Nutrition And Diet Therapy 8th Ed By Whitney Test Bank

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Nutrition And Diet Therapy 8th Ed By Whitney Test Bank


Nutrition And Diet Therapy 8th Ed By Whitney Test Bank

Chapter 2 Carbohydrates


Answer, K/A, page(s)                                                                             K = knowledge question; A = application question




T     K     34                   1.     Whenever carbohydrate is available to the body, the human brain depends exclusively on it as an energy source.


F      K     36                   2.     Most food fiber is kcalorie-free.


T     A     40                   3.     A client consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets. According to the USDA Food Guide recommendations, the clients sugar intake is within the guidelines.


F      K     39                   4.     Experts agree that moderate amounts of sugar in the diet may pose a number of major health risks.


F      A     48                   5.     A client consumes 2000 kcalories per day and 200 grams of carbohydrate. This person meets the current dietary recommendations for carbohydrate intake.


T     A     48, 50             6.     Cindy consumed 2 servings of vegetables, 2 servings of fruit, 5 servings of whole grains, and 2 servings of legumes during the day. Cindy meets the DV recommendation for fiber for the day.


Multiple Choice


a      K     34                   1.     The main function of carbohydrates in the body is to:

  1. furnish the body with energy.
  2. provide material for synthesizing cell walls.
  3. synthesize fat.
  4. insulate the body to prevent heat loss.


c      K     34                   2.     Which of the following is a simple carbohydrate?

  1. starch
  2. glycogen
  3. sucrose
  4. some fibers


a      K     34                   3.     The _____ are the basic units of all carbohydrates.

  1. monosaccharides
  2. disaccharides
  3. polysaccharides
  4. sucrose molecules


e      K     34-35             4.     Three monosaccharides important in nutrition are:

  1. glucose, lactose, and fructose.
  2. fructose, glucose, and sucrose.
  3. maltose, fructose, and lactose.
  4. galactose, sucrose, and lactose.
  5. fructose, glucose, and galactose.


d      K     34                   5.     The primary source of energy for the brain and nervous system under normal conditions is:

  1. sucrose.
  2. amino acids.
  3. fructose.
  4. glucose.
  5. fatty acids.


b      K     35                   6.     The hormone that moves glucose from the blood into the cells is:

  1. glucagon.
  2. insulin.
  3. testosterone.
  4. sucrose.


d      K     35                   7.     Which of the following does not come exclusively from plants?

  1. glucose
  2. maltose
  3. fructose
  4. galactose


a      K     35                   8.     Fructose is:

  1. the sweetest of the sugars.
  2. known as milk sugar.
  3. abundant in whole grains.
  4. also known as dextrose.


d      K     35                   9.     Fructose occurs naturally in:

  1. bread.
  2. milk.
  3. meats.
  4. fruits.


d      K     35                   10.  Which monosaccharide is found most often in nature as a part of a disaccharide?

  1. glucose
  2. fructose
  3. maltase
  4. galactose


c      K     35                   11.  Which of the following compounds is a disaccharide?

  1. glucose
  2. fructose
  3. lactose
  4. galactose


b      K     35                   12.  All of the following terms are used to describe sucrose except:

  1. white sugar.
  2. milk sugar.
  3. table sugar.
  4. cane sugar.


b      K     35                   13.  The most familiar source of sucrose is:

  1. bread.
  2. table sugar.
  3. milk.
  4. meat.
  5. fruit.

d      A     35                   14.  The principle carbohydrate in cakes and cookies is:

  1. fructose.
  2. galactose.
  3. maltose.
  4. sucrose.


a      K     35                   15.  One molecule of sucrose contains _____ molecule(s) of glucose.

  1. one
  2. two
  3. three
  4. four


d      K     35                   16.  Which of the following is the principal carbohydrate in milk?

