TEST BANK FOR HEALTH AND HEALTH CARE 8TH Edition By DeBruyne – Complete All Chapters.

TEST BANK FOR HEALTH AND HEALTH CARE 8TH Edition By DeBruyne – Complete All Chapters. Minerals and water are organic molecules that yield energy in the human body. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.2 The Nutrients QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy. DATE CREATED: 3/11/2015 1:52 AM DATE MODIFIED: 3/17/2015 4:35 AM 2. An excess intake of any energy nutrient can lead to weight gain. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.2 The Nutrients QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy. DATE CREATED: 3/11/2015 2:44 AM DATE MODIFIED: 3/17/2015 4:35 AM 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 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.3 Nutrient Recommendations QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes. DATE CREATED: 3/11/2015 2:46 AM DATE MODIFIED: 3/17/2015 4:35 AM 4. Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for individuals and DOWNLOAD THE Test Bank for Nutrition and Diet Therapy 10th Edition DeBruyne Chapter 01 Copyright Cengage Learning. Powered by Cognero. Page 2 groups. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.3 Nutrient Recommendations QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes. DATE CREATED: 3/11/2015 2:47 AM DATE MODIFIED: 3/17/2015 4:35 AM 5. Consuming nutrient-dense foods can help control one's kcalorie intake. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier. DATE CREATED: 3/11/2015 2:48 AM DATE MODIFIED: 3/17/2015 4:35 AM 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 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.6 Food Labels QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals. DATE CREATED: 3/11/2015 2:50 AM DATE MODIFIED: 3/17/2015 4:35 AM 7. The Nutrition Facts panel on a package of prunes indicates that the product contains 12% of the Daily Value for dietary DOWNLOAD THE Test Bank for Nutrition and Diet Therapy 10th Edition DeBruyne Chapter 01 Copyright Cengage Learning. Powered by Cognero. Page 3 fiber; therefore, this product can legally make the claim that it is a good source of fiber. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.6 Food Labels QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals. DATE CREATED: 3/11/2015 3:06 AM DATE MODIFIED: 3/17/2015 4:35 AM 8. The Nutrition Facts panel of 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 POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.6 Food Labels QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals. DATE CREATED: 3/11/2015 3:07 AM DATE MODIFIED: 9/30/2018 10:34 AM 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 POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.6 Food Labels QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals. DATE CREATED: 3/11/2015 3:08 AM DATE MODIFIED: 3/17/2015 4:35 AM 10. There is no nationally accepted definition for the term nutritionist. DOWNLOAD THE Test Bank for Nutrition and Diet Therapy 10th Edition DeBruyne Chapter 01 Copyright Cengage Learning. Powered by Cognero. Page 4 a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.7 Finding the Truth about Nutrition QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.7 - Recognize misinformation and describe how to identify reliable nutrition information. DATE CREATED: 3/11/2015 3:10 AM DATE MODIFIED: 3/17/2015 4:35 AM 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 POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.1 Food Choices QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.1 - Describe how various factors influence personal food choices. DATE CREATED: 3/11/2015 3:12 AM DATE MODIFIED: 9/30/2018 10:59 AM 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. Thank you, EMAIL ME @ For help with Assignments/Essay/Projects/Test Banks/practice Exams and any other classwork. c. tastes for salt and sugar. d. a craving for protein. e. craving bitter flavors. ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.1 Food Choices QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.1 - Describe how various factors influence personal food choices. DOWNLOAD THE Test Bank for Nutrition and Diet Therapy 10th Edition DeBruyne Chapter 01 Copyright Cengage Learning. Powered by Cognero. Page 5 DATE CREATED: 3/11/2015 3:13 AM DATE MODIFIED: 9/30/2018 11:00 AM 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 POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.1 Food Choices QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.1 - Describe how various factors influence personal food choices. DATE CREATED: 3/11/2015 3:15 AM DATE MODIFIED: 9/30/2018 11:00 AM 14. Which 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