Test Bank For Williams' Essentials of Nutrition
and Diet Therapy,
13th Edition Schlenker & Gilbert
Chapter 1 - 25
,TABLE OF CONTENT Qg Qg
PART 1: INTRODUCTION TO HUMAN NUTRITION
Qg Qg Qg Qg Qg
1. Nutrition and Health Qg Qg
2. Digestion, Absorption, and Metabolism
Qg Qg Qg
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water
Qg Qg
8. Energy Balance
Qg
PART 2:Qg Q g COMMUNITY NUTRITION AND THE LIFE CYCLE Qg Qg Qg Qg Qg
9. Food Selection and Food Safety
Qg Qg Qg Qg
10. Community Nutrition: Promoting Healthy Eating
Qg Qg Qg Qg
11. Nutrition During Pregnancy and Lactation
Qg Qg Qg Qg
12. Nutrition for Normal Growth and Development
Qg Qg Qg Qg Qg
13. Nutrition for Adults: Early, Middle, and Later Years
Qg Qg Qg Qg Qg Qg Qg
,14. Nutrition and Physical Fitness
Qg Qg Qg
15. The Complexity of Obesity: Beyond Energy Balance
Qg Qg Qg Qg Qg Qg
PART 3: INTRODUCTION TO CLINICAL NUTRITION
Qg Qg Qg Qg Qg
16. Nutrition Assessment and Nutrition Therapy in Patient Care
Qg Qg Qg Qg Qg Qg Qg
17. Metabolic Stress Qg
18. Drug-Nutrient Interactions Qg
19. Nutrition Support: Enteral and Parenteral Nutrition
Qg Qg Qg Qg Qg
20. Gastrointestinal Diseases Qg
21. Diseases of the Heart, Blood Vessels, and Lungs
Qg Qg Qg Qg Qg Qg Qg
22. Diabetes Mellitus
Qg
23. Renal Disease
Qg
24. Acquired Immunodeficiency Syndrome (AIDS)
Qg Qg Qg
25. Cancer
,Chapter 01: Nutrition and Health
Qg Qg Qg Qg
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
Edition
Qg
MULTIPLE CHOICE Qg
1. The major focus of nutritional recommendations in this century has shifted to:
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. prevention and control of chronic diseases. Qg Qg Qg Qg Qg
b. improved sanitation and public health. Qg Qg Qg Qg
c. prevention and control of infectious diseases. Qg Qg Qg Qg Qg
d. development of healthful foods using food technology. Qg Qg Qg Qg Qg Qg
ANSWER: A DIF: Easy Q g REF: p. 2 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
2. A physical science that contributes to understanding how nutrition relates to health and
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
Qgwell- being is: Qg Qg
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy Q g REF: p. 6 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
3. The body of scientific knowledge related to nutritional requirements of human
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
Qg growth, maintenance, activity, and reproduction is known as:
Qg Qg Qg Qg Qg Qg Qg
a. physiology.
b. nutrition science. Qg
c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
4. The professional primarily responsible for application of nutrition science in clinical
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
practice settings is the:
Qg Qg Qg Qg
a. nurse.
b. physician.
c. public health nutritionist. Qg Qg
d. registered dietitian. Qg
ANSWER: D DIF: Easy Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
5. The primary responsibility for nutrition care of people in the community belongs to the:
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. community physician. Qg
b. public health nurse. Qg Qg
c. public health nutritionist. Qg Qg
d. registered dietitian. Qg
ANSWER: Q g C DIF: Easy REF: p. 7 Qg Qg
, MSC: Q g Type of Question: Knowledge
Qg Qg Qg
6. The best source of nutrients is provided by:
Qg Qg Qg Qg Qg Qg Qg
a. specific food combinations.
Qg Qg
b. a variety of foods.
Qg Qg Qg
c. individual foods. Qg
d. a variety of food supplements.
Qg Qg Qg Qg
ANSWER: B DIF: Easy Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
7. Macronutrients include: Qg
a. minerals.
b. proteins.
c. vitamins.
d. enzymes.
