Test Bank For Understanding Nutrition: Dietary Guidelines Update 14th Edition Test Bank

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Chapter 01 - An Overview of Nutrition
Page 1
Multiple Choice
1. Which characteristic is most typical of a chronic disease?
a. It has a rapid onset.
b. It rarely has noticeable symptoms.
c. It produces sharp pains
d. It progresses gradually.
e. It disrupts daily life, but is unlikely to be life-threatening.
ANSWER: d
DIFFICULTY: Bloom's: Understand
REFERENCES: Introduction
LEARNING OBJECTIVES: UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.
2. What is the chief reason most people choose the foods they eat?
a. cost
b. taste
c. convenience
d. nutritional value
e. habit
ANSWER: b
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.1 Food Choices
LEARNING OBJECTIVES: UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.
3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu. Her reaction is an
example of a food-related ____.
a. habit
b. social interaction
c. emotional turmoil
d. negative association
e. comfort eating
ANSWER: d
DIFFICULTY: Bloom's: Evaluate
REFERENCES: 1.1 Food Choices
LEARNING OBJECTIVES: UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.
4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food choice based on ____.
a. habit
b. availability
c. body image
d. environmental concerns
e. cultural values
ANSWER: a
DIFFICULTY: Bloom's: Evaluate
REFERENCES: 1.1 Food Choices

Chapter 01 - An Overview of Nutrition
Page 2
LEARNING OBJECTIVES: UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.
5. Which individual is making a food choice based on negative association?
a. A tourist from China who rejects a hamburger due to unfamiliarity.
b. A child who spits out his mashed potatoes because they taste too salty.
c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a close friend.
d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he had to eat them everyday
during a period when his family was impoverished.
e. An adult who refuses to eat foods that are not locally-sourced and organic.
ANSWER: d
DIFFICULTY: Bloom's: Evaluate
REFERENCES: 1.1 Food Choices
LEARNING OBJECTIVES: UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.
6. The motive for a person who alters his diet due to religious convictions is most likely related to his ____.
a. values
b. body image
c. ethnic heritage
d. functional association
e. comfort
ANSWER: a
DIFFICULTY: Bloom's: Understand
REFERENCES: 1.1 Food Choices
LEARNING OBJECTIVES: UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.
7. Farah is viewing an exciting sports match of her favorite team and eating because of nervousness. Her food choice will
most likely be based on ____.
a. regional cuisines
b. preferences
c. emotional comfort
d. positive association
e. functional value
ANSWER: c
DIFFICULTY: Bloom's: Evaluate
REFERENCES: 1.1 Food Choices
LEARNING OBJECTIVES: UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.
8. What term describes foods that contain nonnutrient substances whose known action in the body is to promote well-
being to a greater extent than that contributed by the food's nutrients?
a. fortified foods
b. enriched foods
c. functional foods
d. health-enhancing foods
e. bioavailable foods
ANSWER: c

Chapter 01 - An Overview of Nutrition
Page 3
DIFFICULTY: Bloom's: Understand
REFERENCES: 1.1 Food Choices
LEARNING OBJECTIVES: UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.
9. Nonnutrient substances found in plant foods that may demonstrate biological activity in the body are commonly known
as
a. bioenhancements
b. inorganic fibers
c. phytochemicals
d. phytoactive chemicals
e. nonnutritive additives
ANSWER: c
DIFFICULTY: Bloom’s Remember
REFERENCES: 1.1 Food Choices
LEARNING OBJECTIVES: UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.
10. By chemical analysis, what nutrient is present in the highest amounts in most foods?
a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins and minerals
ANSWER: b
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which are
organic and which yield energy.
11. What type of nutrient is needed by the body and must be supplied by foods?
a. nutraceutical.
b. metabolic nutrient
c. organic nutrient
d. essential nutrient
e. phytonutrient.
ANSWER: d
DIFFICULTY: Bloom's: Understand
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which are
organic and which yield energy.
12. Which nutrient is an example of a macronutrient?
a. proteins
b. minerals
c. water-soluble vitamins
d. fat-soluble vitamins

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Chapter 01 - An Overview of Nutrition
Page 4
e. water
ANSWER: a
DIFFICULTY: Bloom's: Evaluate
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which are
organic and which yield energy.
13. Which nutrient is classified as a micronutrient?
a. minerals
b. proteins
c. alcohols
d. carbohydrates
e. fats
ANSWER: a
DIFFICULTY: Bloom's: Evaluate
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which are
organic and which yield energy.
14. Which nutrient is an organic compound?
a. salt
b. water
c. calcium
d. vitamin C
e. iron
ANSWER: d
DIFFICULTY: Bloom's: Evaluate
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which are
organic and which yield energy.
15. An essential nutrient is one that ____.
a. must be made in large quantities by the body
b. can only by synthesized by the body
c. cannot be made in sufficient quantities by the body
d. is used to synthesize other compounds in the body
e. must be both consumed and synthesized to be complete
ANSWER: c
DIFFICULTY: Bloom's: Understand
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which are
organic and which yield energy.
16. The term organic, as related to compounds, would be best defined as ____.
a. products sold at health food stores

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Chapter 01 - An Overview of Nutrition
Page 5
b. products grown without use of pesticides
c. foods having superior nutrient qualities
d. substances with carbon-carbon or carbon-hydrogen bonds
e. substances that contain water
ANSWER: d
DIFFICULTY: Bloom's: Understand
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which are
organic and which yield energy.
17. How much energy is required to raise the temperature of one kilogram (liter) of water 1°C?
a. 10 calories
b. 100 calories
c. 1 kilocalorie
d. 10 kilocalories
e. 100 kilocalories
ANSWER: c
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which are
organic and which yield energy.
18. Gram for gram, which class of nutrient provides the most energy?
a. fats
b. alcohols
c. proteins
d. carbohydrates
e. vitamins and minerals
ANSWER: a
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which are
organic and which yield energy.
19. Food energy is commonly expressed in kcalories and in ____.
a. kilojoules
b. kilograms
c. kilometers
d. kilonewtons
e. kiloliters
ANSWER: a
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which are
organic and which yield energy.

