Test Bank: Contemporary Nutrition 9th edition Wardlaw, Smith 978-0073402543

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  • Test Bank: Contemporary Nutrition 9th edition Wardlaw, Smith 978-0073402543
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  • Published: 2012
  • ISBN-10: 0073402540
  • ISBN-13: 978-0073402543
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Test Bank: Contemporary Nutrition 9th edition Wardlaw, Smith 978-0073402543

Chapter 01

What You Eat and Why

Fill in the Blank Questions
1.  For student athletes, water is an adequate fluid replacement for events lasting less than _______________ minutes.
60  or  
sixty
Bloom’s Level: 1. Remember
Learning Outcome: 01.07 Identify food and nutrition issues relevant to college students.
Section: Nutrition and Your Health: Eating Well in College
Topic: Nutrition Basics

2.  Consuming five or more alcoholic drinks in a row for men, or four alcoholic drinks or more for women, is considered _______________.
binge drinking
Bloom’s Level: 1. Remember
Learning Outcome: 01.07 Identify food and nutrition issues relevant to college students.
Section: Nutrition and Your Health: Eating Well in College
Topic: Nutrition Basics

3.  The six classes of nutrients include carbohydrates, lipids, proteins, vitamins, minerals, and _______________.
water  or  
H2O
Bloom’s Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients?
Topic: Nutrition Basics

4.  One cup of chocolate milk contains 15 grams of carbohydrate, 8 grams of fat, and 8 grams of protein. This cup of milk supplies _______________ kcal.
164  or  
one hundred sixty-four

15 g carbohydrate x 4 kcal/g = 60 kcal from carbohydrate
8 g fat x 9 kcal/g = 72 kcal from fat
8 g protein x 4 kcal/g = 32 kcal from protein
60 + 72 + 32 = 164 kcal
Bloom’s Level: 3. Apply
Learning Outcome: 01.04 Determine the total calories (kcal) of a food or diet using the weight and calorie content of the energy-yielding nutrients and use the basic units of the metric system to calculate percentages, such as percent of calories from fat in a diet.
Section: 01.04 What Are Your Sources of Energy?
Topic: Nutrition Basics

5.  A weight reduction regimen calls for a daily intake of 1,400 kcal and 30 grams of fat. Approximately ______% of the total energy is contributed by fat.
19  or  
nineteen  or  
20  or  
twenty

30 g fat x 9 kcal/g = 270 kcal from fat
270 kcal from fat / 1400 total kcal = 0.19
Bloom’s Level: 3. Apply
Learning Outcome: 01.04 Determine the total calories (kcal) of a food or diet using the weight and calorie content of the energy-yielding nutrients and use the basic units of the metric system to calculate percentages, such as percent of calories from fat in a diet.
Section: 01.04 What Are Your Sources of Energy?
Topic: Nutrition Basics

6.  _______________ are substances found in plants that, if consumed regularly, may contribute to a reduced risk of cancer or cardiovascular disease.
Phytochemicals
Bloom’s Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients?
Topic: Nutrition Basics

7.  Shelby weighs 70 kilograms, which is _______________ pounds.
154  or  
one hundred fifty-four

70 kg x 2.2 lb/kg = 154 lb
Bloom’s Level: 3. Apply
Learning Outcome: 01.04 Determine the total calories (kcal) of a food or diet using the weight and calorie content of the energy-yielding nutrients and use the basic units of the metric system to calculate percentages, such as percent of calories from fat in a diet.
Section: 01.04 What Are Your Sources of Energy?
Topic: Nutrition Basics

8.  When in Europe you are told that you are eating a steak weighing 140 grams. This would be _______________ ounces.
5  or  
five

140 g / 28 g/oz = 5 oz

Bloom’s Level: 3. Apply
Learning Outcome: 01.04 Determine the total calories (kcal) of a food or diet using the weight and calorie content of the energy-yielding nutrients and use the basic units of the metric system to calculate percentages, such as percent of calories from fat in a diet.
Section: 01.04 What Are Your Sources of Energy?
Topic: Nutrition Basics

