Test Nutritional guidelines are intended:

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A) to apply to one day's food intake

B) to apply to a single meal
C) to apply to several days' intake
D) to apply to healthy people
E) to assist in the prevention of chronic and degenerative diseases

2. Which of the following is not a class of nutrients?

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A) alcohol
B) carbohydrate
C) fat
D) protein
E) vitamins
F) fiber

3. A chemical substance required by the body is a(n):

A) additive
B) vitamin
C) food
D) nutrient
E) essential nutrient

4. A material that provides the nutrients necessary to maintain growth and physical well-
being is a(n):
A) energy provider
B) food
C) fortified product
D) nutritional supplement

5. A(n) ______ is a substance found in food that must be present in the diet because the
human body lacks the ability to manufacture it in sufficient amounts for optimal health.
A) phytochemical
B) essential nutrient
C) required nutrient
D) elemental nutrient

6. Which of the following statements by a client would indicate a need for nutritional
instruction?
A) “The six classes of nutrients are carbohydrates, fats, proteins, vitamins, minerals,
and water.”
B) “Nutrition can affect health positively or negatively.”
C) “Excessive intake of a nutrient can interfere with others.”
D) “Milk is the perfect food containing all essential nutrients.”

7. Metabolism is best described as:

A) the sum of all physical and chemical changes that take place in the body
B) the process whereby food is manufactured
C) a chemical treatment that makes food healthful for use in the human body
D) the acceleration and deceleration of body functions

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8. Energy is obtained from:

A) physical activity
B) enzymes
C) food
D) hormones
E) alcohol

9. One function of nutrients is:

A) regulation of body processes
B) promotion of a sense of well-being
C) maintenance of stability
D) storage of body fat

10. The MyPyramid teaching tool can be used to:

A) teach clients with any chronic disease
B) provide physical activity recommendations
C) estimate kcal needs for clients with burns
D) teach food safety

11. Which of the following statements about malnutrition is true?

A) It can be avoided by finding the one perfect food.
B) It is associated with the consumption of a diet that is balanced, contains variety,
and is eaten in moderation.
C) It may occur as a result of eating to excess.
D) It rarely occurs when an individual takes vitamin and mineral supplements.

12. Knowledge of body composition is important to the understanding of nutrition, because:

A) 90% of the human body is of mineral content
B) (It is not really important because most of the human body is water.)
C) about 15% of the body is carbohydrate
D) nutrient intake can affect body composition, which, in turn, can affect health

13. Nutrition, in sum, can best be described as:

A) a preventive and therapeutic science
B) the study of the procurement and selection of food
C) the study of body composition
D) the use of diet for the treatment of disease

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14. The primary responsibility for the daily health care, including nutritional care, of an
institutionalized client falls upon the:
A) dietitian
B) physician
C) nurse.
D) occupational therapist

15. A(n) ______ is a nutritional substance the human body can manufacture from other
substances.
A) phytochemical
B) essential nutrient
C) nonessential nutrient
D) basic nutrient
E) zoochemical

16. The type of energy stored in foods is:

A) mechanical
B) electrical
C) chemical
D) thermal

17. Which of the following are not energy nutrients?

A) carbohydrates
B) fats
C) proteins
D) vitamins
E) minerals

18. The state of complete physical, mental, and social well-being, not just the absence of
disease or infirmity, is the World Health Organization's definition of:
A) satisfactory sanitation
B) happiness
C) health
D) social welfare

19. Given sufficient resources, how and what a person eats is:
A) a dietary prescription
B) an unconscious act
C) a lifestyle choice
D) physiologically driven

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20. Which of the following is not a life-sustaining function of nutrients?

A) providing pleasure
B) yielding energy
C) supporting tissue growth and maintenance
D) regulating basic body processes

21. Phytochemicals are:

A) essential nutrients
B) nonnutrient food components that provide a health benefit
C) energy nutrients
D) vitamins and minerals

22. Food insecurity has been defined as:

A) having too many food choices and making poor choices
B) limited or uncertain availability of nutritionally adequate and safe foods or
uncertain ability to acquire food
C) being exclusively found in people with low incomes
D) having very poor dental health

23. The member of the health-care team who is responsible for interpreting the physician's
diet order in terms of the client's food habits and food choices, calculating the client's
nutritional needs, evaluating the client's response to the therapeutic diet, and providing
nutrition education and counseling for clients is the:
A) registered dietitian
B) dietetic technician
C) occupational therapist
D) physical therapist

24. The member of the health-care team who feeds clients, monitors food consumption,
measures intake and output, and records data is the:
A) registered dietitian
B) physical therapist
C) licensed practical or vocational nurse
D) nurse practitioner

25. The leftover portion or residue that remains after something is burned consists of:
A) vitamins
B) protein
C) fat
D) minerals

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26. The following statement(s) is(are) correct:

A) A normally active male has a body fat content between 15% and 19%.
B) Ash accounts for 20% of body weight.
C) A normally active woman has a body fat content of between 18% and 22%.
D) Carbohydrate body stores are limited.

27. A modified diet may be one that has been altered:

A) to include fewer nutrients
B) to include more nutrients
C) for consistency
D) to include one or more missing nutrients

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Answer Key

1. C, D, E
2. A, F
3. B, D
4. B
5. B
6. D
7. A
8. C, E
9. A
10. B
11. C
12. D
13. A
14. C
15. C
16. C
17. D, E
18. C
19. C
20. A
21. B
22. B
23. A
24. C
25. D
26. A, C, D
27. A, B, C, D

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