YOUR HEALTH TODAY CHOICES IN A CHANGING SOCIETY 6Th Ed By TEAGUE - Test Bank

YOUR HEALTH TODAY CHOICES IN A CHANGING SOCIETY 6Th Ed By TEAGUE – Test Bank

 

Instant Download – Complete Test Bank With Answers

 

 

Sample Questions Are Posted Below

 

Chapter 5 – Nutrition

 

 

Multiple-Choice Questions

 

1. Which of the following is NOT a macronutrient?
2. protein
3. fat
4. water
5. vitamins

 

Answer:           D

Page(s):           98

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

2. All of the following are functions of water, EXCEPT
3. helping to regulate body temperature.
4. lubricating our moving parts.
5. absorbing and transporting nutrients.
6. providing energy for the nervous system.

 

Answer:           D

Page(s):           98

Bloom’s: Understand

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

3. Mary burns 2,000 calories a day; she requires approximately ________ cups of water daily.
4. 2 to 4
5. 6 to 8
6. 8 to 12
7. 14 to 16

 

Answer:           C

Page(s):           98

Bloom’s: Understand

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

 

4. The main provider of energy for the brain and nervous system is
5. glucose.
6. lactose.
7. galactose.
8. sucrose.

 

Answer:           A

Page(s):           99

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

5. Which of the following statements is true about fiber?
6. Fiber is best obtained through pills and other fiber supplements.
7. Increases in daily fiber intake should be gradual.
8. Consuming excessive fiber can increase vitamin absorption.
9. The typical American diet provides about 25g of fiber a day.

 

Answer:           B

Page(s):           101

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

6. The main purpose of proteins is to
7. protect body organs and membranes.
8. help regulate body temperature.
9. build and maintain body tissue.
10. provide energy for the brain.

 

Answer:           C

Page(s):           101

Bloom’s: Understand

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

 

 

 

 

 

 

 

7. When Kristi, a vegetarian, combines foods such as beans and rice to consume the right amino acids, she is practicing
8. protein matching.
9. mutual supplementation.
10. enzyme reduction.
11. weight management.

 

Answer:           B

Page(s):           101

Bloom’s: Understand

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

8. The acceptable macronutrient distribution range (AMDR) for protein is ________ percent of daily energy intake.
9. 1–10
10. 10–35
11. 45–60
12. 70–80

 

Answer:           B

Page(s):           101

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

9. Of the following individuals, who needs the least protein?
10. Derek, a 300-pound manager
11. Christian, a 60-pound seven-year-old
12. Michelle, a 140-pound mother-to-be
13. Scott, a 175-pound farmer

 

Answer:           B

Page(s):           101

Bloom’s: Apply

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

 

 

 

 

 

10. Which of the following statements is true about fats in food?
11. Fats are a primary source of quick energy.
12. Fats affect the texture and taste, but not the smell, of foods.
13. Fats depress appetite.
14. Fats are the principal form of stored energy in the body.

 

Answer:           D

Page(s):           101

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

11. Which of the following food products is highest in unsaturated fats?
12. vegetable oils
13. palm oils
14. poultry
15. whole milk

 

Answer:           A

Page(s):           102

Bloom’s: Understand

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

12. The fatty acids now considered most hazardous to health are the
13. polyunsaturated fatty acids.
14. monounsaturated fatty acids.
15. high density lipoprotein acids.
16. trans fatty acids.

 

Answer:           D

Page(s):           102

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

 

 

 

 

 

 

 

13. Most adults need only ________ percent of their daily calorie intake in the form of fat.
14. 10
15. 15
16. 20
17. 25

 

Answer:           B

Page(s):           103

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

14. Your body needs ________ essential minerals.
15. 5
16. 10
17. 15
18. 20

 

Answer:           D

Page(s):           103

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

15. Which of the following statements about vitamins and minerals is FALSE?
16. Consuming excessive amounts of vitamins or minerals can lead to toxicity.
17. Two types of vitamins exist—fat-soluble and water-soluble.
18. Minerals are organic substances; vitamins are inorganic.
19. Vitamins and minerals are both micronutrients.

