Understanding Nutrition 16th Edition Understanding Nutrition 16th Edition
TEST BANK Table of Contents
1. An Overview of Nutrition.
Highlight 1: Nutrition Information and Misinformation.
Understanding Nutrition 16th Edition 2. Planning a Healthy Diet.
Highlight 2: Vegetarian Diets.
3. Digestion, Absorption and Transport.
Highlight 3: Common Digestive Problems.
Ellie Whitney All Chapters 1 - 20 4. The Carbohydrates: Sugars, Starches and Fibers.
Highlight 4: Carbs, kCalories and Controversies.
5. The Lipids: Triglycerides, Phospholipids and Sterols.
Highlight 5: High-Fat Foods — Friend or Foe?
6. Protein: Amino Acids.
Highlight 6: Nutritional Genomics.
7. Energy Metabolism.
Highlight 7: Alcohol in the Body.
8. Energy Balance and Body Composition.
Highlight 8: Eating Disorders.
9. Weight Management: Overweight, Obesity and Underweight.
Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
Highlight 10: Vitamin and Mineral Supplements.
11. The Fat-Soluble Vitamins, A, D, E and K.
Highlight 11: Antioxidant Nutrients in Disease Prevention.
12. Water and the Major Minerals.
Highlight 12: Osteoporosis and Calcium.
13. The Trace Minerals.
Highlight 13: Phytochemicals and Functional Foods.
14. Fitness: Physical Activity, Nutrients and Body Adaptations.
Highlight 14: Supplements as Ergogenic Aids.
15. Life Cycle Nutrition: Pregnancy and Lactation.
Highlight 15: Fetal Alcohol Syndrome.
16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
17. Life Cycle Nutrition: Adulthood and the Later Years.
Highlight 17: Nutrient-Drug Interactions.
18. Diet and Health.
Highlight 18: Complementary and Alternative Medicine.
19. Consumer Concerns About Foods and Water.
Highlight 19: Food Biotechnology.
20. Hunger and the Global Environment.
Highlight 20: Environmentally Friendly Food Choices.
, Understanding Nutrition 16th Edition Understanding Nutrition 16th Edition
Chapter 1 – An Overview of Nutrition ANSWER: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
MULTIPLE CHOICE 6. The motive for a person who alters his diet due to religious convictions is most likely related to his
.
1. Which characteristic is most typical of a chronic disease? a. values
a. It has a rapid onset. b. body image
b. It rarely has noticeable symptoms. c. ethnic heritage
c. It produces sharp pains d. functional association
d. It progresses gradually. e. comfort
e. It disrupts daily life, but is unlikely to be life-threatening. ANSWER: A DIF: Bloom's: Understand REF: 1.1 Food Choices
ANSWER: D DIF: Bloom's: Understand REF: Introduction OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
7. Farah is viewing an exciting sports match of her favorite team and eating because of nervousness. Her
2. What is the chief reason most people choose the foods they eat? food choice will most likely be based on .
a. cost a. regional cuisines
b. taste b. preferences
c. convenience c. emotional comfort
d. nutritional value d. positive association
e. habit e. functional value
ANSWER: B DIF: Bloom's: Remember REF: 1.1 Food Choices ANSWER: C DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices. OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu. Her 8. What term describes foods that contain non nutrient substances whose known action in the body is to
reaction is an example of a food-related . promote well-being to a greater extent than that contributed by the food's nutrients?
a. habit a. fortified foods
b. social interaction b. enriched foods
c. emotional turmoil c. functional foods
d. negative association d. health-enhancing foods
e. comfort eating e. bioavailable foods
ANSWER: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices ANSWER: C DIF: Bloom's: Understand REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices. OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food choice 9. Non nutrient substances found in plant foods that may demonstrate biological activity in the body are
based on . commonly known as
a. habit a. Bio enhancements
b. availability b. inorganic fibers
c. body image c. phytochemicals
d. environmental concerns d. phytoactive chemicals
e. cultural values e. nonnutritive additives
ANSWER: A DIF: Bloom's: Evaluate REF: 1.1 Food Choices ANSWER: C DIF: Bloom’s Remember REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices. OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
5. Which individual is making a food choice based on negative association? 10. By chemical analysis, what nutrient is present in the highest amounts in most foods?
