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

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Chapter 01 - Overview of Nutrition and HealthPage 1True / False1. Minerals and water are organic and yield energy in the human body.a. Trueb. FalseANSWER:FalseREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.2- Identify which of the major classes of nutrients are organic and whichyield energy.KEYWORDS:Bloom's: Remember2. An excess intake of protein can never lead to becoming overweight.a. Trueb. FalseANSWER:FalseREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.2- Identify which of the major classes of nutrients are organic and whichyield energy.KEYWORDS:Bloom's: Understand3. The Dietary Reference Intakes reflect the collaborative efforts of scientists to produce a set of standards for the amountof energy, nutrients, and other dietary components that best support health.a. Trueb. FalseANSWER:TrueREFERENCES:1.3 Nutrient RecommendationsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.3- Describe the four categories of the Dietary Reference Intakes (DRI),the Estimated Energy Requirement (EER), and the Acceptable Macronutrient DistributionRanges (AMDR).KEYWORDS:Bloom's: Remember4. To ensure that the vitamin and mineral recommendations meet the needs of as many people as possible, therecommendations are set near the top end of the range of the population’s estimated average requirements.a. Trueb. FalseANSWER:TrueREFERENCES:1.3 Nutrient RecommendationsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.3- Describe the four categories of the Dietary Reference Intakes (DRI),the Estimated Energy Requirement (EER), and the Acceptable Macronutrient DistributionRanges (AMDR).KEYWORDS:Bloom's: Understand5. Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for individuals andgroups.a. Trueb. FalseANSWER:True

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Chapter 01 - Overview of Nutrition and HealthPage 2REFERENCES:1.3 Nutrient RecommendationsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.3- Describe the four categories of the Dietary Reference Intakes (DRI),the Estimated Energy Requirement (EER), and the Acceptable Macronutrient DistributionRanges (AMDR).KEYWORDS:Bloom's: Understand6. Consuming nutrient-dense foods can help control your kcalorie intake.a. Trueb. FalseANSWER:TrueREFERENCES:1.5 Dietary Guidelines and Food GuidesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.5- Explain how each of the dietary ideals can be used to plan a healthydiet, and how the Dietary Guidelines and USDA Food Intake Patterns help make dietplanning easier.KEYWORDS:Bloom's: Understand7. Bioactive food components, or phytochemicals, may increase the risk of cancer.a. Trueb. FalseANSWER:FalseREFERENCES:1.1 Food ChoicesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.1- Describe the factors that influence person food choices.KEYWORDS:Bloom's: Understand8. A package of prunes states that the product is a good fiber source and the Nutrition Facts panel indicates the productcontains 12% of the Daily Value for dietary fiber. This product can legally make this claim.a. Trueb. FalseANSWER:TrueREFERENCES:1.6 Food LabelsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.6- Compare the information on food labels to make selections that meetspecific dietary and health goals.KEYWORDS:Bloom's: Apply9. A carton of yogurt claims that it is fat free and the Nutrition Facts panel indicates the product contains 5 grams of fatper serving. This product can legally make this claim.a. Trueb. FalseANSWER:FalseREFERENCES:1.6 Food LabelsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.6- Compare the information on food labels to make selections that meetspecific dietary and health goals.KEYWORDS:Bloom's: Apply10. A package of cookies claims that the cookies are low kcalorie, and the Nutrition Facts panel indicates that each cookieprovides 70 kcalories. This product can legally make this claim.

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Chapter 01 - Overview of Nutrition and HealthPage 3a. Trueb. FalseANSWER:FalseREFERENCES:1.6 Food LabelsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.6- Compare the information on food labels to make selections that meetspecific dietary and health goals.KEYWORDS:Bloom's: Apply11. Some nutritionists are registered dietitians, but others are self-described experts whose training is minimal ornonexistent.a. Trueb. FalseANSWER:TrueREFERENCES:1.7 Nutrition in Practice 1: Finding the Truth about NutritionLEARNINGOBJECTIVES:NHHC.DEBR.17.1.7- Discuss how misinformation and reliable nutrition information can beidentified.KEYWORDS:Bloom's: RememberMultiple Choice12. Many Americans enjoy turkey and pumpkin pie at Thanksgiving due to:a. habitb. associationsc. values.d. emotional statee. ageANSWER:bREFERENCES:1.1 Food ChoicesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.1- Describe the factors that influence person food choices.KEYWORDS:Bloom's: Remember13. 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:cREFERENCES:Bloom's: UnderstandLEARNINGOBJECTIVES:NHHC.DEBR.17.1.1- Describe the factors that influence person food choices.KEYWORDS:Bloom's: Understand14. You are at a friend’s house and he offers to share a snack. You eat some even though you aren’t hungry primarilybecause of:a. emotional state.

