TEST BANK
Human Nutrition: Science for Healthy Living
Tammy J. Stephenson, Megan Sanctuary, and Caroline Passerrello
3rd Edition
,Table of Contents
Chapter 01 Introduction to Nutrition 1
Chapter 02 Evaluating Nutrition Information 18
Chapter 03 Basis of a Healthy Diet 49
Chapter 04 Human Digestion, Absorption, and Transport 71
Chapter 05 Carbohydrates-Sugars, Starches, and Fiber 111
Chapter 06 Lipids-Triglycerides, Phospholipids, and Sterols 149
Chapter 07 Proteins-Amino Acids 198
Chapter 08 Metabolism 235
Chapter 09 Vitamin-Overview and Fat-Soluble Vitamins 269
Chapter 10 Water-Soluble Vitamins 305
Chapter 11 Water and the Major Minerals 349
Chapter 12 Trace Minerals 393
Chapter 13 Obesity, Energy Balance, and Weight Management 429
Chapter 14 Eating Disorders and Disordered Eating 460
Chapter 15 Nutrition for Fitness and Sport 485
Chapter 16 Pregnancy and Lactation 522
Chapter 17 Infants, Children, and Adolescents 552
Chapter 18 Nutrition for Older Adults 563
Chapter 19 Food and Water Safety 585
Chapter 20 Global Nutrition 616
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Test Bank - Human Nutrition: Science for Healthy Living, 3rd Edition (Stephenson, 2022)
Chapter 01 Introduction to Nutrition
MULTIPLE CHOICE - Choose the one alternative that best completes the statement or
answers the question.
1) Which of the following statements is true?
A) Nutrients are life-sustaining phytochemicals in food.
B) In the United States, poor eating habits contribute to some of the ten leading causes of
death.
C) A person's diet is influenced by his or her blood type and birth order.
D) Most people are born with the ability to choose a nutritious diet.
Question Details
Accessibility : Keyboard Navigation
Bloom's : 1. Remember
Learning Outcome : 01.04.02 Describe lifestyle factors that contribute to many of the leading causes
Section : 01.04
Topic : Nutrition basics
Topic : Public health and nutrition
Topic : Demographic trends and statistics
Source : Chapter 01 Test Bank > Nutrition-Related Facts
2) Studying nutrition is important to _______.
A) obtain enough energy to sustain life
B) learn about the nutritional value of foods and effects diet can have on health
C) reduce dependence on animal food products
D) avoid pesticides and hormones in the food supply
Question Details
Accessibility : Keyboard Navigation
Bloom's : 2. Understand
Learning Outcome : 01.01.01 Explain why it is important to study nutrition.
Section : 01.01
Topic : Nutrition basics
Source : Chapter 01 Test Bank > Studying Nutrition
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Test Bank - Human Nutrition: Science for Healthy Living, 3rd Edition (Stephenson, 2022)
3) In the United States, consumers eat more ________ than recommended.
A) protein foods
B) vegetables
C) dairy products
D) fruits
Question Details
Accessibility : Keyboard Navigation
Bloom's : 1. Remember
Learning Outcome : 01.01.02 Describe Americans current food-consumption practices and how they compar
Section : 01.01
Topic : Food sources
Topic : Demographic trends and statistics
Source : Chapter 01 Test Bank > Americans' Typical Eating Practices
4) Most Americans purchase less than recommended amounts of _______.
A) fruits
B) sugary beverages
C) red meats
D) refined grain products
Question Details
Accessibility : Keyboard Navigation
Bloom's : 1. Remember
Learning Outcome : 01.01.02 Describe Americans current food-consumption practices and how they compar
Section : 01.01
Topic : Food sources
Topic : Demographic trends and statistics
Source : Chapter 01 Test Bank > Typical American Food Purchases
5) Which of the following is NOT true about water?
A) Water is an essential nutrient.
B) Water plays a role in regulation of body temperature.
C) Water is necessary for elimination of waste from the body.
D) Water is necessary for immune function.
Question Details
Accessibility : Keyboard Navigation
Bloom's : 1. Remember
Learning Outcome : 01.02.01 List the six classes of nutrients, and identify major roles of each class
Section : 01.02
Topic : Nutrition basics
Source : Chapter 01 Test Bank > Functions of Water
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Test Bank - Human Nutrition: Science for Healthy Living, 3rd Edition (Stephenson, 2022)
6) Which of the following substances is a nutrient that does NOT supply any energy for the
human body?
