Invitation To Health Live It Now Brief Edition 9th Edition By Dianne Hales - Test Bank

Invitation To Health Live It Now Brief Edition 9th Edition By Dianne Hales – Test Bank

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Chapter 05 Personal Nutrition
TRUEFALSE
1. Because fats, carbohydrates, and protein can all serve as sources of energy, they can, to some
extent, substitute for one another in providing calories.
(A) True
(B) False
Answer : (A)
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 : (A)
3. Both high- and low-fat diets can be unhealthy.
(A) True
(B) False
Answer : (A)
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 : (B)
5. According to the text, years of research have found little evidence of benefits from daily
multivitamins for healthy adults.
(A) True
(B) False
Answer : (A)
6. American adults are not eating healthier diets than in the past.
(A) True
(B) False
Answer : (B)
7. According to the text, there is only one classification of vegetarian.
(A) True
(B) False
Answer : (B)
8. Young adults (ages 20 to 29) consume approximately 40 percent of their daily calories away from
home.
(A) True
(B) False
Answer : (A)
9. The Nutrition Facts label, required on food packages for 20 years, focuses on all of the nutrients
associated with disease risk and health.
(A) True
(B) False
Answer : (B)
10. According to the text, college students are one of the most at-risk populations for foodborne
infections.
(A) True
(B) False
Answer : (A)
MULTICHOICE
11.
Nutrients required by the body in the greatest amounts are _____, and includes water,
carbohydrates, proteins, and fats.
(A) micronutrients
(B) essential nutrients
(C) macronutrients
(D) minerals
(E) vitamins
Answer : (C)
12.
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)
13.
A high-quality protein source that contains all of the amino acids needed by the body for growth and
maintenance is called a(n) _____.
(A) simple protein
(B) complete protein
(C) incomplete protein
(D) complex protein
(E) essential protein
Answer : (B)
14.
Which statement describes an incomplete protein?
(A) It is a protein that has simple sugars in it.
(B) It has all nine essential amino acids.
(C) It is a combination of both incomplete and complete proteins.
(D) It lacks one or more of the essential amino acids needed for protein synthesis.
(E) It cannot obtain its amino acids from the body.
Answer : (D)
15.
Which of the following is a good example 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)
16.
Which of the following are organic compounds, such as starches, sugars, and glycogen, composed of
carbon, hydrogen, and oxygen, and are sources of bodily energy?
(A) proteins
(B) carbohydrates
(C) vitamins
(D) minerals
(E) fats
Answer : (B)
17.
Natural sugars, such as the lactose in milk and the fructose in fruit, and added sugars that are found
in candy, soft drinks, fruit drinks, pastries, and other sweets are examples of ____.
(A) complex carbohydrates
(B) incomplete carbohydrates
(C) functional carbohydrates
(D) simple carbohydrates
(E) complete carbohydrates
Answer : (D)
18.
Grains, cereals, vegetables, beans, and nuts are examples of ____.
(A) complex carbohydrates
(B) incomplete carbohydrates
(C) functional carbohydrates
(D) simple carbohydrates
(E) complete carbohydrates
Answer : (A)
19.
Which term describes the nondigestible form of complex carbohydrates that occurs naturally in plant
foods such as leaves, stems, skins, seeds, and hulls?
(A) dietary
(B) simple
(C) functional
(D) complex
(E) complete
Answer : (A)
20.
Which term describes the isolated, nondigestible carbohydrates that may be added to foods and that
provide beneficial effects to humans?
(A) dietary
(B) simple
(C) functional
(D) complex
(E) complete
Answer : (C)
21.
A _____ is 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.
_____ carry the fat-soluble vitamins A, D, E, and K; aid in their absorption in the intestine; protect
organs from injury; regulate body temperature; and play an important role in growth and
development.
(A) Fats
(B) Water
(C) Proteins
(D) Fiber
(E) Minerals
Answer : (A)
23.
