Test Bank For Williams' Essentials of Nutrition
and Diet Therapy,
13th Edition Schlenker & Gilbert
Chapter 1 - 25
,TABLE OF CONTENT
PART 1: INTRODUCTION TO HUMAN NUTRITION
1. Nutrition and Health
2. Digestion, Absorption, and Metabolism
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water
8. Energy Balance
PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
9. Food Selection and Food Safety
10. Community Nutrition: Promoting Healthy Eating
11. Nutrition During Pregnancy and Lactation
12. Nutrition for Normal Growth and Development
13. Nutrition for Adults: Early, Middle, and Later Years
,14. Nutrition and Physical Fitness
15. The Complexity of Obesity: Beyond Energy Balance
PART 3: INTRODUCTION TO CLINICAL NUTRITION
16. Nutrition Assessment and Nutrition Therapy in Patient Care
17. Metabolic Stress
18. Drug-Nutrient Interactions
19. Nutrition Support: Enteral and Parenteral Nutrition
20. Gastrointestinal Diseases
21. Diseases of the Heart, Blood Vessels, and Lungs
22. Diabetes Mellitus
23. Renal Disease
24. Acquired Immunodeficiency Syndrome (AIDS)
25. Cancer
,Chapter 01: Nutrition and Health
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th 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.
ANSWER: 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.
ANSWER: 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.
ANSWER: 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.
ANSWER: 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.
ANSWER: 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.
ANSWER: B DIF: Easy REF: p. 7
MSC: Type of Question: Knowledge
7. Macronutrients include:
a. minerals.
b. proteins.
c. vitamins.
d. enzymes.
ANSWER: B DIF: Easy REF: p. 7
MSC: Type of Question: Knowledge
8. Micronutrients include:
a. fats.
b. proteins.
c. vitamins.
d. carbohydrates.
ANSWER: 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.
ANSWER: 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.
ANSWER: 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.
ANSWER: 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.
ANSWER: 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.
ANSWER: 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.
ANSWER: 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.
ANSWER: 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.
ANSWER: 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 tpercentage tof tthe ttotal tdaily tcaloric tintake tfor thealthy tpersons tthat tshould tbe tsupplied
tby tcarbohydrate tis:
a. 10% tto t35%.
b. 20% tto t35%.
c. 40% tto t55%.
d. 45% tto t65%.
ANSWER: t D DIF: Medium REF: tp. t7
MSC: t Type tof tQuestion: tKnowledge
18. It thas tbeen tgenerally taccepted tthat tthe tpercentage tof ttotal tdaily tkcalories tsupplied tby
tfats tshould tbe tno tmore tthan:
a. 10% tto t15%.
b. 10% tto t35%.
c. 20% tto t35%.
d. 40% tto t55%.
ANSWER: t C DIF: Medium REF: tp. t7
MSC: t Type tof tQuestion: tKnowledge
19. The tnumber tof tkcalories tprovided tby ta tfood tthat tcontains t22 tg tof tfat tis:
a. 88.
b. 132.
c. 154.
d. 198.
ANSWER: t D
Fat tcontains t9 tkcal tper tgram; ttherefore, tthe tnumber tof tkcal tin t22 tg tof tfat tis t22 t t9 t= t198 tkcal.
DIF: Medium REF: t t p. t7 MSC: tType tof tQuestion: tApplication
20. The tprimary tfunction tof tprotein tin tthe tbody tis tto:
a. supply tenergy.
b. regulate tmetabolic tprocesses.
c. control tmuscle tcontractions.
d. build ttissue.
ANSWER: t D DIF: Easy REF: tp. t7
MSC: t Type tof tQuestion: tKnowledge
21. The tnumber tof tkcalories tprovided tby t15 tg tof tprotein tis:
a. 15.
b. 45.
c. 60.
d. 135.
ANSWER: t C
Protein tcontains t4 tkcal tper tgram; ttherefore, tthe tnumber tof tkcal tin t15 tg tprotein tis t15 t t 4 t= t60
tkcal.
DIF: Medium REF: t t p. t7 MSC: tType tof tQuestion: tApplication
,22. For ta thealthy tperson, tthe tpercentage tof tdaily tkcalories tsupplied tby tprotein tshould tbe:
a. 5% tto t10%.
b. 10% tto t35%.
c. more tthan t25%.
d. more tthan t35%.
