TEST BANK
Nutrition Essentials: A Personal Approach
WENDY SCHIFF
3rd Edition
1-1
Copyright © 2015 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
,Unit 01 Food is More than Something to Eat
Multiple Choice Questions
1. Diet refers to a person's
A. current nutrient intake.
B. negative risk factors.
C. weight loss efforts.
D. usual pattern of food choices.
Blooms Level: 1. Remember
Learning Outcome: 1.01.01 Define all of the key terms in this module.
Module: 1.01 Why Learn about Nutrition?
Section: 1.02c Macronutrients and
Micronutrients Topic: Nutrition Basics
2. Which of the following conditions is a leading cause of death in the United
States that's related to dietary practices?
A. chronic lower respiratory infections
B. cancer
C. influenza and pneumonia
D. anemia
Blooms Level: 1. Remember
Learning Outcome: 1.01.02 Identify the leading causes of death in the United States and lifestyle factors that contribute to the risk
of these diseases.
Module: 1.01 Why Learn about
Nutrition? Topic: Nutrition Basics
1-2
Copyright © 2015 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
,3. Tamika's 52-year-old father died as a result of a condition that is the leading
cause of death in the United States. Based on this information, Tamika's father
died from
A. type 1 diabetes.
B. heart disease.
C. lung cancer.
D. kidney failure.
Blooms Level: 1. Remember
Learning Outcome: 1.01.02 Identify the leading causes of death in the United States and lifestyle factors that contribute to the risk
of these diseases.
Module: 1.01 Why Learn about
Nutrition? Topic: Nutrition Basics
4. Which of the following nutrients is a source of energy?
A. cholesterol
B. protein
C. vitamin D
D. iron
Blooms Level: 1. Remember
Learning Outcome: 1.02.02 List the six classes of nutrients and identify a major role of each class of nutrient in the
body. Module: 1.02 Nutrition Basics
Section: 1.02b Food Energy
Section: 1.02c Macronutrients and
Micronutrients Topic: Nutrition Basics
5. A serving of food contains 15 g carbohydrate, 3 g protein, 5 g fat, 5 mg
vitamin C, and 4 ounces of water. Based on this information, a serving of this
food supplies
A. 87 kcal.
B. 97 kcal.
C. 107 kcal.
D. 117 kcal.
Blooms Level: 3. Apply
Learning Outcome: 1.02.03 Calculate the caloric value of a serving of food based on its macronutrient (and
alcohol) contents. Module: 1.02 Nutrition Basics
Section: 1.02c Macronutrients and
Micronutrients Topic: Nutrition Basics
1-3
Copyright © 2015 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
, 6. A serving of food contains 25 g carbohydrate, 10 g protein, 8 g fat, 5 mg
vitamin iron, and 4 ounces of water. Based on this information, a serving of this
food supplies
A. 212 kcal.
B. 246 kcal.
C. 335 kcal.
D. 456 kcal.
Blooms Level: 3. Apply
Learning Outcome: 1.02.03 Calculate the caloric value of a serving of food based on its macronutrient (and
alcohol) contents. Module: 1.02 Nutrition Basics
Section: 1.02c Macronutrients and
Micronutrients Topic: Nutrition Basics
7. A serving of food contains 20 g carbohydrate, 6 g protein, 10 g fat, 5 mg
vitamin C, and 3 ounces of water. Based on this information, a serving of this
food supplies
A. 87 kcal.
B. 194 kcal.
C. 107 kcal.
D. 217 kcal.
Blooms Level: 3. Apply
Learning Outcome: 1.02.03 Calculate the caloric value of a serving of food based on its macronutrient (and
alcohol) contents. Module: 1.02 Nutrition Basics
Section: 1.02c Macronutrients and
Micronutrients Topic: Nutrition Basics
8. Which of the following substances is a nutrient that doesn't supply any
energy for the human body?
