Exam Prep Test Bank The Basics Of Nutrition Chapter 1

Chapter 01 Test Bank: The Basics of Nutrition

Healthy People 2020

1. According to the main nutrition-related goal of Healthy People 2020, Americans should ________.A. learn how to obtain nutrition information from reliable sourcesB. reduce the risk of chronic diseases by consuming a healthy dietC. increase their use of dietary supplements that contain vitamins and mineralsD. reduce young children's exposure to substances in foods that cause allergiesAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.02.03 Identify the main nutrition-related goal of Healthy People 2020.Section: 1.02Topic: Nutrition basicsTopic: Public health and nutritionMajor Goal of Healthy People 2020

2. According to the main nutrition-related goal of Healthy People 2020, Americans should ________.A. achieve and maintain a healthy body weightB. decrease their intake of refined, enriched, and fortified foodsC. learn how to obtain nutrition information from reliable sourcesD. reduce young children's exposure to junk foods at homeAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.02.03 Identify the main nutrition-related goal of Healthy People 2020.Section: 1.02Topic: Nutrition basicsTopic: Public health and nutritionNutrition-Related Facts

3. Which of the following statements is true?A. In the United States, poor eating habits contribute to some of the ten leading causes of death.B. Nutrients are life-sustaining phytochemicals in food.C. A person's diet is influenced by his or her blood type, birth order, and sustainability.D. Most people are born with the ability to choose a nutritious diet.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.01.01 Explain why it is important to learn about foods and nutrition.Learning Outcome: 01.01.03 Identify lifestyle factors that contribute to some of the leading causes of death in the United States.Section: 1.01Topic: Demographic trends and statisticsTopic: Nutrition basicsTopic: PhytochemicalsTopic: Public health and nutritionLeading Causes of Death

4. Which of the following conditions or diseases is a leading diet-related cause of death in the United States?A. SuicideB. Heart diseaseC. Influenza and pneumoniaD. Chronic lower respiratory infectionsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.01.03 Identify lifestyle factors that contribute to some of the leading causes of death in the United States.Section: 1.01Topic: Demographic trends and statisticsTopic: Nutrition basicsTopic: Public health and nutritionDiet-Related Cause of Death

5. Which of the following conditions or diseases is a leading diet-related cause of death in the United States?A. Influenza and pneumoniaB. SuicideC. Chronic lower respiratory infectionsD. StrokeAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.01.03 Identify lifestyle factors that contribute to some of the leading causes of death in the United States.Section: 1.01Topic: Demographic trends and statisticsTopic: Nutrition basicsTopic: Public health and nutritionCause of Death Linked to Diet

6. Which of the following conditions or diseases is a leading diet-related cause of death in the United States?A. Influenza and pneumoniaB. Chronic lower respiratory infectionsC. SuicideD. DiabetesAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.01.03 Identify lifestyle factors that contribute to some of the leading causes of death in the United States.Section: 1.01Topic: Demographic trends and statisticsTopic: Nutrition basicsTopic: Public health and nutritionMaking Food Choices

7. Which of the following factors has a major influence over a person's food choices?A. Blood typeB. Vitamin A statusC. Close friendsD. Birth orderAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.01.02 Identify factors that influence personal food choices.Section: 1.01Topic: Nutrition basicsSelecting Foods

8. A person's _____ is not a major influence for his or her food selection practices.A. moodB. blood typeC. place of residenceD. health statusAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 01.01.02 Identify factors that influence personal food choices.Section: 1.01Topic: Nutrition basicsChoosing Foods

9. A person's _____ is not a major influence for his or her food selection practices.A. place of residenceB. health statusC. moodD. political beliefsAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 01.01.02 Identify factors that influence personal food choices.Section: 1.01Topic: Nutrition basicsUnderstanding Basic Nutrition Concepts

10. Which of the following statements is true?A. In the United States, poor eating habits contribute to the ten leading causes of death, including influenza and pneumonia.B. A person's diet is influenced by his or her blood type, birth order, and sustainability.C. People are born with the ability to choose a nutritious variety of foods.D. Nutrients are life-sustaining substances in food.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.01.01 Explain why it is important to learn about foods and nutrition.Section: 1.01Topic: Nutrition basicsSubstance That Protects Cells

11. A substance that can protect a person's cells from being damaged or destroyed by certain harmful factors is a (an) ________.A. vitaminB. oxidizing agentC. antioxidantD. mineral nutrientAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.01.01 Explain why it is important to learn about foods and nutrition.Learning Outcome: 01.01.05 Explain how to determine whether a substance is a phytochemical or an essential nutrient.Section: 1.01Topic: Nutrient functionsTopic: Nutrition basicsGeneral Nutrition Concepts

12. Which of the following statements is true?A. People develop scurvy when their diets lack vitamin E.B. Phytochemicals are antioxidants produced by animal cells.C. Under certain conditions, the human body can make iron, copper, and zinc.D. An essential nutrient must be supplied by the diet.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.01.01 Explain why it is important to learn about foods and nutrition.Learning Outcome: 01.01.05 Explain how to determine whether a substance is a phytochemical or an essential nutrient.Section: 1.01Topic: Deficiency and toxicity diseasesTopic: Nutrition basicsIdentifying Dietary Supplements

