NAME:
DATE:
Chapter 1 Test Answers
BLM 1.8
Part A (Knowledge/Understanding: 10 marks)
Multiple Choice: Choose the best answer.
1. What is indicated by a milk carton labelled fortified with vitamins A and D?
A. The daily requirements for vitamin A and D will be met by drinking one serving.
B. The food has passed all safety tests.
C. The food is a perfect food.
D. Two nutrients have been added during processing.
2. The four fat-soluble vitamins are
A. vitamins A, B, E, and D
B. vitamins A, D, E, and K
C. vitamins A, C, E, and K
D. vitamins B, C, D, and K
3. The AMDR (Acceptable Macronutrient Distribution Ranges) of total fat for children between four
and 18 years of age is
A. 25–35 percent
B. 5–20 percent
C. 20–35 percent
D. 45–65 percent
4. Brandon gets about 15 percent of his daily 3300 Calories from protein. About how many grams of
protein does Brandon consume each day?
A. 133 grams
B. 124 grams
C. 495 grams
D. 425 grams
5. What keeps cells from bursting with excess fluids?
A. Extracellular water pressure is greater than intracellular water pressure.
B. Intracellular water pressure is greater than extracellular water pressure.
C. Electrolytes keep the water in and out of the cells in balance.
D. Most cells do not have fluids in them.
6. Monosaccharides, disaccharides, and polysaccharides are all made up of what type of molecule?
A. amino acids
B. fatty acids
C. vitamins
D. sugars
7. Which of the following combinations demonstrates two incomplete proteins forming a complete protein?
A. oatmeal and toast
B. orange juice and cereal
C. rice and beans
D. steak and milk
1
Nutrition & Healthy Eating: Choices, Practices, and Patterns
Copyright © McGraw-Hill Ryerson 2013
978-1-25-903058-1
NAME:
DATE:
Chapter 1 Test Answers
BLM 1.8
(continued)
8. Which of the following is not a water-soluble vitamin?
A. riboflavin
B. vitamin A
C. vitamin B6
D. vitamin C
9. Which food is a better choice for a person on a low-cholesterol, low-fat diet?
A. au gratin potatoes
B. baked potato with skin
C. French fries
D. fried hash browns
10. Which of the following vitamins are antioxidants?
A. niacin and folate
B. thiamin and riboflavin
C. vitamins B6 and B12
D. vitamins C and E
2
Nutrition & Healthy Eating: Choices, Practices, and Patterns
Copyright © McGraw-Hill Ryerson 2013
978-1-25-903058-1
NAME:
DATE:
Chapter 1 Test Answers
BLM 1.8
(continued)
Part B (Thinking: 20 marks)
True or False: Indicate whether each statement is True (T) or False (F). Correct any statements you mark
as false.
11. _____
F Reduced-fat and fat-free products are sometimes low in added sugar.
12. _____
T Hormones are chemicals produced in the body and released into the bloodstream to regulate
specific body processes.
F Adipose tissue can only store an unlimited number of fat cells.
13. _____
14. _____
T Most fats will have a combination of saturated, monounsaturated, and polyunsaturated
fatty acids in their structure.
15. _____
F Scurvy is a disease that can easily be prevented by getting enough vitamin C.
C
o
16. _____
The nine essential amino acids cannot be synthesized in the body.
F
n
C
t
o
17. _____
Proteins come in two forms: complete and incomplete.
F
ni
n
t
18. _____
The body’s primary source of energy is carbohydrates.
F
C
ui
o
e
n
19. _____
Osteomalacia is a disease caused when calcium is not deposited on the bone because of the
F
n
C
d
u
o
t
lack of vitamin D.
e
n
C
i
d
n
t
o
20. _____
Most plant proteins are incomplete proteins.
F
u
n
C
i
e
n
ot
21. _____
Our bodies need sodium in order to maintain fluid balance and acid-base balance in our cells.
T
u
d
ni
C
e
n
t
o
22. _____
Toxicity of water-soluble vitamins is rare because our bodies normally dispose of any excess.
F
d
i
u
n
et
n
23. _____
Vitamin B12 is most readily obtained from animal sources.
F
C
i
u
d
o
e
n
24. _____
Most nutritionists recommend that we eat a variety of foods to ensure we get the nutrients
F
C
n
d

u
o
our bodies need.
et
C
n
d
i
o
t
n
25. _____
Any two complementary protein sources can be combined to provide all the essential amino acids.
F
C
n
u
i
o
n
et
26. _____
A diet very high in plant sources may promote calcium loss from the bones
F
ni
C
u
d
nt
o
e
27. _____
Monosaccharides and disaccharides are molecules found in the structure of carbohydrates.
F
u
n
d
i
e
n
t
28. _____
F
All body cells require carbohydrates.
C
di
u
o
e
n
29. _____
Hydrogenation is used to help solidify fat and increase shelf life.
T
n
C

