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Nutrition Through the Life Cycle 4th Edition by Judith E. Brown - Test Bank
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- Nutrition Through The Life Cycle
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, 1-1Test Bank1 for Chapter 1 – Nutrition Basics
Key to question types: F = fact-based; A = application; L, M, H = low, medium, high difficulty
Multiple Choice
Answer Page #
c, F 3 1. Which of the following are the correct six categories of nutrients?
a. Fat, alcohol, carbohydrate, protein, vitamins, minerals
b. Fat, carbohydrate, fiber, protein, vitamins, minerals
c. Fat, carbohydrate, protein, water, vitamins, minerals
d. Fat, carbohydrate, protein, fiber, water, vitamins
e. Fat, carbohydrate, protein, fiber, water, alcohol
c, F 3 2. Which of the following are considered to be “essential” nutrients?
a. Fiber
b. Cholesterol
c. Linoleic and alpha-linolenic acid
d. Glucose
e. All of the above are considered essential
e, F, L 2-3 3. A “calorie” is _____.
a. the amount of energy transferred from food to the body
b. the amount of energy inside fat cells
c. measured in units known as kilocalories
d. measured in units known as kilograms
e. a and c
d, F, M 4 4. The general term used to describe recommended intake levels of
nutrients (reference standards) for planning and assessing diets in all
healthy people is:
a. Adequate Intake Levels.
b. Tolerable Upper Limits.
c. Essential Nutrients.
d. Dietary Reference Intakes.
b, F 4 5. The Estimated Average Requirement (EAR) means:
a. an intake level that meets the nutrient needs of 98% of healthy
people.
b. an intake value that meets the nutrient needs of half the healthy
individuals in a group.
c. the upper limits of a nutrient compatible with health.
d. the nutrient intake standard for healthy people.
e. that this is a “tentative” RDA.
1
by Susan Gollnick of California Polytechnic State University; see the end of this document for
a ready-to-use version of this test (without answers) for easy printing or cutting/pasting
© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
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,1-2
c, F 6 6. It is recommended that _____ of Calories come from carbohydrates.
a. 40-50%
b. 45-55%
c. 45-65%
d. 50-65%
e. 50-70%
d, F, M 5 7. What two monosaccharides are found in sucrose (table sugar)?
a. Glucose and lactose
b. Glucose and glucose
c. Glucose and maltose
d. Glucose and fructose
e, F 6 8. Diets that include low-glycemic index carbohydrates have been found
to be beneficial in:
a. improving blood glucose levels in people with diabetes.
b. reducing elevated levels of cholesterol and triglycerides.
c. increasing levels of HDL cholesterol.
d. decreasing the risk of developing type 2 diabetes.
e. all of the above
d, F 9 9. Hydrogenation is:
a. the addition of hydrogen to oil in order to make it solid.
b. a process that enhances the shelf life of products.
c. the alteration of the molecular structure of fatty acids.
d. all of the above
e. a and c only
a, F 10 10. Current recommendations call for _____ of total calories from fat.
a. 20-35%
b. 35-40%
c. 40-50%
d. 50-60%
e. no specific percentage
e, F 10 11. Unhealthy fats are considered fats that elevate levels of LDL
cholesterol and include:
a. trans fats.
b. saturated fats.
c. monounsaturated fats.
d. cholesterol.
e. a, b, and d only.
b, F, L 8 12. Protein should contribute approximately _____ of your energy intake.
a. <10%
b. 10-35%
c. 40%
d. 50%
e. >50%
© 2011 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.
, 1-3
a, A, M 8 13. Which of the following combinations do NOT represent complete
proteins?
a. Grains and seeds
b. Grains and beans
c. Seeds and beans
d. Soybeans and milk
e. Eggs and onions
c, A 35 14. A food label ingredient list reads: wheat flour, vegetable shortening,
sugar, salt, and cornstarch. What item would contribute the greatest
amount of WEIGHT in that food?
a. Salt
b. Sugar
c. Wheat flour
d. Cornstarch
e. Vegetable shortening
d, F 35 15. All of the following statements about food labels are true EXCEPT:
a. they note the presence of common food allergens.
b. they appear on almost all multiple-ingredient foods.
c. they list the content of fat, saturated fat, trans fat, and
cholesterol.
d. they contain information about the amount recommended for
ingestion each day.
e. they list the % Daily Value (%DV) for each relevant nutrient.
e, F 36 16. Producers of bread, cornmeal, crackers, flour tortillas, white rice, and
other products made with refined grains MUST use flours enriched
with which of the following?
a. Thiamin
b. Niacin
c. Iron
d. Riboflavin
e. All of the above
d, F 36-37 17. Foods are made “functional” by:
a. taking out potentially harmful components.
b. increasing the amount of nutrients and beneficial non-nutrients.
c. adding new beneficial compounds to them.
d. all of the above
e. a and b only
© 2011 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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