Ch.8 Nutrition Verified Test Bank 13th Edition

Fit & Well (Fahey), 13e

Chapter 8 Nutrition

1) What is the best description of essential nutrients?

A) nutrients that supply energy for vital body processes

B) nutrients that cannot be broken down by the digestive system

C) nutrients that provide protection against the damaging effects of free radicals

D) nutrients that must be obtained from food

2) Proteins, fats, and water are all

A) micronutrients.

B) supplements.

C) food additives.

D) macronutrients.

3) Which of the following are micronutrients?

A) proteins

B) fats

C) minerals

D) carbohydrates

4) How is the energy in foods expressed?

A) as kilocalories

B) as grams

C) as fat calories

D) as carbohydrate calories

5) Which nutrient supplies the body with energy?

A) vitamins

B) fats

C) minerals

D) water

6) Which structure is not made of protein?

A) cell membranes

B) adipose tissue

C) bones

D) muscle

7) How many calories of energy are in a gram of protein?

A) 2

B) 4

C) 7

D) 9

8) What is the definition of an amino acid?

A) a fatty acid that has no double bonds between carbon atoms

B) a protein building block

C) a type of carbohydrate that is difficult for humans to digest

D) a simple sugar that is the body's basic fuel

9) Which statement describes complete protein sources?

A) They supply all essential amino acids.

B) They supply more energy than incomplete protein sources.

C) They are stored in the body as fat.

D) They increase serum cholesterol levels.

10) What types of proteins do foods from animal sources provide?

A) complete

B) primary

C) secondary

D) incomplete

11) Foods from plant sources usually provide which type of protein?

A) complete

B) primary

C) secondary

D) incomplete

12) Which food is a source of incomplete protein?

A) meat

B) nuts

C) eggs

D) cheese

13) What advice will allow people to maintain a vegetarian diet while still getting all the proteins they need?

A) Consume nuts as your source of protein.

B) Eat a variety of plant sources of protein.

C) Avoid the incomplete proteins of legumes.

D) Include animal fat in your diet.

14) What is the approximate adequate daily intake of protein for a person who weighs 140 pounds (64 kg)?

A) 40 grams

B) 50 grams

C) 60 grams

D) 70 grams

15) What is the effect of excess protein in the diet?

A) It inhibits chemical reactions promoted by oxygen.

B) It decreases bulk in the stool.

C) It is changed into fat for energy storage.

D) It is stored in the liver for future use.

16) What percentage of total daily calories should come from protein?

A) less than 10%

B) 10% to 35%

C) 20% to 35%

D) 45% to 65%

17) How many calories of energy per gram do fats supply?

A) 2

B) 4

C) 7

D) 9

18) What is a primary benefit of fats?

A) They serve as an important component of muscle.

B) They aid in your body's absorption of certain vitamins.

C) They protect against oxidation.

D) They promote chemical reactions within cells.

19) What is the major source of fuel for the body during rest and light activity?

A) proteins

B) carbohydrates

C) fats

D) vitamins

20) Which function do fats perform?

A) They increase circulation.

B) They strengthen bones.

C) They prevent the absorption of vitamins.

D) They provide fuel for body systems.

21) Which of the following statements describes an unsaturated fat?

A) It comes directly from animal products.

B) It is the primary fatty acid in tropic oils.

C) It is produced only after hydrogenation.

D) It is liquid at room temperature.

22) Which of the following statements about trans fats is accurate?

A) The FDA has declined to regulate the use of trans fats by food manufacturers.

B) Trans fats do not occur naturally; they are all created by the hydrogenation process.

C) The more solid a hydrogenated oil is, the more trans fats it contains.

D) Trans fats are considered safe and have never been linked to negative health consequences.

23) What purpose does hydrogenation serve?

A) preserves the color of fried food

B) makes certain foods chewier

C) transforms margarine into liquid oils

D) extends the shelf life of foods made with oil

24) Which substance would typically contain the most trans fat?

