Invitation To Health 17th Edition Hales Test Bank Download

Chapter 06 - Personal Nutrition
Invitation to Health 17th Edition Hales

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True / False
1. The Dietary Guidelines for Americans are reviewed and revised with every national census.
a. True
b. False
ANSWER: False
REFERENCES: Dietary Guidelines for Americans
QUESTION TYPE: True / False
LEARNING OBJECTIVES: INHB.HALE.17.6.1 - Discuss the key recommendations of the Dietary Guidelines for
Americans that affect food choices.
KEYWORDS: Bloom's: Remember
2. Both adults and children should consume at least 130 grams of carbohydrate each day, the minimum needed to produce
enough glucose for the brain to function.
a. True
b. False
ANSWER: True
REFERENCES: The Building Blocks of Good Nutrition
LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by
macronutrients and micronutrients in fulfilling the requirements of the human body.
KEYWORDS: Bloom's: Understand
3. Saturated fats and unsaturated fats are distinguished by their ratio of protein to carbohydrates.
a. True
b. False
ANSWER: False
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4. Fish oil supplements are recommended as an alternate method of obtaining the desired amounts of omega-3 and omega-
6 fatty acids.
a. True
b. False
ANSWER: False
5. Phytochemicals act as antioxidants in the body and mimic hormones in the body, reducing the risk of cancer and heart
disease.
a. True
b. False
ANSWER: True
6. USDA’s MyPlate serves as a visual reminder for healthy eating, based on key themes of the most recent Dietary
Guidelines.
a. True
b. False
ANSWER: True
REFERENCES: Healthy Eating Patterns:
LEARNING OBJECTIVES: INHB.HALE.17.6.3 - Describe the research-based healthy eating patterns.
7. Young adults (ages 20 to 29) consume approximately 40 percent of their daily calories away from home.
a. True
b. False
ANSWER: True
REFERENCES: The Way We Eat
LEARNING OBJECTIVES: INHB.HALE.17.6.4 - Discuss the impact of eating habits on the health of individuals.

8. Proposed changes to the Nutrition Facts label includes updated serving size requirements to reflect the amounts people
should be eating.
a. True
b. False
ANSWER: False
REFERENCES: Taking Charge of What You Eat
LEARNING OBJECTIVES: INHB.HALE.17.6.5 - Describe food labels, serving, portions, the Nutrition Facts label, and
the criteria for food to be certified as organic.
9. “BAC” stands for food bacteria, an invisible threat to your health.

a. True
b. False
ANSWER: True
REFERENCES: Food Safety
LEARNING OBJECTIVES: INHB.HALE.17.6.6 - Discuss the causes, effects, and measures of prevention of foodborne
infections and food allergies.
10. Because most registered dietitians lack a bachelor’s degree, few are members of the Academy of Nutrition and
Dietetics.
a. True
b. False
ANSWER: False
REFERENCES: Nutritional Quackery
LEARNING OBJECTIVES: INHB.HALE.17.6.7 - Outline steps to follow in order to safeguard yourself from nutrition
quackery.
Multiple Choice
11. The 2015 Dietary Guidelines urge Americans to cut back on sweet treats and sugary soft drinks because they are a
prime source of added sugars, salt, and ____.
a. saturated fat
b. water
c. fiber
d. amino acids
e. unsaturated fat
ANSWER: a
REFERENCES: Dietary Guidelines for Americans
QUESTION TYPE: Multiple Choice
LEARNING OBJECTIVES: INHB.HALE.17.6.1 - Discuss the key recommendations of the Dietary Guidelines for
Americans that affect food choices.
12. Which group of nutrients is required by the body in the greatest amounts, and include water, carbohydrates, proteins,
and fats?
a. micronutrients
b. essential nutrients
c. vitamins
d. minerals
e. macronutrients
ANSWER: e
13. The basic framework for muscles, bones, blood, hair, and fingernails is formed by ____.
a. fat
b. carbohydrates
c. protein
d. minerals
e. calcium
ANSWER: c
14. Which high-quality protein source contains all of the amino acids needed by the body for growth and maintenance?
a. simple protein
b. complete protein
c. incomplete protein
d. complex protein
e. essential protein
ANSWER: b
15. Which foods are good examples of complementary proteins?

