Chapter 01 - Overview of Nutrition and Health
1. Which factor influences food choices based on inherited traits that affect taste sensitivity?
a. Cultural background and family traditions.
b. Genetic predisposition to taste preferences.
c. Economic resources and food accessibility.
d. Social interactions and peer influences.
ANSWER: b
RATIONALE: Genetics play a significant role in taste preferences, with inherited traits like bitter taste
sensitivity affecting food choices and potentially influencing health outcomes.
FEEDBACK: a. Incorrect. Cultural background shapes food preferences through learned behaviors and traditions passed
down through generations.
b. Correct. Research shows that genetics influence taste preferences, such as sensitivity to bitter compounds
found in certain vegetables.
c. Incorrect. Economic factors determine what foods people can afford and access in their communities.
d. Incorrect. Social factors involve how meals shared with others and group dynamics affect individual food
selections.
POINTS: 1
REFERENCES: Chapter 1, Section 1.1
QUESTION TYP Multiple Choice
E:
HAS VARIABLES False
:
LEARNING OBJ NUTR.DEBR.27.1.1 - Describe the factors that influence personal food choices.
ECTIVES:
KEYWORDS: Remember
DATE CREATED 5/19/2026 3:01 AM
:
DATE MODIFIE 5/19/2026 3:06 AM
D:
2. A college student consistently chooses fast food because it fits their busy schedule and limited budget. Which factors
are primarily influencing their food choices?
a. Convenience and economic considerations.
b. Cultural traditions and family values.
c. Emotional state and stress management.
d. Health consciousness and nutrition goals.
ANSWER: a
RATIONALE: Convenience and economic factors are major influences on food choices, especially when
time and financial resources are limited.
FEEDBACK: a. Correct. Time constraints and financial limitations are practical factors that often drive food selection
decisions among busy students.
b. Incorrect. Cultural influences involve food practices learned from family heritage and community customs.
c. Incorrect. Emotional factors relate to using food to cope with feelings like boredom, anger, or nervousness.
d. Incorrect. Health-focused choices involve selecting foods believed to provide nutritional benefits and
support wellness.
POINTS: 1
REFERENCES: Chapter 1, Section 1.1
Copyright Cengage Learning. Powered by Cognero. Page 1
,Chapter 01 - Overview of Nutrition and Health
QUESTION TYPE: Multiple Choice
HAS VARIABLES: False
LEARNING OBJE NUTR.DEBR.27.1.1 - Describe the factors that influence personal food choices.
CTIVES:
KEYWORDS: Apply
DATE CREATED: 5/19/2026 3:01 AM
DATE MODIFIED: 5/19/2026 3:06 AM
3. Which nutrients are classified as organic because they contain carbon?
a. Water, minerals, and vitamins.
b. Carbohydrates, fats, proteins, and vitamins.
c. Minerals, water, and carbohydrates.
d. Proteins, minerals, and water.
ANSWER: b
RATIONALE: Organic nutrients contain carbon and include carbohydrates, fats, proteins, and vitamins,
while minerals and water are inorganic.
FEEDBACK: a. Incorrect. Water and minerals are inorganic compounds that do not contain carbon–carbon or carbon–
hydrogen bonds.
b. Correct. These four nutrient classes contain carbon and are therefore classified as organic compounds
found in living things.
c. Incorrect. Minerals and water lack carbon and are classified as inorganic substances.
d. Incorrect. Minerals and water are inorganic compounds without carbon-containing molecular structures.
POINTS: 1
REFERENCES: Chapter 1, Section 1.2
QUESTION TYPE: Multiple Choice
HAS VARIABLES: False
LEARNING OBJEC NUTR.DEBR.27.1.2 - Identify which of the major classes of nutrients are organic and which yield
TIVES: energy.
KEYWORDS: Remember
DATE CREATED: 5/19/2026 3:01 AM
DATE MODIFIED: 5/19/2026 3:06 AM
4. Why do vitamins not contribute energy to the body despite being organic nutrients?
a. They are consumed in too small quantities to provide energy.
b. They facilitate energy release but do not yield energy themselves.
c. They are stored in the body and not metabolized for energy.
d. They lack the chemical bonds necessary for energy production.
ANSWER: b
RATIONALE: Vitamins are organic but serve regulatory functions, helping to facilitate the release of energy
from carbohydrates, fats, and proteins rather than providing energy directly.
FEEDBACK: a. Incorrect. Quantity alone does not determine whether a nutrient can provide energy to the body.
b. Correct. Vitamins help regulate metabolic processes that release energy from other nutrients but do not break
down to provide energy.
c. Incorrect. Storage patterns do not determine whether nutrients can be broken down for energy production.