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Chapter 01 - An Overview of Nutrition
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20. Units of energy used by most scientists and nutritionists, aside from those in the United States, are expressed in ____.
a. newtons
b. liters
c. kilojoules
d. kilocalories
e. grams
ANSWER: c
DIFFICULTY: Bloom’s: Remember
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which are
organic and which yield energy.
21. Approximately how many milliliters are contained in a half-cup of milk?
a. 50
b. 85
c. 120
d. 170
e. 200
ANSWER: c
DIFFICULTY: Bloom's: Apply
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which are
organic and which yield energy.
22. A normal half-cup vegetable portion weighs approximately how many grams?
a. 5
b. 50
c. 100
d. 150
e. 200
ANSWER: c
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which are
organic and which yield energy.
23. A weight reduction regimen calls for a daily intake of 1400 kcalories, which includes 30 g of fat. Approximately what
percentage of the total energy is contributed by fat?
a. 8.5%
b. 15.0%
c. 19.3%
d. 25.5%
e. 32.0%
ANSWER: c

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Chapter 01 - An Overview of Nutrition
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DIFFICULTY: Bloom's: Apply
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which are
organic and which yield energy.
24. Which nutrient source will yields more than 4 kcalories per gram?
a. plant fats
b. plant proteins
c. animal proteins
d. plant carbohydrates
e. animal carbohydrates
ANSWER: a
DIFFICULTY: Bloom's: Apply
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which are
organic and which yield energy.
25. What results from the metabolism of energy nutrients?
a. Energy is released.
b. Body fat increases.
c. Energy is destroyed.
d. Body water decreases.
e. Body mass increases.
ANSWER: a
DIFFICULTY: Bloom's: Understand
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which are
organic and which yield energy.
26. Which statement best describes the composition of most foods?
a. Most contain only one of the three energy nutrients, although a few contain all of them.
b. They contain equal amounts of the three energy nutrients.
c. They contain mixtures of the three energy nutrients, although only one or two may predominate.
d. They contain only two of the three energy nutrients, and those two are contained in equal amounts.
e. They contain only two of the three energy nutrients, and one is present in far greater amounts than the other.
ANSWER: c
DIFFICULTY: Bloom's: Evaluate
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which are
organic and which yield energy.
27. How many vitamins are known to be required in the diet of human beings?
a. 5
b. 8
c. 10

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Chapter 01 - An Overview of Nutrition
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d. 13
e. 17
ANSWER: d
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which are
organic and which yield energy.
28. Which statement is true of minerals in their role as nutrients?
a. They are organic.
b. They yield 4 kcalories per gram.
c. Some become dissolved in body fluids.
d. Some may be destroyed during cooking.
e. They are more fragile than vitamins.
ANSWER: c
DIFFICULTY: Bloom's: Analyze
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which are
organic and which yield energy.
29. How many minerals are known to be essential for human nutrition?
a. 8
b. 12
c. 16
d. 20
e. 24
ANSWER: c
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which are
organic and which yield energy.
30. Your friend Carrie took a daily supplement of vitamin C and tells you that she feels a lot better. Her statement to you
is best described as a(n) ____.
a. anecdote
b. theory.
c. interpretation
d. conclusion.
e. hypothesis
ANSWER: a
DIFFICULTY: Apply
REFERENCES: 1.3 The Science of Nutrition
LEARNING OBJECTIVES: UNUT.WHRO.16.1.3 - Explain the scientific method and how scientists use various types of
research studies and methods to acquire nutrition information.

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Chapter 01 - An Overview of Nutrition
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31. What is the study of how a person's genes interact with nutrients?
a. genetic counseling
b. nutritional genomics
c. genetic metabolomics
d. nutritional genetics
e. biogenetic nutrition
ANSWER: b
DIFFICULTY: Bloom's: Understand
REFERENCES: 1.3 The Science of Nutrition
LEARNING OBJECTIVES: UNUT.WHRO.16.1.3 - Explain the scientific method and how scientists use various types of
research studies and methods to acquire nutrition information.
32. How does a double-blind experiment work?
a. Both subject groups take turns getting each treatment.
b. Neither subjects nor researchers know which subjects are in the control or experimental group
c. Neither group of subjects knows whether they are in the control or experimental group, but the researchers do
know.
d. Both subject groups know whether they are in the control or experimental group, but the researchers do not
know.
e. Neither the subjects nor the persons having contact with the subjects know the true purpose of the experiment.
ANSWER: b
DIFFICULTY: Bloom's: Evaluate
REFERENCES: 1.3 The Science of Nutrition
LEARNING OBJECTIVES: UNUT.WHRO.16.1.3 - Explain the scientific method and how scientists use various types of
research studies and methods to acquire nutrition information.
33. In the scientific method, a tentative solution to a problem is called a ____.
a. theory
b. prediction
c. hypothesis
d. correlation
e. deduction
ANSWER: c
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.3 The Science of Nutrition
LEARNING OBJECTIVES: UNUT.WHRO.16.1.3 - Explain the scientific method and how scientists use various types of
research studies and methods to acquire nutrition information.
34. What is one major weakness of a laboratory-based study?
a. The costs are typically prohibitive.
b. Findings are difficult to replicate.
c. Results from animal testing cannot be applied to human beings.
d. Experimental variables cannot be easily controlled.
e. Causality cannot be inferred.
ANSWER: c

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Chapter 01 - An Overview of Nutrition
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DIFFICULTY: Bloom's: Analyze
REFERENCES: 1.3 The Science of Nutrition
LEARNING OBJECTIVES: UNUT.WHRO.16.1.3 - Explain the scientific method and how scientists use various types of
research studies and methods to acquire nutrition information.
35. What is one benefit of using controls in an experiment?
a. The size of the groups can be very large.
b. The subjects do not know anything about the experiment.
c. The subjects who are treated are balanced against the placebos.
d. The subjects are similar in all respects except for the treatment being tested.
e. The costs associated with the study are usually much lower.
ANSWER: d
DIFFICULTY: Bloom's: Evaluate
REFERENCES: 1.3 The Science of Nutrition
LEARNING OBJECTIVES: UNUT.WHRO.16.1.3 - Explain the scientific method and how scientists use various types of
research studies and methods to acquire nutrition information.
36. What is one benefit of using a large sample size in an experiment?
a. Chance variation is less likely to affect the results.
b. The possibility of a placebo effect is eliminated.
c. The experiment will be double-blind.
d. The control group will be similar to the experimental group.
e. Experimenter bias is less likely to have an effect.
ANSWER: a
DIFFICULTY: Bloom's: Evaluate
REFERENCES: 1.3 The Science of Nutrition
LEARNING OBJECTIVES: UNUT.WHRO.16.1.3 - Explain the scientific method and how scientists use various types of
research studies and methods to acquire nutrition information.
37. You have been asked to help a top nutrition researcher conduct human experiments on vitamin C. As the subjects walk
into the laboratory, you distribute all the vitamin C pill bottles to the girls and all the placebo pill bottles to the boys. The
researcher instantly informs you that there are two errors in your research practice. What steps should you have taken to
conduct your experiment correctly?
a. Giving all the boys the vitamin C and the girls the placebo, and telling them what they were getting
b. Distributing the bottles randomly, randomizing the subjects, and telling them what they were getting
c. Telling the subjects which group they were in, but preventing yourself from knowing the contents of the pill
bottles
d. Preventing yourself from knowing what is in the pill bottles, and distributing the bottles randomly to the
subjects
e. Allowing the subjects to decide whether they take Vitamin C or the placebo, and then giving them the opposite
of what they requested
ANSWER: d
DIFFICULTY: Bloom's: Evaluate
REFERENCES: 1.3 The Science of Nutrition
LEARNING OBJECTIVES: UNUT.WHRO.16.1.3 - Explain the scientific method and how scientists use various types of
research studies and methods to acquire nutrition information.

