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Test Bank for Nutrition For Health and Healthcare, 8th Edition by Linda Kelley DeBruyne Kathryn Pinna Chapter 1-23 CA$25.21   Add to cart
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Test Bank for Nutrition For Health and Healthcare, 8th Edition by Linda Kelley DeBruyne Kathryn Pinna Chapter 1-23
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Test Bank for Nutrition For Health and Healthcare, 8th Edition by Linda Kelley DeBruyne Kathryn Pinna Chapter 1-23

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  • June 2, 2024
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Chapter 01 - Overview of Nutrition and Health Copyright Cengage Learning. Powered by Cognero. Page 1 True / False 1. Minerals and water are organic and yield energy in the human body. a. True b. False ANSWER: False REFERENCES: 1.2 The Nutrients LEARNING OBJECTIVES: NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which yield energy. KEYWORDS: Bloom's: Remember 2. An excess intake of protein can never lead to becoming overweight. a. True b. False ANSWER: False REFERENCES: 1.2 The Nutrients LEARNING OBJECTIVES: NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which yield energy. KEYWORDS: Bloom's: Understand 3. The Dietary Reference Intakes reflect the collaborative efforts of scientists to produce a set of standards for the amount of energy, nutrients, and other dietary components that best support health. a. True b. False ANSWER: True REFERENCES: 1.3 Nutrient Recommendations LEARNING OBJECTIVES: NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI ), the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distributi on Ranges (AMDR). KEYWORDS: Bloom's: Remember 4. To ensure that the vitamin and mineral recommendations meet the needs of as many people as possible, the recommendations are set near the top end of the range of the population ’s estimated average requirements. a. True b. False ANSWER: True REFERENCES: 1.3 Nutrient Recommendations LEARNING OBJECTIVES: NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI ), the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distributi on Ranges (AMDR). KEYWORDS: Bloom's: Understand 5. Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for individuals and groups. a. True b. False ANSWER: True Chapter 01 - Overview of Nutrition and Health Copyright Cengage Learning. Powered by Cognero. Page 2 REFERENCES: 1.3 Nutrient Recommendations LEARNING OBJECTIVES: NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI ), the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distributi on Ranges (AMDR). KEYWORDS: Bloom's: Understand 6. Consuming nutrient-dense foods can help control your kcalorie intake. a. True b. False ANSWER: True REFERENCES: 1.5 Dietary Guidelines and Food Guides LEARNING OBJECTIVES: NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet planning easier. KEYWORDS: Bloom's: Understand 7. Bioactive food components, or phytochemicals, may increase the risk of cancer. a. True b. False ANSWER: False REFERENCES: 1.1 Food Choices LEARNING OBJECTIVES: NHHC.DEBR.17.1.1 - Describe the factors that influence person food choices. KEYWORDS: Bloom's: Understand 8. A package of prunes states that the product is a good fiber source and the Nutrition Facts panel indicates the product contains 12% of the Daily Value for dietary fiber. This product can legally make this claim. a. True b. False ANSWER: True REFERENCES: 1.6 Food Labels LEARNING OBJECTIVES: NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals. KEYWORDS: Bloom's: Apply 9. A carton of yogurt claims that it is fat free and the Nutrition Facts panel indicates the product contains 5 grams of fat per serving. This product can legally make this claim. a. True b. False ANSWER: False REFERENCES: 1.6 Food Labels LEARNING OBJECTIVES: NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals. KEYWORDS: Bloom's: Apply 10. A package of cookies claims that the cookies are low kcalorie, and the Nutrition Facts panel indicates that each cookie provides 70 kcalories. This product can legally make this claim. Chapter 01 - Overview of Nutrition and Health Copyright Cengage Learning. Powered by Cognero. Page 3 a. True b. False ANSWER: False REFERENCES: 1.6 Food Labels LEARNING OBJECTIVES: NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals. KEYWORDS: Bloom's: Apply 11. Some nutritionists are registered dietitians, but others are self-described expe rts whose training is minimal or nonexistent. a. True b. False ANSWER: True REFERENCES: 1.7 Nutrition in Practice 1: Finding the Truth about Nutrition LEARNING OBJECTIVES: NHHC.DEBR.17.1.7 - Discuss how misinformation and reliable nutrition information can be identified. KEYWORDS: Bloom's: Remember Multiple Choice 12. Many Americans enjoy turkey and pumpkin pie at Thanksgiving due to: a. habit b. associations c. values. d. emotional state e. age ANSWER: b REFERENCES: 1.1 Food Choices LEARNING OBJECTIVES: NHHC.DEBR.17.1.1 - Describe the factors that influence person food choices. KEYWORDS: Bloom's: Remember 13. Personal preference plays a significant part in the food choices of an individual. Widely shared preferences include: a. a desire for sour tastes. b. significant nutritional value. c. tastes for salt and sugar. d. a craving for protein. e. avoidance of organic food. ANSWER: c REFERENCES: Bloom's: Understand LEARNING OBJECTIVES: NHHC.DEBR.17.1.1 - Describe the factors that influence person food choices. KEYWORDS: Bloom's: Understand 14. You are at a friend ’s house and he offers to share a snack. You eat some even though you aren ’t hungry primarily because of: a. emotional state. Chapter 01 - Overview of Nutrition and Health Copyright Cengage Learning. Powered by Cognero. Page 4 b. associations. c. social interaction. d. ethnic heritage. e. availability. ANSWER: c REFERENCES: 1.1 Food Choices LEARNING OBJECTIVES: NHHC.DEBR.17.1.1 - Describe the factors that influence person food choices. KEYWORDS: Bloom's: Remember 15. Which of the following foods best exemplifies the Mediterranean culture? a. soybeans, squid, rice, peanuts b. tomatoes, olives, fish, mozzarella cheese c. tortillas, corn, avocado, refried beans d. black-eyed peas, biscuits, peaches, beef e. rice, pineapple, chicken, chili peppers ANSWER: b REFERENCES: 1.1 Food Choices LEARNING OBJECTIVES: NHHC.DEBR.17.1.1 - Describe the factors that influence person food choices. KEYWORDS: Bloom's: Apply 16. Which of the following characterizes the diet of most ethnic groups? a. excludes milk b. excludes green leafy vegetables c. excludes grains and grain products d. excludes meat and meat products e. excludes rice ANSWER: a REFERENCES: 1.1 Food Choices LEARNING OBJECTIVES: NHHC.DEBR.17.1.1 - Describe the factors that influence person food choices. KEYWORDS: Bloom's: Apply 17. Orange juice fortified with calcium to help build strong bones is an example of a(n): a. phytochemical. b. functional food. c. organic food. d. convenience food. e. ethnic food. ANSWER: b REFERENCES: 1.1 Food Choices LEARNING OBJECTIVES: NHHC.DEBR.17.1.1 - Describe the factors that influence person food choices. KEYWORDS: Bloom's: Apply 18. All of the following nutrients are organic except: a. vitamins.

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