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Chapter 1 – An Overview of Nutrition
An. Page(s)/difficulty K = knowledge-level, A = application level
Multiple Choice
Questions for Section 1.0 Introduction
a. it develops slowly.
b. it lasts a long time.
c. it produces sharp pains.
d. it progresses gradually.
a. it develops quickly.
b. it progresses slowly.
c. it runs a short course.
d. it causes sharp symptoms.
Questions for Section 1.1 Food Choices
a. Cost
b. Taste
c. Convenience
d. Nutritional value
a. over the long term, they will reduce lifespan in some people.
b. they can promote heart disease and cancer over the long term.
c. over the long term, they will not affect lifespan in some people.
d. when made over just a single day, they exert great harm to your health.
was sick with flu is an example of a food-related
a. habit.
b. social interaction.
c. emotional turmoil.
d. negative association.
food behavior known as
a. social interaction.
b. reverse psychology.
c. positive association.
d. habitual reinforcement.
choice most likely based on
a. habit.
b. availability.
c. body image.
d. environmental concerns.
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a. A tourist from China who rejects a hamburger due to unfamiliarity
b. A child who spits out his mashed potatoes because they taste too salty
c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending
a close friend
d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he
deems it a child’s food
a. values.
b. body image.
c. ethnic heritage.
d. functional association.
nervousness would be displaying a food choice behavior most likely based on
a. habit.
b. availability.
c. emotional comfort.
d. positive association.
United States show an ethnic emphasis?
a. 15
b. 30
c. 45
d. 60
include all of the following except
a. neutraceutical.
b. designer food.
c. functional food.
d. phytonutritional food.
action in the body is to promote well-being to a greater extent than that contributed by the
food’s nutrients?
a. Fortified foods
b. Enriched foods
c. Functional foods
d. Health enhancing foods
commonly known as
a. folionutrients.
b. inorganic fibers.
c. phytochemicals.
d. phyllochemicals.
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Questions for Section 1.2 The Nutrients
a. 3-5 days.
b. 3 weeks.
c. 1-2 months.
d. 6-12 months.
a. Fats
b. Water
c. Proteins
d. Carbohydrates
a. 12
b. 24
c. 36
d. 72
a. Fiber
b. Protein
c. Minerals
d. Vitamins
a. neutraceutical.
b. metabolic unit.
c. organic nutrient.
d. essential nutrient.
a. fat.
b. protein.
c. calcium.
d. carbohydrate.
a. Protein
b. Calcium
c. Vitamin C
d. Vitamin D
a. Iron
b. Protein
c. Alcohol
d. Carbohydrate
a. Salt
b. Water
c. Calcium
d. Vitamin C
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a. found in food.
b. degraded by the body.
c. made in sufficient quantities by the body.
d. used to synthesize other compounds in the body.
a. Products sold at health food stores
b. Products grown without use of pesticides
c. Foods having superior nutrient qualities
d. Substances with carbon-carbon or carbon-hydrogen bonds
a. Fat
b. Water
c. Oxygen
d. Calcium
a. 15
b. 25
c. 40
d. 55
a. Alcohol
b. Proteins
c. Carbohydrates
d. Inorganic nutrients
a. Fat
b. Protein
c. Vitamin C
d. Carbohydrate
a. Fat
b. Proteins
c. Vitamins
d. Carbohydrates
C?
a. 10 calories
b. 1 kilocalorie
c. 10,000 calories
d. 1000 kilocalories
a. Fats
b. Alcohol
c. Proteins
d. Carbohydrates
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a. kilojoules.
b. kilograms.
c. kilometers.
d. kilonewtons.
a. newtons.
b. calories.
c. kilojoules.
d. kilocalories.
a. 50
b. 85
c. 120
d. 200
a. 5
b. 50
c. 100
d. 200
30 g of fat. Approximately what percentage of the total energy is contributed by fat?
a. 8.5
b. 15
c. 19
d. 25.5
20% from protein. How many grams of carbohydrate are contained in the diet?
a. 220
b. 285
c. 440
d. 880
20 g of fat, and 5 g of alcohol?
