Module 1

Fretchel Grace S. Mesa BSN-2 A10

1. When people eat the foods typical of their families or geographic area, their
choices are influenced by:
a. occupation.
b. nutrition.
c. emotional state.
d. ethnic heritage or regional cuisine.
ANSWER: D
RATIO: When people eat the foods typical of their families or geographic area, their
choices are influenced by ethnic heritage or regional cuisine.
2. The energy-yielding nutrients are:
a. fats, minerals, and water.
b. minerals, proteins, and vitamins.
c. carbohydrates, fats, and vitamins.
d. carbohydrates, fats, and proteins.
ANSWER: D
RATIO: Carbohydrates, fats, and proteins are also referred to as energyyielding
macronutrients because they supply the body with energy.
3. The inorganic nutrients are:
a. proteins and fats.
b. vitamins and minerals.
c. minerals and water.
d. vitamins and proteins.
ANSWER: C
RATIO: Among the following choice only Option D is the correct answer since the
energy-producing nutrients are carbs, lipids, and proteins, and they are the ones that
provide energy to our bodies.
4. Alcohol is not a nutrient because:
a. the body derives no energy from it.
b. it is organic.
c. it is converted to body fat.
d. it does not contribute to the body’s growth or repair.
ANSWER: D
RATIO: Alcohol is not considered a nutrient because it cannot support growth,
maintenance, or repair the body, but it does yield energy.
5. The nutrient standards in use today include all of the following except:
 a. Recommended Dietary Allowances (RDA).
b. Adequate Intakes (AI).
c. Daily Minimum Requirements (DMR).
d. Tolerable Upper Intake Levels (UL).
ANSWER: C
RATIO: The nutrient standards in use today are Recommended Dietary Allowances
(RDA), Adequate Intakes (AI), Tolerable Upper Intake Levels (UL) and Estimated
Average Requirements (EAR). Except Daily Minimum Requirements (DMR).
6. This is a form of malnutrition in which there is overconsumption of food energy
or nutrients sufficient to cause disease or increased susceptibility to disease like
hypertension and coronary artery disease.
a. Obesity
b. Malnutrition
c. Overnutrition
d. Undernutrition
ANSWER: C
RATIO: Overnutrition is described as excessive nutrient ingestion and food to the point
that health is endangered, It is connected to overweight and obesity, which may have
negative health implications (such as Diabetes, cardiovascular disease)
7. In a food group plan such as the USDA Food Patterns, foods within a given
food group are similar in their contents of:
a. energy.
b. proteins and fibers.
c. vitamins and minerals.
d. carbohydrates and fats.
ANSWER: C
RATIO: Foods within a given food group of the USDA Food Patterns are similar in their
contents of vitamins and minerals
8. A slice of apple pie supplies 350 kcalories with 3 grams of fiber; an apple
provides 80 kcalories and the same 3 grams of fiber. This is an example of:
a. kcalorie control.
b. nutrient density.
c. variety.
d. essential nutrients.
ANSWER: B
RATIO: The following statement is an example of nutritional density since we are
evaluating the nutrients in the apple as well as the energy it gives, thus the greater the
nutrient density, the more nutrients and less kcalories it offers.
9. According to the USDA Food Patterns, which of the following
fruits/vegetablesshould be limited?
a. Carrots
b. Avocados
c. Baked beans
d. Potatoes
ANSWER: C
RATIO: According to the United States Department of Agriculture
(USDA), baked bean consumption should be reduced. Because
baked beans include high levels of fat and added sugar, they are
nutritionally deficient.
10. Food labels list ingredients in:
a. alphabetical order.
b. ascending order of predominance by weight.
c. descending order of predominance by weight
d. manufacturer’s order of preference.
ANSWER: C
RATIO: Among the following choice only Option C is the
accurate answer since all packaged foods, all list ofingredients on
the label should be descending order of predominance by weight.
Knowing that the first ingredient predominates by weight, consumers
can glean much information.