A) Carbohydrate
B) Fat
C) Protein
D) Vitamin D
Question Details
Accessibility : Keyboard Navigation
Bloom's : 1. Remember
Learning Outcome : 01.02.01 List the six classes of nutrients, and identify major roles of each class
Section : 01.02
Topic : Nutrition basics
Topic : Nutrient functions
Source : Chapter 01 Test Bank > Non-Energy Nutrients
7) Which of the following statements is true?
A) Nutrient-deficiency diseases develop when diets lack essential nutrients.
B) Skin rashes are always a symptom of vitamin deficiency diseases.
C) Headaches are a common sign of a mineral deficiency disease.
D) Most phytochemicals are classified as essential nutrients.
Question Details
Accessibility : Keyboard Navigation
Bloom's : 2. Understand
Learning Outcome : 01.02.02 Identify the key features of an essential nutrient.
Section : 01.02
Topic : Nutrition basics
Topic : Phytochemicals
Topic : Deficiency and toxicity diseases
Source : Chapter 01 Test Bank > Defining Nutrition-Related Terms
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Test Bank - Human Nutrition: Science for Healthy Living, 3rd Edition (Stephenson, 2022)
8) An essential nutrient _______.
A) is found only in fortified foods
B) is found only in foods from animal sources
C) must be supplied by the diet
D) provides energy (kcals) to the diet
Question Details
Accessibility : Keyboard Navigation
Bloom's : 1. Remember
Learning Outcome : 01.02.02 Identify the key features of an essential nutrient.
Section : 01.02
Topic : Nutrition basics
Source : Chapter 01 Test Bank > Essential Nutrients
9) Which of the following describe a conditionally essential nutrient?
A) A nutrient that is normally nonessential, but becomes essential under certain
conditions.
B) A nutrient that may be made in the body, but in amounts that are inadequate.
C) A nutrient that becomes essential due to a metabolic disorder or serious disease (e.g.
kidney or liver disease).
D) All of the choices are correct.
Question Details
Accessibility : Keyboard Navigation
Bloom's : 2. Understand
Learning Outcome : 01.02.02 Identify the key features of an essential nutrient.
Section : 01.02
Topic : Nutrition basics
Source : Chapter 01 Test Bank > Conditionally Essential Nutrients
10) Which of the following is a micronutrient?
A) Iron
B) Glucose
C) Fat
D) Protein
Question Details
Accessibility : Keyboard Navigation
Bloom's : 1. Remember
Learning Outcome : 01.02.03 Categorize nutrients based on whether they are essential and their design
Section : 01.02
Topic : Nutrition basics
Source : Chapter 01 Test Bank > Micronutrients
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Test Bank - Human Nutrition: Science for Healthy Living, 3rd Edition (Stephenson, 2022)
11) Which of the following substances is a macronutrient?
A) Protein
B) Vitamin C
C) Calcium
D) Sodium
Question Details
Accessibility : Keyboard Navigation
Bloom's : 1. Remember
Learning Outcome : 01.02.03 Categorize nutrients based on whether they are essential and their design
Section : 01.02
Topic : Nutrition basics
Source : Chapter 01 Test Bank > Identifying Macronutrients
12) Which of the following foods is naturally a rich source of phytochemicals?
A) Margarine
B) Tuna
C) Blueberries
D) Chicken
Question Details
Accessibility : Keyboard Navigation
Bloom's : 2. Understand
Learning Outcome : 01.02.04 Identify rich food sources of phytochemicals.
Section : 01.02
Topic : Nutrition basics
Topic : Phytochemicals
Source : Chapter 01 Test Bank > Sources of Phytochemicals
13) Which of the following foods is NOT a rich natural source of phytochemicals?
A) Cherries
B) Green tea
C) Whole-grain bread
D) Lean meat
Question Details
Accessibility : Keyboard Navigation
Bloom's : 2. Understand
Learning Outcome : 01.02.04 Identify rich food sources of phytochemicals.
Section : 01.02
Topic : Phytochemicals
Source : Chapter 01 Test Bank > Not a Phytochemical Source
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Test Bank - Human Nutrition: Science for Healthy Living, 3rd Edition (Stephenson, 2022)
14) A teaspoon of sugar supplies about 16 kcals, which is the same as ________ calories.
