Test Bank For Understanding Nutrition, 13th Edition

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349© 2013Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in alicense distributed with a certain product or service or otherwise on a password-protected website for classroom use.Lesson 1: Nutrition BasicsAnsObjectiveb13/V11.The study of how a person’s genes interact with nutrients is termeda.genetic counseling.b.nutritional genomics.c.genetic metabolomics.d.nutritional nucleic acid pool.c2/V22.The nutrient that provides us with fuel for the brain and nervous system isa.protein.b.fat.c.carbohydrate.d.vitamins.b2/V23.Proteins are considered thea.main source of quick energy for the body.b.building blocks of life.c.activator of chemical reactions in the body.d.best source of concentrated energy.c2/V24.The nutrient that provides the most concentrated form of energy and carriesessential vitamins along with it isa.carbohydrate.b.minerals.c.fat.d.protein.a2/V25.Nearly every chemical reaction in the body occurs in an environmentconsisting ofa.water.b.minerals.c.carbohydrate.d.fat.b13/V36.What foods are found at the base of the Food Guide Pyramid?a.Fruits and vegetablesb.Grains and cerealsc.Dairy productsd.Meat productsd13/V37.The top of the Pyramid consists ofa.foods that supply many kcalories but few nutrients.b.high fat and high sugar foods.c."junk" foods.d.all of the above.d13/V38.Vegetarians can apply the Food Guide Pyramid by substitutinga.legumes for protein.b.seeds/nuts for protein.c.peanut butter for protein.d.all of the above.

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350© 2013Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in alicense distributed with a certain product or service or otherwise on a password-protected website for classroom use.c9/V39.A serving of meat isa.what you typically get at a restaurant.b.what most people typically eat.c.3-4 ounces.d.6-8 ounces.b6/V410.All of the following are health concerns of each Pathway subject who will befollowed for one year EXCEPTa.weight control.b.cancer.c.diabetes.d.high blood cholesterol.ObjectiveQ#13/V111.What was developed by nutrition scientists in 1940 to help the nation preventdeficiencies?13/V312.According to the Food Guide Pyramid, what constitutes a serving of milk?13/V313.According to the Food Guide Pyramid, what constitutes a serving of fruit?6/V414.What are the three health concerns of the Pathway subjects being profiled for oneyear?Answer11.Recommended Dietary Allowances (RDA)12.Milk = 1 cup13.1/2 cup sliced (or one medium whole fruit, such as an apple orbanana)14.Type II diabetes (diabetes), high blood cholesterol (CVD, heartdisease), and weight loss (weight control)

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351© 2013Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in alicense distributed with a certain product or service or otherwise on a password-protected website for classroom use.Lesson 2: The Digestive SystemAnsObjectivec7/V11.What is the very first thing you should do if you suspect someone ischoking on food?a.Perform the Heimlich maneuver.b.Strike the person sharply on the back.c.Ask the person to try to talk.d.Attempt to dislodge the food with your fingers.b7/V12.The life-saving technique that utilizes an upper abdominal thrust totry to dislodge food from the airway of someone who is choking isknown asa.CPR.b.Heimlich maneuver.c.Mouth-to-mouth resuscitation.d.All of the above.c7/V23.Which of the following foods that delay gastric emptying may causean increase in belching?a.Carbohydrateb.Proteinc.Fatd.Calciumb7/V34.The use of an antacid is indicated primarily for which of thefollowing conditions?a.Excessive gasb.Acid indigestionc.Excessive belchingd.Bloatingc7/V35.An effective way of treating heartburn or acid indigestion is toa.drink milk.b.hold your breath.c.take antacids.d.drink water.c7/V46.Which of the following is most likely to result from insufficientintake of fiber?a.Diarrheab.Bloatingc.Constipationd.Pancreatitisa7/V47.People are said to be constipated when they experiencea.painful or difficult bowel movements.b.more than a day or two without a bowel movement.c.soft or watery bowel movements with little notice.d.none of the above.

