The Science of Nutrition: Chapter 1, science of nutrition chapter 3, science of nutrition chapter 2, The Science of Nutrition, Chapter 4, The Science of Nutrition, Chapter 5, The Science of Nutrition, 3e Chapter 6, the science of nutrition chapters...

Chapter 1 The Science of Nutrition: Linking Food, Function, and Health 1) Which of the following BEST describes nutrition? A) Nutrition is not a science. B) Nutrition is the science that studies food and how food nourishes our bodies and influences our health. C) Nutrition is an ancient science that dates back to the fourteenth century. D) Nutrition is the science of food. Answer: B Page Ref: 4 Skill: Understanding Learning Obj.: 1.1 2) Which BEST defines chronic disease? A) A disease that comes on slowly and can persist for years. B) A condition that has a rapid onset and is easily cured. C) A disease caused by a microorganism. D) A disease that affects only elderly people. Answer: A Page Ref: 5 Skill: Understanding Learning Obj.: 1.2 3) Three chronic diseases in the U.S.- heart disease, stroke and ________- are strongly associated with poor nutrition. A) osteoporosis B) kidney disease C) diabetes D) pneumonia Answer: C Page Ref: 7 Skill: Remembering Learning Obj.: 1.2 4) The health promotion and disease prevention plan for the U.S. is called: A) The Dietary Reference Intakes (DRIs). B) The U.S. Department of Agriculture (USDA). C) Healthy People 2020. D) MyPlate. *TEXT* C. HEALTHY PEOPLE Page Ref: 8, 9 Skill: Understanding Learning Obj.: 1.2 5) Which class of nutrients provides the primary source of energy for our body? A) carbohydrates B) vitamins C) minerals D) water Answer: A 6) Which element makes protein different from carbohydrate and fat? A) carbon B) hydrogen C) nitrogen D) oxygen Answer: C 7) Which of the following is classified as a micronutrient? A) carbohydrates B) vitamins C) lipids D) alcohol Answer: B 8) Which of the following are examples of inorganic nutrients? A) vitamins B) lipids C) carbohydrates D) minerals Answer: D Page Ref: 15 Skill: Remembering Learning Obj.: 1.3 9) Which of the following nutrients is organic? A) minerals B) water C) protein D) iron Answer: C Page Ref: 10 Skill: Remembering Learning Obj.: 1.3 10) Kelly consumed a breakfast that contained 85 grams of carbohydrate, 20 grams of protein, and 18 grams of fat. How many kilocalories (kcal) did Kelly eat at breakfast? A) 492 B) 582 C) 917 D) 1,107 Answer: B Page Ref: 10 Skill: Applying Learning Obj.: 1.3 11) For dinner, Marcus consumes 255 grams of carbohydrate, 70 grams of protein, and 50 grams of fat. In addition, Marcus decides that he wants a glass of wine with his meal. If he drinks one glass of wine containing 8 grams of alcohol, how many total kilocalories (kcal) does he consume in this meal? A) 56 B) 540 C) 1,675 D) 1,806 Answer: D Page Ref: 10 Skill: Applying Learning Obj.: 1.3 12) Christopher's lunch contains 121 grams of carbohydrate, 40 grams of protein, and 25 grams of fat. What percent of kilocalories (kcal) in this meal come from fat? A) 19% B) 26% C) 34% D) 42% Answer: B Page Ref: 10 Skill: Applying Learning Obj.: 1.3 13) Which of the following are examples of carbohydrate-rich foods? A) butter and corn oil B) beef and pork C) wheat and lentils D) bacon and eggs Answer: C Page Ref: 12 Skill: Remembering Learning Obj.: 1.3 14) Which of the following is NOT classified as a lipid? A) triglyceride B) sterol C) glycine D) phospholipid Answer: C Page Ref: 12 Skill: Remembering Learning Obj.: 1.3 15) Which of the following nutrients contains the element nitrogen? A) carbohydrates B) lipids C) water D) proteins Answer: D Page Ref: 13 Skill: Remembering Learning Obj.: 1.3 16) Which of the following nutrients yields the most energy per gram? A) carbohydrate B) lipid C) protein D) vitamin Answer: B Page Ref: 10 Skill: Applying Learning Obj.: 1.3 17) Which of the following BEST describes minerals? A) Micronutrients are broken down easily during digestion. B) Micronutrients are easily