Test Bank Wardlaws Perspectives In Nutrition 10th Edition Byrd-Bredbenner - Instant Assignment Help | Assignmentsonline.org

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Test Bank Wardlaws Perspectives in Nutrition 10th Edition Byrd-Bredbenner

Chapter 01

The Science of Nutrition

Multiple Choice Questions

1. The science of food; the nutrients and substances therein; their action, interaction, and balance in relation to health and disease is a definition of
A. life.
B. energy metabolism.
C. nutrition.
D. food science.

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Nutrition Basics

2. The leading cause of death in the United States is
A. heart disease.
B. homicide.
C. suicide.
D. cancer.

Bloom’s: 1. Remember
Learning Outcome: 1.07 Identify diet and lifestyle factors that contribute to the leading causes of death in North America.
Section: 1.01
Topic: Nutrition and Disease

3. Nutrients causing some signs of poor health when consumed in less than adequate amounts are called
A. essential nutrients.
B. nonessential nutrients.
C. nutritional supplements.
D. trace nutrients.

4. Which is NOT a characteristic of an essential nutrient?
A. It has a specific biological function.
B. Removing it from the diet causes a reduction in biological function.
C. Adding it to a deficient diet restores body functions back to normal if it is added before permanent damage occurs.
D. It prevents nutrient deficiencies and chronic diseases.

Bloom’s: 2. Understand
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Nutrition Basics

5. Energy-yielding nutrients include
A. vitamins, minerals, and water.
B. carbohydrates, proteins, and fats.
C. trace minerals and fat-soluble vitamins.
D. iron, vitamin C, and potassium.

6. Which nutrients regulate body processes?
A. Proteins and carbohydrates
B. Carbohydrates, some lipids, and water
C. Some lipids, some vitamins, and some minerals
D. All nutrients help regulate body processes

7. Sugars, starches, and dietary fibers are examples of
A. proteins.
B. vitamins.
C. carbohydrates.
D. minerals.

8. Which of the following are sources of carbohydrates?
A. grains
B. fruits
C. vegetables
D. All of these are sources of carbohydrates.

9. Which is NOT a complex carbohydrate?
A. glycogen
B. glucose
C. fiber
D. starch

10. Macronutrients are needed in ____ quantities in the diet.
A. gram
B. milligram
C. microgram

11. Carbohydrates can be described as
A. sugars, starches, and fibers.
B. compounds needed in tiny amounts.
C. made of building blocks called amino acids.
D. inorganic molecules regulating chemical reactions and comprising part of some body structures.

12. An important function of carbohydrates is to
A. supply energy.
B. provide amino acids.
C. absorb and transport vitamins.
D. promote growth and tissue repair.

13. Complex carbohydrates not broken down by digestive processes are
A. glycogen.
B. enzymes.
C. fiber.
D. starches.

14. Glucose is classified as a
A. simple sugar.
B. dietary starch.
C. polysaccharide.
D. dietary fiber.

15. A triglyceride is an example of a
A. protein.
B. carbohydrate.
C. lipid.
D. vitamin.

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Lipids

16. Lipids can be described as
A. sugars, starches, and fibers.
B. compounds needed in minute amounts.
C. mostly fats and oils.
D. made of building blocks called amino acids.

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Lipids

17. Which is true about saturated fats?
A. Saturated fats raise blood cholesterol.
B. Saturated fats tend to be solid at room temperature.
C. Many animal fats are rich in saturated fats.
D. Saturated fats provide 9 kilocalories per gram.
E. All of these statements are true.

18. Which is true about essential fatty acids?
A. The body can make them from nonessential fatty acids.
B. They help regulate blood pressure.
C. They are found primarily in deep-fried foods.
D. They are linked to increased risk of heart disease.

19. The major form of lipid in foods is a
A. triglyceride.
B. amino acid.
C. fatty acid.
D. glycerol.

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Lipids

20. Which element is found in protein, but not in carbohydrates?
A. nitrogen.
B. carbon.
C. hydrogen.
D. oxygen.

21. The main structural material of the body is
A. lipid.
B. carbohydrate.
C. protein.
D. minerals.

22. Proteins are formed by linking together
A. fatty acids.
B. amino acids.
C. glycerols.
D. nitrogen groups.

23. Proteins can be described as
A. sugars, starches, and fibers.
B. mostly fats and oils.
C. made of building blocks called amino acids.
D. inorganic molecules regulating chemical reactions and comprising part of some body structures.

