Nutrition Essentials A Personal Approach By Wendy Schiff – Test Bank

 

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Sample Test

Unit 03 – Test Bank

1.

A nutrient requirement is A. the recommended daily intake of a nutrient.   B. the smallest amount of a nutrient that maintains a defined level of nutritional health.   C. an amount of a nutrient that ensures optimal nutritional status.   D. an amount of a nutrient that includes a “margin of safety.”

 

2.

Kevin was a participant in a clinical study to determine how much niacin cures pellagra, the niacin deficiency disease. During the study, he consumed only a formula diet that was deficient in niacin. After developing pellagra, he was given 2 mg of niacin a day for 2 weeks, but he still suffered from the disease, so the scientists added 2 mg of the vitamin to Kevin’s formula. By the beginning of the 5th week of the study, the researchers noticed that Kevin’s signs and symptoms were greatly improved. At the end of the 5th week, he was feeling fine. The researchers concluded that A. Kevin’s niacin requirement was about 4 mg a day.   B. Kevin’s daily value for niacin was 4 mg a day.   C. the AI for niacin should be 4 mg plus 60 mg as a margin of safety.   D. the RDA for niacin should be 4 mg.

 

3.

Ramon was a participant in a clinical study to determine how much vitamin D is required by healthy humans. During the study, Ramon consumed only a formula diet that was nutritionally complete, except it did not contain vitamin D. Within a few weeks, he developed signs and symptoms of vitamin D deficiency. At that point, researchers gave 5 mcg vitamin D to Ramon each day for a week, but his signs and symptoms of the deficiency remained. The next week, the scientists added 5 mcg vitamin D to his diet, so that his formula contained 10 mcg of the vitamin. By the end of that week, Ramon reported feeling much better. Based on this information, the researchers concluded that Ramon’s A. RDA for vitamin D was 5 mcg, plus a margin of safety amount of 5 mcg.   B. AMDR for vitamin D was between 5 and 10 mcg.   C. daily required allowance for vitamin D was about 10 mcg.   D. requirement for vitamin D was 10 mcg.

 

4.

Kayla was a participant in a clinical study to determine how much vitamin C cures scurvy, the vitamin’s deficiency disease. During the study, Kayla consumed only a formula diet that was nutritionally complete, except it didn’t contain vitamin C. Within a few weeks, Kayla developed scurvy. At that point, researchers gave 2 mg vitamin C to Kayla each day for a week, but her signs and symptoms of scurvy remained. In the weeks that followed, the scientists continued to increase Kayla’s intake of the vitamin by 2 mg/week. After a week of taking 10 mg of vitamin C/day, Kayla reported feeling much better. Based on this information, the researchers concluded that Kayla’s A. requirement for vitamin C was 10 mg.   B. EER for vitamin C was about 10 mg.   C. RDA for vitamin C was 10 mg, plus 15 mg as a margin of safety.   D. AI for vitamin C was 100 mg, which was 10 times the amount that cured her case of scurvy.

 

5.

A group of 50 adult male humans were in a clinical study to determine how much niacin is toxic. During the first two weeks of the study, members of the group consumed only a formula diet that was nutritionally complete, except it contained 24 mg niacin, which is 1.5 times the RDA for niacin (males). At that point in the study, all members reported feeling fine, and they could function normally. During the next week, they were given a formula that contained 48 mg niacin. Within a few days of consuming this formula, 90% of the participants reported feeling ill, and they complained of having upset stomachs and reddened facial skin.  At that point, researchers gave the subjects a formula that contain 16 mg niacin. After a week of consuming the new formula, all participants reported feeling well again. Based on this information, the researchers concluded that the A. AMDR for niacin is between 16 and 24 mg/day.   B. EER for niacin was 16 mg/day.   C. UL for niacin was between 24 and 48 mg/day.   D. human requirement for niacin is 16 mg/day.

 

6.

Josh was a participant in a clinical study to determine how much thiamin cures beriberi, the vitamin’s deficiency disease. During the study, Josh consumed only a formula diet that was nutritionally complete, except it didn’t contain thiamin. Within a few weeks, Josh developed beriberi. At that point, researchers gave 0.2 mg of thiamin to Josh each day for a week, but his signs and symptoms of beriberi remained. In the weeks that followed, the scientists continued to increase Josh’s intake of the vitamin by 0.2 mg/week. After a week of taking 0.6 mg of thiamin/day, Josh reported feeling much better. Based on this information, the researchers concluded that Josh’s A. AMDR for thiamin was between 0.2 and 0.6 mg/day.   B. RDA for thiamin was 0.6 mg/day.   C. UL for thiamin was 0.2 mg/day.   D. requirement for thiamin was 0.6 mg/day.

 

7.

