Test Bank
,Name: Class: Date:
Chapter 01
1. Minerals and water are organic and yield energy in the human body.
a. True
b. False
ANSWER: False
2. An excess intake of protein will never lead to weight gain.
a. True
b. False
ANSWER: False
3. The Dietary Reference Intakes (DRI) reflect the collaborative efforts of scientists to produce a set of standards for the
amount of energy, nutrients, and other dietary components that best support health.
a. True
b. False
ANSWER: True
4. If people’s usual intake of a nutrient falls below the Estimated Average Requirement (EAR), their intake is probably
inadequate, and there is a greater possibility of a deficiency.
a. True
b. False
ANSWER: True
5. Dietary Reference Intakes (DRI) are values that are appropriate to use for planning and assessing diets for individuals
and groups.
a. True
b. False
ANSWER: True
6. Consuming nutrient-dense foods can help control your kcalorie intake.
a. True
b. False
ANSWER: True
7. The “% Daily Value” column on a label compares nutrients in a serving of the food with the daily goals of a person
consuming 2,500 calories.
a. True
b. False
ANSWER: False
8. A food contains 270 calories and 15 grams of fat. This means the percentage of calories coming from fat is 50 percent.
a. True
b. False
ANSWER: True
9. If a label on a carton of yogurt claims the product is low fat, then, its Nutrition Facts panel must indicate that
one serving contains fewer than five grams of fat.
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,Name: Class: Date:
Chapter 01
a. True
b. False
ANSWER: False
10. A package of cookies claims the cookies are Low Calorie, and the Nutrition Facts panel indicates that one serving
contains 60 calories. This product can legally make this claim.
a. True
b. False
ANSWER: False
11. All registered dietitians are nutritionists, but not all nutritionists are registered dietitians.
a. True
b. False
ANSWER: True
12. Many Americans enjoy turkey and pumpkin pie at Thanksgiving due to:
a. habit.
b. associations.
c. values.
d. emotional state.
e. age.
ANSWER: b
13. What taste preferences are most widely liked?
a. sweet and sour
b. sweet and bitter
c. salty and sweet
d. salty and sour
e. umami and sweet
ANSWER: c
14. Chloe prefers to purchase produce from local farmers to reduce the environmental costs associated with transporting
food long distances. Chloe’s preference is most likely based on:
a. associations.
b. values.
c. social interaction.
d. ethnic heritage.
e. religious beliefs.
ANSWER: b
15. Which of the following foods best exemplifies the Asian cuisine?
a. soybeans, squid, rice, and peanuts
b. tomatoes, olives, fish, and mozzarella cheese
c. tortillas, corn, avocado, and refried beans
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, Name: Class: Date:
Chapter 01
d. rice, bok choy, kumquats, and duck
e. rice, pineapple, chicken, and chili peppers
ANSWER: d
16. Choose the ultra-processed food that should be eaten sparingly.
a. soft drinks, corn chips, and toaster pastries
b. oils, fats, flours, and refined starches
c. vegetables, legumes, fruit, seafood, eggs, and nuts
d. milk, yogurt, cheese, and eggs
e. fruit, meat, nuts, and fish
ANSWER: a
17. Which nutrient is not required on food labels?
a. potassium
b. sodium
c. vitamin C
d. vitamin D
e. iron
ANSWER: c
18. All of the following nutrients are organic EXCEPT:
a. vitamins.
b. fat.
c. protein.
d. minerals.
e. carbohydrates.
ANSWER: d
19. Which nutrients supply energy?
a. carbohydrate, fat, and protein
b. carbohydrate, fat, and water
c. carbohydrate, fat, and vitamins
d. protein, fat, and minerals
e. fat, vitamins, and minerals
ANSWER: a
20. Which of the following statements about minerals is true?
a. They are inorganic.
b. They facilitate the release of energy from the other three organic nutrients.
c. They are the medium in which all the body’s processes take place.
d. They provide energy to the body.
e. They are all non-essential nutrients.
