Chapter 01
Introduction to Nutrition

Multiple Choice Questions
 
1. 
Which of the following statements is true?
 
A. 
Most people are born with the ability to choose a nutritious diet. 

B. 
Nutrients are life-sustaining phytochemicals in food.

C. 
In the United States, poor eating habits contribute to some of the ten leading causes of death.  

D. 
A person's diet is influenced by his or her blood type, birth order, and sustainability. 

Bloom's Level: 1. Remember
Learning Outcome: Explain why it is important to study nutrition.
Section: 01.01
Topic: Demographic trends and statistics
Topic: Nutrition basics
Topic: Public health and nutrition

2. 
Why is it important to study nutrition?
 
A. 
To obtain enough energy to sustain life

B. 
To select the appropriate mix of nutrients for proper body functioning

C. 
To reduce dependence on animal products

D. 
To avoid pesticides and hormones in the food supply

Bloom's Level: 2. Understand
Learning Outcome: Explain why it is important to study nutrition.
Section: 01.01
Topic: Nutrition basics

3. 
Today's Americans buy more ____ than recommended.
 
A. 
fish

B. 
cheese

C. 
eggs

D. 
whole grains

Bloom's Level: 1. Remember
Learning Outcome: Describe Americans’ current food-buying practices and how they compare to dietary recommendations.
Section: 01.01
Topic: Demographic trends and statistics
Topic: Food sources

4. 
Most Americans purchase less than recommended amounts of ____.
 
A. 
sugary beverages

B. 
refined grain products

C. 
red meats

D. 
low-fat dairy products

Bloom's Level: 1. Remember
Learning Outcome: Describe Americans’ current food-buying practices and how they compare to dietary recommendations.
Section: 01.01
Topic: Demographic trends and statistics
Topic: Food sources

5. 
Which of the following is NOT true about water?
 
A. 
Water is the most essential nutrient.

B. 
Water plays a role in regulation of body temperature.

C. 
Water is necessary for elimination of waste from the body.

D. 
Water is necessary for immune function.

Bloom's Level: 1. Remember
Learning Outcome: List the six classes of nutrients, and identify major roles of each class of nutrient in the body.
Section: 01.02
Topic: Nutrition basics

6. 
Which of the following substances is a nutrient that does NOT supply any energy for the human body?
 
A. 
Vitamin D

B. 
Carbohydrate

C. 
Fat

D. 
Alcohol

Bloom's Level: 1. Remember
Learning Outcome: List the six classes of nutrients, and identify major roles of each class of nutrient in the body.
Section: 01.02
Topic: Nutrient functions
Topic: Nutrition basics

7. 
Which of the following statements is true? 
 
A. 
Nutrient-deficiency diseases develop when diets lack essential nutrients.  

B. 
A skin rash could be a symptom of a vitamin deficiency disease.  

C. 
A headache is a common sign of a mineral deficiency disease.

D. 
Most phytochemicals are classified as essential nutrients.  

Bloom's Level: 2. Understand
Learning Outcome: Identify the key features of an essential nutrient.
Section: 01.02
Topic: Deficiency and toxicity diseases
Topic: Nutrition basics
Topic: Phytochemicals

8. An essential nutrient 
A. must be supplied by the diet.
B. 
is only in fortified foods.

C. 
is not in empty-calorie food.

D. is only in foods from animal sources.

Bloom's Level: 1. Remember
Learning Outcome: Identify the key features of an essential nutrient.
Section: 01.02
Topic: Nutrition basics
 
9. 
Which of the following is a micronutrient?
 
A. 
Iron

B. 
Glucose

C. 
Fat

D. 
Protein

Bloom's Level: 1. Remember
Learning Outcome: Categorize nutrients based on whether they are essential, and their designation as a micronutrient or macronutrient.
Section: 01.02
Topic: Nutrition basics

10. 
Which of the following substances is NOT a macronutrient?
 
A. 
Vitamin C

B. 
Fat

C. 
Carbohydrate

D. 
Protein

Bloom's Level: 1. Remember
Learning Outcome: Categorize nutrients based on whether they are essential, and their designation as a micronutrient or macronutrient.
Section: 01.02
Topic: Nutrient functions
Topic: Nutrition basics
 
11. Which of the following foods is naturally a rich source of phytochemicals? 
A. Luncheon meat
B. Tuna
C. Grapes
D. Margarine

Bloom's Level: 2. Understand
Learning Outcome: Identify rich food sources of phytochemicals.
Section: 01.02
Topic: Nutrition basics
Topic: Phytochemicals

12. 
Which of the following foods is NOT a source of phytochemicals?
 
A. Fresh blueberries
B. Whole-grain bread
C. Cashew nuts
D. Lean meat

Bloom's Level: 2. Understand
Learning Outcome: Identify rich food sources of phytochemicals.
Section: 01.02
Topic: Phytochemicals
 
13. A teaspoon of sugar supplies about 16 kilocalories, which is the same as _____ calories. 
A. 
160,000

B. 
1.6

C. 
16,000

D. 
1600

Bloom's Level: 3. Apply
Learning Outcome: Distinguish between calorie and kilocalorie.
Section: 01.03
Topic: Nutrition basics
Topic: Nutrition computations