13. According to the U.S. Food and Drug Administration, which of the following substances can not be classified as a dietary supplement?A. TobaccoB. LysineC. Vitamin ED. CopperAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.01.01 Explain why it is important to learn about foods and nutrition.Learning Outcome: 01.01.05 Explain how to determine whether a substance is a phytochemical or an essential nutrient.Section: 1.01Topic: Dietary supplementsTopic: Nutrition basicsIdentifying Phytochemicals

14. Which of the following substances is a phytochemical?A. GlucoseB. ZincC. CaffeineD. Pantothenic acidAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.01.04 List the six classes of nutrients, and identify a major role of each class of nutrient in the body.Learning Outcome: 01.01.05 Explain how to determine whether a substance is a phytochemical or an essential nutrient.Section: 1.01Topic: Food sourcesTopic: Nutrition basicsTopic: PhytochemicalsDeadly Conditions

15. Which of the following conditions is not a leading cause of death in the United States?A. StrokeB. CancerC. TuberculosisD. Heart diseaseAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.01.01 Explain why it is important to learn about foods and nutrition.Learning Outcome: 01.01.03 Identify lifestyle factors that contribute to some of the leading causes of death in the United States.Section: 1.01Topic: Demographic trends and statisticsTopic: Nutrition basicsTopic: Public health and nutritionLeading Cause of Mortality

16. Tamika's 52-year-old father died as a result of a condition that is the leading cause of death in the United States. Based on this information, Tamika's father died from ________.A. heart diseaseB. lung cancerC. type 1 diabetesD. influenzaAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.01.03 Identify lifestyle factors that contribute to some of the leading causes of death in the United States.Section: 1.01Topic: Demographic trends and statisticsTopic: Nutrition basicsTopic: Public health and nutritionEnergy-Providing Nutrient

17. Which of the following nutrients is a source of energy for human cells?A. Vitamin DB. CholesterolC. ProteinD. IronAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.01.04 List the six classes of nutrients, and identify a major role of each class of nutrient in the body.Section: 1.03Topic: MetabolismTopic: Nutrition basicsNutrients That Supply Calories

18. Most forms of _____ are a source of energy for cells.A. carbohydrateB. waterC. vitamin CD. cholesterolAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.01.04 List the six classes of nutrients, and identify a major role of each class of nutrient in the body.Section: 1.01Topic: Nutrient functionsTopic: Nutrition basicsDefining Nutrition-Related Terms

19. Which of the following statements is true?A. A headache is a common sign of a mineral deficiency disease.B. Most phytochemicals are classified as essential nutrients.C. A skin rash could be a symptom of a vitamin deficiency disease.D. Nutrient deficiency diseases develop when diets lack essential nutrients.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 01.01.05 Explain how to determine whether a substance is a phytochemical or an essential nutrient.Section: 1.01Topic: Deficiency and toxicity diseasesTopic: Nutrition basicsTopic: PhytochemicalsComparing Eating Habits

20. According to the U.S. Department of Agriculture, Americans consumed more ____ in 2010 than in 1970.A. red meatB. milkC. eggsD. chickenAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.02.02 Compare Americans’ current typical eating habits to the population’s typical eating habits in 1970.Section: 1.02Topic: Demographic trends and statisticsTopic: Food sourcesAmericans' Typical Eating Practices

21. According to the U.S. Department of Agriculture, Americans consumed more ____ in 2010 than in 1970.A. cheeseB. red meatC. eggsD. whole grainsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.02.02 Compare Americans’ current typical eating habits to the population’s typical eating habits in 1970.Section: 1.02Topic: Demographic trends and statisticsTopic: Food sourcesComparing Dietary Practices

22. According to the U.S. Department of Agriculture, Americans consumed more ____ in 2010 than in 1970.A. fishB. milkC. eggsD. red meatAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.02.02 Compare Americans’ current typical eating habits to the population’s typical eating habits in 1970.Section: 1.02Topic: Demographic trends and statisticsTopic: Food sourcesChanging Dietary Patterns

23. In 2010, Americans consumed more ____ than in 1970.A. added sugarsB. red meatC. eggsD. milkAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.02.02 Compare Americans’ current typical eating habits to the population’s typical eating habits in 1970.Section: 1.02Topic: Demographic trends and statisticsTopic: Food sourcesDiets Then and Now

24. In 2010, Americans consumed more ____ than in 1970.A. milkB. red meatC. added fatD. eggsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.02.02 Compare Americans’ current typical eating habits to the population’s typical eating habits in 1970.Section: 1.02Topic: Demographic trends and statisticsTopic: Food sourcesComparing Food Consumption Patterns

25. In 2010, Americans ate more ____ than in 1970.A. total caloriesB. fresh eggsC. red meatD. whole milkAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.02.02 Compare Americans’ current typical eating habits to the population’s typical eating habits in 1970.Section: 1.02Topic: Demographic trends and statisticsTopic: Food sourcesCalculating Food Energy

26. A serving of food contains 15 g carbohydrate, 3 g protein, 5 g fat, 5 mg vitamin C, and 100 ml water. Based on this information, a serving of this food supplies _____ kcal.A. 87B. 97C. 117D. 107Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsHow Many Kilocalories?

27. A serving of food contains 35 g carbohydrate, 6 g protein, 10 g fat, 5 mg vitamin E, and 150 ml water. Based on this information, a serving of this food supplies _____ kcal.A. 194B. 254C. 204D. 234Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsHow Much Energy/Serving?