ANSWER: a
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,Name: Class: Date:
Chapter 01
1. Minerals and water are organic and yield energy in the human body.
a. True
b. False
ANSWER: False
2. An excess intake of protein will never lead to weight gain.
a. True
b. False
ANSWER: False
3. The Dietary Reference Intakes (DRI) reflect the collaborative efforts of scientists to produce a set of standards for the
amount of energy, nutrients, and other dietary components that best support health.
a. True
b. False
ANSWER: True
4. If people’s usual intake of a nutrient falls below the Estimated Average Requirement (EAR), their intake is probably
inadequate, and there is a greater possibility of a deficiency.
a. True
b. False
ANSWER: True
5. Dietary Reference Intakes (DRI) are values that are appropriate to use for planning and assessing diets for individuals
and groups.
a. True
b. False
ANSWER: True
6. Consuming nutrient-dense foods can help control your kcalorie intake.
a. True
b. False
ANSWER: True
7. The “% Daily Value” column on a label compares nutrients in a serving of the food with the daily goals of a person
consuming 2,500 calories.
a. True
b. False
ANSWER: False
8. A food contains 270 calories and 15 grams of fat. This means the percentage of calories coming from fat is 50 percent.
a. True
b. False
ANSWER: True
9. If a label on a carton of yogurt claims the product is low fat, then, its Nutrition Facts panel must indicate that
one serving contains fewer than five grams of fat.
Page 1
,Name: Class: Date:
Chapter 01
a. True
b. False
ANSWER: False
10. A package of cookies claims the cookies are Low Calorie, and the Nutrition Facts panel indicates that one serving
contains 60 calories. This product can legally make this claim.
a. True
b. False
ANSWER: False
11. All registered dietitians are nutritionists, but not all nutritionists are registered dietitians.
a. True
b. False
ANSWER: True
12. Many Americans enjoy turkey and pumpkin pie at Thanksgiving due to:
a. habit.
b. associations.
c. values.
d. emotional state.
e. age.
ANSWER: b
13. What taste preferences are most widely liked?
a. sweet and sour
b. sweet and bitter
c. salty and sweet
d. salty and sour
e. umami and sweet
ANSWER: c
14. Chloe prefers to purchase produce from local farmers to reduce the environmental costs associated with transporting
food long distances. Chloe’s preference is most likely based on:
a. associations.
b. values.
c. social interaction.
d. ethnic heritage.
e. religious beliefs.
ANSWER: b
15. Which of the following foods best exemplifies the Asian cuisine?
a. soybeans, squid, rice, and peanuts
b. tomatoes, olives, fish, and mozzarella cheese
c. tortillas, corn, avocado, and refried beans
Page 2
, Name: Class: Date:
Chapter 01
d. rice, bok choy, kumquats, and duck
e. rice, pineapple, chicken, and chili peppers
ANSWER: d
16. Choose the ultra-processed food that should be eaten sparingly.
a. soft drinks, corn chips, and toaster pastries
b. oils, fats, flours, and refined starches
c. vegetables, legumes, fruit, seafood, eggs, and nuts
d. milk, yogurt, cheese, and eggs
e. fruit, meat, nuts, and fish
ANSWER: a
17. Which nutrient is not required on food labels?
a. potassium
b. sodium
c. vitamin C
d. vitamin D
e. iron
ANSWER: c
18. All of the following nutrients are organic EXCEPT:
a. vitamins.
b. fat.
c. protein.
d. minerals.
e. carbohydrates.
ANSWER: d
19. Which nutrients supply energy?
a. carbohydrate, fat, and protein
b. carbohydrate, fat, and water
c. carbohydrate, fat, and vitamins
d. protein, fat, and minerals
e. fat, vitamins, and minerals
ANSWER: a
20. Which of the following statements about minerals is true?
a. They are inorganic.
b. They facilitate the release of energy from the other three organic nutrients.
c. They are the medium in which all the body’s processes take place.
d. They provide energy to the body.
e. They are all non-essential nutrients.
ANSWER: a
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