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MULTIPLE CHOICE
2. The basic framework for muscles, bones, blood, hair, and fingernails is:
a. fat.
b. carbohydrates.
c. protein.
d. minerals.
ANS: C PTS: 1 OBJ: Bloom's Taxonomy: Understanding
9. Which of the following is considered a type of fiber that is naturally occurring in plant foods?
a. dietary
b. simple
c. functional
d. complex
ANS: A PTS: 1 OBJ: Bloom's Taxonomy: Understanding
10. Which of the following is considered a type of fiber that can be added to foods to benefit humans?
a. dietary
b. simple
c. functional
d. complex
11. A source of energy that also serves as a carrier for certain vitamins is:
a. fat.
b. water.
c. protein.
d. fiber.
ANS: A PTS: 1 OBJ: Bloom's Taxonomy: Understanding
13. Which of the following helps put carbohydrates, fats, and proteins to use and helps in manufacturing
blood cells and hormones?
a. phytochemicals
b. triglycerides
c. vitamins
d. trans fat
ANS: C PTS: 1 OBJ: Bloom's Taxonomy: Analyzing
14. Vitamins that are absorbed directly into the blood and then used up or washed out of the body are
known as:
a. fat-soluble vitamins.
b. water-soluble vitamins.
c. simple vitamins.
d. complex vitamins.
ANS: B PTS: 1 OBJ: Bloom's Taxonomy: Understanding
15. Oxygen molecules that are formed by normal metabolic processes and are damaging to body cells are
called:
a. free radicals.
b. atoms.
c. deoxyribonucleic acids.
d. coenzymes.
ANS: A PTS: 1 OBJ: Bloom's Taxonomy: Understanding
16. In men and women, respectively, bone mass peaks between the ages of:
a. 15 and 25.
b. 25 and 35.
c. 35 and 45.
d. 45 and 55.
ANS: B PTS: 1 OBJ: Bloom's Taxonomy: Remembering
17. Vegetarians who eat dairy products as well as grains, fruits, and vegetables are called:
a. vegans.
b. lacto-vegetarians.
18. Pure vegetarians who eat only plant foods are known as:
a. vegans.
b. lacto-vegetarians.
c. ovo-lacto-vegetarians.
d. lacto-ovo-pesco-vegetarians.
ANS: A PTS: 1 OBJ: Bloom's Taxonomy: Remembering
19. An essential nutrient that may be difficult to find in a vegetarian diet is:
a. fiber.
b. carbohydrates.
c. protein.
d. minerals.
ANS: C PTS: 1 OBJ: Bloom's Taxonomy: Understanding
21. The bacterium found mainly in undercooked meat, poultry, and eggs is:
a. Listeria.
b. E. coli.
c. hepatitis A.
d. Salmonella.
ANS: D PTS: 1 OBJ: Bloom's Taxonomy: Remembering
23. Foods produced without the use of pesticides or chemically formulated fertilizers are:
a. inorganic.
b. irradiated.
c. organic.
d. toxic.
ANS: C PTS: 1 OBJ: Bloom's Taxonomy: Remembering
25. Which of the following statements is FALSE with regards to omega-3 and omega-6 fatty acids?
a. These fatty acids are polyunsaturated fats.
b. Regular consumption of omega-3 fatty acids helps prevent blood clots and lower blood
pressure.
c. Omega-3 fatty acids are found in foods like salmon, flaxseed, and walnuts.
d. The recommended ratio for consumption of omega-6 and omega-3 fatty acids is 1 to 1.
ANS: D PTS: 1 OBJ: Bloom's Taxonomy: Analyzing
27. In 2011, the USDA introduced a new food pattern icon to serve as a visual reminder for healthy eating
called:
a. MyPyramid.
b. MyMeal.
c. MyPlate.
d. MyGuidelines.
ANS: C PTS: 1 OBJ: Bloom's Taxonomy: Understanding
28. Vitamins A, D, E, and K, which are absorbed through the intestinal membranes and stored in the body,
are known as:
a. fat-soluble vitamins.
b. water-soluble vitamins.
c. simple vitamins.
d. complex vitamins.
ANS: A PTS: 1 OBJ: Bloom's Taxonomy: Understanding
29. Nutrients that the body cannot manufacture for itself and must obtain from food are called:
a. essential nutrients.
b. antioxidants.
c. complex nutrients.
d. functional nutrients.
ANS: A PTS: 1 OBJ: Bloom's Taxonomy: Understanding
32. Natural sugars like fructose and lactose, as well as added sugars, are examples of:
a. complex carbohydrates.
b. incomplete carbohydrates.
c. functional carbohydrates.
d. simple carbohydrates.
ANS: D PTS: 1 OBJ: Bloom's Taxonomy: Understanding
34. Proteins that contain all the amino acids needed by the body for growth and maintenance are called:
a. complementary proteins.
b. functional proteins.
c. incomplete proteins.
d. complete proteins.