28. A serving of food contains 30 g fat, 2 g protein, 3 g carbohydrate, 5 mg iron, 600 mg calcium, and 250 ml water. Based on this information, a serving of this food supplies _____ kcal.A. 200B. 440C. 320D. 270Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsDetermining Number of Calories

29. A serving of food contains 20 g fat, 2 g protein, 5 g carbohydrate, 5 g alcohol, and 1000 mg potassium. Based on this information, a serving of this food supplies _____ kcal.A. 423B. 200C. 440D. 243Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsEstimating Calories

30. A serving of food contains 3 g alcohol, 6 mg cholesterol, 500 ml water, 25 g fat, 5 g protein, and 38 g carbohydrate. Based on this information, a serving of this food supplies _____ kcal.A. 575B. 636C. 418D. 392Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsCalculating Grams of Carbohydrate

31. Sam wants to estimate the grams of carbohydrate in a sugar-sweetened soft drink that supplies 100 kcal/serving. The soft drink contains no fiber, protein, fat, and alcohol. To obtain this value, he should ________.A. divide the number of kcal by 4B. multiply the number of kcal by 4C. divide the number of kcal by 2D. multiply the number per serving by 2Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.02.02 Compare Americans’ current typical eating habits to the population’s typical eating habits in 1970.Learning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsEstimating Grams of Carbohydrate

32. Lynne wants to estimate the grams of carbohydrate in a sugar-sweetened soft drink that supplies 200 kcal/serving. The soft drink contains no fiber, protein, fat, and alcohol. To obtain this value, she should ________.A. multiply the number of kcal by 4B. divide the number of kcal by 9C. divide the number of kcal by 4D. multiply the number per serving by 9Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.02.02 Compare Americans’ current typical eating habits to the population’s typical eating habits in 1970.Learning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsPredicting Grams of Fat

33. Lynne wants to estimate the grams of fat in a serving of oil that supplies 400 kcal. The oil contains no fiber, protein, fat, and alcohol. To obtain this value, she should ________.A. divide the number of kcal by 4B. divide the number of kcal by 9C. multiply the number of kcal by 4D. multiply the number per serving by 9Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 01.02.02 Compare Americans’ current typical eating habits to the population’s typical eating habits in 1970.Learning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsPredicting Alcohol Content

34. Lynne consumes 6 ounces of a beverage that supplies 63 kcal from alcohol. To determine how many grams of alcohol are in that amount of the beverage, she should ________.A. divide 63 by 4B. multiply 63 by 4C. divide 63 by 7D. multiply 63 by 9Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 01.02.02 Compare Americans’ current typical eating habits to the population’s typical eating habits in 1970.Learning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsCalculating Grams of Protein

35. A serving of food supplies 244 kcal from protein. Based on this information, how many grams of protein are in the serving?A. 61B. 27C. 35D. 175Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsEstimating Grams of Protein

36. A serving of food supplies 144 kcal from protein. Based on this information, how many grams of protein are in the serving?A. 16B. 36C. 46D. 26Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsPredicting Grams of Protein

37. A serving of food supplies 136 kcal from protein. Based on this information, how many grams of protein are in the serving?A. 26B. 34C. 19D. 15Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsCalculating Grams of Fat

38. A serving of food supplies 99 kcal from fat. Based on this information, how many grams of fat are in the serving?A. 25B. 11C. 9D. 33Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsPredicting Grams of Fat

39. A serving of food supplies 153 kcal from fat. Based on this information, how many grams of fat are in the serving?A. 17B. 9C. 22D. 38Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsNon-Energy Nutrients

40. Which of the following substances is a nutrient that does not supply any energy for the human body?A. CarbohydrateB. AlcoholC. FatD. Vitamin DAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.01.04 List the six classes of nutrients, and identify a major role of each class of nutrient in the body.Section: 1.01Topic: Nutrient functionsTopic: Nutrition basicsNon-Energy-Supplying Nutrient

41. Which of the following substances is a nutrient that does not provide any energy for the human body?A. WaterB. ProteinC. CarbohydrateD. AlcoholAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.01.04 List the six classes of nutrients, and identify a major role of each class of nutrient in the body.Section: 1.01Topic: Nutrient functionsTopic: Nutrition basicsSources of Phytochemicals

42. Which of the following foods is naturally a source of phytochemicals?A. GrapesB. MargarineC. TunaD. Luncheon meatAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 01.01.05 Explain how to determine whether a substance is a phytochemical or an essential nutrient.Section: 1.01Topic: Nutrition basicsTopic: PhytochemicalsNot a Phytochemical Source

43. Which of the following foods is not a source of phytochemicals?A. Lean meatB. Fresh blueberriesC. Cashew nutsD. Whole-grain breadAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 01.01.05 Explain how to determine whether a substance is a phytochemical or an essential nutrient.Section: 1.01Topic: PhytochemicalsHeart Disease Risk Factor

44. Which of the following behaviors is a known risk factor for heart disease?A. Smoking cigarettesB. Consuming excess vitamin cC. Eating a high-fiber dietD. Being physically activeAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.02.01 Explain why people should be concerned about their lifestyle and risk factors for chronic diseases.Section: 1.02Topic: Nutrition basicsTopic: Public health and nutritionNutrition-Related Term I

45. Eating diets that contain high amounts of certain kinds of fat raise the risk of developing heart disease. Thus, a diet that supplies an excessive amount of such fats is a ____ for heart disease.A. dietary modulatorB. risk factorC. hypothetical variableD. nutritional determinantAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 01.02.01 Explain why people should be concerned about their lifestyle and risk factors for chronic diseases.Section: 1.02Topic: Nutrition basicsTopic: Public health and nutritionNutrition-Related Term II

