Test bank for nutrition throughTest
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answers at the end of each chapter
Test Bank for Nutrition Through the Life Cycle, 7e Judith E. Brown, Answers
At The End Of Each Chapter
Chapter 1 - Nutrition Basics
Indicate whether the statement is true or false.
1. Cholesterol is an essential nutrient that must be obtained through one's diet.
a. True
b. False
2. Lipids are soluble in water but are insoluble in fats.
a. True
b. False
3. Generally, our bodies absorb a greater percentage of minerals than vitamins from dietary sources.
a. True
b. False
4. Malnutrition can result from both inadequate and excessive levels of nutrient intake.
a. True
b. False
5. Secondary malnutrition can be caused by both gastrointestinal tract bleeding and alcoholism.
a. True
b. False
6. Individuals are 99.9 percent genetically identical, but the 0.1 percent difference in genetic codes makes everyone
unique.
a. True
b. False
7. Water is a nonessential nutrient.
a. True
b. False
8. A product labeled "trans fat-free" could contain 0.4 g of trans fat.
a. True
b. False
9. A dietary supplement can legally claim to treat, cure, or prevent a disease.
a. True
b. False
10. Galactosemia is a disorder that interferes with the body's utilization of the sugar galactose found in lactose.
a. True
b. False
11. A DASH eating plan is effective for reducing high blood pressure as well as the risk of some types of cancer,
osteoporosis, and heart disease.
4/8/2026,
a. 5:44:28
True AM Test bank for nutrition 1
through the life cycle 7e judith e brown answers at the end of each chapter.pdf
,Test bank for nutrition throughTest
the bank
life cycle
for nutrition
7e judiththrough
e brownthe
answers
life cycle
at 7e
thejudith
end ofe each
brownchapter
answers at the end of each chapter 4/8/2026
Name: Class: Date:
Chapter 1 - Nutrition Basics
b. False
Indicate the answer choice that best completes the statement or answers the question.
12. What are the six categories of essential nutrients?
a. carbohydrates, alcohol, fats, proteins, vitamins, and minerals
b. carbohydrates, fiber, fats, proteins, vitamins, and minerals
c. carbohydrates, proteins, fats, minerals, water, and vitamins
d. carbohydrates, proteins, fiber, water, alcohol, and lipids
13. Which of the following substances is an essential nutrient?
a. fiber
b. cholesterol
c. linoleic acid
d. vitamin D
e. creatine
14. A calorie is .
a. a measure of the amount of energy transferred from food to the body
b. a measure of the amount of energy inside the body's fat cells
c. a component of fats that is soluble in water
d. a chemical substance that activates enzymes
e. a measure of the extent to which blood glucose levels are raised by consumption of food
15. Which of the following is the primary function of ascorbic acid?
a. It is required for the conversion of homocysteine to methionine.
b. It participates in the regulation of gene expression.
c. It is required for the transport and metabolism of fat and cholesterol.
d. It acts as an antioxidant and is required for collagen synthesis.
e. It is required for normal red blood cell formation.
16. The Estimated Average Requirement (EAR) refers to .
a. an intake level estimated to meet the nutrient needs of 98% of healthy people
b. an intake value estimated to meet the nutrient needs of half the healthy individuals in a group
c. upper limits of a nutrient estimated to be compatible with health
d. standard levels of daily nutrient intake
e. an estimated level of nutrient intake for unhealthy people
17. Complex carbohydrates include .
a. glucose, glycogen, and most types of fiber
b. glucose, sucrose, and fructose
c. starches, glycogen, and most types of fiber
d. starches, glucose, and sucrose
4/8/2026,
e. 5:44:28 AMglycogen, and glucose
starches, Test bank for nutrition 2
through the life cycle 7e judith e brown answers at the end of each chapter.pdf
,Test bank for nutrition throughTest
the bank
life cycle
for nutrition
7e judiththrough
e brownthe
answers
life cycle
at 7e
thejudith
end ofe each
brownchapter
answers at the end of each chapter 4/8/2026
Name: Class: Date:
Chapter 1 - Nutrition Basics
18. Which two monosaccharides are found in sucrose (table sugar)?
a. glucose and lactose
b. glucose and glucose
c. glucose and maltose
d. glucose and fructose
e. maltose and lactose
19. Blood sugar is also known as , while fruit sugar is also known as .
a. glucose; fructose
b. glucose; lactose
c. lactose; fructose
d. maltose; lactose
e. fructose; maltose
20. Human digestive enzymes are unable to break down .
a. sucrose
b. glycogen
c. alcohol sugars
d. maltose
e. fiber
21. Carbohydrates that have a high glycemic index .
a. help to build and maintain protein-based components in the body
b. reduce elevated levels of blood cholesterol and triglycerides
c. increase levels of HDL cholesterol
d. decrease the risk of developing type 2 diabetes
e. raise blood glucose levels higher than carbohydrates that have a low glycemic index
