Test Bank For Nutrition for Health and Healthcare 6th Edition Test Bank

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Chapter 01 - Overview of Nutrition and Health
Page 1
True / False
1. Minerals and water are organic and yield energy in the human body.
a. True
b. False
ANSWER: False
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which
yield energy.
KEYWORDS: Bloom's: Remember
2. An excess intake of protein can never lead to becoming overweight.
a. True
b. False
ANSWER: False
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which
yield energy.
KEYWORDS: Bloom's: Understand
3. The Dietary Reference Intakes reflect the collaborative efforts of scientists to produce a set of standards for the amount
of energy, nutrients, and other dietary components that best support health.
a. True
b. False
ANSWER: True
REFERENCES: 1.3 Nutrient Recommendations
LEARNING OBJECTIVES: NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI),
the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution
Ranges (AMDR).
KEYWORDS: Bloom's: Remember
4. To ensure that the vitamin and mineral recommendations meet the needs of as many people as possible, the
recommendations are set near the top end of the range of the population’s estimated average requirements.
a. True
b. False
ANSWER: True
REFERENCES: 1.3 Nutrient Recommendations
LEARNING OBJECTIVES: NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI),
the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution
Ranges (AMDR).
KEYWORDS: Bloom's: Understand
5. Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for individuals and
groups.
a. True
b. False
ANSWER: True

Chapter 01 - Overview of Nutrition and Health
Page 2
REFERENCES: 1.3 Nutrient Recommendations
LEARNING OBJECTIVES: NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI),
the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution
Ranges (AMDR).
KEYWORDS: Bloom's: Understand
6. Consuming nutrient-dense foods can help control your kcalorie intake.
a. True
b. False
ANSWER: True
REFERENCES: 1.5 Dietary Guidelines and Food Guides
LEARNING OBJECTIVES: NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy
diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet
planning easier.
KEYWORDS: Bloom's: Understand
7. Bioactive food components, or phytochemicals, may increase the risk of cancer.
a. True
b. False
ANSWER: False
REFERENCES: 1.1 Food Choices
LEARNING OBJECTIVES: NHHC.DEBR.17.1.1 - Describe the factors that influence person food choices.
KEYWORDS: Bloom's: Understand
8. A package of prunes states that the product is a good fiber source and the Nutrition Facts panel indicates the product
contains 12% of the Daily Value for dietary fiber. This product can legally make this claim.
a. True
b. False
ANSWER: True
REFERENCES: 1.6 Food Labels
LEARNING OBJECTIVES: NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet
specific dietary and health goals.
KEYWORDS: Bloom's: Apply
9. A carton of yogurt claims that it is fat free and the Nutrition Facts panel indicates the product contains 5 grams of fat
per serving. This product can legally make this claim.
a. True
b. False
ANSWER: False
REFERENCES: 1.6 Food Labels
LEARNING OBJECTIVES: NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet
specific dietary and health goals.
KEYWORDS: Bloom's: Apply
10. A package of cookies claims that the cookies are low kcalorie, and the Nutrition Facts panel indicates that each cookie
provides 70 kcalories. This product can legally make this claim.

Chapter 01 - Overview of Nutrition and Health
Page 3
a. True
b. False
ANSWER: False
REFERENCES: 1.6 Food Labels
LEARNING OBJECTIVES: NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet
specific dietary and health goals.
KEYWORDS: Bloom's: Apply
11. Some nutritionists are registered dietitians, but others are self-described experts whose training is minimal or
nonexistent.
a. True
b. False
ANSWER: True
REFERENCES: 1.7 Nutrition in Practice 1: Finding the Truth about Nutrition
LEARNING OBJECTIVES: NHHC.DEBR.17.1.7 - Discuss how misinformation and reliable nutrition information can be
identified.
KEYWORDS: Bloom's: Remember
Multiple Choice
12. Many Americans enjoy turkey and pumpkin pie at Thanksgiving due to:
a. habit
b. associations
c. values.
d. emotional state
e. age
ANSWER: b
REFERENCES: 1.1 Food Choices
LEARNING OBJECTIVES: NHHC.DEBR.17.1.1 - Describe the factors that influence person food choices.
KEYWORDS: Bloom's: Remember
13. Personal preference plays a significant part in the food choices of an individual. Widely shared preferences include:
a. a desire for sour tastes.
b. significant nutritional value.
c. tastes for salt and sugar.
d. a craving for protein.
e. avoidance of organic food.
ANSWER: c
REFERENCES: Bloom's: Understand
LEARNING OBJECTIVES: NHHC.DEBR.17.1.1 - Describe the factors that influence person food choices.
KEYWORDS: Bloom's: Understand
14. You are at a friend’s house and he offers to share a snack. You eat some even though you aren’t hungry primarily
because of:
a. emotional state.

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Chapter 01 - Overview of Nutrition and Health
Page 4
b. associations.
c. social interaction.
d. ethnic heritage.
e. availability.
ANSWER: c
REFERENCES: 1.1 Food Choices
LEARNING OBJECTIVES: NHHC.DEBR.17.1.1 - Describe the factors that influence person food choices.
KEYWORDS: Bloom's: Remember
15. Which of the following foods best exemplifies the Mediterranean culture?
a. soybeans, squid, rice, peanuts
b. tomatoes, olives, fish, mozzarella cheese
c. tortillas, corn, avocado, refried beans
d. black-eyed peas, biscuits, peaches, beef
e. rice, pineapple, chicken, chili peppers
ANSWER: b
REFERENCES: 1.1 Food Choices
LEARNING OBJECTIVES: NHHC.DEBR.17.1.1 - Describe the factors that influence person food choices.
KEYWORDS: Bloom's: Apply
16. Which of the following characterizes the diet of most ethnic groups?
a. excludes milk
b. excludes green leafy vegetables
c. excludes grains and grain products
d. excludes meat and meat products
e. excludes rice
ANSWER: a
REFERENCES: 1.1 Food Choices
LEARNING OBJECTIVES: NHHC.DEBR.17.1.1 - Describe the factors that influence person food choices.
KEYWORDS: Bloom's: Apply
17. Orange juice fortified with calcium to help build strong bones is an example of a(n):
a. phytochemical.
b. functional food.
c. organic food.
d. convenience food.
e. ethnic food.
ANSWER: b
REFERENCES: 1.1 Food Choices
LEARNING OBJECTIVES: NHHC.DEBR.17.1.1 - Describe the factors that influence person food choices.
KEYWORDS: Bloom's: Apply
18. All of the following nutrients are organic except:
a. vitamins.