  1. galactose
  2. fructose
  3. sucrose
  4. lactose


b      K     35                   17.  Chemically, lactose is a:

  1. monosaccharide.
  2. disaccharide.
  3. dextrose.
  4. polysaccharide.


a      K     35                   18.  An example of a polysaccharide is:

  1. starch.
  2. meat.
  3. fruit.
  4. protein.


b      K     35                   19.  Which of the following carbohydrates is a polysaccharide?

  1. fructose
  2. starch
  3. maltose
  4. lactose


a      K     36                   20.  The stored form of glucose in the body is called:

  1. glycogen.
  2. insulin.
  3. fat.
  4. muscle.


d      K     34, 35             21.  Polysaccharides are composed of:

  1. one glucose unit.
  2. two glucose units.
  3. three glucose units.
  4. many glucose units.


b      K     36                   22.  Excess glucose in the blood is converted into glycogen and stored primarily in the:

  1. brain and liver.
  2. liver and muscles.
  3. blood cells and brain.
  4. pancreas and brain.


b      K     36                   23.  The richest sources of starch are:

  1. fruits.
  2. grains.
  3. vegetables.
  4. soybeans.


b      K     36                   24.  Whole grains, vegetables, legumes, and fruits are rich sources of:

  1. sucrose.
  2. dietary fiber.
  3. fat.
  4. glycogen.


c      K     36-37             25.  Cellulose, pectin, hemicellulose, and gums are:

  1. artificial sweeteners.
  2. sugar alcohols.
  3. fibers.
  4. simple carbohydrates.


d      K     37                   26.  _____ is a fiber found in all vegetables, fruits, and legumes.

  1. Hemicelluose
  2. Pectin
  3. Mucilage
  4. Cellulose


b      K     36, 37             27.  Which of the following fibers is a nonpolysaccharide?

  1. cellulose
  2. lignin
  3. pectin
  4. gum


c      K     37                   28.  All of the following fibers are used by the food industry as additives or stabilizers except:

  1. pectins.
  2. gums.
  3. lignins.
  4. mucilages.


a      K     37                   29.  _____ escape digestion and absorption in the small intestine.

  1. Resistant starches
  2. Polysaccharides
  3. Bacteria
  4. Disaccharides


b      K     37                   30.  Fibers are categorized by:

  1. the type of chemical bonds that hold them together.
  2. their chemical and physical properties.
  3. the number of hydrogen molecules they contain.
  4. their ability to be digested by human enzymes.


c      K     38                   31.  The sugars in fruits, vegetables, grains, and milk are:

  1. usually added to these foods.
  2. considered discretionary kcalories.
  3. naturally occurring.
  4. resistant to digestion.


b      K     38                   32.  The steady upward trend in sugar consumption among Americans can be attributed to:

  1. consumer demand.
  2. food manufacturers.
  3. better food preservation techniques.
  4. improved food safety practices.


c      K     38                   33.  The leading source of added sugar in the American diet is:

  1. baked goods such as cookies and cakes.
  2. fruit packed in heavy syrup.
  3. soft drinks and other sugar-sweetened beverages.
  4. chocolate bars and other candy treats.


b      K     39                   34.  According to the World Health Organizations recommendations, no more than _____% of daily kcalories should come from added sugars.

  1. 5
  2. 10
  3. 15
  4. 20


c      K     40                   35.  Which of the following statements best describes the role of sugar in the development of obesity?

  1. Sugar consumption is a direct cause of weight gain leading to obesity.
  2. The increased use of added sugars by food manufacturers is the cause of obesity.
  3. Sugar contributes to obesity when it is part of excessive energy intakes.
  4. There is a direct correlation between the consumption of added sugars and the rise in obesity.


c      K     39                   36.  Which of the following statements about excessive sugar consumption is true?

  1. It causes cancer.
  2. It causes heart disease.
  3. It causes dental caries.
  4. It causes hyperactive behavior in children.


b      A     43                   37.  Which of the following ingredients represents a sugar alcohol?

  1. polydextrose
  2. maltitol
  3. cellulose
  4. aspartame


d      A     42                   38.  How many kcalories are provided by 100 grams of carbohydrate?

