Chapter 1
Test Bank for Nutrition
1. Individuals without risk factors for heart disease should limit cholesterol intake to no more than 300 milligrams a day.
a. True
b. False
ANSWER: True
Through the POINTS:
REFERENCES:
QUESTION TYPE:
1
Principles of the Science of Nutrition
True / False
HAS VARIABLES: False
Life Cycle 8e Judith E. LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented.
KEYWORDS:
DATE CREATED:
Bloom's: Understand
11/29/2023 11:40 PM
DATE MODIFIED: 11/29/2023 11:42 PM
Brown 2. Which of the following diseases is characterized by high blood glucose levels?
a. type 2 diabetes
b. hypertension
c. stroke
d. Alzheimer’s disease
e. fatty liver disease
ANSWER: a
POINTS: 1
REFERENCES: Principles of the Science of Nutrition
QUESTION TYPE: Multiple Choice
HAS VARIABLES: False
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented.
KEYWORDS: Bloom's: Understand
DATE CREATED: 11/29/2023 11:43 PM
DATE MODIFIED: 11/29/2023 11:44 PM
3. Which of the following statements depicts the progression of a micronutrient deficiency?
a. Physical signs develop before a decrease in tissue reserves.
b. Physical signs develop before a decrease in dietary intake.
c. Insufficient nutrient availability to cells occurs before physical signs develop.
d. Insufficient nutrient availability to cells occurs after physical signs develop.
e. Impaired cellular function occurs after physical signs develop.
ANSWER: c
POINTS: 1
REFERENCES: Principles of the Science of Nutrition
QUESTION TYPE: Multiple Choice
HAS VARIABLES: False
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented.
KEYWORDS: Bloom's: Understand
DATE CREATED: 11/29/2023 11:48 PM
DATE MODIFIED: 11/29/2023 11:50 PM
,Chapter 1 Chapter 1
DATE CREATED: 11/30/2023 12:14 AM
4. Malnutrition can result from both inadequate and excessive levels of nutrient intake. DATE MODIFIED: 11/30/2023 12:19 AM
a. True
b. False 7. The four major components of an individual nutrition assessment conducted by a registered dietitian nutritionist
ANSWER: True include:
POINTS: 1 a. physical, dietary, neurological, and biochemical assessment.
REFERENCES: Principles of the Science of Nutrition b. dietary, biochemical, neurological, and anthropometric assessment.
QUESTION TYPE: True / False c. anthropometric, physical, neurological, and biochemical assessment.
HAS VARIABLES: False d. neurological physical, dietary, and anthropometric assessment.
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented. e. biochemical, physical, dietary, and anthropometric assessment.
KEYWORDS: Bloom's: Remember ANSWER: e
DATE CREATED: 11/30/2023 12:04 AM POINTS: 1
DATE MODIFIED: 11/30/2023 12:07 AM REFERENCES: Principles of the Science of Nutrition
QUESTION TYPE: Multiple Choice
5. Which of the following changes have been made to the nutrition facts panel? HAS VARIABLES: False
a. Added sugars are now listed. LEARNING OBJECTIVES: NTLC.BRWN.24.1.4 - Describe the components of individual level nutrition assessment.
b. Poly-unsaturated fats are now listed. KEYWORDS: Bloom's: Remember
c. Zinc is now listed. DATE CREATED: 11/30/2023 12:20 AM
d. Calories are now listed at the bottom of the panel. DATE MODIFIED: 11/30/2023 12:27 AM
e. Daily values are now listed on the left of each nutrient.
ANSWER: a 8. Which of the following products could be labeled "trans fat-free"?
