TEST BANK
Nutrition A Functional Approach 4th Canadian
Edition by Janice Thompson |ALL CHAPTERS
TEST BANK
,TEST BANK Nutrition A Functional Approach 4th Canadian Edition Thompson
Ch. 01: Nutrition: Linking Food and Health
MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question.
1) Which statement is FALSE concerning the field of nutrition? 1)
A) Nutrition encompasses how we consume, digest, absorb, and store food.
B) Nutrition involves studying the factors that influence eating patterns.
C) Nutrition is an ancient science that dates back to the fourteenth century.
D) Nutrition is the study of how food nourishes the body.
2) Which of the following chronic diseases is NOT strongly associated with dietary choices? 2)
A) heart disease B) Alzheimer's disease
C) obesity D) type 2 diabetes
3) How many classes of nutrients are there? 3)
A) eight B) three C) four D) six
4) Which of the following nutrients are inorganic? 4)
A) carbohydrates B) vitamins C) fats D) minerals
5) What is the primary source of fuel for the brain? 5)
A) vitamins B) fats C) carbohydrates D) proteins
6) Of the following nutrients, which contains nitrogen? 6)
A) lipids B) carbohydrates C) proteins D) water
7) Which of the following is an example of an inorganic nutrient? 7)
A) calcium (mineral) B) dietary fiber (carbohydrate)
C) vitamin A (vitamin) D) stearic acid (fat)
8) A student consumed a breakfast that contained 85 grams of carbohydrate, 20 grams of protein, 8)
and 18 grams of fat. How many kilocalories did this student eat at breakfast?
A) 582 kilocalories B) 123 kilocalories
C) 1,007 kilocalories D) 152 kilocalories
9) For dinner, a person consumes 250 grams of carbohydrate, 50 grams of protein, and 30 grams of 9)
fat. In addition, this person decides that they want a glass of wine with their meal. If this person
drinks one glass of wine containing 10 grams of alcohol, how many total kilocalories does this
person consume in this meal?
A) 1,540 kilocalories B) 1,806 kilocalories
C) 340 kilocalories D) 2,820 kilocalories
10) Which of the following are examples of carbohydrate-rich foods? 10)
A) wheat and lentils B) beef and pork
C) butter and corn oil D) bacon and eggs
1
,11) Which dietary standard, expressed as percentages of total energy, defines the recommended 11)
intake range for the macronutrients?
A) Recommended Dietary Allowance (RDA)
B) Acceptable Macronutrient Distribution Range (AMDR)
C) Tolerable Upper Intake Level (UL)
D) Estimated Average Requirement (EAR)
12) Which of the following nutrients is organic? 12)
A) sodium B) protein C) iron D) water
13) A nutritionist has recommended that a client takes a vitamin C supplement. The client is 13)
concerned about consuming too much of the supplement. Which of the following nutrient
standards would assist the client in determining the highest amount of the supplement that
would be safe to consume?
A) Tolerable Upper Intake Level (UL)
B) Recommended Dietary Allowance (RDA)
C) Acceptable Macronutrient Distribution Range (AMDR)
D) Estimated Average Requirement (EAR)
14) Which of the following nutrients is the MOST energy dense? 14)
A) carbohydrate B) vitamins C) protein D) fat
15) Which of the following BEST describes minerals? 15)
A) micronutrients that are easily destroyed by heat and light
B) micronutrients that are broken down easily during digestion
C) nutrients that are needed in large amounts by the body
D) inorganic micronutrients found in a variety of foods
16) An important source of energy for the body during times of rest and low-intensity exercise is 16)
A) vitamins. B) protein. C) fat. D) water.
17) The building blocks of proteins are called 17)
A) fatty acids. B) saccharides.
C) amino acids. D) nitrogen fragments.
18) Which of the following is NOT a major function of dietary protein? 18)
A) serving as a primary source of energy for the body
B) building new cells and tissues
C) repairing damaged structures
D) maintaining the structure and strength of bone
19) Proteins are NOT found in 19)
A) dairy products. B) seeds, nuts, and legumes.
C) water. D) meats, fish, and poultry.
