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Chapter 06 - Personal Nutrition True / False 1. The Dietary Guidelines for Americans are reviewed and revised with every national census. a. True b. False ANSWER: False REFERENCES: Dietary Guidelines for Americans QUESTION TYPE: True / False LEARNING OBJECTIVES: INHB.HALE.17.6.1 - Discuss the key recommendations of the Dietary Guidelines for Americans that affect food choices.

KEYWORDS: Bloom's: Remember 2. Both adults and children should consume at least 130 grams of carbohydrate each day, the minimum needed to produce enough glucose for the brain to function. a. True b. False ANSWER: True REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: True / False LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Understand 3. Saturated fats and unsaturated fats are distinguished by their ratio of protein to carbohydrates. a. True b. False ANSWER: False REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: True / False LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Understand 4. Fish oil supplements are recommended as an alternate method of obtaining the desired amounts of omega-3 and omega6 fatty acids. a. True b. False ANSWER: False REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: True / False LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Understand 5. Phytochemicals act as antioxidants in the body and mimic hormones in the body, reducing the risk of cancer and heart disease.

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Chapter 06 - Personal Nutrition a. True b. False ANSWER: True REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: True / False LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Understand 6. USDA’s MyPlate serves as a visual reminder for healthy eating, based on key themes of the most recent Dietary Guidelines. a. True b. False ANSWER: True REFERENCES: Healthy Eating Patterns: QUESTION TYPE: True / False LEARNING OBJECTIVES: INHB.HALE.17.6.3 - Describe the research-based healthy eating patterns.

KEYWORDS: Bloom's: Understand 7. Young adults (ages 20 to 29) consume approximately 40 percent of their daily calories away from home. a. True b. False ANSWER: True REFERENCES: The Way We Eat QUESTION TYPE: True / False LEARNING OBJECTIVES: INHB.HALE.17.6.4 - Discuss the impact of eating habits on the health of individuals.

KEYWORDS: Bloom's: Understand 8. Proposed changes to the Nutrition Facts label includes updated serving size requirements to reflect the amounts people should be eating. a. True b. False ANSWER: False REFERENCES: Taking Charge of What You Eat QUESTION TYPE: True / False LEARNING OBJECTIVES: INHB.HALE.17.6.5 - Describe food labels, serving, portions, the Nutrition Facts label, and the criteria for food to be certified as organic.

KEYWORDS: Bloom's: Understand 9. “BAC” stands for food bacteria, an invisible threat to your health. a. True b. False ANSWER: True REFERENCES: Food Safety QUESTION TYPE: True / False Cengage Learning Testing, Powered by Cognero

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Chapter 06 - Personal Nutrition LEARNING OBJECTIVES: INHB.HALE.17.6.6 - Discuss the causes, effects, and measures of prevention of foodborne infections and food allergies.

KEYWORDS: Bloom's: Remember 10. Because most registered dietitians lack a bachelor’s degree, few are members of the Academy of Nutrition and Dietetics. a. True b. False ANSWER: False REFERENCES: Nutritional Quackery QUESTION TYPE: True / False LEARNING OBJECTIVES: INHB.HALE.17.6.7 - Outline steps to follow in order to safeguard yourself from nutrition quackery.

KEYWORDS: Bloom's: Remember Multiple Choice 11. The 2015 Dietary Guidelines urge Americans to cut back on sweet treats and sugary soft drinks because they are a prime source of added sugars, salt, and ____. a. saturated fat b. water c. fiber d. amino acids e. unsaturated fat ANSWER: a REFERENCES: Dietary Guidelines for Americans QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.1 - Discuss the key recommendations of the Dietary Guidelines for Americans that affect food choices.

KEYWORDS: Bloom's: Understand 12. Which group of nutrients is required by the body in the greatest amounts, and include water, carbohydrates, proteins, and fats? a. micronutrients b. essential nutrients c. vitamins d. minerals e. macronutrients ANSWER: e REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Remember 13. The basic framework for muscles, bones, blood, hair, and fingernails is formed by ____.

