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Test Bank For Understanding Nutrition 1st Edition Test Bank - Document preview page 1

Test Bank For Understanding Nutrition 1st Edition Test Bank - Page 1

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Test Bank For Understanding Nutrition 1st Edition Test Bank

Test Bank For Understanding Nutrition 1st Edition Test Bank provides targeted exam strategies, ensuring you approach each question with clarity and precision.

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Test Bank For Understanding Nutrition 1st Edition Test Bank - Page 1 preview imageChapter 1 An Overview of NutritionMULTICHOICE1.Which of the following differentiates chronic disease from acute disease?(A) Chronic disease develops more quickly.(B) Chronic disease lasts a shorter time.(C) Chronic disease produces sharp pains.(D) Chronic disease progresses gradually.Answer :(D)2.Which of the following differentiates acute disease from chronic disease?(A) Acute disease develops more slowly.(B) Acute disease progresses quickly.(C) Acute disease lasts a longer time.(D) Acute disease has few symptoms in the developmental stages.Answer :(B)3.What is the primary reason people choose the foods they eat?(A) cost(B) taste(C) convenience(D) nutritional valueAnswer :(B)4.What are the consequences of making poor food choices?(A) Over the long term, poor food choices will reduce lifespan in all people.(B) Over the long term, poor food choices can contribute to heart disease and cancer.(C) Over the short term, poor food choices cause chronic disease.(D) Over even a single day, poor food choices exert great harm to your health.Answer :(B)
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Test Bank For Understanding Nutrition 1st Edition Test Bank - Page 2 preview image
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Test Bank For Understanding Nutrition 1st Edition Test Bank - Page 3 preview image5.Which of the following actions is an example of cultural competence applied to nutrition?(A) teaching a new immigrant the names of foods commonly consumed in Canada(B) translating nutrition information sheets into languages other than English or French(C) developing a healthy eating plan that includes foods that are traditional to a culture(D) creating a list of local foods that could substitute for foods common in other culturesAnswer :(C)6.A strong dislike of noodle soup that began when a child was sick and persisted for yearsafterwards is an example of which of these influences on food choice?(A) habit(B) values(C) conversion(D) negative associationAnswer :(D)7.Preference for a food because it was offered as a reward for good behaviour when one was youngis an example of which of the following terms?(A) social interaction(B) reverse psychology(C) positive association(D) habitual reinforcementAnswer :(C)8.A person who eats a bowl of oatmeal for breakfast every day would be displaying a food choicemost likely based on which of the following factors?(A) habit(B) availability(C) body image(D) environmental concernsAnswer :(A)
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Test Bank For Understanding Nutrition 1st Edition Test Bank - Page 4 preview image9.Which of the following represents a food choice based on negative association?(A) A tourist from China who rejects a hamburger due to unfamiliarity.(B) A child spits out his mashed potatoes because they taste too salty.(C) A teenager grudgingly accepts an offer for an ice cream cone to avoid offending a close friend.(D) An elderly gentleman refuses a peanut butter and jelly sandwich because this food was a staplein the poor family he grew up in.Answer :(D)10.Jane is watching an exciting sports match of her favourite team and is eating because ofnervousness. Her food choice is most likely based on which of the following factors?(A) habit(B) ethnic heritage(C) emotional comfort(D) positive associationAnswer :(C)11.A person who alters his diet due to religious convictions is most likely motivated by which of thefollowing?(A) his values(B) his body image(C) his ethnic heritage(D) his cultural competenceAnswer :(A)12.What is the term for a food that provides health benefits beyond its nutrient contribution?(A) fortified food(B) enhanced food(C) functional food(D) photochemical foodAnswer :(C)
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Test Bank For Understanding Nutrition 1st Edition Test Bank - Page 5 preview image13.While rushing to a meeting, Sally realizes she is hungry and purchases food from a vendingmachine outside her office. What is the most likely motivation for her choice of food?(A) habit(B) values(C) convenience(D) personal preferenceAnswer :(C)14.What is the name for nonnutrient substances found in plant foods that show biological activity inthe body?(A) folio chemicals(B) inorganic fibres(C) phytochemicals(D) functional nonnutrientsAnswer :(C)15.Approximately how often is the complete lining of a person's digestive tract renewed?(A) every 2 to 7 days(B) every 2 weeks(C) every 1 month(D) every 2 to 6 monthsAnswer :(A)16.Which of the following is present in the highest amounts in most foods?(A) fats(B) water(C) proteins(D) carbohydratesAnswer :(B)17.Approximately how much water would be found in a 50-kg person?
