Test Bank For Understanding Nutrition: Dietary Guidelines Update 14th Edition Test Bank

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Chapter 01 - An Overview of NutritionPage 1Multiple Choice1. Which characteristic is most typical of a chronic disease?a. It has a rapid onset.b. It rarely has noticeable symptoms.c. It produces sharp painsd. It progresses gradually.e. It disrupts daily life, but is unlikely to be life-threatening.ANSWER:dDIFFICULTY:Bloom's: UnderstandREFERENCES:IntroductionLEARNINGOBJECTIVES:UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.2. What is the chief reason most people choose the foods they eat?a. costb. tastec. convenienced. nutritional valuee. habitANSWER:bDIFFICULTY:Bloom's: RememberREFERENCES:1.1 Food ChoicesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu. Her reaction is anexample of a food-related ____.a. habitb. social interactionc. emotional turmoild. negative associatione. comfort eatingANSWER:dDIFFICULTY:Bloom's: EvaluateREFERENCES:1.1 Food ChoicesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food choice based on ____.a. habitb. availabilityc. body imaged. environmental concernse. cultural valuesANSWER:aDIFFICULTY:Bloom's: EvaluateREFERENCES:1.1 Food Choices

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Chapter 01 - An Overview of NutritionPage 2LEARNINGOBJECTIVES:UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.5. Which individual is making a food choice based on negative association?a. A tourist from China who rejects a hamburger due to unfamiliarity.b. A child who spits out his mashed potatoes because they taste too salty.c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a close friend.d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he had to eat them everydayduring a period when his family was impoverished.e. An adult who refuses to eat foods that are not locally-sourced and organic.ANSWER:dDIFFICULTY:Bloom's: EvaluateREFERENCES:1.1 Food ChoicesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.6. The motive for a person who alters his diet due to religious convictions is most likely related to his ____.a. valuesb. body imagec. ethnic heritaged. functional associatione. comfortANSWER:aDIFFICULTY:Bloom's: UnderstandREFERENCES:1.1 Food ChoicesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.7. Farah is viewing an exciting sports match of her favorite team and eating because of nervousness. Her food choice willmost likely be based on ____.a. regional cuisinesb. preferencesc. emotional comfortd. positive associatione. functional valueANSWER:cDIFFICULTY:Bloom's: EvaluateREFERENCES:1.1 Food ChoicesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.8. What term describes foods that contain nonnutrient substances whose known action in the body is to promote well-being to a greater extent than that contributed by the food's nutrients?a. fortified foodsb. enriched foodsc. functional foodsd. health-enhancing foodse. bioavailable foodsANSWER:c

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Chapter 01 - An Overview of NutritionPage 3DIFFICULTY:Bloom's: UnderstandREFERENCES:1.1 Food ChoicesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.9. Nonnutrient substances found in plant foods that may demonstrate biological activity in the body are commonly knownasa. bioenhancementsb. inorganic fibersc. phytochemicalsd. phytoactive chemicalse. nonnutritive additivesANSWER:cDIFFICULTY:Bloom’s RememberREFERENCES:1.1 Food ChoicesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.10. By chemical analysis, what nutrient is present in the highest amounts in most foods?a. fatsb. waterc. proteinsd. carbohydratese. vitamins and mineralsANSWER:bDIFFICULTY:Bloom's: RememberREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which areorganic and which yield energy.11. What type of nutrient is needed by the body and must be supplied by foods?a. nutraceutical.b. metabolic nutrientc. organic nutrientd. essential nutriente. phytonutrient.ANSWER:dDIFFICULTY:Bloom's: UnderstandREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which areorganic and which yield energy.12. Which nutrient is an example of a macronutrient?a. proteinsb. mineralsc. water-soluble vitaminsd. fat-soluble vitamins

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Chapter 01 - An Overview of NutritionPage 4e. waterANSWER:aDIFFICULTY:Bloom's: EvaluateREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which areorganic and which yield energy.13. Which nutrient is classified as a micronutrient?a. mineralsb. proteinsc. alcoholsd. carbohydratese. fatsANSWER:aDIFFICULTY:Bloom's: EvaluateREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which areorganic and which yield energy.14. Which nutrient is an organic compound?a. saltb. waterc. calciumd. vitamin Ce. ironANSWER:dDIFFICULTY:Bloom's: EvaluateREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which areorganic and which yield energy.15. An essential nutrient is one that ____.a. must be made in large quantities by the bodyb. can only by synthesized by the bodyc. cannot be made in sufficient quantities by the bodyd. is used to synthesize other compounds in the bodye. must be both consumed and synthesized to be completeANSWER:cDIFFICULTY:Bloom's: UnderstandREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which areorganic and which yield energy.16. The termorganic, as related to compounds, would be best defined as ____.a. products sold at health food stores

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Chapter 01 - An Overview of NutritionPage 5b. products grown without use of pesticidesc. foods having superior nutrient qualitiesd. substances with carbon-carbon or carbon-hydrogen bondse. substances that contain waterANSWER:dDIFFICULTY:Bloom's: UnderstandREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which areorganic and which yield energy.17. How much energy is required to raise the temperature of one kilogram (liter) of water 1°C?a. 10 caloriesb. 100 caloriesc. 1 kilocaloried. 10 kilocaloriese. 100 kilocaloriesANSWER:cDIFFICULTY:Bloom's: RememberREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which areorganic and which yield energy.18. Gram for gram, which class of nutrient provides the most energy?a. fatsb. alcoholsc. proteinsd. carbohydratese. vitamins and mineralsANSWER:aDIFFICULTY:Bloom's: RememberREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which areorganic and which yield energy.19. Food energy is commonly expressed in kcalories and in ____.a. kilojoulesb. kilogramsc. kilometersd. kilonewtonse. kilolitersANSWER:aDIFFICULTY:Bloom's: RememberREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which areorganic and which yield energy.

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Chapter 01 - An Overview of NutritionPage 620. Units of energy used by most scientists and nutritionists, aside from those in the United States, are expressed in ____.a. newtonsb. litersc. kilojoulesd. kilocaloriese. gramsANSWER:cDIFFICULTY:Bloom’s: RememberREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which areorganic and which yield energy.21. Approximately how many milliliters are contained in a half-cup of milk?a. 50b. 85c. 120d. 170e. 200ANSWER:cDIFFICULTY:Bloom's: ApplyREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which areorganic and which yield energy.22. A normal half-cup vegetable portion weighs approximately how many grams?a. 5b. 50c. 100d. 150e. 200ANSWER:cDIFFICULTY:Bloom's: RememberREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which areorganic and which yield energy.23. A weight reduction regimen calls for a daily intake of 1400 kcalories, which includes 30 g of fat. Approximately whatpercentage of the total energy is contributed by fat?a. 8.5%b. 15.0%c. 19.3%d. 25.5%e. 32.0%ANSWER:c

