Wardlaw's Perspectives in Nutrition, 3rd Edition by
Carol Byrd-Bredbenner | COMPREHENSIVE FINAL EXAM
| Chapters 1–18 With Answer Key
Instructions: Select the single best answer for each question.
PART 1 – NUTRITION FUNDAMENTALS
Chapter 1 – The Science of Nutrition
1. The science of food; the nutrients and substances therein; and their action, interaction,
and balance in relation to health and disease is the definition of ______.
A) life
B) energy metabolism
C) nutrition
D) food science
2. The leading cause of nutrition-related death in the United States is ______.
A) heart disease
B) homicide
C) suicide
D) diabetes
3. Nutrients that must be obtained from the diet because the body cannot make them (or
cannot make enough) are called ______.
A) nonessential nutrients
B) conditionally essential nutrients
C) essential nutrients
D) trace nutrients
4. Which of the following is an energy-yielding nutrient?
A) Vitamin C
B) Calcium
C) Protein
D) Water
5. Organic nutrients are those that contain the element ______.
A) nitrogen
B) carbon
,C) oxygen
D) hydrogen
Chapter 2 – Tools of a Healthy Diet
6. The Dietary Reference Intakes (DRIs) include all of the following EXCEPT ______.
A) Recommended Dietary Allowances (RDA)
B) Adequate Intakes (AI)
C) Tolerable Upper Intake Levels (UL)
D) Daily Values (DV)
7. The Estimated Average Requirement (EAR) meets the needs of what percentage of a
population?
A) 97–98%
B) 50%
C) 75%
D) 100%
8. According to MyPlate, which food group should make up the largest portion of your
plate?
A) Protein
B) Grains
C) Vegetables and fruits (combined)
D) Dairy
9. The Acceptable Macronutrient Distribution Range (AMDR) for fat is ______.
A) 10–35% of calories
B) 20–35% of calories
C) 45–65% of calories
D) 55–75% of calories
10. A food that provides 20% or more of the Daily Value for a nutrient is considered a
______.
A) poor source
B) good source
C) excellent source
D) moderate source
11. Which nutrient provides the most energy per gram?
A) Carbohydrate
B) Protein
C) Fat
D) Alcohol
, Chapter 3 – The Food Supply
12. Adding nutrients to foods that were not originally present is called ______.
A) enrichment
B) fortification
C) supplementation
D) preservation
13. A functional food is one that ______.
A) has been fortified with vitamins
B) provides health benefits beyond basic nutrition
C) is organically grown
D) contains no artificial ingredients
14. Organic farming prohibits the use of ______.
A) natural pesticides
B) synthetic fertilizers
C) crop rotation
D) compost
15. Which of the following is a common foodborne pathogen?
A) Salmonella
B) E. coli O157:H7
C) Listeria monocytogenes
D) All of the above
16. The "use-by" date on a food package indicates ______.
A) the last date the food should be sold
B) the last date the food is guaranteed to be at peak quality
C) the last date recommended for safe consumption
D) the date the food was manufactured
Chapter 4 – Human Digestion and Absorption
17. The breakdown of food into absorbable units is called ______.
A) metabolism
B) digestion
C) absorption
D) elimination
18. Most nutrient absorption takes place in the ______.
A) stomach
Carol Byrd-Bredbenner | COMPREHENSIVE FINAL EXAM
| Chapters 1–18 With Answer Key
Instructions: Select the single best answer for each question.
PART 1 – NUTRITION FUNDAMENTALS
Chapter 1 – The Science of Nutrition
1. The science of food; the nutrients and substances therein; and their action, interaction,
and balance in relation to health and disease is the definition of ______.
A) life
B) energy metabolism
C) nutrition
D) food science
2. The leading cause of nutrition-related death in the United States is ______.
A) heart disease
B) homicide
C) suicide
D) diabetes
3. Nutrients that must be obtained from the diet because the body cannot make them (or
cannot make enough) are called ______.
A) nonessential nutrients
B) conditionally essential nutrients
C) essential nutrients
D) trace nutrients
4. Which of the following is an energy-yielding nutrient?
A) Vitamin C
B) Calcium
C) Protein
D) Water
5. Organic nutrients are those that contain the element ______.
A) nitrogen
B) carbon
,C) oxygen
D) hydrogen
Chapter 2 – Tools of a Healthy Diet
6. The Dietary Reference Intakes (DRIs) include all of the following EXCEPT ______.
A) Recommended Dietary Allowances (RDA)
B) Adequate Intakes (AI)
C) Tolerable Upper Intake Levels (UL)
D) Daily Values (DV)
7. The Estimated Average Requirement (EAR) meets the needs of what percentage of a
population?
A) 97–98%
B) 50%
C) 75%
D) 100%
8. According to MyPlate, which food group should make up the largest portion of your
plate?
A) Protein
B) Grains
C) Vegetables and fruits (combined)
D) Dairy
9. The Acceptable Macronutrient Distribution Range (AMDR) for fat is ______.
A) 10–35% of calories
B) 20–35% of calories
C) 45–65% of calories
D) 55–75% of calories
10. A food that provides 20% or more of the Daily Value for a nutrient is considered a
______.
A) poor source
B) good source
C) excellent source
D) moderate source
11. Which nutrient provides the most energy per gram?
A) Carbohydrate
B) Protein
C) Fat
D) Alcohol
, Chapter 3 – The Food Supply
12. Adding nutrients to foods that were not originally present is called ______.
A) enrichment
B) fortification
C) supplementation
D) preservation
13. A functional food is one that ______.
A) has been fortified with vitamins
B) provides health benefits beyond basic nutrition
C) is organically grown
D) contains no artificial ingredients
14. Organic farming prohibits the use of ______.
A) natural pesticides
B) synthetic fertilizers
C) crop rotation
D) compost
15. Which of the following is a common foodborne pathogen?
A) Salmonella
B) E. coli O157:H7
C) Listeria monocytogenes
D) All of the above
16. The "use-by" date on a food package indicates ______.
A) the last date the food should be sold
B) the last date the food is guaranteed to be at peak quality
C) the last date recommended for safe consumption
D) the date the food was manufactured
Chapter 4 – Human Digestion and Absorption
17. The breakdown of food into absorbable units is called ______.
A) metabolism
B) digestion
C) absorption
D) elimination
18. Most nutrient absorption takes place in the ______.
A) stomach
