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Test Bank for Nutrition Science and Applications, 3e Canadian Edition by Lori Smolin, Mary Grosvenor, Debbie Gurfinkel (All Chapters) 1 / 4
Test Bank for Smolin, Nutrition and Science Applications, Third Canadian Edition 1 Copyright © 2020 John Wiley & Sons Canada, Ltd. Unauthorized copying, distribution, or transmission of this page is prohibited
Test Bank Chapter: 1
Nutrition: Food for Health
Question type: Multiple Choice
1) What is the science that studies the interactions between living organisms and food?
- digestion
- metabolism
- nutrition
- organic chemistry
Answer: c
Difficulty: Easy
Learning Objective: Describe the modern Canadian food supply.
Section Reference: 1.1 Nutrition and the Canadian Diet
2) What are the chemical substances in foods that provide energy and structure and help regulate the body processes?
- hormones
- nutrients
- enzymes
- phytochemicals
Answer: b
Difficulty: Easy
Learning Objective: Describe the modern Canadian food supply.
Section Reference1: 1.1 Nutrition and the Canadian Diet
3) Which statement best describes a processed food?
- it has more than five ingredients.
- it requires heating or cooking before it can be eaten.
- it has had preservatives added.
- it has been specifically treated or changed from its natural state.
Answer: d
Difficulty: Medium
Learning Objective: Describe the modern Canadian food supply.
Section Reference: 1.1 Nutrition and the Canadian Diet
4) Which of the following statements about the typical Canadian diet is TRUE? 2 / 4
Test Bank for Smolin, Nutrition and Science Applications, Third Canadian Edition 2 Copyright © 2020 John Wiley & Sons Canada, Ltd. Unauthorized copying, distribution, or transmission of this page is prohibited
a) Two out of three Canadians eat plant-based proteins
b) One in three Canadians eat enoughfruits and vegetables
c) The intake of whole grain products is above the recommended level for most Canadians, especially
those over age 51
d) Over 2/3 of the calories Canadians eat come from processed food
Answer: b
Difficulty: Medium
Learning Objective: Describe the modern Canadian food supply.
Section Reference: 1.1 Nutrition and the Canadian Diet
5) Which statement best describes the Canadian Community Health Survey (CCHS)?
a) The survey started two years ago and continues annually
b) It is a health-related survey with a focus on determining the risk factors for cardiovascular disease
c) It recorded exclusively food intake of Canadians to see how well dietary recommendations were being
followed
d) It is a health-related survey that collects information from Canadians, including food intake
Answer: d
Difficulty: Hard
Learning Objective:Describe the modern Canadian food supply.
Section Reference: 1.1 Nutrition and the Canadian Diet
6) When compared to freshly prepared foods, how do processed foods generally differ?
- they provide more kcalories
- they contain fewer nutrients
- they are higher in fat, sugar, or salt
d) All of the answer choices are correct
Answer: d
Difficulty: Medium
Learning Objective:Describe the modern Canadian food supply.
Section Reference: 1.1 Nutrition and the Canadian Diet
7) According to the textbook “Convenience has its costs.” What does this mean?
a) Fast foods are expensive and higher in kcalories than comparable foods prepared at home.
b) Fast foods are expensive, but are usually lower in kcalories than comparable foods prepared at home.
c) Fast foods should never be consumed as they are expensive and unhealthy.
d) Fast foods are typically high in fat and sugar but not in kcalories. 3 / 4
Test Bank for Smolin, Nutrition and Science Applications, Third Canadian Edition 3 Copyright © 2020 John Wiley & Sons Canada, Ltd. Unauthorized copying, distribution, or transmission of this page is prohibited
Answer: a
Difficulty: medium
Learning Objective: Describe the modern Canadian food supply.
Section Reference: 1.1 Nutrition and the Canadian Diet
8) According to the Canadian Community Health Survey, which food of the following groupings do Canadians consume in sufficient amounts?
a)Plant-based foods b)Fruits and vegetables
c) Whole grains
d) None of these
Answer: d
Difficulty: Medium
Learning Objective: Describe the modern Canadian food supply.
Section Reference: 1.1 Nutrition and the Canadian Diet
9) Which of the followings is a substance in plant foods which cannot be made by the body and is NOT necessary to sustain life, but has healthful benefits?
- a herbal supplement
- a phytochemical
- an enzyme
- sodium
Answer: b
Difficulty: Easy
Learning Objective: List the six classes of nutrients.Section Reference: 1.2 Food Provides Nutrients
10) Nutrients are classified as macronutrients and micronutrients. Which of the following is NOT considered a macronutrient?
- carbohydrates
- lipids
- proteins
- vitamins
Answer: d
Difficulty: Easy
Learning Objective: List the six classes of nutrients.
Section Reference: 1.2 Food Provides Nutrients
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