? a. how popular it is among consumers b. the food’s inner qualities c. how it relates to an illness d. the role it p lays in the body ANS: B PTS: 1 REF: Page 8 3. How many classes of nutrients are there? a. two b. four c. six d. eight ANS: C PTS: 1 REF: Page 5 4. Which of the following is the most energy - rich nutrient? a. fat b. protein c. water d. carbohydrate ANS: A PTS: 1 REF: Page 6 5. Which of the following is an organic nutrient? a. minerals b. carbohydrate c. water d. alcohol ANS: B PTS: 1 REF: Page 5 6. Which of the following is an energy - yielding nutrient? a. proteins b. vitamins c. water

  4. Page 4
    Read page 4 as text

    d. minerals ANS: A PTS: 1 REF: Page 5 – 6 7. Which of the following units do food scientists use to measure food energy? a. units of weight b. calories c. kilograms d. grams ANS: B PTS: 1 REF: Page 5 8. 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: B PTS: 1 REF: Page 6 9. Which of the following nutrients yields energy and also provides materials that form structures and working parts of body tissues? a. carbohydrates b. vitamins c. fats d. proteins ANS: D PTS: 1 REF: Page 5 10. One gram of alcohol is equal to how many calories? a. two b. four c. seven d. nine ANS: C PTS: 1 REF: Page 6 11. Which of the following statements best defines an “essential” nutrient? a. It is necessary for good health and proper functioning of the body. b. It can be obtained only from the diet. c. It can be manufactured by the body from raw materials. d. It can be manufactured by the body itself. ANS: B PTS: 1 REF: Page 5 12. Which of the following is an effect of physical activity on the body? a. increased lean body tissue b. increased risk of cardiovascular diseases

  5. Page 5
    Read page 5 as text

    c. increased bone density d. slower wound healing ANS: C PTS: 1 REF: Page 17 13. Which of the following is the most credible source of nutrition information? a. newspaper articles b. health magazines c. scientific journals d. TV programs ANS: C PTS: 1 REF: Page 16 14. What class of compound gives hot peppers their burning taste? a. nonnutrient b. nutrient c. supplement d. toxin ANS: A PTS: 1 REF: Page 6 15. What is the name given to research that looks for correlations between dietary habits and disease incidence in a population? a. epidemiological study b. intervention study c. case study d. laboratory study ANS: A PTS: 1 REF: Page 12 16. Which of the following types of nutrition research designs shows the effects of treatments? a. randomized controlled trials (RCT) b. case study c. laboratory study d. blind experiment ANS: C PTS: 1 REF: Page 12 – 13 17. A certain amount of fibre in foods contributes to the health of the digestive tract, but too much fibre leads to nutrient losses. What is the term for the characteristic of diet planning that takes this fact into account? a. adequacy b. calorie control c. moderation d. balance ANS: C PTS: 1 REF: Page 9 18. Sugar, butter, and corn oil provide few nutrients with many calories. What is the name for these types of

  6. Page 6
    Read page 6 as text

    foods? a. partitioned b. enriched c. processed d. natural ANS: A PTS: 1 REF: Page 7 19. According to data from a national survey, on any given day almost half of our population does NOT consume enough of one particular category of food. What food category is that? a. fruits and vegetables b. milk and alternatives c. meat d. grains ANS: A PTS: 1 REF: Page 13 20. What is the name for food s that have been subjected to any modification, such as addition of additives, milling, or cooking? a. enriched b. partitioned c. processed d. natural ANS: C PTS: 1 REF: Page 7 21. In Southeast Asia, rice is an example of what kind of food? a. fortified b. processed c. staple d. natural ANS: C PTS: 1 REF: Page 7 22. When given to severely ill people unable eat ordinary food, elemental diets are designed to do what? a. support life b. enable people to thrive c. support optimal growth d. support health ANS: A PTS: 1 REF: Page 6 23. A nutritious diet should provide enough of each essential nutrient, fibre, and energy. What is the name for this principle of diet planning? a. moderation b. adequacy c. variety d. balance ANS: B PTS: 1 REF: Page 8