a. 160
b. 345
c. 560
d. 755
a. Plant fats
b. Plant proteins
c. Animal proteins
d. Plant carbohydrates
a. Energy is released
b. Body fat increases
c. Energy is destroyed
d. Body water decreases
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foods?
a. They contain only one of the three energy nutrients, although a few contain all of
them
b. They contain equal amounts of the three energy nutrients, except for high-fat foods
c. They contain mixtures of the three energy nutrients, although only one or two may
predominate
d. They contain only two of the three energy nutrients, although there are numerous
other foods that contain only one
a. heat energy.
b. light energy.
c. electrical energy.
d. mechanical energy.
except
a. sugar.
b. corn oil.
c. alcohol.
d. vitamin C.
a. 5
b. 8
c. 10
d. 13
a. Essential
b. Inorganic
c. Destructible
d. kCalorie-free
a. They are organic
b. They yield 4 kcalories per gram
c. Some become dissolved in body fluids
d. Some may be destroyed during cooking
a. 6
b. 12
c. 16
d. 24
a. Yield no energy
b. Unstable to light
c. Stable in cooked foods
d. Structurally smaller than vitamins
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a. Vitamins
b. Minerals
c. Proteins
d. Carbohydrates
Questions for Section 1.3 The Science of Nutrition
better. Her experience is best described as a(n)
a. anecdote.
b. blind experiment.
c. nutritional genomic.
d. case-control experience.
a. genetic counseling.
b. nutritional genomics.
c. genetic metabolomics.
d. nutritional nucleic acid pool.
a. Both subject groups take turns getting each treatment
b. Neither subjects nor researchers know which subjects are in the control or
experimental group
c. Neither group of subjects knows whether they are in the control or experimental
group, but the researchers do know
d. Both subject groups know whether they are in the control or experimental group, but
the researchers do not know
a. theory.
b. prediction.
c. hypothesis.
d. correlation.
a. The costs are usually high
b. It is difficult to replicate the findings
c. The results cannot be applied to human beings
d. Experimental variables cannot be easily controlled
a. The size of the groups can be very large
b. The subjects do not know anything about the experiment
c. The subjects who are treated are balanced against the placebos
d. The subjects are similar in all respects except for the treatment being tested
a. Chance variation is ruled out
b. There will be no placebo effect
c. The experiment will be double-blind
d. The control group will be similar to the experimental group
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a. tissue cells in culture.
b. rats or mice as subjects.
c. human beings as subjects.
d. computer modeling to design the study.
a. All subjects are similar
b. All subjects receive a treatment
c. Neither subjects nor researchers know who is receiving treatment
d. One group of subjects receives a treatment and the other group receives nothing
people and the health status of those groups are known as
a. case-control studies.
b. epidemiological studies.
c. human intervention trials.
d. correlation-control studies.
vitamin C. As the subjects walk into the laboratory, you distribute all the vitamin C pill
bottles to the girls and all the placebo pill bottles to the boys. The researcher instantly
informs you that there are two errors in your research practice. What steps should you
have done differently?
a. Given all the boys the vitamin C and the girls the placebo, and told them what they
were getting
b. Distributed the bottles randomly, randomized the subjects, and told them what they
were getting
c. Told the subjects which group they were in, and prevented yourself from knowing
the contents of the pill bottles
d. Prevented yourself from knowing what was in the pill bottles, and distributed the
bottles randomly to the subjects
a. variable effect.
b. positive correlation.
c. negative correlation.
d. randomization effect.
a. variable effect.
b. positive correlation.
c. negative correlation.
d. randomization effect.
scrutiny by experts in the field according to a process known as
a. peer review.
b. cohort review.
c. intervention examination.
d. double-blind examination.