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Chapter 01 - An Overview of NutritionPage 7DIFFICULTY:Bloom's: ApplyREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which areorganic and which yield energy.24. Which nutrient source will yieldsmorethan 4 kcalories per gram?a. plant fatsb. plant proteinsc. animal proteinsd. plant carbohydratese. animal carbohydratesANSWER:aDIFFICULTY:Bloom's: ApplyREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which areorganic and which yield energy.25. What results from the metabolism of energy nutrients?a. Energy is released.b. Body fat increases.c. Energy is destroyed.d. Body water decreases.e. Body mass increases.ANSWER:aDIFFICULTY:Bloom's: UnderstandREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which areorganic and which yield energy.26. Which statement best describes the composition of most foods?a. Most contain only one of the three energy nutrients, although a few contain all of them.b. They contain equal amounts of the three energy nutrients.c. They contain mixtures of the three energy nutrients, although only one or two may predominate.d. They contain only two of the three energy nutrients, and those two are contained in equal amounts.e. They contain only two of the three energy nutrients, and one is present in far greater amounts than the other.ANSWER:cDIFFICULTY:Bloom's: EvaluateREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which areorganic and which yield energy.27. How many vitamins are known to be required in the diet of human beings?a. 5b. 8c. 10

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Chapter 01 - An Overview of NutritionPage 8d. 13e. 17ANSWER:dDIFFICULTY:Bloom's: RememberREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which areorganic and which yield energy.28. Which statement is true of minerals in their role as nutrients?a. They are organic.b. They yield 4 kcalories per gram.c. Some become dissolved in body fluids.d. Some may be destroyed during cooking.e. They are more fragile than vitamins.ANSWER:cDIFFICULTY:Bloom's: AnalyzeREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which areorganic and which yield energy.29. How many minerals are known to be essential for human nutrition?a. 8b. 12c. 16d. 20e. 24ANSWER:cDIFFICULTY:Bloom's: RememberREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which areorganic and which yield energy.30. Your friend Carrie took a daily supplement of vitamin C and tells you that she feels a lot better. Her statement to youisbestdescribed as a(n) ____.a. anecdoteb. theory.c. interpretationd. conclusion.e. hypothesisANSWER:aDIFFICULTY:ApplyREFERENCES:1.3 The Science of NutritionLEARNINGOBJECTIVES:UNUT.WHRO.16.1.3 - Explain the scientific method and how scientists use various types ofresearch studies and methods to acquire nutrition information.

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Chapter 01 - An Overview of NutritionPage 931. What is the study of how a person's genes interact with nutrients?a. genetic counselingb. nutritional genomicsc. genetic metabolomicsd. nutritional geneticse. biogenetic nutritionANSWER:bDIFFICULTY:Bloom's: UnderstandREFERENCES:1.3 The Science of NutritionLEARNINGOBJECTIVES:UNUT.WHRO.16.1.3 - Explain the scientific method and how scientists use various types ofresearch studies and methods to acquire nutrition information.32. How does a double-blind experiment work?a. Both subject groups take turns getting each treatment.b. Neither subjects nor researchers know which subjects are in the control or experimental groupc. Neither group of subjects knows whether they are in the control or experimental group, but the researchers doknow.d. Both subject groups know whether they are in the control or experimental group, but the researchers do notknow.e. Neither the subjects nor the persons having contact with the subjects know the true purpose of the experiment.ANSWER:bDIFFICULTY:Bloom's: EvaluateREFERENCES:1.3 The Science of NutritionLEARNINGOBJECTIVES:UNUT.WHRO.16.1.3 - Explain the scientific method and how scientists use various types ofresearch studies and methods to acquire nutrition information.33. In the scientific method, a tentative solution to a problem is called a ____.a. theoryb. predictionc. hypothesisd. correlatione. deductionANSWER:cDIFFICULTY:Bloom's: RememberREFERENCES:1.3 The Science of NutritionLEARNINGOBJECTIVES:UNUT.WHRO.16.1.3 - Explain the scientific method and how scientists use various types ofresearch studies and methods to acquire nutrition information.34. What is one major weakness of a laboratory-based study?a. The costs are typically prohibitive.b. Findings are difficult to replicate.c. Results from animal testing cannot be applied to human beings.d. Experimental variables cannot be easily controlled.e. Causality cannot be inferred.ANSWER:c

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Chapter 01 - An Overview of NutritionPage 10DIFFICULTY:Bloom's: AnalyzeREFERENCES:1.3 The Science of NutritionLEARNINGOBJECTIVES:UNUT.WHRO.16.1.3 - Explain the scientific method and how scientists use various types ofresearch studies and methods to acquire nutrition information.35. What is one benefit of using controls in an experiment?a. The size of the groups 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.e. The costs associated with the study are usually much lower.ANSWER:dDIFFICULTY:Bloom's: EvaluateREFERENCES:1.3 The Science of NutritionLEARNINGOBJECTIVES:UNUT.WHRO.16.1.3 - Explain the scientific method and how scientists use various types ofresearch studies and methods to acquire nutrition information.36. What is one benefit of using a large sample size in an experiment?a. Chance variation is less likely to affect the results.b. The possibility of a placebo effect is eliminated.c. The experiment will be double-blind.d. The control group will be similar to the experimental group.e. Experimenter bias is less likely to have an effect.ANSWER:aDIFFICULTY:Bloom's: EvaluateREFERENCES:1.3 The Science of NutritionLEARNINGOBJECTIVES:UNUT.WHRO.16.1.3 - Explain the scientific method and how scientists use various types ofresearch studies and methods to acquire nutrition information.37. You have been asked to help a top nutrition researcher conduct human experiments on vitamin C. As the subjects walkinto the laboratory, you distribute all the vitamin C pill bottles to the girls and all the placebo pill bottles to the boys. Theresearcher instantly informs you that there aretwoerrors in your research practice. What steps should you have taken toconduct your experiment correctly?a. Giving all the boys the vitamin C and the girls the placebo, and telling them what they were gettingb. Distributing the bottles randomly, randomizing the subjects, and telling them what they were gettingc. Telling the subjects which group they were in, but preventing yourself from knowing the contents of the pillbottlesd. Preventing yourself from knowing what is in the pill bottles, and distributing the bottles randomly to thesubjectse. Allowing the subjects to decide whether they take Vitamin C or the placebo, and then giving them the oppositeof what they requestedANSWER:dDIFFICULTY:Bloom's: EvaluateREFERENCES:1.3 The Science of NutritionLEARNINGOBJECTIVES:UNUT.WHRO.16.1.3 - Explain the scientific method and how scientists use various types ofresearch studies and methods to acquire nutrition information.

