Wardlaw’s Perspectives in Nutrition 11th Edition by Carol Byrd-Bredbenner – Test Bank

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Wardlaw’s Perspectives in Nutrition 11th Edition by Carol Byrd-Bredbenner – Test Bank

Perspectives in Nutrition, 11e (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 the U.S.

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

11) Which of the following are complex carbohydrates NOT broken down by digestive processes:

A) glycogen

B) enzymes

C) fiber

D) starches

Answer:  C

Explanation:  Fiber cannot be broken down by the body.

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrition basics; Complex 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

12) Glucose is classified as a ________.

A) simple sugar

B) dietary starch

C) polysaccharide

D) dietary fiber

Answer:  A

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

13) A triglyceride is an example of a ________.

A) protein

B) carbohydrate

C) lipid

D) vitamin

Answer:  C

Explanation:  A triglyceride is classified as a lipid.

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrition basics; Lipids

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

14) Lipids can be described as ________.

A) sugars, starches, and fibers

B) compounds needed in minute amounts

C) mostly fats and oils

D) made of building blocks called amino acids

Answer:  C

Explanation:  Fats and oils are lipids.

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrition basics; Lipids

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

15) The major form of lipid in foods is a(n) ________.

A) triglyceride

B) amino acid

C) fatty acid

D) glycerol

Answer:  A

Explanation:  Triglyceride is the lipid most commonly found in foods.

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrition basics; Lipids

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

16) The main structural material of the body is ________.

A) lipid

B) carbohydrate

C) protein

D) minerals

Answer:  C

Explanation:  Protein is the body’s main structural material.

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrition basics; Proteins

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

17) Proteins are formed by linking together ________.

A) fatty acids

B) amino acids

C) glycerol

D) chlorine compounds

Answer:  B

Explanation:  Amino acids link to form proteins.

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrition basics; Proteins

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

18) Proteins can be described as ________.

A) sugars, starches, and fibers

B) mostly fats and oils

C) made of building blocks called amino acids

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

Answer:  C

Explanation:  Proteins are made of amino acids.

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrition basics; Proteins

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

19) The main function of vitamins is to ________.

A) provide the main structural building blocks of the body

B) provide essential fatty acids

C) enable chemical reactions in the body to occur

D) improve digestion processes

Answer:  C

Explanation:  Vitamins enable chemical reactions in the body.

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrition basics; Vitamins

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

20) Examples of water-soluble vitamins include ________.

A) vitamins A and E

B) vitamins D and K

C) vitamin C and the B-vitamins

D) calcium and iron

Answer:  C

Explanation:  Water soluble vitamins include all B vitamins and vitamin C.

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrition basics; Vitamins

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