Test Bank for Williams’ Essentials of Nutrition and Diet Therapy, 11th Edition, Eleanor Schlenker, Joyce Ann Gilbert

Test Bank for Williams’ Essentials of Nutrition and Diet Therapy, 11th Edition, Eleanor Schlenker, Joyce Ann Gilbert Chapter 01: Nutrition and Health Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 11th Edition MULTIPLE CHOICE 1. The major focus of nutritional recommendations in this century has shifted to: a. prevention and control of chronic diseases. b. improved sanitation and public health. c. prevention and control of infectious diseases. d. development of healthful foods using food technology. ANS: A DIF: Easy REF: p. 2 MSC: Type of Question: Knowledge 2. A physical science that contributes to understanding how nutrition relates to health and well-being is: a. anatomy. b. biochemistry. c. physics. d. pharmacology. ANS: B DIF: Easy REF: p. 6 MSC: Type of Question: Knowledge 3. The body of scientific knowledge related to nutritional requirements of human growth, maintenance, activity, and reproduction is known as: a. physiology. b. nutrition science. c. biochemistry. d. dietetics. ANS: B DIF: Easy REF: p. 7 MSC: Type of Question: Knowledge 4. The professional primarily responsible for application of nutrition science in clinical practice settings is the: a. nurse. b. physician. c. public health nutritionist. d. registered dietitian. ANS: D DIF: Easy REF: p. 7 MSC: Type of Question: Knowledge 5. The primary responsibility for nutrition care of people in the community belongs to the: a. community physician. b. public health nurse. c. public health nutritionist. d. registered dietitian. ANS: C DIF: Easy REF: p. 7 MSC: Type of Question: Knowledge 6. The best source of nutrients is provided by: a. specific food combinations. b. a variety of foods. c. individual foods. d. a variety of food supplements. ANS: B DIF: Easy REF: p. 7 MSC: Type of Question: Knowledge 7. Macronutrients include: a. minerals. b. proteins. c. vitamins. d. enzymes. ANS: B DIF: Easy REF: p. 7 MSC: Type of Question: Knowledge 8. Micronutrients include: a. fats. b. proteins. c. vitamins. d. carbohydrates. ANS: C DIF: Easy REF: p. 7 MSC: Type of Question: Knowledge 9. The sum of all chemical processes inside living cells of the body that sustain life and health is known as: a. physiology. b. digestion. c. metabolism. d. nutrition. ANS: C DIF: Easy REF: p. 7 MSC: Type of Question: Knowledge 10. A primary function of macronutrients in the body is to: a. supply energy. b. regulate metabolic processes. c. maintain homeostasis. d. control cellular activity. ANS: A DIF: Medium REF: p. 7 MSC: Type of Question: Knowledge 11. Nutrients interact in the body to regulate metabolic processes, to build and repair tissue, and to: a. provide energy. b. control cellular wastes. c. control hormone levels. d. regulate absorption. ANS: A DIF: Medium REF: p. 7 MSC: Type of Question: Knowledge 12. Individual nutrients are characterized by their ability to: a. work alone. b. fulfill specific metabolic roles. c. influence weight loss. d. improve mental status. ANS: B DIF: Medium REF: p. 7 MSC: Type of Question: Knowledge 13. The nutrient group that provides the primary source of energy for the body is: a. carbohydrates. b. fats. c. proteins. d. vitamins. ANS: A DIF: Medium REF: p. 7 MSC: Type of Question: Knowledge 14. The primary function of carbohydrates as a food source is to: a. regulate metabolic processes. b. build body tissue. c. supply energy. d. provide bulk. ANS: C DIF: Easy REF: p. 7 MSC: Type of Question: Knowledge 15. The main body storage form of carbohydrates is: a. glycogen. b. starch. c. fat. d. glucose. ANS: A DIF: Medium REF: p. 7 MSC: Type of Question: Knowledge 16. The number of kilocalories (kcalories or kcal) provided by a food that contains 30 g of carbohydrate is: a. 90. b. 120. c. 180. d. 270. ANS: B Carbohydrate contains 4 kcal per gram; therefore, 30 g carbohydrate contains 30  4 = 120 kcal. DIF: Medium REF: p. 7 MSC: Type of Question: Application 17. The percentage of the total daily caloric intake for healthy persons that should be supplied by carbohydrate is: a. 10% to 35%. b. 20% to 35%. c. 40% to 55%. d. 45% to 65%. ANS: D DIF: Medium REF: p. 7 MSC: Type of Question: Knowledge 18. It