  1. 100
  2. 200
  3. 300
  4. 400


a      K     42                   39.  Sweeteners that yield energy are called:

  1. nutritive sweeteners.
  2. artificial sweeteners.
  3. resistant sweeteners.
  4. glycemic sweeteners.


Ice Cream

A carton of ice cream contains the following list of ingredients: milkfat and nonfat milk, sorbitol, pecans, cellulose, butter, caramel color, citric acid, aspartame, carrageenan.


b      A     42-44             40.  Refer to Ice Cream. How many alternative sweeteners are contained in this product?

  1. one
  2. two
  3. three
  4. four


a      A     44                   41.  Refer to Ice Cream. How many artificial sweeteners are contained in the product?

  1. one
  2. two
  3. three
  4. four


a      K     45                   42.  The artificial sweetener sucralose is made from:

  1. sucrose.
  2. an amino acid.
  3. aspartame.
  4. maltose.


a      K     45                   43.  The artificial sweetener that is similar in structure to fructose is:

  1. tagatose.
  2. neotame.
  3. sucralose.
  4. stevia.


b      A     37, 46             44.  Which of the following foods would you recommend to someone interested in lowering his or her blood cholesterol level?

  1. wheat bread
  2. oatmeal
  3. strawberries
  4. pork


b      K     46                   45.  Soluble fiber can help reduce blood cholesterol levels by:

  1. converting cholesterol into vitamin D.
  2. binding cholesterol and carrying it out of the body with the feces.
  3. blocking the absorption of bile.
  4. preventing the production of bile.


d      K     46-47             46.  Which of the following statements is not true regarding the health benefits of fiber?

  1. Fiber aids in weight management.
  2. Fiber aids in reducing the risk of type 2 of diabetes.
  3. Fiber aids in overall health of the gastrointestinal tract.
  4. Fiber aids in the prevention of osteoporosis.


a      K     46                   47.  The _____ describes the effect a food has on blood glucose levels.

  1. glycemic index
  2. insulin index
  3. solubility factor
  4. viscosity index


b      K     48                   48.  Soluble fibers are found in:

  1. celery, wheat bran, and corn.
  2. kidney beans, apples, and oatmeal.
  3. corn, apples, and sunflower seeds.
  4. celery, soybeans, and bran flakes.


a      K     46, 48             49.  Which of the following is the most effective at alleviating constipation?

  1. cellulose
  2. pectin
  3. gums
  4. psyllium


c      K     48                   50.  Carbohydrate should contribute approximately _____% of the total daily energy intake.

  1. 35-40
  2. 45-55
  3. 45-65
  4. 55-60


a      A     48                   51.  A 2000-kcalorie diet that provides 175 grams of carbohydrate provides:

  1. inadequate carbohydrate.
  2. excessive carbohydrate.
  3. an appropriate amount of carbohydrate.
  4. inadequate fiber.


c      K     48                   52.  The Dietary Reference Intake for dietary fiber is approximately _____ grams per day.

  1. 10-15
  2. 15-25
  3. 25-35
  4. 35-50


b      K     49-50             53.  Grains, legumes, and root vegetables contain predominantly:

  1. simple sugars and fiber.
  2. starches and fiber.
  3. fat and fiber.
  4. simple sugars and fat.


b      A     49-50             54.  Foods richest in carbohydrates are:

  1. eggs, cheese, and milk.
  2. rice, broccoli, and apples.
  3. milk, nuts, and oils.
  4. mayonnaise, butter, and salad dressing.


c      A     50-51             55.  Which of the following groups contains the least carbohydrate?

  1. grains and starchy vegetables
  2. nuts and dried fruits
  3. milk and cheese
  4. fruits and vegetables


a      A     49-51             56.  Jeff consumed the following foods for a meal: small baked potato, cup of carrots, 1 cup skim milk, and 1 small banana. Approximately how many grams of carbohydrate did Jeff consume?