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Chapter 01 - An Overview of NutritionPage 1138. An increase in exercise accompanied by a decrease in body weight is an example of a ____.a. variable effectb. positive correlationc. negative correlationd. randomization effecte. placebo effectANSWER:cDIFFICULTY:Bloom's: UnderstandREFERENCES:1.3 The Science of NutritionLEARNINGOBJECTIVES:UNUT.WHRO.16.1.3 - Explain the scientific method and how scientists use various types ofresearch studies and methods to acquire nutrition information.39. Before publication in a reputable journal, the findings of a research study must undergo scrutiny by experts in the fieldin a process known as ____.a. peer reviewb. cohort reviewc. research interventiond. double-blind examinatione. peer replicationANSWER:aDIFFICULTY:Bloom's: RememberREFERENCES:1.3 The Science of NutritionLEARNINGOBJECTIVES:UNUT.WHRO.16.1.3 - Explain the scientific method and how scientists use various types ofresearch studies and methods to acquire nutrition information.40. What is the smallest amount of a nutrient that, when consumed over a prolonged period, maintains a specific function?a. nutrient allowanceb. nutrient requirementc. nutrient tolerable limitd. nutrient adequate intakee. nutrient recommendationANSWER:bDIFFICULTY:Bloom's: RememberREFERENCES:1.4 Dietary Reference IntakesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.41. A group of people consumes an amount of protein equal to the estimated average requirement for their populationgroup. What percentage of people will receive insufficient amounts?a. 10b. 25c. 33d. 40e. 50ANSWER:e

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Chapter 01 - An Overview of NutritionPage 12DIFFICULTY:Bloom's: ApplyREFERENCES:1.4 Dietary Reference IntakesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.42. A health magazine contacts you for your expert opinion on what measure best describes the amounts of nutrients thatshould be consumed by the population. How should you reply?a. The Dietary Reference Intakes, because they are a set of nutrient intake values for healthy people in the UnitedStates and Canadab. The Tolerable Upper Intake levels, because they are the maximum daily amount of a nutrient that appears safefor most healthy peoplec. The Estimated Average Requirements, because they reflect the average daily amount of a nutrient that willmaintain a specific function in half of the healthy people of a populationd. The Recommended Dietary Allowances, because they represent the average daily amount of a nutrientconsidered adequate to meet the known nutrient needs of practically all healthy people.e. The Estimated Energy Requirement, because it represents what will maintain energy balance and good healthin a person of a given age, gender, weight, height, and level of physical activityANSWER:dDIFFICULTY:Bloom's: ApplyREFERENCES:1.4 Dietary Reference IntakesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.43. Recommended Dietary Allowances may be used to ____.a. measure nutrient balance of population groupsb. assess dietary nutrient adequacy for individualsc. treat persons with diet-related illnessesd. calculate exact food requirements for most individualse. recommend amounts of nutrients when there is insufficient evidence to determine the EARANSWER:bDIFFICULTY:Bloom's: EvaluateREFERENCES:1.4 Dietary Reference IntakesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.44. Recommended Dietary Allowances are based on the ____.a. Lower Tolerable Limitb. Upper Tolerable Limitc. Subclinical Deficiency Valued. Estimated Average Requiremente. Adequate IntakeANSWER:dDIFFICULTY:Bloom's: RememberREFERENCES:1.4 Dietary Reference IntakesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.45. The amount of a nutrient that meets the needs of about 98% of a population is known as thea. Adequate Intake.b. Daily Recommended Value.

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Chapter 01 - An Overview of NutritionPage 13c. Tolerable Upper Intake Level.d. Recommended Dietary Allowance.e. Necessary and Sufficient IntakeANSWER:dDIFFICULTY:Bloom's: RememberREFERENCES:1.4 Dietary Reference IntakesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.46. The RDAs (Recommended Dietary Allowances) for nutrients are generally ____.a. more than twice as high as anyone needsb. the minimum amounts that average people needc. designed to meet the needs of almost all healthy peopled. designed to prevent deficiency diseases in half the populatione. reflective of current dietary preferencesANSWER:cDIFFICULTY:Bloom's: UnderstandREFERENCES:1.4 Dietary Reference IntakesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.47. What is a purpose of both the Recommended Dietary Allowance and Adequate Intake?a. Setting nutrient goals for individualsb. Identifying toxic intakes of nutrientsc. Restoring health of malnourished individualsd. Developing nutrition programs for schoolchildrene. Improving population-level healthANSWER:aDIFFICULTY:Bloom's: UnderstandREFERENCES:1.4 Dietary Reference IntakesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.48. Which statement is true of nutrient intakes?a. Higher intakes are always safer than lower intakes.b. Intakes below the EAR decrease risk of deficiency.c. A typical intake falling between the RDA and the EAR is almost always adequate.d. Intakes above the RDA are required to be safe.e. Intakes above the UL put an individual at risk of toxicity.ANSWER:eDIFFICULTY:Bloom's: EvaluateREFERENCES:1.4 Dietary Reference IntakesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.49. What does the Tolerable Upper Intake Level of a nutrient represent?a. The maximum amount allowed for fortifying a foodb. A number calculated by taking twice the RDA or three times the AI

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Chapter 01 - An Overview of NutritionPage 14c. The maximum allowable amount available in supplement formd. The maximum amount from all sources that appears safe for most healthy peoplee. The amount that can be absorbed from a typical diet.ANSWER:dDIFFICULTY:Bloom's: EvaluateREFERENCES:1.4 Dietary Reference IntakesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.50. What set of values is used to recommend the average kcalorie intake that maintains population groups in energybalance?a. Estimated Energy Requirementb. Adequate Average Requirementc. Recommended Dietary Allowanced. Acceptable Energy Distribution Rangee. Tolerable Upper Energy LimitANSWER:aDIFFICULTY:Bloom's: RememberREFERENCES:1.4 Dietary Reference IntakesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.51. The percentages of kcalorie intakes for protein, fat, and carbohydrate that are thought to reduce the risk of chronicdiseases are known as the ____.a. Estimated Energy Requirementsb. Tolerable Range of Kilocalorie Intakesc. Estimated Energy Nutrient Recommendationsd. Acceptable Macronutrient Distribution Rangese. Healthy People RecommendationsANSWER:dDIFFICULTY:Bloom's: RememberREFERENCES:1.4 Dietary Reference IntakesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.52. What is the AMDR for carbohydrate?a. 5-10%b. 15-25%c. 30-40%d. 45-65%e. 70-80%ANSWER:dDIFFICULTY:Bloom's: RememberREFERENCES:1.4 Dietary Reference IntakesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.53. What is the AMDR for protein?a. 10-35%

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Chapter 01 - An Overview of NutritionPage 15b. 40-45%c. 50-60%d. 65-75%e. 80-80%ANSWER:aDIFFICULTY:Bloom's: RememberREFERENCES:1.4 Dietary Reference IntakesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.54. What is the AMDR for fat?a. 10-30%b. 20-35%c. 40-50%d. 55-65%e. 70-80%ANSWER:bDIFFICULTY:Bloom's: RememberREFERENCES:1.4 Dietary Reference IntakesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.55. The Dietary Reference Intakes may be used to ____.a. treat people with diet-related disordersb. diagnose and treat simple malnutritionc. plan and evaluate diets for healthy peopled. assess adequacy of only vitamins and mineralse. diagnose diet-related disordersANSWER:cDIFFICULTY:Bloom's: ApplyREFERENCES:1.4 Dietary Reference IntakesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.56. Which method is used to detect nutrient deficiencies?a. Nutrition assessmentb. Nutrient stages identificationc. Overt symptoms identificationd. Outward manifestations assessmente. Nutritional diagnostic programsANSWER:aDIFFICULTY:Bloom's: UnderstandREFERENCES:1.5 Nutrition AssessmentLEARNINGOBJECTIVES:UNUT.WHRO.16.1.5 - Explain how the four assessment methods are used to detect energyand nutrient deficiencies and excesses.57. As a registered dietitian at Jones Hospital, you are instructed to write a policy statement on nutrition assessmentprocedures for all new patients. Which parameters would be most useful for the nutrition assessment of individuals?

