Nutrition Now 7th Edition by Judith E. Brown - Test Bank

Nutrition Now 7th Edition by Judith E. Brown – Test Bank

 

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Sample Questions Are Posted Below

 

Test Bank for Unit 5 – Nutrition, Attitudes, and Behavior

 

True/False

 

1. _____ Women are advised to consume alcohol in moderate amounts during pregnancy to help reduce blood pressure and improve fetal brain development.

 

2. _____ Dietary changes introduced into a culture with the purpose of improving health of the population will only be successful if the change is accepted by the culture.

 

3. _____ Some types of artificial food colors and preservatives may increase hyperactivity in some children.

 

4. _____ Sugar in the diets of young children has been scientifically proven to cause hyperactivity.

 

5. _____ Behavioral effects of protein-calorie malnutrition in older children can often be reversed with nutritional therapy and other environmental or behavioral therapies

 

6. _____ The effects of iron-deficiency anemia during infancy are short term and can be treated with proper dietary modifications.

 

7. _____ Only a third of Americans eat breakfast regularly.

 

8. _____ Attempts to improve one’s diet often fail because the change being made is too extreme to be sustained.

 

9. _____ Humans are genetically programmed to make healthy foods choices but the social environment interferes with their ability to follow their genetically predetermined food preferences.

 

10. _____ Once a food has gained symbolic importance in a culture or person’s life its nutritional quality is of less concern.

 

11. _____ Knowledge of nutrition is all most people need to make lasting improvement in their diet.

 

 

Multiple Choice:  Choose the one best answer.

 

1. Which of the following is an inborn mechanism relating to food choices?
2. The ability to instinctively choose foods that provide all essential nutrients
3. A natural preference for bitter-tasting foods
4. An innate ability to choose a well-balanced diet
5. An innate ability to decide when and how much to eat

 

2. Humans are innately attracted to what type of foods?
3. Sour tasting
4. Sweet tasting
5. Spicy tasting
6. Bitter tasting

 

3. Humans generally choose foods that give them _____.
4. energy
5. good health
6. pleasure
7. essential nutrients

 

4. Foods may be rejected or accepted on the basis of:
5. cultural norms.
6. cost and availability.
7. positive or negative associations.
8. All of the above

 

5. Factors influencing dietary change may be based on:
6. beliefs that food choices affect health outcomes.
7. the perception that the benefits of change will outweigh the barriers to change.
8. nutrition knowledge.
9. All of the above
10. a and b only

 

6. Malnutrition has the greatest impact on mental development if it occurs:
7. in the elderly.
8. in young adults.
9. during fetal development or infancy.
10. during adolescence.

 

7. Which of the following factors is not likely to interfere with a child’s ability to learn in school?
8. A high-protein diet
9. Skipping breakfast
10. Iron-deficiency anemia
11. Lead toxicity

 

8. Fetal exposure to alcohol may:
9. cause growth retardation.
10. cause mental retardation.
11. cause learning and behavioral problems.
12. All of the above
13. a and b only

 

9. Which of the following is a likely source of lead exposure?
10. Lead-based paint chips found on older homes
11. Lead-contaminated soil
12. Contaminated water from lead pipes and solder
13. All of the above
14. a and c only

 

10. Which of the following is not a scientifically established relationship between diet and behavior?
11. Vitamin and mineral supplements and increased intelligence in malnourished children
12. Fetal exposure to alcohol and mental developmental delays
13. Iron-deficiency anemia and reduced motor skills and shortened attention span
14. Sugar intake and hyperactivity

 

11. Which of the following foods is a scientifically proven aphrodisiac?
12. Oysters
13. Red meat
14. Chocolate
15. None of the above; there are no food aphrodisiacs

 

12. Which of the following statements about lead exposure is false?
13. Exposure to low levels of lead has long-term behavioral effects.
14. It can take over a year of treatment to reduce blood lead levels.
15. Lead can stay in the body for 20 years or more and is principally stored in the bones.
16. Blood lead in children has increased in recent decades.

