Chapter 1 – Why Does Nutrition Matter?
True/False
1. Carbohydrates, proteins, vitamins, and minerals are classified as macronutrients.
2. Both organic and inorganic compounds contain carbon.
3. In order for a food to carry the USDA organic seal it must contain at least 95%
organic ingredients.
4. Vitamins can be converted directly into energy within cells.
5. The higher the caloric content of a food, the less ATP can be produced from it.
6. Researcher bias is avoidable by blinding researchers and subjects about who is
receiving treatment.
7. In a double-blind study the investigator knows whether a subject is in the
treatment or control group.
8. Life expectancy is the average number of years of life remaining for a person.
9. Infectious diseases are the leading causes of death in America.
10.A poor diet is part of the cause of chronic degenerative diseases.
Multiple Choice: Fact Recall Based
1. The best definition of nutrition is: 2. A _____ is a professional who has
been trained specifically to help
A. the science of how living people make diet and food choices
organisms obtain and use food to support a healthy lifestyle.
to support processes required
for existence. A. medical doctor
B. the study of essential nutrients. B. nutrition scientist
C. the study of newly identified C. registered dietitian
compounds that benefit health.
D. chiropractor
D. the science of weight loss.
,3. An essential nutrient is one that 6. Vitamins and minerals are
classified as _____ because only
A. a person must consume upon small amounts are required each
awakening each day. day.
B. must be obtained from the diet A. macronutrients
to sustain life.
B. micronutrients
C. sustains life, but is not
necessarily obtained from the C. phytochemicals
diet.
D. minor nutrients
D. may not be required under
certain conditions.
7. _____ are non-essential compounds
found in plants that may produce
4. A nutrient that is normally health benefits.
nonessential but becomes essential
under certain conditions is called A. Functional vitamins
A. an essential nutrient. B. Phytochemicals
B. a nonessential nutrient. C. Zoochemicals
C. a conditionally essential D. Zoonutrients
nutrient.
8. _____ are non-essential compounds
D. a phytochemical. found in animals that may produce
health benefits.
A. Phytochemicals
5. Proteins, carbohydrates, lipids, and B. Zoochemicals
water are classified as
C. Phytonutrients
A. functional foods.
D. Functional vitamins
B. phytochemicals.
C. micronutrients.
D. macronutrients.
,9. Functional foods are foods that 12.One of the main functions of lipids
in the human body is
A. are sterile.
A. energy production.
B. are organic.
B. bone development and
C. have a long shelf-life. structure.
D. contain large concentrations of C. muscular strength and
nutrients or phytochemicals or development.
zoochemicals.
D. None of the above
10.Dietary fiber is a _____ important
for maintaining the health of the 13.Water is essential for human well-
digestive system. being because
A. protein A. it serves as a solvent for
chemical reactions within cells.
B. carbohydrate
B. it enables nutrient transport
C. lipid around the body.
D. fat C. it helps to maintain body
temperature.
11.The macronutrient class that is D. All of the above
important for structural aspects of
the body (such as muscle and
bone) and also helps to maintain 14.Vitamins are classified according to
the immune system is
A. their solubility in water.
A. carbohydrate.
B. their alphabetical names.
B. protein.
C. the amounts required to sustain
C. lipid. life.
D. fat.
, 15.Cellular energy is stored in the 18.The scientific method consists of
form of the following three basic steps:
A. adenosine triphosphate (ATP). A. making an observation,
proposing a hypothesis, and
B. glucose. collecting data.
C. vitamins. B. making an observation,
D. minerals. collecting data, and analyzing
results.
C. proposing a hypothesis,
16.A calorie is analyzing results, and proposing
a new hypothesis.
A. a unit of measure used to
express the amount of energy D. proposing an observation,
in a food. making a hypothesis, and
collecting results.
B. a number assigned to a food
based on the number of
ingredients in that food.
19.A hypothesis is
C. a marker of the glucose content
of foods. A. a complicated equation dividing
two variables.
D. an indicator of how vitamin-rich
a food is. B. a prediction about the
relationship between variables.
C. a list of variables to be studied.
17.Carbohydrates and proteins
provide _____ calories per gram, D. a series of steps used by
while lipids provide _____ calories scientists to explain
per gram. observations.
