, 293
Chapter 1 – Overview of Nutrition and Health
An. Dif. Page(s)
True/False
b K 6 1. Minerals and water are organic and yield energy in the human body.
a. true
b. false
a K 7 2. An excess intake of any energy nutrient can lead to becoming overweight.
a. true
b. false
a K 8 3. The Dietary Reference Intakes reflect the collaborative efforts of scientists to
produce a set of standards for the amount of energy, nutrients, other dietary
components, and physical activity that best support health.
a. true
b. false
a K 8 4. 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
a K 9 5. Dietary Reference Intakes are values that are appropriate to use for planning and
assessing diets for individuals and groups.
a. true
b. false
a A 12 6. Consuming nutrient-dense foods can help control your kcalorie intake.
a. true
b. false
a K 24 7. The ingredients list on a food label must list the ingredients in descending order
of predominance by weight.
a. true
b. false
a A 27 8. A package of prunes states that the product is a good fiber source and the
Nutrition Facts panel indicates the product contains 12% of the Daily Value for
dietary fiber. Can this product legally make this claim?
a. yes
b. no
b A 27 9. A carton of yogurt claims that it is fat free and the Nutrition Facts panel indicates
the product contains 5 grams of fat per serving. Can this product legally make
this claim?
a. yes
b. no
© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
,294
b A 27 10. A package of cookies claims that the cookies are low kcalorie, and the Nutrition
Facts panel indicates that each cookie contains 70 kcalories. Can this product
legally make this claim?
a. yes
b. no
Nutrition in Practice – Finding the Truth about Nutrition
a K 35 11. Some nutritionists are registered dietitians, but others are self-described experts
whose training is minimal or nonexistent.
a. true
b. false
Multiple Choice
b A 3 1. The reason that most of us enjoy turkey and pumpkin pie at Thanksgiving is due
to:
a. habit.
b. associations.
c. values.
d. emotional state.
c K 3 2. 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.
c A 4 3. 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.
a K 4 4. Which of the following foods best exemplify the Asian culture?
a. soybeans, squid, rice, peanuts
b. tomatoes, olives, fish, mozzarella cheese
c. tortillas, corn, avocado, refried beans
d. black-eyed peas, biscuits, peaches, beef
a K 4 5. Which of the following characterizes the diet of most ethnic groups?
a. excludes milk
b. excludes green leafy vegetables
c. excludes grains and grain products
d. excludes meat and meat products
b A 5 6. Orange juice fortified with calcium to help build strong bones is an example of
a(n):
a. phytochemical.
b. functional food.
c. organic food.
d. convenience food.
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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
, 295
d K 6 7. All of the following nutrients are organic except:
a. carbohydrate.
b. fat.
c. protein.
d. minerals.
c K 6 8. The kcalorie content of a food depends on how much it contains of each of the
following except:
a. carbohydrate.
b. fat.
c. water.
d. protein.
b K 6 9. Which of the following statements about vitamins is true?
a. They are inorganic.
b. They facilitate the release of energy from the other three organic nutrients.
c. They are the medium in which all of the body’s processes take place.
d. They provide energy to the body.
c K 6 10. The essential nutrients are those:
a. the body can make for itself.
b. that are predominant in most foods.
c. that must be obtained from foods.
d. included in the main DRI table.
c K 6 11. Which of the following becomes a major fuel for the body only when the other
fuels are unavailable?
a. carbohydrate
b. fat
c. protein
d. water
d K 6 12. All of the following are energy-yielding nutrients except:
a. carbohydrate.
b. protein.
c. fat.
d. vitamins.
a K 6 13. Vitamins provide ___ kcalories per gram.
a. 0
b. 4
c. 7
d. 9
b A 7 14. How many kcalories are provided by a food that contains 25 g carbohydrate, 6 g
protein, and 5 g fat?
a. 172
b. 169
c. 142
d. 102
c K 7 15. Which nutrient has the greatest energy density?