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Questions for Section 1.4 Dietary Reference Intakes
a. AI.
b. RDA.
c. EAR.
d. LUT.
a. Adequate Intakes
b. Estimated Average Allowances
c. Tolerable Upper Intake Levels
d. Recommended Dietary Allowances
maintains a specific function is called the nutrient
a. allowance.
b. requirement.
c. tolerable limit.
d. adequate intake.
for their population group, what percentage would receive insufficient amounts?
a. 2
b. 33
c. 50
d. 98
the amounts of nutrients that should be consumed by the population. Your reply should
be:
a. The Dietary Reference Intakes because they are a set of nutrient intake values for
healthy people in the United States and Canada.
b. The Tolerable Upper Intake levels because they are the maximum daily amount of a
nutrient that appears safe for most healthy people.
c. The Estimated Average Requirements because they reflect the average daily amount
of a nutrient that will maintain a specific function in half of the healthy people of a
population.
d. The Recommended Dietary Allowances because they represent the average daily
amount of a nutrient considered adequate to meet the known nutrient needs of
practically all healthy people.
a. measure nutrient balance of population groups.
b. assess dietary nutrient adequacy for individuals.
c. treat persons with diet-related illnesses.
d. calculate exact food requirements for most individuals.
a. Lower Tolerable Limit.
b. Upper Tolerable Limit.
c. Subclinical Deficiency Value.
d. Estimated Average Requirement.
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a. Adequate Intake.
b. Daily Recommended Value.
c. Tolerable Upper Intake Level.
d. Recommended Dietary Allowance.
a. more than twice as high as anyone needs.
b. the minimum amounts that average people need.
c. designed to meet the needs of almost all healthy people.
d. designed to prevent deficiency diseases in half the population.
a. Low, to reduce the risk of toxicity
b. High, to cover virtually all healthy individuals
c. Extremely high, to cover every single person
d. At the mean, to cover most healthy individuals
Recommended Dietary Allowance (RDA)?
a. Both values exceed the average requirements
b. AI values are more tentative than RDA values
c. The percentage of people covered is known for both values
d. Both values may serve as nutrient intake goals for individuals
a. both are included in the DRI.
b. both serve as nutrient intake goals for individuals.
c. neither covers 100% of the population’s nutrient needs.
d. neither is useful for evaluating nutrition programs for groups of people.
Adequate Intake?
a. Setting nutrient goals for individuals
b. Identifying toxic intakes of nutrients
c. Restoring health of malnourished individuals
d. Developing nutrition programs for schoolchildren
of carbohydrate, and 150 g of protein. What would be the appropriate revisions to help
Bob adjust his nutrient intake so that it matches the Acceptable Macronutrient
Distribution Ranges?
a. 70 g fat, 156 g protein, 313 g carbohydrate
b. 140 g fat, 150 g protein, 150 g carbohydrate
c. 500 g fat, 750 g protein, 1250 g carbohydrate
d. 10 g fat, 20 g protein, 45 g carbohydrate
a. Because protein is an energy nutrient, the figures for energy intake are set in
proportion to protein intake
b. Because a large number of people are overweight, the figures are set to induce a
gradual weight loss in most individuals
c. Because the energy needs within each population group show little variation, the
figures are set to meet the needs of almost all individuals
d. Because a margin of safety would result in excess energy intake for a large number
of people, the figures are set at the average energy intake
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a. The maximum amount allowed for fortifying a food
b. A number calculated by taking twice the RDA or three times the AI
c. The maximum allowable amount available in supplement form
d. The maximum amount from all sources that appears safe for most healthy people
population groups in energy balance?
a. Estimated Energy Requirement
b. Adequate Average Requirement
c. Recommended Dietary Allowance
d. Acceptable Energy Distribution Range
reduce the risk of chronic diseases are termed the
a. Estimated Energy Requirements.
b. Tolerable Range of Kilocalorie Intakes.
c. Estimated Energy Nutrient Recommendations.
d. Acceptable Macronutrient Distribution Ranges.
a. 5-10%
b. 15-25%
c. 30-40%
d. 45-65%
a. 35%
b. 50%
c. 70%
d. 90%
a. 10-35%
b. 40-45%
c. 50-65%
d. 70-85%
a. 20%
b. 25%
c. 35%
d. 50%
a. 10-30%
b. 20-35%
c. 40-55%
d. 60-75%
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kcalories, approximately how many grams of protein would be ingested?
