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WILLIAMS' ESSENTIALS OF NUTRITION AND
DIET THERAPY 12TH EDITION TEST BANK BY
SCHLENKER, GILBERT
starch that is not digested in the small intestine is known as: a. resistant starch b. functional c. existentant d. raw e. refined f. synbiotic - ANSWER>>a. resistant starch
exchange lists for meal planning groups foods that are equivalent in their: a. vitamins only b. macronutrient content c. serving size d. minerals only e. micronutrient content f. weight - ANSWER>>b. macronutrient content
oligosaccharides: a. contain large portions of partially digested starch b. contain 3 to 10 monosaccharides c. contain 8 to 10 monosaccharides d. are used for weight management e. are used as nonnutritive sweeteners f. contain 1 to 3 monosaccharides - ANSWER>>b. contain 3 to 10 monosaccharides
the primary nutritional function of the large intestine is: a. excretion of waste products b. absorption of fats c. absorption of water d. absorption of calories e. excretion of amino acids f. excretion of bacteria - ANSWER>>c. absorption of water
the major focus of the nutritional recommendations in this century has shifted to: a. prevention and control of infectious diseases b. development of healthful foods using food technology
c. eliminating anemia d. improved sanitation and public health e. curing disease f. prevention and control of chronic diseases - ANSWER>>f. prevention and control of chronic diseases
one benefit of keeping a record of everything you eat and drink for a day is: a. determination of appropriate energy intake b. increased awareness of personal food patterns c. precise estimates of portion sizes d. estimation of mineral needs e. estimation of micronutrients only f. estimation of supplement needs - ANSWER>>b. increased awareness of personal food patterns
the end products of digestion of macronutrients include fatty acids, amino acids, and: a. Cholesterol b. Monosaccharides c. oligosaccharides d. trisaccharides e. enzymes f. Polysaccharides - ANSWER>>b. Monosaccharides
the best source of nutrients is provided by: a. only supplements b. only packages foods c. a variety of food supplements d. a variety of foods e. individual foods f. specific food combinations - ANSWER>>d. a variety of foods
one of the major reasons why carbohydrates play a major role in nutrition is because they: a. are calorie free b. can be eaten without special preparation c. are only absorbed in the stomach d. are widely available e. are absorbed in the stomach f. provide a ready source of vitamins and minerals - ANSWER>>d. are widely available
the most important monosaccharides in human nutrition include glucose, fructose, and: a. galactose b. sucrose c. lactose d. maltose
f. 430g - ANSWER>>d. 130g
sufficient dietary carbohydrate intake prevents formation of excess: a. ketones b. urea c. ammonia d. fat e. polyps f. lipase - ANSWER>>a. ketones
the rhythmic contractions that propel food through the intestinal tract are called: a. Diverticulosis b. segmentation c. pendular movements d. cardiospasm e. cholecystitis f. peristalsis - ANSWER>>f. peristalsis
an observation that provides evidence that a person has good nutritional status is: a. smooth tongue b. high weight-to-height ratio c. normal weight-to-height ratio d. small muscle mass e. fragile skin f. low weight-to-height ratio - ANSWER>>c. normal weight-to-height ratio
the hormone that acts to LOWER blood sugar levels is: a. somatostatin b. glucagon c. dextrin d. insulin e. thyroxine f. epinephrine - ANSWER>>d. insulin
the process of PHOTOSYNTHESIS is responsible for the synthesis of: a. minerals b. fats c. sterols d. carbohydrates e. proteins f. vitamins - ANSWER>>d. carbohydrates
the enzyme produced by the parotid gland is: a. glycase b. fructose c. sucrase d. lactase e. maltase f. salivary amylase - ANSWER>>f. salivary amylase
the valve that controls the passage of chyme from the small intestine into the cecum is called the: a. pyloric valve b. cardiac valve c. ileocecal valve d. hepatic valve e. peptic valve f. salivary valve - ANSWER>>c. ileocecal valve
mucus is produced by the salivary glands and the: a. salivary glands only b. intestinal glands c. pineal gland d. islets of Langerhans e. esophageal glands f. esophageal glands only - ANSWER>>b. intestinal glands
the parotid, submandibular, and the sublingual glands are found in the: a. ileum b. stomach c. cecum d. duodenum e. pancreas f. mouth - ANSWER>>f. mouth
good food sources of fiber include: a. seafood b. meats c. tomato juice d. whole grains e. canned fruits f. well-done meat - ANSWER>>d. whole grains
fiber's capacity to hold water is related to its ability to decrease development of: a. type 2 diabetes
d. mucosal folds e. villi f. valves - ANSWER>>e. villi
it has been generally accepted that the percentage of total daily kcalories supplied by FATS should be no more than: a. 30% to 55% b. 10% to 35% c. 10% to 15% d. 20% to 35% e. 20% to 30% f. 40% to 55% - ANSWER>>d. 20% to 35%
the sum of all chemical processes inside living cells of the body that sustain life and health is known as: a. gluconeogenesis b. homeostasis c. metabolism d. digestion e. physiology f. nutrition - ANSWER>>c. metabolism