22. The only important animal source of carbohydrates is , which is found in .
a. lactose; meat
b. glucose; meat
c. maltose; milk
d. lactose; milk
e. sucrose; milk
23. Triglycerides are composed of .
a. two glycerol molecules attached to a fatty acid
b. two fatty acids attached to a glycerol molecule
c. three glycerol molecules attached to a fatty acid
d. three fatty acids attached to a glycerol molecule
e. three fatty acids attached to three glycerol molecules
4/8/2026,
24. Which5:44:28 AM
substance Test bank
provides the most energy for nutrition 3
per gram? through the life cycle 7e judith e brown answers at the end of each chapter.pdf
, Test bank for nutrition throughTest
the bank
life cycle
for nutrition
7e judiththrough
e brownthe
answers
life cycle
at 7e
thejudith
end ofe each
brownchapter
answers at the end of each chapter 4/8/2026
Name: Class: Date:
Chapter 1 - Nutrition Basics
a. protein
b. fiber
c. fat
d. water
e. glucose
25. Which of the following statements is true of carbohydrates?
a. Glucose and galactose combine to form the disaccharide milk sugar.
b. Plants store complex carbohydrates in the form of proteins.
c. Amino acids required for protein synthesis are obtained through carbohydrates in food.
d. The most basic form of carbohydrates is polysaccharides.
e. Simple and complex carbohydrates provide nine calories per gram.
26. If one double bond is present in one or more of the fatty acids, the fat is considered .
a. monosaturated
b. polysaturated
c. polyunsaturated
d. saturated
e. monounsaturated
27. LDL cholesterol is .
a. lowered by intake of trans fatty acids
b. associated with heart-disease risk when present in high levels
c. associated with heart-disease risk when present in low levels
d. raised by intake of unsaturated fatty acids
e. unaffected by intake of saturated fatty acids
28. Which of the following statements is true of proteins?
a. Proteins provide two calories per gram.
b. Proteins obtained from food sources such as milk, cheese, and meat are considered low-quality proteins.
c. All plant sources of protein provide all the nine essential amino acids required by the body.
d. Proteins help build and maintain muscles, bones, enzymes, and red blood cells.
e. Proteins are made up of various types of triglycerides.
29. Essential amino acids .
a. are produced by the human body
b. must be obtained through a person's diet
c. must be synthesized from nonessential amino acids
d. are abundant in lipids
e. are also referred to as dispensable amino acids
30. There are essential amino acids.
a. 8
4/8/2026, 5:44:28 AM Test bank for nutrition 4
through the life cycle 7e judith e brown answers at the end of each chapter.pdf
b. 9
the bank
life cycle
for nutrition
7e judiththrough
e brownthe
answers
life cycle
at 7e
thejudith
4/8/2026 end ofe each
brownchapter
answers at the end of each chapter
Test Bank for Nutrition Through the Life Cycle, 7e Judith E. Brown, Answers
At The End Of Each Chapter
Chapter 1 - Nutrition Basics
Indicate whether the statement is true or false.
1. Cholesterol is an essential nutrient that must be obtained through one's diet.
a. True
b. False
2. Lipids are soluble in water but are insoluble in fats.
a. True
b. False
3. Generally, our bodies absorb a greater percentage of minerals than vitamins from dietary sources.
a. True
b. False
4. Malnutrition can result from both inadequate and excessive levels of nutrient intake.
a. True
b. False
5. Secondary malnutrition can be caused by both gastrointestinal tract bleeding and alcoholism.
a. True
b. False
6. Individuals are 99.9 percent genetically identical, but the 0.1 percent difference in genetic codes makes everyone
unique.
a. True
b. False
7. Water is a nonessential nutrient.
a. True
b. False
8. A product labeled "trans fat-free" could contain 0.4 g of trans fat.
a. True
b. False
9. A dietary supplement can legally claim to treat, cure, or prevent a disease.
a. True
b. False
10. Galactosemia is a disorder that interferes with the body's utilization of the sugar galactose found in lactose.
a. True
b. False
11. A DASH eating plan is effective for reducing high blood pressure as well as the risk of some types of cancer,
osteoporosis, and heart disease.
4/8/2026,
a. 5:44:28
True AM Test bank for nutrition 1
through the life cycle 7e judith e brown answers at the end of each chapter.pdf
,Test bank for nutrition throughTest
the bank
life cycle
for nutrition
7e judiththrough
e brownthe
answers
life cycle
at 7e
thejudith
end ofe each
brownchapter
answers at the end of each chapter 4/8/2026
Name: Class: Date:
Chapter 1 - Nutrition Basics
b. False
Indicate the answer choice that best completes the statement or answers the question.
