, TESTBANK for Nutrition for Foodservice and
Culinary Professionals, 9th Edition by Karen E.
Drummond
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, Chapter 1: Introduction to Nutrition
TEST QUESTIONS
Multiple Choice
1. The nourishing substances in food that provide energy and promote the growth and
maintenance of the body are called:
a. carbohydrates
b. fats
c. nutrients
d. DRIs
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.1
2. About half of all American adults have one or more preventable diseases that are
related to inactivity and:
a. environment
b. diet
c. alcohol
d. smoking
Difficulty: Easy
Bloom’s: Knowledge1.1
3. The typical American does not eat enough:
a. vegetables
b. fruits
c. whole grains
d. all of the above
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.1
4. A healthy diet is higher in:
a. soft drinks
b. cookies
c. seafood
d. pretzels
Difficulty: Easy
Bloom’s: Comprehension
Section Reference: 1.1
,5. A healthy diet is lower in:
a. vegetables
b. fruits
c. whole grains
d. sugar-sweetened foods
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.1
6. Which of the following is an example of a processed food?
a. whole-grain crackers
b. ground beef
c. fresh pear
d. 1% milk
Difficulty: Medium
Bloom’s: Comprehension
Section Reference: 1.2
7. White flour must be _____________with several vitamins and iron.
a. fortified
b. enriched
c. enhanced
d. moderated
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.2
8. Vitamin D in milk is an example of:
a. fortification
b. enrichment
c. enhancement
d. moderation
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.2
9. Organic food is produced without:
a. most conventional pesticides
b. fertilizers made with synthetic ingredients
c. ionizing radiation
d. all of the above
Difficulty: Medium
Bloom’s: Comprehension
Section Reference: 1.2
,10. Phytochemicals are found in which food?
a. beef
b. milk
c. blueberries
d. butter
Difficulty: Medium
Bloom’s: Comprehension
Section Reference: 1.2
11. The most important consideration when choosing something to eat is:
a. cost
b. convenience
c. nutrition
d. taste
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.3
12. After age 50, your number of taste buds:
a. increases
b. decreases
c. stays the same
d. changes depending on your diet
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.3
13. Umami, the fifth basic taste, can be found in:
a. tomatoes
b. green beans
c. grapefruit
d. hot chili peppers
Difficulty: Medium
Bloom’s: Comprehension
Section Reference: 1.3
14. Textures that most people like include:
a. tough
b. crumbly
c. soggy
d. creamy
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.3
,15. Your food choices are influenced by:
a. food cost
b. food convenience
c. social situations
d. emotions
e. all of the above
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.3
16. Your energy needs when your body is at rest and awake are referred to as:
a. kilocalories
b. basal metabolism
c. exercise metabolism
d. thermic effect of food
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.4
17. The BMR for women when compared to men is:
a. lower than for men
b. higher than for men
c. about the same
d. hard to compare
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.4
18. Most of the energy you burn is due to:
a. basal metabolism
b. physical activity
c. thermic effect of food
d. all of the above
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.4
19. The smallest contributor to your energy needs is:
a. basal metabolism
b. physical activity
c. the energy needed to digest and absorb food
d. all of the above
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.4
,20. Smoking and caffeine have the following effect on basal metabolic rate:
a. They increase metabolic rate.
b. They decrease metabolic rate.
c. Smoking decreases while caffeine increases energy expenditure.
d. Smoking increases while caffeine decreases energy expenditure.
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.4
21. A nutrient that does not provide kcalories is:
a. carbohydrate
b. protein
c. iron
d. fat
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.4
22. Protein is an example of a:
a. micronutrient
b. macronutrient
c. DRI
d. non-nutrient
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.4
23. Lipids provide _____ kcalories per gram.
a. 4
b. 5
c. 7
d. 9
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.4
24. Butter and margarine are classified as:
a. carbohydrates
b. lipids
c. proteins
d. vitamins
Difficulty: Easy
Bloom’s: Comprehension
Section Reference: 1.4
,25. Sugars are a type of:
a. carbohydrate
b. lipids
c. protein
d. vitamin
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.4
26. Foods high in protein include:
a. whole grains
b. fruits and vegetables
c. meat and poultry
d. all of the above
Difficulty: Easy
Bloom’s: Comprehension
Section Reference: 1.4
27. Which nutrient is ranked second only to oxygen as essential to life?
a. sugar
b. protein
c. vitamins
d. water
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.4
28. Nutrients that either cannot be made in the body or cannot be made in the quantities
needed by the body are called:
a. essential nutrients
b. vital nutrients
c. organic nutrients
d. dense nutrients
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.4
29. The Recommended Dietary Allowance (RDA) is:
a. the amount of a nutrient you should be taking in on a daily basis
b. the amount of a nutrient you should be taking in on a weekly basis
c. the maximum amount you should be taking on of a nutrient in one day
d. set when there is inadequate research
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.4
,30. The dietary intake that is used when there is not enough research to set a RDA is
the:
a. Dietary Reference Intake
b. Estimated Average Requirement
c. Tolerable Upper Intake Level
d. Adequate Intake
Difficulty: Medium
Bloom’s: Knowledge
Section Reference: 1.4
31. The range of intakes for a particular nutrient that is associated with reduced risk of
chronic disease is:
a. RDA
b. UL
c. EER
d. AMDR
Difficulty: Medium
Bloom’s: Knowledge
Section Reference: 1.4
32. The process by which food is broken down into its components in the mouth,
stomach, and small intestine is:
a. digestion
b. absorption
c. metabolism
d. basal metabolism
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.5
33. Compounds that speed up the breaking down of food so that nutrients can be
absorbed are called:
a. helpers
b. minerals
c. metabolites
d. enzymes
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.5
34. The digestive system starts with the:
a. throat
b. stomach
c. mouth
d. small intestine
Difficulty: Easy
Bloom’s: Knowledge
, Section Reference: 1.5
35. The digestive system organ that passes waste to be excreted and absorbs some
water and minerals is the:
a. stomach
b. small intestine
c. large intestine
d. liver
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.5
36. An acid found in the stomach helps:
a. absorb alcohol
b. destroy harmful bacteria
c. destroy important vitamins
d. all of the above
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.5
37. Which nutrient takes the longest to exit from the stomach?
a. carbohydrate
b. protein
c. fat
d. water
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.5
38. Most nutrients are absorbed through the villi of the:
a. stomach
b. small intestine
c. large intestine
d. pharynx
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.5
39. Which of the following is a way to prevent heartburn?
a. eat fatty foods
b. drink extra coffee
c. eat small meals
d. gain weight
Difficulty: Easy
Bloom’s: Knowledge
Culinary Professionals, 9th Edition by Karen E.
Drummond
Hello all ,
We have all what you need with best price
Our email :
Our website :
testbanks-store.com
, Chapter 1: Introduction to Nutrition
TEST QUESTIONS
Multiple Choice
1. The nourishing substances in food that provide energy and promote the growth and
maintenance of the body are called:
a. carbohydrates
b. fats
c. nutrients
d. DRIs
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.1
2. About half of all American adults have one or more preventable diseases that are
related to inactivity and:
a. environment
b. diet
c. alcohol
d. smoking
Difficulty: Easy
Bloom’s: Knowledge1.1
3. The typical American does not eat enough:
a. vegetables
b. fruits
c. whole grains
d. all of the above
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.1
4. A healthy diet is higher in:
a. soft drinks
b. cookies
c. seafood
d. pretzels
Difficulty: Easy
Bloom’s: Comprehension
Section Reference: 1.1
,5. A healthy diet is lower in:
a. vegetables
b. fruits
c. whole grains
d. sugar-sweetened foods
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.1
6. Which of the following is an example of a processed food?
a. whole-grain crackers
b. ground beef
c. fresh pear
d. 1% milk
Difficulty: Medium
Bloom’s: Comprehension
Section Reference: 1.2
7. White flour must be _____________with several vitamins and iron.
a. fortified
b. enriched
c. enhanced
d. moderated
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.2
8. Vitamin D in milk is an example of:
a. fortification
b. enrichment
c. enhancement
d. moderation
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.2
9. Organic food is produced without:
a. most conventional pesticides
b. fertilizers made with synthetic ingredients
c. ionizing radiation
d. all of the above
Difficulty: Medium
Bloom’s: Comprehension
Section Reference: 1.2
,10. Phytochemicals are found in which food?