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Test Bank For Understanding Nutrition 1st Edition Test Bank - Page 6 preview image(A) 5 kg(B) 10 kg(C) 20 kg(D) 30 kgAnswer :(D)18.Which of the following classes of nutrients is inorganic?(A) minerals(B) protein(C) carbohydrates(D) vitaminsAnswer :(A)19.Which of the following terms refers to any nutrient that is BOTH needed by the body AND mustbe supplied by foods?(A) a nutraceutical(B) an energy-yielding nutrient(C) an organic nutrient(D) an essential nutrientAnswer :(D)20.Which of the following groups of nutrients contains only macronutrients?(A) carbohydrate, protein, and calcium(B) water, fat, and carbohydrate(C) fat, protein, and carbohydrate(D) protein, water, and calciumAnswer :(C)21.Which of the following nutrients is a macronutrient?(A) protein
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Test Bank For Understanding Nutrition 1st Edition Test Bank - Page 7 preview image(B) calcium(C) water(D) vitamin DAnswer :(A)22.Which of the following nutrients is a micronutrient?(A) iron(B) protein(C) alcohol(D) carbohydrateAnswer :(A)23.Which of the following nutrients is an organic compound?(A) iron(B) water(C) calcium(D) vitamin CAnswer :(D)24.Which of the following best differentiates a nonessential nutrient from an essential nutrient?(A) A nonessential nutrient is found in food.(B) A nonessential nutrient is degraded by the body.(C) A nonessential nutrient is made in sufficient quantities by the body.(D) A nonessential nutrient is used to synthesize other compounds in the body.Answer :(C)25.Which of the following best describes organic compounds?(A) Organic compounds are products sold at health food stores.(B) Organic compounds are products grown without use of pesticides.(C) Organic compounds are foods having superior nutritional qualities.
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Test Bank For Understanding Nutrition 1st Edition Test Bank - Page 8 preview image(D) Organic compounds are substances with carbon-carbon or carbon-hydrogen bonds.Answer :(D)26.Which of the following is an organic nutrient?(A) fat(B) water(C) oxygen(D) calciumAnswer :(A)27.Approximately how many nutrients are considered indispensable in the diet?(A) 20(B) 40(C) 60(D) 80Answer :(B)28.If eaten in excess of energy expenditure, which of these nutrients would be stored as fat in thebody?(A) vitamins(B) proteins(C) phytochemicals(D) mineralsAnswer :(B)29.Which of these energy-yielding nutrients has a relatively minor role as a fuel source?(A) fat(B) protein(C) alcohol(D) carbohydrate
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Test Bank For Understanding Nutrition 1st Edition Test Bank - Page 9 preview imageAnswer :(B)30.Which of these nutrients releases energy during its metabolism?(A) water(B) minerals(C) vitamins(D) carbohydratesAnswer :(D)31.How much energy is required to raise the temperature of 1 kilogram of water 1°C?(A) 1 kilocalorie(B) 10 kilocalories(C) 100 kilocalories(D) 1000 kilocaloriesAnswer :(A)32.Which of the following is an example of a food's energy density?(A) 2 kcalories per gram of food(B) 2 kcalories per millilitre of food(C) 1 gram of food per kcalorie(D) 1 millilitre of food per kcalorieAnswer :(A)33.Internationally, units of food energy are expressed in which of these units?(A) newtons(B) Calories(C) kilojoules(D) kilocaloriesAnswer :(C)
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Test Bank For Understanding Nutrition 1st Edition Test Bank - Page 10 preview image34.What is the equivalent volume, in millilitres, of a half-cup?(A) 50 mL(B) 85 mL(C) 120 mL(D) 200 mLAnswer :(C)35.What is the approximate weight, in grams, of a half-cup vegetable serving?(A) 25 g(B) 50 g(C) 75 g(D) 100 gAnswer :(D)36.Gram for gram, which of the following compounds provides the most energy?(A) fats(B) alcohols(C) proteins(D) carbohydratesAnswer :(A)37.A diet for weight loss calls for a daily intake of 1400 kcalories, which includes 30 g of fat.Approximately what percentage of the total energy is contributed by fat?(A) 2.1 percent(B) 8.5 percent(C) 15.0 percent(D) 19.3 percentAnswer :(D)38.A diet provides a total of 2200 kcalories per day, of which 40 percent of the energy is from fatand 20 percent from protein. How many grams of carbohydrate are contained in the diet?
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Test Bank For Understanding Nutrition 1st Edition Test Bank - Page 11 preview image(A) 220 g(B) 285 g(C) 440 g(D) 880 gAnswer :(A)39.What is the kcalorie value of a meal supplying 110 g of carbohydrates, 25 g of protein, 20 g offat, and 5 g of alcohol?(A) 160 kcal(B) 345 kcal(C) 640 kcal(D) 755 kcalAnswer :(D)40.Which of the following nutrient sources yields MORE energy than 4 kcalories per gram?(A) plant fats(B) plant proteins(C) animal proteins(D) plant carbohydratesAnswer :(A)41.How is energy released during the metabolism of macronutrients?(A) by heating the macronutrients(B) by adding bonds to the macronutrients(C) by breaking the bonds of the macronutrients(D) by converting the macronutrients into storage compoundsAnswer :(C)42.In the body, what can the chemical energy in food be converted into?(A) heat
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Test Bank For Understanding Nutrition 1st Edition Test Bank - Page 12 preview image(B) light(C) water(D) stored mineral (e.g., bone)Answer :(A)43.Jenny consumes a large meal providing more energy than she expends. Which component of themeal is LEAST likely to be converted to body fat and stored?(A) lean turkey(B) whole grain bread(C) rum(D) mineral waterAnswer :(D)44.How many different vitamins do we require in our diet?(A) 4(B) 8(C) 10(D) 13Answer :(D)45.Which of the following best differentiates dietary vitamins from dietary minerals?(A) Vitamins are essential.(B) Vitamins are inorganic.(C) Vitamins are destructible.(D) Vitamins are kcalorie-free.Answer :(C)46.Which of the following differentiates dietary minerals from dietary vitamins?(A) Minerals are inorganic.(B) Minerals yield 4 kcalories per gram.