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Chapter 06 - Personal Nutrition a. fat b. carbohydrates c. protein d. minerals e. calcium ANSWER: c REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Remember 14. Which high-quality protein source contains all of the amino acids needed by the body for growth and maintenance? a. simple protein b. complete protein c. incomplete protein d. complex protein e. essential protein ANSWER: b REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Remember 15. Which foods are good examples of complementary proteins? a. beans and rice b. seeds and nuts c. peas and carrots d. beef and potatoes e. chicken and rice ANSWER: a REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Apply 16. Which group of nutrients consists of organic compounds—such as starches, sugars, and glycogen—and serves as sources of bodily energy? a. proteins b. carbohydrates c. vitamins d. minerals e. fats Cengage Learning Testing, Powered by Cognero

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Chapter 06 - Personal Nutrition ANSWER: b REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Remember 17. Which carbohydrates are the least complex, and include glucose, sucrose, and lactose milk? a. dietary fiber b. incomplete carbohydrates c. starches d. simple sugars e. complementary carbohydrates ANSWER: d REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Remember 18. From which foods do Americans get most of their complex carbohydrates? a. refined grains b. dairy-based desserts c. coffee and tea d. whole grains e. fruit drinks ANSWER: a REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Remember 19. What nondigestible form of complex carbohydrates occurs naturally in plant foods such as leaves, stems, skins, seeds, and hulls? a. dietary fiber b. simple sugar c. whole grain d. starch e. functional fiber ANSWER: a REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

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Chapter 06 - Personal Nutrition KEYWORDS:

Bloom's: Remember

20. Which type of carbohydrate is isolated and nondigestible, and may be added to foods with beneficial effects for consumers? a. dietary fiber b. simple sugar c. whole grain d. starch e. functional fiber ANSWER: e REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Remember 21. Which term refers to a measure of how much a typical serving size of a particular food raises blood glucose? a. glycemic index b. glycemic load c. glycemic count d. glycemic measure e. calorie count ANSWER: b REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Remember 22. Which food component carries the fat-soluble vitamins A, D, E, and K—and aids in their absorption in the intestine? a. fats b. water c. proteins d. starches e. minerals ANSWER: a REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Remember 23. Meredith used margarine and shortening to bake her pies. Which type of unsaturated fat will the individuals who eat Meredith’s pies consume? a. essential fatty acids Cengage Learning Testing, Powered by Cognero

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Chapter 06 - Personal Nutrition b. dietary fat c. trans fat d. complementary fats e. good cholesterol ANSWER: c REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Apply 24. Larry’s cardiologist has advised him to eat foods high in omega-3 fatty acids. Which dish would fulfill this recommendation? a. chicken b. salmon c. scrambled eggs d. pork e. sirloin steak ANSWER: b REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Apply 25. Phyllis is looking for food items high in omega-6 fatty acids. Which item should be in her shopping cart? a. can of sardines b. pound of bacon c. tub of unsalted butter d. grapefruit juice e. carton of eggs ANSWER: e REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Apply 26. Which substances help put carbohydrates, fats, and proteins to use—and are essential to regulating growth, maintaining tissue, and releasing energy from foods? a. phytochemicals b. triglycerides c. vitamins d. trans fat e. amino acids Cengage Learning Testing, Powered by Cognero

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Chapter 06 - Personal Nutrition ANSWER: c REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Remember 27. Which characteristic applies to vitamins A, D, E, and K? a. They are fat-soluble. b. They are water-soluble. c. They are simple. d. They are complex. e. They are essential.

ANSWER: a REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Apply 28. Which characteristic applies to vitamins B and vitamin C? a. They are fat-soluble. b. They are water-soluble. c. They are simple. d. They are complex. e. They are essential.