46. Eating a high-salt diet increases people's chances of developing high blood pressure. Thus, a diet that supplies excessive amounts of salt is a ____ for high blood pressure.A. hypothetical variableB. dietary modulatorC. risk factorD. primary predictorAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 01.02.01 Explain why people should be concerned about their lifestyle and risk factors for chronic diseases.Section: 1.02Topic: Nutrition basicsTopic: Public health and nutritionPreventing Cancer Deaths

47. Which of the following lifestyle choices is the primary cause of preventable cancer deaths in the United States?A. Exercising infrequentlyB. Consuming alcoholC. Smoking cigarettesD. Eating fatty foodAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.02.01 Explain why people should be concerned about their lifestyle and risk factors for chronic diseases.Section: 1.02Topic: Nutrition basicsTopic: Public health and nutritionConverting Pounds to Kilograms

48. Jorge weighs 198 pounds. What is his weight in kilograms?A. 100 kgB. 90 kgC. 120 kgD. 80 kgAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.03.01 Identify basic units of the metric system often used in nutrition.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsConverting Kilograms to Pounds I

49. Elisa weighs 62 kg, which is approximately _____ pounds.A. 152B. 202C. 176D. 136Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.03.01 Identify basic units of the metric system often used in nutrition.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsConverting Inches to Centimeters

50. Jerry's height is 70 inches. What is his approximate height in centimeters?A. 150 cmB. 225 cmC. 125 cmD. 178 cmAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.03.01 Identify basic units of the metric system often used in nutrition.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsConverting Inches to Centimeters II

51. Dave's height is 72 inches. What is his approximate height in centimeters?A. 195 cmB. 162 cmC. 144 cmD. 183 cmAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 01.03.01 Identify basic units of the metric system often used in nutrition.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsConverting Kilograms to Pounds II

52. Kerry weighs 58 kg. What is her approximate weight in pounds?A. 106 poundsB. 98 poundsC. 128 poundsD. 86 poundsAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.03.01 Identify basic units of the metric system often used in nutrition.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsConverting Kilograms to Pounds III

53. Josh weighs 175 kg. What is his approximate weight in pounds?A. 286 poundsB. 350 poundsC. 406 poundsD. 385 poundsAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 01.03.01 Identify basic units of the metric system often used in nutrition.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsConverting Kilograms to Pounds IV

54. Archie weighs 72 kg, which is approximately ____ pounds.A. 108B. 178C. 228D. 158Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.03.01 Identify basic units of the metric system often used in nutrition.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsConverting Kilocalories to Calories

55. A teaspoon of sugar supplies about 16 kilocalories, which is the same as _____ calories.A. 16,000B. 160,000C. 1600D. 1.6Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.03.01 Identify basic units of the metric system often used in nutrition.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsConverting to Kilocalories

56. A tablespoon of vegetable oil supplies about 100,000 calories, which is the same as _____ kilocalories.A. 10B. 10,000C. 1000D. 100Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 01.03.01 Identify basic units of the metric system often used in nutrition.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsValue for Reporting Food Energy

57. The energy value of a raw peach is reported as a number of ________.A. kilocaloriesB. BTUsC. radsD. thermalsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.03.01 Identify basic units of the metric system often used in nutrition.Section: 1.03Topic: Nutrition basicsCalculating Food Energy

58. A serving of food contains 7 g carbohydrate, 15 g protein, 6 g fat, 2 mcg vitamin B12, and 60 mg iron. Based on this information, this food provides ___ kcal/serving.A. 116B. 126C. 296D. 142Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsCalculating Kcal

59. How many kilocalories are in a portion of food that contains 8 g protein, 10 g fat, 22 g carbohydrate, 130 mg vitamin C, and 120 ml water?A. 204B. 208C. 206D. 210Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsEstimating Food Energy

60. Erika is making a recipe from foods that contain the following nutrients: 120 ml of water, 60 g of fat, 20 g of protein, 500 mg of vitamin C, 275 g of carbohydrate, and 600 mg of calcium. Approximately how many kilocalories does the entire product of this recipe provide?A. 930B. 1550C. 1720D. 780Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsUnderstanding Food Energy

61. A serving of food supplies 20 g carbohydrate, 10 g fat, 25 g protein, and 100 g water. Which of the following statements is true about a serving of the food?A. Water provides the most food energy.B. Protein provides about 25% of total calories.C. Carbohydrate provides the least food energy.D. Fat provides the most food energy.Accessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrient functionsTopic: Nutrition basicsTopic: Nutrition computationsContributors of Food Energy

62. A serving of food supplies 20 g carbohydrate, 10 g fat, 25 g protein, and 100 g water. Which of the following statements is true about a serving of the food?A. Water provides the most food energy.B. Carbohydrate provides the most food energy.C. Fat provides the most food energy.D. Protein provides the most food energy.Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 4. AnalyzeLearning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrient functionsTopic: Nutrition basicsTopic: Nutrition computationsEnergy-Supplying Nutrients

