, TESTBANK FOR Understanding Nutrition 17th Edition Whitney
Important Notes
The file includes the complete test bank, organized chapter by chapter.
A sample of selected pages has been provided for preview.
All available appendices and Excel files (if included in the original resources) are
provided.
We continuously update our files to ensure you receive the latest and most accurate
editions.
New editions are added regularly – stay connected for updates!
✅ Why Buy From Us?
📚 Complete & organized chapter-by-chapter – no missing content, no guessing.
⚡ Instant digital delivery – get your file the moment you pay, no waiting.
📅 Always up to date – we track new editions so you always get the latest version.
💬 Friendly support – real humans ready to help, anytime you need us.
🔒 Safe & secure – thousands of satisfied students trust us every semester.
🛡️Our Guarantees
💰 Money-Back Guarantee: Not satisfied? We offer a full refund – no questions asked.
🔄 Wrong File? No Problem: Contact us and we will replace it immediately with the
correct version, free of charge.
⏰ 24/7 Support: We are always here – reach out anytime and expect a fast response.
Contact Email:
,Name: Class: Date:
Chapter 01 - An Overview of Nutrition
1. A diet is defined as a restrictive food plan designed for weight loss.
a. True
b. False
ANSWER: False
2. Phytochemicals are categorized as nonnutrient compounds found in plants.
a. True
b. False
ANSWER: True
3. A food containing 11 grams of carbohydrate, 4 grams of protein, and 10 grams of fat provides 150 kcalories.
a. True
b. False
ANSWER: True
4. If the results of one large, well-planned study finding a significant result association between two variables are
published in a peer-reviewed journal, the study’s findings can be accepted into the body of nutrition knowledge.
a. True
b. False
ANSWER: False
5. Subjects receiving the placebo are in the control group.
a. True
b. False
ANSWER: True
6. It is possible for a nutrient to have both an RDA and an AI.
a. True
b. False
ANSWER: True
7. The RDA is set higher than the EAR to meet the needs of most healthy people.
a. True
b. False
ANSWER: True
8. A sufficient intake of a nutrient does not guarantee that this amount is adequate for every individual. Similarly, an
insufficient intake does not mean every individual will develop a deficiency.
a. True
b. False
ANSWER: True
Copyright Cengage Learning. Powered by Cognero. Page 1
,Name: Class: Date:
Chapter 01 - An Overview of Nutrition
9. Chronic diseases associated with the overconsumption of unhealthy foods are considered “rich countries’ problems”
because they are only prevalent in highly developed, wealthy countries.
a. True
b. False
ANSWER: False
10. Consumers may be misled or confused by the abundance of nutrition information available today.
a. True
b. False
ANSWER: True
11. What is the number one reason most people choose certain foods?
a. Habit
b. Taste
c. Health
d. Availability
ANSWER: b
12. At a party with friends, Amal drinks wine and eats hors d’oeuvres, even though she is not hungry. This is an example
of a food choice based on which factor?
a. habit
b. social interaction
c. emotions
d. positive association
ANSWER: b
13. Paul is hungry but has only five minutes to make it to his next class. He passes a vending machine on campus and
looks at the options. He chooses a granola bar and eats it as he walks to class. Which factor was least likely to
influence Paul’s decision to eat a granola bar?
a. Taste
b. Convenience
c. Availability
d. Cultural values
ANSWER: d
Copyright Cengage Learning. Powered by Cognero. Page 2
,Name: Class: Date:
Chapter 01 - An Overview of Nutrition
14. Ang loves going to see movies at the theater and always eats a big bucket of buttery popcorn when he goes. What
factor has the greatest influence on Ang’s decision to eat popcorn at the movie theater?
a. Marketing
b. Health
c. Family values
d. Positive association
ANSWER: d
15. Which individual is making a food choice based on values?
a. A woman who avoids gluten due to allergies
b. A child who spits out his mashed potatoes because they taste too salty
c. A man who eats oatmeal each day without exception
d. A woman who fasts on Fridays to honor a religious custom
ANSWER: d
16. A dietitian is working with a client who was born in Jamaica. Many of the foods this client consumes are unfamiliar
to the dietitian. What is the best way for the dietitian to use cultural competence in this scenario?
a. Educate the client about typical foods in the standard American diet.
b. Ask the client about traditional Jamaican foods to determine where they fit.
c. Encourage the client to share meals with people who eat the standard American diet.
d. Educate the client about food groups and where standard American foods fit.
ANSWER: b
17. Today, in Nadia’s nutrition class, the instructor led a discussion on how nutrition and food choices impact one’s health
and the development of chronic diseases. Nadia tried to take notes during the discussion, but she had trouble keeping
up. Because of this, she’s worried that all of her notes may not be accurate. Some of her notes are provided in the
answer choices below. Which one is a correct statement about the relationship between food choices and health?
a. “People who make healthy food choices at every meal do not get chronic diseases.”
b. “Food choices have a cumulative effect over time that can improve or impair overall health.”
c. “Later adulthood, when one starts aging, is the time period when it is most crucial to make healthy food
choices.”
d. “For every year that one makes less healthy food choices, three months should be subtracted from their
expected lifespan.”
ANSWER: b
Copyright Cengage Learning. Powered by Cognero. Page 3
,Name: Class: Date:
Chapter 01 - An Overview of Nutrition
18. Certain nutrients can influence the brain’s chemistry, which may influence mood and emotions. Which of the
following foods tends to have a calming effect?
a. Tuna
b. Eggs
c. Whole-grain bread
d. Coffee
ANSWER: c
19. Which processed food is the most nutrient-dense?
a. Frozen broccoli in cheese sauce
b. Canned chicken noodle soup
c. Frozen beef enchiladas made with grass-fed beef
d. Canned black beans
ANSWER: d
20. Antonio is trying to understand how to distinguish processed food items that are convenient, nutritious choices from
those that are less healthy due to ultra-processing. Since you are taking a nutrition course, he asks you for help.
Which of the following tips would you give him?
a. “Added ingredients are not important if the product still resembles a whole food.”
b. “Choose fresh food items when possible. They are always healthier than frozen and canned items.”
c. “Look to see if the product’s ingredient list is minimal and only consists of items found in a home kitchen. If
so, this is a good indicator that the food may be a nutritious choice.”
d. “Look at the product’s expiration date. Healthier processed food items tend to have significantly longer shelf-
lives due to their high nutrient content.”
ANSWER: c
21. Amber recently returned from a week-long vacation to Italy. While away, she ate creamy pasta dishes and cheesy
pizzas every day. She also treated herself to gelato, an Italian dessert similar to ice cream, every night. She’s now
home and returned to work. Today, there was a birthday celebration in the employee breakroom, where pizza and ice
cream were served. Amber has some of each but doesn’t enjoy them like she normally would. The pizza doesn’t
taste as salty and savory as it usually does, and the ice cream doesn’t taste as sweet as she remembers.
What is the best explanation for Amber’s decreased enjoyment of these foods?
a. Taste fatigue
b. Overindulgence syndrome
c. Decreased appetite
d. Jetlag
ANSWER: a
Copyright Cengage Learning. Powered by Cognero. Page 4
,Name: Class: Date:
Chapter 01 - An Overview of Nutrition
22. Andre has signed up for a series of five cooking classes in January. He hopes that by the last class, he will have
significantly increased his cooking knowledge so that he can surprise his girlfriend with a home-cooked meal on
Valentine’s Day. He is also excited about being able to prepare more meals so he can save money by not eating out
as much. In addition to saving money, what else will likely result from Andre taking cooking classes and cooking
more meals at home?
