Core Concepts in Health 1st Canadian Edition By Paul M. Insel – Test bank

Complete Test Bank With Answers

 

 

Sample Questions Posted Below

 

5

1.	Shelley is pregnant and has concerns about possible mercury contamination in the fish she eats. According to Health Canada, which of the following should she not eat?    A. swordfish B. king mackerel C. shark D. Shelley should not eat any of these choices.

 

2.	Essential nutrients include all of the following, EXCEPT    A. vitamins. B. minerals. C. enzymes. D. amino acids.

 

3.	The process in which foods you eat are broken down and absorbed is called    A. respiration. B. metabolism. C. digestion. D. catecation.

 

4.	Which of the following essential nutrients does NOT supply energy?    A. proteins B. fats C. carbohydrates D. vitamins

 

5.	Which of the following statements is TRUE regarding alcohol?    A. It is not an essential nutrient. B. It supplies 7 calories of energy per gram. C. It plays an important role in supplying necessary enzymes. D. Alcohol is not an essential nutrient, and it supplies 7 calories of energy per gram.

 

6.	Fat provides _____________ calories per gram.    A. 4 B. 7 C. 9 D. 12

 

7.	Protein provides _____________ calories per gram.    A. 4 B. 7 C. 9 D. 12

 

8.	Carbohydrate provides _____________ calories per gram.    A. 4 B. 7 C. 9 D. 12

 

9.	Alcohol provides ____________ calories per gram.    A. 4 B. 7 C. 9 D. 12

 

10.	The main structural components of the body, muscles, and bones are made up of    A. proteins. B. fats. C. lipids. D. carbohydrates.

 

11.	Genetically modified foods    A. require special labeling. B. are rarely grown in Canada but are very common in other countries. C. can unexpectedly appear in the food supply through contamination during processing. D. can be used in foods that are also certified organic or irradiated.

 

12.	The building blocks of proteins are called    A. hormones. B. minerals. C. amino acids. D. enzymes.

 

13.	Of the 20 common amino acids, how many of these are termed “essential”?    A. 3 B. 9 C. 18 D. 29

 

14.	Protein sources that provide all the amino acids that cannot be manufactured in the body are best described as    A. complete. B. essential. C. nonessential. D. incomplete.

 

15.	Meats, fish, poultry, and eggs are sources of ___________ protein.    A. complete B. primary C. secondary D. incomplete

 

16.	Foods from most plant sources supply ____________ proteins.    A. complete B. primary C. secondary D. incomplete

 

17.	Which of the following is a source of incomplete protein?    A. meat B. beans C. eggs D. cheese

 

18.	Martha is a vegetarian and wants to eat a source of complete protein. Which of the following should she choose?    A. rice and beans B. corn and beans C. peanut butter and milk D. All of these choices are correct.

 

19.	Which of the following will help supply Carey with an adequate daily intake of protein?    A. 90 grams of chicken B. ½ cup of tofu C. 1 cup of yogurt D. All of these choices are correct.

 

20.	The average Canadian diet includes about _____________ of total daily calories as protein.    A. 50 percent B. 27 percent C. 17 percent D. 5 percent

 

21.	The recommended daily intake of protein is _____________ of total daily calories    A. less than 10 percent B. 10-35 percent C. 20-35 percent D. 45-65 percent

 

22.	Fats are also called    A. lipids. B. enzymes. C. glycogen. D. glycerol.

 

23.	The major source of fuel for the body during rest and light activity is    A. proteins. B. carbohydrates. C. fats. D. vitamins.

 

24.	Which of the following is NOT a function of fats?    A. They help insulate your body. B. They support and cushion your organs. C. They form important components of blood and some hormones. D. They help your body absorb fat-soluble vitamins.

 

25.	Most of the fats in food are in the form of    A. cholesterol. B. low-density lipids. C. triglycerides. D. high-density lipids.

 

26.	The essential fatty acids, linoleic and alpha-linoleic acids, are both    A. polyunsaturated. B. saturated. C. monounsaturated. D. hydrosaturated.

 

27.

Which of the following statements is TRUE regarding fats?    A. They are the most concentrated source of energy. B. Food fats are composed of both saturated and unsaturated fatty acids. C. Food fats containing large amounts of saturated fatty acids are usually solid at room temperature. D. All of these statements are true.

 

28.	Food irradiation    A. is currently approved only for red meat. B. utilizes radioactive materials. C. does not require special labeling. D. extends the shelf life of a food.

 

29.	Saturated fats are primarily found in    A. animal food sources and are liquid at room temperature. B. plant food sources and are solid at room temperature. C. plant food sources and are liquid at room temperature. D. animal food sources and are solid at room temperature.

 

30.	Leading sources of saturated fat in the Canadian diet include all of the following, EXCEPT    A. red meats. B. whole milk and cheese. C. poultry. D. hot dogs and lunch meats.

 

31.	Which of the following does NOT contain mostly monounsaturated fatty acids?    A. olive oil B. safflower oil C. peanut oil D. palm oil

 

32.	All of the following contain mostly polyunsaturated fatty acids, EXCEPT    A. coconut oil. B. soybean oil. C. corn oil. D. cottonseed oil.

 

33.

Which of the following statements is TRUE regarding vegetable oils that have been hydrogenated?    A. They tend to be higher in saturated fat. B. They tend to be lower in saturated fat. C. They tend to be liquid at room temperature. D. They tend to be lower in saturated fat and liquid at room temperature.

 

34.	A by-product of hydrogenation is    A. monounsaturated fats. B. trans fatty acids. C. cholesterol. D. triglycerides.

 

35.	In order to determine the presence of trans fat in a given product, consumers should check the label for    A. cholesterol content. B. unsaturated fat levels. C. partially hydrogenated oils. D. carbohydrate content.

 

36.

Which of the following statements is FALSE regarding trans fatty acids?    A. They raise the levels of low-density lipoproteins in the blood. B. They lower the levels of high-density lipoproteins in the blood. C. They increase one’s risk of developing heart disease. D. None of these statements is false.

 

37.	Sulfites are used to    A. protect meats from toxins. B. fortify vitamins in juices. C. protect vegetables from browning. D. maintain the fresh taste of fruits.

 

38.	Which of the following would be an effect of consuming omega-3 fatty acids?    A. They reduce the tendency of blood to clot. B. They inhibit inflammation. C. They inhibit abnormal heart rhythms. D. All of these choices are correct.

 

39.	To control your blood cholesterol levels, the most important action you can take is to limit the amount of _______________ in your diet.    A. polyunsaturated fat B. saturated and trans fats C. monounsaturated fat D. omega-3 fat

 

40.	A guideline for food safety is to    A. wash hands for 10 seconds after handling food. B. make certain that hamburgers are cooked to 110°F. C. cook stuffing separately from poultry. D. store eggs in their designated space in the refrigerator door.

 

41.	Plant sources that provide small amounts of omega-3 fatty acids include all of the following, EXCEPT    A. coconut oil. B. flaxseed oil. C. canola oil. D. walnut oil.

 

42.	A good source of omega-3 fatty acids is    A. chicken. B. pork. C. spinach. D. salmon.

 

43.

Which of the following statement is FALSE regarding omega-6 fatty acids?    A. They are another form of polyunsaturated fat. B. They contain the essential nutrient linoleic acid. C. They are primarily found in palm and coconut oils. D. Some nutritionists recommend people reduce the proportion of omega-6s they consume in favor of omega-3s.

 

44.	When reducing fat intake, the emphasis should be placed on lowering intake of    A. omega-3 fatty acids. B. linoleic acid. C. trans fatty acids. D. monounsaturated fats.

 

45.	The major source of fuel for the nervous system, brain, and red blood cells is    A. proteins. B. carbohydrates. C. fats. D. vitamins.

 

46.	When John doesn’t eat enough carbohydrates to satisfy his body’s need, where will his body get the needed carbohydrates?    A. fats B. proteins C. vitamins D. minerals

 

47.	Which of the following foods is NOT considered a simple carbohydrate?    A. potato B. orange juice C. table sugar D. milk

 

48.

Which of the following statement is FALSE regarding simple carbohydrates?    A. They contain only one or two sugar units in each molecule. B. They are found in a variety of plants. C. They are found naturally in fruits and milk. D. There is no evidence that any simple carbohydrate is more nutritious than others.

 

49.	Refined carbohydrates    A. tend to be much lower in fibre and vitamins than their unrefined counterparts. B. contain both the germ and bran of whole grains. C. take longer to digest than unrefined carbohydrates. D. keep blood sugar and insulin levels low.

 

50.	The refinement of whole grains transforms whole-wheat flour into    A. whole-wheat flour dust. B. white flour. C. unrefined whole-wheat flour. D. enriched whole-wheat flour.

 

51.	The liver and muscles store carbohydrates in the form of    A. glucose. B. glycogen. C. fructose. D. sucrose.

 

52.	Which of the following are richest in complex carbohydrates?    A. grains and legumes B. fruits, milk, and cheese C. milk and vegetables D. fruits and honey

 

53.	Cooked or refrigerated foods should not be left at room temperature for more than    A. 1 hour. B. 2 hours. C. 3 hours. D. 4 hours.

 

54.	Consumption of whole grains has been linked to:    A. a reduced risk of heart disease. B. a reduced risk of certain forms of cancer. C. a reduced risk of diabetes. D. all of these choices.

