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Nutrition And Diet Therapy 8th Edition By Linda Kelly DeBruyne
Chapter 1 Overview of Nutrition and Health
Answer, K/A, page(s) K = knowledge question; A = application question
F K 7 1. Minerals and water are organic and yield energy in the human body.
T K 7-8 2. An excess intake of any energy nutrient can lead to becoming overweight.
T K 8-9 3. The Dietary Reference Intakes are a set of standards that define the amount of energy, nutrients, other dietary components, and physical activity that best support health.
T K 9 4. To ensure that the vitamin and mineral recommendations meet the needs of as many people as possible, the recommendations are set near the top end of the range of the populations estimated average requirements.
T K 9 5. Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for individuals and groups.
T A 13 6. Consuming nutrient-dense foods can help control your kcalorie intake.
T K 22 7. The ingredients list on a food label must list the ingredients in descending order of predominance by weight.
T A 25 8. A package of prunes states that the product is a good fiber source and the Nutrition Facts panel indicates the product contains 12% of the Daily Value for dietary fiber. This product can legally make this claim.
F A 25 9. A carton of yogurt claims that it is fat free and the Nutrition Facts panel indicates the product contains 5 grams of fat per serving. This product can legally make this claim.
F A 25 10. A package of cookies claims that the cookies are low kcalorie, and the Nutrition Facts panel indicates that each cookie contains 70 kcalories. This product can legally make this claim.
Nutrition in Practice Finding the Truth about Nutrition
T K 32 11. There is no nationally accepted definition for the term nutritionist.
b A 3 1. The reason that most of us enjoy turkey and pumpkin pie at Thanksgiving is due to:
c K 3 2. Personal preference plays a significant part in the food choices of an individual. Widely shared preferences include:
c A 5 3. You are at a friends house for dinner and high-fat foods are being served. You go ahead and consume these foods primarily because of:
a K 4 4. Which of the following foods best exemplify the Asian culture?
a K 4 5. Which of the following characterizes the diet of most ethnic groups?
b A 6 6. Orange juice fortified with calcium to help build strong bones is an example of a(n):
d K 7 7. All of the following nutrients are organic except:
c K 7 8. The kcalorie content of a food depends on how much it contains of each of the following except:
b K 7 9. Which of the following statements about vitamins is true?
c K 7 10. The essential nutrients are those:
c K 7 11. Which of the following becomes a major fuel for the body only when the other fuels are unavailable?
d K 7 12. All of the following are energy-yielding nutrients except:
a K 7 13. Vitamins provide ___ kcalories per gram.
b A 7-8 14. How many kcalories are provided by a food that contains 25 g carbohydrate, 6 g protein, and 5 g fat?
c K 7 15. Which nutrient has the greatest energy density?
c A 7 16. How many fat kcalories are in a food that contains 15 grams of fat?
a A 7 17. Your friend always refers to meat as protein. You try to correct her by stating that:
d K 8 18. Alcohol:
c K 7 19. All of the following contain mixtures of the energy nutrients except:
d K 8-9 20. Dietary Reference Intakes are designed to:
d K 9 21. The Recommended Dietary Allowances:
a K 9 22. Which of the following Dietary Reference Intake categories is most appropriately used to develop and evaluate nutrition programs for groups?
d K 9 23. Consumers who take vitamin/mineral supplements should be aware that excessive intakes can pose hazards, and refer to the _____ values of the Dietary Reference Intakes.
a K 9 24. Which of the following statements is not true regarding the Dietary Reference Intakes?
b K 8-10 25. Dietary Reference Intakes may be used to:
b K 7-8 26. A good indicator that an individuals energy intake is appropriate is a healthy:
b K 10 27. An individuals Estimated Energy Requirement (EER) is deemed adequate in the absence of:
c K 10 28. According to the DRI committee, protein should provide ______ of daily kcalories.
a K 11 29. The data collected in nutrition surveys is used by the government to:
d K 11 30. One of the first nutritional surveys, taken before World War II, suggested:
c K 11 31. Major reports regarding the contribution of diet and nutrition status to the health of the people of the United States depend on information collected by the:
c K 11 32. Healthy People is a program that sets goals every ____ years for improving the nations health.
d K 13 33. Nutrient density refers to foods that:
b K 12 34. Research confirms that a common contributor to three of the leading causes of death is:
c K 12-13 35. The six diet planning principles include:
b A 13 36. Which of the following have the highest nutrient density?
b A 13 37. Which of the following foods would provide the highest nutrient density for calcium?
c K 13 38. Foods such as potato chips, candy, and colas are called empty-kcalorie foods because they:
a A 14 39. You are advising a client on components of the Dietary Guidelines for Americans. Which of the following would you include in your advice?