a. Better quality sleep due to eating less fast food
b. A decrease in cravings due to increased activity associated with preparing meals himself
c. A more content feeling after eating due to increased meal satisfaction
d. Overall improvements to his diet due to healthier food choices
ANSWER: d
23. Which of the following is an energy-yielding nutrient?
a. Protein
b. Vitamins
c. Water
d. Minerals
ANSWER: a
24. What nutrient(s) is organic and facilitate(s) the release of energy from food?
a. Water
b. Carbohydrates
c. Minerals
d. Vitamins
ANSWER: d
25. Haley is preparing a presentation on minerals for her nutrition class. In her slide presentation, she makes the
statements listed in the answer choices below. Which statement is incorrect?
a. “Minerals do not directly provide energy to the human body. ”
b. “From a chemistry perspective, minerals are considered inorganic.”
c. “Minerals may be bound to substances that assist in their absorption.”
d. “To prevent minerals from being destroyed, vegetables should be cooked as little as possible.”
ANSWER: c
26. Marco weighs 170 pounds. Approximately how much of his body weight is water?
a. 17 pounds
b. 34 pounds
c. 77 pounds
d. 102 pounds
ANSWER: d
Copyright Cengage Learning. Powered by Cognero. Page 5
,Name: Class: Date:
Chapter 01 - An Overview of Nutrition
27. Jonas is a healthy 18-year-old male. He learned in his nutrition class that a young adult male’s body is comprised of
approximately 20 percent fat. If Jonas weighs 150 pounds, approximately how many pounds of his body is fat?
a. 10 pounds
b. 20 pounds
c. 30 pounds
d. 40 pounds
ANSWER: c
28. Paige is comparing the energy density of two snack options at work.
Option 1: A bag of pretzels and a mozzarella cheese stick (88 g, 330 kcal)
Option 2: A package of trail mix with nuts, raisins, and chocolate candies (110 g, 360 kcal)
If she wants to pick the one with the lower energy density, which one should she choose?
a. Option 1 because it has an energy density of 3.75 kcal/g.
b. Option 1 because it has an energy density of 0.27 kcal/g.
c. Option 2 because it has an energy density of 3.27 kcal/g.
d. Option 2 because it has an energy density of 0.31 kcal/g.
ANSWER: c
29. How many kcalories are in a meal that contains 36 g fat, 49 g carbohydrate, and 28 g protein?
a. 632 kcal
b. 592 kcal
c. 452 kcal
d. 772 kcal
ANSWER: a
30. David purchased frozen beef and bean burritos at the grocery store. The label claims that the burritos are healthier
than competitors’ products because each burrito contains two servings of vegetables, only 20 percent fat, and 495
kcal. How many grams of fat does one burrito contain?
a. 25 g
b. 99 g
c. 11 g
d. 18 g
ANSWER: c
Copyright Cengage Learning. Powered by Cognero. Page 6
,Name: Class: Date:
Chapter 01 - An Overview of Nutrition
31. Maria got a double cheeseburger from a fast-food restaurant after class. She noticed that the menu said the burger
contains 590 kcalories. What percentage of these calories are from protein if the burger provides 65 g protein?
a. 22 percent
b. 26 percent
c. 44 percent
d. 77 percent
ANSWER: c
32. One serving of pizza is two slices, which contains a total of 660 kcalories. How many grams of carbohydrate does
one serving contain if the pizza is 18% protein and 45 percent fat?
a. 37g
b. 27g
c. 43g
d. 61g
ANSWER: d
33. Maurice goes to a restaurant and orders a margarita. The menu says the margarita contains 360 kcalories and 62g
carbohydrate. How many grams of alcohol are in the margarita?
a. 16g
b. 112g
c. 51g
d. 28g
ANSWER: a
34. Dustin and Jayla are studying for a quiz on nutrients. When reviewing the information on alcohol, Jayla tells Dustin
that any substance that contains calories is considered a nutrient, which means alcohol is a nutrient, too. Dustin
doesn’t think this is correct. Who is right, and why?
a. Dustin is correct. Alcohol does not yield energy, so it is not considered a nutrient.
b. Dustin is correct. Alcohol provides energy, but it is not considered a nutrient because it does not promote or
maintain health.
c. Jayla is correct. Alcohol is a nutrient because it contains 7 kcal/g. Any substance that provides energy is
classified as a nutrient.
d. Dustin is correct. Alcohol provides energy and meets the criteria to be considered a nutrient. However, it is
not classified this way since alcohol consumption is associated with health risks.