ANSWER: B DIF: Easy Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
8. Micronutrients include: Qg
a. fats.
b. proteins.
c. vitamins.
d. carbohydrates.
ANSWER: C DIF: Easy Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
9. The sum of all chemical processes inside living cells of the body that sustain life and
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
Qghealth is known as:
Qg Qg Qg
a. physiology.
b. digestion.
c. metabolism.
d. nutrition.
ANSWER: C DIF: Easy Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
10. A primary function of macronutrients in the body is to:
Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. supply energy. Qg
b. regulate metabolic processes.
Qg Qg
c. maintain homeostasis. Qg
d. control cellular activity.
Qg Qg
ANSWER: A DIF: Medium Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
11. Nutrients interact in the body to regulate metabolic processes, to build and repair
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
Qgtissue, and to: Qg Qg
a. provide energy. Qg
b. control cellular wastes. Qg Qg
c. control hormone levels. Qg Qg
, d. regulate absorption. Qg
ANSWER: A DIF: Medium Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
12. Individual nutrients are characterized by their ability to:
Qg Qg Qg Qg Qg Qg Qg
a. work alone. Qg
b. fulfill specific metabolic roles.
Qg Qg Qg
c. influence weight loss. Qg Qg
d. improve mental status. Qg Qg
ANSWER: B DIF: Medium Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
13. The nutrient group that provides the primary source of energy for the body is:
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. carbohydrates.
b. fats.
c. proteins.
d. vitamins.
ANSWER: A DIF: Medium Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
14. The primary function of carbohydrates as a food source is to:
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. regulate metabolic processes.
Qg Qg
b. build body tissue.
Qg Qg
c. supply energy. Qg
d. provide bulk. Qg
ANSWER: C DIF: Easy Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
15. The main body storage form of carbohydrates is:
Qg Qg Qg Qg Qg Qg Qg
a. glycogen.
b. starch.
c. fat.
d. glucose.
ANSWER: A DIF: Medium Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
16. The number of kilocalories (kcalories or kcal) provided by a food that contains
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
Qg 30 g of carbohydrate is:
Qg Qg Qg Qg
a. 90.
b. 120.
c. 180.
d. 270.
ANSWER: Q g B
Carbohydrate contains 4 kcal per gram; therefore, 30 g carbohydrate contains
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg 4 = 120
Qg Qg
30
Qg kcal.
Qg Qg
DIF: Medium REF: Qg Qg p. 7 Qg MSC: Type of Question: Application
Qg Qg Qg Qg
,17. The percentage of the total daily caloric intake for healthy persons that should be
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
Qg supplied by carbohydrate is: Qg Qg Qg
a. 10% to 35%. Qg Qg
b. 20% to 35%. Qg Qg
c. 40% to 55%. Qg Qg
d. 45% to 65%. Qg Qg
ANSWER: D DIF: Medium Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
18. It has been generally accepted that the percentage of total daily kcalories supplied
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
Qg by fats
Qg Qg should be no more than: Qg Qg Qg Qg
a. 10% Qg to 15%. Qg
b. 10% Qg to 35%. Qg
c. 20% Qg to 35%. Qg
d. 40% Qg to 55%. Qg
ANSWER: C DIF: Medium Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
19. The number of kcalories provided by a food that contains 22 g of fat is:
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. 88.
b. 132.
c. 154.
d. 198.
ANSWER: Q g D
Fat contains 9 kcal per gram; therefore, the number of kcal in 22 g of fat is 22
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg 9 =
Qg
198 kcal.
Qg Qg
DIF: Medium REF: Qg Qg p. 7 Qg MSC: Type of Question: Application
Qg Qg Qg Qg
20. The primary function of protein in the body is to:
Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. supply energy. Qg
b. regulate metabolic processes. Qg Qg
c. control muscle contractions. Qg Qg
d. build tissue. Qg
ANSWER: D DIF: Easy Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
21. The number of kcalories provided by 15 g of protein is:
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. 15.
b. 45.
c. 60.
d. 135.