14. 
A small apple supplies 40,000 _____.
 
A. 
calories

B. 
kilocalories

C. 
Calories

D. 
Kilocalories

Bloom's Level: 2. Understand
Learning Outcome: Distinguish between calorie and kilocalorie.
Section: 01.03
Topic: Nutrition basics
 
15. A serving of food contains 15 g carbohydrate, 3 g protein, 5 g fat, 5 mg vitamin C, and 100 ml water. Based on this information, a serving of this food supplies _____ kcal. 
A. 87
B. 97
C. 107
D. 117

Bloom's Level: 3. Apply
Learning Outcome: Estimate the amount of energy (kcal) in a serving of food based on the grams of carbodrate, protein, fat, and alcohol present.
Section: 01.03
Topic: Nutrition basics
Topic: Nutrition computations

16. 
Lynn wants to estimate the grams of carbohydrate in a sugar-sweetened soft drink that supplies 200 kcal. The soft drink contains no fiber, protein, fat, or alcohol. To obtain this value, she should...
 
A. 
divide the number of kcal by 9.

B. 
multiply the number of kcal by 4.

C. 
multiply the number per serving by 9.

D. 
divide the number of kcal by 4.

Bloom's Level: 3. Apply
Learning Outcome: Estimate the amount of energy (kcal) in a serving of food based on the grams of carbodrate, protein, fat, and alcohol present.
Section: 01.03
Topic: Nutrition basics
Topic: Nutrition computations
 
17. 
Which of the following conditions is NOT a leading cause of death in the United States?
 
A. Cancer
B. Tuberculosis
C. Stroke
D. Heart disease

Bloom's Level: 1. Remember
Learning Outcome: Identify the leading causes of death in the United States.
Section: 01.04
Topic: Demographic trends and statistics
Topic: Nutrition basics
Topic: Public health and nutrition

18. Which of the following conditions or diseases is a leading diet-related cause of death in the United States? 
A. 
Stroke  

B. 
Suicide 

C. 
Influenza and pneumonia 

D. 
Chronic lower respiratory infections

Bloom's Level: 1. Remember
Learning Outcome: Identify the leading causes of death in the United States.
Section: 01.04
Topic: Demographic trends and statistics
Topic: Nutrition basics
Topic: Public health and nutrition
 
19. 
Eating diets that contain high amounts of certain kinds of fat raise the risk of developing heart disease. Thus, a diet that supplies an excessive amount of such fats is a ____ for heart disease.
 
A. risk factor
B. dietary modulator
C. nutritional determinant
D. hypothetical variable

Bloom's Level: 2. Understand
Learning Outcome: Describe lifestyle factors that contribute to the leading causes of death in the United States.
Section: 01.04
Topic: Nutrition basics
Topic: Public health and nutrition

20. Which of the following lifestyle choices is the primary cause of most preventable cancer deaths in the United States? 
A. Smoking cigarettes
B. Eating fatty food
C. Exercising infrequently
D. Consuming alcohol

Bloom's Level: 1. Remember
Learning Outcome: Describe lifestyle factors that contribute to the leading causes of death in the United States.
Section: 01.04
Topic: Nutrition basics
Topic: Public health and nutrition
 
21. 
According to a main goal of Healthy People 2020, Americans should ______.
 
A. 
reduce consumption of calories from solid fats and added sugars

B. 
receive annual influenza vaccinations

C. 
learn how to obtain nutrition information from reliable sources

D. 
reduce children's exposure to junk foods at home and school

Bloom's Level: 1. Remember
Learning Outcome: Identify nutrition-related objectives of Healthy People 2020.
Section: 01.04
Topic: Nutrition basics
Topic: Public health and nutrition

22. 
Which of the following is NOT a major nutrition-related goal of Healthy People 2020?
 
A. 
Reduce the proportion of adults who are obese.

B. 
Increase the contribution of fruits to the diets of the population aged 2 years and older.

C. 
Increase the contribution of whole grains to the diets of the population aged 2 years and older.

D. 
Provide opportunities to increase physical activity.

Bloom's Level: 1. Remember
Learning Outcome: Identify nutrition-related objectives of Healthy People 2020.
Section: 01.04
Topic: Nutrition basics
Topic: Public health and nutrition

23. 
Which of the following factors has a major influence over a person's food choices?
 
A. 
Vitamin A status

B. 
Birth order

C. 
Blood type 

D. Close friends

Bloom's Level: 1. Remember
Learning Outcome: Identify factors that influence a person’s usual food selections.
Section: 01.05
Topic: Nutrition basics
 
24. A person's _____ is not a major influence for his or her food selection practices. 
A. 
health status

B. 
blood type

C. place of residence
D. 
mood

Bloom's Level: 2. Understand
Learning Outcome: Identify factors that influence a person’s usual food selections.
Section: 01.05
Topic: Nutrition basics

