Test Bank (Downloadable Files) for Nutrition for Health and Health Care, 7th Edition, Linda Kelley DeBruyne, Kathryn Pinn

Test Bank for
Nutrition for
Health and
Health Care,
7th Edition,
Linda Kelley
DeBruyne,
Kathryn Pinna,
ISBN-10:
0357022467,
ISBN-13:
9780357022467

,
,1. Minerals and water are organic and yield energy in the human body.
a. True
b. False
ANSWER: False
POINTS: 1
REFERENCES: 1.2 The Nutrients
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJECTIVES: NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic
and which yield energy.
KEYWORDS: Bloom's: Remember
DATE CREATED: 1/12/2016 6:02 AM
DATE MODIFIED: 1/25/2016 6:29 AM

2. An excess intake of protein can never lead to becoming overweight.
a. True
b. False
ANSWER: False
POINTS: 1
REFERENCES: 1.2 The Nutrients
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJECTIVES: NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic
and which yield energy.
KEYWORDS: Bloom's: Understand
DATE CREATED: 1/12/2016 6:05 AM
DATE MODIFIED: 1/25/2016 6:29 AM

3. The Dietary Reference Intakes reflect the collaborative efforts of scientists to produce a set of standards for the amount
of energy, nutrients, and other dietary components that best support health.
a. True
b. False
ANSWER: True
POINTS: 1
REFERENCES: 1.3 Nutrient Recommendations
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJECTIVES: NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference
Intakes (DRI), the Estimated Energy Requirement (EER), and the Acceptable
Macronutrient Distribution Ranges (AMDR).
KEYWORDS: Bloom's: Remember
DATE CREATED: 1/12/2016 6:06 AM
DATE MODIFIED: 1/25/2016 6:29 AM

4. To ensure that the vitamin and mineral recommendations meet the needs of as many people as possible, the
recommendations are set near the top end of the range of the population’s estimated average requirements.

, a. True
b. False
ANSWER: True
POINTS: 1
REFERENCES: 1.3 Nutrient Recommendations
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJECTIVES: NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference
Intakes (DRI), the Estimated Energy Requirement (EER), and the Acceptable
Macronutrient Distribution Ranges (AMDR).
KEYWORDS: Bloom's: Understand
DATE CREATED: 1/12/2016 6:09 AM
DATE MODIFIED: 1/25/2016 6:29 AM

5. Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for individuals and
groups.
a. True
b. False
ANSWER: True
POINTS: 1
REFERENCES: 1.3 Nutrient Recommendations
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJECTIVES: NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference
Intakes (DRI), the Estimated Energy Requirement (EER), and the Acceptable
Macronutrient Distribution Ranges (AMDR).
KEYWORDS: Bloom's: Understand
DATE CREATED: 1/12/2016 6:10 AM
DATE MODIFIED: 1/25/2016 6:29 AM

6. Consuming nutrient-dense foods can help control your kcalorie intake.
a. True
b. False
ANSWER: True
POINTS: 1
REFERENCES: 1.5 Dietary Guidelines and Food Guides
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJECTIVES: NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a
healthy diet, and how the Dietary Guidelines and USDA Food Intake Patterns help
make diet planning easier.
KEYWORDS: Bloom's: Understand
DATE CREATED: 1/12/2016 6:28 AM
DATE MODIFIED: 1/25/2016 6:29 AM

7. Bioactive food components, or phytochemicals, may increase the risk of cancer.
a. True
b. False

,ANSWER: False
POINTS: 1
REFERENCES: 1.1 Food Choices
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJECTIVES: NHHC.DEBR.17.1.16 - Compare the information on food labels to make selections
that meet specific dietary and health goals.
KEYWORDS: Bloom's: Understand
DATE CREATED: 1/12/2016 6:30 AM
DATE MODIFIED: 1/25/2016 6:29 AM

8. A package of prunes states that the product is a good fiber source, and the Nutrition Facts panel indicates the product
contains 12% of the Daily Value for dietary fiber. This product can legally make this claim.
a. True
b. False
ANSWER: True
POINTS: 1
REFERENCES: 1.6 Food Labels
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJECTIVES: NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections
that meet specific dietary and health goals.
KEYWORDS: Bloom's: Apply
DATE CREATED: 1/12/2016 6:32 AM
DATE MODIFIED: 10/13/2018 4:39 PM

9. A carton of yogurt claims that it is fat free, and the Nutrition Facts panel indicates the product contains 5 grams of fat
per serving. This product can legally make this claim.
a. True
b. False
ANSWER: False
POINTS: 1
REFERENCES: 1.6 Food Labels
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJECTIVES: NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections
that meet specific dietary and health goals.
KEYWORDS: Bloom's: Apply
DATE CREATED: 1/12/2016 6:33 AM
DATE MODIFIED: 10/13/2018 4:40 PM

10. A package of cookies claims that the cookies are low kcalorie, and the Nutrition Facts panel indicates that each cookie
provides 70 kcalories. This product can legally make this claim.
a. True
b. False
ANSWER: False
POINTS: 1
REFERENCES: 1.6 Food Labels

, QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJECTIVES: NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections
that meet specific dietary and health goals.
KEYWORDS: Bloom's: Apply
DATE CREATED: 1/12/2016 6:34 AM
DATE MODIFIED: 1/25/2016 6:29 AM

11. Some nutritionists are registered dietitians, but others are self-described experts whose training is minimal or
nonexistent.
a. True
b. False
ANSWER: True
POINTS: 1
REFERENCES: 1.7 Nutrition in Practice 1: Finding the Truth about Nutrition
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJECTIVES: NHHC.DEBR.17.1.7 - Discuss how misinformation and reliable nutrition
information can be identified.
KEYWORDS: Bloom's: Remember
DATE CREATED: 1/12/2016 6:35 AM
DATE MODIFIED: 1/25/2016 6:29 AM

12. Many Americans enjoy turkey and pumpkin pie at Thanksgiving due to:
a. habit.
b. associations.
c. values.
d. emotional state.
e. age.
ANSWER: b
POINTS: 1
REFERENCES: 1.1 Food Choices
QUESTION TYPE: Multiple Choice
HAS VARIABLES: False
LEARNING OBJECTIVES: NHHC.DEBR.17.1.16 - Compare the information on food labels to make selections
that meet specific dietary and health goals.
KEYWORDS: Bloom's: Remember
DATE CREATED: 1/12/2016 6:37 AM
DATE MODIFIED: 8/29/2018 1:57 PM

13. Personal preference plays a significant part in the food choices of an individual. Widely shared preferences include:
a. a desire for sour tastes.
b. significant nutritional value.
c. tastes for salt and sugar.
d. a craving for protein.
e. avoidance of organic food.
ANSWER: c