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Wardlaws Contemporary Nutrition Updated with 2015 2020 10th Edition Dietary Guidelines for Americans – Test Bank

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ISBN-13:9781259918346 ISBN:1259918346
Authors:Gordon M. Wardlaw,Angela Collene,
Anne Smith,Anne M. Smith

Publisher ‏ : ‎ McGraw Hill

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SKU:000786000726

Wardlaws Contemporary Nutrition Updated with 2015 2020 Dietary Guidelines for Americans – Test Bank

Chapter 01 Nutrition, Food Choices, and Health


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 not a class of essential nutrients?
A. Alcohol
B. Carbohydrates
C. Lipids
D. Minerals


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. Diabetes
B.

Pneumonia


C.

Heart disease


D. Cancer


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 and oils
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 Math Concepts Will Aid Your Study of Nutrition?
Topic: Nutrition basics

5.  Certain nutrients provide us with energy. Some are important for growth and development. Others act to keep body functions running smoothly. Which of the following nutrients does not promote growth and development as its primary function?
A.  Lipids
B.  Carbohydrates
C.  Proteins
D.  Minerals 


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.  The Food and Nutrition Board (FNB) of the National Academy of Sciences advocates that 10% to 35% of calories come from protein and ________________ from carbohydrate.
A.  20% to 35%
B.  45% to 65%
C.  50% to 70%
D.  55% to 75% 


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.  Fibers belong to the class of nutrients known as
A.  carbohydrates.
B.  protein.
C.  lipids.
D.  minerals. 


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

10. Which of the following is a characteristic of vitamins?
A. Provide energy
B. Become structural components of the body
C. Enable chemical processes in the body
D. Made in sufficient quantities by the body


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

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