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Nutrition Through the Life Cycle 6th Edition Test Bank

Nutrition Through the Life Cycle 6th Edition Test Bank helps you understand exam patterns, improve retention, and develop problem-solving skills.

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    True / False 1. Cholesterol must be obtained in the diet. a. True b. False ANSWER: False REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember 2. A diet low in fat - soluble vitamins will result in a more rapid onset of deficiency symptoms than one low in water - soluble vitamins. a. True b. False ANSWER: False REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember 3. Typically, we absorb a greater percentage of minerals than vitamins. a. True b. False ANSWER: False REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember 4. Poor nutrition, or malnutrition, can result from both inadequate and excessive levels of nutrient intake. a. True b. False ANSWER: True REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember 5. Gastrointestinal bleeding or alcoholism may cause secondary malnutrition. a. True b. False ANSWER: True REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember

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    6. Individuals are 99.9 percent genetically identical, but the 0.1 percent difference in genetic codes makes everyone unique. a. True b. False ANSWER: True REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember 7. Water is a nonessential nutrient. a. True b. False ANSWER: False REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember 8. A product labeled “trans fat - free” could contain 0.4 grams of trans fat and of saturated fat. a. True b. False ANSWER: True REFERENCES: Nutritional Labeling LEARNING OBJECT IVES: NTLC.BRWN.17.1.2 - Apply knowledge about the elements of nutrition labeling to decisions about the nutritional value of foods. KEYWORDS: Remember 9. A dietary supplement can legally claim to treat, cure, or prevent a disease. a. True b. False ANSWER: False REFERENCES: Nutritional Labeling LEARNING OBJECT IVES: NTLC.BRWN.17.1.2 - Apply knowledge about the elements of nutrition labeling to decisions about the nutritional value of foods. KEYWORDS: Remember 10. There are no programs designed to improve eating behaviors in school - aged children. a. True b. False ANSWER: False REFERENCES: Public Food and Nutrition Programs LEARNING OBJECTIVES: NTLC.BRWN.17.1.5 - Identify the basic elements of four public food and nutrition programs. KEYWORDS: Remember

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    11. The DASH Eating plan is effective for reducing high blood pressure and risk of some types of cancer, osteoporosis, and heart disease. a. True b. False ANSWER: True REFERENCES: Nutrition and Health Guidelines for Americans LEARNING OBJECTIVES: NTLC.BRWN.17.1.6 - Apply the characteristics of healthful diets to the design of one. KEYWORDS: Remember Multiple Choice 12. What are the six categories of nutrients? a. carbohydrates, alcohol, fats, proteins, vitamins, and minerals b. carbohydrates, fibers, fats, proteins, vitamins, and minerals c. carbohydrates, proteins, fats, vitamins, minerals, and water d. carbohydrates, proteins, lipids, fiber, water, and vitamins e. carbohydrates, proteins, fiber, water, alcohol, and lipids ANSWER: c REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember 13. Which substance is considered an essential nutrient? a. fiber b. LDL cholesterol c. linoleic acid d. glucose e. sucrose ANSWER: c REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember 14. A calorie is _____. a. a measure of the amount of energy transferred from food to the body b. a measure of the amount of energy inside the body’s fat cells c. a serving size of any essential or nonessential nutrient d. the level of nutrients found to be essential for adequate functioning e. any substance that is present in food ANSWER: a REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember

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    15. What term refers to recommended intake levels of nutrients (intake standards) for planning and assessing diets for healthy people? a. Adequate Intake Levels b. Tolerable Upper Limits c. Essential Nutrients d. Dietary Reference Intakes e. Maximum Caloric Consumption ANSWER: d REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember 16. The Estimated Average Requirement (EAR) refers to _____. a. an intake level estimated to meet the nutrient needs of 98% of healthy people b. an intake value estimated to meet the nutrient needs of half the healthy individuals in a group c. the upper limits of a nutrient estimated to be compatible with health d. an estimated nutrient intake standard for healthy people e. an estimated nutrient intake standard for unhealthy people ANSWER: b REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember 17. Complex carbohydrates include _____. a. glucose, glycogen, and most types of fiber b. glucose, sucrose, and fructose c. starches, glycogen, and most types of fiber d. starches, glucose, and sucrose e. starches, glycogen, and glucose ANSWER: c REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember 18. What two monosaccharides are found in sucrose (table sugar)? a. glucose and lactose b. glucose and glucose c. glucose and maltose d. glucose and fructose e. maltose and lactose ANSWER: d REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember

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    19. Blood sugar is also known as _____, while fruit sugar is also known as _____. a. glucose; fructose b. glucose; lactose c. lactose; fructose d. maltose; lactose e. fructose; maltose ANSWER: a REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember 20. Human digestive enzymes are unable to break down _____. a. sucrose b. glycogen c. alcohol sugars d. maltose e. fiber ANSWER: e REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember 21. Carbohydrates with a high glycemic index _____. a. improve blood glucose control in people with diabetes b. reduce elevated levels of blood cholesterol and triglycerides c. increase levels of HDL cholesterol d. decrease the risk of developing type 2 diabetes e. raise blood glucose levels more than carbohydrates with a low glycemic index ANSWER: e REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember 22. The only important animal source of carbohydrates is _____ found in _____. a. lactose; meat b. glucose; meat c. maltose; milk d. lactose; milk e. sucrose; milk ANSWER: d REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember

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    23. Triglycerides are composed of _____. a. two glycerol molecules attached to a fatty acid b. two fatty acids attached to a glycerol molecule c. three glycerol molecules attached to a fatty acid d. three fatty acids attached to a glycerol molecule e. three fatty acids attached to three glycerol molecules ANSWER: d REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember 24. Which substance provides the most energy per gram? a. protein b. fiber c. fat d. sucrose e. glucose ANSWER: c REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember 25. The two essential fatty acids are _____. a. linoleic acid and alpha - linolenic acid b. linoleic acid and thromboxane c. alpha - linolenic acid and thromboxane d. thromboxane and prostaglandin e. glycogen and linoleic acid ANSWER: a REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember 26. A fat containing one double bond is _____. a. monosaturated b. polysaturated c. polyunsaturated d. saturated e. monounsaturated ANSWER: e REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember

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    27. LDL cholesterol is _____. a. lowered by intake of trans - fatty acids b. associated with heart - disease risk when present in high levels c. associated with heart - disease risk when present in low levels d. raised by intake of unsaturated fatty acids e. unaffected by intake of saturated fatty acids ANSWER: b REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Understand 28. Hydrogenation makes _____ by adding hydrogen to the _____. a. oils solid; single bond of their saturated fatty acids b. oils liquid; single bond of their saturated fatty acids c. fats liquid; single bond of their saturated fatty acids d. oils solid; double bond of their unsaturated fatty acids e. fats solid; double bond of their unsaturated fatty acids ANSWER: d REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Understand 29. Essential amino acids _____. a. are produced by the human body b. must be obtained in the diet c. must be synthesized from other amino acids d. can be found in all plant protein sources e. are constituents of starch ANSWER: b REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember 30. There are _____ essential amino acids. a. 8 b. 9 c. 21 d. 3 e. 6 ANSWER: b REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember

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    31. Which combination is an example of complementary proteins? a. grains and seeds b. grains and dried beans c. seeds and milk d. soybeans and milk e. eggs and onions ANSWER: b REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember 32. Fat - soluble vitamins _____. a. are stored only for a few weeks by the body b. include vitamins A, D, E, and C c. can be consumed in very high amounts without causing harmful effects d. can be stored in the body for months to years e. are immediately metabolized by the body and never stored ANSWER: d REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Understand 33. Which vitamin acts as an antioxidant in the body? a. vitamin C b. thiamin c. riboflavin d. biotin e. vitamin D ANSWER: a REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember

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    34. Which term refers to chemical substances in plants, some of which affect body processes in humans that may benefit health? a. vitamins b. coenzymes c. phytochemicals d. amino acids e. minerals ANSWER: c REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember 35. After class, you go to Jamba Juice and get an “Orange - a - Peel” smoothie that contains the following nutrients: 9 g of protein, 102 g carbohydrate, and 1 g of fat. How many total calories does this provide? a. 299 b. 399 c. 448 d. 453 e. 546 ANSWER: d REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Apply 36. After class, you go to Jamba Juice and get an “Orange - a - Peel” smoothie that contains the following nutrients: 9 g of protein, 102 g carbohydrate, and 1 g of fat. Given that the daily value of total fat intake is 65 g, what is the % DV of fat in the smoothie? a. 0% b. 1.5% c. 10% d. 15% e. 19% ANSWER: b REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Apply

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    37. A woman eats half of a pita bread sandwich filled with tuna salad. The entire sandwich contained 20 grams carbohydrate, 8 grams protein, and 5 grams fat. Approximately how many calories will she obtain? a. 80 b. 130 c. 150 d. 160 ANSWER: a REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Apply 38. The standard levels of nutrient intakes listed in the Nutrition Facts panel on packaged foods are known as _____. a. Daily Values b. Adequate Intakes c. Recommended Dietary Allowances d. Recommended Intakes e. Tentative Values ANSWER: a REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Apply 39. One example of an empty - calorie food is _____. a. dried fruit b. red kidney bean in chili c. black coffee d. a cheese twist e. nonfat yogurt ANSWER: d REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember

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    40. A 65 - year - old woman is buying an iron supplement for her “weak blood.” She asks the pharmacist to advise her on the highest amount that she should take daily. What dietary intake standards could the pharmacist use to provide the best recommendation? a. Recommended Dietary Allowances (RDAs) b. Adequate Intakes (AIs) c. Tolerable Upper Intake Levels (ULs) d. Estimated Average Requirements (EARs) e. AIs and EARs ANSWER: c REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Apply 41. Which nutrient is considered nonessential? a. vitamin C b. iron c. cholesterol d. potassium e. vitamin E ANSWER: c REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember 42. Adults are approximately _____ water by weight. a. 20 - 30% b. 40 - 50% c. 50 - 60% d. 60 - 70% e. 70 - 80% ANSWER: d REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember

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    43. The balance of fluids, nutrients, gases, temperature, and other conditions needed to ensure proper functioning of cells is known as _____. a. regulation b. homeostasis c. energy balance d. cellular respiration e. metabolism ANSWER: b REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember 44. Which disorder is characterized by high levels of the amino acid phenylalanine in the blood and can lead to intellectual disability, poor growth, and other problems? a. hemochromatosis b. galactosemia c. malnutrition d. hypertension e. phenylketonuria ANSWER: e REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember 45. Secondary malnutrition is sometimes precipitated by a(n) _____. a. excessive intake of vitamin A b. serious vitamin A deficiency c. nutrient “ripple effect” d. surgical procedure e. poor nutritional state that is dietary in nature ANSWER: d REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Understand

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    46. Nutrient - dense foods have _____ levels of nutrients and _____ calorie values. a. high; low b. low; high c. high; high d. low; low e. high; variable ANSWER: a REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember 47. The water - soluble vitamins include _____. a. A, D, E, and K b. A and C c. B - complex and C d. B - complex and K e. A, B - complex, and E ANSWER: c REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember 48. The fat - soluble vitamins include _____. a. A, D, E, and K b. A and C c. B - complex and C d. B - complex and K e. A, B - complex, and E ANSWER: a REFERENCES: Principles of the Science of Nutrition LEARNING OBJECTIV ES: NTLC.BRWN.17.1.1 - Demonstrate a working knowledge of the meaning of the 10 nutrition concepts presented. KEYWORDS: Remember 49. A food product ingredient label reads: wheat flour, vegetable shortening, sugar, salt, and cornstarch. What item would contribute the greatest amount of weight in that food? a. salt b. sugar c. wheat flour d. cornstarch e. vegetable shortening ANSWER: c REFERENCES: Nutritional Labeling LEARNING OBJECT IVES: NTLC.BRWN.17.1.2 - Apply knowledge about the elements of nutrition labeling to decisions about the nutritional value of foods. KEYWORDS: Understand

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    50. Which food item could be labeled “enriched”? a. juice b. milk c. bread d. candy e. apples ANSWER: c REFERENCES: Nutritional Labeling LEARNING OBJECT IVES: NTLC.BRWN.17.1.2 - Apply knowledge about the elements of nutrition labeling to decisions about the nutritional value of foods. KEYWORDS: Remember 51. By law, milk must be fortified with _____. a. vitamin D b. vitamin C c. calcium d. fiber e. folic Acid ANSWER: a REFERENCES: Nutritional Labeling LEARNING OBJECT IVES: NTLC.BRWN.17.1.2 - Apply knowledge about the elements of nutrition labeling to decisions about the nutritional value of foods. KEYWORDS: Remember 52. Fiber - like forms of indigestible carbohydrates that support the growth of beneficial bacteria in the lower intestine are called _____. a. minerals b. refined elements c. probiotics d. prebiotics e. antibiotics ANSWER: d REFERENCES: Nutritional Labeling LEARNING OBJECT IVES: NTLC.BRWN.17.1.2 - Apply knowledge about the elements of nutrition labeling to decisions about the nutritional value of foods. KEYWORDS: Remember

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    53. Probiotics may be found in _____. a. cottage cheese b. barley c. rye d. leeks e. garlic ANSWER: a REFERENCES: Nutritional Labeling LEARNING OBJECT IVES: NTLC.BRWN.17.1.2 - Apply knowledge about the elements of nutrition labeling to decisions about the nutritional value of foods. KEYWORDS: Remember Nutrition Facts Serving Size 1 / 4 cup (40g) Amount Per Serving Calories 170 Calories from Fat 45 % Daily Value* Total Fat 5g 5 % Saturated Fat 0.5g 3 % Trans Fat 0g Cholesterol 0mg 0 % Sodium 10mg 0 % Potassium 310mg 9 % Total Carbohydrate 31g 10 % Dietary Fiber 2g Sugars 29g Protein 1g 2 % Vitamin A 0% • Iron 6% Calcium 2% • 54. What is the percent of calories from fat? a. 3% b. 16% c. 26% d. 35% e. 45% ANSWER: c REFERENCES: Nutritional Labeling LEARNING OBJECT IVES: NTLC.BRWN.17.1.2 - Apply knowledge about the elements of nutrition labeling to decisions about the nutritional value of foods. KEYWORDS: Apply

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