  1. 47
  2. 57
  3. 66
  4. 69


c      K     39-40             57.  A valid concern about excessive sugar consumption is:

  1. an increased risk for developing cancer.
  2. its contribution to behavioral problems in children.
  3. the potential for malnutrition.
  4. an increased risk for developing hypertension.


a      K     39-40             58.  High-fructose corn syrup is composed of:

  1. fructose and glucose.
  2. glucose and galactose.
  3. sucrose and maltitol.
  4. fructose and galactose.


a      K     40                   59.  Which of the following is the equivalent of 1 teaspoon of white sugar?

  1. 1 tablespoon of catsup
  2. 1 tablespoon of jelly
  3. 2 oz. of a carbonated soft drink
  4. 3 teaspoons of honey


c      K     44                   60.  Aspartame is made from:

  1. sucrose.
  2. fructose.
  3. two amino acids.
  4. two monosaccharides.


b      K     49                   61.  The World Health Organization set an upper limit for fiber intake at _____ grams per day.

  1. 30
  2. 40
  3. 50
  4. 60


Nutrition in Practice The Glycemic Index in Nutrition Practice


a      K     55                   62.  The glycemic index ranks carbohydrate foods based on their effect on:

  1. blood glucose and insulin levels.
  2. blood pressure.
  3. weight.
  4. blood cholesterol and triglyceride levels.


a      K     55                   63.  The glycemic index of a food can be measured by comparing the increase in ones blood glucose levels after consuming a carbohydrate to that caused by a reference food such as:

  1. white bread.
  2. a banana.
  3. ice cream.
  4. oatmeal.


d      A     56                   64.  Which of the following breakfast foods has the lowest glycemic index?

  1. cornflakes
  2. instant oatmeal
  3. white bagel
  4. cooked oatmeal


d      K     55-56             65.  Factors that influence the GI value of a food include all of the following except the

  1. structure of the starch.
  2. fiber content in the food.
  3. manner in which the food was processed.
  4. time of day the food is consumed.


c      K     55, 57             66.  People with _____ may benefit from limiting their intake of high-GI foods.

  1. heart disease
  2. arthritis
  3. diabetes
  4. migraine headaches


a      K     57                   67.  Which of the following statements most accurately reflects current recommendations about the glycemic index?

  1. People with type 2 diabetes may benefit from limiting high-GI foods.
  2. High-GI foods such as potatoes and bread should be avoided.
  3. There is ample evidence that low-GI diets should be recommended for the general population.
  4. All foods with a GI greater than 70 should be avoided until further research is done.





h 43 1.     ADI a.     a hormone secreted by the pancreas in response to high blood glucose; promotes cellular glucose uptake.

b.     a hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration; elicits release of glucose from storage.

c.     a measure of the extent to which a food raises the blood glucose concentration and elicits an insulin response, as compared with pure glucose.

d.     the more common type of diabetes in which the fat cells resist insulin.

e.     indigestible food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods.

f.     having a gel-like consistency.

g.     the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water.

h.     the amount of an artificial sweetener that individuals can safely consume each day over the course of a lifetime without adverse effect.

b 35 2.     glucagon
c 46, 47 3.     glycemic response
g 37 4.     insoluble fibers
a 35 5.     insulin
e 37 6.     soluble fibers
d 47 7.     type 2 diabetes
f 37 8.     viscous




34                   1.     Of all the possible alternatives, why is carbohydrate the preferred energy source?


40-41             2.     How would you respond to the statement that honey is more nutritious than white sugar?


43-45             3.     Compare and contrast the 6 FDA-approved artificial sweeteners.


47                   4.     Describe how fiber-rich foods help with weight control.


47-48             5.     Discuss the harmful effects of excessive fiber intake.


51                   6.     Given the nutrient information on food labels, how could you determine the number of grams of starch in a food product?


38                   7.     Differentiate between added sugars and naturally occurring sugars.


39-40             8.     Does high-fructose corn syrup contribute to obesity more than other types of sugar? Explain your answer.



