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Nutrition for Health and Health Care , 8th Edition Linda Kelley TEST BANK, Exams of Nursing

Research College of NursingNursing

"Accurate test questions with clear answers to help you ace your exam."

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2024/2025

Available from 05/09/2025

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1. Minerals and water are organic and yield energy in the human body.
a. True
b. False
ANSWER: False
2. An excess intake of protein will never lead to weight gain.
a. True
b. False
ANSWER: False
3. The Dietary Reference Intakes (DRI) reflect the collaborative efforts of scientists to produce a set of standards for the
amount of energy, nutrients, and other dietary components that best support health.
a. True
b. False
ANSWER: True
4. If people’s usual intake of a nutrient falls below the Estimated Average Requirement (EAR), their intake is probably
inadequate, and there is a greater possibility of a deficiency.
a. True
b. False
ANSWER: True
5. Dietary Reference Intakes (DRI) are values that are appropriate to use for planning and assessing diets for individuals
and groups.
a. True
b. False
ANSWER: True
6. Consuming nutrient-dense foods can help control your kcalorie intake.
a. True
b. False
ANSWER: True
7. The “% Daily Value” column on a label compares nutrients in a serving of the food with the daily goals of a person
consuming 2,500 calories.
a. True
b. False
ANSWER: False
8. A food contains 270 calories and 15 grams of fat. This means the percentage of calories coming from fat is 50 percent.
a. True
b. False
ANSWER: True
9. If a label on a carton of yogurt claims the product is low fat, then, its Nutrition Facts panel must indicate that
oneserving contains fewer than five grams of fat.
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Download Nutrition for Health and Health Care , 8th Edition Linda Kelley TEST BANK and more Exams Nursing in PDF only on Docsity!

  1. Minerals and water are organic and yield energy in the human body. a. True b. False

ANSWER: False

  1. An excess intake of protein will never lead to weight gain. a. True b. False

ANSWER: False

  1. The Dietary Reference Intakes (DRI) reflect the collaborative efforts of scientists to produce a set of standards for the amount of energy, nutrients, and other dietary components that best support health. a. True b. False

ANSWER: True

  1. If people’s usual intake of a nutrient falls below the Estimated Average Requirement (EAR), their intake is probably inadequate, and there is a greater possibility of a deficiency. a. True b. False

ANSWER: True

  1. Dietary Reference Intakes (DRI) are values that are appropriate to use for planning and assessing diets for individuals and groups. a. True b. False

ANSWER: True

  1. Consuming nutrient-dense foods can help control your kcalorie intake. a. True b. False

ANSWER: True

  1. The “% Daily Value” column on a label compares nutrients in a serving of the food with the daily goals of a person consuming 2,500 calories. a. True b. False

ANSWER: False

  1. A food contains 270 calories and 15 grams of fat. This means the percentage of calories coming from fat is 50 percent. a. True b. False

ANSWER: True

  1. If a label on a carton of yogurt claims the product is low fat, then, its Nutrition Facts panel must indicate that oneserving contains fewer than five grams of fat.

a. True b. False

ANSWER: False

  1. A package of cookies claims the cookies are Low Calorie, and the Nutrition Facts panel indicates that one serving contains 60 calories. This product can legally make this claim. a. True b. False

ANSWER: False

  1. All registered dietitians are nutritionists, but not all nutritionists are registered dietitians. a. True b. False

ANSWER: True

  1. Many Americans enjoy turkey and pumpkin pie at Thanksgiving due to: a. habit. b. associations. c. values. d. emotional state. e. age.

ANSWER: b

  1. What taste preferences are most widely liked? a. sweet and sour b. sweet and bitter c. salty and sweet d. salty and sour e. umami and sweet

ANSWER: c

  1. Chloe prefers to purchase produce from local farmers to reduce the environmental costs associated with transporting food long distances. Chloe’s preference is most likely based on: a. associations. b. values. c. social interaction. d. ethnic heritage. e. religious beliefs.

ANSWER: b

  1. Which of the following foods best exemplifies the Asian cuisine? a. soybeans, squid, rice, and peanuts b. tomatoes, olives, fish, and mozzarella cheese c. tortillas, corn, avocado, and refried beans
  1. The essential nutrients are those: a. the body can make for itself. b. that are predominant in most foods. c. that must be obtained from foods. d. included in the main Dietary Reference Intake (DRI) table. e. that contribute to weight gain.

