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Nutrition for Health and Health Care 5th Edition by Linda Kelley DeBruyne - Test Bank
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, 304Chapter 1 – Overview of Nutrition and Health
True/False
1. Minerals and water are organic and yield energy in the human body.
2. An excess intake of any energy nutrient can lead to becoming overweight.
3. The Dietary Reference Intakes reflect the collaborative efforts of scientists to produce a set of
standards for the amount of energy, nutrients, and other dietary components that best support
health.
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.
5. Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for
individuals and groups.
6. Consuming nutrient-dense foods can help control your kcalorie intake.
7. The ingredients list on a food label must list the ingredients in descending order of predominance by
weight.
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.
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.
10. A package of cookies claims that the cookies are low kcalorie, and the Nutrition Facts panel indicates
that each cookie provides 70 kcalories. This product can legally make this claim.
11. Some nutritionists are registered dietitians, but others are self-described experts whose training is
minimal or nonexistent.
Multiple Choice
1. Many Americans enjoy turkey and pumpkin 3. You are at a friend’s house and he offers to
pie at Thanksgiving due to: share a snack. You eat some even though
a. habit. you aren’t hungry primarily because of:
b. associations. a. emotional state.
c. values. b. associations.
d. emotional state. c. social interaction.
d. ethnic heritage.
2. Personal preference plays a significant part
in the food choices of an individual. Widely 4. Which of the following foods best exemplify
shared preferences include: the Asian culture?
a. a desire for sour tastes. a. soybeans, squid, rice, peanuts
b. significant nutritional value. b. tomatoes, olives, fish, mozzarella cheese
c. tastes for salt and sugar. c. tortillas, corn, avocado, refried beans
d. a craving for protein. d. black-eyed peas, biscuits, peaches, beef
© 2014 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.
,305
5. Which of the following characterizes the diet 12. Which of the following does not yield
of most ethnic groups? energy for the body?
a. excludes milk a. carbohydrate.
b. excludes green leafy vegetables b. protein.
c. excludes grains and grain products c. alcohol.
d. excludes meat and meat products d. vitamins.
6. Orange juice fortified with calcium to help 13. Vitamins provide ___ kcalories per gram.
build strong bones is an example of a(n): a. 0
a. phytochemical. b. 4
b. functional food. c. 7
c. organic food. d. 9
d. convenience food.
14. How many kcalories are provided by a food
7. All of the following nutrients are organic that contains 25 g carbohydrate, 6 g protein,
except: and 5 g fat?
a. viamins. a. 172
b. fat. b. 169
c. protein. c. 142
d. minerals. d. 102
8. The kcalorie content of a food depends on 15. Which nutrient has the greatest energy
how much it contains of each of the density?
following except: a. carbohydrate
a. carbohydrate. b. protein
b. fat. c. fat
c. water. d. vitamins
d. protein.
16. How many fat kcalories are in a food that
9. Which of the following statements about contains 15 grams of fat?
vitamins is true? a. 60
a. They are inorganic. b. 105
b. They facilitate the release of energy c. 135
from the other three organic nutrients. d. 215
c. They are the medium in which all of the
body’s processes take place. 17. Your friend always refers to meat as protein.
d. They provide energy to the body. You try to correct her by stating that:
a. practically all foods contain mixtures of
10. The essential nutrients are those: the energy-yielding nutrients.
a. the body can make for itself. b. protein is not the predominant nutrient
b. that are predominant in most foods. in meat.
c. that must be obtained from foods. c. protein-rich foods are always high in fat.
d. included in the main DRI table. d. meat contains more carbohydrate than
protein.
11. Which of the following becomes a major fuel
for the body only when the other fuels are 18. Alcohol:
unavailable? a. is a nutrient.
a. carbohydrate b. promotes maintenance and repair in the
b. fat body.
c. protein c. is not metabolized into energy.
d. water d. contributes to body fat.
© 2014 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.
, 306
19. All of the following contain mixtures of the d. The DRI apply to the diets of
energy nutrients except: individuals.
a. beef.
b. potato. 25. Dietary Reference Intakes may be used to:
c. oil. a. treat persons with diet-related illnesses.
d. legumes. b. assess dietary nutrient adequacy.
c. specify the minimum daily intake of all
20. Dietary Reference Intakes are designed to: nutrients.
a. recommend numbers of servings of food d. design weight-loss plans.
to eat per day.
b. help food manufacturers decide on 26. A good indicator that an adult’s energy
product contents and processing intake is appropriate is a healthy:
methods. a. height.
c. meet minimum nutrient needs to b. weight.
prevent malnutrition in people. c. elbow breadth.
d. specify nutrient needs that best support d. appetite.
the health of people in the United States
and Canada. 27. An individual’s Estimated Energy
Requirement (EER) is deemed adequate in
21. The Recommended Dietary Allowances: the absence of:
a. are designed primarily to prevent a. bone loss.
toxicities. b. weight gain or loss.
b. are set when there is a lack of scientific c. obvious signs of malnutrition.
data to generate an Adequate Intake. d. body fat.
c. focus on all dietary components.
d. are the foundation of the Dietary 28. According to the DRI committee, protein
Reference Intakes. should provide ______ of daily kcalories.
a. 45-65%
22. Which of the following Dietary Reference b. 20-35%
Intake categories is most appropriately used c. 10-35%
to develop and evaluate nutrition programs d. 8-21%
for groups?
a. Estimated Average Requirement 29. The data collected in nutrition surveys is
b. Tolerable Upper Intake Level used by the government to:
c. Adequate Intake a. establish public policy on nutrition
d. Recommended Dietary Allowance education.
b. regulate nutrition labeling on food
23. Consumers who take vitamin/mineral products.
supplements should be aware that excessive c. decide what nutrition issues will be
intakes can pose hazards, and refer to the granted funds for research.
_____ values of the Dietary Reference d. assess the effectiveness of government
Intakes. publications about nutrition.
a. Adequate Intake (AI)
b. Estimated Average Requirement (EAR) 30. One of the first nutritional surveys taken
c. Recommended Dietary Allowance before World War II suggested:
(RDA) a. at least 90% of the population had
d. Tolerable Upper Intake Level (UL) adequate nutritional intakes.
b. 75% of the population needed to change
24. Which of the following statements about the their eating habits.
Dietary Reference Intakes is false? c. less than 5% of the population were
a. The DRI are designed to merely prevent eating appropriately.
nutrient deficiency diseases. d. up to one-third of the population might
b. The DRI focus on disease prevention. be eating poorly.
c. The DRI focus on adequacy of nutrients.
© 2014 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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