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Chapter 01 - An Overview of NutritionPage 16a. Diet recall, food likes and dislikes, allergies, and favorite family recipesb. Anthropometric data, physical examinations, food likes and dislikes, and family treec. Diet records that include what the patient usually eats will provide sufficient informationd. Historical information, anthropometric data, physical examinations, and laboratory testse. Diet records that take the “average” of what the patient reports and what an objective observer reportsANSWER:dDIFFICULTY:Bloom's: EvaluateREFERENCES:1.5 Nutrition AssessmentLEARNINGOBJECTIVES:UNUT.WHRO.16.1.5 - Explain how the four assessment methods are used to detect energyand nutrient deficiencies and excesses.58. Which measure is anthropometric?a. body weightb. blood pressurec. blood iron leveld. food intake informatione. serum electrolytesANSWER:aDIFFICULTY:Bloom's: RememberREFERENCES:1.5 Nutrition AssessmentLEARNINGOBJECTIVES:UNUT.WHRO.16.1.5 - Explain how the four assessment methods are used to detect energyand nutrient deficiencies and excesses.59. Which sequence of stages is most typical in the development of a nutrient deficiency resulting from inadequate intake?a. Inadequate nutrient intake, abnormal functions within the body, and overt signsb. Abnormal functions within the body, inadequate nutrient intake, and overt signsc. Abnormal functions within the body, overt signs, and declining nutrient storesd. Declining nutrient stores, overt signs, and abnormal functions within the bodye. Overt signs, abnormal functions, and declining nutrient storesANSWER:aDIFFICULTY:Bloom's: RememberREFERENCES:1.5 Nutrition AssessmentLEARNINGOBJECTIVES:UNUT.WHRO.16.1.5 - Explain how the four assessment methods are used to detect energyand nutrient deficiencies and excesses.60. What type of deficiency is caused by inadequate absorption rather than inadequate intake of a nutrient?a. primaryb. clinicalc. secondaryd. subclinicale. chronicANSWER:cDIFFICULTY:Bloom's: UnderstandREFERENCES:1.5 Nutrition AssessmentLEARNINGOBJECTIVES:UNUT.WHRO.16.1.5 - Explain how the four assessment methods are used to detect energy

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Chapter 01 - An Overview of NutritionPage 17and nutrient deficiencies and excesses.61. A subclinical nutrient deficiency is defined as one that ____.a. shows overt signsb. is in the early stagesc. shows resistance to treatmentd. is similar to a secondary deficiencye. is of acute onsetANSWER:bDIFFICULTY:Bloom's: RememberREFERENCES:1.5 Nutrition AssessmentLEARNINGOBJECTIVES:UNUT.WHRO.16.1.5 - Explain how the four assessment methods are used to detect energyand nutrient deficiencies and excesses.62. The overall objective of the Healthy People program is to ____.a. establish the DRIb. identify national trends in food consumptionc. identify leading causes of death in the United Statesd. set goals for improving the nation's health over each 10-year periode. decrease health care costsANSWER:dDIFFICULTY:Bloom's: RememberREFERENCES:1.5 Nutrition AssessmentLEARNINGOBJECTIVES:UNUT.WHRO.16.1.5 - Explain how the four assessment methods are used to detect energyand nutrient deficiencies and excesses.63. Of the ten leading causes of illness and death, how many are associated directly with nutrition?a. oneb. fourc. sixd. eighte. nineANSWER:bDIFFICULTY:Bloom's: RememberREFERENCES:1.6 Diet and HealthLEARNINGOBJECTIVES:UNUT.WHRO.16.1.6 - Identify several risk factors and explain their relationships to chronicdiseases.64. Which statement explains the association between a risk factor and the development of a disease?a. All people with the risk factor will develop the disease.b. The absence of a risk factor guarantees freedom from the disease.c. The more risk factors for a disease, the greater the chance of developing that disease.d. The presence of a factor such as heredity can be modified to lower the risk of degenerative diseases.e. Risk factors tend to be short-lived, so their presence does not predict long-term risk of disease.ANSWER:c

Test Bank For Understanding Nutrition: Dietary Guidelines Update 14th Edition Test Bank - Page 19 preview image

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Chapter 01 - An Overview of NutritionPage 18DIFFICULTY:Bloom's: UnderstandREFERENCES:1.6 Diet and HealthLEARNINGOBJECTIVES:UNUT.WHRO.16.1.6 - Identify several risk factors and explain their relationships to chronicdiseases.65. What single behavior contributes to the most deaths in the United States?a. poor dietb. tobacco usec. alcohol intaked. risky sexual activitye. unsafe drivingANSWER:bDIFFICULTY:Bloom's: RememberREFERENCES:1.6 Diet and HealthLEARNINGOBJECTIVES:UNUT.WHRO.16.1.6 - Identify several risk factors and explain their relationships to chronicdiseases.66. Who would be the most appropriate person to consult for nutrition information?a. chiropractorb. medical doctorc. registered dietitiand. health food store managere. nutrition consultantANSWER:cDIFFICULTY:Bloom's: EvaluateREFERENCES:H-1 Nutrition Information and MisinformationLEARNINGOBJECTIVES:UNUT.WHRO.16.H-1 - Recognize misinformation and describe how to identify reliablenutrition information.67. Which statement best describes the legal limitations, if any, for a person who disseminates dietary advice to thepublic?a. The title "dietitian" can be used by anyone in all states.b. The title "nutritionist" can be used by anyone in all states.c. A license to practice as a nutritionist or dietitian is required by some states.d. A license to practice as a nutritionist is mandatory in all states but very few license dieticians.e. Nutrition consultants are subject to more stringent licensure than are dietitians.ANSWER:cDIFFICULTY:Bloom's: EvaluateREFERENCES:H-1 Nutrition Information and MisinformationLEARNINGOBJECTIVES:UNUT.WHRO.16.H-1 - Recognize misinformation and describe how to identify reliablenutrition information.68. Which individuals is likely to possess theleastamount of nutrition training and to have gotten his or her agree from an“alternative” educational program?a. dietetic technicianb. registered dietician