63. A serving of food supplies 18 g protein, 20 g carbohydrate, 7 g fat, 18 mg vitamin E, 2 mg iron, and 100 g water. Which of the following statements is true about a serving of the food?A. Vitamin E provides the most food energy.B. Carbohydrate provides the most food energy.C. Fat provides about 75% of total calories.D. Fat provides the most food energy.Accessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrient functionsTopic: Nutrition basicsTopic: Nutrition computationsEstimating Kilocalories

64. A serving of food supplies 25 g carbohydrate, 10 g protein, 400 ml water, 25 mg vitamin B-6, and 8 g fat. According to this information, how many kilocalories are in a serving of this food?A. 212B. 262C. 182D. 152Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsComparing Nutrient Density

65. Which of the following foods is the most nutrient dense per serving?A. Olive oilB. French friesC. Grape drinkD. Soy milkAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.04.01 Give examples of foods that supply a lot of empty calories and foods that are energy-dense and/or nutrient-denseSection: 1.04Topic: Nutrition basicsMost Nutrient-Dense Foods

66. Which of the following foods is the most nutrient dense per serving?A. Cheese nachosB. Soft margarineC. Iceberg lettuceD. Fat-free milkAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.04.01 Give examples of foods that supply a lot of empty calories and foods that are energy-dense and/or nutrient-denseSection: 1.04Topic: Food sourcesTopic: Nutrition basicsChoosing a Nutrient-Dense Food

67. Which of the following foods is the most nutrient dense per serving?A. Cheese nachosB. Soft margarineC. Iceberg lettuceD. Orange slicesAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 01.04.01 Give examples of foods that supply a lot of empty calories and foods that are energy-dense and/or nutrient-denseSection: 1.04Topic: Food sourcesTopic: Nutrition basicsKey Nutrient

68. According to some nutrition scientists, fiber is a key beneficial nutrient.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 01.04.02 Discuss key basic nutrition concepts, such as the importance of eating a variety of foods and why food is the best source of nutrients.Section: 1.04Table 1.8Topic: Nutrition basicsTopic: Public health and nutritionKey Beneficial Nutrient

69. According to some nutrition scientists, selenium is a key beneficial nutrient.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 01.04.02 Discuss key basic nutrition concepts, such as the importance of eating a variety of foods and why food is the best source of nutrients.Section: 1.04Table 1.8Topic: Nutrition basicsTopic: Public health and nutritionKey Beneficial Nutrient for Americans

70. According to some nutrition scientists, vitamin E is a key beneficial nutrient.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 01.04.02 Discuss key basic nutrition concepts, such as the importance of eating a variety of foods and why food is the best source of nutrients.Section: 1.04Table 1.8Topic: Nutrition basicsTopic: Public health and nutritionConcept of Megadose

71. The recommended amount of a nutrient is 100 mg. Therefore, a megadose of this nutrient would be ________.A. 100 mcgB. 10 mgC. 1 mcgD. 1 gAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.04.02 Discuss key basic nutrition concepts, such as the importance of eating a variety of foods and why food is the best source of nutrients.Section: 1.04Topic: Nutrition basicsDefining Megadose

72. The recommended dose of a vitamin is 2 mg. Based on this information, a megadose of the vitamin would be _____ .A. 5 mgB. 10 mcgC. 40 mcgD. 25 mgAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.03.01 Identify basic units of the metric system often used in nutrition.Learning Outcome: 01.04.02 Discuss key basic nutrition concepts, such as the importance of eating a variety of foods and why food is the best source of nutrients.Section: 1.03Section: 1.04Topic: Nutrition basicsVitamin C Intakes

73. Each day, Phil takes ten pills that each supply 1000 mg of vitamin C. The recommended amount of vitamin C is 90 mg/day. His daily vitamin C intake is an example of a ________.A. marginal intakeB. physiological levelC. requirementD. megadoseAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 01.04.02 Discuss key basic nutrition concepts, such as the importance of eating a variety of foods and why food is the best source of nutrients.Section: 1.04Topic: Nutrition basicsConverting Grams to Milligrams

74. Maria limits her sodium intake to 2.3 g/day. This amount is equivalent to ________.A. 230 mg/dayB. 23,000 mg/dayC. 23 mg/dayD. 2300 mg/dayAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 01.03.01 Identify basic units of the metric system often used in nutrition.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsMetric Conversions

75. Benjamin limits his sodium intake to 1.5 g/day. This amount is equivalent to ________.A. 15,000 mcg/dayB. 15 mg/dayC. 1500 mg/dayD. 150 mg/dayAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 2. UnderstandLearning Outcome: 01.03.01 Identify basic units of the metric system often used in nutrition.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsEnergy-Containing Nutrients

76. Which of the following substances is a nutrient that provides energy for humans?A. SugarB. AlcoholC. ThiaminD. CaffeineAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.01.04 List the six classes of nutrients, and identify a major role of each class of nutrient in the body.Section: 1.01Topic: Nutrition basicsIdentifying Micronutrients

77. Which of the following nutrients is a micronutrient?A. FatB. ProteinC. WaterD. MagnesiumAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrition basicsTargeting Micronutrients

78. Which of the following nutrients is a micronutrient?A. CholesterolB. FatC. Vitamin DD. WaterAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrition basicsKey Nutrition Concept

79. Which of the following statements is true?A. Most naturally occurring foods contain more than one nutrient.B. Milk, bananas, and soybeans are among the few nutritionally perfect foods for humans.C. Strawberries are an energy-dense food.D. According to nutrition experts, junk foods have no nutritional value.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 01.04.02 Discuss key basic nutrition concepts, such as the importance of eating a variety of foods and why food is the best source of nutrients.Section: 1.04Topic: Nutrition basicsEnergy Density

