, TESTBANK FOR Nutrition Concepts and Controversies 17th Edition Sizer
Important Notes
The file includes the complete test bank, organized chapter by chapter.
A sample of selected pages has been provided for preview.
All available appendices and Excel files (if included in the original resources) are
provided.
We continuously update our files to ensure you receive the latest and most accurate
editions.
New editions are added regularly – stay connected for updates!
⚠️Note on Answer Keys: If the answer key is not included within the chapter
questions, you will find the complete answers and solutions at the end of each
chapter.
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, Nutrition: Concepts and Controversies 17E (Sizer) – Test Bank
Chapter 01 - Food Choices and Human Health
1. Malnutrition includes deficiencies, imbalances, and excesses of nutrients, alone or in
combination, any of which can take a toll on health over time.
✓ a. True
b. False
2. Chronic diseases such as heart disease and diabetes can be prevented solely by
consuming a healthy diet through the lifespan.
a. True
✓ b. False
3. The two most influential lifestyle factors that alter an individual’s risk for developing a
serious disease are nutrition and tobacco usage.
a. True
✓ b. False
4. The human genome is 99.9% the same in all people.
✓ a. True
b. False
5. Elemental diets help patients recover from nutrient deficiencies, infections, and wounds.
✓ a. True
b. False
6. The extent to which a food supports good health depends on the calories, nutrients, and
phytochemicals it contains.
✓ a. True
b. False
7. Functional foods contain bioactive food components believed to provide health benefits
beyond the benefits their nutrient content confers.
✓ a. True
b. False
8. The sum of a culture’s habits, customs, beliefs, and preferences concerning food is referred
to as foodways.
✓ a. True
b. False
9. For a new finding to be accepted, the finding must be found repeatedly in various types of
well-designed, unbiased studies that different researchers perform.
, ✓ a. True
b. False
10. Fiber is not considered an essential nutrient.
✓ a. True
b. False
11. Individual genetic differences help to explain why a specific diet may help one person
avoid a disease or slow its progression yet appear to have little impact on a disease’s onset or
progression for another person.
✓ a. True
b. False
12. The energy that you gain when you eat a bowl of strawberries comes from mechanical
energy that the berries stored while growing.
a. True
✓ b. False
13. Government agencies and professional associations are usually reliable sources of health
and nutrition information for consumers.
✓ a. True
b. False
14. Which of the following conditions is the most responsive to dietary changes?
✓ a. Iron-deficiency anemia
b. Cystic fibrosis
c. Cancer
d. Heart disease
e. Osteoporosis
15. Which of the following diseases is responsible for the highest percentage of deaths in the
United States?
a. Alzheimer’s disease
b. Cancer
c. Chronic lung disease
d. Diabetes
✓ e. Heart disease
16. Which of the following is a correct statement about the development of chronic diseases
that have a connection to poor diet?
a. Those diseases can be completely prevented by following a healthy diet.
b. Those diseases are unaffected by lifestyle choices.
✓ c. Those diseases can be prevented or improved by making healthy food and lifestyle choices.
d. Those diseases can be completely prevented by altering genes.
e. Those diseases are unaffected by genetics.
,17. Which of the following is not a controllable lifestyle factor that influences disease risk?
a. Diet
b. Sleep
c. Smoking
✓ d. Genetics
e. Physical activity
18. Which of the following is NOT an effect that regular physical activity has on the body?
a. Increased lean body tissue
b. Faster wound healing
c. Improved cognitive functioning
✓ d. Decreased energy
e. Reduced risk of cardiovascular diseases
19. Which of the following is NOT a correct characteristic or outcome associated with Healthy
People 2030 ?
a. The aim is to help people live long, healthy lives.
b. Americans report being more physically activity in their free time.
c. The objectives are updated every 10 years.
✓ d. They do not consider how social determinants like income and neighborhood safety impact health.
e. The American diet continues to be low in vegetable consumption.