Trans fats ____.
(A) lower LDL or “bad” cholesterol levels
(B) increase HDL or “good” cholesterol levels
(C) are found in baked foods, fried foods, and margarine products
(D) are not as damaging as saturated fats
(E) are liquid at room temperature
Answer : (C)
24.
____ can be found in fatty fish such as salmon and sardines, flaxseed, and walnuts.
(A) Unsaturated fats
(B) Omega-3 fatty acids
(C) Omega-6 fatty acids
(D) Trans fats
(E) Saturated fats
Answer : (B)
25.
____ can be found in vegetable oils, nuts, seeds, meat, poultry, and eggs.
(A) Unsaturated fats
(B) Omega-3 fatty acids
(C) Omega-6 fatty acids
(D) Trans fats
(E) Saturated fats
Answer : (C)
26.
Which substance helps put carbohydrates, fats, and proteins to use, 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.
Vitamins A, D, E, and K, are ____ and are absorbed through the intestinal membranes and stored in
the body.
(A) fat-soluble vitamins
(B) water-soluble vitamins
(C) simple vitamins
(D) complex vitamins
(E) essential vitamins
Answer : (A)
28.
Vitamin B and vitamin C are _____ and are absorbed directly into the blood, are then used up or
washed out of the body in urine and sweat, and must be replaced daily.
(A) fat-soluble vitamins
(B) water-soluble vitamins
(C) simple vitamins
(D) complex vitamins
(E) essential vitamins
Answer : (B)
29.
Oxygen cells that are released by normal metabolism as well as pollution, smoking, radiation, and
stress are called _____.
(A) free radicals
(B) atoms
(C) deoxyribonucleic acids
(D) coenzymes
(E) molecules
Answer : (A)
30.
Low levels of ____ have been linked to heart disease, falls and broken bones, breast cancer, prostate
cancer, depression, memory loss, Parkinson’s disease, and stroke.
(A) vitamin C
(B) vitamin D
(C) folic acid
(D) free radicals
(E) antioxidants
Answer : (B)
31.
What are naturally inorganic substances, which in small amounts, are essential in metabolism and
nutrition?
(A) minerals
(B) vitamins
(C) fatty acids
(D) free radicals
(E) antioxidants
Answer : (B)
32.
In both men and women, bone mass peaks between the ages of ____.
(A) 15 and 25
(B) 25 and 35
(C) 35 and 45
(D) 45 and 55
(E) 55 and 65
Answer : (B)
33.
Which of the following are chemical compounds, such as indoles, coumarins, and capsaicin, which
exist naturally in plants and have disease-fighting properties, act as antioxidants, and mimic
hormones?
(A) phytochemicals
(B) amino acids
(C) minerals
(D) vitamins
(E) Omega-3 and Omega-6
Answer : (A)
34.
According to the CDC, the leading source of ____ consumption for Americans is bread, followed by
cold cuts, cured meat, pizza, poultry, soups, cheese, pasta, meat dishes, and snacks such as pretzels
and potato chips.
(A) sodium
(B) calcium
(C) potassium
(D) added sugars
(E) MSG
Answer : (A)
35.
In 2011, the USDA introduced a new food pattern icon to serve as a visual reminder for healthy
eating called _____.
(A) MyPyramid
(B) MyMeal
(C) MyPlate
(D) MyGuidelines
(E) MyDASH
Answer : (C)
36.
Enjoying your food but eating less, making half of your plate fruits and vegetables, and drinking
water instead of sugary drinks are a few examples of the ____ dietary guidelines.
(A) MyPyramid
(B) MyMeal
(C) MyPlate
(D) MyGuidelines
(E) MyDASH
Answer : (C)
37.
The ____ emphasizes vegetables, fruits, and low-fat milk and milk products; includes whole grains,
poultry, seafood, and nuts: and is lower than in sodium, red and processed meats, sweets, and sugar-
containing beverages than typical intakes in the United States.