Copyright Cengage Learning. Powered by Cognero. Page 2
,Chapter 01 - Overview of Nutrition and Health
d. Incorrect. Chemical bond structure alone does not explain why certain organic compounds cannot yield
energy.
POINTS: 1
REFERENCES: Chapter 1, Section 1.2
QUESTION TYP Multiple Choice
E:
HAS VARIABLES False
:
LEARNING OBJ NUTR.DEBR.27.1.2 - Identify which of the major classes of nutrients are organic and which yield
ECTIVES: energy.
KEYWORDS: Understand
DATE CREATED 5/19/2026 3:01 AM
:
DATE MODIFIE 5/19/2026 3:06 AM
D:
5. A food contains 20 grams of carbohydrate, 10 grams of protein, and 5 grams of fat. How many calories does this food
provide?
a. 165 calories from all three energy-yielding nutrients.
b. 140 calories from carbohydrates and proteins only.
c. 315 calories from all macronutrients combined.
d. 105 calories from carbohydrates and fats only.
ANSWER: a
RATIONALE: Energy calculation: (20 g carbohydrate × 4 kcal/g) + (10 g protein × 4 kcal/g) + (5 g fat × 9
kcal/g) = 80 + 40 + 45 = 165 kcal.
FEEDBACK: a. Correct. Carbohydrates and proteins provide 4 calories per gram, while fats provide 9 calories per gram,
totaling 165 calories.
b. Incorrect. This calculation excludes the significant caloric contribution from fats, which provide 9 calories
per gram.
c. Incorrect. This calculation incorrectly applies the same caloric value to all three macronutrients.
d. Incorrect. This calculation excludes the caloric contribution from proteins, which provide 4 calories per
gram.
POINTS: 1
REFERENCES: Chapter 1, Section 1.2
QUESTION TYPE: Multiple Choice
HAS VARIABLES: False
LEARNING OBJEC NUTR.DEBR.27.1.2 - Identify which of the major classes of nutrients are organic and which yield
TIVES: energy.
KEYWORDS: Apply
DATE CREATED: 5/19/2026 3:01 AM
DATE MODIFIED: 5/19/2026 3:06 AM
6. What is the primary purpose of the Recommended Dietary Allowances (RDA)?
a. To establish maximum safe intake levels for nutrients.
b. To set nutrient intake goals that meet most healthy people's needs.
c. To determine average nutrient requirements for research purposes.
Copyright Cengage Learning. Powered by Cognero. Page 3
, Chapter 01 - Overview of Nutrition and Health
d. To provide guidelines when scientific evidence is insufficient.
ANSWER: b
RATIONALE: The RDA are set to meet the known nutrient needs of practically all healthy people in
particular life stage and biological sex groups.
FEEDBACK: a. Incorrect. Maximum safe intake levels are established by the Tolerable Upper Intake Levels, not the RDA.
b. Correct. RDA values are designed to meet the nutrient needs of approximately 98% of healthy individuals in
specific groups.
c. Incorrect. Average nutrient requirements for research are established by the Estimated Average
Requirements.
d. Incorrect. Guidelines based on insufficient evidence are provided through Adequate Intakes, not RDA values.
POINTS: 1
REFERENCES: Chapter 1, Section 1.3
QUESTION TYP Multiple Choice
E:
HAS VARIABLES False
:
LEARNING OBJ NUTR.DEBR.27.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI), the
ECTIVES: Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges
(AMDR).
KEYWORDS: Remember
DATE CREATED 5/19/2026 3:01 AM
:
DATE MODIFIE 5/19/2026 3:06 AM
D:
7. How does the Estimated Energy Requirement (EER) differ from other DRI recommendations?
a. EER includes a generous safety margin like vitamin recommendations.
b. EER focuses on energy balance rather than providing excess intake.
c. EER applies to all age groups with the same values.
d. EER is based on preventing deficiency symptoms only.
ANSWER: b
RATIONALE: Unlike other nutrients, energy recommendations are not generous because excess energy
cannot be excreted and is stored as adipose tissue.
FEEDBACK: a. Incorrect. Safety margins are built into vitamin and mineral recommendations but not energy
recommendations.
b. Correct. Energy recommendations emphasize balance between intake and expenditure since excess energy
cannot be excreted and leads to weight gain.
c. Incorrect. Energy requirements vary significantly based on age, sex, weight, height, and physical activity level.
d. Incorrect. Energy requirements focus on maintaining energy balance for healthy, active living rather than
preventing deficiency.
