TEST BANK FOR WILLIAMS
BASIC NUTRITION AND
DIET THERAPY 17TH
EDITION BY STACI NIX| ALL
CHAPTERS 1-22| LATEST
2026
Chapter 1: Food, Nutrition, and Health
1. The Dietary Reference Intakes (DRIs) are developed by the:
A. U.S. Public Health Service
B. U.S. Food and Drug Administration (FDA)
C. Food and Nutrition Board of the Institute of Medicine
D. National Institutes of Health (NIH)
Rationale: DRIs are developed by the Food and Nutrition Board of the Institute of
Medicine, which establishes reference values for nutrient intake based on scientific
evidence .
2. When not enough scientific evidence is available to establish a Recommended
Dietary Allowance (RDA), the value used to guide intake is called the:
A. Dietary Reference Intake (DRI)
B. Tolerable upper intake level (UL)
,C. Estimated average requirement (EAR)
D. Adequate intake (AI)
Rationale: AI is used as a guide when not enough scientific data are available to
establish the RDA figure .
3. The main nutrients involved in metabolic regulation and control are:
A. Water and vitamins
B. Vitamins and minerals
C. Vitamins and fatty acids
D. Minerals and carbohydrates
Rationale: Vitamins and minerals are the key nutrients in regulating and controlling the
many chemical processes in the body. They function as coenzyme factors, which are
components of cell enzymes that govern cell chemical reactions in metabolism .
4. Which is least likely to be a primary cause of malnutrition?
A. Conditions of poverty
B. Prolonged hospitalization
C. Homelessness
D. Exercise
Rationale: Malnutrition appears when nutritional reserves are depleted and nutrient
and energy intake is not sufficient to meet day-to-day needs. Exercise is not a factor .
5. Overnutrition is characterized by:
A. Overeating at a single meal
B. Excess nutrient and energy intake over time
C. Eating a diet with too much variety
D. Using dietary supplements
Rationale: Overnutrition results from excess nutrient and energy intake over time or
occurs when excessive amounts of nutrient supplements are consumed, resulting in
tissue-damaging effects .
Chapter 2: Carbohydrates
6. Carbohydrates are nutrients that are composed of the elements carbon,
hydrogen, and:
,A. Oxygen
B. Nitrogen
C. Water
D. Glucose
Rationale: The chemical nature of carbohydrates is carbon, hydrogen, and oxygen .
7. Carbohydrates play a major role in nutrition because they:
A. Provide a long-term energy store
B. Are digested in the stomach
C. Help regulate body functions
D. Provide the body's major source of energy
Rationale: Carbohydrates are the major source of energy for the body, comprising
approximately 50% of total caloric intake .
8. Carbohydrates are stored as glycogen in the:
A. Central nervous system and muscles
B. Heart and liver
C. Small intestine
D. Liver and muscles
Rationale: Carbohydrates are stored as glycogen in the liver and muscles .
9. An example of a food that contains a fructose sugar is:
A. Milk
B. Honey
C. Molasses
D. Corn
Rationale: Fructose is a monosaccharide and is the sweetest of the simple sugars. It is
primarily found in fruits and honey .
10. Examples of the simple carbohydrates include:
A. Glucose and galactose
B. Sucrose and starch
C. Lactose and lignin
D. Fructose and glycogen
, Rationale: Monosaccharides and disaccharides are the simple sugar units used to build
complex carbohydrates. The monosaccharides are glucose, galactose, and fructose .
11. The sugar to which all other sugars are converted and the one that circulates in
the blood to provide major fuel for the body's cells is:
A. Sucrose
B. Fructose
C. Glucose
D. Maltose
Rationale: Glucose is a monosaccharide that is the basic single sugar in the body's
metabolism. Glucose is the form of sugar circulating in the blood and is the primary fuel
for the cells .
12. Carbohydrates are quick energy foods because:
A. They do not take long to prepare and are readily available
B. The human body can rapidly break them down to yield energy
C. They are abundant in fast foods and can be readily absorbed
D. They can yield more energy than other nutrients
Rationale: Carbohydrates are considered quick energy foods because they can readily
be metabolized in the body to yield glucose, the main fuel source for the body .
13. A food that is low in carbohydrates is:
A. Low-fat yogurt
B. Steak
C. Beans
D. Potatoes
Rationale: Steak is primarily protein and fat with minimal carbohydrate content. Yogurt,
beans, and potatoes contain significant carbohydrates .