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Chapter 01 - Overview of Nutrition and Health
Page 5
b. fat.
c. protein.
d. minerals.
e. carbohydrates
ANSWER: d
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which
yield energy.
KEYWORDS: Bloom's: Apply
19. The kcalorie content of a food depends on how much it contains of each of the following:
a. carbohydrate, fat, and protein.
b. carbohydrate, fat, and minerals.
c. carbohydrate, fat, and vitamins.
d. protein, fat, and minerals.
e. fat, vitamins, and minerals.
ANSWER: a
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: NHHC.DEBR.17.1.1 - Describe the factors that influence person food choices.
KEYWORDS: Bloom's: Understand
20. Which of the following statements about vitamins is true?
a. They are inorganic.
b. They facilitate the release of energy from the other three organic nutrients.
c. They are the medium in which all of the body’s processes take place.
d. They provide energy to the body.
e. They are all non-essential nutrients.
ANSWER: b
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which
yield energy.
KEYWORDS: Bloom's: Remember
21. The essential nutrients are those:
a. the body can make for itself.
b. that are predominant in most foods.
c. that must be obtained from foods.
d. included in the main DRI table.
e. that contribute to weight gain.
ANSWER: c
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which
yield energy.
KEYWORDS: Bloom's: Remember

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Chapter 01 - Overview of Nutrition and Health
Page 6
22. Which of the following is a pure carbohydrate?
a. oil
b. cornbread
c. sugar
d. water
e. spinach
ANSWER: c
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which
yield energy.
KEYWORDS: Bloom's: Understand
23. Which of the following does not yield energy for the body?
a. carbohydrate
b. protein
c. alcohol
d. vitamins
e. fat
ANSWER: d
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which
yield energy.
KEYWORDS: Bloom's: Understand
24. Vitamins provide ____ kcalories per gram.
a. 0
b. 4
c. 7
d. 9
e. 27
ANSWER: a
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which
yield energy.
KEYWORDS: Bloom's: Understand
25. How many kcalories are provided by a food that contains 25 g carbohydrate, 6 g protein, and 5 g fat?
a. 172
b. 169
c. 142
d. 102
e. 188
ANSWER: b
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which

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Chapter 01 - Overview of Nutrition and Health
Page 7
yield energy.
KEYWORDS: Bloom's: Analyze
26. Which nutrient has the greatest energy density?
a. carbohydrate
b. protein
c. fat
d. vitamins
e. alcohol
ANSWER: c
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which
yield energy.
KEYWORDS: Bloom's: Remember
27. How many fat kcalories are in a food that contains 15 grams of fat?
a. 60
b. 105
c. 135
d. 215
e. 300
ANSWER: c
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which
yield energy.
KEYWORDS: Bloom's: Analzye
28. Your friend always refers to meat as protein. You try to correct her by stating that:
a. practically all foods contain mixtures of the energy-yielding nutrients.
b. protein is not the predominant nutrient in meat.
c. protein-rich foods are always high in fat.
d. meat contains more carbohydrate than protein.
e. protein is an inorganic nutrient.
ANSWER: a
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which
yield energy.
KEYWORDS: Bloom's: Apply
29. Alcohol:
a. is a nutrient.
b. promotes maintenance and repair in the body.
c. is not metabolized into energy.
d. contributes to body fat.
e. does not impact nutrition.

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Chapter 01 - Overview of Nutrition and Health
Page 8
ANSWER: d
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which
yield energy.
KEYWORDS: Bloom's: Understand
30. All of the following contain mixtures of the energy nutrients except:
a. beef.
b. potato.
c. oil.
d. legumes.
e. spinach.
ANSWER: c
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which
yield energy.
KEYWORDS: Bloom's: Apply
31. Dietary Reference Intakes are designed to:
a. recommend numbers of servings of food to eat per day.
b. help food manufacturers decide on product contents and processing methods.
c. meet minimum nutrient needs to prevent malnutrition in people.
d. specify nutrient needs that best support the health of people in the United States and Canada.
e. provide daily value recommendations for children only.
ANSWER: d
REFERENCES: 1.3 Nutrient Recommendations
LEARNING OBJECTIVES: NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI),
the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution
Ranges (AMDR).
KEYWORDS: Bloom's: Understand
32. The Recommended Dietary Allowances:
a. are designed primarily to prevent toxicities.
b. are set when there is a lack of scientific data to generate an Adequate Intake.
c. focus on all dietary components.
d. are the same as the Adequate Intakes (AI) guidelines.
e. are the foundation of the Dietary Reference Intakes.
ANSWER: e
REFERENCES: 1.3 Nutrient Recommendations
LEARNING OBJECTIVES: NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI),
the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution
Ranges (AMDR).
KEYWORDS: Bloom's: Understand
33. Which of the following Dietary Reference Intake categories is most appropriately used to develop and evaluate
nutrition programs for groups?