9.  Pat purchases a 2-liter bottle of root beer. This would be approximately _______________ quart(s).
2  or  
two

1 quart is approximately equal to 1 liter (0.946 L).
Bloom’s Level: 3. Apply
Learning Outcome: 01.04 Determine the total calories (kcal) of a food or diet using the weight and calorie content of the energy-yielding nutrients and use the basic units of the metric system to calculate percentages, such as percent of calories from fat in a diet.
Section: 01.04 What Are Your Sources of Energy?
Topic: Nutrition Basics

10. (p. 8)  Nutrition is the science that links _______ to health and disease.
foods  or  
food
Bloom’s Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, kilocalorie (kcal), and fiber.
Section: 01.02 How Is Nutrition Connected to Good Health?
Topic: Nutrition Basics

11.  On average, Americans consume approximately ______% of total kcal as fat.
33  or  
thirty-three
Bloom’s Level: 1. Remember
Learning Outcome: 01.05 List the major characteristics of the North American diet, the food habits that often need improvement, and the key “Nutrition and Weight Status” objectives of the Healthy People 2020 report.
Section: 01.05 What Is the Current State of the North American Diet and Health?
Topic: Nutrition Basics

12.  Carbohydrates, fats, and _______________ are nutrients that provide energy.
proteins  or  
protein
Bloom’s Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients?
Topic: Nutrition Basics

13.  Nutrients are sorted into three groups: (1) those that provide energy; (2) those that promote growth, development, and maintenance; and (3) those that _______________.
regulate body processes  or  
regulate metabolism  or  
regulate processes
Bloom’s Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients?
Topic: Nutrition Basics

14.  Which nutrient makes up 60 percent of the human body?_______________
Water  or  
H2O
Bloom’s Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients?
Topic: Nutrition Basics

15.  Loss of menstrual periods, thinning of bones, gastrointestinal problems, kidney problems, heart abnormalities, and eventually death are serious adverse effects of _______________.
eating disorders  or  
anorexia nervosa  or  
anorexia  or  
bulimia nervosa  or  
bulimia
Bloom’s Level: 2. Understand
Learning Outcome: 01.07 Identify food and nutrition issues relevant to college students.
Section: Nutrition and Your Health: Eating Well in College
Topic: Nutrition Basics

16.  The nutrient values on the _____________________________ can be used to calculate calorie content of a food.
Nutrition Facts label  or  
Nutrition Facts panel
Bloom’s Level: 2. Understand
Learning Outcome: 01.04 Determine the total calories (kcal) of a food or diet using the weight and calorie content of the energy-yielding nutrients and use the basic units of the metric system to calculate percentages, such as percent of calories from fat in a diet.
Section: 01.04 What Are Your Sources of Energy?
Topic: Nutrition Basics

17.  The _____________________________ is one important region in the brain that influences whether we eat or not.
feeding center  or  
satiety center  or  
feeding and satiety center  or  
hypothalamus
Bloom’s Level: 1. Remember
Learning Outcome: 01.01 Describe how our food habits are affected by the flavor, texture, and appearance of food; routines and habits; early experiences and customs; advertising; nutrition and health concerns; restaurants; social changes; and economic, as well as physiological processes affected by meal size and composition.
Section: 01.01 Why Do You Choose the Food You Eat?
Topic: Nutrition Basics

Multiple Choice Questions
18. (p. 5)  Recent surveys indicate that the most commonly purchased foods in America are
A.  milk, ready-to-eat cereal, bottled water, soft drinks, and bread.
B.  pizza, soft drinks, cheesburgers, and French fries.
C.  tacos, bagels, bottled water, and ice cream.
D.  fried chicken, ribs, beer, and donuts.
Bloom’s Level: 1. Remember
Learning Outcome: 01.05 List the major characteristics of the North American diet, the food habits that often need improvement, and the key “Nutrition and Weight Status” objectives of the Healthy People 2020 report.
Section: 01.01 Why Do You Choose the Food You Eat?
Topic: Nutrition Basics