14. A client has a goal of increasing fiber intake to 30 grams per day. Current
intake reveals the following: Breakfast is 3/4 cup sugary corn popped cereal, 1 cup
skim milk, 1 slice white toast, and 1/2 cup orange juice. Lunch includes 2 ounces
sliced turkey, 1 slice wheat bread, 1 tablespoon mayonnaise, 2 chocolate chip
cookies, and 1 cup water. Dinner includes 4 ounces beef, 1/2 cup green beans, 3/4
cup instant mashed potatoes with butter, 1 biscuit, and 1 cup skim milk. One
appropriate recommendation might be to:
BASIC NUTRITION AND
DIET THERAPY 17TH
EDITION BY STACI NIX| ALL
CHAPTERS 1-22| LATEST
2026
Chapter 1: Food, Nutrition, and Health
1. The Dietary Reference Intakes (DRIs) are developed by the:
A. U.S. Public Health Service
B. U.S. Food and Drug Administration (FDA)
C. Food and Nutrition Board of the Institute of Medicine
D. National Institutes of Health (NIH)
Rationale: DRIs are developed by the Food and Nutrition Board of the Institute of
Medicine, which establishes reference values for nutrient intake based on scientific
evidence .
2. When not enough scientific evidence is available to establish a Recommended
Dietary Allowance (RDA), the value used to guide intake is called the:
A. Dietary Reference Intake (DRI)
B. Tolerable upper intake level (UL)
,C. Estimated average requirement (EAR)
D. Adequate intake (AI)
Rationale: AI is used as a guide when not enough scientific data are available to
establish the RDA figure .
3. The main nutrients involved in metabolic regulation and control are:
A. Water and vitamins
B. Vitamins and minerals
C. Vitamins and fatty acids
D. Minerals and carbohydrates
Rationale: Vitamins and minerals are the key nutrients in regulating and controlling the
many chemical processes in the body. They function as coenzyme factors, which are
components of cell enzymes that govern cell chemical reactions in metabolism .
4. Which is least likely to be a primary cause of malnutrition?
A. Conditions of poverty
B. Prolonged hospitalization
C. Homelessness
D. Exercise
Rationale: Malnutrition appears when nutritional reserves are depleted and nutrient
and energy intake is not sufficient to meet day-to-day needs. Exercise is not a factor .
5. Overnutrition is characterized by:
A. Overeating at a single meal
B. Excess nutrient and energy intake over time
C. Eating a diet with too much variety
D. Using dietary supplements
Rationale: Overnutrition results from excess nutrient and energy intake over time or
occurs when excessive amounts of nutrient supplements are consumed, resulting in
tissue-damaging effects .
Chapter 2: Carbohydrates
6. Carbohydrates are nutrients that are composed of the elements carbon,
hydrogen, and:
,A. Oxygen
B. Nitrogen
C. Water
D. Glucose
Rationale: The chemical nature of carbohydrates is carbon, hydrogen, and oxygen .
7. Carbohydrates play a major role in nutrition because they:
A. Provide a long-term energy store
B. Are digested in the stomach
C. Help regulate body functions
D. Provide the body's major source of energy
Rationale: Carbohydrates are the major source of energy for the body, comprising
approximately 50% of total caloric intake .
8. Carbohydrates are stored as glycogen in the:
A. Central nervous system and muscles
B. Heart and liver
C. Small intestine
D. Liver and muscles
Rationale: Carbohydrates are stored as glycogen in the liver and muscles .
9. An example of a food that contains a fructose sugar is:
A. Milk
B. Honey
C. Molasses
D. Corn
Rationale: Fructose is a monosaccharide and is the sweetest of the simple sugars. It is
primarily found in fruits and honey .
10. Examples of the simple carbohydrates include:
A. Glucose and galactose
B. Sucrose and starch
C. Lactose and lignin
D. Fructose and glycogen
, Rationale: Monosaccharides and disaccharides are the simple sugar units used to build
complex carbohydrates. The monosaccharides are glucose, galactose, and fructose .
11. The sugar to which all other sugars are converted and the one that circulates in
the blood to provide major fuel for the body's cells is:
A. Sucrose
B. Fructose
C. Glucose
D. Maltose
Rationale: Glucose is a monosaccharide that is the basic single sugar in the body's
metabolism. Glucose is the form of sugar circulating in the blood and is the primary fuel
for the cells .
12. Carbohydrates are quick energy foods because:
A. They do not take long to prepare and are readily available
B. The human body can rapidly break them down to yield energy
C. They are abundant in fast foods and can be readily absorbed
D. They can yield more energy than other nutrients
Rationale: Carbohydrates are considered quick energy foods because they can readily
be metabolized in the body to yield glucose, the main fuel source for the body .
13. A food that is low in carbohydrates is:
A. Low-fat yogurt
B. Steak
C. Beans
D. Potatoes
Rationale: Steak is primarily protein and fat with minimal carbohydrate content. Yogurt,
beans, and potatoes contain significant carbohydrates .
14. A client has a goal of increasing fiber intake to 30 grams per day. Current
intake reveals the following: Breakfast is 3/4 cup sugary corn popped cereal, 1 cup
skim milk, 1 slice white toast, and 1/2 cup orange juice. Lunch includes 2 ounces
sliced turkey, 1 slice wheat bread, 1 tablespoon mayonnaise, 2 chocolate chip
cookies, and 1 cup water. Dinner includes 4 ounces beef, 1/2 cup green beans, 3/4
cup instant mashed potatoes with butter, 1 biscuit, and 1 cup skim milk. One
appropriate recommendation might be to:
