Test bank for contemporary nutrition a functional approach 4th edition by wardlaw

Page of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ This chapter has 63 questions Scroll down to see and select individual questions or narrow the list using the checkboxes below questions at random and keep in order  Multiple Choice Questions - (49) 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 - (15) True/False Questions - (2) Learning Outcome: 01.05 Understand the scientific method as it is used in developing hypotheses and theories in the field of nutrition, including the determination of nutrient needs - (4) Numeric Questions - (4) 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 - (10) Matching Questions - (1) Learning Outcome: 01.07 Describe a basic plan for health promotion and disease prevention, and what to expect from good nutrition and a healthy lifestyle - (1) Check All That Apply Questions - (7) Learning Outcome: 01.08 Identify food and nutrition issues relevant to college students - (5) Odd Numbered - (32) Section: 01.01 Why Do You Choose the Food You Eat - (7) Even Numbered - (31) Section: 01.02 How Is Nutrition Connected to Good Health - (4) Blooms Level: Remember - (35) Section: 01.03 What Are the Classes and Sources of Nutrients - (20) Blooms Level: Understand - (18) Section: 01.04 What Are Your Sources of Energy - (15) Blooms Level: Apply - (8) Section: 01.05 How Do We Know What We Know About Nutrition - (4) Blooms Level: Evaluate - (2) Section: 01.06 What Is the Current State of the North American Diet and Health - (9) Gradable: automatic - (63) Section: 01.07 What Can You Expect from Good Nutrition and a Healthy Lifestyle - (1) Learning Outcome: 01.01 Describe how our food habits are affected by the flavor, texture, and appearance of food; routines and habits; early experiences and customs; advertising; nutrition and health concerns; restaurants; social changes; and economic, as well as physiological processes affected by meal size and composition - (5) Section: Nutrition and Your Health - (5) Learning Outcome: 01.02 Identify diet and lifestyle factors that contribute to the 15 leading causes of death in North America - (1) Topic: Nutrition Basics - (63) Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber - (22) Recent surveys indicate that the most commonly purchased foods in America are pizza, soft drinks, cheeseburgers, and French fries → milk, ready-to-eat cereal, bottled water, soft drinks, and bread tacos, bagels, bottled water, and ice cream fried chicken, ribs, beer, and donuts Multiple Choice Question Food Purchasing Trends Full file at https://TestbankDirect.eu/ Blooms Level: Remember Gradable: automatic 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" Page of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ objectives of the Healthy People 2020 report Section: 01.01 Why Do You Choose the Food You Eat Topic: Nutrition Basics Which of the following is not a class of essential nutrients? → Alcohol Carbohydrates Lipids Minerals Blooms Level: Understand Gradable: automatic Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, Multiple Choice Question water, phytochemical, kilocalorie (kcal), and fiber Classes of Essential Section: 01.03 What Are the Classes and Sources of Nutrients Nutrients Topic: Nutrition Basics Which of the following nutrition-related diseases is not one of the three leading causes of death in the United States? Cardiovascular disease Cancer → Diabetes Pneumonia Blooms Level: Remember Gradable: automatic Learning Outcome: 01.02 Identify diet and lifestyle factors that contribute to the 15 leading causes of death in North Multiple Choice Question America Nutrition-Related Causes of Section: 01.02 How Is Nutrition Connected to Good Health Death Topic: Nutrition Basics Which of the following nutrients can directly supply energy for human use? → Lipids and oils Fiber Vitamins Minerals Blooms Level: Remember Gradable: automatic 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 Multiple Choice Question Section: 01.04 What Are Your Sources of Energy Sources of Food Energy Topic: Nutrition Basics Full file at https://TestbankDirect.eu/ Page of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ 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? Lipids → Carbohydrates Proteins Minerals Blooms Level: Remember Gradable: automatic Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber Multiple Choice Question Section: 01.03 What Are the Classes and Sources of Nutrients Roles of Nutrients Topic: Nutrition Basics What substances, present in fruits and vegetables, provide significant health benefits such as reducing the risk of cancer? → Phytochemicals Beta blockers Deoxidizers Free radicals Blooms Level: Remember Gradable: automatic 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 Multiple Choice Question Health-Promoting Plant Chemicals The essential nutrients must be consumed at every meal are required for infants but not adults can be made in the body when they are needed cannot be made by the