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Nutrition And Diet Therapy 8th Edition By Linda Kelly DeBruyne -Test Bank
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, 207Chapter 1 – Overview of Nutrition and Health
Answer, K/A, page(s) K = knowledge question; A = application question
True/False
F K 7 1. Minerals and water are organic and yield energy in the human body.
T K 7-8 2. An excess intake of any energy nutrient can lead to becoming overweight.
T K 8-9 3. The Dietary Reference Intakes are a set of standards that define the amount of energy,
nutrients, other dietary components, and physical activity that best support health.
T K 9 4. To ensure that the vitamin and mineral recommendations meet the needs of as many
people as possible, the recommendations are set near the top end of the range of the
population’s estimated average requirements.
T K 9 5. Dietary Reference Intakes are values that are appropriate to use for planning and
assessing diets for individuals and groups.
T A 13 6. Consuming nutrient-dense foods can help control your kcalorie intake.
T K 22 7. The ingredients list on a food label must list the ingredients in descending order of
predominance by weight.
T A 25 8. A package of prunes states that the product is a good fiber source and the Nutrition Facts
panel indicates the product contains 12% of the Daily Value for dietary fiber. This
product can legally make this claim.
F A 25 9. A carton of yogurt claims that it is fat free and the Nutrition Facts panel indicates the
product contains 5 grams of fat per serving. This product can legally make this claim.
F A 25 10. A package of cookies claims that the cookies are low kcalorie, and the Nutrition Facts
panel indicates that each cookie contains 70 kcalories. This product can legally make this
claim.
Nutrition in Practice – Finding the Truth about Nutrition
T K 32 11. There is no nationally accepted definition for the term nutritionist.
Multiple Choice
b A 3 1. The reason that most of us enjoy turkey and pumpkin pie at Thanksgiving is due to:
a. habit.
b. associations.
c. values.
d. emotional state.
c K 3 2. Personal preference plays a significant part in the food choices of an individual. Widely
shared preferences include:
a. a desire for sour tastes.
b. significant nutritional value.
c. tastes for salt and sugar.
d. a craving for protein.
© 2012 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
,208
c A 5 3. You are at a friend’s house for dinner and high-fat foods are being served. You go ahead
and consume these foods primarily because of:
a. emotional state.
b. associations.
c. social interaction.
d. ethnic heritage.
a K 4 4. Which of the following foods best exemplify the Asian culture?
a. soybeans, squid, rice, peanuts
b. tomatoes, olives, fish, mozzarella cheese
c. tortillas, corn, avocado, refried beans
d. black-eyed peas, biscuits, peaches, beef
a K 4 5. Which of the following characterizes the diet of most ethnic groups?
a. excludes milk
b. excludes green leafy vegetables
c. excludes grains and grain products
d. excludes meat and meat products
b A 6 6. Orange juice fortified with calcium to help build strong bones is an example of a(n):
a. phytochemical.
b. functional food.
c. organic food.
d. convenience food.
d K 7 7. All of the following nutrients are organic except:
a. carbohydrate.
b. fat.
c. protein.
d. minerals.
c K 7 8. The kcalorie content of a food depends on how much it contains of each of the following
except:
a. carbohydrate.
b. fat.
c. water.
d. protein.
b K 7 9. Which of the following statements about vitamins is true?
a. They are inorganic.
b. They facilitate the release of energy from the energy-yielding nutrients.
c. They are the medium in which all of the body’s processes take place.
d. They provide energy to the body.
c K 7 10. The essential nutrients are those:
a. the body can make for itself.
b. that are predominant in most foods.
c. that must be obtained from foods.
d. included in the main DRI table.
© 2012 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
, 209
c K 7 11. Which of the following becomes a major fuel for the body only when the other fuels are
unavailable?
a. carbohydrate
b. fat
c. protein
d. water
d K 7 12. All of the following are energy-yielding nutrients except:
a. carbohydrate.
b. protein.
c. fat.
d. vitamins.
a K 7 13. Vitamins provide ___ kcalories per gram.
a. 0
b. 4
c. 7
d. 9
b A 7-8 14. How many kcalories are provided by a food that contains 25 g carbohydrate, 6 g protein,
and 5 g fat?
a. 172
b. 169
c. 142
d. 102
c K 7 15. Which nutrient has the greatest energy density?
a. carbohydrate
b. protein
c. fat
d. vitamins
c A 7 16. How many fat kcalories are in a food that contains 15 grams of fat?
a. 60
b. 105
c. 135
d. 215
a A 7 17. Your friend always refers to meat as “protein.” You try to correct her by stating that:
a. practically all foods contain mixtures of the energy-yielding nutrients.
b. protein is not the predominant nutrient in meat.
c. protein-rich foods are always high in fat.
d. meat contains more carbohydrate than protein.
d K 8 18. Alcohol:
a. is a nutrient.
b. promotes maintenance and repair in the body.
c. is not metabolized into energy.
d. contributes to body fat.
c K 7 19. All of the following contain mixtures of the energy nutrients except:
a. beef.
b. potato.
c. oil.
d. legumes.
© 2012 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
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