ANSWER: t B DIF: Easy REF: tp. t7
MSC: t Type tof tQuestion: tKnowledge
23. In taddition tto tprotein, tnutrients tthat tcontribute tto tbuilding tand trepair tof ttissue tinclude:
a. vitamins.
b. carbohydrates.
c. fats.
d. enzymes.
ANSWER: t A DIF: Easy REF: tp. t8
MSC: t Type tof tQuestion: tKnowledge
24. The ttypes tof tacids tthat tform tthe tbasic tbuilding tblocks tof tprotein tare acids.
a. fatty
b. amino
c. nucleic
d. omega tfatty
ANSWER: t B DIF: Easy REF: tp. t7
MSC: t Type tof tQuestion: tKnowledge
25. In taddition tto tcalcium, tthe tmajor tminerals tneeded tto tbuild tand tmaintain tbone ttissue tinclude:
a. potassium.
b. iron.
c. phosphorus.
d. fluoride.
ANSWER: t C DIF: Medium REF: tp. t7
MSC: t Type tof tQuestion: tKnowledge
26. The tmineral tthat thelps tcontrol tenzyme tactions tin tcell tmitochondria tthat tproduce tand
tstore thigh-energy tcompounds tis:
a. iron.
b. cobalt.
c. hemoglobin.
d. vitamin tB12.
ANSWER: t A DIF: Hard REF: tp. t8
MSC: t Type tof tQuestion: tKnowledge
27. The tnutrients tinvolved tin tmetabolic tregulation tand tcontrol tinclude tminerals, tvitamins, tand:
a. amino tacids.
b. carbohydrates.
c. fats.
d. water.
, ANSWER: t D DIF: Hard REF: tp. t8
MSC: t Type tof tQuestion: tKnowledge
28. An tobservation tthat tprovides tevidence tthat ta tperson thas tgood tnutritional tstatus tis:
a. small tmuscle tmass.
b. normal tweight-to-height tratio.
c. smooth ttongue.
d. fragile tskin.
ANSWER: t B DIF: Easy REF: tp. t9
MSC: t Type tof tQuestion: tKnowledge
29. Individuals twith toptimal tnutritional tstatus tdiffer tfrom tthose twith tmarginal tnutritional tstatus
tin ttheir:
a. nutrient treserves.
b. clinical tsigns.
c. body tweight.
d. risk tfor tmental tillness.
ANSWER: t A DIF: Medium REF: tp. t9
MSC: t Type tof tQuestion: tKnowledge
30. In taddition tto tpoor teating thabits, ta tfactor tthat toften tcontributes tto tmarginal tnutritional
tstatus tis:
a. dependence ton tcaffeine.
b. acute tillness.
c. low tincome.
d. size tof tfamily tunit.
ANSWER: t C DIF: Easy REF: tp. t9
MSC: t Type tof tQuestion: tKnowledge
31. Signs tof tmalnutrition tcan tappear twhen:
a. nutrient treserves tare tdepleted.
b. nutrient tintake texceeds tdaily tneeds.
c. energy tintake tis trestricted.
d. caloric texpenditure tincreases.
ANSWER: t A DIF: Medium REF: tp. t10
MSC: t Type tof tQuestion: tKnowledge
32. An tage tgroup tthat tis tvery tvulnerable tto tmalnutrition tis:
a. infants.
b. teenagers.
c. young tadults.
d. middle-age tadults.
ANSWER: t A DIF: Medium REF: tp. t10
MSC: t Type tof tQuestion: tKnowledge
33. The tfunction tof tDietary tReference tIntakes t(DRIs) tis tto tdesignate tnutrient
trecommendations tfor:
a. different tethnic tgroups.
, b. all tindividuals.
c. most tpeople.
d. most thealthy tpeople.
ANSWER: t D DIF: Medium REF: tp. t12
MSC: t Type tof tQuestion: tKnowledge
34. The tTolerable tUpper tIntake tLevel t(UL) tis:
a. a treplacement tfor tRecommended tDietary tAllowances t(RDAs).
b. a tsafe tlevel tof tintake tfor tpeople tof tall tages.
c. a tpotentially ttoxic tlevel tof tintake tof ta tnutrient.
d. the thighest tamount tof ta tnutrient tthat tcan tbe tsafely tconsumed.