 

55.

Which of the following macronutrient distributions is consistent with the Acceptable Macronutrient Distribution Ranges set by the Food and Nutrition Board?    A. 40 percent of daily calories as protein, 40 percent of daily calories as carbohydrate, 20 percent of daily calories as fat B. 30 percent of daily calories as protein, 35 percent of daily calories as carbohydrate, 35 percent of daily calories as fat C. 10 percent of daily calories as protein, 65 percent of daily calories as carbohydrate, 25 percent of daily calories as fat D. 15 percent of daily calories as protein, 45 percent of daily calories as carbohydrate, 40 percent of daily calories as fat

 

56.	The Food and Nutrition Board defines ________________ as nondigestible carbohydrates that occur naturally in plant foods.    A. dietary fibre B. functional fibre C. whole grains D. viscous fibre

 

57.	Fibre can help    A. prevent constipation by increasing fecal bulk. B. manage diabetes by slowing the movement of glucose into the blood. C. reduce the absorption of cholesterol. D. All of these choices are true.

 

58.

Which of the following statements is TRUE regarding foodborne illnesses?    A. Raw or undercooked animal products and oysters pose the greatest risk. B. Most of the foodborne illness is caused by disease-causing microorganisms. C. Children, pregnant women, and the elderly are more at risk for severe complications. D. All of these statements are true.

 

59.	All of the following are good sources of fibre, EXCEPT    A. avocado. B. hamburger. C. oatmeal. D. winter squash.

 

60.	The recommended daily intake of fibre for women is ____________ grams.    A. 15 B. 25 C. 35 D. 45

 

61.	The recommended daily amount of fibre for men is ____________ grams.    A. 18 B. 28 C. 38 D. more than 50

 

62.	___________ is often added to cereals or used in fibre supplements and laxatives, improves intestinal health, and also helps control glucose and cholesterol levels.    A. Trillium B. Millium C. Psyllium D. Fyllium

 

63.	Which of the following is NOT a fat-soluble vitamin?    A. vitamin A B. vitamin B C. vitamin D D. vitamin K

 

64.	Which of the following is a water-soluble vitamin?    A. vitamin D B. vitamin C C. vitamin E D. vitamin K

 

65.	Which of the following statements is TRUE regarding vitamins?    A. Vitamins are required by the body in large amounts. B. Vitamins are important in the maintenance of the immune system. C. Vitamins provide direct energy to the body. D. Vitamins are best taken in the form of vitamin supplements.

 

66.	Which of the following vitamins acts as an antioxidant?    A. vitamin E B. vitamin C C. vitamin A D. All of these vitamins act as antioxidants.

 

67.	The best source of vitamin C is a(n)    A. orange. B. hamburger. C. glass of milk. D. slice of whole-grain bread.

 

68.	Probably the best-known vitamin deficiency disease, caused by a lack of vitamin C in the diet, is    A. beriberi. B. anemia. C. gingivitis. D. scurvy.

 

69.	The primary function of vitamins is to    A. serve as an important component of muscle. B. provide texture and flavour to foods. C. supply energy to body cells. D. regulate various chemical reactions within cells.

 

70.	Two vitamins produced within the body are    A. vitamin D and vitamin K. B. vitamin C and vitamin D. C. niacin and vitamin K. D. vitamin B and biotin.

 

71.	Which low intake of this vitamin has been linked to increased heart disease risk?    A. vitamin D B. vitamin A C. folate D. riboflavin

 

72.	High dosages of vitamin A are toxic and associated with an increased risk of    A. scurvy. B. anemia. C. birth defects. D. night blindness.

 

73.	All of the following are cooking methods that preserve the nutrient value of vegetables, EXCEPT    A. boiling. B. baking. C. microwaving. D. steaming.

 

74.	Examples of major minerals include    A. potassium, sodium, and iron. B. zinc, iron, and calcium. C. calcium, potassium, and magnesium. D. iron, calcium, and copper.

 

75.	Examples of trace minerals include    A. potassium, zinc, and iron. B. fluoride, copper, and zinc. C. magnesium and phosphorus. D. iodide, zinc, and chloride.

 

76.	A mineral commonly lacking in Canadian diets is    A. phosphorus. B. iron. C. chloride. D. sodium.

 

77.	Minerals    A. help regulate body functions. B. are found only in animal products. C. provide the body with 4 calories per gram in energy. D. make up about 60 percent of total body weight.

 

78.	An essential nutrient commonly lacking in the Canadian diet is    A. sodium. B. calcium. C. copper. D. fluoride.

 

79.	A food rich in calcium is    A. green leafy vegetables. B. lean meat. C. nuts. D. apples.

 

80.	Osteoporosis is associated with low intake of    A. calcium. B. phosphorus. C. zinc. D. iron.

 

81.	When it comes to building strong bones, good advice would be to    A. limit your sun exposure to less than 10 minutes per week. B. eat a diet high in protein. C. consume calcium from supplements because it is absorbed better than calcium from foods. D. engage in weight-bearing aerobic activities.

 

82.	Women who are capable of getting pregnant should include foods fortified with and supplements of which of the following nutrients?    A. vitamin B12 B. vitamin C C. potassium D. folic acid

 

83.	Individuals with high blood pressure may benefit from dietary restriction of    A. calcium. B. vitamin B12. C. sodium. D. fibre.

 

84.	Strategies to prevent osteoporosis include all of the following, EXCEPT    A. weight-bearing aerobic exercise. B. moderation in the consumption of caffeine. C. adequate vitamin D intake. D. high intake of vitamin A (as retinol).

 

85.	Human body weight is composed of approximately _______________ water.    A. 20-30 percent B. 40-50 percent C. 50-60 percent D. 80-100 percent

 

86.	Experts say that two of the most important factors in a healthy diet are eating the “right” kinds of fats and the “right” kinds of    A. cholesterol. B. fibre. C. carbohydrates. D. proteins.

 

87.	Which of the following should count toward your total daily fluid intake?    A. only water B. water and fruit juices C. water and any sugar-free liquids D. all fluids, including those containing caffeine

 

88.	Antioxidants    A. cause cancer. B. found in foods can help protect the body from damage caused by free radicals. C. are a particular type of phytochemical. D. None of these statements is true.

 

89.

Which of the following statements is TRUE regarding free radicals?    A. Free radicals have been implicated in aging and many diseases. B. Free radicals are produced when the body uses oxygen or breaks down fats and proteins. C. Free radical production is increased by environmental factors such as exhaust fumes. D. All of these statements are true.

 

90.

Phytochemicals    A. are a substance found in plant food that may help prevent chronic disease. B. are linked to the development of some cancers. C. are best obtained through supplements rather than trying to eat a variety of fruits and vegetables. D. have been shown to be toxic if ingested in large amounts in plant foods.

 

91.	Which of the following is a cruciferous vegetable?    A. potato B. pinto bean C. broccoli D. carrot

 

92.	The Dietary Reference Intakes    A. are designed to prevent nutritional deficiencies and chronic diseases. B. will eventually be replaced by RDA values. C. are used as a basis for most food labels. D. are a food group plan.

 

93.

The Dietary Reference Intakes    A. are a current set of dietary standards established by the Food and Nutrition Board. B. focus on the role of nutrients in promoting optimal health and preventing chronic diseases. C. include standards for both recommended and maximum safe intakes. D. All of these choices are correct.

 

94.	Hydrogenation    A. reduces the amount of cholesterol in saturated fats. B. increases the shelf life of products containing fat. C. turns liquid oils into solid or semi-solid fats D. has been banned by the FDA.

 

95.	The leading source of added sugar in the Canadian diet is    A. candy bars. B. artificial sweeteners. C. soda. D. cakes and cookies.

 

96.	High sodium condiments include all of the following, EXCEPT    A. mustard. B. lemon juice. C. soy sauce. D. olives.

 

97.	Moderate alcohol intake for women is no more than _____________ drink(s) per day.    A. 1/2 B. 1 C. 2 D. 3

 

98.	Moderate alcohol intake for men is no more than _____________ drink(s) per day.    A. 1/2 B. 1 C. 2 D. 3

 

99.	Salt consumption is most often from    A. herbs and spices. B. processed and prepared foods. C. potassium rich foods. D. fruit juices.

 

100.	Which of the following statements is TRUE regarding vegetarians?    A. Semivegetarians eat fish but do not eat dairy products. B. Lacto-vegetarians eat fish and plant foods. C. Lacto-ovo-vegetarians do not eat eggs. D. Vegans eat only plant foods.

 

101.	Vegetarians who eat no meat, poultry, or fish, but do eat eggs and dairy products, are called    A. vegans. B. lacto-vegans. C. lacto-ovo-vegetarians. D. semivegetarians.

 

102.	Vegetarians who include milk and cheese products and small amounts of fish and poultry in their diets are called    A. vegans. B. lacto-vegetarians. C. lacto-ovo-vegetarians. D. semivegetarians.