ANSWER: b
Copyright Cengage Learning. Powered by Cognero. Page 7
, Name: Class: Date:
Chapter 01 - An Overview of Nutrition
35. To help her study, Laila made a chart of the nutrients found in food and the different terms that are used to classify
or describe each. Part of her chart is provided below.
Water: organic, non-energy-yielding, essential.
Vitamins: essential, organic, energy-yielding, micronutrient.
Minerals: micronutrient, inorganic, essential, non-energy-yielding.
What information is incorrect in Laila’s chart?
a. Water should also be classified as a micronutrient. Vitamins are not energy-yielding.
b. Vitamins are not organic. Minerals are not essential.
c. Water should be classified as a macronutrient, and it is not organic.
d. Water is not organic, and vitamins are not energy-yielding.
ANSWER: d
36. Your friend has heard that carrots are a good source of vitamin C and the mineral potassium. She decides to cook
carrots for dinner by boiling them in water. What should she know about how the nutrient content of the carrots may
change after cooking?
a. Because vitamins are easily destroyed by heat, the vitamin C content of cooked carrots tends to be lower than
raw carrots.
b. Cooking will allow the vitamin C and potassium in the carrots to be more easily absorbed by the body.
c. High heat will break minerals like potassium down into smaller substances, which leach out into the cooking
water.
d. Food containing minerals must be handled carefully, so the carrots should be cooked using a different method
that uses a lower heat to prevent the potassium from being destroyed.
ANSWER: a
37. Which term refers to the science of how nutrients affect the activities of genes and how genes affect the activities
of nutrients?
a. Biochemical nutrition
b. Nutritional genomics
c. Genetic metabolomics
d. Molecular genetics
ANSWER: b
Copyright Cengage Learning. Powered by Cognero. Page 8
Important Notes
The file includes the complete test bank, organized chapter by chapter.
A sample of selected pages has been provided for preview.
All available appendices and Excel files (if included in the original resources) are
provided.
We continuously update our files to ensure you receive the latest and most accurate
editions.
New editions are added regularly – stay connected for updates!
✅ Why Buy From Us?
📚 Complete & organized chapter-by-chapter – no missing content, no guessing.
⚡ Instant digital delivery – get your file the moment you pay, no waiting.
📅 Always up to date – we track new editions so you always get the latest version.
💬 Friendly support – real humans ready to help, anytime you need us.
🔒 Safe & secure – thousands of satisfied students trust us every semester.
🛡️Our Guarantees
💰 Money-Back Guarantee: Not satisfied? We offer a full refund – no questions asked.
🔄 Wrong File? No Problem: Contact us and we will replace it immediately with the
correct version, free of charge.
⏰ 24/7 Support: We are always here – reach out anytime and expect a fast response.
Contact Email:
,Name: Class: Date:
Chapter 01 - An Overview of Nutrition
1. A diet is defined as a restrictive food plan designed for weight loss.
a. True
b. False
ANSWER: False
2. Phytochemicals are categorized as nonnutrient compounds found in plants.
a. True
b. False
ANSWER: True
3. A food containing 11 grams of carbohydrate, 4 grams of protein, and 10 grams of fat provides 150 kcalories.
a. True
b. False
ANSWER: True
4. If the results of one large, well-planned study finding a significant result association between two variables are
published in a peer-reviewed journal, the study’s findings can be accepted into the body of nutrition knowledge.
a. True
b. False
ANSWER: False
5. Subjects receiving the placebo are in the control group.
a. True
b. False
ANSWER: True
6. It is possible for a nutrient to have both an RDA and an AI.
a. True
b. False
ANSWER: True
7. The RDA is set higher than the EAR to meet the needs of most healthy people.
a. True
b. False
ANSWER: True
8. A sufficient intake of a nutrient does not guarantee that this amount is adequate for every individual. Similarly, an
insufficient intake does not mean every individual will develop a deficiency.
