Chapter 01
1. Minerals and water are organic molecules that yield energy in the human body.
a. True
b. False
ANSWER: False
POINTS: 1
DIFFICULTY: Bloom’s: Understand
REFERENCES: 1.2 The Nutrients
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJECTNUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are
IVES: organic and which yield energy.
DATE CREATED: 3/11/2015 1:52 AM
DATE MODIFIED: 3/17/2015 4:35 AM
2. An excess intake of any energy nutrient can lead to weight gain.
a. True
b. False
ANSWER: True
POINTS: 1
DIFFICULTY: Bloom’s: Understand
REFERENCES: 1.2 The Nutrients
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJECTNUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are
IVES: organic and which yield energy.
DATE CREATED: 3/11/2015 2:44 AM
DATE MODIFIED: 3/17/2015 4:35 AM
3. To ensure that the vitamin and minеral 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
DIFFICULTY: Bloom’s: Understand
REFERENCES: 1.3 Nutrient Recommendations
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJEC NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy
TIVES: Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and
explain their purposes.
DATE CREATED: 3/11/2015 2:46 AM
DATE MODIFIED: 3/17/2015 4:35 AM
4. Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for individuals and
Copyright Cengage Learning. Powered by Cognero. Page 1
,Chapter 01
groups.
a. True
b. False
ANSWER: True
POINTS: 1
DIFFICULTY: Bloom’s: Understand
REFERENCES: 1.3 Nutrient Recommendations
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJEC NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy
TIVES: Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and
explain their purposes.
DATE CREATED: 3/11/2015 2:47 AM
DATE MODIFIED: 3/17/2015 4:35 AM
5. Consuming nutrient-dense foods can help control one's kcalorie intake.
a. True
b. False
ANSWER: True
POINTS: 1
DIFFICULTY: Bloom’s: Apply
REFERENCES: 1.5 Dietary Guidelines and Food Guides
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJEC NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a
TIVES: healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet
planning easier.
DATE CREATED: 3/11/2015 2:48 AM
DATE MODIFIED: 3/17/2015 4:35 AM
6. The ingredients list on a food label must list the ingredients in descending order of predominance by weight.
a. True
b. False
ANSWER: True
POINTS: 1
DIFFICULTY: Bloom’s: Understand
REFERENCES: 1.6 Food Labels
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJEC NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that
TIVES: meet specific dietary and health goals.
DATE CREATED: 3/11/2015 2:50 AM
DATE MODIFIED: 3/17/2015 4:35 AM
7. The Nutrition Facts panel on a package of prunes indicates that the product contains 12% of the Daily Value for dietary
Copyright Cengage Learning. Powered by Cognero. Page 2
,Chapter 01
fiber; therefore, this product can legally make the claim that it is a gоod source of fiber.
a. True
b. False
ANSWER: True
POINTS: 1
DIFFICULTY: Bloom’s: Apply
REFERENCES: 1.6 Food Labels
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJEC NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that
TIVES: meet specific dietary and health goals.
DATE CREATED: 3/11/2015 3:06 AM
DATE MODIFIED: 3/17/2015 4:35 AM
8. The Nutrition Facts panel of a carton of yogurt indicates that it contains 5 grams of fat per serving; therefore, this
product can legally claim to be fat free.
a. True
b. False
ANSWER: False
POINTS: 1
DIFFICULTY: Bloom’s: Apply
REFERENCES: 1.6 Food Labels
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJEC NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that
TIVES: meet specific dietary and health goals.
DATE CREATED: 3/11/2015 3:07 AM
DATE MODIFIED: 9/30/2018 10:34 AM
9. A package of cookies that, according to the Nutrition Faсts panel, contains 70 kcalories per serving, can legally claim to
be low kcaloriе food.
a. True
b. False
ANSWER: False
POINTS: 1
DIFFICULTY: Bloom’s: Apply
REFERENCES: 1.6 Food Labels
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJEC NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that
TIVES: meet specific dietary and health goals.
DATE CREATED: 3/11/2015 3:08 AM
DATE MODIFIED: 3/17/2015 4:35 AM
10. There is no nationally аccepted definitiоn for the term nutritionist.
Copyright Cengage Learning. Powered by Cognero. Page 3
, Chapter 01
a. True
b. False
ANSWER: True
POINTS: 1
DIFFICULTY: Bloom’s: Understand
REFERENCES: 1.7 Finding the Truth about Nutrition
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJECTI NUTR.DEBR.16.01.1.7 - Recognize misinformation and describe how to identify reliable
VES: nutrition information.
DATE CREATED: 3/11/2015 3:10 AM
DATE MODIFIED: 3/17/2015 4:35 AM
11. The reason that most of us enjoy turkey and pumpkin pie at Thanksgiving is because of our:
a. habits.
b. associations.
c. values.
d. emotional states.
e. age.
ANSWER: b
POINTS: 1
DIFFICULTY: Bloom’s: Apply
REFERENCES: 1.1 Food Choices
QUESTION TYPE: Multiple Choice
HAS VARIABLES: False
LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.1 - Describe how various factors influence personal food
choices.
DATE CREATED: 3/11/2015 3:12 AM
DATE MODIFIED: 9/30/2018 10:59 AM
12. 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. craving bitter flavors.
ANSWER: c
POINTS: 1
DIFFICULTY: Bloom’s: Understand
REFERENCES: 1.1 Food Choices
QUESTION TYPE: Multiple Choice
HAS VARIABLES: False
LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.1 - Describe how various factors influence personal food
choices.