20) Into what two groups are vitamins classified? 20)
A) fat-soluble and water-soluble B) trace and major
C) organic and inorganic D) nonnutritive and nutritive
2
, 21) Vitamin C and the B vitamins are 21)
A) nonessential vitamins. B) readily stored in the body's tissues.
C) soluble in water. D) trace vitamins.
22) Which of the following is FALSE? 22)
A) Fats are soluble in water.
B) Fats are an important energy source for our bodies at rest and during low-intensity
exercise.
C) Fats yield more Calories per gram than carbohydrate or protein.
D) Fats are composed of carbon, hydrogen, and oxygen.
23) Which of the following describes the vitamins A, D, E, and K? 23)
A) soluble in water
B) not stored to any extent in the body
C) excess amounts are excreted via the urine
D) potentially toxic with excessive intake
24) Inorganic nutrients that are NOT broken down by the human body or destroyed by heat or light 24)
are called
A) minerals. B) vitamins. C) proteins. D) fats.
25) Overconsumption of which nutrient has the greatest potential for toxicity? 25)
A) vitamin C B) vitamin B6 C) vitamin A D) folate
26) What is the standard used to estimate the daily nutrient needs of half of all healthy individuals? 26)
A) Recommended Dietary Allowance (RDA)
B) Adequate Intake (AI)
C) Estimated Average Requirement (EAR)
D) Tolerable Upper Intake Level (UI)
27) Which of the following is NOT a function of water in the body? 27)
A) provides a source of energy to work and play
B) helps to excrete waste products
C) helps to transport nutrients and oxygen
D) helps to regulate nervous impulses and muscle contraction
28) According to the Acceptable Macronutrient Distribution Range (AMDR), up to what percentage 28)
of your daily Calories should be provided by carbohydrates?
A) 65% B) 35% C) 45% D) 75%
29) The highest average amount of a nutrient that can be consumed without a risk of adverse health 29)
effects to almost all individuals in a particular age and gender group is called the
A) Adequate Intake (AI).
B) Tolerable Upper Intake Level (UL).
C) Acceptable Macronutrient Distribution Range (AMDR).
D) Recommended Dietary Allowance (RDA).
3
Nutrition A Functional Approach 4th Canadian
Edition by Janice Thompson |ALL CHAPTERS
TEST BANK
,TEST BANK Nutrition A Functional Approach 4th Canadian Edition Thompson
Ch. 01: Nutrition: Linking Food and Health
MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question.
1) Which statement is FALSE concerning the field of nutrition? 1)
A) Nutrition encompasses how we consume, digest, absorb, and store food.
B) Nutrition involves studying the factors that influence eating patterns.
C) Nutrition is an ancient science that dates back to the fourteenth century.
D) Nutrition is the study of how food nourishes the body.
2) Which of the following chronic diseases is NOT strongly associated with dietary choices? 2)
A) heart disease B) Alzheimer's disease
C) obesity D) type 2 diabetes
3) How many classes of nutrients are there? 3)
A) eight B) three C) four D) six
4) Which of the following nutrients are inorganic? 4)
A) carbohydrates B) vitamins C) fats D) minerals
5) What is the primary source of fuel for the brain? 5)
A) vitamins B) fats C) carbohydrates D) proteins
6) Of the following nutrients, which contains nitrogen? 6)
A) lipids B) carbohydrates C) proteins D) water
7) Which of the following is an example of an inorganic nutrient? 7)
A) calcium (mineral) B) dietary fiber (carbohydrate)
C) vitamin A (vitamin) D) stearic acid (fat)
8) A student consumed a breakfast that contained 85 grams of carbohydrate, 20 grams of protein, 8)
and 18 grams of fat. How many kilocalories did this student eat at breakfast?
A) 582 kilocalories B) 123 kilocalories
C) 1,007 kilocalories D) 152 kilocalories
9) For dinner, a person consumes 250 grams of carbohydrate, 50 grams of protein, and 30 grams of 9)
fat. In addition, this person decides that they want a glass of wine with their meal. If this person
drinks one glass of wine containing 10 grams of alcohol, how many total kilocalories does this
person consume in this meal?
