Nutrition: Concepts and Controversies 16th Edition Test Bank - Complete Guide for Student Success

Table of Contents Chapter 1: Food Choices and Human Health Chapter 2: Nutrition Tools – Standards and Guidelines Chapter 3: The Remarkable Body Chapter 4: The Carbohydrates: Sugar, Starch, Glycogen and Fibre Chapter 5: The Lipids: Fats, Oil, Phospholipids, and Sterols Chapter 6: The Proteins and Amino Acids Chapter 7: The Vitamins Chapter 8: Water and Minerals Chapter 9: Energy Balance and Healthy Body Weight Chapter 10: Nutrients, Recreational Physical Activity, and the Body’s Responses Chapter 11: Role of Diet in the Primary and Secondary Prevention of Chronic Disease Chapter 12: Food Safety and Food Bio -Technology Chapter 13: Life Cycle Nutrition: Mother and Infant Chapter 14: Child, Teen, and Older Adult Chapter 15: Hunger and the Global Environment BEST COPY BEST COPY BEST COPY
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BEST COPY BEST COPY BEST COPY Chapter 1 Food Choices and Human Health MULTICHOICE 1. Which of the following conditions is the most responsive to nutrition? (A) diabetes (B) iron deficiency anemia (C) sickle cell disease (D) heart disease Answer : (B) 2. What is the name for the study of environmental influences on genetic expression? (A) epigenetics (B) genetic counselling (C) nutritional nucleic acid pool (D) genetic metabolics Answer : (A) 3. The integration of nutrition, genomic science, and molecular biology has launched a new area of study. What is this area of study called? (A) nutrition genetics (B) nutritional genomics (C) nutritional molecular science (D) nutritional science Answer : (B) 4. How many classes of nutrients are there? (A) 2 (B) 4 (C) 6 BEST COPY BEST COPY BEST COPY
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BEST COPY BEST COPY BEST COPY (D) 8 Answer : (C) 5. Which of the following nutrients is considered organic? (A) minerals (B) carbohydrate (C) water (D) alcohol Answer : (B) 6. Which of the following nutrients yields energy and also provides materials that form structures and working parts of body tissues? (A) proteins (B) vitamins (C) fats (D) proteins Answer : (D) 7. Which of the following nutrients is energy -yielding? (A) carbohydrates (B) vitamins (C) water (D) minerals Answer : (A) 8. Which of the following statements best defines an "essential" nutrient? (A) It is necessary for good health and proper functioning of the body. (B) It can be obtained only from the diet. (C) It can be manufactured by the body from raw materials. BEST COPY BEST COPY BEST COPY
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BEST COPY BEST COPY BEST COPY (D) It can be manufactured by the body itself. Answer : (B) 9. Which of the following nutrients is the most energy -rich? (A) fat (B) protein (C) minerals (D) carbohydrate Answer : (A) 10. Which of the following units do food scientists use to measure food energy? (A) units of mass (B) kilocalories (C) kilograms (D) grams Answer : (B) 11. Which of the following characteristics applies to alcohol? (A) It contributes no Calories. (B) It interferes with repair of body tissues. (C) It is a nutrient. (D) It is non -toxic to the body. Answer : (B) 12. How many Calories are there in 1 gram of carbohydrate or protein? (A) 2 (B) 4 (C) 7 (D) 9 BEST COPY BEST COPY BEST COPY
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