Nutrition Through the Life Cycle
7th Edition Test Bank
By
Judith E. Brown
(All Chapters, 100% Original Verified, A+ Grade)
,Nutrition Through the Life Cycle, 7e Judith E. Brown (Test Bank All Chapters,
100% Original Verified, A+ Grade) Answers At The End Of Each Chapter
Chapter 1 - Nutrition Basics
Indicate whether the statement is true or false.
1. Cholesterol is an essential nutrient that must be obtained through one's diet.
a. True
b. False
2. Lipids are soluble in water but are insoluble in fats.
a. True
b. False
3. Generally, our bodies absorb a greater percentage of minerals than vitamins from dietary sources.
a. True
b. False
4. Malnutrition can result from both inadequate and excessive levels of nutrient intake.
a. True
b. False
5. Secondary malnutrition can be caused by both gastrointestinal tract bleeding and alcoholism.
a. True
k
an
tB
s
Te
b. False
6. Individuals are 99.9 percent genetically identical, but the 0.1 percent difference in genetic codes makes everyone
unique.
a. True
b. False
7. Water is a nonessential nutrient.
a. True
b. False
8. A product labeled "trans fat-free" could contain 0.4 g of trans fat.
a. True
b. False
9. A dietary supplement can legally claim to treat, cure, or prevent a disease.
a. True
b. False
10. Galactosemia is a disorder that interferes with the body's utilization of the sugar galactose found in lactose.
a. True
b. False
11. A DASH eating plan is effective for reducing high blood pressure as well as the risk of some types of cancer,
osteoporosis, and heart disease.
a. True
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,Name: Class: Date:
Chapter 1 - Nutrition Basics
b. False
Indicate the answer choice that best completes the statement or answers the question.
12. What are the six categories of essential nutrients?
a. carbohydrates, alcohol, fats, proteins, vitamins, and minerals
b. carbohydrates, fiber, fats, proteins, vitamins, and minerals
c. carbohydrates, proteins, fats, minerals, water, and vitamins
d. carbohydrates, proteins, fiber, water, alcohol, and lipids
13. Which of the following substances is an essential nutrient?
a. fiber
b. cholesterol
c. linoleic acid
d. vitamin D
e. creatine
14. A calorie is _____.
a. a measure of the amount of energy transferred from food to the body
k
an
b. a measure of the amount of energy inside the body's fat cells
tB
s
Te
c. a component of fats that is soluble in water
d. a chemical substance that activates enzymes
e. a measure of the extent to which blood glucose levels are raised by consumption of food
15. Which of the following is the primary function of ascorbic acid?
a. It is required for the conversion of homocysteine to methionine.
b. It participates in the regulation of gene expression.
c. It is required for the transport and metabolism of fat and cholesterol.
d. It acts as an antioxidant and is required for collagen synthesis.
e. It is required for normal red blood cell formation.
16. The Estimated Average Requirement (EAR) refers to _____.
a. an intake level estimated to meet the nutrient needs of 98% of healthy people
b. an intake value estimated to meet the nutrient needs of half the healthy individuals in a group
c. upper limits of a nutrient estimated to be compatible with health
d. standard levels of daily nutrient intake
e. an estimated level of nutrient intake for unhealthy people
17. Complex carbohydrates include _____.
a. glucose, glycogen, and most types of fiber
b. glucose, sucrose, and fructose
c. starches, glycogen, and most types of fiber
d. starches, glucose, and sucrose
e. starches, glycogen, and glucose
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, Name: Class: Date:
Chapter 1 - Nutrition Basics
18. Which two monosaccharides are found in sucrose (table sugar)?
a. glucose and lactose
b. glucose and glucose
c. glucose and maltose
d. glucose and fructose
e. maltose and lactose
19. Blood sugar is also known as _____, while fruit sugar is also known as _____.
a. glucose; fructose
b. glucose; lactose
c. lactose; fructose
d. maltose; lactose
e. fructose; maltose
20. Human digestive enzymes are unable to break down _____.
a. sucrose
b. glycogen
c. alcohol sugars
k
an
stB
d. maltose
Te
e. fiber
21. Carbohydrates that have a high glycemic index _____.
a. help to build and maintain protein-based components in the body
b. reduce elevated levels of blood cholesterol and triglycerides
c. increase levels of HDL cholesterol
d. decrease the risk of developing type 2 diabetes
e. raise blood glucose levels higher than carbohydrates that have a low glycemic index
22. The only important animal source of carbohydrates is _____, which is found in _____.
a. lactose; meat
b. glucose; meat
c. maltose; milk
d. lactose; milk
e. sucrose; milk
23. Triglycerides are composed of _____.
a. two glycerol molecules attached to a fatty acid
b. two fatty acids attached to a glycerol molecule
c. three glycerol molecules attached to a fatty acid
d. three fatty acids attached to a glycerol molecule
e. three fatty acids attached to three glycerol molecules
24. Which substance provides the most energy per gram?
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7th Edition Test Bank
By
Judith E. Brown
(All Chapters, 100% Original Verified, A+ Grade)
,Nutrition Through the Life Cycle, 7e Judith E. Brown (Test Bank All Chapters,
100% Original Verified, A+ Grade) Answers At The End Of Each Chapter
Chapter 1 - Nutrition Basics
Indicate whether the statement is true or false.