a. A tourist from China who rejects a hamburger due to unfamiliarity a. fats
b. A child who spits out his mashed potatoes because they taste too salty b. water
c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a c. proteins
close friend d. carbohydrates
d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he considers e. vitamins and minerals
it a child's food ANSWER: B DIF: Bloom's: Remember REF: 1.2 The Nutrients
e. An adult who refuses to eat foods that are not locally-sourced and organic
, Understanding Nutrition 16th Edition Understanding Nutrition 16th Edition
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p
which yield energy. organic p and p which p yield p energy.
11. What type of nutrient is needed by the body and must be supplied by foods? 16. The p term p organic, p as p related p to p compounds, p would p be p best p defined p as .
a. nutraceutical. a. products p sold p at p health p food p stores
b. metabolic nutrient b. products p grown p without p use p of p pesticides
c. organic nutrient c. foods p having p superior p nutrient p qualities
d. essential nutrient d. substances p with p carbon-carbon p or p carbon-hydrogen p bonds
e. phytonutrient. e. substances p that p contain p water
ANSWER: D DIF: Bloom's: Understand REF: 1.2 The Nutrients ANSWER: p D DIF: Bloom's: p Understand REF: p 1.2 p The p Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p
which yield energy. organic p and p which p yield p energy.
12. Which p nutrient p is p an p example p of p a p macronutrient? 17. How p much p energy p is p required p to p raise p the p temperature p of p one p kilogram p (liter) p of p water p
a. proteins 1°C?
b. minerals a. 10 p calories
c. water-soluble p vitamins b. 100 p calories
d. fat-soluble p vitamins c. 1 p kilocalorie
e. water d. 10 p kilocalories
e. 100 p kilocalories
ANSWER: p A DIF: Bloom's: p Evaluate REF: p 1.2 p The p Nutrients
OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p ANSWER: p C DIF: Bloom's: p Remember REF: p 1.2 p The p Nutrients
organic p and p which p yield p energy. OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p
organic p and p which p yield p energy.
13. Which p nutrient p is p classified p as p a p micronutrient?
a. minerals 18. Gram p for p gram, p which p class p of p nutrient p provides p the p most p energy?
b. proteins a. fats
c. alcohols b. alcohols
d. carbohydrates c. proteins
e. fats d. carbohydrates
e. vitamins p and p minerals
ANSWER: p A DIF: Bloom's: p Evaluate REF: p 1.2 p The p Nutrients
OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p ANSWER: p A DIF: Bloom's: p Remember REF: p 1.2 p The p Nutrients
organic p and p which p yield p energy. OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p
organic p and p which p yield p energy.
14. Which p nutrient p is p an p organic p compound?
a. salt 19. Food p energy p is p commonly p expressed p in p kcalories p and p in .
b. water a. kilojoules
c. calcium b. kilograms
d. vitamin p C c. kilometers
e. iron d. kilonewtons
e. kiloliters
ANSWER: p D DIF: Bloom's: p Evaluate REF: p 1.2 p The p Nutrients
OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p ANSWER: p A DIF: Bloom's: p Remember REF: p 1.2 p The p Nutrients
organic p and p which p yield p energy. OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p
organic p and p which p yield p energy.
15. An p essential p nutrient p is p one p that .
a. must p be p made p in p large p quantities p by p the p body 20. Units p of p energy p used p by p most p scientists p and p nutritionists, p aside p from p those p in p the p
b. can p only p by p synthesized p by p the p body United p States, p are p expressed p in .
c. cannot p be p made p in p sufficient p quantities p by p the p body a. newtons
d. is p used p to p synthesize p other p compounds p in p the p body b. liters
e. must p be p both p consumed p and p synthesized p to p be p complete c. kilojoules
d. kilocalories
ANSWER: p C DIF: Bloom's: p Understand REF: p 1.2 p The p Nutrients e. grams
, Understanding Nutrition 16th Edition Understanding Nutrition 16th Edition
ANSWER: p C DIF: Bloom’s: p Remember REF: p 1.2 p The p Nutrients ANSWER: p A DIF: Bloom's: p Understand REF: p 1.2 p The p Nutrients
OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p
organic p and p which p yield p energy. organic p and p which p yield p energy.
