, TESTBANK FOR Nutrition Concepts and
Controversies , 6th Edition Frances Sizer
Notes
1- The file is chapter after chapter.
2- We have shown you few pages sample.
3- The file contains all Appendix and Excel sheet
if it exists.
4- We have all what you need, we make update
at every time. There are many new editions
waiting you.
5- If you think you purchased the wrong file You
can contact us at every time, we can replace it
with true one.
Our email:
,Name: Class: Date:
Chapter 1 - Food Choices and Human Health
1. Which health condition is almost purely nutritional?
a. diabetes b. iron deficiency anemia
c. sickle cell disease d. heart disease
ANSWER: b
2. What percentage of the human genome is the same in all people?
a. 0.1 b. 2.5
c. 50.0 d. 99.9
ANSWER: d
3. What is the area of study called that integrates nutrition, genomic science, and molecular biology?
a. nutrition genetics b. nutritional genomics
c. nutritional molecular science d. nutritional science
ANSWER: b
4. How many classes of nutrients are there?
a. 2 b. 4
c. 6 d. 8
ANSWER: c
5. Which of the following nutrients is considered organic?
a. minerals b. carbohydrate
c. water d. alcohol
ANSWER: b
6. Which nutrient yields energy and provides materials that form structures and working parts of body
tissues?
a. carbohydrates b. vitamins
c. fats d. proteins
ANSWER: d
7. Which nutrient is energy-yielding?
a. carbohydrates b. vitamins
c. water d. minerals
ANSWER: a
8. Which statement best defines an “essential” nutrient?
a. It is necessary for good health and proper functioning of the body.
b. It can be obtained only from the diet.
c. It can be manufactured by the body from raw materials.
d. It can be manufactured by the body itself.
ANSWER: b
Copyright Cengage Learning. Powered by Cognero. Page 1
,Name: Class: Date:
Chapter 1 - Food Choices and Human Health
9. Which nutrient is the most energy rich?
a. fat b. protein
c. minerals d. carbohydrate
ANSWER: a
10. Which measurement unit do food scientists use to measure food energy?
a. units of mass b. kilocalories
c. kilograms d. grams
ANSWER: b
11. Which of the following characteristics applies to alcohol?
a. It contributes no Calories. b. It interferes with repair of body tissues.
c. It is a non-essential nutrient. d. It is non-toxic to the body.
ANSWER: b
12. How many Calories are there in 1 gram of carbohydrate or protein?
a. 2 b. 4
c. 7 d. 9
ANSWER: b
13. How many Calories does 1 gram of alcohol provide?
a. 2 b. 4
c. 7 d. 9
ANSWER: c
14. How many Calories are there in a food that contains 20 grams of carbohydrate, 8 grams protein, and 5
grams of fat?
a. 132 Calories b. 157 Calories
c. 231 Calories d. 297 Calories
ANSWER: b
15. When given to severely ill people unable to eat ordinary food, what are elemental diets designed to
do?
a. support life b. enable people to thrive
c. support optimal growth d. enhance digestive tract health
ANSWER: a
16. What class of compound gives hot peppers their burning taste?
a. nonnutrient b. nutrient
c. supplement d. toxin
ANSWER: a
17. A compound in cranberries may help prevent urinary tract infections by preventing certain bacteria
Copyright Cengage Learning. Powered by Cognero. Page 2
,Name: Class: Date:
Chapter 1 - Food Choices and Human Health
from clinging to the urinary tract. What is the general term for this type of compound?
a. functional food b. nutraceutical
c. natural food d. phytochemical
ANSWER: d
18. Which statement most accurately describes items in the supermarket that are advertised as natural
foods?
a. The food is made from parts of whole foods.
b. The food is used frequently in most households.
c. The food is implied to be wholesome; however, this is not a legal term.
d. The food has had nutrients added to improve the nutritional profile.
