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Nutrition for Health and Health Care 8th Edition By DeBruyne TEST BANK

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  • Nutrition For Health And Health Care 8th Edition

ISBN-10: 0357730313, ISBN-13: 9780357730317, Kathryn Pinna, Test Bank for Nutrition for Health and Health Care 8th Edition By Linda Kelley DeBruyne Nutrition for Health and Health Care 8th Edition By DeBruyne TEST BANK Test Bank for Nutrition for Health and Health Care 8th Edition By Linda Kell...

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  • August 22, 2024
  • 331
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • nutrition for health and health care 8th edition
  • nutrition for health and health care test bank
  • nutrition for health and health care 8th edition

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Content preview

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ei
ch
A
+
A

, A
Name Class Dat
: : e:




+
Chapter 01




A
1. Minerals and water are organic and yield energy in the human body.




ch
a. True
b. Fals




ei
e
ANSWER: False




ve
rs
2. An excess intake of protein will never lead to weight gain.
a. True
b. Fals
e
ANSWER: False


3. The Dietary Reference Intakes (DRI) 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. Fals
e
ANSWER: Tru
e


4. If people’s usual intake of a nutrient falls below the Estimated Average Requirement (EAR),
their intake is probably inadequate, and there is a greater possibility of a deficiency.
a. True
b. Fals
e
ANSWER: Tru
e


5. Dietary Reference Intakes (DRI) are values that are appropriate to use for planning and
assessing diets for individuals and groups.
a. True
b. Fals
e
ANSWER: Tru
e


6. Consuming nutrient-dense foods can help control your kcalorie intake.
a. True
b. Fals
e
ANSWER: Tru
Copyright Cengage Learning. Powered by Cognero. Page 1

, A
Name Class Dat
: : e:




+
Chapter 01




A
e




ch
ei
7. The “% Daily Value” column on a label compares nutrients in a serving of the food with the
daily goals of a person consuming 2,500 calories.




ve
a. True
b. Fals
e




rs
ANSWER: False


8. A food contains 270 calories and 15 grams of fat. This means the percentage of calories
coming from fat is 50 percent.
a. True
b. Fals
e
ANSWER: Tru
e


9. If a label on a carton of yogurt claims the product is low fat, then, its Nutrition Facts panel
must indicate that one serving contains fewer than five grams of fat.
a. True
b. Fals
e
ANSWER: False


10. A package of cookies claims the cookies are Low Calorie, and the Nutrition Facts panel
indicates that one serving contains 60 calories. This product can legally make this claim.
a. True
b. Fals
e
ANSWER: False


11. All registered dietitians are nutritionists, but not all nutritionists are registered dietitians.
a. True
b. Fals
e
ANSWER: Tru
e


12. Many Americans enjoy turkey and pumpkin pie at Thanksgiving due to:
a. habit.
b. associations.
Copyright Cengage Learning. Powered by Cognero. Page 2

, A
Name Class Dat
: : e:




+
Chapter 01




A
c. values.




ch
d. emotional state.
e. age.




ei
ANSWER: b




ve
13. What taste preferences are most widely liked?




rs
a. sweet and sour
b. sweet and bitter
c. salty and sweet
d. salty and sour
e. umami and sweet
ANSWER: c


14. Chloe prefers to purchase produce from local farmers to reduce the environmental costs
associated with transporting food long distances. Chloe’s preference is most likely based on:
a. associations.
b. values.
c. social interaction.
d. ethnic heritage.
e. religious beliefs.
ANSWER: b


15. Which of the following foods best exemplifies the Asian cuisine?
a. soybeans, squid, rice, and peanuts
b. tomatoes, olives, fish, and mozzarella
cheese
c. tortillas, corn, avocado, and refried beans
d. rice, bok choy, kumquats, and duck
e. rice, pineapple, chicken, and chili peppers
ANSWER: d


16. Choose the ultra-processed food that should be eaten sparingly.
a. soft drinks, corn chips, and toaster pastries
b. oils, fats, flours, and refined starches
c. vegetables, legumes, fruit, seafood, eggs, and
nuts
d. milk, yogurt, cheese, and eggs
e. fruit, meat, nuts, and fish
ANSWER: a


Copyright Cengage Learning. Powered by Cognero. Page 3

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