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UNDERSTANDING NUTRITION 17TH
Test
EDITION BY ELLIE WHITNEY
SHARON RADY ROLFES HAIYAN
MAIER COMPETENCY ASSESSMENT
QUESTIONS CORRECT SOLUTIONS
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Name: Class: Date:
Chapter 01 - An Overview of Nutrition
1. A diet is defined as a restrictive food plan designed for weight loss.
a. True
b. False
ANSWER: False
2. Phytochemicals are categorized as nonnutrient compounds found in plants.
a. True
b. False
ANSWER: True
3. A food containing 11 grams of carbohydrate, 4 grams of protein, and 10 grams of fat provides 150 kcalories.
a. True
b. False
ANSWER: True
4. If the results of one large, well-planned study finding a significant result association between two variables are
published in a peer-reviewed journal, the study’s findings can be accepted into the body of nutrition knowledge.
a. True
b. False
ANSWER: False
5. Subjects receiving the placebo are in the control group.
a. True
b. False
ANSWER: True
6. It is possible for a nutrient to have both an RDA and an AI.
a. True
b. False
ANSWER: True
7. The RDA is set higher than the EAR to meet the needs of most healthy people.
a. True
b. False
ANSWER: True
8. A sufficient intake of a nutrient does not guarantee that this amount is adequate for every individual. Similarly, an
insufficient intake does not mean every individual will develop a deficiency.
a. True
b. False
ANSWER: True
, classmerit.com — The Marketplace to Buy and Sell Study Materials
Name: Class: Date:
Chapter 01 - An Overview of Nutrition
9. Chronic diseases associated with the overconsumption of unhealthy foods are considered “rich countries’ problems”
because they are only prevalent in highly developed, wealthy countries.
a. True
b. False
ANSWER: False
10. Consumers may be misled or confused by the abundance of nutrition information available today.
a. True
b. False
ANSWER: True
11. What is the number one reason most people choose certain foods?
a. Habit
b. Taste
c. Health
d. Availability
ANSWER: b
12. At a party with friends, Amal drinks wine and eats hors d’oeuvres, even though she is not hungry. This is an example
of a food choice based on which factor?
a. habit
b. social interaction
c. emotions
d. positive association
ANSWER: b
13. Paul is hungry but has only five minutes to make it to his next class. He passes a vending machine on campus and
looks at the options. He chooses a granola bar and eats it as he walks to class. Which factor was least likely to
influence Paul’s decision to eat a granola bar?
a. Taste
b. Convenience
c. Availability
d. Cultural values
ANSWER: d
, classmerit.com — The Marketplace to Buy and Sell Study Materials
Name: Class: Date:
Chapter 01 - An Overview of Nutrition
14. Ang loves going to see movies at the theater and always eats a big bucket of buttery popcorn when he goes. What
factor has the greatest influence on Ang’s decision to eat popcorn at the movie theater?
a. Marketing
b. Health
c. Family values
d. Positive association
ANSWER: d
15. Which individual is making a food choice based on values?
a. A woman who avoids gluten due to allergies
b. A child who spits out his mashed potatoes because they taste too salty
c. A man who eats oatmeal each day without exception
d. A woman who fasts on Fridays to honor a religious custom
ANSWER: d
16. A dietitian is working with a client who was born in Jamaica. Many of the foods this client consumes are unfamiliar
to the dietitian. What is the best way for the dietitian to use cultural competence in this scenario?
a. Educate the client about typical foods in the standard American diet.
b. Ask the client about traditional Jamaican foods to determine where they fit.
c. Encourage the client to share meals with people who eat the standard American diet.
d. Educate the client about food groups and where standard American foods fit.
ANSWER: b
17. Today, in Nadia’s nutrition class, the instructor led a discussion on how nutrition and food choices impact one’s health
and the development of chronic diseases. Nadia tried to take notes during the discussion, but she had trouble keeping
up. Because of this, she’s worried that all of her notes may not be accurate. Some of her notes are provided in the
answer choices below. Which one is a correct statement about the relationship between food choices and health?
a. “People who make healthy food choices at every meal do not get chronic diseases.”
b. “Food choices have a cumulative effect over time that can improve or impair overall health.”
c. “Later adulthood, when one starts aging, is the time period when it is most crucial to make healthy food
choices.”
d. “For every year that one makes less healthy food choices, three months should be subtracted from their
expected lifespan.”