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Chapter 01 - An Overview of Nutrition
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38. An increase in exercise accompanied by a decrease in body weight is an example of a ____.
a. variable effect
b. positive correlation
c. negative correlation
d. randomization effect
e. placebo effect
ANSWER: c
DIFFICULTY: Bloom's: Understand
REFERENCES: 1.3 The Science of Nutrition
LEARNING OBJECTIVES: UNUT.WHRO.16.1.3 - Explain the scientific method and how scientists use various types of
research studies and methods to acquire nutrition information.
39. Before publication in a reputable journal, the findings of a research study must undergo scrutiny by experts in the field
in a process known as ____.
a. peer review
b. cohort review
c. research intervention
d. double-blind examination
e. peer replication
ANSWER: a
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.3 The Science of Nutrition
LEARNING OBJECTIVES: UNUT.WHRO.16.1.3 - Explain the scientific method and how scientists use various types of
research studies and methods to acquire nutrition information.
40. What is the smallest amount of a nutrient that, when consumed over a prolonged period, maintains a specific function?
a. nutrient allowance
b. nutrient requirement
c. nutrient tolerable limit
d. nutrient adequate intake
e. nutrient recommendation
ANSWER: b
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.4 Dietary Reference Intakes
LEARNING OBJECTIVES: UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.
41. A group of people consumes an amount of protein equal to the estimated average requirement for their population
group. What percentage of people will receive insufficient amounts?
a. 10
b. 25
c. 33
d. 40
e. 50
ANSWER: e

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Chapter 01 - An Overview of Nutrition
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DIFFICULTY: Bloom's: Apply
REFERENCES: 1.4 Dietary Reference Intakes
LEARNING OBJECTIVES: UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.
42. A health magazine contacts you for your expert opinion on what measure best describes the amounts of nutrients that
should be consumed by the population. How should you reply?
a. The Dietary Reference Intakes, because they are a set of nutrient intake values for healthy people in the United
States and Canada
b. The Tolerable Upper Intake levels, because they are the maximum daily amount of a nutrient that appears safe
for most healthy people
c. The Estimated Average Requirements, because they reflect the average daily amount of a nutrient that will
maintain a specific function in half of the healthy people of a population
d. The Recommended Dietary Allowances, because they represent the average daily amount of a nutrient
considered adequate to meet the known nutrient needs of practically all healthy people.
e. The Estimated Energy Requirement, because it represents what will maintain energy balance and good health
in a person of a given age, gender, weight, height, and level of physical activity
ANSWER: d
DIFFICULTY: Bloom's: Apply
REFERENCES: 1.4 Dietary Reference Intakes
LEARNING OBJECTIVES: UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.
43. Recommended Dietary Allowances may be used to ____.
a. measure nutrient balance of population groups
b. assess dietary nutrient adequacy for individuals
c. treat persons with diet-related illnesses
d. calculate exact food requirements for most individuals
e. recommend amounts of nutrients when there is insufficient evidence to determine the EAR
ANSWER: b
DIFFICULTY: Bloom's: Evaluate
REFERENCES: 1.4 Dietary Reference Intakes
LEARNING OBJECTIVES: UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.
44. Recommended Dietary Allowances are based on the ____.
a. Lower Tolerable Limit
b. Upper Tolerable Limit
c. Subclinical Deficiency Value
d. Estimated Average Requirement
e. Adequate Intake
ANSWER: d
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.4 Dietary Reference Intakes
LEARNING OBJECTIVES: UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.
45. The amount of a nutrient that meets the needs of about 98% of a population is known as the
a. Adequate Intake.
b. Daily Recommended Value.

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Chapter 01 - An Overview of Nutrition
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c. Tolerable Upper Intake Level.
d. Recommended Dietary Allowance.
e. Necessary and Sufficient Intake
ANSWER: d
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.4 Dietary Reference Intakes
LEARNING OBJECTIVES: UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.
46. The RDAs (Recommended Dietary Allowances) for nutrients are generally ____.
a. more than twice as high as anyone needs
b. the minimum amounts that average people need
c. designed to meet the needs of almost all healthy people
d. designed to prevent deficiency diseases in half the population
e. reflective of current dietary preferences
ANSWER: c
DIFFICULTY: Bloom's: Understand
REFERENCES: 1.4 Dietary Reference Intakes
LEARNING OBJECTIVES: UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.
47. What is a purpose of both the Recommended Dietary Allowance and Adequate Intake?
a. Setting nutrient goals for individuals
b. Identifying toxic intakes of nutrients
c. Restoring health of malnourished individuals
d. Developing nutrition programs for schoolchildren
e. Improving population-level health
ANSWER: a
DIFFICULTY: Bloom's: Understand
REFERENCES: 1.4 Dietary Reference Intakes
LEARNING OBJECTIVES: UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.
48. Which statement is true of nutrient intakes?
a. Higher intakes are always safer than lower intakes.
b. Intakes below the EAR decrease risk of deficiency.
c. A typical intake falling between the RDA and the EAR is almost always adequate.
d. Intakes above the RDA are required to be safe.
e. Intakes above the UL put an individual at risk of toxicity.
ANSWER: e
DIFFICULTY: Bloom's: Evaluate
REFERENCES: 1.4 Dietary Reference Intakes
LEARNING OBJECTIVES: UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.
49. What does the Tolerable Upper Intake Level of a nutrient represent?
a. The maximum amount allowed for fortifying a food
b. A number calculated by taking twice the RDA or three times the AI

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c. The maximum allowable amount available in supplement form
d. The maximum amount from all sources that appears safe for most healthy people
e. The amount that can be absorbed from a typical diet.
ANSWER: d
DIFFICULTY: Bloom's: Evaluate
REFERENCES: 1.4 Dietary Reference Intakes
LEARNING OBJECTIVES: UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.
50. What set of values is used to recommend the average kcalorie intake that maintains population groups in energy
balance?
a. Estimated Energy Requirement
b. Adequate Average Requirement
c. Recommended Dietary Allowance
d. Acceptable Energy Distribution Range
e. Tolerable Upper Energy Limit
ANSWER: a
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.4 Dietary Reference Intakes
LEARNING OBJECTIVES: UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.
51. The percentages of kcalorie intakes for protein, fat, and carbohydrate that are thought to reduce the risk of chronic
diseases are known as the ____.
a. Estimated Energy Requirements
b. Tolerable Range of Kilocalorie Intakes
c. Estimated Energy Nutrient Recommendations
d. Acceptable Macronutrient Distribution Ranges
e. Healthy People Recommendations
ANSWER: d
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.4 Dietary Reference Intakes
LEARNING OBJECTIVES: UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.
52. What is the AMDR for carbohydrate?
a. 5-10%
b. 15-25%
c. 30-40%
d. 45-65%
e. 70-80%
ANSWER: d
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.4 Dietary Reference Intakes
LEARNING OBJECTIVES: UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.
53. What is the AMDR for protein?
a. 10-35%

