,TESTBANK for Nutrition for Health and Health Care
, 8th Edition Linda Kelley DeBruyne
Notes
1- The file is chapter after chapter.
2- We have shown you 10 or five pages.
3- The file contains all Appendix and Excel
sheet if it exists.
4- We have all what you need, we make
update at every time. There are many new
editions waiting you.
5- If you think you purchased the wrong file
You can contact us at every time, we can
replace it with true one.
Our email:
,Name: Class: Date:
Chapter 01
1. Minerals and water are organic and yield energy in the human body.
a. True
b. False
ANSWER: False
2. An excess intake of protein will never lead to weight gain.
a. True
b. False
ANSWER: False
3. The Dietary Reference Intakes (DRI) reflect the collaborative efforts of scientists to produce a set of standards for the
amount of energy, nutrients, and other dietary components that best support health.
a. True
b. False
ANSWER: True
4. If people’s usual intake of a nutrient falls below the Estimated Average Requirement (EAR), their intake is probably
inadequate, and there is a greater possibility of a deficiency.
a. True
b. False
ANSWER: True
5. Dietary Reference Intakes (DRI) are values that are appropriate to use for planning and assessing diets for individuals
and groups.
a. True
b. False
ANSWER: True
6. Consuming nutrient-dense foods can help control your kcalorie intake.
a. True
b. False
ANSWER: True
7. The “% Daily Value” column on a label compares nutrients in a serving of the food with the daily goals of a person
consuming 2,500 calories.
a. True
b. False
ANSWER: False
8. A food contains 270 calories and 15 grams of fat. This means the percentage of calories coming from fat is 50 percent.
a. True
b. False
ANSWER: True
9. If a label on a carton of yogurt claims the product is low fat, then, its Nutrition Facts panel must indicate that one
serving contains fewer than five grams of fat.
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,Name: Class: Date:
Chapter 01
a. True
b. False
ANSWER: False
10. A package of cookies claims the cookies are Low Calorie, and the Nutrition Facts panel indicates that one serving
contains 60 calories. This product can legally make this claim.
a. True
b. False
ANSWER: False
11. All registered dietitians are nutritionists, but not all nutritionists are registered dietitians.
a. True
b. False
ANSWER: True
12. Many Americans enjoy turkey and pumpkin pie at Thanksgiving due to:
a. habit.
b. associations.
c. values.
d. emotional state.
e. age.
ANSWER: b
13. What taste preferences are most widely liked?
a. sweet and sour
b. sweet and bitter
c. salty and sweet
d. salty and sour
e. umami and sweet
ANSWER: c
14. Chloe prefers to purchase produce from local farmers to reduce the environmental costs associated with transporting
food long distances. Chloe’s preference is most likely based on:
a. associations.
b. values.
c. social interaction.
d. ethnic heritage.
e. religious beliefs.
ANSWER: b
15. Which of the following foods best exemplifies the Asian cuisine?
a. soybeans, squid, rice, and peanuts
b. tomatoes, olives, fish, and mozzarella cheese
c. tortillas, corn, avocado, and refried beans
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,Name: Class: Date:
Chapter 01
d. rice, bok choy, kumquats, and duck
e. rice, pineapple, chicken, and chili peppers
ANSWER: d
16. Choose the ultra-processed food that should be eaten sparingly.
a. soft drinks, corn chips, and toaster pastries
b. oils, fats, flours, and refined starches
c. vegetables, legumes, fruit, seafood, eggs, and nuts
d. milk, yogurt, cheese, and eggs
e. fruit, meat, nuts, and fish
ANSWER: a
17. Which nutrient is not required on food labels?
a. potassium
b. sodium
c. vitamin C
d. vitamin D
e. iron
ANSWER: c
18. All of the following nutrients are organic EXCEPT:
a. vitamins.
b. fat.
c. protein.
d. minerals.
e. carbohydrates.