POINTS: 1 a. a cookie with 1.0 g of trans fat
REFERENCES: Principles of the Science of Nutrition b. a cookie with 0.4 g of trans fat
QUESTION TYPE: Multiple Choice c. a cookie with 1.4 g of trans fat
HAS VARIABLES: False d. a cookie with 2 g of trans fat
LEARNING OBJECTIVES: NTLC.BRWN.24.1.2 - Read and understand the elements of nutrition labels; you will be able e. cookies can never be labeled as “trans fat-free”
to understand the nutritional value of most food products. ANSWER: b
KEYWORDS: Bloom's: Understand POINTS: 1
DATE CREATED: 11/30/2023 12:07 AM REFERENCES: Nutrition Labeling
DATE MODIFIED: 11/30/2023 12:12 AM QUESTION TYPE: Multiple Choice
HAS VARIABLES: False
6. Healthy dietary patterns include: LEARNING OBJECTIVES: NTLC.BRWN.24.1.2 - Read and understand the elements of nutrition labels; you will be able
a. refined grain products. to understand the nutritional value of most food products.
b. foods high in tropical oils. KEYWORDS: Bloom's: Remember
c. processed foods high in sodium. DATE CREATED: 11/30/2023 12:32 AM
d. nuts with high amounts of omega-3 fatty acids. DATE MODIFIED: 11/30/2023 12:37 AM
e. sweetened teas.
ANSWER: d 9. A dietary supplement can legally claim to treat, cure, or prevent a disease.
POINTS: 1 a. True
REFERENCES: Principles of the Science of Nutrition b. False
QUESTION TYPE: Multiple Choice ANSWER: False
HAS VARIABLES: False POINTS: 1
LEARNING OBJECTIVES: NTLC.BRWN.24.1.6 - Design a healthy dietary pattern. REFERENCES: Nutrition Labeling
KEYWORDS: Bloom's: Understand QUESTION TYPE: True / False
,Chapter 1 Chapter 1
HAS VARIABLES: False LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented.
LEARNING OBJECTIVES: NTLC.BRWN.24.1.2 - Read and understand the elements of nutrition labels; you will be able KEYWORDS: Bloom's: Remember
to understand the nutritional value of most food products. DATE CREATED: 11/30/2023 1:04 AM
KEYWORDS: Bloom's: Remember DATE MODIFIED: 11/30/2023 1:06 AM
DATE CREATED: 11/30/2023 12:38 AM
DATE MODIFIED: 11/30/2023 12:40 AM 13. Which of the following substances is an essential nutrient?
a. fiber
10. Galactosemia is a disorder that interferes with the body's utilization of the sugar galactose found in lactose. b. cholesterol
a. True c. linoleic acid
b. False d. vitamin D
ANSWER: True e. creatine
POINTS: 1 ANSWER: c
REFERENCES: Principles of the Science of Nutrition POINTS: 1
QUESTION TYPE: True / False REFERENCES: Principles of the Science of Nutrition
HAS VARIABLES: False QUESTION TYPE: Multiple Choice
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented. HAS VARIABLES: False
KEYWORDS: Bloom's: Remember LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented.
DATE CREATED: 11/30/2023 12:54 AM KEYWORDS: Bloom's: Remember
DATE MODIFIED: 11/30/2023 12:55 AM DATE CREATED: 11/30/2023 1:16 AM
DATE MODIFIED: 11/30/2023 1:17 AM
11. A DASH eating plan is effective for reducing high blood pressure as well as the risk of some types of cancer,
osteoporosis, and heart disease.
14. A calorie is:
a. True
a. a measure of the amount of energy transferred from food to the body.
b. False
b. a measure of the amount of energy inside the body's fat cells.
ANSWER: True
c. a component of fats that is soluble in water.
POINTS: 1
d. a chemical substance that activates enzymes.
REFERENCES: Nutrition and Health Guidelines for Americans
e. a measure of the extent to which blood glucose levels are raised by consumption of food.
QUESTION TYPE: True / False
ANSWER: a
HAS VARIABLES: False
POINTS: 1
LEARNING OBJECTIVES: NTLC.BRWN.24.1.6 - Design a healthy dietary pattern.
REFERENCES: Principles of the Science of Nutrition
KEYWORDS: Bloom's: Remember
QUESTION TYPE: Multiple Choice
DATE CREATED: 11/30/2023 1:02 AM
HAS VARIABLES: False
DATE MODIFIED: 11/30/2023 1:02 AM
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented.