ANSWER: c
19. What food is required to be “enriched” in Canada?
a. ground beef
b. bananas
c. peanut butter
d. wheat flour
ANSWER: d
20. Which term is used to describe a product that has been isolated from food, is often sold in pill form,
and is believed to have medicinal effects?
a. nutraceutical b. nonnutrient
c. partitioned d. phytochemical
ANSWER: a
21. What food or beverage is required to be fortified in Canada?
a. coffee b. bagged lettuce
c. margarine d. orange juice
ANSWER: c
22. Which of the following foods is considered ultra-processed?
a. bran breakfast cereal b. bagged lentils
c. plain yogurt d. flavoured milk
ANSWER: d
23. A nutritious diet should provide enough of each essential nutrient, enough fibre, and enough energy.
What is the name for this principle of diet planning?
a. moderation b. adequacy
c. variety d. balance
ANSWER: b
24. A certain amount of fibre in foods contributes to the health of the digestive tract, but too much fibre
leads to nutrient losses. What is the term for the characteristic of diet planning that takes this fact into
Copyright Cengage Learning. Powered by Cognero. Page 3
,Name: Class: Date:
Chapter 1 - Food Choices and Human Health
account?
a. adequacy b. Calorie control
c. moderation d. balance
ANSWER: c
25. Which diet planning term is given to the characteristic that suggests a monotonous diet may deliver
large amounts of toxins or contaminants to the body?
a. adequacy b. variety
c. moderation d. balance
ANSWER: b
26. Which are the top two factors that drive Canadian food choices?
a. taste and price b. convenience and taste
c. advertising and habit d. nutritional value and price
ANSWER: a
27. What is something consumers are looking for when considering meal preparation in their own
kitchen?
a. recipes that do not require cooking food b. preparation time of 45 to 60 minutes
c. recipes that call for only 4 to 6 ingredients d. strict use of organic foods
ANSWER: c
28. What term is used to describe the sum of a culture’s habits, customs, beliefs, and preferences
concerning food?
a. ethnic values b. foodways
c. cultural cuisine d. traditional eating
ANSWER: b
29. Which factor is driving food choice when an individual selects a food because the item is consumed
by someone they admire?
a. values or beliefs b. positive associations
c. social pressure d. advertising
ANSWER: b
30. Why is nutrition research considered to be somewhat cyclical?
a. Study results often lead to new questions to b. Projects under study always circle back to
investigate. the hypothesis.
c. Over time, research studies need to be d. Final answers are sought in order to re-
recycled for reliability. test for validity.
ANSWER: a
31. What type of nutrition research design shows the effects of treatments?
a. randomized controlled trials b. epidemiological studies
c. blind experiments d. case studies
Copyright Cengage Learning. Powered by Cognero. Page 4
,Name: Class: Date:
Chapter 1 - Food Choices and Human Health
ANSWER: a
32. What type of research looks for correlations between dietary habits and disease incidence in a
population?
a. epidemiological study b. intervention study
c. case study d. laboratory study
ANSWER: a
33. Which section of a research article defines key terms and describes study procedures?
a. abstract b. introduction
c. methodology d. evidence review
ANSWER: c
34. What specifically does Canada’s Food Guide support when encouraging you to go beyond food
choices and consider where, when, why, and how you eat?
a. selecting water as a good beverage b. including a variety of foods each day
choice
c. consuming protein with all meals and d. planning what you will eat and taking time to
snacks eat
ANSWER: d
35. Which nutrition recommendation is supported by Canada’s Food Guide?
a. Avoid foods high in complex carbohydrates.
b. Limit alcohol consumption to once a week.
c. Make water your beverage of choice.
d. Replace trans fat with saturated fat.
ANSWER: c
36. You see a new finding about nutrition reported in the local news. What is the most prudent response
to information from this source?
a. You decide that the information is factual.
b. You wait until there are confirmed results to the finding.
c. You feel confident about changing your diet accordingly.
d. You attribute it to media sensationalism.
