1) Which of the following statements is true?
A) Nutrients are life-sustaining phytochemicals in food.
B) In the United States, poor eating habits contribute to some of the ten leading causes of death.
C) A person's diet is influenced by his or her blood type and birth order.
D) Most people are born with the ability to choose a nutritious diet.
Answer: B
Section: 01.01
Topic: Nutrition basics; Public health and nutrition; Demographic trends and statistics
Bloom's: 1. Remember
Learning Outcome: 01.01.01 Explain why it is important to study nutrition.
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2) Studying nutrition is important to
A) obtain enough energy to sustain life.
B) select the appropriate mix of nutrients for proper body functioning.
C) reduce dependence on animal food products.
D) avoid pesticides and hormones in the food supply.
Answer: B
Section: 01.01
Topic: Nutrition basics
Bloom's: 2. Understand
Learning Outcome: 01.01.01 Explain why it is important to study nutrition.
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3) In the United States, consumers eat more ________ than recommended.
A) cheese
B) vegetables
C) fish
D) whole grains
Answer: A
Section: 01.01
Topic: Food sources; Demographic trends and statistics
Bloom's: 1. Remember
Learning Outcome: 01.01.02 Describe Americans' current food-buying practices and how they compare to dietary recommendations.
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4) Most Americans purchase less than recommended amounts of
A) fruits.
B) sugary beverages.
C) red meats.
D) refined grain products.
Answer: A
Section: 01.01
Topic: Food sources; Demographic trends and statistics
Bloom's: 1. Remember
Learning Outcome: 01.01.02 Describe Americans' current food-buying practices and how they compare to dietary recommendations.
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5) Which of the following is NOT true about water?
A) Water is an essential nutrient.
B) Water plays a role in regulation of body temperature.
C) Water is necessary for elimination of waste from the body.
D) Water is necessary for immune function.
Answer: D
Section: 01.02
Topic: Nutrition basics
Bloom's: 1. Remember
Learning Outcome: 01.02.01 List the six classes of nutrients, and identify major roles of each class of nutrient in the body.
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6) Which of the following substances is a nutrient that does NOT supply any energy for the human body?
A) Carbohydrate
B) Fat
C) Protein
D) Vitamin D
Answer: D
Section: 01.02
Topic: Nutrition basics; Nutrient functions
Bloom's: 1. Remember
Learning Outcome: 01.02.01 List the six classes of nutrients, and identify major roles of each class of nutrient in the body.
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7) Which of the following statements is true?
A) Nutrient-deficiency diseases develop when diets lack essential nutrients.
B) Skin rashes are always a symptom of vitamin deficiency diseases.
C) Headaches are a common sign of a mineral deficiency disease.
D) Most phytochemicals are classified as essential nutrients.
Answer: A
Section: 01.02
Topic: Nutrition basics; Phytochemicals; Deficiency and toxicity diseases
Bloom's: 2. Understand
Learning Outcome: 01.02.02 Identify the key features of an essential nutrient.
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8) An essential nutrient
A) is found only in fortified foods.
B) is found only in foods from animal sources.
C) must be supplied by the diet.
D) provides energy (kcals) to the diet.
Answer: C
Section: 01.02
Topic: Nutrition basics
Bloom's: 1. Remember
Learning Outcome: 01.02.02 Identify the key features of an essential nutrient.
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9) Which of the following describe a conditionally essential nutrient?
A) A nutrient that is normally nonessential, but becomes essential under certain conditions.
B) A nutrient that may be made in the body, but in amounts that are inadequate.
C) A nutrient that becomes essential due to a metabolic disorder or serious disease (e.g. kidney or liver disease).
D) All of the choices are correct.
Answer: D
Section: 01.02
Topic: Nutrition basics
Bloom's: 2. Understand
Learning Outcome: 01.02.02 Identify the key features of an essential nutrient.
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10) Which of the following is a micronutrient?