24. The main function of vitamins is to
A. provide the main structural building blocks of the body.
B. provide essential fatty acids.
C. enable chemical reactions in the body to occur.
D. improve digestion processes.

25. Examples of water-soluble vitamins include
A. vitamins A and E.
B. vitamins D and K.
C. vitamin C and the B-vitamins.
D. calcium and iron.

26. Which nutrients are organic compounds?
A. water and carbohydrates
B. carbohydrates and protein
C. fats and minerals
D. water and minerals

27. Which nutrients are inorganic substances?
A. vitamin A
B. zinc
C. protein
D. thiamin

28. Which nutrients do NOT provide energy?
A. water and carbohydrate
B. minerals and vitamins
C. vitamins and protein
D. water, minerals, and lipids

29. Which is a trace mineral?
A. sodium
B. calcium
C. iron
D. potassium

30. Minerals are needed for
A. metabolic processes.
B. functioning of the nervous system.
C. water balance and structural systems.
D. All of these choices are correct.

31. Which is NOT true of water?
A. It is a medium for transporting nutrients throughout the body.
B. It is an organic substance.
C. It is the nutrient needed in the largest quantity.
D. It acts a lubricant in the body.

32. A vital component of the body, acting as a solvent, lubricant, temperature regulator, and transport medium for waste material, is
A. fat.
B. carbohydrate.
C. protein.
D. water.

33. Energy trapped by the body from food is used to
A. build new compounds.
B. move the muscles.
C. transmit nerve impulses.
D. balance ions within cells.
E. perform all of these functions.

34. Phytochemicals are
A. available in vitamin and mineral supplements only.
B. essential parts of a diet.
C. chemicals found in plants and animal products.
D. plant substances that provide health benefits.

35. Which of the following is the term for a food that provides health benefits beyond the vitamins and minerals it contains?
A. Functional food
B. Formative food
C. Phytonutrient
D. Probiotic

36. A snack bar contains about 17 grams of carbohydrates, 1 gram of fat, and 1 gram of protein. How many kcals does it contain?
A. 19
B. 43
C. 81
D. 210

17 g carbohydrates x 4 kcal/g = 68 kcal from carbohydrates
1 g fat x 9 kcal/g = 9 kcal from fat
1 g protein x 4 kcal/g = 4 kcal from protein
68 + 9 + 4 = 81 total kcal

Bloom’s: 3. Apply
Learning Outcome: 1.02 Use the physiological fuel values of energy-yielding nutrients to determine the total energy content (calories) in a food or diet.
Section: 1.02
Topic: Nutrition Basics

37. “The amount of heat required to raise the temperature of 1000 grams of water one degree Celsius” is the definition of
A. energy.
B. kilojoule.
C. kilocalorie.
D. physiological fuel value.

Bloom’s: 1. Remember
Learning Outcome: 1.02 Use the physiological fuel values of energy-yielding nutrients to determine the total energy content (calories) in a food or diet.
Section: 1.02
Topic: Nutrition Basics

38. One slice of bread contains 18 g carbohydrates, 4 g protein, and 1.5 g fat. Approximately how many kcal are in one slice?
A. 24
B. 94
C. 100
D. 210

18 g carbohydrates x 4 kcal/g = 72 kcal from carbohydrates
4 g protein x 4 kcal/g = 16 kcal from protein
1.5 g fat x 9 kcal/g = 13.5 kcal from fat
72 + 16 + 13.5 = 101.5 = about 100 total kcal

39. If a total of 2000 kcal were consumed (250 grams of carbohydrates, 66 grams of fat, and 102 grams of protein), what percentage of energy comes from carbohydrates, fat, and protein?
A. 30% carbohydrate, 50% fat, and 20% protein
B. 50% carbohydrate, 35% fat, and 15% protein
C. 20% carbohydrate, 30% fat, and 50% protein
D. 50% carbohydrate, 30% fat, and 20% protein

250 g carbohydrates x 4 kcal/g = 1000 kcal from carbohydrates / 2000 total kcal = 0.50 = 50% of kcal from carbohydrates
66 g fat x 9 kcal/g = 594 kcal from fat / 2000 total kcal = 0.297 = 30% of kcal from fat
102 g protein x 4 kcal/g = 408 kcal from protein / 2000 total kcal = 0.204 = 20% of kcal from protein

40. In North America, the main sources of protein are
A. rice, beans, and corn.
B. meat and pasta.
C. meat, seafood, and dairy products.
D. pasta, breads, and potatoes.