Recently, Miriah participated in a study that was designed to determine how much iron is necessary to prevent iron deficiency. Within a few weeks of consuming an iron-free diet, Miriah’s red blood cells began to show signs that they lacked iron, and she began to complain about feeling tired. At that point, the researcher added some iron to Miriah’s food, so her daily intake of the mineral was 1 mg.  After 1 week, the researchers checked the iron content of Miriah’s blood, and although it was higher than the earlier value, she still complained about feeling tired. In the weeks that followed, the scientists continued to increase Miriah’s iron intake by 1 mg/week and check her for signs and symptoms of iron deficiency. After a week of taking 6 mg of iron/day, she reported feeling like “her old self” and having plenty of energy. Based on this information, the researchers concluded that Miriah’s A. UL for iron was 6 mg, plus 3 mg as a margin of safety.   B. AMDR for iron was 6 mg/day.   C. body required 6 mg iron/day.   D. RDA for iron was 6 mg.

 

8.	The amount of vitamin C that meets about 98% of the population’s need for the nutrient is the _____ for the vitamin. A. EAR   B. UL   C. %DV   D. RDA

 

9.

A team of scientists determines that 50% of healthy women who are between 19 and 30 years of age need 40 mg of a vitamin to prevent developing the vitamin’s deficiency disorder. Based on this information, the A. women can meet their AMDR for the vitamin by consuming at least 40 mg/day.   B. UL for the vitamin will be based on the EER value.   C. scientists can determine the RDA for the vitamin.   D. women will develop the vitamin’s toxicity disorder when they consume between 40 and 50 mg of the vitamin on a daily basis for about 10 weeks.

 

10.

Which of the following statements is true? A. Registered dietitians use MyPlate as the standard for assessing a population’s nutrient adequacy.   B. If you do not consume 100% of the RDA for vitamin C each day, you have a high risk of developing the vitamin’s deficiency disease.   C. The RDA for vitamin E meets the needs of nearly all healthy persons.   D. Registered dietitians use Daily Values to determine the nutritional adequacy of Americans’ diets.

 

11.

The Tolerable Upper Limit for a nutrient is the A. highest average amount that is unlikely to harm most people when consumed daily.   B. precise amount that has been proven to cure the nutrient’s deficiency disorder in humans.   C. amount that meets the nutrient needs of 98% of the population.   D. minimum amount that can be tolerated on an empty stomach when consumed as a dietary supplement.

 

12.

An Estimated Average Requirement (EAR) is the A. optimal amount of a nutrient that 100% of the population can safely consume daily.   B. minimum amount of a nutrient that prevents the nutrient’s deficiency disease in 98% of the population.   C. range of intake for a particular nutrient that is not likely to cause toxicity or deficiency.   D. amount of a nutrient that meets the needs of 50% of healthy people in a particular population.

 

13.	To establish a nutrient’s RDA, nutrition scientists add _____ of the nutrient to its EAR. A. an AI amount   B. 50 to 100 mg   C. the %DV amount   D. a “margin of safety” amount

 

14.

Which of the following statements is true? A. People who consume 95% of the RDA for iron regularly have a high risk of developing an iron deficiency.   B. Nutrition scientists have established RDAs for all essential nutrients.   C. People who consume less than the Tolerable Upper Intake Level of a nutrient have a high risk of developing the nutrient’s toxicity disorder.   D. People can have energy needs that are higher or lower than the Estimated Energy Requirement.

 

15.	A nutrition scientist wants to develop a nutritionally complete formula diet for adults who need to boost their nutrient intakes. Which of the following is a dietary standard that he is likely to use to develop the new formula? A. Dietary Guidelines   B. MyPlate   C. %DVs   D. RDAs

 

16.

A nutrition scientist wants to develop a nutritionally complete formula diet for adults who are healthy but need to avoid eating solid food for awhile. Based on this information, she is likely to refer to _____ when developing the new formula. A. MyPlate   B. DRIs   C. 2015-2020 Dietary Guidelines   D. %DVs

 

17.

Which of the following statements is true? A. Most Americans should consume 150% of the RDA or AI for each nutrient.   B. Nutritional standards are often used to judge the nutritional adequacy of diets.   C. A nutrient requirement is the maximum amount that results in optimal nutritional status.   D. Scientists used the Daily Values to develop the RDAs.

 

18.

Which of the following statements is true? A. To avoid nutrient deficiency disorders, most Americans should consume 50% of the EAR for each nutrient.   B. A person who meets the EER for his or her racial and/or ethnic ancestry will gain at least two pounds/week.   C. Registered dietitians usually rely on Daily Values to evaluate the nutritional adequacy of diets.   D. A person who regularly consumes more than the UL for a nutrient is likely to develop the nutrient’s toxicity disorder.

 

19.	According to the 2015-2020 Dietary Guidelines for Americans, healthy people should limit their sodium intake to less than _____ mg/day. A. 300   B. 2300   C. 1000   D. 4300

 

20.	Hillary consumed 3 servings of an orange-flavored sugar-sweetened soft drink that provided 140 kcal/serving. According to MyPlate, these drinks should be classified as A. sources of empty calories.   B. carbohydrate-rich foods.   C. fruit juices.   D. watery fluids.

