Test Bank for Nutrition: An Applied Approach, 5th Edition

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1Nutrition: An Applied Approach, 5e(Thompson/Manore)Chapter 1 Nutrition: Linking Food and HealthMultiple Choice Questions1) Which statement is FALSE concerning the field of nutrition?A) Nutrition is the study of how food nourishes the body.B) Nutrition encompasses how we consume, digest, absorb, and store food.C) Nutrition is an ancient science that dates back to the fourteenth century.D) Nutrition involves studying the factors that influence eating patterns.Answer: CDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.1Chapter/Section: 1.12) Which of the following chronic diseases is NOT strongly associated with dietary choices?A) Alzheimer's diseaseB) obesityC) heart diseaseD) type 2 diabetesAnswer: ADiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.2Chapter/Section: 1.23) How many classes of nutrients are there?A) threeB) fourC) sixD) eightAnswer: CDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.3

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24) Which of the following nutrients are inorganic?A) carbohydratesB) fatsC) vitaminsD) mineralsAnswer: DDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.35) What is the primary source of fuel for the brain?A) proteinsB) fatsC) carbohydratesD) vitaminsAnswer: CDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.36) Of the following nutrients, which contains nitrogen?A) carbohydratesB) proteinsC) lipidsD) waterAnswer: BDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.37) Which of the following is an example of an inorganic nutrient?A) vitamin A (vitamin)B) stearic acid (fat)C) dietary fiber (carbohydrate)D) calcium (mineral)Answer: DDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.3

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38) Jane consumed a breakfast that contained 85 grams of carbohydrate, 20 grams of protein, and18 grams of fat. How many kilocalories did Jane eat at breakfast?A) 123 kilocaloriesB) 152 kilocaloriesC) 582 kilocaloriesD) 1,007 kilocaloriesAnswer: CDiff: 3Skill: Applying/AnalyzingLearning Outcome: 1.3Chapter/Section: 1.39) For dinner, Carol consumes 250 grams of carbohydrate, 50 grams of protein, and 30 grams offat. In addition, Carol decides that she wants a glass of wine with her meal. If she drinks oneglass of wine containing 10 grams of alcohol, how many total kilocalories does she consume inthis meal?A) 340 kilocaloriesB) 1,540 kilocaloriesC) 1,806 kilocaloriesD) 2,820 kilocaloriesAnswer: BDiff: 3Skill: Applying/AnalyzingLearning Outcome: 1.3Chapter/Section: 1.310) Which of the following are examples of carbohydrate-rich foods?A) butter and corn oilB) beef and porkC) wheat and lentilsD) bacon and eggsAnswer: CDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.3

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411) Which dietary standard, expressed as percentages of total energy, defines the recommendedintake range for the macronutrients?A) Tolerable Upper Intake Level (UL)B) Recommended Dietary Allowance (RDA)C) Estimated Average Requirement (EAR)D) Acceptable Macronutrient Distribution Range (AMDR)Answer: DDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.4Chapter/Section: 1.412) Which of the following nutrients is organic?A) sodiumB) ironC) proteinD) waterAnswer: CDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.313) Lauren's friend has recommended that she take a vitamin C supplement. Lauren is concernedabout consuming too much of the supplement. Which of the following nutrient standards wouldassist her in determining the highest amount of the supplement that would be safe for her toconsume?A) Tolerable Upper Intake Level (UL)B) Recommended Dietary Allowance (RDA)C) Estimated Average Requirement (EAR)D) Acceptable Macronutrient Distribution Range (AMDR)Answer: ADiff: 3Skill: Applying/AnalyzingLearning Outcome: 1.4Chapter/Section: 1.414) Which of the following nutrients is the MOST energy dense?A) carbohydrateB) fatC) proteinD) vitaminsAnswer: BDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.3

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515) Which of the following BEST describes minerals?A) micronutrients that are broken down easily during digestionB) micronutrients that are easily destroyed by heat and lightC) inorganic micronutrients found in a variety of foodsD) nutrients that are needed in large amounts by the bodyAnswer: CDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.316) An important source of energy for the body during times of rest and low-intensity exercise isA) protein.B) vitamins.C) fat.D) water.Answer: CDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.317) The building blocks of proteins are calledA) fatty acids.B) amino acids.C) saccharides.D) nitrogen fragments.Answer: BDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.318) Which of the following is NOT a major function of dietary protein?A) building new cells and tissuesB) repairing damaged structuresC) maintaining the structure and strength of boneD) serving as a primary source of energy for the bodyAnswer: DDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.3

