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Your Health Today, 7e (Teague)
Chapter 5 Nutrition
1) Which of the following is/are NOT a macronutrient?
A) protein
B) fat
C) water
D) vitamins
Answer: D
Section: Types of Nutrients
Topic: Essential Nutrients
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
2) All of the following are functions of water, EXCEPT
A) helping to regulate body temperature.
B) lubricating our moving parts.
C) absorbing and transporting nutrients.
D) providing energy for the nervous system.
Answer: D
Section: Types of Nutrients
Topic: Water
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Understand
Accessibility: Keyboard Navigation
3) Mary burns 2,000 calories a day; she requires approximately ________ cups of water daily.
A) 2 to 4
B) 6 to 8
C) 8 to 12
D) 14 to 16
Answer: C
Section: Types of Nutrients
Topic: Water
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Understand
Accessibility: Keyboard Navigation
1
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.4) The main provider of energy for the brain and nervous system is
A) glucose.
B) lactose.
C) galactose.
D) sucrose.
Answer: A
Section: Types of Nutrients
Topic: Simple Carbohydrates
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
5) Which of the following statements is true about fiber?
A) Fiber is best obtained through pills and other fiber supplements.
B) Increases in daily fiber intake should be gradual.
C) Consuming excessive fiber can increase vitamin absorption.
D) The typical American diet provides about 25g of fiber a day.
Answer: B
Section: Types of Nutrients
Topic: Dietary Fiber
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
6) The main purpose of proteins is to
A) protect body organs and membranes.
B) help regulate body temperature.
C) build and maintain body tissue.
D) provide energy for the brain.
Answer: C
Section: Types of Nutrients
Topic: Protein
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Understand
Accessibility: Keyboard Navigation
2
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.7) When Kristi, a vegetarian, combines foods such as beans and rice to consume the right amino
acids, she is practicing
A) protein matching.
B) mutual supplementation.
C) enzyme reduction.
D) weight management.
Answer: B
Section: Types of Nutrients
Topic: Protein
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Understand
Accessibility: Keyboard Navigation
8) The acceptable macronutrient distribution range (AMDR) for protein is ________ percent of
daily energy intake.
A) 1-10
B) 10-35
C) 45-60
D) 70-80
Answer: B
Section: Types of Nutrients
Topic: Protein
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
9) Of the following individuals, who needs the least protein?
A) Derek, a 300-pound manager
B) Christian, a 60-pound seven-year-old
C) Michelle, a 140-pound mother-to-be
D) Scott, a 175-pound farmer
Answer: B
Section: Types of Nutrients
Topic: Protein
Bloom’s: Apply
Accessibility: Keyboard Navigation
Learning Objective: Identify the essential nutrients and the roles they play in the body.
3
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.10) Which of the following statements is true about fats in food?
A) Fats are a primary source of quick energy.
B) Fats affect the texture and taste, but not the smell, of foods.
C) Fats depress appetite.
D) Fats are the principal form of stored energy in the body.
Answer: D
Section: Types of Nutrients
Topic: Dietary Fats
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
11) Which of the following food products is highest in saturated fats?
A) vegetable oils
B) palm oils
C) poultry
D) whole milk
Answer: D
Section: Types of Nutrients
Topic: Types of Dietary Fats
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Understand
Accessibility: Keyboard Navigation
12) The fatty acids now considered most hazardous to health are the
A) polyunsaturated fatty acids.
B) monounsaturated fatty acids.
C) high density lipoprotein acids.
D) trans fatty acids.
Answer: D
Section: Types of Nutrients
Topic: Types of Dietary Fats
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
4
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.13) Most adults need only ________ percent of their daily calorie intake in the form of fat.
A) 10
B) 15
C) 20
D) 25
Answer: B
Section: Types of Nutrients
Topic: Dietary Fats
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
14) Your body needs ________ essential minerals.