80. Which of the following foods is the most energy dense per serving?A. Fat-free milkB. Chocolate chip cookieC. Baked chickenD. Fresh blueberriesAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.04.01 Give examples of foods that supply a lot of empty calories and foods that are energy-dense and/or nutrient-denseSection: 1.04Topic: Nutrition basicsEnergy and Nutrient Density

81. Which of the following foods is both energy and nutrient dense?A. StrawberriesB. Raw apple slicesC. Peanut butterD. Whole-grain breadAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 01.04.01 Give examples of foods that supply a lot of empty calories and foods that are energy-dense and/or nutrient-denseSection: 1.04Topic: Nutrition basicsImportant Nutrition Concepts

82. Which of the following statements is true?A. According to scientific evidence, taking megadoses of vitamins and minerals is a safe way to prevent many chronic diseases.B. In the United States, you are more likely to see undernourished than overnourished people.C. A diet that has variety contains many different kinds of nutritious foods.D. Nutrition experts generally classify foods as either "good" or "junk."Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 01.04.02 Discuss key basic nutrition concepts, such as the importance of eating a variety of foods and why food is the best source of nutrients.Section: 1.04Topic: Nutrition basicsEssential Nutrients

83. An essential nutrient ________.A. must be supplied by the dietB. is only in foods from animal sourcesC. performs a vital function in the bodyD. is not in foods that are rich sources of empty caloriesAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.01.05 Explain how to determine whether a substance is a phytochemical or an essential nutrient.Section: 1.01Topic: Nutrition basicsIdentifying Essential Nutrients

84. Which of the following nutrients is the most essential for life?A. Vitamin CB. ProteinC. Omega-3 fatty acidsD. WaterAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.01.04 List the six classes of nutrients, and identify a major role of each class of nutrient in the body.Section: 1.01Topic: Nutrition basicsPredicting Kcals

85. An 8-ounce serving of a beverage contains 450 ml water, 20 g sugar, and 7 g alcohol. This amount of the beverage supplies _____ kcal.A. 115B. 125C. 129D. 189Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsDetermining Kilocalories

86. An 8-ounce serving of a beverage contains 250 ml water, 20 g sugar, 3 mg caffeine, and 10 g alcohol. This amount of the beverage supplies _____ kcal.A. 200B. 150C. 125D. 95Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsEstimating Energy in Food

87. An 8-ounce serving of a beverage contains 250 ml water, 30 g sugar, 3 mg caffeine, and 3 g alcohol. This amount of the beverage supplies _____ kcal.A. 186B. 141C. 176D. 91Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrition basicsTopic: Nutrition computationsIdentifying Macronutients

88. Which of the following substances is not a macronutrient?A. ProteinB. FatC. CarbohydrateD. Vitamin CAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrient functionsTopic: Nutrition basicsClassifying Macronutrients

89. Vitamin C, iron, and fat are classified as macronutrients.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food.Section: 1.03Topic: Nutrient functionsTopic: Nutrition basics

Federal Food Programs

90. Which of the following federally subsidized food programs is designed to improve the nutritional status specifically of low-income pregnant and breastfeeding women and their preschool children in the United States?A. WICB. Commodity Supplemental Food ProgramC. UNICEFD. Meals on WheelsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.05.04 Identify major federal food assistance programs, and the populations served by each program.Section: 1.05Topic: Community nutrition servicesTopic: Hunger and food insecurityTopic: Public health and nutritionFarming Methods

91. _____ includes farming techniques that do not deplete natural resources or harm the environment.A. Nutrigenomic farmingB. Sustainable agricultureC. Biotechnologic food productionD. Organoleptic crop managementAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.05.06 Discuss how sustainable agriculture can improve the environment.Section: 1.05Topic: Food production choicesUndernutrition

92. Which of the following groups of Americans is most at risk of undernutrition?A. Preschool childrenB. Middle-age menC. Chronic alcoholicsD. College freshmenAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.05.03 Discuss undernutrition in the United States.Section: 1.05Topic: Hunger and food insecurityTopic: Public health and nutritionFood Insecurity

93. In the United States, food insecurity is most likely to affect ________.A. adult women who take birth control pillsB. older adults on fixed incomesC. adolescent boys experiencing a growth spurtD. body builders who consume too many protein supplementsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.05.03 Discuss undernutrition in the United States.Section: 1.05Topic: Hunger and food insecurityUndernutrition During Pregnancy

94. Hannah is in her 5th month of pregnancy. Her diet is poor because she rarely pays attention to her food choices, and she eats a limited variety of foods that she likes. Hannah was described as "undernourished" by her physician. Based on this information, Hannah is likely to ________.A. deliver a baby with type 1 diabetesB. give birth to a high-birth-weight babyC. give birth at least two weeks later than expectedD. deliver a baby who has breathing difficultiesAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.05.02 Describe how undernutrition during pregnancy and childhood can affect a child’s physical and intellectual development.Section: 1.05Topic: Hunger and food insecurityRisks in Developing Countries

95. Impoverished children who live in developing countries have a high risk of dying from ________.A. developing type 2 diabetesB. consuming too much fat and sugarC. vitamin A deficiencyD. developing cystic fibrosisAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.05.02 Describe how undernutrition during pregnancy and childhood can affect a child’s physical and intellectual development.Section: 1.05Topic: Public health and nutritionAt-Risk Countries

