Test Bank For Nutrition And Diet Therapy 8th Edition By Linda Kelly DeBruyne

Test Bank For Nutrition And Diet Therapy 8th Edition By Linda Kelly DeBruyne provides an essential resource for anyone studying nutrition and diet therapy. The book covers all the key concepts and topics in the field and provides multiple-choice questions to help readers test their understanding.

In addition, the Test Bank For Nutrition And Diet Therapy 8th Edition By Linda Kelly DeBruyne includes a comprehensive glossary of terms, making it an invaluable reference tool. Whether you’re a student or a practicing dietitian, Test Bank For Nutrition And Diet Therapy 8th Edition By Linda Kelly DeBruyne is an essential resource for anyone interested in nutrition and diet therapy.

Digital item No Waiting Time Instant Download
ISBN-10 ‏ : ‎ 0840049447ISBN-13 ‏ : ‎ 978-0840049445

In Stock

$45.00

Compare
SKU:000786000134

Test Bank For Nutrition And Diet Therapy 8th Edition By Linda Kelly DeBruyne

Chapter 2 – Carbohydrates

Answer, K/A, page(s) K = knowledge question; A = application question

True/False

T K 34 1. Whenever carbohydrate is available to the body, the human brain depends exclusively on it as an energy source.

F K 36 2. Most food fiber is kcalorie-free.

T A 40 3. A client consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets. According to the USDA Food Guide recommendations, the client’s sugar intake is within the guidelines.

F K 39 4. Experts agree that moderate amounts of sugar in the diet may pose a number of major health risks.

F A 48 5. A client consumes 2000 kcalories per day and 200 grams of carbohydrate. This person meets the current dietary recommendations for carbohydrate intake.

T A 48, 50 6. Cindy consumed 2 servings of vegetables, 2 servings of fruit, 5 servings of whole grains, and 2 servings of legumes during the day. Cindy meets the DV recommendation for fiber for the day.

Multiple Choice

a K 34 1. The main function of carbohydrates in the body is to:

a. furnish the body with energy.

b. provide material for synthesizing cell walls.

c. synthesize fat.

d. insulate the body to prevent heat loss.

c K 34 2. Which of the following is a simple carbohydrate?

a. starch

b. glycogen

c. sucrose

d. some fibers

a K 34 3. The _____ are the basic units of all carbohydrates.

a. monosaccharides

b. disaccharides

c. polysaccharides

d. sucrose molecules

e K 34-35 4. Three monosaccharides important in nutrition are:

a. glucose, lactose, and fructose.

b. fructose, glucose, and sucrose.

c. maltose, fructose, and lactose.

d. galactose, sucrose, and lactose.

e. fructose, glucose, and galactose.

d K 34 5. The primary source of energy for the brain and nervous system under normal conditions is:

a. sucrose.

b. amino acids.

c. fructose.

d. glucose.

e. fatty acids.

b K 35 6. The hormone that moves glucose from the blood into the cells is:

a. glucagon.

b. insulin.

c. testosterone.

d. sucrose.

d K 35 7. Which of the following does not come exclusively from plants?

a. glucose

b. maltose

c. fructose

d. galactose

a K 35 8. Fructose is:

a. the sweetest of the sugars.

b. known as milk sugar.

c. abundant in whole grains.

d. also known as dextrose.

d K 35 9. Fructose occurs naturally in:

a. bread.

b. milk.

c. meats.

d. fruits.

d K 35 10. Which monosaccharide is found most often in nature as a part of a disaccharide?

a. glucose

b. fructose

c. maltase

d. galactose

c K 35 11. Which of the following compounds is a disaccharide?

a. glucose

b. fructose

c. lactose

d. galactose

b K 35 12. All of the following terms are used to describe sucrose except:

a. white sugar.

b. milk sugar.

c. table sugar.

d. cane sugar.

b K 35 13. The most familiar source of sucrose is:

a. bread.

b. table sugar.

c. milk.

d. meat.

e. fruit.

d A 35 14. The principle carbohydrate in cakes and cookies is:

a. fructose.

b. galactose.

c. maltose.

d. sucrose.

a K 35 15. One molecule of sucrose contains _____ molecule(s) of glucose.

a. one

b. two

c. three

d. four

d K 35 16. Which of the following is the principal carbohydrate in milk?

a. galactose

b. fructose

c. sucrose

d. lactose

b K 35 17. Chemically, lactose is a:

a. monosaccharide.

b. disaccharide.

c. dextrose.

d. polysaccharide.

a K 35 18. An example of a polysaccharide is:

a. starch.

b. meat.

c. fruit.

d. protein.

b K 35 19. Which of the following carbohydrates is a polysaccharide?

a. fructose

b. starch

c. maltose

d. lactose

a K 36 20. The stored form of glucose in the body is called:

a. glycogen.

b. insulin.

c. fat.

d. muscle.

d K 34, 35 21. Polysaccharides are composed of:

a. one glucose unit.

b. two glucose units.

c. three glucose units.

d. many glucose units.

b K 36 22. Excess glucose in the blood is converted into glycogen and stored primarily in the:

a. brain and liver.

b. liver and muscles.

c. blood cells and brain.

d. pancreas and brain.

b K 36 23. The richest sources of starch are:

a. fruits.

b. grains.

c. vegetables.

d. soybeans.

b K 36 24. Whole grains, vegetables, legumes, and fruits are rich sources of:

a. sucrose.

b. dietary fiber.

c. fat.

d. glycogen.

