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Visualizing Nutrition: Everyday Choices 3rd Edition Test Bank - Document preview page 1

Visualizing Nutrition: Everyday Choices 3rd Edition Test Bank - Page 1

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Visualizing Nutrition: Everyday Choices 3rd Edition Test Bank

Visualizing Nutrition: Everyday Choices 3rd Edition Test Bank helps you tackle the most challenging questions with clear explanations and problem-solving techniques.

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Visualizing Nutrition: Everyday Choices 3rd Edition Test Bank - Page 1 preview imagePackage Title: Test BankCourse Title: grosvenor3eChapter Number: 01Question Type: Multiple Choice1) Which of the following is thebestdefinition ofessential nutrients?a)Nutrients a person must consume to build muscleb)Nutrients a person must consume in the diet to maintain healthc)Nutrients that should be taken as supplementsd)Nutrients that are provided by animal foods onlyAnswer:bDifficulty:EasyLearning Objective 1:Learning Objective 2: LO 1.1.1 Define nutrient density.Section Reference 1:Section 1.1 Food Choices and Nutrient Intake2)The unit of measure that is used in nutrition science that expresses the amountof energy provided by a food is a(n):a) calorie.b) nutrient.c) nutrient-dense food.d) unit of glucose.Answer: aDifficulty: EasyLearning Objective 1:1.1 Describe the nutrients found in foods and the importanceof sensible food choices for health.Learning Objective 2: LO 1.1.1 Define nutrient density.Section Reference 1: Section 1.1 Food Choices and Nutrient Intake3) The term “calorie” is used in nutrition to mean the
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Visualizing Nutrition: Everyday Choices 3rd Edition Test Bank - Page 2 preview image
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Visualizing Nutrition: Everyday Choices 3rd Edition Test Bank - Page 3 preview imagea) amount of energy a food item provides when eaten.b) amount of fat a food item contains.c) heat contained within a food item.d) total nutrient content of a food item.Answer: aDifficulty: EasyLearning Objective 1:1.1 Describe the nutrients found in foods and the importanceof sensible food choices for health.Learning Objective 2: LO 1.1.1 Define nutrient density.Section Reference 1: Section 1.1 Food Choices and Nutrient Intake4) Which of the following statements about fortified foods is false?a) Fortification of foodsbegan to help eliminate nutrient deficiencies in thepopulation.b) Milk with added vitamin D is an example of food fortification.c) Voluntary food fortification may increase the likelihood of consuming an excessof some nutrients.d) Voluntary fortification of foods is at the discretion of the federal governmentAnswer: dDifficulty: HardLearning Objective 1:1.1 Describe the nutrients found in foods and the importanceof sensible food choices for health.Learning Objective 2: LO 1.1.2 Compare fortified foods and dietary supplements.Section Reference 1: Section 1.1 Food Choices and Nutrient Intake5) Substances found in plant foods that are not essential nutrients but may havehealth-promoting properties area) amino acids.b) dietary supplements.c) phytochemicals.d) zoochemicals.Answer: c
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Visualizing Nutrition: Everyday Choices 3rd Edition Test Bank - Page 4 preview imageDifficulty: EasyLearning Objective 1:1.1 Describe the nutrients found in foods and the importanceof sensible food choices for health.Learning Objective 2: LO 1.1.3 Distinguish essential nutrients fromphytochemicals.Section Reference 1: Section 1.1 Food Choices and Nutrient Intake6)Which of the following statements regarding phytochemicals is true?a) They are essential for life.b) They are always harmful to our health.c) They are found in plant foods.d) They contribute to the calories that we eat in our diet.Answer: cDifficulty: MediumLearning Objective 1:1.1 Describe the nutrients found in foods and the importanceof sensible food choices for health.Learning Objective 2: LO 1.1.3 Distinguish essential nutrients fromphytochemicals.Section Reference 1: Section 1.1 Food Choices and Nutrient Intake7) Foods that have health-promoting and/or disease-preventing propertiesbeyond basic nutritional functions are calleda) essential foods.b) fortified foods.c) functional foods.d) phytochemicalsAnswer: cDifficulty: EasyLearning Objective 1:1.1 Describe the nutrients found in foods and the importanceof sensible food choices for health.Learning Objective 2: LO 1.1.3 Distinguish essential nutrients fromphytochemicals.Section Reference 1: Section 1.1 Food Choices and Nutrient Intake