 

103.	What is the main nutrition-related problem likely to be encountered by a vegan if his or her diet is not carefully selected?    A. high cholesterol level B. insufficient intake of vitamin B12 C. insufficient intake of complex carbohydrates D. insufficient intake of fibre

 

104.	Which vitamin enhances the absorption of iron?    A. calcium B. vitamin B12 C. vitamin D D. vitamin C

 

105.	Endurance athletes may benefit from consuming additional    A. carbohydrate. B. protein. C. vitamins. D. minerals.

 

106.	Vitamin B12 is found naturally in all of the following, EXCEPT:    A. eggs. B. cheese. C. beef. D. broccoli.

 

107.	Approximately what percentage of Canadians use natural health products?    A. 25 percent B. 50 percent C. 75 percent D. 100 percent

 

108.	A nutrient claim of “low in calories” means which of the following?    A. 25 calories or less per serving B. 40 calories or less per serving C. 75 calories or less per serving D. 90 calories or less per serving

 

109.	A nutrient claim of “high source of fibre” means which of the following?    A. 2 grams or more B. 4 grams or more C. 10 grams or more D. 20 grams or more

 

110.	A nutrient claim of “good source of fibre” means which of the following?    A. 2 grams or more B. 4 grams or more C. 10 grams or more D. 20 grams or more

 

111.	A nutrient claim of “cholesterol free” means which of the following?    A. 0 milligrams of cholesterol B. less than 2 milligrams of cholesterol C. 2 to 5 milligrams of cholesterol D. 10 milligrams of cholesterol

 

112.	A nutrient claim of “low in cholesterol” means which of the following?    A. contains 5 milligrams of cholesterol or less B. contains 20 milligrams of cholesterol or less C. low in saturated fatty acids D. B and C

 

113.

A nutrient claim of “lean” means which of the following?    A. cooked seafood, meat, or poultry with less than 5 percent fat B. cooked seafood, meat, or poultry with less than 12 percent fat C. cooked seafood, meat, or poultry with less than 17 percent fat D. cooked seafood, meat, or poultry with less than 25 percent fat

 

114.	A nutrient claim of “fat free” means which of the following?    A. contains 0 grams of fat per serving B. contains 0.5 grams or less of fat per serving C. contains 1 gram or less of fat per serving D. contains 2 grams or less of fat per serving

 

115.	A nutrient claim of “reduced fat or low in fat” means which of the following?    A. contains 0 grams of fat per serving B. contains 0.5 grams or less of fat per serving C. contains 1 gram or less of fat per serving D. contains 3 grams or less of fat per serving

 

116.	Salmonella bacteria are most often found in which of the following?    A. raw or undercooked eggs B. poultry C. milk and dairy products D. all of the above

 

117.	E. coli bacteria are most often found in which of the following?    A. raw milk B. rare ground beef C. fish D. A and B

 

118.	Listeria monocytogenes causes illness for approximately how many Canadians each year?    A. 100 to 140 B. 140 to 250 C. 250 to 500 D. 500 or more

 

119.	Staphylococcus aureus bacteria is mainly found in the following location:    A. nasal passages B. skin sores C. moles D. A and B

 

120.	Listeria is particularly dangerous for which of the following groups?    A. pregnant women B. babies and children C. people with weakened immune systems D. all of the above

 

Connie is satisfied with her weight but would like to improve her eating habits. She typically has several slices of toast and a large coffee for breakfast, a turkey sandwich and chips or sausage pizza for lunch, and a pasta dish with baked chicken or pork chops for supper. She often has an evening snack of fat-free pudding or yogurt. She drinks unsweetened iced tea, regular colas, water, and an occasional glass of milk.

 

121.	Connie could adjust her diet closer to that recommended by Eating Well with Canada’s Food Guide by increasing her daily servings of all of the following, EXCEPT:    A. vegetables. B. whole grains. C. refined sugars. D. fresh fruit and 100 percent fruit juice.

 

122.	Connie’s current diet is most likely to be adequate in which of the following nutrients?    A. calcium B. fibre C. protein D. folate

 

123.	Connie has been evaluating her daily consumption of beverages to improve the overall quality of her diet. Which of the following beverages should Connie choose less often?    A. regular soda B. unsweetened iced tea C. water D. low-fat milk

 

124.	Essential nutrients are produced by the body.    True    False

 

125.	Alcohol has no nutritional role but does provide energy.    True    False

 

126.	Complete proteins are found in animal food sources.    True    False

 

127.	Incomplete proteins are missing at least one essential amino acid.    True    False

 

128.	To obtain a complete protein from plant foods, you must combine two different sources of plant proteins in the same meal.    True    False

 

129.	Excess protein intake can increase fat stores.    True    False

 

130.	Foods containing large amounts of saturated fatty acids are usually solid at room temperature.    True    False

 

131.	Soybeans are a good source of polyunsaturated fat.    True    False

 

132.	Omega-3 fatty acids decrease the inflammatory response in the body.    True    False

 

133.	Recommended daily fat intake is 20-35 percent of total daily calories.    True    False

 

134.	Carbohydrates are classified into two groups: simple and complex.    True    False

 

135.	The refinement of whole grains transforms brown rice into white rice.    True    False

 

136.	Consumption of refined carbohydrates causes a slower rise in blood glucose levels than does consumption of unrefined carbohydrates.    True    False

 

137.	Carbohydrates consumed in excess of the body’s energy needs are stored in the muscle as glucose.    True    False

 

138.	Fibre is a source of dietary carbohydrates.    True    False

 

139.	Fibre consumption can lower cholesterol levels.    True    False

 

140.	Beta-carotene, vitamin C, and vitamin E are antioxidants.    True    False

 

141.	All fluids, including those that contain caffeine, can count towards your total daily fluid intake.    True    False

 

142.	Lean meats are a good source of phytochemicals.    True    False

 

143.	The aim of the Dietary Reference Intake is to guide you in meeting your nutritional needs with vitamin and mineral supplements.    True    False

 

144.	Whole grain bread is more nutrient-dense than are most white breads.    True    False

 

145.	Peanuts are a source of cholesterol.    True    False

 

146.	Vegans eat plant food, dairy products, and eggs.    True    False

 

147.	Individuals with diabetes benefit from a diet that is low in simple sugars and complex carbohydrates.    True    False

 

148.	The recommended self-treatment for foodborne illness is limiting intake of food and water.    True    False

 

149.	The use of food irradiation is not permitted on foods certified as organic.    True    False

 

150.	The purpose of food irradiation is to kill potentially harmful pathogens.    True    False

 

151.	A true food allergy is a reaction of the body’s immune system to a food or food ingredient.    True    False

 

152.	Identify the six classes of essential nutrients; for each, give at least two major functions it performs in the body and two key food sources.

 

153.	List and describe the various types of vegetarian diets mentioned in your text. Discuss at least two advantages and disadvantages associated with choosing this type of diet.

 

154.	List the food groups in Eating Well with Canada’s Food Guide. For each group, provide the suggested range of daily servings.

 

155.	Put together a sample day’s diet that meets the recommended number of servings for all the food groups in Eating Well with Canada’s Food Guide.

 

156.	Josh is a freshman and is in need of eating strategies when he has his meals in the dining hall. List six strategies that will help him establish healthy eating habits.

 

157.	Select one of the following food-related issues, and take a position—pro or con. Describe your point of view and your reasoning; give at least three arguments to support your position. Wider use of genetically-modified foods Greater regulation of dietary supplements Wider use of food irradiation

 

5 Key

1. (p. 164-165)

Shelley is pregnant and has concerns about possible mercury contamination in the fish she eats. According to Health Canada, which of the following should she not eat?    A. swordfish B. king mackerel C. shark D. Shelley should not eat any of these choices.

 

Blooms: Application Insel – Chapter 05 #1 Learning Objective: 05-04 Explain how to use food labels and other consumer tools to make informed choices about foods. Topic: A Personal Plan: Making Informed Choices about Food

2. (p. 130)

Essential nutrients include all of the following, EXCEPT    A. vitamins. B. minerals. C. enzymes. D. amino acids.

 

Blooms: Comprehension Insel – Chapter 05 #2 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

3. (p. 130)

The process in which foods you eat are broken down and absorbed is called    A. respiration. B. metabolism. C. digestion. D. catecation.

 

Blooms: Knowledge Insel – Chapter 05 #3 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

4. (p. 130)

Which of the following essential nutrients does NOT supply energy?    A. proteins B. fats C. carbohydrates D. vitamins

 

Blooms: Comprehension Insel – Chapter 05 #4 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

5. (p. 130)

Which of the following statements is TRUE regarding alcohol?    A. It is not an essential nutrient. B. It supplies 7 calories of energy per gram. C. It plays an important role in supplying necessary enzymes. D. Alcohol is not an essential nutrient, and it supplies 7 calories of energy per gram.

 

Blooms: Comprehension Insel – Chapter 05 #5 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

6. (p. 130)

Fat provides _____________ calories per gram.    A. 4 B. 7 C. 9 D. 12

 

Blooms: Knowledge Insel – Chapter 05 #6 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

7. (p. 130)

Protein provides _____________ calories per gram.    A. 4 B. 7 C. 9 D. 12

 

Blooms: Knowledge Insel – Chapter 05 #7 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

8. (p. 130)

Carbohydrate provides _____________ calories per gram.    A. 4 B. 7 C. 9 D. 12

 

Blooms: Knowledge Insel – Chapter 05 #8 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

9. (p. 130)

Alcohol provides ____________ calories per gram.    A. 4 B. 7 C. 9 D. 12

 

Blooms: Knowledge Insel – Chapter 05 #9 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

10. (p. 131)

The main structural components of the body, muscles, and bones are made up of    A. proteins. B. fats. C. lipids. D. carbohydrates.

