, iii
Table of Contents
A Note on Test Bank Style and Use............................................................................................................................iv
Part 1 – Test Bank for Understanding Nutrition.......................................................................................................1
Chapter 1 – An Overview of Nutrition......................................................................................................................1
Chapter 2 – Planning a Healthy Diet.......................................................................................................................18
Chapter 3 – Digestion, Absorption, and Transport..................................................................................................33
Chapter 4 – The Carbohydrates: Sugars, Starches, and Fibers................................................................................53
Chapter 5 – The Lipids: Triglycerides, Phospholipids, and Sterols........................................................................72
Chapter 6 – Protein: Amino Acids..........................................................................................................................98
Chapter 7 – Metabolism: Transformations and Interactions.................................................................................122
Chapter 8 – Energy Balance and Body Composition............................................................................................140
Chapter 9 – Weight Management: Overweight, Obesity, and Underweight.........................................................156
Chapter 10 – The Water-Soluble Vitamins: B Vitamins and Vitamin C................................................................173
Chapter 11 – The Fat-Soluble Vitamins: A, D, E, and K........................................................................................198
Chapter 12 – Water and the Major Minerals...........................................................................................................217
Chapter 13 – The Trace Minerals............................................................................................................................240
Chapter 14 – Fitness: Physical Activity, Nutrients, and Body Adaptations............................................................265
Chapter 15 – Life Cycle Nutrition: Pregnancy and Lactation.................................................................................285
Chapter 16 – Life Cycle Nutrition: Infancy, Childhood, and Adolescence............................................................305
Chapter 17 – Life Cycle Nutrition: Adulthood and the Later Years.......................................................................328
Chapter 18 – Diet and Health..................................................................................................................................342
Chapter 19 – Consumer Concerns about Foods and Water.....................................................................................362
Chapter 20 – Hunger and the Global Environment.................................................................................................388
Part 2 – Test Bank for Nutrition Pathways Telecourse Videos............................................................................396
(Provided by Marie Yost Maness of Dallas County Community College District)
Lesson 1: Nutrition Basics.................................................................................................................................396
Lesson 2: The Digestive System........................................................................................................................398
Lesson 3: Carbohydrates: Simple and Complex................................................................................................400
Lesson 4: Carbohydrates: Fiber..........................................................................................................................401
Lesson 5: Fats: The Lipid Family.......................................................................................................................404
Lesson 6: Fats: Health Effects............................................................................................................................406
Lesson 7: Protein: Form and Function...............................................................................................................408
Lesson 8: The Protein Continuum......................................................................................................................410
Lesson 9: Metabolism........................................................................................................................................411
Lesson 10: Weight Control: Energy Regulation..................................................................................................412
Lesson 11: Weight Control: Health Effects.........................................................................................................414
Lesson 12: Vitamins: Water-Soluble...................................................................................................................417
Lesson 13: Vitamins: Fat-Soluble........................................................................................................................418
Lesson 14: Major Minerals and Water.................................................................................................................420
Lesson 15: Trace Minerals...................................................................................................................................423
Lesson 16: Physical Activity: Fitness Basics.......................................................................................................426
Lesson 17: Physical Activity: Beyond Fitness.....................................................................................................429
Lesson 18: Life Cycle: Pregnancy........................................................................................................................431
Lesson 19: Life Cycle: Lactation and Infancy.....................................................................................................433
Lesson 20: Life Cycle: Childhood and Adolescence...........................................................................................435
Lesson 21: Life Cycle: Adulthood and Aging......................................................................................................437
Lesson 22: Diet and Health: Cardiovascular Disease..........................................................................................439
Lesson 23: Diet and Health: Cancer, Immunology, and AIDS............................................................................442
Lesson 24: Diet and Health: Diabetes..................................................................................................................446
Lesson 25: Consumer Concerns and Food Safety................................................................................................449
Lesson 26: Applied Nutrition...............................................................................................................................452
© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
,iv
A Note on Test Bank Style and Use
The test bank consists of the two major types of test questions, namely objective and essay. Essay questions require
students to generate their own thoughts (creativity) and organize a response to reveal their level of recall knowledge,
comprehension, evaluation, application, and/or reasoning. In this test bank, two types of essay questions are offered:
restricted response (e.g., Compare and contrast...) and extended response (e.g., Describe...; Discuss...).
