Core Concepts in Health 3Rd Canadian Edition By Jennifer Irwin - Test Bank

Core Concepts in Health 3Rd Canadian Edition By Jennifer Irwin – Test Bank

Instant Download – Complete Test Bank With Answers

Sample Questions Are Posted Below

Chapter 05

Nutrition Basics

True / False Questions

Essential nutrients are produced by the body.
FALSE

Accessibility: Keyboard Navigation
Blooms: Remember
Difficulty: Easy
Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body.
Topic: 05-01 Nutritional Requirements: Components of a Healthy Diet

Alcohol has no nutritional role but does provide energy.
TRUE

Accessibility: Keyboard Navigation
Blooms: Remember
Difficulty: Easy
Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body.
Topic: 05-02 Calories

Complete proteins are found in animal food sources.
TRUE

Incomplete proteins are missing at least one essential amino acid.
TRUE

To obtain a complete protein from plant foods, you must combine two different sources of plant proteins in the same meal.
FALSE

Accessibility: Keyboard Navigation
Blooms: Understand
Difficulty: Medium
Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body.
Topic: 05-03 Proteins: The Basis of Body Structure

Excess protein intake can increase fat stores.
TRUE

Foods containing large amounts of saturated fatty acids are usually solid at room temperature.
TRUE

Accessibility: Keyboard Navigation
Blooms: Understand
Difficulty: Easy
Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body.
Topic: 05-04 Fats: Essential in Small Amounts

Soybeans are a good source of polyunsaturated fat.
FALSE

Accessibility: Keyboard Navigation
Blooms: Remember
Difficulty: Medium
Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body.
Topic: 05-04 Fats: Essential in Small Amounts

Omega-3 fatty acids decrease the inflammatory response in the body.
TRUE

Recommended daily fat intake is 20-35 percent of total daily calories.
TRUE

Carbohydrates are classified into two groups: simple and complex.
TRUE

The refinement of whole grains transforms brown rice into white rice.
TRUE

Consumption of refined carbohydrates causes a slower rise in blood glucose levels than does consumption of unrefined carbohydrates.
FALSE

Carbohydrates consumed more than the body’s energy needs are stored in the muscle as glucose.
FALSE

Fibre is a source of dietary carbohydrates.
FALSE

Fibre consumption can lower cholesterol levels.
TRUE

Beta-carotene, vitamin C, and vitamin E are antioxidants.
TRUE

All fluids, including those that contain caffeine, can count towards your total daily fluid intake.
TRUE

Lean meats are a good source of phytochemicals.
FALSE

The aim of the Dietary Reference Intake is to guide you in meeting your nutritional needs with vitamin and mineral supplements.
FALSE

Accessibility: Keyboard Navigation
Blooms: Remember
Difficulty: Medium
Learning Objective: 05-02 Describe the guidelines that have been developed to help people choose a healthy diet; avoid nutritional deficiencies; and reduce their risk of diet-related chronic diseases.
Topic: 05-12 Dietary Reference Intakes (DRIs)

Whole grain bread is more nutrient-dense than are most white breads.
TRUE

Vegans eat plant food, dairy products, and eggs.
FALSE

Accessibility: Keyboard Navigation
Blooms: Remember
Difficulty: Easy
Learning Objective: 05-03 Discuss nutritional guidelines for vegetarians and for special population groups.
Topic: 05-15 The Vegetarian Alternative

Individuals with diabetes benefit from a diet that is low in simple sugars and complex carbohydrates.
FALSE

Accessibility: Keyboard Navigation
Blooms: Understand
Difficulty: Easy
Learning Objective: 05-03 Discuss nutritional guidelines for vegetarians and for special population groups.
Topic: 05-05 Carbohydrates: An Ideal Source of Energy

The recommended self-treatment for foodborne illness is limiting intake of food and water.
FALSE

The use of food irradiation is not permitted on foods certified as organic.
TRUE

Accessibility: Keyboard Navigation
Blooms: Remember
Difficulty: Medium
Learning Objective: 05-04 Explain how to use food labels and other consumer tools to make informed choices about foods.
Topic: 05-23 Food Irradiation

The purpose of food irradiation is to kill potentially harmful pathogens.
TRUE

A true food allergy is a reaction of the body’s immune system to a food or food ingredient.
TRUE

Accessibility: Keyboard Navigation
Blooms: Remember
Difficulty: Easy
Learning Objective: 05-04 Explain how to use food labels and other consumer tools to make informed choices about foods.
Topic: 05-25 Food Allergies and Food Intolerances