12. What are the six categories of essential nutrients? KEYWORDS: Bloom's: Remember
a. carbohydrates, alcohol, fats, proteins, vitamins, and minerals DATE CREATED: 11/30/2023 1:19 AM
b. carbohydrates, fiber, fats, proteins, vitamins, and minerals DATE MODIFIED: 11/30/2023 1:19 AM
c. carbohydrates, proteins, fats, minerals, water, and vitamins
15. Which of the following statements describes the primary function of ascorbic acid?
d. carbohydrates, proteins, fiber, water, alcohol, and lipids
a. It is required for the conversion of homocysteine to methionine.
ANSWER: c
b. It participates in the regulation of gene expression.
POINTS: 1
c. It is required for the transport and metabolism of fat and cholesterol.
REFERENCES: Principles of the Science of Nutrition
d. It acts as an antioxidant and is required for collagen synthesis.
QUESTION TYPE: Multiple Choice
e. It is required for normal red blood cell formation.
HAS VARIABLES: False
ANSWER: d
, Chapter 1 Chapter 1
POINTS: 1 c. glucose and maltose
REFERENCES: Principles of the Science of Nutrition d. glucose and fructose
QUESTION TYPE: Multiple Choice e. maltose and lactose
HAS VARIABLES: False ANSWER: d
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented. POINTS: 1
KEYWORDS: Bloom's: Understand REFERENCES: Principles of the Science of Nutrition
DATE CREATED: 11/30/2023 1:22 AM QUESTION TYPE: Multiple Choice
DATE MODIFIED: 11/30/2023 1:23 AM HAS VARIABLES: False
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented.
16. The Estimated Average Requirement (EAR) refers to: KEYWORDS: Bloom's: Understand
a. an intake level estimated to meet the nutrient needs of 98% of healthy people.
DATE CREATED: 11/30/2023 1:37 AM
b. an intake value estimated to meet the nutrient needs of half the healthy individuals in a group.
DATE MODIFIED: 11/30/2023 1:38 AM
c. upper limits of a nutrient estimated to be compatible with health.
d. standard levels of daily nutrient intake. 19. Blood sugar is also known as , while fruit sugar is also known as .
e. an estimated level of nutrient intake for unhealthy people. a. glucose; fructose
ANSWER: b b. glucose; lactose
POINTS: 1 c. lactose; fructose
REFERENCES: Principles of the Science of Nutrition d. maltose; lactose
QUESTION TYPE: Multiple Choice e. fructose; maltose
HAS VARIABLES: False ANSWER: a
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented. POINTS: 1
KEYWORDS: Bloom's: Remember REFERENCES: Principles of the Science of Nutrition
DATE CREATED: 11/30/2023 1:24 AM QUESTION TYPE: Multiple Choice
DATE MODIFIED: 11/30/2023 1:25 AM HAS VARIABLES: False
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented.
17. Complex carbohydrates include: KEYWORDS: Bloom's: Remember
a. glucose, glycogen, and most types of fiber.
DATE CREATED: 11/30/2023 1:46 AM
b. glucose, sucrose, and fructose.
DATE MODIFIED: 11/30/2023 1:47 AM
c. starches, glycogen, and most types of fiber.
d. starches, glucose, and sucrose. 20. Human digestive enzymes are unable to break down:
e. starches, glycogen, and glucose. a. sucrose.
ANSWER: c b. glycogen.
POINTS: 1 c. alcohol sugars.
REFERENCES: Principles of the Science of Nutrition d. maltose.
QUESTION TYPE: Multiple Choice e. fiber.
HAS VARIABLES: False ANSWER: e
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented. POINTS: 1
KEYWORDS: Bloom's: Remember REFERENCES: Principles of the Science of Nutrition
DATE CREATED: 11/30/2023 1:30 AM QUESTION TYPE: Multiple Choice
DATE MODIFIED: 11/30/2023 1:32 AM HAS VARIABLES: False
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented.