body and therefore must be consumed to maintain → health Multiple Choice Question Defining Essential Nutrients Full file at https://TestbankDirect.eu/ Blooms Level: Remember Gradable: automatic 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 Page of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ 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 20% to 35% → 45% to 65% 50% to 70% 55% to 75% Blooms Level: Remember Gradable: automatic 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 Multiple Choice Question American Diet and Health Carbohydrate AMDR Topic: Nutrition Basics Fibers belong to the class of nutrients known as → carbohydrates protein lipids minerals Blooms Level: Understand Gradable: automatic Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber Multiple Choice Question Section: 01.03 What Are the Classes and Sources of Nutrients Classifying Fiber Topic: Nutrition Basics 10 Which of the following is a characteristic of vitamins? Provide energy Become structural components of the body → Enable chemical processes in the body Made in sufficient quantities by the body Blooms Level: Remember Gradable: automatic Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, Multiple Choice Question water, phytochemical, kilocalorie (kcal), and fiber Characteristics of Section: 01.03 What Are the Classes and Sources of Nutrients Vitamins Topic: Nutrition Basics 11 Minerals can provide energy Full file at https://TestbankDirect.eu/ Page of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ → be destroyed during cooking be degraded by the body become part of the body structural systems Blooms Level: Remember Gradable: automatic Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber Multiple Choice Question Section: 01.03 What Are the Classes and Sources of Nutrients Roles of Minerals Topic: Nutrition Basics 12 Which of the following is not a characteristic of carbohydrates? → Contain more kilocalories than protein Supply kilocalories per gram Add sweetness to food Provide a major source of fuel for the body Blooms Level: Remember Gradable: automatic Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber Multiple Choice Question Section: 01.03 What Are the Classes and Sources of Characteristics of Nutrients Carbohydrates Topic: Nutrition Basics 13 Which of the following is characteristic of lipids? Supply kilocalories per gram Add structural strength to bones and muscles → Supply a concentrated form of fuel for the body Add sweetness to food Blooms Level: Remember Gradable: automatic Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber Multiple Choice Question Section: 01.03 What Are the Classes and Sources of Nutrients Characteristics of Lipids Topic: Nutrition Basics 14 A warning sign or symptom of alcohol poisoning is → semiconsciousness or unconsciousness rapid breathing skin that is hot to the touch insomnia Full file at https://TestbankDirect.eu/ Page of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ Multiple Choice Question Alcohol Poisoning Blooms Level: Understand Gradable: automatic Learning Outcome: 01.08 Identify food and nutrition issues relevant to college students Section: Nutrition and Your Health Topic: Nutrition Basics 15 Gram for gram, which provides the most energy? Carbohydrates Proteins Alcohol → Fats Blooms Level: Understand Gradable: automatic 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 Multiple Choice Question diet Highest-Energy Section: 01.04 What Are Your Sources of Energy Macronutrient Topic: Nutrition Basics 16 Which of the following is not a characteristic of protein? Major component of body structure Supplies kilocalories per gram → Most significant energy source for humans Forms enzymes Blooms Level: Remember Gradable: automatic Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, Multiple Choice Question water, phytochemical, kilocalorie (kcal), and fiber Characteristics of Section: 01.03 What Are the Classes and Sources of Nutrients Protein Topic: Nutrition Basics 17 Which of the following yield greater than kilocalories per gram? → Plant fats Plant carbohydrates Plant proteins Animal proteins Multiple Choice Question Energy Yield of Food Full file at https://TestbankDirect.eu/ Blooms Level: Understand Gradable: automatic 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 Page of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ calculate percentages, such as percent of calories from fat in a diet Section: 01.04 What Are Your Sources of Energy Topic: Nutrition Basics 18 Which of the following is not true about water? → Provides energy Provides a way to transport nutrients and wastes By-product of cell chemical reactions Dietary need of approximately 9-13 cups per day Blooms Level: Remember Gradable: automatic Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber Multiple Choice Question Section: 01.03 What Are the Classes and Sources of Nutrients Characteristics of Water Topic: Nutrition Basics 19 Which of the following is true about the energy content of nutrients? Lipids supply