A) 1.6
B) 1600
C) 16,000
D) 160,000
Question Details
Accessibility : Keyboard Navigation
Bloom's : 3. Apply
Learning Outcome : 01.03.01 Distinguish between a calorie and a kilocalorie.
Section : 01.03
Topic : Nutrition basics
Topic : Nutrition computations
Source : Chapter 01 Test Bank > Converting Kilocalories to Calories
15) A small apple supplies approximately 40,000 ________.
A) calories
B) kilocalories
C) Calories
D) Kilocalories
Question Details
Accessibility : Keyboard Navigation
Bloom's : 2. Understand
Learning Outcome : 01.03.01 Distinguish between a calorie and a kilocalorie.
Section : 01.03
Topic : Nutrition basics
Source : Chapter 01 Test Bank > Energy in an Apple
16) A serving of food contains 15 g carbohydrate, 3 g protein, 5 g fat, 5 mg vitamin C, and 100
mL water. Based on this information, a serving of this food supplies _______.
A) 87 kcals
B) 97 kcals
C) 107 kcals
D) 117 kcals
Question Details
Accessibility : Keyboard Navigation
Bloom's : 3. Apply
Learning Outcome : 01.03.02 Estimate the amount of energy (kcal) in a serving of food based on the gr
Section : 01.03
Topic : Nutrition basics
Topic : Nutrition computations
Source : Chapter 01 Test Bank > Calculating Food Energy
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Test Bank - Human Nutrition: Science for Healthy Living, 3rd Edition (Stephenson, 2022)
17) Approximately how many grams of carbohydrate are in a sugar-sweetened beverage that
supplies 240 kcals and contains no fiber, fat, protein, or alcohol?
A) 50 grams of carbohydrate
B) 30 grams of carbohydrate
C) 40 grams of carbohydrate
D) 60 grams of carbohydrate
Question Details
Accessibility : Keyboard Navigation
Bloom's : 3. Apply
Learning Outcome : 01.03.02 Estimate the amount of energy (kcal) in a serving of food based on the gr
Section : 01.03
Topic : Nutrition basics
Topic : Nutrition computations
Source : Chapter 01 Test Bank > Estimating Grams of Carbohydrate
18) Which of the following conditions is NOT a leading cause of death in the United States?
A) Tuberculosis
B) Cancer
C) Heart disease
D) Stroke
Question Details
Accessibility : Keyboard Navigation
Bloom's : 1. Remember
Learning Outcome : 01.04.01 Identify the 10 leading causes of death in the United States.
Section : 01.04
Topic : Nutrition basics
Topic : Public health and nutrition
Topic : Demographic trends and statistics
Source : Chapter 01 Test Bank > Leading Causes of Death
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Test Bank - Human Nutrition: Science for Healthy Living, 3rd Edition (Stephenson, 2022)
19) Which of the following conditions or diseases is a leading diet-related cause of death in the
United States?
A) Chronic lower respiratory infections
B) Stroke
C) Suicide
D) Influenza and pneumonia
Question Details
Accessibility : Keyboard Navigation
Bloom's : 1. Remember
Learning Outcome : 01.04.01 Identify the 10 leading causes of death in the United States.
Section : 01.04
Topic : Nutrition basics
Topic : Public health and nutrition
Topic : Demographic trends and statistics
Source : Chapter 01 Test Bank > Diet-Related Cause of Death
20) Consuming a diet that supplies large amounts of certain types of fat increase one's risk of
developing heart disease. Thus, a diet that supplies an excessive amount of such fats is a