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b. 40-45%
c. 50-60%
d. 65-75%
e. 80-80%
ANSWER: a
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.4 Dietary Reference Intakes
LEARNING OBJECTIVES: UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.
54. What is the AMDR for fat?
a. 10-30%
b. 20-35%
c. 40-50%
d. 55-65%
e. 70-80%
ANSWER: b
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.4 Dietary Reference Intakes
LEARNING OBJECTIVES: UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.
55. The Dietary Reference Intakes may be used to ____.
a. treat people with diet-related disorders
b. diagnose and treat simple malnutrition
c. plan and evaluate diets for healthy people
d. assess adequacy of only vitamins and minerals
e. diagnose diet-related disorders
ANSWER: c
DIFFICULTY: Bloom's: Apply
REFERENCES: 1.4 Dietary Reference Intakes
LEARNING OBJECTIVES: UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.
56. Which method is used to detect nutrient deficiencies?
a. Nutrition assessment
b. Nutrient stages identification
c. Overt symptoms identification
d. Outward manifestations assessment
e. Nutritional diagnostic programs
ANSWER: a
DIFFICULTY: Bloom's: Understand
REFERENCES: 1.5 Nutrition Assessment
LEARNING OBJECTIVES: UNUT.WHRO.16.1.5 - Explain how the four assessment methods are used to detect energy
and nutrient deficiencies and excesses.
57. As a registered dietitian at Jones Hospital, you are instructed to write a policy statement on nutrition assessment
procedures for all new patients. Which parameters would be most useful for the nutrition assessment of individuals?

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a. Diet recall, food likes and dislikes, allergies, and favorite family recipes
b. Anthropometric data, physical examinations, food likes and dislikes, and family tree
c. Diet records that include what the patient usually eats will provide sufficient information
d. Historical information, anthropometric data, physical examinations, and laboratory tests
e. Diet records that take the “average” of what the patient reports and what an objective observer reports
ANSWER: d
DIFFICULTY: Bloom's: Evaluate
REFERENCES: 1.5 Nutrition Assessment
LEARNING OBJECTIVES: UNUT.WHRO.16.1.5 - Explain how the four assessment methods are used to detect energy
and nutrient deficiencies and excesses.
58. Which measure is anthropometric?
a. body weight
b. blood pressure
c. blood iron level
d. food intake information
e. serum electrolytes
ANSWER: a
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.5 Nutrition Assessment
LEARNING OBJECTIVES: UNUT.WHRO.16.1.5 - Explain how the four assessment methods are used to detect energy
and nutrient deficiencies and excesses.
59. Which sequence of stages is most typical in the development of a nutrient deficiency resulting from inadequate intake?
a. Inadequate nutrient intake, abnormal functions within the body, and overt signs
b. Abnormal functions within the body, inadequate nutrient intake, and overt signs
c. Abnormal functions within the body, overt signs, and declining nutrient stores
d. Declining nutrient stores, overt signs, and abnormal functions within the body
e. Overt signs, abnormal functions, and declining nutrient stores
ANSWER: a
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.5 Nutrition Assessment
LEARNING OBJECTIVES: UNUT.WHRO.16.1.5 - Explain how the four assessment methods are used to detect energy
and nutrient deficiencies and excesses.
60. What type of deficiency is caused by inadequate absorption rather than inadequate intake of a nutrient?
a. primary
b. clinical
c. secondary
d. subclinical
e. chronic
ANSWER: c
DIFFICULTY: Bloom's: Understand
REFERENCES: 1.5 Nutrition Assessment
LEARNING OBJECTIVES: UNUT.WHRO.16.1.5 - Explain how the four assessment methods are used to detect energy

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and nutrient deficiencies and excesses.
61. A subclinical nutrient deficiency is defined as one that ____.
a. shows overt signs
b. is in the early stages
c. shows resistance to treatment
d. is similar to a secondary deficiency
e. is of acute onset
ANSWER: b
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.5 Nutrition Assessment
LEARNING OBJECTIVES: UNUT.WHRO.16.1.5 - Explain how the four assessment methods are used to detect energy
and nutrient deficiencies and excesses.
62. The overall objective of the Healthy People program is to ____.
a. establish the DRI
b. identify national trends in food consumption
c. identify leading causes of death in the United States
d. set goals for improving the nation's health over each 10-year period
e. decrease health care costs
ANSWER: d
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.5 Nutrition Assessment
LEARNING OBJECTIVES: UNUT.WHRO.16.1.5 - Explain how the four assessment methods are used to detect energy
and nutrient deficiencies and excesses.
63. Of the ten leading causes of illness and death, how many are associated directly with nutrition?
a. one
b. four
c. six
d. eight
e. nine
ANSWER: b
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.6 Diet and Health
LEARNING OBJECTIVES: UNUT.WHRO.16.1.6 - Identify several risk factors and explain their relationships to chronic
diseases.
64. Which statement explains the association between a risk factor and the development of a disease?
a. All people with the risk factor will develop the disease.
b. The absence of a risk factor guarantees freedom from the disease.
c. The more risk factors for a disease, the greater the chance of developing that disease.
d. The presence of a factor such as heredity can be modified to lower the risk of degenerative diseases.
e. Risk factors tend to be short-lived, so their presence does not predict long-term risk of disease.
ANSWER: c

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DIFFICULTY: Bloom's: Understand
REFERENCES: 1.6 Diet and Health
LEARNING OBJECTIVES: UNUT.WHRO.16.1.6 - Identify several risk factors and explain their relationships to chronic
diseases.
65. What single behavior contributes to the most deaths in the United States?
a. poor diet
b. tobacco use
c. alcohol intake
d. risky sexual activity
e. unsafe driving
ANSWER: b
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.6 Diet and Health
LEARNING OBJECTIVES: UNUT.WHRO.16.1.6 - Identify several risk factors and explain their relationships to chronic
diseases.
66. Who would be the most appropriate person to consult for nutrition information?
a. chiropractor
b. medical doctor
c. registered dietitian
d. health food store manager
e. nutrition consultant
ANSWER: c
DIFFICULTY: Bloom's: Evaluate
REFERENCES: H-1 Nutrition Information and Misinformation
LEARNING OBJECTIVES: UNUT.WHRO.16.H-1 - Recognize misinformation and describe how to identify reliable
nutrition information.
67. Which statement best describes the legal limitations, if any, for a person who disseminates dietary advice to the
public?
a. The title "dietitian" can be used by anyone in all states.
b. The title "nutritionist" can be used by anyone in all states.
c. A license to practice as a nutritionist or dietitian is required by some states.
d. A license to practice as a nutritionist is mandatory in all states but very few license dieticians.
e. Nutrition consultants are subject to more stringent licensure than are dietitians.
ANSWER: c
DIFFICULTY: Bloom's: Evaluate
REFERENCES: H-1 Nutrition Information and Misinformation
LEARNING OBJECTIVES: UNUT.WHRO.16.H-1 - Recognize misinformation and describe how to identify reliable
nutrition information.
68. Which individuals is likely to possess the least amount of nutrition training and to have gotten his or her agree from an
“alternative” educational program?
a. dietetic technician
b. registered dietician

