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1 ~ Module 2 Test Bank Module 2 Test Bank ~ 1

Test Bank for Nutrition Your Life Science 1st Edition Turley
Thompson 0538494840 9780538494847
Full link download
Test Bank https://testbankpack.com/p/test-bank-for-nutrition-your-life-science-
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Question Information Key
ANS = correct answer REF = page reference TOP = module section

Exam A
True/False
1. For a food manufacturer to make a health claim concerning fiber and heart disease, the
food must provide at least 10% of the DRV for fiber.

ANS: F REF: 55 TOP: 2.1

2. The Dietary Reference Intakes (DRIs) are appropriate to use for making nutrient
prescriptions for sick and healthy humans.

ANS: F REF: 57 TOP: 2.2

3. The Reference Daily Intakes (RDIs) are the nutrient levels established to indicate nutrient
density on food package labels.

ANS: T REF: 51 TOP: 2.1

4. The Dietary Reference Intake (DRI) for physical activity for adults is 30 minutes cumulative
moderate activity per day.

ANS: F REF: 60 TOP: 2.2

5. The Tolerable Upper Intake Levels (ULs) for vitamins and minerals are levels likely to pose
no adverse health effect when consumed daily.

ANS: T REF: 58 TOP: 2.2

6. The MyPlate dairy group can provide empty Calories.

ANS: T REF: 65|66 TOP: 2.3

7. Foods from the MyPlate grain group all provide an excellent source of dietary fiber.

ANS: F REF: 64 TOP: 2.3

© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
2 ~ Module 2 Test Bank Module 2 Test Bank ~ 2

8. Foods in the MyPlate vegetable group provide a good source of cholesterol.

ANS: F REF: 64 TOP: 2.3

9. Foods from the MyPlate fruit group provide the majority of their Calories from
carbohydrate.

ANS: T REF: 64 TOP: 2.3

10. The MyPlate food guidance system provides a personalized pattern of food intake based
upon an individualized Calorie recommendation.

ANS: T REF: 61 TOP: 2.3

11. Limiting the intake of high-fat meat and dairy foods may reduce cancer risk.

ANS: T REF: 75 TOP: 2.4

12. Food composition tables and databases explain the biological function of nutrients.

ANS: F REF: 77-78 TOP: 2.5

13. There is an Exchange List for high-sodium foods.

ANS: F REF: 79 TOP: 2.5

14. Within the Exchange List for fat is a sub-list for saturated fat.

ANS: T REF: 79 TOP: 2.5

15. Food composition information can be used to perform dietary analysis.

ANS: T REF: 78 TOP: 2.5

16. The Estimated Energy Requirement (EER) equations determine an Estimated Average
Requirement (EAR) for Calories per day.

ANS: T REF: 59 TOP: 2.2

Answer questions 17-22 based on the information below.

Breakfast: 3 scrambled eggs, 2 pieces white toast with 2 teaspoons butter, and 2 cups black
coffee
Snack: 2 cups 2% milk and 2 glazed doughnuts
Lunch: 1 double bacon-cheeseburger, 1 regular french fries, and 12 ounces regular Coke
Dinner: 6 ounces light roasted chicken meat, 0.5 cups cooked carrots, 1 medium potato with 1
tablespoon sour cream and 1 tablespoon butter
Snack: 2 cups vanilla ice cream
Partial Nutrient Analysis: Fiber: 18.5 grams Cholesterol: 1162
Calories: 4047 milligrams Sodium: 3970 milligrams
Protein: 160 grams
Carbohydrate: 375 grams
Fat: 210 grams

© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
 3 ~ Module 2 Test Bank Module 2 Test Bank ~ 3

%
C
al
or
ie
s
P
ro
te
in
:
1
6
%
C
ar
b
o
h
y
d
ra
te
:
3
7
%
F
at
4
7
%
Saturated fat: 19%

© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
4 ~ Module 2 Test Bank Module 2 Test Bank ~ 4

17. The diet shown meets the Acceptable Macronutrient Distribution Range (AMDR, % Calories
from carbohydrate, protein and fat) for all the energy-producing nutrients.

ANS: F REF: 59|60 TOP: 2.2

18. The diet shown does not meet the 2010 Dietary Guidelines recommendation for “Shift food
intake patterns to a more plant-based diet.”