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352© 2013Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in alicense distributed with a certain product or service or otherwise on a password-protected website for classroom use.b7/V58.Peptic ulcers can be caused bya.acidic foods.b.bacteria.c.spicy foods.d.smoking.ObjectiveQ#7/V19.The most obvious sign of choking is that the person cannot7/V210.The function of belching is to rid the small intestine or stomach of7/V211.Flatus (gas from the lower abdomen) is produced by fermentation of undigested foodproducts caused by7/V312.The greatest danger from vomiting is7/V313.The relaxation of the gastroesophageal sphincter which produces a burning sensationin the esophagus is calledAnswer09.speak (make a sound, cough).10.carbon dioxide (gas).11.bacteria (GI tract or colon).12.dehydration.13.acid indigestion (heartburn).

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353© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for useas permitted in alicense distributed with a certain product or service or otherwise on a password-protected website for classroom use.Lesson 3: Carbohydrates: Simple and ComplexAnsObjectivec1/V11.Athletes or active individuals who require large amounts of energy shouldconsume a diet high ina.protein.b.fat.c.carbohydrate.d.water.c1/V12.Tennis players require immediate bursts of energy which come froma.amino acids.b.fatty acids.c.glycogen.d.glycerol.b8/V23.The hormone that is secreted when blood glucose is high isa.glucagon.b.insulin.c.thyroxin.d.epinephrine.a9/V34.Which of the following statements is the most accurate regarding studiesdocumenting hyperactivity and sugar intake in children?a.There is very little evidence to support the statement that sugar causeshyperactivity.b.There is considerable evidence that sugar and hyperactivity are positivelylinked.c.There is substantial scientific proof that sugar causes hyperactivity.d.None of the above.d9/V35.Parents should limit a child's intake of sugar becausea.it causes hyperactivity.b.it takes the place of healthier foods.c.it may adversely affect the child's growth.d.b and c.ObjectiveQ#1/V16.High carbohydrate diets have been shown to increase an athlete's8/V27.Hypoglycemia refers to a low level ofAnswer6.endurance. (stamina, energy, aerobic capacity)7.blood glucose (blood sugar).

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354© 2013Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in alicense distributed with a certain product or service or otherwise on a password-protected website for classroom use.Lesson 4: Carbohydrates: FiberAnsObjectived8/V11.When whole wheat is refined, the part(s) of the grain that is(are) removedis(are) thea.bran.b.germ.c.endosperm.d.a and b.c8/V12.When we eat refined white bread, the part of the wheat grain that we areeating is thea.bran.b.germ.c.endosperm.d.all of the above.c4/V23.Which of the following conditions/diseases does fiber NOT protect against?a.Obesityb.Cancerc.Cataractsd.Hypertensionc4/V24.When people go on a high-fiber diet, by what percent can they lower bloodcholesterol?a.5-10%b.15-20%c.20-30%d.More than 50%d4/V25.High-fiber foods are helpful for people who wish to lose weight because theya.take longer to eat.b.are more filling.c.provide few calories.d.all of the above.d4/V36.High levels of dietary fiber intake may protect us againsta.colon cancer.b.rectal cancer.c.breast cancer.d.all of the above.d4/V47.People with inflammatory bowel diseases could possibly benefit from higherfiber diets because fibera.can preserve the mucosa of the colon.b.can improve peristaltic action of the GI tract.c.will cause more frequent and regular bowel movements.d.a and b.

