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Test Bank Nutrition Through the Life Cycle, 6th Edition Judith E. Brown

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Test Bank Nutrition Through the Life Cycle, 6th Edition Judith E. Brown

Test Bank Nutrition Through the Life Cycle, 6th Edition Judith E. Brown

True / False

 

1. Cholesterol must be obtained in the diet.

 

 

 

2. A diet low in fat-soluble vitamins will result in a more rapid onset of deficiency symptoms than one low in water-soluble vitamins.

 

 

 

3. Typically, we absorb a greater percentage of minerals than vitamins.

 

 

 

4. Poor nutrition, or malnutrition, can result from both inadequate and excessive levels of nutrient intake.

 

 

 

5. Gastrointestinal bleeding or alcoholism may cause secondary malnutrition.

 

 

 

6. Individuals are 99.9 percent genetically identical, but the 0.1 percent difference in genetic codes makes everyone unique.

 

 

 

7. Water is a nonessential nutrient.

 

 

 

8. A product labeled “trans fat-free” could contain 0.4 grams of trans fat and of saturated fat.

 

 

 

9. A dietary supplement can legally claim to treat, cure, or prevent a disease.

 

 

 

10. There are no programs designed to improve eating behaviors in school-aged children.

 

 

 

11. The DASH Eating plan is effective for reducing high blood pressure and risk of some types of cancer, osteoporosis, and heart disease.

 

 

 

Multiple Choice

 

12. ​What are the six categories of nutrients?

 

 

 

13. ​Which substance is considered an essential nutrient?

 

 

 

14. ​A calorie is _____.

 

 

 

15. ​What term refers to recommended intake levels of nutrients (intake standards) for planning and assessing diets for healthy people?

 

 

 

16. ​The Estimated Average Requirement (EAR) refers to _____.

 

 

 

17. ​Complex carbohydrates include _____.

 

 

 

18. ​What two monosaccharides are found in sucrose (table sugar)?

 

 

 

19. ​Blood sugar is also known as _____, while fruit sugar is also known as _____.

 

 

 

20. ​Human digestive enzymes are unable to break down _____.

 

 

 

21. ​Carbohydrates with a high glycemic index _____.

 

 

 

22. ​The only important animal source of carbohydrates is _____ found in _____.

 

 

 

23. ​Triglycerides are composed of _____.

 

 

 

24. ​Which substance provides the most energy per gram?

 

 

 

25. ​The two essential fatty acids are _____.

 

 

 

26. ​A fat containing one double bond is _____.

 

 

 

27. ​LDL cholesterol is _____.

 

 

 

28. ​Hydrogenation makes _____ by adding hydrogen to the _____.

 

 

 

29. ​Essential amino acids _____.

 

 

 

30. ​There are _____ essential amino acids.

 

 

 

31. ​Which combination is an example of complementary proteins?

 

 

 

32. ​Fat-soluble vitamins _____.

 

 

 

33. ​Which vitamin acts as an antioxidant in the body?

 

 

 

34. ​Which term refers to chemical substances in plants, some of which affect body processes in humans that may benefit health?

 

 

 

35. ​After class, you go to Jamba Juice and get an “Orange-a-Peel” smoothie that contains the following nutrients: 9 g of protein, 102 g carbohydrate, and 1 g of fat. How many total calories does this provide?

 

 

 

36. ​After class, you go to Jamba Juice and get an “Orange-a-Peel” smoothie that contains the following nutrients: 9 g of protein, 102 g carbohydrate, and 1 g of fat. Given that the daily value of total fat intake is 65 g, what is the % DV of fat in the smoothie?

 

 

 

37. ​A woman eats half of a pita bread sandwich filled with tuna salad. The entire sandwich contained 20 grams carbohydrate, 8 grams protein, and 5 grams fat. Approximately how many calories will she obtain?

 

 

 

38. ​The standard levels of nutrient intakes listed in the Nutrition Facts panel on packaged foods are known as _____.

