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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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    Package Title: Test Bank Course Title: grosvenor3e Chapter Number: 01 Question Type: Multiple Choice 1) Which of the following is the best definition of essential nutrients ? a) Nutrients a person must consume to build muscle b) Nutrients a person must consume in the diet to maintain health c) Nutrients that should be taken as supplements d) Nutrients that are provided by animal foods only Answer: b Difficulty: Easy Learning Objective 1: Learning Objective 2: LO 1.1.1 Define nutrient density. Section Reference 1: Section 1.1 Food Choices and Nutrient Intake 2) The unit of measure that is used in nutrition science that expresses the amount of energy provided by a food is a ( n) : a) calorie. b) nutrient. c) nutrient - dense food. d) unit of glucose. Answer: a Difficulty: Easy Learning Objective 1: 1.1 Describe the nutrients found in foods and the importance of 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 Intake 3) The term “ c alorie” is used in nutrition to mean the

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    a) 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: a Difficulty: Easy Learning Objective 1: 1.1 Describe the nutrients found in foods and the importance of 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 Intake 4) Which of the following statements about fortified foods is false? a) Fortification of food s began to help eliminate nutrient deficiencies in the population. b) Milk with added vitamin D is an example of food fortification. c) Voluntary food fortification may increase the likelihood of consuming an excess of some nutrients. d) Voluntary fortification of foods is at the discretion of the federal government Answer: d Difficulty: Hard Learning Objective 1: 1.1 Describe the nutrients found in foods and the importance of 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 Intake 5) Substances found in plant foods that are not essential nutrients but may have health - promoting properties are a) amino acids. b) dietary supplements. c) phytochemicals. d) zoochemicals. Answer: c

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    Difficulty: Easy Learning Objective 1: 1.1 Describe the nutrients found in foods and the importance of sensible food choices for health. Learning Objective 2: LO 1.1.3 Distinguish essential nutrients from phytochemicals. Section Reference 1: Section 1.1 Food Choices and Nutrient Intake 6) 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: c Difficulty: Medium Learning Objective 1: 1.1 Describe the nutrients found in foods and the importance of sensible food choices for health. Learning Objective 2: LO 1.1.3 Distinguish essential nutrients from phytochemicals. Section Reference 1: Section 1.1 Food Choices and Nutrient Intake 7) Foods that have health - promoting and/or disease - preventing properties beyond basic nutritional functions are called a) essential foods. b) fortified foods. c) functional foods. d) phytochemicals Answer: c Difficulty: Easy Learning Objective 1: 1.1 Describe the nutrients found in foods and the importance of sensible food choices for health. Learning Objective 2: LO 1.1.3 Distinguish essential nutrients from phytochemicals. Section Reference 1: Section 1.1 Food Choices and Nutrient Intake

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    8) Which would be best described as an emotional or psychologically – driven food choice? a) Eating chocolate or ice cream after a bad day at work b) Eating corn on the cob when in season c) Eating ethnic foods you ate as a child d) Eating foods specific to religious practices Answer: a Difficulty: Easy Learning Objective 1: 1.1 Describe the nutrients found in foods and the importance of 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 Intake 9) All of the following are macronutrients except a) carbohydrate. b) lipids. c) protein. d) vitamins. Answer: d Difficulty: Easy Learning 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 Functions 10) All of the following are examples of carbohydrates except a) fiber. b) proteins. c) starches. d) sugars. Answer: b

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    Difficulty: Easy Learning 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 Functions 11) All of the following are examples of lipids except a) cholesterol. b) saturated fat. c) sugars. d) unsaturated fat. Answer: c Difficulty: Medium Learning 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 Functions 12) Which of the following statements about proteins is false? a) Dietary protein from animal sources better matches the amino acid needs of humans 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 of protein. Answer: c Difficulty: Hard Learning 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 Functions 13) With the exception of _______, all the classes of nutrients are involved in forming and maintaining the body’s structure. a) carbohydrates