A) Iron
B) Glucose
C) Fat
D) Protein
Answer: A
Section: 01.02
Topic: Nutrition basics
Bloom's: 1. Remember
Learning Outcome: 01.02.03 Categorize nutrients based on whether they are essential and their designation as a micronutrient or macronutrient.
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11) Which of the following substances is a macronutrient?
A) Protein
B) Vitamin C
C) Calcium
D) Sodium
Answer: A
Section: 01.02
Topic: Nutrition basics
Bloom's: 1. Remember
Learning Outcome: 01.02.03 Categorize nutrients based on whether they are essential and their designation as a micronutrient or macronutrient.
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12) Which of the following foods is naturally a rich source of phytochemicals?
A) Margarine
B) Tuna
C) Blueberries
D) Chicken
Answer: C
Section: 01.02
Topic: Nutrition basics; Phytochemicals
Bloom's: 2. Understand
Learning Outcome: 01.02.04 Identify rich food sources of phytochemicals.
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13) Which of the following foods is NOT a rich natural source of phytochemicals?
A) Cherries
B) Green tea
C) Whole-grain bread
D) Lean meat
Answer: D
Section: 01.02
Topic: Phytochemicals
Bloom's: 2. Understand
Learning Outcome: 01.02.04 Identify rich food sources of phytochemicals.
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14) A teaspoon of sugar supplies about 16 kcals, which is the same as ________ calories.
A) 1.6
B) 1600
C) 16,000
D) 160,000
Answer: C
Section: 01.03
Topic: Nutrition basics; Nutrition computations
Bloom's: 3. Apply
Learning Outcome: 01.03.01 Distinguish between calorie and kilocalorie.
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15) A small apple supplies approximately 40,000 ________.
A) calories
B) kilocalories
C) Calories
D) Kilocalories
Answer: A
Section: 01.03
Topic: Nutrition basics
Bloom's: 2. Understand
Learning Outcome: 01.03.01 Distinguish between calorie and kilocalorie.
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16) A serving of food contains 15 g carbohydrate, 3 g protein, 5 g fat, 5 mg vitamin C, and 100 mL water. Based on this information, a serving of this food supplies
A) 87 kcals.
B) 97 kcals.
C) 107 kcals.
D) 117 kcals.
Answer: D
Section: 01.03
Topic: Nutrition basics; Nutrition computations
Bloom's: 3. Apply
Learning Outcome: 01.03.02 Estimate the amount of energy (kcal) in a serving of food based on the grams of carbohydrate, protein, fat, and alcohol present.
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17) Approximately how many grams of carbohydrate are in a sugar-sweetened beverage that supplies 200 kcals and contains no fiber, fat, protein, or alcohol?
A) 50 grams of carbohydrate
B) 30 grams of carbohydrate
C) 43 grams of carbohydrate
D) 65 grams of carbohydrate
Answer: A
Section: 01.03
Topic: Nutrition basics; Nutrition computations
Bloom's: 3. Apply
Learning Outcome: 01.03.02 Estimate the amount of energy (kcal) in a serving of food based on the grams of carbohydrate, protein, fat, and alcohol present.
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18) Which of the following conditions is NOT a leading cause of death in the United States?
A) Tuberculosis
B) Cancer
C) Heart disease
D) Stroke
Answer: A
Section: 01.04
Topic: Nutrition basics; Public health and nutrition; Demographic trends and statistics
Bloom's: 1. Remember
Learning Outcome: 01.04.01 Identify the 10 leading causes of death in the United States.
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19) Which of the following conditions or diseases is a leading diet-related cause of death in the United States?
A) Chronic lower respiratory infections
B) Stroke
C) Suicide
D) Influenza and pneumonia
Answer: B
Section: 01.04
Topic: Nutrition basics; Public health and nutrition; Demographic trends and statistics
Bloom's: 1. Remember
Learning Outcome: 01.04.01 Identify the 10 leading causes of death in the United States.
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20) Consuming a diet that supplies large amounts of certain types of fat increase one's risk of developing heart disease. Thus, a diet that supplies an excessive amount of such fats is a ________ for heart disease.