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619) Proteins are NOT found inA) meats, fish, and poultry.B) dairy products.C) seeds, nuts, and legumes.D) water.Answer: DDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.320) Into what two groups are vitamins classified?A) fat-soluble and water-solubleB) organic and inorganicC) nonnutritive and nutritiveD) trace and majorAnswer: ADiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.321) Vitamin C and the B vitamins areA) nonessential vitamins.B) soluble in water.C) readily stored in the body's tissues.D) trace vitamins.Answer: BDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.322) Which of the following is FALSE?A) Fats are soluble in water.B) Fats are an important energy source for our bodies at rest and during low-intensity exercise.C) Fats are composed of carbon, hydrogen, and oxygen.D) Fats yield more Calories per gram than carbohydrate or protein.Answer: ADiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.3

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723) Which of the following describes the vitamins A, D, E, and K?A) excess amounts are excreted via the urineB) potentially toxic with excessive intakeC) soluble in waterD) not stored to any extent in the bodyAnswer: BDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.324) Inorganic nutrients that are NOT broken down by the human body or destroyed by heat orlight are calledA) vitamins.B) minerals.C) proteins.D) fats.Answer: BDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.325) Overconsumption of which nutrient has the greatest potential for toxicity?A) vitamin AB) vitamin B6C) vitamin CD) folateAnswer: ADiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.326) What is the standard used to estimate the daily nutrient needs of half of all healthyindividuals?A) Estimated Average Requirement (EAR)B) Adequate Intake (AI)C) Recommended Dietary Allowance (RDA)D) Tolerable Upper Intake Level (UI)Answer: ADiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.4Chapter/Section: 1.4

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827) Which of the following is NOT a function of water in the body?A) helps to regulate nervous impulses and muscle contractionB) helps to transport nutrients and oxygenC) helps to excrete waste productsD) provides a source of energy to work and playAnswer: DDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.328) According to the Acceptable Macronutrient Distribution Range (AMDR), up to whatpercentage of your daily Calories should be provided by carbohydrates?A) 35%B) 45%C) 65%D) 75%Answer: CDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.4Chapter/Section: 1.429) The highest average amount of a nutrient that can be consumed without a risk of adversehealth effects to almost all individuals in a particular age and gender group is called theA) Acceptable Macronutrient Distribution Range (AMDR).B) Recommended Dietary Allowance (RDA).C) Adequate Intake (AI).D) Tolerable Upper Intake Level (UL).Answer: DDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.4Chapter/Section: 1.430) What is the leading federal agency in the United States that protects human health andsafety?A) United States Department of Agriculture (USDA)B) American Dietetic Association (ADA)C) Centers for Disease Control and Prevention (CDC)D) National Institutes of Health (NIH)Answer: CDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.8Chapter/Section: 1.8

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931) Your grandmother has recently been diagnosed with type 2 diabetes. Which of the followingprofessionals is MOST likely to be qualified to offer your grandmother assistance in planning herdiabetic diet?A) registered dietitian (RD)B) PhD in exercise scienceC) medical doctor (MD)D) nutritionistAnswer: ADiff: 3Skill: Applying/AnalyzingLearning Outcome: 1.8Chapter/Section: 1.832) The BRFSS is the governmentA) survey that tracks lifestyle habits that increase risks for developing chronic diseases.B) survey that tracks nutrition education programs in the United States.C) agency that protects the health and safety of the American people.D) agency that conducts medical research in the United States.Answer: ADiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.8Chapter/Section: 1.833) Which of the following professional titles has NO definition or laws regulating it?A) registered dietitianB) registered dietitian/nutritionistC) nutritionistD) licensed nutritionistAnswer: CDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.8Chapter/Section: 1.834) The type of study that compares a group of people with a disease to another similar buthealthy group is called a(n)A) double-blind study.B) clinical trial.C) animal study.D) case control study.Answer: DDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.6Chapter/Section: 1.6