A. 4, 4
B. 4, 7 20.A relationship where one variable is
directly altered by another is called
C. 4, 9
A. an intervention.
D. 9, 4
B. a cause-and-effect relationship.
C. a correlation.
D. an epidemiological relationship.
True/False
1. Carbohydrates, proteins, vitamins, and minerals are classified as macronutrients.
2. Both organic and inorganic compounds contain carbon.
3. In order for a food to carry the USDA organic seal it must contain at least 95%
organic ingredients.
4. Vitamins can be converted directly into energy within cells.
5. The higher the caloric content of a food, the less ATP can be produced from it.
6. Researcher bias is avoidable by blinding researchers and subjects about who is
receiving treatment.
7. In a double-blind study the investigator knows whether a subject is in the
treatment or control group.
8. Life expectancy is the average number of years of life remaining for a person.
9. Infectious diseases are the leading causes of death in America.
10.A poor diet is part of the cause of chronic degenerative diseases.
Multiple Choice: Fact Recall Based
1. The best definition of nutrition is: 2. A _____ is a professional who has
been trained specifically to help
A. the science of how living people make diet and food choices
organisms obtain and use food to support a healthy lifestyle.
to support processes required
for existence. A. medical doctor
B. the study of essential nutrients. B. nutrition scientist
C. the study of newly identified C. registered dietitian
compounds that benefit health.
D. chiropractor
D. the science of weight loss.
,3. An essential nutrient is one that 6. Vitamins and minerals are
classified as _____ because only
A. a person must consume upon small amounts are required each
awakening each day. day.
B. must be obtained from the diet A. macronutrients
to sustain life.
B. micronutrients
C. sustains life, but is not
necessarily obtained from the C. phytochemicals
diet.
D. minor nutrients
D. may not be required under
certain conditions.
7. _____ are non-essential compounds
found in plants that may produce
4. A nutrient that is normally health benefits.
nonessential but becomes essential
under certain conditions is called A. Functional vitamins
A. an essential nutrient. B. Phytochemicals
B. a nonessential nutrient. C. Zoochemicals
C. a conditionally essential D. Zoonutrients
nutrient.
8. _____ are non-essential compounds
D. a phytochemical. found in animals that may produce
health benefits.
A. Phytochemicals
5. Proteins, carbohydrates, lipids, and B. Zoochemicals
water are classified as
C. Phytonutrients
A. functional foods.
D. Functional vitamins
B. phytochemicals.
C. micronutrients.
D. macronutrients.
,9. Functional foods are foods that 12.One of the main functions of lipids
in the human body is
A. are sterile.
A. energy production.
B. are organic.
B. bone development and
C. have a long shelf-life. structure.
D. contain large concentrations of C. muscular strength and
nutrients or phytochemicals or development.
zoochemicals.
D. None of the above
10.Dietary fiber is a _____ important
for maintaining the health of the 13.Water is essential for human well-
digestive system. being because
A. protein A. it serves as a solvent for
chemical reactions within cells.
B. carbohydrate
B. it enables nutrient transport
C. lipid around the body.
D. fat C. it helps to maintain body
temperature.
11.The macronutrient class that is D. All of the above
important for structural aspects of
the body (such as muscle and
bone) and also helps to maintain 14.Vitamins are classified according to
the immune system is
A. their solubility in water.
A. carbohydrate.
B. their alphabetical names.
B. protein.
C. the amounts required to sustain
C. lipid. life.
D. fat.
, 15.Cellular energy is stored in the 18.The scientific method consists of
form of the following three basic steps:
A. adenosine triphosphate (ATP). A. making an observation,
proposing a hypothesis, and
B. glucose. collecting data.
C. vitamins. B. making an observation,
D. minerals. collecting data, and analyzing
results.
C. proposing a hypothesis,
16.A calorie is analyzing results, and proposing
a new hypothesis.
A. a unit of measure used to
express the amount of energy D. proposing an observation,
in a food. making a hypothesis, and
collecting results.
B. a number assigned to a food
based on the number of
ingredients in that food.
19.A hypothesis is
C. a marker of the glucose content
of foods. A. a complicated equation dividing
two variables.
D. an indicator of how vitamin-rich
a food is. B. a prediction about the
relationship between variables.
C. a list of variables to be studied.
17.Carbohydrates and proteins
provide _____ calories per gram, D. a series of steps used by
while lipids provide _____ calories scientists to explain
per gram. observations.
A. 4, 4
B. 4, 7 20.A relationship where one variable is
directly altered by another is called
C. 4, 9
A. an intervention.
D. 9, 4
B. a cause-and-effect relationship.
C. a correlation.
D. an epidemiological relationship.