ANSWER: t D DIF: Medium REF: tp. t12
MSC: t Type tof tQuestion: tKnowledge
35. An texample tof tgovernment tnutrition tpolicy tis:
a. MyPlate tFood tGuidance tSystem.
b. Dietary tGuidelines tfor tAmericans t2010.
c. Healthy tPeople t2020.
d. Dietary tReference tIntakes t(DRIs).
ANSWER: t C DIF: Medium REF: tp. t11
MSC: t Type tof tQuestion: tKnowledge
36. MyPlate tfood tguidance tis tbased ton:
a. percentage tof tkcalories tfrom teach tmacronutrient.
b. Exchange tLists tfor tMeal tPlanning.
c. appropriate tamounts tof tfood tfrom teach tfood tgroup.
d. amounts tof tmacronutrients tand tmicronutrients.
ANSWER: t C DIF: Medium REF: tpp. t16-19
MSC: t Type tof tQuestion: tKnowledge
37. Foodborne tillness tmay tbe tcaused tby tcontamination tof tfood twith:
a. pesticides.
b. genetically tmodified tingredients.
c. microorganisms.
d. food tadditives.
ANSWER: t C DIF: Medium REF: tp. t20
MSC: t Type tof tQuestion: tKnowledge
38. It tis timportant tto tunderstand tstandard tserving tsizes tof tfoods tbecause:
a. it tis teasy tto teat ttoo tmuch tof tsome tnutrients twhen tchoosing thealthful tfoods.
b. serving tsizes thave tgenerally tdecreased tover tthe tpast tfew tdecades.
c. most tpeople thave tdifficulty testimating tthe tamount tof tfood tthey teat.
d. food tportions tneed tto tbe tweighed tto tcheck tserving tsizes taccurately.
ANSWER: t C DIF: Hard REF: tp. t16
MSC: tType tof tQuestion: tApplication
39. Major tnutrients tsupplied tby tfoods tin tthe tVegetables tgroup tof tMyPlate tinclude:
and Diet Therapy,
13th Edition Schlenker & Gilbert
Chapter 1 - 25
,TABLE OF CONTENT
PART 1: INTRODUCTION TO HUMAN NUTRITION
1. Nutrition and Health
2. Digestion, Absorption, and Metabolism
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water
8. Energy Balance
PART 2: COMMUNITY NUTRITION AND THE LIFE CYCLE
9. Food Selection and Food Safety
10. Community Nutrition: Promoting Healthy Eating
11. Nutrition During Pregnancy and Lactation
12. Nutrition for Normal Growth and Development
13. Nutrition for Adults: Early, Middle, and Later Years
,14. Nutrition and Physical Fitness
15. The Complexity of Obesity: Beyond Energy Balance
PART 3: INTRODUCTION TO CLINICAL NUTRITION
16. Nutrition Assessment and Nutrition Therapy in Patient Care
17. Metabolic Stress
18. Drug-Nutrient Interactions
19. Nutrition Support: Enteral and Parenteral Nutrition
20. Gastrointestinal Diseases
21. Diseases of the Heart, Blood Vessels, and Lungs
22. Diabetes Mellitus
23. Renal Disease
24. Acquired Immunodeficiency Syndrome (AIDS)
25. Cancer
,Chapter 01: Nutrition and Health
Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th 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.
ANSWER: 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.
ANSWER: 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.
ANSWER: 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.
ANSWER: 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.
ANSWER: 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.
ANSWER: B DIF: Easy REF: p. 7
MSC: Type of Question: Knowledge
7. Macronutrients include:
a. minerals.
b. proteins.
c. vitamins.
d. enzymes.
ANSWER: B DIF: Easy REF: p. 7
MSC: Type of Question: Knowledge
8. Micronutrients include:
a. fats.
b. proteins.
c. vitamins.
d. carbohydrates.
ANSWER: 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.
ANSWER: 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.
ANSWER: 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.
ANSWER: 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.
ANSWER: 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.
ANSWER: 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.
ANSWER: 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.
ANSWER: 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.