Multiple Choice Questions

Shelley is pregnant and has concerns about possible mercury contamination in the fish she eats. According to Health Canada, she should avoid all the following, EXCEPT:
A.swordfish
B. king mackerel
C. fresh or frozen tuna
D. salmon

Accessibility: Keyboard Navigation
Blooms: Apply
Difficulty: Medium
Learning Objective: 05-04 Explain how to use food labels and other consumer tools to make informed choices about foods.
Topic: 05-21 Environmental Contaminants and Organic Foods

Essential nutrients include all the following, EXCEPT:
A.vitamins.
B. minerals.
C. enzymes.
D. amino acids.

The process in which foods you eat are broken down and absorbed is called
A.respiration.
B. metabolism.
C. digestion.
D. catenation.

Which of the following essential nutrients does NOT supply energy?
A.proteins
B. fats
C. carbohydrates
D. vitamins

Which of the following statements is TRUE regarding alcohol?
A.It is an essential nutrient.
B. It supplies 9 calories of energy per gram.
C. It plays an important role in supplying necessary enzymes.
D. Alcohol is not an essential nutrient, and it supplies 7 calories of energy per gram.

Fat provides _____________ calories per gram.
A.4
B. 7
C. 9
D. 12

Accessibility: Keyboard Navigation
Blooms: Remember
Difficulty: Easy
Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body.
Topic: 05-02 Calories

Protein provides _____________ calories per gram.
A.4
B. 7
C. 9
D. 12

Accessibility: Keyboard Navigation
Blooms: Remember
Difficulty: Easy
Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body.
Topic: 05-02 Calories

Carbohydrate provides _____________ calories per gram.
A.4
B. 7
C. 9
D. 12

Accessibility: Keyboard Navigation
Blooms: Remember
Difficulty: Easy
Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body.
Topic: 05-02 Calories

Alcohol provides ____________ calories per gram.
A.4
B. 7
C. 9
D. 12

Accessibility: Keyboard Navigation
Blooms: Remember
Difficulty: Easy
Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body.
Topic: 05-02 Calories

The main structural components of the body, muscles, and bones are made up of
A.proteins.
B. fats.
C. lipids.
D. carbohydrates.

Genetically modified foods
A.require special labelling.
B. are not common in Canada but are very common in other countries.
C. can unexpectedly appear in the food supply through contamination during processing.
D. can be used in foods that are also certified organic or irradiated.

Accessibility: Keyboard Navigation
Blooms: Understand
Difficulty: Medium
Learning Objective: 05-04 Explain how to use food labels and other consumer tools to make informed choices about foods.
Topic: 05-24 Genetically Modified Foods

The building blocks of proteins are called
A.hormones.
B. minerals.
C. amino acids.
D. enzymes.

Of the 20 common amino acids, how many of these are termed “essential”?
A.3
B. 9
C. 18
D. 29

Protein sources that provide all the amino acids that cannot be manufactured in the body are best described as
A.complete.
B. essential.
C. nonessential.
D. incomplete.

Meats, fish, poultry, and eggs are sources of ___________ protein.
A.complete
B. primary
C. secondary
D. incomplete

Foods from most plant sources supply ____________ proteins.
A.complete
B. primary
C. secondary
D. incomplete

Which of the following is a source of incomplete protein?
A.meat
B. beans
C. eggs
D. cheese

Accessibility: Keyboard Navigation
Blooms: Understand
Difficulty: Hard
Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body.
Topic: 05-03 Proteins: The Basis of Body Structure

Martha is a vegetarian and wants to eat a source of complete protein. Which of the following would not be a complete protein combination?
A.wild rice, beans and corn
B. lentils and beans
C. peanut butter and milk
D. corn and apple sauce

Accessibility: Keyboard Navigation
Blooms: Apply
Difficulty: Hard
Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body.
Topic: 05-03 Proteins: The Basis of Body Structure

All the following will help supply Carey with an adequate daily intake of protein, EXCEPT:
A.90 grams of chicken
B. ½ cup of tofu
C. 1 cup of yogurt
D. 20 grams of beef

The average Canadian diet includes about _____________ of total daily calories as protein.
A.50%
B. 27%
C. 17%
D. 5%

The recommended daily intake of protein is _____________ of total daily calories
A.less than 10%
B. 10-35%
C. 20-35%
D. 45-65%

Fats are also called
A.lipids.
B. enzymes.
C. glycogen.
D. glycerol.

