, TESTBANK FOR Understanding Nutrition , 3rd
Edition Gail Hammond
Notes
1- The file is chapter after chapter.
2- We have shown you few pages sample.
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 1 - An Overview of Nutrition
1. What are the consequences of making poor food choices?
a. Over the long term, poor food choices will reduce lifespan in all people.
b. Over the long term, poor food choices can contribute to heart disease and cancer.
c. Over the short term, poor food choices cause chronic disease.
d. Over a single day, poor food choices exert great harm to your health.
ANSWER: b
2. Which of the following differentiates chronic disease from acute disease?
a. Chronic disease develops more quickly.
b. Chronic disease lasts a shorter time.
c. Chronic disease produces sharp symptoms.
d. Chronic disease progresses gradually.
ANSWER: d
3. Which of the following differentiates acute disease from chronic disease?
a. Acute disease develops more slowly.
b. Acute disease progresses quickly.
c. Acute disease lasts a longer time.
d. Acute disease has few early symptoms.
ANSWER: b
4. What is the primary reason people choose the foods they eat?
a. cost
b. taste
c. convenience
d. nutritional value
ANSWER: b
5. A person who eats a bowl of oatmeal for breakfast every day would be displaying a food choice most
likely based on which of the following factors?
a. habit
b. availability
c. body image
d. environmental concerns
ANSWER: a
6. Which of the following actions is an example of cultural competence applied to nutrition?
a. teaching a new immigrant the names of foods commonly consumed in Canada
b. translating nutrition information sheets into languages other than English or French
c. developing a healthy eating plan that includes foods that are traditional to a culture
d. creating a list of local foods that could substitute for foods common in other cultures
ANSWER: c
7. While rushing to a meeting, Sally realizes she is hungry and purchases food from a vending machine
Copyright Cengage Learning. Powered by Cognero. Page 1
,Name: Class: Date:
Chapter 1 - An Overview of Nutrition
outside her office. What is the most likely motivation for her choice of food?
a. habit
b. values
c. convenience
d. personal preference
ANSWER: c
8. Preference for a food because it was offered as a reward for good behaviour when someone was young
is an example of which of the following terms?
a. social interaction
b. reverse psychology
c. positive association
d. habitual reinforcement
ANSWER: c
9. A strong dislike of noodle soup that began when a child was sick and persisted for years afterwards is
an example of which of these influences on food choice?
a. habit
b. values
c. adaptation
d. negative association
ANSWER: d
10. Which of the following represents a food choice based on negative association?
a. A tourist from China who rejects a hamburger due to unfamiliarity.
b. A child spits out his mashed potatoes because they taste too salty.
c. A teenager accepts an offer for an ice cream cone to avoid offending a close friend.
d. An elderly gentleman refuses a peanut butter and jelly sandwich because this food was a
staple in the poor family he grew up in.
ANSWER: d
11. Jane is watching an exciting sports match of her favourite team and is eating because of nervousness.
Her food choice is most likely based on which of the following factors?
a. habit
b. ethnic heritage
c. emotional comfort
d. positive association
ANSWER: c
12. A person who alters his diet due to religious convictions is most likely motivated by which of the
following?
a. his values
b. his body image
c. his ethnic heritage
d. his cultural competence
Copyright Cengage Learning. Powered by Cognero. Page 2
,Name: Class: Date:
Chapter 1 - An Overview of Nutrition
ANSWER: a
13. Which of the following would be classified as a minimally processed food?
a. corn chips
b. chicken nuggets
c. frozen vegetables
d. canned cheese spreads
ANSWER: c
14. What differentiates ultra-processed foods from minimally processed foods?
a. Ultra-processed foods can be refrigerated or frozen.
b. Ultra-processed foods are convenient and affordable.
c. Ultra-processed foods are fortified with vitamins and minerals.
d. Ultra-processed foods are made from ingredients not typically used in kitchens.