(A) DASH Eating Plan
(B) USDA Food Patterns
(C) vegan diet
(D) Mediterranean diet
(E) MyPyramid plan
Answer : (A)
38.
A diet that emphasizes vegetables, fruits, nuts, olive oil, and grains, with only a small amount of
meats and full-fat milk, is called the ____.
(A) DASH Eating Plan
(B) USDA Food Patterns
(C) vegan diet
(D) Mediterranean diet
(E) MyPyramid plan
Answer : (D)
39.
Vegetarians who eat dairy products as well as grains, fruits, and vegetables are called _____.
(A) vegans
(B) lacto-vegetarians
(C) ovo-lacto-vegetarians
(D) lacto-ovo-pesco-vegetarians
(E) ovo-vegetarians
Answer : (B)
40.
Pure vegetarians who eat only plant foods are known as _____.
(A) vegans
(B) lacto-vegetarians
(C) ovo-lacto-vegetarians
(D) lacto-ovo-pesco-vegetarians
(E) ovo-vegetarians
Answer : (A)
41.
An essential nutrient that may be difficult to find in a vegetarian diet is _____.
(A) fiber
(B) carbohydrates
(C) protein
(D) minerals
(E) vitamins
Answer : (C)
42.
About _____ of added sugar in Americans’ diets comes from sugar-sweetened beverages.
(A) 8 percent
(B) 12 percent
(C) 21 percent
(D) 28 percent
(E) 37 percent
Answer : (E)
43.
Foods produced with, or production based on the use of, fertilizers originating from plants or
animals, without the use of pesticides or chemically formulated fertilizers are considered ____.
(A) inorganic
(B) irradiated
(C) organic
(D) toxic
(E) farm-grown
Answer : (C)
44.
_____ cause an estimated 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the
United States every year.
(A) Foodborne infections
(B) Airborne infections
(C) Bloodborne infections
(D) Waterborne infections
(E) High-fat diets
Answer : (C)
45.
Eating unwashed produce, such as spinach or lettuce, or undercooked beef, especially hamburger,
can increase the risk of infection with _____.
(A) Listeria
(B) E. coli
(C) hepatitis A
(D) Salmonella
(E) parasites
Answer : (B)
46.
The bacterium found mainly in undercooked meat, poultry, and eggs is ____.
(A) Listeria
(B) E. coli
(C) hepatitis A
(D) Salmonella
(E) parasites
Answer : (D)
47.
_____, another bacterium, found in water, milk, and some foods, causes severe diarrhea and has been
implicated in the growth of stomach ulcers.
(A) Listeria
(B) E. coli
(C) Campylobacter jejuni
(D) Salmonella
(E) hepatitis A
Answer : (C)
48.
When cooked foods are cross-contaminated with the bacteria from raw foods and not stored
properly, an infection from _____ can result.
(A) Listeria
(B) Staphylococcus aureus
(C) Campylobacter jejuni
(D) Salmonella
(E) hepatitis A
Answer : (C)
49.
Improper home canning procedures are the most common cause of ____ poisoning.
(A) Clostridium botulinum
(B) Listeria
(C) E. coli
(D) Salmonella
(E) hepatitis A
Answer : (A)
50.
A(n) _____ is “an adverse health effect arising from a specific immune response that occurs
reproducibly on exposure to given food.”
(A) food toxin
(B) food allergy
(C) infection
(D) contamination
(E) illness
Answer : (B)
SHORTANSWER
51. ____________________ is the science devoted to the study of dietary needs for food and the effects
of food on organisms.
Answer : Nutrition
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 called the ____________________.
Answer : basal metabolic rate
54. Water, protein, carbohydrates, fats, vitamins, and minerals are ____________________ that the body
cannot manufacture for itself and must obtain from food.
