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 Distribution
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 Distribution
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
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 Distribution
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.
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 experts 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.
b. associations.
c. social
interaction.
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