Wardlaw’s Perspectives in Nutrition A Functional Approach 2nd Edition – Test Bank

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ISBN10: 1259933849, ISBN13: 9781259933844
Authors: Byrd-Bredbenner, Moe, Berning, Kelley
Edition: 2nd Edition
Publisher: McGraw-Hill
Copyright: 2019

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Original price was: $55.00.Current price is: $19.00.

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SKU:000786000725

Wardlaw’s Perspectives in Nutrition A Functional Approach 2nd Edition – Test Bank

Table of Content
Part 1 Nutrition Fundamentals
Chapter: 1 The Science of Nutrition
Chapter: 2 Tools of a Healthy Diet
Chapter: 3 The Food Supply
Chapter: 4 Human Digestion and Absorption
Part 2 Energy-Yielding Nutrients and Alcohol
Chapter: 5 Carbohydrates
Chapter: 6 Lipids
Chapter: 7 Protein
Chapter: 8 Alcohol
Part 3 Metabolism and Energy Balance
Chapter: 9 Energy Metabolism
Chapter: 10 Energy Balance, Weight Control, and Eating Disorders
Chapter: 11 Nutrition, Exercise, and Sports
Part 4 Vitamins and Minerals
Chapter: 12 Micronutrients: Vitamins and Minerals
Chapter: 13 Micronutrients in Energy and Amino Acid Metabolism
Chapter: 14 Fluid Balance and Blood Health
Chapter: 15 Bone Health and Body Defense Systems
Part 5 Nutrition Applications in the Life Cycle
Chapter: 16 Nutritional Aspects of Pregnancy and Breastfeeding
Chapter: 17 Nutrition during the Growing Years
Chapter: 18 Nutrition during the Adult Years
Appendixes
A Human Physiology: A Tool for Understanding Nutrition
B Chemistry: A Tool for Understanding Nutrition
C Detailed Descriptions of Glycolysis, Citric Acid Cycle, Electron Transport Chain, Classes of Eicosanoids, and Homocysteine Metabolism
D Dietary Advice for Canadians
E The Food Lists for Diabetes: A Helpful Menu Planning Tool
F Fatty Acids, Including Omega-3 Fatty Acides, in Foods
G Metropolitan Life Insurance Company Height-Weight Table and Determination of Frame Size
H English-Metric Conversions and Nutrition Calculations
I Caffeine Content of Beverages, Foods, and Over-the-Counter Drugs
J Dietary Reference Intakes (DRI)
K CDC Growth Charts
L Sources of Nutrition Information
M Dietary Intake and Energy Expenditure Assessment
N Food Composition Table

Perspectives in Nutrition, A Functional Approach, 2e (Byrd)

Chapter 1   The Science of Nutrition

1) The science of food; the nutrients and substances therein; and their action, interaction, and balance in relation to health and disease is a definition of ________.

A) life

B) energy metabolism

C) nutrition

D) food science

Answer:  C

Explanation:  This is the definition of nutrition.

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrition basics

Learning Objective:  01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.

Bloom’s:  Remember

Est Time:  0-1 minute

2) The leading cause of nutrition-related death in the United States is ________.

A) heart disease

B) homicide

C) suicide

D) diabetes

Answer:  A

Explanation:  Heart disease is the leading cause of death in US.

Difficulty: 1 Easy

Section:  01.01

Topic:  Demographic trends and statistics; Cardiovascular disease

Learning Objective:  01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.

Bloom’s:  Remember

Est Time:  0-1 minute

3) Nutrients causing some signs of poor health when consumed in less than adequate amounts are called ________.

A) essential nutrients

B) nonessential nutrients

C) nutritional supplements

D) trace nutrients

Answer:  A

Explanation:  Some signs of poor health will eventually occur less-than-adequate essential nutrient consumption.

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrition basics

Learning Objective:  01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.

Bloom’s:  Remember

Est Time:  0-1 minute

4) Energy-yielding nutrients include ________.

A) vitamins, minerals, and water

B) carbohydrates, proteins, and fats

C) trace minerals and fat-soluble vitamins

D) iron, vitamin C, and potassium

Answer:  B

Explanation:  Carbohydrates, proteins, and fats provide energy/calories.

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrition basics

Learning Objective:  01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.

Bloom’s:  Remember

Est Time:  0-1 minute

5) Sugars, starches, and dietary fibers are examples of ________.

A) proteins

B) vitamins

C) carbohydrates

D) minerals

Answer:  C

Explanation:  Sugars, starches, and dietary fibers are types of carbohydrates.

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrition basics; Carbohydrates

Learning Objective:  01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.

Bloom’s:  Remember

Est Time:  0-1 minute

6) Which of the following are sources of carbohydrates?

A) grains

B) fruits

C) vegetables

D) All of these are sources of carbohydrates.

Answer:  D

Explanation:  Grains, fruits and vegetables all contain carbohydrates.

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrition basics; Carbohydrates

Learning Objective:  01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.

Bloom’s:  Remember

Est Time:  0-1 minute

7) Which is NOT a complex carbohydrate?

A) glycogen

B) glucose

C) fiber

D) starch

Answer:  B

Explanation:  Glucose is a simple sugar

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrition basics; Carbohydrates

Learning Objective:  01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.

Bloom’s:  Remember

Est Time:  0-1 minute

8) Macronutrients are needed in ________ quantities in the diet, as compared to micronutrients.

A) larger

B) smaller

C) similar

Answer:  A

Explanation:  Macronutrients are needs in larger amounts (grams) as compared to micronutrients (milligrams and micrograms).

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrition basics

Learning Objective:  01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.

Bloom’s:  Remember

Est Time:  0-1 minute

9) Carbohydrates can be described as ________.

A) sugars, starches, and fibers

B) compounds needed in tiny amounts

C) made of building blocks called amino acids

D) inorganic molecules regulating chemical reactions and comprising part of some body structures

Answer:  A

Explanation:  Sugars, starches and fibers are carbohydrates.

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrition basics; Carbohydrates

Learning Objective:  01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.

Bloom’s:  Remember

Est Time:  0-1 minute

10) An important function of carbohydrates is to ________.

A) supply energy

B) provide amino acids

C) absorb and transport vitamins

D) promote growth and tissue repair

Answer:  A

Explanation:  The main function of carbohydrates is to supply energy.

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrient functions; Carbohydrates

Learning Objective:  01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.

Bloom’s:  Remember

Est Time:  0-1 minute

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