, TESTBANK for Nutrition Science and
Applications, 3rd Canadian Edition Lori A.
Smolin
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,Package Title: Test Bank
Course Title: Smolin3ce
Chapter Number: 1
Question type: Multiple Choice
1) What is the science that studies the interactions between living organisms and food?
a) digestion
b) metabolism
c) nutrition
d) organic chemistry
Answer: c
Difficulty: Easy
Learning Objective: Describe the modern Canadian food supply.
Section Reference: 1.1 Nutrition and the Canadian Diet
2) What are the chemical substances in foods that provide energy and structure and help regulate the body
processes?
a) hormones
b) nutrients
c) enzymes
d) phytochemicals
Answer: b
Difficulty: Easy
Learning Objective: Describe the modern Canadian food supply.
Section Reference: 1.1 Nutrition and the Canadian Diet
3) Which statement best describes a processed food?
a) it has more than five ingredients
b) it requires heating or cooking before it can be eaten
c) it has had preservatives added
d) it has been specifically treated or changed from its natural state
Answer: d
Difficulty: Medium
Learning Objective: Describe the modern Canadian food supply.
Section Reference: 1.1 Nutrition and the Canadian Diet
,4) Which of the following statements about the typical Canadian diet is TRUE?
a) Two out of three Canadians eat plant-based proteins
b) One in three Canadians eat enough fruits and vegetables
c) The intake of whole grain products is above the recommended level for most Canadians, especially
those over age 51
d) Over 2/3 of the calories Canadians eat come from processed food
Answer: b
Difficulty: Medium
Learning Objective: Describe the modern Canadian food supply.
Section Reference: 1.1 Nutrition and the Canadian Diet
5) Which statement best describes the Canadian Community Health Survey (CCHS)?
a) The survey started two years ago and continues annually
b) It is a health-related survey with a focus on determining the risk factors for cardiovascular disease
c) It recorded exclusively food intake of Canadians to see how well dietary recommendations were being
followed
d) It is a health-related survey that collects information from Canadians, including food intake
Answer: d
Difficulty: Hard
Learning Objective: Describe the modern Canadian food supply.
Section Reference: 1.1 Nutrition and the Canadian Diet
6) When compared to freshly prepared foods, how do processed foods generally differ?
a) they provide more kcalories
b) they contain fewer nutrients
c) they are higher in fat, sugar, or salt
d) All of the answer choices are correct
Answer: d
Difficulty: Medium
Learning Objective: Describe the modern Canadian food supply.
Section Reference: 1.1 Nutrition and the Canadian Diet
7) According to the textbook “Convenience has its costs.” What does this mean?
a) Fast foods are expensive and higher in kcalories than comparable foods prepared at home.
b) Fast foods are expensive, but are usually lower in kcalories than comparable foods prepared at home.
c) Fast foods should never be consumed as they are expensive and unhealthy.
d) Fast foods are typically high in fat and sugar but not in kcalories.
,Answer: a
Difficulty: medium
Learning Objective: Describe the modern Canadian food supply.
Section Reference: 1.1 Nutrition and the Canadian Diet
8) According to the Canadian Community Health Survey, which food of the following groupings do
Canadians consume in sufficient amounts?
a) Plant-based foods
b) Fruits and vegetables
c) Whole grains
d) None of these
Answer: d
Difficulty: Medium
Learning Objective: Describe the modern Canadian food supply.
Section Reference: 1.1 Nutrition and the Canadian Diet
9) Which of the followings is a substance in plant foods which cannot be made by the body and is NOT
necessary to sustain life, but has healthful benefits?
a) an herbal supplement
b) a phytochemical
c) an enzyme
d) sodium
Answer: b
Difficulty: Easy
Learning Objective: List the six classes of nutrients. Section Reference: 1.2 Food Provides Nutrients
10) Nutrients are classified as macronutrients and micronutrients. Which of the following is NOT
considered a macronutrient?
a) carbohydrates
b) lipids
c) proteins
d) vitamins
Answer: d
Difficulty: Easy
Learning Objective: List the six classes of nutrients.
Section Reference: 1.2 Food Provides Nutrients
,11) Which of the following either cannot be synthesized in the body or cannot be made in sufficient
quantities to meet needs and, therefore, must be provided in the diet?
a) essential nutrients
b) zoochemicals
c) phytochemicals
d) fortified foods
Answer: a
Difficulty: Easy
Learning Objective: List the six classes of nutrients.
