Nutrition Essentials and Diet Therapy 11th Edition By Stacy Nix Peckenpaugh-Test Bank
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Sample Test
Peckenpaugh: Nutrition Essentials and Diet Therapy, 11th Edition
Chapter 3: The Micronutrients of Balanced Meals: Vitamins, Minerals,
Phytochemicals, and Water
Test Bank
MULTIPLE CHOICE
1. Vitamins
|
a. |
Provide energy |
|
b. |
Are synthesized by the body |
|
c. |
Are needed in large amounts |
|
d. |
Are necessary for proper
growth and development |
ANS: D
2. Water-soluble
vitamins
|
a. |
Can be stored in the liver |
|
b. |
Do not have to be included
in the diet on a daily basis |
|
c. |
Are found in citrus fruits |
|
d. |
Are found in margarine |
ANS: C
3. Fat-soluble
vitamins
|
a. |
Are more stable than
water-soluble vitamins |
|
b. |
Are found in all foods |
|
c. |
Must be supplied daily |
|
d. |
Cannot be stored by the
body |
ANS: A
4. The
term vitamin B
complex refers to
|
a. |
Thiamin and riboflavin only |
|
b. |
Niacin and folacin only |
|
c. |
All water-soluble vitamins,
except ascorbic acid |
|
d. |
Vitamins B6 and B12 |
ANS: C
5. Vitamin
C is
|
a. |
Always toxic in high doses |
|
b. |
Found in bread and cereal |
|
c. |
Stored in the body |
|
d. |
Involved in the conversion
of folate to folic acid |
ANS: D
6. Vitamin
A is important in
|
a. |
Helping eyes adapt to dim
light |
|
b. |
Maintaining healthy skin |
|
c. |
Preventing scurvy |
|
d. |
Both A and B |
ANS: D
7. Vitamin
E is responsible for
|
a. |
Absorption of vitamin C |
|
b. |
Protecting red blood cells
from rupturing |
|
c. |
Destroying vitamin A |
|
d. |
Oxidizing polyunsaturated
fatty acids |
ANS: B
8. If a
person has vitamin K deficiency, which of the following is likely to occur?
|
a. |
Acne |
|
b. |
Formation of blood clots |
|
c. |
Excessive bleeding |
|
d. |
Acidosis |
ANS: C
9. A
person who consumes the recommended amounts of milk or milk products will have
an adequate intake of
|
a. |
Calcium and vitamin B2 |
|
b. |
Iron |
|
c. |
Vitamin A |
|
d. |
Thiamin |
ANS: A
10. Which
of the following is not a
good source of vitamin A?
|
a. |
Dark-green, leafy
vegetables |
|
b. |
Orange vegetables and
fruits |
|
c. |
Liver |
|
d. |
Whole-wheat bread |
ANS: D
11. Inadequate
iodine intake leads to
|
a. |
Anemia |
|
b. |
Goiter |
|
c. |
Rickets |
|
d. |
Osteoporosis |
ANS: B
12. Electrolytes
are responsible for
|
a. |
Acid-base balance |
|
b. |
Blood sugar levels |
|
c. |
Hemoglobin levels |
|
d. |
Hormone levels |
ANS: A
13. _____
are all good
sources of potassium.
|
a. |
Bananas, oranges, and
potatoes |
|
b. |
Tomatoes, apples, and
carrots |
|
c. |
Cranberries, bananas, and
rice |
|
d. |
Noodles, rice, and potatoes |
ANS: A
14. Water
requirements are increased with
|
a. |
Fever |
|
b. |
Diarrhea |
|
c. |
High-fiber diets |
|
d. |
All of the above |
ANS: D
15. Vitamin
B12
|
a. |
Is present in large amounts
in green, leafy vegetables |
|
b. |
Prevents goiter |
|
c. |
Prevents scurvy |
|
d. |
Requires intrinsic factor
secreted in the stomach to aid its absorption |
ANS: D
16. Iron
absorption can be improved by
|
a. |
Drinking milk daily |
|
b. |
Consuming foods high in
vitamin A |
|
c. |
Eating high-iron foods with
meat and foods high in vitamin C |
|
d. |
Storing food properly |
ANS: C
TRUE/FALSE
1. There
are more than 50 known nutrients and probably more than 100 yet-to-be
identified natural substances in food called phytochemicals. Experts believe that the
body needs these substances.
