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

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Test Bank For Nutrition: An Applied Approach, 5th Edition is an easy-to-use exam guide, packed with the most commonly asked test questions.

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Nutrition: An Applied Approach, 5e (Thompson/Manore)
Chapter 1 Nutrition: Linking Food and Health
Multiple Choice Questions
1) 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: C
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.1
Chapter/Section: 1.1
2) Which of the following chronic diseases is NOT strongly associated with dietary choices?
A) Alzheimer's disease
B) obesity
C) heart disease
D) type 2 diabetes
Answer: A
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.2
Chapter/Section: 1.2
3) How many classes of nutrients are there?
A) three
B) four
C) six
D) eight
Answer: C
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.3
Chapter/Section: 1.3

2
4) Which of the following nutrients are inorganic?
A) carbohydrates
B) fats
C) vitamins
D) minerals
Answer: D
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 1.3
Chapter/Section: 1.3
5) What is the primary source of fuel for the brain?
A) proteins
B) fats
C) carbohydrates
D) vitamins
Answer: C
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.3
Chapter/Section: 1.3
6) Of the following nutrients, which contains nitrogen?
A) carbohydrates
B) proteins
C) lipids
D) water
Answer: B
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.3
Chapter/Section: 1.3
7) 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: D
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 1.3
Chapter/Section: 1.3

3
8) Jane consumed a breakfast that contained 85 grams of carbohydrate, 20 grams of protein, and
18 grams of fat. How many kilocalories did Jane eat at breakfast?
A) 123 kilocalories
B) 152 kilocalories
C) 582 kilocalories
D) 1,007 kilocalories
Answer: C
Diff: 3
Skill: Applying/Analyzing
Learning Outcome: 1.3
Chapter/Section: 1.3
9) For dinner, Carol consumes 250 grams of carbohydrate, 50 grams of protein, and 30 grams of
fat. In addition, Carol decides that she wants a glass of wine with her meal. If she drinks one
glass of wine containing 10 grams of alcohol, how many total kilocalories does she consume in
this meal?
A) 340 kilocalories
B) 1,540 kilocalories
C) 1,806 kilocalories
D) 2,820 kilocalories
Answer: B
Diff: 3
Skill: Applying/Analyzing
Learning Outcome: 1.3
Chapter/Section: 1.3
10) Which of the following are examples of carbohydrate-rich foods?
A) butter and corn oil
B) beef and pork
C) wheat and lentils
D) bacon and eggs
Answer: C
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 1.3
Chapter/Section: 1.3

4
11) Which dietary standard, expressed as percentages of total energy, defines the recommended
intake 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: D
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.4
Chapter/Section: 1.4
12) Which of the following nutrients is organic?
A) sodium
B) iron
C) protein
D) water
Answer: C
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 1.3
Chapter/Section: 1.3
13) Lauren's friend has recommended that she take a vitamin C supplement. Lauren is concerned
about consuming too much of the supplement. Which of the following nutrient standards would
assist her in determining the highest amount of the supplement that would be safe for her to
consume?
A) Tolerable Upper Intake Level (UL)
B) Recommended Dietary Allowance (RDA)
C) Estimated Average Requirement (EAR)
D) Acceptable Macronutrient Distribution Range (AMDR)
Answer: A
Diff: 3
Skill: Applying/Analyzing
Learning Outcome: 1.4
Chapter/Section: 1.4
14) Which of the following nutrients is the MOST energy dense?
A) carbohydrate
B) fat
C) protein
D) vitamins
Answer: B
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 1.3
Chapter/Section: 1.3

5
15) Which of the following BEST describes minerals?
A) micronutrients that are broken down easily during digestion
B) micronutrients that are easily destroyed by heat and light
C) inorganic micronutrients found in a variety of foods
D) nutrients that are needed in large amounts by the body
Answer: C
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 1.3
Chapter/Section: 1.3
16) An important source of energy for the body during times of rest and low-intensity exercise is
A) protein.
B) vitamins.
C) fat.
D) water.
Answer: C
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.3
Chapter/Section: 1.3
17) The building blocks of proteins are called
A) fatty acids.
B) amino acids.
C) saccharides.
D) nitrogen fragments.
Answer: B
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.3
Chapter/Section: 1.3
18) Which of the following is NOT a major function of dietary protein?
A) building new cells and tissues
B) repairing damaged structures
C) maintaining the structure and strength of bone
D) serving as a primary source of energy for the body
Answer: D
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.3
Chapter/Section: 1.3

