Test Bank –
Discovering Nutrition,
By Paul Insel
7th edition
,TABLE OF CONTENTS
Chapter 1 Food Choices: Nutrients and Nourishment
Chapter 2 Nutrition Guidelines: Tools for a Healthful Diet
Chapter 3 The Human Body: From Food to Fuel
Chapter 4 Carbohydrates: Simple Sugars and Complex Chains
Spotlight on Alcohol
Chapter 5 Lipids: Not Just Fat
Chapter 6 Proteins and Amino Acids: Function Follow Form
Chapter 7 Vitamins: Vital Keys to Health
Chapter 8 Water and Minerals: The Ocean Within
Chapter 9 Life Cycle: Maternal and Infant Nutrition
Chapter 10 Life Cycle: From Childhood to Adulthood
Chapter 11 Nutrition for Physical Performance
Spotlight on Eating Disorders
Chapter 12 Diet and Health
Spotlight on Obesity and Weight Management
Chapter 13 Food Safety and Technology
,CHAPTER 1: FOOD CHOICES: NUTRIENTS AND NOURISHMENT
Multiple Choice Questions
1. Which of the following is the best definition of nutrition?
a) The study of vitamins and minerals in the diet
b) The science of foods and the nutrients and other substances they contain, and their actions within the
body including ingestion, digestion, absorption, transport, metabolism, and excretion
c) The study of how to lose weight effectively
d) The science of food preparation and cooking techniques
Answer: B
Rationale: Nutrition is a comprehensive science that encompasses all aspects of how the body obtains,
processes, and uses nutrients from food.
2. Which of the following is NOT one of the six classes of nutrients?
a) Carbohydrates
b) Fiber
c) Lipids
d) Vitamins
Answer: B
Rationale: The six classes of nutrients are carbohydrates, lipids (fats), proteins, vitamins, minerals, and
water. Fiber is a component of carbohydrates, not a separate nutrient class.
3. Which nutrients are classified as energy-yielding (macronutrients)?
a) Vitamins, minerals, and water
b) Carbohydrates, lipids, and proteins
c) Carbohydrates, vitamins, and minerals
d) Proteins, water, and lipids
Answer: B
Rationale: Carbohydrates, lipids, and proteins are the three macronutrients that provide energy (calories)
to the body.
4. How many kilocalories per gram does fat provide?
a) 4 kcal/g
b) 7 kcal/g
c) 9 kcal/g
d) 12 kcal/g
Answer: C
Rationale: Fat provides 9 kilocalories per gram, making it the most energy-dense macronutrient.
Carbohydrates and proteins each provide 4 kcal/g, and alcohol provides 7 kcal/g.
, 5. A nutrient that the body cannot synthesize at all, or cannot synthesize in amounts sufficient to meet
physiological needs, is called a(n):
a) Nonessential nutrient
b) Macronutrient
c) Essential nutrient
d) Phytochemical
Answer: C
Rationale: Essential nutrients must be obtained from the diet because the body cannot make them or
cannot make them in adequate amounts.
6. Which of the following factors has the LEAST influence on food choices?
a) Flavor and taste preferences
b) The nutrient composition of foods as listed in a database
c) Cultural and family background
d) Cost and convenience
Answer: B
Rationale: Most people do not choose foods based on nutrient composition data. Taste, culture, cost,
convenience, and emotional factors are much stronger influences on food choices.
7. Phytochemicals are:
a) Synthetic compounds added to food during processing
b) Substances found in plants that may have health-promoting properties
c) Essential nutrients required for growth
d) Chemicals that are toxic to the human body
Answer: B
Rationale: Phytochemicals are naturally occurring plant compounds (such as flavonoids, carotenoids, and
isoflavones) that may provide health benefits beyond basic nutrition.