 

Answer:           C

Page(s):           103-104

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

 

 

 

 

 

 

 

16. Your body needs at least ________ specific vitamins.
17. 5
18. 7
19. 9
20. 11

 

Answer:           D

Page(s):           103

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

17. Oxygen in the body is metabolized to produce unstable molecules called ________, which can damage cell structures and DNA.
18. antioxidants
19. phytochemicals
20. free radicals
21. phytoesterols

 

Answer:           C

Page(s):           105

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

18. Which of the following is true of phytochemicals?
19. Nutritionists say most people should take them as supplements.
20. Research suggests they have many health benefits.
21. Only a limited number of foods contain them.
22. They are common biochemicals altered by radiation.

 

Answer:           B

Page(s):           105

Bloom’s: Understand

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

 

 

 

 

 

 

19. Which of the following can neutralize the effects of free radicals before they cause much damage?
20. phytoestrogens
21. antioxidants
22. phytotestosterones
23. phytonutrients

 

Answer:           B

Page(s):           105

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

20. Which of the following best describes the Dietary Guidelines for Americans?
21. recommended intake levels for individual nutrients
22. scientifically based diet and exercise recommendations designed to promote health
23. a graphic nutritional tool that can be customized for different calorie needs
24. the average daily amount of any one nutrient needed to protect against nutritional deficiency

 

Answer:           B

Page(s):           97

Bloom’s: Understand

Topic: Understanding Nutritional Guidelines

Learning Objective: Discuss the nutritional guidelines for Americans.

 

21. The FDA permits the use of the term light on food packaging if the product has
22. no trans fats.
23. one-third fewer calories or half the fat of the regular product.
24. fewer calories than similar products.
25. at least 25 percent less fat than the regular product.

 

Answer:           B

Page(s):           111

Bloom’s: Remember

Topic: Getting Help from Food Labels

Learning Objective: Describe how to plan a healthy diet and how to understand food labels.

 

 

 

 

 

 

22. Which of the following statements about diet sodas is accurate?
23. Diet sodas do not contain preservatives.
24. Those who are concerned about developing Type-2 diabetes should drink diet sodas.
25. Unlike regular soft drinks, diet sodas provide essential nutrients.
26. After 10 to 20 years, diet soda drinkers have worse health outcomes than regular soda drinkers.

 

Answer:           D

Page(s):           112

Bloom’s: Understand

Topic: Current Consumer Concerns

Learning Objective: Discuss current consumer concerns regarding popular foods.

 

23. Which of the following statements about sodium intake is true?
24. Most people should not try to reduce their sodium intake.
25. Most of the sodium in our diets comes from sources other than salt.
26. The maximum recommended sodium intake for adults is 100 milligrams per day.
27. Sodium is an essential nutrient, but we only need about 1/10 of a teaspoon per day.

 

Answer:           D

Page(s):           113

Bloom’s: Understand

Topic: Current Consumer Concerns

Learning Objective: Discuss current consumer concerns regarding popular foods.

 

24. Which of the following statements is true regarding food allergies?
25. Most food reactions are caused by food allergies.
26. Shellfish and fruits are not common allergenic foods.
27. Food allergies affect adults more than children.
28. Food allergies cause life-threatening reactions in many people.

 

Answer:           D

Page(s):           114

Bloom’s: Remember

Topic: Current Consumer Concerns

Learning Objective: Discuss current consumer concerns regarding popular foods.

 

 

 

 

 

 

 

 

25. Which of the following is NOT one of the eight foods most responsible for food allergies?
26. peanuts
27. wheat
28. chocolate
29. eggs

 

Answer:           C

Page(s):           113

Bloom’s: Understand

Topic: Current Consumer Concerns

Learning Objective: Discuss current consumer concerns regarding popular foods.