 

21.

One day, Donnie ate snacks that included peanut butter on crackers, a bowl of chocolate pudding made with low-fat milk, a sugar-sweetened soft drink, and a hard-cooked egg. According to MyPlate, which of these foods is a major source of empty calories in Americans’ diets? A. chocolate pudding   B. hard-cooked egg   C. soft drink   D. peanut butter

 

22.	Today, the only food Meghan ate was 16 ounces of lemon-flavored yogurt, 8 ounces of cooked turkey, and 2 cups of ready-to-eat cereal. According to MyPlate, she ate nothing from the food group that includes A. soy milk.   B. whole-grain pasta.   C. eggs.   D. strawberries.

 

23.	Today, Sean only ate three sandwiches made with whole-grain buns, 3 slices of cheese, and 10 ounces of roast beef. He also drank 3 cups of orange juice.  According to MyPlate, he ate nothing from the food group that includes A. peanut butter.   B. fat-free milk.   C. eggs.   D. broccoli.

 

24.	Which of the following groups of foods is not a major food group of MyPlate? A. oils   B. protein foods   C. grains   D. dairy

 

25.	Food guides generally do not group _____ with dairy foods. A. pudding   B. eggs   C. American cheese   D. plain yogurt

 

26.	In general, food guides do not group _____ with dairy foods. A. unsalted butter   B. pudding made with 1% milk   C. fat-free yogurt   D. American cheese

 

27.	In general, food guides do not group _____ with diary foods. A. cream cheese   B. pudding made with fat-free milk   C. frozen yogurt   D. ice cream

 

28.	Food guides classify _____ with oils. A. hard-cooked eggs   B. ice cream   C. American cheese   D. mayonnaise

 

29.	Some food guides classify _____ as oils. A. hard-cooked eggs   B. vanilla ice cream   C. fatty fish   D. whole milk

 

30.

Anita’s favorite foods and beverages include grilled beef steak, roasted chicken, baked fish, candied sweet potatoes, 2% milk, bran muffins, sugary soft drinks, apples, sausage, bananas, and peanut butter. After taking a nutrition course, Anita wants to reduce her intake of solid fats. To meet this goal, she should ______. (Check all that apply.) ____  drink low-fat milk instead of 2% milk. ____  replace sausage with bacon. ____  eat baked sweet potatoes instead of candied sweet potatoes. ____  eat beef only once a week. ____  replace peanut butter with cream cheese.

 

31.

Bernie’s favorite foods and beverages include grilled beef steak, hamburgers, candied sweet potatoes, 2% milk, bran muffins, sugary soft drinks, apples, sausage, bananas, and peanut butter. After taking a nutrition course, Bernie wants to follow a healthy dietary pattern. To meet this goal, he should ______. (Check all that apply.) ____  drink water instead of soft drinks. ____  replace sausage with bacon. ____  eat baked sweet potatoes instead of candied sweet potatoes. ____  eat fish twice a week. ____  replace peanut butter with cream cheese.

 

32.

Mattie wants to use organic farming methods. Which of the following steps can she take to grow or raise organic produce and poultry on her farm? A. Give chicks a hormone that speeds up their growth rate.   B. Harvest peaches from trees that have been sprayed with a pesticide made from flowers.   C. Allow chicken to roam around the farm for at least 2 hours daily.   D. Spread fertilizer made by a company that combines mineral elements obtained by refining oil.

 

33.	Some food guides classify dried beans and peas with A. oils.   B. dairy products.   C. fruits and vegetables.   D. seeds and nuts.

 

34.	Food guides usually classify sunflower and other seeds in the _____ group. A. fruit and vegetable   B. protein foods   C. other foods   D. nutrient-dense

 

35.

Which of the following statements is true? A. Avocados and some types of fish can be grouped with oils.   B. Most food guides include cream as a member of the dairy foods group.   C. Because margarine is a substitute for butter, it is classified as a dairy food.   D. Most food guides classify milk in the protein foods group.

 

36.	When following recipes, Candice wants to use fats that are not solid fats. Which of the following fats should she use? A. lard   B. safflower oil   C. beef fat   D. unsalted butter

 

37.	While preparing food, Max wants to use an ingredient that contains healthy fat in a recipe. Which of the following fats should he use? A. lard   B. unsalted butter   C. corn oil   D. shortening

 

38.	Derek wants to eat enough salad greens in one meal to equal 1 cup of vegetables. How much of the greens should he eat? A. 1 cup   B. 1½ cups   C. 2 cups   D. ½ cup

 

39.	According to MyPlate, Chloe should consume 2½ cups of vegetables daily. She wants to substitute enough vegetable juice to equal 1 cup of raw vegetables. Based on this information, Chloe should drink ____ of the juice. A. 2 cups   B. 1½ cups   C. 1 cup   D. ½ cup