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Chapter 01 - Overview of Nutrition and Health
Page 9
a. Estimated Average Requirement
b. Tolerable Upper Intake Level
c. Adequate Intake
d. Recommended Dietary Allowance
e. Estimated Energy Requirement
ANSWER: a
REFERENCES: 1.3 Nutrient Recommendations
LEARNING OBJECTIVES: NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI),
the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution
Ranges (AMDR).
KEYWORDS: Bloom's: Remember
34. Consumers who take vitamin/mineral supplements should be aware that excessive intakes can pose hazards, and refer
to which values of the Dietary Reference Intakes?
a. Adequate Intake (AI)
b. Estimated Average Requirement (EAR)
c. Recommended Dietary Allowance (RDA)
d. Tolerable Upper Intake Level (UL)
e. Estimated Energy Requirement (EER)
ANSWER: d
REFERENCES: 1.3 Nutrient Recommendations
LEARNING OBJECTIVES: NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI),
the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution
Ranges (AMDR).
KEYWORDS: Bloom's: Remember
35. Which statement about Dietary Reference Intakes is false?
a. The DRI are designed to merely prevent nutrient deficiency diseases.
b. The DRI focus on disease prevention.
c. The DRI focus on adequacy of nutrients.
d. The DRI apply to the diets of individuals.
e. The DRI reflect research from both the US and Canada.
ANSWER: a
REFERENCES: 1.3 Nutrient Recommendations
LEARNING OBJECTIVES: NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI),
the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution
Ranges (AMDR).
KEYWORDS: Bloom's: Understand
36. Dietary Reference Intakes may be used to:
a. treat persons with diet-related illnesses.
b. assess dietary nutrient adequacy.
c. specify the minimum daily intake of all nutrients.
d. design weight-loss plans.
e. make nutrient recommendations for adults only.

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Chapter 01 - Overview of Nutrition and Health
Page 10
ANSWER: b
REFERENCES: 1.3 Nutrient Recommendations
LEARNING OBJECTIVES: NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI),
the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution
Ranges (AMDR).
KEYWORDS: Bloom's: Understand
37. What is a good indicator of an adult’s appropriate energy intake is a healthy:
a. height.
b. bone density.
c. elbow breadth.
d. appetite.
e. weight.
ANSWER: e
REFERENCES: 1.5 Dietary Guidelines
LEARNING OBJECTIVES: NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy
diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet
planning easier.
KEYWORDS: Bloom's: Understand
38. An individual’s Estimated Energy Requirement (EER) is deemed adequate in the absence of:
a. bone loss.
b. weight gain or loss.
c. obvious signs of malnutrition.
d. body fat.
e. illness.
ANSWER: b
REFERENCES: 1.3 Nutrient Recommendations
LEARNING OBJECTIVES: NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI),
the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution
Ranges (AMDR).
KEYWORDS: Bloom's: Remember
39. According to the DRI committee, fat should provide what percentage of daily kcalories?
a. 45-65%
b. 20-35%
c. 10-35%
d. 8-21%
e. 65-75%
ANSWER: b
REFERENCES: 1.3 Nutrient Recommendations
LEARNING OBJECTIVES: NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI),
the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution
Ranges (AMDR).
KEYWORDS: Bloom's: Remember

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Chapter 01 - Overview of Nutrition and Health
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40. The data collected in nutrition surveys is used by the government to:
a. establish public policy on nutrition education.
b. regulate nutrition labeling on food products.
c. decide what nutrition issues will be granted funds for research.
d. assess the effectiveness of government publications about nutrition.
e. guide decisions on new product development.
ANSWER: a
REFERENCES: 1.4 National Nutrition Surveys
LEARNING OBJECTIVES: NHHC.DEBR.17.1.4 - Describe the ways in which the kinds of information collected by
researchers from nutrition surveys are used.
KEYWORDS: Bloom's: Remember
41. One of the first nutritional surveys taken before World War II suggested:
a. at least 90% of the population had adequate nutritional intakes.
b. 75% of the population needed to change their eating habits.
c. less than 5% of the population were eating appropriately.
d. up to one-third of the population might be eating poorly.
e. national nutrition surveys did not reflect the actual eating patterns of Americans.
ANSWER: d
REFERENCES: 1.4 National Nutrition Surveys
LEARNING OBJECTIVES: NHHC.DEBR.17.1.4 - Describe the ways in which the kinds of information collected by
researchers from nutrition surveys are used.
KEYWORDS: Bloom's: Remember
42. Major reports regarding the contribution of diet and nutrition status to the health of the people of the United States
depend on information collected by the
a. Continuing Survey of Food Intakes by Individuals.
b. Healthy People program.
c. National Nutrition Monitoring program.
d. Nationwide Food Consumption Survey.
e. Supplemental Nutrition Assistance Program
ANSWER: c
REFERENCES: 1.4 National Nutrition Surveys
LEARNING OBJECTIVES: NHHC.DEBR.17.1.4 - Describe the ways in which the kinds of information collected by
researchers from nutrition surveys are used.
KEYWORDS: Bloom's: Remember
43. How often does Healthy People set new goals for improving the nation’s health?
a. every year
b. every 5 years
c. every 7 years
d. every 10 years
e. every 20 years
ANSWER: d
REFERENCES: 1.4 National Nutrition Surveys

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Chapter 01 - Overview of Nutrition and Health
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LEARNING OBJECTIVES: NHHC.DEBR.17.1.4 - Describe the ways in which the kinds of information collected by
researchers from nutrition surveys are used.
KEYWORDS: Bloom's: Remember
44. Nutrient-dense foods:
a. are iron rich.
b. contain a mixture of carbohydrate, fat, and protein.
c. carry nutrient labeling information.
d. deliver the most nutrients for the smallest number of kcalories.
e. contain an excess of added sugars.
ANSWER: d
REFERENCES: 1.5 Dietary Guidelines and Food Guides
LEARNING OBJECTIVES: NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy
diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet
planning easier.
KEYWORDS: Bloom's: Remember
45. Research confirms that a common contributor to three of the top five causes of death is:
a. undernutrition.
b. overnutrition.
c. depression.
d. vitamin deficiency.
e. alcohol consumption.
ANSWER: b
REFERENCES: 1.5 Dietary Guidelines and Food Guides
LEARNING OBJECTIVES: NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy
diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet
planning easier.
KEYWORDS: Bloom's: Remember
46. The six diet planning principles are:
a. adequacy, B vitamins, carbohydrates, meat, variety, and portion control.
b. abundance, balance, carbohydrates, moderation, vegetables, and variety.
c. adequacy, balance, kcalorie control, moderation, variety, and nutrient density.
d. abundance, B vitamins, kcalorie control, milk, vegetables, and nutrient density.
e. adequacy, carbohydrate restriction, kcalorie control, moderation, variety, and nutrient density.
ANSWER: c
REFERENCES: 1.5 Dietary Guidelines and Food Guides
LEARNING OBJECTIVES: NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy
diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet
planning easier.
KEYWORDS: Bloom's: Remember
47. Which of the following has the highest nutrient density?
a. lamb, ice cream, and pre-sweetened cereal
b. whole-grain bread, poultry, and skim milk