The major source of fuel for the body during rest and light activity is
A.proteins.
B. carbohydrates.
C. fats.
D. vitamins.

Which of the following is NOT a function of fats?
A.They help insulate your body.
B. They support and cushion your organs.
C. They form important components of blood.
D. They help your body absorb fat-soluble vitamins.

Most of the fats in food are in the form of
A.cholesterol.
B. low-density lipids.
C. triglycerides.
D. high-density lipids.

The essential fatty acids, linoleic and alpha-linoleic acids, are both
A.polyunsaturated.
B. saturated.
C. monounsaturated.
D. hydrosaturated.

Which of the following statements is FALSE regarding fats?
A.They are the most concentrated source of energy.
B. Food fats are composed of both saturated and unsaturated fatty acids.
C. Food fats containing large amounts of saturated fatty acids are usually solid at room temperature.
D. Food fats that are polyunsaturated are usually solid at room temperature.

Food irradiation
A.is currently approved only for red meat.
B. utilizes radioactive materials.
C. does not require special labeling.
D. extends the shelf life of a food.

Saturated fats are primarily found in
A.animal food sources and are liquid at room temperature.
B. plant food sources and are solid at room temperature.
C. plant food sources and are liquid at room temperature.
D. animal food sources and are solid at room temperature.

Leading sources of saturated fat in the Canadian diet include all the following, EXCEPT:
A.red meats.
B. whole milk and cheese.
C. poultry.
D. hot dogs and lunch meats.

Which of the following does NOT contain mostly monounsaturated fatty acids?
A.olive oil
B. safflower oil
C. peanut oil
D. palm oil

All the following contain mostly polyunsaturated fatty acids, EXCEPT:
A.coconut oil.
B. soybean oil.
C. corn oil.
D. cottonseed oil.

A by-product of hydrogenation is
A.monounsaturated fats.
B. trans fatty acids.
C. cholesterol.
D. triglycerides.

To determine the presence of trans fat in a given product, consumers should check the label for
A.cholesterol content.
B. unsaturated fat levels.
C. partially hydrogenated oils.
D. carbohydrate content.

Which of the following statements is FALSE regarding trans fatty acids?
A.They raise the levels of low-density lipoproteins in the blood.
B. They lower the levels of high-density lipoproteins in the blood.
C. They increase one’s risk of developing heart disease.
D. They decrease one’s risk of having a heart attack.

Sulphites are used to
A.protect meats from toxins.
B. fortify vitamins in juices.
C. protect vegetables from browning.
D. maintain the fresh taste of fruits.

Which of the following would NOT be an effect of consuming omega-3 fatty acids?
A.They reduce the tendency of blood to clot.
B. They promote cancer at high levels of consumption.
C. They inhibit abnormal heart rhythms.
D. They inhibit inflammation.

To control your blood cholesterol levels, the most important action you can take is to limit the amount of _______________ in your diet.
A.polyunsaturated fat
B. saturated and trans fats
C. monounsaturated fat
D. omega-3 fat

A guideline for food safety is to
A.wash hands for 10 seconds after handling food.
B. make certain that hamburgers are cooked to 110 °F.
C. cook stuffing separately from poultry.
D. store eggs in their designated space in the refrigerator door.

Accessibility: Keyboard Navigation
Blooms: Understand
Difficulty: Easy
Learning Objective: 05-04 Explain how to use food labels and other consumer tools to make informed choices about foods.
Topic: 05-20 Protecting Yourself Against Food-Borne Illness

Plant sources that provide small amounts of omega-3 fatty acids include all the following, EXCEPT:
A.coconut oil.
B. flaxseed oil.
C. canola oil.
D. walnut oil.

A good source of omega-3 fatty acids is
A.chicken.
B. pork.
C. spinach.
D. salmon.

Accessibility: Keyboard Navigation
Blooms: Remember
Difficulty: Hard
Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body.
Topic: 05-04 Fats: Essential in Small Amounts

Which of the following statement is FALSE regarding omega-6 fatty acids?
A.They are another form of polyunsaturated fat.
B. They contain the essential nutrient linoleic acid.
C. They are primarily found in palm and coconut oils.
D. Some nutritionists recommend people reduce the proportion of omega-6s they consume in favour of omega-3s.

When reducing fat intake, the emphasis should be placed on lowering intake of
A.omega-3 fatty acids.
B. linoleic acid.
C. trans fatty acids.
D. monounsaturated fats.

