Nutrition Essentials A Personal Approach 1st Edition by Schiff - Test Bank
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Course
Nutrition - Test Bank
Institution
Nutrition - Test Bank
Unit 03
Making More Nutritious Choices
Multiple Choice Questions
1. A nutrient requirement is A. the smallest amount of a nutrient that maintains a particular level of nutritional health. B. a biological need for a nutrient that has a margin of safety amount factored in...
1. Diet refers to a person's
A. current nutrient intake.
B. negative risk factors.
C. weight loss efforts.
D. usual pattern of food choices.
Blooms Level: 1. Remember
Learning Outcome: 1.01.01 Define all of the key terms in this module.
Module: 1.01 Why Learn about Nutrition?
Section: 1.02c Macronutrients and Micronutrients
Topic: Nutrition Basics
2. Which of the following conditions is a leading cause of death in the United States that's
related to dietary practices?
A. chronic lower respiratory infections
B. cancer
C. influenza and pneumonia
D. anemia
Blooms Level: 1. Remember
Learning Outcome: 1.01.02 Identify the leading causes of death in the United States and lifestyle factors that contribute to the risk of these
diseases.
Module: 1.01 Why Learn about Nutrition?
Topic: Nutrition Basics
3. Tamika's 52-year-old father died as a result of a condition that is the leading cause of death
in the United States. Based on this information, Tamika's father died from
A. type 1 diabetes.
B. heart disease.
C. lung cancer.
D. kidney failure.
Blooms Level: 1. Remember
Learning Outcome: 1.01.02 Identify the leading causes of death in the United States and lifestyle factors that contribute to the risk of these
diseases.
Module: 1.01 Why Learn about Nutrition?
Topic: Nutrition Basics
4. Which of the following nutrients is a source of energy?
A. cholesterol
B. protein
C. vitamin D
D. iron
Blooms Level: 1. Remember
Learning Outcome: 1.02.02 List the six classes of nutrients and identify a major role of each class of nutrient in the body.
Module: 1.02 Nutrition Basics
Section: 1.02b Food Energy
Section: 1.02c Macronutrients and Micronutrients
Topic: Nutrition Basics
5. A serving of food contains 15 g carbohydrate, 3 g protein, 5 g fat, 5 mg vitamin C, and 4
ounces of water. Based on this information, a serving of this food supplies
A. 87 kcal.
B. 97 kcal.
C. 107 kcal.
D. 117 kcal.
Blooms Level: 3. Apply
Learning Outcome: 1.02.03 Calculate the caloric value of a serving of food based on its macronutrient (and alcohol) contents.
Module: 1.02 Nutrition Basics
Section: 1.02c Macronutrients and Micronutrients
Topic: Nutrition Basics
6. A serving of food contains 25 g carbohydrate, 10 g protein, 8 g fat, 5 mg vitamin iron, and
4 ounces of water. Based on this information, a serving of this food supplies
A. 212 kcal.
B. 246 kcal.
C. 335 kcal.
D. 456 kcal.
Blooms Level: 3. Apply
Learning Outcome: 1.02.03 Calculate the caloric value of a serving of food based on its macronutrient (and alcohol) contents.
Module: 1.02 Nutrition Basics
Section: 1.02c Macronutrients and Micronutrients
Topic: Nutrition Basics
7. A serving of food contains 20 g carbohydrate, 6 g protein, 10 g fat, 5 mg vitamin C, and 3
ounces of water. Based on this information, a serving of this food supplies
A. 87 kcal.
B. 194 kcal.
C. 107 kcal.
D. 217 kcal.
Blooms Level: 3. Apply
Learning Outcome: 1.02.03 Calculate the caloric value of a serving of food based on its macronutrient (and alcohol) contents.
Module: 1.02 Nutrition Basics
Section: 1.02c Macronutrients and Micronutrients
Topic: Nutrition Basics
8. Which of the following substances is a nutrient that doesn't supply any energy for the
human body?
A. carbohydrate
B. fat
C. alcohol
D. vitamin C
Blooms Level: 1. Remember
Learning Outcome: 1.02.02 List the six classes of nutrients and identify a major role of each class of nutrient in the body.
Module: 1.02 Nutrition Basics
Section: 1.02c Macronutrients and Micronutrients
Topic: Nutrition Basics
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