ANSWER: b REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Apply 29. Which term applies to oxygen cells that are released not only by normal metabolism, but also by pollution, smoking, radiation, and stress? a. free radicals b. oxidated atoms c. deoxyribonucleic acids d. coenzymes e. loose molecules ANSWER: a REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

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Chapter 06 - Personal Nutrition KEYWORDS:

Bloom's: Remember

30. Low levels of which vitamin have been linked to memory loss, Parkinson’s disease, and stroke? a. vitamin C b. vitamin D c. vitamin A d. vitamin K e. vitamin E ANSWER: b REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Remember 31. Which inorganic substances help build bones and teeth? a. antioxidants b. vitamins c. fatty acids d. free radicals e. minerals ANSWER: e REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Remember 32. When does bone mass peak for both men and women? a. ages 15 to 25 b. ages 25 to 35 c. ages 35 to 45 d. ages 45 to 55 e. ages 55 to 65 ANSWER: b REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Remember 33. Which chemical compounds give tomatoes their red color and hot peppers their “fire?” a. phytochemicals b. amino acids c. free radicals Cengage Learning Testing, Powered by Cognero

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Chapter 06 - Personal Nutrition d. raw minerals e. omega-6 fatty acids ANSWER: a REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Remember 34. Worldwide, what is a component of healthy eating? a. whole grains b. refined grains c. full-fat dairy products d. synthetic sugars e. cured foods ANSWER: a REFERENCES: Healthy Eating Patterns QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.3 - Describe the research-based healthy eating patterns.

KEYWORDS: Bloom's: Remember 35. According to the USDA, half of your MyPlate should be ____. a. dairy products b. protein and dairy products c. fruits and vegetables d. fruits and nuts e. whole grains and water-soluble vitamins ANSWER: c REFERENCES: Healthy Eating Patterns QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.3 - Describe the research-based healthy eating patterns.

KEYWORDS: Bloom's: Apply 36. Which USDA food pattern consists only of plant foods and substitutes calcium-fortified beverages and foods for dairy products? a. lacto-ovo-vegetarian pattern b. Mediterranean diet c. low-cholesterol diet d. lacto-vegetarian pattern e. vegan pattern ANSWER: e REFERENCES: Healthy Eating Patterns QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.3 - Describe the research-based healthy eating patterns.

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Chapter 06 - Personal Nutrition KEYWORDS:

Bloom's: Remember

37. Research indicates that a DASH eating plan ____. a. lowers blood pressure b. inhibit blood lipids c. raises blood pressure d. restricts blood flow e. reduces risk of asthma ANSWER: a REFERENCES: Healthy Eating Patterns QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.3 - Describe the research-based healthy eating patterns.

KEYWORDS: Bloom's: Remember 38. Which eating pattern emphasizes vegetables, fruits, nuts, olive oil, and grains, with only a small amount of meats and full-fat milk? a. DASH eating plan b. USDA Food Patterns c. vegetarian diet d. Mediterranean diet e. MyPlate ANSWER: d REFERENCES: Healthy Eating Patterns QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.3 - Describe the research-based healthy eating patterns.

KEYWORDS: Bloom's: Remember 39. Frank adheres to a diet of eat dairy products as well as grains, fruits, and vegetables. What type of vegetarian is Frank? a. vegan b. lacto-vegetarian c. ovo-lacto-vegetarian d. lacto-ovo-pesco-vegetarian e. ovo-vegetarian ANSWER: b REFERENCES: Healthy Eating Patterns QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.3 - Describe the research-based healthy eating patterns.

KEYWORDS: Bloom's: Apply 40. Wilma consumes only plant foods and occasionally takes a vitamin B12 supplement. What type of vegetarian is Wilma? a. vegan b. lacto-vegetarian c. ovo-lacto-vegetarian d. lacto-ovo-pesco-vegetarian Cengage Learning Testing, Powered by Cognero

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Chapter 06 - Personal Nutrition e. ovo-vegetarian ANSWER: a REFERENCES: Healthy Eating Patterns QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.3 - Describe the research-based healthy eating patterns.

KEYWORDS: Bloom's: Apply 41. Which essential nutrient may be lacking in a vegetarian diet? a. fiber b. carbohydrates c. protein d. potassium e. vitamin C ANSWER: c REFERENCES: Healthy Eating Patterns QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.3 - Describe the research-based healthy eating patterns.

KEYWORDS: Bloom's: Understand 42. When they are making meal choices, the top two influences on students are price and ____. a. convenience b. taste c. nutrition d. quantity e. source ANSWER: a REFERENCES: The Way We Eat QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.4 - Discuss the impact of eating habits on the health of individuals.