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Chapter 01 - Overview of Nutrition and Health
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c. cottage cheese, sweet potatoes, and ham
d. dried apples, legumes, and pancakes
e. cheddar cheese, carrots, and bagels
ANSWER: b
REFERENCES: 1.5 Dietary Guidelines and Food Guides
LEARNING OBJECTIVES: NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy
diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet
planning easier.
KEYWORDS: Bloom's: Apply
48. Which of the following foods would provide the highest nutrient density for calcium?
a. cheddar cheese
b. fat-free milk
c. ice cream
d. frozen yogurt
e. soy milk
ANSWER: b
REFERENCES: 1.5 Dietary Guidelines and Food Guides
LEARNING OBJECTIVES: NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy
diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet
planning easier.
KEYWORDS: Bloom's: Analyze
49. Foods such as potato chips, candy, and colas are called empty-kcalorie foods because they:
a. are inexpensive.
b. are lacking in calories.
c. provide calories but few nutrients.
d. should be eaten in moderation.
e. contain very little fat.
ANSWER: c
REFERENCES: 1.5 Dietary Guidelines and Food Guides
LEARNING OBJECTIVES: NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy
diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet
planning easier.
KEYWORDS: Bloom's: Remember
50. You are advising a client on components of the Dietary Guidelines for Americans. Which of the following would you
include in your advice?
a. Increase intake of vegetables and fruits.
b. Decrease intake of milk and milk products to two cups per day.
c. Decrease intake of whole grains and other complex carbohydrates.
d. Increase intake of trans fats and saturated fats.
e. Avoid all carbohydrates.
ANSWER: a
REFERENCES: 1.5 Dietary Guidelines and Food Guides

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LEARNING OBJECTIVES: NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy
diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet
planning easier.
KEYWORDS: Bloom's: Apply
51. Running at a pace of 6.5 miles/hour is an example of a:
a. vigorous-intensity physical activity.
b. moderate-intensity physical activity.
c. muscle-strengthening physical activity.
d. anaerobic physical activity.
e. flexibility physical activity.
ANSWER: a
REFERENCES: 1.5 Dietary Guidelines and Food Guides
LEARNING OBJECTIVES: NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy
diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet
planning easier.
KEYWORDS: Bloom's: Apply
52. Health care professionals can be most successful at motivating others to become more physically active when they:
a. design age-specific programs.
b. develop workplace wellness programs.
c. deliver weekly lectures on the topic.
d. demonstrate a physically active lifestyle.
e. include regular physical activity as a component of therapy.
ANSWER: d
REFERENCES: 1.5 Dietary Guidelines and Food Guides
LEARNING OBJECTIVES: NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy
diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet
planning easier.
KEYWORDS: Bloom's: Remember
53. Which type of physical activities are recommended by the ACSM for developing and maintaining fitness?
a. cardiorespiratory, strength, and flexibility training
b. a balance of low-, moderate-, and vigorous-intensity activities
c. aerobic physical activity only
d. a combination of team sports and brisk walking
e. competitive bodybuilding
ANSWER: a
REFERENCES: 1.5 Dietary Guidelines and Food Guides
LEARNING OBJECTIVES: NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy
diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet
planning easier.
KEYWORDS: Bloom's: Remember
54. Which group is not a basic food group included in the USDA Food Patterns?
a. milk and milk products group

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Chapter 01 - Overview of Nutrition and Health
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b. vegetables group
c. fruits group
d. grains group
e. solid fats and added sugars group
ANSWER: e
REFERENCES: 1.5 Dietary Guidelines and Food Guides
LEARNING OBJECTIVES: NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy
diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet
planning easier.
KEYWORDS: Bloom's: Apply
55. A client consumes the following foods from the grain group of the USDA Food Patterns: 1/2 cup oatmeal, 2 slices of
bread, 3 cups popped popcorn, and 1 cup pasta. How many ounce equivalents did the client consume?
a. 2
b. 4
c. 6
d. 8
e. 10
ANSWER: c
REFERENCES: 1.5 Dietary Guidelines and Food Guides
LEARNING OBJECTIVES: NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy
diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet
planning easier.
KEYWORDS: Bloom's: Analyze
56. According to the USDA Food Patterns, how many cup(s) of milk or the equivalent in milk products should someone
who needs 2000 kcal/day should consume?
a. one
b. two
c. three
d. four
e. five
ANSWER: c
REFERENCES: 1.5 Dietary Guidelines and Food Guides
LEARNING OBJECTIVES: NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy
diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet
planning easier.
KEYWORDS: Bloom's: Apply
57. The USDA Food Intake Patterns:
a. do not emphasize nutrient-dense foods within each food group.
b. are a very rigid guide for providing a balanced diet.
c. fail to encourage the consumption of whole grains.
d. do not specify portion sizes.
e. builds a diet from categories of foods that are similar in vitamin and mineral content.

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ANSWER: e
REFERENCES: 1.5 Dietary Guidelines and Food Guides
LEARNING OBJECTIVES: NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy
diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet
planning easier.
KEYWORDS: Bloom's: Understand
58. The USDA Food Intake Patterns encourage the greatest consumption of which of the following nutrients?
a. seafood
b. fruit
c. dairy products
d. beans
e. vegetables
ANSWER: e
REFERENCES: 1.5 Dietary Guidelines and Food Guides
LEARNING OBJECTIVES: NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy
diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet
planning easier.
KEYWORDS: Bloom's: Apply
59. For comparison purposes, three ounces of meat can be visualized as being about the size of:
a. a 9-volt battery.
b. a CD case.
c. a deck of cards.
d. a paperback book.
e. a golf ball.
ANSWER: c
REFERENCES: 1.5 Dietary Guidelines and Food Guides
LEARNING OBJECTIVES: NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy
diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet
planning easier.
KEYWORDS: Bloom's: Apply
60. You are assessing your own diet. Which of the following would be the most practical tool to use?
a. www.ChooseMyPlate.gov
b. EARs
c. DVs
d. Dietary Guidelines for Americans
e. Individual food labels
ANSWER: a
REFERENCES: 1.5 Dietary Guidelines and Food Guides
LEARNING OBJECTIVES: NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy
diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet
planning easier.
KEYWORDS: Bloom's: Remember