The major source of fuel for the nervous system, brain, and red blood cells is
A.proteins.
B. carbohydrates.
C. fats.
D. vitamins.

When John doesn’t eat enough carbohydrates to satisfy his body’s need, where will his body get the needed carbohydrates?
A.fats
B. proteins
C. vitamins
D. minerals

Which of the following foods is NOT considered a simple carbohydrate?
A.broccoli
B. orange juice
C. table sugar
D. milk

Which of the following statement is FALSE regarding simple carbohydrates?
A.They contain only one or two sugar units in each molecule.
B. They are found in a variety of plants.
C. They are found naturally in fruits and milk.
D. There is no evidence that any simple carbohydrate is more nutritious than others.

Refined carbohydrates
A.tend to be much lower in fibre and vitamins than their unrefined counterparts.
B. contain both the germ and bran of whole grains.
C. take longer to digest than unrefined carbohydrates.
D. keep blood sugar and insulin levels low.

The refinement of whole grains transforms whole-wheat flour into
A.whole-wheat flour dust.
B. white flour.
C. unrefined whole-wheat flour.
D. enriched whole-wheat flour.

The liver and muscles store carbohydrates in the form of
A.glucose.
B. glycogen.
C. fructose.
D. sucrose.

Which of the following are richest in complex carbohydrates?
A.grains and legumes
B. fruits, milk, and cheese
C. milk and vegetables
D. fruits and honey

Cooked or refrigerated foods should not be left at room temperature for more than
A.1 hour.
B. 2 hours.
C. 3 hours.
D. 4 hours.

Consumption of whole grains has NOT been linked to:
A.a reduced risk of heart disease.
B. a reduced risk of certain forms of cancer.
C. a reduced risk of diabetes.
D. an increased risk of heart rhythm abnormalities.

Which of the following macronutrient distributions is consistent with the Acceptable Macronutrient Distribution Ranges set by the Institute of Medicine and adopted by Health Canada?
A.40 percent of daily calories as protein, 40 percent of daily calories as carbohydrate, 20 percent of daily calories as fat
B. 30 percent of daily calories as protein, 35 percent of daily calories as carbohydrate, 35 percent of daily calories as fat
C. 10 percent of daily calories as protein, 65 percent of daily calories as carbohydrate, 25 percent of daily calories as fat
D. 15 percent of daily calories as protein, 45 percent of daily calories as carbohydrate, 40 percent of daily calories as fat

Accessibility: Keyboard Navigation
Blooms: Analyze
Difficulty: Hard
Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body.
Topic: 05-04 Fats: Essential in Small Amounts

________________ is non-digestible carbohydrates that occur naturally in plant foods.
A.Dietary fibre
B. Functional fibre
C. Whole grains
D. Viscous fibre

Fibre can help do all the following, EXCEPT:
A.prevent constipation by increasing fecal bulk.
B. manage diabetes by slowing the movement of glucose into the blood.
C. reduce the absorption of cholesterol.
D. prevent heart disease by increasing contractility.

Which of the following statements is FALSE regarding foodborne illnesses?
A.Raw or undercooked animal products and oysters pose the greatest risk.
B. Most of the foodborne illness is caused by disease-causing microorganisms.
C. Undercooked vegetable products pose a significant risk.
D. Children, pregnant women, and the elderly are more at risk for severe complications.

All the following are good sources of fibre, EXCEPT:
A.avocado.
B. hamburger.
C. oatmeal.
D. winter squash.

The recommended daily intake of fibre for women is ____________ grams.
A.15
B. 25
C. 35
D. 45

The recommended daily amount of fibre for men is ____________ grams.
A.18
B. 28
C. 38
D. more than 50

___________ is often added to cereals or used in fibre supplements and laxatives, improves intestinal health, and helps control glucose and cholesterol levels.
A.Trillium
B. Millium
C. Psyllium
D. Fyllium

Which of the following is NOT a fat-soluble vitamin?
A.vitamin A
B. vitamin B
C. vitamin D
D. vitamin K

Which of the following is a water-soluble vitamin?
A.vitamin D
B. vitamin C
C. vitamin E
D. vitamin K

Which of the following statements is TRUE regarding vitamins?
A.Vitamins are required by the body in large amounts.
B. Vitamins are important in the maintenance of the immune system.
C. Vitamins provide direct energy to the body.
D. Vitamins are best taken in the form of vitamin supplements.