has been generally accepted that the percentage of total daily kcalories supplied by fats should be no more than: a. 10% to 15%. b. 10% to 35%. c. 20% to 35%. d. 40% to 55%. ANS: C DIF: Medium REF: p. 7 MSC: Type of Question: Knowledge 19. The number of kcalories provided by a food that contains 22 g of fat is: a. 88. b. 132. c. 154. d. 198. ANS: D Fat contains 9 kcal per gram; therefore, the number of kcal in 22 g of fat is 22  9 = 198 kcal. DIF: Medium REF: p. 7 MSC: Type of Question: Application 20. The primary function of protein in the body is to: a. supply energy. b. regulate metabolic processes. c. control muscle contractions. d. build tissue. ANS: D DIF: Easy REF: p. 7 MSC: Type of Question: Knowledge 21. The number of kcalories provided by 15 g of protein is: a. 15. b. 45. c. 60. d. 135. ANS: C Protein contains 4 kcal per gram; therefore, the number of kcal in 15 g protein is 15  4 = 60 kcal. DIF: Medium REF: p. 7 MSC: Type of Question: Application 22. For a healthy person, the percentage of daily kcalories supplied by protein should be: a. 5% to 10%. b. 10% to 35%. c. more than 25%. d. more than 35%. ANS: B DIF: Easy REF: p. 7 MSC: Type of Question: Knowledge 23. In addition to protein, nutrients that contribute to building and repair of tissue include: a. vitamins. b. carbohydrates. c. fats. d. enzymes. ANS: A DIF: Easy REF: p. 8 MSC: Type of Question: Knowledge 24. The types of acids that form the basic building blocks of protein are ____ acids. a. fatty b. amino c. nucleic d. omega fatty ANS: B DIF: Easy REF: p. 7 MSC: Type of Question: Knowledge 25. In addition to calcium, the major minerals needed to build and maintain bone tissue include: a. potassium. b. iron. c. phosphorus. d. fluoride. ANS: C DIF: Medium REF: p. 7 MSC: Type of Question: Knowledge 26. The mineral that helps control enzyme actions in cell mitochondria that produce and store high-energy compounds is: a. iron. b. cobalt. c. hemoglobin. d. vitamin B 12 . ANS: A DIF: Hard REF: p. 8 MSC: Type of Question: Knowledge 27. The nutrients involved in metabolic regulation and control include minerals, vitamins, and: a. amino acids. b. carbohydrates. c. fats. d. water. ANS: D DIF: Hard REF: p. 8 MSC: Type of Question: Knowledge 28. An observation that provides evidence that a person has good nutritional status is: a. small muscle mass. b. normal weight-to-height ratio. c. smooth tongue. d. fragile skin. ANS: B DIF: Easy REF: p. 9 MSC: Type of Question: Knowledge 29. Individuals with optimal nutritional status differ from those with marginal nutritional status in their: a. nutrient reserves. b. clinical signs. c. body weight. d. risk for mental illness. ANS: A DIF: Medium REF: p. 9 MSC: Type of Question: Knowledge 30. In addition to poor eating habits, a factor that often contributes to marginal nutritional status is: a. dependence on caffeine. b. acute illness. c. low income. d. size of family unit. ANS: C DIF: Easy REF: p. 9 MSC: Type of Question: Knowledge 31. Signs of malnutrition can appear when: a. nutrient reserves are depleted. b. nutrient intake exceeds daily needs. c. energy intake is restricted. d. caloric expenditure increases. ANS: A DIF: Medium REF: p. 10 MSC: Type of Question: Knowledge 32. An age group that is very vulnerable to malnutrition is: a. infants. b. teenagers. c. young adults. d. middle-age adults. ANS: A DIF: Medium REF: p. 10 MSC: Type of Question: Knowledge 33. The function of Dietary Reference Intakes (DRIs) is to designate nutrient recommendations for: a. different ethnic groups. b. all individuals. c. most people. d. most healthy people. ANS: D DIF: Medium REF: p. 12 MSC: Type of Question: Knowledge 34. The Tolerable Upper Intake Level (UL) is: a. a replacement for Recommended Dietary Allowances (RDAs). b. a safe level of intake for people of all ages. c. a potentially toxic level of intake of a nutrient. d. the highest amount of a nutrient that can be safely consumed. ANS: D DIF: Medium REF: p. 12 MSC: Type of Question: Knowledge 35. An example of government nutrition policy is: a. MyPlate Food Guidance System. b. Dietary Guidelines for Americans 2010. c. Healthy People 2020. d. Dietary Reference Intakes (DRIs). ANS: C DIF: Medium REF: p. 11 MSC: Type of Question: Knowledge 