ANSWER: b
UNDERSTANDING NUTRITION 17TH
Test
EDITION BY ELLIE WHITNEY
SHARON RADY ROLFES HAIYAN
MAIER COMPETENCY ASSESSMENT
QUESTIONS CORRECT SOLUTIONS
Bank Downloaded by:
Distribution of this document is illegal
Want to earn $1,500
extra per year?
, classmerit.com — The Marketplace to Buy and Sell Study Materials
Name: Class: Date:
Chapter 01 - An Overview of Nutrition
1. A diet is defined as a restrictive food plan designed for weight loss.
a. True
b. False
ANSWER: False
2. Phytochemicals are categorized as nonnutrient compounds found in plants.
a. True
b. False
ANSWER: True
3. A food containing 11 grams of carbohydrate, 4 grams of protein, and 10 grams of fat provides 150 kcalories.
a. True
b. False
ANSWER: True
4. If the results of one large, well-planned study finding a significant result association between two variables are
published in a peer-reviewed journal, the study’s findings can be accepted into the body of nutrition knowledge.
a. True
b. False
ANSWER: False
5. Subjects receiving the placebo are in the control group.
a. True
b. False
ANSWER: True
6. It is possible for a nutrient to have both an RDA and an AI.
a. True
b. False
ANSWER: True
7. The RDA is set higher than the EAR to meet the needs of most healthy people.
a. True
b. False
ANSWER: True
8. A sufficient intake of a nutrient does not guarantee that this amount is adequate for every individual. Similarly, an
insufficient intake does not mean every individual will develop a deficiency.
a. True
b. False
ANSWER: True
, classmerit.com — The Marketplace to Buy and Sell Study Materials
Name: Class: Date:
Chapter 01 - An Overview of Nutrition
9. Chronic diseases associated with the overconsumption of unhealthy foods are considered “rich countries’ problems”
because they are only prevalent in highly developed, wealthy countries.
a. True
b. False
ANSWER: False
10. Consumers may be misled or confused by the abundance of nutrition information available today.
a. True
b. False
ANSWER: True
11. What is the number one reason most people choose certain foods?
a. Habit
b. Taste
c. Health
d. Availability
ANSWER: b
12. At a party with friends, Amal drinks wine and eats hors d’oeuvres, even though she is not hungry. This is an example
of a food choice based on which factor?
a. habit
b. social interaction
c. emotions
d. positive association
ANSWER: b
13. Paul is hungry but has only five minutes to make it to his next class. He passes a vending machine on campus and
looks at the options. He chooses a granola bar and eats it as he walks to class. Which factor was least likely to
influence Paul’s decision to eat a granola bar?
a. Taste
b. Convenience
c. Availability
d. Cultural values
ANSWER: d
, classmerit.com — The Marketplace to Buy and Sell Study Materials
Name: Class: Date:
Chapter 01 - An Overview of Nutrition
14. Ang loves going to see movies at the theater and always eats a big bucket of buttery popcorn when he goes. What
factor has the greatest influence on Ang’s decision to eat popcorn at the movie theater?
a. Marketing
b. Health
c. Family values
d. Positive association
ANSWER: d
15. Which individual is making a food choice based on values?
a. A woman who avoids gluten due to allergies
b. A child who spits out his mashed potatoes because they taste too salty
c. A man who eats oatmeal each day without exception
d. A woman who fasts on Fridays to honor a religious custom
ANSWER: d
16. A dietitian is working with a client who was born in Jamaica. Many of the foods this client consumes are unfamiliar
to the dietitian. What is the best way for the dietitian to use cultural competence in this scenario?
a. Educate the client about typical foods in the standard American diet.
b. Ask the client about traditional Jamaican foods to determine where they fit.
c. Encourage the client to share meals with people who eat the standard American diet.
d. Educate the client about food groups and where standard American foods fit.
ANSWER: b
17. Today, in Nadia’s nutrition class, the instructor led a discussion on how nutrition and food choices impact one’s health
and the development of chronic diseases. Nadia tried to take notes during the discussion, but she had trouble keeping
up. Because of this, she’s worried that all of her notes may not be accurate. Some of her notes are provided in the
answer choices below. Which one is a correct statement about the relationship between food choices and health?
a. “People who make healthy food choices at every meal do not get chronic diseases.”
b. “Food choices have a cumulative effect over time that can improve or impair overall health.”
c. “Later adulthood, when one starts aging, is the time period when it is most crucial to make healthy food
choices.”
d. “For every year that one makes less healthy food choices, three months should be subtracted from their
expected lifespan.”
ANSWER: b