kilocalories per gram → Carbohydrates and proteins supply kilocalories per gram Alcohol supplies kilocalories per gram Lipids and alcohol supply kilocalories per gram Blooms Level: Remember Gradable: automatic 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 Multiple Choice Question diet Energy Yield of Section: 01.04 What Are Your Sources of Energy Macronutrients Topic: Nutrition Basics 20 A kilocalorie is a measure of → heat energy fat in food nutrients in food sugar and fat in food Multiple Choice Question Defining "Kilocalorie" Full file at https://TestbankDirect.eu/ Blooms Level: Remember Gradable: automatic 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 Page of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ Section: 01.04 What Are Your Sources of Energy Topic: Nutrition Basics 21 A serving of bleu cheese dressing containing 23 grams of fat would yield _ kilocalories from fat 161 92 → 207 255 23 grams of fat x kcal/g = 207 kcal from fat Blooms Level: Apply Gradable: automatic 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 Multiple Choice Question of calories from fat in a diet Calculation: Kilocalories from Section: 01.04 What Are Your Sources of Energy Fat in Salad Dressing Topic: Nutrition Basics 22 A meal consisting of a cheeseburger, large fries, and a chocolate shake provides a total of 1,120 kilocalories Forty-eight percent of the energy in the meal is from carbohydrate and 13 percent is from protein How many kilocalories of fat does the meal contain? → 137 313 287 437 100% - 48% of kcal from carbohydrates - 13% of kcal from protein = 39% of kcal from fat 1120 kcal x 0.39 = 437 kcal from fat Blooms Level: Apply Gradable: automatic 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 Multiple Choice Question of calories from fat in a diet Calculation: Kilocalories from Section: 01.04 What Are Your Sources of Energy Fat in Fast Food Meal Topic: Nutrition Basics 23 A large hamburger (e.g., Whopper) sandwich contains 628 kilocalories and 36 grams of fat Approximately what percentage of the total energy is contributed by fat? 23% Full file at https://TestbankDirect.eu/ Page of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ → 52% 19% 41% 36 grams of fat x kcal/g = 324 kcal from fat 324 kcal from fat / 628 total kcal = 0.52 = 52% of kcal from fat Blooms Level: Apply Gradable: automatic 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 Multiple Choice Question English to metric units, and calculate percentages, such Calculation: Percentage of as percent of calories from fat in a diet Kilocalories from Fat in Section: 01.04 What Are Your Sources of Energy Hamburger Topic: Nutrition Basics 24 Which of the following does not regulate body processes? Proteins → Carbohydrates Water Vitamins Blooms Level: Understand Gradable: automatic Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber Multiple Choice Question Section: 01.03 What Are the Classes and Sources of Nutrients That Regulate Body Nutrients Processes Topic: Nutrition Basics 25 Which of the following are substances in plant foods that are not digested in the stomach or small intestine? Dextrose Disaccharides → Dietary fiber Simple sugars Blooms Level: Understand Gradable: automatic Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, Multiple Choice Question water, phytochemical, kilocalorie (kcal), and fiber Nondigestible Section: 01.03 What Are the Classes and Sources of Nutrients Carbohydrates Topic: Nutrition Basics 26 Healthy People 2020 was designed to Full file at https://TestbankDirect.eu/ Page 10 of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ → eliminate health disparities, improve access to health education and quality health care, and strengthen public health services disclose dietary practices that best support health prevent chronic disease eliminate dietary inadequacies and excesses, and to encourage healthful practices Blooms Level: Remember Gradable: automatic 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 Multiple Choice Question American Diet and Health Purpose of HP2020 Topic: Nutrition Basics 27 Which of the following is true about the North American diet? Most of our protein comes from plant sources → Approximately half of our carbohydrates come from simple sugars Most of our fats come from plant sources Most of our carbohydrates come from fibers Blooms Level: Remember Gradable: automatic 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 Multiple Choice Question Section: 01.06 What Is the Current State of the North North American Dietary American Diet and Health Trends Topic: Nutrition Basics 28 The "Freshman 15" is the term used to describe the → typical waist circumference of college students after freshman year typical body fat percentage of college students after freshman year amount of weight (in pounds) typically gained during freshman year of college typical BMI of college students after freshman year Blooms Level: Remember Gradable: automatic Learning Outcome: 01.08 Identify food and nutrition issues relevant to college