Section Reference: 1.2 Food Provides Nutrients
12) Which of the following provides energy but is NOT considered a nutrient?
a) alcohol
b) carbohydrate
c) fat
d) protein
Answer: a
Difficulty: Easy
Learning Objective: List the six classes of nutrients. Section Reference: 1.2 Food Provides Nutrients
13) The energy, provided by carbohydrates, proteins, and lipids, is measured in what units?
a) kilojoules
b) kilocalories
c) thermal requirements
d) Both a & b
Answer: d
Difficulty: Easy
Learning Objective: List the six classes of nutrients.
Section Reference: 1.2 Food Provides Nutrients
14) Which of the following nutrients is an organic molecule?
a) fatty acids
b) iron
c) water
d) sodium
Answer: a
,Difficulty: Medium
Learning Objective: List the six classes of nutrients.
Section Reference: 1.2 Food Provides Nutrients
15) Metabolic processes take place in the body to maintain body temperature, heart rate, and blood sugar
relatively constant. What is this stable state called?
a) anabolic processes
b) catabolic processes
c) homeostasis
d) metabolism
Answer: c
Difficulty: Easy
Learning Objective: List the six classes of nutrients. Section Reference: 1.2 Food Provides Nutrients
16) Which of the following roles do all six classes of nutrients perform?
a) providing energy
b) forming structures
c) regulating body processes
d) All of the answer choices are correct
Answer: c
Difficulty: Hard
Learning Objective: List the six classes of nutrients.
Section Reference: 1.2 Food Provides Nutrients
17) Which of the following conditions does NOT represent a form of malnutrition?
a) weight loss as a result of increasing physical activity while meeting nutrient requirements (except for
Calories).
b) vitamin A toxicity as a result of excessive intake of vitamin supplements
c) osteoporosis as a result of inadequate intake of calcium and Vitamin D over an extended period of time
d) overweight as a result of regular overconsumption of large portions of meat, grains, and dairy foods
Answer: a
Difficulty: Hard
Learning Objective: List the six classes of nutrients.
Section Reference: 1.2 Food Provides Nutrients
18) Which is NOT considered undernutrition?
a) starvation
,b) diets high in saturated fat
c) deficient intake of individual nutrients
d) inability to absorb a particular nutrient
Answer: b
Difficulty: Medium
Learning Objective: List the six classes of nutrients.
Section Reference: 1.2 Food Provides Nutrients
19) What is most likely to cause an adverse or toxic reaction?
a) overconsumption of vitamin and/or mineral supplements
b) inability to absorb nutrients efficiently in the gut
c) consumption of a diet that lacks variety
d) overconsumption of a favourite food
Answer: a
Difficulty: Medium
Learning Objective: List the six classes of nutrients. Section Reference: 1.2 Food Provides Nutrients
20) Which of the following statements regarding diet-gene interaction is FALSE?
a) Genetic makeup can influence the impact of nutrients on health
b) Risk factors for chronic diseases are unrelated to an individual’s DNA
c) Diet and lifestyle are two contributing factors to the development of nutrition-related diseases
d) Genetic variation can affect the function of proteins needed to metabolize nutrients
Answer: b
Difficulty: Hard
Learning Objective: List the six classes of nutrients. Section Reference: 1.2 Food Provides Nutrients
21) Amino acids supplements, vitamins and minerals supplements, and herbal remedies are examples of
what type of product?
a) micronutrients
b) natural health products
c) processed foods
d) zoochemicals
Answer: b
Difficulty: Medium
Learning Objective: List the six classes of nutrients. Section reference: 1.2 Food Provides Nutrients
,22) “Diets that include the consumption of large amounts of red and processed meats may increase the
risk of colon cancer.” What is being described?
a) undernutrition
b) sodium toxicity
c) overnutrition
d) protein toxicity
Answer: c
Difficulty: Medium
Learning Objective: List the six classes of nutrients.