1. Cholesterol is an essential nutrient that must be obtained through one's diet.
a. True
b. False
2. Lipids are soluble in water but are insoluble in fats.
a. True
b. False
3. Generally, our bodies absorb a greater percentage of minerals than vitamins from dietary sources.
a. True
b. False
4. Malnutrition can result from both inadequate and excessive levels of nutrient intake.
a. True
b. False
5. Secondary malnutrition can be caused by both gastrointestinal tract bleeding and alcoholism.
a. True
k
an
tB
s
Te
b. False
6. Individuals are 99.9 percent genetically identical, but the 0.1 percent difference in genetic codes makes everyone
unique.
a. True
b. False
7. Water is a nonessential nutrient.
a. True
b. False
8. A product labeled "trans fat-free" could contain 0.4 g of trans fat.
a. True
b. False
9. A dietary supplement can legally claim to treat, cure, or prevent a disease.
a. True
b. False
10. Galactosemia is a disorder that interferes with the body's utilization of the sugar galactose found in lactose.
a. True
b. False
11. A DASH eating plan is effective for reducing high blood pressure as well as the risk of some types of cancer,
osteoporosis, and heart disease.
a. True
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,Name: Class: Date:
Chapter 1 - Nutrition Basics
b. False
Indicate the answer choice that best completes the statement or answers the question.
12. What are the six categories of essential nutrients?
a. carbohydrates, alcohol, fats, proteins, vitamins, and minerals
b. carbohydrates, fiber, fats, proteins, vitamins, and minerals
c. carbohydrates, proteins, fats, minerals, water, and vitamins
d. carbohydrates, proteins, fiber, water, alcohol, and lipids
13. Which of the following substances is an essential nutrient?
a. fiber
b. cholesterol
c. linoleic acid
d. vitamin D
e. creatine
14. A calorie is _____.
a. a measure of the amount of energy transferred from food to the body
k
an
b. a measure of the amount of energy inside the body's fat cells
tB
s
Te
c. a component of fats that is soluble in water
d. a chemical substance that activates enzymes
e. a measure of the extent to which blood glucose levels are raised by consumption of food
15. Which of the following is the primary function of ascorbic acid?
a. It is required for the conversion of homocysteine to methionine.
b. It participates in the regulation of gene expression.
c. It is required for the transport and metabolism of fat and cholesterol.
d. It acts as an antioxidant and is required for collagen synthesis.
e. It is required for normal red blood cell formation.
16. The Estimated Average Requirement (EAR) refers to _____.
a. an intake level estimated to meet the nutrient needs of 98% of healthy people
b. an intake value estimated to meet the nutrient needs of half the healthy individuals in a group
c. upper limits of a nutrient estimated to be compatible with health
d. standard levels of daily nutrient intake
e. an estimated level of nutrient intake for unhealthy people
17. Complex carbohydrates include _____.
a. glucose, glycogen, and most types of fiber
b. glucose, sucrose, and fructose
c. starches, glycogen, and most types of fiber
d. starches, glucose, and sucrose
e. starches, glycogen, and glucose
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, Name: Class: Date:
Chapter 1 - Nutrition Basics
18. Which two monosaccharides are found in sucrose (table sugar)?
a. glucose and lactose
b. glucose and glucose
c. glucose and maltose
d. glucose and fructose
e. maltose and lactose
19. Blood sugar is also known as _____, while fruit sugar is also known as _____.
a. glucose; fructose
b. glucose; lactose
c. lactose; fructose
d. maltose; lactose
e. fructose; maltose
20. Human digestive enzymes are unable to break down _____.
a. sucrose
b. glycogen
c. alcohol sugars
k
an
stB
d. maltose
Te
e. fiber
21. Carbohydrates that have a high glycemic index _____.
a. help to build and maintain protein-based components in the body
b. reduce elevated levels of blood cholesterol and triglycerides
c. increase levels of HDL cholesterol
d. decrease the risk of developing type 2 diabetes
e. raise blood glucose levels higher than carbohydrates that have a low glycemic index
22. The only important animal source of carbohydrates is _____, which is found in _____.
a. lactose; meat
b. glucose; meat
c. maltose; milk
d. lactose; milk
e. sucrose; milk
23. Triglycerides are composed of _____.
a. two glycerol molecules attached to a fatty acid
b. two fatty acids attached to a glycerol molecule
c. three glycerol molecules attached to a fatty acid
d. three fatty acids attached to a glycerol molecule
e. three fatty acids attached to three glycerol molecules
24. Which substance provides the most energy per gram?
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