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c. certified nutritionist
d. dietetic technician, registered
e. public health nutritionist
ANSWER: c
DIFFICULTY: Bloom's: Evaluate
REFERENCES: H-1 Nutrition Information and Misinformation
LEARNING OBJECTIVES: UNUT.WHRO.16.H-1 - Recognize misinformation and describe how to identify reliable
nutrition information.
69. For which of the following titles, by definition, require the individual to be college educated and pass a national
examination administered by the Academy of Nutrition and Dietetics?
a. medical doctor
b. registered dietician
c. certified nutritionist
d. certified nutrition therapist
e. registered nutritional consultant
ANSWER: b
DIFFICULTY: Bloom's: Understand
REFERENCES: H-1 Nutrition Information and Misinformation
LEARNING OBJECTIVES: UNUT.WHRO.16.H-1 - Recognize misinformation and describe how to identify reliable
nutrition information.
70. A person who assists registered dietitians has the formal title of ____.
a. dietetic assistant
b. nutrition assistant
c. dietetic technician
d. nutrition technician
e. dietetic aide
ANSWER: c
DIFFICULTY: Bloom's: Remember
REFERENCES: H-1 Nutrition Information and Misinformation
LEARNING OBJECTIVES: UNUT.WHRO.16.H-1 - Recognize misinformation and describe how to identify reliable
nutrition information.
Matching
Match the correct answer with the appropriate term.
a. 7
b. 16
c. 20
d. 40
e. 100
f. Fat
g. Water
h. Energy

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i. Protein
j. Organic
k. Placebo
l. Inorganic
m. Validity
n. Hypothesis
o. Healthy People
p. National nutrition surveys
q. Anthropometrics
r. Overt deficiency
s. Physical examination
t. Subclinical deficiency
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.2 The Nutrients
1.3 The Science of Nutrition
1.5 Nutrition Assessment
Dietary Reference Intakes
LEARNING OBJECTIVES: UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which are
organic and which yield energy.
UNUT.WHRO.16.1.3 - Explain the scientific method and how scientists use various types of
research studies and methods to acquire nutrition information.
UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.
UNUT.WHRO.16.1.5 - Explain how the four assessment methods are used to detect energy
and nutrient deficiencies and excesses.
71. Nutrient with the highest body concentration
ANSWER: g
72. Substance containing no carbon or not pertaining to living things
ANSWER: l
73. Number of indispensable nutrients for human beings
ANSWER: d
74. Most substances containing carbon-hydrogen bonds
ANSWER: j
75. Substance containing nitrogen
ANSWER: i
76. Energy (kcal) required to increase temperature of 1 kg of water from 0° C to 100° C
ANSWER: e
77. Nutrient with the highest energy density
ANSWER: f
78. Energy (kcal) yield of five grams of sugar
ANSWER: c

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79. Energy (kcal) yield of one gram of alcohol
ANSWER: a
80. Number of indispensable minerals for human beings
ANSWER: b
81. An unproven statement
ANSWER: n
82. An inert medication
ANSWER: k
83. Possessing the quality of being evidence based
ANSWER: m
84. The recommended intake is set at the population mean
ANSWER: h
85. Gather information about dietary, nutritional, and health status
ANSWER: p
86. Program that sets goals to increase the quality and years of healthy life
ANSWER: o
87. Measurement of physical characteristics
ANSWER: q
88. Inspection of skin, tongue, eyes, hair, and fingernails
ANSWER: s
89. A nutrient deficiency showing outward signs
ANSWER: r
90. A nutrient deficiency in the early stages
ANSWER: t
Completion
91. Risk factors for chronic disease tend to ____________________ and tend to ____________________.
ANSWER: persist; cluster
cluster; persist
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.6 Diet and Health
LEARNING OBJECTIVES: UNUT.WHRO.16.1.6 - Identify several risk factors and explain their relationships to chronic
diseases.
92. Foods associated with a particular culture are called ____________________ foods.

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ANSWER: ethnic
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.1 Food Choices
LEARNING OBJECTIVES: UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.
93. Foods that provide health benefits beyond their nutrient contributions are called ____________________ foods.
ANSWER: functional
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.1 Food Choices
LEARNING OBJECTIVES: UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.
94. Nonnutrient compounds found in plants, some of which have biological activity in the body, are called
____________________.
ANSWER: phytochemicals
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.1 Food Choices
LEARNING OBJECTIVES: UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.
95. The normal range for ____________________ is 18 to 21% for young men and 23 to 26% for young women.
ANSWER: body fat composition
body fat
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which are
organic and which yield energy.
96. The three energy-yielding nutrients are ____________________, ____________________, and
____________________.
ANSWER: carbohydrate; fat; protein
carbohydrate; protein; fat
fat; protein; carbohydrate
fat; carbohydrate; protein
protein; carbohydrate; fat
protein; fat; carbohydrate
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which are
organic and which yield energy.
97. Although ____________________ provides energy, it is not considered a nutrient because it does not sustain life.
ANSWER: alcohol
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which are
organic and which yield energy.
Essay

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98. Describe six behavioral or social motives governing people's food choices.
ANSWER: Preferences: As you might expect, the number one reason most people choose certain foods
is taste—they like the flavor. Two widely shared preferences are for the sweetness of sugar
and the savoriness of salt. High-fat foods also appear to be a universally common preference.
Habit: People sometimes select foods out of habit. They eat cereal every morning, for
example, simply because they have always eaten cereal for breakfast. Eating a familiar food
and not having to make any decisions can be comforting.
Ethnic Heritage and Regional Cuisines: Among the strongest influences on food choices are
ethnic heritage and regional cuisines. People tend to prefer the foods they grew up eating.
Every country, and in fact every region of a country, has its own typical foods and ways of
combining them into meals. These cuisines reflect a unique combination of local ingredients
and cooking styles.
Social Interactions: Most people enjoy companionship while eating. It’s fun to go out with
friends for a meal or share a snack when watching a movie together. Meals are often social
events, and sharing food is part of hospitality. Social customs invite people to accept food or
drink offered by a host or shared by a group—regardless of hunger signals.
Availability, Convenience, and Economy: People often eat foods that are accessible, quick
and easy to prepare, and within their financial means. Consumers who value convenience
frequently eat out, bring home ready-to-eat meals, or have food delivered.
Positive and Negative Associations: People tend to like particular foods associated with
happy occasions—such as hot dogs at ball games or cake and ice cream at birthday parties.
By the same token, people can develop aversions and dislike foods that they ate when they
felt sick or that they were forced to eat in negative situations. Similarly, children learn to like
and dislike certain foods when their parents use foods as rewards or punishments.
Emotions: Emotions guide food choices and eating behaviors. Some people cannot eat when
they are emotionally upset. Others may eat in response to a variety of emotional stimuli—for
example, to relieve boredom or depression or to calm anxiety.
Values: Food choices may reflect people’s religious beliefs, political views, or environmental
concerns.
Body Weight and Image: Sometimes people select certain foods and supplements that they
believe will improve their physical appearance and avoid those they believe might be
detrimental. Such decisions can be beneficial when based on sound nutrition and fitness
knowledge, but decisions based on fads or carried to extremes undermine good health.
Nutrition and Health Benefits: Many consumers make food choices they believe will improve
their health.
DIFFICULTY: Bloom's: Understand
REFERENCES: 1.1 Food Choices
LEARNING OBJECTIVES: UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.
99. Explain how food choices are influenced by habits, emotions, physical appearance, and ethnic background.
ANSWER: Habit: People sometimes select foods out of habit. They eat cereal every morning, for
example, simply because they have always eaten cereal for breakfast. Eating a familiar food
and not having to make any decisions can be comforting.
Ethnic Heritage and Regional Cuisines: Among the strongest influences on food choices are
ethnic heritage and regional cuisines. People tend to prefer the foods they grew up eating.

