TEST BANK
Nutrition: Concepts and
Controversies,
5th Edition, All Chapters 1 - 15
,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
,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
Ans; (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
Ans; (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
Ans; (B)
4. How many classes of nutrients are there?
(A) 2
(B) 4
(C) 6
,(D) 8
Ans; (C)
5. Which of the following nutrients is considered organic?
(A) minerals
(B) carbohydrate
(C) water
(D) alcohol
Ans; (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
Ans; (D)
7. Which of the following nutrients is energy-yielding?
(A) carbohydrates
(B) vitamins
(C) water
(D) minerals
Ans; (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.
,(D) It can be manufactured by the body itself.
Ans; (B)
9. Which of the following nutrients is the most energy-rich?
(A) fat
(B) protein
(C) minerals
(D) carbohydrate
Ans; (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
Ans; (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.
Ans; (B)
12. How many Calories are there in 1 gram of carbohydrate or protein?
(A) 2
(B) 4
(C) 7
(D) 9
,Ans; (B)
13. How many Calories does 1 gram of alcohol provide?
(A) 2
(B) 4
(C) 7
(D) 9
Ans; (C)
14. How many Calories are there in a food that contains 20 grams of carbohydrate, 8
grams protein, and 5 grams of fat?
(A) 132 Calories
(B) 157 Calories
(C) 231 Calories
(D) 297 Calories
Ans; (B)
15. When given to severely ill people unable to eat ordinary food, what are elemental
diets designed to do?
(A) support life
(B) enable people to thrive
(C) support optimal growth
(D) enhance digestive tract health
Ans; (A)
16. What class of compound gives hot peppers their burning taste?
(A) nonnutrient
(B) nutrient
(C) supplement
,(D) toxin
Ans; (A)
17. A compound in cranberries may help prevent urinary tract infections by preventing
certain bacteria from clinging to the urinary tract. What is the general term for this
type of compound?
(A) functional food
(B) phytochemical
(C) natural food
(D) nutraceutical
Ans; (B)
18. Which of the following statements most accurately describes items in the
supermarket that are advertised as natural foods?
(A) The food is made from parts of whole foods.
(B) The food is used frequently in most households.
(C) The food is implied to be wholesome, however this is not a legal term.
(D) The food has had nutrients added to improve the nutritional profile.
Ans; (C)
19. Which of the following statements best defines "enriched" as it is applied to a
food product?
(A) The product is low in Calories and high in nutrients.
(B) The product is more expensive to purchase.
(C) The product is superior to similar products.
(D) The product could be either nutritious or not nutritious.
Ans; (D)
20. Which of the following terms is used to describe a product that has been isolated
from food, is often sold in pill form, and is believed to have medicinal effects?
(A) nutraceutical
,(B) nonnutrient
(C) partitioned
(D) phytochemical
Ans; (A)
21. Sugar, butter, and corn oil provide few nutrients with many Calories. What is the
name for these types of foods?
(A) partitioned
(B) enriched
(C) processed
(D) natural
Ans; (A)
22. In Italy, pasta is an example of what kind of food?
(A) fortified
(B) processed
(C) natural
(D) staple
Ans; (D)
23. A nutritious diet should provide enough of each essential nutrient, enough fibre,
and enough energy. What is the name for this principle of diet planning?
(A) moderation
(B) adequacy
(C) variety
(D) balance
Ans; (B)
24. A certain amount of fibre in foods contributes to the health of the digestive tract,
but too much fibre leads to nutrient losses. What is the term for the characteristic of
diet planning
,that takes this fact into account?
(A) adequacy
(B) Calorie control
(C) moderation
(D) balance
Ans; (C)
25. What is the term given to the characteristic that suggests a monotonous diet may
deliver large amounts of toxins or contaminants to the body?
(A) adequacy
(B) variety
(C) moderation
(D) balance
Ans; (B)
26. What is the most accurate term used to describe a person who is strict about
including only foods from plant sources in his or her diet?
(A) vegetarian
(B) carnivore
(C) omnivore
(D) vegan
Ans; (D)
27. What is something consumers are looking for in today's meal preparation that
takes place in their own kitchen?
(A) meatless meals
(B) preparation time that takes no longer than 60 minutes
(C) recipes that call for only 4 to 6 ingredients
(D) strict use of organic foods
, Ans; (C)
28. Which one of the following factors primarily drives food choices?
(A) genetics
(B) convenience
(C) nutritional value
(D) climate of the country
Ans; (B)
29. What factor is driving food choice when an individual selects a food because the
item is consumed by someone they admire?
(A) values or beliefs
(B) positive associations
(C) social pressure
(D) advertising
Ans; (B)
30. In which type of study do the investigators not manipulate the study variables of
interest but instead monitor them over time?
