Test bank for contemporary nutrition a functional approach 4th edition by wardlaw

Understand Gradable: automaticLearning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid fat, alcohol, vitamin, mineral, water, phytochemical, kilocalorie kcal, and

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This chapter has 63 questions.

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Multiple Choice Questions - (49)

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 - (15)

True/False Questions - (2)

Learning Outcome: 01.05 Understand the scientific method as it is used in developing hypotheses and theories in the field of nutrition, including the determination of nutrient needs - (4)

Numeric Questions - (4)

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 - (10)

Matching Questions - (1)

Learning Outcome: 01.07 Describe a basic plan for health promotion and disease prevention, and what to expect from good nutrition and a healthy lifestyle - (1)

Check All That Apply Questions - (7) issues relevant to college students - (5) Learning Outcome: 01.08 Identify food and nutrition Odd Numbered - (32) Eat - (7) Section: 01.01 Why Do You Choose the Food You Even Numbered - (31) Health - (4) Section: 01.02 How Is Nutrition Connected to Good

Blooms Level: 1 Remember - (35) Nutrients - (20) Section: 01.03 What Are the Classes and Sources of Blooms Level: 2 Understand - (18) Section: 01.04 What Are Your Sources of Energy - (15) Blooms Level: 3 Apply - (8) Nutrition - (4) Section: 01.05 How Do We Know What We Know About Blooms Level: 5 Evaluate - (2) American Diet and Health - (9) Section: 01.06 What Is the Current State of the North

Nutrition and a Healthy Lifestyle - (1) Learning Outcome: 01.01 Describe how our food habits are affected by the

flavor, texture, and appearance of food; routines and habits; early experiences

and customs; advertising; nutrition and health concerns; restaurants; social

changes; and economic, as well as physiological processes affected by meal size

and composition - (5)

Section: Nutrition and Your Health - (5)

Learning Outcome: 01.02 Identify diet and lifestyle factors that contribute

to the 15 leading causes of death in North America - (1) Topic: Nutrition Basics - (63)

Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal),

and fiber - (22)

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

pizza, soft drinks, cheeseburgers, and French fries

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

tacos, bagels, bottled water, and ice cream

fried chicken, ribs, beer, and donuts

Multiple Choice QuestionFood Purchasing Trends

Blooms Level: 1 Remember

Gradable: automaticLearning 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"

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objectives of the Healthy People 2020 report.Section: 01.01 Why Do You Choose the Food You Eat

Topic: Nutrition Basics

2 Which of the following is not a class of essential nutrients?

CarbohydratesLipids

Minerals

Multiple Choice QuestionClasses of Essential Nutrients

Blooms Level: 2 Understand

Gradable: automaticLearning 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

3 Which of the following nutrition-related diseases is not one of the three leading

causes of death in the United States?

Cardiovascular diseaseCancer

Pneumonia

Multiple Choice QuestionNutrition-Related Causes of Death

Gradable: automaticLearning 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

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

→ Lipids and oils Fiber

Vitamins Minerals

Multiple Choice QuestionSources of Food Energy

Gradable: automaticLearning 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

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5 Certain nutrients provide us with energy Some are important for growth and development Others act to keep body functions running smoothly Which of the

following nutrients does not promote growth and development as its primary

function?

Lipids

Proteins Minerals

Multiple Choice QuestionRoles of Nutrients

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

Beta blockers Deoxidizers Free radicals

Multiple Choice QuestionHealth-Promoting Plant Chemicals

water, phytochemical, kilocalorie (kcal), and fiber.Section: 01.03 What Are the Classes and Sources of

NutrientsTopic: Nutrition Basics

7 The essential nutrients

must be consumed at every meal

are required for infants but not adults

can be made in the body when they are needed

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

Multiple Choice QuestionDefining Essential Nutrients

water, phytochemical, kilocalorie (kcal), and fiber.Section: 01.02 How Is Nutrition Connected to Good Health

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8 The Food and Nutrition Board (FNB) of the National Academy of Sciences advocates that 10% to 35% of calories come from protein and from carbohydrate

objectives of the Healthy People 2020 report.Section: 01.06 What Is the Current State of the North

American Diet and HealthTopic: Nutrition Basics

9 Fibers belong to the class of nutrients known as

10 Which of the following is a characteristic of vitamins?

Provide energyBecome structural components of the body

→ Enable chemical processes in the bodyMade in sufficient quantities by the body

Multiple Choice QuestionCharacteristics of

Vitamins

11 Minerals can

provide energy

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be destroyed during cooking

be degraded by the body

→ become part of the body structural systems

Multiple Choice QuestionRoles of Minerals

12 Which of the following is not a characteristic of carbohydrates?

→ Contain more kilocalories than proteinSupply 4 kilocalories per gram

Add sweetness to foodProvide a major source of fuel for the body

Carbohydrates

13 Which of the following is characteristic of lipids?

Supply 4 kilocalories per gramAdd structural strength to bones and muscles

→ Supply a concentrated form of fuel for the bodyAdd sweetness to food

Multiple Choice QuestionCharacteristics of Lipids

14 A warning sign or symptom of alcohol poisoning is

→ semiconsciousness or unconsciousness

rapid breathing

skin that is hot to the touch

insomnia

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Multiple Choice QuestionAlcohol Poisoning

Gradable: automaticLearning Outcome: 01.08 Identify food and nutrition issues

relevant to college students.Section: Nutrition and Your Health

15 Gram for gram, which provides the most energy?

Carbohydrates Proteins Alcohol

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

16 Which of the following is not a characteristic of protein?

Major component of body structureSupplies 4 kilocalories per gram

→ Most significant energy source for humansForms enzymes

Protein

17 Which of the following yield greater than 4 kilocalories per gram?

→ Plant fatsPlant carbohydratesPlant proteinsAnimal proteins

Multiple Choice QuestionEnergy Yield of Food

Gradable: automaticLearning 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

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calculate percentages, such as percent of calories from fat in a

18 Which of the following is not true about water?

Provides a way to transport nutrients and wastesBy-product of cell chemical reactions

Dietary need of approximately 9-13 cups per day

Multiple Choice QuestionCharacteristics of Water

19 Which of the following is true about the energy content of nutrients?

Lipids supply 7 kilocalories per gram

→ Carbohydrates and proteins supply 4 kilocalories per gram

Alcohol supplies 9 kilocalories per gram

Lipids and alcohol supply 9 kilocalories per gram

Multiple Choice QuestionEnergy Yield of

Macronutrients

Gradable: automaticLearning Outcome: 01.04 Determine the total calories (kcal)

20 A kilocalorie is a measure of

→ heat energy

fat in food

nutrients in food

sugar and fat in food

Multiple Choice QuestionDefining "Kilocalorie" Blooms Level: 1 RememberGradable: automatic

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

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Section: 01.04 What Are Your Sources of Energy

21 A serving of bleu cheese dressing containing 23 grams of fat would yield _ kilocalories from fat

161

92

255

23 grams of fat x 9 kcal/g = 207 kcal from fat

Multiple Choice QuestionCalculation: Kilocalories from Fat in Salad Dressing

Blooms Level: 3 ApplyGradable: automaticLearning 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

22 A meal consisting of a cheeseburger, large fries, and a chocolate shake provides a total of 1,120 kilocalories Forty-eight percent of the energy in the meal is from carbohydrate and 13 percent is from protein How many kilocalories of fat does the meal contain?

137313287

100% - 48% of kcal from carbohydrates - 13% of kcal from protein = 39% of kcal from fat

1120 kcal x 0.39 = 437 kcal from fat

Multiple Choice QuestionCalculation: Kilocalories from Fat in Fast Food Meal

Blooms Level: 3 ApplyGradable: automaticLearning 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

23 A large hamburger (e.g., Whopper) sandwich contains 628 kilocalories and 36 grams

of fat Approximately what percentage of the total energy is contributed by fat?

23%

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→ 52%

19%

41%

36 grams of fat x 9 kcal/g = 324 kcal from fat

324 kcal from fat / 628 total kcal = 0.52 = 52% of kcal from fat

Multiple Choice QuestionCalculation: Percentage of Kilocalories from Fat in Hamburger

Blooms Level: 3 ApplyGradable: automaticLearning 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

24 Which of the following does not regulate body processes?

Proteins

WaterVitamins

Multiple Choice QuestionNutrients That Regulate Body Processes

25 Which of the following are substances in plant foods that are not digested in the stomach or small intestine?

DextroseDisaccharides

→ Dietary fiberSimple sugars

Multiple Choice QuestionNondigestible

Carbohydrates

26 Healthy People 2020 was designed to

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→ eliminate health disparities, improve access to health education and quality health care, and strengthen public health services.

disclose dietary practices that best support health

prevent chronic disease

eliminate dietary inadequacies and excesses, and to encourage healthful practices

Multiple Choice QuestionPurpose of HP2020

27 Which of the following is true about the North American diet?

Most of our protein comes from plant sources

→ Approximately half of our carbohydrates come from simple sugars

Most of our fats come from plant sources

Most of our carbohydrates come from fibers

Multiple Choice QuestionNorth American Dietary Trends

28 The "Freshman 15" is the term used to describe the

typical waist circumference of college students after freshman year

typical body fat percentage of college students after freshman year

→ amount of weight (in pounds) typically gained during freshman year of college.typical BMI of college students after freshman year

Multiple Choice QuestionFreshman Fifteen

Gradable: automaticLearning Outcome: 01.08 Identify food and nutrition issues

relevant to college students.Section: Nutrition and Your Health

29 Which of the following contain no calories?

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Alcohol Proteins Carbohydrates

Multiple Choice QuestionKilocalorie Yield of Nutrients

30 Which of the following is not a simple carbohydrate?

Table sugarDisaccharideMonosaccharide

Multiple Choice QuestionForms of Carbohydrate

31 Which of the following includes all energy-yielding substances?

Carbohydrates, lipids, proteinVitamins, minerals, carbohydrates, lipids, protein

→ Alcohol, carbohydrates, lipids, proteinCarbohydrates, lipids, protein, vitamins, minerals, water

Multiple Choice QuestionEnergy-Yielding

Substances

Gradable: automaticLearning Outcome: 01.04 Determine the total calories (kcal)

32 Which of the following is not a nutrition and weight status objective from Healthy

People 2020?

Reduce the proportion of adults who are obese

Increase the contribution of fruits to the diet

Increase the contribution of whole grains to the diet

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→ Increase the consumption of protein.

Multiple Choice QuestionNutrition and Weight Status Objectives

Gradable: automaticLearning 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"

33 Which of the following terms describes psychological influences that encourage us to find and eat food?

HungerSatietyObsession

Multiple Choice QuestionPsychological Influence on Food Intake

Gradable: automaticLearning Outcome: 01.01 Describe how our food habits are affected by the flavor, texture, and appearance of food; routines and habits; early experiences and customs; advertising; nutrition and health concerns; restaurants; social changes; and economic, as well as physiological processes

affected by meal size and composition.Section: 01.01 Why Do You Choose the Food You Eat

34 Current factors that can influence American food habits negatively are

more offerings of chicken and fish in restaurants as alternatives to beef

→ social changes that are leading to a general time shortage for many of us.the variety of new, low fat products in the supermarket

more published information on the nutritional content of fast foods

Multiple Choice QuestionNegative Influences on Food Habits

Gradable: automaticLearning Outcome: 01.01 Describe how our food habits are affected by the flavor, texture, and appearance of food; routines and habits; early experiences and customs; advertising; nutrition and health concerns; restaurants; social changes; and economic, as well as physiological processes

affected by meal size and composition.Section: 01.01 Why Do You Choose the Food You Eat

35 Recent studies clearly indicate an association between TV advertising of foods and drinks and , especially in the United States

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