,Chapter 01: Overview of Healthy Eating Habits
Stegeman: The Dental Hygienist’s Guide to Nutritional Care, 5th Edition
MULTIPLE CHOICE
1. Each is true regarding designations for professionals in the field of nutrition, except one.
Which is the exception?
a. A nutritionist usually works in a public health setting.
b. A registered dietitian (RD) must pass a national registration examination.
c. An RD who works in public health can call herself a registered dietitian nutritionist
(RDN).
d. A dietetic technician, registered (DTR) works under supervision of a registered
nurse.
ANS: D
A dietetic technician, registered (DTR) normally works under the supervision of a registered
dietitian. Like the registered dietitian, the DTR must pass a national registration examination
and receive continuing education. Although the DTR can complete a 4-year curriculum, there
also is a 2-year option. Regarding the distinction between the registered dietitian and the
nutritionist, all registered dietitians are nutritionists, but not all nutritionists are registered
dietitians.
DIF: Comprehension REF: p. 2 OBJ: 1
TOP: NBDHE, 3.0 Biochemistry and Nutrition
2. Nutrition is the process by which living things use food to obtain nutrients for energy, growth
and development. Energy is the measure of heat equivalent to 1000 cal needed to do work.
a. Both statements are true.
b. Both statements are false.
c. The first statement is true; the second is false.
d. The first statement is false; the second is true.
ANS: C
The first statement is true; the second is false. The process by which living things use food to
obtain nutrients for energy is nutrition. Energy is the ability or power to do work, whereas a
kilocalorie (kcal) is a measure of heat equivalent to 1000 cal. The second statement confuses
energy with the definition of a kilocalorie.
DIF: Comprehension REF: p. 2 OBJ: 2
TOP: NBDHE, 3.0 Biochemistry and Nutrition
3. Increase in consumption of which of the following has the greatest effect on an increase in
body weight?
a. Carbohydrate intake
b. Protein intake
c. Fat intake
d. Kilocalorie intake
ANS: D
, There is little evidence that any individual calorie food group (carbohydrate, protein, and fat)
has a unique effect on body weight. Kilocalories are the key factor to controlling body weight
—not the proportions of fat, carbohydrates, and protein, but balancing caloric intake with
energy expenditure.
DIF: Recall REF: pp. 8-9 OBJ: 6
TOP: NBDHE, 3.0 Biochemistry and Nutrition
4. Each is true regarding weight maintenance, except one. Which is the exception?
a. 1600 to 2400 kcal are recommended for adult women.
b. 2000 to 3000 kcal are recommended for adult men.
c. Kilocalories from alcohol do not count because they are expended rapidly.
d. A patient needing 2000 kcal/day should limit saturated fat intake to 20 g or less.
ANS: C
Like energy-producing nutrients (carbohydrates, proteins, and fats), kilocalories from alcohol
must be balanced with energy expenditure. In short, kilocalories from alcohol contribute to
weight gain in the same manner as any other substance consumed.
DIF: Comprehension REF: p. 14 OBJ: 7
TOP: NBDHE, 3.0 Biochemistry and Nutrition
5. Dietary guidelines recommend lowering caloric requirements for older adults because
metabolic rate increases with age.
a.Both the statement and the reason are correct and related.
b.Both the statement and the reason are correct but are not related.
c.The statement is correct, but the reason is not correct.
d.The statement is not correct, but the reason is correct.
e.Neither the statement nor the reason is correct.
ANS: C
The statement is correct, but the reason is not correct. Metabolic rate decreases, not increases,
with age. For this reason, the caloric requirements are lowered. Failure to lower the caloric
intake without an accompanying increase in expenditure of energy will result in weight gain.
For older individuals, this can be very serious because joint and cardiac function can be
further stressed.
DIF: Comprehension REF: p. 9 OBJ: 6
TOP: NBDHE, 3.0 Biochemistry and Nutrition
6. A kilocalorie is the heat equivalent of how many calories?
a. 10
b. 100
c. 1000
d. 10000
ANS: C
1000 cal are equivalent to 1 kilocalorie (kcal).
DIF: Recall REF: p. 3 OBJ: 2
TOP: NBDHE, 3.0 Biochemistry and Nutrition
, 7. Each nutrient provides energy, except one. Which is the exception?
a. Proteins
b. Carbohydrates
c. Fats
d. Vitamins
e. Alcohol
ANS: D
Vitamins do not provide energy, nor do minerals. Although proteins, carbohydrates, fats, and
alcohol provide energy, the body cannot use energy from the energy-containing components
of food without adequate amounts of vitamins and minerals.
DIF: Recall REF: p. 3 OBJ: 2
TOP: NBDHE, 3.0 Biochemistry and Nutrition
8. Increasing the variety of foods often causes nutrient excesses and toxicities. A dietary change
to eliminate or increase intake of one specific food or nutrient usually alters the intake of other
nutrients.
a. Both statements are true.
b. Both statements are false.
c. The first statement is true; the second is false.
d. The first statement is false; the second is true.
ANS: D
The first statement is false; the second is true. Increasing the variety of foods is recommended
to reduce the probability of developing isolated nutrient deficiencies, nutrient excesses, and
toxicities resulting from nonnutritive components or contaminants in any particular food. For
example, because red meats are an excellent source of iron and zinc, decreasing cholesterol
intake by limiting these meats can reduce dietary iron and zinc intake.
DIF: Comprehension REF: p. 3 OBJ: 2
TOP: NBDHE, 3.0 Biochemistry and Nutrition
9. Precursors are substances from which an active substance is formed. Nonessential nutrients
cannot be synthesized from other substances.
a. Both statements are true.
b. Both statements are false.
c. The first statement is true; the second is false.
d. The first statement is false; the second is true.
ANS: C
The first statement is true; the second is false. Nonessential nutrients can be used by the body;
they either are not required or can be synthesized from dietary precursors. Carotene is a
precursor to vitamin A. It is found in fruits and vegetables and is converted to an active form
of vitamin A by the liver.
DIF: Recall REF: p. 3 OBJ: 2
TOP: NBDHE, 3.0 Biochemistry and Nutrition
10. Which nutrient is the most important?
a. Protein
b. Carbohydrate