ANS: T REF: 70 TOP: 2.4

19. The diet shown does not meet the American Heart Association recommended intake for
saturated fat and cholesterol.

ANS: T REF: 74 TOP: 2.4

20. The diet shown exceeds the 2010 Dietary Guidelines recommendation for sodium intake.

ANS: T REF: 72 TOP: 2.4

21. The diet shown provided one-half the grains in whole grain form.

ANS: F REF: 64 TOP: 2.3

22. The diet shown meets the American Cancer Society dietary guidelines.

ANS: F REF: 75 TOP: 2.4

Matching
Match the short phrase or term with the associated short phrase or term. Choose the best
answer. You may use some answers more than once or not at all.
A. Grains
B. Fruits and vegetables
C. Empty-Calorie foods
D. Milk products
E. Oils

1. MyPlate foods that may reduce neural tube defects:

2. MyPlate foods that provide high-quality protein:
3. MyPlate foods that may prevent osteoporosis:
4. MyPlate foods that provide essential fatty acids:
5. MyPlate foods that may reduce some cancers:

Answers:
1. ANS: A REF: 64 TOP: 2.3
2. ANS: D REF: 65 TOP: 2.3
3. ANS: D REF: 65 TOP: 2.3
4. ANS: E REF: 65 TOP: 2.3
5. ANS: B REF: 64 TOP: 2.3

© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
5 ~ Module 2 Test Bank Module 2 Test Bank ~ 5

Multiple Choice
1. There is no Dietary Reference Intake (DRI) for adults for:
A. protein.
B. carbohydrate.
C. fiber.
D. calories.
E. cholesterol.

ANS: E REF: 57|60 TOP: 2.2

2. Which of the following statements is true regarding the Dietary Reference Intakes (DRIs)?
A. They are based on a 2000-Calorie diet.
B. They are set at minimum levels to prevent deficiency.
C. They are established for each gender.
D. They are specific for age groups.
E. Both C and D are true.

ANS: E REF: 57 TOP: 2.2

3. The Tolerable Upper Intake Levels (ULs) are:

A. levels known to cause toxic reactions.
B. established for most essential vitamins and minerals.
C. established for carbohydrate, protein, and fat.
D. A and B
E. A and C

ANS: B REF: 58 TOP: 2.2

4. The Dietary Reference Intakes (DRIs) are used for:

A. food package label health claims.
B. MyPlate patterning.
C. exchange system servings.
D. dietary analysis.
E. All of the above

ANS: D REF: 61 TOP: 2.2

5. Consuming an adequate amount of potassium is associated with a reduced risk of:

A. cancer.
B. high blood pressure (hypertension).
C. osteoporosis.
D. heart disease.
E. obesity.

ANS: B REF: 56 TOP: 2.1

© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
6 ~ Module 2 Test Bank Module 2 Test Bank ~ 6

6. Which of the following nutrients has an Acceptable Macronutrient Distribution Range

(AMDR)?
A. Alpha-linolenic acid
B. Alcohol
C. Vitamin A
D. Calcium
E. None of the above

ANS: A REF: 59 TOP: 2.2

7. The portion sizes in the Exchange Lists are based on:

A. % AMDRs.
B. MyPlate.
C. grams of carbohydrate, protein, and fat and total Calories.
D. nutrient density.
E. a 2000-Calorie diet.

ANS: C REF: 79 TOP: 2.5

8. The Exchange Lists were designed to plan diets for individuals with:
A. heart disease.
B. cancer.
C. diabetes.
D. osteoporosis.
E. stroke.

ANS: C REF: 78 TOP: 2.5

9. Which of the following is a tool that can be used to plan, manage, or evaluate diets?
A. MyPlate
B. The Exchange Lists system
C. Dietary analysis software
D. A and B
E. A, B, and C

ANS: E REF: 61|78 TOP: 2.3|2.5

10. Which of the following answers is not a predominant directive of the Dietary Guidelines,
2010?
A. To promote the intake of more plant foods
B. To reduce the intake of solid fat and added sugar
C. To reduce obesity
D. To promote the intake of animal protein
E. To promote physical activity

ANS: D REF: 70 TOP: 2.4

11. There is a food package label health claim for all of the following nutrients except:
A. folic acid.
B. sodium.
C. calcium.
D. potassium.
E. vitamin E.

© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
7 ~ Module 2 Test Bank Module 2 Test Bank ~ 7

ANS: E REF: 55-56 TOP: 2.1

© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
8 ~ Module 2 Test Bank Module 2 Test Bank ~ 8

12. The RDIs are expressed as on the food package label.

A. percentages
B. grams
C. 2000 Calories
D. units
E. None of the above

ANS: A REF: 51 TOP: 2.1

Answer questions 13-23 based on the information below.