Copyright Cengage Learning. Powered by Cognero. Page 4
1. Minerals and water are organic molecules that yield energy in the human body.
a. True
b. False
ANSWER: False
POINTS: 1
DIFFICULTY: Bloom’s: Understand
REFERENCES: 1.2 The Nutrients
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJECTNUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are
IVES: organic and which yield energy.
DATE CREATED: 3/11/2015 1:52 AM
DATE MODIFIED: 3/17/2015 4:35 AM
2. An excess intake of any energy nutrient can lead to weight gain.
a. True
b. False
ANSWER: True
POINTS: 1
DIFFICULTY: Bloom’s: Understand
REFERENCES: 1.2 The Nutrients
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJECTNUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are
IVES: organic and which yield energy.
DATE CREATED: 3/11/2015 2:44 AM
DATE MODIFIED: 3/17/2015 4:35 AM
3. To ensure that the vitamin and minеral 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
DIFFICULTY: Bloom’s: Understand
REFERENCES: 1.3 Nutrient Recommendations
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJEC NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy
TIVES: Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and
explain their purposes.
DATE CREATED: 3/11/2015 2:46 AM
DATE MODIFIED: 3/17/2015 4:35 AM
4. Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for individuals and
Copyright Cengage Learning. Powered by Cognero. Page 1
,Chapter 01
groups.
a. True
b. False
ANSWER: True
POINTS: 1
DIFFICULTY: Bloom’s: Understand
REFERENCES: 1.3 Nutrient Recommendations
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJEC NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy
TIVES: Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and
explain their purposes.
DATE CREATED: 3/11/2015 2:47 AM
DATE MODIFIED: 3/17/2015 4:35 AM
5. Consuming nutrient-dense foods can help control one's kcalorie intake.
a. True
b. False
ANSWER: True
POINTS: 1
DIFFICULTY: Bloom’s: Apply
REFERENCES: 1.5 Dietary Guidelines and Food Guides
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJEC NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a
TIVES: healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet
planning easier.
DATE CREATED: 3/11/2015 2:48 AM
DATE MODIFIED: 3/17/2015 4:35 AM
6. The ingredients list on a food label must list the ingredients in descending order of predominance by weight.
a. True
b. False
ANSWER: True
POINTS: 1
DIFFICULTY: Bloom’s: Understand
REFERENCES: 1.6 Food Labels
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJEC NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that
TIVES: meet specific dietary and health goals.
DATE CREATED: 3/11/2015 2:50 AM
DATE MODIFIED: 3/17/2015 4:35 AM
7. The Nutrition Facts panel on a package of prunes indicates that the product contains 12% of the Daily Value for dietary
Copyright Cengage Learning. Powered by Cognero. Page 2
,Chapter 01
fiber; therefore, this product can legally make the claim that it is a gоod source of fiber.
a. True
b. False
ANSWER: True
POINTS: 1
DIFFICULTY: Bloom’s: Apply
REFERENCES: 1.6 Food Labels
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJEC NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that
TIVES: meet specific dietary and health goals.
DATE CREATED: 3/11/2015 3:06 AM
DATE MODIFIED: 3/17/2015 4:35 AM
8. The Nutrition Facts panel of a carton of yogurt indicates that it contains 5 grams of fat per serving; therefore, this
product can legally claim to be fat free.
a. True
b. False
ANSWER: False
POINTS: 1
DIFFICULTY: Bloom’s: Apply
REFERENCES: 1.6 Food Labels
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJEC NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that
TIVES: meet specific dietary and health goals.
DATE CREATED: 3/11/2015 3:07 AM
DATE MODIFIED: 9/30/2018 10:34 AM
9. A package of cookies that, according to the Nutrition Faсts panel, contains 70 kcalories per serving, can legally claim to
be low kcaloriе food.
a. True
b. False
ANSWER: False
POINTS: 1
DIFFICULTY: Bloom’s: Apply
REFERENCES: 1.6 Food Labels
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJEC NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that
TIVES: meet specific dietary and health goals.
DATE CREATED: 3/11/2015 3:08 AM
DATE MODIFIED: 3/17/2015 4:35 AM
10. There is no nationally аccepted definitiоn for the term nutritionist.
Copyright Cengage Learning. Powered by Cognero. Page 3
, Chapter 01
a. True
b. False
ANSWER: True
POINTS: 1
DIFFICULTY: Bloom’s: Understand
REFERENCES: 1.7 Finding the Truth about Nutrition
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJECTI NUTR.DEBR.16.01.1.7 - Recognize misinformation and describe how to identify reliable
VES: nutrition information.
DATE CREATED: 3/11/2015 3:10 AM
DATE MODIFIED: 3/17/2015 4:35 AM
11. The reason that most of us enjoy turkey and pumpkin pie at Thanksgiving is because of our:
a. habits.
b. associations.
c. values.
d. emotional states.
e. age.
ANSWER: b
POINTS: 1
DIFFICULTY: Bloom’s: Apply
REFERENCES: 1.1 Food Choices
QUESTION TYPE: Multiple Choice
HAS VARIABLES: False
LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.1 - Describe how various factors influence personal food
choices.
DATE CREATED: 3/11/2015 3:12 AM
DATE MODIFIED: 9/30/2018 10:59 AM
12. 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. craving bitter flavors.
ANSWER: c
POINTS: 1
DIFFICULTY: Bloom’s: Understand
REFERENCES: 1.1 Food Choices
QUESTION TYPE: Multiple Choice
HAS VARIABLES: False
LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.1 - Describe how various factors influence personal food
choices.
Copyright Cengage Learning. Powered by Cognero. Page 4
