Test Bank For Wardlaw's Perspectives in Nutrition A
Functional Approach, 3rd Edition Author: Carol Byrd-
Bredbenner, Jacqueline Berning, Danita Kelley All
Chapters 1-18 Covered 100% Complete A+ Study Guide
Latest Version
Test Bank Page
1
, Perspectives in Nutrition, A Functional Approach, 3rd (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
Test Bank Page
2
,B) homicide
C) suicide
D) diabetes
Answer: A
Explanation: Heart disease is the leading cause of death in US.
Test Bank Page
3
, 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:
Test Bank Page
4
Functional Approach, 3rd Edition Author: Carol Byrd-
Bredbenner, Jacqueline Berning, Danita Kelley All
Chapters 1-18 Covered 100% Complete A+ Study Guide
Latest Version
Test Bank Page
1
, Perspectives in Nutrition, A Functional Approach, 3rd (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
Test Bank Page
2
,B) homicide
C) suicide
D) diabetes
Answer: A
Explanation: Heart disease is the leading cause of death in US.
Test Bank Page
3
, 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:
Test Bank Page
4