ANS: D PTS: 1 OBJ: Bloom's Taxonomy: Understanding
37. About what percentage of calories consumed by Americans over age 2 comes from sweetened
beverages like fruit juice and soft drinks?
a. 5 percent
b. 10 percent
c. 15 percent
d. 20 percent
ANS: D PTS: 1 OBJ: Bloom's Taxonomy: Remembering
40. Which of the following is NOT a key theme of the MyPlate dietary guidelines?
a. It is better to eat healthy than to enjoy your food.
b. It is better to avoid oversized portions.
c. Try to make half of your plate fruits and vegetables.
d. It is best to replace sugary drinks with water.
ANS: A PTS: 1 OBJ: Bloom's Taxonomy: Understanding
41. A diet that emphasizes vegetables, fruits, nuts, olive oil, and grains, with only a small amount of meats
and full-fat milk, is called the:
a. DASH Eating Plan.
b. USDA Food Patterns.
c. vegan diet.
d. Mediterranean diet.
ANS: D PTS: 1 OBJ: Bloom's Taxonomy: Analyzing
COMPLETION
1. The field of ___________________ is the study of dietary needs for food and the effects of food on
organisms.
ANS: nutrition
ANS:
vitamins, minerals
minerals, vitamins
4. ____________________ helps maintain body temperature, lubricate joints, digest food, and rid the
body of waste.
ANS: Water
ANS:
Added or simple
Added
simple
ANS: Saturated
7. __________ ____________ is formed when vegetable oils are processed to make more solid fats, and
is considered to be especially dangerous.
8. The most abundant mineral in the body, which helps to build strong bones, is
____________________.
ANS: calcium
9. After the skin is exposed to sunlight, the body creates _________ _____, which is essential for bone
health, cognitive function, pain control, preventing heart disease, and protecting against infection.
ANS: Vitamin D
10. To aid in proper fluid balance, the body needs the mineral ____________________.
ANS: sodium
11. ____________________ are compounds that exist naturally in plants, act like antioxidants, mimic
hormones, and reduce the risk of various illnesses, including cancer.
ANS: Phytochemicals
12. The bacteria ____________________ are found mainly in hot dogs, deli meats, soft cheeses, raw
meat, and unpasteurized milk.
ANS: Listeria
13. Nutrients needed in large amounts for the human body are known as ____________________.
ANS: macronutrients
14. _______________ are organic compounds such as starches and sugars, and are sources of energy for
the body.
ANS: Carbohydrates
ANS: Proteins
16. Incomplete proteins that provide all the amino acids essential for protein synthesis when combined are
called _____________ ______________.
18. _______________ helps slow the emptying of the stomach, create a feeling of fullness, prevent the
absorption of cholesterol, and prevent constipation.
ANS: Fiber
19. Refining of whole __________ involves a process that removes vitamins, minerals, and fiber.
ANS: grains
20. Water, protein, fats, _____________, ___________, and ___________ are six classes of essential
nutrients that the body cannot manufacture by itself.
MATCHING
1. Explain how the six essential nutrients function to support and keep the body healthy.
ANS:
2. Explain how the two types of vitamins become absorbed in the body and which ones are in each
category.
ANS:
1. Fat-soluble – A, D, E, and K; absorbed through the intestinal membrane and stored in the body
2. Water-soluble – B’s and C; absorbed directly into the blood and then used up or washed out
through urine and sweat
3. Explain which foods most people need to add more of in their diet and why.
ANS:
Vegetables and fruits – provide many nutrients underconsumed by Americans including fiber,
water, vitamins, minerals, and phytochemicals, which can help to prevent cancer
Whole grains – reduce risk of diabetes and heart disease; good source of dietary fiber, vitamins,
and minerals
Milk and milk products – provide nutrients like calcium and vitamin D; lower blood pressure
and the risk of cardiovascular disease and diabetes
Protein foods - provide protein as well as vitamins and minerals.
Oils – monounsaturated and polyunsaturated lower cholesterol and promote heart health
4. Analyze three different ethnic diets. Give advantages (or disadvantages) to improve on a healthy
lifestyle diet.
ANS:
– Mediterranean
Advantages: rich in fruits and vegetables, olive oil
Disadvantages: high in fat
– Mexican
Advantages: rice, corn, and beans
Disadvantages: fatty cheese, sour cream, guacamole
5. Critique the various types of vegetarian diets, discussing the safest and healthiest options. What are the
advantages and disadvantages of vegetarian diets?
ANS:
Vegan – plant foods
Lacto-vegetarian – dairy products, grains, fruits, vegetables
Ovo-lacto-vegetarian – dairy products, grains, fruits, vegetables
Lacto-ovo-pesco-vegetarian – avoids red meat