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    b) lipids c) minerals d) vitamins Answer: d Difficulty: Hard Learning 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 Functions 14) The three main functions of nutrients include all of the following EXCEPT: 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: d Difficulty: Medium Learning 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 15) Gram per gram, ______ provide the most kcalories. a) alcohol b) carbohydrates c) lipids d) proteins Answer: c Difficulty: Easy Learning 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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    16) Which of the following is associated with overnutrition? a) Anemia b) Failure to thrive c) Obesity and Type 2 diabetes d) Osteoporosis Answer: c Difficulty: Medium Learning Objective 1: 1.3 Explain the different kinds of malnutrition and the relationship 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 Disease 17) A d eficient intake of _______ is known to produce osteoporosis. a) calcium b) iron c) Vitamin A d) Vitamin C Answer: a Difficulty: Medium Learning Objective 1: 1.3 Explain the different kinds of malnutrition and the relationship 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 Disease 18) A d eficient intake of ___________ is known to produce scurvy. a) iron b) Vitamin A b) Vitamin C d) Vitamin D Answer: c Difficulty: Medium

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    Learning Objective 1: 1.3 Explain the different kinds of malnutrition and the relationship 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 Disease 19) Some nutrient deficiencies occur quickly, whereas others take more time to develop. Which of the following nutrient deficiencies are listed in the order reflecting most quickly to least quickly? a) Dehydration, osteoporosis, scurvy b) Scurvy, dehydration, osteoporosis c) Osteoporosis, dehydration, scurvy d) Dehydration, scurvy, osteoporosis Answer: d Difficulty: Hard Learning Objective 1: 1.3 Explain the different kinds of malnutrition and the relationship between the nutrients you ingest and your genes on health. Learning Objective 2: 1.3.2 Explain ways in which nutrient intake can affect health in both the short term and the long term. Section Reference 1: Section 1.3 Nutrition in Health and Disease 20) The top three causes of death in the US include stroke, cancer, and heart disease. All of these conditions are thought to be exacerbated by a) high intake of diet soda. b) lack of sleep. c) low intake of phytochemicals. d) obesity. Answer: d Difficulty: Medium Learning Objective 1: 1.3 Explain the different kinds of malnutrition and the relationship between the nutrients you ingest and your genes on health. Learning Objective 2: 1.3.2 Explain ways in which nutrient intake can affect health in both the short term and the long term. Section Reference 1: Section 1.3 Nutrition in Health and Disease

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    21) Ethan achieves his recommended intake of vegetables by eating a large baked potato every day. Which principle is he not achieving? a) balance b) moderation c) nutrient density d) variety Answer: d Difficulty: Medium Learning 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 of foods. Section Reference 1: Section 1.4 Choosing a Healthy Diet 22) Which of the following statements illustrates the concept of variety? a) If you can eat some extra fries, take a long 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: d Difficulty: Medium Learning 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 of foods. Section Reference 1: Section 1.4 Choosing a Healthy Diet 23) If you know you are going to order dessert at dinner tonight, which of these choices would illustrate the concept of balancing your choices? a) Choosing a salad with fat - free salad dressing for lunch b) Eating a big lunch as you will ‘blow’ your diet tonight anyway c) Skipping breakfast d) All of these illustrate balance.

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    Answer: a Difficulty: Medium Learning 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 low in nutrient density and still have a healthy diet. Section Reference 1: Section 1.4 Choosing a Healthy Diet 24) 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 like best b) Eating dessert occasionally c) Balancing an extra dessert with extra exercise d) Sharing a restaurant entrée or dessert with your dinner companion Answer: a Difficulty: Hard Learning 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 low in nutrient density and still have a healthy diet. Section Reference 1: Section 1.4 Choosing a Healthy Diet 25) Which of the following represents the correct order of steps of the scientific method ? a) Conduct the experiment, develop a hypothesis, form a theory, make an observation b) Develop a hypothesis, conduct the experiment, make an observation, form a theory c) Form a theory, conduct the experiment, develop a hypothesis, make an observation d) Make an observation, develop a hypothesis, conduct the experiment, form a theory Answer: d Difficulty: Hard Learning Objective 1: 1.4 Describe the basic considerations in a healthy diet.

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    Learning Objective 2: 1.5.1 List the steps of the scientific method and give an example of how it is used in nutrition. Section Reference 1: Section 1.5 Evaluating Nutrition Information 26) In nutrition, the scientific method is used to a) 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 choices Answer: d Difficulty: Medium Learning Objective 1: 1.5 Describe how the scientific method can be applied to the evaluation of nutrition information. Learning Objective 2: 1.5.1 List the steps of the scientific method and give an example of how it is used in nutrition. Section Reference 1: Section 1.5 Evaluating Nutrition Information 27) The observations and hypotheses that arise from epidemiology can be tested using a) clinical trials. b) control group design. c) experimental group design. d) the peer review process. Answer: a Difficulty: Medium Learning Objective 1: 1.5 Describe how the scientific method can be applied to the evaluation of nutrition information. Learning Objective 2: 1.5.2 Discuss three different types of experiments used to study nutrition. Section Reference 1: Section 1.5 Evaluating Nutrition Information 28) _______ are studies that explore the effects of altering people’s diets. a) Animal studies