18. Which of the following two monosaccharides are found in sucrose (table sugar)? KEYWORDS: Bloom's: Remember
a. glucose and lactose
DATE CREATED: 11/30/2023 1:48 AM
b. maltose and fructose
DATE MODIFIED: 11/30/2023 1:49 AM
Test Bank for Nutrition
1. Individuals without risk factors for heart disease should limit cholesterol intake to no more than 300 milligrams a day.
a. True
b. False
ANSWER: True
Through the POINTS:
REFERENCES:
QUESTION TYPE:
1
Principles of the Science of Nutrition
True / False
HAS VARIABLES: False
Life Cycle 8e Judith E. LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented.
KEYWORDS:
DATE CREATED:
Bloom's: Understand
11/29/2023 11:40 PM
DATE MODIFIED: 11/29/2023 11:42 PM
Brown 2. Which of the following diseases is characterized by high blood glucose levels?
a. type 2 diabetes
b. hypertension
c. stroke
d. Alzheimer’s disease
e. fatty liver disease
ANSWER: a
POINTS: 1
REFERENCES: Principles of the Science of Nutrition
QUESTION TYPE: Multiple Choice
HAS VARIABLES: False
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented.
KEYWORDS: Bloom's: Understand
DATE CREATED: 11/29/2023 11:43 PM
DATE MODIFIED: 11/29/2023 11:44 PM
3. Which of the following statements depicts the progression of a micronutrient deficiency?
a. Physical signs develop before a decrease in tissue reserves.
b. Physical signs develop before a decrease in dietary intake.
c. Insufficient nutrient availability to cells occurs before physical signs develop.
d. Insufficient nutrient availability to cells occurs after physical signs develop.
e. Impaired cellular function occurs after physical signs develop.
ANSWER: c
POINTS: 1
REFERENCES: Principles of the Science of Nutrition
QUESTION TYPE: Multiple Choice
HAS VARIABLES: False
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented.
KEYWORDS: Bloom's: Understand
DATE CREATED: 11/29/2023 11:48 PM
DATE MODIFIED: 11/29/2023 11:50 PM
,Chapter 1 Chapter 1
DATE CREATED: 11/30/2023 12:14 AM
4. Malnutrition can result from both inadequate and excessive levels of nutrient intake. DATE MODIFIED: 11/30/2023 12:19 AM
a. True
b. False 7. The four major components of an individual nutrition assessment conducted by a registered dietitian nutritionist
ANSWER: True include:
POINTS: 1 a. physical, dietary, neurological, and biochemical assessment.
REFERENCES: Principles of the Science of Nutrition b. dietary, biochemical, neurological, and anthropometric assessment.
QUESTION TYPE: True / False c. anthropometric, physical, neurological, and biochemical assessment.
HAS VARIABLES: False d. neurological physical, dietary, and anthropometric assessment.
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented. e. biochemical, physical, dietary, and anthropometric assessment.
KEYWORDS: Bloom's: Remember ANSWER: e
DATE CREATED: 11/30/2023 12:04 AM POINTS: 1
DATE MODIFIED: 11/30/2023 12:07 AM REFERENCES: Principles of the Science of Nutrition
QUESTION TYPE: Multiple Choice
5. Which of the following changes have been made to the nutrition facts panel? HAS VARIABLES: False
a. Added sugars are now listed. LEARNING OBJECTIVES: NTLC.BRWN.24.1.4 - Describe the components of individual level nutrition assessment.
b. Poly-unsaturated fats are now listed. KEYWORDS: Bloom's: Remember
c. Zinc is now listed. DATE CREATED: 11/30/2023 12:20 AM
d. Calories are now listed at the bottom of the panel. DATE MODIFIED: 11/30/2023 12:27 AM
e. Daily values are now listed on the left of each nutrient.
ANSWER: a 8. Which of the following products could be labeled "trans fat-free"?