students Multiple Choice Question Section: Nutrition and Your Health Freshman Fifteen Topic: Nutrition Basics 29 Which of the following contain no calories? Full file at https://TestbankDirect.eu/ Page 11 of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ → Alcohol Proteins Carbohydrates Vitamins Blooms Level: Remember Gradable: automatic Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, Multiple Choice Question water, phytochemical, kilocalorie (kcal), and fiber Kilocalorie Yield of Section: 01.03 What Are the Classes and Sources of Nutrients Nutrients Topic: Nutrition Basics 30 Which of the following is not a simple carbohydrate? → Starch Table sugar Disaccharide Monosaccharide Blooms Level: Understand Gradable: automatic Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber Multiple Choice Question Section: 01.03 What Are the Classes and Sources of Nutrients Forms of Carbohydrate Topic: Nutrition Basics 31 Which of the following includes all energy-yielding substances? Carbohydrates, lipids, protein Vitamins, minerals, carbohydrates, lipids, protein → Alcohol, carbohydrates, lipids, protein Carbohydrates, lipids, protein, vitamins, minerals, water Blooms Level: Understand Gradable: automatic 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 Multiple Choice Question diet Energy-Yielding Section: 01.04 What Are Your Sources of Energy Substances Topic: Nutrition Basics 32 Which of the following is not a nutrition and weight status objective from Healthy People 2020? Reduce the proportion of adults who are obese Increase the contribution of fruits to the diet Increase the contribution of whole grains to the diet Full file at https://TestbankDirect.eu/ Page 12 of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ → Increase the consumption of protein Blooms Level: Understand Gradable: automatic 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 Multiple Choice Question Section: 01.06 What Is the Current State of the North Nutrition and Weight Status American Diet and Health Objectives Topic: Nutrition Basics 33 Which of the following terms describes psychological influences that encourage us to find and eat food? → Appetite Hunger Satiety Obsession Blooms Level: Remember Gradable: automatic Learning Outcome: 01.01 Describe how our food habits are affected by the flavor, texture, and appearance of food; routines and habits; early experiences and customs; advertising; nutrition and health concerns; restaurants; social changes; and economic, as well as physiological processes Multiple Choice Question affected by meal size and composition Psychological Influence on Section: 01.01 Why Do You Choose the Food You Eat Food Intake Topic: Nutrition Basics 34 Current factors that can influence American food habits negatively are more offerings of chicken and fish in restaurants as alternatives to beef → social changes that are leading to a general time shortage for many of us the variety of new, low fat products in the supermarket more published information on the nutritional content of fast foods Blooms Level: Understand Gradable: automatic Learning Outcome: 01.01 Describe how our food habits are affected by the flavor, texture, and appearance of food; routines and habits; early experiences and customs; advertising; nutrition and health concerns; restaurants; social changes; and economic, as well as physiological processes Multiple Choice Question affected by meal size and composition Negative Influences on Section: 01.01 Why Do You Choose the Food You Eat Food Habits Topic: Nutrition Basics 35 Recent studies clearly indicate an association between TV advertising of foods and drinks and , especially in the United States Full file at https://TestbankDirect.eu/ Page 13 of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ → dollars spent for food in restaurants purchase of more nutritious products from grocery stores the prevalence of childhood obesity the number of meals eaten at home Blooms Level: Understand Gradable: automatic Learning Outcome: 01.01 Describe how our food habits are affected by the flavor, texture, and appearance of food; routines and habits; early experiences and customs; advertising; nutrition and health concerns; restaurants; social changes; and economic, as well as physiological processes affected by meal size and composition Multiple Choice Question Section: 01.01 Why Do You Choose the Food You Eat Influence of Advertising Topic: Nutrition Basics 36 Match the following terms with their definitions The building block for proteins  Genes containing carbon, #10 hydrogen, oxygen, and nitrogen Substances found in plants that contribute to a  reduced risk of Risk factor cancer or heart #11 disease in people who consume them regularly Heat needed to  raise liter of water Hypertension #6 degree Celsius Psychological (external)  Appetite influences that #4 encourage us to find and eat food Organic compounds needed in very small  amounts in the diet Minerals to help regulate and #12 support chemical reactions in the body  Kilocalorie