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Chapter 01 - Overview of Nutrition and HealthPage 4b. associations.c. social interaction.d. ethnic heritage.e. availability.ANSWER:cREFERENCES:1.1 Food ChoicesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.1- Describe the factors that influence person food choices.KEYWORDS:Bloom's: Remember15. Which of the following foods best exemplifies the Mediterranean culture?a. soybeans, squid, rice, peanutsb. tomatoes, olives, fish, mozzarella cheesec. tortillas, corn, avocado, refried beansd. black-eyed peas, biscuits, peaches, beefe. rice, pineapple, chicken, chili peppersANSWER:bREFERENCES:1.1 Food ChoicesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.1- Describe the factors that influence person food choices.KEYWORDS:Bloom's: Apply16. Which of the following characterizes the diet of most ethnic groups?a. excludes milkb. excludes green leafy vegetablesc. excludes grains and grain productsd. excludes meat and meat productse. excludes riceANSWER:aREFERENCES:1.1 Food ChoicesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.1- Describe the factors that influence person food choices.KEYWORDS:Bloom's: Apply17. 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:bREFERENCES:1.1 Food ChoicesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.1- Describe the factors that influence person food choices.KEYWORDS:Bloom's: Apply18. All of the following nutrients are organic except:a. vitamins.

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Chapter 01 - Overview of Nutrition and HealthPage 5b. fat.c. protein.d. minerals.e. carbohydratesANSWER:dREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.2- Identify which of the major classes of nutrients are organic and whichyield energy.KEYWORDS:Bloom's: Apply19. 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:aREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.1- Describe the factors that influence person food choices.KEYWORDS:Bloom's: Understand20. 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:bREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.2- Identify which of the major classes of nutrients are organic and whichyield energy.KEYWORDS:Bloom's: Remember21. 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:cREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.2- Identify which of the major classes of nutrients are organic and whichyield energy.KEYWORDS:Bloom's: Remember

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Chapter 01 - Overview of Nutrition and HealthPage 622. Which of the following is a pure carbohydrate?a. oilb. cornbreadc. sugard. watere. spinachANSWER:cREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.2- Identify which of the major classes of nutrients are organic and whichyield energy.KEYWORDS:Bloom's: Understand23. Which of the following does not yield energy for the body?a. carbohydrateb. proteinc. alcohold. vitaminse. fatANSWER:dREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.2- Identify which of the major classes of nutrients are organic and whichyield energy.KEYWORDS:Bloom's: Understand24. Vitamins provide ____ kcalories per gram.a. 0b. 4c. 7d. 9e. 27ANSWER:aREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.2- Identify which of the major classes of nutrients are organic and whichyield energy.KEYWORDS:Bloom's: Understand25. How many kcalories are provided by a food that contains 25 g carbohydrate, 6 g protein, and 5 g fat?a. 172b. 169c. 142d. 102e. 188ANSWER:bREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES: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 HealthPage 7yieldenergy.KEYWORDS:Bloom's: Analyze26. Which nutrient has the greatest energy density?a. carbohydrateb. proteinc. fatd. vitaminse. alcoholANSWER:cREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.2- Identify which of the major classes of nutrients are organic and whichyield energy.KEYWORDS:Bloom's: Remember27. How many fat kcalories are in a food that contains 15 grams of fat?a. 60b. 105c. 135d. 215e. 300ANSWER:cREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.2- Identify which of the major classes of nutrients are organic and whichyield energy.KEYWORDS:Bloom's: Analzye28. 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:aREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.2- Identify which of the major classes of nutrients are organic and whichyield energy.KEYWORDS:Bloom's: Apply29. 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 HealthPage 8ANSWER:dREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.2- Identify which of the major classes of nutrients are organic and whichyield energy.KEYWORDS:Bloom's: Understand30. All of the following contain mixtures of the energy nutrientsexcept:a. beef.b. potato.c. oil.d. legumes.e. spinach.ANSWER:cREFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.2- Identify which of the major classes of nutrients are organic and whichyield energy.KEYWORDS:Bloom's: Apply31. 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:dREFERENCES:1.3 Nutrient RecommendationsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.3- Describe the four categories of the Dietary Reference Intakes (DRI),the Estimated Energy Requirement (EER), and the Acceptable Macronutrient DistributionRanges (AMDR).KEYWORDS:Bloom's: Understand32. 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:eREFERENCES:1.3 Nutrient RecommendationsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.3- Describe the four categories of the Dietary Reference Intakes (DRI),the Estimated Energy Requirement (EER), and the Acceptable Macronutrient DistributionRanges (AMDR).KEYWORDS:Bloom's: Understand33. Which of the following Dietary Reference Intake categories is most appropriately used to develop and evaluatenutrition programs for groups?