 

Blooms: Knowledge Insel – Chapter 05 #10 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

11. (p. 166)

Genetically modified foods    A. require special labeling. B. are rarely grown in Canada but are very common in other countries. C. can unexpectedly appear in the food supply through contamination during processing. D. can be used in foods that are also certified organic or irradiated.

 

Blooms: Comprehension Insel – Chapter 05 #11 Learning Objective: 05-04 Explain how to use food labels and other consumer tools to make informed choices about foods. Topic: A Personal Plan: Making Informed Choices about Food

12. (p. 131)

The building blocks of proteins are called    A. hormones. B. minerals. C. amino acids. D. enzymes.

 

Blooms: Knowledge Insel – Chapter 05 #12 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

13. (p. 131)

Of the 20 common amino acids, how many of these are termed “essential”?    A. 3 B. 9 C. 18 D. 29

 

Blooms: Knowledge Insel – Chapter 05 #13 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

14. (p. 131)

Protein sources that provide all the amino acids that cannot be manufactured in the body are best described as    A. complete. B. essential. C. nonessential. D. incomplete.

 

Blooms: Knowledge Insel – Chapter 05 #14 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

15. (p. 131)

Meats, fish, poultry, and eggs are sources of ___________ protein.    A. complete B. primary C. secondary D. incomplete

 

Blooms: Knowledge Insel – Chapter 05 #15 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

16. (p. 131)

Foods from most plant sources supply ____________ proteins.    A. complete B. primary C. secondary D. incomplete

 

Blooms: Knowledge Insel – Chapter 05 #16 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

17. (p. 131)

Which of the following is a source of incomplete protein?    A. meat B. beans C. eggs D. cheese

 

Blooms: Comprehension Insel – Chapter 05 #17 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

18. (p. 131)

Martha is a vegetarian and wants to eat a source of complete protein. Which of the following should she choose?    A. rice and beans B. corn and beans C. peanut butter and milk D. All of these choices are correct.

 

Blooms: Application Insel – Chapter 05 #18 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

19. (p. 132)

Which of the following will help supply Carey with an adequate daily intake of protein?    A. 90 grams of chicken B. ½ cup of tofu C. 1 cup of yogurt D. All of these choices are correct.

 

Blooms: Comprehension Insel – Chapter 05 #19 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

20. (p. 133)

The average Canadian diet includes about _____________ of total daily calories as protein.    A. 50 percent B. 27 percent C. 17 percent D. 5 percent

 

Blooms: Knowledge Insel – Chapter 05 #20 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

21. (p. 133)

The recommended daily intake of protein is _____________ of total daily calories    A. less than 10 percent B. 10-35 percent C. 20-35 percent D. 45-65 percent

 

Blooms: Knowledge Insel – Chapter 05 #21 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

22. (p. 133)

Fats are also called    A. lipids. B. enzymes. C. glycogen. D. glycerol.

 

Blooms: Knowledge Insel – Chapter 05 #22 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

23. (p. 133)

The major source of fuel for the body during rest and light activity is    A. proteins. B. carbohydrates. C. fats. D. vitamins.

 

Blooms: Knowledge Insel – Chapter 05 #23 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

24. (p. 133)

Which of the following is NOT a function of fats?    A. They help insulate your body. B. They support and cushion your organs. C. They form important components of blood and some hormones. D. They help your body absorb fat-soluble vitamins.

 

Blooms: Comprehension Insel – Chapter 05 #24 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

25. (p. 133)

Most of the fats in food are in the form of    A. cholesterol. B. low-density lipids. C. triglycerides. D. high-density lipids.

 

Blooms: Knowledge Insel – Chapter 05 #25 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

26. (p. 133)

The essential fatty acids, linoleic and alpha-linoleic acids, are both    A. polyunsaturated. B. saturated. C. monounsaturated. D. hydrosaturated.

 

Blooms: Knowledge Insel – Chapter 05 #26 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

27. (p. 133)

Which of the following statements is TRUE regarding fats?    A. They are the most concentrated source of energy. B. Food fats are composed of both saturated and unsaturated fatty acids. C. Food fats containing large amounts of saturated fatty acids are usually solid at room temperature. D. All of these statements are true.

 

Blooms: Comprehension Insel – Chapter 05 #27 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

28. (p. 165)

Food irradiation    A. is currently approved only for red meat. B. utilizes radioactive materials. C. does not require special labeling. D. extends the shelf life of a food.

 

Blooms: Knowledge Insel – Chapter 05 #28 Learning Objective: 05-04 Explain how to use food labels and other consumer tools to make informed choices about foods. Topic: A Personal Plan: Making Informed Choices about Food

29. (p. 133)

Saturated fats are primarily found in    A. animal food sources and are liquid at room temperature. B. plant food sources and are solid at room temperature. C. plant food sources and are liquid at room temperature. D. animal food sources and are solid at room temperature.

 

Blooms: Comprehension Insel – Chapter 05 #29 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

30. (p. 133)

Leading sources of saturated fat in the Canadian diet include all of the following, EXCEPT    A. red meats. B. whole milk and cheese. C. poultry. D. hot dogs and lunch meats.

 

Blooms: Comprehension Insel – Chapter 05 #30 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

31. (p. 133)

Which of the following does NOT contain mostly monounsaturated fatty acids?    A. olive oil B. safflower oil C. peanut oil D. palm oil

 

Blooms: Comprehension Insel – Chapter 05 #31 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

32. (p. 133)

All of the following contain mostly polyunsaturated fatty acids, EXCEPT    A. coconut oil. B. soybean oil. C. corn oil. D. cottonseed oil.

 

Blooms: Comprehension Insel – Chapter 05 #32 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

33. (p. 133)

Which of the following statements is TRUE regarding vegetable oils that have been hydrogenated?    A. They tend to be higher in saturated fat. B. They tend to be lower in saturated fat. C. They tend to be liquid at room temperature. D. They tend to be lower in saturated fat and liquid at room temperature.

 

Blooms: Comprehension Insel – Chapter 05 #33 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

34. (p. 133)

A by-product of hydrogenation is    A. monounsaturated fats. B. trans fatty acids. C. cholesterol. D. triglycerides.

 

Blooms: Knowledge Insel – Chapter 05 #34 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

35. (p. 134)

In order to determine the presence of trans fat in a given product, consumers should check the label for    A. cholesterol content. B. unsaturated fat levels. C. partially hydrogenated oils. D. carbohydrate content.

 

Blooms: Knowledge Insel – Chapter 05 #35 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

36. (p. 133)

Which of the following statements is FALSE regarding trans fatty acids?    A. They raise the levels of low-density lipoproteins in the blood. B. They lower the levels of high-density lipoproteins in the blood. C. They increase one’s risk of developing heart disease. D. None of these statements is false.

 

Blooms: Comprehension Insel – Chapter 05 #36 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

37. (p. 165)

Sulfites are used to    A. protect meats from toxins. B. fortify vitamins in juices. C. protect vegetables from browning. D. maintain the fresh taste of fruits.

 

Blooms: Knowledge Insel – Chapter 05 #37 Learning Objective: 05-04 Explain how to use food labels and other consumer tools to make informed choices about foods. Topic: A Personal Plan: Making Informed Choices about Food

38. (p. 135)

Which of the following would be an effect of consuming omega-3 fatty acids?    A. They reduce the tendency of blood to clot. B. They inhibit inflammation. C. They inhibit abnormal heart rhythms. D. All of these choices are correct.

 

Blooms: Comprehension Insel – Chapter 05 #38 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

39. (p. 134)

To control your blood cholesterol levels, the most important action you can take is to limit the amount of _______________ in your diet.    A. polyunsaturated fat B. saturated and trans fats C. monounsaturated fat D. omega-3 fat

 

Blooms: Knowledge Insel – Chapter 05 #39 Learning Objective: 05-02 Describe the guidelines that have been developed to help people choose a healthy diet; avoid nutritional deficiencies; and reduce their risk of diet-related chronic diseases. Topic: Nutritional Guidelines: Planning Your Diet

40. (p. 163)

A guideline for food safety is to    A. wash hands for 10 seconds after handling food. B. make certain that hamburgers are cooked to 110°F. C. cook stuffing separately from poultry. D. store eggs in their designated space in the refrigerator door.

 

Blooms: Comprehension Insel – Chapter 05 #40 Learning Objective: 05-04 Explain how to use food labels and other consumer tools to make informed choices about foods. Topic: A Personal Plan: Making Informed Choices about Food

41. (p. 134)

Plant sources that provide small amounts of omega-3 fatty acids include all of the following, EXCEPT    A. coconut oil. B. flaxseed oil. C. canola oil. D. walnut oil.

 

Blooms: Comprehension Insel – Chapter 05 #41 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

42. (p. 134)

A good source of omega-3 fatty acids is    A. chicken. B. pork. C. spinach. D. salmon.

 

Blooms: Knowledge Insel – Chapter 05 #42 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

43. (p. 134)

Which of the following statement is FALSE regarding omega-6 fatty acids?    A. They are another form of polyunsaturated fat. B. They contain the essential nutrient linoleic acid. C. They are primarily found in palm and coconut oils. D. Some nutritionists recommend people reduce the proportion of omega-6s they consume in favor of omega-3s.