21. Approximately p how p many p milliliters p are p contained p in p a p half-cup p of p milk? 26. Which p statement p best p describes p the p composition p of p most p foods?
a. 50 a. Most p contain p only p one p of p the p three p energy p nutrients, p although p a p few p contain p all p of p
b. 85 them.
c. 120 b. They p contain p equal p amounts p of p the p three p energy p nutrients.
d. 170 c. They p contain p mixtures p of p the p three p energy p nutrients, p although p only p one
e. 200 p or p two p may p predominate.
d. They p contain p only p two p of p the p three p energy p nutrients, p and p those p two p are p
ANSWER: p C DIF: Bloom's: p Apply REF: p 1.2 p The p Nutrients contained p in p equal p amounts.
OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p e. They p contain p only p two p of p the p three p energy p nutrients, p and p one p is p
organic p and p which p yield p energy. present p in p far p greater p amounts p than p the p other.
22. A p normal p half-cup p vegetable p portion p weighs p approximately p how p many p grams? ANSWER: p C DIF: Bloom's: p Evaluate REF: p 1.2 p The p Nutrients
a. 5 OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p
b. 50 organic p and p which p yield p energy.
c. 100
d. 150 27. How p many p vitamins p are p known p to p be p required p in p the p diet p of p human p beings?
e. 200 a. 5
b. 8
ANSWER: p C DIF: Bloom's: p Remember REF: p 1.2 p The p Nutrients c. 10
OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p d. 13
organic p and p which p yield p energy. e. 17
23. A p weight p reduction p regimen p calls p for p a p daily p intake p of p 1400 p kcalories, p which p ANSWER: p D DIF: Bloom's: p Remember REF: p 1.2 p The p Nutrients
includes p 30 p g p of p fat. p Approximately p what p percentage p of p the p total p energy p is p OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p
contributed p by p fat? organic p and p which p yield p energy.
a. 8.5%
b. 15.0% 28. Which p statement p is p true p of p minerals p in p their p role p as p nutrients?
c. 19.0% a. They p are p organic.
d. 25.5% b. They p yield p 4 p kcalories p per p gram.
e. 32.0% c. Some p become p dissolved p in p body p fluids.
d. Some p may p be p destroyed p during p cooking.
ANSWER: p C DIF: Bloom's: p Apply REF: p 1.2 p The p Nutrients e. They p are p more p fragile p than p vitamins.
OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p
organic p and p which p yield p energy. ANSWER: p C DIF: Bloom's: p Analyze REF: p 1.2 p The p Nutrients
OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p
24. Which p nutrient p source p will p yields p more p than p 4 p kcalories p per p gram? organic p and p which p yield p energy.
a. plant p fats
b. plant p proteins 29. How p many p minerals p are p known p to p be p essential p for p human p nutrition?
c. animal p proteins a. 8
d. plant p carbohydrates b. 12
e. animal p carbohydrates c. 16
d. 20
ANSWER: p A DIF: Bloom's: p Apply REF: p 1.2 p The p Nutrients e. 24
OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p
organic p and p which p yield p energy. ANSWER: p C DIF: Bloom's: p Remember REF: p 1.2 p The p Nutrients
OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p
25. What p results p from p the p metabolism p of p energy p nutrients? organic p and p which p yield p energy.
a. Energy p is p released.
b. Body p fat p increases. 30. Your p friend p Carrie p took p a p daily p supplement p of p vitamin p C p and p tells p you p that p she p
c. Energy p is p destroyed. feels p a p lot p better. p Her p statement p to p you p is p best p described p as p a(n) .
d. Body p water p decreases. a. anecdote
e. Body p mass p increases.