(A) cohort study
(B) case-control study
(C) epidemiological study
(D) community health survey
Ans; (A)
31. What type of nutrition research design shows the effects of treatments?
(A) randomized controlled trials
(B) epidemiological studies
(C) blind experiments
Nutrition: Concepts and
Controversies,
5th Edition, All Chapters 1 - 15
,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
,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
Ans; (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
Ans; (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
Ans; (B)
4. How many classes of nutrients are there?
(A) 2
(B) 4
(C) 6
,(D) 8
Ans; (C)
5. Which of the following nutrients is considered organic?
(A) minerals
(B) carbohydrate
(C) water
(D) alcohol
Ans; (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
Ans; (D)
7. Which of the following nutrients is energy-yielding?
(A) carbohydrates
(B) vitamins
(C) water
(D) minerals
Ans; (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.
,(D) It can be manufactured by the body itself.
Ans; (B)
9. Which of the following nutrients is the most energy-rich?
(A) fat
(B) protein
(C) minerals
(D) carbohydrate
Ans; (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
Ans; (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.
Ans; (B)
12. How many Calories are there in 1 gram of carbohydrate or protein?
(A) 2
(B) 4
(C) 7
(D) 9
,Ans; (B)
13. How many Calories does 1 gram of alcohol provide?
(A) 2
(B) 4
(C) 7
(D) 9
Ans; (C)
14. How many Calories are there in a food that contains 20 grams of carbohydrate, 8
grams protein, and 5 grams of fat?
(A) 132 Calories
(B) 157 Calories
(C) 231 Calories
(D) 297 Calories
Ans; (B)
15. When given to severely ill people unable to eat ordinary food, what are elemental
diets designed to do?
(A) support life
(B) enable people to thrive
(C) support optimal growth
(D) enhance digestive tract health
Ans; (A)
16. What class of compound gives hot peppers their burning taste?
(A) nonnutrient
(B) nutrient
(C) supplement
,(D) toxin
Ans; (A)
17. A compound in cranberries may help prevent urinary tract infections by preventing
certain bacteria from clinging to the urinary tract. What is the general term for this
type of compound?
(A) functional food
(B) phytochemical
(C) natural food
(D) nutraceutical
Ans; (B)
18. Which of the following statements most accurately describes items in the
supermarket that are advertised as natural foods?
(A) The food is made from parts of whole foods.
(B) The food is used frequently in most households.
(C) The food is implied to be wholesome, however this is not a legal term.
(D) The food has had nutrients added to improve the nutritional profile.
Ans; (C)
19. Which of the following statements best defines "enriched" as it is applied to a
food product?
(A) The product is low in Calories and high in nutrients.
(B) The product is more expensive to purchase.
(C) The product is superior to similar products.
(D) The product could be either nutritious or not nutritious.
Ans; (D)
20. Which of the following terms is used to describe a product that has been isolated
from food, is often sold in pill form, and is believed to have medicinal effects?
(A) nutraceutical
,(B) nonnutrient
(C) partitioned
(D) phytochemical
Ans; (A)
21. Sugar, butter, and corn oil provide few nutrients with many Calories. What is the
name for these types of foods?
(A) partitioned
(B) enriched
(C) processed
(D) natural
Ans; (A)
22. In Italy, pasta is an example of what kind of food?
(A) fortified
(B) processed
(C) natural
(D) staple
Ans; (D)
23. A nutritious diet should provide enough of each essential nutrient, enough fibre,
and enough energy. What is the name for this principle of diet planning?
(A) moderation
(B) adequacy
(C) variety
(D) balance
Ans; (B)
24. A certain amount of fibre in foods contributes to the health of the digestive tract,
but too much fibre leads to nutrient losses. What is the term for the characteristic of
diet planning
,that takes this fact into account?
(A) adequacy
(B) Calorie control
(C) moderation
(D) balance
Ans; (C)
25. What is the term given to the characteristic that suggests a monotonous diet may
deliver large amounts of toxins or contaminants to the body?
(A) adequacy
(B) variety
(C) moderation
(D) balance
Ans; (B)
26. What is the most accurate term used to describe a person who is strict about
including only foods from plant sources in his or her diet?
(A) vegetarian
(B) carnivore
(C) omnivore
(D) vegan
Ans; (D)
27. What is something consumers are looking for in today's meal preparation that
takes place in their own kitchen?
(A) meatless meals
(B) preparation time that takes no longer than 60 minutes
(C) recipes that call for only 4 to 6 ingredients
(D) strict use of organic foods
, Ans; (C)
28. Which one of the following factors primarily drives food choices?
(A) genetics
(B) convenience
(C) nutritional value
(D) climate of the country
Ans; (B)
29. What factor is driving food choice when an individual selects a food because the
item is consumed by someone they admire?
(A) values or beliefs
(B) positive associations
(C) social pressure
(D) advertising
Ans; (B)
30. In which type of study do the investigators not manipulate the study variables of
interest but instead monitor them over time?
(A) cohort study
(B) case-control study
(C) epidemiological study
(D) community health survey
Ans; (A)
31. What type of nutrition research design shows the effects of treatments?
(A) randomized controlled trials
(B) epidemiological studies
(C) blind experiments