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Visualizing Nutrition: Everyday Choices 3rd Edition Test Bank - Page 5 preview image8) Which would be best described as an emotional or psychologically–driven foodchoice?a) Eating chocolate or ice cream after a bad day at workb) Eating corn on the cob when in seasonc) Eating ethnic foods you ate as a childd) Eating foods specific to religious practicesAnswer: aDifficulty: EasyLearning Objective 1:1.1 Describe the nutrients found in foods and the importanceof sensible food choices for health.Learning Objective 2: LO 1.1.4 Identify the factors that determine food choices.Section Reference 1: Section 1.1 Food Choices and Nutrient Intake9) All of the following are macronutrients excepta) carbohydrate.b) lipids.c) protein.d) vitamins.Answer: dDifficulty: EasyLearning Objective 1:1.2 List the six classes of nutrients and their functions.Learning Objective 2:1.2.1 List the six classes of nutrients.Section Reference 1: Section 1.2 Nutrients and Their Functions10) All of the following are examples of carbohydrates excepta) fiber.b) proteins.c) starches.d) sugars.Answer: b
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Visualizing Nutrition: Everyday Choices 3rd Edition Test Bank - Page 6 preview imageDifficulty: EasyLearning Objective 1: 1.2 List the six classes of nutrients and their functions.Learning Objective 2:1.2.1 List the six classes of nutrients.Section Reference 1: Section 1.2 Nutrients and Their Functions11)All of the following are examples of lipids excepta) cholesterol.b) saturated fat.c) sugars.d) unsaturated fat.Answer: cDifficulty: MediumLearning Objective 1:1.2 List the six classes of nutrients and their functions.Learning Objective 2:1.2.1 List the six classes of nutrients.Section Reference 1: Section 1.2 Nutrients and Their Functions12) Which of the following statements about proteins is false?a) Dietary protein from animal sources better matches the amino acid needs ofhumans compared to dietary protein derived from plants sources.b) Proteins are composed of amino acids.c) Proteins are made of amino acids, vitamins, and minerals.d) Proteins differ based on the combinations of amino acids used in each type ofprotein.Answer: cDifficulty: HardLearning Objective 1:1.2 List the six classes of nutrients and their functions.Learning Objective 2:1.2.1 List the six classes of nutrients.Section Reference 1: Section 1.2 Nutrients and Their Functions13) With the exception of _______, all the classes of nutrients are involved informing and maintaining the body’s structure.a) carbohydrates
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Visualizing Nutrition: Everyday Choices 3rd Edition Test Bank - Page 7 preview imageb) lipidsc) mineralsd) vitaminsAnswer: dDifficulty: HardLearning Objective 1:1.2 List the six classes of nutrients and their functions.Learning Objective 2:1.2.1 List the six classes of nutrients.Section Reference 1: Section 1.2 Nutrients and Their Functions14) The three main functions of nutrients include all of the followingEXCEPT:a) contributing to the structure of our body.b) providing us with energy.c) regulating biological processes in the body.d) speeding up our metabolism.Answer: dDifficulty: MediumLearning Objective 1:1.2 List the six classes of nutrients and their functions.Learning Objective 2:1.2.2 Discuss the three functions of nutrients in the body.Section Reference 1: Section 1.2 Nutrients and Their Functions15) Gram per gram, ______ provide the most kcalories.a) alcoholb) carbohydratesc) lipidsd) proteinsAnswer: cDifficulty: EasyLearning Objective 1:1.2 List the six classes of nutrients and their functions.Learning Objective 2:1.2.2 Discuss the three functions of nutrients in the body.Section Reference 1: Section 1.2 Nutrients and Their Functions