 

40.	According to MyPlate, Erika should consume 3 cups of milk daily. She prefers eating plain yogurt to drinking milk. How much plain yogurt can she eat to meet her plan’s recommendation for milk and milk products? A. 4 cups   B. 3 cups   C. 2 cups   D. 5 cups

 

41.	According to MyPlate, Donovan should consume 3 cups of dairy products daily. Which of the following foods should he consume to replace 1 cup of milk? A. 2 oz of processed cheese   B. 1.5 oz cream cheese   C. 1 cup cottage cheese   D. 1.5 cups baked beans

 

42.	According to MyPlate, Felicia should consume 2 cups of fruit daily. How much 100% orange juice should consume to replace 1 cup of applesauce? A. 2½ cups   B. 1 cup   C. 2 cups   D. ½ cup

 

43.

Three-year-old Amanda doesn’t like to drink milk, but she’ll eat certain kinds of natural cheese, especially cheddar cheese. According to MyPlate, Amanda should consume 2 cups of dairy products daily. To meet this recommendation, Amanda can consume ____ of cheddar cheese daily. A. 3 ounces   B. 2 ounces   C. 3.5 ounces   D. 2.5 ounces

 

44.

Which of the following recommendations is an overarching guideline of the 2015-2020 Dietary Guidelines for Americans? A. Focus on consuming more fish and seafood.   B. Follow a healthy eating pattern across the life span.   C. Reduce salt intake to 2300 mg per day.   D. Incorporate whole grains into meals.

 

45.

While in college, Ray gained several pounds of body fat. He wants to use the recommendations of the 2015-2020 Dietary Guidelines for Americans to achieve a healthy body weight. According to these guidelines, he should A. include 15 minutes of stretching, before and after his workouts.   B. reduce the time he spends being physically inactive.   C. increase his iron intake while decreasing his vitamin D intake.   D. eat grapefruit and other foods that increase the metabolic rate.

 

46.

While in college, Rachael gained several pounds of body fat. She wants to use the recommendations of the 2015-2020 Dietary Guidelines for Americans to achieve a healthy body weight. According to these guidelines, she should A. consume fewer potassium-rich foods.   B. increase her intake of protein-rich foods.   C. become more physically active.   D. eat grapefruit and other foods that increase the metabolic rate.

 

47.

Tabitha is a 19-year-old African American who wants to follow recommendations of the 2015-2020 Dietary Guidelines for Americans.  According to the guidelines, Tabitha should A. limit her intake of added sugars to less than 10% of her total caloric intake.   B. drink at least two servings of alcohol daily.   C. reduce her sodium intake to 2500 mg/day.   D. take a dietary supplement that contains vitamin A daily.

 

48.	According to the 2015-2020 Dietary Guidelines for Americans, _____ should be consumed in amounts that are as low as possible. A. grilled meats   B. cholesterol   C. dietary supplements   D. potassium

 

49.	Robin reads Nutrition Facts panels on packaged foods to choose nutrient-dense products. By reading the panels, she is able to determine the amount of _____ in a serving of a food. A. additives   B. water   C. pesticides   D. sodium

 

50.

Which of the following statements is true? A. Daily Values are dietary standards developed for food labeling purposes.   B. Daily Values have been established for each nutrient.   C. Daily Values are nutrient recommendations that are based on the EERs for adults.   D. If you do not consume 100% of the Daily Values for nutrients, you have a high risk of developing nutritional deficiency disorders.

 

51.

For people who are over 4 years of age, the Daily Value for added sugars is 50 g/day. A serving of _____ would be a low source of added sugars. A. cereal that contains 2.5 g of added sugars   B. sweetened applesauce that supplies 10 g of added sugars   C. crackers that contains 5.5 g of added sugars   D. yogurt that contains 8 g of added sugars.

 

52.

According to the Nutrition Facts panel on a food package, a serving of the product provides 25%DV for sodium. The DV for sodium is 2300 mg. Each serving of this product provides approximately ____ mg of sodium. A. 57,500   B. 92   C. More information is needed to estimate the amount of sodium in a serving.   D. 575

 

53.	According to the Nutrition Facts panel on a package of frozen mango slices, a serving of fruit provides approximately 5% of the DV for potassium. The DV for potassium is 4700 mg. Approximately how many mg of potassium are in a serving of the mango slices? A. 2,350   B. 235   C. 23.5   D. 2.35

 

54.

Jeremy would like to know the daily amount of vitamin C that is recommended for his life stage/sex group. He can obtain this information by A. checking the RDA table for vitamin C.   B. calculating his EER.   C. reading Nutrition Facts panels to determine the %DV for vitamin C.   D. estimating his AMDR.

 

55.