A) 5
B) 10
C) 15
D) 20
Answer: D
Section: Types of Nutrients
Topic: Vitamins and Minerals
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
15) Which of the following statements about vitamins and minerals is FALSE?
A) Consuming excessive amounts of vitamins or minerals can lead to toxicity.
B) Two types of vitamins exist—fat-soluble and water-soluble.
C) Minerals are organic substances; vitamins are inorganic.
D) Vitamins and minerals are both micronutrients.
Answer: C
Section: Types of Nutrients
Topic: Vitamins and Minerals
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
5
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.16) Your body needs at least ________ specific vitamins.
A) 5
B) 7
C) 9
D) 11
Answer: D
Section: Types of Nutrients
Topic: Vitamins and Minerals
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
17) Oxygen in the body is metabolized to produce unstable molecules called ________, which
can damage cell structures and DNA.
A) antioxidants
B) phytochemicals
C) free radicals
D) phytoesterols
Answer: C
Section: Types of Nutrients
Topic: Phytochemicals
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
18) Which of the following is true of phytochemicals?
A) Nutritionists say most people should take them as supplements.
B) Research suggests they have many health benefits.
C) Only a limited number of foods contain them.
D) They are common biochemicals altered by radiation.
Answer: B
Section: Types of Nutrients
Topic: Phytochemicals
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Understand
Accessibility: Keyboard Navigation
6
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.19) Which of the following can neutralize the effects of free radicals before they cause much
damage?
A) phytoestrogens
B) antioxidants
C) phytotestosterones
D) phytonutrients
Answer: B
Section: Types of Nutrients
Topic: Phytochemicals
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
20) Which of the following best describes the Dietary Guidelines for Americans?
A) recommended intake levels for individual nutrients
B) scientifically based diet and exercise recommendations designed to promote health
C) a graphic nutritional tool that can be customized for different calorie needs
D) the average daily amount of any one nutrient needed to protect against nutritional deficiency
Answer: B
Section: Understanding Nutritional Guidelines
Topic: Dietary Guidelines for Americans
Learning Objective: Identify dietary guidelines.
Bloom’s: Understand
Accessibility: Keyboard Navigation
21) The FDA permits the use of the term light on food packaging if the product has
A) no trans fats.
B) one-third fewer calories or half the fat of the regular product.
C) fewer calories than similar products.
D) at least 25 percent less fat than the regular product.
Answer: B
Section: Getting Help from Food Labels
Topic: Food and Supplement Packaging Claims
Learning Objective: Describe how to use food labels.
Bloom’s: Remember
Accessibility: Keyboard Navigation
7
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.22) Which of the following statements about diet sodas is accurate?
A) Diet sodas do not contain preservatives.
B) Those who are concerned about developing Type-2 diabetes should drink diet sodas.
C) Unlike regular soft drinks, diet sodas provide essential nutrients.
D) After 10 to 20 years, diet soda drinkers have worse health outcomes than regular soda
drinkers.
Answer: D
Section: Current Consumer Concerns
Topic: Soft Drinks
Learning Objective: Outline current consumer concerns related to food choices.
Bloom’s: Understand
Accessibility: Keyboard Navigation
23) Which of the following statements about sodium intake is true?
A) Most people should not try to reduce their sodium intake.
B) Most of the sodium in our diets comes from sources other than salt.
C) The maximum recommended sodium intake for adults is 100 milligrams per day.
D) Sodium is an essential nutrient, but we only need about 1/10 of a teaspoon per day.
Answer: D
Section: Current Consumer Concerns
Topic: Sodium
Learning Objective: Outline current consumer concerns related to food choices.
Bloom’s: Understand
Accessibility: Keyboard Navigation
24) Which of the following statements is true regarding food allergies?
A) Most food reactions are caused by food allergies.
B) Shellfish and fruits are not common allergenic foods.
C) Food allergies affect adults more than children.
D) Food allergies cause life-threatening reactions in many people.
