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Chapter 02
Choose A Healthy Diet
Multiple Choice Questions
1. The science of food and how the body uses it in health and disease is called:
A. the dietary guidelines.
B. the food guide pyramid.
C. nutrition.
D. sensible eating.
Accessibility: Keyboard Navigation
Bloom's Taxonomy: Knowledge
Learning Objective: Define nutrition
Topic Area: Nutrition Basics
3. What constituent of food forms the bulk of what we eat every day?
A. Vitamins
B. Minerals
C. Macronutrients
D. Micronutrients
Accessibility: Keyboard Navigation
Bloom's Taxonomy: Knowledge
Learning Objective: Identify the macronutrients
Topic Area: Nutrition Basics
4. Which of the following refers to nutrients required in the body in the greatest amounts, namely carbohydrates, fats, protein,
and water?
A. Micronutrients
B. Macronutrients
C. Plastids
D. Mitochondria
Accessibility: Keyboard Navigation
Bloom's Taxonomy: Knowledge
Learning Objective: Identify the macronutrients
Topic Area: Nutrition Basics
6. What are the nutrients that are required only in small amounts?
A. Macronutrients
B. Proteins
C. Micronutrients
D. Fiber
2-1
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent
of McGraw-Hill Education.
8. What is the common unit of energy used in the United States to describe human energy intake and expenditure?
A. Calorie
B. Kilojoule
C. Micromilligram
D. Kilogram
Accessibility: Keyboard Navigation
Bloom's Taxonomy: Knowledge
Define Calorie
Topic Area: Nutrition Basics
11. The organic compounds that are divided into two types, simple and complex, are called _____.
A. proteins
B. calories
C. kilocalories
D. carbohydrates
Accessibility: Keyboard Navigation
Bloom's Taxonomy: Knowledge
Learning Objective: Differentiate complex carbohydrates from simple carbohydrates
Topic Area: Nutrition Basics
12. Which of the following is an advantage of complex carbohydrates over simple carbohydrates?
A. They provide energy for a longer period.
B. They are absorbed quickly by the body.
C. They contain a high amount of calories.
D. They are lower in fat.
Accessibility: Keyboard Navigation
2-2
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent
of McGraw-Hill Education.
Bloom's Taxonomy: Knowledge
Learning Objective: Differentiate complex carbohydrates from simple carbohydrates
Topic Area: Nutrition Basics
14. Which of the following is one of the best sources of soluble fiber?
A. Whole grains
B. Wheat bran
C. Vegetables
D. Oats
Accessibility: Keyboard Navigation
Bloom's Taxonomy: Knowledge
Learning Objective: Differentiate soluble and insoluble fiber
Topic Area: Nutrition Basics
15. Which of the following is the best way to increase one's fiber intake?
A. By eating a variety of whole grains, vegetables, legumes, and fruits
B. By consuming at least three servings of low-fat milk products every day
C. By making dietary supplements a part of one's diet
D. By decreasing one's intake of red meat
Accessibility: Keyboard Navigation
Bloom's Taxonomy: Knowledge
Learning Objective: Recognize ways to increase fiber in the diet
Topic Area: Nutrition Basics
16. Which of the following is the most concentrated source of calories in a diet?
A. Fats
B. Carbohydrates
C. Proteins
D. Vitamins
Accessibility: Keyboard Navigation
Bloom's Taxonomy: Knowledge
Learning Objective: Define fat
Topic Area: Nutrition Basics
17. Which of the following types of fat is generally found in red meats and dairy products?
A. Unsaturated fats
B. Polyunsaturated fats
C. Trans fats
D. Saturated fats
Accessibility: Keyboard Navigation
Bloom's Taxonomy: Knowledge
Learning Objective: Identify sources of saturated fats
Topic Area: Nutrition Basics
2-3
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent
of McGraw-Hill Education.
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