POINTS: 1 a. a cookie with 1.0 g of trans fat
REFERENCES: Principles of the Science of Nutrition b. a cookie with 0.4 g of trans fat
QUESTION TYPE: Multiple Choice c. a cookie with 1.4 g of trans fat
HAS VARIABLES: False d. a cookie with 2 g of trans fat
LEARNING OBJECTIVES: NTLC.BRWN.24.1.2 - Read and understand the elements of nutrition labels; you will be able e. cookies can never be labeled as “trans fat-free”
to understand the nutritional value of most food products. ANSWER: b
KEYWORDS: Bloom's: Understand POINTS: 1
DATE CREATED: 11/30/2023 12:07 AM REFERENCES: Nutrition Labeling
DATE MODIFIED: 11/30/2023 12:12 AM QUESTION TYPE: Multiple Choice
HAS VARIABLES: False
6. Healthy dietary patterns include: LEARNING OBJECTIVES: NTLC.BRWN.24.1.2 - Read and understand the elements of nutrition labels; you will be able
a. refined grain products. to understand the nutritional value of most food products.
b. foods high in tropical oils. KEYWORDS: Bloom's: Remember
c. processed foods high in sodium. DATE CREATED: 11/30/2023 12:32 AM
d. nuts with high amounts of omega-3 fatty acids. DATE MODIFIED: 11/30/2023 12:37 AM
e. sweetened teas.
ANSWER: d 9. A dietary supplement can legally claim to treat, cure, or prevent a disease.
POINTS: 1 a. True
REFERENCES: Principles of the Science of Nutrition b. False
QUESTION TYPE: Multiple Choice ANSWER: False
HAS VARIABLES: False POINTS: 1
LEARNING OBJECTIVES: NTLC.BRWN.24.1.6 - Design a healthy dietary pattern. REFERENCES: Nutrition Labeling
KEYWORDS: Bloom's: Understand QUESTION TYPE: True / False
,Chapter 1 Chapter 1
HAS VARIABLES: False LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented.
LEARNING OBJECTIVES: NTLC.BRWN.24.1.2 - Read and understand the elements of nutrition labels; you will be able KEYWORDS: Bloom's: Remember
to understand the nutritional value of most food products. DATE CREATED: 11/30/2023 1:04 AM
KEYWORDS: Bloom's: Remember DATE MODIFIED: 11/30/2023 1:06 AM
DATE CREATED: 11/30/2023 12:38 AM
DATE MODIFIED: 11/30/2023 12:40 AM 13. Which of the following substances is an essential nutrient?
a. fiber
10. Galactosemia is a disorder that interferes with the body's utilization of the sugar galactose found in lactose. b. cholesterol
a. True c. linoleic acid
b. False d. vitamin D
ANSWER: True e. creatine
POINTS: 1 ANSWER: c
REFERENCES: Principles of the Science of Nutrition POINTS: 1
QUESTION TYPE: True / False REFERENCES: Principles of the Science of Nutrition
HAS VARIABLES: False QUESTION TYPE: Multiple Choice
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented. HAS VARIABLES: False
KEYWORDS: Bloom's: Remember LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented.
DATE CREATED: 11/30/2023 12:54 AM KEYWORDS: Bloom's: Remember
DATE MODIFIED: 11/30/2023 12:55 AM DATE CREATED: 11/30/2023 1:16 AM
DATE MODIFIED: 11/30/2023 1:17 AM
11. A DASH eating plan is effective for reducing high blood pressure as well as the risk of some types of cancer,
osteoporosis, and heart disease.
14. A calorie is:
a. True
a. a measure of the amount of energy transferred from food to the body.
b. False
b. a measure of the amount of energy inside the body's fat cells.
ANSWER: True
c. a component of fats that is soluble in water.
POINTS: 1
d. a chemical substance that activates enzymes.
REFERENCES: Nutrition and Health Guidelines for Americans
e. a measure of the extent to which blood glucose levels are raised by consumption of food.
QUESTION TYPE: True / False
ANSWER: a
HAS VARIABLES: False
POINTS: 1
LEARNING OBJECTIVES: NTLC.BRWN.24.1.6 - Design a healthy dietary pattern.
REFERENCES: Principles of the Science of Nutrition
KEYWORDS: Bloom's: Remember
QUESTION TYPE: Multiple Choice
DATE CREATED: 11/30/2023 1:02 AM
HAS VARIABLES: False
DATE MODIFIED: 11/30/2023 1:02 AM
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented.