Chapter 12 Nutrition Through the Life Span:
Infancy, Childhood, and Adolescence


Answer, K/A, page(s)                                                                             K = knowledge question; A = application question




T     K     318                 1.     Breast milk or infant formula normally provides enough water to replace fluid losses in healthy infants.


T     K     320                 2.     There are factors in breast milk that protect the infant against infection.


T     K     326                 3.     A childs appetite begins to diminish around the first birthday.


F      K     331                 4.     A childs brain is not affected by iron deficiency until a blood deficit of this mineral develops.


T     K     330                 5.     Children who eat nutritious breakfasts function better in school than their peers who do not.


F      K     333                 6.     Allergic reactions to multiple foods are common, while reactions to single foods are the exception.


T     K     334                 7.     Childrens food aversions may be the result of natures efforts to protect them from allergic or other adverse reactions.


T     K     336                 8.     Children who spend more than one to two hours daily watching television or other media can become obese even while consuming fewer kcalories than more active children.


T     K     339                 9.     Children forced to try new foods are less likely to try those foods again than are children who are left to decide for themselves.


F      K     339                 10.  The more often a food is presented to a young child, the less likely the child will like that food.


T     K     342                 11.  The problem of obesity is most evident in African American females and in Hispanic children.


T     K     342                 12.  Teenage boys experience a more intense growth spurt and develop more lean body mass than girls do.


Nutrition in Practice Childhood Obesity and the Early Development of Chronic Diseases


T     K     351                 13.  Restricting dietary sodium causes an immediate drop in most childrens and adolescents blood pressure.


T     K     352                 14.  Recommendations limiting fat and cholesterol are not intended for infants or children under two years of age.


T     K     353                 15.  Adult heart disease is a major pediatric problem.


Multiple Choice


b      K     317                 1.     An infant weighing 7 pounds at birth would normally weigh about _____ pounds at five months of age.

  1. 8
  2. 14
  3. 21
  4. 28


a      K     317                 2.     During what period are kcalorie needs per unit of body weight the highest?

  1. infancy
  2. toddler years
  3. childhood
  4. adolescence


b      A     317                 3.     An infant who weighs 8 pounds will require about _____ kcalories per day.

  1. 290
  2. 360
  3. 420
  4. 800


a      K     319                 4.     Most standard infant formulas are fortified with:

  1. DHA and arachidonic acid.
  2. DHA and linoleic acid.
  3. linolenic and linoleic acid.
  4. DHA and EPA.


b      K     319                 5.     With the possible exception of _____, the vitamin content of the breast milk of a well-nourished mother is ample.

  1. vitamin C
  2. vitamin D
  3. thiamin
  4. zinc


d      K     320                 6.     The American Academy of Pediatrics recommends a supplement of _____ for all infants who are exclusively breastfed in the first six months of life.

  1. iron
  2. vitamin C
  3. folic acid
  4. vitamin D


b      K     319-320         7.     Characteristics of breast milk include all of the following except:

  1. ample vitamin content.
  2. high in sodium.
  3. adequate in zinc.
  4. iron which is highly absorbable.


d      K     320                 8.     Infants are given a single dose of vitamin _____ at birth.

  1. A
  2. D
  3. C
  4. K


d      K     320-321         9.     Advantages to breastfeeding include all of the following except:

  1. it provides protection against the development of allergies.
  2. it provides possible protection against excessive weight gain later in life.
  3. it protects against intestinal infections.
  4. it is the only way to develop a true loving relationship with the baby.


c      K     321                 10.  The only acceptable alternative to breast milk is:

  1. goats milk.
  2. cows milk.
  3. iron-fortified infant formula.
  4. low-iron infant formula.


d      K     321                 11.  Which of the following should be used to feed an infant under one year of age who is being weaned from breast milk?

  1. whole milk
  2. low-iron infant formula
  3. evaporated milk
  4. iron-fortified infant formula


b      K     322                 12.  Which of the following is considered a risk of formula feeding an infant?