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61. Which statement is true regarding nutrition information on foods?
a. The 20 most frequently eaten fresh fruits and vegetables must be sold in packages with nutrition labels on
them.
b. Food manufacturers held to strict standards, called standards of identity, are not required to list ingredients on
their labels.
c. Nutrition information is not required on the labels of raw meat and poultry products.
d. Plain coffee, tea, spices and other foods containing few nutrients are exempt from nutrition labeling
requirements.
e. Food imported from other countries is not required to be sold with nutrition labels.
ANSWER: d
REFERENCES: 1.6 Food Labels
LEARNING OBJECTIVES: NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet
specific dietary and health goals.
KEYWORDS: Bloom's: Remember
62. A set of nutrient standards designed strictly for use on food labels is called the:
a. Recommended Dietary Allowances.
b. Dietary Reference Intakes.
c. Daily Values.
d. MyPlate guidelines.
e. Nutrient claims
ANSWER: c
REFERENCES: 1.6 Food Labels
LEARNING OBJECTIVES: NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet
specific dietary and health goals.
KEYWORDS: Bloom's: Understand
63. The Nutrition Facts label must contain information about which minerals, according to labeling standards?
a. calcium and iron
b. calcium and magnesium
c. zinc and potassium
d. iron and zinc
e. calcium and Vitamin D
ANSWER: a
REFERENCES: 1.6 Food Labels
LEARNING OBJECTIVES: NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet
specific dietary and health goals.
KEYWORDS: Bloom's: Remember
64. To be labeled as “healthy,” a food must be low in total, saturated, and trans fat, cholesterol, and sodium, and contain
at least what percentage of the DV for vitamin A, vitamin C, iron, calcium, protein, or fiber?
a. 5
b. 10
c. 15
d. 20
e. 50

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ANSWER: b
REFERENCES: 1.6 Food Labels
LEARNING OBJECTIVES: NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet
specific dietary and health goals.
KEYWORDS: Bloom's: Apply
65. Which health claim linking nutrients and food constituents to disease is not reliable?
a. Calcium reduces osteoporosis risk.
b. Zinc enhances immune system response.
c. Folate reduces neural tube defects risk.
d. Vegetables reduce cancer risk.
e. Sodium reduces hypertension risk.
ANSWER: e
REFERENCES: 1.6 Food Labels
LEARNING OBJECTIVES: NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet
specific dietary and health goals.
KEYWORDS: Bloom's: Apply
66. A product featuring a qualified health claim on its label:
a. must have the highest degree of scientific support for that claim.
b. must provide an insert with a detailed explanation of the scientific support backing the claim.
c. cannot be sold.
d. must bear a statement explaining the degree of scientific evidence backing the claim.
e. must be sold at a higher price that a similar product without a qualified health claim.
ANSWER: a
REFERENCES: 1.6 Food Labels
LEARNING OBJECTIVES: NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet
specific dietary and health goals.
KEYWORDS: Bloom's: Understand
67. “Calcium builds strong bones” is an example of:
a. qualified health claims.
b. structure-function claims.
c. scientific evidence.
d. unsupported claims.
e. nutrient claims.
ANSWER: b
REFERENCES: 1.6 Food Labels
LEARNING OBJECTIVES: NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet
specific dietary and health goals.
KEYWORDS: Bloom's: Apply
68. Bob is reviewing information about a new supplement. Which of the following would be considered valid
information and not a quackery warning sign?
a. “quick and easy fix guaranteed”

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b. “cures all ailments”
c. a simple conclusion drawn from a complex study
d. an abstract published on the NLM’s PubMed website
e. personal testimonials
ANSWER: d
REFERENCES: 1.7 Nutrition in Practice 1: Finding the Truth about Nutrition
LEARNING OBJECTIVES: NHHC.DEBR.17.1.7 - Discuss how misinformation and reliable nutrition information can be
identified.
KEYWORDS: Bloom's: Evaluate
69. You are searching the Internet for a credible source of nutrition information. Which of the following would be your
best option?
a. government health agency.
b. national health food store chain.
c. multi-level marketing company that sells supplements.
d. popular fitness magazine.
e. a site that requires your credit card for access
ANSWER: a
REFERENCES: 1.7 Nutrition in Practice 1: Finding the Truth about Nutrition
LEARNING OBJECTIVES: NHHC.DEBR.17.1.7 - Discuss how misinformation and reliable nutrition information can be
identified.
KEYWORDS: Bloom's: Apply
70. The FDA advises consumers that:
a. a product that is labeled as “natural” and “non-toxic” is always safe to use.
b. products based on “ancient remedies” are preferable to those based on modern “scientific breakthroughs.”
c. they should be suspicious of product claims that use impressive-sounding medical terms.
d. an offer of a “money-back” guarantee from the manufacturer means the product is more likely to be effective.
e. personal testimonials effectively back up scientific validity.
ANSWER: c
REFERENCES: 1.7 Nutrition in Practice 1: Finding the Truth about Nutrition
LEARNING OBJECTIVES: NHHC.DEBR.17.1.7 - Discuss how misinformation and reliable nutrition information can be
identified.
KEYWORDS: Bloom's: Remember
71. You make an appointment to see a nutrition expert. In her office, a bachelor’s degree diploma from an accredited
university hangs on the wall next to a certificate of completion of a dietetic internship. This person is most likely a:
a. dietetic technician.
b. registered dietitian.
c. nutritionist.
d. nutrition consultant.
e. physician.
ANSWER: b
REFERENCES: 1.7 Nutrition in Practice 1: Finding the Truth about Nutrition
LEARNING OBJECTIVES: NHHC.DEBR.17.1.7 - Discuss how misinformation and reliable nutrition information can be