ANSWER: d
15. Approximately how often is the complete lining of a person’s digestive tract renewed?
a. every 2 to 7 days
b. every 2 weeks
c. every 1 month
d. every 2 to 6 months
ANSWER: a
16. Which of the following is present in the highest amounts in most foods?
a. fats
b. water
c. proteins
d. carbohydrates
ANSWER: b
17. Approximately how much water would be found in a 50-kg person?
a. 10 kg
b. 20 kg
c. 30 kg
d. 40 kg
ANSWER: c
18. Which of the following classes of nutrients is inorganic?
a. minerals
b. protein
c. carbohydrates
d. vitamins
ANSWER: a
Copyright Cengage Learning. Powered by Cognero. Page 3
,Name: Class: Date:
Chapter 1 - An Overview of Nutrition
19. Which of the following best describes organic compounds?
a. Organic compounds are products sold at health food stores.
b. Organic compounds are foods with superior nutritional qualities.
c. Organic compounds are foods having superior nutritional qualities.
d. Organic compounds are substances with carbon-carbon or carbon-hydrogen bonds.
ANSWER: d
20. Which of the following is an organic nutrient?
a. fat
b. water
c. oxygen
d. calcium
ANSWER: a
21. Which of the following terms refers to any nutrient that is BOTH needed by the body AND must be
supplied by foods?
a. a nutraceutical
b. an energy-yielding nutrient
c. an organic nutrient
d. an essential nutrient
ANSWER: d
22. Which of the following best differentiates a nonessential nutrient from an essential nutrient?
a. A nonessential nutrient is found in food.
b. A nonessential nutrient is degraded by the body.
c. A nonessential nutrient is made in sufficient quantities by the body.
d. A nonessential nutrient is used to synthesize other compounds in the body.
ANSWER: c
23. Which of the following groups of nutrients contains only macronutrients?
a. protein, water, and vitamins
b. water, fat, and carbohydrate
c. fat, protein, and carbohydrate
d. carbohydrate, protein, and minerals
ANSWER: c
24. Which of the following substances is a micronutrient?
a. iron
b. protein
c. hydrogen
d. carbohydrate
ANSWER: a
Copyright Cengage Learning. Powered by Cognero. Page 4
,Name: Class: Date:
Chapter 1 - An Overview of Nutrition
25. Approximately how many nutrients are considered indispensable in the diet?
a. 20
b. 40
c. 60
d. 80
ANSWER: b
26. Internationally, units of food energy are expressed in which of these units?
a. newtons
b. Calories
c. kilojoules
d. kilocalories
ANSWER: c
27. How much energy is required to raise the temperature of 1 kilogram of water 1°C?
a. 1 kilocalorie
b. 10 kilocalories
c. 100 kilocalories
d. 1000 kilocalories
ANSWER: a
28. Gram for gram, which of the following compounds provides the most energy?
a. fats
b. alcohols
c. proteins
d. carbohydrates
ANSWER: a
29. Which of the following is an example of a food’s energy density?
a. 2 kcalories per gram of food
b. 2 kcalories per millilitre of food
c. 1 gram of food per kcalorie
d. 1 millilitre of food per kcalorie
ANSWER: a
30. Which of the following nutrient sources yields MORE energy than 5 kcalories per gram?
a. plant fats
b. plant proteins
c. animal proteins
d. plant carbohydrates
ANSWER: a
31. What is the approximate weight, in grams, of a half-cup of vegetables?
Copyright Cengage Learning. Powered by Cognero. Page 5
,Name: Class: Date:
Chapter 1 - An Overview of Nutrition
a. 25 g
b. 50 g
c. 75 g
d. 100 g
ANSWER: d
32. In the body, what can the chemical energy in food be converted into?
a. heat
b. light
c. water
d. minerals
ANSWER: a
33. What is the kcalorie value of a meal supplying 110 g of carbohydrates, 25 g of protein, 20 g of fat,
and 5 g of alcohol?
