NUTRITION SCIENCE AND APPLICATIONS, BINDER READY VERSION 4TH EDITION By SMOLIN - Test Bank
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Course
NUTRITION - TEST BANK
Institution
NUTRITION - TEST BANK
nutrition science - test banks,
Package Title: Test Bank
Course Title: Smolin4e
Chapter Number: 2
Question Type: Multiple Choice
1) Recommended Dietary Allowances were first published in which decade?
a) 1920s
b) 1940s
c) 1960s
d) 1980s
Answer: b
Difficulty:...
,Package Title: Test Bank
Course Title: Smolin4e
Chapter Number: 1
Question Type: Multiple Choice
1) Which of the following is NOT considered a macronutrient?
a) Carbohydrate
b) Fat
c) Protein
d) Vitamins
Answer: d
Difficulty: Easy
Learning Objective: LO 1.2 Describe the classes and functions of nutrients.
Section Reference: Section 1.2 Food Provides Nutrients
2) Physiologic processes take place in the body to keep body temperature, heart rate, and
blood sugar relatively constant. This stable state is called:
a) anabolism.
b) catabolism.
c) homeostasis.
d) metabolism.
Answer: c
Difficulty: Easy
Learning Objective: LO 1.2 Describe the classes and functions of nutrients.
Section Reference: Section 1.2 Food Provides Nutrients
3) A processed food is defined as:
a) having more than five ingredients.
b) requiring heating or cooking before it can be eaten.
c) a food which has had preservatives added.
d) any food that has been changed from its natural state.
Answer: d
Difficulty: Medium
,Learning Objective: LO 1.1 Describe the nutrients found in foods and the importance of
sensible food choices for health.
Section Reference: Section 1.1 Nutrition and Our Diet
4) Which of the following statements about the typical American diet is true?
a) Intake of whole grains is above the recommended level and less energy is consumed
than expended.
b) Intake of whole grains is low and more energy is consumed than expended.
c) Intake of fiber is adequate and intake of fruits and vegetables is less than
recommended.
d) Intake of fiber is low and fruit and vegetable intake is above recommended levels.
Answer: b
Difficulty: Medium
Learning Objective: LO 1.1 Describe the nutrients found in foods and the importance of
sensible food choices for health.
Section Reference: Section 1.1 Nutrition and Our Diet
5) Where do most people in the U.S. get their nutrition information?
a) Dietitians
b) Mass media, i.e., television, magazines and newspapers
c) Physicians
d) Talk radio
Answer: b
Difficulty: Medium
Learning Objective: LO 1.5 Describe how nutrition research studies are used to help
better understand the relationships among people and their nutrient intake.
Section Reference: Section 1.5 Evaluating Nutrition Information
6) The correct sequence of events in the scientific method is:
a) conduct the experiment, develop a hypothesis, form a theory, and make an observation.
b) develop a hypothesis, conduct the experiment, make an observation, and form a theory.
c) form a theory, conduct the experiment, develop a hypothesis, and make an observation.
d) make an observation, develop a hypothesis, conduct the experiment, and form a theory.
Answer: d
, Difficulty: Hard
Learning Objective: LO 1.4 Explain the steps of the scientific method and the types of
experiment controls.
Section Reference: Section 1.4 The Science Behind Nutrition
7) When subjects do not know which treatment they are receiving in a clinical trial, but
the researchers do, the study is called:
a) anecdotal.
b) collaboration.
c) double blind.
d) single blind.
Answer: d
Difficulty: Medium
Learning Objective: LO 1.4 Explain the steps of the scientific method and the types of
experiment controls.
Section Reference: Section 1.4 The Science Behind Nutrition
8) Approximately 1000 college students were asked to keep a record of what
supplemental vitamins they took and how many colds they had over the course of a year.
The amount of vitamin C consumed was compared with the students’ incidences of colds.
This is an example of a(an):
a) clinical trial.
b) epidemiological study.
c) intervention study.
d) laboratory study.
Answer: b
Difficulty: Medium
Learning Objective: LO 1.4 Explain the steps of the scientific method and the types of
experiment controls.
Section Reference: Section 1.4 The Science Behind Nutrition
9) Which of the following is the BEST reason to include a placebo in the experimental
design of a human intervention trial?
a) The researchers do not know who is receiving an intervention and who is not.
b) Placebos reduce the cost of the study.
c) It helps prevent the expectations of the subjects from biasing the research.
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