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Chapter 01 - Overview of Nutrition and HealthPage 9a. Estimated Average Requirementb. Tolerable Upper Intake Levelc. Adequate Intaked. Recommended Dietary Allowancee. Estimated Energy RequirementANSWER:aREFERENCES:1.3 Nutrient RecommendationsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.3- Describe the four categories of the Dietary Reference Intakes (DRI),the Estimated Energy Requirement (EER), and the Acceptable Macronutrient DistributionRanges (AMDR).KEYWORDS:Bloom's: Remember34. Consumers who take vitamin/mineral supplements should be aware that excessive intakes can pose hazards, and referto 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:dREFERENCES:1.3 Nutrient RecommendationsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.3- Describe the four categories of the Dietary Reference Intakes (DRI),the Estimated Energy Requirement (EER), and the Acceptable Macronutrient DistributionRanges (AMDR).KEYWORDS:Bloom's: Remember35. Which statement about Dietary Reference Intakes isfalse?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:aREFERENCES:1.3 Nutrient RecommendationsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.3- Describe the four categories of the Dietary Reference Intakes (DRI),the Estimated Energy Requirement (EER), and the Acceptable Macronutrient DistributionRanges (AMDR).KEYWORDS:Bloom's: Understand36. 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 HealthPage 10ANSWER:bREFERENCES:1.3 Nutrient RecommendationsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.3- Describe the four categories of the Dietary Reference Intakes (DRI),the Estimated Energy Requirement (EER), and the Acceptable Macronutrient DistributionRanges (AMDR).KEYWORDS:Bloom's: Understand37. 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:eREFERENCES:1.5 Dietary GuidelinesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.5- Explain how each of the dietary ideals can be used to plan a healthydiet, and how the Dietary Guidelines and USDA Food Intake Patterns help make dietplanning easier.KEYWORDS:Bloom's: Understand38. 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:bREFERENCES:1.3 Nutrient RecommendationsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.3- Describe the four categories of the Dietary Reference Intakes (DRI),the Estimated Energy Requirement (EER), and the Acceptable Macronutrient DistributionRanges (AMDR).KEYWORDS:Bloom's: Remember39. 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:bREFERENCES:1.3 Nutrient RecommendationsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.3- Describe the four categories of the Dietary Reference Intakes (DRI),the Estimated Energy Requirement (EER), and the Acceptable Macronutrient DistributionRanges (AMDR).KEYWORDS:Bloom's: Remember

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Chapter 01 - Overview of Nutrition and HealthPage 1140. 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:aREFERENCES:1.4 National Nutrition SurveysLEARNINGOBJECTIVES:NHHC.DEBR.17.1.4- Describe the ways in which the kinds of information collected byresearchers from nutrition surveys are used.KEYWORDS:Bloom's: Remember41. 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:dREFERENCES:1.4 National Nutrition SurveysLEARNINGOBJECTIVES:NHHC.DEBR.17.1.4- Describe the ways in which the kinds of information collected byresearchers from nutrition surveys are used.KEYWORDS:Bloom's: Remember42. Major reports regarding the contribution of diet and nutrition status to the health of the people of the United Statesdepend on information collected by thea. 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 ProgramANSWER:cREFERENCES:1.4 National Nutrition SurveysLEARNINGOBJECTIVES:NHHC.DEBR.17.1.4- Describe the ways in which the kinds of information collected byresearchers from nutrition surveys are used.KEYWORDS:Bloom's: Remember43. How often does Healthy People set new goals for improving the nation’s health?a. every yearb. every 5 yearsc. every 7 yearsd. every 10 yearse. every 20 yearsANSWER:dREFERENCES:1.4 National Nutrition Surveys

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Chapter 01 - Overview of Nutrition and HealthPage 12LEARNINGOBJECTIVES:NHHC.DEBR.17.1.4- Describe the ways in which the kinds of information collected byresearchers from nutrition surveys are used.KEYWORDS:Bloom's: Remember44. 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:dREFERENCES:1.5 Dietary Guidelines and Food GuidesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.5- Explain how each of the dietary ideals can be used to plan a healthydiet, and how the Dietary Guidelines and USDA Food Intake Patterns help make dietplanning easier.KEYWORDS:Bloom's: Remember45. 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:bREFERENCES:1.5 Dietary Guidelines and Food GuidesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.5- Explain how each of the dietary ideals can be used to plan a healthydiet, and how the Dietary Guidelines and USDA Food Intake Patterns help make dietplanning easier.KEYWORDS:Bloom's: Remember46. 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:cREFERENCES:1.5 Dietary Guidelines and Food GuidesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.5- Explain how each of the dietary ideals can be used to plan a healthydiet, and how the Dietary Guidelines and USDA Food Intake Patterns help make dietplanning easier.KEYWORDS:Bloom's: Remember47. Which of the following has the highest nutrient density?a. lamb, ice cream, and pre-sweetened cerealb. whole-grain bread, poultry, and skim milk

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Chapter 01 - Overview of Nutrition and HealthPage 13c. cottage cheese, sweet potatoes, and hamd. dried apples, legumes, and pancakese. cheddar cheese, carrots, and bagelsANSWER:bREFERENCES:1.5 Dietary Guidelines and Food GuidesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.5- Explain how each of the dietary ideals can be used to plan a healthydiet, and how the Dietary Guidelines and USDA Food Intake Patterns help make dietplanning easier.KEYWORDS:Bloom's: Apply48. Which of the following foods would provide the highest nutrient density for calcium?a. cheddar cheeseb. fat-free milkc. ice creamd. frozen yogurte. soy milkANSWER:bREFERENCES:1.5 Dietary Guidelines and Food GuidesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.5- Explain how each of the dietary ideals can be used to plan a healthydiet, and how the Dietary Guidelines and USDA Food Intake Patterns help make dietplanning easier.KEYWORDS:Bloom's: Analyze49. Foods such as potato chips, candy, and colas are calledempty-kcalorie foodsbecause 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:cREFERENCES:1.5 Dietary Guidelines and Food GuidesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.5- Explain how each of the dietary ideals can be used to plan a healthydiet, and how the Dietary Guidelines and USDA Food Intake Patterns help make dietplanning easier.KEYWORDS:Bloom's: Remember50. You are advising a client on components of theDietary Guidelines for Americans. Which of the following would youinclude 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 oftransfats and saturated fats.e. Avoid all carbohydrates.ANSWER:aREFERENCES:1.5 Dietary Guidelines and Food Guides

