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Wardlaw's Contemporary Nutrition A Functional Approach 5th Edition By Anne Smith - Test Bank
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Wardlaw's Contemporary Nutrition A Functional Approach 5th Edition By Anne Smith - Test Bank
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, Chapter 01 Nutrition, Food Choices, and Health Answer KeyMultiple 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. Alcoh
ol
B. Carbohydrat
es
C. Phytochemic
als
D. Zoochemic
als
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
1-1
Copyright © 2018 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
,3.
Which of the following is the leading nutrition-related cause of death in the United
States?
A.
Heart
disease
B.
Canc
er
C. Diabet
es
D.
Pneumon
ia
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. Lipid
s
B. Fibe
r
C. Vitami
ns
D. Mineral
s
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
1-2
Copyright © 2018 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
, 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. Phytochemic
als
B. Beta
blockers
C. Deoxidize
rs
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
1-3
Copyright © 2018 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
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