a K 14 40. The 2010 Dietary Guidelines for Americans recommend that people over the age of 51 reduce their intake of sodium to:
c K 14 41. The 2010 Dietary Guidelines for Americans recommend keeping the consumption of trans fatty acids as low as possible. To do this, you would:
a K 14 42. The 2010 Dietary Guidelines specifically recommend replacing some of the meat and poultry you eat with:
e K 15 43. The group that is not a basic member of the USDA Food Guide is the:
c A 16 44. A client consumes the following foods from the grain group of the USDA Food Guide: cup oatmeal, 2 slices of bread, 3 cups popped popcorn, and 1 cup pasta. How many ounce equivalents did the client consume?
c K 18 45. According to the USDA Food Guide, someone who needs 2000 kcal/day should consume _____ cup(s) of milk or the equivalent in milk products each day.
a K 19 46. The USDA Food Guide:
b K 19 47. The difference between the kcalories needed to supply nutrients and those needed for energy is referred to as:
c K 20 48. For comparison purposes, 3 ounces of meat can be visualized as being about the size of:
a A 9,14,21,23 49. You are assessing your own diet. Which of the following would be the most practical tool to use?
d K 22 50. Which of the following statements is true regarding nutrition information on foods?
c K 23 51. A set of nutrient standards designed strictly for use on food labels is called the:
a K 24 52. The Nutrition Facts label must contain information about which minerals, according to labeling standards?
b K 25 53. To be labeled as healthy, a food must be low in fat, saturated fat, cholesterol, and sodium, and contain at least _____% of the DV for vitamin A, vitamin C, iron, calcium, protein, or fiber.
b K 26 54. Which of the following health claims linking nutrients and food constituents to disease states is not on the FDAs list of reliable health claims?
b K 14 55. According to the Dietary Guidelines for Americans, nutrients of concern that Americans need to consume more of include
b K 26 56. Statements on the label of a food or dietary supplement about the substances effect on a structure or function of the body are called:
a A 14 57. In order to comply with recommendation of the 2010 Dietary Guidelines for Americans regarding vegetable intake, you should eat more:
a K 14 58. Which of the following foods is not considered a protein food?
Nutrition in Practice Finding the Truth about Nutrition
d K 30 59. Which of the following is not a red flag of junk science?
a K 30-31 60. When searching the Internet for a credible source of nutrition information, one should go to the website of a:
c K 31 61. The FDA advises consumers that:
b K 31-32 62. The primary nutrition expert on the health care team is the:
3-6 1. Identify and give an example of each of the thirteen factors which influence food choices.
7-8 2. Provide a rationale for the following statement: Too much meat is just as fattening as too many potatoes.
8-9 3. List and briefly describe the major categories of Dietary Reference Intakes and their uses.
12-13 4. List the six principles of diet planning and briefly describe each one.
26 5. Explain the difference between a health claim and a structure-function claim on a food label.
23 6. Identify characteristics of the Daily Values used on food labels, and explain their appropriate uses.
|c||9||1. AI||a. a set of values for the dietary nutrient intakes of healthy people in the United States and Canada.
b. a set of values reflecting the average daily amounts of nutrients considered adequate to meet the known nutrient needs of practically all healthy people in a particular life stage and gender group; a goal for dietary intake by individuals.
c. a set of values that are used as guides for nutrient intakes when scientific evidence is insufficient to determine RDA.
d. the lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy.
e. in regard to nutrient intake, the amount below which almost all healthy people can be expected, over time, to experience deficiency symptoms.
f. the average daily nutrient intake levels estimated to meet the requirements of half of the healthy individuals in a given age and gender group.
g. A set of values reflecting the highest average daily nutrient intake levels that are likely to pose no risk of toxicity to almost all healthy individuals in a particular life stage and gender group.
h. the dietary energy intake level that is predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, and physical activity level consistent with good health.
i. ranges of intakes for the energy-yielding nutrients that provide adequate energy and nutrients and reduce the risk of chronic disease.
|i||10, 11||2. AMDR|
|h||10, 11||6. EER|
Chapter 3 Lipids
Answer, K/A, page(s) K = knowledge question; A = application question
F K 62 1. A triglyceride must contain specific combinations of fatty acids.
F K 66 2. High intakes of saturated and trans fat increase the risk of heart disease by lowering LDL and raising HDL cholesterol.
T K 66-68 3. Not all fatty acids have the same cholesterol-raising effect.
T K 72 4. Foods that are thought of as protein-rich foods may actually contain more fat energy than protein energy.
T K 74 5. It is possible to consume too little fat.