KEYWORDS: Bloom's: Remember 43. What do medical experts recommend as their beverage of choice? a. low-fat milk b. water c. energy drink d. green tea e. vegetable juice ANSWER: b REFERENCES: The Way We Eat QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.4 - Discuss the impact of eating habits on the health of individuals.

KEYWORDS: Bloom's: Remember 44. Which labeling component refers to a specific amount of food that contains the quantity of nutrients described on the Nutrition Facts label?

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Chapter 06 - Personal Nutrition a. size b. menu c. serving d. portion e. standard ANSWER: c REFERENCES: Taking Charge of What You Eat QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.5 - Describe food labels, serving, portions, the Nutrition Facts label, and the criteria for food to be certified as organic.

KEYWORDS: Bloom's: Remember 45. Which characteristic applies to organic foods? a. fertilized with sewage sludge b. fertilized with chemical formulas c. processed with genetic modification d. processed with ionizing radiation e. fertilized with plant-based substances ANSWER: e REFERENCES: Taking Charge of What You Eat QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.5 - Describe food labels, serving, portions, the Nutrition Facts label, and the criteria for food to be certified as organic.

KEYWORDS: Bloom's: Apply 46. Virginia has been eating salads without first washing the lettuce. She risks ingesting which type of bacteria? a. Listeria b. E. coli c. Costridium botulinum d. Salmonella e. Campylobacter jejuni ANSWER: b REFERENCES: Food Safety QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.6 - Discuss the causes, effects, and measures of prevention of foodborne infections and food allergies.

KEYWORDS: Bloom's: Apply 47. Which bacterium is found mainly in poultry, eggs, and processed meats? a. Listeria b. E. coli c. Toxoplasma d. Salmonella e. Costridium botulinum ANSWER: d Cengage Learning Testing, Powered by Cognero

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Chapter 06 - Personal Nutrition REFERENCES: Food Safety QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.6 - Discuss the causes, effects, and measures of prevention of foodborne infections and food allergies.

KEYWORDS: Bloom's: Remember 48. Which bacterium has been implicated in the growth of stomach ulcers? a. Listeria b. E. coli c. Campylobacter jejuni d. Salmonella e. Costridium botulinum ANSWER: c REFERENCES: Food Safety QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.6 - Discuss the causes, effects, and measures of prevention of foodborne infections and food allergies.

KEYWORDS: Bloom's: Remember 49. Peter recently traced his headaches, dizziness, and rapid heartbeat to eating soy food products. Most likely, Peter has a(n) ____. a. food allergy b. unhealthy eating pattern c. infection d. flu bug e. one-time reaction ANSWER: a REFERENCES: Food Safety QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.6 - Discuss the causes, effects, and measures of prevention of foodborne infections and food allergies.

KEYWORDS: Bloom's: Apply 50. Which function is associated with the Academy of Nutrition and Dietetics (AND)? a. hosting dietitics internships b. defining food allergies c. licensing nutritionists d. promoting organic foods e. setting the standard for quality in diets ANSWER: e REFERENCES: Nutritional Quackery QUESTION TYPE: Multiple Choice LEARNING OBJECTIVES: INHB.HALE.17.6.7 - Outline steps to follow in order to safeguard yourself from nutrition quackery.

KEYWORDS: Bloom's: Remember Cengage Learning Testing, Powered by Cognero

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Chapter 06 - Personal Nutrition Completion 51. ____________________ is the science devoted to the study of dietary needs for food and the effects of food on organisms.

ANSWER: Nutrition REFERENCES: Introduction QUESTION TYPE: Completion LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Remember 52. ____________________ are vitamins and minerals needed by the body in very small amounts.

ANSWER: Micronutrients REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Completion LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Remember 53. The number of calories needed to sustain the body at rest is known as the ____________________.

ANSWER: basal metabolic rate, BMR REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Completion LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Remember 54. Water, protein, carbohydrates, fats, vitamins, and minerals are ____________________ nutrients that the body cannot manufacture for itself and must obtain from food.