a. beans and rice
b. seeds and nuts
c. peas and carrots

d. beef and potatoes
e. chicken and rice
ANSWER: a
KEYWORDS: Bloom's: Apply
16. Which group of nutrients consists of organic compounds—such as starches, sugars, and glycogen—and serves as
sources of bodily energy?
a. proteins
b. carbohydrates
c. vitamins
d. minerals
e. fats
ANSWER: b
17. Which carbohydrates are the least complex, and include glucose, sucrose, and lactose milk?
a. dietary fiber
b. incomplete carbohydrates
c. starches
d. simple sugars
e. complementary carbohydrates
ANSWER: d
18. From which foods do Americans get most of their complex carbohydrates?
a. refined grains
b. dairy-based desserts
c. coffee and tea
d. whole grains
e. fruit drinks
ANSWER: a

19. What nondigestible form of complex carbohydrates occurs naturally in plant foods such as leaves, stems, skins, seeds,
and hulls?
a. dietary fiber
b. simple sugar
c. whole grain
d. starch
e. functional fiber
ANSWER: a
20. Which type of carbohydrate is isolated and nondigestible, and may be added to foods with beneficial effects for
consumers?
a. dietary fiber
b. simple sugar
c. whole grain
d. starch
e. functional fiber
ANSWER: e
21. Which term refers to a measure of how much a typical serving size of a particular food raises blood glucose?
a. glycemic index
b. glycemic load
c. glycemic count
d. glycemic measure
e. calorie count
ANSWER: b

22. Which food component carries the fat-soluble vitamins A, D, E, and K—and aids in their absorption in the intestine?
a. fats
b. water
c. proteins
d. starches
e. minerals
ANSWER: a
23. Meredith used margarine and shortening to bake her pies. Which type of unsaturated fat will the individuals who eat
Meredith’s pies consume?
a. essential fatty acids
b. dietary fat
c. trans fat
d. complementary fats
e. good cholesterol
ANSWER: c
24. Larry’s cardiologist has advised him to eat foods high in omega-3 fatty acids. Which dish would fulfill this
recommendation?
a. chicken
b. salmon
c. scrambled eggs
d. pork
e. sirloin steak
ANSWER: b
25. Phyllis is looking for food items high in omega-6 fatty acids. Which item should be in her shopping cart?
a. can of sardines
b. pound of bacon
c. tub of unsalted butter

d. grapefruit juice
e. carton of eggs
ANSWER: e
26. Which substances help put carbohydrates, fats, and proteins to use—and are essential to regulating growth,
maintaining tissue, and releasing energy from foods?
a. phytochemicals
b. triglycerides
c. vitamins
d. trans fat
e. amino acids
ANSWER: c
27. Which characteristic applies to vitamins A, D, E, and K?

a. They are fat-soluble.
b. They are water-soluble.
c. They are simple.
d. They are complex.
e. They are essential.
ANSWER: a
28. Which characteristic applies to vitamins B and vitamin C?

a. They are fat-soluble.
b. They are water-soluble.
c. They are simple.
d. They are complex.
e. They are essential.
ANSWER: b
29. Which term applies to oxygen cells that are released not only by normal metabolism, but also by pollution, smoking,
radiation, and stress?
a. free radicals
b. oxidated atoms
c. deoxyribonucleic acids
d. coenzymes
e. loose molecules
ANSWER: a
30. Low levels of which vitamin have been linked to memory loss, Parkinson’s disease, and stroke?
a. vitamin C
b. vitamin D
c. vitamin A
d. vitamin K
e. vitamin E
ANSWER: b
31. Which inorganic substances help build bones and teeth?

a. antioxidants
b. vitamins
c. fatty acids
d. free radicals
e. minerals
ANSWER: e
32. When does bone mass peak for both men and women?

