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

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