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Chapter 01 - Overview of Nutrition and HealthPage 14LEARNINGOBJECTIVES:NHHC.DEBR.17.1.5- Explain how each of the dietary ideals can be used to plan a healthydiet, and how the Dietary Guidelines and USDA Food Intake Patterns help make dietplanning easier.KEYWORDS:Bloom's: Apply51. 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:aREFERENCES:1.5 Dietary Guidelines and Food GuidesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.5- Explain how each of the dietary ideals can be used to plan a healthydiet, and how the Dietary Guidelines and USDA Food Intake Patterns help make dietplanning easier.KEYWORDS:Bloom's: Apply52. 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:dREFERENCES:1.5 Dietary Guidelines and Food GuidesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.5- Explain how each of the dietary ideals can be used to plan a healthydiet, and how the Dietary Guidelines and USDA Food Intake Patterns help make dietplanning easier.KEYWORDS:Bloom's: Remember53. Which type of physical activities are recommended by the ACSM for developing and maintaining fitness?a. cardiorespiratory, strength, and flexibility trainingb. a balance of low-, moderate-, and vigorous-intensity activitiesc. aerobic physical activity onlyd. a combination of team sports and brisk walkinge. competitive bodybuildingANSWER:aREFERENCES:1.5 Dietary Guidelines and Food GuidesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.5- Explain how each of the dietary ideals can be used to plan a healthydiet, and how the Dietary Guidelines and USDA Food Intake Patterns help make dietplanning easier.KEYWORDS:Bloom's: Remember54. 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 HealthPage 15b. vegetables groupc. fruits groupd. grains groupe. solid fats and added sugars groupANSWER:eREFERENCES:1.5 Dietary Guidelines and Food GuidesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.5- Explain how each of the dietary ideals can be used to plan a healthydiet, and how the Dietary Guidelines and USDA Food Intake Patterns help make dietplanning easier.KEYWORDS:Bloom's: Apply55. A client consumes the following foods from the grain group of the USDA Food Patterns:1/2cup oatmeal, 2 slices ofbread, 3 cups popped popcorn, and 1 cup pasta. How many ounce equivalents did the client consume?a. 2b. 4c. 6d. 8e. 10ANSWER:cREFERENCES:1.5 Dietary Guidelines and Food GuidesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.5- Explain how each of the dietary ideals can be used to plan a healthydiet, and how the Dietary Guidelines and USDA Food Intake Patterns help make dietplanning easier.KEYWORDS:Bloom's: Analyze56. According to the USDA Food Patterns, how many cup(s) of milk or the equivalent in milk products should someonewho needs 2000 kcal/day should consume?a. oneb. twoc. threed. foure. fiveANSWER:cREFERENCES:1.5 Dietary Guidelines and Food GuidesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.5- Explain how each of the dietary ideals can be used to plan a healthydiet, and how the Dietary Guidelines and USDA Food Intake Patterns help make dietplanning easier.KEYWORDS:Bloom's: Apply57. 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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Chapter 01 - Overview of Nutrition and HealthPage 16ANSWER:eREFERENCES:1.5 Dietary Guidelines and Food GuidesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.5- Explain how each of the dietary ideals can be used to plan a healthydiet, and how the Dietary Guidelines and USDA Food Intake Patterns help make dietplanning easier.KEYWORDS:Bloom's: Understand58. The USDA Food Intake Patterns encourage the greatest consumption of which of the following nutrients?a. seafoodb. fruitc. dairy productsd. beanse. vegetablesANSWER:eREFERENCES:1.5 Dietary Guidelines and Food GuidesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.5- Explain how each of the dietary ideals can be used to plan a healthydiet, and how the Dietary Guidelines and USDA Food Intake Patterns help make dietplanning easier.KEYWORDS:Bloom's: Apply59. 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:cREFERENCES:1.5 Dietary Guidelines and Food GuidesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.5- Explain how each of the dietary ideals can be used to plan a healthydiet, and how the Dietary Guidelines and USDA Food Intake Patterns help make dietplanning easier.KEYWORDS:Bloom's: Apply60. You are assessing your own diet. Which of the following would be the most practical tool to use?a. www.ChooseMyPlate.govb. EARsc. DVsd.DietaryGuidelines for Americanse. Individual food labelsANSWER:aREFERENCES:1.5 Dietary Guidelines and Food GuidesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.5- Explain how each of the dietary ideals can be used to plan a healthydiet, and how the Dietary Guidelines and USDA Food Intake Patterns help make dietplanning easier.KEYWORDS:Bloom's: Remember