ANSWER: essential REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Completion LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Remember 55. ____________________ proteins are two or more incomplete protein sources that together provide adequate amounts of all the essential amino acids.

ANSWER: Complementary REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Completion LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Remember 56. ____________________ carbohydrates are starches—including cereals, fruits, and vegetables.

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Chapter 06 - Personal Nutrition ANSWER: Complex REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Completion LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Remember 57. The glycemic ____________________ is a ranking of carbohydrates, gram for gram, based on their immediate effect on blood glucose (sugar) levels.

ANSWER: index REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Completion LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Remember 58. ____________________ fats have long been considered a major threat to cardiovascular health, although recent research has raised some questions about their impact.

ANSWER: Saturated REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Completion LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Remember 59. Like oils, ____________________ fats are likely to be liquid at room temperature.

ANSWER: unsaturated REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Completion LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Remember 60. ____________________ is a B vitamin that reduces the risk of neural tube defects in children.

ANSWER: Folic acid, Folate REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Completion LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Remember 61. The most abundant mineral in the body, helping to build strong bone tissue throughout life, is ____________________.

ANSWER: calcium REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Completion Cengage Learning Testing, Powered by Cognero

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Chapter 06 - Personal Nutrition LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Remember 62. The ethnic cuisine served in ____________________ features rice, corn, and beans, which are low in fat and high in nutrients.

ANSWER: Mexico REFERENCES: Healthy Eating Patterns QUESTION TYPE: Completion LEARNING OBJECTIVES: INHB.HALE.17.6.3 - Describe the research-based healthy eating patterns.

KEYWORDS: Bloom's: Remember 63. A growing problem on college campuses is food ____________________, defined as limited or uncertain availability of healthful foods and limited or uncertain ability to acquire healthful foods.

ANSWER: insecurity REFERENCES: The Way We Eat QUESTION TYPE: Completion LEARNING OBJECTIVES: INHB.HALE.17.6.4 - Discuss the impact of eating habits on the health of individuals.

KEYWORDS: Bloom's: Understand 64. A(n) ____________________ is the amount of a specific food that an individual eats at one time.

ANSWER: portion REFERENCES: Taking Charge of What You Eat QUESTION TYPE: Completion LEARNING OBJECTIVES: INHB.HALE.17.6.5 - Describe food labels, serving, portions, the Nutrition Facts label, and the criteria for food to be certified as organic.

KEYWORDS: Bloom's: Remember 65. The bacterium ____________________ is commonly found in hot dogs, deli meats, soft cheeses, raw meat, and unpasteurized milk.

ANSWER: Listeria REFERENCES: Food Safety QUESTION TYPE: Completion LEARNING OBJECTIVES: INHB.HALE.17.6.6 - Discuss the causes, effects, and measures of prevention of foodborne infections and food allergies.

KEYWORDS: Bloom's: Remember Matching Match the items with the appropriate description. a. carbohydrate b. phytochemical c. caloric balance d. antioxidant e. incomplete protein f. complex carbohydrate Cengage Learning Testing, Powered by Cognero

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Chapter 06 - Personal Nutrition g. calorie h. sodium i. saturated j. amino acid REFERENCES:

Introduction The Building Blocks of Good Nutrition QUESTION TYPE: Matching LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Remember 66. in everyday usage, the equivalent of a thousand calories, or a kilocalorie ANSWER: g 67. low in one or more of the essential amino acids ANSWER: e 68. starches, sugars, and glycogen ANSWER: a 69. animal fats ANSWER: i 70. relationship between calories consumed and calories expended ANSWER: c 71. cereals, fruits, and vegetables ANSWER: f 72. helps maintain proper fluid balance ANSWER: h 73. prevents damaging effects of oxidation in cells ANSWER: d 74. building blocks of protein ANSWER: j 75. indoles, coumarins, and capsaicin ANSWER: b Essay 76. List the six essential nutrients and briefly explain how they function to support and keep the body healthy.