a. 41
b. 63
c. 135
d. 219
a. 154
b. 165
c. 172
d. 179
a. 110
b. 126
c. 132
d. 139
except
a. the recommendations also apply to sick people.
b. the recommendations are designed to be met through intake of foods and not
supplements.
c. it is difficult and unnecessary to meet the recommended intakes for all nutrients each
day.
d. the recommendations are neither minimum requirements nor necessarily optimal
intakes for everybody.
a. treat people with diet-related disorders.
b. assess adequacy of all required nutrients.
c. plan and evaluate diets for healthy people.
d. assess adequacy of only vitamins and minerals.
Questions for Section 1.5 Nutrition Assessment
a. Assessment techniques
b. Nutrient stages identification
c. Overt symptoms identification
d. Outward manifestations assessment
on nutrition assessment procedures for all new patients. Which of the following are the
most useful parameters for the nutrition assessment of individuals?
a. Diet recall, food likes and dislikes, allergies, favorite family recipes
b. Anthropometric data, physical examinations, food likes and dislikes, family tree
c. Diet record that includes what the patient usually eats, which will provide sufficient
information
d. Historical information, anthropometric data, physical examinations, laboratory tests
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a. Body weight
b. Blood pressure
c. Blood iron level
d. Food intake information
known as
a. diet history.
b. anthropometrics.
c. biochemical testing.
d. physical examination.
the body due to a nutrient deficiency?
a. Diet history
b. Laboratory tests
c. Body weight loss
d. Physical examination
nutrient deficiency resulting from inadequate intake?
a. Declining nutrient stores, abnormal functions within the body, and overt signs
b. Abnormal functions within the body, declining nutrient stores, and overt signs
c. Abnormal functions within the body, overt signs, and declining nutrient stores
d. Declining nutrient stores, overt signs, and abnormal functions within the body
a. Inadequate nutrient intake
b. Reduced nutrient absorption
c. Increased nutrient excretion
d. Increased nutrient destruction
a. Primary
b. Clinical
c. Secondary
d. Subclinical
a. shows overt signs.
b. is in the early stages.
c. shows resistance to treatment.
d. is similar to a secondary deficiency.
a. Anemia
b. Headaches
c. Skin dryness
d. Decreased red blood cell count
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following parameters?
a. Laboratory tests
b. Anthropometric data
c. Physical exam results
d. Review dietary intake data
a. U.S. Public Health Service
b. Food and Drug Administration
c. Dietary Reference Intakes committee
d. The National Nutrition Monitoring program
a. establish the DRI.
b. identify national trends in food consumption.
c. identify leading causes of death in the United States
d. set goals for the nation’s health over the next 10 years.
a. We eat larger portions
b. We snack more frequently
c. We eat more high-fiber foods
d. We eat more meals away from home
Questions for Section 1.6 Diet and Health
except
a. cancer.
b. diabetes.
c. tuberculosis.
d. heart disease.
nutrition?
a. 1
b. 4
c. 7
d. 10
diet?
a. Cancer
b. Heart disease
c. Diabetes mellitus
d. Pneumonia and influenza
a. risk factors.
b. genetic factors.
c. degenerative factors.
d. environmental factors.
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development of a disease?
a. All people with the risk factor will develop the disease
b. The absence of a risk factor guarantees freedom from the disease
c. The more risk factors for a disease, the greater the chance of developing that disease
d. The presence of a factor such as heredity can be modified to lower the risk of
degenerative diseases
States?
a. Guns
b. Alcohol
c. Tobacco
d. Automobiles
a. Poor diet
b. Tobacco use
c. Alcohol intake
d. Sexual activity
Questions for Section 1.7 Nutrition Information and Misinformation—On the Net and in the News
a. Chiropractor
b. Medical doctor
c. Registered dietitian
d. Health food store manager
except
a. earning an undergraduate degree.
b. completing up to a three-week clinical internship or the equivalent.
c. completing approximately 60 semester hours in nutrition and food science.