ANSWER: b
37. Which of the following media is the most credible source of nutrition information?
a. electronic newspapers b. health magazines
c. peer-reviewed journals d. consumer blogs
ANSWER: c
38. What is a potential benefit of physical activity?
a. lower bone density b. reduced muscle tone
c. lower risk of type 1 diabetes d. decreased risk of colon cancer
Copyright Cengage Learning. Powered by Cognero. Page 5
,Name: Class: Date:
Chapter 1 - Food Choices and Human Health
ANSWER: d
39. How is the joy of eating physically beneficial to the body?
a. increases muscle strength and endurance
b. creates a strong self-image and belief in one’s abilities
c. triggers positive changes in the nervous, hormonal, and immune systems
d. enhances cardiovascular endurance
ANSWER: c
40. An individual who strives to permanently integrate new dietary behaviours into daily life is
considered to be within which stage of behaviour change?
a. maintenance b. adoption
c. preparation d. action
ANSWER: a
41. Which food offers the most nutrients per Calorie?
a. diced carrot b. ice cream
c. pork sausage d. black coffee
ANSWER: a
42. Three ounces of beef stew offers about the same amount of iron as three ounces of water-packed tuna,
but the beef contains over 300 Calories while the tuna contains about 100 Calories. What is the term for
this difference?
a. balance b. moderation
c. dietary variety d. nutrient density
ANSWER: d
43. What is the name commonly given to an Internet story that gains strength of conviction solely based
on repetition?
a. advertorial b. anecdotal evidence
c. urban legend d. infomercial
ANSWER: c
44. What is a sign of a fake nutrition education institute?
a. It is available only in large cities.
b. There is a requirement to study and pass examinations.
c. The program requires four years of study to complete.
d. The program lacks proper accreditation.
ANSWER: d
45. What is the responsibility of provincial dietetic regulatory bodies across Canada?
a. accrediting dietetic correspondence schools
b. protecting the public from unsafe dietetic practice
c. randomly monitoring the competence of members
Copyright Cengage Learning. Powered by Cognero. Page 6
,Name: Class: Date:
Chapter 1 - Food Choices and Human Health
d. referring complaints about members to Dietitians of Canada
ANSWER: b
46. What term is used to describe services that a dietitian provides in the treatment of injury, illness, or
other health conditions?
a. hospital-based nutrition care
b. therapeutic health service
c. dietetic technician care
d. medical nutrition therapy
ANSWER: d
47. Which characteristic defines a legitimate and qualified nutrition expert in Canada?
a. completion of an approved dietetics internship, practicum, or the equivalent
b. graduation from a college after completing a program of dietetics
c. using the term nutritionist after the individual’s name
d. graduation from a correspondence program with an internship
ANSWER: a
48. Malnutrition includes deficiencies, imbalances, and excesses of nutrients. Any of these factors can be
harmful over time.
a. True
b. False
ANSWER: True
49. A good diet alone will prevent an individual from getting heart disease.
a. True
b. False
ANSWER: False
50. Diet choice influences long-term health within the range of genetic inheritance.
a. True
b. False
ANSWER: True
51. Alcohol is a nutrient that yields energy for the body.
a. True
b. False
ANSWER: False
52. Hospitalized clients fed nutrients through a vein often improve dramatically when they can eat food
again.
a. True
b. False
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, Name: Class: Date:
Chapter 1 - Food Choices and Human Health
ANSWER: True
53. A basic premise of dietary guidelines for healthy people is that food along with daily vitamin and
mineral supplements should provide the body with the nutrients it needs.
a. True
b. False
ANSWER: False
54. Over the past decade, the Canadian population has increased overall daily vegetable and fruit
consumption.
a. True
b. False
ANSWER: False
55. Cultural traditions regarding food are static and inflexible.
a. True
b. False
ANSWER: False
56. When a new nutrition finding is published in a scientific journal, it is considered preliminary.
a. True
b. False
ANSWER: True
57. Canada’s guidelines for healthy eating include information on diet and physical activity.
a. True
b. False
ANSWER: True
58. Provide specific examples of how vitamins and minerals serve as regulators in the body.
ANSWER: Vitamins and minerals assist the body in all processes: digesting food; moving muscles;
disposing of wastes; growing new tissues; healing wounds; obtaining energy from
carbohydrate, fat, and protein; and participating in every other process necessary to maintain
life.
59. What is meant by the term “essential” nutrient?
ANSWER: The body cannot make these nutrients for itself. You must consume these nutrients in your
diet or you will develop deficiencies. Essential nutrients are found in all six classes of
nutrients.
60. Which of the following meals provides the most overall Calories? Show your calculations.
Meal A:
Hamburger
30 grams carbohydrate
19 grams fat
22 grams protein
Copyright Cengage Learning. Powered by Cognero. Page 8
Controversies , 6th Edition Frances Sizer
Notes
1- The file is chapter after chapter.
