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.

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.

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:

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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:

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