Bloom’s: 1. Remember
Learning Outcome: 1.03 Describe the major characteristics of the North American diet and the food behaviors that often need improvement.
Section: 1.03
Topic: Proteins

41. About 50% of the American dietary intake of carbohydrate is derived from
A. animal sources.
B. dietary fats and oils.
C. dietary starches.
D. dietary fiber.

Bloom’s: 1. Remember
Learning Outcome: 1.03 Describe the major characteristics of the North American diet and the food behaviors that often need improvement.
Section: 1.03
Topic: Carbohydrates

42. Most North Americans could improve their diets by
A. eating more foods rich in vitamins A and E.
B. increasing sodium intake.
C. lowering iron and calcium intake.
D. eating fewer whole-grain breads.

43. In North America, food choices are guided mainly by
A. hunger.
B. the physical need for food.
C. appetite.
D. culture.

Bloom’s: 1. Remember
Learning Outcome: 1.04 Describe the factors that affect our food choices.
Section: 1.03
Topic: Nutrition Basics

44. Many factors influence food choices. Which factor relates to the knowledge, beliefs, religion, and traditions shared by a group of people?
A. food marketing
B. lifestyle
C. education and occupation
D. culture

Bloom’s: 1. Remember
Learning Outcome: 1.04 Describe the factors that affect our food choices.
Section: 1.03
Topic: Nutrition Basics

45. Which factors affect food choice?
A. social needs
B. food cost
C. food marketing
D. lifestyle
E. All of these factors affect food choice

Bloom’s: 1. Remember
Learning Outcome: 1.04 Describe the factors that affect our food choices.
Section: 1.03
Topic: Nutrition Basics

46. When body systems are operating normally and nutrient stores are being maintained, an individual is said to be
A. in optimal nutritional status.
B. in a state of overnutrition.
C. experiencing undernutrition.
D. experiencing malnutrition.

Bloom’s: 1. Remember
Learning Outcome: 1.05 Discuss the components and limitations of nutritional assessment.
Section: 1.04
Topic: Nutrition Basics

47. Undernutrition can lead to
A. depleted nutrient stores.
B. slow down in metabolic processes.
C. few symptoms in the early stages.
D. All of these responses are correct.

Bloom’s: 2. Understand
Learning Outcome: 1.05 Discuss the components and limitations of nutritional assessment.
Section: 1.04
Topic: Nutrition Basics

48. Nutrition-related objectives of Healthy People 2020 include
A. increasing fat intake, vitamin A intake, and reducing obesity.
B. reducing adult obesity, increasing calcium intake, and increasing sodium intake.
C. increasing vegetable intake, increasing calcium intake, and reducing childhood obesity.
D. lowering fat intake, increasing protein intake, and increasing blood cholesterol.

Bloom’s: 1. Remember
Learning Outcome: 1.06 List the attributes of a healthful lifestyle that are consistent with the Healthy People 2010 goals.
Section: 1.04
Topic: Healthy Diet Guidelines

49. The main objective of Healthy People 2020 is to help Americans
A. attain high-quality, longer lives free from preventable death and disease.
B. lose weight and increase vegetable intake.
C. by promoting intake of minerals among those age 2 years and older.
D. increase intake of fruits, vegetables, and whole grains.

Bloom’s: 1. Remember
Learning Outcome: 1.06 List the attributes of a healthful lifestyle that are consistent with the Healthy People 2010 goals.
Section: 1.04
Topic: Healthy Diet Guidelines

50. An example of anthropometric assessment is
A. analyzing compounds in the blood.
B. assessing the ability to walk.
C. measuring skinfold thickness.
D. taking a medical history.

Bloom’s: 2. Understand
Learning Outcome: 1.05 Discuss the components and limitations of nutritional assessment.
Section: 1.04
Topic: Nutrition Basics

51. An environmental assessment includes studying a person’s
A. education and economic background.
B. family medical history.
C. usual dietary intake.
D. medication use.

Bloom’s: 1. Remember
Learning Outcome: 1.05 Discuss the components and limitations of nutritional assessment.
Section: 1.04
Topic: Nutrition Basics

52. An evaluation of nutritional health includes
A. anthropometric measurements.
B. dietary assessment.
C. biochemical assessment.
D. medical history.
E. All of these choices are correct.

Bloom’s: 1. Remember
Learning Outcome: 1.05 Discuss the components and limitations of nutritional assessment.
Section: 1.04
Topic: Nutrition Basics

53. Which is a limitation of nutritional assessment?
A. Many signs and symptoms of nutrient deficiency disease are not very specific.
B. Many signs and symptoms of nutrient deficiency disease take a long time to occur.
C. It is hard to link many signs and symptoms to dietary intake.
D. All of these are limitations of nutritional assessment.