TEST BANK Table of Contents
1. An Overview of Nutrition.
Highlight 1: Nutrition Information and Misinformation.
Understanding Nutrition 16th Edition 2. Planning a Healthy Diet.
Highlight 2: Vegetarian Diets.
3. Digestion, Absorption and Transport.
Highlight 3: Common Digestive Problems.
Ellie Whitney All Chapters 1 - 20 4. The Carbohydrates: Sugars, Starches and Fibers.
Highlight 4: Carbs, kCalories and Controversies.
5. The Lipids: Triglycerides, Phospholipids and Sterols.
Highlight 5: High-Fat Foods — Friend or Foe?
6. Protein: Amino Acids.
Highlight 6: Nutritional Genomics.
7. Energy Metabolism.
Highlight 7: Alcohol in the Body.
8. Energy Balance and Body Composition.
Highlight 8: Eating Disorders.
9. Weight Management: Overweight, Obesity and Underweight.
Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
Highlight 10: Vitamin and Mineral Supplements.
11. The Fat-Soluble Vitamins, A, D, E and K.
Highlight 11: Antioxidant Nutrients in Disease Prevention.
12. Water and the Major Minerals.
Highlight 12: Osteoporosis and Calcium.
13. The Trace Minerals.
Highlight 13: Phytochemicals and Functional Foods.
14. Fitness: Physical Activity, Nutrients and Body Adaptations.
Highlight 14: Supplements as Ergogenic Aids.
15. Life Cycle Nutrition: Pregnancy and Lactation.
Highlight 15: Fetal Alcohol Syndrome.
16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
17. Life Cycle Nutrition: Adulthood and the Later Years.
Highlight 17: Nutrient-Drug Interactions.
18. Diet and Health.
Highlight 18: Complementary and Alternative Medicine.
19. Consumer Concerns About Foods and Water.
Highlight 19: Food Biotechnology.
20. Hunger and the Global Environment.
Highlight 20: Environmentally Friendly Food Choices.
, Understanding Nutrition 16th Edition Understanding Nutrition 16th Edition
Chapter 1 – An Overview of Nutrition ANSWER: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
MULTIPLE CHOICE 6. The motive for a person who alters his diet due to religious convictions is most likely related to his
.
1. Which characteristic is most typical of a chronic disease? a. values
a. It has a rapid onset. b. body image
b. It rarely has noticeable symptoms. c. ethnic heritage
c. It produces sharp pains d. functional association
d. It progresses gradually. e. comfort
e. It disrupts daily life, but is unlikely to be life-threatening. ANSWER: A DIF: Bloom's: Understand REF: 1.1 Food Choices
ANSWER: D DIF: Bloom's: Understand REF: Introduction OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
7. Farah is viewing an exciting sports match of her favorite team and eating because of nervousness. Her
2. What is the chief reason most people choose the foods they eat? food choice will most likely be based on .
a. cost a. regional cuisines
b. taste b. preferences
c. convenience c. emotional comfort
d. nutritional value d. positive association
e. habit e. functional value
ANSWER: B DIF: Bloom's: Remember REF: 1.1 Food Choices ANSWER: C DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices. OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu. Her 8. What term describes foods that contain non nutrient substances whose known action in the body is to
reaction is an example of a food-related . promote well-being to a greater extent than that contributed by the food's nutrients?
a. habit a. fortified foods
b. social interaction b. enriched foods
c. emotional turmoil c. functional foods
d. negative association d. health-enhancing foods
e. comfort eating e. bioavailable foods
ANSWER: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices ANSWER: C DIF: Bloom's: Understand REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices. OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food choice 9. Non nutrient substances found in plant foods that may demonstrate biological activity in the body are
based on . commonly known as
a. habit a. Bio enhancements
b. availability b. inorganic fibers
c. body image c. phytochemicals
d. environmental concerns d. phytoactive chemicals
e. cultural values e. nonnutritive additives
ANSWER: A DIF: Bloom's: Evaluate REF: 1.1 Food Choices ANSWER: C DIF: Bloom’s Remember REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices. OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
5. Which individual is making a food choice based on negative association? 10. By chemical analysis, what nutrient is present in the highest amounts in most foods?
