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Nutritional Sciences From Fundamentals to Food 3rd Edition By Michelle 'Shelley - Test Bank
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, 263Chapter 1 – The Science of Nutrition
Multiple Choice
Answer, level, page Level: K = knowledge, A = application/critical thinking
What Do We Mean by “Nutrition”? (pp. 5-8)
a A 6 1. Which of the following ingredients in a box of toaster pastries would contribute
macronutrients to one’s diet?
a. Water, high-fructose corn syrup, egg yolk
b. Niacin, folic acid, sucralose
c. Riboflavin, salt, sodium benzoate
d. Thiamin mononitrate, soybean oil, sugar
c K 5 2. The term “nutrition” refers to the science of how living organisms obtain and use _____
to support all the processes required for their existence.
a. sunlight
b. proteins
c. food
d. chlorophyll
d K 5 3. What is the term for substances in food that are used by the body for at least one of the
following: energy, structure, or regulation of chemical reactions in the body?
a. Calories
b. Vitamins
c. Minerals
d. Nutrients
a K 6 4. A “nonessential nutrient” is one that the body_____.
a. can make in the amount needed
b. doesn’t need
c. cannot use
d. stores for later use
c K 5-6 5. Nutrients considered essential must ____.
a. be synthesized by the body daily
b. be stored in the body
c. come from the food we eat
d. be consumed from organic foods
c K 6 6. If a toddler’s only source of a nutrient is from food but an adult can make the nutrient in
an amount sufficient to meet his needs, the nutrient is considered to be _____.
a. nonessential
b. essential
c. conditionally essential
d. partially essential
b K 6 7. Macronutrients include carbohydrates, proteins, lipids, and _____.
a. calories
b. water
c. vitamins
d. minerals
© 2013 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.
,264
a K 8 8. Which term is used to describe foods such as soy milk and tomatoes that, when
consumed, do more to promote health than simply helping the body meet its basic
nutritional needs?
a. Functional
b. Essential
c. Organic
d. Biodiverse
a K 7 9. Which U.S. government agency certifies foods as grown and processed “organically”?
a. Department of Agriculture
b. Food and Drug Administration
c. Department of Health and Human Services
d. Federal Trade Commission
b K 7 10. Foods are considered “organic” if they are produced, gown, and harvested without the
use of most conventional pesticides, fertilizers made with synthetic ingredients,
bioengineering, or ______.
a. distilled water
b. ionizing radiation
c. ultraviolet light
d. greenhouses
c K 7 11. A U.S. government agency certifies that foods labeled as “organic” are _____ as
compared to foods not labeled as “organic.”
a. more nutritious
b. safer to eat
c. grown in a specified way
d. fresher
c K 7 12. To be labeled as “organic,” crackers must have at least _____% organic ingredients.
a. 50
b. 65
c. 70
d. 85
d K 8 13. What do scientists call the health-promoting substances found in plants?
a. Zoonutrients
b. Organics
c. Functionals
d. Phytochemicals
What Are the Major Nutrient Classes? (pp. 8-10)
d K 8 14. What do most cells use as their primary source of energy?
a. Fatty acids
b. Proteins
c. Sucrose
d. Glucose
b K 9 15. What do proteins contain that carbohydrates do not?
a. Carbon
b. Nitrogen
c. Hydrogen
d. Oxygen
© 2013 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.
, 265
d K 9 16. Approximately how much of a human’s total body weight is water?
a. 20%
b. 35%
c. 45%
d. 60%
c K 10 17. Which nutrients function as antioxidants that protect your body from the damaging
effects of toxic compounds such as air pollution?
a. Carbohydrates
b. Proteins
c. Vitamins
d. Minerals
b A 10 18. Someone who eats a diet that contains very little fat could be at risk for developing a
deficiency of which vitamin?
a. C
b. E
c. B1
d. B12
a K 10 19. Like vitamins, _____cannot be used for energy, although many are involved in energy-
producing reactions.
a. minerals
b. carbohydrates
c. lipids
d. proteins
How Do Foods Provide Energy? (pp. 10-13)
a K 10 20. How many kcalories would one get from consuming one gram of vitamin A?
a. 0
b. 4
c. 7
d. 9
c K 10 21. The body’s cells transfer the chemical energy from the carbohydrates, proteins, and lipids
in food into _____.
a. kcalories
b. phytochemicals
c. adenosine triphosphate
d. nucleic acids
c K 11 22. How many calories are in a Calorie or a kcalorie?
a. 10
b. 100
c. 1,000
d. 10,000
© 2013 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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