ANSWER: Q g C
Protein contains 4 kcal per gram; therefore, the number of kcal in 15 g protein is 15
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg 4
= 60 kcal.
Qg Qg Qg
DIF: Medium REF: Qg Qg p. 7 Qg MSC: Type of Question: Application
Qg Qg Qg Qg
,22. For a healthy person, the percentage of daily kcalories supplied by protein should be:
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. 5% to 10%. Qg Qg
b. 10% to 35%. Qg Qg
c. more than 25%. Qg Qg
d. more than 35%. Qg Qg
ANSWER: B DIF: Easy Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
23. In addition to protein, nutrients that contribute to building and repair of tissue include:
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. vitamins.
b. carbohydrates.
c. fats.
d. enzymes.
ANSWER: A DIF: Easy Q g REF: p. 8 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
24. The types of acids that form the basic building blocks of protein are acids.
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. fatty
b. amino
c. nucleic
d. omega fatty Qg
ANSWER: B DIF: Easy Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
25. In addition to calcium, the major minerals needed to build and maintain bone tissue
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
Qg include:
a. potassium.
b. iron.
c. phosphorus.
d. fluoride.
ANSWER: C DIF: Medium Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
26. The mineral that helps control enzyme actions in cell mitochondria that produce
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
Qgand store high-energy compounds is:
Qg Qg Qg Qg
a. iron.
b. cobalt.
c. hemoglobin.
d. vitamin B12. Qg
ANSWER: A DIF: Hard Q g REF: p. 8 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
27. The nutrients involved in metabolic regulation and control include minerals, vitamins,
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
Qgand:
a. amino acids. Qg
b. carbohydrates.
c. fats.
d. water.
, ANSWER: D DIF: Hard Q g REF: p. 8 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
28. An observation that provides evidence that a person has good nutritional status is:
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. small muscle mass. Qg Qg
b. normal weight-to-height ratio. Qg Qg
c. smooth tongue. Qg
d. fragile skin. Qg
ANSWER: B DIF: Easy Q g REF: p. 9 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
29. Individuals with optimal nutritional status differ from those with marginal nutritional
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
status in their:
Qg Qg Qg
a. nutrient reserves. Qg
b. clinical signs. Qg
c. body weight. Qg
d. risk for mental illness.
Qg Qg Qg
ANSWER: A DIF: Medium Q g REF: p. 9 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
30. In addition to poor eating habits, a factor that often contributes to marginal nutritional
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
status is:
Qg Qg
a. dependence on caffeine. Qg Qg
b. acute illness. Qg
c. low income. Qg
d. size of family unit.
Qg Qg Qg
ANSWER: C DIF: Easy Q g REF: p. 9 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
31. Signs of malnutrition can appear when:
Qg Qg Qg Qg Qg
a. nutrient reserves are depleted. Qg Qg Qg
b. nutrient intake exceeds daily needs. Qg Qg Qg Qg
c. energy intake is restricted. Qg Qg Qg
d. caloric expenditure increases. Qg Qg
ANSWER: A DIF: Medium Q g REF: p. 10 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
32. An age group that is very vulnerable to malnutrition is:
Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. infants.
b. teenagers.
c. young adults. Qg
d. middle-age adults. Qg
ANSWER: A DIF: Medium Q g REF: p. 10 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
33. The function of Dietary Reference Intakes (DRIs) is to designate nutrient
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
recommendations for:
Qg Qg
a. different ethnic groups. Qg Qg
, b. all individuals. Qg
c. most people. Qg
d. most healthy people. Qg Qg
ANSWER: D DIF: Medium Q g REF: p. 12 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
34. The Tolerable Upper Intake Level (UL) is:
Qg Qg Qg Qg Qg Qg
a. a replacement for Recommended Dietary Allowances (RDAs).
Qg Qg Qg Qg Qg Qg
b. a safe level of intake for people of all ages.
Qg Qg Qg Qg Qg Qg Qg Qg Qg
c. a potentially toxic level of intake of a nutrient.