 

26. An immune reaction to the protein gluten is the cause of
27. celiac disease.
28. diabetes.
29. osteoporosis.
30. cardiovascular disease.

 

Answer:           A

Page(s):           114-115

Bloom’s: Remember

Topic: Current Consumer Concerns

Learning Objective: Discuss current consumer concerns regarding popular foods.

 

27. Which of the following statements is true of energy drinks?
28. They will soon be banned by the FDA.
29. Long-term studies on their side effects indicate they are not a health risk.
30. Experts feel their potential benefits outweigh their risks.
31. They could be harmful if consumed in excess or at the wrong time.

 

Answer:           D

Page(s):           114-115

Bloom’s: Understand

Topic: Current Consumer Concerns

Learning Objective: Discuss current consumer concerns regarding popular foods.

 

 

 

 

 

 

 

 

 

 

28. Which of the following statements is true regarding organic foods?
29. Research has confirmed their health advantages.
30. They pose a somewhat higher risk of causing food-borne illness.
31. They degrade soil and water and endanger the health of farm workers.
32. There are no current federal guidelines under which to certify them.

 

Answer:           B

Page(s):           118

Bloom’s: Understand

Topic: Food Safety and Technology

Learning Objective: Discuss food safety and technology.

 

29. Which of the following is a fruit or vegetable that carries little pesticide residue?
30. celery
31. apples
32. bananas
33. potatoes

 

Answer:           C

Page(s):           118

Bloom’s: Understand

Topic: Food Safety and Technology

Learning Objective: Discuss food safety and technology.

 

30. Approximately how many Americans die every year from foodborne illness?
31. 1,000
32. 3,000
33. 8,000
34. 15,000

 

Answer:           B

Page(s):           119

Bloom’s: Remember

Topic: Food Safety and Technology

Learning Objective: Discuss food safety and technology.

 

 

 

 

 

 

 

 

 

 

 

31. Which of the following statements about E. coli is true?
32. Some infections can be fatal to humans.
33. It occurs naturally in food crops.
34. Most people can ingest it without harm.
35. It dies quickly outside of its host.

 

Answer:           A

Page(s):           119

Bloom’s: Remember

Topic: Food Safety and Technology

Learning Objective: Discuss food safety and technology.

 

32. The most common symptoms of food poisoning are
33. heart arrhythmias.
34. arthritis and kidney failure.
35. nausea, vomiting, and mild fever.
36. frequent urination and bloody diarrhea.

 

Answer:           C

Page(s):           119

Bloom’s: Understand

Topic: Food Safety and Technology

Learning Objective: Discuss food safety and technology.

 

33. Which of the following common practices creates the greatest risk of transmitting foodborne illnesses?
34. placing cold foods in a refrigerator immediately after grocery shopping
35. defrosting meat and poultry at room temperature
36. microwaving foods to 165° F before serving
37. washing raw produce

 

Answer:           B

Page(s):           121

Bloom’s: Remember

Topic: Food Safety and Technology

Learning Objective: Discuss food safety and technology.

 

 

 

 

 

 

 

 

 

 

True/False Questions

 

34. The 2015–2020 Dietary Guidelines for Americans recommends that all Americans take a vitamin and mineral supplement daily.

 

Answer:           False

Page(s):           104

Bloom’s: Understand

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

35. Sweat contains electrolytes.

 

Answer:           True

Page(s):           98

Bloom’s: Understand

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

36. Although a person can live without other nutrients for a long time, one can only survive for a few days without water.

 

Answer:           True

Page(s):           98

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

37. Water regulates body temperature and carries waste products out of the body.

 

Answer:           True

Page(s):           98

Bloom’s: Understand

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

 

 

 

 

 

 

38. The Environmental Protection Agency sets standards for water quality and inspects water supplies for bacteria and chemicals.