Which of the following vitamins does not act as an antioxidant?
A.vitamin E
B. vitamin C
C. vitamin A
D. vitamin B

The best source of vitamin C is a(n)
A.orange.
B. hamburger.
C. glass of milk.
D. slice of whole-grain bread.

Probably the best-known vitamin deficiency disease, caused by a lack of vitamin C in the diet, is
A.beriberi.
B. anemia.
C. gingivitis.
D. scurvy.

The primary function of vitamins is to
A.serve as an important component of muscle.
B. provide texture and flavour to foods.
C. supply energy to body cells.
D. regulate various chemical reactions within cells.

Two vitamins produced within the body are
A.vitamin D and vitamin K.
B. vitamin C and vitamin D.
C. niacin and vitamin K.
D. vitamin B and biotin.

Which low intake of this vitamin has been linked to increased heart disease risk?
A.vitamin D
B. vitamin A
C. folate
D. riboflavin

High dosages of vitamin A are toxic and associated with an increased risk of
A.scurvy.
B. anemia.
C. birth defects.
D. night blindness.

All the following are cooking methods that preserve the nutrient value of vegetables, EXCEPT:
A.boiling.
B. baking.
C. microwaving.
D. steaming.

Examples of major minerals include
A.potassium, sodium, and iron.
B. zinc, iron, and calcium.
C. calcium, potassium, and magnesium.
D. iron, calcium, and copper.

Examples of trace minerals include
A.potassium, zinc, and iron.
B. fluoride, copper, and zinc.
C. magnesium and phosphorus.
D. iodide, zinc, and chloride.

A mineral commonly lacking in Canadian diets is
A.phosphorus.
B. iron.
C. chloride.
D. sodium.

Minerals
A.help regulate body functions.
B. are found only in animal products.
C. provide the body with 4 calories per gram in energy.
D. make up about 60% of total body weight.

An essential nutrient commonly lacking in the Canadian diet is
A.sodium.
B. calcium.
C. copper.
D. fluoride.

A food rich in calcium is
A.green leafy vegetables.
B. lean meat.
C. nuts.
D. apples.

Osteoporosis is associated with low intake of
A.calcium.
B. phosphorus.
C. zinc.
D. iron.

When it comes to building strong bones, good advice would be to
A.limit your sun exposure to less than 10 minutes per week.
B. eat a diet high in protein.
C. consume calcium from supplements because it is absorbed better than calcium from foods.
D. engage in weight-bearing aerobic activities.

Accessibility: Keyboard Navigation
Blooms: Evaluate
Difficulty: Easy
Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body.
Topic: 05-08 Minerals: Inorganic Micronutrients

Women who can get pregnant should include foods fortified with and supplements of which of the following nutrients?
A.vitamin B12
B. vitamin C
C. potassium
D. folic acid

Accessibility: Keyboard Navigation
Blooms: Understand
Difficulty: Medium
Learning Objective: 05-03 Discuss nutritional guidelines for vegetarians and for special population groups.
Topic: 05-12 Dietary Reference Intakes (DRIs)

Individuals with high blood pressure may benefit from dietary restriction of
A.calcium.
B. vitamin B12.
C. sodium.
D. fibre.

Strategies to prevent osteoporosis include all of the following, EXCEPT:
A.weight-bearing aerobic exercise.
B. moderation in the consumption of caffeine.
C. adequate vitamin D intake.
D. high intake of vitamin A (as retinol).

Human body weight is composed of approximately _______________ water.
A.20-30%
B. 40-50%
C. 50-60%
D. 80-100%

Experts say that two of the most important factors in a healthy diet are eating the “right” kinds of fats and the “right” kinds of
A.cholesterol.
B. fibre.
C. carbohydrates.
D. proteins.

Which of the following should count toward your total daily fluid intake?
A.only water
B. water and fruit juices
C. water and any sugar-free liquids
D. all fluids, including those containing caffeine

Antioxidants
A.cause cancer.
B. found in foods can help protect the body from damage caused by free radicals.
C. are a particular type of phytochemical.
D. are a type of mineral obtained exclusively from supplements.

Which of the following statements is FALSE regarding free radicals?
A.Free radicals have been implicated in aging and many diseases.
B. Free radicals must reach a threshold number before they are helpful in maintaining overall health.
C. Free radical production is increased by environmental factors such as exhaust fumes.
D. Free radicals are produced when the body uses oxygen or breaks down fats and proteins.

