Chapter 1 Basic Nutrition

Which of the following is the best definition of essential nutrients?

a) Nutrients a person must consume to build muscle
b) Nutrients a person must consume in the diet to maintain health
c) Nutrients that should be taken as supplements
d) Nutrients that are provided by animal foods only

Answer: b

The unit of measure that is used in nutrition science that expresses the amount of energy provided by a food is a(n):

a) calorie.
b) nutrient.
c) nutrient-dense food.
d) unit of glucose.

Answer: a

The term "calorie" is used in nutrition to mean the

a) amount of energy a food item provides when eaten.
b) amount of fat a food item contains.
c) heat contained within a food item.
d) total nutrient content of a food item.

Answer: a

Which of the following statements about fortified foods is false?

a) Fortification of foods began to help eliminate nutrient deficiencies in the population.
b) Milk with added vitamin D is an example of food fortification.
c) Voluntary food fortification may increase the likelihood of consuming an excess of some nutrients.
d) Voluntary fortification of foods is at the discretion of the federal government

Answer: d

Substances found in plant foods that are not essential nutrients but may have health-promoting properties are

a) amino acids.
b) dietary supplements.
c) phytochemicals.
d) zoochemicals.

Answer: c

6) Which of the following statements regarding phytochemicals is true?

a) They are essential for life.
b) They are always harmful to our health.
c) They are found in plant foods.
d) They contribute to the calories that we eat in our diet.

Answer: c

Foods that have health-promoting and/or disease-preventing properties beyond basic nutritional functions are called

a) essential foods.
b) fortified foods.
c) functional foods.
d) phytochemicals

Answer: c

Which would be best described as an emotional or psychologically- driven food choice?

a) Eating chocolate or ice cream after a bad day at work
b) Eating corn on the cob when in season
c) Eating ethnic foods you ate as a child
d) Eating foods specific to religious practices

Answer: a

All of the following are macronutrients except

a) carbohydrate.
b) lipids.
c) protein.
d) vitamins.

Answer: d

All of the following are examples of carbohydrates except

a) fiber.
b) proteins.
c) starches.
d) sugars.

Answer: b

All of the following are examples of lipids except

a) cholesterol.
b) saturated fat.
c) sugars.
d) unsaturated fat.

Answer: c

Which of the following statements about proteins is false?

a) Dietary protein from animal sources better matches the amino acid needs of humans compared to dietary protein derived from plants sources.
b) Proteins are composed of amino acids.
c) Proteins are made of amino acids, vitamins, and minerals.
d) Proteins differ based on the combinations of amino acids used in each type of protein.

Answer: c

With the exception of _______, all the classes of nutrients are involved in forming and maintaining the body’s structure.

a) carbohydrates
b) lipids
c) minerals
d) vitamins

Answer: d

The three main functions of nutrients include all of the following EXCEPT:

a) contributing to the structure of our body.
b) providing us with energy.
c) regulating biological processes in the body.
d) speeding up our metabolism.

Answer: d

Gram per gram, ______ provide the most kcalories.

a) alcohol
b) carbohydrates
c) lipids
d) proteins

Answer: c

Which of the following is associated with overnutrition?

a) Anemia
b) Failure to thrive
c) Obesity and Type 2 diabetes
d) Osteoporosis

Answer: c

A deficient intake of _______ is known to produce osteoporosis.

a) calcium
b) iron
c) Vitamin A
d) Vitamin C

Answer: a

A deficient intake of ___________ is known to produce scurvy.

a) iron
b) Vitamin A
c) Vitamin C
d) Vitamin D

Answer: c

Some nutrient deficiencies occur quickly, whereas others take more time to develop. Which of the following nutrient deficiencies are listed in the order reflecting most quickly to least quickly?

a) Dehydration, osteoporosis, scurvy
b) Scurvy, dehydration, osteoporosis
c) Osteoporosis, dehydration, scurvy
d) Dehydration, scurvy, osteoporosis

Answer: d

The top three causes of death in the US include stroke, cancer, and heart disease. All of these conditions are thought to be exacerbated by

a) high intake of diet soda.
b) lack of sleep.
c) low intake of phytochemicals.
d) obesity.