 

Blooms: Comprehension Insel – Chapter 05 #43 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

44. (p. 134)

When reducing fat intake, the emphasis should be placed on lowering intake of    A. omega-3 fatty acids. B. linoleic acid. C. trans fatty acids. D. monounsaturated fats.

 

Blooms: Comprehension Insel – Chapter 05 #44 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

45. (p. 136)

The major source of fuel for the nervous system, brain, and red blood cells is    A. proteins. B. carbohydrates. C. fats. D. vitamins.

 

Blooms: Comprehension Insel – Chapter 05 #45 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

46. (p. 136)

When John doesn’t eat enough carbohydrates to satisfy his body’s need, where will his body get the needed carbohydrates?    A. fats B. proteins C. vitamins D. minerals

 

Blooms: Comprehension Insel – Chapter 05 #46 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

47. (p. 137)

Which of the following foods is NOT considered a simple carbohydrate?    A. potato B. orange juice C. table sugar D. milk

 

Blooms: Comprehension Insel – Chapter 05 #47 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

48. (p. 137)

Which of the following statement is FALSE regarding simple carbohydrates?    A. They contain only one or two sugar units in each molecule. B. They are found in a variety of plants. C. They are found naturally in fruits and milk. D. There is no evidence that any simple carbohydrate is more nutritious than others.

 

Blooms: Comprehension Insel – Chapter 05 #48 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

49. (p. 137)

Refined carbohydrates    A. tend to be much lower in fibre and vitamins than their unrefined counterparts. B. contain both the germ and bran of whole grains. C. take longer to digest than unrefined carbohydrates. D. keep blood sugar and insulin levels low.

 

Blooms: Comprehension Insel – Chapter 05 #49 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

50. (p. 137)

The refinement of whole grains transforms whole-wheat flour into    A. whole-wheat flour dust. B. white flour. C. unrefined whole-wheat flour. D. enriched whole-wheat flour.

 

Blooms: Knowledge Insel – Chapter 05 #50 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

51. (p. 137)

The liver and muscles store carbohydrates in the form of    A. glucose. B. glycogen. C. fructose. D. sucrose.

 

Blooms: Knowledge Insel – Chapter 05 #51 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

52. (p. 137)

Which of the following are richest in complex carbohydrates?    A. grains and legumes B. fruits, milk, and cheese C. milk and vegetables D. fruits and honey

 

Blooms: Comprehension Insel – Chapter 05 #52 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

53. (p. 163)

Cooked or refrigerated foods should not be left at room temperature for more than    A. 1 hour. B. 2 hours. C. 3 hours. D. 4 hours.

 

Blooms: Knowledge Insel – Chapter 05 #53 Learning Objective: 05-04 Explain how to use food labels and other consumer tools to make informed choices about foods. Topic: A Personal Plan: Making Informed Choices about Food

54. (p. 137-138)

Consumption of whole grains has been linked to:    A. a reduced risk of heart disease. B. a reduced risk of certain forms of cancer. C. a reduced risk of diabetes. D. all of these choices.

 

Blooms: Comprehension Insel – Chapter 05 #54 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

55. (p. 131-140)

Which of the following macronutrient distributions is consistent with the Acceptable Macronutrient Distribution Ranges set by the Food and Nutrition Board?    A. 40 percent of daily calories as protein, 40 percent of daily calories as carbohydrate, 20 percent of daily calories as fat B. 30 percent of daily calories as protein, 35 percent of daily calories as carbohydrate, 35 percent of daily calories as fat C. 10 percent of daily calories as protein, 65 percent of daily calories as carbohydrate, 25 percent of daily calories as fat D. 15 percent of daily calories as protein, 45 percent of daily calories as carbohydrate, 40 percent of daily calories as fat

 

Blooms: Analysis Insel – Chapter 05 #55 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

56. (p. 139)

The Food and Nutrition Board defines ________________ as nondigestible carbohydrates that occur naturally in plant foods.    A. dietary fibre B. functional fibre C. whole grains D. viscous fibre

 

Blooms: Knowledge Insel – Chapter 05 #56 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

57. (p. 139-140)

Fibre can help    A. prevent constipation by increasing fecal bulk. B. manage diabetes by slowing the movement of glucose into the blood. C. reduce the absorption of cholesterol. D. All of these choices are true.

 

Blooms: Comprehension Insel – Chapter 05 #57 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

58. (p. 161)

Which of the following statements is TRUE regarding foodborne illnesses?    A. Raw or undercooked animal products and oysters pose the greatest risk. B. Most of the foodborne illness is caused by disease-causing microorganisms. C. Children, pregnant women, and the elderly are more at risk for severe complications. D. All of these statements are true.

 

Blooms: Comprehension Insel – Chapter 05 #58 Learning Objective: 05-04 Explain how to use food labels and other consumer tools to make informed choices about foods. Topic: A Personal Plan: Making Informed Choices about Food

59. (p. 140)

All of the following are good sources of fibre, EXCEPT    A. avocado. B. hamburger. C. oatmeal. D. winter squash.

 

Blooms: Comprehension Insel – Chapter 05 #59 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

60. (p. 140)

The recommended daily intake of fibre for women is ____________ grams.    A. 15 B. 25 C. 35 D. 45

 

Blooms: Knowledge Insel – Chapter 05 #60 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

61. (p. 140)

The recommended daily amount of fibre for men is ____________ grams.    A. 18 B. 28 C. 38 D. more than 50

 

Blooms: Knowledge Insel – Chapter 05 #61 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

62. (p. 140)

___________ is often added to cereals or used in fibre supplements and laxatives, improves intestinal health, and also helps control glucose and cholesterol levels.    A. Trillium B. Millium C. Psyllium D. Fyllium

 

Blooms: Knowledge Insel – Chapter 05 #62 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

63. (p. 140)

Which of the following is NOT a fat-soluble vitamin?    A. vitamin A B. vitamin B C. vitamin D D. vitamin K

 

Blooms: Comprehension Insel – Chapter 05 #63 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

64. (p. 140)

Which of the following is a water-soluble vitamin?    A. vitamin D B. vitamin C C. vitamin E D. vitamin K

 

Blooms: Knowledge Insel – Chapter 05 #64 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

65. (p. 140)

Which of the following statements is TRUE regarding vitamins?    A. Vitamins are required by the body in large amounts. B. Vitamins are important in the maintenance of the immune system. C. Vitamins provide direct energy to the body. D. Vitamins are best taken in the form of vitamin supplements.

 

Blooms: Comprehension Insel – Chapter 05 #65 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

66. (p. 140)

Which of the following vitamins acts as an antioxidant?    A. vitamin E B. vitamin C C. vitamin A D. All of these vitamins act as antioxidants.

 

Blooms: Knowledge Insel – Chapter 05 #66 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

67. (p. 141)

The best source of vitamin C is a(n)    A. orange. B. hamburger. C. glass of milk. D. slice of whole-grain bread.

 

Blooms: Comprehension Insel – Chapter 05 #67 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

68. (p. 140-141)

Probably the best-known vitamin deficiency disease, caused by a lack of vitamin C in the diet, is    A. beriberi. B. anemia. C. gingivitis. D. scurvy.

 

Blooms: Knowledge Insel – Chapter 05 #68 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

69. (p. 140)

The primary function of vitamins is to    A. serve as an important component of muscle. B. provide texture and flavour to foods. C. supply energy to body cells. D. regulate various chemical reactions within cells.

 

Blooms: Comprehension Insel – Chapter 05 #69 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

70. (p. 140)

Two vitamins produced within the body are    A. vitamin D and vitamin K. B. vitamin C and vitamin D. C. niacin and vitamin K. D. vitamin B and biotin.

 

Blooms: Knowledge Insel – Chapter 05 #70 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

71. (p. 140)

Which low intake of this vitamin has been linked to increased heart disease risk?    A. vitamin D B. vitamin A C. folate D. riboflavin

 

Blooms: Comprehension Insel – Chapter 05 #71 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

72. (p. 141)

High dosages of vitamin A are toxic and associated with an increased risk of    A. scurvy. B. anemia. C. birth defects. D. night blindness.

 

Blooms: Comprehension Insel – Chapter 05 #72 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

73. (p. 142)

All of the following are cooking methods that preserve the nutrient value of vegetables, EXCEPT    A. boiling. B. baking. C. microwaving. D. steaming.

 

Blooms: Comprehension Insel – Chapter 05 #73 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

74. (p. 142)

Examples of major minerals include    A. potassium, sodium, and iron. B. zinc, iron, and calcium. C. calcium, potassium, and magnesium. D. iron, calcium, and copper.

 

Blooms: Comprehension Insel – Chapter 05 #74 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

75. (p. 142)

Examples of trace minerals include    A. potassium, zinc, and iron. B. fluoride, copper, and zinc. C. magnesium and phosphorus. D. iodide, zinc, and chloride.

 

Blooms: Comprehension Insel – Chapter 05 #75 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

76. (p. 142)

A mineral commonly lacking in Canadian diets is    A. phosphorus. B. iron. C. chloride. D. sodium.

 

Blooms: Knowledge Insel – Chapter 05 #76 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

77. (p. 142)

Minerals    A. help regulate body functions. B. are found only in animal products. C. provide the body with 4 calories per gram in energy. D. make up about 60 percent of total body weight.