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1035) What is the group given a specific treatment or intervention during an experiment called?A) the experimental groupB) the control groupC) the double-blind groupD) the study populationAnswer: ADiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.6Chapter/Section: 1.636) Dr. Sullivan is conducting a clinical trial to determine if vitamin Z can improve testperformance of students in an introductory college nutrition course. Dr. Sullivan puts all thestudent names in a hat and draws names to determine if they will be placed in the control or theexperimental group. The experimental group receives a capsule of vitamin Z and the controlgroup a "sugar pill" that tastes and looks identical to the vitamin Z capsule. Neither Dr. Sullivannor the participants knows who is receiving which treatment. This experiment is BEST describedasA) single-blind, randomized.B) placebo-controlled, self-selected.C) placebo-controlled, single-blind, randomized.D) placebo-controlled, double-blind, randomized.Answer: DDiff: 3Skill: Applying/AnalyzingLearning Outcome: 1.6Chapter/Section: 1.637) What is the first step of the scientific method?A) Formulate a hypothesis.B) Design and conduct an experiment.C) Collect and analyze data.D) Observe a phenomenon.Answer: DDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.5Chapter/Section: 1.5

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1138) The National Health and Nutrition Examination Survey (NHANES) collects dietaryinformation of Americans by using aA) website where individuals can self-report their dietary intake online.B) personal interview and physical examination.C) telephone survey.D) written survey that collects information using a food likes and dislikes questionnaire.Answer: BDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.8Chapter/Section: 1.839) Chemicals found in foods that are critical to human growth and function are calledA) antibodies.B) bacteria.C) nutrients.D) carcinogens.Answer: CDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.340) What term is commonly used to describe foods that are grown with little or no use ofsynthetic chemicals?A) organicB) inorganicC) genetically modified organism (GMO)D) vegetarianAnswer: ADiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.341) The primary source of fuel for the body isA) carbohydrates.B) fats and oils.C) proteins.D) vitamins and minerals.Answer: ADiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.3

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1242) Amino acids are units ofA) carbohydrates.B) lipids.C) proteins.D) vitamins.Answer: CDiff: 4Skill: Applying/AnalyzingLearning Outcome: 1.3Chapter/Section: 1.343) In the United States and Canada, what set of standards defines the recommended intakevalues for various nutrients for healthy people?A) Estimated Average Requirement (EAR)B) Tolerable Upper Intake Level (UL)C) Dietary Reference Intakes (DRIs)D) Acceptable Macronutrient Distribution Range (AMDR)Answer: CDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.4Chapter/Section: 1.444) What is the term for an imitation treatment that has no known physical effect or therapeuticvalue on the subjects in a research study?A) theoryB) placeboC) single-blind trialD) double-blind trialAnswer: BDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.6Chapter/Section: 1.645) What is another name for a study of patterns of health and disease in a large population?A) a single-blind studyB) a clinical trialC) a randomized studyD) an epidemiological studyAnswer: DDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.6Chapter/Section: 1.6

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1346) A hypothesis or group of related hypotheses that have been confirmed through repeatedscientific experiments is known as a(n)A) phenomenon.B) experiment.C) theory.D) fact.Answer: CDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.5Chapter/Section: 1.547) What common flaw has been found in research studies funded by pharmaceuticalcompanies?A) bias towards showing ineffectiveness of productsB) lack of transparencyC) quackeryD) over-reporting of a drug's side effectsAnswer: BDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.7Chapter/Section: 1.748) Which of the following indicates that a nutrition website may NOT be a reliable source ofinformation?A) list of registered dietitians who contribute to the websiteB) recently updated websiteC) citations to research studies published in medical journalsD) website address with a ".com" endingAnswer: DDiff: 6Skill: Evaluating/CreatingLearning Outcome: 1.7Chapter/Section: 1.749) The American Society for Nutrition (ASN) and similar professional nutrition organizationsA) publish reliable nutrition research studies.B) set the Dietary Reference Intakes (DRIs).C) lobby the government on behalf of pharmaceutical companies.D) sponsor the National Health and Nutrition Examination Survey (NHANES).Answer: ADiff: 2Skill: Reading/UnderstandingLearning Outcome: 1.8Chapter/Section: 1.8