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identified.
KEYWORDS: Bloom's: Evaluate
Matching
Matching
a. a set of values for the dietary nutrient intakes of healthy people in the United States and Canada
b. a set of values reflecting the average daily amounts of nutrients considered adequate to meet the known nutrient
needs of practically all healthy people in a particular life stage and gender group; a goal for dietary intake by
individuals
c. a set of values that are used as guides for nutrient intakes when scientific evidence is insufficient to determine an
RDA
d. the lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy
e. in regard to nutrient intake, the amount below which almost all healthy people can be expected, over time, to
experience deficiency symptoms
f. the average daily nutrient intake levels estimated to meet the requirements of half of the healthy individuals in a
given age and gender group
g. a set of values reflecting the highest average daily nutrient intake levels that are likely to pose no risk of toxicity to
almost all healthy individuals in a particular life stage and gender group
h. the dietary energy intake level that is predicted to maintain energy balance in a healthy adult of a defined age,
gender, weight, and physical activity level consistent with good health
i. ranges of intakes for the energy-yielding nutrients that provide adequate energy and nutrients and reduce the risk of
chronic disease
REFERENCES: 1.3 Nutrient Recommendations
LEARNING OBJECTIVES: NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI),
the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution
Ranges (AMDR).
KEYWORDS: Bloom's: Remember
72. AI
ANSWER: c
73. AMDR
ANSWER: i
74. deficient
ANSWER: e
75. DRI
ANSWER: a
76. EAR
ANSWER: f
77. EER
ANSWER: h
78. RDA

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Chapter 01 - Overview of Nutrition and Health
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ANSWER: b
79. requirement
ANSWER: d
80. UL
ANSWER: g
Essay
81. Identify and give an example of several factors that influence food choices.
ANSWER: Preference, such as sugar or salt tastes; Habit, such as eating a sandwich for lunch;
Associations, such as holiday meals; ethnic heritage, such as olive oil consumption in the
Mediterranean; social interaction, such as sharing food to demonstrate hospitality; emotional
state, such as boredom eating; availability, such as fast food; age, such as teen girls avoiding
fattening foods; body weight/image, such as avoiding fat to fit into a wedding dress; medical
conditions, such as avoiding sugar in diabetics; health/nutrition, such as adopting a low-fat
diet to prevent heart disease.
REFERENCES: 1.1 Food Choices
LEARNING OBJECTIVES: NHHC.DEBR.17.1.1 - Describe the factors that influence person food choices.
KEYWORDS: Bloom's: Understand
82. Provide a rationale for the following statement: “Too much meat is just as fattening as too many potatoes.”
ANSWER: Most foods contain mixtures of all three energy-yielding nutrients and the body first uses
energy-yielding nutrients to build new compounds and fuel metabolic and physical activities.
Excesses of any of the energy-yielding nutrients (protein, carbohydrates, and fat) are
rearranged as storage compounds, and result in weight gain.
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which
yield energy.
KEYWORDS: Bloom's: Analyze
83. List and briefly describe the major categories of Dietary Reference Intakes and their uses.
ANSWER: Recommended Dietary Allowances (RDA)- the foundation of the DRI, the RDA are a set of
values reflecting the average daily amounts of nutrients considered adequate to meet the
known nutrient needs of practically all healthy people in a particular life stage and gender
group, in other words, a goal for dietary intake by individuals; Adequate Intakes (AI)- a set of
values that are used as guides for nutrient intakes when scientific evidence is insufficient to
determine an RDA; Estimated Average Requirements (EAR)- the average daily nutrient
intake levels estimated to meet the requirements of half of the healthy individuals in a given
age and gender group; Tolerable Upper Intake Levels (UL)- a set of values reflecting the
highest average daily nutrient intake levels that are likely to pose no risk of toxicity to almost
all healthy individuals in a particular life stage and gender group; Estimated Energy
Requirement (EER)- the dietary energy intake level that is predicted to maintain energy
balance in a healthy adult of a defined age, gender, weight, and physical activity level
consistent with good health.
REFERENCES: 1.3 Nutrient Recommendations
LEARNING OBJECTIVES: NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI),
the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution
Ranges (AMDR).

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KEYWORDS: Bloom's: Remember
84. List the six principles of diet planning and briefly describe each one.
ANSWER: Adequacy- a diet with enough energy and enough of every nutrient (as well as fiber) to meet
the needs of healthy people; Balance- the food choices should not overemphasize one
nutrient or food type at the expense of another; kcalorie (energy) control- the foods should
provide the amount of energy needed to maintain a healthy body weight; nutrient density-
selection of foods that deliver the most nutrients for the least food energy; moderation- the
provision of enough, but not too much, food; variety- consumption of a wide selection of
foods within and among the major food groups.
REFERENCES: 1.5 Dietary Guidelines and Food Guides
LEARNING OBJECTIVES: NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy
diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet
planning easier.
KEYWORDS: Bloom's: Remember
85. From the list of benefits of a physically active lifestyle presented in your text, choose six that apply directly to you and
explain why.
ANSWER: Improved body composition- I struggle with limiting body fat and maintaining lean tissue so
physical activity helps improve it; Improved bone density- my risk of developing
osteoporosis is increased so physical activity helps to delay it; Lower risk of CVD and type 2
diabetes- both of these diseases run in my family so physical activity can help delay
progression of both of them; Lower incidence of anxiety/depression- exercise has been
shown to prevent and reduce symptoms of anxiety and depression; High quality of life- I
want to be able to do the things I want to do for as long as possible.
REFERENCES: 1.5 Dietary Guidelines and Food Guides
LEARNING OBJECTIVES: NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy
diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet
planning easier.
KEYWORDS: Bloom's: Apply
86. Identify characteristics of the Daily Values used on food labels, and explain their appropriate uses.
ANSWER: Daily Values set adequacy standards for nutrients that are desirable in the diet, such as
protein, vitamins, minerals, and fiber, and they set moderation standards for nutrients that
should be limited, such as fat, saturated fat, and sodium.
REFERENCES: 1.6 Food Labels
LEARNING OBJECTIVES: NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet
specific dietary and health goals.
KEYWORDS: Bloom's: Remember