 

Blooms: Comprehension Insel – Chapter 05 #77 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

78. (p. 142)

An essential nutrient commonly lacking in the Canadian diet is    A. sodium. B. calcium. C. copper. D. fluoride.

 

Blooms: Knowledge Insel – Chapter 05 #78 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

79. (p. 143)

A food rich in calcium is    A. green leafy vegetables. B. lean meat. C. nuts. D. apples.

 

Blooms: Knowledge Insel – Chapter 05 #79 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

80. (p. 144)

Osteoporosis is associated with low intake of    A. calcium. B. phosphorus. C. zinc. D. iron.

 

Blooms: Comprehension Insel – Chapter 05 #80 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

81. (p. 144)

When it comes to building strong bones, good advice would be to    A. limit your sun exposure to less than 10 minutes per week. B. eat a diet high in protein. C. consume calcium from supplements because it is absorbed better than calcium from foods. D. engage in weight-bearing aerobic activities.

 

Blooms: Evaluation Insel – Chapter 05 #81 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

82. (p. 146)

Women who are capable of getting pregnant should include foods fortified with and supplements of which of the following nutrients?    A. vitamin B12 B. vitamin C C. potassium D. folic acid

 

Blooms: Comprehension Insel – Chapter 05 #82 Learning Objective: 05-03 Discuss nutritional guidelines for vegetarians and for special population groups. Topic: Nutritional Guidelines: Planning Your Diet

83. (p. 149)

Individuals with high blood pressure may benefit from dietary restriction of    A. calcium. B. vitamin B12. C. sodium. D. fibre.

 

Blooms: Comprehension Insel – Chapter 05 #83 Learning Objective: 05-03 Discuss nutritional guidelines for vegetarians and for special population groups. Topic: Nutritional Guidelines: Planning Your Diet

84. (p. 144)

Strategies to prevent osteoporosis include all of the following, EXCEPT    A. weight-bearing aerobic exercise. B. moderation in the consumption of caffeine. C. adequate vitamin D intake. D. high intake of vitamin A (as retinol).

 

Blooms: Comprehension Insel – Chapter 05 #84 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

85. (p. 142)

Human body weight is composed of approximately _______________ water.    A. 20-30 percent B. 40-50 percent C. 50-60 percent D. 80-100 percent

 

Blooms: Knowledge Insel – Chapter 05 #85 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

86. (p. 144)

Experts say that two of the most important factors in a healthy diet are eating the “right” kinds of fats and the “right” kinds of    A. cholesterol. B. fibre. C. carbohydrates. D. proteins.

 

Blooms: Knowledge Insel – Chapter 05 #86 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

87. (p. 143)

Which of the following should count toward your total daily fluid intake?    A. only water B. water and fruit juices C. water and any sugar-free liquids D. all fluids, including those containing caffeine

 

Blooms: Knowledge Insel – Chapter 05 #87 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

88. (p. 144)

Antioxidants    A. cause cancer. B. found in foods can help protect the body from damage caused by free radicals. C. are a particular type of phytochemical. D. None of these statements is true.

 

Blooms: Comprehension Insel – Chapter 05 #88 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

89. (p. 143-144)

Which of the following statements is TRUE regarding free radicals?    A. Free radicals have been implicated in aging and many diseases. B. Free radicals are produced when the body uses oxygen or breaks down fats and proteins. C. Free radical production is increased by environmental factors such as exhaust fumes. D. All of these statements are true.

 

Blooms: Comprehension Insel – Chapter 05 #89 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

90. (p. 144)

Phytochemicals    A. are a substance found in plant food that may help prevent chronic disease. B. are linked to the development of some cancers. C. are best obtained through supplements rather than trying to eat a variety of fruits and vegetables. D. have been shown to be toxic if ingested in large amounts in plant foods.

 

Blooms: Comprehension Insel – Chapter 05 #90 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

91. (p. 144)

Which of the following is a cruciferous vegetable?    A. potato B. pinto bean C. broccoli D. carrot

 

Blooms: Knowledge Insel – Chapter 05 #91 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

92. (p. 145)

The Dietary Reference Intakes    A. are designed to prevent nutritional deficiencies and chronic diseases. B. will eventually be replaced by RDA values. C. are used as a basis for most food labels. D. are a food group plan.

 

Blooms: Comprehension Insel – Chapter 05 #92 Learning Objective: 05-02 Describe the guidelines that have been developed to help people choose a healthy diet; avoid nutritional deficiencies; and reduce their risk of diet-related chronic diseases. Topic: Nutritional Guidelines: Planning Your Diet

93. (p. 145)

The Dietary Reference Intakes    A. are a current set of dietary standards established by the Food and Nutrition Board. B. focus on the role of nutrients in promoting optimal health and preventing chronic diseases. C. include standards for both recommended and maximum safe intakes. D. All of these choices are correct.

 

Blooms: Comprehension Insel – Chapter 05 #93 Learning Objective: 05-02 Describe the guidelines that have been developed to help people choose a healthy diet; avoid nutritional deficiencies; and reduce their risk of diet-related chronic diseases. Topic: Nutritional Guidelines: Planning Your Diet

94. (p. 132)

Hydrogenation    A. reduces the amount of cholesterol in saturated fats. B. increases the shelf life of products containing fat. C. turns liquid oils into solid or semi-solid fats D. has been banned by the FDA.

 

Blooms: Comprehension Insel – Chapter 05 #94 Learning Objective: 05-04 Explain how to use food labels and other consumer tools to make informed choices about foods. Topic: A Personal Plan: Making Informed Choices about Food

95. (p. 139)

The leading source of added sugar in the Canadian diet is    A. candy bars. B. artificial sweeteners. C. soda. D. cakes and cookies.

 

Blooms: Knowledge Insel – Chapter 05 #95 Learning Objective: 05-02 Describe the guidelines that have been developed to help people choose a healthy diet; avoid nutritional deficiencies; and reduce their risk of diet-related chronic diseases. Topic: Nutritional Guidelines: Planning Your Diet

96. (p. 151)

High sodium condiments include all of the following, EXCEPT    A. mustard. B. lemon juice. C. soy sauce. D. olives.

 

Blooms: Comprehension Insel – Chapter 05 #96 Learning Objective: 05-02 Describe the guidelines that have been developed to help people choose a healthy diet; avoid nutritional deficiencies; and reduce their risk of diet-related chronic diseases. Topic: Nutritional Guidelines: Planning Your Diet

97. (p. 151)

Moderate alcohol intake for women is no more than _____________ drink(s) per day.    A. 1/2 B. 1 C. 2 D. 3

 

Blooms: Knowledge Insel – Chapter 05 #97 Learning Objective: 05-03 Discuss nutritional guidelines for vegetarians and for special population groups. Topic: Nutritional Guidelines: Planning Your Diet

98. (p. 151)

Moderate alcohol intake for men is no more than _____________ drink(s) per day.    A. 1/2 B. 1 C. 2 D. 3

 

Blooms: Knowledge Insel – Chapter 05 #98 Learning Objective: 05-03 Discuss nutritional guidelines for vegetarians and for special population groups. Topic: Nutritional Guidelines: Planning Your Diet

99. (p. 151)

Salt consumption is most often from    A. herbs and spices. B. processed and prepared foods. C. potassium rich foods. D. fruit juices.

 

Blooms: Knowledge Insel – Chapter 05 #99 Learning Objective: 05-02 Describe the guidelines that have been developed to help people choose a healthy diet; avoid nutritional deficiencies; and reduce their risk of diet-related chronic diseases. Topic: Nutritional Guidelines: Planning Your Diet

100. (p. 154-155)

Which of the following statements is TRUE regarding vegetarians?    A. Semivegetarians eat fish but do not eat dairy products. B. Lacto-vegetarians eat fish and plant foods. C. Lacto-ovo-vegetarians do not eat eggs. D. Vegans eat only plant foods.

 

Blooms: Comprehension Insel – Chapter 05 #100 Learning Objective: 05-03 Discuss nutritional guidelines for vegetarians and for special population groups. Topic: Nutritional Guidelines: Planning Your Diet

101. (p. 154)

Vegetarians who eat no meat, poultry, or fish, but do eat eggs and dairy products, are called    A. vegans. B. lacto-vegans. C. lacto-ovo-vegetarians. D. semivegetarians.

 

Blooms: Knowledge Insel – Chapter 05 #101 Learning Objective: 05-03 Discuss nutritional guidelines for vegetarians and for special population groups. Topic: Nutritional Guidelines: Planning Your Diet

102. (p. 154)

Vegetarians who include milk and cheese products and small amounts of fish and poultry in their diets are called    A. vegans. B. lacto-vegetarians. C. lacto-ovo-vegetarians. D. semivegetarians.

 

Blooms: Knowledge Insel – Chapter 05 #102 Learning Objective: 05-03 Discuss nutritional guidelines for vegetarians and for special population groups. Topic: Nutritional Guidelines: Planning Your Diet

103. (p. 156)

What is the main nutrition-related problem likely to be encountered by a vegan if his or her diet is not carefully selected?    A. high cholesterol level B. insufficient intake of vitamin B12 C. insufficient intake of complex carbohydrates D. insufficient intake of fibre

 

Blooms: Comprehension Insel – Chapter 05 #103 Learning Objective: 05-03 Discuss nutritional guidelines for vegetarians and for special population groups. Topic: Nutritional Guidelines: Planning Your Diet

104. (p. 156)

Which vitamin enhances the absorption of iron?    A. calcium B. vitamin B12 C. vitamin D D. vitamin C

 

Blooms: Knowledge Insel – Chapter 05 #104 Learning Objective: 05-03 Discuss nutritional guidelines for vegetarians and for special population groups. Topic: Nutritional Guidelines: Planning Your Diet

105. (p. 157)

Endurance athletes may benefit from consuming additional    A. carbohydrate. B. protein. C. vitamins. D. minerals.