a. True
b. False
ANSWER: True
Copyright Cengage Learning. Powered by Cognero. Page 1
,Name: Class: Date:
Chapter 01 - An Overview of Nutrition
9. Chronic diseases associated with the overconsumption of unhealthy foods are considered “rich countries’ problems”
because they are only prevalent in highly developed, wealthy countries.
a. True
b. False
ANSWER: False
10. Consumers may be misled or confused by the abundance of nutrition information available today.
a. True
b. False
ANSWER: True
11. What is the number one reason most people choose certain foods?
a. Habit
b. Taste
c. Health
d. Availability
ANSWER: b
12. At a party with friends, Amal drinks wine and eats hors d’oeuvres, even though she is not hungry. This is an example
of a food choice based on which factor?
a. habit
b. social interaction
c. emotions
d. positive association
ANSWER: b
13. Paul is hungry but has only five minutes to make it to his next class. He passes a vending machine on campus and
looks at the options. He chooses a granola bar and eats it as he walks to class. Which factor was least likely to
influence Paul’s decision to eat a granola bar?
a. Taste
b. Convenience
c. Availability
d. Cultural values
ANSWER: d
Copyright Cengage Learning. Powered by Cognero. Page 2
,Name: Class: Date:
Chapter 01 - An Overview of Nutrition
14. Ang loves going to see movies at the theater and always eats a big bucket of buttery popcorn when he goes. What
factor has the greatest influence on Ang’s decision to eat popcorn at the movie theater?
a. Marketing
b. Health
c. Family values
d. Positive association
ANSWER: d
15. Which individual is making a food choice based on values?
a. A woman who avoids gluten due to allergies
b. A child who spits out his mashed potatoes because they taste too salty
c. A man who eats oatmeal each day without exception
d. A woman who fasts on Fridays to honor a religious custom
ANSWER: d
16. A dietitian is working with a client who was born in Jamaica. Many of the foods this client consumes are unfamiliar
to the dietitian. What is the best way for the dietitian to use cultural competence in this scenario?
a. Educate the client about typical foods in the standard American diet.
b. Ask the client about traditional Jamaican foods to determine where they fit.
c. Encourage the client to share meals with people who eat the standard American diet.
d. Educate the client about food groups and where standard American foods fit.
ANSWER: b
17. Today, in Nadia’s nutrition class, the instructor led a discussion on how nutrition and food choices impact one’s health
and the development of chronic diseases. Nadia tried to take notes during the discussion, but she had trouble keeping
up. Because of this, she’s worried that all of her notes may not be accurate. Some of her notes are provided in the
answer choices below. Which one is a correct statement about the relationship between food choices and health?
a. “People who make healthy food choices at every meal do not get chronic diseases.”
b. “Food choices have a cumulative effect over time that can improve or impair overall health.”
c. “Later adulthood, when one starts aging, is the time period when it is most crucial to make healthy food
choices.”
d. “For every year that one makes less healthy food choices, three months should be subtracted from their
expected lifespan.”
ANSWER: b
Copyright Cengage Learning. Powered by Cognero. Page 3
,Name: Class: Date:
Chapter 01 - An Overview of Nutrition
18. Certain nutrients can influence the brain’s chemistry, which may influence mood and emotions. Which of the
following foods tends to have a calming effect?
a. Tuna
b. Eggs
c. Whole-grain bread
d. Coffee
ANSWER: c
19. Which processed food is the most nutrient-dense?
a. Frozen broccoli in cheese sauce
b. Canned chicken noodle soup
c. Frozen beef enchiladas made with grass-fed beef
d. Canned black beans
ANSWER: d
20. Antonio is trying to understand how to distinguish processed food items that are convenient, nutritious choices from
those that are less healthy due to ultra-processing. Since you are taking a nutrition course, he asks you for help.