12. What are the six categories of essential nutrients?
a. carbohydrates, alcohol, fats, proteins, vitamins, and minerals
b. carbohydrates, fiber, fats, proteins, vitamins, and minerals
c. carbohydrates, proteins, fats, minerals, water, and vitamins
d. carbohydrates, proteins, fiber, water, alcohol, and lipids
13. Which of the following substances is an essential nutrient?
a. fiber
b. cholesterol
c. linoleic acid
d. vitamin D
e. creatine
14. A calorie is .
a. a measure of the amount of energy transferred from food to the body
b. a measure of the amount of energy inside the body's fat cells
c. a component of fats that is soluble in water
d. a chemical substance that activates enzymes
e. a measure of the extent to which blood glucose levels are raised by consumption of food
15. Which of the following is the primary function of ascorbic acid?
a. It is required for the conversion of homocysteine to methionine.
b. It participates in the regulation of gene expression.
c. It is required for the transport and metabolism of fat and cholesterol.
d. It acts as an antioxidant and is required for collagen synthesis.
e. It is required for normal red blood cell formation.
16. The Estimated Average Requirement (EAR) refers to .
a. an intake level estimated to meet the nutrient needs of 98% of healthy people
b. an intake value estimated to meet the nutrient needs of half the healthy individuals in a group
c. upper limits of a nutrient estimated to be compatible with health
d. standard levels of daily nutrient intake
e. an estimated level of nutrient intake for unhealthy people
17. Complex carbohydrates include .
a. glucose, glycogen, and most types of fiber
b. glucose, sucrose, and fructose
c. starches, glycogen, and most types of fiber
d. starches, glucose, and sucrose
4/8/2026,
e. 5:44:28 AMglycogen, and glucose
starches, Test bank for nutrition 2
through the life cycle 7e judith e brown answers at the end of each chapter.pdf
,Test bank for nutrition throughTest
the bank
life cycle
for nutrition
7e judiththrough
e brownthe
answers
life cycle
at 7e
thejudith
end ofe each
brownchapter
answers at the end of each chapter 4/8/2026
Name: Class: Date:
Chapter 1 - Nutrition Basics
18. Which two monosaccharides are found in sucrose (table sugar)?
a. glucose and lactose
b. glucose and glucose
c. glucose and maltose
d. glucose and fructose
e. maltose and lactose
19. Blood sugar is also known as , while fruit sugar is also known as .
a. glucose; fructose
b. glucose; lactose
c. lactose; fructose
d. maltose; lactose
e. fructose; maltose
20. Human digestive enzymes are unable to break down .
a. sucrose
b. glycogen
c. alcohol sugars
d. maltose
e. fiber
21. Carbohydrates that have a high glycemic index .
a. help to build and maintain protein-based components in the body
b. reduce elevated levels of blood cholesterol and triglycerides
c. increase levels of HDL cholesterol
d. decrease the risk of developing type 2 diabetes
e. raise blood glucose levels higher than carbohydrates that have a low glycemic index
22. The only important animal source of carbohydrates is , which is found in .
a. lactose; meat
b. glucose; meat
c. maltose; milk
d. lactose; milk
e. sucrose; milk
23. Triglycerides are composed of .
a. two glycerol molecules attached to a fatty acid
b. two fatty acids attached to a glycerol molecule
c. three glycerol molecules attached to a fatty acid
d. three fatty acids attached to a glycerol molecule
e. three fatty acids attached to three glycerol molecules
4/8/2026,
24. Which5:44:28 AM
substance Test bank
provides the most energy for nutrition 3
per gram? through the life cycle 7e judith e brown answers at the end of each chapter.pdf
, Test bank for nutrition throughTest
the bank
life cycle
for nutrition
7e judiththrough
e brownthe
answers
life cycle
at 7e
thejudith
end ofe each
brownchapter
answers at the end of each chapter 4/8/2026
Name: Class: Date:
Chapter 1 - Nutrition Basics
a. protein
b. fiber
c. fat
d. water
e. glucose
25. Which of the following statements is true of carbohydrates?
a. Glucose and galactose combine to form the disaccharide milk sugar.
b. Plants store complex carbohydrates in the form of proteins.
c. Amino acids required for protein synthesis are obtained through carbohydrates in food.
d. The most basic form of carbohydrates is polysaccharides.
e. Simple and complex carbohydrates provide nine calories per gram.
26. If one double bond is present in one or more of the fatty acids, the fat is considered .
a. monosaturated
b. polysaturated
c. polyunsaturated
d. saturated
e. monounsaturated
27. LDL cholesterol is .
a. lowered by intake of trans fatty acids
b. associated with heart-disease risk when present in high levels
c. associated with heart-disease risk when present in low levels
d. raised by intake of unsaturated fatty acids
e. unaffected by intake of saturated fatty acids
28. Which of the following statements is true of proteins?
a. Proteins provide two calories per gram.
b. Proteins obtained from food sources such as milk, cheese, and meat are considered low-quality proteins.
c. All plant sources of protein provide all the nine essential amino acids required by the body.
d. Proteins help build and maintain muscles, bones, enzymes, and red blood cells.
e. Proteins are made up of various types of triglycerides.
29. Essential amino acids .
a. are produced by the human body
b. must be obtained through a person's diet
c. must be synthesized from nonessential amino acids
d. are abundant in lipids
e. are also referred to as dispensable amino acids
30. There are essential amino acids.
a. 8
4/8/2026, 5:44:28 AM Test bank for nutrition 4
through the life cycle 7e judith e brown answers at the end of each chapter.pdf
b. 9
