Nutrition Concepts And Controversies 2nd Edition By Ellie Whitney Frances Sizer – Test Bank

Chapter 11-Diet and Health

MULTIPLE CHOICE

1. What is the most important factor in maintaining the best possible immune system support?
a. herbal remedies
b. phytochemicals
c. nutrient supplements
d. adequate nutrition

ANS: D PTS: 1 REF: Page 414–415

2. Which of the following must be given particularly careful attention when feeding a person with AIDS?
a. food safety
b. small frequent snacks
c. Canada’s Food Guide recommendations
d. soft foods

ANS: A PTS: 1 REF: Page 416

3. Which of the following is among the effects of protein-energy malnutrition on the body’s defense system?
a. increased antibody secretion
b. reduced number of immune cells
c. thicker skin, with more connective tissue
d. increased size of immune system organs

ANS: B PTS: 1 REF: Page 415

4. Which of the following would be considered a risk factor for cardiovascular disease (CVD)?
a. triglycerides less than 1.5 mmol/L
b. high-density lipoproteins (HDL) higher than 1.55 mmol/L
c. low-density lipoproteins (LDL) 5.0 mmol/L or higher
d. total blood cholesterol below 4.14 mmol/L

ANS: C PTS: 1 REF: Page 422

5. What is the name for a blood clot that dislodges and travels throughout the blood vessels?
a. aneurysm
b. thrombus
c. plaque
d. embolus

ANS: D PTS: 1 REF: Page 420

6. In men, aging becomes a significant risk factor for heart disease at what age?
a. 30
b. 35
c. 40
d. 45

ANS: D PTS: 1 REF: Page 421

7. Blood cholesterol and the rate of death from heart disease are low when fish, fruits, and vegetables are eaten in abundance and dietary fat consists mostly of which of the following kind of fats?
a. trans fats
b. omega-6 fats
c. saturated fats
d. unsaturated fats

ANS: D PTS: 1 REF: Page 426

8. According to Health Canada, the percentage of calories from total fat in the diet should NOT be more than what?
a. 20%
b. 25%
c. 30%
d. 35%

ANS: D PTS: 1 REF: Page 426

9. What does the Canadian “Reach for It” program encourage people to do?
a. consume more fatty fish
b. consume enough whole grains
c. consume enough legumes
d. consume enough fruits and vegetables

ANS: D PTS: 1 REF: Page 443

10. High levels of which of the following are associated with a reduced risk of cardiovascular disease (CVD)?
a. high-density lipoproteins (HDL)
b. triglycerides
c. total cholesterol
d. low-density lipoproteins (LDL)

ANS: A PTS: 1 REF: Page 422