destroyed by heat and light. C) Inorganic micronutrients are found in a variety of foods. D) Nutrients are needed in large amounts by the body. Answer: C Page Ref: 15 Skill: Applying Learning Obj.: 1.3 18) Alcohol is not considered a ________ because it does not support body regulation, or tissue repair or rebuilding. A) kilocalorie B) carbohydrate C) nutrient D) wellness factor Answer: C Page Ref: 10 Skill: Remembering Learning Obj.: 1.3 19) The building blocks of proteins are called: A) fatty acids. B) amino acids. C) saccharides. D) nitrogen fragments. Answer: B Page Ref: 13 Skill: Remembering Learning Obj.: 1.3 20) Which of the following statements is NOT true? A) Lipids are soluble in water. B) Lipids include triglycerides, phospholipids, and sterols. C) Lipids are comprised of carbon, hydrogen, and oxygen. D) Lipids yield more Calories per gram than carbohydrate or protein. Answer: A Page Ref: 13 Skill: Remembering Learning Obj.: 1.3 21) Which of the following is an example of an organic micronutrient? A) folate B) calcium C) fat D) iron Answer: A Page Ref: 15 Skill: Applying Learning Obj.: 1.3 22) Vitamin C and the B-vitamins are examples of: A) nonessential vitamins. B) water-soluble vitamins. C) fat-soluble vitamins. D) trace vitamins. Answer: B Page Ref: 14 Skill: Remembering Learning Obj.: 1.3 23) Which of the following are inorganic nutrients that are NOT broken down by the human body or destroyed by heat? A) vitamins B) minerals C) proteins D) fats Answer: B Page Ref: 15 Skill: Remembering Learning Obj.: 1.3 24) Which of the following is true about vitamins A, D, E, and K? A) excreted via the urine B) soluble in water C) produced naturally in the body D) soluble in fat Answer: D Page Ref: 15 Skill: Understanding Learning Obj.: 1.3 25) The Recommended Dietary Allowances (RDAs) were originally adopted to prevent ________ diseases. A) nutrient-deficient B) chronic C) acute D) contagious Answer: A Page Ref: 16 Skill: Remembering Learning Obj.: 1.4 26) Which of the following nutrients is classified as a major mineral? A) calcium B) iron C) iodine D) copper Answer: A Page Ref: 15 Skill: Remembering Learning Obj.: 1.3 27) The standard used to estimate the daily nutrient needs of half of all healthy individuals is the: A) EAR. B) AI. C) RDA. D) UL. Answer: A Page Ref: 17 Skill: Understanding Learning Obj.: 1.4 28) An RDA is established based on the: A) DRI. B) EAR. C) UL. D) AI. Answer: B Page Ref: 17 Skill: Understanding Learning Obj.: 1.4 29) The Dietary Reference Intakes (DRIs) were established to refocus nutrient recommendations toward preventing and reducing the risk for: A) nutrient deficiencies. B) infectious diseases. C) poverty. D) chronic diseases. Answer: D Page Ref: 16 Skill: Applying Learning Obj.: 1.4 30) The ________ represents the average daily nutrient intake level that meets the nutrient requirements of 97% to 98% of healthy individuals. A) EAR B) RDA C) UL D) AI Answer: B Page Ref: 17 Skill: Understanding Learning Obj.: 1.4 31) The AMDR for fat is: A) 20-35%. B) less than 10%. C) 10-35%. D) 45-65%. Answer: A Page Ref: 19 Skill: Remembering Learning Obj.: 1.4 32) The AMDR for protein is: A) 20-35%. B) less than 10%. C) 10-35%. D) 45-65%. Answer: C Page Ref: 19 Skill: Remembering Learning Obj.: 1.4 33) What is a key limitation of most dietary assessment tools? A) They provide limited information on current nutrient intakes. B) They are easy to administer. C) Some foods cannot be assessed. D) They rely on a person's ability to self-report. Answer: D Page Ref: 20 Skill: Understanding Learning Obj.: 1.4 34) Which of the following dietary tools requires both training of the client as well as explicit take-home instructions to the client? A) diet history B) 24-hour recall C) food-frequency questionnaire D) diet records Answer: D Page Ref: 21 Skill: Applying Learning Obj.: 1.4 35) In malnutrition, an individual's nutritional status is: A) out of balance. B) undetermined. C) in transition. D) static. Answer: A Page Ref: 19 Skill: Understanding Learning Obj.: 1.5 36) Your friend would like some professional advice on a weight loss program. Which of the following professionals would be the best for nutritional advice? A) Registered Dietitian (RD) B) PhD in nutrition C) medical doctor (MD) D) nutritionist Answer: A Page Ref: 30 Skill: Understanding Learning Obj.: 1.7 37) In malnutrition, a primary deficiency is one in which a person: A) does not have inadequate intake of a nutrient. B) cannot absorb enough of a nutrient. C) excretes too much of a nutrient. D) cannot efficiently utilize a nutrient. Answer: A Page Ref: 22 Skill: Understanding Learning Obj.: 1.5 38) Which of the following is NOT considered to be a true anthropometric test factor? A) height B) body composition C) weight D) waist circumference Answer: B Page Ref: 22 Skill: Understanding Learning Obj.: 1.5 39) Which federal agency conducts the Behavioral Risk Factor Surveillance System (BRFSS)? A) USDA (United States Department of Agriculture) B) CDC (Centers for Disease Control and Prevention) C) Academy of Nutrition and Dietetics D) NIH (National Institutes of Health) Answer: B Page Ref: 31 Skill: Remembering Learning Obj.: 1.8 40) What percentage of deaths in the United States can be attributed to unhealthy lifestyle behaviors such as smoking, alcohol misuse, physical inactivity, and unbalanced diet? A) 10% B) 25% C) 40% D) 75% Answer: C Page Ref: 32 Skill: Remembering Learning Obj.: 1.8 41) Which of the following is the largest organization of food and nutrition professionals in the United States and the world? A) NIH (National Institutes of Health) B) Academy of Nutrition and Dietetics C) CDC (Centers for Disease Control and Prevention) D) SNE (Society for Nutrition Education) Answer: B Page Ref: 32 Skill: Remembering Learning Obj.: 1.8 42) The second step of the scientific method is: A) observation and description of a phenomenon. B) testing a research question or hypothesis. C) generating a hypothesis. D) collecting data. Answer: C Page Ref: 23, 24 Skill: Understanding Learning Obj.: 1.6 43) A(n) ________ represents a scientific consensus as to why a particular phenomenon occurs. A) alternate hypothesis B) experiment C) hypothesis D) theory Answer: D Page Ref: 25 Skill: Understanding Learning Obj.: 1.6 44) The type of study that is used in assessing nutritional habits, disease trends, and other health phenomena of large populations, and determining factors that influence those phenomena, is called a(n): A) case controlled study. B) clinical trial. C) observational study. D) animal study. Answer: C Page Ref: 26 Skill: Understanding Learning Obj.: 1.6 45) Dr. Sullivan is conducting a clinical trial to determine if vitamin XX can improve test performance of students in an introductory college nutrition course. Dr. Sullivan puts all the students' names in a hat and draws names to determine if they will be placed in the control or the experimental group. The experimental group receives a capsule of vitamin XX and the control group a "sugar pill" that tastes and looks identical to the vitamin XX capsule. Neither Dr. Sullivan nor the participants know who is receiving which treatment. This experiment is best described as: A) single-blind, randomized. B) double-blind, placebo controlled. C) single-blind, randomized, placebo controlled. D) double-blind, randomized, placebo controlled. Answer: D Page Ref: 27 Skill: Analyzing Learning Obj.: 1.6 46) Which of the following terms describes a scientific consensus as to why a particular phenomenon occurs? A) a study B) a theory C) a placebo D) a hypothesis Answer: B Page Ref: 25 Skill: Understanding Learning Obj.: 1.6 47) Which of the following is considered to be the leading federal agency that protects human health and safety? A) Centers for Disease Control and Prevention (CDC) B) Academy of Nutrition and Dietetics C) National Health and Nutrition Examination Survey (NHANES) D) National Institutes of Health (NIH) Answer: A Page