TEST-BANK 1 - Practice test nutrition

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TEST-BANK1 - Practice test
nutrition

Nutrition (Jersey College Nursing School)

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Nutrition: An Applied Approach, 5e (Thompson/Manore)
Chapter 2 Designing a Healthful Diet

Multiple Choice Questions

1) The characteristics of a healthful diet include
A) moderation and low-energy.
B) balance and low-fat.
C) adequacy and value.
D) nutrient density and variety.
Answer: D
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 2.1
Chapter/Section: 2.1

2) Which of the following is an ounce-equivalent serving of grains from the USDA Food
Patterns?
A) 1 cup of cooked brown rice
B) 2 slices of bread
C) 1 cup of soymilk
D) two small pancakes
Answer: D
Diff: 3
Skill: Applying/Analyzing
Learning Outcome: 2.5
Chapter/Section: 2.5

3) Milk is a good source of calcium but a poor source of iron. Meat is a good source of iron but a
poor source of calcium. A diet incorporating both of these foods demonstrates what characteristic
of a healthful diet?
A) moderation
B) balance
C) nutrient density
D) freshness
Answer: B
Diff: 3
Skill: Applying/Analyzing
Learning Outcome: 2.1
Chapter/Section: 2.1




1
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4) A nutrient-dense snack provides
A) all essential amino acids and at least 6 vitamins and minerals.
B) a high level of protein for a low level of saturated fat.
C) a high level of nutrients for a low number of Calories.
D) a high level of both nutrients and Calories.
Answer: C
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 2.1
Chapter/Section: 2.1

5) The basic biological urge to eat when our body senses that we need food is
A) olfaction.
B) hunger.
C) appetite.
D) satiety.
Answer: B
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 2.2
Chapter/Section: 2.2

6) The psychological desire to eat stimulated by the sight, smell, or thought of food is
A) olfaction.
B) hunger.
C) appetite.
D) satiety.
Answer: C
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 2.2
Chapter/Section: 2.2

7) Which of the following plays a key role in stimulating appetite and enabling us to taste foods?
A) olfaction
B) satiety
C) conditioned taste aversion
D) cultural conditioning
Answer: A
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 2.2
Chapter/Section: 2.2




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Copyright © 2018 Pearson Education, Inc.