  1. The infant may not receive all of the nutrients he/she needs.
  2. Formula may be incorrectly prepared and cause malnutrition and growth failure.
  3. Parents may not be aware that some formulas do not meet FDA requirements.
  4. Many infants are allergic to formula.


d      K     322                 13.  Children one to two years of age should drink _____ milk.

  1. reduced-fat
  2. low-fat
  3. fat-free
  4. whole


c      K     323                 14.  A good age to introduce solid foods to infants is:

  1. one to two weeks.
  2. two to three months.
  3. four to six months.
  4. one year.
  5. two years.


d      K     323                 15.  All of the following are considerations in deciding when to add solid foods to the diet of an infant except:

  1. the infants nutrient needs.
  2. the infants physical readiness to handle different forms of food.
  3. the need to detect and control allergic reactions.
  4. the type of milk the infant is consuming.


b      K     323                 16.  The two nutrients needed early by infants and provided by the introduction of solid foods are:

  1. protein and calcium.
  2. iron and vitamin C.
  3. sodium and fat.
  4. vitamin D and fluoride.


d      K     324                 17.  Excessive consumption of fruit juice in infants and young children can lead to all of the following except:

  1. diarrhea.
  2. excessive kcal intake.
  3. poor intake of food.
  4. toxicity of the water-soluble vitamins.


d      K     324                 18.  Which of the following cereals causes allergy least often?

  1. wheat
  2. barley
  3. oats
  4. rice


b      K     324-325         19.  All of the following foods should be omitted from a babys diet except:

  1. canned vegetables.
  2. canned fruits.
  3. honey.
  4. corn syrup.


b      K     325                 20.  _____ develops when excessive milk intake displaces iron-rich foods in the diet of a young child.

  1. Scurvy
  2. Milk anemia
  3. Growth failure
  4. Weight loss


a      A     325                 21.  An important aspect of infant feeding is the prevention of future health problems. An appropriate measure is:

  1. encouragement of eating habits that will support normal weight.
  2. encouraging the infant to eat only those foods she likes.
  3. introduction of solid foods as early as possible.
  4. forcing the infant to finish her bottle.


c      A     326                 22.  Nancy consumes fewer kcalories at 14 months than she did at 11 months. This change in appetite probably indicates that she is:

  1. ill and needs medical attention.
  2. not as physically active now as when she was 11 months old.
  3. in a less rapid stage of growth now.
  4. becoming malnourished.


c      K     327                 23.  Research studies conducted on preschool childrens food intakes have shown that:

  1. food energy intake varied very little from meal to meal.
  2. the total daily energy intake was highly inconsistent.
  3. if they ate more at one meal, they ate less at the next.
  4. energy intake decreases as children get older.


a      K     327                 24.  Which of the following statements accurately describes the energy needs of a child?

  1. Total energy needs increase with age, but energy needs per kilogram of weight decline with age.
  2. Energy needs fluctuate as children get older.
  3. Total energy needs decrease with age, but energy needs per kilogram of weight increase with age.
  4. Energy needs remain the same until puberty.


c      K     327                 25.  Vegan diets must be planned carefully for children, because otherwise they may not provide enough:

  1. protein.
  2. fiber.
  3. kcalories.
  4. sodium.


a      K     327                 26.  A one-year-old child needs about _____ kcalories a day.

  1. 800
  2. 1000
  3. 1200
  4. 1400


a      A     325, 328        27.  A child who drinks a lot of milk and wont consume much else is likely to show signs of:

  1. anemia.
  2. ariboflavinosis.
  3. hypercalcemia.
  4. rickets.


c      K     328                 28.  To prevent iron deficiency, a child needs _____ mg of iron per day.

  1. 23
  2. 3-5
  3. 7-10
  4. 9-12


d      A     328                 29.  Among the following, the foods that help most to meet childrens iron requirements are:

  1. milk, cheese, or yogurt.
  2. dark green, deep orange, or yellow vegetables.
  3. prunes , grapes, or raisins.
  4. whole-wheat, enriched, or fortified breads.


c      A     328                 30.  Which of the following foods would provide a child with a rich source of iron?

