TEST BANK FOR NUTRITION: CONCEPTS AND CONTROVERSIES, 5 TH EDITION, FRANCES SIZER, ELLIE WHITNEY, LEONARD PICHÉ

TEST BANK FOR NUTRITION: CONCEPTS AND CONTROVERSIES, 5 TH EDITION, FRANCES SIZER, ELLIE WHITNEY, LEONARD PICHÉ Table of Contents Chapter 1: Food Choices and Human Health Chapter 2: Nutrition Tools – Standards and Guidelines Chapter 3: The Remarkable Body Chapter 4: The Carbohydrates: Sugar, Starch, Glycogen and Fibre Chapter 5: The Lipids: Fats, Oil, Phospholipids, and Sterols Chapter 6: The Proteins and Amino Acids Chapter 7: The Vitamins Chapter 8: Water and Minerals Chapter 9: Energy Balance and Healthy Body Weight Chapter 10: Nutrients, Recreational Physical Activity, and the Body’s Responses Chapter 11: Role of Diet in the Primary and Secondary Prevention of Chronic Disease Chapter 12: Food Safety and Food Bio-Technology Chapter 13: Life Cycle Nutrition: Mother and Infant Chapter 14: Child, Teen, and Older Adult Chapter 15: Hunger and the Global Environment Chapter 1 Food Choices and Human Health MULTICHOICE 1. Which of the following conditions is the most responsive to nutrition? (A) diabetes (B) iron deficiency anemia (C) sickle cell disease (D) heart disease Answer : (B) 2. What is the name for the study of environmental influences on genetic expression? (A) epigenetics (B) genetic counselling (C) nutritional nucleic acid pool (D) genetic metabolics Answer : (A) 3. The integration of nutrition, genomic science, and molecular biology has launched a new area of study. What is this area of study called? (A) nutrition genetics (B) nutritional genomics (C) nutritional molecular science (D) nutritional science Answer : (B) 4. How many classes of nutrients are there? (A) 2 (B) 4 (C) 6 (D) 8 Answer : (C) 5. Which of the following nutrients is considered organic? (A) minerals (B) carbohydrate (C) water (D) alcohol Answer : (B) 6. Which of the following nutrients yields energy and also provides materials that form structures and working parts of body tissues? (A) proteins (B) vitamins (C) fats (D) proteins Answer : (D) 7. Which of the following nutrients is energy-yielding? (A) carbohydrates (B) vitamins (C) water (D) minerals Answer : (A) 8. Which of the following statements best defines an "essential" nutrient? (A) It is necessary for good health and proper functioning of the body. (B) It can be obtained only from the diet. (C) It can be manufactured by the body from raw materials. (D) It can be manufactured by the body itself. Answer : (B) 9. Which of the following nutrients is the most energy-rich? (A) fat (B) protein (C) minerals (D) carbohydrate Answer : (A) 10. Which of the following units do food scientists use to measure food energy? (A) units of mass (B) kilocalories (C) kilograms (D) grams Answer : (B) 11. Which of the following characteristics applies to alcohol? (A) It contributes no Calories. (B) It interferes with repair of body tissues. (C) It is a nutrient. (D) It is non-toxic to the body. Answer : (B) 12. How many Calories are there in 1 gram of carbohydrate or protein? (A) 2 (B) 4 (C) 7 (D) 9 Answer : (B) 13. How many Calories does 1 gram of alcohol provide? (A) 2 (B) 4 (C) 7 (D) 9 Answer : (C) 14. How many Calories are there in a food that contains 20 grams of carbohydrate, 8 grams protein, and 5 grams of fat? (A) 132 Calories (B) 157 Calories (C) 231 Calories (D) 297 Calories Answer : (B) 15. When given to severely ill people unable to eat ordinary food, what are elemental diets designed to do? (A) support life (B) enable people to thrive (C) support optimal growth (D) enhance digestive tract health Answer : (A) 16. What class of compound gives hot peppers their burning taste? (A) nonnutrient (B) nutrient (C) supplement (D) toxin Answer : (A) 17. A compound in cranberries may help prevent urinary tract infections by preventing certain bacteria from clinging to the urinary tract. What is the general term for this type of compound? (A) functional food (B) phytochemical (C) natural food (D) nutraceutical Answer : (B) 18. Which of the following statements most accurately describes items in the supermarket that are advertised as natural foods? (A) The food is made from parts of whole foods. (B) The food is used frequently in most households. (C) The food is implied to be wholesome, however this is not a legal term. (D) The food has had nutrients added to improve the nutritional profile. Answer : (C) 19. Which of the following statements best defines "enriched" as it is applied to a food product? (A) The product is low in Calories and high in nutrients. (B) The product is more expensive to purchase. (C) The product is superior to similar products. (D) The product could be either nutritious or not nutritious. Answer : (D) 20. Which of the following terms is used to describe a product that has been isolated from food, is often sold in pill form, and is believed to have medicinal effects? (A) nutraceutical (B) nonnutrient (C) partitioned (D) phytochemical Answer : (A) 21. Sugar, butter, and corn oil provide few nutrients with many Calories. What is the name for these types of foods? (A) partitioned (B) enriched (C) processed (D) natural Answer : (A) 22. In Italy, pasta is an example of what kind of food? (A) fortified (B) processed (C) natural (D) staple Answer : (D) 23. A nutritious diet should provide enough of each essential nutrient, enough fibre, and enough energy. What is the name for this principle of diet planning? (A) moderation (B) adequacy (C) variety (D) balance Answer : (B) 24. A certain amount of fibre in foods contributes to the health of the digestive tract, but too much fibre leads to nutrient losses. What is the term for the characteristic of diet planning that takes this fact into account? (A) adequacy (B) Calorie control (C) moderation (D) balance Answer : (C) 25. What is the term given to the characteristic that suggests a monotonous diet may deliver large amounts of toxins or contaminants to the body? (A) adequacy (B) variety (C) moderation (D) balance Answer : (B) 26. What is the most accurate term used to describe a person who is strict about including only foods from plant sources in his or her diet? (A) vegetarian (B) carnivore (C) omnivore (D) vegan Answer : (D) 27. What is something consumers are looking for in today's meal preparation that takes place in their own kitchen? (A) meatless meals (B) preparation time that takes no longer than 60 minutes (C) recipes that call for only 4 to 6 ingredients (D) strict use of organic foods Answer : (C) 28. Which one of the following factors primarily drives food choices? (A) genetics (B) convenience (C) nutritional value (D) climate of the country Answer : (B) 29. What factor is driving food choice when an individual selects a food because the item is consumed by someone they admire? (A) values or beliefs (B) positive associations (C) social pressure (D) advertising Answer : (B) 30. In which type of study do the investigators not manipulate the study variables of interest but instead monitor them over time? (A) cohort study (B) case-control study (C) epidemiological study (D) community health survey Answer : (A) 31. What type of nutrition research design shows the effects of treatments? (A) randomized controlled trials (B) epidemiological studies (C) blind experiments