Test Bank For Nutrition An Applied Approach 5th Edition Thompson

Test Bank For Nutrition An Applied Approach 5th Edition Thompson is an excellent resource for students who want to learn more about nutrition. The book provides a comprehensive overview of the topic, covering everything from the basics of nutrients and their role in the body to the latest research on diet and health.

In addition, the book includes a variety of practice questions and a full-length practice test, making it an ideal study tool for those who are preparing for exams. Test Bank For Nutrition An Applied Approach 5th Edition Thompson is an essential resource for anyone who wants to learn more about nutrition.

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Test Bank For Nutrition An Applied Approach 5th Edition Thompson

Nutrition: An Applied Approach, 5e (Thompson/Manore)

Chapter 3  The Human Body: Are We Really What We Eat?

Multiple Choice Questions

1) Which hormones are responsible for maintaining blood glucose levels?

A) testosterone and estrogen

B) leptin and ghrelin

C) glucagon and insulin

D) epinephrine and CCK

Answer:  C

Diff: 2

Skill:  Remembering/Understanding

Learning Outcome:  3.2

Chapter/Section:  3.2

2) Appetite is triggered by

A) a physiological drive.

B) environmental cues, such as the smell or taste of food.

C) pancreatic enzymes.

D) stomach enzymes.

Answer:  B

Diff: 1

Skill:  Remembering/Understanding

Learning Outcome:  3.2

Chapter/Section:  3.2

3) Which physiological stimulus will trigger the sensation of hunger?

A) low glucose levels

B) high glucose levels

C) release of the hormone leptin 

D) eating a meal with a high satiety value

Answer:  A

Diff: 4

Skill:  Applying/Analyzing

Learning Outcome:  3.2

Chapter/Section:  3.2

4) Hunger is best described as

A) a physiological desire to consume food.

B) a psychological desire to consume food.

C) eating that is often driven by environmental cues.

D) eating that is often driven by emotional cues.

Answer:  A

Diff: 2

Skill:  Remembering/Understanding

Learning Outcome:  3.2

Chapter/Section:  3.2

5) Assuming the Calories and relative sizes are similar, which of the following snacks will have the highest satiety value?

A) two saltine crackers spread with jam

B) two saltine crackers spread with butter

C) a glass of orange juice

D) a hard-boiled egg

Answer:  D

Diff: 3

Skill:  Applying/Analyzing

Learning Outcome:  3.2

Chapter/Section:  3.2

6) Which type of cells form the lining of the small intestine?

A) parietal cells

B) enterocytes

C) chief cells

D) melanocytes

Answer:  B

Diff: 1

Skill:  Remembering/Understanding

Learning Outcome:  3.1

Chapter/Section:  3.1

7) The smallest units of matter that normally CANNOT be broken down are

A) atoms.

B) molecules.

C) cells.

D) phospholipids.

Answer:  A

Diff: 1

Skill:  Remembering/Understanding

Learning Outcome:  3.1

Chapter/Section:  3.1

8) The human body is organized into the following structural levels (smallest to largest)

A) molecules, atoms, organs, systems, tissues, cells.

B) atoms, molecules, cells, tissues, organs, systems.

C) organs, tissues, molecules, systems, atoms, organ.

D) atoms, cells, systems, tissues, molecules, organs.

Answer:  B

Diff: 4

Skill:  Applying/Analyzing

Learning Outcome:  3.1

Chapter/Section:  3.1

9) Our genetic information, in the form of deoxyribonucleic acid (DNA), is located in the

A) endoplasmic reticulum (ER).

B) mitochondria.

C) nucleus.

D) cytoplasm.

Answer:  C

Diff: 2

Skill:  Remembering/Understanding

Learning Outcome:  3.1

Chapter/Section:  3.1

10) Cell membranes are primarily composed of two layers of

A) sugars.

B) phospholipids.

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