a. A tourist from China who rejects a hamburger due to unfamiliarity a. fats
b. A child who spits out his mashed potatoes because they taste too salty b. water
c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a c. proteins
close friend d. carbohydrates
d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he considers e. vitamins and minerals
it a child's food ANSWER: B DIF: Bloom's: Remember REF: 1.2 The Nutrients
e. An adult who refuses to eat foods that are not locally-sourced and organic
, Understanding Nutrition 16th Edition Understanding Nutrition 16th Edition
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p
which yield energy. organic p and p which p yield p energy.
11. What type of nutrient is needed by the body and must be supplied by foods? 16. The p term p organic, p as p related p to p compounds, p would p be p best p defined p as .
a. nutraceutical. a. products p sold p at p health p food p stores
b. metabolic nutrient b. products p grown p without p use p of p pesticides
c. organic nutrient c. foods p having p superior p nutrient p qualities
d. essential nutrient d. substances p with p carbon-carbon p or p carbon-hydrogen p bonds
e. phytonutrient. e. substances p that p contain p water
ANSWER: D DIF: Bloom's: Understand REF: 1.2 The Nutrients ANSWER: p D DIF: Bloom's: p Understand REF: p 1.2 p The p Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p
which yield energy. organic p and p which p yield p energy.
12. Which p nutrient p is p an p example p of p a p macronutrient? 17. How p much p energy p is p required p to p raise p the p temperature p of p one p kilogram p (liter) p of p water p
a. proteins 1°C?
b. minerals a. 10 p calories
c. water-soluble p vitamins b. 100 p calories
d. fat-soluble p vitamins c. 1 p kilocalorie
e. water d. 10 p kilocalories
e. 100 p kilocalories
ANSWER: p A DIF: Bloom's: p Evaluate REF: p 1.2 p The p Nutrients
OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p ANSWER: p C DIF: Bloom's: p Remember REF: p 1.2 p The p Nutrients
organic p and p which p yield p energy. OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p
organic p and p which p yield p energy.
13. Which p nutrient p is p classified p as p a p micronutrient?
a. minerals 18. Gram p for p gram, p which p class p of p nutrient p provides p the p most p energy?
b. proteins a. fats
c. alcohols b. alcohols
d. carbohydrates c. proteins
e. fats d. carbohydrates
e. vitamins p and p minerals
ANSWER: p A DIF: Bloom's: p Evaluate REF: p 1.2 p The p Nutrients
OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p ANSWER: p A DIF: Bloom's: p Remember REF: p 1.2 p The p Nutrients
organic p and p which p yield p energy. OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p
organic p and p which p yield p energy.
14. Which p nutrient p is p an p organic p compound?
a. salt 19. Food p energy p is p commonly p expressed p in p kcalories p and p in .
b. water a. kilojoules
c. calcium b. kilograms
d. vitamin p C c. kilometers
e. iron d. kilonewtons
e. kiloliters
ANSWER: p D DIF: Bloom's: p Evaluate REF: p 1.2 p The p Nutrients
OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p ANSWER: p A DIF: Bloom's: p Remember REF: p 1.2 p The p Nutrients
organic p and p which p yield p energy. OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p
organic p and p which p yield p energy.
15. An p essential p nutrient p is p one p that .
a. must p be p made p in p large p quantities p by p the p body 20. Units p of p energy p used p by p most p scientists p and p nutritionists, p aside p from p those p in p the p
b. can p only p by p synthesized p by p the p body United p States, p are p expressed p in .
c. cannot p be p made p in p sufficient p quantities p by p the p body a. newtons
d. is p used p to p synthesize p other p compounds p in p the p body b. liters
e. must p be p both p consumed p and p synthesized p to p be p complete c. kilojoules
d. kilocalories
ANSWER: p C DIF: Bloom's: p Understand REF: p 1.2 p The p Nutrients e. grams
, Understanding Nutrition 16th Edition Understanding Nutrition 16th Edition
ANSWER: p C DIF: Bloom’s: p Remember REF: p 1.2 p The p Nutrients ANSWER: p A DIF: Bloom's: p Understand REF: p 1.2 p The p Nutrients
OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p
organic p and p which p yield p energy. organic p and p which p yield p energy.
