Test Bank for Nutrition for Health and Health Care 8e 8th Edition by Kathryn Pinna, Linda Kelly DeBruyne. Full Chapters test bank are included Chapter 1 to 23
1. Overview of Nutrition and Health.
2. Digestion and Absorption.
3. Carbohydrates.
4. Lipids.
5. Protein.
6. Energy Balance and Bod...
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Indicate whether the statement is true or false. 1. Minerals and water are organic and yield energy in the human body.
a. True
b. False 2. The “% Daily Value” column on a label compares nutrients in a serving of the food with the daily goals of a
person consuming 2,500 calories.
a. True
b. False 3. A food contains 270 calories and 15 grams of fat. This means the percentage of calories coming from fat is 50
percent.
a. True
b. False 4. A package of cookies claims the cookies are Low Calorie, and the Nutrition Facts panel indicates that one
serving contains 60 calories. This product can legally make this claim.
a. True
b. False 5. Dietary Reference Intakes (DRI) are values that are appropriate to use for planning and assessing diets for
individuals and groups.
a. True
b. False 6. If people’s usual intake of a nutrient falls below the Estimated Average Requirement (EAR), their intake is
probably inadequate, and there is a greater possibility of a deficiency. a. True
b. False 7. Consuming nutrient-dense foods can help control your kcalorie intake.
a. True
b. False 8. All registered dietitians are nutritionists, but not all nutritionists are registered dietitians.
a. True
b. False 9. The Dietary Reference Intakes (DRI) 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
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Name: Class: Date: Chap 01 8e 10. An excess intake of protein will never lead to weight gain.
a. True
b. False 11. If a label on a carton of yogurt claims the product is low fat, then, its Nutrition Facts panel must indicate that one
serving contains fewer than five grams of fat.
a. True
b. False
Indicate the answer choice that best completes the statement or answers the question. 12. Russell runs for 30 minutes at a pace of six miles/hour. Assuming his runs are always this length and pace, what
is the minimum number of runs he needs to do each week to meet the weekly time guidelines for activity?
a. two
b. three
c. four
d. five
e. six 13. A set of nutrient standards designed strictly for use on food labels is called the:
a. Recommended Dietary Allowances (RDAs).
b. Dietary Reference Intakes (DRI).
c. Daily Values (DVs).
d. MyPlate guidelines.
e. nutrient claims. 14. Which type of physical activities are recommended by the American College of Sports Medicine (ACSM) for
developing and maintaining fitness?
a. cardiorespiratory, strength, and flexibility training
b. a balance of low-, moderate-, and high-intensity activities
c. aerobic physical activity only
d. a combination of team sports and brisk walking
e. competitive bodybuilding 15. Which energy-yielding food is pure fat?
a. black beans
b. steak
c. a baked potato
d. canola oil
e. corn on the cob
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Name: Class: Date: Chap 01 8e 16. Vitamins provide ____ kcalories per gram.
a. 0
b. 4
c. 7
d. 9
e. 27 17. Dietary Reference Intakes may be used to:
a. treat persons with diet-related illnesses.
b. assess dietary nutrient adequacy.
c. specify the minimum daily intake of all nutrients.
d. design weight loss plans.
e. make nutrient recommendations for adults only. 18. Dietary Reference Intakes are designed to:
a. recommend numbers of servings of food to eat per day.
b. help food manufacturers decide on product contents and processing methods.
c. meet minimum nutrient needs to prevent malnutrition in people.
d. specify nutrient needs that best support the health of people in the United States and Canada.
e. provide Daily Value (DV) recommendations for children only. 19. If a food contains 25 grams carbohydrate, six grams protein, and five grams fat, what percentage of calories is
from fat?
a. 3 percent
b. 14 percent
c. 21 percent
d. 27 percent
e. 45 percent 20. Gabrielle eats dessert on occasion and regularly selects foods low in solid fats and added sugars. What diet
principle is she practicing?
a. balance
b. calorie control
c. adequacy
d. moderation
e. nutrient density 21. What taste preferences are most widely liked?
a. sweet and sour
b. sweet and bitter
c. salty and sweet
d. salty and sour
e. umami and sweet
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Name: Class: Date: Chap 01 8e 22. What lifestyle habit has a greater influence on a person’s health compared to diet?
a. sedentary lifestyles
b. smoking and tobacco use
c. not wearing seatbelts
d. sun exposure
e. alcohol consumption 23. How many calories are in a food that contains 14 grams carbohydrate, nine grams protein, and six grams fat?
a. 116
b. 134
c. 146
d. 161
e. 209 24. The USDA Food Intake Patterns:
a. do not emphasize nutrient-dense foods within each food group.
b. are a rigid guide for providing a balanced diet.
c. fail to encourage the consumption of whole grains.
d. do not specify portion sizes.
e. build a diet from categories of foods similar in vitamin and mineral content. 25. Sanjay is searching the Internet for credible sources of nutrition information. Which address suggests it is the
least credible?
a. www.cdc.gov
b. www.eatright.org
c. www.ChooseMyPlate.gov
d. www.bestsuperfoods.com
e. www.ncbi.nlm.nih.gov/pubmed 26. The Food & Drug Administration (FDA) advises consumers that:
a. a product labeled as “natural” and “non-toxic” is always safe to use.
b. products based on “ancient remedies” are preferable to those based on modern “scientific breakthroughs.”
c. they should be suspicious of product claims that use impressive-sounding medical terms.
d. an offer of a “money-back” guarantee from the manufacturer means the product is more likely to be
effective.
e. personal testimonials effectively back up scientific validity.
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Name: Class: Date: Chap 01 8e
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