19.  Which of the following nutrition-related diseases is not one of the three leading causes of death in the United States?
A.  Cardiovascular disease
B.  Cancer
C.  Diabetes
Bloom’s Level: 1. Remember
Learning Outcome: 01.02 Identify diet and lifestyle factors that contribute to the 15 leading causes of death in North America.
Section: 01.02 How Is Nutrition Connected to Good Health?
Topic: Nutrition Basics

20.  Which of the following is not a class of nutrient?
A.  Alcohol
B.  Carbohydrates
C.  Lipids
D.  Minerals
Bloom’s Level: 2. Understand
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients?
Topic: Nutrition Basics

21.  Which of the following nutrients can directly supply energy for human use?
A.  Lipids and oils
B.  Fiber
C.  Vitamins
D.  Minerals
Bloom’s Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients?
Topic: Nutrition Basics

22.  Certain nutrients provide us with energy. Some are important for growth and development. Others act to keep body functions running smoothly. Which of the following does not promote growth and development?
A.  Lipids
B.  Carbohydrates
C.  Proteins
D.  Minerals
Bloom’s Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients?
Topic: Nutrition Basics

23.  What substances, present in fruits and vegetables, provide significant health benefits such as reducing the risk of cancer?
A.  Phytochemicals
B.  Beta blockers
C.  Deoxidizers
D.  Free radicals
Bloom’s Level: 1. Remember
Learning Outcome: 01.02 Identify diet and lifestyle factors that contribute to the 15 leading causes of death in North America.
Section: 01.03 What Are the Classes and Sources of Nutrients?
Topic: Nutrition Basics

24.  The essential nutrients
A.  must be consumed at every meal.
B.  are required for infants but not adults.
C.  can be made in the body when they are needed.
D.  cannot be made by the body and therefore must be consumed to maintain health.
Bloom’s Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, kilocalorie (kcal), and fiber.
Section: 01.02 How Is Nutrition Connected to Good Health?
Topic: Nutrition Basics

25.  The Food and Nutrition Board (FNB) of the National Academy of Sciences advocates that 10% to 35% of calories come from protein and ________________ from carbohydrate.
A.  20% to 35%
B.  45% to 65%
C.  50% to 70%
D.  55% to 75%
Bloom’s Level: 1. Remember
Learning Outcome: 01.05 List the major characteristics of the North American diet, the food habits that often need improvement, and the key “Nutrition and Weight Status” objectives of the Healthy People 2020 report.
Section: 01.05 What Is the Current State of the North American Diet and Health?
Topic: Nutrition Basics

26.  Fibers belong to the class of nutrients known as
A.  carbohydrates.
B.  protein.
C.  lipids.
D.  minerals.
Bloom’s Level: 2. Understand
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients?
Topic: Nutrition Basics

27.  Which of the following is a characteristic of vitamins?
A.  Provide energy
B.  Become structural components of the body
C.  Enable chemical processes in the body
D.  Made in sufficient quantities by the body
Bloom’s Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients?
Topic: Nutrition Basics

28.  Minerals can
A.  provide energy.
B.  be destroyed during cooking.
C.  be degraded by the body.
D.  become part of the body structural systems.
Bloom’s Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients?
Topic: Nutrition Basics

29.  Which of the following is not a characteristic shared by carbohydrates?
A.  Contain more kcalories than protein
B.  Supply 4 kcalories per gram
C.  Add sweetness to food
D.  Provide a major source of fuel for the body
Bloom’s Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients?
Topic: Nutrition Basics