20. What mineral does vitamin B12 contain?
a. Calcium
✓ b. Cobalt
c. Iron
d. Nitrogen
e. Protein
21. What does protein contain that is not found in the other macronutrients?
a. Magnesium
b. Iron
✓ c. Nitrogen
d. Cobalt
e. Zinc
22. Which term is NOT an accurate descriptor of fats?
a. Macronutrient
b. Energy-yielding
✓ c. Micronutrient
d. Essential
e. Organic
23. Which of the following is NOT considered an essential nutrient?
, a. Carbohydrates
b. Water
c. Fats
d. Protein
✓ e. Fiber
24. Which of the following contains calories but is not considered a nutrient?
✓ a. Alcohol
b. Carbohydrates
c. Fats
d. Fiber
e. Water
25. What is a correct statement about essential nutrients?
a. They are nutrients that do not cause deficiency diseases if they are omitted from the diet.
✓ b. They are necessary nutrients that the body cannot make, or make in sufficient quantities, for itself.
c. They are nutrients that the body can manufacture from raw materials.
d. They are nutrients that must be obtained from supplements.
e. They are necessary nutrients that cannot be obtained from the diet.
26. What is the most energy-dense nutrient?
a. Carbohydrate
✓ b. Fat
c. Protein
d. Sugar
e. fiber
27. A researcher is determining how much energy is provided by several foods. In what unit
will the energy in each food be measured?
a. Kilograms
b. Degrees
✓ c. Kilocalories
d. Moles
e. Grams
28. Which of the following is a correct statement about alcohol?
a. It is an essential nutrient because it provides calories.
b. It provides water but not calories.
c. It enhances the repair of body tissues.
d. It is often found as an ingredient in dietary supplements.
✓ e. It provides calories but is not considered a nutrient.
29. Which of the following statements is true of an elemental diet?
a. It supports optimal health and growth.
, b. It is superior to food consumed orally.
c. It eliminates the need for food-based nutrients.
✓ d. It is designed for individuals who cannot safely consume food by mouth.
e. It is an appropriate meal substitute for people who can meet nutritional needs by mouth.
30. Which of the following provides 4 calories per gram?
a. Carbohydrates
✓ b. Carbohydrates and protein
c. Protein and fats
d. Fats
e. Protein
31. What is the primary role of vitamins and minerals in the human body?
a. To confer color and taste to food
b. To provide energy for body processes
c. To dissolve the other nutrients
✓ d. To act as regulators in all body processes
e. To capture the sun’s energy
32. What beneficial compounds and/or nutrients are found in foods but not in liquid formulas
or dietary supplements?
a. Essential micronutrients
b. Organic elements
c. Fiber, vitamins, and minerals
✓ d. Phytochemicals
e. Fiber and phytochemicals
33. Which of the following is an example of an ultra-processed food?
a. A bag of baby spinach leaves that have been washed and trimmed
✓ b. A package of organic chocolate chip cookies
c. A salad topped with diced tomato, sliced onion, and hard-boiled egg
d. Pasteurized milk fortified with vitamins A and D
e. Frozen unseasoned broccoli florets
34. Amira is shopping for a loaf of whole-grain bread and finds one that is labeled “natural.”
Which of the following is a correct assumption Amira can make about this loaf of bread?
a. The loaf is more wholesome than other loaves without that label.
b. The loaf contains little to no added sugars and is made with organic ingredients.
c. Its ingredients were grown without synthetic pesticides or fertilizers.
✓ d. The loaf is minimally processed.
e. The label does not indicate anything about the wholesomeness or health value of the loaf.
35. Minji eats a peanut butter sandwich on white bread and an apple every day for lunch. What
type of foods would the peanut butter, bread, and apple be considered in Minji’s diet?
a. Processed foods
, ✓ b. Staple foods
c. Natural foods
d. Organic foods
e. Whole foods
36. What foods often contain additives to enhance taste, color, texture, or other sensory
quality?
a. Enriched foods
✓ b. Processed foods
c. Staple foods
d. Functional foods
e. Fortified foods
37. Planning menus that include an assortment of foods to provide sufficient quantities of
essential nutrients, fiber, and energy to maintain health and body weight. What principle of
diet planning does this eating approach illustrate?