Chemical substances in food #9 Full file at https://TestbankDirect.eu/ Page 14 of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ that contribute to health Physiological (internal) drive to find and eat food, Satiety mostly regulated by innate cues to eating Chemical elements used in the body to promote Hormone chemical reactions and to form body structures An aspect of our lives that may make Nutrients us more likely to develop a disease Compound that speeds the rate of a 10 Amino acid chemical process but is not altered by the process State in which there is no longer a 11 desire to eat; a Phytochemicals feeling of satisfaction Compound secreted into the bloodstream that 12 Vitamins acts to control the function of distant cells Hereditary material that provides the 13 Obesity blueprints for the production of cell proteins A condition 14 Enzyme characterized by excess body fat A condition in which blood 15 Hunger pressure remains persistently elevated Full file at https://TestbankDirect.eu/  #15  #5  #2  #14  #7  #8  #1  #13  #3 Page 15 of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ Matching Question Basic Nutrition Terminology Blooms Level: Remember Gradable: automatic Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber Section: 01.01 Why Do You Choose the Food You Eat Section: 01.02 How Is Nutrition Connected to Good Health Section: 01.03 What Are the Classes and Sources of Nutrients Topic: Nutrition Basics 37 It is estimated that obesity kills more than Americans a year 20,000 50,000 150,000 → 200,000 Blooms Level: Remember Gradable: automatic 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 Multiple Choice Question American Diet and Health Obesity Statistics Topic: Nutrition Basics 38 Which of the following is not one of the six categories of Healthy People 2020: Nutrition and Weight Status Objectives? Healthier Food Access Food Insecurity Iron Deficiency → Calcium Deficiency Blooms Level: Remember Gradable: automatic 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 Multiple Choice Question American Diet and Health HP2020 Objectives Topic: Nutrition Basics 39 The 2012 Food and Health Survey indicated that after taste, is now the number two reason why people choose the food they nutrition convenience → cost Full file at https://TestbankDirect.eu/ Page 16 of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ Multiple Choice Question Food Choice Survey Blooms Level: Remember Gradable: automatic Learning Outcome: 01.01 Describe how our food habits are affected by the flavor, texture, and appearance of food; routines and habits; early experiences and customs; advertising; nutrition and health concerns; restaurants; social changes; and economic, as well as physiological processes affected by meal size and composition Section: 01.01 Why Do You Choose the Food You Eat Topic: Nutrition Basics 40 The cruciferous vegetables include broccoli, cabbage, and kale → True False Blooms Level: Remember Gradable: automatic Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, True / False Question phytochemical, kilocalorie (kcal), and fiber Cruciferous Section: 01.03 What Are the Classes and Sources of Nutrients Vegetables Topic: Nutrition Basics 41 To reduce their risk for many chronic diseases, Americans should limit their intakes of phytochemicals water → solid fats whole grains Blooms Level: Understand Gradable: automatic 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 Multiple Choice Question American Diet and Health Diet and Disease Risk Topic: Nutrition Basics 42 Water would be adequate for replenishing lost fluids for which of the following athletes? Select all that apply A runner who completes a 5-kilometer race in 28 minutes → → A swimmer who trains in the pool for 45 minutes A runner who completes a half marathon in hour and 45 minutes A cyclist who completes a 50-mile route in hours Check All That Apply Question Fluid Needs of Student Athletes Full file at https://TestbankDirect.eu/ Blooms Level: Understand Gradable: automatic Learning Outcome: 01.08 Identify food and nutrition Page 17 of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ issues relevant to college students Section: Nutrition and Your Health Topic: Nutrition Basics 43 Which of the following adults is engaging in binge drinking? Select all that apply A woman who drinks two 12-fl oz cans of beer while eating steamed crabs A man who drinks four shots of whiskey at a bachelor party → A woman who drinks six 5-fl oz glasses of wine at a cocktail party A man who drinks a six-pack of 12-fl oz bottles of beer at a cookout → Blooms Level: Evaluate Gradable: automatic Learning Outcome: 01.08 Identify food and nutrition issues relevant to college students Check All That Apply Question Section: Nutrition and Your Health Binge Drinking Topic: Nutrition Basics 44 Which of the following are among the six classes of essential nutrients? Select all that apply → water phytochemicals → protein alcohol Blooms Level: Remember Gradable: automatic Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber Check All That Apply Question Section: 01.03 What Are the Classes and Sources of Six Classes of Essential Nutrients Nutrients Topic: Nutrition Basics 45 Which of the following are examples of phytochemicals? → carotenoids → flavonoids resveratrol → cholesterol Check All That Apply Question Examples of Phytochemicals 46 Full file at https://TestbankDirect.eu/ Blooms Level: Understand Gradable: automatic 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 Page 18 of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ When in Europe, you are told that you are eating a steak weighing 140 grams This is equivalent to how many ounces? Explanation: 140 g / 28 g/oz = oz Blooms Level: Apply Gradable: automatic 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 Numeric Response Question of calories from fat in a diet Calculation: Converting Section: 01.04 What Are Your Sources of Energy Grams to Ounces Topic: Nutrition Basics 47 Pat purchases a 2-liter bottle of root beer This would be approximately cups gallons → quarts pints quart is approximately equal to liter (0.946 L) Blooms Level: Apply Gradable: automatic 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 Multiple Choice Question percent of calories from fat in a diet Calculation: Converting Liters Section: 01.04 What Are Your Sources of Energy to English Measurements Topic: Nutrition Basics 48 Nutrition is the use of dietary supplements to cure diseases → the science that links food to health and disease the study of diet and disease patterns among various populations the practice of eating only healthy foods Multiple Choice Question Define "Nutrition" Full file at https://TestbankDirect.eu/ Blooms Level: Remember Gradable: automatic 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 Page 19 of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ 49 On average, Americans consume approximately % of total kilocalories as fat 20 → 33 50 28 Blooms Level: Remember Gradable: automatic 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 Multiple Choice Question Section: 01.06 What Is the Current State of the North Average Fat Intake of American Diet and Health Americans Topic: Nutrition Basics 50 Which of the following nutrients can be broken down to provide energy? Select all that apply → carbohydrate → protein fat → vitamins Blooms Level: Remember Gradable: automatic 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 Check All That Apply Question Section: 01.04 What Are Your Sources of Energy Sources of Energy Topic: Nutrition Basics 51 Which class of nutrients comprises 60% of body weight? minerals → water protein carbohydrate Multiple Choice Question Contribution of Nutrients to Body Weight Full file at https://TestbankDirect.eu/ Blooms Level: Remember Gradable: automatic 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 Page 20 of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ 52 Which of the following are functions of the essential nutrients? Select all that apply → Provide energy → Promote growth, development, and maintenance Regulate body processes → Treat or cure diseases Blooms Level: Remember Gradable: automatic Learning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber Check All That Apply Question Section: 01.03 What Are the Classes and Sources of Functions of Essential Nutrients Nutrients Topic: Nutrition Basics 53 One cup of chocolate milk contains 15 grams of carbohydrates, grams of fat, and grams of protein This cup of chocolate milk supplies kilocalories 164 Explanation: 15 g carbohydrates x kcal/g = 60 kcal from carbohydrates g protein x kcal/g = 32 kcal from protein g fat x kcal/g = 72 kcal from fat 60 + 32 + 72 = 164 kcal Blooms Level: Apply Gradable: automatic 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 Numeric Response Question of calories from fat in a diet Calculation: Kilocalories in Section: 01.04 What Are Your Sources of Energy Chocolate Milk Topic: Nutrition Basics 54 A weight reduction regimen calls for a daily intake of 1400 kilocalories and 30 grams of fat Approximately % of the total energy is provided by fat 19 ± Explanation: 30 grams of fat x kcal/g = 270 kcal from fat 270 kcal from fat / 1400 total kcal = 0.19 Numeric Response Question Calculation: Percent of Kilocalories from Fat in a Diet Full file at https://TestbankDirect.eu/ Blooms Level: Apply Gradable: automatic Learning Outcome: 01.04 Determine the total calories (kcal) of a food or diet using the weight and calorie Page 21 of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ 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 55 Shelby weighs 70 kilograms, which is _ pounds 154 Explanation: 70 kg x 2.2 lb/kg = 154 lb Blooms Level: Apply Gradable: automatic 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 Numeric Response Question of calories from fat in a diet Calculation: Convert Section: 01.04 What Are Your Sources of Energy Kilograms to Pounds Topic: Nutrition Basics 56 Which of the following are potential health consequences of eating disorders? Select all