Answer: D
Section: Current Consumer Concerns
Topic: Food Allergies and Intolerances
Learning Objective: Outline current consumer concerns related to food choices.
Bloom’s: Remember
Accessibility: Keyboard Navigation
8
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.25) Which of the following is NOT one of the eight foods most responsible for food allergies?
A) peanuts
B) wheat
C) chocolate
D) eggs
Answer: C
Section: Current Consumer Concerns
Topic: Food Allergies and Intolerances
Learning Objective: Outline current consumer concerns related to food choices.
Bloom’s: Understand
Accessibility: Keyboard Navigation
26) An immune reaction to the protein gluten is the cause of
A) celiac disease.
B) diabetes.
C) osteoporosis.
D) cardiovascular disease.
Answer: A
Section: Current Consumer Concerns
Topic: Food Allergies and Intolerances; Gluten
Learning Objective: Outline current consumer concerns related to food choices.
Bloom’s: Remember
Accessibility: Keyboard Navigation
27) Which of the following statements is true of energy drinks?
A) They will soon be banned by the FDA.
B) Long-term studies on their side effects indicate they are not a health risk.
C) Experts feel their potential benefits outweigh their risks.
D) They could be harmful if consumed in excess or at the wrong time.
Answer: D
Section: Current Consumer Concerns
Topic: Energy Drinks and Bars
Learning Objective: Outline current consumer concerns related to food choices.
Bloom’s: Understand
Accessibility: Keyboard Navigation
9
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.28) Which of the following statements is true regarding organic foods?
A) Research has confirmed their health advantages.
B) Organic farming is beneficial to the environment.
C) They degrade soil and water and endanger the health of farm workers.
D) There are no current federal guidelines under which to certify them.
Answer: B
Section: Food Safety and Technology
Topic: Organic Foods
Learning Objective: Identify food safety strategies and considerations.
Bloom’s: Understand
Accessibility: Keyboard Navigation
29) Foodborne illnesses may be caused by food intoxication or by food infection, both types
commonly referred to as
A) food safety.
B) unhealthy diet.
C) food poisoning.
D) food bacteria.
Answer: C
Section: Food Safety and Technology
Topic: Food Safety
Learning Objective: Identify food safety strategies and considerations.
Bloom’s: Understand
Accessibility: Keyboard Navigation
30) Approximately how many Americans die every year from foodborne illness?
A) 1,000
B) 3,000
C) 8,000
D) 15,000
Answer: B
Section: Food Safety and Technology
Topic: Food Safety
Learning Objective: Identify food safety strategies and considerations.
Bloom’s: Remember
Accessibility: Keyboard Navigation
10
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.31) Which of the following statements about E. coli is true?
A) Some infections can be fatal to humans.
B) It occurs naturally in food crops.
C) Most people can ingest it without harm.
D) It dies quickly outside of its host.
Answer: A
Section: Food Safety and Technology
Topic: Food Safety
Learning Objective: Identify food safety strategies and considerations.
Bloom’s: Remember
Accessibility: Keyboard Navigation
32) The most common symptoms of food poisoning are
A) heart arrhythmias.
B) arthritis and kidney failure.
C) nausea, vomiting, and mild fever.
D) frequent urination and bloody diarrhea.
Answer: C
Section: Food Safety and Technology
Topic: Food Safety
Learning Objective: Identify food safety strategies and considerations.
Bloom’s: Understand
Accessibility: Keyboard Navigation
33) The best way to prevent ________ is to thoroughly cook eggs, chicken, and other foods to
kill the bacterium.
A) toxic megacolon
B) salmonella infection
C) pesticide exposure
D) the harms of genetically modified foods
Answer: B
Section: Food Safety and Technology
Topic: Food Safety
Learning Objective: Identify food safety strategies and considerations.
Bloom’s: Remember
Accessibility: Keyboard Navigation
11
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.34) The 2015-2020 Dietary Guidelines for Americans recommends that all Americans take a
vitamin and mineral supplement daily.