  1. ice cream
  2. applesauce
  3. bean dip
  4. cheese


b      K     328, 329        31.  According to MyPyramid for Preschoolers and Kids, how many cups of milk or milk products are needed daily for a 2-5 year old child?

  1. 1
  2. 2
  3. 3
  4. 4


a      K     330                 32.  Which of the following is likely to occur if candy, cola, and other concentrated sweets are permitted in large quantities during the growing years?

  1. obesity
  2. hypertension
  3. nutrient toxicities
  4. developmental delays


c      K     330                 33.  Which of the following statements is not true?

  1. Normal-weight children naturally regulate their energy intake.
  2. The preference for sweet tastes is innate.
  3. Children can be trusted to naturally choose healthful foods.
  4. Underweight children can be allowed to eat higher-kcal but nutritious snacks.

c      A     330, 339        34.  The easiest and most practical way to control the amount of candy and carbonated drinks a child consumes is to:

  1. prevent the child from knowing of their existence.
  2. never let the child visit his grandparents.
  3. limit the availability of these items.
  4. teach the child that such foods are highly noxious.


a      K     330                 35.  How many ounces from the meat and beans group are needed daily to meet nutrient needs for a child who needs 1000 kcal/day?

  1. 2
  2. 3
  3. 4
  4. 5


d      K     330                 36.  One of the most significant effects of long-term hunger on children is:

  1. behavioral problems.
  2. poor performance in school.
  3. apathetic attitude.
  4. impaired growth.


b      K     331                 37.  Nutrient deficiencies during childhood:

  1. have no effect on future health.
  2. can affect a childs mood and behavior.
  3. are directly associated with dysfunctional families.
  4. are rare.


d      K     330-331         38.  Children who skip breakfast exhibit all of the following characteristics except:

  1. lower energy intakes.
  2. poor concentration.
  3. lower test scores.
  4. higher energy intakes.


c      K     331                 39.  The best known and most widespread effects of iron-deficiency anemia are its impacts on:

  1. memory and sleep patterns.
  2. growth and athletic performance.
  3. behavior and intellectual performance.
  4. the immune system and reading level.


d      K     331                 40.  A child with any of several nutrient deficiencies may be described in all of these ways except:

  1. depressed.
  2. unlikable.
  3. hyperactive.
  4. unclean.


b      A     332                 41.  To prevent a childs exposure to lead, you would do all of the following except:

  1. prevent the child from putting old painted objects in the mouth.
  2. allow the child to play with crayons made in other countries.
  3. make sure the child consumes nutritious meals consistently.
  4. make infant formula with lead-free water.


a      K     332                 42.  When a food protein enters the body and causes an immunologic response, this causes:

  1. a food allergy.
  2. an food intolerance.
  3. hyperactivity.
  4. anemia.


a      K     333                 43.  Which of the following foods is most likely to cause anaphylactic shock?

  1. peanuts
  2. rice
  3. oatmeal
  4. bananas


b      K     333                 44.  All of these foods are likely to cause allergic reactions except:

  1. milk.
  2. coconut.
  3. soybeans.
  4. wheat.


d      K     334                 45.  Which of the following statements is true regarding hyperactivity?

  1. It can be cured with dietary changes.
  2. It is caused by consuming sugary foods.
  3. It can be cured by eliminating all food additives.
  4. It is not caused by poor nutrition.


b      K     335                 46.  Based on data from the BMI-for-age growth charts, children and adolescents are categorized as overweight when their weight is above the _____ percentile.

  1. 75th
  2. 85th
  3. 95th
  4. 99th


d      A     335                 47.  Logan is 14 years old and has a BMI in the 85th percentile. His mothers BMI is 23 and his fathers BMI is 32. Logans chance of becoming an obese adult is:

  1. 50%.
  2. 60%.
  3. 70%.
  4. 80%.


b      K     335                 48.  Which of the following statements regarding childrens food intake and health status is true?