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Visualizing Nutrition: Everyday Choices 3rd Edition Test Bank - Page 8 preview image16)Which of the following is associated with overnutrition?a) Anemiab) Failure to thrivec) Obesity and Type 2 diabetesd) OsteoporosisAnswer: cDifficulty: MediumLearning Objective 1:1.3 Explain the different kinds of malnutrition and therelationship between the nutrients you ingest and your genes on health.Learning Objective 2:1.3.1 Describe the different causes of malnutrition.Section Reference 1: Section 1.3 Nutrition in Health and Disease17)A deficient intake of _______ is known to produce osteoporosis.a) calciumb) ironc) Vitamin Ad) Vitamin CAnswer: aDifficulty: MediumLearning Objective 1:1.3 Explain the different kinds of malnutrition and therelationship between the nutrients you ingest and your genes on health.Learning Objective 2:1.3.1 Describe the different causes of malnutrition.Section Reference 1: Section 1.3 Nutrition in Health and Disease18)A deficient intake of ___________ is known to produce scurvy.a) ironb) Vitamin Ab) Vitamin Cd) Vitamin DAnswer: cDifficulty: Medium
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Visualizing Nutrition: Everyday Choices 3rd Edition Test Bank - Page 9 preview imageLearning Objective 1:1.3 Explain the different kinds of malnutrition and therelationship between the nutrients you ingest and your genes on health.Learning Objective 2:1.3.1 Describe the different causes of malnutrition.Section Reference 1: Section 1.3 Nutrition in Health and Disease19) Some nutrient deficiencies occur quickly, whereas others take more time todevelop. Which of the following nutrient deficiencies are listed in the orderreflecting most quickly to least quickly?a) Dehydration, osteoporosis, scurvyb) Scurvy, dehydration, osteoporosisc) Osteoporosis, dehydration, scurvyd) Dehydration, scurvy, osteoporosisAnswer: dDifficulty: HardLearning Objective 1:1.3 Explain the different kinds of malnutrition and therelationship between the nutrients you ingest and your genes on health.Learning Objective 2:1.3.2 Explain ways in which nutrient intake can affect healthin both the short term and the long term.Section Reference 1: Section 1.3 Nutrition in Health and Disease20) The top three causes of death in the US include stroke, cancer, and heartdisease. All of these conditions are thought to be exacerbated bya) high intake of diet soda.b) lack of sleep.c) low intake of phytochemicals.d) obesity.Answer: dDifficulty: MediumLearning Objective 1:1.3 Explain the different kinds of malnutrition and therelationship between the nutrients you ingest and your genes on health.Learning Objective 2:1.3.2 Explain ways in which nutrient intake can affect healthin both the short term and the long term.Section Reference 1: Section 1.3 Nutrition in Health and Disease
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Visualizing Nutrition: Everyday Choices 3rd Edition Test Bank - Page 10 preview image21) Ethan achieves his recommended intake of vegetables by eating a large bakedpotato every day. Which principle is he not achieving?a) balanceb) moderationc) nutrient densityd) varietyAnswer: dDifficulty: MediumLearning Objective 1:1.4 Describe the basic considerations in a healthy diet.Learning Objective 2:1.4.1 List three reasons it is important to eat a variety offoods.Section Reference 1: Section 1.4 Choosing a Healthy Diet22) Which of the following statements illustrates the concept of variety?a) If you can eat some extra fries, take along walk in the afternoon.b) Reduce your portions by using smaller bowls.c) Skip the seconds or split your restaurant meal with a friend.d) Try a new vegetable every week.Answer: dDifficulty: MediumLearning Objective 1:1.4 Describe the basic considerations in a healthy diet.Learning Objective 2:1.4.1 List three reasons it is important to eat a variety offoods.Section Reference 1: Section 1.4 Choosing a Healthy Diet23) If you know you are going to order dessert at dinner tonight, which of thesechoices would illustrate the concept of balancing your choices?a) Choosing a salad with fat-free salad dressing for lunchb) Eating a big lunch as you will ‘blow’ your diet tonight anywayc) Skipping breakfastd) All of these illustrate balance.