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Chapter 01 - Overview of Nutrition and HealthPage 1761. 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 onthem.b. Food manufacturers held to strict standards, called standards of identity, are not required to list ingredients ontheir 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 labelingrequirements.e. Food imported from other countries is not required to be sold with nutrition labels.ANSWER:dREFERENCES:1.6 Food LabelsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.6- Compare the information on food labels to make selections that meetspecific dietary and health goals.KEYWORDS:Bloom's: Remember62. 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 claimsANSWER:cREFERENCES:1.6 Food LabelsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.6- Compare the information on food labels to make selections that meetspecific dietary and health goals.KEYWORDS:Bloom's: Understand63. The Nutrition Facts label must contain information about which minerals, according to labeling standards?a. calcium and ironb. calcium and magnesiumc. zinc and potassiumd. iron and zince. calcium and Vitamin DANSWER:aREFERENCES:1.6 Food LabelsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.6- Compare the information on food labels to make selections that meetspecific dietary and health goals.KEYWORDS:Bloom's: Remember64. To be labeled as “healthy,” a food must be low in total, saturated, andtransfat, cholesterol, and sodium, and containat least what percentage of the DV for vitamin A, vitamin C, iron, calcium, protein, or fiber?a. 5b. 10c. 15d. 20e. 50

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Chapter 01 - Overview of Nutrition and HealthPage 18ANSWER:bREFERENCES:1.6 Food LabelsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.6- Compare the information on food labels to make selections that meetspecific dietary and health goals.KEYWORDS:Bloom's: Apply65. 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:eREFERENCES:1.6 Food LabelsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.6- Compare the information on food labels to make selections that meetspecific dietary and health goals.KEYWORDS:Bloom's: Apply66. 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:aREFERENCES:1.6 Food LabelsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.6- Compare the information on food labels to make selections that meetspecific dietary and health goals.KEYWORDS:Bloom's: Understand67. “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:bREFERENCES:1.6 Food LabelsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.6- Compare the information on food labels to make selections that meetspecific dietary and health goals.KEYWORDS:Bloom's: Apply68. Bob is reviewing information about a new supplement. Which of the following would be considered validinformation and not a quackery warning sign?a. “quick and easy fix guaranteed”

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Chapter 01 - Overview of Nutrition and HealthPage 19b. “cures all ailments”c. a simple conclusion drawn from a complex studyd. an abstract published on the NLM’s PubMed websitee. personal testimonialsANSWER:dREFERENCES:1.7 Nutrition in Practice 1: Finding the Truth about NutritionLEARNINGOBJECTIVES:NHHC.DEBR.17.1.7- Discuss how misinformation and reliable nutrition information can beidentified.KEYWORDS:Bloom's: Evaluate69. You are searching the Internet for a credible source of nutrition information. Which of the following would be yourbest 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 accessANSWER:aREFERENCES:1.7 Nutrition in Practice 1: Finding the Truth about NutritionLEARNINGOBJECTIVES:NHHC.DEBR.17.1.7- Discuss how misinformation and reliable nutrition information can beidentified.KEYWORDS:Bloom's: Apply70. 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:cREFERENCES:1.7 Nutrition in Practice 1: Finding the Truth about NutritionLEARNINGOBJECTIVES:NHHC.DEBR.17.1.7- Discuss how misinformation and reliable nutrition information can beidentified.KEYWORDS:Bloom's: Remember71. You make an appointment to see a nutrition expert. In her office, a bachelor’s degree diploma from an accrediteduniversity 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:bREFERENCES:1.7 Nutrition in Practice 1: Finding the Truth about NutritionLEARNINGOBJECTIVES:NHHC.DEBR.17.1.7- Discuss how misinformation and reliable nutrition information can be

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Chapter 01 - Overview of Nutrition and HealthPage 20identified.KEYWORDS:Bloom's: EvaluateMatchingMatchinga. a set of values for the dietary nutrient intakes of healthy people in the United States and Canadab. a set of values reflecting the average daily amounts of nutrients considered adequate to meet the known nutrientneeds of practically all healthy people in a particular life stage and gender group; a goal for dietary intake byindividualsc. a set of values that are used as guides for nutrient intakes when scientific evidence is insufficient to determine anRDAd. the lowest continuing intake of a nutrient that will maintain a specified criterion of adequacye. in regard to nutrient intake, the amount below which almost all healthy people can be expected, over time, toexperience deficiency symptomsf. the average daily nutrient intake levels estimated to meet the requirements of half of the healthy individuals in agiven age and gender groupg. a set of values reflecting the highest average daily nutrient intake levels that are likely to pose no risk of toxicity toalmost all healthy individuals in a particular life stage and gender grouph. 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 healthi. ranges of intakes for the energy-yielding nutrients that provide adequate energy and nutrients and reduce the risk ofchronic diseaseREFERENCES:1.3 Nutrient RecommendationsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.3- Describe the four categories of the Dietary Reference Intakes (DRI),the Estimated Energy Requirement (EER), and the Acceptable Macronutrient DistributionRanges (AMDR).KEYWORDS:Bloom's: Remember72. AIANSWER:c73. AMDRANSWER:i74. deficientANSWER:e75. DRIANSWER:a76. EARANSWER:f77. EERANSWER:h78. RDA