96. Children who live in southern Australia and western Europe are more likely to die before their fifth birthday than children living in other regions of the world.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 01.05.01 Discuss factors that contribute to undernutrition in the world.Section: 1.05Topic: Hunger and food insecurityComparing Federal Food Programs

97. Which of the following statements is true?A. The Supplemental Nutrition Assistance Program helps low-income Americans buy food.B. The School Breakfast Program offers free or reduced-cost breakfasts to children, regardless of their family incomes.C. Meals on Wheels provides nutritious meals for pregnant, low-income women who are too sick to leave their homes.D. The School Lunch and Breakfast programs are available to low- and middle-income children in 20 states.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 01.05.04 Identify major federal food assistance programs, and the populations served by each program.Section: 1.05Topic: Community nutrition servicesTopic: Public health and nutritionEmpty Calories

98. Which of the following foods is a major source of empty calories?A. Fresh fruitB. Sugar-sweetened soft drinksC. Breads made with white flourD. Fat-free dairy productsAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 01.04.01 Give examples of foods that supply a lot of empty calories and foods that are energy-dense and/or nutrient-denseSection: 1.04Topic: Food sourcesTopic: Nutrition basicsIdentifying Sources of Empty Calories

99. ____ is an example of an food that supplies a lot of empty calories.A. Lite beerB. Unsalted crackersC. Cottage cheeseD. Whole milkAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 01.04.01 Give examples of foods that supply a lot of empty calories and foods that are energy-dense and/or nutrient-denseSection: 1.04Topic: Nutrition basicsNutrient Density

100. Which of the following foods is not nutrient dense?A. Romaine lettuceB. Potato chipsC. Orange juiceD. Fresh strawberriesAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 01.04.01 Give examples of foods that supply a lot of empty calories and foods that are energy-dense and/or nutrient-denseSection: 1.04Topic: Nutrition basicsUnderstanding Nutrition Basics

101. Which of the following statements is true?A. A megadose of vitamin C is within the range of safe intake for the nutrient.B. A healthy diet supplies 90% of its calories from protein-rich foods.C. Most foods are mixtures of nutrients.D. Peanut butter contains too many empty calories to be a healthy food.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 01.04.02 Discuss key basic nutrition concepts, such as the importance of eating a variety of foods and why food is the best source of nutrients.Section: 1.04Topic: Food sourcesTopic: Nutrition basicsNutrient Toxicities

102. Which of the following practices is most likely to result in a nutrient toxicity disorder?A. Drinking 8 ounces of fat-free milk with each mealB. Taking megadoses of various vitamin supplements dailyC. Eating 4 ounces of chicken liver once a weekD. Consuming 6 servings of fruits and vegetables dailyAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 01.04.02 Discuss key basic nutrition concepts, such as the importance of eating a variety of foods and why food is the best source of nutrients.Section: 1.04Topic: Deficiency and toxicity diseasesTopic: Nutrition basicsUnderstanding Federal Food Programs

103. Belle is pregnant and has two young children. She is having difficulty supporting her family on an income of $18,000/year. Recently, she was diagnosed with high blood pressure and iron deficiency. Based on this information, Belle should enroll in the _____ program.A. FDICB. HWHBC. FDAD. WICAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.05.04 Identify major federal food assistance programs, and the populations served by each program.Section: 1.05Topic: Community nutrition servicesTopic: Public health and nutritionNutrition Program for Pregnant Women

104. Anna is 17 years of age and pregnant with her first child. She has difficulty earning enough money to support herself, and recently, she was diagnosed with iron deficiency. Based on this information, Anna should enroll in the _____ program.A. FDAB. HWHBC. FDICD. WICAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.05.04 Identify major federal food assistance programs, and the populations served by each program.Section: 1.05Topic: Community nutrition servicesTopic: Public health and nutritionTherapeutic Food

105. A food scientist would like to develop a ready-to-use therapeutic food that would be supplied to 3- to 5-year-old starving children. Based on this information, which of the following ingredients is not necessary to include in the food's recipe?A. IronB. Vitamin AC. CholesterolD. Peanut butterAccessibility: Keyboard NavigationBloom's Level: 5. EvaluateLearning Outcome: 01.05.01 Discuss factors that contribute to undernutrition in the world.Section: 1.05Topic: Hunger and food insecurityTopic: Nutrition basicsEssential Nutrient Features

106. A scientist thinks she has discovered an essential nutrient for humans, because this substance is ________.A. in most natural foodsB. needed for the normal development of human cellsC. easily manufactured by chemistsD. required by cats and dogsAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.01.01 Explain why it is important to learn about foods and nutrition.Section: 1.01Topic: Nutrition basicsFeatures of Vitamins

107. Scientists at a major university have isolated a chemical from grapes. Which of the following features is an indication that this chemical could be a vitamin?A. The chemical is in grapes, cherries, and tomatoes.B. When a person's diet lacks the chemical, his or her body experiences abnormal functioning.C. The chemical has a very limited range of safe intake.D. When large amounts of the chemical are consumed, no health problems occur.Accessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 01.01.01 Explain why it is important to learn about foods and nutrition.Section: 1.01Topic: Nutrition basicsApplying Basic Nutrition Information