 

Answer:           True

Page(s):           98

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

39. Bottled water sold within the same state in which it was retrieved is exempt from FDA inspection.

 

Answer:           True

Page(s):           98

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

40. Vitamin water contains about as many calories as a soft drink.

 

Answer:           True

Page(s):           98

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

41. Most of the carbohydrates and other nutrients we need come from grains, seeds, fruits, and vegetables.

 

Answer:           True

Page(s):           99

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

 

 

 

 

 

 

 

42. Diets high in whole grains sometimes cause overeating because they do not make an individual feel full.

 

Answer:           False

Page(s):           100

Bloom’s: Understand

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

43. The typical American consumes more than an adequate amount of fiber each day.

 

Answer:           False

Page(s):           100

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

44. A sudden increase in daily fiber, for example from 10g to 30g, may cause bloating, gas, and other problems, so increases should be made gradually.

 

Answer:           True

Page(s):           101

Bloom’s: Understand

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

45. Carbohydrates are the only source of energy for brain cells.

 

Answer:           True

Page(s):           98

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

 

 

 

 

 

 

 

 

46. The AMDR for protein is 10–35 percent of daily energy intake.

 

Answer:           True

Page(s):           105

Bloom’s: Understand

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

47. Carbohydrates are the principal form of stored energy in the body.

 

Answer:           False

Page(s):           101

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

48. Monounsaturated and polyunsaturated fats lower blood cholesterol levels or have no effect on them.

 

Answer:           True

Page(s):           102

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

49. The FDA has given food manufacturers until 2018 to remove trans fatty acids from their products.

 

Answer:           True

Page(s):           102

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

 

 

 

 

 

 

 

 

50. The USDA recommends Americans consume two servings of fish per week.

 

Answer:           True

Page(s):           103

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

51. Mercury contamination is a concern with every type of fish.

 

Answer:           False

Page(s):           103

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

52. Young children should get a higher percentage of their calories from fat than adults.

 

Answer:           True

Page(s):           103

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

53. Many scientists estimate that trans fatty acids offer health benefits similar to those from polyunsaturated and monounsaturated fats.

 

Answer:           False

Page(s):           102-103

Bloom’s: Understand

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

 

 

 

 

 

 

 

 

 

54. The 2015–2020 Dietary Guidelines removed cholesterol as a “nutrient of concern for overconsumption.”

 

Answer:           True

Page(s):           102

Bloom’s: Understand

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

55. Unlike overconsumption of certain vitamins, consumption of excessive amounts of minerals will not lead to toxicity.

 

Answer:           False

Page(s):           103

Bloom’s: Understand

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

56. Vitamins A, D, E, and K are soluble only in water.

Answer:           False

Page(s):           104

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

57. The DASH Eating Plan was originally developed to reduce high blood pressure.

 

Answer:           True

Page(s):           109

Bloom’s: Remember

Topic: Planning a Healthy Diet

Learning Objective: Describe how to plan a healthy diet and how to understand food labels.

 

 

 

 

 

 

 

 

 

 

58. Vegetarian diets may offer protection against heart disease, high blood pressure, diabetes, digestive disorders, obesity, and some forms of cancer.

 

Answer:           True

Page(s):           109

Bloom’s: Remember

Topic: Planning a Healthy Diet

Learning Objective: Describe how to plan a healthy diet and how to understand food labels.

 

59. Both MyPlate and the Dietary Guidelines for Americans differ significantly from current eating patterns in the United States.

 

Answer:           True

Page(s):           108

Bloom’s: Understand

Topic: Planning a Healthy Diet

Learning Objective: Describe how to plan a healthy diet and how to understand food labels.

 

60. Packaged-food labels are regulated by the FDA, while labeling of meat and poultry products is regulated by the USDA.

 

Answer:           True

Page(s):           111

Bloom’s: Remember

Topic: Getting Help from Food Labels

Learning Objective: Describe how to plan a healthy diet and how to understand food labels.

