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True / False

1. Minerals and water are organic and yield energy in the human body.

	a.	True
	b.	False

ANSWER:	False
REFERENCES:	1.2 The Nutrients
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which yield energy.
KEYWORDS:	Bloom's: Remember

2. An excess intake of protein can never lead to becoming overweight.

	a.	True
	b.	False

ANSWER:	False
REFERENCES:	1.2 The Nutrients
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which yield energy.
KEYWORDS:	Bloom's: Understand

3. The Dietary Reference Intakes 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
REFERENCES:	1.3 Nutrient Recommendations
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI), the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR).
KEYWORDS:	Bloom's: Remember

4. To ensure that the vitamin and mineral recommendations meet the needs of as many people as possible, the recommendations are set near the top end of the range of the population’s estimated average requirements.

	a.	True
	b.	False

ANSWER:	True
REFERENCES:	1.3 Nutrient Recommendations
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI), the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR).
KEYWORDS:	Bloom's: Understand

5. Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for individuals and groups.

	a.	True
	b.	False

ANSWER:	True
REFERENCES:	1.3 Nutrient Recommendations
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI), the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR).
KEYWORDS:	Bloom's: Understand

6. Consuming nutrient-dense foods can help control your kcalorie intake.

	a.	True
	b.	False

ANSWER:	True
REFERENCES:	1.5 Dietary Guidelines and Food Guides
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet planning easier.
KEYWORDS:	Bloom's: Understand

7. Bioactive food components, or phytochemicals, may increase the risk of cancer.

	a.	True
	b.	False

ANSWER:	False
REFERENCES:	1.1 Food Choices
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.1 - Describe the factors that influence person food choices.
KEYWORDS:	Bloom's: Understand

8. A package of prunes states that the product is a good fiber source and the Nutrition Facts panel indicates the product contains 12% of the Daily Value for dietary fiber. This product can legally make this claim.

	a.	True
	b.	False

ANSWER:	True
REFERENCES:	1.6 Food Labels
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals.
KEYWORDS:	Bloom's: Apply

9. A carton of yogurt claims that it is fat free and the Nutrition Facts panel indicates the product contains 5 grams of fat per serving. This product can legally make this claim.

	a.	True
	b.	False

ANSWER:	False
REFERENCES:	1.6 Food Labels
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals.
KEYWORDS:	Bloom's: Apply

10. A package of cookies claims that the cookies are low kcalorie, and the Nutrition Facts panel indicates that each cookie provides 70 kcalories. This product can legally make this claim.

	a.	True
	b.	False

ANSWER:	False
REFERENCES:	1.6 Food Labels
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals.
KEYWORDS:	Bloom's: Apply

About this item

True / False

1. Minerals and water are organic and yield energy in the human body.

	a.	True
	b.	False

ANSWER:	False
REFERENCES:	1.2 The Nutrients
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which yield energy.
KEYWORDS:	Bloom's: Remember

2. An excess intake of protein can never lead to becoming overweight.

	a.	True
	b.	False

ANSWER:	False
REFERENCES:	1.2 The Nutrients
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which yield energy.
KEYWORDS:	Bloom's: Understand

	a.	True
	b.	False

ANSWER:	True
REFERENCES:	1.3 Nutrient Recommendations
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI), the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR).
KEYWORDS:	Bloom's: Remember

	a.	True
	b.	False

ANSWER:	True
REFERENCES:	1.3 Nutrient Recommendations
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI), the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR).
KEYWORDS:	Bloom's: Understand

5. Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for individuals and groups.

	a.	True
	b.	False

ANSWER:	True
REFERENCES:	1.3 Nutrient Recommendations
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI), the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR).
KEYWORDS:	Bloom's: Understand

6. Consuming nutrient-dense foods can help control your kcalorie intake.

	a.	True
	b.	False

ANSWER:	True
REFERENCES:	1.5 Dietary Guidelines and Food Guides
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet planning easier.
KEYWORDS:	Bloom's: Understand

7. Bioactive food components, or phytochemicals, may increase the risk of cancer.

	a.	True
	b.	False

ANSWER:	False
REFERENCES:	1.1 Food Choices
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.1 - Describe the factors that influence person food choices.
KEYWORDS:	Bloom's: Understand

	a.	True
	b.	False

ANSWER:	True
REFERENCES:	1.6 Food Labels
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals.
KEYWORDS:	Bloom's: Apply

9. A carton of yogurt claims that it is fat free and the Nutrition Facts panel indicates the product contains 5 grams of fat per serving. This product can legally make this claim.

	a.	True
	b.	False

ANSWER:	False
REFERENCES:	1.6 Food Labels
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals.
KEYWORDS:	Bloom's: Apply

10. A package of cookies claims that the cookies are low kcalorie, and the Nutrition Facts panel indicates that each cookie provides 70 kcalories. This product can legally make this claim.

	a.	True
	b.	False

ANSWER:	False
REFERENCES:	1.6 Food Labels
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals.
KEYWORDS:	Bloom's: Apply