Which of the following menu items has ingredients that represent three different MyPlate food groups? A. Ready-to-eat cereal with strawberries and fat-free milk.   B. Toasted cheese sandwich made with American cheese and two slices of whole-wheat bread.   C. Tuna-noodle casserole made with canned tuna, bread crumbs, mayonnaise, and egg noodles.   D. Fruit smoothie made with vanilla yogurt, orange juice, and fresh peaches.

 

56.

Which of the following menu items has ingredients that represent four different MyPlate food groups? A. Toasted cheese sandwich made with American cheese, Swiss cheese, and two slices of buttered whole-wheat bread   B. Smoothie made with vanilla yogurt, fat-free milk, orange juice, wheat germ, and fresh peaches   C. Ready-to-eat cereal with strawberries, blueberries, and fat-free milk   D. Casserole made with canned tuna, green onions, green peas, noodles, and cheddar cheese

 

57.

Which of the following menu items has ingredients that represent all MyPlate food groups? A. Smoothie made with vanilla yogurt, fat-free milk, peanut butter, orange juice, wheat germ, and fresh peaches   B. Salad made hard-cooked eggs, grapes, leaf lettuce, cooked pasta, and cheddar cheese   C. Ready-to-eat cereal with strawberries, blueberries, banana, almond slices, and fat-free milk   D. Sandwich made with Swiss cheese, cooked ham, mayonnaise, sliced tomato, and two slices of buttered whole-wheat bread

 

58.

Which of the following menu items has ingredients that represent only two different MyPlate food groups? A. Fruit smoothie made with vanilla yogurt, blueberries, orange juice, fat-free milk, and fresh peaches   B. Casserole made with cooked ham, cheddar cheese, peas, and fat-free milk   C. Cheese sandwich made with American cheese, leaf lettuce, sliced tomato, mayonnaise, and two slices of whole-wheat bread   D. Vanilla ice cream topped with peanuts, strawberries, and chocolate syrup

 

59.

Which of the following menu items has ingredients that represent only three different MyPlate food groups? A. Fruit smoothie made with vanilla yogurt, orange juice, fat-free milk, and fresh peaches   B. Sandwich made with American cheese, chicken, leaf lettuce, sliced tomato, mayonnaise, and two slices of whole-wheat bread   C. Casserole made with cooked ham, cheddar cheese, peas, and milk   D. Vanilla ice cream topped with peanuts, almonds, strawberries, and chocolate syrup

 

60.

Which of the following menu items has ingredients that represent four different MyPlate food groups? A. Smoothie made with vanilla yogurt, orange juice, wheat germ, bananas, and fresh peaches   B. Toasted cheese sandwich made with American cheese, Swiss cheese, mayonnaise, and two slices of buttered, whole-wheat bread   C. Stir-fry made with shrimp, brown rice, green peas, broccoli, and onions   D. Oatmeal cereal with fresh strawberries, almonds, and fat-free milk

 

61.

Which of the following menu items has ingredients that represent only three different MyPlate food groups? A. Stir-fry made with shrimp, rice, green peas, broccoli, and onions   B. Smoothie made with vanilla yogurt, orange juice, peanut butter, wheat germ, and fresh peaches   C. Oatmeal cereal with fresh strawberries, almonds, and fat-free milk   D. Toasted cheese sandwich made with American cheese, Swiss cheese, mayonnaise, and two slices of buttered, whole-wheat bread

 

62.

Which of the following menu items has ingredients that represent only three different MyPlate food groups? A. Cooked oatmeal with fresh blueberries, walnuts, and fat-free milk   B. Toasted cheese sandwich made with American cheese, Swiss cheese, mayonnaise, and two slices of buttered, whole-wheat bread   C. Stir-fry made with chicken, broccoli, rice, green peas, and soy sauce   D. Smoothie made with vanilla yogurt, orange juice, peanut butter, toasted wheat germ, and fresh peaches

 

63.	Which of the following standards can help you compare nutrient contents of packaged foods to make more healthful choices? A. RDAs   B. AIs   C. DVs   D. ULs

 

64.	In the United States, which agency is responsible for regulating the kinds of information that can be displayed on food product labels? A. Food and Drug Administration   B. Federal Communications Commission   C. Federal Trade Commission   D. Environmental Protection Agency

 

65.

