Test Bank for Nutrition: Concepts & Controversies, 16e 16th Edition by Frances Sizer, Ellie Whitney. Full Chapters test bank are included - Chap 1 to 15
1. Food Choices and Human Health.
2. Nutrition Tools: Standards and Guidelines.
3. The Remarkable Body.
4. The Carbohydrates: Sugar, Starch,...
Indicate whether the statement is true or false.
1. The energy that you gain when you eat a bowl of strawberries comes from mechanical energy that the berries
stored while growing.
a. True
b. False
2. Foods that are associated with particular cultural subgroups within a population are called ethnic foods.
a. True
b. False
3. Elemental diets help patients recover from nutrient deficiencies, infections, and wounds.
a. True
b. False
4. For a new finding to be accepted, the finding must be found repeatedly in various types of well-designed,
unbiased studies that different researchers perform.
a. True
b. False
5. Chronic diseases such as heart disease and diabetes can be prevented solely by consuming a healthy diet through
the lifespan.
a. True
b. False
6. The human genome is 99.9% the same in all people.
a. True
b. False
7. A dietitian’s ability to consider variations in a client’s genome to more precisely meet an individual’s nutrient
needs in the future is called genomics.
a. True
b. False
8. Malnutrition includes deficiencies, imbalances, and excesses of nutrients, alone or in combination, any of which
can take a toll on health over time.
a. True
b. False
9. Functional foods contain bioactive food components believed to provide health benefits beyond the benefits their
nutrient content confers.
a. True
b. False
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, Name: Class: Date:
Chap 01 16e Sizer
10. Government agencies and professional associations are usually reliable sources of health and nutrition information
for consumers.
a. True
b. False
11. The two most influential lifestyle factors that alter an individual’s risk for developing a serious disease are
nutrition and tobacco usage.
a. True
b. False
12. Fiber is not considered an essential nutrient.
a. True
b. False
13. A whole, basic food becomes less nutritious when it is enriched or fortified.
a. True
b. False
Indicate the answer choice that best completes the statement or answers the question.
14. Which of the following is not a characteristic of a nutritious diet?
a. It ensures that the same kind of food is eaten every day.
b. It supplies adequate amounts of all essential nutrients.
c. It has various foods in different proportions.
d. It ensures limited intake of saturated fats, added sugars, and salt.
e. It ensures that energy intakes do not exceed or fall short of energy needs.
15. Your family always has rice available at every meal, just as it has been for every generation. This is an example
of food selection because of _________.
a. cultural tradition
b. emotional comfort
c. availability
d. social pressure
e. economy
16. Which of the following is true about intravenous nutrition?
a. It allows the digestive muscles to rest so they are stronger for when real food is reintroduced.
b. It should be continued even when it is possible for real food to be introduced.
c. Compared to eating food, satiety is lower since gastric muscles do not stimulate the release of hormones.
d. It offers emotional comfort similar to real food taken by mouth.
e. The chemical composition does not provide all essential nutrients.
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