Qg Qg Qg Qg Qg Qg Qg Qg
d. the highest amount of a nutrient that can be safely consumed.
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
ANSWER: D DIF: Medium Q g REF: p. 12 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
35. An example of government nutrition policy is:
Qg Qg Qg Qg Qg Qg
a. MyPlate Food Guidance System. Qg Qg Qg
b. Dietary Guidelines for Americans 2010.Qg Qg Qg Qg
c. Healthy People 2020. Qg Qg
d. Dietary Reference Intakes (DRIs). Qg Qg Qg
ANSWER: C DIF: Medium Q g REF: p. 11 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
36. MyPlate food guidance is based on:
Qg Qg Qg Qg Qg
a. percentage of kcalories from each macronutrient. Qg Qg Qg Qg Qg
b. Exchange Lists for Meal Planning. Qg Qg Qg Qg
c. appropriate amounts of food from each food group. Qg Qg Qg Qg Qg Qg Qg
d. amounts of macronutrients and micronutrients.
Qg Qg Qg Qg
ANSWER: C DIF: Medium Q g REF: pp. 16-19 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
37. Foodborne illness may be caused by contamination of food with:
Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. pesticides.
b. genetically modified ingredients. Qg Qg
c. microorganisms.
d. food additives. Qg
ANSWER: C DIF: Medium Q g REF: p. 20 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
38. It is important to understand standard serving sizes of foods because:
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. it is easy to eat too much of some nutrients when choosing healthful foods.
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
b. serving sizes have generally decreased over the past few decades.
Qg Qg Qg Qg Qg Qg Qg Qg Qg
c. most people have difficulty estimating the amount of food they eat.
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
d. food portions need to be weighed to check serving sizes accurately.
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
ANSWER: C DIF: Hard Q g REF: p. 16 Qg Qg
MSC: Type of Question: Application
Qg Qg Qg Qg
39. Major nutrients supplied by foods in the Vegetables group of MyPlate include:
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
and Diet Therapy,
13th Edition Schlenker & Gilbert
Chapter 1 - 25
,TABLE OF CONTENT Qg Qg
PART 1: INTRODUCTION TO HUMAN NUTRITION
Qg Qg Qg Qg Qg
1. Nutrition and Health Qg Qg
2. Digestion, Absorption, and Metabolism
Qg Qg Qg
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water
Qg Qg
8. Energy Balance
Qg
PART 2:Qg Q g COMMUNITY NUTRITION AND THE LIFE CYCLE Qg Qg Qg Qg Qg
9. Food Selection and Food Safety
Qg Qg Qg Qg
10. Community Nutrition: Promoting Healthy Eating
Qg Qg Qg Qg
11. Nutrition During Pregnancy and Lactation
Qg Qg Qg Qg
12. Nutrition for Normal Growth and Development
Qg Qg Qg Qg Qg
13. Nutrition for Adults: Early, Middle, and Later Years
Qg Qg Qg Qg Qg Qg Qg
,14. Nutrition and Physical Fitness
Qg Qg Qg
15. The Complexity of Obesity: Beyond Energy Balance
Qg Qg Qg Qg Qg Qg
PART 3: INTRODUCTION TO CLINICAL NUTRITION
Qg Qg Qg Qg Qg
16. Nutrition Assessment and Nutrition Therapy in Patient Care
Qg Qg Qg Qg Qg Qg Qg
17. Metabolic Stress Qg
18. Drug-Nutrient Interactions Qg
19. Nutrition Support: Enteral and Parenteral Nutrition
Qg Qg Qg Qg Qg
20. Gastrointestinal Diseases Qg
21. Diseases of the Heart, Blood Vessels, and Lungs
Qg Qg Qg Qg Qg Qg Qg
22. Diabetes Mellitus
Qg
23. Renal Disease
Qg
24. Acquired Immunodeficiency Syndrome (AIDS)
Qg Qg Qg
25. Cancer
,Chapter 01: Nutrition and Health
Qg Qg Qg Qg
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
Edition
Qg
MULTIPLE CHOICE Qg
1. The major focus of nutritional recommendations in this century has shifted to:
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. prevention and control of chronic diseases. Qg Qg Qg Qg Qg
b. improved sanitation and public health. Qg Qg Qg Qg
c. prevention and control of infectious diseases. Qg Qg Qg Qg Qg
d. development of healthful foods using food technology. Qg Qg Qg Qg Qg Qg
ANSWER: A DIF: Easy Q g REF: p. 2 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
2. A physical science that contributes to understanding how nutrition relates to health and
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
Qgwell- being is: Qg Qg
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANSWER: B DIF: Easy Q g REF: p. 6 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
3. The body of scientific knowledge related to nutritional requirements of human
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
Qg growth, maintenance, activity, and reproduction is known as:
Qg Qg Qg Qg Qg Qg Qg
a. physiology.