30.  Which of the following is characteristic of lipids?
A.  Supply 4 kcalories per gram
B.  Add structural strength to bones and muscles
C.  Supply a concentrated form of fuel for the body
D.  Add sweetness to food
Bloom’s Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients?
Topic: Nutrition Basics

31.  A warning sign or symptom of alcohol poisoning is
A.  semiconsciousness or unconsciousness.
B.  rapid breathing.
C.  skin that is hot to the touch.
D.  insomnia.
Bloom’s Level: 2. Understand
Learning Outcome: 01.07 Identify food and nutrition issues relevant to college students.
Section: Nutrition and Your Health: Eating Well in College
Topic: Nutrition Basics

32.  Gram for gram, which provides the most energy?
A.  Carbohydrates
B.  Proteins
C.  Alcohol
D.  Fats
Bloom’s Level: 2. Understand
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, kilocalorie (kcal), and fiber.
Learning Outcome: 01.04 Determine the total calories (kcal) of a food or diet using the weight and calorie content of the energy-yielding nutrients and use the basic units of the metric system to calculate percentages, such as percent of calories from fat in a diet.
Section: 01.03 What Are the Classes and Sources of Nutrients?
Section: 01.04 What Are Your Sources of Energy?
Topic: Nutrition Basics

33.  Which of the following is not a characteristic of protein?
A.  Major component of body structure
B.  Supplies 4 kcalories per gram
C.  Most significant energy source for humans
D.  Forms enzymes
Bloom’s Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients?
Topic: Nutrition Basics

34.  Which of the following yield greater than 4 kcalories per gram?
A.  Plant fats
B.  Plant carbohydrates
C.  Plant proteins
D.  Animal proteins
Bloom’s Level: 2. Understand
Learning Outcome: 01.04 Determine the total calories (kcal) of a food or diet using the weight and calorie content of the energy-yielding nutrients and use the basic units of the metric system to calculate percentages, such as percent of calories from fat in a diet.
Section: 01.04 What Are Your Sources of Energy?
Topic: Nutrition Basics

35.  Which of the following is not true about water?
A.  Provides energy
B.  Provides a way to transport nutrients and waste
C.  By-product of cell chemical reactions
D.  Dietary need of approximately 9-13 cups per day
Bloom’s Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients?
Topic: Nutrition Basics

36.  Which of the following is true about the energy content of nutrients?
A.  Lipids supply 7 kcalories per gram.
B.  Carbohydrates and proteins supply 4 kcalories per gram.
C.  Alcohol supplies 9 kcalories per gram.
D.  Lipids and alcohol supply 9 kcalories per gram.
Bloom’s Level: 1. Remember
Learning Outcome: 01.04 Determine the total calories (kcal) of a food or diet using the weight and calorie content of the energy-yielding nutrients and use the basic units of the metric system to calculate percentages, such as percent of calories from fat in a diet.
Section: 01.04 What Are Your Sources of Energy?
Topic: Nutrition Basics

37.  A kilocalorie is a measure of
A.  heat energy.
B.  fat in food.
C.  nutrients in food.
D.  sugar and fat in food.
Bloom’s Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, kilocalorie (kcal), and fiber.
Section: 01.04 What Are Your Sources of Energy?
Topic: Nutrition Basics

38.  A serving of bleu cheese dressing containing 23 grams of fat would yield _____ kilocalories from fat.
A.  161
B.  92
C.  207
D.  255
Bloom’s Level: 3. Apply
Learning Outcome: 01.04 Determine the total calories (kcal) of a food or diet using the weight and calorie content of the energy-yielding nutrients and use the basic units of the metric system to calculate percentages, such as percent of calories from fat in a diet.
Section: 01.04 What Are Your Sources of Energy?
Topic: Nutrition Basics