ANSWER: c

  1. How many calories are in a food that contains 14 grams carbohydrate, nine grams protein, and six grams fat? a. 116 b. 134 c. 146 d. 161 e. 209

ANSWER: c

  1. Which of the following does NOT yield energy for the body? a. carbohydrate b. protein c. alcohol d. vitamins e. fat

ANSWER: d

  1. Vitamins provide kcalories per gram. a. 0 b. 4 c. 7 d. 9 e. 27

ANSWER: a

  1. If a food contains 25 grams carbohydrate, six grams protein, and five grams fat, what percentage of calories is from fat? a. 3 percent b. 14 percent c. 21 percent d. 27 percent e. 45 percent

ANSWER: d

  1. Which nutrient has the greatest energy density? a. carbohydrate b. protein

c. fat d. vitamins e. alcohol

ANSWER: c

  1. How many calories are from fat are in a food that contains 20 grams of fat? a. 60 b. 80 c. 140 d. 180 e. There is not enough information to determine this.

ANSWER: d

  1. How many calories did Roberto consume if he consumed 108 grams protein, 97 grams fat, 272 grams carbohydrate, and 15 grams alcohol? a. 2,498 calories b. 2,334 calories c. 3,373 calories d. 2,528 calories e. 2,304 calories

ANSWER: a

  1. Which energy-yielding food is pure fat? a. black beans b. steak c. a baked potato d. canola oil e. corn on the cob

ANSWER: d

  1. What of the following is a true statement about alcohol? a. It is a nutrient. b. Although not essential, it promotes maintenance and repair in the body. c. It does not contribute to body fat. d. It is metabolized into energy. e. It is a pure fat.

ANSWER: d

  1. Dietary Reference Intakes are designed to: a. recommend numbers of servings of food to eat per day. b. help food manufacturers decide on product contents and processing methods. c. meet minimum nutrient needs to prevent malnutrition in people. d. specify nutrient needs that best support the health of people in the United States and Canada. e. provide Daily Value (DV) recommendations for children only.
  1. All of the following are leading causes of death in the United States that are nutrition-related except: a. cancer. b. stroke. c. diabetes mellitus d. poor appetite. e. kidney disease.

ANSWER: d

  1. Chronic Disease Risk Reduction (CDRR) intakes are: a. used in population research studies. b. average daily nutrient intake to prevent chronic disease c. nutrient intakes associated with a low risk of chronic disease. d. the minimum nutrient intakes to lower chronic disease risk. e. used by policymakers to set revise health guidelines.

ANSWER: c

  1. According to the Dietary Reference Intake (DRI) committee, what percentage of daily kcalories should be supplied by protein? a. 45 to 65 percent b. 20 to 35 percent c. 10 to 35 percent d. 15 to 40 percent e. 20 to 45 percent

ANSWER: c

  1. The data collected in nutrition surveys are used by the government to: a. establish public policy on nutrition education. b. regulate nutrition labeling on food products. c. decide what nutrition issues will be granted funds for research. d. assess the effectiveness of government publications about nutrition. e. guide decisions on new product development.

ANSWER: a

  1. Which of the following is NOT a correct statement about how food intake has changed over the years based on national nutrition studies? a. Portions have increased in size. b. We snack more than in previous decades. c. We eat more meals prepared at home. d. Calorie intake has increased. e. We drink more sweetened beverages.

ANSWER: c

  1. Major reports regarding the contribution of diet and nutrition status to the health of the people of the United States depend on information collected by the:

a. Continuing Survey of Food Intakes by Individuals (CSFII). b. Healthy People program. c. Nationwide Food Consumption Survey (NFCS). d. National Nutrition Monitoring program. e. Supplemental Nutrition Assistance Program (SNAP).

ANSWER: c

  1. How often does Healthy People program set new goals for improving the nation’s health? a. every year b. every five years c. every seven years d. every 10 years e. every 20 years

ANSWER: d

  1. Nutrient-dense foods: a. are rich in iron. b. contain a mixture of carbohydrate, fat, and protein. c. carry nutrient labeling information. d. deliver the most nutrients for the smallest number of kcalories. e. contain an excess of added sugars.