108. For 5 years, Michael ate only plant foods. He recently developed numbness in his feet and a sore swollen tongue. A few days after he added eggs and milk to his diet, his tongue healed and the numbness in his feet stopped bothering him. Based on this information, Michael probably ________.A. suffered from a rare genetic disorder that developed when high levels of various phytochemicals were consumedB. had absorbed toxic minerals from plant foods, which were eliminated from his body when he consumed the animal foodsC. had been infected with a rare viral disease that was transmitted by certain plant foodsD. developed a nutrient deficiency disorder that was cured by the eating animal foodsAccessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 01.01.01 Explain why it is important to learn about foods and nutrition.Section: 1.01Topic: Nutrition basicsHealth Risks in Developing Countries

109. Most of the people living in a small South African village have access to nutritious foods. Soon after their birth, 10 infants in the village developed severe diarrhea, which resulted in dehydration. After questioning the infants' parents, local public health officials were able to determine the cause of the diarrhea. Based on the officials' findings, the parents were advised to ________.A. reduce the amount of iron in the babies' dietsB. give megadoses of vitamin C to each babyC. add more fruit juice to the babies' dietsD. stop diluting the babies' formula with local well waterAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 01.05.01 Discuss factors that contribute to undernutrition in the world.Section: 1.05Topic: Hunger and food insecurityImproving the Environment

110. Which of the following food-related practices is recommended because it can improve the environment?A. Consuming more corn-fed beef and porkB. Eating smaller food portionsC. Throwing out uneaten and/or leftover foodsD. Eating more meat, especially beefAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 01.05.06 Discuss how sustainable agriculture can improve the environment.Section: 1.05Topic: Food production choicesBeneficial Agricultural Methods

111. Which of the following agricultural practices is recommended because it can improve the environment?A. Expanding farmland into forests and grasslandsB. Raising more corn-fed beef and porkC. Using chemical methods to control crop pestsD. Applying irrigation water directly to the roots of cropsAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 01.05.06 Discuss how sustainable agriculture can improve the environment.Section: 1.05Topic: Food production choicesBiotechnology

112. Biotechnology involves the use of living things to improve manufactured products.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 01.05.05 Define biotechnology as it relates to food production.Section: 1.05Topic: BiotechnologyTopic: Food sourcesBiotechnology in Agriculture

113. Genetic engineering of food crops may result in better crop yields and more nutritious grains, fruits, and vegetables.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 2. UnderstandLearning Outcome: 01.05.05 Define biotechnology as it relates to food production.Section: 1.05Topic: BiotechnologyTopic: Food sources

Chapter 01 Test Bank: The Basics of Nutrition Summary

Category # of Questions

Accessibility: Keyboard Navigation 113

Activity Type: New 23

Bloom's Level: 1. Remember 45

Bloom's Level: 2. Understand 21

Bloom's Level: 3. Apply 41

Bloom's Level: 4. Analyze 5

Bloom's Level: 5. Evaluate 1

Learning Outcome: 01.01.01 Explain why it is important to learn about foods and nutrition. 9

Learning Outcome: 01.01.02 Identify factors that influence personal food choices. 3

Learning Outcome: 01.01.03 Identify lifestyle factors that contribute to some of the leading causes of death in the United States. 6

Learning Outcome: 01.01.04 List the six classes of nutrients, and identify a major role of each class of nutrient in the body. 7

Learning Outcome: 01.01.05 Explain how to determine whether a substance is a phytochemical or an essential nutrient. 8

Learning Outcome: 01.02.01 Explain why people should be concerned about their lifestyle and risk factors for chronic diseases. 4

Learning Outcome: 01.02.02 Compare Americans’ current typical eating habits to the population’s typical eating habits in 1970. 10

Learning Outcome: 01.02.03 Identify the main nutrition-related goal of Healthy People 2020. 2

Learning Outcome: 01.03.01 Identify basic units of the metric system often used in nutrition. 13

Learning Outcome: 01.03.02 Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a food. 28

Learning Outcome: 01.04.01 Give examples of foods that supply a lot of empty calories and foods that are energy-dense and/or nutrient-dense 8

Learning Outcome: 01.04.02 Discuss key basic nutrition concepts, such as the importance of eating a variety of foods and why food is the best source of nutrients. 10

Learning Outcome: 01.05.01 Discuss factors that contribute to undernutrition in the world. 3

Learning Outcome: 01.05.02 Describe how undernutrition during pregnancy and childhood can affect a child’s physical and intellectual development. 2

Learning Outcome: 01.05.03 Discuss undernutrition in the United States. 2

Learning Outcome: 01.05.04 Identify major federal food assistance programs, and the populations served by each program. 4

Learning Outcome: 01.05.05 Define biotechnology as it relates to food production. 2

Learning Outcome: 01.05.06 Discuss how sustainable agriculture can improve the environment. 3

Section: 1.01 26

Section: 1.02 12

Section: 1.03 42

Section: 1.04 18

Section: 1.05 16

Table 1.8 3

Topic: Biotechnology 2

Topic: Community nutrition services 4

Topic: Deficiency and toxicity diseases 3

Topic: Demographic trends and statistics 12

Topic: Dietary supplements 1

Topic: Food production choices 3

Topic: Food sources 13

Topic: Hunger and food insecurity 7

Topic: Metabolism 1

Topic: Nutrient functions 9

Topic: Nutrition basics 91

Topic: Nutrition computations 35

Topic: Phytochemicals 5

Topic: Public health and nutrition 21