Nutrition and Diet Therapy 9th Edition by Linda Kelley DeBruyne - Test Bank

,Chapter 01 - Overview of Nutrition and Health
True / False

1. Minerals and water are organic molecules that yield energy in the human body.
a. True
b. False
ANSWER: False
DIFFICULTY: Bloom’s: Understand
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTI NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic
VES: and which yield energy.

2. An excess intake of any energy nutrient can lead to weight gain.
a. True
b. False
ANSWER: True
DIFFICULTY: Bloom’s: Understand
REFERENCES: 1.2 The Nutrients
LEARNING OBJECTI NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic
VES: and which yield energy.

3. To ensure that the vitamin and mineral 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
DIFFICULTY: Bloom’s: Understand
REFERENCES: 1.3 Nutrient Recommendations
LEARNING OBJE NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement
CTIVES: (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes.

4. Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for individuals and
groups.
a. True
b. False
ANSWER: True
DIFFICULTY: Bloom’s: Understand
REFERENCES: 1.3 Nutrient Recommendations
LEARNING OBJE NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement
CTIVES: (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes.

5. Consuming nutrient-dense foods can help control one's kcalorie intake.
a. True
b. False
ANSWER: True
DIFFICULTY: Bloom’s: Apply
REFERENCES: 1.5 Dietary Guidelines and Food Guides
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,Chapter 01 - Overview of Nutrition and Health

LEARNING OBJE NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet,
CTIVES: and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier.

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
DIFFICULTY: Bloom’s: Understand
REFERENCES: 1.6 Food Labels
LEARNING OBJECTINUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that meet
VES: specific dietary and health goals.

7. The Nutrition Facts panel on a package of prunes indicates that the product contains 12% of the Daily Value for dietary
fiber; therefore, this product can legally make the claim that it is a good source of fiber.
a. True
b. False
ANSWER: True
DIFFICULTY: Bloom’s: Apply
REFERENCES: 1.6 Food Labels
LEARNING OBJECTINUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that meet
VES: specific dietary and health goals.

8. The Nutrition Facts panel indicates that 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
DIFFICULTY: Bloom’s: Apply
REFERENCES: 1.6 Food Labels
LEARNING OBJECTINUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that meet
VES: specific dietary and health goals.

9. A package of cookies that, according to the Nutrition Facts panel, contains 70 kcalories per serving, can legally claim to
be low kcalorie food.
a. True
b. False
ANSWER: False
DIFFICULTY: Bloom’s: Apply
REFERENCES: 1.6 Food Labels
LEARNING OBJECTINUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that meet
VES: specific dietary and health goals.

10. There is no nationally accepted definition for the term nutritionist.
a. True
b. False
ANSWER: True

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, Chapter 01 - Overview of Nutrition and Health

DIFFICULTY: Bloom’s: Understand
REFERENCES: 1.7 Finding the Truth about Nutrition
LEARNING OBJECTIV NUTR.DEBR.16.01.1.7 - Recognize misinformation and describe how to identify reliable
ES: nutrition information.

Multiple Choice

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
DIFFICULTY: Bloom’s: Apply
REFERENCES: 1.1 Food Choices
LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.1 - Describe how various factors influence personal food choices.

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
DIFFICULTY: Bloom’s: Understand
REFERENCES: 1.1 Food Choices
LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.1 - Describe how various factors influence personal food choices.

13. You are at a friend’s house for dinner and high-fat foods are being served. You go ahead and consume these foods
primarily because of _____.
a. emotional state
b. associations
c. social interaction
d. ethnic heritage
e. medical conditions
ANSWER: c
DIFFICULTY: Bloom’s: Apply
REFERENCES: 1.1 Food Choices
LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.1 - Describe how various factors influence personal food choices.

14. Which foods best exemplify the Asian culture?
a. soybeans, squid, rice, peanuts
b. tomatoes, olives, fish, mozzarella cheese

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