Section reference: 1.2 Food Provides Nutrients
23) “Some individuals need to consume more orange juice, because their body synthesizes an atypical
protein that degrades vitamin C more rapidly than usual. Orange juice is an excellent source of vitamin
C.” What is being described?
a) a risk factor for chronic disease
b) a strategy to prevent the common cold
c) an example of how nutrition can be personalized
d) overnutrition
Answer: c
Difficulty: Medium
Learning Objective: List the six classes of nutrients. Section reference: 1.2 Food Provides Nutrients
24) Which of the followings is likely to limit food availability?
a) socioeconomic status
b) health status
c) where a person lives
d) All of the answer choices are correct.
Answer: d
Difficulty: Medium
Learning Objective: List factors other than nutrition that affect food choices.
Section Reference: 1.3 Food Choices for a Healthy Diet
25) Eating turkey on Thanksgiving is an example of making a food preference based on what factor?
a) cultural and family background
b) personal preference
c) availability
d) psychological and emotional factors
, Answer: a
Difficulty: Medium
Learning Objective: List factors other than nutrition that affect food choices.Section Reference: 1.3 Food
Choices for a Healthy Diet
26) Which statement best describes the concept of eating a variety of foods?
a) choosing at least one food from each food grouping in Canada’s Food Guide each day
b) including low kcalorie food choices to balance high kcalorie foods at each meal
c) choosing an assortment of different foods from within food groupings as well as from among the food
groupings
d) making sure portion sizes are matched to energy needs
Answer: c
Difficulty: Medium
Learning Objective: List factors other than nutrition that affect food choices.
Section Reference: 1.3 Food Choices for a Healthy Diet
27) “A measure of the nutrients that a food provides compared to its energy content.” What is being
described?
a) Healthy Food Index
b) glycemic index
c) Dietary Reference Intake
d) nutrient density
Answer: d
Difficulty: Medium
Learning Objective: List factors other than nutrition that affect food choices.
Section Reference: 1.3 Food Choices for a Healthy Diet
28) Which is an effective strategy for selecting nutrient dense foods?
a) select foods that have been minimally processed.
b) select foods with a high nutrient content compared to the kcalories provided.
c) select foods low in added fats and sugars in the diet.
d) All of the answer choices are effective strategies.
Answer: d
Difficulty: Medium
Learning Objective: List factors other than nutrition that affect food choices.Section Reference: 1.3 Food
Choices for a Healthy Diet
Applications, 3rd Canadian Edition Lori A.
Smolin
Hello all ,
We have all what you need with best price
Our email :
Our website :
testbanks-store.com
,Package Title: Test Bank
Course Title: Smolin3ce
Chapter Number: 1
Question type: Multiple Choice
1) What is the science that studies the interactions between living organisms and food?
a) digestion
b) metabolism
c) nutrition
d) organic chemistry
Answer: c
Difficulty: Easy
Learning Objective: Describe the modern Canadian food supply.
Section Reference: 1.1 Nutrition and the Canadian Diet
2) What are the chemical substances in foods that provide energy and structure and help regulate the body
processes?
a) hormones
b) nutrients
c) enzymes
d) phytochemicals
Answer: b
Difficulty: Easy
Learning Objective: Describe the modern Canadian food supply.
Section Reference: 1.1 Nutrition and the Canadian Diet
3) Which statement best describes a processed food?
a) it has more than five ingredients
b) it requires heating or cooking before it can be eaten
c) it has had preservatives added
d) it has been specifically treated or changed from its natural state
Answer: d
Difficulty: Medium
Learning Objective: Describe the modern Canadian food supply.
Section Reference: 1.1 Nutrition and the Canadian Diet
,4) Which of the following statements about the typical Canadian diet is TRUE?
a) Two out of three Canadians eat plant-based proteins
b) One in three Canadians eat enough fruits and vegetables
c) The intake of whole grain products is above the recommended level for most Canadians, especially
those over age 51
d) Over 2/3 of the calories Canadians eat come from processed food
Answer: b
Difficulty: Medium
Learning Objective: Describe the modern Canadian food supply.
Section Reference: 1.1 Nutrition and the Canadian Diet
5) Which statement best describes the Canadian Community Health Survey (CCHS)?
a) The survey started two years ago and continues annually
b) It is a health-related survey with a focus on determining the risk factors for cardiovascular disease
c) It recorded exclusively food intake of Canadians to see how well dietary recommendations were being
followed
d) It is a health-related survey that collects information from Canadians, including food intake
Answer: d
Difficulty: Hard
Learning Objective: Describe the modern Canadian food supply.
