TEST BANK FOR
NUTRITION: CONCEPTS AND CONTROVERSIES, 5TH
EDITION,
BY SIZER, WHITNEY, PICHÉ|CHAPTERS 1-14
,TABLE OF CONTENTS
CHAPTER 1 FOOD CHOICES AND HUMAN HEALTH ....................................................................................... 3
CHAPTER 2 NUTRITION TOOLS STANDARDS AND GUIDELINES ................................................................... 28
CHAPTER 3 THE REMARKABLE BODY........................................................................................................... 50
CHAPTER 4 THE CARBOHYDRATES SUGAR STARCH GLYCOGEN AND FIBRE ................................................ 79
CHAPTER 5 THE LIPIDS TRIGLYCERIDES PHOSPHOLIPIDS AND STEROLS ................................................... 115
CHAPTER 6 PROTEIN AMINO ACIDS .......................................................................................................... 208
CHAPTER 7 THE VITAMINS ........................................................................................................................ 295
CHAPTER 8 WATER AND MINERALS .......................................................................................................... 333
CHAPTER 9 ENERGY BALANCE AND HEALTHY BODY WEIGHT ................................................................... 378
CHAPTER 10 NUTRIENTS RECREATIONAL PHYSICAL ACTIVITY AND THE BODY S RESPONSES ................... 419
CHAPTER 11 FOOD SAFETY AND FOOD BIOTECHNOLOGY ........................................................................ 461
CHAPTER 12 LIFE CYCLE NUTRITION MOTHER AND INFANT ..................................................................... 497
CHAPTER 13 CHILD TEEN AND OLDER ADULT ........................................................................................... 540
CHAPTER 14 HUNGER AND THE GLOBAL ENVIRONMENT ......................................................................... 581
,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. 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)
NUTRITION: CONCEPTS AND CONTROVERSIES, 5TH
EDITION,
BY SIZER, WHITNEY, PICHÉ|CHAPTERS 1-14
,TABLE OF CONTENTS
CHAPTER 1 FOOD CHOICES AND HUMAN HEALTH ....................................................................................... 3
CHAPTER 2 NUTRITION TOOLS STANDARDS AND GUIDELINES ................................................................... 28
CHAPTER 3 THE REMARKABLE BODY........................................................................................................... 50
CHAPTER 4 THE CARBOHYDRATES SUGAR STARCH GLYCOGEN AND FIBRE ................................................ 79
CHAPTER 5 THE LIPIDS TRIGLYCERIDES PHOSPHOLIPIDS AND STEROLS ................................................... 115
CHAPTER 6 PROTEIN AMINO ACIDS .......................................................................................................... 208
CHAPTER 7 THE VITAMINS ........................................................................................................................ 295
CHAPTER 8 WATER AND MINERALS .......................................................................................................... 333
CHAPTER 9 ENERGY BALANCE AND HEALTHY BODY WEIGHT ................................................................... 378
CHAPTER 10 NUTRIENTS RECREATIONAL PHYSICAL ACTIVITY AND THE BODY S RESPONSES ................... 419
CHAPTER 11 FOOD SAFETY AND FOOD BIOTECHNOLOGY ........................................................................ 461
CHAPTER 12 LIFE CYCLE NUTRITION MOTHER AND INFANT ..................................................................... 497
CHAPTER 13 CHILD TEEN AND OLDER ADULT ........................................................................................... 540
CHAPTER 14 HUNGER AND THE GLOBAL ENVIRONMENT ......................................................................... 581
,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. 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)
