TEST BANK
Human Nutrition: Science for Healthy Living
Tammy J. Stephenson, Megan Sanctuary, and Caroline Passerrello
3rd Edition Table of Contents
Chapter 01 Introduction to Nutrition 1
Chapter 02 Evaluating Nutrition Information 18
Chapter 03 Basis of a Healthy Diet 49
Chapter 04 Human Digestion, Absorption, and Transport 71
Chapter 05 Carbohydrates-Sugars, Starches, and Fiber 111
Chapter 06 Lipids-Triglycerides, Phospholipids, and Sterols 149
Chapter 07 Proteins-Amino Acids 198
Chapter 08 Metabolism 235
Chapter 09 Vitamin-Overview and Fat-Soluble Vitamins 269
Chapter 10 Water-Soluble Vitamins 305
Chapter 11 Water and the Major Minerals 349
Chapter 12 Trace Minerals 393
Chapter 13 Obesity, Energy Balance, and Weight Management 429
Chapter 14 Eating Disorders and Disordered Eating 460
Chapter 15 Nutrition for Fitness and Sport 485
Chapter 16 Pregnancy and Lactation 522
Chapter 17 Infants, Children, and Adolescents 552
Chapter 18 Nutrition for Older Adults 563
Chapter 19 Food and Water Safety 585
Chapter 20 Global Nutrition 616 Chapter 01 Introduction to Nutrition MULTIPLE CHOICE - Choose the one alternative that best completes the statement or answers the question. 1)Which of the following statements is true?
A)Nutrients are life-sustaining phytochemicals in food.
B)In the United States, poor eating habits contribute to some of the ten leading causes of
death.
C)A person's diet is influenced by his or her blood type and birth order.
D)Most people are born with the ability to choose a nutritious diet.
Question Details Accessibility : Keyboard Navigation Bloom's : 1. Remember Learning Outcome : 01.04.02 Describe lifestyle factors that contribute to many of the leading causes Section : 01.04 Topic : Nutrition basics Topic : Public health and nutrition Topic : Demographic trends and statistics Source : Chapter 01 Test Bank > Nutrition-Related Facts 2)Studying nutrition is important to _______.
A)obtain enough energy to sustain life
B)learn about the nutritional value of foods and effects diet can have on health
C)reduce dependence on animal food products
D)avoid pesticides and hormones in the food supply
Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Outcome : 01.01.01 Explain why it is important to study nutrition. Section : 01.01 Topic : Nutrition basics Source : Chapter 01 Test Bank > Studying Nutrition ______________________________________________________________________________________________
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1 | P a g e 3) In the United States, consumers eat more ________ t han recommended. A) protein foods B) vegetables C) dairy products D) fruits Question Details Accessibility : Keyboard Navigation Bloom's : 1. Remember Learning Outcome : 01.01.02 Describe Americans curr ent food-consumption practices and how they compar Section : 01.01 Topic : Food sources Topic : Demographic trends and statistics Source : Chapter 01 Test Bank > Americans' Typ ical Eating Practices 4) Most Americans purchase less than recommended amoun ts of _______. A) fruits B) sugary beverages C) red meats D) refined grain products Question Details Accessibility : Keyboard Navigation Bloom's : 1. Remember Learning Outcome : 01.01.02 Describe Americans curr ent food-consumption practices and how they compar Section : 01.01 Topic : Food sources Topic : Demographic trends and statistics Source : Chapter 01 Test Bank > Typical American F ood Purchases 5) Which of the following is NOT true about water? A) Water is an essential nutrient. B) Water plays a role in regulation of body temperatur e. C) Water is necessary for elimination of waste from th e body. D) Water is necessary for immune function. Question Details Accessibility : Keyboard Navigation Bloom's : 1. Remember Learning Outcome : 01.02.01 List the six classes of nutrients, and identify major roles of each class Section : 01.02 Topic : Nutrition basics Source : Chapter 01 Test Bank > Functions of Water ______________________________________________________________________________________________
______________________________________________________________________________________________Test Bank - Human Nutrition: Science for Healthy Living, 3rd Edition (Stephenson, 2022)
2 | P a g e 6) Which of the following substances is a nutrient tha t does NOT supply any energy for the human body? A) Carbohydrate B) Fat C) Protein D) Vitamin D Question Details Accessibility : Keyboard Navigation Bloom's : 1. Remember Learning Outcome : 01.02.01 List the six classes of nutrients, and identify major roles of each class Section : 01.02 Topic : Nutrition basics Topic : Nutrient functions Source : Chapter 01 Test Bank > Non-Energy Nutrien ts 7) Which of the following statements is true? A) Nutrient-deficiency diseases develop when diets lac k essential nutrients. B) Skin rashes are always a symptom of vitamin deficie ncy diseases. C) Headaches are a common sign of a mineral deficiency disease. D) Most phytochemicals are classified as essential nut rients. Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Outcome : 01.02.02 Identify the key featur es of an essential nutrient. Section : 01.02 Topic : Nutrition basics Topic : Phytochemicals Topic : Deficiency and toxicity diseases Source : Chapter 01 Test Bank > Defining Nutrition -Related Terms ______________________________________________________________________________________________
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3 | P a g e 8) An essential nutrient _______. A) is found only in fortified foods B) is found only in foods from animal sources C) must be supplied by the diet D) provides energy (kcals) to the diet Question Details Accessibility : Keyboard Navigation Bloom's : 1. Remember Learning Outcome : 01.02.02 Identify the key featur es of an essential nutrient. Section : 01.02 Topic : Nutrition basics Source : Chapter 01 Test Bank > Essential Nutrient s 9) Which of the following describe a conditionally ess ential nutrient? A) A nutrient that is normally nonessential, but becom es essential under certain conditions. B) A nutrient that may be made in the body, but in amo unts that are inadequate. C) A nutrient that becomes essential due to a metaboli c disorder or serious disease (e.g. kidney or liver disease). D) All of the choices are correct. Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Outcome : 01.02.02 Identify the key featur es of an essential nutrient. Section : 01.02 Topic : Nutrition basics Source : Chapter 01 Test Bank > Conditionally Esse ntial Nutrients 10) Which of the following is a micronutrient? A) Iron B) Glucose C) Fat D) Protein Question Details Accessibility : Keyboard Navigation Bloom's : 1. Remember Learning Outcome : 01.02.03 Categorize nutrients ba sed on whether they are essential and their design Section : 01.02 Topic : Nutrition basics Source : Chapter 01 Test Bank > Micronutrients ______________________________________________________________________________________________
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4 | P a g e 11) Which of the following substances is a macronutrien t? A) Protein B) Vitamin C C) Calcium D) Sodium Question Details Accessibility : Keyboard Navigation Bloom's : 1. Remember Learning Outcome : 01.02.03 Categorize nutrients ba sed on whether they are essential and their design Section : 01.02 Topic : Nutrition basics Source : Chapter 01 Test Bank > Identifying Macron utrients 12) Which of the following foods is naturally a rich so urce of phytochemicals? A) Margarine B) Tuna C) Blueberries D) Chicken Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Outcome : 01.02.04 Identify rich food sour ces of phytochemicals. Section : 01.02 Topic : Nutrition basics Topic : Phytochemicals Source : Chapter 01 Test Bank > Sources of Phytoch emicals 13) Which of the following foods is NOT a rich natural source of phytochemicals? A) Cherries B) Green tea C) Whole-grain bread D) Lean meat Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Outcome : 01.02.04 Identify rich food sour ces of phytochemicals. Section : 01.02 Topic : Phytochemicals Source : Chapter 01 Test Bank > Not a Phytochemica l Source ______________________________________________________________________________________________
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5 | P a g e 14) A teaspoon of sugar supplies about 16 kcals, which is the same as ________ calories. A) 1.6 B) 1600 C) 16,000 D) 160,000 Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Outcome : 01.03.01 Distinguish between a c alorie and a kilocalorie. Section : 01.03 Topic : Nutrition basics Topic : Nutrition computations Source : Chapter 01 Test Bank > Converting Kilocal ories to Calories 15) A small apple supplies approximately 40,000 _______ _. A) calories B) kilocalories C) Calories D) Kilocalories Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Outcome : 01.03.01 Distinguish between a c alorie and a kilocalorie. Section : 01.03 Topic : Nutrition basics Source : Chapter 01 Test Bank > Energy in an Apple 16) A serving of food contains 15 g carbohydrate, 3 g p rotein, 5 g fat, 5 mg vitamin C, and 100 mL water. Based on this information, a serving of t his food supplies _______. A) 87 kcals B) 97 kcals C) 107 kcals D) 117 kcals Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Outcome : 01.03.02 Estimate the amount of energy (kcal) in a serving of food based on the gr Section : 01.03 Topic : Nutrition basics Topic : Nutrition computations Source : Chapter 01 Test Bank > Calculating Food E nergy ______________________________________________________________________________________________
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6 | P a g e 17) Approximately how many grams of carbohydrate are in a sugar-sweetened beverage that supplies 240 kcals and contains no fiber, fat, prot ein, or alcohol? A) 50 grams of carbohydrate B) 30 grams of carbohydrate C) 40 grams of carbohydrate D) 60 grams of carbohydrate Question Details Accessibility : Keyboard Navigation Bloom's : 3. Apply Learning Outcome : 01.03.02 Estimate the amount of energy (kcal) in a serving of food based on the gr Section : 01.03 Topic : Nutrition basics Topic : Nutrition computations Source : Chapter 01 Test Bank > Estimating Grams o f Carbohydrate 18) Which of the following conditions is NOT a leading cause of death in the United States? A) Tuberculosis B) Cancer C) Heart disease D) Stroke Question Details Accessibility : Keyboard Navigation Bloom's : 1. Remember Learning Outcome : 01.04.01 Identify the 10 leading causes of death in the United States. Section : 01.04 Topic : Nutrition basics Topic : Public health and nutrition Topic : Demographic trends and statistics Source : Chapter 01 Test Bank > Leading Causes of Death ______________________________________________________________________________________________
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7 | P a g e 19) Which of the following conditions or diseases is a leading diet-related cause of death in the United States? A) Chronic lower respiratory infections B) Stroke C) Suicide D) Influenza and pneumonia Question Details Accessibility : Keyboard Navigation Bloom's : 1. Remember Learning Outcome : 01.04.01 Identify the 10 leading causes of death in the United States. Section : 01.04 Topic : Nutrition basics Topic : Public health and nutrition Topic : Demographic trends and statistics Source : Chapter 01 Test Bank > Diet-Related Cause of Death 20) Consuming a diet that supplies large amounts of cer tain types of fat increase one's risk of developing heart disease. Thus, a diet that supplie s an excessive amount of such fats is a ________ for heart disease. A) hypothetical variable B) dietary modulator C) nutritional determinant D) risk factor Question Details Accessibility : Keyboard Navigation Bloom's : 2. Understand Learning Outcome : 01.04.02 Describe lifestyle fact ors that contribute to many of the leading causes Section : 01.04 Topic : Nutrition basics Topic : Public health and nutrition Source : Chapter 01 Test Bank > Nutrition-Related Terms ______________________________________________________________________________________________
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