Which of the following tips would you give him?
a. “Added ingredients are not important if the product still resembles a whole food.”
b. “Choose fresh food items when possible. They are always healthier than frozen and canned items.”
c. “Look to see if the product’s ingredient list is minimal and only consists of items found in a home kitchen. If
so, this is a good indicator that the food may be a nutritious choice.”
d. “Look at the product’s expiration date. Healthier processed food items tend to have significantly longer shelf-
lives due to their high nutrient content.”
ANSWER: c
21. Amber recently returned from a week-long vacation to Italy. While away, she ate creamy pasta dishes and cheesy
pizzas every day. She also treated herself to gelato, an Italian dessert similar to ice cream, every night. She’s now
home and returned to work. Today, there was a birthday celebration in the employee breakroom, where pizza and ice
cream were served. Amber has some of each but doesn’t enjoy them like she normally would. The pizza doesn’t
taste as salty and savory as it usually does, and the ice cream doesn’t taste as sweet as she remembers.
What is the best explanation for Amber’s decreased enjoyment of these foods?
a. Taste fatigue
b. Overindulgence syndrome
c. Decreased appetite
d. Jetlag
ANSWER: a
Copyright Cengage Learning. Powered by Cognero. Page 4
,Name: Class: Date:
Chapter 01 - An Overview of Nutrition
22. Andre has signed up for a series of five cooking classes in January. He hopes that by the last class, he will have
significantly increased his cooking knowledge so that he can surprise his girlfriend with a home-cooked meal on
Valentine’s Day. He is also excited about being able to prepare more meals so he can save money by not eating out
as much. In addition to saving money, what else will likely result from Andre taking cooking classes and cooking
more meals at home?
a. Better quality sleep due to eating less fast food
b. A decrease in cravings due to increased activity associated with preparing meals himself
c. A more content feeling after eating due to increased meal satisfaction
d. Overall improvements to his diet due to healthier food choices
ANSWER: d
23. Which of the following is an energy-yielding nutrient?
a. Protein
b. Vitamins
c. Water
d. Minerals
ANSWER: a
24. What nutrient(s) is organic and facilitate(s) the release of energy from food?
a. Water
b. Carbohydrates
c. Minerals
d. Vitamins
ANSWER: d
25. Haley is preparing a presentation on minerals for her nutrition class. In her slide presentation, she makes the
statements listed in the answer choices below. Which statement is incorrect?
a. “Minerals do not directly provide energy to the human body. ”
b. “From a chemistry perspective, minerals are considered inorganic.”
c. “Minerals may be bound to substances that assist in their absorption.”
d. “To prevent minerals from being destroyed, vegetables should be cooked as little as possible.”
ANSWER: c
26. Marco weighs 170 pounds. Approximately how much of his body weight is water?
a. 17 pounds
b. 34 pounds
c. 77 pounds
d. 102 pounds
ANSWER: d
Copyright Cengage Learning. Powered by Cognero. Page 5
,Name: Class: Date:
Chapter 01 - An Overview of Nutrition
27. Jonas is a healthy 18-year-old male. He learned in his nutrition class that a young adult male’s body is comprised of
approximately 20 percent fat. If Jonas weighs 150 pounds, approximately how many pounds of his body is fat?
a. 10 pounds
b. 20 pounds
c. 30 pounds
d. 40 pounds
ANSWER: c
28. Paige is comparing the energy density of two snack options at work.
Option 1: A bag of pretzels and a mozzarella cheese stick (88 g, 330 kcal)
Option 2: A package of trail mix with nuts, raisins, and chocolate candies (110 g, 360 kcal)
If she wants to pick the one with the lower energy density, which one should she choose?
a. Option 1 because it has an energy density of 3.75 kcal/g.
b. Option 1 because it has an energy density of 0.27 kcal/g.
c. Option 2 because it has an energy density of 3.27 kcal/g.
d. Option 2 because it has an energy density of 0.31 kcal/g.