 

61. When looking at food labels, you should look for food with no more than 10 percent of its calories from fats and no more than 30 percent from added sugar.

 

Answer:           False

Page(s):           110

Bloom’s: Remember

Topic: Planning a Healthy Diet

Learning Objective: Describe how to plan a healthy diet and how to understand food labels.

 

 

 

 

 

 

 

62. The use of some food descriptors, such as “light,” are regulated by the FDA.

 

Answer:           True

Page(s):           109

Bloom’s: Remember

Topic: Getting Help from Food Labels

Learning Objective: Describe how to plan a healthy diet and how to understand food labels.

 

63. Eggs, peanuts, and milk are three of the eight foods that account for 90 percent of food allergies.

 

Answer:           True

Page(s):           113

Bloom’s: Remember

Topic: Current Consumer Concerns

Learning Objective: Discuss current consumer concerns regarding popular foods.

 

64. Most food reactions are caused by food allergies rather than food intolerance.

 

Answer:           False

Page(s):           114

Bloom’s: Remember

Topic: Current Consumer Concerns

Learning Objective: Discuss current consumer concerns regarding popular foods.

 

65. There is no treatment or cure for food allergies.

 

Answer:           True

Page(s):           114

Bloom’s: Remember

Topic: Current Consumer Concerns

Learning Objective: Discuss current consumer concerns regarding popular foods.

 

66. Gluten is a form of protein that is found in wheat, barley, rye, and triticale.

 

Answer:           True

Page(s):           114

Bloom’s: Remember

Topic: Current Consumer Concerns

Learning Objective: Discuss current consumer concerns regarding popular foods.

 

 

 

 

 

67. Energy drinks should not be consumed immediately after a vigorous workout.

 

Answer:           True

Page(s):           116

Bloom’s: Remember

Topic: Current Consumer Concerns

Learning Objective: Discuss current consumer concerns regarding popular foods.

 

68. Most fast food restaurants will provide nutritional brochures to customers, if requested.

 

Answer:           True

Page(s):           117

Bloom’s: Remember

Topic: Current Consumer Concerns

Learning Objective: Discuss current consumer concerns regarding popular foods.

 

69. The least healthy options at fast-food restaurants include fried fish sandwiches and chicken nuggets.

 

Answer:           True

Page(s):           117

Bloom’s: Remember

Topic: Current Consumer Concerns

Learning Objective: Discuss current consumer concerns regarding popular foods.

 

70. Artificial sweeteners are generally considered safe if consumed in recommended amounts.

 

Answer:           True

Page(s):           99

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

71. The label “organic” means that all contents are organic.

 

Answer:           False

Page(s):           118

Bloom’s: Remember

Topic: Food Safety and Technology

Learning Objective: Discuss food safety and technology.

 

 

 

 

72. Research has not demonstrated that organic foods are healthier and safer than conventionally grown foods.

 

Answer:           True

Page(s):           118

Bloom’s: Remember

Topic: Food Safety and Technology

Learning Objective: Discuss food safety and technology.

 

73. Asparagus, avocados, and bananas carry little pesticide residue, whether grown conventionally or organically.

 

Answer:           True

Page(s):           118

Bloom’s: Understand

Topic: Food Safety and Technology

Learning Objective: Discuss food safety and technology.

 

74. Data from the Centers for Disease Control suggest that every year approximately 48 million people get sick from foodborne illness.

 

Answer:           True

Page(s):           119

Bloom’s: Remember

Topic: Food Safety and Technology

Learning Objective: Discuss food safety and technology.

 

75. Eggs containing salmonella enteritis are the number-one cause of food poisoning outbreaks in the nation.

 

Answer:           True

Page(s):           120

Bloom’s: Remember

Topic: Food Safety and Technology

Learning Objective: Discuss food safety and technology.

 

76. A majority of food poisoning outbreaks are attributed to food eaten at home.

 

Answer:           False

Page(s):           120

Bloom’s: Remember

Topic: Food Safety and Technology

Learning Objective: Discuss food safety and technology.