2- We have shown you few pages sample.
3- The file contains all Appendix and Excel sheet
if it exists.
4- We have all what you need, we make update
at every time. There are many new editions
waiting you.
5- If you think you purchased the wrong file You
can contact us at every time, we can replace it
with true one.
Our email:
,Name: Class: Date:
Chapter 1 - Food Choices and Human Health
1. Which health condition is almost purely nutritional?
a. diabetes b. iron deficiency anemia
c. sickle cell disease d. heart disease
ANSWER: b
2. What percentage of the human genome is the same in all people?
a. 0.1 b. 2.5
c. 50.0 d. 99.9
ANSWER: d
3. What is the area of study called that integrates nutrition, genomic science, and molecular biology?
a. nutrition genetics b. nutritional genomics
c. nutritional molecular science d. nutritional science
ANSWER: b
4. How many classes of nutrients are there?
a. 2 b. 4
c. 6 d. 8
ANSWER: c
5. Which of the following nutrients is considered organic?
a. minerals b. carbohydrate
c. water d. alcohol
ANSWER: b
6. Which nutrient yields energy and provides materials that form structures and working parts of body
tissues?
a. carbohydrates b. vitamins
c. fats d. proteins
ANSWER: d
7. Which nutrient is energy-yielding?
a. carbohydrates b. vitamins
c. water d. minerals
ANSWER: a
8. Which statement best defines an “essential” nutrient?
a. It is necessary for good health and proper functioning of the body.
b. It can be obtained only from the diet.
c. It can be manufactured by the body from raw materials.
d. It can be manufactured by the body itself.
ANSWER: b
Copyright Cengage Learning. Powered by Cognero. Page 1
,Name: Class: Date:
Chapter 1 - Food Choices and Human Health
9. Which nutrient is the most energy rich?
a. fat b. protein
c. minerals d. carbohydrate
ANSWER: a
10. Which measurement unit do food scientists use to measure food energy?
a. units of mass b. kilocalories
c. kilograms d. grams
ANSWER: b
11. Which of the following characteristics applies to alcohol?
a. It contributes no Calories. b. It interferes with repair of body tissues.
c. It is a non-essential nutrient. d. It is non-toxic to the body.
ANSWER: b
12. How many Calories are there in 1 gram of carbohydrate or protein?
a. 2 b. 4
c. 7 d. 9
ANSWER: b
13. How many Calories does 1 gram of alcohol provide?
a. 2 b. 4
c. 7 d. 9
ANSWER: c
14. How many Calories are there in a food that contains 20 grams of carbohydrate, 8 grams protein, and 5
grams of fat?
a. 132 Calories b. 157 Calories
c. 231 Calories d. 297 Calories
ANSWER: b
15. When given to severely ill people unable to eat ordinary food, what are elemental diets designed to
do?
a. support life b. enable people to thrive
c. support optimal growth d. enhance digestive tract health
ANSWER: a
16. What class of compound gives hot peppers their burning taste?
a. nonnutrient b. nutrient
c. supplement d. toxin
ANSWER: a
17. A compound in cranberries may help prevent urinary tract infections by preventing certain bacteria
Copyright Cengage Learning. Powered by Cognero. Page 2
,Name: Class: Date:
Chapter 1 - Food Choices and Human Health
from clinging to the urinary tract. What is the general term for this type of compound?
a. functional food b. nutraceutical
c. natural food d. phytochemical
ANSWER: d
18. Which statement most accurately describes items in the supermarket that are advertised as natural
foods?
a. The food is made from parts of whole foods.
b. The food is used frequently in most households.
c. The food is implied to be wholesome; however, this is not a legal term.
d. The food has had nutrients added to improve the nutritional profile.
