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Nutrition Through the Life Cycle 6th Edition by Judith E. Brown - Test Bank
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- Nutrition Through The Life Cycle
Test Bank For Nutrition Through the Life Cycle 6th Edition by Judith E. Brown Complete Test Bank
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, Test Bank1 for Chapter 1 – Nutrition BasicsKey to question information: ANS = correct answer; DIF = question difficulty; REF = page
reference; OBJ = chapter learning objective for question section
Learning Objectives
1.1 Demonstrate a working knowledge of the meaning of the 10 nutrition concepts.
1.2 Apply knowledge about the elements of nutrition labeling to decisions about the
nutritional value of foods.
1.3 Cite two examples of how nutrient needs change during the life cycle and how nutritional
status at one stage during the life cycle can influence health status during another.
1.4 Describe the components of individual-level nutrition assessment.
1.5 Identify the basic elements of four public food and nutrition programs
1.6 Apply the characteristics of healthful diets to the design of one.
Multiple Choice
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
ANS: c DIF: Fact-based REF: 3 OBJ: 1.1
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
ANS: c DIF: Fact-based REF: 3 OBJ: 1.1
3. A “calorie” is _____.
a. a measure of the energy transferred from food to the body
b. the amount of energy inside fat cells
c. considered to be a nutrient
d. measured in units known as kilograms
e. none of the above
ANS: a DIF: Fact-based, easy REF: 3 OBJ: 1.1
1
by Susan Gollnick of California Polytechnic State University and Tawni Holmes of University
of Central Oklahoma; see the end of this document for a ready-to-use version of this test
(without answers) for easy printing or cutting/pasting
,4. The general term used to describe recommended intake levels of nutrients (intake
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.
ANS: d DIF: Fact-based, medium REF: 3 OBJ: 1.1
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.
ANS: b DIF: Fact-based REF: 4 OBJ: 1.1
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%
ANS: c DIF: Fact-based REF: 6 OBJ: 1.1
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
ANS: d DIF: Fact-based, medium REF: 5 OBJ: 1.1
8. Diets that include low-glycemic index carbohydrates have been found to be beneficial in:
a. improving blood glucose control in people with diabetes.
b. reducing elevated levels of blood cholesterol and triglycerides.
c. increasing levels of HDL cholesterol.
d. decreasing the risk of developing type 2 diabetes.
e. All of the above
ANS: e DIF: Fact-based REF: 5 OBJ: 1.1
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
ANS: d DIF: Fact-based REF: 9 OBJ: 1.1
, 10. Current recommendations call for _____ of total calories from fat.
a. 20-35%
b. 35-40%
c. 40-50%
d. <30%
e. No specific percentage
ANS: a DIF: Fact-based REF: 10 OBJ: 1.1
11. Fats that are considered unhealthy are those 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.
ANS: e DIF: Fact-based REF: 10 OBJ: 1.1
12. Protein should contribute approximately _____ of your energy intake.
a. <10%
b. 10-35%
c. 40%
d. 50%
e. >50%
ANS: b DIF: Fact-based, easy REF: 8 OBJ: 1.1
13. Which of the following combinations represents an example of complementary proteins?
a. Grains and seeds
b. Grains and beans
c. Seeds and beans
d. Soybeans and milk
e. Eggs and onions
ANS: a DIF: Application-based, medium REF: 6|8 OBJ: 1.1
14. A food product ingredient label 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
ANS: c DIF: Application-based REF: 35 OBJ: 1.2
15. Which of the following statements about food labels is FALSE?
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.
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