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1450) One of the earliest developments in the field of nutrition linking nutritional deficiency toillness was the discovery that eating citrus fruits preventsA) pellagra.B) cancer.C) scurvy.D) strokes.Answer: CDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.1Chapter/Section: 1.151) Which of the following is the primary link between poor nutrition and higher mortality rates?A) cancerB) Alzheimer's diseaseC) obesityD) iron-deficiency anemiaAnswer: CDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.2Chapter/Section: 1.252) Funding of a research study by a company that stands to benefit from a positive assessmentis an example ofA) a reporting bias.B) transparency.C) a conflict of interest.D) the placebo effect.Answer: CDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.7Chapter/Section: 1.753) A blogger has written a post about the benefits of an artificial sweetener for weight loss.Which of the following would be the best evidence to support these claims?A) recommendation from a medical doctorB) citations to research studies published in peer-reviewed journalsC) testimonials from people who have used the sweetenerD) conclusions from a research study funded by the manufacturer of the sweetenerAnswer: BDiff: 6Skill: Evaluating/CreatingLearning Outcome: 1.7Chapter/Section: 1.7

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1554) Which of the following is an example of disease that is directly caused by a nutritionaldeficiency?A) pellagraB) cancerC) type 2 diabetesD) heart diseaseAnswer: ADiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.2Chapter/Section: 1.255) Prevalent in the United States during the early 1900s, pellagra was first thought to be aninfectious disease. Today we know that it is caused by a deficiency ofA) vitamin A.B) iron.C) protein.D) niacin.Answer: DDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.2Chapter/Section: 1.256) Joan's dinner contains 210 grams of carbohydrate, 60 grams of protein, and 52 grams of fat.What percent of kilocalories in this meal comes from carbohydrate?A) 22%B) 28%C) 35%D) 54%Answer: DDiff: 4Skill: Applying/AnalyzingLearning Outcome: 1.3Chapter/Section: 1.357) A slice of pumpkin bread contains 5 grams of fat, 40 grams of carbohydrate, and 5 grams ofprotein. What percent of the bread's Calories are from fat?A) 10%B) 20%C) 40%D) 75%Answer: BDiff: 4Skill: Applying/AnalyzingLearning Outcome: 1.3Chapter/Section: 1.3

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16True/False Questions1) The earliest discoveries in the field of nutrition focused on nutritional deficiencies and illness.Answer: TRUEDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.1Chapter/Section: 1.12) "Wellness" is a multidimensional process by which people make choices that enhance theirlives.Answer: TRUEDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.2Chapter/Section: 1.23) Cryogenomics is a new area of research that seeks to uncover the links between our genes, ourenvironment, and our diet.Answer: FALSEDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.1Chapter/Section: 1.14) Macronutrients are nutrients that contain inorganic components.Answer: FALSEDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.35) Vitamins provide 4 kilocalories per gram.Answer: FALSEDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.36) Because water does not provide any Calories to the body, scientists do not consider it anutrient.Answer: FALSEDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.3

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177) A beverage that contains 20 grams of alcohol mixed with a diet (0-Calorie) soda hasapproximately 140 kilocalories.Answer: TRUEDiff: 3Skill: Applying/AnalyzingLearning Outcome: 1.3Chapter/Section: 1.38) The energy-yielding macronutrients include carbohydrates, lipids, and proteins.Answer: TRUEDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.39) Protein's primary role is to provide energy for the body.Answer: FALSEDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.310) Poor nutrition is strongly associated with three chronic diseases that fall within the group oftop ten causes of death in the United States.Answer: TRUEDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.2Chapter/Section: 1.211) Minerals maintain their chemical structure and are not broken down during digestion.Answer: TRUEDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.312) Because they are needed in relatively large quantities, vitamins and minerals are consideredmacronutrients.Answer: FALSEDiff: 2Skill: Reading/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.3

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1813) The Dietary Reference Intakes (DRIs) are dietary standards that apply only to healthyindividuals.Answer: TRUEDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.4Chapter/Section: 1.414) A double-blind experiment is one in which neither the researchers nor the participants knowwhich group is assigned to which treatment.Answer: TRUEDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.6Chapter/Section: 1.615) The termnutritionisthas no precise definition or laws regulating it.Answer: TRUEDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.8Chapter/Section: 1.816) In the second half of the twentieth century, nutrition researchers began to study the linksbetween nutrition and the development of chronic diseases.Answer: TRUEDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.1Chapter/Section: 1.117) Nutrigenomics is an ancient specialty area of nutritional research.Answer: FALSEDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.1Chapter/Section: 1.118) For an experiment to be consistent with the principles of the scientific method, it must berepeatable.Answer: TRUEDiff: 2Skill: Reading/UnderstandingLearning Outcome: 1.5Chapter/Section: 1.5