✓ a. Adequacy
b. Balance
c. Calorie control
d. Variety
e. Moderation
38. A certain amount of fiber in foods contributes to the health of the digestive system.
However, eating too much fiber leads to nutrient losses. What characteristic of diet planning
is illustrated by this statement?
a. Variety
b. Balance
c. Adequacy
✓ d. Moderation
e. Calorie control
39. Which of the following is the least important factor when learning about your friend’s
heritage and developing cultural competence?
a. Learning about the culture’s staple foods
b. Being willing to try new foods and styles of cooking
✓ c. Learning to speak the native language in the culture
d. Learning about your friend’s cultural customs, values, and beliefs
e. Understanding and accepting cultural preferences
40. What is the best source to use to gather valid nutrition information?
a. Online articles
b. YouTube videos from a doctor or healthcare professional
✓ c. Scientific research journals
d. Health magazines
e. Testimonials from trusted influencers
,41. As a research assistant, Jordan is helping gather and analyze population data from
European countries to see if there is a correlation between intake of fermented foods and
incidence of depression. What type of study is Jordan working on?
a. An intervention study
✓ b. An epidemiological study
c. A case study
d. A laboratory study
e. A placebo-controlled study
42. Annah is a laboratory technician assisting with a research study in which there are two
groups of human subjects. One group is being given a new dietary supplement while the other
group is receiving a placebo pill instead. What type of study is Annah working on?
a. Laboratory study
b. Epidemiological study
✓ c. Intervention study
d. Meta-analysis
e. Case study
43. Hannah’s mother is worried about her daughter’s sedentary lifestyle. She wants Hannah to
start walking for 20 minutes each day. Hannah admits she could benefit by increasing her
activity, but she isn’t sure the benefits are worth using 20 minutes of her leisure time after
work. Which stage of behavior change is Hannah in?
a. Precontemplation
✓ b. Contemplation
c. Preparation
d. Action
e. Maintenance
44. Sachi recently realized that she only consumes one to two fruit or vegetable servings a
day. She’s decided that she wants to increase her daily produce intake and has set an initial
goal to consume a minimum of four servings of produce each day over the next month. She’s
told several friends about the goal to help hold her accountable. What stage of behavior
change do Sachi’s actions suggest she is in?
a. Contemplation
b. Action
✓ c. Preparation
d. Adoption
e. Maintenance
45. Which food group ranks highest in nutrient density?
a. Fruits
b. Grains
✓ c. Vegetables
d. Proteins
, e. Dairy
46. Which of the following is a true statement about the influence that lifestyle choices such
as diet have on the risk of chronic diseases?
✓ a. The possibility of developing chronic diseases depends on genetics and lifestyle choices.
b. Good dietary choices are sufficient to prevent the onset of all chronic diseases.
c. Lifestyle choice do not have any effect on one’s risk of developing chronic diseases.
d. Nutrition does not have any effect on the risk of developing chronic diseases.
e. Individuals with the same hair color are more likely to develop the same chronic disease.
47. Two pieces of supreme, thick-crust pizza contain 622 calories, 70 grams of carbohydrate,
and 18 grams of protein. How many grams of fat do two slices contain?
a. 15 grams
✓ b. 30 grams
c. 39 grams
d. 68 grams
e. 135 grams
48. How many calories are provided by a food that contains 17 grams of carbohydrate, 22
grams of protein, and 15 grams of fat?
a. 185
b. 486
c. 216
✓ d. 291
e. 378
49. A steak sandwich contains 32 grams of fat and provides 670 calories. What is the
percentage of calories in the sandwich are from fat?
a. 33%
b. 19%
✓ c. 43%
d. 29%
e. 48%
50. Which of the following is true about intravenous nutrition?
a. It allows the digestive muscles to rest so they are stronger for when real food is reintroduced.
b. It should be continued even when it is possible for real food to be introduced.
✓ c. Compared to eating food, satiety is lower since gastric muscles do not stimulate the release of
hormones.
d. It offers emotional comfort similar to real food taken by mouth.
e. The chemical composition does not provide all essential nutrients.
51. Which food does not contain phytochemicals?
a. Grapes
b. A banana
Important Notes
The file includes the complete test bank, organized chapter by chapter.
A sample of selected pages has been provided for preview.
All available appendices and Excel files (if included in the original resources) are
provided.
We continuously update our files to ensure you receive the latest and most accurate
editions.
New editions are added regularly – stay connected for updates!