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19) Proteins are NOT found in
A) meats, fish, and poultry.
B) dairy products.
C) seeds, nuts, and legumes.
D) water.
Answer: D
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 1.3
Chapter/Section: 1.3
20) Into what two groups are vitamins classified?
A) fat-soluble and water-soluble
B) organic and inorganic
C) nonnutritive and nutritive
D) trace and major
Answer: A
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.3
Chapter/Section: 1.3
21) Vitamin C and the B vitamins are
A) nonessential vitamins.
B) soluble in water.
C) readily stored in the body's tissues.
D) trace vitamins.
Answer: B
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 1.3
Chapter/Section: 1.3
22) 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: A
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 1.3
Chapter/Section: 1.3

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23) Which of the following describes the vitamins A, D, E, and K?
A) excess amounts are excreted via the urine
B) potentially toxic with excessive intake
C) soluble in water
D) not stored to any extent in the body
Answer: B
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.3
Chapter/Section: 1.3
24) Inorganic nutrients that are NOT broken down by the human body or destroyed by heat or
light are called
A) vitamins.
B) minerals.
C) proteins.
D) fats.
Answer: B
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.3
Chapter/Section: 1.3
25) Overconsumption of which nutrient has the greatest potential for toxicity?
A) vitamin A
B) vitamin B6
C) vitamin C
D) folate
Answer: A
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 1.3
Chapter/Section: 1.3
26) What is the standard used to estimate the daily nutrient needs of half of all healthy
individuals?
A) Estimated Average Requirement (EAR)
B) Adequate Intake (AI)
C) Recommended Dietary Allowance (RDA)
D) Tolerable Upper Intake Level (UI)
Answer: A
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.4
Chapter/Section: 1.4

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27) Which of the following is NOT a function of water in the body?
A) helps to regulate nervous impulses and muscle contraction
B) helps to transport nutrients and oxygen
C) helps to excrete waste products
D) provides a source of energy to work and play
Answer: D
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.3
Chapter/Section: 1.3
28) According to the Acceptable Macronutrient Distribution Range (AMDR), up to what
percentage of your daily Calories should be provided by carbohydrates?
A) 35%
B) 45%
C) 65%
D) 75%
Answer: C
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.4
Chapter/Section: 1.4
29) The highest average amount of a nutrient that can be consumed without a risk of adverse
health effects to almost all individuals in a particular age and gender group is called the
A) Acceptable Macronutrient Distribution Range (AMDR).
B) Recommended Dietary Allowance (RDA).
C) Adequate Intake (AI).
D) Tolerable Upper Intake Level (UL).
Answer: D
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.4
Chapter/Section: 1.4
30) What is the leading federal agency in the United States that protects human health and
safety?
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: C
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.8
Chapter/Section: 1.8

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31) Your grandmother has recently been diagnosed with type 2 diabetes. Which of the following
professionals is MOST likely to be qualified to offer your grandmother assistance in planning her
diabetic diet?
A) registered dietitian (RD)
B) PhD in exercise science
C) medical doctor (MD)
D) nutritionist
Answer: A
Diff: 3
Skill: Applying/Analyzing
Learning Outcome: 1.8
Chapter/Section: 1.8
32) The BRFSS is the government
A) 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: A
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 1.8
Chapter/Section: 1.8
33) Which of the following professional titles has NO definition or laws regulating it?
A) registered dietitian
B) registered dietitian/nutritionist
C) nutritionist
D) licensed nutritionist
Answer: C
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.8
Chapter/Section: 1.8
34) The type of study that compares a group of people with a disease to another similar but
healthy group is called a(n)
A) double-blind study.
B) clinical trial.
C) animal study.
D) case control study.
Answer: D
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 1.6
Chapter/Section: 1.6

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35) What is the group given a specific treatment or intervention during an experiment called?
A) the experimental group
B) the control group
C) the double-blind group
D) the study population
Answer: A
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.6
Chapter/Section: 1.6
36) Dr. Sullivan is conducting a clinical trial to determine if vitamin Z can improve test
performance of students in an introductory college nutrition course. Dr. Sullivan puts all the
student names in a hat and draws names to determine if they will be placed in the control or the
experimental group. The experimental group receives a capsule of vitamin Z and the control
group a "sugar pill" that tastes and looks identical to the vitamin Z capsule. Neither Dr. Sullivan
nor the participants knows who is receiving which treatment. This experiment is BEST described
as
A) single-blind, randomized.
B) placebo-controlled, self-selected.
C) placebo-controlled, single-blind, randomized.
D) placebo-controlled, double-blind, randomized.
Answer: D
Diff: 3
Skill: Applying/Analyzing
Learning Outcome: 1.6
Chapter/Section: 1.6
37) 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: D
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.5
Chapter/Section: 1.5