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Chapter 01 - An Overview of NutritionPage 19c. certified nutritionistd. dietetic technician, registerede. public health nutritionistANSWER:cDIFFICULTY:Bloom's: EvaluateREFERENCES:H-1 Nutrition Information and MisinformationLEARNINGOBJECTIVES:UNUT.WHRO.16.H-1 - Recognize misinformation and describe how to identify reliablenutrition information.69. For which of the following titles, by definition, require the individual to be college educated and pass a nationalexamination administered by the Academy of Nutrition and Dietetics?a. medical doctorb. registered dieticianc. certified nutritionistd. certified nutrition therapiste. registered nutritional consultantANSWER:bDIFFICULTY:Bloom's: UnderstandREFERENCES:H-1 Nutrition Information and MisinformationLEARNINGOBJECTIVES:UNUT.WHRO.16.H-1 - Recognize misinformation and describe how to identify reliablenutrition information.70. A person who assists registered dietitians has the formal title of ____.a. dietetic assistantb. nutrition assistantc. dietetic techniciand. nutrition techniciane. dietetic aideANSWER:cDIFFICULTY:Bloom's: RememberREFERENCES:H-1 Nutrition Information and MisinformationLEARNINGOBJECTIVES:UNUT.WHRO.16.H-1 - Recognize misinformation and describe how to identify reliablenutrition information.MatchingMatch the correct answer with the appropriate term.a. 7b. 16c. 20d. 40e. 100f.Fatg. Waterh. Energy

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Chapter 01 - An Overview of NutritionPage 20i.Proteinj.Organick. Placebol.Inorganicm. Validityn. Hypothesiso. Healthy Peoplep. National nutrition surveysq. Anthropometricsr.Overt deficiencys.Physical examinationt.Subclinical deficiencyDIFFICULTY:Bloom's: RememberREFERENCES:1.2 The Nutrients1.3 The Science of Nutrition1.5 Nutrition AssessmentDietary Reference IntakesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which areorganic and which yield energy.UNUT.WHRO.16.1.3 - Explain the scientific method and how scientists use various types ofresearch studies and methods to acquire nutrition information.UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.UNUT.WHRO.16.1.5 - Explain how the four assessment methods are used to detect energyand nutrient deficiencies and excesses.71. Nutrient with the highest body concentrationANSWER:g72. Substance containing no carbon or not pertaining to living thingsANSWER:l73. Number of indispensable nutrients for human beingsANSWER:d74. Most substances containing carbon-hydrogen bondsANSWER:j75. Substance containing nitrogenANSWER:i76. Energy (kcal) required to increase temperature of 1 kg of water from 0° C to 100° CANSWER:e77. Nutrient with the highest energy densityANSWER:f78. Energy (kcal) yield of five grams of sugarANSWER:c

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Chapter 01 - An Overview of NutritionPage 2179. Energy (kcal) yield of one gram of alcoholANSWER:a80. Number of indispensable minerals for human beingsANSWER:b81. An unproven statementANSWER:n82. An inert medicationANSWER:k83. Possessing the quality of being evidence basedANSWER:m84. The recommended intake is set at the population meanANSWER:h85. Gather information about dietary, nutritional, and health statusANSWER:p86. Program that sets goals to increase the quality and years of healthy lifeANSWER:o87. Measurement of physical characteristicsANSWER:q88. Inspection of skin, tongue, eyes, hair, and fingernailsANSWER:s89. A nutrient deficiency showing outward signsANSWER:r90. A nutrient deficiency in the early stagesANSWER:tCompletion91. Risk factors for chronic disease tend to ____________________ and tend to ____________________.ANSWER:persist; clustercluster; persistDIFFICULTY:Bloom's: RememberREFERENCES:1.6 Diet and HealthLEARNINGOBJECTIVES:UNUT.WHRO.16.1.6 - Identify several risk factors and explain their relationships to chronicdiseases.92. Foods associated with a particular culture are called ____________________ foods.

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Chapter 01 - An Overview of NutritionPage 22ANSWER:ethnicDIFFICULTY:Bloom's: RememberREFERENCES:1.1 Food ChoicesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.93. Foods that provide health benefits beyond their nutrient contributions are called ____________________ foods.ANSWER:functionalDIFFICULTY:Bloom's: RememberREFERENCES:1.1 Food ChoicesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.94. Nonnutrient compounds found in plants, some of which have biological activity in the body, are called____________________.ANSWER:phytochemicalsDIFFICULTY:Bloom's: RememberREFERENCES:1.1 Food ChoicesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.95. The normal range for ____________________ is 18 to 21% for young men and 23 to 26% for young women.ANSWER:body fat compositionbody fatDIFFICULTY:Bloom's: RememberREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which areorganic and which yield energy.96. The three energy-yielding nutrients are ____________________, ____________________, and____________________.ANSWER:carbohydrate; fat; proteincarbohydrate; protein; fatfat; protein; carbohydratefat; carbohydrate; proteinprotein; carbohydrate; fatprotein; fat; carbohydrateDIFFICULTY:Bloom's: RememberREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which areorganic and which yield energy.97. Although ____________________ provides energy, it is not considered a nutrient because it does not sustain life.ANSWER:alcoholDIFFICULTY:Bloom's: RememberREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which areorganic and which yield energy.Essay

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Chapter 01 - An Overview of NutritionPage 2398. Describe six behavioral or social motives governing people's food choices.ANSWER:Preferences: As you might expect, the number one reason most people choose certain foodsis taste—they like the flavor. Two widely shared preferences are for the sweetness of sugarand the savoriness of salt. High-fat foods also appear to be a universally common preference.Habit: People sometimes select foods out of habit. They eat cereal every morning, forexample, simply because they have always eaten cereal for breakfast. Eating a familiar foodand not having to make any decisions can be comforting.Ethnic Heritage and Regional Cuisines: Among the strongest influences on food choices areethnic heritage and regional cuisines. People tend to prefer the foods they grew up eating.Every country, and in fact every region of a country, has its own typical foods and ways ofcombining them into meals. These cuisines reflect a unique combination of local ingredientsand cooking styles.Social Interactions: Most people enjoy companionship while eating. It’s fun to go out withfriends for a meal or share a snack when watching a movie together. Meals are often socialevents, and sharing food is part of hospitality. Social customs invite people to accept food ordrink offered by a host or shared by a group—regardless of hunger signals.Availability, Convenience, and Economy: People often eat foods that are accessible, quickand easy to prepare, and within their financial means. Consumers who value conveniencefrequently eat out, bring home ready-to-eat meals, or have food delivered.Positive and Negative Associations: People tend to like particular foods associated withhappy occasions—such as hot dogs at ball games or cake and ice cream at birthday parties.By the same token, people can develop aversions and dislike foods that they ate when theyfelt sick or that they were forced to eat in negative situations. Similarly, children learn to likeand dislike certain foods when their parents use foods as rewards or punishments.Emotions: Emotions guide food choices and eating behaviors. Some people cannot eat whenthey are emotionally upset. Others may eat in response to a variety of emotional stimuli—forexample, to relieve boredom or depression or to calm anxiety.Values: Food choices may reflect people’s religious beliefs, political views, or environmentalconcerns.Body Weight and Image: Sometimes people select certain foods and supplements that theybelieve will improve their physical appearance and avoid those they believe might bedetrimental. Such decisions can be beneficial when based on sound nutrition and fitnessknowledge, but decisions based on fads or carried to extremes undermine good health.Nutrition and Health Benefits: Many consumers make food choices they believe will improvetheir health.DIFFICULTY:Bloom's: UnderstandREFERENCES:1.1 Food ChoicesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.99. Explain how food choices are influenced by habits, emotions, physical appearance, and ethnic background.ANSWER:Habit: People sometimes select foods out of habit. They eat cereal every morning, forexample, simply because they have always eaten cereal for breakfast. Eating a familiar foodand not having to make any decisions can be comforting.Ethnic Heritage and Regional Cuisines: Among the strongest influences on food choices areethnic heritage and regional cuisines. People tend to prefer the foods they grew up eating.