Bloom’s: 2. Understand
Learning Outcome: 1.05 Discuss the components and limitations of nutritional assessment.
Section: 1.04
Topic: Nutrition Basics

54. Major chronic diseases, such as heart disease, certain cancers, and cirrhosis of the liver may be related to
A. eating a healthy diet.
B. eating a poor diet.
C. exercising regularly.
D. taking nutritional supplements.

Bloom’s: 2. Understand
Learning Outcome: 1.07 Identify diet and lifestyle factors that contribute to the leading causes of death in North America.
Section: 1.04
Topic: Nutrition and Disease

55. A health problem associated with high dietary fat intake is
A. cataracts.
B. lung cancer.
C. colon cancer.
D. osteoporosis.

Bloom’s: 2. Understand
Learning Outcome: 1.07 Identify diet and lifestyle factors that contribute to the leading causes of death in North America.
Section: 1.04
Topic: Nutrition and Disease

56. A health problem NOT associated with low intake of fruits and vegetables is
A. colon cancer.
B. liver disease.
C. cataracts.
D. lung cancer.

Bloom’s: 2. Understand
Learning Outcome: 1.07 Identify diet and lifestyle factors that contribute to the leading causes of death in North America.
Section: 1.04
Topic: Nutrition and Disease

57. What health practices would reduce risk for chronic diseases?
A. Eating a healthful diet
B. Not smoking and limiting alcohol intake
C. Limiting stress or adjusting the causes of the stress
D. All of these choices are correct

Bloom’s: 2. Understand
Learning Outcome: 1.07 Identify diet and lifestyle factors that contribute to the leading causes of death in North America.
Section: 1.04
Topic: Nutrition and Disease

58. _____ dictate the types and amounts of nutrients in food that will be transformed and reassembled into body structures and compounds.
A. Supply and demand
B. Genes
C. Cell proteins
D. Dietary choices

Bloom’s: 1. Remember
Learning Outcome: 1.08 Describe the role of genetics in the development of nutrition-related diseases.
Section: 1.05
Topic: Nutrition Basics

59. A person genetically at risk for heart disease could delay the onset of this disease by
A. getting regular exercise.
B. avoiding obesity.
C. eating a healthy diet.
D. All of these choices are correct.
E. None of these choices are correct.

Bloom’s: 2. Understand
Learning Outcome: 1.08 Describe the role of genetics in the development of nutrition-related diseases.
Section: 1.05
Topic: Nutrition and Disease

60. A possible explanation for a natural phenomenon is a
A. law.
B. model.
C. theory.
D. hypothesis.

Bloom’s: 1. Remember
Learning Outcome: 1.09 Explain how the scientific method is used in developing hypotheses and theories in the field of nutrition.
Section: 1.06
Topic: Nutrition Basics

61. The study of the distribution of disease in human populations is
A. epidemiology.
B. dermatology.
C. statistics.
D. biometry.

Bloom’s: 1. Remember
Learning Outcome: 1.09 Explain how the scientific method is used in developing hypotheses and theories in the field of nutrition.
Section: 1.06
Topic: Nutrition Basics

62. A study that compares matched individuals with and without a known medical condition is known as a
A. double-blind study.
B. matched study.
C. case-control study.
D. control group study.

Bloom’s: 1. Remember
Learning Outcome: 1.09 Explain how the scientific method is used in developing hypotheses and theories in the field of nutrition.
Section: 1.06
Topic: Nutrition Basics

63. An inert substance with no biological activity or a fake medicine that is used in controlled experiments is called a
A. placebo.
B. blind substance.
C. double-blind substance.
D. controlled substance.

Bloom’s: 1. Remember
Learning Outcome: 1.09 Explain how the scientific method is used in developing hypotheses and theories in the field of nutrition.
Section: 1.06
Topic: Nutrition Basics

64. A study that examines changes in health as people move from one country to another is called a
A. cohort study.
B. migrant study.
C. case-control study.
D. control group study.