a. ages 15 to 25
b. ages 25 to 35
c. ages 35 to 45
d. ages 45 to 55
e. ages 55 to 65
ANSWER: b
33. Which chemical compounds give tomatoes their red color and hot peppers their “fire?”
a. phytochemicals
b. amino acids
c. free radicals
d. raw minerals
e. omega-6 fatty acids
ANSWER: a
34. Worldwide, what is a component of healthy eating?

a. whole grains
b. refined grains
c. full-fat dairy products
d. synthetic sugars
e. cured foods
ANSWER: a
REFERENCES: Healthy Eating Patterns
35. According to the USDA, half of your MyPlate should be ____.

a. dairy products
b. protein and dairy products
c. fruits and vegetables
d. fruits and nuts
e. whole grains and water-soluble vitamins
ANSWER: c


36. Which USDA food pattern consists only of plant foods and substitutes calcium-fortified beverages and foods for dairy
products?
a. lacto-ovo-vegetarian pattern
b. Mediterranean diet
c. low-cholesterol diet
d. lacto-vegetarian pattern
e. vegan pattern
ANSWER: e
37. Research indicates that a DASH eating plan ____.

a. lowers blood pressure
b. inhibit blood lipids
c. raises blood pressure
d. restricts blood flow
e. reduces risk of asthma
ANSWER: a
38. Which eating pattern emphasizes vegetables, fruits, nuts, olive oil, and grains, with only a small amount of meats and
full-fat milk?
a. DASH eating plan
b. USDA Food Patterns
c. vegetarian diet
d. Mediterranean diet
e. MyPlate
ANSWER: d
39. Frank adheres to a diet of eat dairy products as well as grains, fruits, and vegetables. What type of vegetarian is Frank?
a. vegan
b. lacto-vegetarian
c. ovo-lacto-vegetarian
d. lacto-ovo-pesco-vegetarian
e. ovo-vegetarian
ANSWER: b
40. Wilma consumes only plant foods and occasionally takes a vitamin B12 supplement. What type of vegetarian is
Wilma?
a. vegan
b. lacto-vegetarian
c. ovo-lacto-vegetarian
d. lacto-ovo-pesco-vegetarian
e. ovo-vegetarian
ANSWER: a
41. Which essential nutrient may be lacking in a vegetarian diet?

a. fiber
b. carbohydrates
c. protein
d. potassium
e. vitamin C
ANSWER: c
42. When they are making meal choices, the top two influences on students are price and ____.
a. convenience
b. taste
c. nutrition
d. quantity
e. source
ANSWER: a
43. What do medical experts recommend as their beverage of choice?

a. low-fat milk
b. water
c. energy drink
d. green tea
e. vegetable juice
ANSWER: b
44. Which labeling component refers to a specific amount of food that contains the quantity of nutrients described on the
Nutrition Facts label?
a. size
b. menu
c. serving
d. portion
e. standard
ANSWER: c
45. Which characteristic applies to organic foods?

a. fertilized with sewage sludge
b. fertilized with chemical formulas
c. processed with genetic modification
d. processed with ionizing radiation
e. fertilized with plant-based substances
ANSWER: e
46. Virginia has been eating salads without first washing the lettuce. She risks ingesting which type of bacteria?
a. Listeria
b. E. coli
c. Costridium botulinum
d. Salmonella
e. Campylobacter jejuni
ANSWER: b
47. Which bacterium is found mainly in poultry, eggs, and processed meats?
a. Listeria
b. E. coli
c. Toxoplasma
d. Salmonella
e. Costridium botulinum
ANSWER: d
48. Which bacterium has been implicated in the growth of stomach ulcers?
a. Listeria
b. E. coli
c. Campylobacter jejuni
d. Salmonella
e. Costridium botulinum
ANSWER: c
49. Peter recently traced his headaches, dizziness, and rapid heartbeat to eating soy food products. Most likely, Peter has
a(n) ____.
a. food allergy
b. unhealthy eating pattern
c. infection
d. flu bug
e. one-time reaction
ANSWER: a

