TESTBANK RESOURCES

Wardlaw’s Contemporary Nutrition A Functional Approach 5th Edition By Anne Smith – Test Bank

Digital item No Waiting Time Instant Download
ISBN-13: 978-1259706608 ISBN-10: 1259706605
Authors: Anne Smith Angela Collene , Colleen Spees
Publisher ‏ : ‎ McGraw Hill
Edition: 5th

In Stock

$25.00

Compare
SKU:000786000722

Wardlaw’s Contemporary Nutrition A Functional Approach 5th Edition By Anne Smith – Test Bank

Chapter 01 Nutrition, Food Choices, and Health Answer Key
 


Multiple Choice Questions

1.

Recent surveys indicate that the most commonly purchased foods in America are

A.  pizza, soft drinks, cheesburgers, and French fries.

B.  milk, ready-to-eat cereal, bottled water, soft drinks, and bread.

C.  tacos, bagels, bottled water, and ice cream.

D.  fried chicken, ribs, beer, and donuts.

Blooms Level: 1. Remember
Learning Outcome: 01.06 List the major characteristics of the North American diet, the food habits that often need improvement, and the key “Nutrition and Weight Status” objectives of the Healthy People 2020 report.
Section: 01.01 Why Do You Choose the Food You Eat
Topic: Demographic trends and statistics

2.

Which of the following is an essential nutrient?

A.  Alcohol

B.  Carbohydrates

C.  Phytochemicals

D.  Zoochemicals

Blooms Level: 2. Understand
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients
Topic: Nutrition basics

3.

Which of the following is the leading nutrition-related cause of death in the United States?

A.  Heart disease

B.  Cancer

C.  Diabetes

D.  Pneumonia

Blooms Level: 1. Remember
Learning Outcome: 01.02 Identify diet and lifestyle factors that contribute to the 15 leading causes of death in North America.
Section: 01.02 How Is Nutrition Connected to Good Health
Topic: Demographic trends and statistics

4.

Which of the following nutrients can directly supply energy for human use?

A.  Lipids

B.  Fiber

C.  Vitamins

D.  Minerals

Blooms Level: 1. Remember
Learning Outcome: 01.04 Determine the total calories (kcal) of a food or diet using the weight and calorie content of the energy-yielding nutrients, convert English to metric units, and calculate percentages, such as percent of calories from fat in a diet.
Section: 01.04 What Are Your Sources of Energy
Topic: Nutrition basics

5.

The main function of carbohydrates is to

A.  provide energy.

B.  promote growth and development.

C.  regulate body processes.

D.  prevent cancer.

Blooms Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients
Topic: Nutrition basics

6.

What substances, present in fruits and vegetables, provide significant health benefits such as reducing the risk of cancer?

A.  Phytochemicals 

B.  Beta blockers 

C.  Deoxidizers 

D.  Free radicals 

Blooms Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber.
Section: 01.03 What Are the Classes and Sources of Nutrients
Topic: Phytochemicals

7.

The essential nutrients

A.  must be consumed at every meal. 

B.  are required for infants but not adults. 

C.  can be made in the body when they are needed. 

D.  cannot be made by the body and therefore must be consumed to maintain health. 

Blooms Level: 1. Remember
Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber.
Section: 01.02 How Is Nutrition Connected to Good Health
Topic: Nutrition basics

8.

According to the Food and Nutrition Board (FNB) of the National Academy of Sciences, ______ of kilocalories should come from carbohydrates.

A.  20% to 35%

B.  45% to 65%

C.  10% to 35%

Blooms Level: 1. Remember
Learning Outcome: 01.06 List the major characteristics of the North American diet, the food habits that often need improvement, and the key “Nutrition and Weight Status” objectives of the Healthy People 2020 report.
Section: 01.06 What Is the Current State of the North American Diet and Health
Topic: Nutrition basics

9.

According to the Food and Nutrition Board (FNB) of the National Academy of Sciences, ______ of kilocalories should come from protein.

A.  20% to 35%

B.  45% to 65%

C.  10% to 35%

Blooms Level: 1. Remember
Learning Outcome: 01.06 List the major characteristics of the North American diet, the food habits that often need improvement, and the key “Nutrition and Weight Status” objectives of the Healthy People 2020 report.
Section: 01.06 What Is the Current State of the North American Diet and Health
Topic: Nutrition basics

10.

According to the Food and Nutrition Board (FNB) of the National Academy of Sciences, ______ of kilocalories should come from fat.

A.  20% to 35%

B.  45% to 65%

C.  10% to 35%

Blooms Level: 1. Remember
Learning Outcome: 01.06 List the major characteristics of the North American diet, the food habits that often need improvement, and the key “Nutrition and Weight Status” objectives of the Healthy People 2020 report.
Section: 01.06 What Is the Current State of the North American Diet and Health
Topic: Nutrition basics

 

 

Reviews

There are no reviews yet.

Write a review

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

Bestsellers

Understanding Food Principles and Preparation 5th Edition Amy Christine Brown - Test Bank

$20.00
(0 Reviews)
Digital item No Waiting Time Instant Download ISBN-10: 1133607152 ISBN-13: 978-1133607151 Publisher ‏ : ‎ Cengage Learning; 5th edition Author: Amy Christine Brown

Understanding Nutrition Australian And New Zealand Edition 1st Edition By Eleanor Noss Whitney - Test Bank

$25.00
(0 Reviews)
Digital item No Waiting Time Instant Download ISBN: 0170185249 ISBN13: 9780170185240

Test Bank Human Nutrition Science for Healthy Living 2Nd Edition By Tammy Stephenson

$30.00
(0 Reviews)
Digital item No Waiting Time Instant Download SBN10: 1259709957, ISBN13: 9781259709951

Understanding Nutrition International Edition 13th Edition By Eleanor Noss Whitney - Test Bank

$25.00
(0 Reviews)
Digital item No Waiting Time Instant Download Edition: 13 Language: English

Test Bank For Nutrition for Health and Healthcare 6th Edition By DeBruyne Pinna

$35.00
(0 Reviews)
Digital item No Waiting Time Instant Download ISBN-10: 1305627962, ISBN-13: 9781305627963

Wardlaw's Contemporary Nutrition A Functional Approach 5th Edition By Anne Smith - Test Bank

$25.00
(0 Reviews)
Digital item No Waiting Time Instant Download ISBN-13: 978-1259706608 ISBN-10: 1259706605 Authors: Anne Smith Angela Collene , Colleen Spees Publisher ‏ : ‎ McGraw Hill Edition: 5th

Test Bank For Nutrition for Health and Health Care 5th Edition by Linda Kelley DeBruyne

$35.00
(0 Reviews)
Digital item No Waiting Time Instant Download ISBN-13: 978-1133599111 ISBN-10: 1133599117

Product has been added to your cart