Bloom’s: 1. Remember
Learning Outcome: 1.09 Explain how the scientific method is used in developing hypotheses and theories in the field of nutrition.
Section: 1.06
Topic: Nutrition Basics

65. In a double-blind study, who knows which participants are getting the treatment or placebo?
A. only the researchers
B. only the participants
C. only an independent third party
D. both the researchers and participants

Bloom’s: 1. Remember
Learning Outcome: 1.09 Explain how the scientific method is used in developing hypotheses and theories in the field of nutrition.
Section: 1.06
Topic: Nutrition Basics

66. Which of the following is a dependable source for up-to-date, accurate nutrition information?
A. supplement manufacturer’s website
B. registered dietitian
C. health food store manager
D. women’s magazine

Bloom’s: 5. Evaluate
Learning Outcome: 1.10 Identify reliable sources of nutrition information.
Section: 1.07
Topic: Nutrition Basics

True / False Questions

67. Polysaccharides are also called simple carbohydrates.
FALSE

68. A micronutrient is a substance that cannot be separated into simpler substances by chemical processes.
FALSE

69. The term “fats” refers to lipids that are liquid at room temperature.
FALSE

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Lipids

70. Almost all foods that have fat contain both saturated and unsaturated fats.
TRUE

71. Trans fatty acids are found mostly in deep-fried foods, cookies, crackers, stick margarine, and shortening.
TRUE

72. Cooking is more likely to destroy fat-soluble vitamins than water-soluble vitamins.
FALSE

73. Vitamins can be divided into 3 groups: water-soluble, fat-soluble, and alcohol-soluble.
FALSE

74. Water-soluble vitamins are excreted more readily than fat-soluble vitamins.
TRUE

75. Phytochemicals are physiologically active compounds that are considered essential nutrients.
FALSE

76. Zoochemicals are physiologically active compounds found in plants.
FALSE

77. Omega-3 fatty acids are a type of zoochemical provided by fatty fish.
TRUE

78. Kilojoules and kilocalories both measure heat.
FALSE

79. One kilojoule is equal to 4.18 kilocalories.
FALSE

80. Clinical signs occur in the early stage of nutrient deficiency.
FALSE

Bloom’s: 2. Understand
Learning Outcome: 1.05 Discuss the components and limitations of nutritional assessment.
Section: 1.04
Topic: Nutrition Basics

81. A clinical sign of a nutrient deficiency is one that is not apparent to a health-care provider, such as aches and pains.
FALSE

Bloom’s: 1. Remember
Learning Outcome: 1.05 Discuss the components and limitations of nutritional assessment.
Section: 1.04
Topic: Nutrition Basics

82. Overnutrition can lead to excess stores of nutrients.
TRUE

Bloom’s: 1. Remember
Learning Outcome: 1.05 Discuss the components and limitations of nutritional assessment.
Section: 1.04
Topic: Nutrition Basics

83. People in the United States today are more at risk for overnutrition than undernutrition.
TRUE

Bloom’s: 1. Remember
Learning Outcome: 1.05 Discuss the components and limitations of nutritional assessment.
Section: 1.04
Topic: Nutrition Basics

84. A poor diet is a risk factor for the major chronic diseases seen today.
TRUE

Bloom’s: 1. Remember
Learning Outcome: 1.07 Identify diet and lifestyle factors that contribute to the leading causes of death in North America.
Section: 1.05
Topic: Nutrition and Disease

85. Family medical history is a major risk factor in the development of many nutrition-related diseases.
TRUE

Bloom’s: 2. Understand
Learning Outcome: 1.08 Describe the role of genetics in the development of nutrition-related diseases.
Section: 1.05
Topic: Nutrition and Disease

86. A person genetically predisposed to a diet-related disease can do little to delay the onset of the disease.
FALSE

Bloom’s: 2. Understand
Learning Outcome: 1.08 Describe the role of genetics in the development of nutrition-related diseases.
Section: 1.05
Topic: Nutrition and Disease

87. In the future, gene therapy may help to treat inherited diseases.
TRUE

Bloom’s: 1. Remember
Learning Outcome: 1.08 Describe the role of genetics in the development of nutrition-related diseases.
Section: 1.05
Topic: Nutrition and Disease

88. An animal model is a disease in laboratory animals that closely mimics a human disease.
TRUE

Bloom’s: 1. Remember
Learning Outcome: 1.09 Explain how the scientific method is used in developing hypotheses and theories in the field of nutrition.
Section: 1.06
Topic: Nutrition Basics

89. In the U.S., dietary supplements are rigorously regulated by the Food and Drug Administration.
FALSE

Bloom’s: 1. Remember
Learning Outcome: 1.10 Identify reliable sources of nutrition information.
Section: 1.07
Topic: Nutrition Basics

90. Supplement manufacturers must prove the supplement is safe before they can sell it in the U.S.
FALSE

Bloom’s: 1. Remember
Learning Outcome: 1.10 Identify reliable sources of nutrition information.
Section: 1.07
Topic: Nutrition Basics

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