Table of Contents
1. An Overview of Nutrition.
Highlight 1: Nutrition Information and Misinformation.
2. Planning a Healthy Diet.
Highlight 2: Vegetarian Diets.
3. Digestion, Absorption and Transport.
Highlight 3: Common Digestive Problems.
4. The Carbohydrates: Sugars, Starches and Fibers.
Highlight 4: Carbs, kCalories and Controversies.
5. The Lipids: Triglycerides, Phospholipids and Sterols.
Highlight 5: High-Fat Foods — Friend or Foe?
6. Protein: Amino Acids.
TEST BANK FOR
Highlight 6: Nutritional Genomics.
7. Energy Metabolism.
Highlight 7: Alcohol in the Body.
8. Energy Balance and Body Composition.
UNDERSTANDING Highlight 8: Eating Disorders.
9. Weight Management: Overweight, Obesity and Underweight.
Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
NUTRITION, 15TH EDITION, Highlight 10: Vitamin and Mineral Supplements.
11. The Fat-Soluble Vitamins, A, D, E and K.
Highlight 11: Antioxidant Nutrients in Disease Prevention.
ELLIE WHITNEY, SHARON
12. Water and the Major Minerals.
Highlight 12: Osteoporosis and Calcium.
13. The Trace Minerals.
Highlight 13: Phytochemicals and Functional Foods.
RADY ROLFES, 14. Fitness: Physical Activity, Nutrients and Body Adaptations.
Highlight 14: Supplements as Ergogenic Aids.
15. Life Cycle Nutrition: Pregnancy and Lactation.
Highlight 15: Fetal Alcohol Syndrome.
16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
17. Life Cycle Nutrition: Adulthood and the Later Years.
Highlight 17: Nutrient-Drug Interactions.
18. Diet and Health.
Highlight 18: Complementary and Alternative Medicine.
19. Consumer Concerns About Foods and Water.
Highlight 19: Food Biotechnology.
20. Hunger and the Global Environment.
Highlight 20: Environmentally Friendly Food Choices.
,Chapter 1 – An Overview of Nutrition
ANS: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
MULTIPLE CHOICE
6. The motive for a person who alters his diet due to religious convictions is most likely related to his
.
1. Which characteristic is most typical of a chronic disease?
a. values
a. It has a rapid onset.
b. body image
b. It rarely has noticeable symptoms.
c. ethnic heritage
c. It produces sharp pains
d. functional association
d. It progresses gradually.
e. comfort
e. It disrupts daily life, but is unlikely to be life-threatening.
ANS: A DIF: Bloom's: Understand REF: 1.1 Food Choices
ANS: D DIF: Bloom's: Understand REF: Introduction
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
7. Farah is viewing an exciting sports match of her favorite team and eating because of nervousness. Her
2. What is the chief reason most people choose the foods they eat?
food choice will most likely be based on .
a. cost
a. regional cuisines
b. taste
b. preferences
c. convenience
c. emotional comfort
d. nutritional value
d. positive association
e. habit
e. functional value
ANS: B DIF: Bloom's: Remember REF: 1.1 Food Choices
ANS: C DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu. Her
8. What term describes foods that contain nonnutrient substances whose known action in the body is to
reaction is an example of a food-related .
promote well-being to a greater extent than that contributed by the food's nutrients?
a. habit
a. fortified foods
b. social interaction
b. enriched foods
c. emotional turmoil
c. functional foods
d. negative association
d. health-enhancing foods
e. comfort eating
e. bioavailable foods
ANS: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices
ANS: C DIF: Bloom's: Understand REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food choice
9. Nonnutrient substances found in plant foods that may demonstrate biological activity in the body are
based on .
