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Poweredby Cognero Page 1 Chapter 1 - Nutrition Basics Indicate whether the statement is true or false.

1.Cholesterol is an essential nutrient that must be obtained through one's diet.

• True
• False

2.Lipids are soluble in water but are insoluble in fats.

• True
• False

3.Generally, our bodies absorb a greater percentage of minerals than vitamins from dietary sources.

• True
• False

4.Malnutrition can result from both inadequate and excessive levels of nutrient intake.

• True
• False

5.Secondary malnutrition can be caused by both gastrointestinal tract bleeding and alcoholism.

• True
• False

6.Individuals are 99.9 percent genetically identical, but the 0.1 percent difference in genetic codes makes everyone unique.

• True
• False

7.Water is a nonessential nutrient.

• True
• False

8.A product labeled "trans fat-free" could contain 0.4 g of trans fat.

• True
• False

9.A dietary supplement can legally claim to treat, cure, or prevent a disease.

• True
• False

10.Galactosemia is a disorder that interferes with the body's utilization of the sugar galactose found in lactose.

• True
• False

11.A DASH eating plan is effective for reducing high blood pressure as well as the risk of some types of cancer, osteoporosis, and heart disease.

• True

Nutrition Through the Life Cycle, 7e Judith E. Brown (Test Bank All Chapters, 100% Original Verified, A+ Grade) Answers At The End Of Each Chapter 1 / 4

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• False

Indicate the answer choice that best completes the statement or answers the question.

• What are the six categories of essential nutrients?
• carbohydrates, alcohol, fats, proteins, vitamins, and minerals
• carbohydrates, fiber, fats, proteins, vitamins, and minerals
• carbohydrates, proteins, fats, minerals, water, and vitamins
• carbohydrates, proteins, fiber, water, alcohol, and lipids

• Which of the following substances is an essential nutrient?
• fiber
• cholesterol
• linoleic acid
• vitamin D
• creatine

• A calorie is _____.
• a measure of the amount of energy transferred from food to the body
• a measure of the amount of energy inside the body's fat cells
• a component of fats that is soluble in water
• a chemical substance that activates enzymes
• a measure of the extent to which blood glucose levels are raised by consumption of food

• Which of the following is the primary function of ascorbic acid?
• It is required for the conversion of homocysteine to methionine.
• It participates in the regulation of gene expression.
• It is required for the transport and metabolism of fat and cholesterol.
• It acts as an antioxidant and is required for collagen synthesis.
• It is required for normal red blood cell formation.

• The Estimated Average Requirement (EAR) refers to _____.
• an intake level estimated to meet the nutrient needs of 98% of healthy people
• an intake value estimated to meet the nutrient needs of half the healthy individuals in a group
• upper limits of a nutrient estimated to be compatible with health
• standard levels of daily nutrient intake
• an estimated level of nutrient intake for unhealthy people

• Complex carbohydrates include _____.
• glucose, glycogen, and most types of fiber
• glucose, sucrose, and fructose
• starches, glycogen, and most types of fiber
• starches, glucose, and sucrose
• starches, glycogen, and glucose
• / 4

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• Which two monosaccharides are found in sucrose (table sugar)?
• glucose and lactose
• glucose and glucose
• glucose and maltose
• glucose and fructose
• maltose and lactose

• Blood sugar is also known as _____, while fruit sugar is also known as _____.
• glucose; fructose
• glucose; lactose
• lactose; fructose
• maltose; lactose
• fructose; maltose

• Human digestive enzymes are unable to break down _____.
• sucrose
• glycogen
• alcohol sugars
• maltose
• fiber

• Carbohydrates that have a high glycemic index _____.
• help to build and maintain protein-based components in the body
• reduce elevated levels of blood cholesterol and triglycerides
• increase levels of HDL cholesterol
• decrease the risk of developing type 2 diabetes
• raise blood glucose levels higher than carbohydrates that have a low glycemic index

• The only important animal source of carbohydrates is _____, which is found in _____.
• lactose; meat
• glucose; meat
• maltose; milk
• lactose; milk
• sucrose; milk

• Triglycerides are composed of _____.
• two glycerol molecules attached to a fatty acid
• two fatty acids attached to a glycerol molecule
• three glycerol molecules attached to a fatty acid
• three fatty acids attached to a glycerol molecule
• three fatty acids attached to three glycerol molecules

• Which substance provides the most energy per gram? 3 / 4

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• protein
• fiber
• fat
• water
• glucose

• Which of the following statements is true of carbohydrates?
• Glucose and galactose combine to form the disaccharide milk sugar.
• Plants store complex carbohydrates in the form of proteins.
• Amino acids required for protein synthesis are obtained through carbohydrates in food.
• The most basic form of carbohydrates is polysaccharides.
• Simple and complex carbohydrates provide nine calories per gram.

• If one double bond is present in one or more of the fatty acids, the fat is considered _____.
• monosaturated
• polysaturated
• polyunsaturated
• saturated
• monounsaturated

• LDL cholesterol is _____.
• lowered by intake of trans fatty acids
• associated with heart-disease risk when present in high levels
• associated with heart-disease risk when present in low levels
• raised by intake of unsaturated fatty acids
• unaffected by intake of saturated fatty acids

• Which of the following statements is true of proteins?
• Proteins provide two calories per gram.
• Proteins obtained from food sources such as milk, cheese, and meat are considered low-quality proteins.
• All plant sources of protein provide all the nine essential amino acids required by the body.
• Proteins help build and maintain muscles, bones, enzymes, and red blood cells.
• Proteins are made up of various types of triglycerides.

• Essential amino acids _____.
• are produced by the human body
• must be obtained through a person's diet
• must be synthesized from nonessential amino acids
• are abundant in lipids
• are also referred to as dispensable amino acids

• There are _____ essential amino acids.
• 8
• 9
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