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Chapter 01 - Overview of Nutrition and HealthPage 21ANSWER:b79. requirementANSWER:d80. ULANSWER:gEssay81. 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 theMediterranean; social interaction, such as sharing food to demonstrate hospitality; emotionalstate, such as boredom eating; availability, such as fast food; age, such as teen girls avoidingfattening foods; body weight/image, such as avoiding fat to fit into a wedding dress; medicalconditions, such as avoiding sugar in diabetics; health/nutrition, such as adopting a low-fatdiet to prevent heart disease.REFERENCES:1.1 Food ChoicesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.1- Describe the factors that influence person food choices.KEYWORDS:Bloom's: Understand82. 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 usesenergy-yielding nutrients to build new compounds and fuel metabolic and physical activities.Excesses of any of the energy-yielding nutrients (protein, carbohydrates, and fat) arerearranged as storage compounds, and result in weight gain.REFERENCES:1.2 The NutrientsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.2- Identify which of the major classes of nutrients are organic and whichyield energy.KEYWORDS:Bloom's: Analyze83. 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 ofvalues reflecting the average daily amounts of nutrients considered adequate to meet theknown nutrient needs of practically all healthy people in a particular life stage and gendergroup, in other words, a goal for dietary intake by individuals; Adequate Intakes (AI)- a set ofvalues that are used as guides for nutrient intakes when scientific evidence is insufficient todetermine an RDA; Estimated Average Requirements (EAR)- the average daily nutrientintake levels estimated to meet the requirements of half of the healthy individuals in a givenage and gender group; Tolerable Upper Intake Levels (UL)- a set of values reflecting thehighest average daily nutrient intake levels that are likely to pose no risk of toxicity to almostall healthy individuals in a particular life stage and gender group; Estimated EnergyRequirement (EER)- the dietary energy intake level that is predicted to maintain energybalance in a healthy adult of a defined age, gender, weight, and physical activity levelconsistent with good health.REFERENCES:1.3 Nutrient RecommendationsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.3- Describe the four categories of the Dietary Reference Intakes (DRI),the Estimated Energy Requirement (EER), and the Acceptable Macronutrient DistributionRanges (AMDR).

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Chapter 01 - Overview of Nutrition and HealthPage 22KEYWORDS:Bloom's: Remember84. 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 meetthe needs of healthy people; Balance- the food choices should not overemphasize onenutrient or food type at the expense of another; kcalorie (energy) control- the foods shouldprovide 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- theprovision of enough, but not too much, food; variety- consumption of a wide selection offoods within and among the major food groups.REFERENCES:1.5 Dietary Guidelines and Food GuidesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.5- Explain how each of the dietary ideals can be used to plan a healthydiet, and how the Dietary Guidelines and USDA Food Intake Patterns help make dietplanning easier.KEYWORDS:Bloom's: Remember85. From the list of benefits of a physically active lifestyle presented in your text, choose six that apply directly to you andexplain why.ANSWER:Improved body composition- I struggle with limiting body fat and maintaining lean tissue sophysical activity helps improve it; Improved bone density- my risk of developingosteoporosis is increased so physical activity helps to delay it; Lower risk of CVD and type 2diabetes- both of these diseases run in my family so physical activity can help delayprogression of both of them; Lower incidence of anxiety/depression- exercise has beenshown to prevent and reduce symptoms of anxiety and depression; High quality of life- Iwant to be able to do the things I want to do for as long as possible.REFERENCES:1.5 Dietary Guidelines and Food GuidesLEARNINGOBJECTIVES:NHHC.DEBR.17.1.5- Explain how each of the dietary ideals can be used to plan a healthydiet, and how the Dietary Guidelines and USDA Food Intake Patterns help make dietplanning easier.KEYWORDS:Bloom's: Apply86. 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 asprotein, vitamins, minerals, and fiber, and they set moderation standards for nutrients thatshould be limited, such as fat, saturated fat, and sodium.REFERENCES:1.6 Food LabelsLEARNINGOBJECTIVES:NHHC.DEBR.17.1.6- Compare the information on food labels to make selections that meetspecific dietary and health goals.KEYWORDS:Bloom's: Remember

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Chapter 02 - Digestion and AbsorptionPage 1True / False1. Segmentation begins when a bolus enters the esophagus.a. Trueb. FalseANSWER:FalseREFERENCES:2.1 Anatomy of the Digestive SystemLEARNINGOBJECTIVES:NHHE.DEBR.17.2.1- Describe the path that food takes during digestion and the muscularactions of digestion.KEYWORDS:Bloom’s: Remember2. Bacteria in the colon protect people from some infections.a. Trueb. FalseANSWER:TrueREFERENCES:2.2 The Process of DigestionLEARNINGOBJECTIVES:NHHE.DEBR.17.2.2- Describe the actions and origins of the digestive secretions.KEYWORDS:Bloom’s: Understand3. The idea of “food-combining diets,” or avoiding certain combinations of food, is valid- the digestive system cannothandle more than one task at a time.a. Trueb. FalseANSWER:FalseREFERENCES:2.3 The Absorptive SystemLEARNINGOBJECTIVES:NHHE.DEBR.17.2.3- Describe the anatomical details of the GI tract and the features andactivities of intestinal cells that facilitate nutrient absorption.KEYWORDS:Bloom’s: Apply4. Low-density lipoproteins, or LDL, are often referred to as “good” cholesterol.a. Trueb. FalseANSWER:FalseREFERENCES:2.4 Transport of NutrientsLEARNINGOBJECTIVES:NHHE.DEBR.17.2.4- Explain the process of nutrient delivery from the GI tract to body cellsby the vascular system and the three types of lipoproteins.KEYWORDS:Bloom’s: Remember5. Hands should be washed with soap and water often during food preparation in order to reduce the risk of foodborneillness.a. Trueb. FalseANSWER:TrueREFERENCES:2.5 Nutrition in Practice: Food SafetyLEARNINGOBJECTIVES:NHHE.DEBR.17.2.5- Explain the causes and effects of foodborne illnesses in humans andthe methods of ensuring food safety.