A) liquid vegetable oil

B) spray margarine

C) stick margarine

D) soft tub margarine

25) Which type of fat lowers the level of HDL cholesterol in the blood?

A) saturated fats

B) trans fats

C) omega-6 polyunsaturated fats

D) monounsaturated fatty acids

26) Which of the following describes the stance of the American Heart Association in relation to saturated fat consumption and coronary heart disease?

A) The link between saturated fat and coronary heart disease has been completely debunked.

B) People should limit saturated fat in order to avoid coronary heart diseases.

C) The science is mixed, but for other health reasons it is wise to limit saturated fat intake.

D) You should worry about saturated fat in your diet only if you are at risk for heart disease.

27) What is a good source of omega-3 fatty acids?

A) chicken

B) pork

C) spinach

D) salmon

28) What does the U.S. Department of Agriculture recommend for daily intake of saturated fat?

A) no saturated fat, if possible

B) less than 10 percent of total calories

C) less than 20 percent of total calories

D) less than 30 percent of total calories

29) If you want to improve your health, what is the most important thing you should focus on?

A) eliminating fat intake

B) eating breakfast

C) dietary patterns

D) carbohydrate consumption

30) What is the primary function of carbohydrates?

A) serving as an important component of muscle

B) providing texture and flavor to foods

C) supplying energy to body cells

D) promoting chemical reactions within cells

31) During high-intensity exercise, from where do muscles primarily get their energy?

A) protein

B) fat

C) carbohydrates

D) vitamins

32) What is the stored form of carbohydrate in the muscles and liver?

A) glycogen

B) polysaccharide

C) monosaccharide

D) glucose

33) Which is a characteristic of refined carbohydrates?

A) They have more calories than unrefined carbohydrates.

B) They take longer to chew and digest than unrefined carbohydrates.

C) They are recommended over unrefined carbohydrates.

D) They are lower in fiber and vitamins than unrefined carbohydrates.

34) Which is an example of an unrefined complex carbohydrate?

A) white bread

B) brown rice

C) all-purpose flour

D) water crackers

35) Which part of a whole grain typically remains after processing?

A) germ

B) endosperm

C) bran

D) fiber

36) Glycemic index is a measure of the effects of the consumption of a food on which level?

A) blood glucose

B) HDL

C) LDL

D) triglyceride

37) What is the daily limit of added sugars recommended by the USDA?

A) 0% to 5% of total energy intake

B) 10% of total energy intake

C) 15% of total energy intake

D) 20% of total energy intake

38) What is a good source of calcium?

A) meat

B) fruit

C) dairy products

D) cereal grains

39) Which of the following describes the non-digestible carbohydrates and lignin that are intact in plants?

A) dietary fiber

B) functional fiber

C) whole grains

D) viscous fiber

40) What type of fiber slows the movement of glucose into the blood after eating and reduces the absorption of cholesterol?

A) total fiber

B) soluble fiber

C) functional fiber

D) insoluble fiber

41) Non-digestible carbohydrates that have either been isolated from natural sources or synthesized in a lab and then added to a food product or supplement are known as

A) dietary fiber.

B) functional fiber.

C) whole grains.

D) viscous fiber.

42) Which effect is a health benefit of fiber?

A) It raises blood cholesterol levels.

B) It speeds diabetes progression.

C) It lowers the risk of osteoporosis.

D) It lowers the risk of some kinds of cancer.

43) Which food is a good source of dietary fiber?

A) chicken

B) oatmeal

C) hamburger

D) pork

44) What is the primary function of vitamins?

A) serving as an important component of muscle

B) providing texture and flavor to foods

C) supplying energy to body cells

D) helping chemical reactions take place

45) Which vitamin is a fat-soluble vitamin?

A) B-12

B) A

C) C

D) folate

46) Which vitamin is a water-soluble vitamin?