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Chapter 01 - An Overview of NutritionPage 24Every country, and in fact every region of a country, has its own typical foods and ways ofcombining them into meals. These cuisines reflect a unique combination of local ingredientsand cooking styles.Emotions: Emotions guide food choices and eating behaviors. Some people cannot eat whenthey are emotionally upset. Others may eat in response to a variety of emotional stimuli—forexample, to relieve boredom or depression or to calm anxiety.Body Weight and Image: Sometimes people select certain foods and supplements that theybelieve will improve their physical appearance and avoid those they believe might bedetrimental. Such decisions can be beneficial when based on sound nutrition and fitnessknowledge, but decisions based on fads or carried to extremes undermine good health.DIFFICULTY:Bloom's: UnderstandREFERENCES:1.1 Food ChoicesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.100. Discuss some of the consequences of eating in response to emotions.ANSWER:Emotions guide food choices and eating behaviors. Some people cannot eat when they areemotionally upset. Others may eat in response to a variety of emotional stimuli—forexample, to relieve boredom or depression or to calm anxiety. A depressed person maychoose to eat rather than to call a friend. A person who has returned home from an excitingevening out may unwind with a late-night snack. These people may find emotional comfort,in part, because foods can influence the brain’s chemistry and the mind’s response.Carbohydrates and alcohol, for example, tend to calm, whereas proteins and caffeine aremore likely to stimulate. Eating in response to emotions and stress can easily lead toovereating and obesity, but it may be helpful at times. For example, sharing food at times ofbereavement serves both the giver’s need to provide comfort and the receiver’s need to becared for and to interact with others as well as to take nourishment.DIFFICULTY:Bloom's: UnderstandREFERENCES:1.1 Food ChoicesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.101. Define the termorganic. How do the properties of vitamins relate to their organic nature? Contrast these points withthe properties of inorganic compounds such as minerals.ANSWER:In chemistry, organic refers to substances or molecules containing carbon-carbon bonds orcarbon-hydrogen bonds that are characteristic of living organisms. The four classes ofnutrients that are organic are carbohydrates, lipids (fats), proteins, and vitamins.Inorganic compounds or substances are those not containing carbon or pertaining to livingorganisms. The two classes of nutrients that are inorganic are minerals and water.DIFFICULTY:Bloom's: UnderstandREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which areorganic and which yield energy.102. List the strengths and weaknesses of epidemiological studies and experimental studies.ANSWER:Epidemiologicalstudiesresearch the incidence, distribution, and control of disease in apopulation. Epidemiological studies include cross-sectional, case-control, and cohort studies.Strengths:•Can narrow down the list of possible causes

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Chapter 01 - An Overview of NutritionPage 25•Can raise questions to pursue through other researchWeaknesses:•Cannot control variables that may influence the development or the prevention of adisease•Cannot prove cause and effectExperimentalstudiestest cause-and-effect relationships between variables. Experimentalstudies include laboratory-based studies—on animals or in test tubes (in vitro)—and humanintervention (or clinical) trials.Strengths:•Can control conditions (for the most part)•Can determine effects of a variable•Can apply some findings on human beings to some groups of human beingsWeaknesses:•Cannot apply results from test tubes or animals to human beings•Cannot generalize findings on human beings to all human beings•Cannot use certain treatments for clinical or ethical reasonsDIFFICULTY:Bloom's: UnderstandREFERENCES:1.3 The Science of NutritionLEARNINGOBJECTIVES:UNUT.WHRO.16.1.3 - Explain the scientific method and how scientists use various types ofresearch studies and methods to acquire nutrition information.103. Explain the importance of the placebo and the double-blind technique in carrying out research studies.ANSWER:Placebos: If people who take vitamin C for colds believe it will cure them, their chances ofrecovery may improve. Taking pills believed to be beneficial may shorten the duration andlessen the severity of illness regardless of whether the pills contain active ingredients. Thisphenomenon, the result of expectations, is known as the placebo effect. In experimentsdesigned to determine vitamin C’s effect on colds, this mind-body effect must be rigorouslycontrolled. Severity of symptoms is often a subjective measure, and people who believe theyare receiving treatment may report less severe symptoms. One way experimenters control forthe placebo effect is to give pills to all participants. Those in the experimental group, forexample, receive pills containing vitamin C, and those in the control group receive aplacebo—pills of similar appearance and taste containing an inactive ingredient. This way,the expectations of both groups will be equal. It is not necessary to convince all subjects thatthey are receiving vitamin C, but the extent of belief or unbelief must be the same in bothgroups. A study conducted under these conditions is called a blind experiment—that is, thesubjects do not know (are blind to) whether they are members of the experimental group(receiving treatment) or the control group (receiving the placebo).DoubleBlind: When both the subjects and the researchers do not know which subjects are inwhich group, the study is called a double-blind experiment. Being fallible human beings andhaving an emotional and sometimes financial investment in a successful outcome, researchersmight record and interpret results with a bias in the expected direction. To prevent such bias,the pills are coded by a third party, who does not reveal to the experimenters which subjectsare in which group until all results have been recorded.DIFFICULTY:Bloom's: Understand