36. MyPlate food guidance is based on: a. percentage of kcalories from each macronutrient. b. Exchange Lists for Meal Planning. c. appropriate amounts of food from each food group. d. amounts of macronutrients and micronutrients. ANS: C DIF: Medium REF: pp. 16-19 MSC: Type of Question: Knowledge 37. Foodborne illness may be caused by contamination of food with: a. pesticides. b. genetically modified ingredients. c. microorganisms. d. food additives. ANS: C DIF: Medium REF: p. 20 MSC: Type of Question: Knowledge 38. It is important to understand standard serving sizes of foods because: a. it is easy to eat too much of some nutrients when choosing healthful foods. b. serving sizes have generally decreased over the past few decades. c. most people have difficulty estimating the amount of food they eat. d. food portions need to be weighed to check serving sizes accurately. ANS: C DIF: Hard REF: p. 16 MSC: Type of Question: Application 39. Major nutrients supplied by foods in the Vegetables group of MyPlate include: a. potassium and vitamin A. b. iron and vitamin C. c. calcium and vitamin B 12 . d. sodium and vitamin E. ANS: A DIF: Hard REF: p. 17 MSC: Type of Question: Knowledge 40. A food choice equivalent to one serving from the Grains group of MyPlate is: a. one slice of bread. b. 2 cups of rice. c. 3 cups of spaghetti. d. 4 oz of ready-to-eat cereal. ANS: A DIF: Medium REF: p. 17 MSC: Type of Question: Knowledge 41. A food choice equivalent to one serving from the Protein group of MyPlate is: a. 1 Tbsp peanut butter. b. 3 oz fish. c. 2 oz cheese. d. cup cooked dry beans or peas. ANS: A DIF: Hard REF: p. 17 MSC: Type of Question: Knowledge 42. Exchange Lists for Meal Planning was devised by the American Dietetic Association in collaboration with: a. the American Cancer Society. b. the American Diabetes Association. c. the American Heart Association. d. the Culinary Institute of America. ANS: B DIF: Easy REF: pp. 19-20 MSC: Type of Question: Knowledge 43. Exchange Lists for Meal Planning groups foods that are equivalent in their: a. weight. b. serving size. c. micronutrient content. d. macronutrient content. ANS: D DIF: Medium REF: p. 19 MSC: Type of Question: Knowledge 44. Exchange Lists for Meal Planning was originally intended as a meal-planning tool for people who have: a. cancer. b. diabetes. c. hypertension. d. heart disease. ANS: B DIF: Easy REF: p. 19 MSC: Type of Question: Knowledge 45. In the most recent edition of Choose Your Foods: Exchange List for Diabetes, the three groups into which foods are arranged are: a. fruits and vegetables, breads, and meats. b. fats, starches and sugars, and meat and milk. c. fruits and vegetables, meat and milk, and starches. d. carbohydrates, meat and meat substitutes, and fats. ANS: D DIF: Medium REF: p. 20 MSC: Type of Question: Knowledge 46. The Dietary Guidelines are published and revised by the U.S. Department of Agriculture in association with the: a. Department of Health and Human Services. b. National Institutes of Health. c. National Academy of Sciences. d. Food and Nutrition Board. ANS: A DIF: Medium REF: p. 13 MSC: Type of Question: Knowledge 47. A major focus of the 2010 Dietary Guidelines is: a. generally healthy segments of the population. b. the unhealthy American public. c. vulnerable population segments. d. ethnically diverse eating styles. ANS: B DIF: Medium REF: pp. 13-14 MSC: Type of Question: Knowledge 48. Dietary guidelines are most useful for: a. limiting portion sizes. b. designing a personal food plan. c. making smart food choices. d. avoiding excessive nutrient intakes. ANS: C Dietary guidelines include recommendations to limit portion sizes and provide general advice that can help with designing a personal food plan, and can help consumers avoid excessive nutrient intakes. However, their main use is to help consumers make wise food choices. DIF: Medium REF: p. 13 MSC: Type of Question: Application 49. One useful outcome of keeping a record of everything you eat and drink for a day is: a. precise estimates of portion sizes. b. determination of appropriate energy intake. c. estimation of supplement needs. d. increased awareness of personal food patterns. ANS: D DIF: Medium REF: p. 20 MSC: Type of Question: Knowledge