signs of malnutrition can appear when: a. nutrient reserves are depleted b. start eating small frequent meals c. energy intake is restricted d. stop taking supplements e. nutrient intake exceeds daily needs f. caloric expenditure increases - ANSWER>>a. nutrient reserves are depleted
the primary function of carbohydrates as a food source is to: a. provide bulk b. make insulin c. supply energy d. regulate metabolic processes e. build body tissue f. build muscle - ANSWER>>c. supply energy
micronutrients include: a. vitamins b. sterols c. proteins d. fats
e. carbohydrates f. stanol eaters - ANSWER>>a. vitamins
the lining of the stomach and intestine is protected from self-digestion by: a. smooth muscle b. fat c. mucus d. intima e. pepsinogen f. bile - ANSWER>>c. mucus
MACROnutrients include: a. proteins b. lipoenzymes c. vitamns d. minerals e. enzymes f. dietary fiber - ANSWER>>a. proteins
a person with lactose intolerance should limit the intake of: a. cheese b. fruits c. milk d. yogurt e. corn syrup f. soy milk smoothies - ANSWER>>c. milk
the rate of gastric emptying depends on the: a. rate of food consumption b. composition of food consumed c. gender d. time of day food is consumed e. season f. frequency of eating - ANSWER>>b. composition of food consumed
the body of scientific knowledge related to nutritional requirements of human growth, maintenance, activity, and reproduction is known as: a. homeostasis b. dietetics c. metabolism d. nutrition science e. biochemistry
the sugar to which all other sugars are converted during human metabolism isL a. manitrol b. glucose c. xylitol d. maltose e. fructose f. sucrose - ANSWER>>b. glucose
an age group that is very vulnerable to MALNUTRITION is: a. infants b. middle-age adults c. young adults d. teenagers e. men only f. all adults - ANSWER>>a. infants
the percentage of the total daily kcalories intake for healthy persons that should be supplied by carbohydrate is: a. 45% to 65% b. 40% to 55% c. 20% to 35% d. 10% to 35% e. 30% to 45% f. 20% to 30% - ANSWER>>a. 45% to 65%
a mineral that helps strengthen tooth enamel and prevent dental carries is: a. vitamin D b. calcium c. zinc d. fluoride e. phosphorus f. chloride - ANSWER>>d. fluoride
ingredients necessary for photosynthesis to occur include carbon dioxide, water, and: a. nitrogen b. magnesium c. glucose d. hydrogen e. zinc f. chlorophyll - ANSWER>>f. chlorophyll
absorption of most nutrients occurs in the: a. large intestine b. esophagus c. cecum d. mouth e. stomach f. small intestine - ANSWER>>f. small intestine
fiber can lower blood levels of: a. triglycerides b. cholesterol c. potassium d. calcium e. sodium f. zinc - ANSWER>>b. cholesterol
the substance that serves as a vehicle for fat transport in the bloodstream is: a. fatty acids b. lipoproteins c. glycerol d. amino acids e. glycerides f. exolipoproteins - ANSWER>>b. lipoproteins
carbohydrate is stored in the body in the form of: a. glycogen b. glycerol c. visceral fat d. starch e. glucagon f. Polysaccharide - ANSWER>>a. glycogen
the professional primarily responsible for application of nutrition science in clinical practice settings is the: a. social worker b. physician c. registered dietitian d. certified nurse assistant e. nurse f. public health nutritionist - ANSWER>>c. registered dietitian
carbohydrates are composed of a combination of carbon, hydrogen, and:
c. lungs d. galactose e. glucose f. glycogen - ANSWER>>f. glycogen
the action of biting, chewing, and breaking up ingested food into smaller particles is called: a. segmentation b. peristalsis c. metabolism d. cardiospasm e. amylase f. mastication - ANSWER>>f. mastication
the term that describes the amount of energy needed by the body for maintenance of life while at rest is: a. nitrogen balance b. nitrogen balance c. basal metabolism d. respiratory quotient e. homeostasis f. renal quotient - ANSWER>>c. basal metabolism
the hormone responsible for stimulating the gallbladder to contract and release bile is: a. enterokinin b. gastric lipase c. insulin d. diverticulum e. glycogen f. Cholecystokinin - ANSWER>>f. Cholecystokinin
infections are common in people who have inadequate protein intake because of an insufficient quantity of: a. lipoprotein b. dentin c. insulin d. glucagon e. albumin f. antibodies - ANSWER>>f. antibodies
weight gain occurs when: a. the diet contains a high percentage of calories from fat b. calorie intake exceeds energy expenditure
c. the diet contains a high percentage of calories from high-fructose syrup d. calories are eaten too late in the day e. the diet contains a high percentage of calories from artificial sweeteners f. calories are eaten too early in the day - ANSWER>>b. calorie intake exceeds energy expenditure
the prevalence of obesity is higher in: a. men than in women b. those with higher incomes than in those with lower incomes c. children than in adults d. women than in men e. athletes f. caucasians than in african americans - ANSWER>>d. women than in men