 

Blooms: Knowledge Insel – Chapter 05 #105 Learning Objective: 05-03 Discuss nutritional guidelines for vegetarians and for special population groups. Topic: Nutritional Guidelines: Planning Your Diet

106. (p. 156)

Vitamin B12 is found naturally in all of the following, EXCEPT:    A. eggs. B. cheese. C. beef. D. broccoli.

 

Blooms: Knowledge Insel – Chapter 05 #106 Learning Objective: 05-02 Describe the guidelines that have been developed to help people choose a healthy diet; avoid nutritional deficiencies; and reduce their risk of diet-related chronic diseases. Topic: Nutritional Guidelines: Planning Your Diet

107. (p. 159)

Approximately what percentage of Canadians use natural health products?    A. 25 percent B. 50 percent C. 75 percent D. 100 percent

 

Blooms: Knowledge Insel – Chapter 05 #107 Learning Objective: 05-05 Put together a personal nutrition plan based on affordable foods that you enjoy and that will promote wellness; today as well as in the future. Topic: A Personal Plan: Making Informed Choices about Food

108. (p. 160)

A nutrient claim of “low in calories” means which of the following?    A. 25 calories or less per serving B. 40 calories or less per serving C. 75 calories or less per serving D. 90 calories or less per serving

 

Blooms: Knowledge Insel – Chapter 05 #108 Learning Objective: 05-05 Put together a personal nutrition plan based on affordable foods that you enjoy and that will promote wellness; today as well as in the future. Topic: A Personal Plan: Making Informed Choices about Food

109. (p. 160)

A nutrient claim of “high source of fibre” means which of the following?    A. 2 grams or more B. 4 grams or more C. 10 grams or more D. 20 grams or more

 

Blooms: Knowledge Insel – Chapter 05 #109 Learning Objective: 05-05 Put together a personal nutrition plan based on affordable foods that you enjoy and that will promote wellness; today as well as in the future. Topic: A Personal Plan: Making Informed Choices about Food

110. (p. 160)

A nutrient claim of “good source of fibre” means which of the following?    A. 2 grams or more B. 4 grams or more C. 10 grams or more D. 20 grams or more

 

Blooms: Knowledge Insel – Chapter 05 #110 Learning Objective: 05-05 Put together a personal nutrition plan based on affordable foods that you enjoy and that will promote wellness; today as well as in the future. Topic: A Personal Plan: Making Informed Choices about Food

111. (p. 160)

A nutrient claim of “cholesterol free” means which of the following?    A. 0 milligrams of cholesterol B. less than 2 milligrams of cholesterol C. 2 to 5 milligrams of cholesterol D. 10 milligrams of cholesterol

 

Blooms: Knowledge Insel – Chapter 05 #111 Learning Objective: 05-05 Put together a personal nutrition plan based on affordable foods that you enjoy and that will promote wellness; today as well as in the future. Topic: A Personal Plan: Making Informed Choices about Food

112. (p. 160)

A nutrient claim of “low in cholesterol” means which of the following?    A. contains 5 milligrams of cholesterol or less B. contains 20 milligrams of cholesterol or less C. low in saturated fatty acids D. B and C

 

Blooms: Knowledge Insel – Chapter 05 #112 Learning Objective: 05-05 Put together a personal nutrition plan based on affordable foods that you enjoy and that will promote wellness; today as well as in the future. Topic: A Personal Plan: Making Informed Choices about Food

113. (p. 160)

A nutrient claim of “lean” means which of the following?    A. cooked seafood, meat, or poultry with less than 5 percent fat B. cooked seafood, meat, or poultry with less than 12 percent fat C. cooked seafood, meat, or poultry with less than 17 percent fat D. cooked seafood, meat, or poultry with less than 25 percent fat

 

Blooms: Knowledge Insel – Chapter 05 #113 Learning Objective: 05-05 Put together a personal nutrition plan based on affordable foods that you enjoy and that will promote wellness; today as well as in the future. Topic: A Personal Plan: Making Informed Choices about Food

114. (p. 160)

A nutrient claim of “fat free” means which of the following?    A. contains 0 grams of fat per serving B. contains 0.5 grams or less of fat per serving C. contains 1 gram or less of fat per serving D. contains 2 grams or less of fat per serving

 

Blooms: Knowledge Insel – Chapter 05 #114 Learning Objective: 05-05 Put together a personal nutrition plan based on affordable foods that you enjoy and that will promote wellness; today as well as in the future. Topic: A Personal Plan: Making Informed Choices about Food

115. (p. 160)

A nutrient claim of “reduced fat or low in fat” means which of the following?    A. contains 0 grams of fat per serving B. contains 0.5 grams or less of fat per serving C. contains 1 gram or less of fat per serving D. contains 3 grams or less of fat per serving

 

Blooms: Knowledge Insel – Chapter 05 #115 Learning Objective: 05-05 Put together a personal nutrition plan based on affordable foods that you enjoy and that will promote wellness; today as well as in the future. Topic: A Personal Plan: Making Informed Choices about Food

116. (p. 161)

Salmonella bacteria are most often found in which of the following?    A. raw or undercooked eggs B. poultry C. milk and dairy products D. all of the above

 

Blooms: Knowledge Insel – Chapter 05 #116 Learning Objective: 05-05 Put together a personal nutrition plan based on affordable foods that you enjoy and that will promote wellness; today as well as in the future. Topic: A Personal Plan: Making Informed Choices about Food

117. (p. 161)

E. coli bacteria are most often found in which of the following?    A. raw milk B. rare ground beef C. fish D. A and B

 

Blooms: Knowledge Insel – Chapter 05 #117 Learning Objective: 05-05 Put together a personal nutrition plan based on affordable foods that you enjoy and that will promote wellness; today as well as in the future. Topic: A Personal Plan: Making Informed Choices about Food

118. (p. 161)

Listeria monocytogenes causes illness for approximately how many Canadians each year?    A. 100 to 140 B. 140 to 250 C. 250 to 500 D. 500 or more

 

Blooms: Knowledge Insel – Chapter 05 #118 Learning Objective: 05-05 Put together a personal nutrition plan based on affordable foods that you enjoy and that will promote wellness; today as well as in the future. Topic: A Personal Plan: Making Informed Choices about Food

119. (p. 161)

Staphylococcus aureus bacteria is mainly found in the following location:    A. nasal passages B. skin sores C. moles D. A and B

 

Blooms: Knowledge Insel – Chapter 05 #119 Learning Objective: 05-05 Put together a personal nutrition plan based on affordable foods that you enjoy and that will promote wellness; today as well as in the future. Topic: A Personal Plan: Making Informed Choices about Food

120. (p. 161)

Listeria is particularly dangerous for which of the following groups?    A. pregnant women B. babies and children C. people with weakened immune systems D. all of the above

 

Blooms: Knowledge Insel – Chapter 05 #120 Learning Objective: 05-05 Put together a personal nutrition plan based on affordable foods that you enjoy and that will promote wellness; today as well as in the future. Topic: A Personal Plan: Making Informed Choices about Food

Connie is satisfied with her weight but would like to improve her eating habits. She typically has several slices of toast and a large coffee for breakfast, a turkey sandwich and chips or sausage pizza for lunch, and a pasta dish with baked chicken or pork chops for supper. She often has an evening snack of fat-free pudding or yogurt. She drinks unsweetened iced tea, regular colas, water, and an occasional glass of milk.

 

Insel – Chapter 05

121. (p. 153)

Connie could adjust her diet closer to that recommended by Eating Well with Canada’s Food Guide by increasing her daily servings of all of the following, EXCEPT:    A. vegetables. B. whole grains. C. refined sugars. D. fresh fruit and 100 percent fruit juice.