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Chapter 01 - An Overview of NutritionPage 26REFERENCES:1.3 The Science of NutritionLEARNINGOBJECTIVES:UNUT.WHRO.16.1.3 - Explain the scientific method and how scientists use various types ofresearch studies and methods to acquire nutrition information.104. Describe the steps involved in establishing nutrient values that make up the Dietary Reference Intakes.ANSWER:The DRI Committee consists of highly qualified scientists who base their estimates ofnutrient needs on careful examination and interpretation of scientific evidence. Theserecommendations apply to healthy people and may not be appropriate for people withdiseases that increase or decrease nutrient needs.Estimated Average Requirements (EAR): The committee reviews hundreds of researchstudies to determine the requirement for a nutrient—how much is needed in the diet. Thecommittee selects a different criterion for each nutrient based on its roles in supportingvarious activities in the body and in reducing disease risks.An examination of all the available data reveals that each person’s body is unique and has itsown set of requirements. Men differ from women, and needs change as people grow frominfancy through old age. For this reason, the committee clusters its recommendations forpeople into groups based on gender and age. Even so, the exact requirements for people ofthe same gender and age are likely to be different. Using this information, the committeedetermines an Estimated Average Requirement (EAR) for each nutrient—the average amountthat appears sufficient for half of the population.Recommended Dietary Allowances (RDA): Once a nutrient requirement is established, thecommittee must decide what intake to recommend for everybody—the RecommendedDietary Allowance (RDA). The EAR is probably closest to everyone’s need. If peopleconsumed exactly the average requirement of a given nutrient each day, however,approximately half of the population would develop deficiencies of that nutrient.Recommendations are therefore set greater than the EAR to meet the needs of most healthypeople.Adequate Intakes (AI): For some nutrients, such as vitamin K, there is insufficient scientificevidence to determine an EAR (which is needed to set an RDA). In these cases, thecommittee establishes an Adequate Intake (AI) instead of an RDA. An AI reflects theaverage amount of a nutrient that a group of healthy people consumes. Like the RDA, the AImay be used as nutrient goals for individuals.Tolerable Upper Intake Levels (UL): The recommended intakes for nutrients are generous,yet they may not be sufficient for every individual for every nutrient. Nevertheless, it isprobably best not to exceed these recommendations by very much or very often. Individualtolerances for high doses of nutrients vary, and somewhere beyond the recommended intakeis a point beyond which a nutrient is likely to become toxic. This point is known as theTolerable Upper Intake Level (UL).DIFFICULTY:Bloom's: UnderstandREFERENCES:1.4 Dietary Reference IntakesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.105. Compare and contrast the meaning of Adequate Intakes, Recommended Dietary Allowances, Estimated AverageRequirements, and Tolerable Upper Intake Levels for nutrients.ANSWER:Estimated Average Requirements (EAR): The committee reviews hundreds of researchstudies to determine the requirement for a nutrient—how much is needed in the diet. Thecommittee selects a different criterion for each nutrient based on its roles in supportingvarious activities in the body and in reducing disease risks.

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Chapter 01 - An Overview of NutritionPage 27An examination of all the available data reveals that each person’s body is unique and has itsown set of requirements. Men differ from women, and needs change as people grow frominfancy through old age. For this reason, the commit- tee clusters its recommendations forpeople into groups based on gender and age. Even so, the exact requirements for people ofthe same gender and age are likely to be different. Using this information, the committeedetermines an Estimated Average Requirement (EAR) for each nutrient—the average amountthat appears sufficient for half of the population.Recommended Dietary Allowances (RDA): Once a nutrient requirement is established, thecommittee must decide what intake to recommend for everybody—the RecommendedDietary Allowance (RDA). The EAR is probably closest to everyone’s need. If peopleconsumed exactly the average requirement of a given nutrient each day, however,approximately half of the population would develop deficiencies of that nutrient.Recommendations are therefore set greater than the EAR to meet the needs of most healthypeople.Adequate Intakes (AI): For some nutrients, such as vitamin K, there is insufficient scientificevidence to determine an EAR (which is needed to set an RDA). In these cases, thecommittee establishes an Adequate Intake (AI) instead of an RDA. An AI reflects theaverage amount of a nutrient that a group of healthy people consumes. Like the RDA, the AImay be used as nutrient goals for individuals.Tolerable Upper Intake Levels (UL): The recommended intakes for nutrients are generous,yet they may not be sufficient for every individual for every nutrient. Nevertheless, it isprobably best not to exceed these recommendations by very much or very often. Individualtolerances for high doses of nutrients vary, and somewhere beyond the recommended intakeis a point beyond which a nutrient is likely to become toxic. This point is known as theTolerable Upper Intake Level (UL).DIFFICULTY:Bloom's: UnderstandREFERENCES:1.4 Dietary Reference IntakesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.106. What approach is taken in setting recommendations for energy intakes and why? How does this approach differ fromthat taken for other nutrients?ANSWER:In contrast to the RDA and AI values for nutrients, the recommendation for energy is notgenerous. Excess energy cannot be readily excreted and is eventually stored as body fat.These reserves may be beneficial when food is scarce, but they can also lead to obesity andits associated health consequences.Estimated Energy Requirement (EER): The energy recommendation—called the EstimatedEnergy Requirement (EER)—represents the average dietary energy intake (kcalories per day)that will maintain energy balance in a person who has a healthy body weight and level ofphysical activity. Balance is key to the energy recommendation. Enough food energy isneeded to sustain a healthy and active life, but too much can lead to weight gain and obesity.Because any amount in excess of energy needs will result in weight gain, no upper level forenergy has been determined.Acceptable Macronutrient Distribution Ranges (AMDR)People don’t eat energy directly; they derive energy from foods containing carbohydrates,fats, and proteins. Each of these three energy-yielding nutrients contributes to the total energyintake, and those contributions vary in relation to one another. The DRI committee hasdetermined that the composition of a diet that provides adequate energy and nutrients andreduces the risk of chronic diseases is:45 to 65 percent kcalories from carbohydrate

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Chapter 01 - An Overview of NutritionPage 2820 to 35 percent kcalories from fat10 to 35 percent kcalories from protein.DIFFICULTY:Bloom's: UnderstandREFERENCES:1.4 Dietary Reference IntakesLEARNINGOBJECTIVES:UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.107. List and discuss four methods commonly used to assess nutritional status of individuals.ANSWER:To prepare a nutrition assessment, a registered dietitian (or registered dietitian nutritionist),dietetic technician, registered, or other trained health-care professional uses:Historical informationAnthropometric measurementsPhysical examinationsLaboratory testsOne step in evaluating nutrition status is to obtain information about a person’s history withrespect to health status, socioeconomic status, drug use, and diet. The health history reflects aperson’s medical record and may reveal a disease that interferes with the person’s ability toeat or the body’s use of nutrients. The person’s family history of major diseases is alsonoteworthy, especially for conditions such as heart disease that have a genetic tendency torun in families. Economic circumstances may show a financial inability to buy foods orinadequate kitchen facilities in which to prepare them. Social factors such as marital status,ethnic background, and educational level also influence food choices and nutrition status. Adrug history, including all prescribed and over-the-counter medications, may highlightpossible interactions that lead to nutrient deficiencies.A second technique that may help to reveal nutrition problems is taking anthropometricmeasures such as height and weight. The assessor compares a person’s measurements withstandards specific for gender and age or with previous measures on the same individual.A third nutrition assessment technique is a physical examination looking for clues to poornutrition status. Visual inspection of the hair, eyes, skin, posture, tongue, and fingernails canprovide such clues. In addition, information gathered from an interview can help identifysymptoms. The examination requires skill because many physical signs and symptoms reflectmore than one nutrient deficiency or toxicity—or even nonnutrition conditions. Like theother assessment techniques, a physical examination alone does not yield firm conclusions.Instead, physical examinations reveal possible imbalances that must be confirmed by otherassessment techniques, or they confirm results from other assessment measures.A fourth way to detect a developing deficiency, imbalance, or toxicity is to take samples ofblood or urine, analyze them in the laboratory, and compare the results with normal valuesfor a similar population. Laboratory tests are most useful in uncovering early signs ofmalnutrition before symptoms appear. In addition, they can confirm suspicions raised byother assessment methods.DIFFICULTY:Bloom's: RememberREFERENCES:1.5 Nutrition AssessmentLEARNINGOBJECTIVES:UNUT.WHRO.16.1.5 - Explain how the four assessment methods are used to detect energyand nutrient deficiencies and excesses.108. Discuss how the results from national nutrition surveys are used by private and government agencies and groups.ANSWER:National nutrition surveys gather information about the population’s dietary, nutritional, andrelated health status. One survey collects data on the kinds and amounts of foods people eat.Another survey examines the people themselves, using anthropometric measurements,