50. Which function is associated with the Academy of Nutrition and Dietetics (AND)?
a. hosting dietitics internships
b. defining food allergies
c. licensing nutritionists
d. promoting organic foods
e. setting the standard for quality in diets
ANSWER: e
REFERENCES: Nutritional Quackery
LEARNING OBJECTIVES: INHB.HALE.17.6.7 - Outline steps to follow in order to safeguard yourself from nutrition
quackery.
Completion
51. ____________________ is the science devoted to the study of dietary needs for food and the effects of food on
organisms.
ANSWER: Nutrition
REFERENCES: Introduction
QUESTION TYPE: Completion
52. ____________________ are vitamins and minerals needed by the body in very small amounts.
ANSWER: Micronutrients
53. The number of calories needed to sustain the body at rest is known as the ____________________.
ANSWER: basal metabolic rate, BMR

54. Water, protein, carbohydrates, fats, vitamins, and minerals are ____________________ nutrients that the body cannot
manufacture for itself and must obtain from food.
ANSWER: essential
55. ____________________ proteins are two or more incomplete protein sources that together provide adequate amounts
of all the essential amino acids.
ANSWER: Complementary
56. ____________________ carbohydrates are starches—including cereals, fruits, and vegetables.

ANSWER: Complex
57. The glycemic ____________________ is a ranking of carbohydrates, gram for gram, based on their immediate effect
on blood glucose (sugar) levels.
ANSWER: index
58. ____________________ fats have long been considered a major threat to cardiovascular health, although recent
research has raised some questions about their impact.
ANSWER: Saturated
59. Like oils, ____________________ fats are likely to be liquid at room temperature.
ANSWER: unsaturated

60. ____________________ is a B vitamin that reduces the risk of neural tube defects in children.
ANSWER: Folic acid, Folate
61. The most abundant mineral in the body, helping to build strong bone tissue throughout life, is
____________________.
ANSWER: calcium
62. The ethnic cuisine served in ____________________ features rice, corn, and beans, which are low in fat and high in
nutrients.
ANSWER: Mexico
63. A growing problem on college campuses is food ____________________, defined as limited or uncertain availability
of healthful foods and limited or uncertain ability to acquire healthful foods.
ANSWER: insecurity
64. A(n) ____________________ is the amount of a specific food that an individual eats at one time.
ANSWER: portion

65. The bacterium ____________________ is commonly found in hot dogs, deli meats, soft cheeses, raw meat, and
unpasteurized milk.
ANSWER: Listeria
Matching
Match the items with the appropriate description.

a. carbohydrate
b. phytochemical
c. caloric balance
d. antioxidant
e. incomplete protein
f. complex carbohydrate
g. calorie
h. sodium
i. saturated
j. amino acid
REFERENCES: Introduction
The Building Blocks of Good Nutrition
QUESTION TYPE: Matching
66. in everyday usage, the equivalent of a thousand calories, or a kilocalorie

ANSWER: g
67. low in one or more of the essential amino acids

ANSWER: e
68. starches, sugars, and glycogen

ANSWER: a
69. animal fats

ANSWER: i
70. relationship between calories consumed and calories expended

ANSWER: c
71. cereals, fruits, and vegetables

ANSWER: f

72. helps maintain proper fluid balance
ANSWER: h
73. prevents damaging effects of oxidation in cells

ANSWER: d
74. building blocks of protein

ANSWER: j
75. indoles, coumarins, and capsaicin

ANSWER: b
Essay
76. List the six essential nutrients and briefly explain how they function to support and keep the body healthy.
ANSWER: The six essential nutrients and their functions, briefly stated, are:
1. Water – carries nutrients, maintains temperature, helps with digestion, removes waste
2. Protein – forms the framework for muscles, bones, tissues; provides energy
3. Carbohydrates – provide brains and bodies with their basic fuel: glucose
4. Fats – carry fat-soluble vitamins, protect organs from injury, regulate body temperature,
provide energy
5. Vitamins – regulate growth, maintain tissue, and release energy from foods
6. Minerals – build bones, teeth; aid in function of muscle and nervous systems
QUESTION TYPE: Essay
77. Explain why women who plan to get pregnant may be advised to take folic acid.
ANSWER: Women planning to become pregnant are advised to take a daily supplement of folic
acid starting one month before conception. Folic acid, or folate, a B vitamin, reduces the risk
of neural tube defects in children. Another potential benefit, based on a study of more than
85,710 new mothers, may be lower risk of the most severe form of autism.
KEYWORDS: Bloom's: Analyze
78. What does the MyPlate system suggest in the way of caloric balance, foods to eat more, and food to eat less?
ANSWER: As a visual reminder for healthy eating, MyPlate suggests:
• Caloric balance: Enjoy your food but eat less; avoid oversized portions.
• Foods to Increase: Make half your plate fruits and vegetables; make at least half your grains
whole grains; switch to nonfat or low-fat (1%) milk.
• Food to Reduce: Compare sodium in foods like soup, bread, and frozen meals and choose
those with lower numbers; drink water instead of sugary drinks.