u
d
o
t
e
30. _____
Cholesterol is not an essential nutrient because the body does produce it.
F
niCo
3

d
ntnti
C
u
inu
n
eoed
n 
C
d
u
ot
e
n
d
i
C
n
t
o
i
u
n
et
n
di
u
e
n

d
u
e
Nutrition
& Healthy Eating: Choices, Practices, and Patterns

d

Copyright © McGraw-Hill Ryerson 2013
978-1-25-903058-1
NAME:
DATE:
Chapter 1 Test Answers
BLM 1.8
(continued)
Part C (Knowledge/Understanding: 20 marks)
Matching: Match each nutrient or deficiency disease on the left with its description on the right.
G
31. _______
niacin
N
32. _______
fat
P
33. _______
lipoproteins
O
34. _______
osteoporosis
J
35. _______
protein
B
36. _______
carbohydrates
K
37. _______
iron
R
38. _______
pellagra
E
39. _______
vitamin C
M
40. _______
folacin (folate)
F
41. _______
riboflavin
I
42. _______
potassium
T
43. _______
vitamin E
Q
44. _______
amino acids
C
45. _______
beriberi
H
46. _______
water
L
47. _______
lactose intolerance
A
48. _______
sodium
S
49. _______
PEM
D
50. _______
simple carbohydrates
4
A. a mineral that helps maintain normal fluid and acid-base
balance in the body
B. the nutrient that should be our bodies’ main energy source
C. a disease resulting from thiamin deficiency
D. monosaccharides and disaccharides
E. lack of this nutrient causes scurvy
F. a nutrient found in milk and extremely sensitive to light
G. deficiency in this nutrient causes pellagra
H. a nutrient that prevents dehydration and is needed for
every cell function in the body
I. a nutrient available in grains, bananas, vegetables, and
meats
J. a nutrient available in milk products, meats, nuts, legumes,
and tofu
K. a nutrient available in red meats, fish, poultry, shellfish,
eggs, legumes, and dried fruits
L. lack of the digestive enzyme lactase
M. lack of this nutrient in pregnancy can cause spina bifida in
an unborn infant
N. a nutrient necessary for the building and repairing of all
body tissues
O. a disease that can be prevented with adequate intakes of
calcium and vitamin D
P. a combination of fat and protein that assists in the
transportation of fat in the body
Q. the building blocks of protein molecules
R. a disease resulting from niacin deficiency
S. protein deficiency complication resulting in diarrhea and
loss of nutrients
T. a fat-soluble vitamin
Nutrition & Healthy Eating: Choices, Practices, and Patterns
Copyright © McGraw-Hill Ryerson 2013
978-1-25-903058-1
NAME:
DATE:
Chapter 1 Test Answers
BLM 1.8
(continued)
Part D (Application: 15 marks)
Calorie Calculation
51. Dillon spent the day working out in the weight room. Calculate the number of Calories Dillon
obtained from food and determine if he received the necessary amounts of protein, carbohydrates,
and fat. Dillon knows that boys his age should be consuming about 2400 Calories a day. Show all
your work.
Dillon ate 60 g of protein, 45 g of fat, and 200 g of carbohydrates.
a) How many Calories did Dillon obtain from each of these macronutrients? (3 marks)
Protein
Fat
Carbohydrates
60 x 4 = 240
45 x 9 = 405
200 x 4 = 800
Dillon obtained 240 Calories from protein, 405 from fat, and 800 from carbohydrates for a
total of 1445 Calories.
b) What percent of Dillon’s actual Calorie intake did he obtain from protein, from fat, and from
carbohydrates? (6 marks)
Protein
Fat
Carbohydrates
240/1445 x 100% = 17%
405/1445 x 100% = 28%
800/1445 x 100% = 55%
Dillon obtained 17 percent of his Calorie intake from protein, 28 percent from fat, and 55
percent from carbohydrates.
c) Briefly describe the key problems with Dillon’s diet and explain what Dillon could do to improve
his nutritional status. (6 marks)
Dillon
should consume at least 900 Calories per day in addition to what he consumed today
______________________________________________________________________________
in
order to maintain his weight and energy levels. If he works out regularly, he will need to
______________________________________________________________________________
consume
more than the average requirement of 2400 Calories. Proteins, fats, and
______________________________________________________________________________
carbohydrates
make up percents of his diet within the recommended ranges, but he needs to
______________________________________________________________________________
consume
more of each one.
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
5
Nutrition & Healthy Eating: Choices, Practices, and Patterns
Copyright © McGraw-Hill Ryerson 2013
978-1-25-903058-1