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Chapter 02 - Digestion and AbsorptionPage 2KEYWORDS:Bloom’s: UnderstandMultiple Choice6. Another name for the digestive tract is the:a. urinary tract.b. exocrine system.c. gastrointestinal tract.d. muscular system.e. gastroesophageal system.ANSWER:cREFERENCES:2.1 Anatomy of the Digestive TractLEARNINGOBJECTIVES:NHHE.DEBR.17.2.1- Describe the path that food takes during digestion and the muscularactions of digestion.KEYWORDS:Bloom's: Remember7. Identify the correct order of the digestive tract from beginning to end.a. stomach, mouth, large intestineb. pharynx, rectum, stomachc. lower esophageal sphincter, esophagus, rectumd. mouth, stomach, anuse. pharynx, large intestine, pyloric sphincterANSWER:dREFERENCES:2.1 Anatomy of the Digestive TractLEARNINGOBJECTIVES:NHHE.DEBR.17.2.1- Describe the path that food takes during digestion and the muscularactions of digestion.KEYWORDS:Bloom's: Remember8. 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:bREFERENCES:2.1 Anatomy of the Digestive TractLEARNINGOBJECTIVES:NHHE.DEBR.17.2.1- Describe the path that food takes during digestion and the muscularactions of digestion.KEYWORDS:Bloom's: Remember9. Which of the following is formed in the mouth?a. bileb. stomach acidc. chymed. villus

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Chapter 02 - Digestion and AbsorptionPage 3e. bolusANSWER:eREFERENCES:2.1 Anatomy of the Digestive TractLEARNINGOBJECTIVES:NHHE.DEBR.17.2.1- Describe the path that food takes during digestion and the muscularactions of digestion.KEYWORDS:Bloom's: Remember10. During swallowing of food, which of the following prevents food from entering the lungs?a. lower esophageal sphincterb. pharynxc. ileocecal valved. epiglottise. appendixANSWER:dREFERENCES:2.1 Anatomy of the Digestive TractLEARNINGOBJECTIVES:NHHE.DEBR.17.2.1- Describe the path that food takes during digestion and the muscularactions of digestion.KEYWORDS:Bloom's: Understand11. The stomach empties into the:a. ileum.b. cecum.c. jejunum.d. duodenum.e. colon.ANSWER:dREFERENCES:2.1 Anatomy of the Digestive TractLEARNINGOBJECTIVES:NHHE.DEBR.17.2.1- Describe the path that food takes during digestion and the muscularactions of digestion.KEYWORDS:Bloom's: Understand12. 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:aREFERENCES:2.1 Anatomy of the Digestive TractLEARNINGOBJECTIVES:NHHE.DEBR.17.2.1- Describe the path that food takes during digestion and the muscularactions of digestion.KEYWORDS:Bloom's: Remember13. Which two organs secrete digestive juices into the small intestine?a. gallbladder and pancreas

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Chapter 02 - Digestion and AbsorptionPage 4b. pancreas and liverc. gallbladder and liverd. duodenum and pancrease. liver and stomachANSWER:aREFERENCES:2.1 Anatomy of the Digestive TractLEARNINGOBJECTIVES:NHHE.DEBR.17.2.1- Describe the path that food takes during digestion and the muscularactions of digestion.KEYWORDS:Bloom's: Remember14. 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:eREFERENCES:2.1 Anatomy of the Digestive TractLEARNINGOBJECTIVES:NHHE.DEBR.17.2.1- Describe the path that food takes during digestion and the muscularactions of digestion.KEYWORDS:Bloom's: Remember15. 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:cREFERENCES:2.1 Anatomy of the Digestive TractLEARNINGOBJECTIVES:NHHE.DEBR.17.2.1- Describe the path that food takes during digestion and the muscularactions of digestion.KEYWORDS:Bloom's: Remember16.Peristalsisis 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:eREFERENCES:2.1 Anatomy of the Digestive TractLEARNINGOBJECTIVES:NHHE.DEBR.17.2.1- Describe the path that food takes during digestion and the muscularactions of digestion.KEYWORDS:Bloom's: Remember

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Chapter 02 - Digestion and AbsorptionPage 517. Involuntary muscle contractions move food through the intestinal tract. The movement that forces the contents back afew inches before pushing it forward again is called:a. segmentation.b. rotation.c. peristalsis.d. liquefaction.e. kneading.ANSWER:aREFERENCES:2.1 Anatomy of the Digestive TractLEARNINGOBJECTIVES:NHHE.DEBR.17.2.1- Describe the path that food takes during digestion and the muscularactions of digestion.KEYWORDS:Bloom's: Remember18. 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:aREFERENCES:2.2 The Process of DigestionLEARNINGOBJECTIVES:NHHE.DEBR.17.2.2- Describe the actions and origins of the digestive secretions.KEYWORDS:Bloom's: Remember19. Which enzyme breaks down starch in the mouth?a. lingual proteaseb. lipasec. salivary amylased. gastric proteasee. secretinANSWER:cREFERENCES:2.2 The Process of DigestionLEARNINGOBJECTIVES:NHHE.DEBR.17.2.2- Describe the actions and origins of the digestive secretions.KEYWORDS:Bloom's: Remember20. Saliva contains an enzyme that digests:a. proteins.b. minerals.c. starches.d. vitamins.e. fiber.ANSWER:cREFERENCES:2.2 The Process of DigestionLEARNINGOBJECTIVES:NHHE.DEBR.17.2.2- Describe the actions and origins of the digestive secretions.