Answer: FALSE
Section: Types of Nutrients
Topic: Vitamins and Minerals
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Understand
Accessibility: Keyboard Navigation
35) Sweat contains electrolytes.
Answer: TRUE
Section: Types of Nutrients
Topic: Electrolytes
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Understand
Accessibility: Keyboard Navigation
36) Although a person can live without other nutrients for a long time, a person can only survive
for a few days without water.
Answer: TRUE
Section: Types of Nutrients
Topic: Water
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
37) Water regulates body temperature and carries waste products out of the body.
Answer: TRUE
Section: Types of Nutrients
Topic: Water
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Understand
Accessibility: Keyboard Navigation
12
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.38) The Environmental Protection Agency sets standards for water quality and inspects water
supplies for bacteria and chemicals.
Answer: TRUE
Section: Types of Nutrients
Topic: Water
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
39) Bottled water sold within the same state in which it was retrieved is exempt from FDA
inspection.
Answer: TRUE
Section: Types of Nutrients
Topic: Water
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
40) Vitamin water contains about as many calories as a soft drink.
Answer: TRUE
Section: Types of Nutrients
Topic: Water
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
41) Most of the carbohydrates and other nutrients we need come from grains, seeds, fruits, and
vegetables.
Answer: TRUE
Section: Types of Nutrients
Topic: Carbohydrates
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
13
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.42) The consumption of whole grains lowers the risk of diabetes, obesity, health disease, and
some forms of cancer.
Answer: TRUE
Section: Types of Nutrients
Topic: Carbohydrates
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Understand
Accessibility: Keyboard Navigation
43) The typical American consumes more than an adequate amount of fiber each day.
Answer: FALSE
Section: Types of Nutrients
Topic: Dietary Fiber
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
44) A sudden increase in daily fiber, for example from 10g to 30g, may cause bloating, gas, and
other problems, so increases should be made gradually.
Answer: TRUE
Section: Types of Nutrients
Topic: Dietary Fiber
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Understand
Accessibility: Keyboard Navigation
45) Carbohydrates are the only source of energy for brain cells.
Answer: TRUE
Section: Types of Nutrients
Topic: Carbohydrates
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
46) The AMDR for protein is 10-35 percent of daily energy intake.
Answer: TRUE
Section: Types of Nutrients
Topic: Carbohydrates
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Understand
Accessibility: Keyboard Navigation
14
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.47) Starches occur in grains, vegetables, and some fruits.
Answer: FALSE
Section: Types of Nutrients
Topic: Carbohydrates
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
48) Monounsaturated and polyunsaturated fats are primarily found in animal sources, such as
beef, pork, poultry, and whole milk dairy products.
Answer: FALSE
Section: Types of Nutrients
Topic: Types of Dietary Fats
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
49) The FDA has given food manufacturers until 2018 to remove trans fatty acids from their
products.
Answer: TRUE
Section: Types of Nutrients
Topic: Types of Dietary Fats
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
50) The USDA recommends Americans consume two servings of fish per week.
Answer: TRUE
Section: Types of Nutrients
Topic: Protein
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
15
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.51) Animal proteins like meat, fish, milk, and cheese are usually a good source of complete
acids.
Answer: FALSE
Section: Types of Nutrients
Topic: Protein
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
52) Young children should get a higher percentage of their calories from fat than adults.
Answer: TRUE
Section: Types of Nutrients
Topic: Dietary Fats
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
53) Many scientists estimate that trans fatty acids offer health benefits similar to those from
polyunsaturated and monounsaturated fats.
Answer: FALSE
Section: Types of Nutrients
Topic: Dietary Fats
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Understand
Accessibility: Keyboard Navigation
54) The 2015-2020 Dietary Guidelines removed cholesterol as a “nutrient of concern for
overconsumption.”