Max wants to increase his intake of vitamin D without taking a dietary supplement. When he shops for food, he reads Nutrition Facts labels. Which of the following kinds of information will help him choose foods that are the richest sources of vitamin D? A. %DVs   B. Structure/function claims   C. Organic food logo   D. Country of origin information

 

66.	Regular mayonnaise is nearly 100% fat and supplies about 100 kcal per tablespoon. To be labeled “light” mayonnaise, a product that simulates regular mayonnaise should provide less than _____ kcal per tablespoon. A. 17   B. 37   C. 27   D. 67

 

67.	Maple syrup supplies about 200 kcal per ¼ cup serving. To be labeled “light” pancake syrup, a product that simulates maple syrup should provide about _____ or fewer kcal per ¼ cup. A. 133   B. 152   C. 43   D. 52

 

68.	Kristan uses % DVs to help plan nutritious menus with various packaged foods. She should try to obtain at least 100% of the Daily Value for which of the following nutrients? A. Sodium   B. Water   C. Added sugars   D. Potassium

 

69.	Brandon uses %DVs to help plan nutritious menus with various packaged foods. He should limit his daily intake of _____ to less than the Daily Value. A. sodium   B. fiber   C. potassium   D. calcium

 

70.	Before she shops for groceries, Terry plans several nutritionally adequate daily menus for her family. Which of the following guides is the best menu-planning tool for her to use? A. Basic Four Food Groups   B. MyPlate   C. Recommended Dietary Allowances   D. Daily Values

 

71.	The label on a bag of salt-free pretzels indicates that they are “low-fat.” This means the pretzels provide _____ gram(s) of fat or less per serving. A. 5   B. 1   C. 7   D. 3

 

72.	According to 2015-2020 Dietary Guidelines for Americans, people should avoid eating _____ because the fish can be high in methylmercury. A. walleye   B. codfish   C. swordfish   D. trout

 

73.

A team of scientists extracts a chemical that they call “Zombia” from the leaves of a common house plant. One of the scientists would like to market Zombia as a dietary supplement because it makes people sleepy, when it’s injected into them. Based on this information, Zombia A. can be marketed as a dietary supplement because it’s from a plant.   B. cannot be marketed as a dietary supplement.   C. cannot be marketed as a dietary supplement because its source is widespread in nature.   D. can be marketed as a dietary supplement, but only if it’s promoted as a conventional food item.

 

74.	Which of the following products is a popular dietary supplement among American adults? A. melatonin   B. dried mango   C. poppyseed extract   D. aspirin

 

75.

Which of the following statements is true? A. The FDA has established Daily Values for nonnutrient dietary supplements.   B. The FDA does not permit dietary supplement manufacturers to market their products as cures for diseases.   C. The FDA must review every health-related claim before a dietary supplement manufacturer can display the claim on a label.   D. The FDA does not permit dietary supplement manufacturers to display structure/function claims on package labels.

 

76.	Which of the following dietary supplements is an herbal product that is highly toxic or contains cancer-causing material? A. garlic   B. vitamin C   C. fish oil   D. pennyroyal

 

77.	Which of the following dietary supplements is an herbal product that is highly toxic or contains cancer-causing material? A. comfrey   B. vitamin E   C. potassium   D. garlic

 

78.	Which of the following dietary supplements is an herbal product that is highly toxic or contains cancer-causing material?   A. ma huang   B. garlic   C. fish oil   D. green tea

 

79.	Each day, Alicia takes pills that contain vitamin C. Her RDA for the vitamin is 75 mg. How much vitamin C per day would be a megadose amount for Alicia? A. 75 mg   B. 7.5   C. .75 mg   D. 750 mg

 

80.

Consider the following individuals. Charles is a healthy 25-year-old male bodybuilder; Katelyn is a 28-year-old pregnant woman; Jayson is a 10-year-old boy who has a cold; Caleb is a 78-year-old man with cancer; and Phyllis is a 35-year-old woman who has a chronic disease of the small intestine. Which of these persons needs to take at least one multivitamin/multimineral supplement each day? (Check all that apply.) ____  Charles ____  Caleb ____  Katelyn ____  Phyllis ____  Jason

 

 

 

Unit 03 – Test Bank Key

1.

A nutrient requirement is A. the recommended daily intake of a nutrient.   B. the smallest amount of a nutrient that maintains a defined level of nutritional health.   C. an amount of a nutrient that ensures optimal nutritional status.   D. an amount of a nutrient that includes a “margin of safety.”

 

Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 3.01.01 Define all of the key terms in this module. Module: 3.01 Requirements and Recommendations Section: 3.01a Introducing the DRIs Topic: Dietary requirements

 

2.

Kevin was a participant in a clinical study to determine how much niacin cures pellagra, the niacin deficiency disease. During the study, he consumed only a formula diet that was deficient in niacin. After developing pellagra, he was given 2 mg of niacin a day for 2 weeks, but he still suffered from the disease, so the scientists added 2 mg of the vitamin to Kevin’s formula. By the beginning of the 5th week of the study, the researchers noticed that Kevin’s signs and symptoms were greatly improved. At the end of the 5th week, he was feeling fine. The researchers concluded that A. Kevin’s niacin requirement was about 4 mg a day.   B. Kevin’s daily value for niacin was 4 mg a day.   C. the AI for niacin should be 4 mg plus 60 mg as a margin of safety.   D. the RDA for niacin should be 4 mg.