that apply → loss of menstrual periods → bone loss heart abnormalities → high blood sugar Blooms Level: Understand Gradable: automatic Learning Outcome: 01.08 Identify food and nutrition Check All That Apply Question issues relevant to college students Consequences of Eating Section: Nutrition and Your Health Disorders Topic: Nutrition Basics 57 When the cells of the are stimulated, the desire to eat subsides → satiety center of the brain feeding center of the brain pancreas tastebuds of the tongue Multiple Choice Question Appetite Regulation Full file at https://TestbankDirect.eu/ Blooms Level: Understand Gradable: automatic Learning Outcome: 01.01 Describe how our food habits are affected by the flavor, texture, and appearance of food; routines and habits; early experiences and customs; advertising; nutrition and health concerns; restaurants; social changes; and economic, as well as physiological processes Page 22 of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ affected by meal size and composition Section: 01.01 Why Do You Choose the Food You Eat Topic: Nutrition Basics 58 A is generally a fake medicine used to disguise the treatments of participants in an experiment control → placebo case hypothesis Blooms Level: Remember Gradable: automatic Learning Outcome: 01.05 Understand the scientific method as it is used in developing hypotheses and theories in the field of nutrition, including the determination of nutrient needs Section: 01.05 How Do We Know What We Know About Multiple Choice Question Nutrition Research Terminology Topic: Nutrition Basics 59 Which of the following most accurately describes the term epidemiology? A test made to examine the validity of an educated guess An educated guess by a scientist to explain a phenomenon → A study of how disease rates vary among different population groups An explanation for a phenomenon that has numerous lines of evidence to support it Blooms Level: Remember Gradable: automatic Learning Outcome: 01.05 Understand the scientific method as it is used in developing hypotheses and theories in the field of nutrition, including the determination of nutrient needs Multiple Choice Question Section: 01.05 How Do We Know What We Know About Defining Nutrition "Epidemiology" Topic: Nutrition Basics 60 Which of the following accurately describes the term hypothesis? A test made to examine the validity of an educated guess → An educated guess by a scientist to explain a phenomenon A study of how disease rates vary among different population groups An explanation for a phenomenon that has numerous lines of evidence to support it Multiple Choice Question Defining "Hypothesis" Full file at https://TestbankDirect.eu/ Blooms Level: Remember Gradable: automatic Learning Outcome: 01.05 Understand the scientific method as it is used in developing hypotheses and theories in the field of nutrition, including the determination of nutrient needs Page 23 of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ Section: 01.05 How Do We Know What We Know About Nutrition Topic: Nutrition Basics 61 Over the past 50 years, rates of have declined among American adults diabetes → death from cardiovascular disease cardiovascular disease obesity Blooms Level: Remember Gradable: automatic Learning Outcome: 01.07 Describe a basic plan for health promotion and disease prevention, and what to expect from good nutrition and a healthy lifestyle Multiple Choice Question Section: 01.07 What Can You Expect from Good Health Trends Among Nutrition and a Healthy Lifestyle American Adults Topic: Nutrition Basics 62 The health status of "baby boomers" appears lower than that of the previous generation → True False Blooms Level: Evaluate Gradable: automatic 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 True / False Question Diet and Health Baby boomers Topic: Nutrition Basics 63 In the _ experimental design, neither the participants nor the researchers are aware of each participant’s assignment (test or placebo) or the outcome of the study until it is completed → animal model case control double-blinded clinical trial Multiple Choice Question Experimental Design Full file at https://TestbankDirect.eu/ Blooms Level: Understand Gradable: automatic Learning Outcome: 01.05 Understand the scientific method as it is used in developing hypotheses and theories in the field of nutrition, including the determination of nutrient needs Section: 01.05 How Do We Know What We Know About Page 24 of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ Nutrition Topic: Nutrition Basics Full file at https://TestbankDirect.eu/ ... units, and Page of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ calculate percentages, such as percent of calories... at https://TestbankDirect.eu/ Page of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ → 52% 19% 41% 36 grams of fat... https://TestbankDirect.eu/ Page 10 of 24 Test Bank for Contemporary Nutrition A Functional Approach 4th Edition by Wardlaw Full file at https://TestbankDirect.eu/ → eliminate health disparities,