 

13. Which of the following food additives have been linked with hyperactivity in children?
14. Blue and green food colorants
15. Red, yellow, and orange food colorants
16. Sodium benzoate
17. All of the above
18. b and c only

 

14. Potatoes, rice, corn, and yucca are foods that have cultural significance in specific countries. Due to cultural significance these foods are often referred to as “_____.”
15. nutrient dense
16. super foods
17. favorite foods
18. starchy foods

 

15. Which of the following is an example of a comfort food popular in the United States?
16. Ice cream
17. Fruit salad
18. Tomatoes
19. Tuna fish sandwich

 

16. Henry finds that the nutrient quality of his snacks is poor and decides he would like to make healthier choices. Which initial change would provide him with the best chance for sustained improvement in his snacking behavior?
17. Eliminate snacks entirely from the diet to avoid the temptation of making unhealthy choices.
18. Snack only on low-calorie foods, such as vegetables.
19. Never eat his favorite snack foods again to reduce calorie intake.
20. Replace one snack per day with a healthier choice, such as fruit.

 

17. In terms of the importance of diet on health, “vacillating consumers” are people who:
18. are unconcerned about the connection between diet and health.
19. believe a healthy diet is not an important part of preventing illness.
20. consistently select nutritious food and strive for health.
21. are concerned about the effect of diet on health, but occasionally deviate from healthy food selections.

 

18. Which of the following factors does not increase the likelihood of dietary change?
19. Knowledge about the relationship between nutrition and health
20. Perceived risk of diet-related health problems
21. Perception that changes that require a lot of will power are the only ones that will make a difference
22. Belief that dietary choices are important to health and well-being

 

19. Some people are genetically more sensitive to _____, which greatly influences food preference and selection.
20. health issues
21. taste
22. nutrient deficiencies
23. social influence

 

20. Children who skip breakfast:
21. experience decreased problem-solving skills and mental performance late in the morning.
22. have a longer attention span and are calmer than children who eat breakfast.
23. are better able to maintain a healthy body weight than children who eat breakfast.
24. outnumber children who eat breakfast in the United States.

 

21. Which of the following is not an effective strategy for improving a person’s diet?
22. Setting broad goals for change
23. Making small, acceptable modifications to the diet
24. Making changes that are simple and easy to remember
25. Setting specific goals for change

 

22. Severe protein and calorie deficiency early in life can cause:
23. low intellectual functioning.
24. an increase in symptoms of attention deficit hyperactivity disorder (ADHD).
25. over-development of bones and muscles once proper nutrition is provided.
26. All of the above
27. a and b only

 

23. If nutritional therapy is given to a child who has experienced severe malnutrition during infancy, which of the following processes is likely to improve?
24. Growth and strength of the body will improve.
25. Behavior problems will be corrected.
26. Mental disabilities will be eliminated.
27. All of the above

 

24. Which of the following dietary factors is not a common problem among U.S. children?
25. Breakfast skipping
26. Severe protein and calorie malnutrition
27. Fetal exposure to alcohol
28. Iron deficiency

 

25. What type of nutrient deficiency is likely the most common worldwide?
26. Protein
27. Calcium
28. Iron
29. Vitamin D

 

26. Children who experience iron-deficiency anemia during infancy and childhood:
27. can recover fully with proper nutrition.
28. have good problem-solving skills.
29. have no problems with motor skills, especially hand-eye coordination.
30. may have long-term mental and physical impairment.

 

27. Which of the following people will be the most likely to succeed in making dietary modifications?
28. Amelia, who believes that nutrition is a vital component of health
29. Melinda, who has learned about basic nutrition concepts through a mandatory workshop provided by her employer
30. Justine, who lives in a community that has introduced many initiative programs on nutrition and exercise
31. Madison, who has taken a nutrition course and would be classified as an “unconcerned” consumer

 

28. Donald is looking to make healthy changes to his diet. Which of the following principles should he follow to help insure a positive outcome?
29. Donald should select a dietary modification that he truly wants make.
30. Donald should attempt a change that his best friend wants him to make to encourage social support.
31. Donald should focus on the three most problematic areas of his diet and make changes to each.
32. Donald should identify the diet-related behavior that will be most difficult to modify and focus on this behavior first.
33. None of the above

 

29. Which is not an example of a type of food symbolism?
30. Status foods
31. Processed foods
32. Super foods
33. Comfort foods

 

30. Which of the following factors has the greatest impact on food selection for most people in the U.S.?
31. Culture
32. Cost of food
33. Nutrition knowledge
34. Preference

 

 

Case Study Multiple-Choice Questions:  Choose the one best answer.