Answer: d

Ethan achieves his recommended intake of vegetables by eating a large baked potato every day. Which principle is he not achieving?

a) balance
b) moderation
c) nutrient density
d) variety

Answer: d

Which of the following statements illustrates the concept of variety?

a) If you can eat some extra fries, take a long walk in the afternoon.
b) Reduce your portions by using smaller bowls.
c) Skip the seconds or split your restaurant meal with a friend.
d) Try a new vegetable every week.

Answer: d

If you know you are going to order dessert at dinner tonight, which of these choices would illustrate the concept of balancing your choices?

a) Choosing a salad with fat-free salad dressing for lunch
b) Eating a big lunch as you will ‘blow’ your diet tonight anyway
c) Skipping breakfast
d) All of these illustrate balance.

Answer: a

Which is NOT an example of moderation in your diet and lifestyle?

a) Going back for seconds on all dinner items, rather than just the item you like best
b) Eating dessert occasionally
c) Balancing an extra dessert with extra exercise
d) Sharing a restaurant entrée or dessert with your dinner companion

Answer: a

Which of the following represents the correct order of steps of the scientific method?

a) Conduct the experiment, develop a hypothesis, form a theory, make an observation
b) Develop a hypothesis, conduct the experiment, make an observation, form a theory
c) Form a theory, conduct the experiment, develop a hypothesis, make an observation
d) Make an observation, develop a hypothesis, conduct the experiment, form a theory

Answer: d

In nutrition, the scientific method is used to

a) develop nutrient recommendations.
b) learn about the role of nutrition in promoting health and preventing disease.
c) understand the functions of nutrients.
d) all of these choices.

Answer: d

The observations and hypotheses that arise from epidemiology can be tested using
a) clinical trials.
b) control group design.
c) experimental group design.
d) the peer review process.

Answer: a

_______ are studies that explore the effects of altering people’s diets.

a) Animal studies
b) Clinical trials
c) Epidemiological studies
d) Molecular biology studies

Answer: b

For any nutrition study to provide reliable information, it must

a) be interpreted accurately.
b) collect quantifiable data from the right experimental population.
c) use proper experimental controls.
d) All of these are essential.

Answer: d

In a scientific experiment, the group of participants used as a basis of comparison is the _______ group.

a) control
b) experimental
c) placebo
d) treatment

Answer: a

Which of the following is not a peer-reviewed journal?

a) The American Journal of Clinical Nutrition
b) The International Journal of Sport Nutrition
c) The Journal of the American Dietetic Association
d) Men’s Health

Answer: d

All of the following statements are true regarding components of a nutrition study that provides reliable information except that

a) data must be quantifiable.
b) proper experimental controls should be used.
c) personal testimonials are appropriate type of data to collect.
d) the data must be interpreted accurately.

Answer: c

After a nutrition experiment is completed, a report describing the project is read, analyzed, and evaluated by two or more researchers who were not involved in the research study. Before the article is published, they examine it to ensure that the experiment was not flawed and that the results were interpreted correctly. This process is called

a) experimental consultation.
b) experimental design.
c) journal critique.
d) peer review.

Answer: d

When judging nutrition information, which is the least important factor?

a) How many people authored the study report
b) How the study was funded
c) The design of the study
d) What type of literature the study was published in

Answer: a

A registered dietitian is a nutrition professional who

a) has earned at least a bachelor degree in a nutrition-related field.
b) has met national certification requirements to provide nutrition education.
c) is an excellent source of credible nutrition information.
d) a registered dietitian is all of these

Answer: d

Foods with a high nutrient density contain more nutrients per calorie than do foods with a lower nutrient density.

True or False

Answer: True

Typically, less processed foods have lower nutrient density.