ANSWER: c
19. What food is required to be “enriched” in Canada?
a. ground beef
b. bananas
c. peanut butter
d. wheat flour
ANSWER: d
20. Which term is used to describe a product that has been isolated from food, is often sold in pill form,
and is believed to have medicinal effects?
a. nutraceutical b. nonnutrient
c. partitioned d. phytochemical
ANSWER: a
21. What food or beverage is required to be fortified in Canada?
a. coffee b. bagged lettuce
c. margarine d. orange juice
ANSWER: c
22. Which of the following foods is considered ultra-processed?
a. bran breakfast cereal b. bagged lentils
c. plain yogurt d. flavoured milk
ANSWER: d
23. A nutritious diet should provide enough of each essential nutrient, enough fibre, and enough energy.
What is the name for this principle of diet planning?
a. moderation b. adequacy
c. variety d. balance
ANSWER: b
24. A certain amount of fibre in foods contributes to the health of the digestive tract, but too much fibre
leads to nutrient losses. What is the term for the characteristic of diet planning that takes this fact into
Copyright Cengage Learning. Powered by Cognero. Page 3
,Name: Class: Date:
Chapter 1 - Food Choices and Human Health
account?
a. adequacy b. Calorie control
c. moderation d. balance
ANSWER: c
25. Which diet planning term is given to the characteristic that suggests a monotonous diet may deliver
large amounts of toxins or contaminants to the body?
a. adequacy b. variety
c. moderation d. balance
ANSWER: b
26. Which are the top two factors that drive Canadian food choices?
a. taste and price b. convenience and taste
c. advertising and habit d. nutritional value and price
ANSWER: a
27. What is something consumers are looking for when considering meal preparation in their own
kitchen?
a. recipes that do not require cooking food b. preparation time of 45 to 60 minutes
c. recipes that call for only 4 to 6 ingredients d. strict use of organic foods
ANSWER: c
28. What term is used to describe the sum of a culture’s habits, customs, beliefs, and preferences
concerning food?
a. ethnic values b. foodways
c. cultural cuisine d. traditional eating
ANSWER: b
29. Which factor is driving food choice when an individual selects a food because the item is consumed
by someone they admire?
a. values or beliefs b. positive associations
c. social pressure d. advertising
ANSWER: b
30. Why is nutrition research considered to be somewhat cyclical?
a. Study results often lead to new questions to b. Projects under study always circle back to
investigate. the hypothesis.
c. Over time, research studies need to be d. Final answers are sought in order to re-
recycled for reliability. test for validity.
ANSWER: a
31. What type of nutrition research design shows the effects of treatments?
a. randomized controlled trials b. epidemiological studies
c. blind experiments d. case studies
Copyright Cengage Learning. Powered by Cognero. Page 4
,Name: Class: Date:
Chapter 1 - Food Choices and Human Health
ANSWER: a
32. What type of research looks for correlations between dietary habits and disease incidence in a
population?
a. epidemiological study b. intervention study
c. case study d. laboratory study
ANSWER: a
33. Which section of a research article defines key terms and describes study procedures?
a. abstract b. introduction
c. methodology d. evidence review
ANSWER: c
34. What specifically does Canada’s Food Guide support when encouraging you to go beyond food
choices and consider where, when, why, and how you eat?
a. selecting water as a good beverage b. including a variety of foods each day
choice
c. consuming protein with all meals and d. planning what you will eat and taking time to
snacks eat
ANSWER: d
35. Which nutrition recommendation is supported by Canada’s Food Guide?
a. Avoid foods high in complex carbohydrates.
b. Limit alcohol consumption to once a week.
c. Make water your beverage of choice.
d. Replace trans fat with saturated fat.
ANSWER: c
36. You see a new finding about nutrition reported in the local news. What is the most prudent response
to information from this source?
a. You decide that the information is factual.
b. You wait until there are confirmed results to the finding.
c. You feel confident about changing your diet accordingly.
d. You attribute it to media sensationalism.
ANSWER: b
37. Which of the following media is the most credible source of nutrition information?
a. electronic newspapers b. health magazines
c. peer-reviewed journals d. consumer blogs
ANSWER: c
38. What is a potential benefit of physical activity?
a. lower bone density b. reduced muscle tone
c. lower risk of type 1 diabetes d. decreased risk of colon cancer
Copyright Cengage Learning. Powered by Cognero. Page 5
,Name: Class: Date:
Chapter 1 - Food Choices and Human Health
ANSWER: d
39. How is the joy of eating physically beneficial to the body?
a. increases muscle strength and endurance
b. creates a strong self-image and belief in one’s abilities
c. triggers positive changes in the nervous, hormonal, and immune systems
d. enhances cardiovascular endurance
ANSWER: c
40. An individual who strives to permanently integrate new dietary behaviours into daily life is
considered to be within which stage of behaviour change?
