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Nutrition Concepts and Controversies 13th Edition By by Frances Sienkiewicz Sizer - Test Bank
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Nutrition Concepts and Controversies 13th Edition By by Frances Sienkiewicz Sizer Complete Test Bank
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, 1Chapter 1 – Food Choices and Human Health
Chapter Learning Objectives
1.1 Discuss how daily food choices can help or harm the body’s health over time.
1.2 Describe the national Healthy People objectives for the nation, and identify some nutrition-related objectives.
1.3 Define the term nutrient and be able to list the six major nutrients.
1.4 Summarize the five characteristics of a healthy diet and describe cultural or other influences on human food
choices.
1.5 Describe the major types of research studies and give reasons why national nutrition research is important for
the health of the population.
1.6 List the major steps in behavior change and devise a plan for making successful long-term changes in the diet.
1.7 Define nutrient density and explain the advantages of choosing nutrient-dense foods.
1.8 Identify misleading nutrition information in infomercials, advertorials, and other sources in the popular media.
True/False Items
1. Malnutrition includes deficiencies, imbalances, and excesses of nutrients, any of which can be detrimental over
time.
2. Good food choices can reduce the chance of developing chronic diseases.
3. Heart disease deaths have fallen substantially and the number of overweight people has declined based on
evaluation of the nation’s progress toward achieving national health objectives.
4. The human genome is 99.9% the same in all people.
5. When a hospital client has to be fed through a vein, the duration should be as short as possible and real food
should be reintroduced as early as possible.
6. Enriched and fortified foods are not necessarily more nutritious than whole basic foods.
7. Nutraceutical is a term that has no legal definition.
8. Cultural traditions regarding food are static and inflexible.
9. Once a new finding is published in a scientific journal, it is still only preliminary.
10. One of the diseases related to nutrition is heart disease, which is the leading cause of death in the U.S.
11. Physical activity is not linked to nutrition as a factor supporting health.
12. Every five years the U.S. Department of Health and Human Services sets health and nutrition objectives for the
nation.
13. The human body and foods are made from different materials.
14. The energy in food is chemical energy, which can be converted into mechanical, electrical, thermal, or other
forms of energy in the body.
Controversy 1 True/False Items
15. Much of the nutrition information found on the Internet is fiction.
16. Only about 30 percent of all medical schools in the United States require students to take even one nutrition
course.
17. Licensing provides a way to identify people who have met minimum standards of education and experience.
© 2014 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
,2
Comprehension-Level Multiple-Choice Items
1. Which of the following conditions is the most
nutrition responsive? 8. All of the following nutrients are organic except:
a. hypertension a. minerals.
b. diabetes b. fat.
c. iron-deficiency anemia c. vitamins.
d. sickle-cell anemia d. carbohydrates.
2. Of the 10 leading causes of death in the United 9. The energy-yielding nutrients include:
States, _____ are related to nutrition, and 1 to a. protein.
alcohol consumption. b. fat.
a. 2 c. vitamins.
b. 3 d. a and b
c. 4 e. a and c
d. 5
10. Which of the following nutrients yield energy,
3. The development of chronic diseases has a but also provide materials that form structures
connection to poor diet and: and working parts of body tissues?
a. can be completely prevented by eating a a. carbohydrates
good diet. b. proteins
b. will not be affected by lifestyle choices. c. fats
c. is not affected by genetics. d. vitamins
d. can be reduced by food choices along with
lifestyle choices. 11. One gram of alcohol provides _____ calories.
a. two
4. Progress in meeting the nutrition objectives for b. four
the nation set by Healthy People 2010 included c. seven
all of the following except: d. nine
a. reductions in incidences of food-borne
infections. 12. In nutrition, the word essential means:
b. reductions in several cancers. a. necessary for good health and proper
c. reductions in the number of overweight functioning of the body.
people. b. a necessary nutrient that can be obtained
d. reductions in deaths from heart disease. only from the diet.
c. that the body can manufacture the nutrient
5. Effects of physical activity on the body include from raw materials.
all of the following except: d. compounds the body can make for itself.
a. decreased bone density.
b. reduced risk of cardiovascular diseases. 13. The most energy-rich of the nutrients is:
c. faster wound healing. a. carbohydrate.
d. increased lean body tissue. b. fat.
c. protein.
6. Nutrition-related health objectives for the nation d. water.
have been published by the:
a. Department of Agriculture. 14. Food scientists measure food energy in:
b. Food and Drug Administration. a. calories.
c. Department of Health and Human Services. b. kilograms.
d. Centers for Disease Control and Prevention. c. grams.
d. units of weight.
7. The nutrients fall into _____ classes.
a. two
b. four
c. six
d. eight
© 2014 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
, 3
15. Which of the following is a characteristic of 22. Foods that have been subjected to any process
alcohol? such as addition of additives, milling, or cooking
a. It is a nutrient. are called _____ foods.
b. It contributes calories. a. processed
c. It interferes with repair of body tissues. b. partitioned
d. a and b c. natural
e. b and c d. enriched
16. When used with human beings, elemental diets: 23. Rice is an example of a _____ food used in
a. support life. Southeast Asia.
b. support optimal growth. a. fortified
c. support health. b. natural
d. enable people to thrive. c. staple
d. processed
17. Carbohydrate and protein each provide _____
calories per gram. 24. Which of the following terms was coined in an
a. 2 attempt to identify foods that might lend
b. 4 protection against chronic diseases by way of the
c. 7 nutrients or nonnutrients they contain?
d. 9 a. natural foods
b. organic foods
18. The major role in the body that all vitamins and c. basic foods
minerals have is: d. functional foods
a. to act as regulators in body processes.
b. to serve as parts of body structure. 25. The major key to evaluating a food is to:
c. to provide energy. a. explore how it can help prevent an illness.
d. to prevent chronic disease. b. determine how you use it within your total
diet over time.
19. The compound that gives hot peppers their c. judge how popular it is among consumers.
burning taste is called a: d. study the role it plays in the body.
a. toxin.
b. nutrient. 26. One of the characteristics of a nutritious diet is
c. supplement. that the foods provide enough of each essential
d. phytochemical. nutrient, fiber, and energy. This principle of diet
planning is called:
20. Data from a national survey showed that on a a. variety.
given day two-thirds of our population consume b. balance.
inadequate: c. moderation.
a. fruits. d. adequacy.
b. vegetables.
c. grains. 27. A certain amount of fiber in foods contributes to
d. meat. the health of the digestive tract, but too much
fiber leads to nutrient losses. The characteristic
21. The term “_____” has no legal definition but is of diet planning illustrated by this statement is
often used on food labels to imply called:
wholesomeness. a. adequacy.
a. medical b. calorie control.
b. natural c. balance.
c. processed d. moderation.
d. enriched
© 2014 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
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