A) vitamin E

B) vitamin K

C) vitamin C

D) vitamin D

47) Which statement is accurate regarding vitamins?

A) Vitamins are required by the body in large amounts.

B) Vitamins are important in the maintenance of the immune system.

C) Vitamins provide energy directly to the body.

D) Vitamins are best taken in the form of vitamin supplements.

48) Which is true regarding minerals?

A) They help regulate body functions.

B) They are found only in animal products.

C) They provide the body with 4 calories/gram in energy.

D) They make up about 70% of total body weight.

49) Anemia is associated with a deficiency in which mineral?

A) calcium

B) phosphorus

C) zinc

D) iron

50) Osteoporosis is associated with low intake of which mineral?

A) calcium

B) niacin

C) zinc

D) iron

51) How many cups of fluid should an adult male drink a day?

A) 12

B) 13

C) 14

D) 15

52) Which nutrient helps build and maintain bone strength?

A) phosphorous

B) vitamin K

C) vitamin A

D) zinc

53) How many cups of fluid should an adult female drink a day?

A) 7

B) 8

C) 9

D) 10

54) Which statement refers to antioxidants?

A) They protect cells from damage by blocking the formation of free radicals.

B) They help the body manufacture vitamins.

C) They protect the body from dehydration by ensuring adequate fluid levels.

D) They make up about 70% of total body weight.

55) Which statement refers to phytochemicals?

A) They are essential nutrients.

B) They provide the body with energy.

C) They are found only in vitamin and mineral supplements.

D) They occur naturally in plant foods.

56) Which of the following is a cruciferous vegetable?

A) potato

B) onion

C) broccoli

D) carrot

57) The Dietary Reference Intakes are

A) part of a diet plan.

B) used as a basis for most food labels.

C) designed to prevent nutritional deficiencies and chronic diseases.

D) a food group plan.

58) Which supplement might be recommended by the Food and Nutrition Board?

A) zinc for young women who are capable of becoming pregnant

B) vitamin A for smokers

C) vitamin B-12 for older adults

D) protein for highly active individuals

59) Which of the following is one of the recommendations from the 2015-2020 Dietary Guidelines for Americans?

A) Limit consumption of saturated fats.

B) Choose a diet low in complex carbohydrates.

C) Decrease daily intake of vegetables and fruits.

D) Be physically active every other day.

60) Experts recommend reducing sodium intake to no more than ________ per day.

A) 1,000 mg

B) 1,500 mg

C) 2,300 mg

D) 2,400 mg

61) How many cups of vegetables per day are recommended by USDA's MyPlate for someone on a 2,000-calorie diet?

A) 1.5

B) 2.5

C) 4.0

D) 5.0

62) How many cups of fruit per day are recommended by USDA's MyPlate for someone on a 2,000-calorie diet?

A) 2

B) 3

C) 4

D) 6

63) Which of the following counts as the 1 ounce-equivalent of grains?

A) two slices of bread

B) half a cup of cold cereal

C) a large bagel

D) half a cup of cooked rice

64) For a 2,000-calorie diet, how many cups of milk or the equivalent per day does MyPlate recommend?

A) 2

B) 3

C) 4

D) 6

65) How many ounce-equivalents of meat and beans per day does the USDA's MyPlate recommend for someone on a 2,000-calorie diet?

A) 3.5

B) 4.5

C) 5.5

D) 6.5

66) What term refers to vegetarians who eat grains, fruits, vegetables, and dairy products?

A) lacto-vegetarians

B) lacto-ovo-vegetarians

C) semivegetarians

D) vegans

67) People on a vegetarian diet have difficulty in obtaining an adequate intake of which substance?

A) complex carbohydrates

B) vitamin B-12

C) dietary fiber

D) folate

68) Which vitamin enhances the absorption of iron?

A) calcium

B) vitamin B-12

C) vitamin D

D) vitamin C

69) Which of the following foods is most likely to have a food label?