a. maintenance b. adoption
c. preparation d. action
ANSWER: a
41. Which food offers the most nutrients per Calorie?
a. diced carrot b. ice cream
c. pork sausage d. black coffee
ANSWER: a
42. Three ounces of beef stew offers about the same amount of iron as three ounces of water-packed tuna,
but the beef contains over 300 Calories while the tuna contains about 100 Calories. What is the term for
this difference?
a. balance b. moderation
c. dietary variety d. nutrient density
ANSWER: d
43. What is the name commonly given to an Internet story that gains strength of conviction solely based
on repetition?
a. advertorial b. anecdotal evidence
c. urban legend d. infomercial
ANSWER: c
44. What is a sign of a fake nutrition education institute?
a. It is available only in large cities.
b. There is a requirement to study and pass examinations.
c. The program requires four years of study to complete.
d. The program lacks proper accreditation.
ANSWER: d
45. What is the responsibility of provincial dietetic regulatory bodies across Canada?
a. accrediting dietetic correspondence schools
b. protecting the public from unsafe dietetic practice
c. randomly monitoring the competence of members
Copyright Cengage Learning. Powered by Cognero. Page 6
,Name: Class: Date:
Chapter 1 - Food Choices and Human Health
d. referring complaints about members to Dietitians of Canada
ANSWER: b
46. What term is used to describe services that a dietitian provides in the treatment of injury, illness, or
other health conditions?
a. hospital-based nutrition care
b. therapeutic health service
c. dietetic technician care
d. medical nutrition therapy
ANSWER: d
47. Which characteristic defines a legitimate and qualified nutrition expert in Canada?
a. completion of an approved dietetics internship, practicum, or the equivalent
b. graduation from a college after completing a program of dietetics
c. using the term nutritionist after the individual’s name
d. graduation from a correspondence program with an internship
ANSWER: a
48. Malnutrition includes deficiencies, imbalances, and excesses of nutrients. Any of these factors can be
harmful over time.
a. True
b. False
ANSWER: True
49. A good diet alone will prevent an individual from getting heart disease.
a. True
b. False
ANSWER: False
50. Diet choice influences long-term health within the range of genetic inheritance.
a. True
b. False
ANSWER: True
51. Alcohol is a nutrient that yields energy for the body.
a. True
b. False
ANSWER: False
52. Hospitalized clients fed nutrients through a vein often improve dramatically when they can eat food
again.
a. True
b. False
Copyright Cengage Learning. Powered by Cognero. Page 7
, Name: Class: Date:
Chapter 1 - Food Choices and Human Health
ANSWER: True
53. A basic premise of dietary guidelines for healthy people is that food along with daily vitamin and
mineral supplements should provide the body with the nutrients it needs.
a. True
b. False
ANSWER: False
54. Over the past decade, the Canadian population has increased overall daily vegetable and fruit
consumption.
a. True
b. False
ANSWER: False
55. Cultural traditions regarding food are static and inflexible.
a. True
b. False
ANSWER: False
56. When a new nutrition finding is published in a scientific journal, it is considered preliminary.
a. True
b. False
ANSWER: True
57. Canada’s guidelines for healthy eating include information on diet and physical activity.
a. True
b. False
ANSWER: True
58. Provide specific examples of how vitamins and minerals serve as regulators in the body.
ANSWER: Vitamins and minerals assist the body in all processes: digesting food; moving muscles;
disposing of wastes; growing new tissues; healing wounds; obtaining energy from
carbohydrate, fat, and protein; and participating in every other process necessary to maintain
life.
59. What is meant by the term “essential” nutrient?
ANSWER: The body cannot make these nutrients for itself. You must consume these nutrients in your
diet or you will develop deficiencies. Essential nutrients are found in all six classes of
nutrients.
60. Which of the following meals provides the most overall Calories? Show your calculations.
Meal A:
Hamburger
30 grams carbohydrate
19 grams fat
22 grams protein
Copyright Cengage Learning. Powered by Cognero. Page 8