8. Which of the following statements about kilocalories is correct?
a) A kilocalorie is the amount of energy needed to raise the temperature of 1 gram of water by 1 degree
Celsius
b) A kilocalorie is the amount of energy needed to raise the temperature of 1 kilogram of water by 1
degree Celsius
c) Vitamins provide 2 kilocalories per gram
d) Minerals provide 1 kilocalorie per gram
Discovering Nutrition,
By Paul Insel
7th edition
,TABLE OF CONTENTS
Chapter 1 Food Choices: Nutrients and Nourishment
Chapter 2 Nutrition Guidelines: Tools for a Healthful Diet
Chapter 3 The Human Body: From Food to Fuel
Chapter 4 Carbohydrates: Simple Sugars and Complex Chains
Spotlight on Alcohol
Chapter 5 Lipids: Not Just Fat
Chapter 6 Proteins and Amino Acids: Function Follow Form
Chapter 7 Vitamins: Vital Keys to Health
Chapter 8 Water and Minerals: The Ocean Within
Chapter 9 Life Cycle: Maternal and Infant Nutrition
Chapter 10 Life Cycle: From Childhood to Adulthood
Chapter 11 Nutrition for Physical Performance
Spotlight on Eating Disorders
Chapter 12 Diet and Health
Spotlight on Obesity and Weight Management
Chapter 13 Food Safety and Technology
,CHAPTER 1: FOOD CHOICES: NUTRIENTS AND NOURISHMENT
Multiple Choice Questions
1. Which of the following is the best definition of nutrition?
a) The study of vitamins and minerals in the diet
b) The science of foods and the nutrients and other substances they contain, and their actions within the
body including ingestion, digestion, absorption, transport, metabolism, and excretion
c) The study of how to lose weight effectively
d) The science of food preparation and cooking techniques
Answer: B
Rationale: Nutrition is a comprehensive science that encompasses all aspects of how the body obtains,
processes, and uses nutrients from food.
2. Which of the following is NOT one of the six classes of nutrients?
a) Carbohydrates
b) Fiber
c) Lipids
d) Vitamins
Answer: B
Rationale: The six classes of nutrients are carbohydrates, lipids (fats), proteins, vitamins, minerals, and
water. Fiber is a component of carbohydrates, not a separate nutrient class.
3. Which nutrients are classified as energy-yielding (macronutrients)?
a) Vitamins, minerals, and water
b) Carbohydrates, lipids, and proteins
c) Carbohydrates, vitamins, and minerals
d) Proteins, water, and lipids
Answer: B
Rationale: Carbohydrates, lipids, and proteins are the three macronutrients that provide energy (calories)
to the body.
4. How many kilocalories per gram does fat provide?
a) 4 kcal/g
b) 7 kcal/g
c) 9 kcal/g
d) 12 kcal/g
Answer: C
Rationale: Fat provides 9 kilocalories per gram, making it the most energy-dense macronutrient.
Carbohydrates and proteins each provide 4 kcal/g, and alcohol provides 7 kcal/g.
, 5. A nutrient that the body cannot synthesize at all, or cannot synthesize in amounts sufficient to meet
physiological needs, is called a(n):
a) Nonessential nutrient
b) Macronutrient
c) Essential nutrient
d) Phytochemical
Answer: C
Rationale: Essential nutrients must be obtained from the diet because the body cannot make them or
cannot make them in adequate amounts.
6. Which of the following factors has the LEAST influence on food choices?
a) Flavor and taste preferences
b) The nutrient composition of foods as listed in a database
c) Cultural and family background
d) Cost and convenience
Answer: B
Rationale: Most people do not choose foods based on nutrient composition data. Taste, culture, cost,
convenience, and emotional factors are much stronger influences on food choices.
7. Phytochemicals are:
a) Synthetic compounds added to food during processing
b) Substances found in plants that may have health-promoting properties
c) Essential nutrients required for growth
d) Chemicals that are toxic to the human body
Answer: B
Rationale: Phytochemicals are naturally occurring plant compounds (such as flavonoids, carotenoids, and
isoflavones) that may provide health benefits beyond basic nutrition.
8. Which of the following statements about kilocalories is correct?
a) A kilocalorie is the amount of energy needed to raise the temperature of 1 gram of water by 1 degree
Celsius
b) A kilocalorie is the amount of energy needed to raise the temperature of 1 kilogram of water by 1
degree Celsius
c) Vitamins provide 2 kilocalories per gram
d) Minerals provide 1 kilocalorie per gram