ANSWER: d

  1. What lifestyle habit has a greater influence on a person’s health compared to diet? a. sedentary lifestyles b. smoking and tobacco use c. not wearing seatbelts d. sun exposure e. alcohol consumption

ANSWER: b

  1. A diet that does not overemphasize one nutrient or food type at the expense of another is: a. adequate. b. balanced c. calorie controlled d. nutrient dense. e. moderate.

ANSWER: b

  1. Gabrielle eats dessert on occasion and regularly selects foods low in solid fats and added sugars. What diet principle is she practicing? a. balance b. calorie control c. adequacy

ANSWER: c

  1. Which type of physical activities are recommended by the American College of Sports Medicine (ACSM) for developing and maintaining fitness? a. cardiorespiratory, strength, and flexibility training b. a balance of low-, moderate-, and high-intensity activities c. aerobic physical activity only d. a combination of team sports and brisk walking e. competitive bodybuilding

ANSWER: a

  1. Which group is not a basic food group included in the USDA Food Intake Patterns? a. milk and milk products group b. vegetables group c. fruits group d. grains group e. solid fats and added sugars group

ANSWER: e

  1. A client consumes the following foods from the grain group of the USDA Food Intake Patterns: 1 / 2 cup oatmeal, two slices of bread, three cups popped popcorn, and one cup pasta. How many ounce equivalents did the client consume? a. 2 b. 4 c. 6 d. 8 e. 10

ANSWER: c

  1. According to the USDA Food Intake Patterns, which of the following provides three ounces of protein? a. three tablespoons peanut butter b. ½ cup tofu c. six hard-boiled eggs d. 1½ cups black beans e. four ounces of walnuts

ANSWER: a

  1. The USDA Food Intake Patterns: a. do not emphasize nutrient-dense foods within each food group. b. are a rigid guide for providing a balanced diet. c. fail to encourage the consumption of whole grains. d. do not specify portion sizes. e. build a diet from categories of foods similar in vitamin and mineral content.

ANSWER: e

  1. The USDA Food Intake Patterns categorizes legumes in the: a. protein group. b. grain group. c. vegetable group d. vegetable and protein group. e. grain and protein group.

ANSWER: d

  1. Which of the following is NOT one of the nutrients most commonly lacking in the diets of Americans? a. calcium b. dietary fiber c. choline d. vitamin B e. vitamin C

ANSWER: d

  1. You are assessing your own diet. Which of the following would be the most practical tool to use? a. www.ChooseMyPlate.gov b. Estimated Average Requirements (EARs) c. Daily Values (DVs)

d. DietaryGuidelinesforAmericans

e. Individual food labels

ANSWER: a

  1. Which statement is true regarding nutrition information on food labels? a. The 20 most frequently eaten fresh fruits and vegetables must be sold in packages with nutrition labels on them. b. Food manufacturers held to strict standards, called standards of identity, are not required to list ingredients on their labels. c. Nutrition information is not required on the labels of raw meat and poultry products. d. Plain coffee, tea, spices, and other foods containing few nutrients are exempt from nutrition labeling requirements. e. Food imported from other countries is not required to be sold with nutrition labels.

ANSWER: d

  1. A set of nutrient standards designed strictly for use on food labels is called the: a. Recommended Dietary Allowances (RDAs). b. Dietary Reference Intakes (DRI). c. Daily Values (DVs). d. MyPlate guidelines. e. nutrient claims.

ANSWER: c

  1. The Nutrition Facts label requires information of all of the following minerals except for:

d. The supplement is the subject of several abstracts published on the National Library of Medicine (NLM) PubMed website e. Several professional athletes have provided testimonials about their usage of the supplement

ANSWER: d

  1. Sanjay is searching the Internet for credible sources of nutrition information. Which address suggests it is the least credible? a. www.cdc.gov b. www.eatright.org c. www.ChooseMyPlate.gov d. www.bestsuperfoods.com e. www.ncbi.nlm.nih.gov/pubmed

ANSWER: d

  1. The Food & Drug Administration (FDA) advises consumers that: a. a product labeled as “natural” and “non-toxic” is always safe to use. b. products based on “ancient remedies” are preferable to those based on modern “scientific breakthroughs.” c. they should be suspicious of product claims that use impressive-sounding medical terms. d. an offer of a “money-back” guarantee from the manufacturer means the product is more likely to be effective. e. personal testimonials effectively back up scientific validity.