 

Accessibility: Keyboard Navigation Blooms Level: 3. Apply Learning Outcome: 3.01.02 Differentiate among the various dietary standards of the Dietary Reference Intakes. Module: 3.01 Requirements and Recommendations Section: 3.01a Introducing the DRIs Topic: Dietary requirements

 

3.

Ramon was a participant in a clinical study to determine how much vitamin D is required by healthy humans. During the study, Ramon consumed only a formula diet that was nutritionally complete, except it did not contain vitamin D. Within a few weeks, he developed signs and symptoms of vitamin D deficiency. At that point, researchers gave 5 mcg vitamin D to Ramon each day for a week, but his signs and symptoms of the deficiency remained. The next week, the scientists added 5 mcg vitamin D to his diet, so that his formula contained 10 mcg of the vitamin. By the end of that week, Ramon reported feeling much better. Based on this information, the researchers concluded that Ramon’s A. RDA for vitamin D was 5 mcg, plus a margin of safety amount of 5 mcg.   B. AMDR for vitamin D was between 5 and 10 mcg.   C. daily required allowance for vitamin D was about 10 mcg.   D. requirement for vitamin D was 10 mcg.

 

Accessibility: Keyboard Navigation Blooms Level: 3. Apply Learning Outcome: 3.01.02 Differentiate among the various dietary standards of the Dietary Reference Intakes. Module: 3.01 Requirements and Recommendations Section: 3.01a Introducing the DRIs Topic: Dietary requirements

 

4.

Kayla was a participant in a clinical study to determine how much vitamin C cures scurvy, the vitamin’s deficiency disease. During the study, Kayla consumed only a formula diet that was nutritionally complete, except it didn’t contain vitamin C. Within a few weeks, Kayla developed scurvy. At that point, researchers gave 2 mg vitamin C to Kayla each day for a week, but her signs and symptoms of scurvy remained. In the weeks that followed, the scientists continued to increase Kayla’s intake of the vitamin by 2 mg/week. After a week of taking 10 mg of vitamin C/day, Kayla reported feeling much better. Based on this information, the researchers concluded that Kayla’s A. requirement for vitamin C was 10 mg.   B. EER for vitamin C was about 10 mg.   C. RDA for vitamin C was 10 mg, plus 15 mg as a margin of safety.   D. AI for vitamin C was 100 mg, which was 10 times the amount that cured her case of scurvy.

 

Accessibility: Keyboard Navigation Blooms Level: 3. Apply Learning Outcome: 3.01.01 Define all of the key terms in this module. Module: 3.01 Requirements and Recommendations Section: 3.01a Introducing the DRIs Topic: Dietary requirements

 

5.

A group of 50 adult male humans were in a clinical study to determine how much niacin is toxic. During the first two weeks of the study, members of the group consumed only a formula diet that was nutritionally complete, except it contained 24 mg niacin, which is 1.5 times the RDA for niacin (males). At that point in the study, all members reported feeling fine, and they could function normally. During the next week, they were given a formula that contained 48 mg niacin. Within a few days of consuming this formula, 90% of the participants reported feeling ill, and they complained of having upset stomachs and reddened facial skin.  At that point, researchers gave the subjects a formula that contain 16 mg niacin. After a week of consuming the new formula, all participants reported feeling well again. Based on this information, the researchers concluded that the A. AMDR for niacin is between 16 and 24 mg/day.   B. EER for niacin was 16 mg/day.   C. UL for niacin was between 24 and 48 mg/day.   D. human requirement for niacin is 16 mg/day.

 

Accessibility: Keyboard Navigation Blooms Level: 4. Analyze Learning Outcome: 3.01.02 Differentiate among the various dietary standards of the Dietary Reference Intakes. Module: 3.01 Requirements and Recommendations Section: 3.01a Introducing the DRIs Topic: Dietary requirements

 

6.

Josh was a participant in a clinical study to determine how much thiamin cures beriberi, the vitamin’s deficiency disease. During the study, Josh consumed only a formula diet that was nutritionally complete, except it didn’t contain thiamin. Within a few weeks, Josh developed beriberi. At that point, researchers gave 0.2 mg of thiamin to Josh each day for a week, but his signs and symptoms of beriberi remained. In the weeks that followed, the scientists continued to increase Josh’s intake of the vitamin by 0.2 mg/week. After a week of taking 0.6 mg of thiamin/day, Josh reported feeling much better. Based on this information, the researchers concluded that Josh’s A. AMDR for thiamin was between 0.2 and 0.6 mg/day.   B. RDA for thiamin was 0.6 mg/day.   C. UL for thiamin was 0.2 mg/day.   D. requirement for thiamin was 0.6 mg/day.

 

Accessibility: Keyboard Navigation Blooms Level: 3. Apply Learning Outcome: 3.01.02 Differentiate among the various dietary standards of the Dietary Reference Intakes. Module: 3.01 Requirements and Recommendations Section: 3.01a Introducing the DRIs Topic: Dietary requirements

 

7.