POINTS: 1
REFERENCES: Chapter 1, Section 1.3
QUESTION TYP Multiple Choice
E:
HAS VARIABLES False
:
Copyright Cengage Learning. Powered by Cognero. Page 4
1. Which factor influences food choices based on inherited traits that affect taste sensitivity?
a. Cultural background and family traditions.
b. Genetic predisposition to taste preferences.
c. Economic resources and food accessibility.
d. Social interactions and peer influences.
ANSWER: b
RATIONALE: Genetics play a significant role in taste preferences, with inherited traits like bitter taste
sensitivity affecting food choices and potentially influencing health outcomes.
FEEDBACK: a. Incorrect. Cultural background shapes food preferences through learned behaviors and traditions passed
down through generations.
b. Correct. Research shows that genetics influence taste preferences, such as sensitivity to bitter compounds
found in certain vegetables.
c. Incorrect. Economic factors determine what foods people can afford and access in their communities.
d. Incorrect. Social factors involve how meals shared with others and group dynamics affect individual food
selections.
POINTS: 1
REFERENCES: Chapter 1, Section 1.1
QUESTION TYP Multiple Choice
E:
HAS VARIABLES False
:
LEARNING OBJ NUTR.DEBR.27.1.1 - Describe the factors that influence personal food choices.
ECTIVES:
KEYWORDS: Remember
DATE CREATED 5/19/2026 3:01 AM
:
DATE MODIFIE 5/19/2026 3:06 AM
D:
2. A college student consistently chooses fast food because it fits their busy schedule and limited budget. Which factors
are primarily influencing their food choices?
a. Convenience and economic considerations.
b. Cultural traditions and family values.
c. Emotional state and stress management.
d. Health consciousness and nutrition goals.
ANSWER: a
RATIONALE: Convenience and economic factors are major influences on food choices, especially when
time and financial resources are limited.
FEEDBACK: a. Correct. Time constraints and financial limitations are practical factors that often drive food selection
decisions among busy students.
b. Incorrect. Cultural influences involve food practices learned from family heritage and community customs.
c. Incorrect. Emotional factors relate to using food to cope with feelings like boredom, anger, or nervousness.
d. Incorrect. Health-focused choices involve selecting foods believed to provide nutritional benefits and
support wellness.
POINTS: 1
REFERENCES: Chapter 1, Section 1.1
Copyright Cengage Learning. Powered by Cognero. Page 1
,Chapter 01 - Overview of Nutrition and Health
QUESTION TYPE: Multiple Choice
HAS VARIABLES: False
LEARNING OBJE NUTR.DEBR.27.1.1 - Describe the factors that influence personal food choices.
CTIVES:
KEYWORDS: Apply
DATE CREATED: 5/19/2026 3:01 AM
DATE MODIFIED: 5/19/2026 3:06 AM
3. Which nutrients are classified as organic because they contain carbon?
a. Water, minerals, and vitamins.
b. Carbohydrates, fats, proteins, and vitamins.
c. Minerals, water, and carbohydrates.
d. Proteins, minerals, and water.
ANSWER: b
RATIONALE: Organic nutrients contain carbon and include carbohydrates, fats, proteins, and vitamins,
while minerals and water are inorganic.
FEEDBACK: a. Incorrect. Water and minerals are inorganic compounds that do not contain carbon–carbon or carbon–
hydrogen bonds.
b. Correct. These four nutrient classes contain carbon and are therefore classified as organic compounds
found in living things.
c. Incorrect. Minerals and water lack carbon and are classified as inorganic substances.
d. Incorrect. Minerals and water are inorganic compounds without carbon-containing molecular structures.
POINTS: 1
REFERENCES: Chapter 1, Section 1.2
QUESTION TYPE: Multiple Choice
HAS VARIABLES: False
LEARNING OBJEC NUTR.DEBR.27.1.2 - Identify which of the major classes of nutrients are organic and which yield
TIVES: energy.
KEYWORDS: Remember
DATE CREATED: 5/19/2026 3:01 AM
DATE MODIFIED: 5/19/2026 3:06 AM
4. Why do vitamins not contribute energy to the body despite being organic nutrients?
a. They are consumed in too small quantities to provide energy.
b. They facilitate energy release but do not yield energy themselves.
c. They are stored in the body and not metabolized for energy.
d. They lack the chemical bonds necessary for energy production.
ANSWER: b
RATIONALE: Vitamins are organic but serve regulatory functions, helping to facilitate the release of energy
from carbohydrates, fats, and proteins rather than providing energy directly.
FEEDBACK: a. Incorrect. Quantity alone does not determine whether a nutrient can provide energy to the body.
b. Correct. Vitamins help regulate metabolic processes that release energy from other nutrients but do not break
down to provide energy.
c. Incorrect. Storage patterns do not determine whether nutrients can be broken down for energy production.