c K 36-37 25. Cellulose, pectin, hemicellulose, and gums are:

a. artificial sweeteners.

b. sugar alcohols.

c. fibers.

d. simple carbohydrates.

d K 37 26. _____ is a fiber found in all vegetables, fruits, and legumes.

a. Hemicelluose

b. Pectin

c. Mucilage

d. Cellulose

b K 36, 37 27. Which of the following fibers is a nonpolysaccharide?

a. cellulose

b. lignin

c. pectin

d. gum

c K 37 28. All of the following fibers are used by the food industry as additives or stabilizers except:

a. pectins.

b. gums.

c. lignins.

d. mucilages.

a K 37 29. _____ escape digestion and absorption in the small intestine.

a. Resistant starches

b. Polysaccharides

c. Bacteria

d. Disaccharides

b K 37 30. Fibers are categorized by:

a. the type of chemical bonds that hold them together.

b. their chemical and physical properties.

c. the number of hydrogen molecules they contain.

d. their ability to be digested by human enzymes.

c K 38 31. The sugars in fruits, vegetables, grains, and milk are:

a. usually added to these foods.

b. considered discretionary kcalories.

c. naturally occurring.

d. resistant to digestion.

Reviews

There are no reviews yet.

Write a review

Your email address will not be published. Required fields are marked *

Bestsellers

Test Bank For Nutrition Concepts And Controversies 2nd Edition by Ellie Whitney Frances Sizer

$25.00
(0 Reviews)
Test Bank for Nutrition Concepts and Controversies 2nd Edition by Ellie Whitney and Frances Sizer is a comprehensive study guide that covers all of the key topics in nutrition. This Test Bank provides students with practice quizzes and exam questions that are based on the most up-to-date information in the field of nutrition. The Test Bank also includes a wealth of illustrated examples to help students visualize key concepts. In addition, the Test Bank offers an abundance of review questions, providing students with an excellent opportunity to gauge their understanding of the material. With its comprehensive coverage and wealth of resources, the Test Bank for Nutrition Concepts and Controversies 2nd Edition is an essential tool for any student who wants to excel in this course. Digital item No Waiting Time Instant Download

Krause Food Nutrition Care Process 13th Edition Mahan - Test Bank

$28.00
(0 Reviews)
Digital item No Waiting Time Instant Download ISBN-10: 1437722334 ISBN-13: 978-1437722338 Authors: L. Kathleen Mahan MS RD CDE, Janice L Raymond MS RD CD, Sylvia Escott-Stump MA RD LDN Publisher ‏ : ‎ Saunders; 13th edition

Lutz’s Nutrition and Diet Therapy 7th Edition Mazur Litch Test Bank

$24.00
(0 Reviews)
Digital item No Waiting Time Instant Download Chapters: 22 Format: PDF ISBN-13: 978-0803668140 ISBN-10: 0803668147 Publisher: F.A. Davis Company Authors: Erin E. Mazur, Nancy A. Litch

Test Bank For Advanced Nutrition and Human Metabolism 5th Edition by Sareen S. Gropper

$25.00
(0 Reviews)
Digital item No Waiting Time Instant Download ISBN-13:978-0495116578 ISBN-10:0495116572

Test Bank For Personal Nutrition 9th Edition by Marie A. Boyle

$45.00
(0 Reviews)
Test Bank For Personal Nutrition 9th Edition By Marie A. Boyle is one of the most comprehensive and well-rounded nutrition textbooks available on the market today. It covers all of the major food groups and nutrients and provides detailed information on how they impact our health. The book also includes a variety of helpful tools, such as a nutrient tracker and meal planner. Perhaps most importantly, Test Bank For Personal Nutrition 9th Edition By Marie A. Boyle is written in an engaging and accessible style that makes it easy for students to understand and apply the concepts covered. If you are looking for a top-notch nutrition textbook, Test Bank For Personal Nutrition 9th Edition By Marie A. Boyle is an excellent choice. Digital item No Waiting Time Instant Download ISBN-13: 978-1305110427 ISBN-10: 1305110420

Test Bank For Personal Nutrition 8th Edition by Marie A

$30.00
(0 Reviews)
Test Bank For Personal Nutrition 8th Edition By Marie A is an excellent book for those who are looking to better their personal nutrition. This book provides valuable information on how to create a healthy diet, how to shop for healthy foods, and how to cook meals that are nutritious and delicious. Test Bank For Personal Nutrition 8th Edition By Marie A is an essential guide for anyone who wants to improve their overall health and well-being. With clear and concise instructions, Test Bank For Personal Nutrition 8th Edition By Marie A is a must-have for anyone who is serious about making positive changes to their diet. Test Bank For Personal Nutrition 8th Edition by Marie A is available now. Order your copy today! Digital item No Waiting Time Instant Download ISBN-13: 978-1111571139 ISBN-10: 1111571139

Test Bank For NUTR 1st Edition by McGuire

$35.00
(0 Reviews)
Test Bank For NUTR 1st Edition By McGuire can help students improve their understanding of nutrition and how it affects the human body. The Test Bank contains over 2,000 questions, covering all major topics in nutrition. In addition, the Test Bank includes detailed explanations for each question, so that students can gain a deeper understanding of the material. With the Test Bank, students will have everything they need to ace their nutrition course. Test Bank For NUTR 1st Edition By McGuire is an essential resource for any student serious about doing well in their nutrition class. Digital item No Waiting Time Instant Download ISBN-10: 1111578923 ISBN-13: 978-1111578923

 

 

Product has been added to your cart