12. What are the six categories of essential nutrients? KEYWORDS: Bloom's: Remember
a. carbohydrates, alcohol, fats, proteins, vitamins, and minerals DATE CREATED: 11/30/2023 1:19 AM
b. carbohydrates, fiber, fats, proteins, vitamins, and minerals DATE MODIFIED: 11/30/2023 1:19 AM
c. carbohydrates, proteins, fats, minerals, water, and vitamins
15. Which of the following statements describes the primary function of ascorbic acid?
d. carbohydrates, proteins, fiber, water, alcohol, and lipids
a. It is required for the conversion of homocysteine to methionine.
ANSWER: c
b. It participates in the regulation of gene expression.
POINTS: 1
c. It is required for the transport and metabolism of fat and cholesterol.
REFERENCES: Principles of the Science of Nutrition
d. It acts as an antioxidant and is required for collagen synthesis.
QUESTION TYPE: Multiple Choice
e. It is required for normal red blood cell formation.
HAS VARIABLES: False
ANSWER: d
, Chapter 1 Chapter 1
POINTS: 1 c. glucose and maltose
REFERENCES: Principles of the Science of Nutrition d. glucose and fructose
QUESTION TYPE: Multiple Choice e. maltose and lactose
HAS VARIABLES: False ANSWER: d
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented. POINTS: 1
KEYWORDS: Bloom's: Understand REFERENCES: Principles of the Science of Nutrition
DATE CREATED: 11/30/2023 1:22 AM QUESTION TYPE: Multiple Choice
DATE MODIFIED: 11/30/2023 1:23 AM HAS VARIABLES: False
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented.
16. The Estimated Average Requirement (EAR) refers to: KEYWORDS: Bloom's: Understand
a. an intake level estimated to meet the nutrient needs of 98% of healthy people.
DATE CREATED: 11/30/2023 1:37 AM
b. an intake value estimated to meet the nutrient needs of half the healthy individuals in a group.
DATE MODIFIED: 11/30/2023 1:38 AM
c. upper limits of a nutrient estimated to be compatible with health.
d. standard levels of daily nutrient intake. 19. Blood sugar is also known as , while fruit sugar is also known as .
e. an estimated level of nutrient intake for unhealthy people. a. glucose; fructose
ANSWER: b b. glucose; lactose
POINTS: 1 c. lactose; fructose
REFERENCES: Principles of the Science of Nutrition d. maltose; lactose
QUESTION TYPE: Multiple Choice e. fructose; maltose
HAS VARIABLES: False ANSWER: a
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented. POINTS: 1
KEYWORDS: Bloom's: Remember REFERENCES: Principles of the Science of Nutrition
DATE CREATED: 11/30/2023 1:24 AM QUESTION TYPE: Multiple Choice
DATE MODIFIED: 11/30/2023 1:25 AM HAS VARIABLES: False
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented.
17. Complex carbohydrates include: KEYWORDS: Bloom's: Remember
a. glucose, glycogen, and most types of fiber.
DATE CREATED: 11/30/2023 1:46 AM
b. glucose, sucrose, and fructose.
DATE MODIFIED: 11/30/2023 1:47 AM
c. starches, glycogen, and most types of fiber.
d. starches, glucose, and sucrose. 20. Human digestive enzymes are unable to break down:
e. starches, glycogen, and glucose. a. sucrose.
ANSWER: c b. glycogen.
POINTS: 1 c. alcohol sugars.
REFERENCES: Principles of the Science of Nutrition d. maltose.
QUESTION TYPE: Multiple Choice e. fiber.
HAS VARIABLES: False ANSWER: e
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented. POINTS: 1
KEYWORDS: Bloom's: Remember REFERENCES: Principles of the Science of Nutrition
DATE CREATED: 11/30/2023 1:30 AM QUESTION TYPE: Multiple Choice
DATE MODIFIED: 11/30/2023 1:32 AM HAS VARIABLES: False
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented.
18. Which of the following two monosaccharides are found in sucrose (table sugar)? KEYWORDS: Bloom's: Remember
a. glucose and lactose
DATE CREATED: 11/30/2023 1:48 AM
b. maltose and fructose
DATE MODIFIED: 11/30/2023 1:49 AM