39.  A meal consisting of a cheeseburger, large fries, and a chocolate shake provides a total of 1,120 kilocalories. Forty-eight percent of the energy is from carbohydrate and 13 percent is from protein. How many kilocalories of fat does the meal contain?
A.  137
B.  313
C.  287
D.  437
Bloom’s Level: 3. Apply
Learning Outcome: 01.04 Determine the total calories (kcal) of a food or diet using the weight and calorie content of the energy-yielding nutrients and use the basic units of the metric system to calculate percentages, such as percent of calories from fat in a diet.
Section: 01.04 What Are Your Sources of Energy?
Topic: Nutrition Basics

40.  A large hamburger (e.g., Whopper) sandwich contains 628 kilocalories and 36 grams of fat. Approximately what percentage of the total energy is contributed by fat?
A.  23%
B.  52%
C.  19%
D.  41%
Bloom’s Level: 3. Apply
Learning Outcome: 01.04 Determine the total calories (kcal) of a food or diet using the weight and calorie content of the energy-yielding nutrients and use the basic units of the metric system to calculate percentages, such as percent of calories from fat in a diet.
Section: 01.04 What Are Your Sources of Energy?
Topic: Nutrition Basics

41. Which of the following does not regulate body processes?
A. Proteins
B. Carbohydrates
C. Water
D. Vitamins
Bloom’s Level: 2. Understand
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients?
Topic: Nutrition Basics

42. Which of the following are substances in plant foods that are not digested in the stomach or small intestine?
A. Dextrose
B. Disaccharides
C. Dietary fiber
D. Simple sugars
Bloom’s Level: 2. Understand
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients?
Topic: Nutrition Basics

43. (p. 19)  Healthy People 2020 was designed to
A.  eliminate health disparities, improve access to health education and quality health care, and strengthen public health services.
B.  disclose dietary practices that best support health.
C.  prevent chronic disease.
D.  eliminate dietary inadequacies and excesses, and to encourage healthful practices.
Bloom’s Level: 1. Remember
Learning Outcome: 01.05 List the major characteristics of the North American diet, the food habits that often need improvement, and the key “Nutrition and Weight Status” objectives of the Healthy People 2020 report.
Section: 01.05 What Is the Current State of the North American Diet and Health?
Topic: Nutrition Basics

44. (p. 19)  Which of the following is true about the North American diet?
A.  Most of our protein comes from plant sources.
B.  Approximately half of our carbohydrates come from simple sugars.
C.  Most of our fats come from plant sources.
D.  Most of our carbohydrates come from fibers.
Bloom’s Level: 1. Remember
Learning Outcome: 01.05 List the major characteristics of the North American diet, the food habits that often need improvement, and the key “Nutrition and Weight Status” objectives of the Healthy People 2020 report.
Section: 01.05 What Is the Current State of the North American Diet and Health?
Topic: Nutrition Basics

45. The “Freshman 15” is the
A. typical waist circumference of college students after freshman year.
B. typical body fat percentage of college students after freshman year.
C. amount of weight (in pounds) typically gained during freshman year of college.
D. typical BMI of college students after freshman year.
Bloom’s Level: 1. Remember
Learning Outcome: 01.07 Identify food and nutrition issues relevant to college students.
Section: Nutrition and Your Health: Eating Well in College
Topic: Nutrition Basics

46.  Which of the following contain no calories?
A.  Alcohol
B.  Proteins
C.  Carbohydrates
D.  Vitamins
Bloom’s Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients?
Topic: Nutrition Basics

47.  Which of the following is not a simple carbohydrate?
A.  Starches
B.  Table sugar
C.  Disaccharides
D.  Monosaccharides
Bloom’s Level: 2. Understand
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients?
Topic: Nutrition Basics

48. Which of the following includes all energy-yielding substances?
A. Carbohydrates, lipids, protein
B. Vitamins, minerals, carbohydrates, lipids, protein
C. Alcohol, carbohydrates, lipids, protein
D. Carbohydrates, lipids, protein, vitamins, minerals, water
Bloom’s Level: 2. Understand
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients?
Topic: Nutrition Basics