ANS: T
MATCHING
Match the term with the appropriate description.
|
a. |
Vitamin K |
|
b. |
Retinol or preformed |
|
c. |
Vitamins A, D, E, and K |
|
d. |
Riboflavin |
|
e. |
Rebound scurvy |
|
f. |
Vitamin B complex and
vitamin C |
|
g. |
Carotene |
|
h. |
Vitamin D |
|
i. |
Vitamin B12 |
|
j. |
Water-soluble vitamins |
1. Fat-soluble
vitamins
2. Water-soluble
vitamins
3. Toxic
forms of vitamin A (in excess)
4. Excess
causes skin to turn yellow
5. Obtained
from sunlight
6. Synthesized
from bacteria in the intestines
7. Easily
destroyed
8. Light-sensitive
vitamin in milk
9. Deficiency
causes pernicious anemia
10. Occurs
when megadoses of vitamin C are abruptly stopped
1. ANS:
C
2. ANS:
F
3. ANS:
B
4. ANS:
G
5. ANS:
H
6. ANS:
A
7. ANS:
J
8. ANS:
D
9. ANS:
I
10. ANS:
E
Match the term with the appropriate description.
|
a. |
Calcium |
|
b. |
Potassium |
|
c. |
Sodium |
|
d. |
Sulfur |
|
e. |
Chromium |
|
f. |
Cobalt |
|
g. |
Fluoride |
|
h. |
Iron |
|
i. |
Selenium |
|
j. |
Zinc |
11. Helps
in the formation of hemoglobin
12. Transmits
nerve impulses; found in large amounts in apricots, legumes, and potatoes
13. Enhances
the removal of glucose from blood
14. An
essential component of vitamin B12
15. Essential
for healing, immune function, and taste acuity
16. Helps
muscles contract and relax, thereby helping regulate heartbeat
17. Part
of some amino acids; gives off odor of rotten eggs
18. Acts
as an antioxidant with vitamin E to protect the cell from oxygen; high in
Brazil nuts
19. Recommended
to prevent dental caries
20. Along
with potassium, plays a role in fluid balance
11. ANS:
H
12. ANS:
B
13. ANS:
E
14. ANS:
F
15. ANS:
J
16. ANS:
A
17. ANS:
D
18. ANS:
I
19. ANS:
G
20. ANS:
C
Peckenpaugh: Nutrition Essentials and Diet Therapy, 11th Edition
Chapter 4: Digestion, Absorption, and Metabolism in Health and
Disease
Test Bank
MULTIPLE CHOICE
1. The
term digestibility of
food refers to the
|
a. |
Amount of carbohydrate,
protein, and fat in the diet |
|
b. |
Volume of food eaten at a
meal |
|
c. |
Rapidity and ease of
digestion of a food and its completeness |
|
d. |
Place in the gastrointestinal
tract where food is broken down |
ANS: C
2. Digestion
of carbohydrates is begun in the
|
a. |
Stomach |
|
b. |
Mouth |
|
c. |
Small intestine |
|
d. |
Pancreas |
ANS: B
3. Hydrochloric
acid is found in the
|
a. |
Gallbladder |
|
b. |
Small intestine |
|
c. |
Stomach |
|
d. |
Esophagus |
ANS: C
4. Water
is mainly absorbed in the
|
a. |
Large intestine |
|
b. |
Small intestine |
|
c. |
Stomach |
|
d. |
Pancreas |
ANS: A
5. The
end product of protein digestion is
|
a. |
Glucose |
|
b. |
Lactose |
|
c. |
Dextrin |
|
d. |
Amino acids |
ANS: D
6. Rhythmic
movements that propel food through the digestive tract are called
|
a. |
Hydrolysis |
|
b. |
Peristalsis |
|
c. |
Circulation |
|
d. |
Metabolism |
ANS: B
7. In
the Krebs cycle
|
a. |
Metabolic reactions produce
energy. |
|
b. |
Vitamins are broken down
for energy. |
|
c. |
Weight fluctuations occur. |
|
d. |
Amino acids are converted
to fat. |
ANS: A
8. In
the stomach
|
a. |
Hydrochloric acid hinders
the solubility of calcium and iron. |
|
b. |
Milk protein is coagulated
by pepsin and partially digested by renin. |
|
c. |
Emulsified fats are
digested to fatty acids and glycerol by lipase. |
|
d. |
Mucus is harmful to the
lining of the stomach. |
ANS: B
9. Absorption
|
a. |
Takes place mostly in the
large intestine |
|
b. |
Is a process that allows
materials to be carried by the blood to various organs and tissues |
|
c. |
Takes place in the mouth |
|
d. |
Is the passage of soluble
digested food materials through the villi |
ANS: D
10. Basal
metabolic rate is influenced by
|
a. |
Gender, body size, and age |
|
b. |
Activities of daily living |
|
c. |
Dietary intake |
|
d. |
Total energy requirement of
the individual |
ANS: A
11. Which
of the following is not used
to treat hiatal hernia?
