Chapter 01: Nutrition and Health
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th Edition
MULTIPLE CHOICE
1. The major focus of nutritional recommendations in this century has shifted to:
a. prevention and control of chronic diseases.
b. improved sanitation and public health.
c. prevention and control of infectious diseases.
d. development of healthful foods using food technology.
ANS: A DIF: Easy REF: p. 2
MSC: Type of Question: Knowledge
2. A physical science that contributes to understanding how nutrition relates to health and well-
being is:
a. anatomy.
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b. biochemistry.
c. physics.
d. pharmacology.
ANS: B DIF: Easy REF: p. 6
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MSC: Type of Question: Knowledge
3. The body of scientific knowledge related to nutritional requirements of human growth,
maintenance, activity, and reproduction is known as:
a. physiology.
b. nutrition science.
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c. biochemistry.
d. dietetics.
ANS: B DIF: Easy REF: p. 7
MSC: Type of Question: Knowledge
es
4. The professional primarily responsible for application of nutrition science in clinical practice
settings is the:
a. nurse.
b. physician.
c. public health nutritionist.
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d. registered dietitian.
ANS: D DIF: Easy REF: p. 7
MSC: Type of Question: Knowledge
5. The primary responsibility for nutrition care of people in the community belongs to the:
a. community physician.
b. public health nurse.
c. public health nutritionist.
d. registered dietitian.
ANS: C DIF: Easy REF: p. 7
, MSC: Type of Question: Knowledge
6. The best source of nutrients is provided by:
a. specific food combinations.
b. a variety of foods.
c. individual foods.
d. a variety of food supplements.
ANS: B DIF: Easy REF: p. 7
MSC: Type of Question: Knowledge
7. Macronutrients include:
a. minerals.
b. proteins.
c. vitamins.
d. enzymes.
ANS: B DIF: Easy REF: p. 7
MSC: Type of Question: Knowledge
8. Micronutrients include:
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a. fats.
b. proteins.
c. vitamins.
d. carbohydrates.
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ANS: C DIF: Easy REF: p. 7
MSC: Type of Question: Knowledge
9. The sum of all chemical processes inside living cells of the body that sustain life and health is
known as:
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a. physiology.
b. digestion.
c. metabolism.
d. nutrition.
ANS: C DIF: Easy REF: p. 7
es
MSC: Type of Question: Knowledge
10. A primary function of macronutrients in the body is to:
a. supply energy.
b. regulate metabolic processes.
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c. maintain homeostasis.
d. control cellular activity.
ANS: A DIF: Medium REF: p. 7
MSC: Type of Question: Knowledge
11. Nutrients interact in the body to regulate metabolic processes, to build and repair tissue, and
to:
a. provide energy.
b. control cellular wastes.
c. control hormone levels.
, d. regulate absorption.
ANS: A DIF: Medium REF: p. 7
MSC: Type of Question: Knowledge
12. Individual nutrients are characterized by their ability to:
a. work alone.
b. fulfill specific metabolic roles.
c. influence weight loss.
d. improve mental status.
ANS: B DIF: Medium REF: p. 7
MSC: Type of Question: Knowledge
13. The nutrient group that provides the primary source of energy for the body is:
a. carbohydrates.
b. fats.
c. proteins.
d. vitamins.
ANS: A DIF: Medium REF: p. 7
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MSC: Type of Question: Knowledge
14. The primary function of carbohydrates as a food source is to:
a. regulate metabolic processes.
b. build body tissue.
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c. supply energy.
d. provide bulk.
ANS: C DIF: Easy REF: p. 7
MSC: Type of Question: Knowledge
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15. The main body storage form of carbohydrates is:
a. glycogen.
b. starch.
c. fat.
d. glucose.
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ANS: A DIF: Medium REF: p. 7
MSC: Type of Question: Knowledge
16. The number of kilocalories (kcalories or kcal) provided by a food that contains 30 g of
carbohydrate is:
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a. 90.
b. 120.
c. 180.
d. 270.
ANS: B
Carbohydrate contains 4 kcal per gram; therefore, 30 g carbohydrate contains 30 4 = 120
kcal.
DIF: Medium REF: p. 7 MSC: Type of Question: Application
, 17. The percentage of the total daily caloric intake for healthy persons that should be supplied by
carbohydrate is:
a. 10% to 35%.
b. 20% to 35%.
c. 40% to 55%.
d. 45% to 65%.
ANS: D DIF: Medium REF: p. 7
MSC: Type of Question: Knowledge
18. It has been generally accepted that the percentage of total daily kcalories supplied by fats
should be no more than:
a. 10% to 15%.
b. 10% to 35%.
c. 20% to 35%.
d. 40% to 55%.
ANS: C DIF: Medium REF: p. 7
MSC: Type of Question: Knowledge
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19. The number of kcalories provided by a food that contains 22 g of fat is:
a. 88.
b. 132.
c. 154.
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d. 198.
ANS: D
Fat contains 9 kcal per gram; therefore, the number of kcal in 22 g of fat is 22 9 = 198 kcal.
DIF: Medium REF: p. 7 MSC: Type of Question: Application
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20. The primary function of protein in the body is to:
a. supply energy.
b. regulate metabolic processes.
c. control muscle contractions.
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d. build tissue.
ANS: D DIF: Easy REF: p. 7
MSC: Type of Question: Knowledge
21. The number of kcalories provided by 15 g of protein is:
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a. 15.
b. 45.
c. 60.
d. 135.
ANS: C
Protein contains 4 kcal per gram; therefore, the number of kcal in 15 g protein is 15 4 = 60
kcal.
DIF: Medium REF: p. 7 MSC: Type of Question: Application
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