Copyright Cengage Learning. Powered by Cognero. Page 2
,Chapter 01 - Overview of Nutrition and Health
d. Incorrect. Chemical bond structure alone does not explain why certain organic compounds cannot yield
energy.
POINTS: 1
REFERENCES: Chapter 1, Section 1.2
QUESTION TYP Multiple Choice
E:
HAS VARIABLES False
:
LEARNING OBJ NUTR.DEBR.27.1.2 - Identify which of the major classes of nutrients are organic and which yield
ECTIVES: energy.
KEYWORDS: Understand
DATE CREATED 5/19/2026 3:01 AM
:
DATE MODIFIE 5/19/2026 3:06 AM
D:
5. A food contains 20 grams of carbohydrate, 10 grams of protein, and 5 grams of fat. How many calories does this food
provide?
a. 165 calories from all three energy-yielding nutrients.
b. 140 calories from carbohydrates and proteins only.
c. 315 calories from all macronutrients combined.
d. 105 calories from carbohydrates and fats only.
ANSWER: a
RATIONALE: Energy calculation: (20 g carbohydrate × 4 kcal/g) + (10 g protein × 4 kcal/g) + (5 g fat × 9
kcal/g) = 80 + 40 + 45 = 165 kcal.
FEEDBACK: a. Correct. Carbohydrates and proteins provide 4 calories per gram, while fats provide 9 calories per gram,
totaling 165 calories.
b. Incorrect. This calculation excludes the significant caloric contribution from fats, which provide 9 calories
per gram.
c. Incorrect. This calculation incorrectly applies the same caloric value to all three macronutrients.
d. Incorrect. This calculation excludes the caloric contribution from proteins, which provide 4 calories per
gram.
POINTS: 1
REFERENCES: Chapter 1, Section 1.2
QUESTION TYPE: Multiple Choice
HAS VARIABLES: False
LEARNING OBJEC NUTR.DEBR.27.1.2 - Identify which of the major classes of nutrients are organic and which yield
TIVES: energy.
KEYWORDS: Apply
DATE CREATED: 5/19/2026 3:01 AM
DATE MODIFIED: 5/19/2026 3:06 AM
6. What is the primary purpose of the Recommended Dietary Allowances (RDA)?
a. To establish maximum safe intake levels for nutrients.
b. To set nutrient intake goals that meet most healthy people's needs.
c. To determine average nutrient requirements for research purposes.
Copyright Cengage Learning. Powered by Cognero. Page 3
, Chapter 01 - Overview of Nutrition and Health
d. To provide guidelines when scientific evidence is insufficient.
ANSWER: b
RATIONALE: The RDA are set to meet the known nutrient needs of practically all healthy people in
particular life stage and biological sex groups.
FEEDBACK: a. Incorrect. Maximum safe intake levels are established by the Tolerable Upper Intake Levels, not the RDA.
b. Correct. RDA values are designed to meet the nutrient needs of approximately 98% of healthy individuals in
specific groups.
c. Incorrect. Average nutrient requirements for research are established by the Estimated Average
Requirements.
d. Incorrect. Guidelines based on insufficient evidence are provided through Adequate Intakes, not RDA values.
POINTS: 1
REFERENCES: Chapter 1, Section 1.3
QUESTION TYP Multiple Choice
E:
HAS VARIABLES False
:
LEARNING OBJ NUTR.DEBR.27.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI), the
ECTIVES: Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges
(AMDR).
KEYWORDS: Remember
DATE CREATED 5/19/2026 3:01 AM
:
DATE MODIFIE 5/19/2026 3:06 AM
D:
7. How does the Estimated Energy Requirement (EER) differ from other DRI recommendations?
a. EER includes a generous safety margin like vitamin recommendations.
b. EER focuses on energy balance rather than providing excess intake.
c. EER applies to all age groups with the same values.
d. EER is based on preventing deficiency symptoms only.
ANSWER: b
RATIONALE: Unlike other nutrients, energy recommendations are not generous because excess energy
cannot be excreted and is stored as adipose tissue.
FEEDBACK: a. Incorrect. Safety margins are built into vitamin and mineral recommendations but not energy
recommendations.
b. Correct. Energy recommendations emphasize balance between intake and expenditure since excess energy
cannot be excreted and leads to weight gain.
c. Incorrect. Energy requirements vary significantly based on age, sex, weight, height, and physical activity level.
d. Incorrect. Energy requirements focus on maintaining energy balance for healthy, active living rather than
preventing deficiency.
POINTS: 1
REFERENCES: Chapter 1, Section 1.3
QUESTION TYP Multiple Choice
E:
HAS VARIABLES False
:
Copyright Cengage Learning. Powered by Cognero. Page 4