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Chapter 01 - An Overview of NutritionPage 29physical examinations, and laboratory tests. The data provide valuable information on severalnutrition-related conditions, such as growth retardation, heart disease, and nutrientdeficiencies. National nutrition surveys often oversample high-risk groups (low-incomefamilies, pregnant women, adolescents, the elderly, African Americans, and MexicanAmericans) to glean an accurate estimate of their health and nutrition status. The resultingwealth of information from the national nutrition surveys is used for a variety of purposes.For example, Congress uses this information to establish public policy on nutrition education,food assistance programs, and the regulation of the food supply. Scientists use theinformation to establish research priorities. The food industry uses these data to guidedecisions in public relations and product development. The Dietary Reference Intakes andother major reports that examine the relationships between diet and health depend oninformation collected from these nutrition surveys. These data also provide the basis fordeveloping and monitoring national health goals.DIFFICULTY:Bloom's: RememberREFERENCES:1.5 Nutrition AssessmentLEARNINGOBJECTIVES:UNUT.WHRO.16.1.5 - Explain how the four assessment methods are used to detect energyand nutrient deficiencies and excesses.109. Describe the national trends of food consumption over the past 40 years.ANSWER:We eat more meals away from home, particularly at fast-food restaurants. We eat largerportions. We drink more sweetened beverages and eat more energy-dense, nutrient-poorfoods such as candy and chips. We snack frequently. As a result of these dietary habits, ourenergy intake has risen and, consequently, so has the incidence of overweight and obesity.Overweight and obesity, in turn, profoundly influence our health.DIFFICULTY:Bloom's: RememberREFERENCES:1.5 Nutrition AssessmentLEARNINGOBJECTIVES:UNUT.WHRO.16.1.5 - Explain how the four assessment methods are used to detect energyand nutrient deficiencies and excesses.110. List 10 goals of the Healthy People program. How successful is the program thus far?ANSWER:Increase the proportion of adults who are at a healthy weightReduce the proportion of adults who are obeseReduce iron deficiency among young children and females of childbearing ageReduce iron deficiency among pregnant femalesReduce the proportion of children and adolescents who are overweight or obeseIncrease the contribution of fruits to the diets of the population aged 2 years and olderIncrease the variety and contribution of vegetables to the diets of the population aged 2 yearsand olderIncrease the contribution of whole grains to the diets of the population aged 2 years and olderReduce consumption of saturated fat in the population aged 2 years and olderReduce consumption of sodium in the population aged 2 years and olderIncrease consumption of calcium in the population aged 2 years and olderIncrease the proportion of worksites that offer nutrition or weight management classes orcounselingIncrease the proportion of physician office visits that include counseling or education relatedto nutrition or weightEliminate very low food security among children in US householdsPrevent inappropriate weight gain in youth and adultsIncrease the proportion of primary care physicians who regularly measure the body massindex of their patientsReduce consumption of kcalories from solid fats and added sugars in the population aged 2

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Chapter 01 - An Overview of NutritionPage 30yearsand olderIncrease the number of states that have state-level policies that incentivize food retail outletsto provide foods that are encouraged by the Dietary GuidelinesIncrease the number of states with nutrition standards for foods and beverages provided topreschool-aged children in childcareIncrease the percentage of schools that offer nutritious foods and beverages outside of schoolmealsProgress in meeting the 2010 goals was mixed. A few objectives were met, about half madesome progress, and several showed no progress—or even moved in the wrong direction. Theobjective to reduce average blood cholesterol levels was achieved, but objectives to eat morefruits, vegetables, and whole grains and to increase physical activity showed little or noimprovement. Trends in over-weight and obesity actually worsened. Clearly, “what we eat inAmerica” must change if we hope to meet the Healthy People goals.DIFFICULTY:Bloom's: RememberREFERENCES:1.5 Nutrition AssessmentLEARNINGOBJECTIVES:UNUT.WHRO.16.1.5 - Explain how the four assessment methods are used to detect energyand nutrient deficiencies and excesses.111. Discuss the meaning and significance of the relationships between risk factors and chronic diseases.ANSWER:Factors that increase or reduce the risk of developing chronic diseases can be identified byanalyzing statistical data. A strong association between a risk factor and a disease means thatwhen the factor is present, the likelihood of developing the disease increases. It does notmean that all people with the risk factor will develop the disease. Similarly, a lack of riskfactors does not guarantee freedom from a given disease. On the average, though, the morerisk factors in a person’s life, the greater that person’s chances of developing the disease.Conversely, the fewer risk factors in a person’s life, the better the chances for good health.DIFFICULTY:Bloom's: RememberREFERENCES:1.6 Diet and HealthLEARNINGOBJECTIVES:UNUT.WHRO.16.1.6 - Identify several risk factors and explain their relationships to chronicdiseases.112. Discuss two important characteristics of chronic disease risk factors.ANSWER:Risk factors tend to persist over time. Without intervention, a young adult with high bloodpressure will most likely continue to have high blood pressure as an older adult, for example.Thus, to minimize the damage, early intervention is most effective.Risk factors tend to cluster. For example, a person who is obese may be physically inactive,have high blood pressure, and have high blood cholesterol—all risk factors associated withheart disease. Multiple risk factors act synergistically to increase the risk of diseasedramatically. Intervention that focuses on one risk factor often benefits the others as well. Forexample, physical activity can help reduce weight. Physical activity and weight loss will, inturn, help to lower blood pressure and blood cholesterol.DIFFICULTY:Bloom's: RememberREFERENCES:1.6 Diet and HealthLEARNINGOBJECTIVES:UNUT.WHRO.16.1.6 - Identify several risk factors and explain their relationships to chronicdiseases.113. What cautions should you keep in mind when considering popular news reports about nutrition?ANSWER:Consumers get much of their nutrition information from Internet websites, television news,and magazine articles, which have heightened awareness of how diet influences the

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