Answer: TRUE
Section: Types of Nutrients
Topic: Dietary Fats
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Understand
Accessibility: Keyboard Navigation
16
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.55) Unlike overconsumption of certain vitamins, consumption of excessive amounts of minerals
will not lead to toxicity.
Answer: FALSE
Section: Types of Nutrients
Topic: Vitamins and Minerals
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Understand
Accessibility: Keyboard Navigation
56) Vitamins A, D, E, and K are soluble only in water.
Answer: FALSE
Section: Types of Nutrients
Topic: Vitamins and Minerals
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
57) The DASH Eating Plan was originally developed to reduce high blood pressure.
Answer: TRUE
Section: Planning a Healthy Diet
Topic: DASH Eating Plan
Learning Objective: Describe how to plan a healthy diet.
Bloom’s: Remember
Accessibility: Keyboard Navigation
58) Vegetarian diets may offer protection against heart disease, high blood pressure, diabetes,
digestive disorders, obesity, and some forms of cancer.
Answer: TRUE
Section: Planning a Healthy Diet
Topic: Vegetarian Diets
Learning Objective: Describe how to plan a healthy diet.
Bloom’s: Remember
Accessibility: Keyboard Navigation
17
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.59) Both MyPlate and the Dietary Guidelines for Americans differ significantly from current
eating patterns in the United States.
Answer: TRUE
Section: Planning a Healthy Diet
Topic: Dietary Guidelines for Americans; MyPlate
Learning Objective: Describe how to plan a healthy diet.
Bloom’s: Understand
Accessibility: Keyboard Navigation
60) Packaged-food labels are regulated by the FDA, while labeling of meat and poultry products
is regulated by the USDA.
Answer: TRUE
Section: Getting Help from Food Labels
Topic: Food Labels
Learning Objective: Describe how to use food labels.
Bloom’s: Remember
Accessibility: Keyboard Navigation
61) When looking at food labels, you should look for food with no more than 10 percent of its
calories from fats and no more than 30 percent from added sugar.
Answer: FALSE
Section: Planning a Healthy Diet
Topic: Food Labels
Learning Objective: Describe how to use food labels.
Bloom’s: Remember
Accessibility: Keyboard Navigation
62) The use of some food descriptors, such as “light,” are regulated by the FDA.
Answer: TRUE
Section: Getting Help from Food Labels
Topic: Food and Supplement Packaging Claims; Food Labels
Learning Objective: Describe how to use food labels.
Bloom’s: Remember
Accessibility: Keyboard Navigation
18
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.63) Eggs, peanuts, and milk are three of the eight foods that account for 90 percent of food
allergies.
Answer: TRUE
Section: Current Consumer Concerns
Topic: Food Allergies and Intolerances
Learning Objective: Outline current consumer concerns related to food choices.
Bloom’s: Remember
Accessibility: Keyboard Navigation
64) Most food reactions are caused by food allergies rather than food intolerance.
Answer: FALSE
Section: Current Consumer Concerns
Topic: Food Allergies and Intolerances
Learning Objective: Outline current consumer concerns related to food choices.
Bloom’s: Remember
Accessibility: Keyboard Navigation
65) There is no treatment or cure for food allergies.
Answer: TRUE
Section: Current Consumer Concerns
Topic: Food Allergies and Intolerances
Learning Objective: Outline current consumer concerns related to food choices.
Bloom’s: Remember
Accessibility: Keyboard Navigation
66) Gluten is a form of protein that is found in wheat, barley, rye, and triticale.
Answer: TRUE
Section: Current Consumer Concerns
Topic: Gluten
Learning Objective: Outline current consumer concerns related to food choices.
Bloom’s: Remember
Accessibility: Keyboard Navigation
67) Energy drinks should not be consumed immediately after a vigorous workout.
Answer: TRUE
Section: Current Consumer Concerns
Topic: Energy Drinks and Bars
Learning Objective: Outline current consumer concerns related to food choices.