commonly known as
a. habit
a. bioenhancements
b. availability
b. inorganic fibers
c. body image
c. phytochemicals
d. environmental concerns
d. phytoactive chemicals
e. cultural values
e. nonnutritive additives
ANS: A DIF: Bloom's: Evaluate REF: 1.1 Food Choices
ANS: C DIF: Bloom’s Remember REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
5. Which individual is making a food choice based on negative association?
10. By chemical analysis, what nutrient is present in the highest amounts in most foods?
a. A tourist from China who rejects a hamburger due to unfamiliarity
a. fats
b. A child who spits out his mashed potatoes because they taste too salty
b. water
c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a
c. proteins
close friend
d. carbohydrates
d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he considers
e. vitamins and minerals
it a child's food
e. An adult who refuses to eat foods that are not locally-sourced and organic ANS: B DIF: Bloom's: Remember REF: 1.2 The Nutrients
, OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy. which yield energy.
11. What type of nutrient is needed by the body and must be supplied by foods? 16. The term organic, as related to compounds, would be best defined as .
a. nutraceutical. a. products sold at health food stores
b. metabolic nutrient b. products grown without use of pesticides
c. organic nutrient c. foods having superior nutrient qualities
d. essential nutrient d. substances with carbon-carbon or carbon-hydrogen bonds
e. phytonutrient. e. substances that contain water
ANS: D DIF: Bloom's: Understand REF: 1.2 The Nutrients ANS: D DIF: Bloom's: Understand REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy. which yield energy.
12. Which nutrient is an example of a macronutrient? 17. How much energy is required to raise the temperature of one kilogram (liter) of water 1°C?
a. proteins a. 10 calories
b. minerals b. 100 calories
c. water-soluble vitamins c. 1 kilocalorie
d. fat-soluble vitamins d. 10 kilocalories
e. water e. 100 kilocalories
ANS: A DIF: Bloom's: Evaluate REF: 1.2 The Nutrients ANS: C DIF: Bloom's: Remember REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy. which yield energy.
13. Which nutrient is classified as a micronutrient? 18. Gram for gram, which class of nutrient provides the most energy?
a. minerals a. fats
b. proteins b. alcohols
c. alcohols c. proteins
d. carbohydrates d. carbohydrates
e. fats e. vitamins and minerals
ANS: A DIF: Bloom's: Evaluate REF: 1.2 The Nutrients ANS: A DIF: Bloom's: Remember REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy. which yield energy.
14. Which nutrient is an organic compound? 19. Food energy is commonly expressed in kcalories and in .
a. salt a. kilojoules
b. water b. kilograms
c. calcium c. kilometers
d. vitamin C d. kilonewtons
e. iron e. kiloliters
ANS: D DIF: Bloom's: Evaluate REF: 1.2 The Nutrients ANS: A DIF: Bloom's: Remember REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy. which yield energy.
15. An essential nutrient is one that . 20. Units of energy used by most scientists and nutritionists, aside from those in the United States, are
a. must be made in large quantities by the body expressed in .
b. can only by synthesized by the body a. newtons
c. cannot be made in sufficient quantities by the body b. liters
d. is used to synthesize other compounds in the body c. kilojoules
e. must be both consumed and synthesized to be complete d. kilocalories
e. grams
ANS: C DIF: Bloom's: Understand REF: 1.2 The Nutrients
, ANS: C DIF: Bloom’s: Remember REF: 1.2 The Nutrients
ANS: A DIF: Bloom's: Understand REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy. OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
21. Approximately how many milliliters are contained in a half-cup of milk?
26. Which statement best describes the composition of most foods?
a. 50
a. Most contain only one of the three energy nutrients, although a few contain all of them.
b. 85
b. They contain equal amounts of the three energy nutrients.
c. 120
d. 170 c. They contain mixtures of the three energy nutrients, although only one or two may
e. 200 predominate.
d. They contain only two of the three energy nutrients, and those two are contained in equal
ANS: C DIF: Bloom's: Apply REF: 1.2 The Nutrients amounts.
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and e. They contain only two of the three energy nutrients, and one is present in far greater
which yield energy. amounts than the other.