 

Karl is taking a nutrition class and has decided that his diet needs improvement. He has learned about many different types of foods, nutrients, and health problems associated with the diet. Karl enjoys eating some types of vegetables but doesn’t like fruit. Some of Karl’s biggest dietary concerns include implementing strategies for losing body fat, increasing dietary fiber, and decreasing his late-night snacking. Karl normally skips breakfast to be able to sleep the extra 15 minutes before running to his first class of the day. His first meal of the day is around 3 p.m. and consists of convenient foods found in the university union such as Chinese food, a burger and fries, or a few slices of pizza and a cola. After his afternoon lunch he relaxes with friends who often play video or computer games. Around 8:30 p.m. Karl and his friend order take-out or drive to the nearby fast-food restaurant for a tasty meal before starting to study. Throughout his night-time studying Karl snacks on potato chips, pretzels, and more cola. Karl’s bed time is around 2 a.m.

 

31. Which of the following behavior changes would help Karl improve his dietary fiber intake?
32. Having a breakfast meal that consists of sausage and apple juice
33. Increasing the number of potato chips that he eats during his evening study session
34. Having a small, colorful salad with his lunch from the union
35. Switching his beverage to low-fat milk instead of cola

 

32. Which of the following dietary behaviors is the healthiest modification that may help Karl lose weight?
33. Continuing to skip breakfast to balance his intake of calories later in the day and evening
34. Eating adequate but smaller amounts at more regular mealtimes, including breakfast, and choosing foods to provide enough protein and fiber
35. Eating breakfast, skipping lunch, and having a large, well-balanced dinner
36. Replacing all the carbohydrates in his diet with protein

 

33. Karl’s favorite foods are hamburger, pizza, and fried Chinese foods. What is the best short-term strategy to help him implement and maintain dietary modifications?
34. Cut out all hamburgers, pizza, and Chinese food from his diet
35. Start eating only vegetables for lunch and dinner every day
36. Replace one meal a day with a healthier choice, such as a grilled chicken sandwich on whole-grain bread and a serving of steamed vegetables
37. Consume these favorite foods only once a month

 

34. Karl has found that he has a hard time concentrating during his last class of the day, which runs from 1:15-2:40 p.m. Which of the following dietary changes would be the best for Karl to improve his concentration during his class?
35. Start eating a small breakfast every day
36. Drink plenty of water during class
37. Get a cup of coffee after his second class
38. Start taking a dietary supplement such as ginkgo biloba every day

 

35. Part of the reason Karl skips breakfast is because he hates most types of “breakfast foods.” Which of the following might help Karl eat breakfast?
36. Karl should learn to like breakfast cereal because it is the healthiest choice.
37. Karl should find a type of food that is nutritious and is enjoyable for him to eat in the morning even if it isn’t a traditional type of breakfast food.
38. Karl should go on a high-protein, low-carbohydrate diet to help reduce cravings for refined carbohydrates and increase his appetite for breakfast.
39. Karl should start with a small breakfast, such as a piece of whole fruit.