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355© 2013Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in alicense distributed with a certain product or service or otherwise on a password-protected website for classroom use.a4/V48.In patients with inflammatory bowel disease or Crohn's disease, high-fiberintakes may benefit them bya.normalizing the intestinal contents throughout the colon.b.causing them to have lower blood pressure which accompanies Crohn'sdisease.c.preventing weight gain that accompanies inflammatory bowel disease.d.all of the above.b5/V69.The newest dietary recommendation regarding fiber for people with type IIdiabetes is that fiber intakea.should be lower than for the general population to prevent constipation.b.should be increased by eating more whole fruits, whole grains, andlegumes.c.is not necessary to address, whereas sugar intake is important to address.d.none of the above.a5/V610.In order to increase fiber intake, people with type II diabetes would beencouraged to eat all of the following foods EXCEPTa.orange juice.b.whole oranges.c.potatoes.d.broccoli.ObjectiveQ#8/V111.How much fiber per serving is found in whole wheat kernels and in refined wheatflour, respectively?4/V212.List three of the "famous five" conditions that fiber is known to protect against.4/V213.When people go on high-fiber diets and reduce their blood cholesterol by as little as10%, they can reduce their risk for heart attack by4/V314.Against what type of cancer might high intakes of dietary fiber offer protection?5/V515.When people increase their dietary fiber intake, they must also increase their intake of5/V516.Cite one symptom associated with overdosing on dietary fiber.Answer11.9 grams and 1 gram12.Answers must include three of the following:*Heart disease*Cancer*Obesity*Diabetes*High blood pressure13.20%.14.Answer may include any of the following:* Colon* Rectal* Breast

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356© 2013Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in alicense distributed with a certain product or service or otherwise on a password-protected website for classroom use.15.water (fluids).16.Answer may be any of the following:* Abdominal bloating* Gas* Diarrhea ("runs")* Constipation

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357© 2013Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in alicense distributed with a certain product or service or otherwise on a password-protected website for classroom use.Lesson 5 :Fats: The Lipid FamilyAnsObjectiveb8/V11.The best energy source for strenuous, aerobic type activities, such as hiking,isa.phospholipids.b.triglycerides.c.carbohydrates.d.sterols.d8/V12.Foods that are good choices for an activity such as hiking includea.high fat foods.b.peanut butter.c.salami.d.all of the above.d8/V13.Foods such as peanuts, GORP, cheese, and salami are good choices for hikingbecause theya.provide concentrated energy.b.are easily packed.c.are high-fat foods.d.all of the above.d8/V24.Lipoproteinsa.transport lipids through a watery medium, the blood.b.are protein-based vehicles for the transport of lipids.c.are composed of lipids and proteins.d.all of the above.a8/V25.Lipids need a transport carriera.to move them through the bloodstream.b.in case they are not absorbed in the stomach.c.because lipids are water soluble.d.none of the above.d10/V36.Blood cholesterol is impacted bya.lifestyle.b.nutrition.c.heredity.d.all of the above.b10/V37.Cholesterol is necessary for the production of many other compounds in thebody but can become harmful when blood levelsa.exceed 135 mg/dl.b.exceed the body's ability to use it.c.can only be controlled through medications.d.a and b.d10/V38.What changes in lifestyle could bring about reductions in blood cholesterol?a.Regular aerobic-type exerciseb.Restricting total fatc.Restricting saturated fatd.All of the above

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358© 2013Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in alicense distributed with a certain product or service or otherwise on a password-protected website for classroom use.a11/V49.Fat substitutes were developed toa.help control kcalories in foods.b.help people reduce body fat.c.make foods taste better.d.all of the above.b12/V410.A fat substitute that has recently been approved by the FDA isa.Simplesse.b.Olestra.c.Fatestra.d.Simpola.a11/V411.Simplesse is a fat substitute made ofa.protein particles.b.whipped egg whites.c.blended sugars.d.sugar with a fatty acid.d11/V512.Blood triglyceride levels can be reduced by reducing which of the followingfoods?a.Alcoholb.Sweetsc.Complex carbohydratesd.a and ba11/V513.The recommendation for blood cholesterol isa.less than 200 mg/dl.b.210-150 mg/dl.c.under 100 mg/dl.d.250-285 mg/dl.d11/V514.Someone with high blood cholesterol would be advised to frequently monitorand reducea.dietary cholesterol intake.b.total fat intake.c.saturated fat intake.d.all of the above.