________ for heart disease.
A) hypothetical variable
B) dietary modulator
C) nutritional determinant
D) risk factor
Question Details
Accessibility : Keyboard Navigation
Bloom's : 2. Understand
Learning Outcome : 01.04.02 Describe lifestyle factors that contribute to many of the leading causes
Section : 01.04
Topic : Nutrition basics
Topic : Public health and nutrition
Source : Chapter 01 Test Bank > Nutrition-Related Terms
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8|Page
Human Nutrition: Science for Healthy Living
Tammy J. Stephenson, Megan Sanctuary, and Caroline Passerrello
3rd Edition
,Table of Contents
Chapter 01 Introduction to Nutrition 1
Chapter 02 Evaluating Nutrition Information 18
Chapter 03 Basis of a Healthy Diet 49
Chapter 04 Human Digestion, Absorption, and Transport 71
Chapter 05 Carbohydrates-Sugars, Starches, and Fiber 111
Chapter 06 Lipids-Triglycerides, Phospholipids, and Sterols 149
Chapter 07 Proteins-Amino Acids 198
Chapter 08 Metabolism 235
Chapter 09 Vitamin-Overview and Fat-Soluble Vitamins 269
Chapter 10 Water-Soluble Vitamins 305
Chapter 11 Water and the Major Minerals 349
Chapter 12 Trace Minerals 393
Chapter 13 Obesity, Energy Balance, and Weight Management 429
Chapter 14 Eating Disorders and Disordered Eating 460
Chapter 15 Nutrition for Fitness and Sport 485
Chapter 16 Pregnancy and Lactation 522
Chapter 17 Infants, Children, and Adolescents 552
Chapter 18 Nutrition for Older Adults 563
Chapter 19 Food and Water Safety 585
Chapter 20 Global Nutrition 616
,______________________________________________________________________________________________
Test Bank - Human Nutrition: Science for Healthy Living, 3rd Edition (Stephenson, 2022)
Chapter 01 Introduction to Nutrition
MULTIPLE CHOICE - Choose the one alternative that best completes the statement or
answers the question.
1) Which of the following statements is true?
A) Nutrients are life-sustaining phytochemicals in food.
B) In the United States, poor eating habits contribute to some of the ten leading causes of
death.
C) A person's diet is influenced by his or her blood type and birth order.
D) Most people are born with the ability to choose a nutritious diet.
Question Details
Accessibility : Keyboard Navigation
Bloom's : 1. Remember
Learning Outcome : 01.04.02 Describe lifestyle factors that contribute to many of the leading causes
Section : 01.04
Topic : Nutrition basics
Topic : Public health and nutrition
Topic : Demographic trends and statistics
Source : Chapter 01 Test Bank > Nutrition-Related Facts
2) Studying nutrition is important to _______.
A) obtain enough energy to sustain life
B) learn about the nutritional value of foods and effects diet can have on health
C) reduce dependence on animal food products
D) avoid pesticides and hormones in the food supply
Question Details
Accessibility : Keyboard Navigation
Bloom's : 2. Understand
Learning Outcome : 01.01.01 Explain why it is important to study nutrition.
Section : 01.01
Topic : Nutrition basics
Source : Chapter 01 Test Bank > Studying Nutrition
______________________________________________________________________________________________
1|Page
,______________________________________________________________________________________________
Test Bank - Human Nutrition: Science for Healthy Living, 3rd Edition (Stephenson, 2022)
3) In the United States, consumers eat more ________ than recommended.
A) protein foods
B) vegetables
C) dairy products
D) fruits
Question Details
Accessibility : Keyboard Navigation
Bloom's : 1. Remember
Learning Outcome : 01.01.02 Describe Americans current food-consumption practices and how they compar
Section : 01.01
Topic : Food sources
Topic : Demographic trends and statistics
Source : Chapter 01 Test Bank > Americans' Typical Eating Practices
4) Most Americans purchase less than recommended amounts of _______.
A) fruits
B) sugary beverages
C) red meats
D) refined grain products
Question Details
Accessibility : Keyboard Navigation
Bloom's : 1. Remember
Learning Outcome : 01.01.02 Describe Americans current food-consumption practices and how they compar
Section : 01.01
Topic : Food sources
Topic : Demographic trends and statistics
Source : Chapter 01 Test Bank > Typical American Food Purchases
5) Which of the following is NOT true about water?
A) Water is an essential nutrient.
B) Water plays a role in regulation of body temperature.
C) Water is necessary for elimination of waste from the body.
D) Water is necessary for immune function.
Question Details
Accessibility : Keyboard Navigation
Bloom's : 1. Remember
Learning Outcome : 01.02.01 List the six classes of nutrients, and identify major roles of each class
Section : 01.02
Topic : Nutrition basics
Source : Chapter 01 Test Bank > Functions of Water
______________________________________________________________________________________________
2|Page
,______________________________________________________________________________________________
Test Bank - Human Nutrition: Science for Healthy Living, 3rd Edition (Stephenson, 2022)
6) Which of the following substances is a nutrient that does NOT supply any energy for the
human body?