ANSWER: d
19. Which nutrients supply energy?
a. carbohydrate, fat, and protein
b. carbohydrate, fat, and water
c. carbohydrate, fat, and vitamins
d. protein, fat, and minerals
e. fat, vitamins, and minerals
ANSWER: a
20. Which of the following statements about minerals is true?
a. They are inorganic.
b. They facilitate the release of energy from the other three organic nutrients.
c. They are the medium in which all the body’s processes take place.
d. They provide energy to the body.
e. They are all non-essential nutrients.
ANSWER: a
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,Name: Class: Date:
Chapter 01
21. The essential nutrients are those:
a. the body can make for itself.
b. that are predominant in most foods.
c. that must be obtained from foods.
d. included in the main Dietary Reference Intake (DRI) table.
e. that contribute to weight gain.
ANSWER: c
22. How many calories are in a food that contains 14 grams carbohydrate, nine grams protein, and six grams fat?
a. 116
b. 134
c. 146
d. 161
e. 209
ANSWER: c
23. Which of the following does NOT yield energy for the body?
a. carbohydrate
b. protein
c. alcohol
d. vitamins
e. fat
ANSWER: d
24. Vitamins provide ____ kcalories per gram.
a. 0
b. 4
c. 7
d. 9
e. 27
ANSWER: a
25. If a food contains 25 grams carbohydrate, six grams protein, and five grams fat, what percentage of calories is from
fat?
a. 3 percent
b. 14 percent
c. 21 percent
d. 27 percent
e. 45 percent
ANSWER: d
26. Which nutrient has the greatest energy density?
a. carbohydrate
b. protein
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,Name: Class: Date:
Chapter 01
c. fat
d. vitamins
e. alcohol
ANSWER: c
27. How many calories are from fat are in a food that contains 20 grams of fat?
a. 60
b. 80
c. 140
d. 180
e. There is not enough information to determine this.
ANSWER: d
28. How many calories did Roberto consume if he consumed 108 grams protein, 97 grams fat, 272 grams carbohydrate,
and 15 grams alcohol?
a. 2,498 calories
b. 2,334 calories
c. 3,373 calories
d. 2,528 calories
e. 2,304 calories
ANSWER: a
29. Which energy-yielding food is pure fat?
a. black beans
b. steak
c. a baked potato
d. canola oil
e. corn on the cob
ANSWER: d
30. What of the following is a true statement about alcohol?
a. It is a nutrient.
b. Although not essential, it promotes maintenance and repair in the body.
c. It does not contribute to body fat.
d. It is metabolized into energy.
e. It is a pure fat.
ANSWER: d
31. Dietary Reference Intakes are designed to:
a. recommend numbers of servings of food to eat per day.
b. help food manufacturers decide on product contents and processing methods.
c. meet minimum nutrient needs to prevent malnutrition in people.
d. specify nutrient needs that best support the health of people in the United States and Canada.
e. provide Daily Value (DV) recommendations for children only.
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,Name: Class: Date:
Chapter 01
ANSWER: d
32. The Recommended Dietary Allowances (RDAs):
a. are designed primarily to prevent toxicities.
b. are set when a lack of scientific data generates an Adequate Intakes (AI) guideline.
c. focus on all dietary components.
d. are the same as the Adequate Intakes (AI) guidelines.
e. are the foundation of the Dietary Reference Intakes (DRI).
ANSWER: e
33. Which of the following Dietary Reference Intake (DRI) categories is most appropriately used to develop and evaluate
nutrition programs for groups?
a. Estimated Average Requirement (EAR)
b. Tolerable Upper Intake Level (TUIL)
c. Adequate Intakes (AI)
d. Recommended Dietary Allowance (RDA)
e. Estimated Energy Requirement (EER)
ANSWER: a
34. Consumers who take vitamin/mineral supplements should be aware that excessive intakes can pose hazards and should
refer to which values of the Dietary Reference Intakes (DRI)?
a. Adequate Intake (AI)
b. Estimated Average Requirement (EAR)
c. Recommended Dietary Allowance (RDA)
d. Tolerable Upper Intake Level (TUIL)
e. Estimated Energy Requirement (EER)
ANSWER: d
35. Which statement about Dietary Reference Intakes (DRI) is false?
a. The DRI are designed to merely prevent nutrient deficiency diseases.
b. The DRI focus on disease prevention.
c. The DRI focus on adequacy of nutrients.
d. The DRI apply to the diets of individuals.
e. The DRI reflect research from both the United States and Canada.
