Chapter 1 : An overview of nutrition

1.When people eat the foods typical of their families or geographic region, their choices are influenced
by:

ethnic heritage or tradition.

2. Both the human body and many foods are composed mostly of:

water.

3. The inorganic nutrients are:

minerals and water.

4. The energy-yielding nutrients are:

carbohydrates, fats, and proteins.

5. Studies of populations that reveal correlations between dietary habits and disease incidence are:

epidemiological studies.

6. An experiment in which neither the researchers nor the subjects know who is receiving the treatment
is known as:

double blind
7. An RDA represents the:

average amount of a nutrient considered adequate to meet the known nutrient needs of practically all
healthy people.

8. Historical information, physical examinations, laboratory tests, and anthropometric measures are:

methods used in a nutrition assessment.

9. A deficiency caused by an inadequate dietary intake is a(n):

primary deficiency

10. Behaviors such as smoking, dietary habits, physical activity, and alcohol consumption that influence
the development of disease are known as:

risk factors.

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Chapter 2 : Planning a healthy diet

1.The diet-planning principle that provides all the essential nutrients in sufficient amounts to support
health is:

Adequacy
2. A person who chooses a chicken leg that provides 0.5 milligram of iron and 95 kcalories instead of two
table-spoons of peanut butter that also provide 0.5 milligram of iron but 188 kcalories is using the
principle of nutrient:

Density

3. Which of the following is consistent with the Dietary Guidelines for Americans?

Balance the food you eat with physical activity.

4. According to the USDA Food Guide, added fats and sugars are counted as:

discretionary kcalories.

5. Foods within a given food group of the USDA Food Guide are similar in their contents of:

vitamins and minerals.

6. In the exchange system, each portion of food on any given list provides about the same amount of:

energy.

7. Enriched grain products are fortified with:

iron, thiamin, riboflavin, niacin, and folate.

8. Food labels list ingredients in:

descending order of predominance by weight

9. “Milk builds strong bones” is an example of a:

structure-function claim

10. Daily Values on food labels are based on a:

2000-kcalorie diet.

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Chapter 5 : The Lipids: Triglycerides, Phospholipids, and Sterols

1.Saturated fatty acids:

are fully loaded with hydrogens.

2. A triglyceride consists of:

three fatty acids attached to a glycerol.

3. The difference between cis- and trans-fatty acids is:

the configuration around the double bond.

4. Which of the following is not true? Lecithin is:

an essential nutrient.
5. Chylomicrons are produced in the:

small intestine.

6. Transport vehicles for lipids are called:

lipoproteins.

7. The lipoprotein most associated with a high risk of heart disease is:

LDL

8. Which of the following is not true? Fats:

contain glucose.

9. The essential fatty acids include:

linoleic acid and linolenic acid.

10. A person consuming 2200 kcalories a day who wants to meet health recommendations should limit
daily fat intake to:

50 to 85 grams.

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Chapter 6 : Protein , Amino acids

1.Which part of its chemical structure differentiates one amino acid from another?

its side group

2. Isoleucine, leucine, and lysine are:

essential amino acids.

3. In the stomach, hydrochloric acid:

denatures proteins and activates pepsin.

4. Proteins that facilitate chemical reactions are:

Enzymes

5. If an essential amino acid that is needed to make a protein is unavailable, the cells must:

break down proteins to obtain it

6. Protein turnover describes the amount of protein:

synthesized and degraded.

7. Which of the following foods provides the highest quality protein

Egg
8. Marasmus develops from:

inadequate protein and energy intake.

9. The protein RDA for a healthy adult who weighs 180 pounds is:

65 grams/day.

10. Which of these foods has the least protein per 1/2 cup?

orange juice

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Chapter 10 : Water soluble vitamins : B vitamins and vitamin C

1.Vitamins:

are soluble in either water or fat.

2. The rate at and the extent to which a vitamin is absorbed and used in the body is known as its:

Bioavailability
3. Many of the B vitamins serve as:

coenzymes.

4. With respect to thiamin, which of the following is the most nutrient dense?

1 cup snow peas (69 kcalories and 0.22 milligram thiamin)

5. The body can make niacin from:

Tryptophan

6. The vitamin that protects against neural tube defects is:

Folate

7. A lack of intrinsic factor may lead to:

pernicious anemia.

8. Which of the following is a B vitamin?

pantothenic acid

9. Vitamin C serves as a(n):

antioxidant.

10. The requirement for vitamin C is highest for:

Smokers
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Chapter 11 : Fat soluble vitamins A, D, E, and K

1.Fat-soluble vitamins:

require bile for absorption.

2. The form of vitamin A active in vision is:

retinal.

3. Vitamin A–deficiency symptoms include:

night blindness and keratomalacia.

4. Good sources of vitamin A include:

apricots, turnip greens, and liver

5. To keep minerals available in the blood, vitamin D targets:

the intestines, the kidneys, and the bones.

6. Vitamin D can be synthesized from a precursor that the body makes from:

cholesterol.

7. Vitamin E’s most notable role is to:

protect lipids against oxidation.

8. The classic sign of vitamin E deficiency is:

erythrocyte hemolysis.

9. Without vitamin K:

blood fails to clot.