A) Carbohydrate
B) Fat
C) Protein
D) Vitamin D
Question Details
Accessibility : Keyboard Navigation
Bloom's : 1. Remember
Learning Outcome : 01.02.01 List the six classes of nutrients, and identify major roles of each class
Section : 01.02
Topic : Nutrition basics
Topic : Nutrient functions
Source : Chapter 01 Test Bank > Non-Energy Nutrients
7) Which of the following statements is true?
A) Nutrient-deficiency diseases develop when diets lack essential nutrients.
B) Skin rashes are always a symptom of vitamin deficiency diseases.
C) Headaches are a common sign of a mineral deficiency disease.
D) Most phytochemicals are classified as essential nutrients.
Question Details
Accessibility : Keyboard Navigation
Bloom's : 2. Understand
Learning Outcome : 01.02.02 Identify the key features of an essential nutrient.
Section : 01.02
Topic : Nutrition basics
Topic : Phytochemicals
Topic : Deficiency and toxicity diseases
Source : Chapter 01 Test Bank > Defining Nutrition-Related Terms
______________________________________________________________________________________________
3|Page
,______________________________________________________________________________________________
Test Bank - Human Nutrition: Science for Healthy Living, 3rd Edition (Stephenson, 2022)
8) An essential nutrient _______.
A) is found only in fortified foods
B) is found only in foods from animal sources
C) must be supplied by the diet
D) provides energy (kcals) to the diet
Question Details
Accessibility : Keyboard Navigation
Bloom's : 1. Remember
Learning Outcome : 01.02.02 Identify the key features of an essential nutrient.
Section : 01.02
Topic : Nutrition basics
Source : Chapter 01 Test Bank > Essential Nutrients
9) Which of the following describe a conditionally essential nutrient?
A) A nutrient that is normally nonessential, but becomes essential under certain
conditions.
B) A nutrient that may be made in the body, but in amounts that are inadequate.
C) A nutrient that becomes essential due to a metabolic disorder or serious disease (e.g.
kidney or liver disease).
D) All of the choices are correct.
Question Details
Accessibility : Keyboard Navigation
Bloom's : 2. Understand
Learning Outcome : 01.02.02 Identify the key features of an essential nutrient.
Section : 01.02
Topic : Nutrition basics
Source : Chapter 01 Test Bank > Conditionally Essential Nutrients
10) Which of the following is a micronutrient?
A) Iron
B) Glucose
C) Fat
D) Protein
Question Details
Accessibility : Keyboard Navigation
Bloom's : 1. Remember
Learning Outcome : 01.02.03 Categorize nutrients based on whether they are essential and their design
Section : 01.02
Topic : Nutrition basics
Source : Chapter 01 Test Bank > Micronutrients
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4|Page
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Test Bank - Human Nutrition: Science for Healthy Living, 3rd Edition (Stephenson, 2022)
11) Which of the following substances is a macronutrient?
A) Protein
B) Vitamin C
C) Calcium
D) Sodium
Question Details
Accessibility : Keyboard Navigation
Bloom's : 1. Remember
Learning Outcome : 01.02.03 Categorize nutrients based on whether they are essential and their design
Section : 01.02
Topic : Nutrition basics
Source : Chapter 01 Test Bank > Identifying Macronutrients
12) Which of the following foods is naturally a rich source of phytochemicals?
A) Margarine
B) Tuna
C) Blueberries
D) Chicken
Question Details
Accessibility : Keyboard Navigation
Bloom's : 2. Understand
Learning Outcome : 01.02.04 Identify rich food sources of phytochemicals.
Section : 01.02
Topic : Nutrition basics
Topic : Phytochemicals
Source : Chapter 01 Test Bank > Sources of Phytochemicals
13) Which of the following foods is NOT a rich natural source of phytochemicals?
A) Cherries
B) Green tea
C) Whole-grain bread
D) Lean meat
Question Details
Accessibility : Keyboard Navigation
Bloom's : 2. Understand
Learning Outcome : 01.02.04 Identify rich food sources of phytochemicals.