ANSWER: The six essential nutrients and their functions, briefly stated, are: 1. Water – carries nutrients, maintains temperature, helps with digestion, removes waste 2. Protein – forms the framework for muscles, bones, tissues; provides energy 3. Carbohydrates – provide brains and bodies with their basic fuel: glucose 4. Fats – carry fat-soluble vitamins, protect organs from injury, regulate body temperature, Cengage Learning Testing, Powered by Cognero

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Chapter 06 - Personal Nutrition provide energy 5. Vitamins – regulate growth, maintain tissue, and release energy from foods 6. Minerals – build bones, teeth; aid in function of muscle and nervous systems REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Essay LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Apply 77. Explain why women who plan to get pregnant may be advised to take folic acid.

ANSWER: Women planning to become pregnant are advised to take a daily supplement of folic acid starting one month before conception. Folic acid, or folate, a B vitamin, reduces the risk of neural tube defects in children. Another potential benefit, based on a study of more than 85,710 new mothers, may be lower risk of the most severe form of autism.

REFERENCES: The Building Blocks of Good Nutrition QUESTION TYPE: Essay LEARNING OBJECTIVES: INHB.HALE.17.6.2 - Identify the components of good nutrition and the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body.

KEYWORDS: Bloom's: Analyze 78. What does the MyPlate system suggest in the way of caloric balance, foods to eat more, and food to eat less?

ANSWER: As a visual reminder for healthy eating, MyPlate suggests: • Caloric balance: Enjoy your food but eat less; avoid oversized portions.

• Foods to Increase: Make half your plate fruits and vegetables; make at least half your grains whole grains; switch to nonfat or low-fat (1%) milk.

• Food to Reduce: Compare sodium in foods like soup, bread, and frozen meals and choose those with lower numbers; drink water instead of sugary drinks.

REFERENCES: Healthy Eating Patterns QUESTION TYPE: Essay LEARNING OBJECTIVES: INHB.HALE.17.6.3 - Describe the research-based healthy eating patterns.

KEYWORDS: Bloom's: Apply 79. Differentiate between the nutrition needs of men and women, and identify at least three gender-specific strategies for healthier eating.

ANSWER: Men and women do not need to eat different foods, but their nutritional needs are different: Because most men are bigger and taller than most women, they consume more calories. On average, a moderately active 125-pound woman needs 2,000 calories a day; a 175-pound man with a similar exercise pattern needs 2,800 calories.

Here are some gender-specific strategies for better nutrition: • Men should cut back on fat and meat.

• Women should increase their iron intake by eating meat (iron from animal sources is absorbed better than that from vegetable sources) or a combination of meat and vegetable iron sources together. According to the USDA, most women consume only 60 percent of a recommended 18 milligrams of iron per day. (The recommendation for men is 8 milligrams.)

• Women should consume more calcium-rich foods, including low-fat and nonfat dairy products, leafy greens, and tofu.

• Women who could become pregnant should take a multivitamin with 400 micrograms of folic acid, which helps prevent neural tube defects such as spina bifida.

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Chapter 06 - Personal Nutrition REFERENCES: The Way We Eat QUESTION TYPE: Essay LEARNING OBJECTIVES: INHB.HALE.17.6.4 - Discuss the impact of eating habits on the health of individuals.

KEYWORDS: Bloom's: Analyze 80. Discuss why consumers who want to watch what they eat should know the difference between a serving and a portion.

ANSWER: A food-label serving is a specific amount of food that contains the quantity of nutrients described on the Nutrition Facts label. A portion is the amount of a specific food that an individual eats at one time. Portions can be bigger or smaller than the servings on food labels.

According to nutritionists, “marketplace portions”—the actual amounts served to customers—are two to eight times larger than the standard serving sizes defined by the USDA. In fast-food chains, today’s portions are two to five times larger than the original sizes. As studies have shown, people presented with larger portions eat 30 to 50 percent more than they otherwise would.

REFERENCES: Taking Charge of What You Eat QUESTION TYPE: Essay LEARNING OBJECTIVES: INHB.HALE.17.6.5 - Describe food labels, serving, portions, the Nutrition Facts label, and the criteria for food to be certified as organic.

KEYWORDS: Bloom's: Analyze

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