 

Blooms: Comprehension Insel – Chapter 05 #121 Learning Objective: 05-02 Describe the guidelines that have been developed to help people choose a healthy diet; avoid nutritional deficiencies; and reduce their risk of diet-related chronic diseases. Topic: Nutritional Guidelines: Planning Your Diet

122. (p. 131-132)

Connie’s current diet is most likely to be adequate in which of the following nutrients?    A. calcium B. fibre C. protein D. folate

 

Blooms: Comprehension Insel – Chapter 05 #122 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

123. (p. 149, 156, 170)

Connie has been evaluating her daily consumption of beverages to improve the overall quality of her diet. Which of the following beverages should Connie choose less often?    A. regular soda B. unsweetened iced tea C. water D. low-fat milk

 

Blooms: Application Insel – Chapter 05 #123 Learning Objective: 05-05 Put together a personal nutrition plan based on affordable foods that you enjoy and that will promote wellness; today as well as in the future. Topic: A Personal Plan: Making Informed Choices about Food

124. (p. 130)

Essential nutrients are produced by the body.    FALSE

 

Blooms: Knowledge Insel – Chapter 05 #124 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

125. (p. 130)

Alcohol has no nutritional role but does provide energy.    TRUE

 

Blooms: Knowledge Insel – Chapter 05 #125 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

126. (p. 131)

Complete proteins are found in animal food sources.    TRUE

 

Blooms: Knowledge Insel – Chapter 05 #126 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

127. (p. 131)

Incomplete proteins are missing at least one essential amino acid.    TRUE

 

Blooms: Knowledge Insel – Chapter 05 #127 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

128. (p. 131-132)

To obtain a complete protein from plant foods, you must combine two different sources of plant proteins in the same meal.    FALSE

 

Blooms: Comprehension Insel – Chapter 05 #128 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

129. (p. 132)

Excess protein intake can increase fat stores.    TRUE

 

Blooms: Knowledge Insel – Chapter 05 #129 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

130. (p. 133)

Foods containing large amounts of saturated fatty acids are usually solid at room temperature.    TRUE

 

Blooms: Comprehension Insel – Chapter 05 #130 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

131. (p. 133)

Soybeans are a good source of polyunsaturated fat.    FALSE

 

Blooms: Knowledge Insel – Chapter 05 #131 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

132. (p. 134)

Omega-3 fatty acids decrease the inflammatory response in the body.    TRUE

 

Blooms: Comprehension Insel – Chapter 05 #132 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

133. (p. 135)

Recommended daily fat intake is 20-35 percent of total daily calories.    TRUE

 

Blooms: Knowledge Insel – Chapter 05 #133 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

134. (p. 137)

Carbohydrates are classified into two groups: simple and complex.    TRUE

 

Blooms: Knowledge Insel – Chapter 05 #134 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

135. (p. 137)

The refinement of whole grains transforms brown rice into white rice.    TRUE

 

Blooms: Knowledge Insel – Chapter 05 #135 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

136. (p. 137)

Consumption of refined carbohydrates causes a slower rise in blood glucose levels than does consumption of unrefined carbohydrates.    FALSE

 

Blooms: Comprehension Insel – Chapter 05 #136 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

137. (p. 139)

Carbohydrates consumed in excess of the body’s energy needs are stored in the muscle as glucose.    FALSE

 

Blooms: Comprehension Insel – Chapter 05 #137 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

138. (p. 139)

Fibre is a source of dietary carbohydrates.    FALSE

 

Blooms: Knowledge Insel – Chapter 05 #138 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

139. (p. 139)

Fibre consumption can lower cholesterol levels.    TRUE

 

Blooms: Comprehension Insel – Chapter 05 #139 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

140. (p. 140)

Beta-carotene, vitamin C, and vitamin E are antioxidants.    TRUE

 

Blooms: Knowledge Insel – Chapter 05 #140 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

141. (p. 143)

All fluids, including those that contain caffeine, can count towards your total daily fluid intake.    TRUE

 

Blooms: Knowledge Insel – Chapter 05 #141 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

142. (p. 144)

Lean meats are a good source of phytochemicals.    FALSE

 

Blooms: Knowledge Insel – Chapter 05 #142 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

143. (p. 145)

The aim of the Dietary Reference Intake is to guide you in meeting your nutritional needs with vitamin and mineral supplements.    FALSE

 

Blooms: Knowledge Insel – Chapter 05 #143 Learning Objective: 05-02 Describe the guidelines that have been developed to help people choose a healthy diet; avoid nutritional deficiencies; and reduce their risk of diet-related chronic diseases. Topic: Nutritional Guidelines: Planning Your Diet

144. (p. 138)

Whole grain bread is more nutrient-dense than are most white breads.    TRUE

 

Blooms: Knowledge Insel – Chapter 05 #144 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

145. (p. 149)

Peanuts are a source of cholesterol.    FALSE

 

Blooms: Knowledge Insel – Chapter 05 #145 Learning Objective: 05-02 Describe the guidelines that have been developed to help people choose a healthy diet; avoid nutritional deficiencies; and reduce their risk of diet-related chronic diseases. Topic: Nutritional Guidelines: Planning Your Diet

146. (p. 156)

Vegans eat plant food, dairy products, and eggs.    FALSE

 

Blooms: Knowledge Insel – Chapter 05 #146 Learning Objective: 05-03 Discuss nutritional guidelines for vegetarians and for special population groups. Topic: Nutritional Guidelines: Planning Your Diet

147. (p. 159)

Individuals with diabetes benefit from a diet that is low in simple sugars and complex carbohydrates.    FALSE

 

Blooms: Comprehension Insel – Chapter 05 #147 Learning Objective: 05-03 Discuss nutritional guidelines for vegetarians and for special population groups. Topic: Nutritional Guidelines: Planning Your Diet

148. (p. 165)

The recommended self-treatment for foodborne illness is limiting intake of food and water.    FALSE

 

Blooms: Knowledge Insel – Chapter 05 #148 Learning Objective: 05-03 Discuss nutritional guidelines for vegetarians and for special population groups. Topic: A Personal Plan: Making Informed Choices about Food

149. (p. 165)

The use of food irradiation is not permitted on foods certified as organic.    TRUE

 

Blooms: Knowledge Insel – Chapter 05 #149 Learning Objective: 05-04 Explain how to use food labels and other consumer tools to make informed choices about foods. Topic: A Personal Plan: Making Informed Choices about Food

150. (p. 165)

The purpose of food irradiation is to kill potentially harmful pathogens.    TRUE

 

Blooms: Knowledge Insel – Chapter 05 #150 Learning Objective: 05-04 Explain how to use food labels and other consumer tools to make informed choices about foods. Topic: A Personal Plan: Making Informed Choices about Food

151. (p. 167)

A true food allergy is a reaction of the body’s immune system to a food or food ingredient.    TRUE

 

Blooms: Knowledge Insel – Chapter 05 #151 Learning Objective: 05-04 Explain how to use food labels and other consumer tools to make informed choices about foods. Topic: A Personal Plan: Making Informed Choices about Food

152.	Identify the six classes of essential nutrients; for each, give at least two major functions it performs in the body and two key food sources.    Answers will vary

 

Blooms: Knowledge Insel – Chapter 05 #152 Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body. Topic: Nutritional Requirements: Components of a Healthy Diet

153.	List and describe the various types of vegetarian diets mentioned in your text. Discuss at least two advantages and disadvantages associated with choosing this type of diet.    Answers will vary

 

Blooms: Comprehension Blooms: Knowledge Insel – Chapter 05 #153 Learning Objective: 05-03 Discuss nutritional guidelines for vegetarians and for special population groups. Topic: Nutritional Guidelines: Planning Your Diet

154.	List the food groups in Eating Well with Canada’s Food Guide. For each group, provide the suggested range of daily servings.    Answers will vary

 

Blooms: Knowledge Insel – Chapter 05 #154 Learning Objective: 05-02 Describe the guidelines that have been developed to help people choose a healthy diet; avoid nutritional deficiencies; and reduce their risk of diet-related chronic diseases. Topic: Nutritional Guidelines: Planning Your Diet

155.	Put together a sample day’s diet that meets the recommended number of servings for all the food groups in Eating Well with Canada’s Food Guide.    Answers will vary

 

Blooms: Synthesis Insel – Chapter 05 #155 Learning Objective: 05-05 Put together a personal nutrition plan based on affordable foods that you enjoy and that will promote wellness; today as well as in the future. Topic: A Personal Plan: Making Informed Choices about Food

156.	Josh is a freshman and is in need of eating strategies when he has his meals in the dining hall. List six strategies that will help him establish healthy eating habits.    Answers will vary

 

Blooms: Knowledge Insel – Chapter 05 #156 Learning Objective: 05-05 Put together a personal nutrition plan based on affordable foods that you enjoy and that will promote wellness; today as well as in the future. Topic: A Personal Plan: Making Informed Choices about Food

157.

Select one of the following food-related issues, and take a position—pro or con. Describe your point of view and your reasoning; give at least three arguments to support your position. Wider use of genetically-modified foods Greater regulation of dietary supplements Wider use of food irradiation    Answers will vary

 

Blooms: Evaluation Insel – Chapter 05 #157 Learning Objective: 05-04 Explain how to use food labels and other consumer tools to make informed choices about foods. Topic: A Personal Plan: Making Informed Choices about Food

5 Summary

Category	# of Questions
Blooms: Analysis	1
Blooms: Application	3
Blooms: Comprehension	62
Blooms: Evaluation	2
Blooms: Knowledge	89
Blooms: Synthesis	1
Insel – Chapter 05	158
Learning Objective: 05-01 List the essential nutrients; and describe the functions they perform in the body.	103
Learning Objective: 05-02 Describe the guidelines that have been developed to help people choose a healthy diet; avoid nutritional deficiencies; and reduce their risk of diet-related chronic diseases.	11
Learning Objective: 05-03 Discuss nutritional guidelines for vegetarians and for special population groups.	14
Learning Objective: 05-04 Explain how to use food labels and other consumer tools to make informed choices about foods.	12
Learning Objective: 05-05 Put together a personal nutrition plan based on affordable foods that you enjoy and that will promote wellness; today as well as in the future.	17
Topic: A Personal Plan: Making Informed Choices about Food	30
Topic: Nutritional Guidelines: Planning Your Diet	24
Topic: Nutritional Requirements: Components of a Healthy Diet	103