  7. Page 7
    Read page 7 as text

    24. How many calories are there in a food that contains 20 grams of carbohydrate, 8 grams protein, and 5 grams of fat? a. 157 calories b. 232 calories c. 258 calories d. 378 calories ANS: A PTS: 1 REF: Page 6 25. A food provides 8 grams of fat and 300 total calories. What is the percentage of calories as fat in this product? a. 24% b. 30% c. 48% d. 52% ANS: A PTS: 1 REF: Page 6 26. Which of the following foods offers the most nutrients per calorie? a. carrots b. potatoes c. green peas d. corn ANS: A PTS: 1 REF: Page 18 27. There is a compound in cranberries that may help prevent urinary tract infections by preventing some bacteria from clinging to the urinary tract. What is the general term for this type of compound? a. functional food b. phytochemical c. natural food d. nutraceutical ANS: B PTS: 1 REF: Page 6 28. Your best friend tells you that she has started taking vitamin supplements to give her energy. How would you respond to her statement? a. Vitamins are organic and are a great energy source. b. When vitamins are combined with carbohy- drates, they provide an excellent energy source. c. Vitamins do NOT yield usable energy. d. Vitamins provide energy because they under- go oxidation. ANS: C PTS: 1 REF: Page 5 29. Most foods that are high in calcium are poor sources of iron. What is the term given to the characteristic of a nutritious diet that provides healthy amounts of both these nutrients?

  8. Page 8
    Read page 8 as text

    a. adequacy b. variety c. moderation d. balance ANS: D PTS: 1 REF: Page 9

  9. Page 9
    Read page 9 as text

    30. Which of the following statements is NOT true of a monotonous diet? a. A monotonous diet leads to greater eating pleasure. b. A monotonous diet may lack some less well - known nutrients and some nonnutrient food components that could be important to health. c. A monotonous diet may deliver large amounts of unwanted toxins or contaminants. d. A monotonous diet may lead to decreased appetite and severe weight loss. ANS: B PTS: 1 REF: Page 9 31. Three ounces of beef stew offers about the same amount of iron as three ounces of water - packed tuna, but the beef contains over 300 calories while the tuna contains about 100 calories. What is the term for this difference? a. balance b. moderation c. dietary variety d. nutrient density ANS: D PTS: 1 REF: Page 18 – 19 32. You see a new finding about nutrition reported in your local newspaper. What is your most prudent response to information from this source? a. You decide that the information is factual. b. You wait until there are confirmed results to apply the finding. c. You feel confident about changing your diet accordingly. d. You attribute it to media sensationalism. ANS: B PTS: 1 REF: Page 13 33. 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 not nutritious. ANS: D PTS: 1 REF: Page 7 34. How many calories are there in a gram of carbohydrate or protein? a. 2 b. 4 c. 7 d. 9

  10. Page 10
    Read page 10 as text

    ANS: B PTS: 1 REF: Page 6 35. Which of the following terms was coined as a name for foods that might lend protection against chronic diseases by way of the nutrients or nonnutrients they contain? a. organic foods b. natural foods c. basic foods d. functional foods ANS: D PTS: 1 REF: Page 7 36. An important general dietary guideline is to limit calorie intake and obtain more and varied selections of which of the following food groups? a. fruits and vegetables b. baked goods c. processed meat products d. alcohol ANS: A PTS: 1 REF: Page 15 – 17 37. 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 written by a professional dietitian. b. It is being made by a dietitian who is paid to make claims. c. The evidence used to support the claim is in the form of laboratory tests. d. It is written by a dietist. ANS: D PTS: 1 REF: Page 21 – 24 38. Which of the following is characteristic of a legitimate and qualified nutrition expert? a. completion of an approved internship or the equivalent b. graduation from a college after completing a program of dietetics c. using the term nutritionist after the individu- al’s name d. graduation from a correspondence program with an internship ANS: A PTS: 1 REF: Page 26 39. Which of the following organizations confers the credential “R.D.,” which is displayed after a dietician’s name? a. International Academy of Nutritional Con- sultants b. Canadian Society for Clinical Nutrition c. Canadian Association of Nutrition and Die- tary Consultants

  11. Page 11
    Read page 11 as text

    d. Dieticians of Canada ANS: D PTS: 1 REF: Page 23 40. What is the name commonly given to an Internet story that gains strength of conviction solely on the basis of repetition? a. advertorial b. anecdotal evidence c. urban legend d. infomercial ANS: C PTS: 1 REF: Page 21 41. What is the recommended maximum percentage of total calories from fats for Canadian adults? a. 5% b. 15% c. 25% d. 35% ANS: B PTS: 1 REF: Page 9 42. 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 genetics b. nutritional genomics c. nutritional molecular science d. nutritional science ANS: B PTS: 1 REF: Page 4 43. Suzanne is a person who includes only foods from plant sources in her diet. What is the term used to describe this dietary practice? a. lacto - vegetarian b. vegan c. omnivore d. carnivore ANS: B PTS: 1 REF: Page 10 44. Which of the following terms is used to describe a product that has been isolated from food, is often sold in pill form, and is believed to have medicinal effects? a. nutraceutical b. function foods c. partitioned d. organic ANS: A PTS: 1 REF: Page 7 45. Which one of the following factors primarily drives food choices? a. genetics b. lifestyle