Section : 01.02
Topic : Phytochemicals
Source : Chapter 01 Test Bank > Not a Phytochemical Source
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5|Page
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Test Bank - Human Nutrition: Science for Healthy Living, 3rd Edition (Stephenson, 2022)
14) A teaspoon of sugar supplies about 16 kcals, which is the same as ________ calories.
A) 1.6
B) 1600
C) 16,000
D) 160,000
Question Details
Accessibility : Keyboard Navigation
Bloom's : 3. Apply
Learning Outcome : 01.03.01 Distinguish between a calorie and a kilocalorie.
Section : 01.03
Topic : Nutrition basics
Topic : Nutrition computations
Source : Chapter 01 Test Bank > Converting Kilocalories to Calories
15) A small apple supplies approximately 40,000 ________.
A) calories
B) kilocalories
C) Calories
D) Kilocalories
Question Details
Accessibility : Keyboard Navigation
Bloom's : 2. Understand
Learning Outcome : 01.03.01 Distinguish between a calorie and a kilocalorie.
Section : 01.03
Topic : Nutrition basics
Source : Chapter 01 Test Bank > Energy in an Apple
16) A serving of food contains 15 g carbohydrate, 3 g protein, 5 g fat, 5 mg vitamin C, and 100
mL water. Based on this information, a serving of this food supplies _______.
A) 87 kcals
B) 97 kcals
C) 107 kcals
D) 117 kcals
Question Details
Accessibility : Keyboard Navigation
Bloom's : 3. Apply
Learning Outcome : 01.03.02 Estimate the amount of energy (kcal) in a serving of food based on the gr
Section : 01.03
Topic : Nutrition basics
Topic : Nutrition computations
Source : Chapter 01 Test Bank > Calculating Food Energy
______________________________________________________________________________________________
6|Page
,______________________________________________________________________________________________
Test Bank - Human Nutrition: Science for Healthy Living, 3rd Edition (Stephenson, 2022)
17) Approximately how many grams of carbohydrate are in a sugar-sweetened beverage that
supplies 240 kcals and contains no fiber, fat, protein, or alcohol?
A) 50 grams of carbohydrate
B) 30 grams of carbohydrate
C) 40 grams of carbohydrate
D) 60 grams of carbohydrate
Question Details
Accessibility : Keyboard Navigation
Bloom's : 3. Apply
Learning Outcome : 01.03.02 Estimate the amount of energy (kcal) in a serving of food based on the gr
Section : 01.03
Topic : Nutrition basics
Topic : Nutrition computations
Source : Chapter 01 Test Bank > Estimating Grams of Carbohydrate
18) Which of the following conditions is NOT a leading cause of death in the United States?
A) Tuberculosis
B) Cancer
C) Heart disease
D) Stroke
Question Details
Accessibility : Keyboard Navigation
Bloom's : 1. Remember
Learning Outcome : 01.04.01 Identify the 10 leading causes of death in the United States.
Section : 01.04
Topic : Nutrition basics
Topic : Public health and nutrition
Topic : Demographic trends and statistics
Source : Chapter 01 Test Bank > Leading Causes of Death
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7|Page
, ______________________________________________________________________________________________
Test Bank - Human Nutrition: Science for Healthy Living, 3rd Edition (Stephenson, 2022)
19) Which of the following conditions or diseases is a leading diet-related cause of death in the
United States?
A) Chronic lower respiratory infections
B) Stroke
C) Suicide
D) Influenza and pneumonia
Question Details
Accessibility : Keyboard Navigation
Bloom's : 1. Remember
Learning Outcome : 01.04.01 Identify the 10 leading causes of death in the United States.
Section : 01.04
Topic : Nutrition basics
Topic : Public health and nutrition
Topic : Demographic trends and statistics
Source : Chapter 01 Test Bank > Diet-Related Cause of Death
20) Consuming a diet that supplies large amounts of certain types of fat increase one's risk of
developing heart disease. Thus, a diet that supplies an excessive amount of such fats is a
________ for heart disease.
A) hypothetical variable
B) dietary modulator
C) nutritional determinant
D) risk factor
Question Details
Accessibility : Keyboard Navigation
Bloom's : 2. Understand
Learning Outcome : 01.04.02 Describe lifestyle factors that contribute to many of the leading causes
Section : 01.04
Topic : Nutrition basics
Topic : Public health and nutrition
Source : Chapter 01 Test Bank > Nutrition-Related Terms
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8|Page