25. 
Which of the following is NOT a biological or physiological factor that influences a person's food choices?
 
A. 
Age

B. 
Perception of food's sensory characteristics

C. 
Emotional stress level

D. 
Hunger

Bloom's Level: 1. Remember
Learning Outcome: Discuss the influence that biological, physiological, cognitive, and psychological factors can have on a person's food choices.
Section: 01.05
Topic: Food sources

26. 
Choosing foods based on religious teachings is an example of ______ factors that influence eating habits.
 
A. 
biological

B. 
cognitive

C. 
environmental

D. 
physiological

Bloom's Level: 1. Remember
Learning Outcome: Discuss the influence that biological, physiological, cognitive, and psychological factors can have on a person's food choices.
Section: 01.05
Topic: Food sources

27. 
Which of the following is NOT a common marketing tactic to encourage consumers to purchase manufactured foods?
 
A. 
Attractive packaging

B. 
Product placement at the end of supermarket aisles

C. 
In-store product sampling demonstrations

D. 
Nutrition information posted next to fresh fruits and vegetables

Bloom's Level: 2. Understand
Learning Outcome: Discuss ways that food marketing efforts can influence an individual’s food selections.
Section: 01.05
Topic: Food sources

28. 
In-store food marketing efforts are designed to accomplish all of the following EXCEPT ______.
 
A. 
help shoppers make healthy food choices

B. 
stimulate the senses

C. 
direct shoppers to more profitable items

D. 
increase sales

Bloom's Level: 1. Remember
Learning Outcome: Discuss ways that food marketing efforts can influence an individual’s food selections.
Section: 01.05
Topic: Food sources

29. 
Which of the following statements is TRUE?
 
A. A megadose of vitamin C is within the range of safe intake for the nutrient.
B. Peanut butter is an empty-calorie food.
C. Most foods are mixtures of nutrients.
D. 
A healthy diet supplies 90% of its calories from protein-rich foods. 

Bloom's Level: 2. Understand
Learning Outcome: Discuss the importance of the six key nutrition concepts to the study of nutrition.
Section: 01.06
Topic: Food sources
Topic: Nutrition basics

30. 
Which of the following is NOT related to a key nutrition concept?
 
A. 
Malnutrition applies to obesity as well as starvation.

B. 
Nutrition recommendations are constantly changing.

C. 
People should consume a variety of foods in reasonable amounts and balance their calorie intake with their physical activity level.

D. 
The best way for people to obtain all the essential nutrients is to consume dietary supplements.

Bloom's Level: 2. Understand
Learning Outcome: Discuss the importance of the six key nutrition concepts to the study of nutrition.
Section: 01.06
Topic: Nutrition basics
 
31. 
Which of the following foods is the most nutrient dense per serving?

A. Soy milk
B. Grape drink
C. Olive oil
D. French fries

Bloom's Level: 3. Apply
Learning Outcome: Compare an empty-calorie food to a nutrient-dense food.
Section: 01.06
Topic: Nutrition basics

32. Which of the following foods is the most nutrient dense per serving? 
A. Soft margarine
B. Iceberg lettuce
C. Cheese nachos
D. Fat-free milk

Bloom's Level: 3. Apply
Learning Outcome: Compare an empty-calorie food to a nutrient-dense food.
Section: 01.06
Topic: Nutrition basics
 
33. Which of the following foods is the most energy dense per serving? 
A. 3 ounces baked chicken
B. ½ cup fresh strawberries
C. 4-ounce chocolate doughnut
D. 8 ounces fat-free milk

Bloom's Level: 2. Understand
Learning Outcome: Explain energy density and provide examples of energy-dense food choices.
Section: 01.06
Topic: Nutrition basics

34. 
Which of the following foods is both energy and nutrient dense?
 
A. 
Whole-grain bread 

B. 
Strawberries 

C. 
Peanut butter 

D. 
Raw apples 

Bloom's Level: 2. Understand
Learning Outcome: Explain energy density and provide examples of energy-dense food choices.
Section: 01.06
Topic: Nutrition basics

35. 
Which of the following statements is FALSE?
 
A. 
Dietary supplements include fish oil, glucosamine, echinacea, and flaxseed oil.

B. 
The Dietary Supplement and Health Education Act of 1994 allows manufacturers to classify dietary supplements as foods.

C. 
A megadose is an amount of a vitamin or mineral that is at least 10 times the recommended amount of the nutrient.

D. 
In order for a dietary supplement to be on the market, all studies must show a beneficial effect on health.

Bloom's Level: 1. Remember
Learning Outcome: Describe a dietary supplement according to the Dietary Supplement and Health Education Act of 1994.
Section: 01.06
Topic: Dietary supplements

36. 
According to the U.S. Food and Drug Administration, which of the following substances can NOT be classified as a dietary supplement? 
 
A. 
Lysine 

B. 
Copper 

C. 
Tobacco 

D. 
Vitamin E 

Bloom's Level: 1. Remember
Learning Outcome: Describe a dietary supplement according to the Dietary Supplement and Health Education Act of 1994.
Section: 01.06
Topic: Dietary supplements
Topic: Nutrition basics