TEST BANK FOR NUTRITION AND DIET THERAPY, 8TH EDITION, DEBRUYNE, ISBN-10: 0840049447,ISBN-13: 9780840049445

208 Chapter 1 – Overview of Nutrition and Health Answer, K/A, page(s) K = knowledge question; A = application question True/False F K 7 1. Minerals and water are organic and yield energy in the human body. T K 7-8 2. An excess intake of any energy nutrient can lead to becoming overweight. T K 8-9 3. The Dietary Reference Intakes are a set of standards that define the amount of energy, nutrients, other dietary components, and physical activity that best support health. T K 9 4. 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. T K 9 5. Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for individuals and groups. T A 13 6. Consuming nutrient-dense foods can help control your kcalorie intake. T K 22 7. The ingredients list on a food label must list the ingredients in descending order of predominance by weight. T A 25 8. A package of prunes states that the product is a good fiber source and the Nutrition Facts panel indicates the product contains 12% of the Daily Value for dietary fiber. This product can legally make this claim. F A 25 9. A carton of yogurt claims that it is fat free and the Nutrition Facts panel indicates the product contains 5 grams of fat per serving. This product can legally make this claim. F A 25 10. A package of cookies claims that the cookies are low kcalorie, and the Nutrition Facts panel indicates that each cookie contains 70 kcalories. This product can legally make this claim. Nutrition in Practice – Finding the Truth about Nutrition T K 32 11. There is no nationally accepted definition for the term nutritionist. Multiple Choice b A 3 1. The reason that most of us enjoy turkey and pumpkin pie at Thanksgiving is due to: a. habit. b. associations. c. values. d. emotional state. c K 3 2. 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. c. tastes for salt and sugar. d. a craving for protein.