⚠️Note on Answer Keys: If the answer key is not included within the chapter
questions, you will find the complete answers and solutions at the end of each
chapter.
✅ Why Buy From Us?
📚 Complete & organized chapter-by-chapter – no missing content, no guessing.
⚡ Instant digital delivery – get your file the moment you pay, no waiting.
📅 Always up to date – we track new editions so you always get the latest version.
💬 Friendly support – real humans ready to help, anytime you need us.
🔒 Safe & secure – thousands of satisfied students trust us every semester.
🛡️Our Guarantees
💰 Money-Back Guarantee: Not satisfied? We offer a full refund – no questions asked.
🔄 Wrong File? No Problem: Contact us and we will replace it immediately with the
correct version, free of charge.
⏰ 24/7 Support: We are always here – reach out anytime and expect a fast response.
Contact Email:
, Nutrition: Concepts and Controversies 17E (Sizer) – Test Bank
Chapter 01 - Food Choices and Human Health
1. Malnutrition includes deficiencies, imbalances, and excesses of nutrients, alone or in
combination, any of which can take a toll on health over time.
✓ a. True
b. False
2. Chronic diseases such as heart disease and diabetes can be prevented solely by
consuming a healthy diet through the lifespan.
a. True
✓ b. False
3. The two most influential lifestyle factors that alter an individual’s risk for developing a
serious disease are nutrition and tobacco usage.
a. True
✓ b. False
4. The human genome is 99.9% the same in all people.
✓ a. True
b. False
5. Elemental diets help patients recover from nutrient deficiencies, infections, and wounds.
✓ a. True
b. False
6. The extent to which a food supports good health depends on the calories, nutrients, and
phytochemicals it contains.
✓ a. True
b. False
7. Functional foods contain bioactive food components believed to provide health benefits
beyond the benefits their nutrient content confers.
✓ a. True
b. False
8. The sum of a culture’s habits, customs, beliefs, and preferences concerning food is referred
to as foodways.
✓ a. True
b. False
9. For a new finding to be accepted, the finding must be found repeatedly in various types of
well-designed, unbiased studies that different researchers perform.
, ✓ a. True
b. False
10. Fiber is not considered an essential nutrient.
✓ a. True
b. False
11. Individual genetic differences help to explain why a specific diet may help one person
avoid a disease or slow its progression yet appear to have little impact on a disease’s onset or
progression for another person.
✓ a. True
b. False
12. The energy that you gain when you eat a bowl of strawberries comes from mechanical
energy that the berries stored while growing.
a. True
✓ b. False
13. Government agencies and professional associations are usually reliable sources of health
and nutrition information for consumers.
✓ a. True
b. False
14. Which of the following conditions is the most responsive to dietary changes?
✓ a. Iron-deficiency anemia
b. Cystic fibrosis
c. Cancer
d. Heart disease
e. Osteoporosis
15. Which of the following diseases is responsible for the highest percentage of deaths in the
United States?
a. Alzheimer’s disease
b. Cancer
c. Chronic lung disease
d. Diabetes
✓ e. Heart disease
16. Which of the following is a correct statement about the development of chronic diseases
that have a connection to poor diet?
a. Those diseases can be completely prevented by following a healthy diet.
b. Those diseases are unaffected by lifestyle choices.
✓ c. Those diseases can be prevented or improved by making healthy food and lifestyle choices.
d. Those diseases can be completely prevented by altering genes.
e. Those diseases are unaffected by genetics.
,17. Which of the following is not a controllable lifestyle factor that influences disease risk?
a. Diet
b. Sleep
c. Smoking
✓ d. Genetics
e. Physical activity
18. Which of the following is NOT an effect that regular physical activity has on the body?
a. Increased lean body tissue
b. Faster wound healing
c. Improved cognitive functioning
✓ d. Decreased energy
e. Reduced risk of cardiovascular diseases
19. Which of the following is NOT a correct characteristic or outcome associated with Healthy
People 2030 ?
a. The aim is to help people live long, healthy lives.
b. Americans report being more physically activity in their free time.
c. The objectives are updated every 10 years.
✓ d. They do not consider how social determinants like income and neighborhood safety impact health.
e. The American diet continues to be low in vegetable consumption.