Among the various types of objective tests, measurement professionals overwhelmingly prefer multiple-choice over
completion, true-false, and matching items. Multiple-choice items are the most flexible and adaptable. When
properly written, they are capable of assessing not only recall knowledge but also application of knowledge. In turn,
the application of knowledge may require certain levels of comprehension and analytical reasoning. In this test bank
the majority of the objective questions are the multiple choice format. At the end of this section in each chapter,
there are 20 matching items.
The instructor may select among the different types of questions to construct an examination. However, studies
show that combining different types of questions in the same test may result in distractions that affect efficient use
of available test time. Since assessment of student learning from objective tests is more reliable as the number of
questions increases, the elimination of as many distractions as possible will promote better use of time, thus
allowing more items to be included in the same time period.
While reading through these questions, you will notice the consistency of style and format. With few exceptions,
each multiple-choice question is composed of a stem followed by four options—one and only one correct option and
three distractors. The stem is presented in either question form or as an incomplete statement. In keeping with
recommendations of measurement professionals, there are no options with “All of the above” or “None of the
above” as responses. Where appropriate, two or more correct answers are combined into a compound response
within the same option. In the matching section, there are 20 stems and 20 options. Each option can be used only
once.
For your convenience, several features are included in the format. The column to the far left of each multiple-choice
question presents the correct option (a, b, c, or d). The next column reveals the page number(s) in the text
Understanding Nutrition (12th ed.) where information relates to the question. Finally, the symbol (K) refers to
questions that require simple recall of knowledge (or comprehension) whereas the symbol (A) refers to questions
that require application of knowledge and which also include items that may involve analysis, problem solving,
evaluation, and synthesis. The matching items also indicate the page number(s) corresponding to the text
information.
Compared with the previous edition, each chapter contains some new items, primarily of the multiple-choice and
essay type. Many of the new questions are designed to test higher-level critical thinking skills, including clinical
applications.
This test bank is available as a software edition, which enables the instructor to quickly and easily modify any of the
questions.
About the Test Bank Preparer
Dr. Sitren teaches a large, undergraduate, introductory nutrition course to nutrition majors and non-majors at the
University of Florida. He has also been active on education committees of national nutrition societies and has
participated as a member and chair of several committees for the preparation of nutrition assessment examinations
for health professionals. During this time, he worked closely with test measurement specialists on the craftsmanship
of challenging, critical, and disseminating objective test questions.
© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
, 1
Chapter 1 – An Overview of Nutrition
An. Page(s)/difficulty K = knowledge-level, A = application level
Multiple Choice
Questions for Section 1.0 Introduction
c 3(K) 01. Features of a chronic disease include all of the following except
a. it develops slowly.
b. it lasts a long time.
c. it produces sharp pains.
d. it progresses gradually.
b 3(K) 02. Characteristics of an acute disease include all of the following except
a. it develops quickly.
b. it progresses slowly.
c. it runs a short course.
d. it causes sharp symptoms.
Questions for Section 1.1 Food Choices
b 3(K) 03. What is the chief reason people choose the foods they eat?
a. Cost
b. Taste
c. Convenience
d. Nutritional value
d 3-5(A) 04. All of the following are results of making poor food choices except
a. over the long term, they will reduce lifespan in some people.
b. they can promote heart disease and cancer over the long term.
c. over the long term, they will not affect lifespan in some people.
d. when made over just a single day, they exert great harm to your health.
d 4(A) 05. A child who developed a strong dislike of noodle soup after consuming some when she
was sick with flu is an example of a food-related
a. habit.
b. social interaction.
c. emotional turmoil.
d. negative association.
c 4(A) 06. A parent who offers a child a favorite snack as a reward for good behavior is displaying a
food behavior known as
a. social interaction.
b. reverse psychology.
c. positive association.
d. habitual reinforcement.
a 4(A) 07. A person who eats a bowl of oatmeal for breakfast every day would be displaying a food
choice most likely based on
a. habit.
b. availability.
c. body image.
d. environmental concerns.
© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Table of Contents
A Note on Test Bank Style and Use............................................................................................................................iv
Part 1 – Test Bank for Understanding Nutrition.......................................................................................................1
Chapter 1 – An Overview of Nutrition......................................................................................................................1
Chapter 2 – Planning a Healthy Diet.......................................................................................................................18
Chapter 3 – Digestion, Absorption, and Transport..................................................................................................33
Chapter 4 – The Carbohydrates: Sugars, Starches, and Fibers................................................................................53
Chapter 5 – The Lipids: Triglycerides, Phospholipids, and Sterols........................................................................72
Chapter 6 – Protein: Amino Acids..........................................................................................................................98
Chapter 7 – Metabolism: Transformations and Interactions.................................................................................122
Chapter 8 – Energy Balance and Body Composition............................................................................................140
Chapter 9 – Weight Management: Overweight, Obesity, and Underweight.........................................................156
Chapter 10 – The Water-Soluble Vitamins: B Vitamins and Vitamin C................................................................173
Chapter 11 – The Fat-Soluble Vitamins: A, D, E, and K........................................................................................198
Chapter 12 – Water and the Major Minerals...........................................................................................................217
Chapter 13 – The Trace Minerals............................................................................................................................240
Chapter 14 – Fitness: Physical Activity, Nutrients, and Body Adaptations............................................................265
Chapter 15 – Life Cycle Nutrition: Pregnancy and Lactation.................................................................................285
Chapter 16 – Life Cycle Nutrition: Infancy, Childhood, and Adolescence............................................................305
Chapter 17 – Life Cycle Nutrition: Adulthood and the Later Years.......................................................................328
Chapter 18 – Diet and Health..................................................................................................................................342
Chapter 19 – Consumer Concerns about Foods and Water.....................................................................................362
Chapter 20 – Hunger and the Global Environment.................................................................................................388
Part 2 – Test Bank for Nutrition Pathways Telecourse Videos............................................................................396
(Provided by Marie Yost Maness of Dallas County Community College District)
Lesson 1: Nutrition Basics.................................................................................................................................396
Lesson 2: The Digestive System........................................................................................................................398
Lesson 3: Carbohydrates: Simple and Complex................................................................................................400
Lesson 4: Carbohydrates: Fiber..........................................................................................................................401
Lesson 5: Fats: The Lipid Family.......................................................................................................................404
Lesson 6: Fats: Health Effects............................................................................................................................406
Lesson 7: Protein: Form and Function...............................................................................................................408
Lesson 8: The Protein Continuum......................................................................................................................410
Lesson 9: Metabolism........................................................................................................................................411
Lesson 10: Weight Control: Energy Regulation..................................................................................................412
Lesson 11: Weight Control: Health Effects.........................................................................................................414
Lesson 12: Vitamins: Water-Soluble...................................................................................................................417
Lesson 13: Vitamins: Fat-Soluble........................................................................................................................418
Lesson 14: Major Minerals and Water.................................................................................................................420
Lesson 15: Trace Minerals...................................................................................................................................423
Lesson 16: Physical Activity: Fitness Basics.......................................................................................................426
Lesson 17: Physical Activity: Beyond Fitness.....................................................................................................429
Lesson 18: Life Cycle: Pregnancy........................................................................................................................431
Lesson 19: Life Cycle: Lactation and Infancy.....................................................................................................433
Lesson 20: Life Cycle: Childhood and Adolescence...........................................................................................435
Lesson 21: Life Cycle: Adulthood and Aging......................................................................................................437
Lesson 22: Diet and Health: Cardiovascular Disease..........................................................................................439
Lesson 23: Diet and Health: Cancer, Immunology, and AIDS............................................................................442
Lesson 24: Diet and Health: Diabetes..................................................................................................................446
Lesson 25: Consumer Concerns and Food Safety................................................................................................449
Lesson 26: Applied Nutrition...............................................................................................................................452
© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
,iv
A Note on Test Bank Style and Use
The test bank consists of the two major types of test questions, namely objective and essay. Essay questions require
students to generate their own thoughts (creativity) and organize a response to reveal their level of recall knowledge,
comprehension, evaluation, application, and/or reasoning. In this test bank, two types of essay questions are offered:
restricted response (e.g., Compare and contrast...) and extended response (e.g., Describe...; Discuss...).
