Nutrition An Applied Approach 5th Edition Thompson – Test Bank
Nutrition: An Applied Approach, 5e (Thompson/Manore)
Chapter 2 Designing a Healthful Diet
Multiple Choice Questions
1) The characteristics of a healthful diet include
A) moderation and low energy.
B) balance and low-fat.
C) adequacy and value.
D) nutrient density and variety.
Answer: D
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 2.1
Chapter/Section: 2.1
2) Which of the following is an ounce-equivalent serving of grains from the USDA Food Patterns?
A) 1 cup of cooked brown rice
B) 2 slices of bread
C) 1 cup of soymilk
D) two small pancakes
Answer: D
Diff: 3
Skill: Applying/Analyzing
Learning Outcome: 2.5
Chapter/Section: 2.5
3) Milk is a good source of calcium but a poor source of iron. Meat is a good source of iron but a poor source of calcium. A diet incorporating both of these foods demonstrates what characteristic of a healthful diet?
A) moderation
B) balance
C) nutrient density
D) freshness
Answer: B
Diff: 3
Skill: Applying/Analyzing
Learning Outcome: 2.1
Chapter/Section: 2.1
4) A nutrient-dense snack provides
A) all essential amino acids and at least 6 vitamins and minerals.
B) a high level of protein for a low level of saturated fat.
C) a high level of nutrients for a low number of Calories.
D) a high level of both nutrients and Calories.
Answer: C
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 2.1
Chapter/Section: 2.1