a. carbohydrate
© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Chapter 1 – Overview of Nutrition and Health
An. Dif. Page(s)
True/False
b K 6 1. Minerals and water are organic and yield energy in the human body.
a. true
b. false
a K 7 2. An excess intake of any energy nutrient can lead to becoming overweight.
a. true
b. false
a K 8 3. The Dietary Reference Intakes reflect the collaborative efforts of scientists to
produce a set of standards for the amount of energy, nutrients, other dietary
components, and physical activity that best support health.
a. true
b. false
a K 8 4. 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
a K 9 5. Dietary Reference Intakes are values that are appropriate to use for planning and
assessing diets for individuals and groups.
a. true
b. false
a A 12 6. Consuming nutrient-dense foods can help control your kcalorie intake.
a. true
b. false
a K 24 7. The ingredients list on a food label must list the ingredients in descending order
of predominance by weight.
a. true
b. false
a A 27 8. A package of prunes states that the product is a good fiber source and the
Nutrition Facts panel indicates the product contains 12% of the Daily Value for
dietary fiber. Can this product legally make this claim?
a. yes
b. no
b A 27 9. A carton of yogurt claims that it is fat free and the Nutrition Facts panel indicates
the product contains 5 grams of fat per serving. Can this product legally make
this claim?
a. yes
b. no
© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
,294
b A 27 10. A package of cookies claims that the cookies are low kcalorie, and the Nutrition
Facts panel indicates that each cookie contains 70 kcalories. Can this product
legally make this claim?
a. yes
b. no
Nutrition in Practice – Finding the Truth about Nutrition
a K 35 11. Some nutritionists are registered dietitians, but others are self-described experts
whose training is minimal or nonexistent.
a. true
b. false
Multiple Choice
b A 3 1. The reason that most of us enjoy turkey and pumpkin pie at Thanksgiving is due
to:
a. habit.
b. associations.
c. values.
d. emotional state.
c K 3 2. 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.
c A 4 3. 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.
a K 4 4. Which of the following foods best exemplify the Asian culture?
a. soybeans, squid, rice, peanuts
b. tomatoes, olives, fish, mozzarella cheese
c. tortillas, corn, avocado, refried beans
d. black-eyed peas, biscuits, peaches, beef
a K 4 5. Which of the following characterizes the diet of most ethnic groups?
a. excludes milk
b. excludes green leafy vegetables
c. excludes grains and grain products
d. excludes meat and meat products
b A 5 6. Orange juice fortified with calcium to help build strong bones is an example of
a(n):
a. phytochemical.
b. functional food.
c. organic food.
d. convenience food.
© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
, 295
d K 6 7. All of the following nutrients are organic except:
a. carbohydrate.
b. fat.
c. protein.
d. minerals.
c K 6 8. The kcalorie content of a food depends on how much it contains of each of the
following except:
a. carbohydrate.
b. fat.
c. water.
d. protein.
b K 6 9. Which of the following statements about vitamins is true?
a. They are inorganic.
b. They facilitate the release of energy from the other three organic nutrients.
c. They are the medium in which all of the body’s processes take place.
d. They provide energy to the body.
c K 6 10. The essential nutrients are those:
a. the body can make for itself.
b. that are predominant in most foods.
c. that must be obtained from foods.
d. included in the main DRI table.
c K 6 11. Which of the following becomes a major fuel for the body only when the other
fuels are unavailable?
a. carbohydrate
b. fat
c. protein
d. water
d K 6 12. All of the following are energy-yielding nutrients except:
a. carbohydrate.
b. protein.
c. fat.
d. vitamins.
a K 6 13. Vitamins provide ___ kcalories per gram.
a. 0
b. 4
c. 7
d. 9
b A 7 14. How many kcalories are provided by a food that contains 25 g carbohydrate, 6 g
protein, and 5 g fat?
a. 172
b. 169
c. 142
d. 102
c K 7 15. Which nutrient has the greatest energy density?
a. carbohydrate
© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
