TEST BANK
Wardlaw's Perspectives in Nutrition: A Functional Approach
Carol Byrd-Bredbenner
3rd Edition
Chapters 1-18 (Questions with Rationalized Answers)
PR
O
FD
O
C
,Table of Contents
Part 1: Nutrition Fundamentals
1. The Science of Nutrition
2. Tools of a Healthy Diet
3. The Food Supply
4. Human Digestion and Absorption
Part 2: Energy-Yielding Nutrients and Alcohol
5. Carbohydrates
6. Lipids
7. Protein
8. Alcohol
PR
Part 3: Metabolism and Energy Balance
9. Energy Metabolism
10.Energy Balance, Weight Control, and Eating-Disorders
O
11.Nutrition, Exercise, and Sports
Part 4: Vitamins and Minerals
FD
12.Micronutrients: Vitamins and Minerals
13.Micronutrients in Energy and Amino Acid Metabolism
14.Fluid Balance and Blood Health
15.Bone Health and Body Defence Systems
O
Part 5: Nutrition Applications in the Life Cycle
16.Nutritional Aspects of Pregnancy and Breastfeeding
C
17.Nutrition during the Growing Years
18.Nutrition during the Adult Years
,Chapter 1: The Science of Nutrition
Multiple choice
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
PR
ANSWER: C
Explanation: This is the definition of nutrition. Difficulty: 1 Easy
Section: 01.01
O
Topic: Nutrition basics
FD
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
O
2) The leading cause of nutrition-related death in the United States is .
A) heart disease
C
B) homicide
C) suicide
D) diabetes
, 2|P age
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
PR
oils), vitamins, minerals, water, and calories.
Bloom's: Remember Est Time: 0-1 minute
O
3) Nutrients causing some signs of poor health when consumed in less than adequate
amounts are called .
FD
A) essential nutrients
B) nonessential nutrients
C) nutritional supplements
O
D) trace nutrients
C
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
Wardlaw's Perspectives in Nutrition: A Functional Approach
Carol Byrd-Bredbenner
3rd Edition
Chapters 1-18 (Questions with Rationalized Answers)
PR
O
FD
O
C
,Table of Contents
Part 1: Nutrition Fundamentals
1. The Science of Nutrition
2. Tools of a Healthy Diet
3. The Food Supply
4. Human Digestion and Absorption
Part 2: Energy-Yielding Nutrients and Alcohol
5. Carbohydrates
6. Lipids
7. Protein
8. Alcohol
PR
Part 3: Metabolism and Energy Balance
9. Energy Metabolism
10.Energy Balance, Weight Control, and Eating-Disorders
O
11.Nutrition, Exercise, and Sports
Part 4: Vitamins and Minerals
FD
12.Micronutrients: Vitamins and Minerals
13.Micronutrients in Energy and Amino Acid Metabolism
14.Fluid Balance and Blood Health
15.Bone Health and Body Defence Systems
O
Part 5: Nutrition Applications in the Life Cycle
16.Nutritional Aspects of Pregnancy and Breastfeeding
C
17.Nutrition during the Growing Years
18.Nutrition during the Adult Years
,Chapter 1: The Science of Nutrition
Multiple choice
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
PR
ANSWER: C
Explanation: This is the definition of nutrition. Difficulty: 1 Easy
Section: 01.01
O
Topic: Nutrition basics
FD
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
O
2) The leading cause of nutrition-related death in the United States is .
A) heart disease
C
B) homicide
C) suicide
D) diabetes
, 2|P age
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
PR
oils), vitamins, minerals, water, and calories.
Bloom's: Remember Est Time: 0-1 minute
O
3) Nutrients causing some signs of poor health when consumed in less than adequate
amounts are called .
FD
A) essential nutrients
B) nonessential nutrients
C) nutritional supplements
O
D) trace nutrients
C
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
