(Test Bank) Nutrition And Diet Therapy

Debruyne,Pinna,Whitney, 10

Medicine

Test Bank

10th Edition

• $15.00 $50.00

---

Description

Test Bank for Nutrition And Diet Therapy, The downloadable file consists of 935 pages, and the total size of the file is 8.06 MB. Purchase now only for highly discounted price.

Author(s): Debruyne, Pinna, Whitney

---

---

Study Note Preview

Chapter 01 Copyright Cengage Learning. Powered by Cognero. Page 1 1. Minerals and water are organic molecules that yield energy in the human body. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.2 The Nutrients QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy. DATE CREATED: 3/11/2015 1:52 AM DATE MODIFIED: 3/17/2015 4:35 AM 2. An excess intake of any energy nutrient can lead to weight gain. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.2 The Nutrients QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy. DATE CREATED: 3/11/2015 2:44 AM DATE MODIFIED: 3/17/2015 4:35 AM 3. To ensure that the vitamin and mineral recommendations meet the needs of as many people as possible, the recommendations are set near the top end of the range of the population’s estimated average requirements. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.3 Nutrient Recommendations QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement (EER) , and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes. DATE CREATED: 3/11/2015 2:46 AM DATE MODIFIED: 3/17/2015 4:35 AM 4. Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for individuals and Chapter 01 Copyright Cengage Learning. Powered by Cognero. Page 2 groups. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.3 Nutrient Recommendations QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes. DATE CREATED: 3/11/2015 2:47 AM DATE MODIFIED: 3/17/2015 4:35 AM 5. Consuming nutrient -dense foods can help control one's kcalorie intake. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier. DATE CREATED: 3/11/2015 2:48 AM DATE MODIFIED: 3/17/2015 4:35 AM 6. The ingredients list on a food label must list the ingredients in descending order of predominance by weight. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.6 Food Labels QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals. DATE CREATED: 3/11/2015 2:50 AM DATE MODIFIED: 3/17/2015 4:35 AM 7. The Nutrition Facts panel on a package of prunes indicates that the product contains 12% of the Daily Value for dietary Chapter 01 Copyright Cengage Learning. Powered by Cognero. Page 3 fiber; therefore, this product can legally make the claim that it is a good source of fiber. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.6 Food Labels QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals. DATE CREATED: 3/11/2015 3:06 AM DATE MODIFIED: 3/17/2015 4:35 AM 8. The Nutrition Facts panel of a carton of yogurt indicates that it contains 5 grams of fat per serving; therefore, this product can legally claim to be fat free. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.6 Food Labels QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals. DATE CREATED: 3/11/2015 3:07 AM DATE MODIFIED: 9/30/2018 10:34 AM 9. A package of cookies that, according to the Nutrition Facts panel, contains 70 kcalories per serving, can legally claim to be low kcalorie food. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.6 Food Labels QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals. DATE CREATED: 3/11/2015 3:08 AM DATE MODIFIED: 3/17/2015 4:35 AM 10. There is no nationally accepted definition for the term nutritionist . Chapter 01 Copyright Cengage Learning. Powered by Cognero. Page 4 a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.7 Finding the Truth about Nutrition QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.7 - Recognize misinformation and describe how to identify reliable nutrition information. DATE CREATED: 3/11/2015 3:10 AM DATE MODIFIED: 3/17/2015 4:35 AM 11. The reason that most of us enjoy turkey and pumpkin pie at Thanksgiving is because of our: a. habits. b. associations. c. values. d. emotional states. e. age. ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.1 Food Choices QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.1 - Describe how various factors influence personal food choices. DATE CREATED: 3/11/2015 3:12 AM DATE MODIFIED: 9/30/2018 10:59 AM 12. Personal preference plays a significant part in the food choices of an individual. Widely shared preferences include: a. a desire for sour tastes. b. significant nutritional value. c. tastes for salt and sugar. d. a craving for protein. e. craving bitter flavors. ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.1 Food Choices QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.1 - Describe how various factors influence personal food choices. Chapter 01 Copyright Cengage Learning. Powered by Cognero. Page 5 DATE CREATED: 3/11/2015 3:13 AM DATE MODIFIED: 9/30/2018 11:00 AM 13. You are at a friend’s house for dinner and high-fat foods are being served. You go ahead and consume these foods primarily because of: a. emotional state. b. associations. c. social interaction. d. ethnic heritage. e. medical conditions. ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.1 Food Choices QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.1 - Describe how various factors influence personal food choices. DATE CREATED: 3/11/2015 3:15 AM DATE MODIFIED: 9/30/2018 11:00 AM 14. Which foods best exemplify the Asian culture? a. soybeans, squid, rice, peanuts b. tomatoes, olives, fish, mozzarella cheese c. tortillas, corn, avocado, refried beans d. black -eyed peas, biscuits, peaches, beef e. couscous, polenta, bulgur, corn ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.1 Food Choices QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.1 - Describe how various factors influence personal food choices. DATE CREATED: 3/11/2015 3:17 AM DATE MODIFIED: 3/17/2015 4:35 AM 15. The diets of some ethnic groups typically do not include: a. milk. b. green leafy vegetables. c. grains and grain products. d. meat and meat products. e. fish and seafood. ANSWER: a Chapter 01 Copyright Cengage Learning. Powered by Cognero. Page 6 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.1 Food Choices QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.1 - Describe how various factors influence personal food choices. DATE CREATED: 3/11/2015 3:19 AM DATE MODIFIED: 9/30/2018 11:00 AM 16. Choose the ultra-processed food that should be eaten sparingly. a. oils, fats, flours, and refined starches b. soft drinks, corn chips, and toaster pastries c. vegetables, legumes, fruit, seafood, eggs, and nuts d. milk, yogurt, cheese, and eggs e. fruit, meat, nuts, and fish ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.1 Food Choices QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.1 - Describe how various factors influence personal food choices. DATE CREATED: 3/11/2015 3:20 AM DATE MODIFIED: 8/10/2018 1:46 PM 17. An example of an inorganic nutrient class is: a. carbohydrates. b. fats. c. proteins. d. minerals. e. triglycerides. ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.2 The Nutrients QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy. DATE CREATED: 3/11/2015 3:22 AM DATE MODIFIED: 9/30/2018 11:01 AM 18. The kcalorie content of a food is NOT dependent on how much _____ it contains. Chapter 01 Copyright Cengage Learning. Powered by Cognero. Page 7 a. carbohydrate b. fat c. water d. protein e. sugar ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.2 The Nutrients QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy. DATE CREATED: 3/11/2015 3:24 AM DATE MODIFIED: 8/10/2018 1:36 PM 19. Vitamins: a. are inorganic. b. facilitate the release of energy from the energy -yielding nutrients. c. facilitate all of the body’s biochemical reactions. d. provide energy to the body. e. are directly responsible for a food’s energy density. ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.2 The Nutrients QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy. DATE CREATED: 3/11/2015 3:25 AM DATE MODIFIED: 9/30/2018 11:01 AM 20. The essential nutrients are those: a. the body can make for itself. b. that are predominant in most foods. c. that must be obtained from foods. d. included in the main DRI table. e. that are most easily used as fuel by the body. ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.2 The Nutrients QUESTION TYPE: Multiple Choice Chapter 01 Copyright Cengage Learning. Powered by Cognero. Page 8 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy. DATE CREATED: 3/11/2015 3:27 AM DATE MODIFIED: 9/30/2018 11:02 AM 21. Which becomes a major fuel for the body only when the other fuels are unavailable? a. carbohydrate b. fat c. protein d. water e. minerals ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.2 The Nutrients QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy. DATE CREATED: 3/11/2015 3:28 AM DATE MODIFIED: 3/17/2015 4:35 AM 22. Although _____ are necessary for health, they do not yield energy. a. carbohydrates b. proteins c. fats d. vitamins e. sugars ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.2 The Nutrients QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy. DATE CREATED: 3/11/2015 3:30 AM DATE MODIFIED: 3/17/2015 4:35 AM 23. Plants from the bean and pea family that are rich in protein compared to other plant -derived foods are called: a. legumes. b. fruits. c. vegetables. Chapter 01 Copyright Cengage Learning. Powered by Cognero. Page 9 d. carbohydrates. e. phytochemicals. ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.2 The Nutrients QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy. DATE CREATED: 3/11/2015 3:32 AM DATE MODIFIED: 9/30/2018 11:02 AM 24. How many kcalories are provided by a food that contains 25 g carbohydrate, 6 g protein, and 5 g fat? a. 172 b. 169 c. 142 d. 102 e. 225 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.2 The Nutrients QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy. DATE CREATED: 3/11/2015 3:34 AM DATE MODIFIED: 3/17/2015 4:35 AM 25. Which nutrient has the highest energy density? a. carbohydrate b. protein c. fat d. vitamins e. minerals ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.2 The Nutrients QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy. Chapter 01 Copyright Cengage Learning. Powered by Cognero. Page 10 DATE CREATED: 3/11/2015 3:36 AM DATE MODIFIED: 3/17/2015 4:35 AM 26. A food that contains 15 grams of fat contains _____ fat kcalories. a. 60 b. 105 c. 135 d. 215 e. 75 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.2 The Nutrients QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy. DATE CREATED: 3/11/2015 3:37 AM DATE MODIFIED: 3/17/2015 4:35 AM 27. Your friend always refers to meat as “protein.” You try to correct her by stating that: a. nearly all foods contain mixtures of the energy -yielding nutrients. b. protein is not the predominant nutrient in meat. c. protein -rich foods are always high in fat. d. meat contains more carbohydrate than protein. e. protein is a catch -all term for all the organic nutrients. ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.2 The Nutrients QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy. DATE CREATED: 3/11/2015 3:39 AM DATE MODIFIED: 9/30/2018 11:03 AM 28. Alcohol: a. is a nutrient. b. promotes maintenance and repair in the body. c. is not metabolized into energy. d. contributes to body fat. e. is a kind of phytochemical. ANSWER: d Chapter 01 Copyright Cengage Learning. Powered by Cognero. Page 11 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.2 The Nutrients QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy. DATE CREATED: 3/11/2015 3:41 AM DATE MODIFIED: 9/30/2018 11:03 AM 29. Which energy -yielding food is pure fat? a. beef b. potato c. oil d. legumes e. corn ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.2 The Nutrients QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy. DATE CREATED: 3/11/2015 3:47 AM DATE MODIFIED: 8/10/2018 1:50 PM 30. Dietary Reference Intakes are designed to: a. recommend numbers of servings of food to eat per day. b. help food manufacturers decide on product contents and processing methods. c. meet minimum nutrient needs to prevent malnutrition in people. d. specify nutrient needs that best support the health of people in the United States and Canada. e. guide people in establishing daily energy intake levels to maintain energy balance. ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.3 Nutrient Recommendations QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes. DATE CREATED: 3/11/2015 3:49 AM DATE MODIFIED: 9/30/2018 11:04 AM Chapter 01 Copyright Cengage Learning. Powered by Cognero. Page 12 31. The Recommended Dietary Allowances: a. are designed primarily to prevent toxicities. b. are set when there is a lack of scientific data to generate an Adequate Intake. c. focus on all dietary components. d. are the foundation of the Dietary Reference Intakes. e. focus strictly on inorganic nutrients. ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.3 Nutrient Recommendations QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes. DATE CREATED: 3/11/2015 3:51 AM DATE MODIFIED: 9/30/2018 11:04 AM 32. Which Dietary Reference Intake category is most appropriately used to develop and evaluate nutrition programs for groups? a. Estimated Average Requirement b. Tolerable Upper Intake Level c. Adequate Intake d. Recommended Dietary Allowance e. Acceptable Macronutrient Distribution Ranges ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.3 Nutrient Recommendations QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes. DATE CREATED: 3/11/2015 3:53 AM DATE MODIFIED: 9/30/2018 10:39 AM 33. Consumers who take vitamin/mineral supplements should be aware that excessive intakes could pose hazards, and should refer to the _____ values of the Dietary Reference Intakes. a. Adequate Intake b. Estimated Average Requirement c. Recommended Dietary Allowance d. Tolerable Upper Intake Level e. Acceptable Macronutrient Distribution Ranges ANSWER: d Chapter 01 Copyright Cengage Learning. Powered by Cognero. Page 13 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.3 Nutrient Recommendations QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes. DATE CREATED: 3/11/2015 3:54 AM DATE MODIFIED: 9/30/2018 10:40 AM 34. The Estimated Energy Requirement (EER) is not generous because: a. excess energy intake cannot be excreted. b. the UL proposes tolerable upper limits for energy intake. c. most people have energy reserves. d. it does not address dietary fat intake. e. energy intake deficiencies can be augmented with vitamin supplements. ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.3 Nutrient Recommendations QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes. DATE CREATED: 3/11/2015 8:20 AM DATE MODIFIED: 9/30/2018 11:04 AM 35. Dietary Reference Intakes may be used to: a. treat persons with diet-related illnesses. b. assess dietary nutrient adequacy. c. specify the minimum daily intake of all nutrients. d. estimate energy needs. e. measure empty -kcalorie foods. ANSWER: b POINTS: 1 REFERENCES: 1.3 Nutrient Recommendations QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes. DATE CREATED: 3/11/2015 8:22 AM DATE MODIFIED: 9/30/2018 11:04 AM Chapter 01 Copyright Cengage Learning. Powered by Cognero. Page 14 36. A good indicator that an individual’s energy intake is appropriate is a: a. standard height. b. healthy weight. c. characteristic elbow breadth. d. low body protein stores. e. clear skin tone. ANSWER: b POINTS: 1 REFERENCES: 1.3 Nutrient Recommendations QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes. DATE CREATED: 3/11/2015 8:24 AM DATE MODIFIED: 9/30/2018 11:05 AM 37. An individual’s Estimated Energy Requirement (EER) is deemed adequate in the absence of: a. bone loss. b. weight gain or loss c. obvious signs of malnutrition. d. body fat. e. tooth decay. ANSWER: b POINTS: 1 REFERENCES: 1.3 Nutrient Recommendations QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes. DATE CREATED: 3/11/2015 8:26 AM DATE MODIFIED: 9/30/2018 11:05 AM 38. According to the DRI committee, protein should provide ______ of daily kcalories. a. 45-65% b. 20-40% c. 10-35% d. 35-45% e. 0-10% ANSWER: c POINTS: 1 REFERENCES: 1.3 Nutrient Recommendations QUESTION TYPE: Multiple Choice