Wardlaw’s Contemporary Nutrition A Functional Approach 5th Edition By Anne Smith – Test Bank

1.

Recent surveys indicate that the most commonly purchased foods in America are

A.  pizza, soft drinks, cheesburgers, and French fries.

B.  milk, ready-to-eat cereal, bottled water, soft drinks, and bread.

C.  tacos, bagels, bottled water, and ice cream.

D.  fried chicken, ribs, beer, and donuts.

Blooms Level: 1. Remember
Learning Outcome: 01.06 List the major characteristics of the North American diet, the food habits that often need improvement, and the key “Nutrition and Weight Status” objectives of the Healthy People 2020 report.
Section: 01.01 Why Do You Choose the Food You Eat
Topic: Demographic trends and statistics

2.

Which of the following is an essential nutrient?

A.  Alcohol

B.  Carbohydrates

C.  Phytochemicals

D.  Zoochemicals

Blooms Level: 2. Understand
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients
Topic: Nutrition basics

3.

Which of the following is the leading nutrition-related cause of death in the United States?

A.  Heart disease

B.  Cancer

C.  Diabetes

D.  Pneumonia

Blooms Level: 1. Remember
Learning Outcome: 01.02 Identify diet and lifestyle factors that contribute to the 15 leading causes of death in North America.
Section: 01.02 How Is Nutrition Connected to Good Health
Topic: Demographic trends and statistics

4.

Which of the following nutrients can directly supply energy for human use?

A.  Lipids

B.  Fiber

C.  Vitamins

D.  Minerals

Blooms Level: 1. Remember
Learning Outcome: 01.04 Determine the total calories (kcal) of a food or diet using the weight and calorie content of the energy-yielding nutrients, convert English to metric units, and calculate percentages, such as percent of calories from fat in a diet.
Section: 01.04 What Are Your Sources of Energy
Topic: Nutrition basics

5.

The main function of carbohydrates is to

A.  provide energy.

B.  promote growth and development.

C.  regulate body processes.

D.  prevent cancer.

Blooms Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients
Topic: Nutrition basics

6.

What substances, present in fruits and vegetables, provide significant health benefits such as reducing the risk of cancer?

A.  Phytochemicals 

B.  Beta blockers 

C.  Deoxidizers 

D.  Free radicals 

Blooms Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients
Topic: Phytochemicals

7.

The essential nutrients

A.  must be consumed at every meal. 

B.  are required for infants but not adults. 

C.  can be made in the body when they are needed. 

D.  cannot be made by the body and therefore must be consumed to maintain health. 

Blooms Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber.
Section: 01.02 How Is Nutrition Connected to Good Health
Topic: Nutrition basics

8.

According to the Food and Nutrition Board (FNB) of the National Academy of Sciences, ______ of kilocalories should come from carbohydrates.

A.  20% to 35%

B.  45% to 65%

C.  10% to 35%

Blooms Level: 1. Remember
Learning Outcome: 01.06 List the major characteristics of the North American diet, the food habits that often need improvement, and the key “Nutrition and Weight Status” objectives of the Healthy People 2020 report.
Section: 01.06 What Is the Current State of the North American Diet and Health
Topic: Nutrition basics

9.

According to the Food and Nutrition Board (FNB) of the National Academy of Sciences, ______ of kilocalories should come from protein.

A.  20% to 35%

B.  45% to 65%

C.  10% to 35%

Blooms Level: 1. Remember
Learning Outcome: 01.06 List the major characteristics of the North American diet, the food habits that often need improvement, and the key “Nutrition and Weight Status” objectives of the Healthy People 2020 report.
Section: 01.06 What Is the Current State of the North American Diet and Health
Topic: Nutrition basics

10.

According to the Food and Nutrition Board (FNB) of the National Academy of Sciences, ______ of kilocalories should come from fat.

A.  20% to 35%

B.  45% to 65%

C.  10% to 35%

Blooms Level: 1. Remember
Learning Outcome: 01.06 List the major characteristics of the North American diet, the food habits that often need improvement, and the key “Nutrition and Weight Status” objectives of the Healthy People 2020 report.
Section: 01.06 What Is the Current State of the North American Diet and Health
Topic: Nutrition basics

11.

Fiber belongs to the class of nutrients known as

A.  carbohydrates.

B.  protein.

C.  lipids.

D.  minerals.

Blooms Level: 2. Understand
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients
Topic: Nutrition basics

12.

Which of the following is a characteristic of vitamins?

A.  Provide energy

B.  Become structural components of the body

C.  Enable chemical processes in the body

D.  Made in sufficient quantities by the body

Blooms Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients
Topic: Nutrition basics

13.

Minerals can

A.  provide energy.

B.  be destroyed during cooking.

C.  be degraded by the body.

D.  become part of body structures.

Blooms Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients
Topic: Nutrition basics

14.

Carbohydrates provide ______ kilocalories per gram.

A.  4

B.  7

C.  9

D.  0

Blooms Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients
Topic: Nutrition basics

15.

Which of the following is characteristic of lipids?

A.  Supply 4 kilocalories per gram

B.  Add structural strength to bones and muscles

C.  Supply a concentrated form of fuel for the body

D.  Add sweetness to food

Blooms Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients
Topic: Nutrition basics