A) hypothetical variable
B) dietary modulator
C) nutritional determinant
D) risk factor
Answer: D
Section: 01.04
Topic: Nutrition basics; Public health and nutrition
Bloom's: 2. Understand
Learning Outcome: 01.04.02 Describe lifestyle factors that contribute to the leading causes of death in the United States.
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21) Which of the following lifestyle choices is the primary cause of preventable cancer deaths in the United States?
A) Eating fatty foods
B) Consuming alcohol
C) Exercising infrequently
D) Smoking cigarettes
Answer: D
Section: 01.04
Topic: Nutrition basics; Public health and nutrition
Bloom's: 2. Understand
Learning Outcome: 01.04.02 Describe lifestyle factors that contribute to the leading causes of death in the United States.
Accessibility: Keyboard Navigation
22) To improve nutrition and weight status, a primary objective of Healthy People 2020 is to
A) increase the number of children and adults who receive annual influenza vaccinations.
B) reduce television advertisements for unhealthy food options.
C) educate consumers on how to obtain nutrition information from reliable sources.
D) reduce child and adult consumption of calories from solid fats and added sugars.
Answer: D
Section: 01.04
Topic: Nutrition basics; Public health and nutrition
Bloom's: 1. Remember
Learning Outcome: 01.04.03 Identify nutrition-related objectives of Healthy People 2020.
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23) Which of the following is NOT a major nutrition-related objective of Healthy People 2020?
A) Reduce the proportion of adults who are obese.
B) Increase the contribution of fruits to the diets of the population aged 2 years and older.
C) Increase the contribution of whole grains to the diets of the population aged 2 years and older.
D) Provide fitness trails to increase physical activity of children and adults.
Answer: D
Section: 01.04
Topic: Nutrition basics; Public health and nutrition
Bloom's: 1. Remember
Learning Outcome: 01.04.03 Identify nutrition-related objectives of Healthy People 2020.
Accessibility: Keyboard Navigation
24) Which of the following factors has a major influence over a person's food choices?
A) Close friends
B) Blood type
C) Vitamin A status
D) Birth order
Answer: A
Section: 01.05
Topic: Nutrition basics
Bloom's: 1. Remember
Learning Outcome: 01.05.01 Identify factors that influence a person's usual food selections.
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25) Which of the following is NOT a major factor impacting a person's food choices?
A) Childhood experiences
B) Blood type
C) Health beliefs
D) Mood
Answer: B
Section: 01.05
Topic: Nutrition basics
Bloom's: 2. Understand
Learning Outcome: 01.05.01 Identify factors that influence a person's usual food selections.
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26) Which of the following is NOT a biological or physiological factor that influences a person's food choices?
A) Age
B) Perception of food's sensory characteristics
C) Emotional stress level
D) Hunger
Answer: C
Section: 01.05
Topic: Food sources
Bloom's: 1. Remember
Learning Outcome: 01.05.02 Discuss the influence that biological, physiological, cognitive, psychological and environmental factors can have on a persons food choices.
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27) Choosing foods based on religious teachings is an example of ________ factors influencing eating habits.
A) biological
B) cognitive
C) environmental
D) physiological
Answer: B
Section: 01.05
Topic: Food sources
Bloom's: 1. Remember
Learning Outcome: 01.05.02 Discuss the influence that biological, physiological, cognitive, psychological and environmental factors can have on a persons food choices.
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28) Which of the following is NOT a common marketing tactic to encourage consumers to purchase manufactured foods?
A) Attractive packaging
B) Product placement at the end of supermarket aisles
C) In-store product sampling demonstrations
D) Nutrition information posted next to fresh fruits and vegetables
Answer: D
Section: 01.05
Topic: Food sources
Bloom's: 2. Understand
Learning Outcome: 01.05.03 Discuss ways that food marketing efforts can influence an individual's food selections.
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29) In-store food marketing efforts are primarily designed to accomplish all of the following EXCEPT ________.