b. nutrition science. Qg
c. biochemistry.
d. dietetics.
ANSWER: B DIF: Easy Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
4. The professional primarily responsible for application of nutrition science in clinical
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
practice settings is the:
Qg Qg Qg Qg
a. nurse.
b. physician.
c. public health nutritionist. Qg Qg
d. registered dietitian. Qg
ANSWER: D DIF: Easy Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
5. The primary responsibility for nutrition care of people in the community belongs to the:
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. community physician. Qg
b. public health nurse. Qg Qg
c. public health nutritionist. Qg Qg
d. registered dietitian. Qg
ANSWER: Q g C DIF: Easy REF: p. 7 Qg Qg
, MSC: Q g Type of Question: Knowledge
Qg Qg Qg
6. The best source of nutrients is provided by:
Qg Qg Qg Qg Qg Qg Qg
a. specific food combinations.
Qg Qg
b. a variety of foods.
Qg Qg Qg
c. individual foods. Qg
d. a variety of food supplements.
Qg Qg Qg Qg
ANSWER: B DIF: Easy Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
7. Macronutrients include: Qg
a. minerals.
b. proteins.
c. vitamins.
d. enzymes.
ANSWER: B DIF: Easy Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
8. Micronutrients include: Qg
a. fats.
b. proteins.
c. vitamins.
d. carbohydrates.
ANSWER: C DIF: Easy Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
9. The sum of all chemical processes inside living cells of the body that sustain life and
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
Qghealth is known as:
Qg Qg Qg
a. physiology.
b. digestion.
c. metabolism.
d. nutrition.
ANSWER: C DIF: Easy Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
10. A primary function of macronutrients in the body is to:
Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. supply energy. Qg
b. regulate metabolic processes.
Qg Qg
c. maintain homeostasis. Qg
d. control cellular activity.
Qg Qg
ANSWER: A DIF: Medium Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
11. Nutrients interact in the body to regulate metabolic processes, to build and repair
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
Qgtissue, and to: Qg Qg
a. provide energy. Qg
b. control cellular wastes. Qg Qg
c. control hormone levels. Qg Qg
, d. regulate absorption. Qg
ANSWER: A DIF: Medium Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
12. Individual nutrients are characterized by their ability to:
Qg Qg Qg Qg Qg Qg Qg
a. work alone. Qg
b. fulfill specific metabolic roles.
Qg Qg Qg
c. influence weight loss. Qg Qg
d. improve mental status. Qg Qg
ANSWER: B DIF: Medium Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
13. The nutrient group that provides the primary source of energy for the body is:
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. carbohydrates.
b. fats.
c. proteins.
d. vitamins.
ANSWER: A DIF: Medium Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
14. The primary function of carbohydrates as a food source is to:
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. regulate metabolic processes.
Qg Qg
b. build body tissue.
Qg Qg
c. supply energy. Qg
d. provide bulk. Qg
ANSWER: C DIF: Easy Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
15. The main body storage form of carbohydrates is:
Qg Qg Qg Qg Qg Qg Qg
a. glycogen.
b. starch.
c. fat.
d. glucose.