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Every country, and in fact every region of a country, has its own typical foods and ways of
combining them into meals. These cuisines reflect a unique combination of local ingredients
and cooking styles.
Emotions: Emotions guide food choices and eating behaviors. Some people cannot eat when
they are emotionally upset. Others may eat in response to a variety of emotional stimuli—for
example, to relieve boredom or depression or to calm anxiety.
Body Weight and Image: Sometimes people select certain foods and supplements that they
believe will improve their physical appearance and avoid those they believe might be
detrimental. Such decisions can be beneficial when based on sound nutrition and fitness
knowledge, but decisions based on fads or carried to extremes undermine good health.
DIFFICULTY: Bloom's: Understand
REFERENCES: 1.1 Food Choices
LEARNING OBJECTIVES: UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.
100. Discuss some of the consequences of eating in response to emotions.
ANSWER: Emotions guide food choices and eating behaviors. Some people cannot eat when they are
emotionally upset. Others may eat in response to a variety of emotional stimuli—for
example, to relieve boredom or depression or to calm anxiety. A depressed person may
choose to eat rather than to call a friend. A person who has returned home from an exciting
evening out may unwind with a late-night snack. These people may find emotional comfort,
in part, because foods can influence the brain’s chemistry and the mind’s response.
Carbohydrates and alcohol, for example, tend to calm, whereas proteins and caffeine are
more likely to stimulate. Eating in response to emotions and stress can easily lead to
overeating and obesity, but it may be helpful at times. For example, sharing food at times of
bereavement serves both the giver’s need to provide comfort and the receiver’s need to be
cared for and to interact with others as well as to take nourishment.
DIFFICULTY: Bloom's: Understand
REFERENCES: 1.1 Food Choices
LEARNING OBJECTIVES: UNUT.WHRO.16.1.1 - Describe how various factors influence personal food choices.
101. Define the term organic. How do the properties of vitamins relate to their organic nature? Contrast these points with
the properties of inorganic compounds such as minerals.
ANSWER: In chemistry, organic refers to substances or molecules containing carbon-carbon bonds or
carbon-hydrogen bonds that are characteristic of living organisms. The four classes of
nutrients that are organic are carbohydrates, lipids (fats), proteins, and vitamins.
Inorganic compounds or substances are those not containing carbon or pertaining to living
organisms. The two classes of nutrients that are inorganic are minerals and water.
DIFFICULTY: Bloom's: Understand
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTIVES: UNUT.WHRO.16.1.2 - Name the six major classes of nutrients and identify which are
organic and which yield energy.
102. List the strengths and weaknesses of epidemiological studies and experimental studies.
ANSWER: Epidemiological studies research the incidence, distribution, and control of disease in a
population. Epidemiological studies include cross-sectional, case-control, and cohort studies.
Strengths:
• Can narrow down the list of possible causes

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• Can raise questions to pursue through other research
Weaknesses:
• Cannot control variables that may influence the development or the prevention of a
disease
• Cannot prove cause and effect
Experimental studies test cause-and-effect relationships between variables. Experimental
studies include laboratory-based studies—on animals or in test tubes (in vitro)—and human
intervention (or clinical) trials.
Strengths:
• Can control conditions (for the most part)
• Can determine effects of a variable
• Can apply some findings on human beings to some groups of human beings
Weaknesses:
• Cannot apply results from test tubes or animals to human beings
• Cannot generalize findings on human beings to all human beings
• Cannot use certain treatments for clinical or ethical reasons
DIFFICULTY: Bloom's: Understand
REFERENCES: 1.3 The Science of Nutrition
LEARNING OBJECTIVES: UNUT.WHRO.16.1.3 - Explain the scientific method and how scientists use various types of
research studies and methods to acquire nutrition information.
103. Explain the importance of the placebo and the double-blind technique in carrying out research studies.
ANSWER: Placebos: If people who take vitamin C for colds believe it will cure them, their chances of
recovery may improve. Taking pills believed to be beneficial may shorten the duration and
lessen the severity of illness regardless of whether the pills contain active ingredients. This
phenomenon, the result of expectations, is known as the placebo effect. In experiments
designed to determine vitamin C’s effect on colds, this mind-body effect must be rigorously
controlled. Severity of symptoms is often a subjective measure, and people who believe they
are receiving treatment may report less severe symptoms. One way experimenters control for
the placebo effect is to give pills to all participants. Those in the experimental group, for
example, receive pills containing vitamin C, and those in the control group receive a
placebo—pills of similar appearance and taste containing an inactive ingredient. This way,
the expectations of both groups will be equal. It is not necessary to convince all subjects that
they are receiving vitamin C, but the extent of belief or unbelief must be the same in both
groups. A study conducted under these conditions is called a blind experiment—that is, the
subjects do not know (are blind to) whether they are members of the experimental group
(receiving treatment) or the control group (receiving the placebo).
Double Blind: When both the subjects and the researchers do not know which subjects are in
which group, the study is called a double-blind experiment. Being fallible human beings and
having an emotional and sometimes financial investment in a successful outcome, researchers
might record and interpret results with a bias in the expected direction. To prevent such bias,
the pills are coded by a third party, who does not reveal to the experimenters which subjects
are in which group until all results have been recorded.
DIFFICULTY: Bloom's: Understand