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True / False
1. Segmentation begins when a bolus enters the esophagus.
a. True
b. False
ANSWER: False
REFERENCES: 2.1 Anatomy of the Digestive System
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 - Describe the path that food takes during digestion and the muscular
actions of digestion.
KEYWORDS: Bloom’s: Remember
2. Bacteria in the colon protect people from some infections.
a. True
b. False
ANSWER: True
REFERENCES: 2.2 The Process of Digestion
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 - Describe the actions and origins of the digestive secretions.
KEYWORDS: Bloom’s: Understand
3. The idea of “food-combining diets,” or avoiding certain combinations of food, is valid- the digestive system cannot
handle more than one task at a time.
a. True
b. False
ANSWER: False
REFERENCES: 2.3 The Absorptive System
LEARNING OBJECTIVES: NHHE.DEBR.17.2.3 - Describe the anatomical details of the GI tract and the features and
activities of intestinal cells that facilitate nutrient absorption.
KEYWORDS: Bloom’s: Apply
4. Low-density lipoproteins, or LDL, are often referred to as “good” cholesterol.
a. True
b. False
ANSWER: False
REFERENCES: 2.4 Transport of Nutrients
LEARNING OBJECTIVES: NHHE.DEBR.17.2.4 - Explain the process of nutrient delivery from the GI tract to body cells
by the vascular system and the three types of lipoproteins.
KEYWORDS: Bloom’s: Remember
5. Hands should be washed with soap and water often during food preparation in order to reduce the risk of foodborne
illness.
a. True
b. False
ANSWER: True
REFERENCES: 2.5 Nutrition in Practice: Food Safety
LEARNING OBJECTIVES: NHHE.DEBR.17.2.5 - Explain the causes and effects of foodborne illnesses in humans and
the methods of ensuring food safety.

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KEYWORDS: Bloom’s: Understand
Multiple Choice
6. Another name for the digestive tract is the:
a. urinary tract.
b. exocrine system.
c. gastrointestinal tract.
d. muscular system.
e. gastroesophageal system.
ANSWER: c
REFERENCES: 2.1 Anatomy of the Digestive Tract
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 - Describe the path that food takes during digestion and the muscular
actions of digestion.
KEYWORDS: Bloom's: Remember
7. Identify the correct order of the digestive tract from beginning to end.
a. stomach, mouth, large intestine
b. pharynx, rectum, stomach
c. lower esophageal sphincter, esophagus, rectum
d. mouth, stomach, anus
e. pharynx, large intestine, pyloric sphincter
ANSWER: d
REFERENCES: 2.1 Anatomy of the Digestive Tract
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 - Describe the path that food takes during digestion and the muscular
actions of digestion.
KEYWORDS: Bloom's: Remember
8. A bolus is a(n):
a. sphincter muscle separating the stomach from the small intestine.
b. portion of food swallowed at one time.
c. enzyme that hydrolyzes starch.
d. portion of partially digested food expelled by the stomach into the duodenum.
e. blockage that closes off the trachea to prevent choking.
ANSWER: b
REFERENCES: 2.1 Anatomy of the Digestive Tract
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 - Describe the path that food takes during digestion and the muscular
actions of digestion.
KEYWORDS: Bloom's: Remember
9. Which of the following is formed in the mouth?
a. bile
b. stomach acid
c. chyme
d. villus

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e. bolus
ANSWER: e
REFERENCES: 2.1 Anatomy of the Digestive Tract
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 - Describe the path that food takes during digestion and the muscular
actions of digestion.
KEYWORDS: Bloom's: Remember
10. During swallowing of food, which of the following prevents food from entering the lungs?
a. lower esophageal sphincter
b. pharynx
c. ileocecal valve
d. epiglottis
e. appendix
ANSWER: d
REFERENCES: 2.1 Anatomy of the Digestive Tract
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 - Describe the path that food takes during digestion and the muscular
actions of digestion.
KEYWORDS: Bloom's: Understand
11. The stomach empties into the:
a. ileum.
b. cecum.
c. jejunum.
d. duodenum.
e. colon.
ANSWER: d
REFERENCES: 2.1 Anatomy of the Digestive Tract
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 - Describe the path that food takes during digestion and the muscular
actions of digestion.
KEYWORDS: Bloom's: Understand
12. Chyme is:
a. a semiliquid mass of partially digested food.
b. a portion of food swallowed at one time.
c. an enzyme in the stomach needed for the digestion of protein.
d. an esophageal secretion.
e. successive waves of involuntary muscular contractions passing along the wall of the GI tract.
ANSWER: a
REFERENCES: 2.1 Anatomy of the Digestive Tract
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 - Describe the path that food takes during digestion and the muscular
actions of digestion.
KEYWORDS: Bloom's: Remember
13. Which two organs secrete digestive juices into the small intestine?
a. gallbladder and pancreas

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Chapter 02 - Digestion and Absorption
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b. pancreas and liver
c. gallbladder and liver
d. duodenum and pancreas
e. liver and stomach
ANSWER: a
REFERENCES: 2.1 Anatomy of the Digestive Tract
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 - Describe the path that food takes during digestion and the muscular
actions of digestion.
KEYWORDS: Bloom's: Remember
14. The movement of chyme from the stomach into the small intestine is regulated by the:
a. pancreas.
b. lower esophageal sphincter.
c. ileocecal valve.
d. duodenum.
e. pyloric sphincter.
ANSWER: e
REFERENCES: 2.1 Anatomy of the Digestive Tract
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 - Describe the path that food takes during digestion and the muscular
actions of digestion.
KEYWORDS: Bloom's: Remember
15. Immediately before passing into the large intestine, the food mass must pass though the:
a. pyloric sphincter.
b. lower esophageal sphincter.
c. ileocecal valve.
d. bolus.
e. colon.
ANSWER: c
REFERENCES: 2.1 Anatomy of the Digestive Tract
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 - Describe the path that food takes during digestion and the muscular
actions of digestion.
KEYWORDS: Bloom's: Remember
16. Peristalsis is a term that refers to the:
a. circulation of blood in the blood vessels.
b. absorption of nutrients in the intestines.
c. mixing and moving of food through the lymphatic system.
d. last phase of digestion.
e. action of the involuntary muscles of the digestive tract.
ANSWER: e
REFERENCES: 2.1 Anatomy of the Digestive Tract
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 - Describe the path that food takes during digestion and the muscular
actions of digestion.
KEYWORDS: Bloom's: Remember