Phytochemicals
A.are a substance found in plant food that may help prevent chronic disease.
B. are linked to the development of some cancers.
C. are best obtained through supplements rather than trying to eat a variety of fruits and vegetables.
D. have been shown to be toxic if ingested in large amounts in plant foods.

Which of the following is a cruciferous vegetable?
A.potato
B. pinto bean
C. broccoli
D. carrot

The Dietary Reference Intakes
A.are designed to prevent nutritional deficiencies and chronic diseases.
B. will eventually be replaced by RDA values.
C. are used as a basis for most food labels.
D. are a food group plan.

Accessibility: Keyboard Navigation
Blooms: Understand
Difficulty: Hard
Learning Objective: 05-02 Describe the guidelines that have been developed to help people choose a healthy diet; avoid nutritional deficiencies; and reduce their risk of diet-related chronic diseases.
Topic: 05-12 Dietary Reference Intakes (DRIs)

All the following are TRUE about The Dietary Reference Intakes, EXCEPT:
A.are a current set of dietary standards established by the Institute of Medicine.
B. focus on the role of nutrients in promoting optimal health and preventing chronic diseases.
C. focus on the role of vitamins in promoting optimal health and preventing acute diseases.
D. include standards for both recommended and maximum safe intakes.

Hydrogenation
A.reduces the amount of cholesterol in saturated fats.
B. increases the shelf life of products containing fat.
C. turns liquid oils into solid or semi-solid fats
D. has been banned by the FDA.

The leading source of added sugar in the Canadian diet is
A.candy bars.
B. artificial sweeteners.
C. pop.
D. cakes and cookies.

Accessibility: Keyboard Navigation
Blooms: Remember
Difficulty: Easy
Learning Objective: 05-02 Describe the guidelines that have been developed to help people choose a healthy diet; avoid nutritional deficiencies; and reduce their risk of diet-related chronic diseases.
Topic: 05-13 Guidelines for Healthy Eating

High sodium condiments include all the following, EXCEPT:
A.mustard.
B. lemon juice.
C. soy sauce.
D. olives.

Accessibility: Keyboard Navigation
Blooms: Understand
Difficulty: Easy
Learning Objective: 05-02 Describe the guidelines that have been developed to help people choose a healthy diet; avoid nutritional deficiencies; and reduce their risk of diet-related chronic diseases.
Topic: 05-13 Guidelines for Healthy Eating

Salt consumption is most often from
A.herbs and spices.
B. processed and prepared foods.
C. potassium rich foods.
D. fruit juices.

Which of the following statements is TRUE regarding vegetarians?
A.Semivegetarians eat fish but do not eat dairy products.
B. Lacto-vegetarians eat fish and plant foods.
C. Lacto-ovo-vegetarians do not eat eggs.
D. Vegans eat only plant foods.

Vegetarians who eat no meat, poultry, or fish, but do eat eggs and dairy products, are called
A.vegans.
B. lacto-vegans.
C. lacto-ovo-vegetarians.
D. semivegetarians.

Vegetarians who include milk and cheese products and small amounts of fish and poultry in their diets are called
A.vegans.
B. lacto-vegetarians.
C. lacto-ovo-vegetarians.
D. semivegetarians.

What is the main nutrition-related problem likely to be encountered by a vegan if his or her diet is not carefully selected?
A.high cholesterol level
B. insufficient intake of vitamin B12
C. insufficient intake of complex carbohydrates
D. insufficient intake of fibre

Which vitamin enhances the absorption of iron?
A.calcium
B. vitamin B12
C. vitamin D
D. vitamin C

Accessibility: Keyboard Navigation
Blooms: Remember
Difficulty: Medium
Learning Objective: 05-03 Discuss nutritional guidelines for vegetarians and for special population groups.
Topic: 05-15 The Vegetarian Alternative

Endurance athletes may benefit from consuming additional
A.carbohydrate.
B. protein.
C. vitamins.
D. minerals.

Vitamin B12 is found naturally in all the following, EXCEPT:
A.eggs.
B. milk.
C. beef.
D. broccoli.