A. carbohydrate
B. fat
C. alcohol
D. vitamin C
Blooms Level: 1. Remember
Learning Outcome: 1.02.02 List the six classes of nutrients and identify a major role of each class of nutrient in the
body. Module: 1.02 Nutrition Basics
Section: 1.02c Macronutrients and
Micronutrients Topic: Nutrition Basics
1-4
Copyright © 2015 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Nutrition Essentials: A Personal Approach
WENDY SCHIFF
3rd Edition
1-1
Copyright © 2015 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
,Unit 01 Food is More than Something to Eat
Multiple Choice Questions
1. Diet refers to a person's
A. current nutrient intake.
B. negative risk factors.
C. weight loss efforts.
D. usual pattern of food choices.
Blooms Level: 1. Remember
Learning Outcome: 1.01.01 Define all of the key terms in this module.
Module: 1.01 Why Learn about Nutrition?
Section: 1.02c Macronutrients and
Micronutrients Topic: Nutrition Basics
2. Which of the following conditions is a leading cause of death in the United
States that's related to dietary practices?
A. chronic lower respiratory infections
B. cancer
C. influenza and pneumonia
D. anemia
Blooms Level: 1. Remember
Learning Outcome: 1.01.02 Identify the leading causes of death in the United States and lifestyle factors that contribute to the risk
of these diseases.
Module: 1.01 Why Learn about
Nutrition? Topic: Nutrition Basics
1-2
Copyright © 2015 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
,3. Tamika's 52-year-old father died as a result of a condition that is the leading
cause of death in the United States. Based on this information, Tamika's father
died from
A. type 1 diabetes.
B. heart disease.
C. lung cancer.
D. kidney failure.
Blooms Level: 1. Remember
Learning Outcome: 1.01.02 Identify the leading causes of death in the United States and lifestyle factors that contribute to the risk
of these diseases.
Module: 1.01 Why Learn about
Nutrition? Topic: Nutrition Basics
4. Which of the following nutrients is a source of energy?
A. cholesterol
B. protein
C. vitamin D
D. iron
Blooms Level: 1. Remember
Learning Outcome: 1.02.02 List the six classes of nutrients and identify a major role of each class of nutrient in the
body. Module: 1.02 Nutrition Basics
Section: 1.02b Food Energy
Section: 1.02c Macronutrients and
Micronutrients Topic: Nutrition Basics
5. A serving of food contains 15 g carbohydrate, 3 g protein, 5 g fat, 5 mg
vitamin C, and 4 ounces of water. Based on this information, a serving of this
food supplies
A. 87 kcal.
B. 97 kcal.
C. 107 kcal.
D. 117 kcal.
Blooms Level: 3. Apply
Learning Outcome: 1.02.03 Calculate the caloric value of a serving of food based on its macronutrient (and
alcohol) contents. Module: 1.02 Nutrition Basics
Section: 1.02c Macronutrients and
Micronutrients Topic: Nutrition Basics
1-3
Copyright © 2015 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
, 6. A serving of food contains 25 g carbohydrate, 10 g protein, 8 g fat, 5 mg
vitamin iron, and 4 ounces of water. Based on this information, a serving of this
food supplies
A. 212 kcal.
B. 246 kcal.
C. 335 kcal.
D. 456 kcal.
Blooms Level: 3. Apply
Learning Outcome: 1.02.03 Calculate the caloric value of a serving of food based on its macronutrient (and
alcohol) contents. Module: 1.02 Nutrition Basics
Section: 1.02c Macronutrients and
Micronutrients Topic: Nutrition Basics
7. A serving of food contains 20 g carbohydrate, 6 g protein, 10 g fat, 5 mg
vitamin C, and 3 ounces of water. Based on this information, a serving of this
food supplies
A. 87 kcal.
B. 194 kcal.
C. 107 kcal.
D. 217 kcal.
Blooms Level: 3. Apply
Learning Outcome: 1.02.03 Calculate the caloric value of a serving of food based on its macronutrient (and
alcohol) contents. Module: 1.02 Nutrition Basics
Section: 1.02c Macronutrients and
Micronutrients Topic: Nutrition Basics
8. Which of the following substances is a nutrient that doesn't supply any
energy for the human body?
A. carbohydrate
B. fat
C. alcohol
D. vitamin C
Blooms Level: 1. Remember
Learning Outcome: 1.02.02 List the six classes of nutrients and identify a major role of each class of nutrient in the
body. Module: 1.02 Nutrition Basics
Section: 1.02c Macronutrients and
Micronutrients Topic: Nutrition Basics
1-4
Copyright © 2015 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