ANSWER: 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 tpercentage tof tthe ttotal tdaily tcaloric tintake tfor thealthy tpersons tthat tshould tbe tsupplied
tby tcarbohydrate tis:
a. 10% tto t35%.
b. 20% tto t35%.
c. 40% tto t55%.
d. 45% tto t65%.
ANSWER: t D DIF: Medium REF: tp. t7
MSC: t Type tof tQuestion: tKnowledge
18. It thas tbeen tgenerally taccepted tthat tthe tpercentage tof ttotal tdaily tkcalories tsupplied tby
tfats tshould tbe tno tmore tthan:
a. 10% tto t15%.
b. 10% tto t35%.
c. 20% tto t35%.
d. 40% tto t55%.
ANSWER: t C DIF: Medium REF: tp. t7
MSC: t Type tof tQuestion: tKnowledge
19. The tnumber tof tkcalories tprovided tby ta tfood tthat tcontains t22 tg tof tfat tis:
a. 88.
b. 132.
c. 154.
d. 198.
ANSWER: t D
Fat tcontains t9 tkcal tper tgram; ttherefore, tthe tnumber tof tkcal tin t22 tg tof tfat tis t22 t t9 t= t198 tkcal.
DIF: Medium REF: t t p. t7 MSC: tType tof tQuestion: tApplication
20. The tprimary tfunction tof tprotein tin tthe tbody tis tto:
a. supply tenergy.
b. regulate tmetabolic tprocesses.
c. control tmuscle tcontractions.
d. build ttissue.
ANSWER: t D DIF: Easy REF: tp. t7
MSC: t Type tof tQuestion: tKnowledge
21. The tnumber tof tkcalories tprovided tby t15 tg tof tprotein tis:
a. 15.
b. 45.
c. 60.
d. 135.
ANSWER: t C
Protein tcontains t4 tkcal tper tgram; ttherefore, tthe tnumber tof tkcal tin t15 tg tprotein tis t15 t t 4 t= t60
tkcal.
DIF: Medium REF: t t p. t7 MSC: tType tof tQuestion: tApplication
,22. For ta thealthy tperson, tthe tpercentage tof tdaily tkcalories tsupplied tby tprotein tshould tbe:
a. 5% tto t10%.
b. 10% tto t35%.
c. more tthan t25%.
d. more tthan t35%.
ANSWER: t B DIF: Easy REF: tp. t7
MSC: t Type tof tQuestion: tKnowledge
23. In taddition tto tprotein, tnutrients tthat tcontribute tto tbuilding tand trepair tof ttissue tinclude:
a. vitamins.
b. carbohydrates.
c. fats.
d. enzymes.
ANSWER: t A DIF: Easy REF: tp. t8
MSC: t Type tof tQuestion: tKnowledge
24. The ttypes tof tacids tthat tform tthe tbasic tbuilding tblocks tof tprotein tare acids.
a. fatty
b. amino
c. nucleic
d. omega tfatty
ANSWER: t B DIF: Easy REF: tp. t7
MSC: t Type tof tQuestion: tKnowledge
25. In taddition tto tcalcium, tthe tmajor tminerals tneeded tto tbuild tand tmaintain tbone ttissue tinclude:
a. potassium.
b. iron.
c. phosphorus.
d. fluoride.
ANSWER: t C DIF: Medium REF: tp. t7
MSC: t Type tof tQuestion: tKnowledge
26. The tmineral tthat thelps tcontrol tenzyme tactions tin tcell tmitochondria tthat tproduce tand
tstore thigh-energy tcompounds tis:
a. iron.
b. cobalt.
c. hemoglobin.
d. vitamin tB12.
ANSWER: t A DIF: Hard REF: tp. t8
MSC: t Type tof tQuestion: tKnowledge
27. The tnutrients tinvolved tin tmetabolic tregulation tand tcontrol tinclude tminerals, tvitamins, tand:
a. amino tacids.
b. carbohydrates.
c. fats.
d. water.
, ANSWER: t D DIF: Hard REF: tp. t8
MSC: t Type tof tQuestion: tKnowledge
28. An tobservation tthat tprovides tevidence tthat ta tperson thas tgood tnutritional tstatus tis:
a. small tmuscle tmass.
b. normal tweight-to-height tratio.
c. smooth ttongue.
d. fragile tskin.
