NAME KEY
DATE
NUTRITION | CHAPTER 8 | TEST
MULTIPLE CHOICE: Put the letter of the best response on the blank provided.
1._A_ A benefit of fiber is that… 203 292
a. it satisfies your hunger c. both “a” and “b”
b. it builds strong bones d. neither “a” nor “b”
2._A_ Which of the following is best to look at when trying to determine the nutritional value of a food? 211 303
a. percent DV (daily value) c. MDR (minimum daily requirement)
b. APR (average percentage rate) d. RDA (recommended daily allowance)
3._B_ Which is a nutritional blunder that many teenagers make? 194 280
a. eating three meals a day c. skipping processed food
b. skipping breakfast d. eating vegetables
4._B_ Orange, red and yellow vegetables are rich in… 209 300
a. Vitamin H c. anthocyanins
b. carotenoids d. rhodophytes
5._D_ What vitamin, not provided by a plant-based diet, should vegetarians take a supplement of to
make sure they are getting enough of this vitamin? 205 295
a. vitamin D c. vitamin K
b. vitamin C d. vitamin B12
6._A_ Which of the following would not be a good source of fat? 196 283
a. potato c. avocado
b. almonds d. walnuts
7._C_ What was NOT included in man’s original diet? 189 272
a. nuts and grains c. milk and eggs
b. seeds d. fruits
8._D_ Which of the following would be a good source of complex carbohydrates? 203 292
a. candy bar c. honey
b. orange juice d. squash
9._B_ The deficiency of what mineral causes slow growth in infants and delayed sexual
development in adolescents? 205 295
a. copper c. calcium
b. zinc d. iron
10._C_ What is the recommended amount of protein for teens ages 14–18? 198 286
a. 5–7 grams c. 46–52 grams
b. 16–20 grams d. 85–95 grams
NAME KEY DATE
NUTRITION | CHAPTER 8 | TEST
MATCHING: Write the letter of the word(s) that matches the definition.
a. anaphylaxis d. essential nutrient g. nutrition i. osteoporosis
b. anthocyanins e. lactose intolerance h. obesity j. rickets
c. dehydration f. macromineral
11._B_ powerful disease-fighting phytochemicals that give fruits and vegetables their colors 209 300
12._D_ there are six of them needed in order for the body to function 194 281
13._I_ a bone disease that causes a decrease in bone mass and density which can lead to an
increase in bone fractures 206 296
14._J_ results from a vitamin deficiency and characterized by the softening of bones in children 204 294
15._E_ an allergic reaction to drinking milk that occurs in people who lack an enzyme for
digesting milk sugar 206 296
16._A_ a severe allergic reaction that can be life-threatening 197 285
17._C_ a condition that results from an insufficient intake of water 206 297
18._G_ the food you eat 188 269
SHORT ANSWER: Write your answers to the questions below.
19. Summarize the benefits of including beans in your diet. 213 305-306
Possible response: they are an excellent source of fiber, folate, complex carbohydrates, protein; they provide a
steady source of energy; they can reduce the risk of heart disease, stroke and help prevent cancer; beans can
lower bad cholesterol
20. What are some small steps you can take to improve your diet? 191 275-276
Answers will vary. Responses should show careful thought and logic.
21. What is the difference between saturated fats and trans fats? 195 282
Possible response: saturated fats are solid animal fats such as butter, solid shortening and lard; trans fats are
vegetable oils that are partially hydrogenated oils
22. What are ways of evaluating fad diets? 192 276-277
Possible response: how is the diet different from a simple balanced diet, who is “selling” the diet, don’t believe
everything you hear, look at the big picture, ask questions about the diet, find out how following the diet will
affect your overall health, get advice from a health professional
NAME KEY DATE
NUTRITION | CHAPTER 8 | TEST
ESSAY:
23. Describe the components and recommendations of the USDA’s My Plate guidelines. 193 278
Possible response: The MyPlate balanced diet includes five food groups that are building blocks for good health:
fruits, grains, protein, vegetables, dairy. MyPlate recommends that half your plate be made up of fruits and
vegetables; make at least half your grains whole grains; switch to fat-free or 1 percent milk; vary your protein
sources.
24. List the six essential nutrients and identify the functions of each? 194-207 281-298
Possible response: fats — give energy and help with mineral absorption; protein — maintain and build new bones,
muscles and skin; carbohydrates — the primary source of energy for the body; vitamins — important for normal
growth, development and important body functions; minerals — important for normal growth, development and
important body functions; water — involved in the body’s chemical reactions, absorption of nutrients, removal of
waste and control of temperature