 

 

 

39. ​One example of an empty-calorie food is _____.

 

 

 

40. ​A 65-year-old woman is buying an iron supplement for her “weak blood.” She asks the pharmacist to advise her on the highest amount that she should take daily. What dietary intake standards could the pharmacist use to provide the best recommendation?

 

 

 

41. ​Which nutrient is considered nonessential?

 

 

 

42. ​Adults are approximately _____ water by weight.

 

 

 

43. ​The balance of fluids, nutrients, gases, temperature, and other conditions needed to ensure proper functioning of cells is known as _____.

 

 

 

44. ​Which disorder is characterized by high levels of the amino acid phenylalanine in the blood and can lead to intellectual disability, poor growth, and other problems?

 

 

 

45. ​Secondary malnutrition is sometimes precipitated by a(n) _____.

 

 

 

46. ​Nutrient-dense foods have _____ levels of nutrients and _____ calorie values.

 

 

 

47. ​The water-soluble vitamins include _____.

 

 

 

48. ​The fat-soluble vitamins include _____.

 

 

 

49. ​A food product ingredient label reads: wheat flour, vegetable shortening, sugar, salt, and cornstarch. What item would contribute the greatest amount of weight in that food?

 

 

 

50. ​Which food item could be labeled “enriched”?

 

 

 

51. ​By law, milk must be fortified with _____.

 

 

 

52. ​Fiber-like forms of indigestible carbohydrates that support the growth of beneficial bacteria in the lower intestine are called _____.

 

 

 

53. ​Probiotics may be found in _____.

 

 

 

Nutrition Facts

Serving Size 1/4 cup (40g)

Amount Per Serving

Calories 170

Calories from Fat 45

% Daily Value*

Total Fat 5g

5%

Saturated Fat 0.5g

3%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 10mg

0%

Potassium 310mg

9%

Total Carbohydrate 31g

10%

Dietary Fiber 2g

Sugars 29g

Protein 1g

2%

Vitamin A 0%

Iron 6%

Calcium 2%

       

 

 

54. ​What is the percent of calories from fat?

 

 

 

55. ​Which mandatory nutrient is missing from the food label?

 

 

 

56. ​Percent Daily Values on the Nutrition Facts label are based on a _____-calorie diet.

 

 

 

57. ​Foods permitted for consumption according to Islamic dietary laws _____.

 

 

 

58. ​Which statement correctly describes nutritional needs during the life cycle?

 

 

 

59. ​Which statement reflects the most accurate assessment of dietary intake?

 

 

 

60. ​What terms refers to the repeated use of questions that hone the accuracy of information provided by interviewees about the food they ate the previous day?

 

 

 

61. ​The Healthy Eating Index _____.

 

 

 

62. ​An example of an anthropometric measurement is the _____.

 

 

 

63. ​A young child who tires easily and has a short attention span may have blood taken for analyses of hemoglobin and serum ferritin to assess _____ levels.

 

 

 

64. ​Continuous assessment of nutritional status for the purpose of detecting changes in trend or distribution in order to initiate corrective measures is called _____.

 

 

 

65. ​Which statement about national food and nutrition programs is true?

 

 

 

66. ​According to the 2015 Dietary Guidelines for Americans, cholesterol intake _____.

 

 

 

67. ​The Dietary Guidelines for Americans must be updated every _____.

 

 

 

68. ​Healthy dietary patterns include the regular consumption of _____.

 

 

 

Matching

 

​Matching

 

 

 

69. Hypertension​

 

 

70. Nutrients​

 

 

71. Calorie​

 

 

72. Metabolism​

 

 

73. Coenzyme​

 

 

74. Hydrogenation​

 

 

75. Trans fat​

 

 

76. Cholesterol​

 

 

77. Antioxidant​

 

 

78. Amino acids​

 

 

Subjective Short Answer

 

79. Explain the connection between energy-dense and empty-calorie foods.

 

 

80. Describe the “ripple effect” relating to nutrient intake.