Among the various types of objective tests, measurement professionals overwhelmingly prefer multiple-choice over
completion, true-false, and matching items. Multiple-choice items are the most flexible and adaptable. When
properly written, they are capable of assessing not only recall knowledge but also application of knowledge. In turn,
the application of knowledge may require certain levels of comprehension and analytical reasoning. In this test bank
the majority of the objective questions are the multiple choice format. At the end of this section in each chapter,
there are 20 matching items.
The instructor may select among the different types of questions to construct an examination. However, studies
show that combining different types of questions in the same test may result in distractions that affect efficient use
of available test time. Since assessment of student learning from objective tests is more reliable as the number of
questions increases, the elimination of as many distractions as possible will promote better use of time, thus
allowing more items to be included in the same time period.
While reading through these questions, you will notice the consistency of style and format. With few exceptions,
each multiple-choice question is composed of a stem followed by four options—one and only one correct option and
three distractors. The stem is presented in either question form or as an incomplete statement. In keeping with
recommendations of measurement professionals, there are no options with “All of the above” or “None of the
above” as responses. Where appropriate, two or more correct answers are combined into a compound response
within the same option. In the matching section, there are 20 stems and 20 options. Each option can be used only
once.
For your convenience, several features are included in the format. The column to the far left of each multiple-choice
question presents the correct option (a, b, c, or d). The next column reveals the page number(s) in the text
Understanding Nutrition (12th ed.) where information relates to the question. Finally, the symbol (K) refers to
questions that require simple recall of knowledge (or comprehension) whereas the symbol (A) refers to questions
that require application of knowledge and which also include items that may involve analysis, problem solving,
evaluation, and synthesis. The matching items also indicate the page number(s) corresponding to the text
information.
Compared with the previous edition, each chapter contains some new items, primarily of the multiple-choice and
essay type. Many of the new questions are designed to test higher-level critical thinking skills, including clinical
applications.
This test bank is available as a software edition, which enables the instructor to quickly and easily modify any of the
questions.
About the Test Bank Preparer
Dr. Sitren teaches a large, undergraduate, introductory nutrition course to nutrition majors and non-majors at the
University of Florida. He has also been active on education committees of national nutrition societies and has
participated as a member and chair of several committees for the preparation of nutrition assessment examinations
for health professionals. During this time, he worked closely with test measurement specialists on the craftsmanship
of challenging, critical, and disseminating objective test questions.
© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
, 1
Chapter 1 – An Overview of Nutrition
An. Page(s)/difficulty K = knowledge-level, A = application level
Multiple Choice
Questions for Section 1.0 Introduction
c 3(K) 01. Features of a chronic disease include all of the following except
a. it develops slowly.
b. it lasts a long time.
c. it produces sharp pains.
d. it progresses gradually.
b 3(K) 02. Characteristics of an acute disease include all of the following except
a. it develops quickly.
b. it progresses slowly.
c. it runs a short course.
d. it causes sharp symptoms.
Questions for Section 1.1 Food Choices
b 3(K) 03. What is the chief reason people choose the foods they eat?
a. Cost
b. Taste
c. Convenience
d. Nutritional value
d 3-5(A) 04. All of the following are results of making poor food choices except
a. over the long term, they will reduce lifespan in some people.
b. they can promote heart disease and cancer over the long term.
c. over the long term, they will not affect lifespan in some people.
d. when made over just a single day, they exert great harm to your health.
d 4(A) 05. A child who developed a strong dislike of noodle soup after consuming some when she
was sick with flu is an example of a food-related
a. habit.
b. social interaction.
c. emotional turmoil.
d. negative association.
c 4(A) 06. A parent who offers a child a favorite snack as a reward for good behavior is displaying a
food behavior known as
a. social interaction.
b. reverse psychology.
c. positive association.
d. habitual reinforcement.
a 4(A) 07. A person who eats a bowl of oatmeal for breakfast every day would be displaying a food
choice most likely based on
a. habit.
b. availability.
c. body image.
d. environmental concerns.
© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