ANS: C DIF: Bloom's: Evaluate REF: 1.2 The Nutrients
22. A normal half-cup vegetable portion weighs approximately how many grams?
a. 5 OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
b. 50 which yield energy.
c. 100
d. 150 27. How many vitamins are known to be required in the diet of human beings?
e. 200 a. 5
b. 8
ANS: C DIF: Bloom's: Remember REF: 1.2 The Nutrients c. 10
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and d. 13
which yield energy. e. 17
ANS: D DIF: Bloom's: Remember REF: 1.2 The Nutrients
23. A weight reduction regimen calls for a daily intake of 1400 kcalories, which includes 30 g of fat.
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
Approximately what percentage of the total energy is contributed by fat?
a. 8.5% which yield energy.
b. 15.0%
28. Which statement is true of minerals in their role as nutrients?
c. 19.0%
a. They are organic.
d. 25.5%
b. They yield 4 kcalories per gram.
e. 32.0%
c. Some become dissolved in body fluids.
ANS: C DIF: Bloom's: Apply REF: 1.2 The Nutrients d. Some may be destroyed during cooking.
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and e. They are more fragile than vitamins.
which yield energy.
ANS: C DIF: Bloom's: Analyze REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
24. Which nutrient source will yields more than 4 kcalories per gram?
a. plant fats which yield energy.
b. plant proteins
29. How many minerals are known to be essential for human nutrition?
c. animal proteins
a. 8
d. plant carbohydrates
b. 12
e. animal carbohydrates
c. 16
ANS: A DIF: Bloom's: Apply REF: 1.2 The Nutrients d. 20
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and e. 24
which yield energy.
ANS: C DIF: Bloom's: Remember REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
25. What results from the metabolism of energy nutrients?
a. Energy is released. which yield energy.
b. Body fat increases.
30. Your friend Carrie took a daily supplement of vitamin C and tells you that she feels a lot better. Her
c. Energy is destroyed.
d. Body water decreases. statement to you is best described as a(n) .
a. anecdote
e. Body mass increases.
1. An Overview of Nutrition.
Highlight 1: Nutrition Information and Misinformation.
2. Planning a Healthy Diet.
Highlight 2: Vegetarian Diets.
3. Digestion, Absorption and Transport.
Highlight 3: Common Digestive Problems.
4. The Carbohydrates: Sugars, Starches and Fibers.
Highlight 4: Carbs, kCalories and Controversies.
5. The Lipids: Triglycerides, Phospholipids and Sterols.
Highlight 5: High-Fat Foods — Friend or Foe?
6. Protein: Amino Acids.
TEST BANK FOR
Highlight 6: Nutritional Genomics.
7. Energy Metabolism.
Highlight 7: Alcohol in the Body.
8. Energy Balance and Body Composition.
UNDERSTANDING Highlight 8: Eating Disorders.
9. Weight Management: Overweight, Obesity and Underweight.
Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
NUTRITION, 15TH EDITION, Highlight 10: Vitamin and Mineral Supplements.
11. The Fat-Soluble Vitamins, A, D, E and K.
Highlight 11: Antioxidant Nutrients in Disease Prevention.
ELLIE WHITNEY, SHARON
12. Water and the Major Minerals.
Highlight 12: Osteoporosis and Calcium.
13. The Trace Minerals.
Highlight 13: Phytochemicals and Functional Foods.
RADY ROLFES, 14. Fitness: Physical Activity, Nutrients and Body Adaptations.
Highlight 14: Supplements as Ergogenic Aids.
15. Life Cycle Nutrition: Pregnancy and Lactation.
Highlight 15: Fetal Alcohol Syndrome.
16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
17. Life Cycle Nutrition: Adulthood and the Later Years.
Highlight 17: Nutrient-Drug Interactions.
18. Diet and Health.
Highlight 18: Complementary and Alternative Medicine.
19. Consumer Concerns About Foods and Water.
Highlight 19: Food Biotechnology.
20. Hunger and the Global Environment.
Highlight 20: Environmentally Friendly Food Choices.