a. 160 kcal
b. 345 kcal
c. 640 kcal
d. 755 kcal
ANSWER: d
34. A diet for weight loss recommends a daily intake of 1400 kcalories, which includes 30 grams of fat.
Approximately what percentage of the total energy is contributed by fat?
a. 2.1 percent
b. 8.5 percent
c. 15.0 percent
d. 19.3 percent
ANSWER: d
35. A diet provides a total of 2200 kcalories per day, of which 40 percent of the energy is from fat and 20
percent from protein. How many grams of carbohydrate are in the diet?
a. 220 g
b. 285 g
c. 440 g
d. 880 g
ANSWER: a
36. Which of the following list of foods is in order from least to most kilocalories?
a. 5 g olive oil, 15 g sugar, 10 g alcohol, 20 g whey protein
b. 10 g alcohol, 20 g whey protein, 5 g olive oil, 15 g sugar
c. 15 g sugar, 10 g alcohol, 20 g whey protein, 5 g olive oil
d. 20 g whey protein, 5 g olive oil, 15 g sugar, 10 g alcohol
ANSWER: a
Copyright Cengage Learning. Powered by Cognero. Page 6
,Name: Class: Date:
Chapter 1 - An Overview of Nutrition
37. If eaten in excess of energy expenditure, which of these nutrients would be stored as fat in the body?
a. vitamins
b. proteins
c. phytochemicals
d. minerals
ANSWER: b
38. Jenny consumes a large meal providing more energy than she expends. Which component of the meal
is LEAST likely to be converted to body fat and stored?
a. lean turkey
b. whole grain bread
c. rum
d. mineral water
ANSWER: d
39. How many different vitamins do we require in our diet?
a. 10
b. 13
c. 16
d. 19
ANSWER: b
40. Which of the following best differentiates dietary vitamins from dietary minerals?
a. Vitamins are essential.
b. Vitamins are destructible.
c. Vitamins are kcalorie-free.
d. Vitamins are micronutrients.
ANSWER: b
41. How many different minerals are known to be required in our diet?
a. 9
b. 11
c. 13
d. 15
ANSWER: d
42. Overheating a food is LEAST likely to affect which of these groups of nutrients?
a. vitamins
b. minerals
c. proteins
d. carbohydrates
ANSWER: b
43. Your friend Carrie took a daily supplement of vitamin C for a week following the first signs of a cold
Copyright Cengage Learning. Powered by Cognero. Page 7
, Name: Class: Date:
Chapter 1 - An Overview of Nutrition
and stated that she felt a lot better. Which of the following best describes her experience?
a. a variable
b. an anecdote
c. a cohort study
d. a case-control
ANSWER: b
44. The following statement refers to which of the following aspects of the scientific method?
“The researchers anticipate that more of the variation in body weight will be explained by diet than
physical activity.”
a. the theory
b. the hypothesis
c. the experiment
d. the research question
ANSWER: b
45. What is the benefit of using controls in an experiment?
a. The subject group size can be very large.
b. The subjects do not know anything about the experiment.
c. The subjects who are treated are balanced against the placebos.
d. The subjects are similar in all respects except for the treatment being tested.
ANSWER: d
46. Research has found that countries across the world with higher dietary fibre intakes have lower rates
of some chronic diseases. Which of the following types of studies does such research refer to?
a. case-control studies
b. cross-sectional studies
c. human intervention trials
d. correlation-control studies
ANSWER: b
47. Among the following, which is the major weakness of a laboratory-based study?
a. The costs are usually high.
b. It is difficult to replicate the findings.
c. The results cannot be directly applied to human beings.
d. Experimental variables cannot be easily controlled.
ANSWER: c
48. What is the benefit of using a large sample size in an experiment?
a. There will be no placebo effect.
b. The effect of chance variation is minimized.
c. The experiment will not need to be double-blinded.
d. The control group will be similar to the experimental group.