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38) The National Health and Nutrition Examination Survey (NHANES) collects dietary
information of Americans by using a
A) 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: B
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.8
Chapter/Section: 1.8
39) Chemicals found in foods that are critical to human growth and function are called
A) antibodies.
B) bacteria.
C) nutrients.
D) carcinogens.
Answer: C
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 1.3
Chapter/Section: 1.3
40) What term is commonly used to describe foods that are grown with little or no use of
synthetic chemicals?
A) organic
B) inorganic
C) genetically modified organism (GMO)
D) vegetarian
Answer: A
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.3
Chapter/Section: 1.3
41) The primary source of fuel for the body is
A) carbohydrates.
B) fats and oils.
C) proteins.
D) vitamins and minerals.
Answer: A
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 1.3
Chapter/Section: 1.3

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42) Amino acids are units of
A) carbohydrates.
B) lipids.
C) proteins.
D) vitamins.
Answer: C
Diff: 4
Skill: Applying/Analyzing
Learning Outcome: 1.3
Chapter/Section: 1.3
43) In the United States and Canada, what set of standards defines the recommended intake
values 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: C
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 1.4
Chapter/Section: 1.4
44) What is the term for an imitation treatment that has no known physical effect or therapeutic
value on the subjects in a research study?
A) theory
B) placebo
C) single-blind trial
D) double-blind trial
Answer: B
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.6
Chapter/Section: 1.6
45) What is another name for a study of patterns of health and disease in a large population?
A) a single-blind study
B) a clinical trial
C) a randomized study
D) an epidemiological study
Answer: D
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.6
Chapter/Section: 1.6

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46) A hypothesis or group of related hypotheses that have been confirmed through repeated
scientific experiments is known as a(n)
A) phenomenon.
B) experiment.
C) theory.
D) fact.
Answer: C
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 1.5
Chapter/Section: 1.5
47) What common flaw has been found in research studies funded by pharmaceutical
companies?
A) bias towards showing ineffectiveness of products
B) lack of transparency
C) quackery
D) over-reporting of a drug's side effects
Answer: B
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 1.7
Chapter/Section: 1.7
48) Which of the following indicates that a nutrition website may NOT be a reliable source of
information?
A) list of registered dietitians who contribute to the website
B) recently updated website
C) citations to research studies published in medical journals
D) website address with a ".com" ending
Answer: D
Diff: 6
Skill: Evaluating/Creating
Learning Outcome: 1.7
Chapter/Section: 1.7
49) The American Society for Nutrition (ASN) and similar professional nutrition organizations
A) 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: A
Diff: 2
Skill: Reading/Understanding
Learning Outcome: 1.8
Chapter/Section: 1.8

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50) One of the earliest developments in the field of nutrition linking nutritional deficiency to
illness was the discovery that eating citrus fruits prevents
A) pellagra.
B) cancer.
C) scurvy.
D) strokes.
Answer: C
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.1
Chapter/Section: 1.1
51) Which of the following is the primary link between poor nutrition and higher mortality rates?
A) cancer
B) Alzheimer's disease
C) obesity
D) iron-deficiency anemia
Answer: C
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 1.2
Chapter/Section: 1.2
52) Funding of a research study by a company that stands to benefit from a positive assessment
is an example of
A) a reporting bias.
B) transparency.
C) a conflict of interest.
D) the placebo effect.
Answer: C
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 1.7
Chapter/Section: 1.7
53) 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 doctor
B) citations to research studies published in peer-reviewed journals
C) testimonials from people who have used the sweetener
D) conclusions from a research study funded by the manufacturer of the sweetener
Answer: B
Diff: 6
Skill: Evaluating/Creating
Learning Outcome: 1.7
Chapter/Section: 1.7

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54) Which of the following is an example of disease that is directly caused by a nutritional
deficiency?
A) pellagra
B) cancer
C) type 2 diabetes
D) heart disease
Answer: A
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.2
Chapter/Section: 1.2
55) Prevalent in the United States during the early 1900s, pellagra was first thought to be an
infectious disease. Today we know that it is caused by a deficiency of
A) vitamin A.
B) iron.
C) protein.
D) niacin.
Answer: D
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 1.2
Chapter/Section: 1.2
56) 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: D
Diff: 4
Skill: Applying/Analyzing
Learning Outcome: 1.3
Chapter/Section: 1.3
57) A slice of pumpkin bread contains 5 grams of fat, 40 grams of carbohydrate, and 5 grams of
protein. What percent of the bread's Calories are from fat?
A) 10%
B) 20%
C) 40%
D) 75%
Answer: B
Diff: 4
Skill: Applying/Analyzing
Learning Outcome: 1.3
Chapter/Section: 1.3

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