Accessibility: Keyboard Navigation
Blooms: Remember
Difficulty: Hard
Learning Objective: 05-02 Describe the guidelines that have been developed to help people choose a healthy diet; avoid nutritional deficiencies; and reduce their risk of diet-related chronic diseases.
Topic: 05-07 Vitamins: Organic Micronutrients

Approximately what percentage of Canadians use natural health products?
A.25%
B. 50%
C. 75%
D. 100%

Accessibility: Keyboard Navigation
Blooms: Remember
Difficulty: Medium
Learning Objective: 05-05 Put together a personal nutrition plan based on affordable foods that you enjoy and that will promote wellness; today as well as in the future.
Topic: 05-19 Natural Health Products

A nutrient claim of “low in calories” means which of the following?
A.25 calories or less per serving
B. 40 calories or less per serving
C. 75 calories or less per serving
D. 90 calories or less per serving

A nutrient claim of “high source of fibre” means which of the following?
A.2 grams or more
B. 4 grams or more
C. 10 grams or more
D. 20 grams or more

A nutrient claim of “good source of fibre” means which of the following?
A.2 grams or more
B. 4 grams or more
C. 10 grams or more
D. 20 grams or more

A nutrient claim of “cholesterol free” means which of the following?
A.0 milligrams of cholesterol
B. less than 2 milligrams of cholesterol
C. 2 to 5 milligrams of cholesterol
D. 10 milligrams of cholesterol

A nutrient claim of “low in cholesterol” means which of the following?
A.contains 5 milligrams of cholesterol or less
B. contains 20 milligrams of cholesterol or less
C. low in saturated fatty acids
D. contains 20 milligrams of cholesterol or less and is low in saturated fatty acids

A nutrient claim of “lean” means which of the following?
A.cooked seafood, meat, or poultry with less than 5 percent fat
B. cooked seafood, meat, or poultry with less than 12 percent fat
C. cooked seafood, meat, or poultry with less than 17 percent fat
D. cooked seafood, meat, or poultry with less than 25 percent fat

A nutrient claim of “fat free” means which of the following?
A.contains 0 grams of fat per serving
B. contains 0.5 grams or less of fat per serving
C. contains 1 gram or less of fat per serving
D. contains 2 grams or less of fat per serving

A nutrient claim of “reduced fat or low in fat” means which of the following?
A.contains 0 grams of fat per serving
B. contains 0.5 grams or less of fat per serving
C. contains 1 gram or less of fat per serving
D. contains 3 grams or less of fat per serving

Salmonella bacteria is commonly found in all the following, EXCEPT:
A.raw or undercooked eggs
B. poultry
C. milk and dairy products
D. raw vegetables

Accessibility: Keyboard Navigation
Blooms: Remember
Difficulty: Easy
Learning Objective: 05-05 Put together a personal nutrition plan based on affordable foods that you enjoy and that will promote wellness; today as well as in the future.
Topic: 05-20 Protecting Yourself Against Food-Borne Illness

E. coli bacteria are most often found in which of the following?
A.raw milk
B. rare ground beef
C. fish
D. raw milk and rare ground beef

Listeria monocytogenes causes illness for approximately how many Canadians each year?
A.100 to 140
B. 140 to 250
C. 250 to 500
D. 500 or more

Accessibility: Keyboard Navigation
Blooms: Remember
Difficulty: Hard
Learning Objective: 05-05 Put together a personal nutrition plan based on affordable foods that you enjoy and that will promote wellness; today as well as in the future.
Topic: 05-20 Protecting Yourself Against Food-Borne Illness

Staphylococcus aureus bacteria is mainly found in the following location:
A.nasal passages
B. skin sores
C. moles
D. skin sores and nasal passages

Listeria is particularly dangerous for all the following groups, EXCEPT:
A.pregnant women
B. babies and children
C. people with weakened immune systems
D. young adults

Connie is satisfied with her weight but would like to improve her eating habits. She typically has several slices of toast and a large coffee for breakfast, a turkey sandwich and chips or sausage pizza for lunch, and a pasta dish with baked chicken or pork chops for supper. She often has an evening snack of fat-free pudding or yogurt. She drinks unsweetened iced tea, regular colas, water, and an occasional glass of milk.

Connie could adjust her diet closer to that recommended by Eating Well with Canada’s Food Guide by increasing her daily servings of all the following, EXCEPT:
A.vegetables.
B. whole grains.
C. refined sugars.
D. fresh fruit and 100% fruit juice.