Answer : essential nutrients
55. ____________________ helps maintain body temperature, carries nutrients, lubricates joints, helps
with digestion, and rids the body of waste through urine.
Answer : Water
56. ____________________ are organic compounds composed of amino acids.
Answer : Proteins
57. Incomplete proteins that provide all the amino acids essential for protein synthesis when
combined are called ____________________.
Answer : complementary proteins
58. The major sources of ____________________ are plants-including grains, vegetables, fruits, and
beans-and milk.
Answer : carbohydrates
59. The various forms of ____________________ slow the emptying of the stomach, create a feeling of
fullness, aid in weight control, interfere with the absorption of dietary fat and cholesterol, prevent
constipation and diabetes, and may contribute to a longer lifespan.
Answer : fiber
60. The ____________________ is a ranking of carbohydrates, gram for gram, based on their immediate
effect on blood glucose (sugar) levels.
Answer : glycemic index
61. The term ____________________ fats is a chemical term indication that a fat molecule contains as
many hydrogen atoms as its carbon skeleton can hold. These fats have long been considered a major
threat to cardiovascular disease and are normally solid at room temperature.
Answer : saturated
62. ____________________ is fat formed when liquid vegetable oils are processed to make table spreads
or cooking fats; also found in dairy and beef products; and are considered to be especially dangerous
dietary fats.
Answer : Trans fat
63. ____________________ is a form of folate used in vitamin supplements and fortified foods which
helps reduce the risk of neural tube defects in children.
Answer : Folic acid
64. ____________________, formed in the skin after exposure to sunlight, and/or ingested from animal
sources, helps with better absorption of calcium, assists with the formation and maintenance of
strong bones, lowers the risk of heart disease, decreases blood pressure, and enhances immunity.
Answer : Vitamin D
65. The most abundant mineral in the body, helping to build strong bone tissue throughout life, as
well as playing a vital role in blood clotting and muscle and nerve functioning, is
____________________.
Answer : calcium
66. To aid in proper fluid balance, the body needs the mineral ____________________.
Answer : sodium
67. ____________________ refers to the relationship between calories consumed from foods and
beverages and calories expended in normal body functions and through physical activity. Calories
consumed = calories expended.
Answer : Calorie balance
68. Refining of whole ____________________ involves a process that removes vitamins, minerals, and
fiber.
Answer : grains
69. Because of the ____________________ Act, food manufacturers must provide information about fat,
calories, and ingredients in large type on packaged food labels, and they must show how a food item
fits into a daily diet of 2,000 calories.
Answer : Nutrition Labeling and Education
70. The bacteria ____________________ is commonly found in hot dogs, deli meats, soft cheeses, raw
meat, and unpasteurized milk.
