TEST BANK
Nutrition Essentials: Practical Applications
Paul Insel, Don Ross, Kimberley McMahon, and Melissa Bernstein
1st Edition
,Table of Contents
Chapter 01 Food Choices-Nutrients and Nourishment 1
Chapter 02 Nutrition Guidelines and Assessment 11
Chapter 03 Carbohydrates 21
Chapter 03A Spotlight on Alcohol 35
Chapter 04 Lipids 44
Chapter 05 Proteins and Amino Acids 54
Chapter 05A Spotlight on Digestion and Absorption 64
Chapter 06 Energy Balance and Weight Management 69
Chapter 06A Spotlight on Eating Disorders 81
Chapter 07 Vitamins 88
Chapter 07A Spotlight on Dietary Supplements and Functional Foods 99
Chapter 08 Water and Minerals 109
Chapter 09 Life Cycle Nutrition 120
Chapter 10 Diet and Health 129
Chapter 11 Sports Nutrition-Eating for Peak Performance 144
Chapter 12 Food Safety and Technology 156
Chapter 12A Spotlight on Hunger 169
,______________________________________________________________________________________________
Test Bank - Nutrition Essentials: Practical Applications, 1st Edition (Insel, 2024)
Chapter 01 Food Choices: Nutrients and Nourishment
Multiple Choice
1. The sale of gluten-free products in the United States is rising each year due to the increased
diagnosis of celiac disease and the belief that eliminating gluten from the diet will treat other
conditions. This practice is best described as an example of which sensory influence or personal
preference?
A) Food and diet trends
B) Economics
C) Religion
D) Availability
Ans: A
Complexity: Moderate
Ahead: Why Do We Eat the Way We Do?
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
2. Which of the following is a sensory influence that determines a person’s food preferences?
A) Diet trends that exist at a given time
B) Texture of food that a person likes
C) Culture to which a person belongs
D) Genetic predisposition of a person
Ans: B
Complexity: Easy
Ahead: Why Do We Eat the Way We Do?
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
3. As people from other cultures immigrate to new lands, they will adopt new behaviors
consistent with their new homes; however, the last thing to change is generally:
A) comfort foods.
B) food habits.
C) expectations about food.
D) taste sensitivities.
Ans: B
______________________________________________________________________________________________
1|Page
,______________________________________________________________________________________________
Test Bank - Nutrition Essentials: Practical Applications, 1st Edition (Insel, 2024)
Complexity: Moderate
Ahead: Why Do We Eat the Way We Do?
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
4. A 19-year-old boy avoids rice pudding because once when he was a child, he got sick after
eating it. This practice of avoiding a certain food because you think it will make you sick is best
described as which sensory influence?
A) Nutrition and health beliefs
B) Social factors
C) Food and diet trends
D) Comfort/discomfort foods
Ans: D
Complexity: Moderate
Ahead: Why Do We Eat the Way We Do?
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
5. Unwillingness to try new foods is a characteristic most likely seen in which of the following
age groups?
A) Infants ages 3 months to 1 year old
B) Children ages 2 years to 3 years old
C) Adults ages 13 years to 18 years old
D) Adults ages 30 to 35 years old
Ans: B
Complexity: Easy
Ahead: Why Do We Eat the Way We Do?
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
6. Nutrients are defined as the chemicals:
A) found in all plants that are needed for prevention of disease.
B) in foods that are needed for normal body functions.
C) that provide energy to the body.
D) that must be consumed in equal amounts daily.
Ans: B
Complexity: Easy
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2|Page
,______________________________________________________________________________________________
Test Bank - Nutrition Essentials: Practical Applications, 1st Edition (Insel, 2024)
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
7. The __________ model shows how individual factors, environmental settings, and various
sections of influence overlap to form health decisions for an individual.
A) health belief
B) transtheoretical
C) community action
D) social-ecological
Ans: D
Complexity: Moderate
Ahead: Why Do We Eat the Way We Do?
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
8. An essential nutrient is a chemical that:
A) the body can only make if given enough kilocalories.
B) can only be made in the body of the person who eats healthfully.
C) is found only in plant foods.
D) must be consumed in the diet because the body cannot make it in sufficient quantity.
Ans: D
Complexity: Easy
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
9. Except for _______, all of the following are organic compounds that regulate body processes
and contribute to cell and body structure.
A) vitamins
B) minerals
C) lipids
D) proteins
Ans: B
Complexity: Moderate
Ahead: Introducing the Nutrients
Subject: Chapter 1
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3|Page
,______________________________________________________________________________________________
Test Bank - Nutrition Essentials: Practical Applications, 1st Edition (Insel, 2024)
Title: Food Choices: Nutrients and Nourishment
10. Carbohydrate contain ___ calories per gram.
A) 0
B) 4
C) 7
D) 9
Ans: B
Complexity: Easy
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
11. Which of the following is the best way to describe how vitamins contribute to supplying
energy from foods that we eat?
A) Vitamins contribute 4 kilocalories per gram.
B) Vitamins contribute 9 kilocalories per gram.
C) They provide the starting material for making many hormones.
D) They have vital roles in extracting energy from carbohydrate, fat, and protein.
Ans: D
Complexity: Moderate
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
12. _________ are organic compounds that function as the building blocks of protein.
A) Vitamins
B) Minerals
C) Amino acids
D) Macronutrients
Ans: C
Complexity: Easy
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
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4|Page
,______________________________________________________________________________________________
Test Bank - Nutrition Essentials: Practical Applications, 1st Edition (Insel, 2024)
13. Which of the following is not considered to be a nutrient?
A) Kilocalories
B) Protein
C) Lipids
D) Water
Ans: A
Complexity: Easy
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
14. Phytochemicals in foods may reduce the risk of certain diseases by:
A) their antioxidant activity.
B) altering the structure of proteins in liver and kidney tissue.
C) stimulating the excretion of carcinogens and toxic cofactors.
D) increasing the production of intestinal and pancreatic enzymes.
Ans: A
Complexity: Easy
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
15. Consuming 275 grams of carbohydrate provides what percentage of calories from
carbohydrate in a 2,000 kcal diet?
A) 25
B) 40
C) 55
D) 60
Ans: C
Complexity: Difficult
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
16. How many kilocalories are in 7 grams of protein?
A) 28
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5|Page
,______________________________________________________________________________________________
Test Bank - Nutrition Essentials: Practical Applications, 1st Edition (Insel, 2024)
B) 49
C) 63
D) 77
Ans: A
Complexity: Moderate
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
17. How many grams of protein are in a product that supplies 160 kilocalories from protein?
A) 20
B) 30
C) 35
D) 40
Ans: D
Complexity: Moderate
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
18. Protein can supply:
A) more energy per gram than carbohydrates.
B) more energy per gram than lipids.
C) the same amount of energy per gram as carbohydrates.
D) less energy per gram than carbohydrates.
Ans: C
Complexity: Moderate
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
19. Amino acids are different from other building blocks of nutrients because they:
A) contribute the most concentrated energy.
B) contain only double-bonded carbon–hydrogen groups.
C) contain the element nitrogen.
D) are completely digested in the stomach.
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6|Page
,______________________________________________________________________________________________
Test Bank - Nutrition Essentials: Practical Applications, 1st Edition (Insel, 2024)
Ans: C
Complexity: Easy
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
20. Which nutrients provide the starting material for making many of the hormones in our
bodies?
A) Vitamins
B) Minerals
C) Lipids
D) Proteins
Ans: C
Complexity: Easy
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
21. If a food label identifies the total number of kilocalories in a bowl of cereal as 140 and the
carbohydrate kilocalories as 100, what is the approximate percentage of energy supplied by
carbohydrates?
A) 40
B) 50
C) 60
D) 70
Ans: D
Complexity: Difficult
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
22. If a single honey-glazed doughnut contains 50 grams of carbohydrate, 10 grams of protein,
and 20 grams of fat, what is the energy contained by the doughnut?
A) 450 kcal
B) 350 kcal
C) 320 kcal
D) 420 kcal
______________________________________________________________________________________________
7|Page
, ______________________________________________________________________________________________
Test Bank - Nutrition Essentials: Practical Applications, 1st Edition (Insel, 2024)
Ans: D
Complexity: Difficult
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
23. If you eat a diet with 2,000 kilocalories and 45 percent of those calories come from protein,
about how many grams of protein did you eat?
A) 100
B) 128
C) 200
D) 225
Ans: D
Complexity: Moderate
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
24. A patient is on a 2,000-kcal diet but is meeting only 80 percent of his total energy need.
Which of the following food items could provide adequate kcal for the remaining 20 percent?
A) Food item A (20 grams of fat, 20 grams of carbohydrate, and 35 grams of protein)
B) Food item B (10 grams of fat, 20 grams of carbohydrate, and 35 grams of protein)
C) Food item C (20 grams of fat, 10 grams of carbohydrate, and 35 grams of protein)
D) Food item D (20 grams of fat, 20 grams of carbohydrate, and 25 grams of protein)
Ans: A
Complexity: Difficult
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
25. A meal that contains 4 grams of fat, 3 grams of protein, and 3 grams of carbohydrate will
provide ______ calories.
A) 50
B) 60
C) 70
D) 80
Ans: B
______________________________________________________________________________________________
8|Page
Nutrition Essentials: Practical Applications
Paul Insel, Don Ross, Kimberley McMahon, and Melissa Bernstein
1st Edition
,Table of Contents
Chapter 01 Food Choices-Nutrients and Nourishment 1
Chapter 02 Nutrition Guidelines and Assessment 11
Chapter 03 Carbohydrates 21
Chapter 03A Spotlight on Alcohol 35
Chapter 04 Lipids 44
Chapter 05 Proteins and Amino Acids 54
Chapter 05A Spotlight on Digestion and Absorption 64
Chapter 06 Energy Balance and Weight Management 69
Chapter 06A Spotlight on Eating Disorders 81
Chapter 07 Vitamins 88
Chapter 07A Spotlight on Dietary Supplements and Functional Foods 99
Chapter 08 Water and Minerals 109
Chapter 09 Life Cycle Nutrition 120
Chapter 10 Diet and Health 129
Chapter 11 Sports Nutrition-Eating for Peak Performance 144
Chapter 12 Food Safety and Technology 156
Chapter 12A Spotlight on Hunger 169
,______________________________________________________________________________________________
Test Bank - Nutrition Essentials: Practical Applications, 1st Edition (Insel, 2024)
Chapter 01 Food Choices: Nutrients and Nourishment
Multiple Choice
1. The sale of gluten-free products in the United States is rising each year due to the increased
diagnosis of celiac disease and the belief that eliminating gluten from the diet will treat other
conditions. This practice is best described as an example of which sensory influence or personal
preference?
A) Food and diet trends
B) Economics
C) Religion
D) Availability
Ans: A
Complexity: Moderate
Ahead: Why Do We Eat the Way We Do?
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
2. Which of the following is a sensory influence that determines a person’s food preferences?
A) Diet trends that exist at a given time
B) Texture of food that a person likes
C) Culture to which a person belongs
D) Genetic predisposition of a person
Ans: B
Complexity: Easy
Ahead: Why Do We Eat the Way We Do?
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
3. As people from other cultures immigrate to new lands, they will adopt new behaviors
consistent with their new homes; however, the last thing to change is generally:
A) comfort foods.
B) food habits.
C) expectations about food.
D) taste sensitivities.
Ans: B
______________________________________________________________________________________________
1|Page
,______________________________________________________________________________________________
Test Bank - Nutrition Essentials: Practical Applications, 1st Edition (Insel, 2024)
Complexity: Moderate
Ahead: Why Do We Eat the Way We Do?
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
4. A 19-year-old boy avoids rice pudding because once when he was a child, he got sick after
eating it. This practice of avoiding a certain food because you think it will make you sick is best
described as which sensory influence?
A) Nutrition and health beliefs
B) Social factors
C) Food and diet trends
D) Comfort/discomfort foods
Ans: D
Complexity: Moderate
Ahead: Why Do We Eat the Way We Do?
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
5. Unwillingness to try new foods is a characteristic most likely seen in which of the following
age groups?
A) Infants ages 3 months to 1 year old
B) Children ages 2 years to 3 years old
C) Adults ages 13 years to 18 years old
D) Adults ages 30 to 35 years old
Ans: B
Complexity: Easy
Ahead: Why Do We Eat the Way We Do?
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
6. Nutrients are defined as the chemicals:
A) found in all plants that are needed for prevention of disease.
B) in foods that are needed for normal body functions.
C) that provide energy to the body.
D) that must be consumed in equal amounts daily.
Ans: B
Complexity: Easy
______________________________________________________________________________________________
2|Page
,______________________________________________________________________________________________
Test Bank - Nutrition Essentials: Practical Applications, 1st Edition (Insel, 2024)
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
7. The __________ model shows how individual factors, environmental settings, and various
sections of influence overlap to form health decisions for an individual.
A) health belief
B) transtheoretical
C) community action
D) social-ecological
Ans: D
Complexity: Moderate
Ahead: Why Do We Eat the Way We Do?
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
8. An essential nutrient is a chemical that:
A) the body can only make if given enough kilocalories.
B) can only be made in the body of the person who eats healthfully.
C) is found only in plant foods.
D) must be consumed in the diet because the body cannot make it in sufficient quantity.
Ans: D
Complexity: Easy
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
9. Except for _______, all of the following are organic compounds that regulate body processes
and contribute to cell and body structure.
A) vitamins
B) minerals
C) lipids
D) proteins
Ans: B
Complexity: Moderate
Ahead: Introducing the Nutrients
Subject: Chapter 1
______________________________________________________________________________________________
3|Page
,______________________________________________________________________________________________
Test Bank - Nutrition Essentials: Practical Applications, 1st Edition (Insel, 2024)
Title: Food Choices: Nutrients and Nourishment
10. Carbohydrate contain ___ calories per gram.
A) 0
B) 4
C) 7
D) 9
Ans: B
Complexity: Easy
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
11. Which of the following is the best way to describe how vitamins contribute to supplying
energy from foods that we eat?