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Test Bank For Understanding Nutrition 1st Edition Test Bank - Page 13 preview image(C) Some minerals are unstable to light.(D) Some minerals may be destroyed during cooking.Answer :(A)47.How many different minerals are known to be required in our diet?(A) 7(B) 9(C) 12(D) 16Answer :(D)48.Which of the following groups of nutrients contains only minerals?(A) calcium, iron, biotin(B) calcium, sodium, zinc(C) thiamin, phosphorus, magnesium(D) phosphorus, folate, iodineAnswer :(B)49.Overheating a food is LEAST likely to affect which of these groups of nutrients?(A) vitamins(B) minerals(C) proteins(D) carbohydratesAnswer :(B)50.The study of how a person's genes interact with nutrients is known as which of the following?(A) obesogenetics(B) nutritional genomics(C) genetic nutromics(D) nutritional nucleic acid research
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Test Bank For Understanding Nutrition 1st Edition Test Bank - Page 14 preview imageAnswer :(B)51.Your friend Carrie took a daily supplement of vitamin C for a week following the first signs of acold and stated that she felt a lot better. Which of the following best describes her experience?(A) an anecdote(B) a placebo(C) a cohort study(D) a case-control experienceAnswer :(A)52.In the scientific method, what is the name for a statement such as the following? "Theresearchers anticipate that more of the variation in body weight will be explained by diet thanphysical activity."(A) the theory(B) the placebo effect(C) the hypothesis(D) the correlationAnswer :(C)53.Among the following, which is the major weakness of a laboratory-based study?(A) The costs are usually high.(B) It is difficult to replicate the findings.(C) The results cannot be directly applied to human beings.(D) Experimental variables cannot be easily controlled.Answer :(C)54.A researcher conducted interviews about how emotions affect food choices with a small numberof people. What is this type of research called?(A) personal research(B) qualitative research(C) interview-based research
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Test Bank For Understanding Nutrition 1st Edition Test Bank - Page 15 preview image(D) individual case researchAnswer :(B)55.What is the meaning of a double-blind experiment?(A) Two groups of subjects take turns getting the control or experimental treatment.(B) Neither subjects nor researchers know which subjects are in the control or experimental group.(C) Subjects know whether they are in the control or experimental group, but the researchers do notknow.(D) One group of subjects receives placebo treatment twice.Answer :(B)56.What is the benefit of using controls in an experiment?(A) The subject group size can be very large.(B) The subjects do not know anything about the experiment.(C) The subjects who are treated are balanced against the placebos.(D) The subjects are similar in all respects except for the treatment being tested.Answer :(D)57.What is the benefit of using placebos in an experiment?(A) All subjects will have similar characteristics.(B) The mind-body effect of treatment will be controlled.(C) Neither subjects nor researchers know who is receiving treatment.(D) All subjects will feel some improvement.Answer :(B)58.Research has found that countries across the world with higher dietary fibre intakes have lowerrates of some chronic diseases. Which of the following types of studies does such research refer to?(A) case-control studies(B) cross-sectional studies(C) human intervention trials(D) correlation-control studies
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Test Bank For Understanding Nutrition 1st Edition Test Bank - Page 16 preview imageAnswer :(B)59.What is the benefit of using a large sample size in an experiment?(A) There will be no placebo effect.(B) The effect of chance variation is minimized.(C) The experiment will not need to be double-blinded.(D) The control group will be similar to the experimental group.Answer :(B)60.In a study of the effectiveness of vitamin C in reducing the incidence of colds in grade 6students, a researcher plans to distribute all the vitamin C pill bottles to the girls and all the placebopill bottles to the boys. Which of the following would be a better way to distribute the pills?(A) He should allow the girls and boys to choose whether they want the vitamin C or placebo pills.(B) He should distribute the bottles randomly, and then tell the students what they are getting.(C) He should have students randomly choose the bottles but not tell him what group they were inuntil the end of the study.(D) He should arrange that neither he nor the students knows the contents of the randomlydistributed pill bottles.Answer :(D)61.Which of the following is a feature of quantitative research, but is NOT a feature of qualitativeresearch?(A) findings disseminated at scientific conferences(B) a type of research used only in nutrition research(C) involves the collection of numerical data to test a hypothesis(D) provides an understanding of how and why a phenomena occursAnswer :(C)62.An increase in exercise accompanied by a decrease in body weight is an example of which of thefollowing?(A) a negative variable effect(B) a positive variable effect
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Subject
Nutrition
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Understanding Nutrition by Sharon R...

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