ANSWER: a
36. Dietary Reference Intakes may be used to:
a. treat persons with diet-related illnesses.
b. assess dietary nutrient adequacy.
c. specify the minimum daily intake of all nutrients.
d. design weight loss plans.
e. make nutrient recommendations for adults only.
ANSWER: b
Copyright Cengage Learning. Powered by Cognero. Page 6
,Name: Class: Date:
Chapter 01
37. All of the following are leading causes of death in the United States that are nutrition-related except:
a. cancer.
b. stroke.
c. diabetes mellitus
d. poor appetite.
e. kidney disease.
ANSWER: d
38. Chronic Disease Risk Reduction (CDRR) intakes are:
a. used in population research studies.
b. average daily nutrient intake to prevent chronic disease
c. nutrient intakes associated with a low risk of chronic disease.
d. the minimum nutrient intakes to lower chronic disease risk.
e. used by policymakers to set revise health guidelines.
ANSWER: c
39. According to the Dietary Reference Intake (DRI) committee, what percentage of daily kcalories should be supplied by
protein?
a. 45 to 65 percent
b. 20 to 35 percent
c. 10 to 35 percent
d. 15 to 40 percent
e. 20 to 45 percent
ANSWER: c
40. The data collected in nutrition surveys are used by the government to:
a. establish public policy on nutrition education.
b. regulate nutrition labeling on food products.
c. decide what nutrition issues will be granted funds for research.
d. assess the effectiveness of government publications about nutrition.
e. guide decisions on new product development.
ANSWER: a
41. Which of the following is NOT a correct statement about how food intake has changed over the years based on
national nutrition studies?
a. Portions have increased in size.
b. We snack more than in previous decades.
c. We eat more meals prepared at home.
d. Calorie intake has increased.
e. We drink more sweetened beverages.
ANSWER: c
42. Major reports regarding the contribution of diet and nutrition status to the health of the people of the United States
depend on information collected by the:
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, Name: Class: Date:
Chapter 01
a. Continuing Survey of Food Intakes by Individuals (CSFII).
b. Healthy People program.
c. Nationwide Food Consumption Survey (NFCS).
d. National Nutrition Monitoring program.
e. Supplemental Nutrition Assistance Program (SNAP).
ANSWER: c
43. How often does Healthy People program set new goals for improving the nation’s health?
a. every year
b. every five years
c. every seven years
d. every 10 years
e. every 20 years
ANSWER: d
44. Nutrient-dense foods:
a. are rich in iron.
b. contain a mixture of carbohydrate, fat, and protein.
c. carry nutrient labeling information.
d. deliver the most nutrients for the smallest number of kcalories.
e. contain an excess of added sugars.
ANSWER: d
45. What lifestyle habit has a greater influence on a person’s health compared to diet?
a. sedentary lifestyles
b. smoking and tobacco use
c. not wearing seatbelts
d. sun exposure
e. alcohol consumption
ANSWER: b
46. A diet that does not overemphasize one nutrient or food type at the expense of another is:
a. adequate.
b. balanced
c. calorie controlled
d. nutrient dense.
e. moderate.
ANSWER: b
47. Gabrielle eats dessert on occasion and regularly selects foods low in solid fats and added sugars. What diet principle is
she practicing?
a. balance
b. calorie control
c. adequacy
Copyright Cengage Learning. Powered by Cognero. Page 8
, 8th Edition Linda Kelley DeBruyne
Notes
1- The file is chapter after chapter.
2- We have shown you 10 or five pages.