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1919) The energy derived from food is expressed in units called kilocalories.Answer: TRUEDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.320) A placebo is the misrepresentation of a product, program, or service for financial gain.Answer: FALSEDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.6Chapter/Section: 1.621) The National Institutes of Health (NIH) plays a limited role in researching nutrition-relatedissues.Answer: FALSEDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.8Chapter/Section: 1.822) A registered dietitian is a health professional who has earned at least a bachelor's degree, hascompleted supervised clinical training, and has successfully completed a national exam.Answer: TRUEDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.8Chapter/Section: 1.823) A recommendation from the manager at your local health foods store to try a particularamino acid supplement may be biased.Answer: TRUEDiff: 3Skill: Applying/AnalyzingLearning Outcome: 1.7Chapter/Section: 1.7

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20Essay Questions1) The Dietary Reference Intakes (DRIs) for most nutrients consist of four separate values:Estimated Average Requirement (EAR), Recommended Dietary Allowance (RDA), AdequateIntake (AI), and Tolerable Upper Intake Level (UL). Explain what each of these valuesrepresents.Answer: Answers will vary.Diff: 2Skill: Reading/UnderstandingLearning Outcome: 1.4Chapter/Section: 1.42) List the primary classes of nutrients. For each class of nutrients, note whether it is organic orinorganic and how many kilocalories per gram it provides, if any.Answer: Answers will vary.Diff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.3Chapter/Section: 1.33) Explain why, over the course of the 20th century, the focus of nutrition research shifted fromidentifying nutrient-deficiency diseases to exploring the links between nutrition and chronicdisease.Answer: Answers will vary.Diff: 4Skill: Applying/AnalyzingLearning Outcome: 1.1Chapter/Section: 1.14) Describe how a nutritious diet contributes to wellness.Answer: Answers will vary.Diff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.2Chapter/Section: 1.25) Some people claim that evolution is "just a theory," by which they mean that it isn't supportedby scientific evidence. Is this understanding of the termtheoryvalid? Why or why not?Answer: Answers will vary.Diff: 4Skill: Applying/AnalyzingLearning Outcome: 1.5Chapter/Section: 1.5

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216) You would like to compare the prevalence of morbid obesity among children in Italy toprevalence among children in the United States. What type of research would you conduct, andwhy?Answer: Answers will vary.Diff: 5Skill: Evaluating/CreatingLearning Outcome: 1.6Chapter/Section: 1.67) Two web pages discuss the results of research into a weight-loss supplement. One of thesewas written by a medical doctor who includes testimonials from several patients who lost weightusing the supplement, and provides a link to a site at which you can order the supplement. Theother was published by the Office of Dietary Supplements at the National Institutes of Health,and cites several research studies investigating the safety and effectiveness of the supplement.Which site is more reliable, and why?Answer: Answers will vary.Diff: 5Skill: Evaluating/CreatingLearning Outcome: 1.7Chapter/Section: 1.78) The BRFSS surveys Americans about five behaviors known to increase the risk for chronicdisease. What are these behaviors? Which do you engage in? What might you do to change thebehavior(s)?Answer: Answers will vary.Diff: 3Skill: Applying/AnalyzingLearning Outcome: 1.8Chapter/Section: 1.89) Two Dietary Reference Intakes (DRIs) apply to energy intake. Identify these and distinguishbetween them.Answer: Answers will vary.Diff: 4Skill: Applying/AnalyzingLearning Outcome: 1.4Chapter/Section: 1.4

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1Nutrition: An Applied Approach, 5e(Thompson/Manore)In Depth: New Frontiers in Nutrition and HealthMultiple Choice Questions1) The field of nutrigenomics has the potential to improve human health byA) altering a diseased individual's DNA makeup.B) expanding the human genome 100-fold.C) identifying foods that can influence the expression of specific genes.D) creating new foods with biologically active ingredients.Answer: CDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.5.1Chapter/Section: 1.5.12) What effect occurs when the binding of epigenetic factors to histone proteins causes DNA tobe tightly wound?A) Genes are less accessible for use in protein synthesis.B) Genes are more accessible for use in protein synthesis.C) Genes develop potentially cancer-causing mutations.D) Genes are better able to defend against cancer-causing chemicals in foods.Answer: ADiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.5.1Chapter/Section: 1.5.13) Which of the following statements is TRUE about a diet high in phytochemicals?A) It is thought to increase the risk of cancer.B) It is thought to reduce inflammation linked to the development of cancer.C) It can prevent some forms of cancer.D) It can cure some forms of cancer.Answer: BDiff: 4Skill: Applying/AnalyzingLearning Outcome: 1.5.3Chapter/Section: 1.5.3