 

 

 

77. The FDA has concluded that all genetically modified food products require special safety testing.

 

Answer:           False

Page(s):           121

Bloom’s: Remember

Topic: Food Safety and Technology

Learning Objective: Discuss food safety and technology.

 

78. About 60 percent of processed foods now sold contain a genetically modified ingredient.

 

Answer:           True

Page(s):           120

Bloom’s: Remember

Topic: Food Safety and Technology

Learning Objective: Discuss food safety and technology.

 

 

Short-Answer Questions

 

79. Dietary ________ Intakes (DRIs) is an umbrella term developed by the National Academies’ Food and Nutrition Board for four dietary measurements: estimated average requirement, recommended dietary allowances, adequate intake, and tolerable upper intake level.

 

Answer:           Reference

Page(s):           97

Bloom’s: Remember

Topic: Understanding Nutritional Guidelines

Learning Objective: Discuss the nutritional guidelines for Americans.

 

80. The ________ Macronutrient Distribution Range is the amount of a particular nutrient an individual can consume without risking chronic disease.

 

Answer:           Acceptable

Page(s):           97

Bloom’s: Remember

Topic: Understanding Nutritional Guidelines

Learning Objective: Discuss the nutritional guidelines for Americans.

 

 

 

 

 

 

 

81. Nutrients (chemical substances used by the body to build, maintain, and repair tissues) that cannot be manufactured by the human body are called ________ nutrients.

 

Answer:           essential

Page(s):           97-98

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

82. Nutrients needed in large amounts in the body are called ________.

 

Answer:           macronutrients

Page(s):           98

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

83. Nutrients needed in small amounts in the body are called ________.

 

Answer:           micronutrients

Page(s):           98

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

84. The term ________, often shortened to “calorie,” refers to the amount of energy needed to raise the temperature of one kilogram of water by one degree centigrade.

 

Answer:           kilocalorie

Page(s):           107

Bloom’s: Remember

Topic: Planning a Healthy Diet

Learning Objective: Describe how to plan a healthy diet and how to understand food labels.

 

 

 

 

 

 

 

 

 

85. Fluid balance is maintained in the body through the action of mineral components that carry electrical charges, which are called ________.

 

Answer:           electrolytes

Page(s):           98

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

86. Compounds called ________ carbohydrates are composed of only one or two units of sugar and are easily digestible; they include glucose, fructose, galactose, lactose, maltose, and sucrose.

 

Answer:           simple

Page(s):           99

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

87. Compounds called ________ carbohydrates are composed of more than two sugar units and include starches and dietary fiber.

 

Answer:           complex

Page(s):           100

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

88. Dietary fiber that dissolves in water is called ________ fiber.

 

Answer:           soluble

Page(s):           101

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

 

 

 

 

 

 

89. Dietary fiber that passes through the digestive tract essentially unchanged is called ________ fiber.

 

Answer:           insoluble

Page(s):           101

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

90. Animal proteins are usually a good source of ________ proteins, which are composed of ample amounts of essential amino acids.

 

Answer:           complete

Page(s):           101

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

91. The proteins called ________ proteins contain small amounts of essential amino acids or some, but not all, of the essential amino acids.

 

Answer:           incomplete

Page(s):           101

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

92. The proteins referred to as ________ proteins are formed when a person eats foods with different compositions in order to obtain sufficient amino acids.

 

Answer:           complementary

Page(s):           101

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

 

 

 

 

 

 

93. The nutritional strategy of combining two incomplete protein sources so that essential amino acids in one food make up for those lacking in the other food is called ________ supplementation.