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About this item

True / False

1. Minerals and water are organic and yield energy in the human body.

	a.	True
	b.	False

ANSWER:	False
REFERENCES:	1.2 The Nutrients
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which yield energy.
KEYWORDS:	Bloom's: Remember

2. An excess intake of protein can never lead to becoming overweight.

	a.	True
	b.	False

ANSWER:	False
REFERENCES:	1.2 The Nutrients
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which yield energy.
KEYWORDS:	Bloom's: Understand

	a.	True
	b.	False

ANSWER:	True
REFERENCES:	1.3 Nutrient Recommendations
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI), the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR).
KEYWORDS:	Bloom's: Remember

	a.	True
	b.	False

ANSWER:	True
REFERENCES:	1.3 Nutrient Recommendations
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI), the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR).
KEYWORDS:	Bloom's: Understand

5. Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for individuals and groups.

	a.	True
	b.	False

ANSWER:	True
REFERENCES:	1.3 Nutrient Recommendations
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI), the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR).
KEYWORDS:	Bloom's: Understand

6. Consuming nutrient-dense foods can help control your kcalorie intake.

	a.	True
	b.	False

ANSWER:	True
REFERENCES:	1.5 Dietary Guidelines and Food Guides
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet planning easier.
KEYWORDS:	Bloom's: Understand

7. Bioactive food components, or phytochemicals, may increase the risk of cancer.

	a.	True
	b.	False

ANSWER:	False
REFERENCES:	1.1 Food Choices
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.1 - Describe the factors that influence person food choices.
KEYWORDS:	Bloom's: Understand

	a.	True
	b.	False

ANSWER:	True
REFERENCES:	1.6 Food Labels
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals.
KEYWORDS:	Bloom's: Apply

9. A carton of yogurt claims that it is fat free and the Nutrition Facts panel indicates the product contains 5 grams of fat per serving. This product can legally make this claim.

	a.	True
	b.	False

ANSWER:	False
REFERENCES:	1.6 Food Labels
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals.
KEYWORDS:	Bloom's: Apply

10. A package of cookies claims that the cookies are low kcalorie, and the Nutrition Facts panel indicates that each cookie provides 70 kcalories. This product can legally make this claim.

	a.	True
	b.	False

ANSWER:	False
REFERENCES:	1.6 Food Labels
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals.
KEYWORDS:	Bloom's: Apply

About this item

True / False

1. Minerals and water are organic and yield energy in the human body.

	a.	True
	b.	False

ANSWER:	False
REFERENCES:	1.2 The Nutrients
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which yield energy.
KEYWORDS:	Bloom's: Remember

2. An excess intake of protein can never lead to becoming overweight.

	a.	True
	b.	False

ANSWER:	False
REFERENCES:	1.2 The Nutrients
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.2 - Identify which of the major classes of nutrients are organic and which yield energy.
KEYWORDS:	Bloom's: Understand

	a.	True
	b.	False

ANSWER:	True
REFERENCES:	1.3 Nutrient Recommendations
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI), the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR).
KEYWORDS:	Bloom's: Remember

	a.	True
	b.	False

ANSWER:	True
REFERENCES:	1.3 Nutrient Recommendations
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI), the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR).
KEYWORDS:	Bloom's: Understand

5. Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for individuals and groups.

	a.	True
	b.	False

ANSWER:	True
REFERENCES:	1.3 Nutrient Recommendations
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.3 - Describe the four categories of the Dietary Reference Intakes (DRI), the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR).
KEYWORDS:	Bloom's: Understand

6. Consuming nutrient-dense foods can help control your kcalorie intake.

	a.	True
	b.	False

ANSWER:	True
REFERENCES:	1.5 Dietary Guidelines and Food Guides
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Intake Patterns help make diet planning easier.
KEYWORDS:	Bloom's: Understand

7. Bioactive food components, or phytochemicals, may increase the risk of cancer.

	a.	True
	b.	False

ANSWER:	False
REFERENCES:	1.1 Food Choices
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.1 - Describe the factors that influence person food choices.
KEYWORDS:	Bloom's: Understand

	a.	True
	b.	False

ANSWER:	True
REFERENCES:	1.6 Food Labels
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals.
KEYWORDS:	Bloom's: Apply

9. A carton of yogurt claims that it is fat free and the Nutrition Facts panel indicates the product contains 5 grams of fat per serving. This product can legally make this claim.

	a.	True
	b.	False

ANSWER:	False
REFERENCES:	1.6 Food Labels
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals.
KEYWORDS:	Bloom's: Apply

10. A package of cookies claims that the cookies are low kcalorie, and the Nutrition Facts panel indicates that each cookie provides 70 kcalories. This product can legally make this claim.

	a.	True
	b.	False

ANSWER:	False
REFERENCES:	1.6 Food Labels
LEARNING OBJECTIVES:	NHHC.DEBR.17.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals.
KEYWORDS:	Bloom's: Apply

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Nutrition for Health and Healthcare 6th Edition By DeBruyne Pinna - Test Bank

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Nutrition for Health and Healthcare 6th Edition By DeBruyne Pinna - Test Bank

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