chapter 10

Question 1

Which of the following BEST describes appetite?
A) It is the social meaning attached to food.
B) It is the same as hunger.
C) It is more psychological than physiological.
D) It is not triggered by smells or taste.

Answer 1

C) It is more psychological than physiological.

Question 2

Which of the following is TRUE about calories?
A) Calories are a unit of measure of the energy obtained from food.
B) Calories are one of the basic nutrient groups.
C) All nutrients provide calories.
D) Caloric needs stay about the same during various life stages.

Answer 2

A) Calories are a unit of measure of the energy obtained from food.

Question 3

What substance is not soluble in water, is derived from animal-based foods and synthesized by the body, and while circulating in the blood, can accumulate on the inner walls of arteries and restrict blood flow?
A) cholesterol
C) triglycerides
B) high-density lipoproteins
D) saturated fat

Answer 3

A) cholesterol

Question 4

What is the difference between a portion and a serving?
A) A serving is the amount you choose to eat, and a portion is the recommended amount to be consumed.
B) A serving is the recommended amount to be consumed, and a portion is the amount you choose to eat.
C) A serving amount is twice the size of a portion.
D) A serving amount is half the size of a portion.

Answer 4

B) A serving is the recommended amount to be consumed, and a portion is the amount you choose to eat.

Question 5

Calories from saturated fats and/or sugar in foods that have little or no nutritional value, such as ice cream and soda, are called
A) empty calories. C) soluble calories.
B) non-nutritive calories. D) nutrient-dense calories.

Answer 5

A) empty calories.

Question 6

Nutrients are
A) the constituents in food that the body requires to function properly.
B) units of measure that indicate the amount of energy in a particular food.
C) made up of three basic food groups: proteins, carbohydrates, and fats.
D) the healthful compounds found in vitamins and minerals.

Answer 6

A) the constituents in food that the body requires to function properly.

Question 7

Which of the following vitamins is readily excreted from the body in urine and unlikely to develop to toxic levels?
A) vitamin A
C) vitamin D
B) vitamin C D) vitamin E

Answer 7

B) vitamin C

Question 8

Molecules that are the building blocks of protein are
A) minerals.
C) amino acids.
B) starches. D) fatty acids.

Answer 8

C) amino acids.

Question 9

Which of the following foods is an example of a complete protein?
A) pinto beans C) peanuts
B) chicken breast D) whole-grain bread

Answer 9

B) chicken breast

Question 10

Dietary fats that are solid at room temperature are made up mostly of
A) essential fatty acids. C) saturated fatty acids.
B) polyunsaturated fatty acids.
D) monounsaturated fatty acids.

Answer 10

C) saturated fatty acids.

Question 11

The complex carbohydrate form of a sugar that is stored in the liver and muscles is A) glucagon.
C) glucose.
B) galactose. D) glycogen.

Answer 11

D) glycogen.

Question 12

Potent and essential organic compounds that promote growth and help to maintain life and health are
A) minerals.
C) vitamins.
B) nutrients. D) additives.

Answer 12

C) vitamins.

Question 13

High levels of this type of cholesterol appear to reduce the risk of atherosclerosis, or cholesterol-clogged arteries.
A) LDL
C) Triglycerides
B) HDL
D) ADL

Answer 13

B) HDL

Question 14

The purpose of hydrogenating unsaturated fats is to
A) make them more liquid at room temperature.
B) reduce the amount of cholesterol.
C) make them more solid at room temperature.
D) increase the levels of protein.

Answer 14

C) make them more solid at room temperature.

Question 15

Which of the following has the most saturated fat?
A) coconut oil C) peanut oil
B) palm kernel oil D) olive oil

Answer 15

A) coconut oil

Question 16

Minerals that the body needs in very small amounts are
A) major minerals. C) trace minerals.
B) organic minerals. D) microminerals.

Answer 16

C) trace minerals.

Question 17

The most common nutrient deficiency in the world is
A) iron deficiency. C) calcium deficiency.
B) sodium deficiency. D) potassium deficiency.

Answer 17

A) iron deficiency.

Question 18

Which is NOT a good source of folate?
A) spinach
C) lentils
B) liver D) fish

Answer 18

D) fish

Question 19

Riboflavin is one of the
A) C vitamins. C) B vitamins.
B) D vitamins. D) E vitamins.

Answer 19

C) B vitamins.

Question 20

About 95 percent of total body fat is made up of
A) triglycerides.
C) cellulite.
B) cholesterol. D) water.

Answer 20

A) triglycerides.

Question 21

To ensure safety, leftovers that have been properly wrapped and refrigerated should be eaten within
A) one day.
C) three days.
B) two days. D) four days.

Answer 21

C) three days.

Question 22

The safest way to thaw frozen food is
A) in warm water. C) in sunlight.
B) in the refrigerator. D) on the kitchen counter.

Answer 22

B) in the refrigerator.

Question 23

According to the criteria set by the USDA, which of the following would be an appropriate label for an apple grown without toxic and persistent pesticides or fertilizers?
A) organic
C) made with organic ingredients
B) 100 percent organic D) some organic ingredients

Answer 23

B) 100 percent organic

Question 24

What proportion of people avoid a particular food because they think they are allergic to it?
A) about one-tenth C) about one-half
B) about one-third D) about one-fourth

Answer 24

B) about one-third

Question 25

25) The physiological need to eat to sustain life is
A) craving.
C) nutrition.
B) appetite. D) hunger.

Answer 25

D) hunger.

Question 26

The science that studies food and nourishment, including food composition and the physiological effects of food on the body, is
A) biology.
C) nutrition.
B) genetics. D) medicine.

Answer 26

C) nutrition.

Question 27

Which of the following provides a ready source of energy for daily activities?
A) carbohydrates C) fats
B) proteins D) water

Answer 27

A) carbohydrates

Question 28

Which controversial process is used by some food growers to enhance production and create disease- or insect-resistant plants?
A) cross pollination C) crop rotation
B) genetic modification D) soil rejuvenation

Answer 28

B) genetic modification

Question 29

The body converts all forms of simple sugars into which of the following substances to provide energy to cells?
A) maltose
C) starch
B) glucose D) glycogen

Answer 29

B) glucose

Question 30

Foods believed to have additional health benefits beyond the basic nutrition they provide are known as
A) health foods. C) curative foods.
B) functional foods. D) organic foods.

Answer 30

B) functional foods.