A) 1,540 kilocalories B) 1,806 kilocalories
C) 340 kilocalories D) 2,820 kilocalories
10) Which of the following are examples of carbohydrate-rich foods? 10)
A) wheat and lentils B) beef and pork
C) butter and corn oil D) bacon and eggs
1
,11) Which dietary standard, expressed as percentages of total energy, defines the recommended 11)
intake range for the macronutrients?
A) Recommended Dietary Allowance (RDA)
B) Acceptable Macronutrient Distribution Range (AMDR)
C) Tolerable Upper Intake Level (UL)
D) Estimated Average Requirement (EAR)
12) Which of the following nutrients is organic? 12)
A) sodium B) protein C) iron D) water
13) A nutritionist has recommended that a client takes a vitamin C supplement. The client is 13)
concerned about consuming too much of the supplement. Which of the following nutrient
standards would assist the client in determining the highest amount of the supplement that
would be safe to consume?
A) Tolerable Upper Intake Level (UL)
B) Recommended Dietary Allowance (RDA)
C) Acceptable Macronutrient Distribution Range (AMDR)
D) Estimated Average Requirement (EAR)
14) Which of the following nutrients is the MOST energy dense? 14)
A) carbohydrate B) vitamins C) protein D) fat
15) Which of the following BEST describes minerals? 15)
A) micronutrients that are easily destroyed by heat and light
B) micronutrients that are broken down easily during digestion
C) nutrients that are needed in large amounts by the body
D) inorganic micronutrients found in a variety of foods
16) An important source of energy for the body during times of rest and low-intensity exercise is 16)
A) vitamins. B) protein. C) fat. D) water.
17) The building blocks of proteins are called 17)
A) fatty acids. B) saccharides.
C) amino acids. D) nitrogen fragments.
18) Which of the following is NOT a major function of dietary protein? 18)
A) serving as a primary source of energy for the body
B) building new cells and tissues
C) repairing damaged structures
D) maintaining the structure and strength of bone
19) Proteins are NOT found in 19)
A) dairy products. B) seeds, nuts, and legumes.
C) water. D) meats, fish, and poultry.
20) Into what two groups are vitamins classified? 20)
A) fat-soluble and water-soluble B) trace and major
C) organic and inorganic D) nonnutritive and nutritive
2
, 21) Vitamin C and the B vitamins are 21)
A) nonessential vitamins. B) readily stored in the body's tissues.
C) soluble in water. D) trace vitamins.
22) Which of the following is FALSE? 22)
A) Fats are soluble in water.
B) Fats are an important energy source for our bodies at rest and during low-intensity
exercise.
C) Fats yield more Calories per gram than carbohydrate or protein.
D) Fats are composed of carbon, hydrogen, and oxygen.
23) Which of the following describes the vitamins A, D, E, and K? 23)
A) soluble in water
B) not stored to any extent in the body
C) excess amounts are excreted via the urine
D) potentially toxic with excessive intake
24) Inorganic nutrients that are NOT broken down by the human body or destroyed by heat or light 24)
are called
A) minerals. B) vitamins. C) proteins. D) fats.
25) Overconsumption of which nutrient has the greatest potential for toxicity? 25)
A) vitamin C B) vitamin B6 C) vitamin A D) folate
26) What is the standard used to estimate the daily nutrient needs of half of all healthy individuals? 26)
A) Recommended Dietary Allowance (RDA)
B) Adequate Intake (AI)
C) Estimated Average Requirement (EAR)
D) Tolerable Upper Intake Level (UI)
27) Which of the following is NOT a function of water in the body? 27)
A) provides a source of energy to work and play
B) helps to excrete waste products
C) helps to transport nutrients and oxygen
D) helps to regulate nervous impulses and muscle contraction
28) According to the Acceptable Macronutrient Distribution Range (AMDR), up to what percentage 28)
of your daily Calories should be provided by carbohydrates?
A) 65% B) 35% C) 45% D) 75%
29) The highest average amount of a nutrient that can be consumed without a risk of adverse health 29)
effects to almost all individuals in a particular age and gender group is called the
A) Adequate Intake (AI).
B) Tolerable Upper Intake Level (UL).
C) Acceptable Macronutrient Distribution Range (AMDR).
D) Recommended Dietary Allowance (RDA).
3