True or False

Answer: False

A slice of apple pie has the same nutrient density as eating a medium-size apple.

True or False

Answer: False

Dietary supplements provide nutrients and all the other benefits of food.

True or False

Answer: False

Phytochemicals are found in plant foods and are classified as an essential nutrient.

True or False

Answer: False

Dietary supplements can be a source of nutrients and calories.

True or False

Answer: False

The simplest functional foods are unmodified whole foods, such as broccoli, blueberries, and salmon.

True or False

Answer: True

Food provides sensory pleasure and helps to meet our emotional needs.

True or False

Answer: True

Food preferences and eating habits are learned as part of an individual’s family, cultural, national, and social background.

True or False

Answer: True

Minerals are classified as micronutrients.

True or False

Answer: True

Carbohydrates, lipids, and proteins are all organic compounds that provide energy to the body.

True or False

Answer: True

Minerals are organic molecules that are needed in small amounts to maintain health.

True or False

Answer: False

Water makes up about 60% of an adult’s body weight.

True or False

Answer: True

Water, vitamins, and minerals do not provide energy.

True or False

Answer: True

Alcohol, although it is not a nutrient because it is not needed for life, provides about 7 calories per gram.

True or False

Answer: True

All six classes of nutrients play important roles in regulating body processes.

True or False

Answer: True

Over time, consuming excess or insufficient amounts of one or more nutrients will result in malnutrition.

True or False

Answer: True

Malnutrition is a condition resulting from an energy or nutrient intake either above or below that which is optimal.

True or False

Answer: True

Dehydration can cause symptoms in a matter of hours.

True or False

Answer: True

Chronic overconsumption of kcalories and certain nutrients from foods can cause health problems.

True or False

True

It has been estimated that about 25% of deaths in the United States can be attributed to poor diet and a sedentary lifestyle.

True or False

Answer: False

Your genetic makeup determines the impact a certain nutrient will have on you.

True or False

Answer: True

Nutrigenomics explores the interaction between genetic variation and nutrition.

True or False

True

A healthy diet is based on variety, balance, and moderation.

True or False

Answer: True

Moderation is a concept that makes it easier to balance your diet and include the foods you like.

True or False

Answer: True

Making varied choices both from the different food groups and from within each food group is important because nutrients and other food components interact.

True or False

Answer: True

Healthy eating requires you to give up your favorite low nutrient-dense foods.

True or False

Answer: False

A varied diet also balances the calories you take in with the calories you use up in your daily activities so that your body weight stays in the health range.

True or False

Answer: False

Choosing a variety of foods is important because no single food can provide all the nutrients the body needs for optimal health.

True or False

Answer: True

A hypothesis is a proposed explanation for an observation or scientific problem that can be tested through experimentation.

True or False

Answer: True

Identify the phytochemicals that these foods (grapes, garlic, broccoli, onions, soybeans, and peaches) contain and their respective health benefits

Garlic, broccoli, and onions – provide sulfur-containing phytochemicals that protect us from cancer by inactivating carcinogens or stimulating the body’s natural defenses. Soybeans- are a source of phytoestrogens, hormone-like compounds found in plants that may reduce the risk of certain types of cancer and cause small reductions in blood cholesterol. Yellow-orange fruits and vegetables, such as peaches, apricots, carrots, and cantaloupe, as well as leafy greens – are rich in carotenoids, which are phytochemicals that may prevent oxygen from damaging our cells. . Purple grapes, berries, and onions- provide red, purple, and pale yellow pigments called flavonoids, which prevent oxygen damage and may reduce the risk of cancer and heart disease.

Define nutrigenomics and its value in treating nutrition-related diseases

Nutrigenomics is the study of how diet affects our genes and how individual genetic variation can affect the impact of nutrients or food components on health. Research in this area has led to the development of "personalized nutrition," the idea that a diet based on the genes an individual has inherited can be used to prevent, moderate, or cure chronic disease.