d. passing a national examination administered by the American Dietetic Association.
disseminates dietary advice to the public?
a. The title “dietitian” can be used by anyone in all states
b. The title “nutritionist” can be used by anyone in all states
c. A license to practice as a nutritionist or dietitian is required by some states
d. A license to practice as a nutritionist or dietitian is mandatory in all states
training?
a. Dietetic Technician
b. Registered Dietician
c. Certified Nutritionist
d. Dietetic Technician, Registered
and pass a national examination administered by the American Dietetic Association?
a. Medical Doctor
b. Registered Dietician
c. Certified Nutritionist
d. Certified Nutrition Therapist
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who is qualified to make evaluations of the nutritional health of people?
a. Registered dietitian
b. Licensed nutritionist
c. Master of nutrient utilization
d. Doctor of food and nutritional sciences
a. dietetic assistant.
b. nutrition assistant.
c. dietetic technician.
d. nutrition technician.
a. Who’s Who in Nutrition.
b. the Food and Drug Administration.
c. the American Dietetic Association.
d. the United States Department of Agriculture.
Matching
G 6 01. Nutrient with the highest body concentration
L 7 02. Substance containing no carbon or not pertaining to living things
D 7 03. Number of indispensable nutrients for human beings
J 7 04. Most substances containing carbon-hydrogen bonds
I 7 05. Substance containing nitrogen
E 7 06. Energy (kcal) required to increase temperature of 1 kg of water from 0° C to 100° C
F 9 07. Nutrient with the highest energy density
C 9 08. Energy (kcal) yield of five grams of sugar
A 9 09. Energy (kcal) yield of one gram of alcohol
B 11 10. Number of indispensable minerals for human beings
N 13 11. An unproven statement
K 13 12. An inert medication
M 13 13. Possessing the quality of showing evidence
H 19 14. The recommended intake is set at the population mean
P 21 15. Excess nutrient intake leads to this
O 21 16. Deficient nutrient intake leads to this
Q 22 17. Measurement of physical characteristics
S 22 18. Inspection of skin, tongue, eyes, hair, and fingernails
R 23 19. A nutrient deficiency showing outward signs
T 23 20. A nutrient deficiency in the early stages
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Essay
Page(s)
3-6 01. Describe six behavioral or social motives governing people’s food choices.
3-6 02. Explain how food choices are influenced by habits, emotions, physical appearance,
and ethnic background.
4 03. Discuss some of the consequences of eating in response to emotions.
7;10-11 04. Define the term organic. How do the properties of vitamins relate to their organic
nature? Contrast these points with the properties of inorganic compounds such as
minerals.
12–15 05. List the strengths and weaknesses of epidemiological studies, laboratory-based
studies, and clinical trials.
15 06. Explain the importance of the placebo and the double-blind technique in carrying out
research studies.
17–19 07. Describe the steps involved in establishing nutrient values that make up the Dietary
Reference Intakes.
17–19 08. Compare and contrast the meaning of Adequate Intakes, Recommended Dietary
Allowances, Estimated Average Requirements, and Tolerable Upper Intake Levels
for nutrients.
19 09. What approach is taken in setting recommendations for energy intakes? Why is this
approach taken? How does this approach differ from that taken for other nutrients?
19–20 10. Compare and contrast the rationales underlying dietary recommendations for
individuals versus those for populations.
21–23 11. List and discuss four methods commonly used to assess nutritional status of
individuals.
23–24 12. Discuss how the results from national nutrition surveys are used by private and
government agencies and groups.
24–25 13. List the national trends of food consumption over the past 30 years.
24 14. List 10 goals of the Healthy People program. How successful is the program thus
far?
25–26 15. Discuss the meaning and significance of the relationships between risk factors and
chronic diseases.
28-29;32 16. List ways to identify a reliable nutrition information website.
31–33 17. A. List techniques that help identify nutrition quackery.
B. Where can you find reliable sources of nutrition information?
32–33 18. A. Explain the education and training requirements associated with obtaining
registration as a dietitian.
B. List several career areas in which registered dietitians are often employed.