Section Reference: 1.1 Nutrition and the Canadian Diet
6) When compared to freshly prepared foods, how do processed foods generally differ?
a) they provide more kcalories
b) they contain fewer nutrients
c) they are higher in fat, sugar, or salt
d) All of the answer choices are correct
Answer: d
Difficulty: Medium
Learning Objective: Describe the modern Canadian food supply.
Section Reference: 1.1 Nutrition and the Canadian Diet
7) According to the textbook “Convenience has its costs.” What does this mean?
a) Fast foods are expensive and higher in kcalories than comparable foods prepared at home.
b) Fast foods are expensive, but are usually lower in kcalories than comparable foods prepared at home.
c) Fast foods should never be consumed as they are expensive and unhealthy.
d) Fast foods are typically high in fat and sugar but not in kcalories.
,Answer: a
Difficulty: medium
Learning Objective: Describe the modern Canadian food supply.
Section Reference: 1.1 Nutrition and the Canadian Diet
8) According to the Canadian Community Health Survey, which food of the following groupings do
Canadians consume in sufficient amounts?
a) Plant-based foods
b) Fruits and vegetables
c) Whole grains
d) None of these
Answer: d
Difficulty: Medium
Learning Objective: Describe the modern Canadian food supply.
Section Reference: 1.1 Nutrition and the Canadian Diet
9) Which of the followings is a substance in plant foods which cannot be made by the body and is NOT
necessary to sustain life, but has healthful benefits?
a) an herbal supplement
b) a phytochemical
c) an enzyme
d) sodium
Answer: b
Difficulty: Easy
Learning Objective: List the six classes of nutrients. Section Reference: 1.2 Food Provides Nutrients
10) Nutrients are classified as macronutrients and micronutrients. Which of the following is NOT
considered a macronutrient?
a) carbohydrates
b) lipids
c) proteins
d) vitamins
Answer: d
Difficulty: Easy
Learning Objective: List the six classes of nutrients.
Section Reference: 1.2 Food Provides Nutrients
,11) Which of the following either cannot be synthesized in the body or cannot be made in sufficient
quantities to meet needs and, therefore, must be provided in the diet?
a) essential nutrients
b) zoochemicals
c) phytochemicals
d) fortified foods
Answer: a
Difficulty: Easy
Learning Objective: List the six classes of nutrients.
Section Reference: 1.2 Food Provides Nutrients
12) Which of the following provides energy but is NOT considered a nutrient?
a) alcohol
b) carbohydrate
c) fat
d) protein
Answer: a
Difficulty: Easy
Learning Objective: List the six classes of nutrients. Section Reference: 1.2 Food Provides Nutrients
13) The energy, provided by carbohydrates, proteins, and lipids, is measured in what units?
a) kilojoules
b) kilocalories
c) thermal requirements
d) Both a & b
Answer: d
Difficulty: Easy
Learning Objective: List the six classes of nutrients.
Section Reference: 1.2 Food Provides Nutrients
14) Which of the following nutrients is an organic molecule?
a) fatty acids
b) iron
c) water
d) sodium
Answer: a
,Difficulty: Medium
Learning Objective: List the six classes of nutrients.
Section Reference: 1.2 Food Provides Nutrients
15) Metabolic processes take place in the body to maintain body temperature, heart rate, and blood sugar
relatively constant. What is this stable state called?
a) anabolic processes
b) catabolic processes
c) homeostasis
d) metabolism
Answer: c
Difficulty: Easy
Learning Objective: List the six classes of nutrients. Section Reference: 1.2 Food Provides Nutrients
16) Which of the following roles do all six classes of nutrients perform?
a) providing energy
b) forming structures
c) regulating body processes
d) All of the answer choices are correct
Answer: c
Difficulty: Hard
Learning Objective: List the six classes of nutrients.
Section Reference: 1.2 Food Provides Nutrients
17) Which of the following conditions does NOT represent a form of malnutrition?
a) weight loss as a result of increasing physical activity while meeting nutrient requirements (except for
Calories).
b) vitamin A toxicity as a result of excessive intake of vitamin supplements
c) osteoporosis as a result of inadequate intake of calcium and Vitamin D over an extended period of time
d) overweight as a result of regular overconsumption of large portions of meat, grains, and dairy foods
Answer: a
Difficulty: Hard
Learning Objective: List the six classes of nutrients.