|
a. |
Frequent small meals |
|
b. |
High-fiber diet |
|
c. |
Easily digested foods |
|
d. |
Surgery |
ANS: B
12. Steatorrhea
is treated with a
|
a. |
Low-fat diet and a
medium-chain–triglyceride oil |
|
b. |
High-fat diet with a
medium-chain–triglyceride oil |
|
c. |
High-fat diet only |
|
d. |
Low-protein diet |
ANS: A
13. Diverticulosis
is treated with a _____ diet.
|
a. |
Low-fiber |
|
b. |
High-fiber |
|
c. |
Low-protein |
|
d. |
High-protein |
ANS: B
14. In a
gluten-restricted diet, flours made from _____ are omitted.
|
a. |
Corn |
|
b. |
Rice |
|
c. |
Potato |
|
d. |
Wheat |
ANS: D
15. Dysphagia
is generally a
|
a. |
Stomach disorder |
|
b. |
Neuromuscular problem with
impaired swallowing ability |
|
c. |
Condition characterized by
irregular contractions of the bowel |
|
d. |
Condition in which excess
hunger is experienced |
ANS: B
16. Celiac
sprue is
|
a. |
A condition that affects
adults only |
|
b. |
A condition often found
among persons of British heritage |
|
c. |
A terminal illness |
|
d. |
Treated with a diet high in
wheat, oats, rye, and barley |
ANS: B
17. In
Crohn’s disease
|
a. |
Inflammation usually occurs
in the terminal ileum |
|
b. |
A low-protein diet is indicated |
|
c. |
A high-fiber diet is
indicated |
|
d. |
A vitamin and mineral
supplement is not necessary |
ANS: A
18. Sickle
cell disease is
|
a. |
A condition found mainly in
children |
|
b. |
Characterized by small red
blood cells |
|
c. |
Characterized by rigid, crescent-shaped
erythrocytes |
|
d. |
Curable |
ANS: C
19. The
liver
|
a. |
Concentrates and stores
bile |
|
b. |
Stores vitamins C and B1 |
|
c. |
Stores glycogen and
releases it in the form of glucose |
|
d. |
Aids in the digestion of
fat |
ANS: C
TRUE/FALSE
1. Protein,
carbohydrate, and fat digestion are completed in the small intestine.
ANS: T
2. Fatty
foods take longer to digest than fruits, vegetables, bread, and lean meat.
ANS: T
MATCHING
Match the term with the appropriate description.
|
a. |
Mouth |
|
b. |
Esophagus |
|
c. |
Small intestine |
|
d. |
Large intestine |
|
e. |
Stomach |
1. Forms
chyme
2. Rids
body of waste materials
3. Completes
carbohydrate digestion
4. Generates
saliva
5. Joins
mouth to stomach
1. ANS:
E
2. ANS:
D
3. ANS:
C
4. ANS:
A
5. ANS:
B
Match the term with the appropriate description.
|
a. |
Glycogen |
|
b. |
Basal metabolism |
|
c. |
Villi |
|
d. |
Jejunum |
|
e. |
Hydrolysis |
|
f. |
Specific dynamic action |
|
g. |
Ileum |
|
h. |
Anabolism |
6. Energy
required for digestion, absorption, and metabolism of food
7. Middle
section of the small intestine
8. Amount
of energy required for body processes
9. Lower
section of the small intestine
10. Of a
constructive nature
11. Involves
the addition of water to molecules
12. Sugar
stored in the liver
13. Finger-like
projections in the intestines
6. ANS:
F
7. ANS:
D
8. ANS:
B
9. ANS:
G
10. ANS:
H
11. ANS:
E
12. ANS:
A
13. ANS:
C
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