 

36. Overall, what is the best strategy to help Karl meet his nutrition and health goals?
37. Take a nutrition course
38. Make a major overhaul in his diet and lifestyle
39. Select a couple of specific dietary or lifestyle changes that will be easy to accomplish
40. Start eating breakfast, only have salads for lunch, stop playing video games with friends, start going to the gym 5-6 times per week, and start cooking homemade meals every evening

 

 

Discussion

 

1. Discuss the relationship among nutrition, malnutrition, and learning in children.

 

Unit 5 Key                                       ANS = correct answer; REF = text page reference; OBJ = learning objective

 

 

True/False

1. ANS: F REF: 5-9                        OBJ: 5.3
2. ANS: T REF: 5-4                        OBJ: 5.1
3. ANS: T REF: 5-9|5-10             OBJ: 5.3
4. ANS: F REF: 5-10                     OBJ: 5.3
5. ANS: T REF: 5-8                        OBJ: 5.3
6. ANS: F REF: 5-9                        OBJ: 5.3
7. ANS: T REF: 5-9                        OBJ: 5.3
8. ANS: T REF: 5-7                        OBJ: 5.2
9. ANS: F REF: 5-2                        OBJ: 5.1
10. ANS: T REF: 5-4                        OBJ: 5.1
11. ANS: F REF: 5-5|5-6               OBJ: 5.2

 

Multiple Choice

1. ANS: d REF: 5-2                        OBJ: 5.1
2. ANS: b REF: 5-2                        OBJ: 5.1
3. ANS: c REF: 5-3                        OBJ: 5.1
4. ANS: d REF: 5-3|5-4               OBJ: 5.1
5. ANS: d REF: 5-5|5-6               OBJ: 5.2
6. ANS: c REF: 5-8                        OBJ: 5.3
7. ANS: a REF: 5-8|5-9               OBJ: 5.3
8. ANS: d REF: 5-9                        OBJ: 5.3
9. ANS: d REF: 5-9                        OBJ: 5.3
10. ANS: d REF: 5-8|5-9|5-10     OBJ: 5.3
11. ANS: d REF: 5-7|5-8               OBJ: 5.3
12. ANS: d REF: 5-9                        OBJ: 5.3
13. ANS: e REF: 5-9                        OBJ: 5.3
14. ANS: b REF: 5-2                        OBJ: 5.1
15. ANS: a REF: 5-4                        OBJ: 5.1
16. ANS: d REF: 5-6|5-7               OBJ: 5.2
17. ANS: d REF: 5-6                        OBJ: 5.2
18. ANS: c REF: 5-6                        OBJ: 5.2
19. ANS: b REF: 5-4|5-5               OBJ: 5.1
20. ANS: a REF: 5-9                        OBJ: 5.3
21. ANS: a REF: 5-6|5-7               OBJ: 5.2
22. ANS: e REF: 5-8                        OBJ: 5.3
23. ANS: a REF: 5-8                        OBJ: 5.3
24. ANS: b REF: 5-8                        OBJ: 5.3
25. ANS: c REF: 5-9                        OBJ: 5.3
26. ANS: d REF: 5-8                        OBJ: 5.3
27. ANS: a REF: 5-5|5-6               OBJ: 5.2
28. ANS: a REF: 5-6|5-7               OBJ: 5.2
29. ANS: b REF: 5-3|5-4               OBJ: 5.1
30. ANS: d REF: 5-2                        OBJ: 5.1

 

Case Study Multiple Choice

31. ANS: c REF: 5-5|5-6|5-7       OBJ: 5.2
32. ANS: b REF: 5-6|5-7               OBJ: 5.2
33. ANS: c REF: 5-6|5-7               OBJ: 5.2
34. ANS: a REF: 5-9                        OBJ: 5.3
35. ANS: b REF: 5-6|5-7               OBJ: 5.2
36. ANS: c REF: 5-6|5-7               OBJ: 5.2

 

 

Discussion

1. Some of the key relationships include:

• Severe protein-calorie malnutrition early in life – growth retardation, low intelligence, poor memory, short attention span, social passivity
• Protein-calorie malnutrition later in childhood – behavioral effects
• Breakfast skipping in children – reduces the late-morning problem-solving performance
• Iron-deficiency anemia in children – shortened attention span, reduced problem-solving ability, poorer motor skills
• High blood lead in children – absenteeism, impaired reading skills, higher dropout rates, increased aggressive behavior
• Certain color additives and sodium benzoate in sensitive children – hyperactivity

See pp. 5-8 to 5-10.                           OBJ: 5.3