ANSWER: b
Copyright Cengage Learning. Powered by Cognero. Page 8
Edition Gail Hammond
Notes
1- The file is chapter after chapter.
2- We have shown you few pages sample.
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 1 - An Overview of Nutrition
1. What are the consequences of making poor food choices?
a. Over the long term, poor food choices will reduce lifespan in all people.
b. Over the long term, poor food choices can contribute to heart disease and cancer.
c. Over the short term, poor food choices cause chronic disease.
d. Over a single day, poor food choices exert great harm to your health.
ANSWER: b
2. Which of the following differentiates chronic disease from acute disease?
a. Chronic disease develops more quickly.
b. Chronic disease lasts a shorter time.
c. Chronic disease produces sharp symptoms.
d. Chronic disease progresses gradually.
ANSWER: d
3. Which of the following differentiates acute disease from chronic disease?
a. Acute disease develops more slowly.
b. Acute disease progresses quickly.
c. Acute disease lasts a longer time.
d. Acute disease has few early symptoms.
ANSWER: b
4. What is the primary reason people choose the foods they eat?
a. cost
b. taste
c. convenience
d. nutritional value
ANSWER: b
5. A person who eats a bowl of oatmeal for breakfast every day would be displaying a food choice most
likely based on which of the following factors?
a. habit
b. availability
c. body image
d. environmental concerns
ANSWER: a
6. Which of the following actions is an example of cultural competence applied to nutrition?
a. teaching a new immigrant the names of foods commonly consumed in Canada
b. translating nutrition information sheets into languages other than English or French
c. developing a healthy eating plan that includes foods that are traditional to a culture
d. creating a list of local foods that could substitute for foods common in other cultures
ANSWER: c
7. While rushing to a meeting, Sally realizes she is hungry and purchases food from a vending machine
Copyright Cengage Learning. Powered by Cognero. Page 1
,Name: Class: Date:
Chapter 1 - An Overview of Nutrition
outside her office. What is the most likely motivation for her choice of food?
a. habit
b. values
c. convenience
d. personal preference
ANSWER: c
8. Preference for a food because it was offered as a reward for good behaviour when someone was young
is an example of which of the following terms?
a. social interaction
b. reverse psychology
c. positive association
d. habitual reinforcement
ANSWER: c
9. A strong dislike of noodle soup that began when a child was sick and persisted for years afterwards is
an example of which of these influences on food choice?
a. habit
b. values
c. adaptation
d. negative association
ANSWER: d
10. Which of the following represents a food choice based on negative association?
a. A tourist from China who rejects a hamburger due to unfamiliarity.
b. A child spits out his mashed potatoes because they taste too salty.
c. A teenager accepts an offer for an ice cream cone to avoid offending a close friend.
d. An elderly gentleman refuses a peanut butter and jelly sandwich because this food was a
staple in the poor family he grew up in.
ANSWER: d
11. Jane is watching an exciting sports match of her favourite team and is eating because of nervousness.
Her food choice is most likely based on which of the following factors?
a. habit
b. ethnic heritage
c. emotional comfort
d. positive association
ANSWER: c
12. A person who alters his diet due to religious convictions is most likely motivated by which of the
following?
a. his values
b. his body image
c. his ethnic heritage
d. his cultural competence
Copyright Cengage Learning. Powered by Cognero. Page 2
,Name: Class: Date:
Chapter 1 - An Overview of Nutrition
ANSWER: a
13. Which of the following would be classified as a minimally processed food?
a. corn chips
b. chicken nuggets
c. frozen vegetables
d. canned cheese spreads
ANSWER: c
14. What differentiates ultra-processed foods from minimally processed foods?
a. Ultra-processed foods can be refrigerated or frozen.
b. Ultra-processed foods are convenient and affordable.
c. Ultra-processed foods are fortified with vitamins and minerals.
d. Ultra-processed foods are made from ingredients not typically used in kitchens.