3- The file contains all Appendix and Excel
sheet if it exists.
4- We have all what you need, we make
update at every time. There are many new
editions waiting you.
5- If you think you purchased the wrong file
You can contact us at every time, we can
replace it with true one.
Our email:
,Name: Class: Date:
Chapter 01
1. Minerals and water are organic and yield energy in the human body.
a. True
b. False
ANSWER: False
2. An excess intake of protein will never lead to weight gain.
a. True
b. False
ANSWER: False
3. The Dietary Reference Intakes (DRI) reflect the collaborative efforts of scientists to produce a set of standards for the
amount of energy, nutrients, and other dietary components that best support health.
a. True
b. False
ANSWER: True
4. If people’s usual intake of a nutrient falls below the Estimated Average Requirement (EAR), their intake is probably
inadequate, and there is a greater possibility of a deficiency.
a. True
b. False
ANSWER: True
5. Dietary Reference Intakes (DRI) are values that are appropriate to use for planning and assessing diets for individuals
and groups.
a. True
b. False
ANSWER: True
6. Consuming nutrient-dense foods can help control your kcalorie intake.
a. True
b. False
ANSWER: True
7. The “% Daily Value” column on a label compares nutrients in a serving of the food with the daily goals of a person
consuming 2,500 calories.
a. True
b. False
ANSWER: False
8. A food contains 270 calories and 15 grams of fat. This means the percentage of calories coming from fat is 50 percent.
a. True
b. False
ANSWER: True
9. If a label on a carton of yogurt claims the product is low fat, then, its Nutrition Facts panel must indicate that one
serving contains fewer than five grams of fat.
Copyright Cengage Learning. Powered by Cognero. Page 1
,Name: Class: Date:
Chapter 01
a. True
b. False
ANSWER: False
10. A package of cookies claims the cookies are Low Calorie, and the Nutrition Facts panel indicates that one serving
contains 60 calories. This product can legally make this claim.
a. True
b. False
ANSWER: False
11. All registered dietitians are nutritionists, but not all nutritionists are registered dietitians.
a. True
b. False
ANSWER: True
12. Many Americans enjoy turkey and pumpkin pie at Thanksgiving due to:
a. habit.
b. associations.
c. values.
d. emotional state.
e. age.
ANSWER: b
13. What taste preferences are most widely liked?
a. sweet and sour
b. sweet and bitter
c. salty and sweet
d. salty and sour
e. umami and sweet
ANSWER: c
14. Chloe prefers to purchase produce from local farmers to reduce the environmental costs associated with transporting
food long distances. Chloe’s preference is most likely based on:
a. associations.
b. values.
c. social interaction.
d. ethnic heritage.
e. religious beliefs.
ANSWER: b
15. Which of the following foods best exemplifies the Asian cuisine?
a. soybeans, squid, rice, and peanuts
b. tomatoes, olives, fish, and mozzarella cheese
c. tortillas, corn, avocado, and refried beans
Copyright Cengage Learning. Powered by Cognero. Page 2
,Name: Class: Date:
Chapter 01
d. rice, bok choy, kumquats, and duck
e. rice, pineapple, chicken, and chili peppers
ANSWER: d
16. Choose the ultra-processed food that should be eaten sparingly.
a. soft drinks, corn chips, and toaster pastries
b. oils, fats, flours, and refined starches
c. vegetables, legumes, fruit, seafood, eggs, and nuts
d. milk, yogurt, cheese, and eggs
e. fruit, meat, nuts, and fish
ANSWER: a
17. Which nutrient is not required on food labels?
a. potassium
b. sodium
c. vitamin C
d. vitamin D
e. iron
ANSWER: c
18. All of the following nutrients are organic EXCEPT:
a. vitamins.
b. fat.
c. protein.
d. minerals.
e. carbohydrates.