A) help shoppers make healthy food choices
B) stimulate the senses
C) direct shoppers to more profitable items
D) increase sales
Answer: A
Section: 01.05
Topic: Food sources
Bloom's: 1. Remember
Learning Outcome: 01.05.03 Discuss ways that food marketing efforts can influence an individual's food selections.
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30) Which of the following statements is TRUE?
A) A megadose of vitamin C is within the range of safe intake for the nutrient.
B) Peanut butter is an empty-calorie food.
C) Most foods are mixtures of nutrients.
D) A healthy diet supplies 90% of its calories from protein-rich foods.
Answer: C
Section: 01.06
Topic: Nutrition basics; Food sources
Bloom's: 2. Understand
Learning Outcome: 01.06.01 Discuss the importance of the six key nutrition concepts to the study of nutrition.
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31) Which of the following is NOT a key nutrition concept?
A) Malnutrition includes overnutrition as well as undernutrition.
B) Foods and the nutrients they contain are not cure-alls.
C) Variety, moderation, and balance can help ensure a diet's nutritional adequacy.
D) The best way for people to obtain all the essential nutrients is to consume dietary supplements.
Answer: D
Section: 01.06
Topic: Nutrition basics
Bloom's: 2. Understand
Learning Outcome: 01.06.01 Discuss the importance of the six key nutrition concepts to the study of nutrition.
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32) Which of the following foods is the most nutrient-dense per serving?
A) Leafy greens
B) French fries
C) Grape drink
D) Refined grains
Answer: A
Section: 01.06
Topic: Nutrition basics
Bloom's: 3. Apply
Learning Outcome: 01.06.02 Compare a food that has a lot of empty calories to a nutrient-dense food.
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33) Which of the following foods is the most nutrient-dense per serving?
A) Cheese nachos
B) Iceberg lettuce
C) Fat-free milk
D) Soft margarine
Answer: C
Section: 01.06
Topic: Nutrition basics
Bloom's: 3. Apply
Learning Outcome: 01.06.02 Compare a food that has a lot of empty calories to a nutrient-dense food.
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34) Per serving, which of the following foods is the most energy-dense?
A) ½ cup fresh strawberries
B) 4-ounce chocolate doughnut
C) 8 ounces fat-free milk
D) 3 ounces baked chicken
Answer: B
Section: 01.06
Topic: Nutrition basics
Bloom's: 2. Understand
Learning Outcome: 01.06.03 Explain energy density and provide examples of energy-dense food choices.
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35) Which of the following foods is both energy and nutrient-dense?
A) Strawberries
B) Spinach
C) Peanut butter
D) Raw apples
Answer: C
Section: 01.06
Topic: Nutrition basics
Bloom's: 2. Understand
Learning Outcome: 01.06.03 Explain energy density and provide examples of energy-dense food choices.
Accessibility: Keyboard Navigation
36) Which of the following statements is FALSE?
A) Dietary supplements include fish oil, glucosamine, echinacea, and flaxseed oil.
B) The Dietary Supplement Health and Education Act of 1994 allows manufacturers to classify dietary supplements as foods.
C) A megadose is an amount of a vitamin or mineral that greatly exceeds the recommended amount of the nutrient.
D) In order for a dietary supplement to be on the market, all research studies on the supplement must show a beneficial effect on health.
Answer: D
Section: 01.06
Topic: Dietary supplements
Bloom's: 1. Remember
Learning Outcome: 01.06.04 Describe a dietary supplement according to the Dietary Supplement and Health Education Act of 1994.
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37) According to the U.S. Food and Drug Administration, which of the following substances can NOT be classified as a dietary supplement?
A) Tobacco
B) Vitamin E
C) Copper
D) Lysine
Answer: A
Section: 01.06
Topic: Nutrition basics; Dietary supplements
Bloom's: 1. Remember
Learning Outcome: 01.06.04 Describe a dietary supplement according to the Dietary Supplement and Health Education Act of 1994.
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