Bloom’s: Remember
Accessibility: Keyboard Navigation
19
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.68) Most fast food restaurants will provide nutritional brochures to customers, if requested.
Answer: TRUE
Section: Current Consumer Concerns
Topic: Fast Food
Learning Objective: Outline current consumer concerns related to food choices.
Bloom’s: Remember
Accessibility: Keyboard Navigation
69) Some of the least healthy options at fast-food restaurants include fried fish sandwiches and
chicken nuggets.
Answer: TRUE
Section: Current Consumer Concerns
Topic: Fast Food
Learning Objective: Outline current consumer concerns related to food choices.
Bloom’s: Remember
Accessibility: Keyboard Navigation
70) Artificial sweeteners are generally considered safe if consumed in recommended amounts.
Answer: TRUE
Section: Types of Nutrients
Topic: Added Sugars
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
71) The label “organic” means that all contents are organic.
Answer: FALSE
Section: Food Safety and Technology
Topic: Organic Foods
Learning Objective: Identify food safety strategies and considerations.
Bloom’s: Remember
Accessibility: Keyboard Navigation
72) Research has not demonstrated that organic foods are healthier and safer than conventionally
grown foods.
Answer: TRUE
Section: Food Safety and Technology
Topic: Organic Foods
Learning Objective: Identify food safety strategies and considerations.
Bloom’s: Remember
Accessibility: Keyboard Navigation
20
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.73) When food is metabolized, chemically transformed into energy and wastes, it fuels our
bodies.
Answer: TRUE
Section: Planning a Healthy Diet
Topic: Calorie/Kilocalorie
Learning Objective: Identify food safety strategies and considerations.
Bloom’s: Understand
Accessibility: Keyboard Navigation
74) Data from the Centers for Disease Control suggest that every year approximately 48 million
people get sick from foodborne illness.
Answer: TRUE
Section: Food Safety and Technology
Topic: Food Safety
Learning Objective: Identify food safety strategies and considerations.
Bloom’s: Remember
Accessibility: Keyboard Navigation
75) Eggs containing salmonella enteritis are the number-one cause of food poisoning outbreaks
in the nation.
Answer: TRUE
Section: Food Safety and Technology
Topic: Food Safety
Learning Objective: Identify food safety strategies and considerations.
Bloom’s: Remember
Accessibility: Keyboard Navigation
76) A majority of food poisoning outbreaks are attributed to food eaten at home.
Answer: FALSE
Section: Food Safety and Technology
Topic: Food Safety
Learning Objective: Identify food safety strategies and considerations.
Bloom’s: Remember
Accessibility: Keyboard Navigation
21
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.77) The FDA has concluded that all genetically modified food products require special safety
testing.
Answer: FALSE
Section: Food Safety and Technology
Topic: Food Safety; Genetically Modified Foods
Learning Objective: Identify food safety strategies and considerations.
Bloom’s: Remember
Accessibility: Keyboard Navigation
78) About 60 percent of processed foods now sold contain a genetically modified ingredient.
Answer: TRUE
Section: Food Safety and Technology
Topic: Genetically Modified Foods
Learning Objective: Identify food safety strategies and considerations.
Bloom’s: Remember
Accessibility: Keyboard Navigation
79) Dietary ________ Intakes (DRIs) is an umbrella term developed by the National Academies’
Food and Nutrition Board for four dietary measurements: estimated average requirement,
recommended dietary allowances, adequate intake, and tolerable upper intake level.
Answer: Reference
Section: Understanding Nutritional Guidelines
Topic: Dietary Reference Intakes
Learning Objective: Identify dietary guidelines.
Bloom’s: Remember
Accessibility: Keyboard Navigation
80) The ________ Macronutrient Distribution Range is the amount of a particular nutrient an
individual can consume without risking chronic disease while providing adequate nutrition.