Answer : Listeria
71. Match the items.
a. complex carbohydrates
b. fat-soluble
c. nine
d. antioxidants
e. four
f. water-soluble
g. calorie
h. sodium
i. saturated
j. amino acids
the equivalent of a thousand calories, or kilocalories
Answer : g
72. Match the items.
a. complex carbohydrates
b. fat-soluble
c. nine
d. antioxidants
e. four
f. water-soluble
g. calorie
h. sodium
i. saturated
j. amino acids
number of calories per gram of protein
Answer : e
73. Match the items.
a. complex carbohydrates
b. fat-soluble
c. nine
d. antioxidants
e. four
f. water-soluble
g. calorie
h. sodium
i. saturated
j. amino acids
whole grains, vegetables, beans, and nuts
Answer : a
74. Match the items.
a. complex carbohydrates
b. fat-soluble
c. nine
d. antioxidants
e. four
f. water-soluble
g. calorie
h. sodium
i. saturated
j. amino acids
animal fat
Answer : i
75. Match the items.
a. complex carbohydrates
b. fat-soluble
c. nine
d. antioxidants
e. four
f. water-soluble
g. calorie
h. sodium
i. saturated
j. amino acids
the number of calories per gram of fat
Answer : c
76. Match the items.
a. complex carbohydrates
b. fat-soluble
c. nine
d. antioxidants
e. four
f. water-soluble
g. calorie
h. sodium
i. saturated
j. amino acids
B vitamins and vitamin C
Answer : f
77. Match the items.
a. complex carbohydrates
b. fat-soluble
c. nine
d. antioxidants
e. four
f. water-soluble
g. calorie
h. sodium
i. saturated
j. amino acids
helps maintain proper fluid balance
Answer : h
78. Match the items.
a. complex carbohydrates
b. fat-soluble
c. nine
d. antioxidants
e. four
f. water-soluble
g. calorie
h. sodium
i. saturated
j. amino acids
prevent damaging effects of oxidation in cells
Answer : d
79. Match the items.
a. complex carbohydrates
b. fat-soluble
c. nine
d. antioxidants
e. four
f. water-soluble
g. calorie
h. sodium
i. saturated
j. amino acids
essential building blocks of protein
Answer : j
80. Match the items.
a. complex carbohydrates
b. fat-soluble
c. nine
d. antioxidants
e. four
f. water-soluble
g. calorie
h. sodium
i. saturated
j. amino acids
vitamins A, D, E, and K
Answer : b
ESSAY
81. Explain how the six essential nutrients function to support and keep the body healthy.
Answer :
1. Water – carries nutrients, maintains temperature, helps with digestion
2. Protein – framework for muscles, bones, tissues; provides energy
3. Carbohydrates – provide basic fuel, glucose
4. Fats – provide energy, carrier for vitamins
5. Vitamins – regulate growth, maintain tissue, release energy for food
6. Minerals – build bones, teeth, muscle function, nervous system function
82. What are the two types of vitamins? What is the difference in how/where they are absorbed by
the body?
Answer :
1. Fat-soluble: A, D, E, and K; absorbed through the intestinal membrane and stored
in the body.
2. Water-soluble: B’s and C; absorbed directly into the blood and then used up or
washed out through urine and sweat; needs to be replaced daily.
83. What foods and nutrients should be increased in the daily American diet? Why?
Answer :
Vegetables and fruits: provide many nutrients that many Americans lack; lower the
risk of many chronic illnesses; help reach and maintain a healthy weight; and
lessen the risk of dying.
Whole grains: reduce risk of diabetes and cardiovascular disease.
Milk and milk products: provide many nutrients like calcium, vitamin D, and
potassium; improve bone health; lower blood pressure; and reduce the risk of
cardiovascular disease and type 2 diabetes.
Protein sources: provide protein as well as B vitamins, vitamin E, iron, zinc, and
magnesium.
Oils: use monounsaturated and polyunsaturated fatty acids (liquids) in small
amounts to replace solid fats in order to lower cholesterol and promote heart
health.
84. Describe the various vegetarian diets. What are the advantages and disadvantages of following a
vegetarian diet?
Answer :
Lacto-ovo-pesco-vegetarian: eats dairy products, eggs and fish but not red meat.
Lacto-vegetarian: eats dairy products as well as grains, fruits, and vegetables.
Ovo-lacto-vegetarian: eats dairy products and eggs, as well as grains, fruits, and vegetables
Vegan or pure vegetarian: eat only plant foods
Advantages: proven health benefits including lower cholesterol levels, healthier weight, decreased
risk of heart disease, and lower incidences of breast, colon, and prostate cancer, high blood
pressure, and osteoporosis.
Disadvantages: incomplete protein intake, and possible insufficiencies in iron, vitamin B-12, calcium,
and vitamin D
85. What is the difference between naturally produced and commercially produced pesticides,
according to the text?
Answer :
Naturally produced pesticides: Plants and animals naturally produce compounds that act as
pesticides to aid in their survival.
Commercially produced pesticides: They are synthesized in a laboratory and mass-produced to
protect large crop areas from pests.