ANSWER: c

  1. You make an appointment to see a nutrition expert. In her office, a bachelor’s degree diploma from an accredited university hangs on the wall next to a certificate of completion of a dietetic internship. This person is most likely a: a. dietetic technician. b. registered dietitian. c. nutritionist. d. nutrition consultant. e. physician.

ANSWER: b

  1. Identify at least seven different factors that influence food choices and give an example of each.

ANSWER: Answers may include any of the following factors and examples will vary by student.

  1. Preference, such as sugar or salt tastes;
  2. Habit, such as always eating a sandwich for lunch or a bowl of cereal for breakfast;
  3. Associations, such positive associations many have with holiday meals;
  4. Ethnic heritage, such as olive oil consumption in the Mediterranean;
  5. Social interaction, such as sharing food to demonstrate hospitality;
  6. Values, choices made to reflect environmental concerns, religious beliefs, or political views, such as choosing organic and/or locally grown produce;
  7. Emotional state, such as boredom or stress eating;
  8. Availability, such as fast food and the range of products available in your local area
  9. Age, such as teen girls avoiding fattening foods and adults choosing foods for health reasons;
  10. Body weight/image, such as avoiding fat to fit into a wedding dress;
  11. Medical conditions, such as avoiding sugar in diabetics;
  1. Health/nutrition, such as making diet changes to prevent heart disease or to manage diabetes.
  2. Explain how answering the five questions “Who? When? Where? Why? and What?” can help you evaluate the reliability of health and nutrition websites.

ANSWER: To determine whether a website offers reliable nutrition information, ask the following questions:

  • Who? Who is responsible for the site? Is it staffed by qualified professionals? Look for the authors’ names and credentials. Have experts reviewed the content for accuracy?
  • When? When was the site last updated? Because nutrition is an ever-changing science, sites need to be dated and updated frequently.
  • Where? Where is the information coming from? The three letters following the dot in a Web address identify the site’s affiliation. Addresses ending in “gov” (government), “edu” (educational institute), and “org” (organization) generally provide reliable information; “com” (commercial) sites represent businesses and, depending on their qualifications and integrity, may or may not offer dependable information.
  • Why? Why is the site giving you this information? Is the site providing a public service or selling a product? Some commercial sites provide accurate information, but when money is the prime motivation, the information may be biased. If you are satisfied with the answers to all of the previous questions, then ask this final question:
  • What? What is the message, and is it in line with other reliable sources? Information that contradicts common knowledge should be questioned. Many reliable sites provide links to other sites to facilitate your quest for knowledge, but this provision alone does not guarantee a reputable intention. Be aware, too, that any site can link to any other site without permission.
  1. List and briefly describe the major categories of Dietary Reference Intakes (DRI) and their uses.

ANSWER:  Recommended Dietary Allowances (RDAs): The foundation of DRI. The RDAs are a set of

values reflecting the average daily amounts of nutrients considered adequate to meet the known nutrient needs of practically all healthy people in a particular life stage and gender group, in other words, a goal for dietary intake by individuals  Adequate Intakes (AI): a set of values that are used as guides for nutrient intakes when scientific evidence is insufficient to determine an RDA  Estimated Average Requirements (EARs): the average daily nutrient intake levels estimated to meet the requirements of half of the healthy individuals in a given age and gender group  Tolerable Upper Intake Levels (TUIL): a set of values reflecting the highest average daily nutrient intake levels that are likely to pose no risk of toxicity to almost all healthy individuals in a particular life stage and gender group  Estimated Energy Requirement (EER): the dietary energy intake level that is predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, and physical activity level consistent with good health

  1. List the six principles of diet planning and briefly describe each one.

ANSWER:  Adequacy: a diet with enough energy and enough of every nutrient (as well as fiber) to meet

the needs of healthy people  Balance: the food choices should not overemphasize one nutrient or food type at the expense of another  kcalorie (energy) control: the foods should provide the amount of energy needed to maintain a healthy body weight  Nutrient density: selection of foods that deliver the most nutrients for the least food energy  Moderation: the provision of enough, but not too much, food

  1. Segmentation begins when a bolus enters the esophagus. a. True b. False

ANSWER: False

  1. Bile is produced in the gallbladder and stored in the liver. a. True b. False

ANSWER: False

  1. To enhance digestion and absorption, you should not eat certain foods together at the same meal such as meat and fruit. a. True b. False

ANSWER: False

  1. Low-density lipoproteins (LDLs) are often referred to as “good” cholesterol. a. True b. False

ANSWER: False

  1. Foodborne illness is caused by either an infection or an intoxication. a. True b. False

ANSWER: True

  1. The flexible muscular tube that extends from the mouth to the anus is the: a. urinary tract. b. exocrine system. c. gastrointestinal (GI) tract. d. muscular system. e. gastroesophageal system.

