Test Bank - Wardlaw's Contemporary Nutrition 12th Edition by Anne Smith, Angela Collene & Colleen Spees - Complete, Elaborated and Latest Test Bank. ALL Chapters (1-15) Included and Updated.

Test Bank - Wardlaw's Contemporary Nutrition 12th Edition by Anne Smith, Angela Collene & Colleen Spees - Complete, Elaborated and Latest Test Bank. ALL Chapters (1-15) Included and Updated. #ContemporaryNutrition #NutritionHealth #HealthyEatingPattern #NutritionPerspective #Carbohydrates #LipidsNutrition #ProteinsInDiet #EnergyBalance #VitaminsPhytochemicals #WaterMineralsNutrition #FitnessNutrition #EatingDisordersAwareness #FoodSafety #GlobalNutrition #LifeStagesNutrition PART ONE Nutrition: A Key to Health PART TWO Energy Nutrients and Energy Balance PART THREE Vitamins, Minerals, and Water PART FOUR Nutrition: Beyond the Nutrients PART FIVE Nutrition: A Focus on Life Stages PART ONE Nutrition: A Key to Health Chapter:1 Nutrition, Food Choices, and Health Chapter:2 Designing a Healthy Eating Pattern Chapter:3 The Human Body: A Nutrition Perspective PART TWO Energy Nutrients and Energy Balance Chapter:4 Carbohydrates Chapter:5 Lipids Chapter:6 Proteins Chapter:7 Energy Balance PART THREE Vitamins, Minerals, and Water Chapter:8 Vitamins and Phytochemicals Chapter:9 Water and Minerals PART FOUR Nutrition: Beyond the Nutrients Chapter:10 Nutrition: Fitness and Sports Chapter:11 Eating Disorders Chapter:12 Protecting Our Food Supply Chapter:13 Global Nutrition PART FIVE Nutrition: A Focus on Life Stages Chapter:14 Nutrition during Pregnancy and Breastfeeding Chapter:15 Nutrition from Infancy through Adolescence Test Bank - Wardlaw's Contemporary Nutrition 12th Edition by Smith,Collene & Spees|2023 Updated|Wardlaw's Contemporary Nutrition 12th Edition by Anne Smith, Angela Collene & Colleen Spees - Complete, Elaborated and Latest(Test Bank) ISBN-10 4 ISBN-13 978-9 TABLE OF CONTENTS PART ONE Nutrition: A Key to Health 1 Nutrition, Food Choices, and Health 2 Designing a Healthy Eating Pattern 3 The Human Body: A Nutrition Perspective PART TWO Energy Nutrients and Energy Balance 4 Carbohydrates 5 Lipids 6 Proteins 7 Energy Balance PART THREE Vitamins, Minerals, and Water 8 Vitamins and Phytochemicals 9 Water and Minerals PART FOUR Nutrition: Beyond the Nutrients 10 Nutrition: Fitness and Sports 11 Eating Disorders 12 Protecting Our Food Supply 13 Global Nutrition PART FIVE Nutrition: A Focus on Life Stages 14 Nutrition during Pregnancy and Breastfeeding 15 Nutrition from Infancy through Adolescence 16 Nutrition during Adulthood CHAPTER 1 1) According to the Food and Health Survey, what is the leading factor that influences food purchases among American consumers? A) Healthfulness B) Convenience C) Price D) Taste 2) Over the past several decades, the consumption of fluid milk in the United States has A) increased. B) decreased. C) remained the same. 3) Studies indicate an association between TV advertising of foods and drinks and _____, especially in the United States. A) dollars spent at restaurants B) purchase of more nutritious products from grocery stores C) the prevalence ofchildhood obesity D) the number of mealseaten at home 4) Which of the following trends has a negative effect on American food habits? Version 1 2 A) More offerings of chicken and fish in restaurants as alternatives to beef B) Social changes that are leading to a general time shortage for many of us C) The variety of new, low-fat products in the grocery store D) Widespread availability of information on the nutritional content of fast foods 5) Which of the following terms refers to a state in which a person is satisfied after eating and there is no further desire to eat? A) Satiety B) Hunger C) Appetite D) Saturation 6) Which of the following terms describes physiological (internal) influences that encourage us to find and eat food? A) Appetite B) Hunger C) Satiety D) Saturation 7) Which of the following terms describes psychological (external) influences that encourage us to find and eat food? A) Appetite B) Hunger C) Satiety D) Saturation Version 1 3 8) According to surveys from the United States Department of Agriculture, what is the most commonly consumed vegetable in the United States? A) Tomatoes B) Potatoes C) Lettuce D) Corn 9) "Nutrition" is A) the science that links foods to health and disease. B) the study of diet and disease patterns among various populations. C) the use of dietary supplements to cure diseases. D) the practice of eating only healthy foods. 10) The essential nutrients A) must be consumed at every meal. B) are required for infants but not adults. C) can be made in the body when they are needed. D) cannot be made by the body and therefore must be consumed to maintain health. 11) Diabetes is a group of diseases characterized by Version 1 4 A) high blood sugar. B) uncontrolled cell growth. C) high blood pressure. D) high levels of blood lipids. 12) Cancer is a group of diseases characterized by A) high blood sugar. B) uncontrolled cell growth. C) high blood pressure. D) high levels of blood lipids. 13) Osteoporosis is a condition of compromised ______ health. A) cardiovascular B) bone C) kidney D) brain 14) Hypertension is the medical term that refers to A) high blood pressure. B) high blood sugar. C) high blood lipids. D) high muscle tone. Version 1 5 15) Which of the following is the leading nutrition-related cause of death in the United States? A) Heart disease B) Cancer C) Diabetes D) Pneumonia 16) Over the past 40 years, rates of ______ have declined among American adults. A) deaths of cardiovascular disease B) cancer screenings C) obesity D) diabetes 17) Which of the following is an essential nutrient? A) Alcohol B) Carbohydrates C) Phytochemicals D) Zoochemicals 18) Which of the following nutrients can be broken down by human enzymes to yield energy? A) Lipids B) Fiber C) Vitamins D) Minerals Version 1 6 19) The main function of carbohydrates is to A) provide energy. B) promote growth and development. C) regulate body processes. D) prevent cancer. 20) Carbohydrates provide ______ kcal per gram. A) 4 B) 7 C) 9 D) 0 21) Which class of nutrients comprises approximately 60% of body weight? A) Water B) Protein C) Carbohydrate D) Minerals 22) Fiber and starch belong to the class of nutrients known as A) carbohydrates. B) protein. C) lipids. D) minerals. Wardlaw's Contemporary Nutrition 12th Edition Anne Smith Angela Collene Colleen Spees Nursing Health