Answer: Acceptable
Section: Understanding Nutritional Guidelines
Topic: Dietary Reference Intakes
Learning Objective: Identify dietary guidelines.
Bloom’s: Remember
Accessibility: Keyboard Navigation
22
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.81) Nutrients (chemical substances used by the body to build, maintain, and repair tissues) that
cannot be manufactured by the human body are called ________ nutrients.
Answer: essential
Section: Types of Nutrients
Topic: Essential Nutrients
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
82) Nutrients needed in large amounts in the body are called ________.
Answer: macronutrients
Section: Types of Nutrients
Topic: Essential Nutrients
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
83) Nutrients needed in small amounts in the body are called ________.
Answer: micronutrients
Section: Types of Nutrients
Topic: Essential Nutrients
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
84) The term ________, often shortened to “calorie,” refers to the amount of energy needed to
raise the temperature of one kilogram of water by one degree centigrade.
Answer: kilocalorie
Section: Planning a Healthy Diet
Topic: Calorie/Kilocalorie
Learning Objective: Describe how to plan a healthy diet.
Bloom’s: Remember
Accessibility: Keyboard Navigation
23
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.85) Fluid balance is maintained in the body through the action of mineral components that carry
electrical charges, which are called ________.
Answer: electrolytes
Section: Types of Nutrients
Topic: Electrolytes
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
86) Compounds called ________ carbohydrates are composed of only one or two units of sugar
and are easily digestible; they include glucose, fructose, galactose, lactose, maltose, and sucrose.
Answer: simple
Section: Types of Nutrients
Topic: Simple Carbohydrates
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
87) Compounds called ________ carbohydrates are composed of more than two sugar units and
include starches and dietary fiber.
Answer: complex
Section: Types of Nutrients
Topic: Complex Carbohydrates
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
88) Dietary fiber that dissolves in water is called ________ fiber.
Answer: soluble
Section: Types of Nutrients
Topic: Dietary Fiber
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
24
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.89) Dietary fiber that passes through the digestive tract essentially unchanged is called ________
fiber.
Answer: insoluble
Section: Types of Nutrients
Topic: Dietary Fiber
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
90) Animal proteins are usually a good source of ________ proteins, which are composed of
ample amounts of essential amino acids.
Answer: complete
Section: Types of Nutrients
Topic: Protein
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
91) The proteins called ________ proteins contain small amounts of essential amino acids or
some, but not all, of the essential amino acids.
Answer: incomplete
Section: Types of Nutrients
Topic: Protein
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
92) The proteins referred to as ________ proteins are formed when a person eats foods with
different compositions in order to obtain sufficient amino acids.
Answer: complementary
Section: Types of Nutrients
Topic: Protein
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
25
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.93) The nutritional strategy of combining two incomplete protein sources so that essential amino
acids in one food make up for those lacking in the other food is called ________
supplementation.
Answer: mutual
Section: Types of Nutrients
Topic: Protein
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
94) The fats that remain solid at room temperature and are the predominant fats found in animal
meat are ________ fats.
Answer: saturated
Section: Types of Nutrients
Topic: Types of Dietary Fats
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
95) The fats that are liquid at room temperature and semisolid or solid when refrigerated are
________ fats.
Answer: monounsaturated
Section: Types of Nutrients
Topic: Types of Dietary Fats
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Understand
Accessibility: Keyboard Navigation
96) The fats that are liquid both at room temperature and in the refrigerator are ________ fats.
Answer: polyunsaturated
Section: Types of Nutrients
Topic: Types of Dietary Fats
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
26
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.97) Hydrogenation forms ________ acids, which are fats that have been artificially hardened to
remain solid at room temperature.
Answer: trans fatty
Section: Types of Nutrients
Topic: Types of Dietary Fats
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
98) Naturally occurring ________ are inorganic substances that the body needs in relatively
small amounts.