ANSWER: d
19. Which nutrients supply energy?
a. carbohydrate, fat, and protein
b. carbohydrate, fat, and water
c. carbohydrate, fat, and vitamins
d. protein, fat, and minerals
e. fat, vitamins, and minerals
ANSWER: a
20. Which of the following statements about minerals is true?
a. They are inorganic.
b. They facilitate the release of energy from the other three organic nutrients.
c. They are the medium in which all the body’s processes take place.
d. They provide energy to the body.
e. They are all non-essential nutrients.
ANSWER: a
Copyright Cengage Learning. Powered by Cognero. Page 3
,Name: Class: Date:
Chapter 01
21. The essential nutrients are those:
a. the body can make for itself.
b. that are predominant in most foods.
c. that must be obtained from foods.
d. included in the main Dietary Reference Intake (DRI) table.
e. that contribute to weight gain.
ANSWER: c
22. How many calories are in a food that contains 14 grams carbohydrate, nine grams protein, and six grams fat?
a. 116
b. 134
c. 146
d. 161
e. 209
ANSWER: c
23. Which of the following does NOT yield energy for the body?
a. carbohydrate
b. protein
c. alcohol
d. vitamins
e. fat
ANSWER: d
24. Vitamins provide ____ kcalories per gram.
a. 0
b. 4
c. 7
d. 9
e. 27
ANSWER: a
25. If a food contains 25 grams carbohydrate, six grams protein, and five grams fat, what percentage of calories is from
fat?
a. 3 percent
b. 14 percent
c. 21 percent
d. 27 percent
e. 45 percent
ANSWER: d
26. Which nutrient has the greatest energy density?
a. carbohydrate
b. protein
Copyright Cengage Learning. Powered by Cognero. Page 4
,Name: Class: Date:
Chapter 01
c. fat
d. vitamins
e. alcohol
ANSWER: c
27. How many calories are from fat are in a food that contains 20 grams of fat?
a. 60
b. 80
c. 140
d. 180
e. There is not enough information to determine this.
ANSWER: d
28. How many calories did Roberto consume if he consumed 108 grams protein, 97 grams fat, 272 grams carbohydrate,
and 15 grams alcohol?
a. 2,498 calories
b. 2,334 calories
c. 3,373 calories
d. 2,528 calories
e. 2,304 calories
ANSWER: a
29. Which energy-yielding food is pure fat?
a. black beans
b. steak
c. a baked potato
d. canola oil
e. corn on the cob
ANSWER: d
30. What of the following is a true statement about alcohol?
a. It is a nutrient.
b. Although not essential, it promotes maintenance and repair in the body.
c. It does not contribute to body fat.
d. It is metabolized into energy.
e. It is a pure fat.
ANSWER: d
31. Dietary Reference Intakes are designed to:
a. recommend numbers of servings of food to eat per day.
b. help food manufacturers decide on product contents and processing methods.
c. meet minimum nutrient needs to prevent malnutrition in people.
d. specify nutrient needs that best support the health of people in the United States and Canada.
e. provide Daily Value (DV) recommendations for children only.
Copyright Cengage Learning. Powered by Cognero. Page 5
,Name: Class: Date:
Chapter 01
ANSWER: d
32. The Recommended Dietary Allowances (RDAs):
a. are designed primarily to prevent toxicities.
b. are set when a lack of scientific data generates an Adequate Intakes (AI) guideline.
c. focus on all dietary components.
d. are the same as the Adequate Intakes (AI) guidelines.
e. are the foundation of the Dietary Reference Intakes (DRI).
ANSWER: e
33. Which of the following Dietary Reference Intake (DRI) categories is most appropriately used to develop and evaluate
nutrition programs for groups?
a. Estimated Average Requirement (EAR)
b. Tolerable Upper Intake Level (TUIL)
c. Adequate Intakes (AI)
d. Recommended Dietary Allowance (RDA)
e. Estimated Energy Requirement (EER)
ANSWER: a
34. Consumers who take vitamin/mineral supplements should be aware that excessive intakes can pose hazards and should
refer to which values of the Dietary Reference Intakes (DRI)?
a. Adequate Intake (AI)
b. Estimated Average Requirement (EAR)
c. Recommended Dietary Allowance (RDA)
d. Tolerable Upper Intake Level (TUIL)
e. Estimated Energy Requirement (EER)
ANSWER: d
35. Which statement about Dietary Reference Intakes (DRI) is false?
a. The DRI are designed to merely prevent nutrient deficiency diseases.
b. The DRI focus on disease prevention.
c. The DRI focus on adequacy of nutrients.
d. The DRI apply to the diets of individuals.
e. The DRI reflect research from both the United States and Canada.