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Visualizing Nutrition: Everyday Choices 3rd Edition Test Bank - Page 11 preview imageAnswer: aDifficulty: MediumLearning Objective 1:1.4 Describe the basic considerations in a healthy diet.Learning Objective 2:1.4.2 Explain why you can sometimes eat foods that are lowin nutrient density and still have a healthy diet.Section Reference 1: Section 1.4 Choosing a Healthy Diet24) Which is NOT an example of moderation in your diet and lifestyle?a) Going back for seconds on all dinner items, rather than just the item you likebestb) Eating dessert occasionallyc) Balancing an extra dessert with extra exercised) Sharing a restaurant entrée or dessert with your dinner companionAnswer: aDifficulty: HardLearning Objective 1:1.4 Describe the basic considerations in a healthy diet.Learning Objective 2:1.4.2 Explain why you can sometimes eat foods that are lowin nutrient density and still have a healthy diet.Section Reference 1: Section 1.4 Choosing a Healthy Diet25)Which of the following represents the correct order of steps of the scientificmethod?a) Conduct the experiment, develop a hypothesis, form a theory, make anobservationb) Develop a hypothesis, conduct the experiment, make an observation, form atheoryc) Form a theory, conduct the experiment, develop a hypothesis, make anobservationd) Make an observation, develop a hypothesis, conduct the experiment, form atheoryAnswer: dDifficulty: HardLearning Objective 1:1.4 Describe the basic considerations in a healthy diet.
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Visualizing Nutrition: Everyday Choices 3rd Edition Test Bank - Page 12 preview imageLearning Objective 2:1.5.1 List the steps of the scientific method and give anexample of how it is used in nutrition.Section Reference 1: Section 1.5 Evaluating Nutrition Information26) In nutrition, the scientific method is used toa) develop nutrient recommendations.b) learn about the role of nutrition in promoting health and preventing disease.c) understand the functions of nutrients.d) all of these choicesAnswer: dDifficulty: MediumLearning Objective 1:1.5 Describe how the scientific method can be applied to theevaluation of nutrition information.Learning Objective 2:1.5.1 List the steps of the scientific method and give anexample of how it is used in nutrition.Section Reference 1: Section 1.5 Evaluating Nutrition Information27) The observations and hypotheses that arise from epidemiology can be testedusinga) clinical trials.b) control group design.c) experimental group design.d) the peer review process.Answer: aDifficulty: MediumLearning Objective 1:1.5 Describe how the scientific method can be applied to theevaluation of nutrition information.Learning Objective 2:1.5.2 Discuss three different types of experiments used tostudy nutrition.Section Reference 1: Section 1.5 Evaluating Nutrition Information28) _______ are studies that explore the effects of altering people’s diets.a) Animal studies
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Visualizing Nutrition: Everyday Choices 3rd Edition Test Bank - Page 13 preview imageb) Clinical trialsc) Epidemiological studiesd) Molecular biology studiesAnswer: bDifficulty: MediumLearning Objective 1:1.5 Describe how the scientific method can be applied to theevaluation of nutrition information.Learning Objective 2:1.5.2 Discuss three different types of experiments used tostudy nutrition.Section Reference 1: Section 1.5 Evaluating Nutrition Information29) For any nutrition study to provide reliable information, it musta) be interpreted accurately.b) collect quantifiable data from the right experimental population.c) use proper experimental controls.d) All of these are essential.Answer: dDifficulty: HardLearning Objective 1:1.5 Describe how the scientific method can be applied to theevaluation of nutrition information.Learning Objective 2:1.5.3 Describe the components of a sound scientificexperiment.Section Reference 1: Section 1.5 Evaluating Nutrition Information30) In a scientific experiment, the group of participants used as a basis ofcomparison is the _______ group.a) controlb) experimentalc) placebod) treatmentAnswer: aDifficulty: Medium