21. Approximately p how p many p milliliters p are p contained p in p a p half-cup p of p milk? 26. Which p statement p best p describes p the p composition p of p most p foods?
a. 50 a. Most p contain p only p one p of p the p three p energy p nutrients, p although p a p few p contain p all p of p
b. 85 them.
c. 120 b. They p contain p equal p amounts p of p the p three p energy p nutrients.
d. 170 c. They p contain p mixtures p of p the p three p energy p nutrients, p although p only p one
e. 200 p or p two p may p predominate.
d. They p contain p only p two p of p the p three p energy p nutrients, p and p those p two p are p
ANSWER: p C DIF: Bloom's: p Apply REF: p 1.2 p The p Nutrients contained p in p equal p amounts.
OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p e. They p contain p only p two p of p the p three p energy p nutrients, p and p one p is p
organic p and p which p yield p energy. present p in p far p greater p amounts p than p the p other.
22. A p normal p half-cup p vegetable p portion p weighs p approximately p how p many p grams? ANSWER: p C DIF: Bloom's: p Evaluate REF: p 1.2 p The p Nutrients
a. 5 OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p
b. 50 organic p and p which p yield p energy.
c. 100
d. 150 27. How p many p vitamins p are p known p to p be p required p in p the p diet p of p human p beings?
e. 200 a. 5
b. 8
ANSWER: p C DIF: Bloom's: p Remember REF: p 1.2 p The p Nutrients c. 10
OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p d. 13
organic p and p which p yield p energy. e. 17
23. A p weight p reduction p regimen p calls p for p a p daily p intake p of p 1400 p kcalories, p which p ANSWER: p D DIF: Bloom's: p Remember REF: p 1.2 p The p Nutrients
includes p 30 p g p of p fat. p Approximately p what p percentage p of p the p total p energy p is p OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p
contributed p by p fat? organic p and p which p yield p energy.
a. 8.5%
b. 15.0% 28. Which p statement p is p true p of p minerals p in p their p role p as p nutrients?
c. 19.0% a. They p are p organic.
d. 25.5% b. They p yield p 4 p kcalories p per p gram.
e. 32.0% c. Some p become p dissolved p in p body p fluids.
d. Some p may p be p destroyed p during p cooking.
ANSWER: p C DIF: Bloom's: p Apply REF: p 1.2 p The p Nutrients e. They p are p more p fragile p than p vitamins.
OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p
organic p and p which p yield p energy. ANSWER: p C DIF: Bloom's: p Analyze REF: p 1.2 p The p Nutrients
OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p
24. Which p nutrient p source p will p yields p more p than p 4 p kcalories p per p gram? organic p and p which p yield p energy.
a. plant p fats
b. plant p proteins 29. How p many p minerals p are p known p to p be p essential p for p human p nutrition?
c. animal p proteins a. 8
d. plant p carbohydrates b. 12
e. animal p carbohydrates c. 16
d. 20
ANSWER: p A DIF: Bloom's: p Apply REF: p 1.2 p The p Nutrients e. 24
OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p
organic p and p which p yield p energy. ANSWER: p C DIF: Bloom's: p Remember REF: p 1.2 p The p Nutrients
OBJ: p UNUT.WHRO.16.1.2 p Name p the p six p major p classes p of p nutrients p and p identify p which p are p
25. What p results p from p the p metabolism p of p energy p nutrients? organic p and p which p yield p energy.
a. Energy p is p released.
b. Body p fat p increases. 30. Your p friend p Carrie p took p a p daily p supplement p of p vitamin p C p and p tells p you p that p she p
c. Energy p is p destroyed. feels p a p lot p better. p Her p statement p to p you p is p best p described p as p a(n) .
d. Body p water p decreases. a. anecdote
e. Body p mass p increases.