Nutrition Facts: Sunflower Seeds
Serving Size 1 oz. (28g) Ingredients: Sunflower seeds, peanut
Servings Per Container 16 oil, salt
Amount Per Serving
Calories 160 Calories from Fat 130
% Daily Value
Total Fat 14g 22%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 150mg 6%
Total Carbohydrate 5g 2%
Dietary Fiber 3g 12%
Sugars 0g
Protein 7g
Vitamin A 0% • Vitamin C 0%
Calcium 2% • Iron 8%

13. What percent of Calories come from total fat in the sunflower seeds?
A. 123
B. 81
C. 45
D. 31
E. 22

ANS: B REF: 50|51|53 TOP: 2.1

14. The amount of fiber present in 2 ounces of sunflower seeds is _ grams.

A. 5
B. 10
C. 3
D. 6
E. 0

ANS: D REF: 49 TOP: 2.1

© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
9 ~ Module 2 Test Bank Module 2 Test Bank ~ 9

15. There are _ Calories from protein provided per serving by the sunflower seeds.
A. 0
B. 28
C. 49
D. 63
E. 75

ANS: B REF: 53 TOP: 2.1

16. The RDI for iron is 18 mg. How many mg of iron are provided per serving by the sunflower
seeds?
A. 0.2
B. 1.44
C. 144
D. 14444
E. 2000

ANS: B REF: 51|53 TOP: 2.1

17. The percentage of total fat by gram weight for the sunflower seeds is:
A. 5%.
B. 22%.
C. 50%.
D. 75%.
E. 81%.

ANS: C REF: 53 TOP: 2.1

18. If the sunflower seeds were modified and labeled as reduced sodium, this would mean that
the reduced product has % less sodium than the original product:
A. 10
B. 25
C. 35
D. 50
E. 75

ANS: B REF: 54 TOP: 2.1

19. The sunflower seeds are nutrient dense for:

A. vitamin A.
B. vitamin C.
C. calcium.
D. iron.
E. None of the above

ANS: E REF: 51 TOP: 2.1

© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
10 ~ Module 2 Test Bank Module 2 Test Bank ~ 10

20. Which of the following terms could be used regarding the sodium content in the sunflower
seeds?
A. Free
B. Negligible
C. Nutrient dense
D. Lean
E. None of the above

ANS: E REF: 48|51|54 TOP: 2.1

21. The manufacturer of the sunflower seeds could legally make the following health claim:
A. Our product is low in sodium, so it may protect against high blood pressure.
B. Our product is a good source of fiber, so it may protect against cancer.
C. Our product is low in fat, so it may protect against heart disease.
D. Our product is nutrient dense for calcium, so it may protect against osteoporosis.
E. The manufacturer of the sunflower seeds could legally make no health claims.

ANS: E REF: 55 TOP: 2.1

22. The most abundant ingredient in the sunflower seeds is:

A. sunflower seeds.
B. peanut oil.
C. salt.
D. water.
E. None of the above

ANS: A REF: 52 TOP: 2.1

23. According to the Food Allergen Labeling and Consumer Protection Act of 2004, if the
sunflower seeds were processed on equipment shared with any the following except ,
the manufacturer would have to state this on the food package label.
A. wheat
B. soy
C. milk
D. rice
E. eggs

ANS: D REF: 53 TOP: 2.1

© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
11 ~ Module 2 Test Bank Module 2 Test Bank ~ 11

Exam B
True/False
1. The Dietary Reference Intake for physical activity for adults is 30 minutes cumulative
moderate activity three times a week.

ANS: F REF: 60 TOP: 2.2

2. The MyPlate food guidance system recommends eating 1/4 of the needed grain ounce
equivalents as whole grains.

ANS: F REF: 64 TOP: 2.3

3. For a food manufacturer to make a health claim concerning fiber and heart disease, the
food must provide at least 15% of the Daily Reference Value for fiber.

ANS: F REF: 55 TOP: 2.1

4. The Dietary Reference Intakes (DRIs) are not appropriate to use for making nutrient
prescriptions for sick humans.

ANS: T REF: 57 TOP: 2.2

5. The Reference Daily Intakes (RDIs) are specific to age and gender.

ANS: F REF: 51 TOP: 2.1

6. Exceeding the Tolerable Upper Intake Levels (ULs) for a vitamin or a mineral may cause
adverse health effects.

ANS: T REF: 58 TOP: 2.2

7. Foods in the MyPlate protein foods group all provide a good source of dietary fiber.

ANS: F REF: 65 TOP: 2.3

8. Oils from plants and fish provide a good source of cholesterol.

ANS: F REF: 65 TOP: 2.3

9. The processed foods in the MyPlate starchy vegetable subgroup can provide empty Calories.

ANS: T REF: 63|64|66 TOP: 2.3

10. Foods in the MyPlate grain group provide the majority of their Calories from carbohydrate.

ANS: T REF: 64|72 TOP: 2.3|2.4

11. Food composition tables and databases define the intake of nutrients for each gender and
age group.

© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
12 ~ Module 2 Test Bank Module 2 Test Bank ~ 12

ANS: F REF: 77-78 TOP: 2.5

© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
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