ANSWER: A DIF: Medium Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
16. The number of kilocalories (kcalories or kcal) provided by a food that contains
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
Qg 30 g of carbohydrate is:
Qg Qg Qg Qg
a. 90.
b. 120.
c. 180.
d. 270.
ANSWER: Q g B
Carbohydrate contains 4 kcal per gram; therefore, 30 g carbohydrate contains
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg 4 = 120
Qg Qg
30
Qg kcal.
Qg Qg
DIF: Medium REF: Qg Qg p. 7 Qg MSC: Type of Question: Application
Qg Qg Qg Qg
,17. The percentage of the total daily caloric intake for healthy persons that should be
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
Qg supplied by carbohydrate is: Qg Qg Qg
a. 10% to 35%. Qg Qg
b. 20% to 35%. Qg Qg
c. 40% to 55%. Qg Qg
d. 45% to 65%. Qg Qg
ANSWER: D DIF: Medium Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
18. It has been generally accepted that the percentage of total daily kcalories supplied
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
Qg by fats
Qg Qg should be no more than: Qg Qg Qg Qg
a. 10% Qg to 15%. Qg
b. 10% Qg to 35%. Qg
c. 20% Qg to 35%. Qg
d. 40% Qg to 55%. Qg
ANSWER: C DIF: Medium Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
19. The number of kcalories provided by a food that contains 22 g of fat is:
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. 88.
b. 132.
c. 154.
d. 198.
ANSWER: Q g D
Fat contains 9 kcal per gram; therefore, the number of kcal in 22 g of fat is 22
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg 9 =
Qg
198 kcal.
Qg Qg
DIF: Medium REF: Qg Qg p. 7 Qg MSC: Type of Question: Application
Qg Qg Qg Qg
20. The primary function of protein in the body is to:
Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. supply energy. Qg
b. regulate metabolic processes. Qg Qg
c. control muscle contractions. Qg Qg
d. build tissue. Qg
ANSWER: D DIF: Easy Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
21. The number of kcalories provided by 15 g of protein is:
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. 15.
b. 45.
c. 60.
d. 135.
ANSWER: Q g C
Protein contains 4 kcal per gram; therefore, the number of kcal in 15 g protein is 15
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg 4
= 60 kcal.
Qg Qg Qg
DIF: Medium REF: Qg Qg p. 7 Qg MSC: Type of Question: Application
Qg Qg Qg Qg
,22. For a healthy person, the percentage of daily kcalories supplied by protein should be:
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. 5% to 10%. Qg Qg
b. 10% to 35%. Qg Qg
c. more than 25%. Qg Qg
d. more than 35%. Qg Qg
ANSWER: B DIF: Easy Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
23. In addition to protein, nutrients that contribute to building and repair of tissue include:
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. vitamins.
b. carbohydrates.
c. fats.
d. enzymes.
ANSWER: A DIF: Easy Q g REF: p. 8 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
24. The types of acids that form the basic building blocks of protein are acids.
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. fatty
b. amino
c. nucleic
d. omega fatty Qg
ANSWER: B DIF: Easy Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
25. In addition to calcium, the major minerals needed to build and maintain bone tissue
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
Qg include:
a. potassium.
b. iron.
c. phosphorus.
d. fluoride.
ANSWER: C DIF: Medium Q g REF: p. 7 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
26. The mineral that helps control enzyme actions in cell mitochondria that produce
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
Qgand store high-energy compounds is:
Qg Qg Qg Qg
a. iron.
b. cobalt.
c. hemoglobin.
d. vitamin B12. Qg
ANSWER: A DIF: Hard Q g REF: p. 8 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
27. The nutrients involved in metabolic regulation and control include minerals, vitamins,
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
Qgand:
a. amino acids. Qg
b. carbohydrates.
c. fats.
d. water.
, ANSWER: D DIF: Hard Q g REF: p. 8 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
28. An observation that provides evidence that a person has good nutritional status is:
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. small muscle mass. Qg Qg
b. normal weight-to-height ratio. Qg Qg
c. smooth tongue. Qg
d. fragile skin. Qg
ANSWER: B DIF: Easy Q g REF: p. 9 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
29. Individuals with optimal nutritional status differ from those with marginal nutritional
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
status in their:
Qg Qg Qg
a. nutrient reserves. Qg
b. clinical signs. Qg
c. body weight. Qg
d. risk for mental illness.