ANSWER: t B DIF: Easy REF: tp. t9
MSC: t Type tof tQuestion: tKnowledge
29. Individuals twith toptimal tnutritional tstatus tdiffer tfrom tthose twith tmarginal tnutritional tstatus
tin ttheir:
a. nutrient treserves.
b. clinical tsigns.
c. body tweight.
d. risk tfor tmental tillness.
ANSWER: t A DIF: Medium REF: tp. t9
MSC: t Type tof tQuestion: tKnowledge
30. In taddition tto tpoor teating thabits, ta tfactor tthat toften tcontributes tto tmarginal tnutritional
tstatus tis:
a. dependence ton tcaffeine.
b. acute tillness.
c. low tincome.
d. size tof tfamily tunit.
ANSWER: t C DIF: Easy REF: tp. t9
MSC: t Type tof tQuestion: tKnowledge
31. Signs tof tmalnutrition tcan tappear twhen:
a. nutrient treserves tare tdepleted.
b. nutrient tintake texceeds tdaily tneeds.
c. energy tintake tis trestricted.
d. caloric texpenditure tincreases.
ANSWER: t A DIF: Medium REF: tp. t10
MSC: t Type tof tQuestion: tKnowledge
32. An tage tgroup tthat tis tvery tvulnerable tto tmalnutrition tis:
a. infants.
b. teenagers.
c. young tadults.
d. middle-age tadults.
ANSWER: t A DIF: Medium REF: tp. t10
MSC: t Type tof tQuestion: tKnowledge
33. The tfunction tof tDietary tReference tIntakes t(DRIs) tis tto tdesignate tnutrient
trecommendations tfor:
a. different tethnic tgroups.
, b. all tindividuals.
c. most tpeople.
d. most thealthy tpeople.
ANSWER: t D DIF: Medium REF: tp. t12
MSC: t Type tof tQuestion: tKnowledge
34. The tTolerable tUpper tIntake tLevel t(UL) tis:
a. a treplacement tfor tRecommended tDietary tAllowances t(RDAs).
b. a tsafe tlevel tof tintake tfor tpeople tof tall tages.
c. a tpotentially ttoxic tlevel tof tintake tof ta tnutrient.
d. the thighest tamount tof ta tnutrient tthat tcan tbe tsafely tconsumed.
ANSWER: t D DIF: Medium REF: tp. t12
MSC: t Type tof tQuestion: tKnowledge
35. An texample tof tgovernment tnutrition tpolicy tis:
a. MyPlate tFood tGuidance tSystem.
b. Dietary tGuidelines tfor tAmericans t2010.
c. Healthy tPeople t2020.
d. Dietary tReference tIntakes t(DRIs).
ANSWER: t C DIF: Medium REF: tp. t11
MSC: t Type tof tQuestion: tKnowledge
36. MyPlate tfood tguidance tis tbased ton:
a. percentage tof tkcalories tfrom teach tmacronutrient.
b. Exchange tLists tfor tMeal tPlanning.
c. appropriate tamounts tof tfood tfrom teach tfood tgroup.
d. amounts tof tmacronutrients tand tmicronutrients.
ANSWER: t C DIF: Medium REF: tpp. t16-19
MSC: t Type tof tQuestion: tKnowledge
37. Foodborne tillness tmay tbe tcaused tby tcontamination tof tfood twith:
a. pesticides.
b. genetically tmodified tingredients.
c. microorganisms.
d. food tadditives.
ANSWER: t C DIF: Medium REF: tp. t20
MSC: t Type tof tQuestion: tKnowledge
38. It tis timportant tto tunderstand tstandard tserving tsizes tof tfoods tbecause:
a. it tis teasy tto teat ttoo tmuch tof tsome tnutrients twhen tchoosing thealthful tfoods.
b. serving tsizes thave tgenerally tdecreased tover tthe tpast tfew tdecades.
c. most tpeople thave tdifficulty testimating tthe tamount tof tfood tthey teat.
d. food tportions tneed tto tbe tweighed tto tcheck tserving tsizes taccurately.
ANSWER: t C DIF: Hard REF: tp. t16
MSC: tType tof tQuestion: tApplication
39. Major tnutrients tsupplied tby tfoods tin tthe tVegetables tgroup tof tMyPlate tinclude:
