Chapter 1 What Is Nutrition?
Multiple Choice
1. The most important factor that influences food choice is
A. culture.
B. convenience.
C. flavor/taste.
D. advertising.
ANS: C
REF: 4
OUT: 1.1
BT: Remembering
2. Japan is an island nation surrounded by ocean. Fish and other seafood play a key role in
Japanese cuisine. This represents an example of the influence of ________ in food choice.
A. genetics
B. environment
C. advertising
D. health
ANS: B
REF: 5
OUT: 1.1
BT: Remembering
3. Which of the following has the least effect on the foods that we choose to eat?
A. the people that surround us
B. the weather forecast for the next month
,C. exams and other school-related stress
D. the nutrition information on the back of packaged food
ANS: B
REF: 4-7
OUT: 1.1
BT: Understanding
4. Jada's parents both worked from 8 a.m. until 6 p.m. every day. When Jada and her sister got
home from school each day, they ate a snack and did homework until dinner time. Jada's mom
was tired at the end of the day and often stopped at the grocery store on her way home from work.
She would pick up prepared meals or pre-prepared ingredients that just needed to be assembled.
Which of the following factors most influenced the choice of dinner in Jada's household?
A. convenience
B. genetics
C. culture
D. environment
ANS: A
REF: 7
OUT: 1.1
BT: Applying
5. Which of the following can be classified as functional foods?
A. soybeans and soy-based foods
B. whole grains
C. berries, cherries, and red grapes
D! all of the above
ANS: D
REF: 29
OUT: 1.2, 1.3, 1.7
,BT: Understanding
6. Which of the following may possess health benefits due to naturally occurring phytochemicals?
A. table salt
B. refined sugar
C. vegetables
D. food coloring
ANS: C
REF: 29
OUT: 1.2, 1.3, 1.7
BT: Understanding
7. What is the percentage of protein and fat in a healthy human body?
A. around 10 percent
B. around 20 percent
C. around 30 percent
D. around 40 percent
ANS: D
REF: 8
OUT: 1.3
BT: Remembering
8. Which of the following leading causes of death in the United States is related to nutrition?
A. kidney disease
B. Alzheimer's disease
C. heart disease
, D. respiratory disease
ANS: C
REF: 27
OUT: 1.2
BT: Understanding
9. The most abundant nutrient that the body and all foods are composed of is
A. water.
B. carbohydrate.
C. fat.
D. protein.
ANS: A
REF: 8
OUT: 1.3
BT: Remembering
10. Organic nutrients include all of the following except
A. proteins.
B. minerals.
C. vitamins.
D. carbohydrates.
ANS: B
REF: 8
OUT: 1.3
BT: Understanding
11. Which of the following is inorganic?
Multiple Choice
1. The most important factor that influences food choice is
A. culture.
B. convenience.
C. flavor/taste.
D. advertising.
ANS: C
REF: 4
OUT: 1.1
BT: Remembering
2. Japan is an island nation surrounded by ocean. Fish and other seafood play a key role in
Japanese cuisine. This represents an example of the influence of ________ in food choice.
A. genetics
B. environment
C. advertising
D. health
ANS: B
REF: 5
OUT: 1.1
BT: Remembering
3. Which of the following has the least effect on the foods that we choose to eat?
A. the people that surround us
B. the weather forecast for the next month
,C. exams and other school-related stress
D. the nutrition information on the back of packaged food
ANS: B
REF: 4-7
OUT: 1.1
BT: Understanding
4. Jada's parents both worked from 8 a.m. until 6 p.m. every day. When Jada and her sister got
home from school each day, they ate a snack and did homework until dinner time. Jada's mom
was tired at the end of the day and often stopped at the grocery store on her way home from work.
She would pick up prepared meals or pre-prepared ingredients that just needed to be assembled.
Which of the following factors most influenced the choice of dinner in Jada's household?
A. convenience
B. genetics
C. culture
D. environment
ANS: A
REF: 7
OUT: 1.1
BT: Applying
5. Which of the following can be classified as functional foods?
A. soybeans and soy-based foods
B. whole grains
C. berries, cherries, and red grapes
D! all of the above
ANS: D
REF: 29
OUT: 1.2, 1.3, 1.7
,BT: Understanding
6. Which of the following may possess health benefits due to naturally occurring phytochemicals?
A. table salt
B. refined sugar
C. vegetables
D. food coloring
ANS: C
REF: 29
OUT: 1.2, 1.3, 1.7
BT: Understanding
7. What is the percentage of protein and fat in a healthy human body?
A. around 10 percent
B. around 20 percent
C. around 30 percent
D. around 40 percent
ANS: D
REF: 8
OUT: 1.3
BT: Remembering
8. Which of the following leading causes of death in the United States is related to nutrition?
A. kidney disease
B. Alzheimer's disease
C. heart disease
, D. respiratory disease
ANS: C
REF: 27
OUT: 1.2
BT: Understanding
9. The most abundant nutrient that the body and all foods are composed of is
A. water.
B. carbohydrate.
C. fat.
D. protein.
ANS: A
REF: 8
OUT: 1.3
BT: Remembering
10. Organic nutrients include all of the following except
A. proteins.
B. minerals.
C. vitamins.
D. carbohydrates.
ANS: B
REF: 8
OUT: 1.3
BT: Understanding
11. Which of the following is inorganic?