,Chapter 1 – An Overview of Nutrition
ANS: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
MULTIPLE CHOICE
6. The motive for a person who alters his diet due to religious convictions is most likely related to his
.
1. Which characteristic is most typical of a chronic disease?
a. values
a. It has a rapid onset.
b. body image
b. It rarely has noticeable symptoms.
c. ethnic heritage
c. It produces sharp pains
d. functional association
d. It progresses gradually.
e. comfort
e. It disrupts daily life, but is unlikely to be life-threatening.
ANS: A DIF: Bloom's: Understand REF: 1.1 Food Choices
ANS: D DIF: Bloom's: Understand REF: Introduction
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
7. Farah is viewing an exciting sports match of her favorite team and eating because of nervousness. Her
2. What is the chief reason most people choose the foods they eat?
food choice will most likely be based on .
a. cost
a. regional cuisines
b. taste
b. preferences
c. convenience
c. emotional comfort
d. nutritional value
d. positive association
e. habit
e. functional value
ANS: B DIF: Bloom's: Remember REF: 1.1 Food Choices
ANS: C DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu. Her
8. What term describes foods that contain nonnutrient substances whose known action in the body is to
reaction is an example of a food-related .
promote well-being to a greater extent than that contributed by the food's nutrients?
a. habit
a. fortified foods
b. social interaction
b. enriched foods
c. emotional turmoil
c. functional foods
d. negative association
d. health-enhancing foods
e. comfort eating
e. bioavailable foods
ANS: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices
ANS: C DIF: Bloom's: Understand REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food choice
9. Nonnutrient substances found in plant foods that may demonstrate biological activity in the body are
based on .
commonly known as
a. habit
a. bioenhancements
b. availability
b. inorganic fibers
c. body image
c. phytochemicals
d. environmental concerns
d. phytoactive chemicals
e. cultural values
e. nonnutritive additives
ANS: A DIF: Bloom's: Evaluate REF: 1.1 Food Choices
ANS: C DIF: Bloom’s Remember REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
5. Which individual is making a food choice based on negative association?
10. By chemical analysis, what nutrient is present in the highest amounts in most foods?
a. A tourist from China who rejects a hamburger due to unfamiliarity
a. fats
b. A child who spits out his mashed potatoes because they taste too salty
b. water
c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a
c. proteins
close friend
d. carbohydrates
d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he considers
e. vitamins and minerals
it a child's food
e. An adult who refuses to eat foods that are not locally-sourced and organic ANS: B DIF: Bloom's: Remember REF: 1.2 The Nutrients
, OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy. which yield energy.
11. What type of nutrient is needed by the body and must be supplied by foods? 16. The term organic, as related to compounds, would be best defined as .
a. nutraceutical. a. products sold at health food stores
b. metabolic nutrient b. products grown without use of pesticides
c. organic nutrient c. foods having superior nutrient qualities
d. essential nutrient d. substances with carbon-carbon or carbon-hydrogen bonds
e. phytonutrient. e. substances that contain water
ANS: D DIF: Bloom's: Understand REF: 1.2 The Nutrients ANS: D DIF: Bloom's: Understand REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy. which yield energy.
12. Which nutrient is an example of a macronutrient? 17. How much energy is required to raise the temperature of one kilogram (liter) of water 1°C?
a. proteins a. 10 calories
b. minerals b. 100 calories
c. water-soluble vitamins c. 1 kilocalorie
d. fat-soluble vitamins d. 10 kilocalories
e. water e. 100 kilocalories
ANS: A DIF: Bloom's: Evaluate REF: 1.2 The Nutrients ANS: C DIF: Bloom's: Remember REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy. which yield energy.
13. Which nutrient is classified as a micronutrient? 18. Gram for gram, which class of nutrient provides the most energy?
a. minerals a. fats
b. proteins b. alcohols
c. alcohols c. proteins
d. carbohydrates d. carbohydrates
e. fats e. vitamins and minerals
ANS: A DIF: Bloom's: Evaluate REF: 1.2 The Nutrients ANS: A DIF: Bloom's: Remember REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy. which yield energy.