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359© 2013Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in alicense distributed with a certain product or service or otherwise on a password-protected website for classroom use.Lesson 6 : Fats: Health EffectsAnsObjectivec3/V11.The American Heart Association recommends the percentage of total caloriesthat come from fat should not exceeda.10%.b.20%.c.30%.d.40%.b3/V12.From an optimum health perspective, the best type of fat isa.polyunsaturated fat.b.monounsaturated fat.c.saturated fat.d.none of the above.b3/V13.What is the recommended intake for saturated fat?a.10% or moreb.No more than 10%c.12%-14%d.Less than 30%d8/V24.A person can reduce fat in a diet that has beef as its base bya.selecting leaner cuts of meat.b.choosing chicken or fish occasionally.c.becoming a vegan-vegetarian.d.a and b.a8/V25.Meat-eaters can reduce fat in their diets bya.baking, broiling, or braising meats.b.frying or sauteing meats in olive oil.c.using regular hamburger for meat loaf.d.selecting regular hamburger instead of sirloin steaks.d8/V26.Some people who eat high-meat diets may have a greater risk fora.cardiovascular disease.b.colon cancer.c.obesity.d.all of the above.d8/V27.If a person is performing physical labor at a very high level of intensityand/or for very long periods of time, the person coulda.increase total kcalories.b.consume more fat than the average person.c.expend more calories than the average person.d.all of the above.d8/V38.The foundation of a Mediterranean diet consists ofa.olive oil as the primary fat.b.fruits and vegetables as the base.c.lots of grains and breads.d.all of the above.

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360© 2013Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in alicense distributed with a certain product or service or otherwise on a password-protected website for classroom use.b8/V39.Most people who consume a Mediterranean diet typicallya.suffer from obesity.b.do not suffer from cardiovascular disease.c.show signs of type II diabetes.d.do not develop lung cancer.c8/V310.Problems such as cardiovascular disease, diabetes, obesity, and some cancersseem to occur less often in populations who consume a typicala.American diet.b.American Indian diet.c.Mediterranean diet.d.none of the above.a8/V311.Olive oil and seafood have been shown toa.decrease risk for cardiovascular disease.b.increase risk for obesity.c.increase risk for type II diabetes.d.decrease risk for skin cancer.a9/V412.If you wanted to reduce the fat and kcalories in a 10 oz. portion of prime rib,you coulda.eat 5 oz. and save the rest for the next day.b.cut away all visible fat but still eat the 10 oz.c.refuse to eat any of the meat.d.either a or b.d9/V413.If you wanted to reduce the fat and kcalories in mashed potatoes preparedwith milk and butter, you coulda.use instant mashed potatoes.b.mash the potatoes with water and use butter flavoring instead.c.use skim milk and low-fat margarine instead.d.b and c.a9/V414.Over a period of time, if one were to consistently reduce fat in the diet, onecoulda.lose body fat.b.gain lean muscle.c.increase aerobic capacity.d.none of the above.d4/V515.People who have type II diabetes can reduce fat intake bya.eating more fruits and vegetables.b.drinking skim milk.c.eating smaller portions of meat.d.all of the above.a4/V516.Reducing fat intake for a person with type II diabetes can be accomplished bya.increasing fruits and vegetables.b.increasing meat portions.c.decreasing breads and grains.d.a and c.