ANSWER: d
15. Approximately how often is the complete lining of a person’s digestive tract renewed?
a. every 2 to 7 days
b. every 2 weeks
c. every 1 month
d. every 2 to 6 months
ANSWER: a
16. Which of the following is present in the highest amounts in most foods?
a. fats
b. water
c. proteins
d. carbohydrates
ANSWER: b
17. Approximately how much water would be found in a 50-kg person?
a. 10 kg
b. 20 kg
c. 30 kg
d. 40 kg
ANSWER: c
18. Which of the following classes of nutrients is inorganic?
a. minerals
b. protein
c. carbohydrates
d. vitamins
ANSWER: a
Copyright Cengage Learning. Powered by Cognero. Page 3
,Name: Class: Date:
Chapter 1 - An Overview of Nutrition
19. Which of the following best describes organic compounds?
a. Organic compounds are products sold at health food stores.
b. Organic compounds are foods with superior nutritional qualities.
c. Organic compounds are foods having superior nutritional qualities.
d. Organic compounds are substances with carbon-carbon or carbon-hydrogen bonds.
ANSWER: d
20. Which of the following is an organic nutrient?
a. fat
b. water
c. oxygen
d. calcium
ANSWER: a
21. Which of the following terms refers to any nutrient that is BOTH needed by the body AND must be
supplied by foods?
a. a nutraceutical
b. an energy-yielding nutrient
c. an organic nutrient
d. an essential nutrient
ANSWER: d
22. Which of the following best differentiates a nonessential nutrient from an essential nutrient?
a. A nonessential nutrient is found in food.
b. A nonessential nutrient is degraded by the body.
c. A nonessential nutrient is made in sufficient quantities by the body.
d. A nonessential nutrient is used to synthesize other compounds in the body.
ANSWER: c
23. Which of the following groups of nutrients contains only macronutrients?
a. protein, water, and vitamins
b. water, fat, and carbohydrate
c. fat, protein, and carbohydrate
d. carbohydrate, protein, and minerals
ANSWER: c
24. Which of the following substances is a micronutrient?
a. iron
b. protein
c. hydrogen
d. carbohydrate
ANSWER: a
Copyright Cengage Learning. Powered by Cognero. Page 4
,Name: Class: Date:
Chapter 1 - An Overview of Nutrition
25. Approximately how many nutrients are considered indispensable in the diet?
a. 20
b. 40
c. 60
d. 80
ANSWER: b
26. Internationally, units of food energy are expressed in which of these units?
a. newtons
b. Calories
c. kilojoules
d. kilocalories
ANSWER: c
27. How much energy is required to raise the temperature of 1 kilogram of water 1°C?
a. 1 kilocalorie
b. 10 kilocalories
c. 100 kilocalories
d. 1000 kilocalories
ANSWER: a
28. Gram for gram, which of the following compounds provides the most energy?
a. fats
b. alcohols
c. proteins
d. carbohydrates
ANSWER: a
29. Which of the following is an example of a food’s energy density?
a. 2 kcalories per gram of food
b. 2 kcalories per millilitre of food
c. 1 gram of food per kcalorie
d. 1 millilitre of food per kcalorie
ANSWER: a
30. Which of the following nutrient sources yields MORE energy than 5 kcalories per gram?
a. plant fats
b. plant proteins
c. animal proteins
d. plant carbohydrates
ANSWER: a
31. What is the approximate weight, in grams, of a half-cup of vegetables?
Copyright Cengage Learning. Powered by Cognero. Page 5
,Name: Class: Date:
Chapter 1 - An Overview of Nutrition
a. 25 g
b. 50 g
c. 75 g
d. 100 g
ANSWER: d
32. In the body, what can the chemical energy in food be converted into?
a. heat
b. light
c. water
d. minerals
ANSWER: a
33. What is the kcalorie value of a meal supplying 110 g of carbohydrates, 25 g of protein, 20 g of fat,
and 5 g of alcohol?