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24) Which of the following is NOT one of the challenges facing the field of nutrigenomics?A) Scientists do not know the functions of non-coding regions of DNA that may influencehuman health.B) Scientists have not been able to identify any mechanisms by which diet might contribute todisease.C) Turning genes on or off may prompt different effects in different body cells and systems.D) Age, gender, and lifestyle must also be taken into account in how foods interact with genes.Answer: BDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.5.1Chapter/Section: 1.5.15) The microorganisms in the gastrointestinal (GI) tract benefit our health byA) serving as "tags" in diagnostic tests for digestive diseases.B) enable us to digest food and absorb nutrients that otherwise would be unavailable.C) promoting the inflammatory response.D) synthesizing all four of the fat-soluble vitamins.Answer: BDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.5.2Chapter/Section: 1.5.26) Which of the following is NOT a health-promoting function associated with a healthy intakeof phytochemicals from foods?A) reduction in inflammation that is linked to the development of cardiovascular diseaseB) slowing of tumor growth in the development of cancerC) increase in bacterial resistance to antibioticsD) enhanced immune function to protect against infectionAnswer: CDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.5.3Chapter/Section: 1.5.37) Cottage cheese to which the food manufacturer has added inulin is an example of aA) processed probiotic food.B) processed prebiotic food.C) whole probiotic food.D) whole functional food.Answer: BDiff: 3Skill: Applying/AnalyzingLearning Outcome: 1.5.2Chapter/Section: 1.5.2

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38) Which of the following would provide the most effective dose of live and active bacterialcultures?A) 1 teaspoon of inulinB) 1 cup of yogurtC) 1 cup of tofuD) 1 cup of wineAnswer: BDiff: 3Skill: Applying/AnalyzingLearning Outcome: 1.5.2Chapter/Section: 1.5.29) Prebiotics contribute to health byA) stimulating the growth and activity of beneficial GI flora.B) adding lipids to the lining of the GI tract.C) adding protein and liquid to the GI tract to increase its activity.D) decreasing lipid metabolism.Answer: ADiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.5.2Chapter/Section: 1.5.210) Which of the following is TRUE of phytochemicals?A) They are nutrients.B) They are found in foods derived from both animals and plants.C) They are most beneficial when consumed in supplements.D) They are thought to benefit our health by stressing our cells.Answer: DDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.5.3Chapter/Section: 1.5.3True/False Questions1) Taking a broad-spectrum antibiotic to fight an infection also helps to boost the healthfulbacteria in our microbiome.Answer: FALSEDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.5.2Chapter/Section: 1.5.2

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42) Current research suggests that the health benefits of phytochemicals can be derived only fromphytochemical supplements.Answer: FALSEDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.5.3Chapter/Section: 1.5.33) Probiotics contribute to human health by improving the balance of healthful bacteria in the GItract.Answer: TRUEDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.5.2Chapter/Section: 1.5.24) Inulin is a kind of prebiotic that nourishes colonies of healthful bacteria in the GI tract.Answer: TRUEDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.5.2Chapter/Section: 1.5.25) Research suggests that consumption of probiotics may reduce susceptibility to colds.Answer: TRUEDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.5.2Chapter/Section: 1.5.26) Yogurt you purchase from a local dairy farm is a processed food.Answer: TRUEDiff: 3Skill: Applying/AnalyzingLearning Outcome: 1.5.2Chapter/Section: 1.5.27) Nutrigenomics research has shown that a mother's and a father's diet can affect the genesexpressed by their children.Answer: TRUEDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.5.1Chapter/Section: 1.5.1

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58) Orange juice with added calcium is an example of a probiotic beverage.Answer: FALSEDiff: 3Skill: Applying/AnalyzingLearning Outcome: 1.5.2Chapter/Section: 1.5.29) Prebiotics are generally found in easily digestible, high-protein foods such as meat andpoultry.Answer: FALSEDiff: 3Skill: Applying/AnalyzingLearning Outcome: 1.5.2Chapter/Section: 1.5.210) Current research suggests that a diet rich in orange, yellow, and deep green fruits andvegetables may reduce the risk for certain age-related eye diseases.Answer: TRUEDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 1.5.3Chapter/Section: 1.5.311) Epigenetic factors actually change the structure of our DNA.Answer: FALSEDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 1.5.1Chapter/Section: 1.5.112) Epigenetic factors may help to explain why everyone following the exact same weight-lossdiet and exercise program will lose the same amount of weight.Answer: FALSEDiff: 3Skill: Applying/AnalyzingLearning Outcome: 1.5.1Chapter/Section: 1.5.1