 

Answer:           mutual

Page(s):           101

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

94. The fats that remain solid at room temperature and are the predominant fats found in animal meat are ________ fats.

 

Answer:           saturated

Page(s):           102

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

95. The fats that are liquid at room temperature and semisolid or solid when refrigerated are ________ fats.

 

Answer:           monounsaturated

Page(s):           102

Bloom’s: Understand

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

96. The fats that are liquid both at room temperature and in the refrigerator are ________ fats.

 

Answer:           polyunsaturated

Page(s):           102

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

 

 

 

 

 

97. Hydrogenation forms ________ acids, which are fats that have been artificially hardened to remain solid at room temperature.

 

Answer:           trans fatty

Page(s):           102

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

98. Naturally occurring ________ are inorganic substances that the body needs in relatively small amounts.

 

Answer:           minerals

Page(s):           103

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

99. Organic substances needed by the body in small amounts, called ________, serve as catalysts for releasing energy from carbohydrates, proteins, and fats, and aid in chemical reactions in the body.

 

Answer:           vitamins

Page(s):           103

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

100. The ________ fatty acids contain the essential nutrient alpha-linolenic acid.

 

Answer:           omega-3

Page(s):           102

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

 

 

 

 

 

 

101. Nutritionists believe Americans over-consume ________ fatty acids in proportion to omega-3 fatty acids.

 

Answer:           omega-6

Page(s):           102

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

102. There are ________ essential amino acids that our bodies cannot produce on their own. (Spell out your answer.)

 

Answer:           nine

Page(s):           101

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

103. Vitamins A, D, E, and K are ________-soluble vitamins.

 

Answer:           fat

Page(s):           102

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

104. Substances derived from plants that may prevent degenerative diseases such as cancer and heart disease are called ________.

 

Answer:           phytochemicals

Page(s):           105

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

 

 

 

 

 

 

 

105. Phytoestrogens are plant hormones that are similar to, but less potent than, human ________.

 

Answer:           estrogens

Page(s):           105

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

106. Substances in foods that neutralize the effects of free radicals are called ________.

 

Answer:           antioxidants

Page(s):           105

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

107. Waste products of oxygen metabolism that can damage cell components are called ________ radicals.

 

Answer:           free

Page(s):           105

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

108. The botanical supplements extracted from vegetables and other plant foods are called ________.

 

Answer:           phytonutraceuticals

Page(s):           107

Bloom’s: Remember

Topic: Types of Nutrients

Learning Objective: Explain the various types of nutrients and their importance to the body.

 

 

 

 

 

 

 

 

109. Nutrient ________ is the proportion of vitamins and minerals to total calories in food.

 

Answer:           density

Page(s):           108-109

Bloom’s: Remember

Topic: Planning a Healthy Diet

Learning Objective: Describe how to plan a healthy diet and how to understand food labels.

 

110. The mineral ________ is a trace mineral essential for maintenance of fluid balance; it joins with chloride to form salt.

 

Answer:           sodium

Page(s):           113

Bloom’s: Remember

Topic: Current Consumer Concerns

Learning Objective: Discuss current consumer concerns regarding popular foods.

 

111. We only need about ________ milligrams of sodium a day.

 

Answer:           500

Page(s):           113

Bloom’s: Remember

Topic: Current Consumer Concerns

Learning Objective: Discuss current consumer concerns regarding popular foods.

 

112. Those with celiac disease have an immune reaction to the protein ________.

Answer:           gluten

Page(s):           114

Bloom’s: Remember

Topic: Current Consumer Concerns

Learning Objective: Discuss current consumer concerns regarding popular foods.

 

113. Food ________ occurs when a food is contaminated by natural toxins or by microbes that produce toxins.

 

Answer:           intoxication

Page(s):           119

Bloom’s: Remember

Topic: Food Safety and Technology

Learning Objective: Discuss food safety and technology.

 

 

 

 

 

114. Compared to selective breeding, using biotechnology to produce ________ organisms is a faster and more refined process.

 

Answer:           genetically modified

Page(s):           120

Bloom’s: Remember

Topic: Food Safety and Technology

Learning Objective: Discuss food safety and technology.