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Visualizing Nutrition: Everyday Choices 3rd Edition Test Bank - Page 14 preview imageLearning Objective 1:1.5 Describe how the scientific method can be applied to theevaluation of nutrition information.Learning Objective 2:1.5.3 Describe the components of a sound scientificexperiment.Section Reference 1: Section 1.5 Evaluating Nutrition Information31) Which of the following is not a peer-reviewed journal?a)The American Journal of Clinical Nutritionb)The International Journal of Sport Nutritionc)The Journal of the American Dietetic Associationd)Men’s HealthAnswer: dDifficulty: EasyLearning Objective 1:1.5 Describe how the scientific method can be applied to theevaluation of nutrition information.Learning Objective 2:1.5.4 Distinguish between reliable and unreliable nutritioninformation.Section Reference 1: Section 1.5 Evaluating Nutrition Information32)All of the following statements are true regarding components of a nutritionstudy that provides reliable information except thata) data must be quantifiable.b) proper experimental controls should be used.c) personal testimonials are appropriate type of data to collect.d) the data must be interpreted accuratelyAnswer: cDifficulty: HardLearning Objective 1:1.5 Describe how the scientific method can be applied to theevaluation of nutrition information.Learning Objective 2:1.5.3 Describe the components of a sound scientificexperiment.Section Reference 1: Section 1.5 Evaluating Nutrition Information
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Visualizing Nutrition: Everyday Choices 3rd Edition Test Bank - Page 15 preview image33) After a nutrition experiment is completed, a report describing the project isread, analyzed, and evaluated by two or more researchers who were not involved inthe research study. Before the article is published, they examine it to ensure thatthe experiment was not flawed and that the results were interpreted correctly.This process is calleda) experimental consultation.b) experimental design.c) journal critique.d) peer review.Answer: dDifficulty: MediumLearning Objective 1:1.5 Describe how the scientific method can be applied to theevaluation of nutrition information.Learning Objective 2:1.5.3 Describe the components of a sound scientificexperiment.Section Reference 1: Section 1.5 Evaluating Nutrition Information34) When judging nutrition information, which is the least important factor?a) How many people authored the study reportb) How the study was fundedc) The design of the studyd) What type of literaturethe study was publishedinAnswer: aDifficulty: HardLearning Objective 1:1.5 Describe how the scientific method can be applied to theevaluation of nutrition information.Learning Objective 2:1.5.4 Distinguish between reliable and unreliable nutritioninformation.Section Reference 1: Section 1.5 Evaluating Nutrition Information35) A registered dietitian is a nutrition professional whoa) has earned at least a bachelor degree in a nutrition-related field.b) has metnationalcertification requirements to provide nutrition education.
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Visualizing Nutrition: Everyday Choices 3rd Edition Test Bank - Page 16 preview imagec) is an excellent source of credible nutrition information.d)aregistered dietitian is all of these.Answer: dDifficulty: MediumLearning Objective 1:1.5 Describe how the scientific method can be applied to theevaluation of nutrition information.Learning Objective 2:1.5.4 Distinguish between reliable and unreliable nutritioninformation.Section Reference 1: Section 1.5 Evaluating Nutrition InformationQuestion Type: True/False36) Foods with a high nutrient density contain more nutrients per calorie than dofoods with a lower nutrient density.Answer: TrueDifficulty: EasyLearning Objective 1:1.1 Describe the nutrients found in foods and the importanceof sensible food choices for health.Learning Objective 2: LO 1.1.1 Define nutrient density.Section Reference 1: Section 1.1 Food Choices and Nutrient Intake37) Typically, less processed foods have lower nutrient density.Answer: FalseDifficulty: MediumLearning Objective 1:1.1 Describe the nutrients found in foods and the importanceof sensible food choices for health.Learning Objective 2: LO 1.1.1 Define nutrient density.Section Reference 1: Section 1.1 Food Choices and Nutrient Intake38) A slice of apple pie has the same nutrient density as eating a medium-sizeapple.
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Visualizing Nutrition: Everyday Cho...

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