Answer: minerals
Section: Types of Nutrients
Topic: Vitamins and Minerals
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
99) Organic substances needed by the body in small amounts, called ________, serve as catalysts
for releasing energy from carbohydrates, proteins, and fats, and aid in chemical reactions in the
body.
Answer: vitamins
Section: Types of Nutrients
Topic: Vitamins and Minerals
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
100) The ________ fatty acids contain the essential nutrient alpha-linolenic acid.
Answer: omega-3
Section: Types of Nutrients
Topic: Types of Dietary Fats
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
27
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.101) Nutritionists believe Americans over-consume ________ fatty acids in proportion to
omega-3 fatty acids.
Answer: omega-6
Section: Types of Nutrients
Topic: Types of Dietary Fats
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
102) There are ________ essential amino acids that our bodies cannot produce on their own and
they must be supplied by foods. (Spell out your answer.)
Answer: nine
Section: Types of Nutrients
Topic: Protein
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
103) Vitamins A, D, E, and K are ________-soluble vitamins.
Answer: fat
Section: Types of Nutrients
Topic: Vitamins and Minerals
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
104) Substances derived from plants that may prevent degenerative diseases such as cancer and
heart disease are called ________.
Answer: phytochemicals
Section: Types of Nutrients
Topic: Phytochemicals
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
28
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.105) Phytoestrogens are plant hormones that are similar to, but less potent than, human
________.
Answer: estrogens
Section: Types of Nutrients
Topic: Phytochemicals; Supplements
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
106) Substances in foods that neutralize the effects of free radicals are called ________.
Answer: antioxidants
Section: Types of Nutrients
Topic: Phytochemicals
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
107) Waste products of oxygen metabolism that can damage cell components are called
________ radicals.
Answer: free
Section: Types of Nutrients
Topic: Phytochemicals
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
108) The botanical supplements extracted from vegetables and other plant foods are called
________.
Answer: phytonutraceuticals
Section: Types of Nutrients
Topic: Phytochemicals; Supplements
Learning Objective: Identify the essential nutrients and the roles they play in the body.
Bloom’s: Remember
Accessibility: Keyboard Navigation
29
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.109) Nutrient ________ is the proportion of vitamins and minerals to total calories in food.
Answer: density
Section: Planning a Healthy Diet
Topic: MyPlate
Learning Objective: Describe how to plan a healthy diet.
Bloom’s: Remember
Accessibility: Keyboard Navigation
110) A healthy ________ eating pattern includes more legumes, soy products, nuts and seeds,
and whole grains.
Answer: vegetarian
Section: Current Consumer Concerns
Topic: Vegetarian Diets
Learning Objective: Outline current consumer concerns related to food choices.
Bloom’s: Remember
Accessibility: Keyboard Navigation
111) We only need about ________ milligrams of sodium a day. (Use numerals for the number,
rather than spelling it out.)
Answer: 500
Section: Current Consumer Concerns
Topic: Sodium
Learning Objective: Outline current consumer concerns related to food choices.
Bloom’s: Remember
Accessibility: Keyboard Navigation
112) Those with celiac disease have an immune reaction to the protein ________.
Answer: gluten
Section: Current Consumer Concerns
Topic: Food Allergies and Intolerances; Gluten
Learning Objective: Outline current consumer concerns related to food choices.
Bloom’s: Remember
Accessibility: Keyboard Navigation
30
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.113) Food ________ occurs when a food is contaminated by natural toxins or by microbes that
produce toxins.
Answer: intoxication
Section: Food Safety and Technology
Topic: Food Safety
Learning Objective: Identify food safety strategies and considerations.
Bloom’s: Remember
Accessibility: Keyboard Navigation
114) Compared to selective breeding, using biotechnology to produce ________ organisms is a
faster and more refined process.
Answer: genetically modified
Section: Food Safety and Technology
Topic: Genetically Modified Foods
Learning Objective: Identify food safety strategies and considerations.
Bloom’s: Remember
Accessibility: Keyboard Navigation
31
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.
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