F K 76 6. Research has shown that fat substitutes are always effective at promoting weight loss.
a K 60 1. Fat functions in the body to:
b K 60 2. The body fuel that can be stored in unlimited amounts is:
c K 60-61 3. Which of the following does not describe a function of fat?
a K 61 4. Which of the following fats predominates in the diet and in the body?
a K 61 5. The compound that forms the backbone of triglycerides is called:
a K 61 6. Fatty acids are packaged with _____ to make a triglyceride.
c K 62 7. The term unsaturated fat means that:
b K 62 8. A fatty acid with two or more double bonds is described as:
b K 62 9. Which of the following contains the softest fat?
c K 62 10. When exposed to oxygen, fats can become _____.
b K 63 11. Food producers hydrogenate unsaturated fatty acids in order to:
a K 63 12. Trans-fatty acids are:
c K 63 13. Trans fatty acids are found in the greatest amounts in:
c K 63-64 14. Which of the following compounds cannot be synthesized in the body in amounts sufficient to meet physiological needs?
c K 63 15. An essential fatty acid is one which:
b K 63 16. Linolenic acid is classified as an essential fatty acid because it:
d K 63 17. Linoleic and linolenic fatty acids are both:
a K 64 18. Linoleic acid is found primarily in:
d K 64 19. All of the following are examples of omega-3 fatty acids except:
b K 64 20. EPA and DHA are:
c K 64 21. _____ fatty acids are essential for normal growth and development and appear to play an important role in the prevention and treatment of many chronic diseases.
a K 64 22. The phosphate group on a phospholipid:
c K 64 23. The lecithin needed for building cell membranes and other functions:
b K 65 24. Which of the following is not a sterol?
d K 65 25. Which of the following foods does not contain cholesterol?
c K 65 26. Which of the following is not true regarding plant sterols?
a K 65 27. The liver can make cholesterol from:
c K 65 28. The main route for excretion of cholesterol from the body is:
d A 66 29. Excessive consumption of saturated fat or trans fat may result in:
b K 66 30. Which of the following statements about cholesterol is not true?
a K 66-67 31. Which of the following statements is true?
a K 67 32. Trans-fatty acids contribute to heart disease by:
c A 67 33. Jack is confused about whether to use margarine or butter. Which of the following is the best advice for him?
a K 67 34. Since 2006, food manufacturers have been required to list the amount of _____ fatty acids on the food label.
a K 68 35. Which of the following fats is mostly monounsaturated?
a K 68 36. Which of the following is a rich source of monounsaturated fat?
b K 68 37. People who live in the Mediterranean area have lower rates of heart disease. This is often attributed to:
c K 68 38. Vegetable oils contain large amounts of:
d A 68 39. Rich sources of polyunsaturated fatty acids are found in:
a K 68 40. Polyunsaturated fats:
a K 69 41. Due to the increased production and use of vegetable cooking oils by food manufacturers, Americans need to consume more:
a K 69 42. Which of the following would be the best way to increase your intake of omega-3 fatty acids?
b K 69 43. The American Heart Association recommends that individuals consume at least _____ serving(s) of fatty fish each week.
d K 69 44. Which fish would be most likely to contain high levels of mercury?
c A 69 45. Connie wants to increase her intake of omega-3 fatty acids in an effort to prevent heart disease, hypertension, and cancer. Which of the following would you recommend to Connie?
c A 72 46. A 2000-kcalorie diet that provides 25% of kcalories from fat would contain _____ grams of fat.
d K 70 47. Current dietary guidelines regarding fat include all of the following except:
b K 71-72 48. Compared to carbohydrate, fat is:
b A 71 49. Approximately how many grams of fat do three tablespoons of salad dressing add to a salad?
b K 71 50. Invisible fats include the fats in:
a A 71 51. A change from whole milk to skim milk would:
c A 72 52. Five grams of fat provide _____ kcalories.
c K 72-73 53. Which of the following food groups always contains fat?
a A 71 54. Which of the following spreads would add the least amount of fat to a bagel?
b A 73 55. Sally eats meat but wants to reduce her saturated fat and cholesterol intake. Which of the following should Sally do?
b A 71, 73 56. If Ann is watching her weight, which of the following suggestions would be most beneficial to her?
c K 74-75 57. Food manufacturers use all of the following techniques to reduce the fat and kcalories in food except:
d K 75 58. Characteristics of olestra include all of the following except:
c K 75 59. Which statement is true?
b K 76 60. Consumers should keep the following in mind about foods made with fat substitutes:
Nutrition in Practice Figuring Out Fats
b K 80 61. Recommendations for fat intake have changed over the years due to:
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