Ref: 31 Skill: Understanding Learning Obj.: 1.7 48) The measurement unit for the energy derived from food is called a(n) ________. A) kilocalorie B) enzyme C) protein D) gram Answer: A Page Ref: 12 Skill: Remembering Learning Obj.: 1.3 49) Developed by the Department of Health and Human Services, the ________ agenda encompasses hundreds of nutrition-related objectives for the nation. A) 21st Century B) Dietary Reference Intakes C) Healthy People 2020 D) scientific method Answer: C Page Ref: 9 Skill: Remembering Learning Obj.: 1.2 50) The primary source of fuel for the body are ________. A) proteins B) carbohydrates C) fats D) sugars Answer: B Page Ref: 10 Skill: Remembering Learning Obj.: 1.3 51) Which of the following is a classification of nutrients needed in relatively small amounts by the body to support normal health and functioning? A) micronutrients B) kilocalories C) compounds D) macronutrients Answer: A Page Ref: 14 Skill: Remembering Learning Obj.: 1.4 52) In proteins, carbon, hydrogen, oxygen, and nitrogen assemble into small building blocks known as ________. A) grams B) enzymes C) lipoproteins D) amino acids Answer: D Page Ref: 13 Skill: Understanding Learning Obj.: 1.4 53) The water-soluble vitamins include the family of B-vitamins and vitamin ________. A) K B) C C) D D) A Answer: B Page Ref: 14 Skill: Remembering Learning Obj.: 1.4 54) Today, wellness is defined as: A) the absence of disease. B) achieving and maintaining physical health. C) a multidimensional process including physical, emotional, and spiritual health. D) an end point goal that exists along a continuum of health. Answer: C Page Ref: 5 Skill: Remembering Learning Obj.: 1.1 55) Because they do NOT contain the element carbon, minerals and water are ________ nutrients. A) nonessential B) inorganic C) organic D) incomplete Answer: B Page Ref: 15 Skill: Understanding Learning Obj.: 1.4 56) Trace minerals are those needed in amounts less than ________ mg per day. A) 100 B) 50 C) 200 D) 90 Answer: A Page Ref: 15 Skill: Remembering Learning Obj.: 1.4 57) The AMDR for carbohydrate is between 45 and ________ percent. A) 55 B) 75 C) 65 D) 80 Answer: C Page Ref: 19 Skill: Remembering Learning Obj.: 1.4 58) Which of the following refers to a nutritional status in which a person consumes more energy than is needed? A) malnutrition B) undernutrition C) starvation D) overnutrition Answer: D Page Ref: 21 Skill: Understanding Learning Obj.: 1.5 59) One of the most important points to consider when assessing the reliability of a media report is the issue of: A) conflict of interest. B) availability. C) cost. D) how widely it is quoted. Answer: A Page Ref: 27, 28 Skill: Evaluating Learning Obj.: 1.7 60) In the scientific method, the ________ is also called the research question. A) theory B) conclusion C) observation D) hypothesis Answer: D Page Ref: 24 Skill: Understanding Learning Obj.: 1.6 61) The ________ is the occurrence in a treatment study of some people experiencing improved health or symptom reduction despite the fact that no actual treatment or effective ingredient was given. A) randomized trial B) placebo effect C) secondary deficiency D) data point Answer: B Page Ref: 27 Skill: Understanding Learning Obj.: 1.6 62) Food and nutrition mean the same thing. Answer: FALSE Page Ref: 4 Skill: Remembering Learning Obj.: 1.1 63) Wellness is defined as the absence of disease. Answer: FALSE Page Ref: 5 Skill: Remembering Learning Obj.: 1.1 64) Currently, the leading cause of death in the United States is heart disease. Answer: TRUE Page Ref: 7 Skill: Remembering Learning Obj.: 1.2 65) Nutrients are chemical sustances. Answer: TRUE Page Ref: 9 Skill: Remembering Learning Obj.: 1.3 66) An organic substance contains the elements carbon and hydrogen. Answer: TRUE Page Ref: 10 Skill: Remembering Learning Obj.: 1.3 67) A kilocalorie is a measurement of effectiveness. Answer: FALSE Page Ref: 12 Skill: Understanding Learning Obj.: 1.3 68) Carbohydrates, fats, and