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REFERENCES: 1.3 The Science of Nutrition
LEARNING OBJECTIVES: UNUT.WHRO.16.1.3 - Explain the scientific method and how scientists use various types of
research studies and methods to acquire nutrition information.
104. Describe the steps involved in establishing nutrient values that make up the Dietary Reference Intakes.
ANSWER: The DRI Committee consists of highly qualified scientists who base their estimates of
nutrient needs on careful examination and interpretation of scientific evidence. These
recommendations apply to healthy people and may not be appropriate for people with
diseases that increase or decrease nutrient needs.
Estimated Average Requirements (EAR): The committee reviews hundreds of research
studies to determine the requirement for a nutrient—how much is needed in the diet. The
committee selects a different criterion for each nutrient based on its roles in supporting
various activities in the body and in reducing disease risks.
An examination of all the available data reveals that each person’s body is unique and has its
own set of requirements. Men differ from women, and needs change as people grow from
infancy through old age. For this reason, the committee clusters its recommendations for
people into groups based on gender and age. Even so, the exact requirements for people of
the same gender and age are likely to be different. Using this information, the committee
determines an Estimated Average Requirement (EAR) for each nutrient—the average amount
that appears sufficient for half of the population.
Recommended Dietary Allowances (RDA): Once a nutrient requirement is established, the
committee must decide what intake to recommend for everybody—the Recommended
Dietary Allowance (RDA). The EAR is probably closest to everyone’s need. If people
consumed exactly the average requirement of a given nutrient each day, however,
approximately half of the population would develop deficiencies of that nutrient.
Recommendations are therefore set greater than the EAR to meet the needs of most healthy
people.
Adequate Intakes (AI): For some nutrients, such as vitamin K, there is insufficient scientific
evidence to determine an EAR (which is needed to set an RDA). In these cases, the
committee establishes an Adequate Intake (AI) instead of an RDA. An AI reflects the
average amount of a nutrient that a group of healthy people consumes. Like the RDA, the AI
may be used as nutrient goals for individuals.
Tolerable Upper Intake Levels (UL): The recommended intakes for nutrients are generous,
yet they may not be sufficient for every individual for every nutrient. Nevertheless, it is
probably best not to exceed these recommendations by very much or very often. Individual
tolerances for high doses of nutrients vary, and somewhere beyond the recommended intake
is a point beyond which a nutrient is likely to become toxic. This point is known as the
Tolerable Upper Intake Level (UL).
DIFFICULTY: Bloom's: Understand
REFERENCES: 1.4 Dietary Reference Intakes
LEARNING OBJECTIVES: UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.
105. Compare and contrast the meaning of Adequate Intakes, Recommended Dietary Allowances, Estimated Average
Requirements, and Tolerable Upper Intake Levels for nutrients.
ANSWER: Estimated Average Requirements (EAR): The committee reviews hundreds of research
studies to determine the requirement for a nutrient—how much is needed in the diet. The
committee selects a different criterion for each nutrient based on its roles in supporting
various activities in the body and in reducing disease risks.

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An examination of all the available data reveals that each person’s body is unique and has its
own set of requirements. Men differ from women, and needs change as people grow from
infancy through old age. For this reason, the commit- tee clusters its recommendations for
people into groups based on gender and age. Even so, the exact requirements for people of
the same gender and age are likely to be different. Using this information, the committee
determines an Estimated Average Requirement (EAR) for each nutrient—the average amount
that appears sufficient for half of the population.
Recommended Dietary Allowances (RDA): Once a nutrient requirement is established, the
committee must decide what intake to recommend for everybody—the Recommended
Dietary Allowance (RDA). The EAR is probably closest to everyone’s need. If people
consumed exactly the average requirement of a given nutrient each day, however,
approximately half of the population would develop deficiencies of that nutrient.
Recommendations are therefore set greater than the EAR to meet the needs of most healthy
people.
Adequate Intakes (AI): For some nutrients, such as vitamin K, there is insufficient scientific
evidence to determine an EAR (which is needed to set an RDA). In these cases, the
committee establishes an Adequate Intake (AI) instead of an RDA. An AI reflects the
average amount of a nutrient that a group of healthy people consumes. Like the RDA, the AI
may be used as nutrient goals for individuals.
Tolerable Upper Intake Levels (UL): The recommended intakes for nutrients are generous,
yet they may not be sufficient for every individual for every nutrient. Nevertheless, it is
probably best not to exceed these recommendations by very much or very often. Individual
tolerances for high doses of nutrients vary, and somewhere beyond the recommended intake
is a point beyond which a nutrient is likely to become toxic. This point is known as the
Tolerable Upper Intake Level (UL).
DIFFICULTY: Bloom's: Understand
REFERENCES: 1.4 Dietary Reference Intakes
LEARNING OBJECTIVES: UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.
106. What approach is taken in setting recommendations for energy intakes and why? How does this approach differ from
that taken for other nutrients?
ANSWER: In contrast to the RDA and AI values for nutrients, the recommendation for energy is not
generous. Excess energy cannot be readily excreted and is eventually stored as body fat.
These reserves may be beneficial when food is scarce, but they can also lead to obesity and
its associated health consequences.
Estimated Energy Requirement (EER): The energy recommendation—called the Estimated
Energy Requirement (EER)—represents the average dietary energy intake (kcalories per day)
that will maintain energy balance in a person who has a healthy body weight and level of
physical activity. Balance is key to the energy recommendation. Enough food energy is
needed to sustain a healthy and active life, but too much can lead to weight gain and obesity.
Because any amount in excess of energy needs will result in weight gain, no upper level for
energy has been determined.
Acceptable Macronutrient Distribution Ranges (AMDR)
People don’t eat energy directly; they derive energy from foods containing carbohydrates,
fats, and proteins. Each of these three energy-yielding nutrients contributes to the total energy
intake, and those contributions vary in relation to one another. The DRI committee has
determined that the composition of a diet that provides adequate energy and nutrients and
reduces the risk of chronic diseases is:
45 to 65 percent kcalories from carbohydrate

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20 to 35 percent kcalories from fat
10 to 35 percent kcalories from protein.
DIFFICULTY: Bloom's: Understand
REFERENCES: 1.4 Dietary Reference Intakes
LEARNING OBJECTIVES: UNUT.WHRO.16.1.4 - Define the four categories of the DRI and explain their purposes.
107. List and discuss four methods commonly used to assess nutritional status of individuals.
ANSWER: To prepare a nutrition assessment, a registered dietitian (or registered dietitian nutritionist),
dietetic technician, registered, or other trained health-care professional uses:
Historical information
Anthropometric measurements
Physical examinations
Laboratory tests
One step in evaluating nutrition status is to obtain information about a person’s history with
respect to health status, socioeconomic status, drug use, and diet. The health history reflects a
person’s medical record and may reveal a disease that interferes with the person’s ability to
eat or the body’s use of nutrients. The person’s family history of major diseases is also
noteworthy, especially for conditions such as heart disease that have a genetic tendency to
run in families. Economic circumstances may show a financial inability to buy foods or
inadequate kitchen facilities in which to prepare them. Social factors such as marital status,
ethnic background, and educational level also influence food choices and nutrition status. A
drug history, including all prescribed and over-the-counter medications, may highlight
possible interactions that lead to nutrient deficiencies.
A second technique that may help to reveal nutrition problems is taking anthropometric
measures such as height and weight. The assessor compares a person’s measurements with
standards specific for gender and age or with previous measures on the same individual.
A third nutrition assessment technique is a physical examination looking for clues to poor
nutrition status. Visual inspection of the hair, eyes, skin, posture, tongue, and fingernails can
provide such clues. In addition, information gathered from an interview can help identify
symptoms. The examination requires skill because many physical signs and symptoms reflect
more than one nutrient deficiency or toxicity—or even nonnutrition conditions. Like the
other assessment techniques, a physical examination alone does not yield firm conclusions.
Instead, physical examinations reveal possible imbalances that must be confirmed by other
assessment techniques, or they confirm results from other assessment measures.
A fourth way to detect a developing deficiency, imbalance, or toxicity is to take samples of
blood or urine, analyze them in the laboratory, and compare the results with normal values
for a similar population. Laboratory tests are most useful in uncovering early signs of
malnutrition before symptoms appear. In addition, they can confirm suspicions raised by
other assessment methods.
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.5 Nutrition Assessment
LEARNING OBJECTIVES: UNUT.WHRO.16.1.5 - Explain how the four assessment methods are used to detect energy
and nutrient deficiencies and excesses.
108. Discuss how the results from national nutrition surveys are used by private and government agencies and groups.
ANSWER: National nutrition surveys gather information about the population’s dietary, nutritional, and
related health status. One survey collects data on the kinds and amounts of foods people eat.
Another survey examines the people themselves, using anthropometric measurements,