Qg Qg Qg
ANSWER: A DIF: Medium Q g REF: p. 9 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
30. In addition to poor eating habits, a factor that often contributes to marginal nutritional
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
status is:
Qg Qg
a. dependence on caffeine. Qg Qg
b. acute illness. Qg
c. low income. Qg
d. size of family unit.
Qg Qg Qg
ANSWER: C DIF: Easy Q g REF: p. 9 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
31. Signs of malnutrition can appear when:
Qg Qg Qg Qg Qg
a. nutrient reserves are depleted. Qg Qg Qg
b. nutrient intake exceeds daily needs. Qg Qg Qg Qg
c. energy intake is restricted. Qg Qg Qg
d. caloric expenditure increases. Qg Qg
ANSWER: A DIF: Medium Q g REF: p. 10 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
32. An age group that is very vulnerable to malnutrition is:
Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. infants.
b. teenagers.
c. young adults. Qg
d. middle-age adults. Qg
ANSWER: A DIF: Medium Q g REF: p. 10 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
33. The function of Dietary Reference Intakes (DRIs) is to designate nutrient
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
recommendations for:
Qg Qg
a. different ethnic groups. Qg Qg
, b. all individuals. Qg
c. most people. Qg
d. most healthy people. Qg Qg
ANSWER: D DIF: Medium Q g REF: p. 12 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
34. The Tolerable Upper Intake Level (UL) is:
Qg Qg Qg Qg Qg Qg
a. a replacement for Recommended Dietary Allowances (RDAs).
Qg Qg Qg Qg Qg Qg
b. a safe level of intake for people of all ages.
Qg Qg Qg Qg Qg Qg Qg Qg Qg
c. a potentially toxic level of intake of a nutrient.
Qg Qg Qg Qg Qg Qg Qg Qg
d. the highest amount of a nutrient that can be safely consumed.
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
ANSWER: D DIF: Medium Q g REF: p. 12 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
35. An example of government nutrition policy is:
Qg Qg Qg Qg Qg Qg
a. MyPlate Food Guidance System. Qg Qg Qg
b. Dietary Guidelines for Americans 2010.Qg Qg Qg Qg
c. Healthy People 2020. Qg Qg
d. Dietary Reference Intakes (DRIs). Qg Qg Qg
ANSWER: C DIF: Medium Q g REF: p. 11 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
36. MyPlate food guidance is based on:
Qg Qg Qg Qg Qg
a. percentage of kcalories from each macronutrient. Qg Qg Qg Qg Qg
b. Exchange Lists for Meal Planning. Qg Qg Qg Qg
c. appropriate amounts of food from each food group. Qg Qg Qg Qg Qg Qg Qg
d. amounts of macronutrients and micronutrients.
Qg Qg Qg Qg
ANSWER: C DIF: Medium Q g REF: pp. 16-19 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
37. Foodborne illness may be caused by contamination of food with:
Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. pesticides.
b. genetically modified ingredients. Qg Qg
c. microorganisms.
d. food additives. Qg
ANSWER: C DIF: Medium Q g REF: p. 20 Qg Qg
MSC: Type of Question: Knowledge
Q g Qg Qg Qg
38. It is important to understand standard serving sizes of foods because:
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
a. it is easy to eat too much of some nutrients when choosing healthful foods.
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
b. serving sizes have generally decreased over the past few decades.
Qg Qg Qg Qg Qg Qg Qg Qg Qg
c. most people have difficulty estimating the amount of food they eat.
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
d. food portions need to be weighed to check serving sizes accurately.
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
ANSWER: C DIF: Hard Q g REF: p. 16 Qg Qg
MSC: Type of Question: Application
Qg Qg Qg Qg
39. Major nutrients supplied by foods in the Vegetables group of MyPlate include:
Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg Qg