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1Nutrition: An Applied Approach, 5e(Thompson/Manore)Chapter 2 Designing a Healthful DietMultiple Choice Questions1) The characteristics of a healthful diet includeA) moderation and low-energy.B) balance and low-fat.C) adequacy and value.D) nutrient density and variety.Answer: DDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 2.1Chapter/Section: 2.12) Which of the following is an ounce-equivalent serving of grains from the USDA FoodPatterns?A) 1 cup of cooked brown riceB) 2 slices of breadC) 1 cup of soymilkD) two small pancakesAnswer: DDiff: 3Skill: Applying/AnalyzingLearning Outcome: 2.5Chapter/Section: 2.53) Milk is a good source of calcium but a poor source of iron. Meat is a good source of iron but apoor source of calcium. A diet incorporating both of these foods demonstrates what characteristicof a healthful diet?A) moderationB) balanceC) nutrient densityD) freshnessAnswer: BDiff: 3Skill: Applying/AnalyzingLearning Outcome: 2.1Chapter/Section: 2.1

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24) A nutrient-dense snack providesA) all essential amino acids and at least 6 vitamins and minerals.B) a high level of protein for a low level of saturated fat.C) a high level of nutrients for a low number of Calories.D) a high level of both nutrients and Calories.Answer: CDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 2.1Chapter/Section: 2.15) The basic biological urge to eat when our body senses that we need food isA) olfaction.B) hunger.C) appetite.D) satiety.Answer: BDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 2.2Chapter/Section: 2.26) The psychological desire to eat stimulated by the sight, smell, or thought of food isA) olfaction.B) hunger.C) appetite.D) satiety.Answer: CDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 2.2Chapter/Section: 2.27) Which of the following plays a key role in stimulating appetite and enabling us to taste foods?A) olfactionB) satietyC) conditioned taste aversionD) cultural conditioningAnswer: ADiff: 2Skill: Remembering/UnderstandingLearning Outcome: 2.2Chapter/Section: 2.2

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38) Braeden tends to eat whenever he feels bored. His boredom is an example of a(n)A) emotional cue.B) cultural cue.C) biological hunger cue.D) sensory cue.Answer: ADiff: 3Skill: Applying/AnalyzingLearning Outcome: 2.2Chapter/Section: 2.29) After learning about the mistreatment of animals at slaughterhouses, Laura has become avegetarian. Her dislike for meat, which she once enjoyed, is an example ofA) conditioned taste aversion.B) cultural conditioning.C) internal cues.D) social conditioning.Answer: ADiff: 3Skill: Applying/AnalyzingLearning Outcome: 2.2Chapter/Section: 2.210) Which of the following foods is exempt from standard food labeling regulations?A) cerealB) breadC) meatD) yogurtAnswer: CDiff: 3Skill: Applying/AnalyzingLearning Outcome: 2.3Chapter/Section: 2.311) The information provided on a food label that identifies how much a serving of foodcontributes to your intake of nutrients based on 2,000 Calories a day is called theA) ounce-equivalent.B) Percent Daily Values.C) Dietary Reference Intakes.D) footnote.Answer: BDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 2.3Chapter/Section: 2.3

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412) Which of the following is NOT required on a food label?A) net contents of the packageB) statement of identityC) name and address of the vendorD) taste of the foodAnswer: DDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 2.3Chapter/Section: 2.313) The Nutrition Facts panel on a box of granola indicates that one serving contains 1 gram ofsaturated fat and 2 grams of unsaturated fat. The label on this product is allowed to state that it isA) fat free.B) low fat.C) saturated fat free.D) reduced Calorie.Answer: BDiff: 3Skill: Applying/AnalyzingLearning Outcome: 2.3Chapter/Section: 2.314) Jack is a college athlete who requires 2,800 kilocalories a day to support his total energyneeds. Even though Jack likes many different foods and makes it a point to try new things, heconsumes only approximately 1,600 kilocalories a day. Which one of these characteristics of ahealthful diet is Jack missing?A) adequacyB) balanceC) moderationD) varietyAnswer: ADiff: 6Skill: Evaluating/CreatingLearning Outcome: 2.1Chapter/Section: 2.1
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