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Chapter 02 - Digestion and AbsorptionPage 6KEYWORDS:Bloom's: Remember21. What is gastric juice composed of?a. water, enzymes, and hydrochloric acidb. enzymes, water, and pancreatic acidc. chylomicrons, water, and biled. hydrochloric acid, bile, and enzymese. hydrochloric acid, insulin, and bileANSWER:aREFERENCES:2.2 The Process of DigestionLEARNINGOBJECTIVES:NHHE.DEBR.17.2.2- Describe the actions and origins of the digestive secretions.KEYWORDS:Bloom's: Remember22. The normal pH of the stomach is:a. very acidic.b. slightly acidic.c. neutral.d. slightly alkaline.e. strongly alkaline.ANSWER:aREFERENCES:2.2 The Process of DigestionLEARNINGOBJECTIVES:NHHE.DEBR.17.2.2- Describe the actions and origins of the digestive secretions.KEYWORDS:Bloom's: Remember23. Which organ does not contribute juices during digestion?a. salivary glandsb. small intestinec. pancreasd. esophaguse. stomachANSWER:dREFERENCES:2.2 The Process of DigestionLEARNINGOBJECTIVES:NHHE.DEBR.17.2.2- Describe the actions and origins of the digestive secretions.KEYWORDS:Bloom's: Remember24. 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:cREFERENCES:2.2 The Process of DigestionLEARNINGOBJECTIVES:NHHE.DEBR.17.2.2- Describe the actions and origins of the digestive secretions.

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Chapter 02 - Digestion and AbsorptionPage 7KEYWORDS:Bloom's: Remember25. The major digestive work in the stomach is the initial breakdown of:a. starch.b. proteins.c. fat.d. vitamins.e. mucus.ANSWER:bREFERENCES:2.2 The Process of DigestionLEARNINGOBJECTIVES:NHHE.DEBR.17.2.2- Describe the actions and origins of the digestive secretions.KEYWORDS:Bloom's: Remember26. In addition to hydrochloric acid, the stomach cells also secrete:a. mucus.b. bile.c. amylase.d. lipoproteins.e. cholesterol.ANSWER:aREFERENCES:2.2 The Process of DigestionLEARNINGOBJECTIVES:NHHE.DEBR.17.2.2- Describe the actions and origins of the digestive secretions.KEYWORDS:Bloom's: Remember27. Which nutrients are digested in the small intestine?a. carbohydrate, fat, and proteinb. fat, water, and fiberc. protein, vitamins, and fiberd. water, fiber, and mineralse. carbohydrate, fat, and waterANSWER:aREFERENCES:2.2 The Process of DigestionLEARNINGOBJECTIVES:NHHE.DEBR.17.2.2- Describe the actions and origins of the digestive secretions.KEYWORDS:Bloom's: Understand28. Where does the digestion of proteins begin and end?a. begins in stomach; ends in pancreasb. begins in pancreas; ends in small intestinec. begins in stomach; ends in small intestined. begins in small intestine; ends in livere. begins in small intestine; ends in stomachANSWER:cREFERENCES:2.2 The Process of DigestionLEARNINGOBJECTIVES:NHHE.DEBR.17.2.2- Describe the actions and origins of the digestive secretions.

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Chapter 02 - Digestion and AbsorptionPage 8KEYWORDS:Bloom's: Remember29. The major digestive enzyme secreted by the stomach is:a. amylase.b. lipase.c. bile.d. disaccharidase.e. pepsinANSWER:eREFERENCES:2.2 The Process of DigestionLEARNINGOBJECTIVES:NHHE.DEBR.17.2.2- Describe the actions and origins of the digestive secretions.KEYWORDS:Bloom's: Remember30. A patient has lost the ability to digest the majority of carbohydrates, proteins, and fats due to a loss of enzymes. Whichorgan is most likely failing her?a. pancreasb. gallbladderc. stomachd. livere. intestineANSWER:aREFERENCES:2.2 The Process of DigestionLEARNINGOBJECTIVES:NHHE.DEBR.17.2.2- Describe the actions and origins of the digestive secretions.KEYWORDS:Bloom's: Analyze31. 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:dREFERENCES:2.2 The Process of DigestionLEARNINGOBJECTIVES:NHHE.DEBR.17.2.2- Describe the actions and origins of the digestive secretions.KEYWORDS:Bloom's: Remember32. The liver:a. reabsorbs water and salts.b. secretes bile.c. churns food to chyme.d. performs enzymatic digestion.e. stores bile.ANSWER:bREFERENCES:2.2 The Process of DigestionLEARNINGOBJECTIVES:NHHE.DEBR.17.2.2- Describe the actions and origins of the digestive secretions.

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