ANSWER: a
36. Dietary Reference Intakes may be used to:
a. treat persons with diet-related illnesses.
b. assess dietary nutrient adequacy.
c. specify the minimum daily intake of all nutrients.
d. design weight loss plans.
e. make nutrient recommendations for adults only.
ANSWER: b
Copyright Cengage Learning. Powered by Cognero. Page 6
,Name: Class: Date:
Chapter 01
37. All of the following are leading causes of death in the United States that are nutrition-related except:
a. cancer.
b. stroke.
c. diabetes mellitus
d. poor appetite.
e. kidney disease.
ANSWER: d
38. Chronic Disease Risk Reduction (CDRR) intakes are:
a. used in population research studies.
b. average daily nutrient intake to prevent chronic disease
c. nutrient intakes associated with a low risk of chronic disease.
d. the minimum nutrient intakes to lower chronic disease risk.
e. used by policymakers to set revise health guidelines.
ANSWER: c
39. According to the Dietary Reference Intake (DRI) committee, what percentage of daily kcalories should be supplied by
protein?
a. 45 to 65 percent
b. 20 to 35 percent
c. 10 to 35 percent
d. 15 to 40 percent
e. 20 to 45 percent
ANSWER: c
40. The data collected in nutrition surveys are used by the government to:
a. establish public policy on nutrition education.
b. regulate nutrition labeling on food products.
c. decide what nutrition issues will be granted funds for research.
d. assess the effectiveness of government publications about nutrition.
e. guide decisions on new product development.
ANSWER: a
41. Which of the following is NOT a correct statement about how food intake has changed over the years based on
national nutrition studies?
a. Portions have increased in size.
b. We snack more than in previous decades.
c. We eat more meals prepared at home.
d. Calorie intake has increased.
e. We drink more sweetened beverages.
ANSWER: c
42. Major reports regarding the contribution of diet and nutrition status to the health of the people of the United States
depend on information collected by the:
Copyright Cengage Learning. Powered by Cognero. Page 7
, Name: Class: Date:
Chapter 01
a. Continuing Survey of Food Intakes by Individuals (CSFII).
b. Healthy People program.
c. Nationwide Food Consumption Survey (NFCS).
d. National Nutrition Monitoring program.
e. Supplemental Nutrition Assistance Program (SNAP).
ANSWER: c
43. How often does Healthy People program set new goals for improving the nation’s health?
a. every year
b. every five years
c. every seven years
d. every 10 years
e. every 20 years
ANSWER: d
44. Nutrient-dense foods:
a. are rich in iron.
b. contain a mixture of carbohydrate, fat, and protein.
c. carry nutrient labeling information.
d. deliver the most nutrients for the smallest number of kcalories.
e. contain an excess of added sugars.
ANSWER: d
45. What lifestyle habit has a greater influence on a person’s health compared to diet?
a. sedentary lifestyles
b. smoking and tobacco use
c. not wearing seatbelts
d. sun exposure
e. alcohol consumption
ANSWER: b
46. A diet that does not overemphasize one nutrient or food type at the expense of another is:
a. adequate.
b. balanced
c. calorie controlled
d. nutrient dense.
e. moderate.
ANSWER: b
47. Gabrielle eats dessert on occasion and regularly selects foods low in solid fats and added sugars. What diet principle is
she practicing?
a. balance
b. calorie control
c. adequacy
Copyright Cengage Learning. Powered by Cognero. Page 8
