Nutrition Through the Life Cycle (7th Edition, Judith E. Brown) – Comprehensive Study Notes & Revision Guide (All Chapters)

NUTRITIONTHROUGHTHELIFECYCLE7THEDITIONTEST
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BANKBYJUDITHE.BROWN(2026–2027)|ALLCHAPTERS
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WITHANSWERSATTHEENDOFEACHCHAPTER
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Allchapterscovered
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,NutritionThroughtheLife Cycle, 7eJudithE. Brown(TestBankAll Chapters, 100%
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Original Verified, A+ Grade) Answers At The End Of Each Chapter
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Chapter 1- Nutrition Basics
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Indicate whether the statement is true or false.
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1. Cholesterolisanessential nutrient that must beobtained through one's diet.
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a. True
b. False

2. Lipids aresoluble in water but are insoluble in fats.
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a. True
b. False

3. Generally,our bodies absorba greater percentageofmineralsthan vitaminsfrom dietarysources.
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a. True
b. False

4. Malnutritioncanresultfrom bothinadequate andexcessivelevelsofnutrientintake.
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a. True
b. False

5. Secondarymalnutritioncanbe caused by bothgastrointestinal tract bleedingandalcoholism.
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a. True
b. False

6. Individuals are 99.9 percent genetically identical, but the 0.1 percent difference in genetic codes makeseveryone
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unique.
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a. True
b. False

7. Water isa nonessential nutrient.
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a. True
b. False

8. Aproduct labeled "trans fat-free" couldcontain 0.4 g of trans fat.
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a. True
b. False

9. Adietary supplement canlegally claim totreat, cure, or prevent a disease.
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a. True
b. False

10. Galactosemiaisadisorderthat interferes withthebody's utilizationofthe sugar galactose foundin lactose.
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a. True
b. False

11. A DASHeating planis effective for reducing highblood pressure as well as the risk of some types of cancer,
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osteoporosis, and heart disease.
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a. True

,Name: Class: Date:

Chapter 1- Nutrition Basics
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b. False

Indicatethe answer choice that best completes the statement or answers the question.
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12. What arethe six categories of essential nutrients?
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a. carbohydrates,alcohol,fats,proteins, vitamins,andminerals i i i i i i




b. carbohydrates,fiber,fats,proteins,vitamins,andminerals i i i i i i




c. carbohydrates,proteins,fats, minerals,water,andvitamins i i i i i i




d. carbohydrates,proteins,fiber, water,alcohol,andlipids i i i i i i




13. Which of the followingsubstancesisanessential nutrient?
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a. fiber
b. cholesterol
c. linoleicacid i




d. vitaminD i




e. creatine

14. A calorie is
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a. ameasure of the amount ofenergy transferred from food tothe body
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b. ameasure of the amount ofenergy inside thebody's fat cells
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c. a component of fats that issoluble in water
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d. achemical substancethat activates enzymes
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e. a measure of theextent towhich blood glucose levelsare raised byconsumptionof food
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15. Which of thefollowingisthe primary functionofascorbicacid?
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a. It isrequiredfor the conversion of homocysteine tomethionine.
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b. It participates intheregulation of gene expression.
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c. Itis required for thetransport andmetabolism of fatand cholesterol.
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d. It acts asan antioxidant andis required for collagen synthesis.
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e. It is required for normal red blood cell formation.
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16. The Estimated Average Requirement (EAR) refers to
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a. anintake level estimatedtomeet the nutrient needs of 98% of healthy people
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b. an intake value estimatedtomeet the nutrient needs of half the healthyindividualsin a group
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c. upperlimits of anutrient estimatedto becompatible with health
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d. standardlevels ofdaily nutrient intake i i i i i




e. anestimatedlevel of nutrientintakeforunhealthypeople
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17. Complex carbohydrates include . i i i




a. glucose,glycogen, andmost types of fiber i i i i i i




b. glucose, sucrose,and fructose i i i




c. starches, glycogen, andmost typesof fiber i i i i i i




d. starches, glucose,and sucrose i i i




e. starches, glycogen,and glucose i i i

, Name: Class: Date:

Chapter 1- Nutrition Basics
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18. Whichtwomonosaccharides arefoundin sucrose (table sugar)?
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a. glucose and lactose i i




b. glucose and glucose i i




c. glucose and maltose i i




d. glucose and fructose i i




e. maltose and lactose i i




19. Blood sugar is also known as
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a. glucose; fructose i




b. glucose; lactose i




c. lactose;fructose i




d. maltose;lactose i




e. fructose;maltose i




20. Human digestive enzymes are unable to break down
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a. sucrose
b. glycogen
c. alcohol sugars i




d. maltose
e. fiber

21. Carbohydratesthat havea high glycemicindex . i i i i i i




a. helpto build andmaintain protein-basedcomponentsin the body
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b. reduce elevatedlevels ofblood cholesterolandtriglycerides
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c. increaselevels of HDLcholesterol i i i i




d. decrease therisk of developing type 2diabetes i i i i i i i




e. raise bloodglucoselevels higher thancarbohydrates that have alowglycemicindex
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22. Theonlyimportant animalsourceof carbohydratesis
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a. lactose;meat i




b. glucose;meat i




c. maltose;milk i




d. lactose;milk i




e. sucrose;milk i




23. Triglycerides are composed of . i i i i




a. two glycerolmolecules attached toafatty acid
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b. two fatty acids attachedtoa glycerol molecule
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c. three glycerolmolecules attachedtoafatty acid
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d. three fatty acids attachedtoa glycerol molecule
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e. three fatty acids attachedtothree glycerol molecules
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24. Whichsubstance providesthe most energyper gram?
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