proteins are the only nutrients in foods that provide energy. Answer: TRUE Page Ref: 10 Skill: Remembering Learning Obj.: 1.3 69) Alcohol is a nutrient that provides 7 kilocalories per gram. Answer: FALSE Page Ref: 10 Skill: Understanding Learning Obj.: 1.3 70) If your total daily Caloric intake is 2,310 kcals and 88 grams come from fat, then your percent of kcal from fat meets the AMDR. Answer: TRUE Page Ref: 19 Skill: Analyzing Learning Obj.: 1.4 71) Cholesterol is a form of lipid synthesized within the body. Answer: TRUE Page Ref: 13 Skill: Remembering Learning Obj.: 1.3 72) The primary role of protein is to provide energy for the body. Answer: FALSE Page Ref: 13 Skill: Remembering Learning Obj.: 1.3 73) Proteins are the only macronutrient that contains the element nitrogen. Answer: TRUE Page Ref: 13 Skill: Remembering Learning Obj.: 1.3 74) Fat-soluble vitamins are considered nonessential because the human body needs them in relatively small amounts and can synthesize them in the liver. Answer: FALSE Page Ref: 14 Skill: Understanding Learning Obj.: 1.3 75) Vitamin A, C, E, and K are classified as fat-soluble vitamins. Answer: FALSE Page Ref: 15 Skill: Remembering Learning Obj.: 1.3 76) Vitamins contain 4 kilocalories per gram. Answer: FALSE Page Ref: 14 Skill: Understanding Learning Obj.: 1.3 77) Minerals are not needed by the body. Answer: FALSE Page Ref: 15 Skill: Understanding Learning Obj.: 1.3 78) The Dietary Reference Intakes (DRIs) are dietary standards that apply only to unhealthy individuals. Answer: FALSE Page Ref: 16 Skill: Remembering Learning Obj.: 1.3 79) Water is an organic nutrient. Answer: FALSE Page Ref: 15 Skill: Remembering Learning Obj.: 1.3 80) The UL is the level of nutrient intake we should attempt to consume daily. Answer: FALSE Page Ref: 18 Skill: Understanding Learning Obj.: 1.4 81) The Estimated Energy Requirement (EER) is a nutrient standard used to approximate the energy needs of growing infants and children. Answer: FALSE Page Ref: 18 Skill: Understanding Learning Obj.: 1.4 82) The AMDR for carbohydrate is 15-25%. Answer: FALSE Page Ref: 19 Skill: Remembering Learning Obj.: 1.4 83) Starvation is an example of a secondary nutritional deficiency. Answer: FALSE Page Ref: 22 Skill: Understanding Learning Obj.: 1.5 84) Compare and contrast the earliest nutritional discoveries to current trends in nutrition research and health promotion. What are some key reasons why the focus has shifted? 85) Describe the various ways in which wellness is defined. Discuss how nutrition is related to wellness and overall health. Answer: Answers will vary. Page Ref: 5, 6 Skill: Analyzing Learning Obj.: 1.2 86) What is the significance and what are the goals of the Healthy People 2010 initiative? Describe how the role of nutrition is underscored in them. Answer: Answers will vary. Page Ref: 8, 9 Skill: Analyzing Learning Obj.: 1.3 87) The Dietary Reference Intakes (DRIs) for most nutrients consist of four values: Estimated Average Requirement (EAR), Recommended Dietary Allowances (RDA), Adequate Intake (AI), and Tolerable Upper Intake Level (UL). Explain what each of these values represents. Answer: Answers will vary. Page Ref: 16, 17 Skill: Applying Learning Obj.: 1.4 88) Compare and contrast the four primary types of dietary intake tools. What are the respective strengths and limitations of the different tools? Answer: Answers will vary. Page Ref: 20, 21 Skill: Evaluating Learning Obj.: 1.5 89) List and describe the characteristics of a well-designed research study. Answer: Answers will vary. Page Ref: 23-26 Skill: Analyzing Learning Obj.: 1.6 90) Describe the various approaches consumers can use to evaluate the truth and reliability of media reports and other sources of nutritional information. Answer: Answers will vary. 91) List at least four sources of reliable and accurate nutrition information and state why they are trustworthy. Answer: Answers will vary.

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