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    b) Clinical trials c) Epidemiological studies d) Molecular biology studies Answer: b Difficulty: Medium Learning Objective 1: 1.5 Describe how the scientific method can be applied to the evaluation of nutrition information. Learning Objective 2: 1.5.2 Discuss three different types of experiments used to study nutrition. Section Reference 1: Section 1.5 Evaluating Nutrition Information 29) For any nutrition study to provide reliable information, it must a) be interpreted accurately. b) collect quantifiable data from the right experimental population. c) use proper experimental controls. d) All of these are essential. Answer: d Difficulty: Hard Learning Objective 1: 1.5 Describe how the scientific method can be applied to the evaluation of nutrition information. Learning Objective 2: 1.5.3 Describe the components of a sound scientific experiment. Section Reference 1: Section 1.5 Evaluating Nutrition Information 30) In a scientific experiment, the group of participants used as a basis of comparison is the _______ group. a) control b) experimental c) placebo d) treatment Answer: a Difficulty: Medium

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    Learning Objective 1: 1.5 Describe how the scientific method can be applied to the evaluation of nutrition information. Learning Objective 2: 1.5.3 Describe the components of a sound scientific experiment. Section Reference 1: Section 1.5 Evaluating Nutrition Information 31) Which of the following is not a peer - reviewed journal? a) The American Journal of Clinical Nutrition b) The International Journal of Sport Nutrition c) The Journal of the American Dietetic Association d) Men’s Health Answer: d Difficulty: Easy Learning Objective 1: 1.5 Describe how the scientific method can be applied to the evaluation of nutrition information. Learning Objective 2: 1.5.4 Distinguish between reliable and unreliable nutrition information. Section Reference 1: Section 1.5 Evaluating Nutrition Information 32) All of the following statements are true regarding components of a nutrition study that provides reliable information except that a) 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 accurately Answer: c Difficulty: Hard Learning Objective 1: 1.5 Describe how the scientific method can be applied to the evaluation of nutrition information. Learning Objective 2: 1.5.3 Describe the components of a sound scientific experiment. Section Reference 1: Section 1.5 Evaluating Nutrition Information

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    33) After a nutrition experiment is completed, a report describing the project is read, analyzed, and evaluated by two or more researchers who were not involved in the research study. Before the article is published, they examine it to ensure that the experiment was not flawed and that the results were interpreted correctly. This process is called a) experimental consultation. b) experimental design. c) journal critique. d) peer review. Answer: d Difficulty: Medium Learning Objective 1: 1.5 Describe how the scientific method can be applied to the evaluation of nutrition information. Learning Objective 2: 1.5.3 Describe the components of a sound scientific experiment. Section Reference 1: Section 1.5 Evaluating Nutrition Information 34) When judging nutrition information, which is the least important factor? a) How many people authored the study report b) How the study was funded c) The design of the study d) Wh at type of literature the study was published in Answer: a Difficulty: Hard Learning Objective 1: 1.5 Describe how the scientific method can be applied to the evaluation of nutrition information. Learning Objective 2: 1.5.4 Distinguish between reliable and unreliable nutrition information. Section Reference 1: Section 1.5 Evaluating Nutrition Information 35) A registered dietitian is a nutrition professional who a) has earned at least a bachelor degree in a nutrition - related field. b) has met national certification requirements to provide nutrition education.

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    c) is an excellent source of credible nutrition information. d) a registered dietitian is all of these. Answer: d Difficulty: Medium Learning Objective 1: 1.5 Describe how the scientific method can be applied to the evaluation of nutrition information. Learning Objective 2: 1.5.4 Distinguish between reliable and unreliable nutrition information. Section Reference 1: Section 1.5 Evaluating Nutrition Information Question Type: True/False 36) Foods with a high nutrient density contain more nutrients per calorie than do foods with a lower nutrient density. Answer: True Difficulty: Easy Learning Objective 1: 1.1 Describe the nutrients found in foods and the importance of 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 Intake 37) Typically, less processed foods have lower nutrient density. Answer: False Difficulty: Medium Learning Objective 1: 1.1 Describe the nutrients found in foods and the importance of 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 Intake 38) A slice of apple pie has the same nutrient density as eating a medium - size apple.

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