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361© 2013Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in alicense distributed with a certain product or service or otherwise on a password-protected website for classroom use.Lesson 7: Protein: Form and FunctionAnsObjectived6/V11.Which of the following statements is accurate regarding protein?a."Protein builds muscle bulk and strength."b."Protein supplements provide an important energy boost."c."People in North America don't suffer from protein deficiencies."d.None of the above.d6/V12.Protein is needed for normal development of cells and muscle mass butexcessive amounts of proteina.are even better and will bring faster results.b.will not significantly increase the building of body tissue.c.won't add significant strength to the body.d.b and c.b6/V13.In order to gain muscle size and strength, it is necessary toa.increase protein intake well above the RDA.b.train intensely with adequate rest periods in between.c.train every day at the highest intensity possible.d.all of the above.d9/V24.High intakes of animal protein sources are associated with serious health riskssuch asa.increased cardiovascular disease.b.colon cancer.c.breast cancer.d.all of the above.c9/V25.Cardiovascular disease, colon cancer, and breast cancer risks have beenshown to increase with diets high ina.all protein.b.plant protein.c.animal protein.d.all of the above.d8/V36.Kwashiorkor, a condition frequently found in the Republic of Guinea, ischaracterized bya.a diet lacking in a direct source of protein such as meat.b.a starch-based diet.c.a diet consisting of water and oil with lots of rice.d.all of the above.d8/V37.Marasmus can be characterized as a condition in whicha.overeating results in bloating and edema.b.the person is starving from total malnutrition.c.the immune system is impaired, allowing for microbe attack.d.b and c.

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362© 2013Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in alicense distributed with a certain product or service or otherwise on a password-protected website for classroom use.d8/V38.In the U.S., protein-energy malnutrition can be seen most often in which ofthe following populations?a.Cancer patientsb.AIDS patientsc.Inner city childrend.All of the abovec8/V49.What percent of protein is provided by the School Lunch Program funded bythe federal government?a.10%b.30%c.50%d.100%d8/V410.The primary component(s) of the School Lunch Program that help preventprotein-energy malnutrition in U.S. school children is(are)a.meat or meat alternates.b.milk.c.pasta and breads.d.a and b.d9/V511.For someone who has high blood cholesterol, protein foods shoulda.come from plant sources rather than animal sources.b.represent the bulk of the diet.c.not be a concern if they are eating from the Food Guide Pyramid.d.a and c.b9/V512.The best examples of protein sources for people with high blood cholesterolarea.meat and fish.b.beans and rice.c.milk and dairy products.d.any of the above.

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363© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for useas permitted in alicense distributed with a certain product or service or otherwise on a password-protected website for classroom use.Lesson 8: The Protein ContinuumAnsObjectivea5/V11.Protein intakes may increase as a result of illness as well asa.when women are lactating.b.during moderate anaerobic activity.c.during times of optimal health.d.any of the above.d5/V12.What is the typical protein intake for adults living in the U.S.?a.100% of the RDA for proteinb.Between 80-120 grams/dayc.Two to three times the RDA for proteind.b and cd7/V23.People who consume a diet in which meat is the primary source of protein area.at less risk for cancer than vegetarians.b.thought to be at greater risk for cancer than vegetarians.c.more likely to develop heart disease than vegetarians.d.b and c.c7/V24.What vitamin does meat provide that is NOT in plant-based diets?a.vitamin A.b.vitamin D.c.vitamin B12.d.riboflavin.d7/V25.Reasons why people choose to become vegetarians includea.ethical issues surrounding animal rights.b.personal health reasons.c.weight loss.d.any of the above.c7/V26.People who are semi-vegetarians eata.meat or animal products every other day.b.animal foods most of the time except on religious holidays.c.meat, milk, or eggs only periodically.d.any of the above.d6/V37.How can people reduce the amount of animal protein they eat daily?a.Eat meat less often and in smaller portions.b.Choose meat alternates as protein sources.c.Select plant-based protein sources occasionally.d.Any of the above.a6/V38.For people who wish to lose weight, most experts might advise them toa.consider eating more vegetarian protein sources.b.stay at the top of the Food Guide Pyramid for food choices.c.focus on the middle of the Food Guide Pyramid for choices.d.eat only plant-based proteins, completely eliminating meat.

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