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Chapter 01 - An Overview of Nutrition
Page 29
physical examinations, and laboratory tests. The data provide valuable information on several
nutrition-related conditions, such as growth retardation, heart disease, and nutrient
deficiencies. National nutrition surveys often oversample high-risk groups (low-income
families, pregnant women, adolescents, the elderly, African Americans, and Mexican
Americans) to glean an accurate estimate of their health and nutrition status. The resulting
wealth of information from the national nutrition surveys is used for a variety of purposes.
For example, Congress uses this information to establish public policy on nutrition education,
food assistance programs, and the regulation of the food supply. Scientists use the
information to establish research priorities. The food industry uses these data to guide
decisions in public relations and product development. The Dietary Reference Intakes and
other major reports that examine the relationships between diet and health depend on
information collected from these nutrition surveys. These data also provide the basis for
developing and monitoring national health goals.
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.5 Nutrition Assessment
LEARNING OBJECTIVES: UNUT.WHRO.16.1.5 - Explain how the four assessment methods are used to detect energy
and nutrient deficiencies and excesses.
109. Describe the national trends of food consumption over the past 40 years.
ANSWER: We eat more meals away from home, particularly at fast-food restaurants. We eat larger
portions. We drink more sweetened beverages and eat more energy-dense, nutrient-poor
foods such as candy and chips. We snack frequently. As a result of these dietary habits, our
energy intake has risen and, consequently, so has the incidence of overweight and obesity.
Overweight and obesity, in turn, profoundly influence our health.
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.5 Nutrition Assessment
LEARNING OBJECTIVES: UNUT.WHRO.16.1.5 - Explain how the four assessment methods are used to detect energy
and nutrient deficiencies and excesses.
110. List 10 goals of the Healthy People program. How successful is the program thus far?
ANSWER: Increase the proportion of adults who are at a healthy weight
Reduce the proportion of adults who are obese
Reduce iron deficiency among young children and females of childbearing age
Reduce iron deficiency among pregnant females
Reduce the proportion of children and adolescents who are overweight or obese
Increase the contribution of fruits to the diets of the population aged 2 years and older
Increase the variety and contribution of vegetables to the diets of the population aged 2 years
and older
Increase the contribution of whole grains to the diets of the population aged 2 years and older
Reduce consumption of saturated fat in the population aged 2 years and older
Reduce consumption of sodium in the population aged 2 years and older
Increase consumption of calcium in the population aged 2 years and older
Increase the proportion of worksites that offer nutrition or weight management classes or
counseling
Increase the proportion of physician office visits that include counseling or education related
to nutrition or weight
Eliminate very low food security among children in US households
Prevent inappropriate weight gain in youth and adults
Increase the proportion of primary care physicians who regularly measure the body mass
index of their patients
Reduce consumption of kcalories from solid fats and added sugars in the population aged 2

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Chapter 01 - An Overview of Nutrition
Page 30
years and older
Increase the number of states that have state-level policies that incentivize food retail outlets
to provide foods that are encouraged by the Dietary Guidelines
Increase the number of states with nutrition standards for foods and beverages provided to
preschool-aged children in childcare
Increase the percentage of schools that offer nutritious foods and beverages outside of school
meals
Progress in meeting the 2010 goals was mixed. A few objectives were met, about half made
some progress, and several showed no progress—or even moved in the wrong direction. The
objective to reduce average blood cholesterol levels was achieved, but objectives to eat more
fruits, vegetables, and whole grains and to increase physical activity showed little or no
improvement. Trends in over-weight and obesity actually worsened. Clearly, “what we eat in
America” must change if we hope to meet the Healthy People goals.
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.5 Nutrition Assessment
LEARNING OBJECTIVES: UNUT.WHRO.16.1.5 - Explain how the four assessment methods are used to detect energy
and nutrient deficiencies and excesses.
111. Discuss the meaning and significance of the relationships between risk factors and chronic diseases.
ANSWER: Factors that increase or reduce the risk of developing chronic diseases can be identified by
analyzing statistical data. A strong association between a risk factor and a disease means that
when the factor is present, the likelihood of developing the disease increases. It does not
mean that all people with the risk factor will develop the disease. Similarly, a lack of risk
factors does not guarantee freedom from a given disease. On the average, though, the more
risk factors in a person’s life, the greater that person’s chances of developing the disease.
Conversely, the fewer risk factors in a person’s life, the better the chances for good health.
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.6 Diet and Health
LEARNING OBJECTIVES: UNUT.WHRO.16.1.6 - Identify several risk factors and explain their relationships to chronic
diseases.
112. Discuss two important characteristics of chronic disease risk factors.
ANSWER: Risk factors tend to persist over time. Without intervention, a young adult with high blood
pressure will most likely continue to have high blood pressure as an older adult, for example.
Thus, to minimize the damage, early intervention is most effective.
Risk factors tend to cluster. For example, a person who is obese may be physically inactive,
have high blood pressure, and have high blood cholesterol—all risk factors associated with
heart disease. Multiple risk factors act synergistically to increase the risk of disease
dramatically. Intervention that focuses on one risk factor often benefits the others as well. For
example, physical activity can help reduce weight. Physical activity and weight loss will, in
turn, help to lower blood pressure and blood cholesterol.
DIFFICULTY: Bloom's: Remember
REFERENCES: 1.6 Diet and Health
LEARNING OBJECTIVES: UNUT.WHRO.16.1.6 - Identify several risk factors and explain their relationships to chronic
diseases.
113. What cautions should you keep in mind when considering popular news reports about nutrition?
ANSWER: Consumers get much of their nutrition information from Internet websites, television news,
and magazine articles, which have heightened awareness of how diet influences the

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