14. Which nutrient is an organic compound? 19. Food energy is commonly expressed in kcalories and in .
a. salt a. kilojoules
b. water b. kilograms
c. calcium c. kilometers
d. vitamin C d. kilonewtons
e. iron e. kiloliters
ANS: D DIF: Bloom's: Evaluate REF: 1.2 The Nutrients ANS: A DIF: Bloom's: Remember REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy. which yield energy.
15. An essential nutrient is one that . 20. Units of energy used by most scientists and nutritionists, aside from those in the United States, are
a. must be made in large quantities by the body expressed in .
b. can only by synthesized by the body a. newtons
c. cannot be made in sufficient quantities by the body b. liters
d. is used to synthesize other compounds in the body c. kilojoules
e. must be both consumed and synthesized to be complete d. kilocalories
e. grams
ANS: C DIF: Bloom's: Understand REF: 1.2 The Nutrients
, ANS: C DIF: Bloom’s: Remember REF: 1.2 The Nutrients
ANS: A DIF: Bloom's: Understand REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy. OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
21. Approximately how many milliliters are contained in a half-cup of milk?
26. Which statement best describes the composition of most foods?
a. 50
a. Most contain only one of the three energy nutrients, although a few contain all of them.
b. 85
b. They contain equal amounts of the three energy nutrients.
c. 120
d. 170 c. They contain mixtures of the three energy nutrients, although only one or two may
e. 200 predominate.
d. They contain only two of the three energy nutrients, and those two are contained in equal
ANS: C DIF: Bloom's: Apply REF: 1.2 The Nutrients amounts.
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and e. They contain only two of the three energy nutrients, and one is present in far greater
which yield energy. amounts than the other.
ANS: C DIF: Bloom's: Evaluate REF: 1.2 The Nutrients
22. A normal half-cup vegetable portion weighs approximately how many grams?
a. 5 OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
b. 50 which yield energy.
c. 100
d. 150 27. How many vitamins are known to be required in the diet of human beings?
e. 200 a. 5
b. 8
ANS: C DIF: Bloom's: Remember REF: 1.2 The Nutrients c. 10
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and d. 13
which yield energy. e. 17
ANS: D DIF: Bloom's: Remember REF: 1.2 The Nutrients
23. A weight reduction regimen calls for a daily intake of 1400 kcalories, which includes 30 g of fat.
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
Approximately what percentage of the total energy is contributed by fat?
a. 8.5% which yield energy.
b. 15.0%
28. Which statement is true of minerals in their role as nutrients?
c. 19.0%
a. They are organic.
d. 25.5%
b. They yield 4 kcalories per gram.
e. 32.0%
c. Some become dissolved in body fluids.
ANS: C DIF: Bloom's: Apply REF: 1.2 The Nutrients d. Some may be destroyed during cooking.
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and e. They are more fragile than vitamins.
which yield energy.
ANS: C DIF: Bloom's: Analyze REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
24. Which nutrient source will yields more than 4 kcalories per gram?
a. plant fats which yield energy.
b. plant proteins
29. How many minerals are known to be essential for human nutrition?
c. animal proteins
a. 8
d. plant carbohydrates
b. 12
e. animal carbohydrates
c. 16
ANS: A DIF: Bloom's: Apply REF: 1.2 The Nutrients d. 20
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and e. 24
which yield energy.
ANS: C DIF: Bloom's: Remember REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
25. What results from the metabolism of energy nutrients?
a. Energy is released. which yield energy.
b. Body fat increases.
30. Your friend Carrie took a daily supplement of vitamin C and tells you that she feels a lot better. Her
c. Energy is destroyed.
d. Body water decreases. statement to you is best described as a(n) .
a. anecdote
e. Body mass increases.
