1. Which of the following conditions is the most nutrition responsive?
a. diabetes
b. iron-deficiency anemia
c. sickle-cell anemia
d. hypertension
ANS: B PTS: 1 REF: Page 3
2. Which of the following facts do you need to know in order to determine whether a
food supports good health?
a. how popular it is among consumers
b. the food’s inner qualities
c. how it relates to an illness
d. the role it plays in the body
ANS: B PTS: 1 REF: Page 8
3. How many classes of nutrients are there?
a. two
b. four
c. six
d. eight
ANS: C PTS: 1 REF: Page 5
4. Which of the following is the most energy-rich nutrient?
a. fat
b. protein
c. water
d. carbohydrate
ANS: A PTS: 1 REF: Page 6
5. Which of the following is an organic nutrient?
a. minerals
b. carbohydrate
c. water
, d. alcohol
ANS: B PTS: 1 REF: Page 5
6. Which of the following is an energy-yielding nutrient?
a. proteins
b. vitamins
c. water
d. minerals
ANS: A PTS: 1 REF: Page 5–6
7. Which of the following units do food scientists use to measure food energy?
a. units of weight
b. calories
c. kilograms
d. grams
ANS: B PTS: 1 REF: Page 5
8. Alcohol has which of the following characteristics?
a. It contributes no calories.
b. It interferes with repair of body
tissues.
c. It is a nutrient.
d. It is not toxic to the body.
ANS: B PTS: 1 REF: Page 6
9. Which of the following nutrients yields energy and also provides materials that form
structures and working parts of body tissues?
a. carbohydrates
b. vitamins
c. fats
d. proteins
ANS: D PTS: 1 REF: Page 5
10. One gram of alcohol is equal to how many calories?
a. two
b. four
c. seven
, d. nine
ANS: C PTS: 1 REF: Page 6
11. Which of the following statements best defines an “essential” nutrient?
a. It is necessary for good health and
proper functioning of the body.
b. It can be obtained only from the
diet.
c. It can be manufactured by the body
from raw materials.
d. It can be manufactured by the body
itself.
ANS: B PTS: 1 REF: Page 5
12. Which of the following is an effect of physical activity on the body?
a. increased lean body tissue
b. increased risk of cardiovascular
diseases
c. increased bone density
d. slower wound healing
ANS: C PTS: 1 REF: Page 17
13.Which of the following is the most credible source of nutrition information?
a. newspaper articles
b. health magazines
c. scientific journals
d. TV programs
ANS: C PTS: 1 REF: Page 16
14. What class of compound gives hot peppers their burning taste?
a. nonnutrient
b. nutrient
c. supplement
d. toxin
ANS: A PTS: 1 REF: Page 6
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