Section Reference: 1.2 Food Provides Nutrients
18) Which is NOT considered undernutrition?
a) starvation
,b) diets high in saturated fat
c) deficient intake of individual nutrients
d) inability to absorb a particular nutrient
Answer: b
Difficulty: Medium
Learning Objective: List the six classes of nutrients.
Section Reference: 1.2 Food Provides Nutrients
19) What is most likely to cause an adverse or toxic reaction?
a) overconsumption of vitamin and/or mineral supplements
b) inability to absorb nutrients efficiently in the gut
c) consumption of a diet that lacks variety
d) overconsumption of a favourite food
Answer: a
Difficulty: Medium
Learning Objective: List the six classes of nutrients. Section Reference: 1.2 Food Provides Nutrients
20) Which of the following statements regarding diet-gene interaction is FALSE?
a) Genetic makeup can influence the impact of nutrients on health
b) Risk factors for chronic diseases are unrelated to an individual’s DNA
c) Diet and lifestyle are two contributing factors to the development of nutrition-related diseases
d) Genetic variation can affect the function of proteins needed to metabolize nutrients
Answer: b
Difficulty: Hard
Learning Objective: List the six classes of nutrients. Section Reference: 1.2 Food Provides Nutrients
21) Amino acids supplements, vitamins and minerals supplements, and herbal remedies are examples of
what type of product?
a) micronutrients
b) natural health products
c) processed foods
d) zoochemicals
Answer: b
Difficulty: Medium
Learning Objective: List the six classes of nutrients. Section reference: 1.2 Food Provides Nutrients
,22) “Diets that include the consumption of large amounts of red and processed meats may increase the
risk of colon cancer.” What is being described?
a) undernutrition
b) sodium toxicity
c) overnutrition
d) protein toxicity
Answer: c
Difficulty: Medium
Learning Objective: List the six classes of nutrients.
Section reference: 1.2 Food Provides Nutrients
23) “Some individuals need to consume more orange juice, because their body synthesizes an atypical
protein that degrades vitamin C more rapidly than usual. Orange juice is an excellent source of vitamin
C.” What is being described?
a) a risk factor for chronic disease
b) a strategy to prevent the common cold
c) an example of how nutrition can be personalized
d) overnutrition
Answer: c
Difficulty: Medium
Learning Objective: List the six classes of nutrients. Section reference: 1.2 Food Provides Nutrients
24) Which of the followings is likely to limit food availability?
a) socioeconomic status
b) health status
c) where a person lives
d) All of the answer choices are correct.
Answer: d
Difficulty: Medium
Learning Objective: List factors other than nutrition that affect food choices.
Section Reference: 1.3 Food Choices for a Healthy Diet
25) Eating turkey on Thanksgiving is an example of making a food preference based on what factor?
a) cultural and family background
b) personal preference
c) availability
d) psychological and emotional factors
, Answer: a
Difficulty: Medium
Learning Objective: List factors other than nutrition that affect food choices.Section Reference: 1.3 Food
Choices for a Healthy Diet
26) Which statement best describes the concept of eating a variety of foods?
a) choosing at least one food from each food grouping in Canada’s Food Guide each day
b) including low kcalorie food choices to balance high kcalorie foods at each meal
c) choosing an assortment of different foods from within food groupings as well as from among the food
groupings
d) making sure portion sizes are matched to energy needs
Answer: c
Difficulty: Medium
Learning Objective: List factors other than nutrition that affect food choices.
Section Reference: 1.3 Food Choices for a Healthy Diet
27) “A measure of the nutrients that a food provides compared to its energy content.” What is being
described?
a) Healthy Food Index
b) glycemic index
c) Dietary Reference Intake
d) nutrient density
Answer: d
Difficulty: Medium
Learning Objective: List factors other than nutrition that affect food choices.
Section Reference: 1.3 Food Choices for a Healthy Diet
28) Which is an effective strategy for selecting nutrient dense foods?
a) select foods that have been minimally processed.
b) select foods with a high nutrient content compared to the kcalories provided.
c) select foods low in added fats and sugars in the diet.
d) All of the answer choices are effective strategies.
Answer: d
Difficulty: Medium
Learning Objective: List factors other than nutrition that affect food choices.Section Reference: 1.3 Food
Choices for a Healthy Diet