79. Differentiate between the nutrition needs of men and women, and identify at least three gender-specific strategies for
healthier eating.
ANSWER: Men and women do not need to eat different foods, but their nutritional needs are different:
Because most men are bigger and taller than most women, they consume more calories. On
average, a moderately active 125-pound woman needs 2,000 calories a day; a 175-pound man
with a similar exercise pattern needs 2,800 calories.
Here are some gender-specific strategies for better nutrition:
• Men should cut back on fat and meat.
• Women should increase their iron intake by eating meat (iron from animal sources is
absorbed better than that from vegetable sources) or a combination of meat and vegetable
iron sources together. According to the USDA, most women consume only 60 percent of a
recommended 18 milligrams of iron per day. (The recommendation for men is 8 milligrams.)
• Women should consume more calcium-rich foods, including low-fat and nonfat dairy
products, leafy greens, and tofu.
• Women who could become pregnant should take a multivitamin with 400 micrograms of
folic acid, which helps prevent neural tube defects such as spina bifida.
80. Discuss why consumers who want to watch what they eat should know the difference between a serving and a portion.
ANSWER: A food-label serving is a specific amount of food that contains the quantity of nutrients
described on the Nutrition Facts label. A portion is the amount of a specific food that an
individual eats at one time. Portions can be bigger or smaller than the servings on food labels.
According to nutritionists, “marketplace portions”—the actual amounts served to
customers—are two to eight times larger than the standard serving sizes defined by the
USDA. In fast-food chains, today’s portions are two to five times larger than the original
sizes. As studies have shown, people presented with larger portions eat 30 to 50 percent more
than they otherwise would.

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Chapter 06 - Personal Nutrition

Invitation to Health 17th Edition Hales

Full download at link:

Test Bank: https://testbankpack.com/p/test-bank-for-invitation-to-health-

Solution Manual: https://testbankpack.com/p/solution-manual-for-

QUESTION TYPE: True / False

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9. “BAC” stands for food bacteria, an invisible threat to your health.

KEYWORDS: Bloom's: Understand

15. Which foods are good examples of complementary proteins?

c. peas and carrots

QUESTION TYPE: Multiple Choice

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27. Which characteristic applies to vitamins A, D, E, and K?

28. Which characteristic applies to vitamins B and vitamin C?

31. Which inorganic substances help build bones and teeth?

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34. Worldwide, what is a component of healthy eating?

35. According to the USDA, half of your MyPlate should be ____.

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REFERENCES: Healthy Eating Patterns

37. Research indicates that a DASH eating plan ____.

41. Which essential nutrient may be lacking in a vegetarian diet?

43. What do medical experts recommend as their beverage of choice?

45. Which characteristic applies to organic foods?

QUESTION TYPE: Multiple Choice

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56. ____________________ carbohydrates are starches—including cereals, fruits, and vegetables.

QUESTION TYPE: Completion

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Match the items with the appropriate description.

66. in everyday usage, the equivalent of a thousand calories, or a kilocalorie

67. low in one or more of the essential amino acids

68. starches, sugars, and glycogen

69. animal fats

70. relationship between calories consumed and calories expended

71. cereals, fruits, and vegetables

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73. prevents damaging effects of oxidation in cells

74. building blocks of protein

75. indoles, coumarins, and capsaicin

LEARNING OBJECTIVES: INHB.HALE.17.6.3 - Describe the research-based healthy eating patterns.

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