A) ready-to-eat breakfast cereal

B) ground beef

C) carrots

D) apples

70) Which substance may endurance athletes need to consume in larger amounts?

A) carbohydrates

B) protein

C) vitamins

D) minerals

71) It is important to ask your doctor before taking high-dosage supplements because they potentially affect your health by

A) adding calories to your diet.

B) altering how your body absorbs vitamins.

C) interfering with glucose production.

D) increasing how much you sweat.

72) Two of the most widely used food additives are

A) vitamins C and D.

B) hydrogenated oils and saturated fats.

C) sugar and corn syrup.

D) water and food coloring.

73) The food additive MSG causes which reaction in some people?

A) increased blood pressure

B) insulin resistance

C) insomnia

D) skin irritation

74) Which food typically has little pesticide residue whether or not it is grown organically?

A) potatoes

B) spinach

C) apples

D) bananas

75) Which of the following is least likely to be contaminated with mercury?

A) light tuna

B) shark

C) swordfish

D) king mackerel

76) Essential nutrients are produced by the body.

77) The average adult needs about 3,000 calories a day to meet individual energy needs.

78) Twenty common amino acids are found in food, but only nine are essential in the diet.

79) Incomplete proteins are missing at least one essential amino acid.

80) Proteins consumed throughout the course of the day can complement each other to form a pool of amino acids the body uses to produce necessary proteins.

81) The Food and Nutrition Board recommends that protein intake should be 45% to 65% of total daily calories.

82) Fats supply more energy per gram than any other nutrient.

83) Food fats are composed of both saturated and unsaturated fatty acids.

84) The process of hydrogenation turns a solid fat into an oil.

85) Trans fats have been found to increase HDL cholesterol.

86) Milk is a source of simple carbohydrate.

87) Foods with a high glycemic index directly contribute to obesity.

88) Popcorn is a whole-grain food.

89) A diet high in dietary fiber combats diabetes and pulmonary disease.

90) Vitamins are classified as either water-soluble or fat-soluble.

91) Taking large doses of vitamins is safe and healthy.

92) Free radicals are naturally occurring substances found in plant foods that may help prevent and treat chronic diseases.

93) Doctors recommend that women who may become pregnant take a vitamin C supplement daily.

94) One of the dietary patterns developed by the 2015-2020 Dietary Guidelines for Americans is the Healthy European-Style Pattern.

95) An appropriate intake of sodium is 2,500 mg per day.

96) One cup of pasta counts as 1 ounce-equivalent from the grains food group.

97) Following any type of vegetarian diet requires the use of dietary supplements such as fiber pills.

98) Athletes should follow a diet in which 60% to 65% of calories come from protein.

99) Sports drinks are a good choice as a fluid replacement for activities lasting longer than 90 minutes.

100) The information on "Nutrition Facts" food labels is based on a daily intake of 2,000 calories.

101) The FDA tests dietary supplements for purity and potency.

102) Most cases of foodborne illness occur as a result of improper food handling.

103) Organic foods are chemical-free.

104) Crops grown as organic must meet limits on pesticide residues.

105) A well-balanced 2,000-calorie diet is a goal everyone should strive for.

106) Food plans should be customized according to age, gender, weight, and activity level.

107) Identify the six classes of essential nutrients, provide at least two major functions that each nutrient performs in the body, and identify two key food sources of each.

108) Define and describe the differences among saturated, unsaturated, and trans fats.

109) Distinguish between simple and complex carbohydrates and refined and unrefined carbohydrates. Give at least two examples of food sources for each.

110) List the food groups in the USDA MyPlate food guidance system. For each group, provide the suggested intake for your recommended energy intake.

111) How do the recommendations of the 2015-2020 Dietary Guidelines for Americans differ from previous recommendations?

112) Put together a sample day's diet that meets the recommendations in MyPlate.

113) Describe the special challenges faced by one of the vegetarian diet forms, and give at least three strategies that someone following that eating pattern could employ to help achieve a healthy diet.