ANSWER: c
29. How many kcalories are in a meal that contains 36 g fat, 49 g carbohydrate, and 28 g protein?
a. 632 kcal
b. 592 kcal
c. 452 kcal
d. 772 kcal
ANSWER: a
30. David purchased frozen beef and bean burritos at the grocery store. The label claims that the burritos are healthier
than competitors’ products because each burrito contains two servings of vegetables, only 20 percent fat, and 495
kcal. How many grams of fat does one burrito contain?
a. 25 g
b. 99 g
c. 11 g
d. 18 g
ANSWER: c
Copyright Cengage Learning. Powered by Cognero. Page 6
,Name: Class: Date:
Chapter 01 - An Overview of Nutrition
31. Maria got a double cheeseburger from a fast-food restaurant after class. She noticed that the menu said the burger
contains 590 kcalories. What percentage of these calories are from protein if the burger provides 65 g protein?
a. 22 percent
b. 26 percent
c. 44 percent
d. 77 percent
ANSWER: c
32. One serving of pizza is two slices, which contains a total of 660 kcalories. How many grams of carbohydrate does
one serving contain if the pizza is 18% protein and 45 percent fat?
a. 37g
b. 27g
c. 43g
d. 61g
ANSWER: d
33. Maurice goes to a restaurant and orders a margarita. The menu says the margarita contains 360 kcalories and 62g
carbohydrate. How many grams of alcohol are in the margarita?
a. 16g
b. 112g
c. 51g
d. 28g
ANSWER: a
34. Dustin and Jayla are studying for a quiz on nutrients. When reviewing the information on alcohol, Jayla tells Dustin
that any substance that contains calories is considered a nutrient, which means alcohol is a nutrient, too. Dustin
doesn’t think this is correct. Who is right, and why?
a. Dustin is correct. Alcohol does not yield energy, so it is not considered a nutrient.
b. Dustin is correct. Alcohol provides energy, but it is not considered a nutrient because it does not promote or
maintain health.
c. Jayla is correct. Alcohol is a nutrient because it contains 7 kcal/g. Any substance that provides energy is
classified as a nutrient.
d. Dustin is correct. Alcohol provides energy and meets the criteria to be considered a nutrient. However, it is
not classified this way since alcohol consumption is associated with health risks.
ANSWER: b
Copyright Cengage Learning. Powered by Cognero. Page 7
, Name: Class: Date:
Chapter 01 - An Overview of Nutrition
35. To help her study, Laila made a chart of the nutrients found in food and the different terms that are used to classify
or describe each. Part of her chart is provided below.
Water: organic, non-energy-yielding, essential.
Vitamins: essential, organic, energy-yielding, micronutrient.
Minerals: micronutrient, inorganic, essential, non-energy-yielding.
What information is incorrect in Laila’s chart?
a. Water should also be classified as a micronutrient. Vitamins are not energy-yielding.
b. Vitamins are not organic. Minerals are not essential.
c. Water should be classified as a macronutrient, and it is not organic.
d. Water is not organic, and vitamins are not energy-yielding.
ANSWER: d
36. Your friend has heard that carrots are a good source of vitamin C and the mineral potassium. She decides to cook
carrots for dinner by boiling them in water. What should she know about how the nutrient content of the carrots may
change after cooking?
a. Because vitamins are easily destroyed by heat, the vitamin C content of cooked carrots tends to be lower than
raw carrots.
b. Cooking will allow the vitamin C and potassium in the carrots to be more easily absorbed by the body.
c. High heat will break minerals like potassium down into smaller substances, which leach out into the cooking
water.
d. Food containing minerals must be handled carefully, so the carrots should be cooked using a different method
that uses a lower heat to prevent the potassium from being destroyed.
ANSWER: a
37. Which term refers to the science of how nutrients affect the activities of genes and how genes affect the activities
of nutrients?
a. Biochemical nutrition
b. Nutritional genomics
c. Genetic metabolomics
d. Molecular genetics
ANSWER: b
Copyright Cengage Learning. Powered by Cognero. Page 8