A) Vitamins contribute 4 kilocalories per gram.
B) Vitamins contribute 9 kilocalories per gram.
C) They provide the starting material for making many hormones.
D) They have vital roles in extracting energy from carbohydrate, fat, and protein.
Ans: D
Complexity: Moderate
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
12. _________ are organic compounds that function as the building blocks of protein.
A) Vitamins
B) Minerals
C) Amino acids
D) Macronutrients
Ans: C
Complexity: Easy
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
______________________________________________________________________________________________
4|Page
,______________________________________________________________________________________________
Test Bank - Nutrition Essentials: Practical Applications, 1st Edition (Insel, 2024)
13. Which of the following is not considered to be a nutrient?
A) Kilocalories
B) Protein
C) Lipids
D) Water
Ans: A
Complexity: Easy
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
14. Phytochemicals in foods may reduce the risk of certain diseases by:
A) their antioxidant activity.
B) altering the structure of proteins in liver and kidney tissue.
C) stimulating the excretion of carcinogens and toxic cofactors.
D) increasing the production of intestinal and pancreatic enzymes.
Ans: A
Complexity: Easy
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
15. Consuming 275 grams of carbohydrate provides what percentage of calories from
carbohydrate in a 2,000 kcal diet?
A) 25
B) 40
C) 55
D) 60
Ans: C
Complexity: Difficult
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
16. How many kilocalories are in 7 grams of protein?
A) 28
______________________________________________________________________________________________
5|Page
,______________________________________________________________________________________________
Test Bank - Nutrition Essentials: Practical Applications, 1st Edition (Insel, 2024)
B) 49
C) 63
D) 77
Ans: A
Complexity: Moderate
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
17. How many grams of protein are in a product that supplies 160 kilocalories from protein?
A) 20
B) 30
C) 35
D) 40
Ans: D
Complexity: Moderate
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
18. Protein can supply:
A) more energy per gram than carbohydrates.
B) more energy per gram than lipids.
C) the same amount of energy per gram as carbohydrates.
D) less energy per gram than carbohydrates.
Ans: C
Complexity: Moderate
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
19. Amino acids are different from other building blocks of nutrients because they:
A) contribute the most concentrated energy.
B) contain only double-bonded carbon–hydrogen groups.
C) contain the element nitrogen.
D) are completely digested in the stomach.
______________________________________________________________________________________________
6|Page
,______________________________________________________________________________________________
Test Bank - Nutrition Essentials: Practical Applications, 1st Edition (Insel, 2024)
Ans: C
Complexity: Easy
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
20. Which nutrients provide the starting material for making many of the hormones in our
bodies?
A) Vitamins
B) Minerals
C) Lipids
D) Proteins
Ans: C
Complexity: Easy
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
21. If a food label identifies the total number of kilocalories in a bowl of cereal as 140 and the
carbohydrate kilocalories as 100, what is the approximate percentage of energy supplied by
carbohydrates?
A) 40
B) 50
C) 60
D) 70
Ans: D
Complexity: Difficult
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
22. If a single honey-glazed doughnut contains 50 grams of carbohydrate, 10 grams of protein,
and 20 grams of fat, what is the energy contained by the doughnut?
A) 450 kcal
B) 350 kcal
C) 320 kcal
D) 420 kcal
______________________________________________________________________________________________
7|Page
, ______________________________________________________________________________________________
Test Bank - Nutrition Essentials: Practical Applications, 1st Edition (Insel, 2024)
Ans: D
Complexity: Difficult
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
23. If you eat a diet with 2,000 kilocalories and 45 percent of those calories come from protein,
about how many grams of protein did you eat?
A) 100
B) 128
C) 200
D) 225
Ans: D
Complexity: Moderate
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
24. A patient is on a 2,000-kcal diet but is meeting only 80 percent of his total energy need.
Which of the following food items could provide adequate kcal for the remaining 20 percent?
A) Food item A (20 grams of fat, 20 grams of carbohydrate, and 35 grams of protein)
B) Food item B (10 grams of fat, 20 grams of carbohydrate, and 35 grams of protein)
C) Food item C (20 grams of fat, 10 grams of carbohydrate, and 35 grams of protein)
D) Food item D (20 grams of fat, 20 grams of carbohydrate, and 25 grams of protein)
Ans: A
Complexity: Difficult
Ahead: Introducing the Nutrients
Subject: Chapter 1
Title: Food Choices: Nutrients and Nourishment
25. A meal that contains 4 grams of fat, 3 grams of protein, and 3 grams of carbohydrate will
provide ______ calories.
A) 50
B) 60
C) 70
D) 80
Ans: B
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