20. What mineral does vitamin B12 contain?
a. Calcium
✓ b. Cobalt
c. Iron
d. Nitrogen
e. Protein
21. What does protein contain that is not found in the other macronutrients?
a. Magnesium
b. Iron
✓ c. Nitrogen
d. Cobalt
e. Zinc
22. Which term is NOT an accurate descriptor of fats?
a. Macronutrient
b. Energy-yielding
✓ c. Micronutrient
d. Essential
e. Organic
23. Which of the following is NOT considered an essential nutrient?
, a. Carbohydrates
b. Water
c. Fats
d. Protein
✓ e. Fiber
24. Which of the following contains calories but is not considered a nutrient?
✓ a. Alcohol
b. Carbohydrates
c. Fats
d. Fiber
e. Water
25. What is a correct statement about essential nutrients?
a. They are nutrients that do not cause deficiency diseases if they are omitted from the diet.
✓ b. They are necessary nutrients that the body cannot make, or make in sufficient quantities, for itself.
c. They are nutrients that the body can manufacture from raw materials.
d. They are nutrients that must be obtained from supplements.
e. They are necessary nutrients that cannot be obtained from the diet.
26. What is the most energy-dense nutrient?
a. Carbohydrate
✓ b. Fat
c. Protein
d. Sugar
e. fiber
27. A researcher is determining how much energy is provided by several foods. In what unit
will the energy in each food be measured?
a. Kilograms
b. Degrees
✓ c. Kilocalories
d. Moles
e. Grams
28. Which of the following is a correct statement about alcohol?
a. It is an essential nutrient because it provides calories.
b. It provides water but not calories.
c. It enhances the repair of body tissues.
d. It is often found as an ingredient in dietary supplements.
✓ e. It provides calories but is not considered a nutrient.
29. Which of the following statements is true of an elemental diet?
a. It supports optimal health and growth.
, b. It is superior to food consumed orally.
c. It eliminates the need for food-based nutrients.
✓ d. It is designed for individuals who cannot safely consume food by mouth.
e. It is an appropriate meal substitute for people who can meet nutritional needs by mouth.
30. Which of the following provides 4 calories per gram?
a. Carbohydrates
✓ b. Carbohydrates and protein
c. Protein and fats
d. Fats
e. Protein
31. What is the primary role of vitamins and minerals in the human body?
a. To confer color and taste to food
b. To provide energy for body processes
c. To dissolve the other nutrients
✓ d. To act as regulators in all body processes
e. To capture the sun’s energy
32. What beneficial compounds and/or nutrients are found in foods but not in liquid formulas
or dietary supplements?
a. Essential micronutrients
b. Organic elements
c. Fiber, vitamins, and minerals
✓ d. Phytochemicals
e. Fiber and phytochemicals
33. Which of the following is an example of an ultra-processed food?
a. A bag of baby spinach leaves that have been washed and trimmed
✓ b. A package of organic chocolate chip cookies
c. A salad topped with diced tomato, sliced onion, and hard-boiled egg
d. Pasteurized milk fortified with vitamins A and D
e. Frozen unseasoned broccoli florets
34. Amira is shopping for a loaf of whole-grain bread and finds one that is labeled “natural.”
Which of the following is a correct assumption Amira can make about this loaf of bread?
a. The loaf is more wholesome than other loaves without that label.
b. The loaf contains little to no added sugars and is made with organic ingredients.
c. Its ingredients were grown without synthetic pesticides or fertilizers.
✓ d. The loaf is minimally processed.
e. The label does not indicate anything about the wholesomeness or health value of the loaf.
35. Minji eats a peanut butter sandwich on white bread and an apple every day for lunch. What
type of foods would the peanut butter, bread, and apple be considered in Minji’s diet?
a. Processed foods
, ✓ b. Staple foods
c. Natural foods
d. Organic foods
e. Whole foods
36. What foods often contain additives to enhance taste, color, texture, or other sensory
quality?
a. Enriched foods
✓ b. Processed foods
c. Staple foods
d. Functional foods
e. Fortified foods
37. Planning menus that include an assortment of foods to provide sufficient quantities of
essential nutrients, fiber, and energy to maintain health and body weight. What principle of
diet planning does this eating approach illustrate?
✓ a. Adequacy
b. Balance
c. Calorie control
d. Variety
e. Moderation
38. A certain amount of fiber in foods contributes to the health of the digestive system.
However, eating too much fiber leads to nutrient losses. What characteristic of diet planning
is illustrated by this statement?
a. Variety
b. Balance
c. Adequacy
✓ d. Moderation
e. Calorie control
39. Which of the following is the least important factor when learning about your friend’s
heritage and developing cultural competence?
a. Learning about the culture’s staple foods
b. Being willing to try new foods and styles of cooking
✓ c. Learning to speak the native language in the culture
d. Learning about your friend’s cultural customs, values, and beliefs
e. Understanding and accepting cultural preferences
40. What is the best source to use to gather valid nutrition information?
a. Online articles
b. YouTube videos from a doctor or healthcare professional
✓ c. Scientific research journals
d. Health magazines
e. Testimonials from trusted influencers
,41. As a research assistant, Jordan is helping gather and analyze population data from
European countries to see if there is a correlation between intake of fermented foods and
incidence of depression. What type of study is Jordan working on?
a. An intervention study
✓ b. An epidemiological study
c. A case study
d. A laboratory study
e. A placebo-controlled study
42. Annah is a laboratory technician assisting with a research study in which there are two
groups of human subjects. One group is being given a new dietary supplement while the other
group is receiving a placebo pill instead. What type of study is Annah working on?
a. Laboratory study
b. Epidemiological study
✓ c. Intervention study
d. Meta-analysis
e. Case study
43. Hannah’s mother is worried about her daughter’s sedentary lifestyle. She wants Hannah to
start walking for 20 minutes each day. Hannah admits she could benefit by increasing her
activity, but she isn’t sure the benefits are worth using 20 minutes of her leisure time after
work. Which stage of behavior change is Hannah in?
a. Precontemplation
✓ b. Contemplation
c. Preparation
d. Action
e. Maintenance
44. Sachi recently realized that she only consumes one to two fruit or vegetable servings a
day. She’s decided that she wants to increase her daily produce intake and has set an initial
goal to consume a minimum of four servings of produce each day over the next month. She’s
told several friends about the goal to help hold her accountable. What stage of behavior
change do Sachi’s actions suggest she is in?
a. Contemplation
b. Action
✓ c. Preparation
d. Adoption
e. Maintenance
45. Which food group ranks highest in nutrient density?
a. Fruits
b. Grains
✓ c. Vegetables
d. Proteins
, e. Dairy
46. Which of the following is a true statement about the influence that lifestyle choices such
as diet have on the risk of chronic diseases?
✓ a. The possibility of developing chronic diseases depends on genetics and lifestyle choices.
b. Good dietary choices are sufficient to prevent the onset of all chronic diseases.
c. Lifestyle choice do not have any effect on one’s risk of developing chronic diseases.
d. Nutrition does not have any effect on the risk of developing chronic diseases.
e. Individuals with the same hair color are more likely to develop the same chronic disease.
47. Two pieces of supreme, thick-crust pizza contain 622 calories, 70 grams of carbohydrate,
and 18 grams of protein. How many grams of fat do two slices contain?
a. 15 grams
✓ b. 30 grams
c. 39 grams
d. 68 grams
e. 135 grams
48. How many calories are provided by a food that contains 17 grams of carbohydrate, 22
grams of protein, and 15 grams of fat?
a. 185
b. 486
c. 216
✓ d. 291
e. 378
49. A steak sandwich contains 32 grams of fat and provides 670 calories. What is the
percentage of calories in the sandwich are from fat?
a. 33%
b. 19%
✓ c. 43%
d. 29%
e. 48%
50. Which of the following is true about intravenous nutrition?
a. It allows the digestive muscles to rest so they are stronger for when real food is reintroduced.
b. It should be continued even when it is possible for real food to be introduced.
✓ c. Compared to eating food, satiety is lower since gastric muscles do not stimulate the release of
hormones.
d. It offers emotional comfort similar to real food taken by mouth.
e. The chemical composition does not provide all essential nutrients.
51. Which food does not contain phytochemicals?
a. Grapes
b. A banana