49. (p. 21)  Which of the following is not a nutrition and weight status objective from Healthy People 2020?
A.  Reduce the proportion of adults who are obese.
B.  Increase the contribution of fruits to the diets.
C.  Increase the contribution of whole grains to the diets.
D.  Increase the consumption of protein.
Bloom’s Level: 2. Understand
Learning Outcome: 01.05 List the major characteristics of the North American diet, the food habits that often need improvement, and the key “Nutrition and Weight Status” objectives of the Healthy People 2020 report.
Section: 01.05 What Is the Current State of the North American Diet and Health?
Topic: Nutrition Basics

50.  Which of the following terms describes psychological influences that encourage us to find and eat food?
A.  Appetite
B.  Hunger
C.  Satiety
D.  Obsession
Bloom’s Level: 1. Remember
Learning Outcome: 01.01 Describe how our food habits are affected by the flavor, texture, and appearance of food; routines and habits; early experiences and customs; advertising; nutrition and health concerns; restaurants; social changes; and economic, as well as physiological processes affected by meal size and composition.
Section: 01.01 Why Do You Choose the Food You Eat?
Topic: Nutrition Basics

51. (p. 7)  Current factors that can influence American food habits negatively are
A.  more offerings of chicken and fish in restaurants as alternatives to beef.
B.  social changes are leading to a general time shortage for many of us.
C.  the variety of new, low fat products in the supermarket.
D.  more published information on the nutritional content of fast foods.
Bloom’s Level: 2. Understand
Learning Outcome: 01.01 Describe how our food habits are affected by the flavor, texture, and appearance of food; routines and habits; early experiences and customs; advertising; nutrition and health concerns; restaurants; social changes; and economic, as well as physiological processes affected by meal size and composition.
Section: 01.01 Why Do You Choose the Food You Eat?
Topic: Nutrition Basics

52. (p. 6)  Recent studies clearly indicate an association between TV advertising of foods and drinks and ______________________, especially in the United States.
A.  dollars spent for food in restaurants
B.  purchase of more nutritious products from grocery stores
C.  the prevalence of childhood obesity
D.  the number of meals eaten at home
Bloom’s Level: 2. Understand
Learning Outcome: 01.01 Describe how our food habits are affected by the flavor, texture, and appearance of food; routines and habits; early experiences and customs; advertising; nutrition and health concerns; restaurants; social changes; and economic, as well as physiological processes affected by meal size and composition.
Section: 01.01 Why Do You Choose the Food You Eat?
Topic: Nutrition Basics

Matching Questions
53.

1.  Vitamins       The building block for proteins containing carbon, hydrogen, oxygen, and nitrogen   4
2.  Obesity       Substances found in plants that contribute to a reduced risk of cancer or heart disease in people who consume them regularly   7
3.  Hormone       Heat needed to raise 1 liter of water 1 degree Celsius   13
4.  Amino acid       Psychological (external) influences that encourage us to find and eat food   14
5.  Genes       Compounds needed in very small amounts in the diet to help regulate and support chemical reactions in the body   1
6.  Hypertension       Chemical substances in food that contribute to health.   15
7.  Phytochemicals       Physiological (internal) drive to find and eat food, mostly regulated by innate cues to eating   12
8.  Minerals       Chemical elements used in the body to promote chemical reactions and to form body structures   8
9.  Enzyme       An aspect of our lives that may make us more likely to develop a disease   10
10.  Risk factor       Compound that speeds the rate of a chemical process but is not altered by the process   9
11.  Satiety       State in which there is no longer a desire to eat; a feeling of satisfaction   11
12.  Hunger       Compound secreted into the bloodstream that acts to control the function of distant cells   3
13.  Kilocalorie       Hereditary material that provides the blueprints for the production of cell proteins   5
14.  Appetite       A condition characterized by excess body fat   2
15.  Nutrients       A condition in which blood pressure remains persistently elevated.   6