a. beef
b. milk
c. blueberries
d. butter
Difficulty: Medium
Bloom’s: Comprehension
Section Reference: 1.2
11. The most important consideration when choosing something to eat is:
a. cost
b. convenience
c. nutrition
d. taste
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.3
12. After age 50, your number of taste buds:
a. increases
b. decreases
c. stays the same
d. changes depending on your diet
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.3
13. Umami, the fifth basic taste, can be found in:
a. tomatoes
b. green beans
c. grapefruit
d. hot chili peppers
Difficulty: Medium
Bloom’s: Comprehension
Section Reference: 1.3
14. Textures that most people like include:
a. tough
b. crumbly
c. soggy
d. creamy
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.3
,15. Your food choices are influenced by:
a. food cost
b. food convenience
c. social situations
d. emotions
e. all of the above
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.3
16. Your energy needs when your body is at rest and awake are referred to as:
a. kilocalories
b. basal metabolism
c. exercise metabolism
d. thermic effect of food
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.4
17. The BMR for women when compared to men is:
a. lower than for men
b. higher than for men
c. about the same
d. hard to compare
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.4
18. Most of the energy you burn is due to:
a. basal metabolism
b. physical activity
c. thermic effect of food
d. all of the above
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.4
19. The smallest contributor to your energy needs is:
a. basal metabolism
b. physical activity
c. the energy needed to digest and absorb food
d. all of the above
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.4
,20. Smoking and caffeine have the following effect on basal metabolic rate:
a. They increase metabolic rate.
b. They decrease metabolic rate.
c. Smoking decreases while caffeine increases energy expenditure.
d. Smoking increases while caffeine decreases energy expenditure.
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.4
21. A nutrient that does not provide kcalories is:
a. carbohydrate
b. protein
c. iron
d. fat
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.4
22. Protein is an example of a:
a. micronutrient
b. macronutrient
c. DRI
d. non-nutrient
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.4
23. Lipids provide _____ kcalories per gram.
a. 4
b. 5
c. 7
d. 9
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.4
24. Butter and margarine are classified as:
a. carbohydrates
b. lipids
c. proteins
d. vitamins
Difficulty: Easy
Bloom’s: Comprehension
Section Reference: 1.4
,25. Sugars are a type of:
a. carbohydrate
b. lipids
c. protein
d. vitamin
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.4
26. Foods high in protein include:
a. whole grains
b. fruits and vegetables
c. meat and poultry
d. all of the above
Difficulty: Easy
Bloom’s: Comprehension
Section Reference: 1.4
27. Which nutrient is ranked second only to oxygen as essential to life?
a. sugar
b. protein
c. vitamins
d. water
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.4
28. Nutrients that either cannot be made in the body or cannot be made in the quantities
needed by the body are called:
a. essential nutrients
b. vital nutrients
c. organic nutrients
d. dense nutrients
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.4
29. The Recommended Dietary Allowance (RDA) is:
a. the amount of a nutrient you should be taking in on a daily basis
b. the amount of a nutrient you should be taking in on a weekly basis
c. the maximum amount you should be taking on of a nutrient in one day
d. set when there is inadequate research
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.4
,30. The dietary intake that is used when there is not enough research to set a RDA is
the:
a. Dietary Reference Intake
b. Estimated Average Requirement
c. Tolerable Upper Intake Level
d. Adequate Intake
Difficulty: Medium
Bloom’s: Knowledge
Section Reference: 1.4
31. The range of intakes for a particular nutrient that is associated with reduced risk of
chronic disease is:
a. RDA
b. UL
c. EER
d. AMDR
Difficulty: Medium
Bloom’s: Knowledge
Section Reference: 1.4
32. The process by which food is broken down into its components in the mouth,
stomach, and small intestine is:
a. digestion
b. absorption
c. metabolism
d. basal metabolism
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.5
33. Compounds that speed up the breaking down of food so that nutrients can be
absorbed are called:
a. helpers
b. minerals
c. metabolites
d. enzymes
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.5
34. The digestive system starts with the:
a. throat
b. stomach
c. mouth
d. small intestine
Difficulty: Easy
Bloom’s: Knowledge
, Section Reference: 1.5
35. The digestive system organ that passes waste to be excreted and absorbs some
water and minerals is the:
a. stomach
b. small intestine
c. large intestine
d. liver
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.5
36. An acid found in the stomach helps:
a. absorb alcohol
b. destroy harmful bacteria
c. destroy important vitamins
d. all of the above
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.5
37. Which nutrient takes the longest to exit from the stomach?
a. carbohydrate
b. protein
c. fat
d. water
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.5
38. Most nutrients are absorbed through the villi of the:
a. stomach
b. small intestine
c. large intestine
d. pharynx
Difficulty: Easy
Bloom’s: Knowledge
Section Reference: 1.5
39. Which of the following is a way to prevent heartburn?
a. eat fatty foods
b. drink extra coffee
c. eat small meals
d. gain weight
Difficulty: Easy
Bloom’s: Knowledge