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17. Involuntary muscle contractions move food through the intestinal tract. The movement that forces the contents back a
few inches before pushing it forward again is called:
a. segmentation.
b. rotation.
c. peristalsis.
d. liquefaction.
e. kneading.
ANSWER: a
REFERENCES: 2.1 Anatomy of the Digestive Tract
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 - Describe the path that food takes during digestion and the muscular
actions of digestion.
KEYWORDS: Bloom's: Remember
18. Enzymes:
a. facilitate chemical reactions.
b. draw water into the small intestine.
c. are present in all parts of the GI tract.
d. encourage bacterial growth.
e. are changed during digestion.
ANSWER: a
REFERENCES: 2.2 The Process of Digestion
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 - Describe the actions and origins of the digestive secretions.
KEYWORDS: Bloom's: Remember
19. Which enzyme breaks down starch in the mouth?
a. lingual protease
b. lipase
c. salivary amylase
d. gastric protease
e. secretin
ANSWER: c
REFERENCES: 2.2 The Process of Digestion
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 - Describe the actions and origins of the digestive secretions.
KEYWORDS: Bloom's: Remember
20. Saliva contains an enzyme that digests:
a. proteins.
b. minerals.
c. starches.
d. vitamins.
e. fiber.
ANSWER: c
REFERENCES: 2.2 The Process of Digestion
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 - Describe the actions and origins of the digestive secretions.

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KEYWORDS: Bloom's: Remember
21. What is gastric juice composed of?
a. water, enzymes, and hydrochloric acid
b. enzymes, water, and pancreatic acid
c. chylomicrons, water, and bile
d. hydrochloric acid, bile, and enzymes
e. hydrochloric acid, insulin, and bile
ANSWER: a
REFERENCES: 2.2 The Process of Digestion
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 - Describe the actions and origins of the digestive secretions.
KEYWORDS: Bloom's: Remember
22. The normal pH of the stomach is:
a. very acidic.
b. slightly acidic.
c. neutral.
d. slightly alkaline.
e. strongly alkaline.
ANSWER: a
REFERENCES: 2.2 The Process of Digestion
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 - Describe the actions and origins of the digestive secretions.
KEYWORDS: Bloom's: Remember
23. Which organ does not contribute juices during digestion?
a. salivary glands
b. small intestine
c. pancreas
d. esophagus
e. stomach
ANSWER: d
REFERENCES: 2.2 The Process of Digestion
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 - Describe the actions and origins of the digestive secretions.
KEYWORDS: Bloom's: Remember
24. Mucus in the stomach serves to:
a. neutralize stomach acid.
b. activate pepsinogen to pepsin.
c. coat and protect stomach cells from gastric juices.
d. emulsify fats.
e. collect bacteria.
ANSWER: c
REFERENCES: 2.2 The Process of Digestion
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 - Describe the actions and origins of the digestive secretions.

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Chapter 02 - Digestion and Absorption
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KEYWORDS: Bloom's: Remember
25. The major digestive work in the stomach is the initial breakdown of:
a. starch.
b. proteins.
c. fat.
d. vitamins.
e. mucus.
ANSWER: b
REFERENCES: 2.2 The Process of Digestion
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 - Describe the actions and origins of the digestive secretions.
KEYWORDS: Bloom's: Remember
26. In addition to hydrochloric acid, the stomach cells also secrete:
a. mucus.
b. bile.
c. amylase.
d. lipoproteins.
e. cholesterol.
ANSWER: a
REFERENCES: 2.2 The Process of Digestion
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 - Describe the actions and origins of the digestive secretions.
KEYWORDS: Bloom's: Remember
27. Which nutrients are digested in the small intestine?
a. carbohydrate, fat, and protein
b. fat, water, and fiber
c. protein, vitamins, and fiber
d. water, fiber, and minerals
e. carbohydrate, fat, and water
ANSWER: a
REFERENCES: 2.2 The Process of Digestion
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 - Describe the actions and origins of the digestive secretions.
KEYWORDS: Bloom's: Understand
28. Where does the digestion of proteins begin and end?
a. begins in stomach; ends in pancreas
b. begins in pancreas; ends in small intestine
c. begins in stomach; ends in small intestine
d. begins in small intestine; ends in liver
e. begins in small intestine; ends in stomach
ANSWER: c
REFERENCES: 2.2 The Process of Digestion
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 - Describe the actions and origins of the digestive secretions.

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Chapter 02 - Digestion and Absorption
Page 8
KEYWORDS: Bloom's: Remember
29. The major digestive enzyme secreted by the stomach is:
a. amylase.
b. lipase.
c. bile.
d. disaccharidase.
e. pepsin
ANSWER: e
REFERENCES: 2.2 The Process of Digestion
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 - Describe the actions and origins of the digestive secretions.
KEYWORDS: Bloom's: Remember
30. A patient has lost the ability to digest the majority of carbohydrates, proteins, and fats due to a loss of enzymes. Which
organ is most likely failing her?
a. pancreas
b. gallbladder
c. stomach
d. liver
e. intestine
ANSWER: a
REFERENCES: 2.2 The Process of Digestion
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 - Describe the actions and origins of the digestive secretions.
KEYWORDS: Bloom's: Analyze
31. After the pancreatic juices have mixed with chyme in the intestine, the resulting mixture is:
a. very acidic.
b. slightly acidic.
c. strongly alkaline.
d. slightly alkaline.
e. none of the above.
ANSWER: d
REFERENCES: 2.2 The Process of Digestion
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 - Describe the actions and origins of the digestive secretions.
KEYWORDS: Bloom's: Remember
32. The liver:
a. reabsorbs water and salts.
b. secretes bile.
c. churns food to chyme.
d. performs enzymatic digestion.
e. stores bile.
ANSWER: b
REFERENCES: 2.2 The Process of Digestion
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 - Describe the actions and origins of the digestive secretions.

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Test Bank For Nutrition for Health and Healthcare 6th Edition Test Bank

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