ANSWER: c

  1. In what order does food travel through the digestive tract once it is swallowed? a. esophagus, small intestine, stomach, large intestine, and rectum, anus b. stomach, esophagus, small intestine, large intestine, anus, and rectum c. stomach, small intestine, large intestine, esophagus, rectum, and anus d. esophagus, stomach, small intestine, large intestine, rectum, and anus e. small intestine, esophagus, stomach, large intestine, anus, and rectum

ANSWER: d

  1. A bolus is a(n): a. sphincter muscle separating the stomach from the small intestine. b. portion of food swallowed at one time.

c. enzyme that hydrolyzes starch. d. portion of partially digested food expelled by the stomach into the duodenum. e. blockage that closes off the trachea to prevent choking.

ANSWER: b

  1. Where is a bolus formed? a. stomach b. pharynx c. esophagus d. small intestine e. mouth

ANSWER: e

  1. Which of the following prevents food from entering the lungs when food is swallowed? a. lower esophageal sphincter b. pharynx c. ileocecal valve d. epiglottis e. tongue

ANSWER: d

  1. What prevents stomach contents from coming back up? a. lower esophageal sphincter b. upper esophageal sphincter c. pharynx d. appendix e. pyloric sphincter

ANSWER: b

  1. Chyme is: a. a semiliquid mass of partially digested food. b. a portion of food swallowed at one time. c. an enzyme in the stomach needed for the digestion of protein. d. an esophageal secretion. e. successive waves of involuntary muscular contractions passing along the wall of the gastrointestinal (GI) tract.

ANSWER: a

  1. Which two organs secrete digestive juices into the small intestine? a. gallbladder and pancreas b. pancreas and liver c. gallbladder and liver d. duodenum and pancreas e. liver and stomach
  1. What substance neutralizes acidic stomach contents as it enters the small intestine? a. pepsin b. secretin c. sodium bicarbonate d. mucus e. gastric juice

ANSWER: c

  1. Saliva contains an enzyme that digests: a. proteins. b. minerals. c. starches. d. vitamins. e. fiber.

ANSWER: c

  1. Water, enzymes, and hydrochloric acid make up: a. gastric juice. b. pancreatic juice. c. salivary amylase. d. bicarbonate. e. intestinal juice.

ANSWER: a

  1. The strong acidity of the stomach: a. causes the stomach to break down its own tissue. b. is due to pepsin. c. kills most bacteria that enter the body with food. d. is caused by bicarbonate in gastric juices. e. destroys mucus linings.

ANSWER: c

  1. All of the following contribute secretions during digestion except for the: a. salivary glands. b. small intestine. c. stomach. d. esophagus. e. pancreas.

ANSWER: d

  1. Mucus in the stomach serves to: a. neutralize stomach acid. b. activate pepsinogen to pepsin. c. coat and protect stomach cells from gastric juices.

d. emulsify fats. e. collect bacteria.

ANSWER: c

  1. The major digestive work in the stomach is the initial breakdown of: a. starch. b. proteins. c. fat. d. vitamins. e. mucus.

ANSWER: b

  1. What stimulates the stomach to secrete hydrochloric acid? a. intestinal bacteria b. salivary amylase c. pepsin d. gastrin e. insulin

ANSWER: d

  1. Which nutrients are digested in the small intestine? a. carbohydrate, fat, and protein b. fat, water, and fiber c. protein, vitamins, and fiber d. water, fiber, and minerals e. carbohydrate, fat, and water

ANSWER: a

  1. Where does protein digestion begin and end? a. begins in stomach; ends in pancreas b. begins in pancreas; ends in small intestine c. begins in stomach; ends in small intestine d. begins in stomach; ends in large intestine e. begins in small intestine; ends in stomach

ANSWER: c

  1. The major digestive enzyme secreted by the stomach is: a. amylase. b. lipase. c. bile. d. disaccharidase. e. pepsin

ANSWER: e