  12. Page 12
    Read page 12 as text

    c. nutritional value d. climate of the country ANS: C PTS: 1 REF: Page 10 46. What is the name given to a study in which the investigators do not manipulate the study variables of interest but instead monitor them over time? a. cohort study b. case - control study c. epidemiological study d. community health survey ANS: A PTS: 1 REF: Page 12 47. Which of the following is a function of provincial regulatory bodies? a. accrediting correspondence schools in dietet- ics b. protecting the use of regulated title designa- tion and initials c. randomly monitoring the competence of members d. communicating with the public via the Inter- net only ANS: B PTS: 1 REF: Page 23 48. About how many Canadians are physically inactive? a. 23% b. 47% c. 52% d. 71% ANS: C PTS: 1 REF: Page 17 49. What is the name for the study of how a person's genes interact with nutrients? a. genetic counselling b. nutritional genomics c. nutritional nucleic acid pool d. genetic metabolomics ANS: B PTS: 1 REF: Page 4 TRUE/FALSE 1. Malnutrition includes deficiencies, imbalances, and excesses of nutrients. Any of these factors can be harmful over time. ANS: T PTS: 1 REF: Page 2 2. Once a new finding is published in a scientific journal, it is considered preliminary.

  13. Page 13
    Read page 13 as text

    ANS: T PTS: 1 REF: Page 13

  14. Page 14
    Read page 14 as text

    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: T PTS: 1 REF: Page 6 4. Enriched and fortified foods are not necessarily more nutritious than whole basic foods. ANS: T PTS: 1 REF: Page 7 5. If you live to be 65 or older, you will have consumed more than 70,000 meals. ANS: T PTS: 1 REF: Page 2 6. Cultural traditions regarding food are static and inflexible. ANS: F PTS: 1 REF: Page 10 7. All humans share 99.9% of the human genome. ANS: T PTS: 1 REF: Page 4 8. Much of the nutrition information found on the Internet is fiction. ANS: T PTS: 1 REF: Page 14 9. Energy intakes should not exceed the body’s energy needs. ANS: T PTS: 1 REF: Page 9 10. When trying to detect fake credentials for individuals calling themselves dietitians, one must recognize that a university degree is almost invariably legitimate in Canada. ANS: T PTS: 1 REF: Page 24 – 26 SHORT ANSWER 1. Why does the variety of foods available to us today make it more difficult, rather than easier, to plan nutritious 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: 1 REF: Page 7 – 8

  15. Page 15
    Read page 15 as text

    2. Describe why people should not make changes in their diet based on results of a single research study. ANS: Nutrition is a relatively new science, and because it is constantly changing, scientific findings are often inclusive, contradictory, or subject to conflicting interpretations. PTS: 1 REF: Page 11 – 13 3. Identify the functions of food, in addition to providing nutrients. ANS: Food conveys emotional satisfaction and hormonal stimuli that contribute to health. Food also contains phytochemicals that give them their tastes, aromas, colours, and other characteristics. PTS: 1 REF: Page 6 – 7 4. 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 in amounts sufficient to maintain health and body weight.2. Balance: the dietary characteristic of providing 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. Calorie control: 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: 1 REF: Page 8 - 10 5. 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 rich in nutrients, relative to its energy contents. Example: milk is more nutrient dense than ice cream. PTS: 1 REF: Page 17 – 19 6. 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. Do the names and credentials of information providers appear? Is an editorial board identified?3. Are links with other reliable information sites provided?4. Is the site updated regularly?5. Is the site selling a product or service?6. Does the site charge a fee to gain access to it? PTS: 1 REF: Page 22 – 24 7. Describe the potential benefits of physical activity. ANS:

  16. Page 16
    Read page 16 as text

    Reduced risk of cardiovascular disease; increased cardiovascular endurance; increased muscle strength and 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; improved mental functioning; feeling of vigour; feeling of belonging – the companionship of sports; strong self - 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 bone loss 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: 1 REF: Page 17 8. Identify factors that drive food choices. ANS: Factors include: advertising; availability of food; economy; emotional comfort; habit; personal preference and genetic inheritance; positive associations; region of the country; social pressure; values or beliefs; weight; nutritional value. PTS: 1 REF: Page 10 9. 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: 1 REF: Page 11 – 13 10. 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 of wastes; growing new tissues; healing wounds; obtaining energy from carbohydrate, fat and protein; and participating in every other process necessary to maintain life. PTS: 1 REF: Page 5 11. 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 in response to the foods it receives. Food offers both physical and emotional comfort. PTS: 1 REF: Page 6

255 more pages in the full document

Unlock it once and it stays in your library, ready to chat with or turn into flashcards.

Unlock the full document

More Nutrition study materials

See all

Study this document with CramX

Once it is in your library, every tool can work from it.