Recently, Miriah participated in a study that was designed to determine how much iron is necessary to prevent iron deficiency. Within a few weeks of consuming an iron-free diet, Miriah’s red blood cells began to show signs that they lacked iron, and she began to complain about feeling tired. At that point, the researcher added some iron to Miriah’s food, so her daily intake of the mineral was 1 mg.  After 1 week, the researchers checked the iron content of Miriah’s blood, and although it was higher than the earlier value, she still complained about feeling tired. In the weeks that followed, the scientists continued to increase Miriah’s iron intake by 1 mg/week and check her for signs and symptoms of iron deficiency. After a week of taking 6 mg of iron/day, she reported feeling like “her old self” and having plenty of energy. Based on this information, the researchers concluded that Miriah’s A. UL for iron was 6 mg, plus 3 mg as a margin of safety.   B. AMDR for iron was 6 mg/day.   C. body required 6 mg iron/day.   D. RDA for iron was 6 mg.

 

Accessibility: Keyboard Navigation Blooms Level: 3. Apply Learning Outcome: 3.01.02 Differentiate among the various dietary standards of the Dietary Reference Intakes. Module: 3.01 Requirements and Recommendations Section: 3.01a Introducing the DRIs Topic: Dietary requirements

 

8.	The amount of vitamin C that meets about 98% of the population’s need for the nutrient is the _____ for the vitamin. A. EAR   B. UL   C. %DV   D. RDA

 

Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 3.01.02 Differentiate among the various dietary standards of the Dietary Reference Intakes. Module: 3.01 Requirements and Recommendations Section: 3.01a Introducing the DRIs Topic: Dietary requirements

 

9.

A team of scientists determines that 50% of healthy women who are between 19 and 30 years of age need 40 mg of a vitamin to prevent developing the vitamin’s deficiency disorder. Based on this information, the A. women can meet their AMDR for the vitamin by consuming at least 40 mg/day.   B. UL for the vitamin will be based on the EER value.   C. scientists can determine the RDA for the vitamin.   D. women will develop the vitamin’s toxicity disorder when they consume between 40 and 50 mg of the vitamin on a daily basis for about 10 weeks.

 

Accessibility: Keyboard Navigation Blooms Level: 3. Apply Learning Outcome: 3.01.02 Differentiate among the various dietary standards of the Dietary Reference Intakes. Module: 3.01 Requirements and Recommendations Section: 3.01a Introducing the DRIs Topic: Dietary requirements

 

10.

Which of the following statements is true? A. Registered dietitians use MyPlate as the standard for assessing a population’s nutrient adequacy.   B. If you do not consume 100% of the RDA for vitamin C each day, you have a high risk of developing the vitamin’s deficiency disease.   C. The RDA for vitamin E meets the needs of nearly all healthy persons.   D. Registered dietitians use Daily Values to determine the nutritional adequacy of Americans’ diets.

 

Accessibility: Keyboard Navigation Blooms Level: 2. Understand Learning Outcome: 3.01.02 Differentiate among the various dietary standards of the Dietary Reference Intakes. Module: 3.01 Requirements and Recommendations Section: 3.01a Introducing the DRIs Topic: Dietary requirements

 

11.

The Tolerable Upper Limit for a nutrient is the A. highest average amount that is unlikely to harm most people when consumed daily.   B. precise amount that has been proven to cure the nutrient’s deficiency disorder in humans.   C. amount that meets the nutrient needs of 98% of the population.   D. minimum amount that can be tolerated on an empty stomach when consumed as a dietary supplement.

 

Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 3.01.02 Differentiate among the various dietary standards of the Dietary Reference Intakes. Module: 3.01 Requirements and Recommendations Section: 3.01a Introducing the DRIs Topic: Dietary requirements

 

12.

An Estimated Average Requirement (EAR) is the A. optimal amount of a nutrient that 100% of the population can safely consume daily.   B. minimum amount of a nutrient that prevents the nutrient’s deficiency disease in 98% of the population.   C. range of intake for a particular nutrient that is not likely to cause toxicity or deficiency.   D. amount of a nutrient that meets the needs of 50% of healthy people in a particular population.

 

Accessibility: Keyboard Navigation Blooms Level: 2. Understand Learning Outcome: 3.01.02 Differentiate among the various dietary standards of the Dietary Reference Intakes. Module: 3.01 Requirements and Recommendations Section: 3.01a Introducing the DRIs Topic: Dietary requirements

 

13.	To establish a nutrient’s RDA, nutrition scientists add _____ of the nutrient to its EAR. A. an AI amount   B. 50 to 100 mg   C. the %DV amount   D. a “margin of safety” amount

 

Accessibility: Keyboard Navigation Blooms Level: 1. Remember Learning Outcome: 3.01.02 Differentiate among the various dietary standards of the Dietary Reference Intakes. Module: 3.01 Requirements and Recommendations Section: 3.01a Introducing the DRIs