the lipoprotein that helps slow the progression of atherosclerosis is: a. high-density lipoprotein (HDL) B. intermediate density lipoprotein (IDL) c. very low-density lipoprotein (VLDL) d. very low-density lipoprotein (VLDL) e. chylomicron f. low-density lipoprotein (LDL) - ANSWER>>a. high-density lipoprotein (HDL)
the number of different amino acids that make up human proteins is: a. 15 b. 43 c. 13 d. 20 e. 10 f. 9 - ANSWER>>d. 20
a protein that contains all the essential amino acids in the proper proportion is called: a. complete b. essential c. simple d. conjugated e. incomplete f. nonessential - ANSWER>>a. complete
the primary function of PROTEIN in the diet is to: a. supply fat soluble vitamins b. synthesize vitamins c. supply vitamins d. supply energy
e. starvation f. aging - ANSWER>>d. fever
the caloric value found in food composition tables have been determined by: a. controlled reaction rates b. indirect calorimetry c. direct calorimetry d. laboratory observation e. questimate f. vitamin content - ANSWER>>c. direct calorimetry
amino acids are absorbed by: a. competition b. active transport c. osmosis d. passive osmosis e. pinocytosis f. diffusion - ANSWER>>b. active transport
an example of electrical energy in the body is: a. growth of new tissues b. regulation of body temperature c. contraction of muscles d. transmitting nerve impulses e. thermic effect of food f. resting metabolic rate - ANSWER>>d. transmitting nerve impulses
the TEF refers to the fact that: a. some foods take longer to digest than others b. high fiber foods absorb the calories from fat c. transport effects of fat d. the presence of food in the stomach starts the process of digestion e. certain foods stimulate the gastrointestinal tract more than others f. digestion, absorption, and metabolism of food require energy - ANSWER>>f. digestion, absorption, and metabolism of food require energy
a person's total energy requirements are determined by added the BMI, amount of daily activity, and the: a. amount of sleep required b. resting metabolic rate c. thermic effect of food d. degree of overweight
e. respiratory quotient f. amount of daily food intake - ANSWER>>c. thermic effect of food
the form of fatty acids in naturally occurring fats is generally: a. hydrogeneration b. cis c. Monounsaturated fatty acid d. saturated e. trans f. polyunsaturated - ANSWER>>b. cis
an important type of metabolic chemical that is not used up in the reactions it causes is: a. neurotransmitters b. hormones c. coenzymes d. minerals e. vitamins f. enzymes - ANSWER>>f. enzymes
the total number of calories in a snack containing 10g of carbohydrate, 2g of protein, and 5g of fat is: a. 93 b. 68 c. 42 d. 27 e. 17 f. 78 - ANSWER>>a. 93
the digestive enzyme lecithinase acts in the small intestine to digest: a. lecithin b. chylomicrons c. lipase d. fatty acids e. cholesterol f. lipids - ANSWER>>a. lecithin
amino acids are absorbed by: a. competition b. active transport c. osmosis d. passive osmosis e. pinocytosis f. diffusion - ANSWER>>b. active transport
an important function of cholesterol is to: a. form bile salts b. metabolize carbohydrates c. produce vitamin A d. break down cell membranes e. produce vitamin K f. make amino acids - ANSWER>>a. form bile salts
the number of different amino acids that make up human proteins is: a. 9 b. 20 c. 15 d. 17 e. 13 f. 25 - ANSWER>>b. 20
the endogenous supply of cholesterol is synthesized mainly in the: a. liver b. large intestine c. heart d. gallbladder e. pancreas f. muscles - ANSWER>>a. liver
the major portion of chemical digestion of lipids occurs in the: a. small intestine b. mouth c. esophagus d. medium intestine e. large intestine f. stomach - ANSWER>>a. small intestine
the unit of measurement used by nutritionists to describe the energy content of food is the: a. ounce b. microgram c. kilocalorie (kcalorie or kcal) d. meter e. milligram f. kilogram - ANSWER>>c. kilocalorie (kcalorie or kcal)
cholesterol absorption may be DECREASED by intake of: a. phospholipids
b. zinc c. vitamin K d. trans fats e. copper f. plant sterols - ANSWER>>f. plant sterols
liquid oils can be changed to a solid fat by a process called: a. emulsification b. rancidification c. hydrogenation d. purification e. oxidation f. homogenization - ANSWER>>c. hydrogenation
one reason that obesity is increasing in children is because many of them: a. spend large amounts of time watching television b. good role models of healthy eating c. drink beverages sweetened with aspartame d. gain weight in an attempt to become popular e. have easy access to nutrient-dense foods f. have easy access to school meals - ANSWER>>a. spend large amounts of time watching television
FATTY ACIDS are the preferred energy source for the: a. lungs b. muscles c. brain d. liver e. heart f. spleen - ANSWER>>e. heart
amino acids that can be synthesized by the body in sufficient amounts are known as: a. complete b. simple c. indispensable d. synergistic e. dispensable f. complex - ANSWER>>e. dispensable
people with prediabetes may avoid development of full-blown type 2 diabetes if they lose: a. height to their ideal body weight b. 10% to 20% of their body weight c. 15% to 25% of their body weight