Bloom’s Level: 1. Remember
Learning Outcome: 01.01 Describe how our food habits are affected by the flavor, texture, and appearance of food; routines and habits; early experiences and customs; advertising; nutrition and health concerns; restaurants; social changes; and economic, as well as physiological processes affected by meal size and composition.
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, kilocalorie (kcal), and fiber.
Section: 01.01 Why Do You Choose the Food You Eat?
Section: 01.02 How Is Nutrition Connected to Good Health?
Section: 01.03 What Are the Classes and Sources of Nutrients?
Topic: Nutrition Basics

Multiple Choice Questions
54. (p. 10)  A recent study found that a low-risk lifestyle protected women from sudden cardiac death.  The low-risk lifestyle was considered as
A.  no alcohol consumption, not overweight, exercising 60 minutes/day or longer, and following a vegan diet.

B.  not smoking, not overweight, exercising 30 minutes/day or longer, and following the Mediterranean Diet.
C.  drinking one glass of red wine/day, exercising 20 minutes/day or longer, and following a low-carbohydrate diet.

D.  not overweight, exercising 45 minutes/day or longer, and following the Ornish Diet.

Bloom’s Level: 2. Understand
Learning Outcome: 01.02 Identify diet and lifestyle factors that contribute to the 15 leading causes of death in North America.
Section: 01.02 How Is Nutrition Connected to Good Health?
Topic: Nutrition Basics

55. (p. 18)  In 2001 nearly 12% of children and adolescents were overweight, whereas in 2010 nearly ________ of children and teens fell into these categories.
A.  15%
B.  20%
C.  one-third
D.  one-half
Bloom’s Level: 1. Remember
Learning Outcome: 01.05 List the major characteristics of the North American diet, the food habits that often need improvement, and the key “Nutrition and Weight Status” objectives of the Healthy People 2020 report.
Section: 01.02 How Is Nutrition Connected to Good Health?
Topic: Nutrition Basics

56. (p. 21)  Which of the following is not one of the six categories of Healthy People 2020: Nutrition and Weight Status Objectives?
A.  Healthier Food Access
B.  Food Insecurity
C.  Iron Deficiency
D.  Calcium Deficiency
Bloom’s Level: 2. Understand
Learning Outcome: 01.05 List the major characteristics of the North American diet, the food habits that often need improvement, and the key “Nutrition and Weight Status” objectives of the Healthy People 2020 report.
Section: 01.05 What Is the Current State of the North American Diet and Health?
Topic: Nutrition Basics

57. (p. 7)  In 2008, the Food and Drug Administration (FDA) found that ________ of consumers in the United States read the food label when buying a product for the first time.
A.  only 25%
B.  about one-third (33%)
C.  more than half (54%)
D.  most (90%)
Bloom’s Level: 1. Remember
Learning Outcome: 01.01 Describe how our food habits are affected by the flavor, texture, and appearance of food; routines and habits; early experiences and customs; advertising; nutrition and health concerns; restaurants; social changes; and economic, as well as physiological processes affected by meal size and composition.
Section: 01.01 Why Do You Choose the Food You Eat?
Topic: Nutrition Basics

 

True / False Questions
58. (p. 14)  The cruciferous vegetables include broccoli, cabbage, and kale.
TRUE
Bloom’s Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients?
Topic: Nutrition Basics

Multiple Choice Questions
59.  To reduce their risk for many chronic diseases, Americans should limit their intakes of
A.  whole grains.
B.  water.
C.  solid fats.
D.  phytochemicals.
Bloom’s Level: 2. Understand
Learning Outcome: 01.05 List the major characteristics of the North American diet, the food habits that often need improvement, and the key “Nutrition and Weight Status” objectives of the Healthy People 2020 report.
Section: 01.05 What Is the Current State of the North American Diet and Health?
Topic: Nutrition Basics

Test Bank: Contemporary Nutrition 9th edition Wardlaw, Smith 978-0073402543