Accessibility: Keyboard Navigation
Blooms: Understand
Difficulty: Medium
Learning Objective: 05-02 Describe the guidelines that have been developed to help people choose a healthy diet; avoid nutritional deficiencies; and reduce their risk of diet-related chronic diseases.
Topic: 05-14 Eating Well with Canada’s Food Guide

Connie’s current diet is most likely to be adequate in which of the following nutrients?
A.calcium
B. fibre
C. protein
D. folate

Connie has been evaluating her daily consumption of beverages to improve the overall quality of her diet. Which of the following beverages should Connie choose less often?
A.regular pop
B. unsweetened iced tea
C. water
D. low-fat milk

Accessibility: Keyboard Navigation
Blooms: Apply
Difficulty: Medium
Learning Objective: 05-05 Put together a personal nutrition plan based on affordable foods that you enjoy and that will promote wellness; today as well as in the future.
Topic: 05-09 Water: Vital but Often Ignored

How many French fries are in one small serving (75g)?
A.10-15
B. 15-20
C. 20-25
D. 25-30

Accessibility: Keyboard Navigation
Blooms: Remember
Difficulty: Hard
Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body.
Topic: 05-02 Calories

Canadians, on average, consume _____g of trans fatty acids each day.
A.1.2
B. 2.3
C. 3.4
D. 4.5

Accessibility: Keyboard Navigation
Blooms: Remember
Difficulty: Hard
Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body.
Topic: 05-02 Calories

Worldwide, _____ percent of childhood deaths and _____ percent of diseases are attributable to undernutrition.
A.45, 11
B. 35, 17
C. 25, 21
D. 35, 11

At least _____ percent of fractures in people 50 years of age and older are related to osteoporosis.
A.50
B. 60
C. 70
D. 80

About _____ percent of children aged five to nine have a peanut allergy.
A.2
B. 5
C. 8
D. 12

Short Answer Questions

Identify the six classes of essential nutrients; for each, give at least two major functions it performs in the body and two key food sources.

Answers will vary

List and describe the various types of vegetarian diets mentioned in your text. Discuss at least two advantages and disadvantages associated with choosing this type of diet.

Answers will vary

Accessibility: Keyboard Navigation
Blooms: Remember
Blooms: Understand
Difficulty: Medium
Learning Objective: 05-03 Discuss nutritional guidelines for vegetarians and for special population groups.
Topic: 05-15 The Vegetarian Alternative

List the food groups in Eating Well with Canada’s Food Guide. For each group, provide the suggested range of daily servings.

Answers will vary

Put together a sample day’s diet that meets the recommended number of servings for all the food groups in Eating Well with Canada’s Food Guide.

Answers will vary

Accessibility: Keyboard Navigation
Blooms: Create
Difficulty: Easy
Learning Objective: 05-05 Put together a personal nutrition plan based on affordable foods that you enjoy and that will promote wellness; today as well as in the future.
Topic: 05-14 Eating Well with Canada’s Food Guide

Josh is a freshman and needs eating strategies when he has his meals in the dining hall. List six strategies that will help him establish healthy eating habits.

Answers will vary

Select one of the following food-related issues and take a position-pro or con. Describe your point of view and your reasoning; give at least three arguments to support your position.
Wider use of genetically-modified foods
Greater regulation of dietary supplements
Wider use of food irradiation

Answers will vary

Accessibility: Keyboard Navigation
Blooms: Evaluate
Difficulty: Hard
Learning Objective: 05-04 Explain how to use food labels and other consumer tools to make informed choices about foods.
Topic: 05-22 Additives in Food
Topic: 05-23 Food Irradiation
Topic: 05-24 Genetically Modified Foods

Core Concepts in Health 3Rd Canadian Edition By Jennifer Irwin - Test Bank

Description

Additional Information

Reviews

Additional information

Add Review Cancel reply

Health Assessment In Nursing 6th By Janet R. Weber

Community & Public Health Nursing Promoting the Public's Health 9th Edition by Cherie Rector

Pediatric Primary Care 6Th Ed By - Burns

Pediatric Primary Care Practice Guidelines For Nurses By Beth Richardson

NEW Pediatric Primary Care 4th Edition by Richardson

Advanced Pediatric Assessment 3rd Edition By Ellen M. Chiocca

Quick Links

Contact Information

Core Concepts in Health 3Rd Canadian Edition By Jennifer Irwin - Test Bank

Description

Additional Information

Reviews

Additional information

Add Review Cancel reply

Related Products

Health Assessment In Nursing 6th By Janet R. Weber

Community & Public Health Nursing Promoting the Public's Health 9th Edition by Cherie Rector

Pediatric Primary Care 6Th Ed By - Burns

Pediatric Primary Care Practice Guidelines For Nurses By Beth Richardson

NEW Pediatric Primary Care 4th Edition by Richardson

Advanced Pediatric Assessment 3rd Edition By Ellen M. Chiocca

Quick Links

Contact Information