a. 160 kcal
b. 345 kcal
c. 640 kcal
d. 755 kcal
ANSWER: d
34. A diet for weight loss recommends a daily intake of 1400 kcalories, which includes 30 grams of fat.
Approximately what percentage of the total energy is contributed by fat?
a. 2.1 percent
b. 8.5 percent
c. 15.0 percent
d. 19.3 percent
ANSWER: d
35. A diet provides a total of 2200 kcalories per day, of which 40 percent of the energy is from fat and 20
percent from protein. How many grams of carbohydrate are in the diet?
a. 220 g
b. 285 g
c. 440 g
d. 880 g
ANSWER: a
36. Which of the following list of foods is in order from least to most kilocalories?
a. 5 g olive oil, 15 g sugar, 10 g alcohol, 20 g whey protein
b. 10 g alcohol, 20 g whey protein, 5 g olive oil, 15 g sugar
c. 15 g sugar, 10 g alcohol, 20 g whey protein, 5 g olive oil
d. 20 g whey protein, 5 g olive oil, 15 g sugar, 10 g alcohol
ANSWER: a
Copyright Cengage Learning. Powered by Cognero. Page 6
,Name: Class: Date:
Chapter 1 - An Overview of Nutrition
37. If eaten in excess of energy expenditure, which of these nutrients would be stored as fat in the body?
a. vitamins
b. proteins
c. phytochemicals
d. minerals
ANSWER: b
38. Jenny consumes a large meal providing more energy than she expends. Which component of the meal
is LEAST likely to be converted to body fat and stored?
a. lean turkey
b. whole grain bread
c. rum
d. mineral water
ANSWER: d
39. How many different vitamins do we require in our diet?
a. 10
b. 13
c. 16
d. 19
ANSWER: b
40. Which of the following best differentiates dietary vitamins from dietary minerals?
a. Vitamins are essential.
b. Vitamins are destructible.
c. Vitamins are kcalorie-free.
d. Vitamins are micronutrients.
ANSWER: b
41. How many different minerals are known to be required in our diet?
a. 9
b. 11
c. 13
d. 15
ANSWER: d
42. Overheating a food is LEAST likely to affect which of these groups of nutrients?
a. vitamins
b. minerals
c. proteins
d. carbohydrates
ANSWER: b
43. Your friend Carrie took a daily supplement of vitamin C for a week following the first signs of a cold
Copyright Cengage Learning. Powered by Cognero. Page 7
, Name: Class: Date:
Chapter 1 - An Overview of Nutrition
and stated that she felt a lot better. Which of the following best describes her experience?
a. a variable
b. an anecdote
c. a cohort study
d. a case-control
ANSWER: b
44. The following statement refers to which of the following aspects of the scientific method?
“The researchers anticipate that more of the variation in body weight will be explained by diet than
physical activity.”
a. the theory
b. the hypothesis
c. the experiment
d. the research question
ANSWER: b
45. What is the benefit of using controls in an experiment?
a. The subject group size can be very large.
b. The subjects do not know anything about the experiment.
c. The subjects who are treated are balanced against the placebos.
d. The subjects are similar in all respects except for the treatment being tested.
ANSWER: d
46. Research has found that countries across the world with higher dietary fibre intakes have lower rates
of some chronic diseases. Which of the following types of studies does such research refer to?
a. case-control studies
b. cross-sectional studies
c. human intervention trials
d. correlation-control studies
ANSWER: b
47. Among the following, which is the major weakness of a laboratory-based study?
a. The costs are usually high.
b. It is difficult to replicate the findings.
c. The results cannot be directly applied to human beings.
d. Experimental variables cannot be easily controlled.
ANSWER: c
48. What is the benefit of using a large sample size in an experiment?
a. There will be no placebo effect.
b. The effect of chance variation is minimized.
c. The experiment will not need to be double-blinded.
d. The control group will be similar to the experimental group.
ANSWER: b
Copyright Cengage Learning. Powered by Cognero. Page 8