10. A significant amount of vitamin K comes from:

bacterial synthesis

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Chapter 12 : Water and the Major Minerals

1.The body generates water during the:

breakdown of energy nutrients.

2. Regulation of fluid and electrolyte balance and acid-base balance depends primarily on the:

Kidneys

3. The distinction between the major and trace minerals reflects the:

amounts of their contents in the body

4. The principal cation in extracellular fluids is:

sodium.

5. The role of chloride in the stomach is to help:

maintain a strong acidity

6. Which would provide the most potassium?

Potatoes
7. Calcium homeostasis depends on:

vitamin D, calcitonin, and parathyroid hormone.

8. Calcium absorption is hindered by:

oxalates.

9. Phosphorus assists in many activities in the body, but not:

the clotting of blood.

10. Most of the body’s magnesium can be found in the:

Bones

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Chapter 13 : The Trace Minerals

1.Iron absorption is impaired by:

Phytates

2. Which of these people is least likely to develop an iron deficiency?

52-year-old man
3. Which of the following would not describe the blood cells of a severe iron deficiency?

Pernicious

4. Which provides the most absorbable iron?

3 oz steak

5. The intestinal protein that helps to regulate zinc absorption is:

metallothionein.

6. A classic sign of zinc deficiency is:

growth retardation

7. Cretinism is caused by a deficiency of:

Iodine

8. The mineral best known for its role as an antioxidant is:

Selenium

9. Fluorosis occurs when fluoride:

is excessive
10. Which mineral enhances insulin activity?

Chromium

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Chapter 26 : Diabetes Mellitus

1.Which of the following is characteristic of type 1 diabetes?

The pancreas makes little or no insulin

2. Which of the following describes type 2 diabetes?

Chronic complications may develop before it is diagnosed.

3. The chronic complications associated with all types of diabetes result from:

damage to blood vessels and nerves

4. Long-term glycemic control is usually evaluated by:

measuring glycated hemoglobin.

5. Regarding dietary carbohydrate, a patient with diabetes should be most concerned about:

consuming the correct quantity of carbohydrate at each meal or snack

6. Which of the following is true regarding the general use of alcohol in diabetes?

Alcohol can cause hypoglycemia and should therefore be consumed with food if patients use insulin or
medications that stimulate insulin secretion.

7. The meal-planning strategy best suited to all people with diabetes is:

any approach that best helps the patient control blood glucose levels.

8. A patient using intensive insulin therapy is likely to follow a regimen that involves:

multiple daily injections that supply basal insulin and precise insulin doses at each meal.

9. In a person who has previously maintained good glycemic control, hyperglycemia can be precipitated
by:

infections or illnesses.

10. Women with pregnancies complicated by diabetes:

often need less carbohydrate at breakfast.

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Chapter 16 : Life Cycle Nutrition: Adulthood and the Later Years

1.Life expectancy in the United States is about:

68 to 80 years

2. The human life span is about:

130 years.

3. A 72-year-old person whose physical health is similar to that of people 10 years younger has a(n):

physiological age of 62

4. Rats live longest when given diets that:

restrict their energy intakes.

5. Which characteristic is not commonly associated with atrophic gastritis?

vitamin B12 toxicity

6. On average, adult energy needs:

decline 5 percent per decade.

7. Which nutrients seem to protect against cataract development?

Antioxidants

8. The best dietary advice for a person with osteoarthritis might be to:

lose weight, if overweight.

9. Congregate meal programs are preferable to Meals on Wheels because they provide:

social interactions

10. The Elderly Nutrition Program is available to:

all people 60 years and older.

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Chapter 14 : Life Cycle Nutrition: Pregnancy and lactation

1. The spongy structure that delivers nutrients to the fetus and returns waste products to the mother is
called the:

Placenta
2. Which of these strategies is not a healthy option for an overweight woman?

Follow a weight-loss diet during pregnancy

3. A reasonable weight gain during pregnancy for a normalweight woman is about:

30 pounds.

4. Energy needs during pregnancy increase by about:

300 kcalories/day.

5. To help prevent neural tube defects, grain products are now fortified with:

folate.

6. Pregnant women should not take supplements of:

vitamin A.

7. The combination of high blood pressure, protein in the urine, and edema signals:

preeclampsia.

8. To facilitate lactation, a mother needs:

adequate nutrition and rest

9. A breastfeeding woman should drink plenty of water to:

prevent dehydration.

10. A woman may need iron supplements during lactation:

to replace the iron in her body’s stores.

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Chapter 4 : The Carbohydrates : Sugars, Starches, and Fibers

1. Carbohydrates are found in virtually all foods except:

meats.

2. Disaccharides include:

sucrose, maltose, and lactose

3. The making of a disaccharide from two monosaccharides is an example of:

condensation.
4. The storage form of glucose in the body is:

glycogen.

5. The significant difference between starch and cellulose is that:

digestive enzymes can break the bonds in starch, but not in cellulose.

6. The ultimate goal of carbohydrate digestion and absorption is to yi

glucose.

7. The enzyme that breaks a disaccharide into glucose and galactose is:

Lactase

8. With insufficient glucose in metabolism, fat fragments combine to form:

ketone bodies

9. What does the pancreas secrete when blood glucose rises? When blood glucose falls?

insulin; glucagon

10. What percentage of the daily energy intake should come from carbohydrates?

45 to 65