  1. Children are lighter today than they were 20 years ago.
  2. The prevalence of overweight in children 6 to 11 years of age and adolescents has tripled over the last three decades.
  3. Changes in childrens weight status can be largely explained by genetics.
  4. The increase in childrens weight status can be blamed entirely on poor parenting skills.


c      K     336                 49.  As a strategy to help prevent childhood obesity, the American Academy of Pediatrics recommends that children be limited to _____ of television and video time per day.

  1. 30 minutes
  2. 1 hour
  3. 2 hours
  4. 3 hours


d      K     336                 50.  Which of the following statements about children and television viewing is not true?

  1. Children who have a TV in their room are more likely to be overweight.
  2. Children who watch excessive amounts of TV are least likely to eat fruits and vegetables.
  3. Children who watch excessive amounts of TV often snack on high-fat foods.
  4. Children who watch excessive amounts of TV are more likely to eat fruits and vegetables.


b      K     336                 51.  A leading cause of pediatric hypertension is:

  1. a low intake of whole-grain foods.
  2. obesity.
  3. excessive sodium intake from soft drink consumption.
  4. type 1 diabetes.


b      K     337                 52.  The Expert Committee of the American Medical Association recommends healthy habits for children and adolescents to prevent obesity. Which of the following is not one of those recommendations?

  1. Eat together as a family as often as possible.
  2. Engage in at least 20 minutes of moderate to vigorous physical activity every day.
  3. Learn to eat age-appropriate portions of foods.
  4. Limit the frequency of restaurant meals.


d      K     336-337         53.  Which of the following is not a recommended approach for the treatment of childhood obesity?

  1. psychological support
  2. behavior modification
  3. family involvement
  4. diet restriction


a      K     338                 54.  Which obese teenager would be considered a candidate for bariatric surgery?

  1. Preston, who has a BMI of 52 and has an average IQ
  2. Jacob, who has a BMI of 38 and has reached physical maturity
  3. Darla, who has type 2 diabetes and hasnt yet begun to menstruate
  4. Cynthia, who has just enrolled in a weight-loss program for the first time due to her BMI of 50


c      K     339                 55.  Children are more likely to eat vegetables when they are:

  1. not seasoned.
  2. cut in small pieces.
  3. raw or slightly undercooked.
  4. overcooked and very soft.


a      K     339                 56.  Power struggles over food arise when:

  1. parents try to control every aspect of a childs eating.
  2. children are allowed to regulate their own food intake.
  3. parents dont demonstrate healthy eating habits.
  4. children are presented with too many food choices.


b      A     338                 57.  Because the interactions between parents and children can set the stage for lifelong attitudes and habits, wise parents:

  1. do not attempt change.
  2. treat their childs food preferences with respect.
  3. exert continuous pressure to initiate good food habits.
  4. impose their own eating habits on their children.
  5. wait until their children start school to initiate changes.


a      A     339                 58.  Positive eating habits for a young child can be promoted by:

  1. presenting a new food at the beginning of the meal.
  2. allowing him to stand and play at the table.
  3. making sure he eats all the food he is given at each meal.
  4. rewarding him with dessert when he has cleaned his plate.
  5. offering him a choice of two new foods at a time.


a      K     339                 59.  Children should not be allowed to eat while running because:

  1. this increases the childs risk of choking.
  2. they should not be allowed to play until after meals.
  3. physical activity in children should be discouraged.
  4. this increases the childs risk of food allergies.


c      K     340                 60.  The majority of children who eat school breakfast are:

  1. boys.
  2. girls.
  3. from low-income families.
  4. from high-income families.


b      K     341                 61.  All of the following factors undermine the efforts of the National School Lunch Program to serve nutritious foods at school except:

  1. short lunch periods and long lines.
  2. the availability of salad bars.
  3. access to vending machines.
  4. the presence of fast-food restaurants.


a      A     342                 62.  The adolescent growth spurt:

  1. begins earlier in girls than in boys.
  2. affects every organ except the brain.
  3. decreases total nutrient needs.
  4. causes a greater weight gain in girls.


a      A     342-343         63.  Nutrients

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