TEST BANK FOR NUTRITION:
CONCEPTS AND
CONTROVERSIES, 5TH EDITION,
FRANCES SIZER, ELLIEWHITNEY,
LEONARD PICHÉ, ISBN-10:
0176892869, ISBN-
13: 9780176892869
COMPLETE WITH ALL CHAPTER (1-15)
,Table of Contents
Chapter 2: Nutrition Tools – Standards and
3b 3b 3b 3b 3b 3b
3b GuidelinesChapter 3: The Remarkable Body
3b 3b 3b 3b 3b
Chapter 4: The Carbohydrates: Sugar, Starch, Glycogen and
3b 3b 3b 3b 3b 3b 3b
3bFibreChapter 5: The Lipids: Fats, Oil, Phospholipids, and
3b 3b 3b 3b 3b 3b 3b 3b
3b Sterols Chapter 6: The Proteins and Amino Acids
3b 3b 3b 3b 3b 3b 3b
Chapter 7: The Vitamins
3b 3b 3b
3b Chapter 8: Water and 3b 3b 3b
Minerals
3b
Chapter 9: Energy Balance and Healthy Body Weight
3b 3b 3b 3b 3b 3b 3b
Chapter 10: Nutrients, Recreational Physical Activity, and the
3b 3b 3b 3b 3b 3b 3b
Body’sResponses
3b 3b
Chapter 11: Role of Diet in the Primary and Secondary Prevention
3b 3b 3b 3b 3b 3b 3b 3b 3b 3b
3b ofChronic Disease
3b 3b
Chapter 12:
3b Food
3b Safety
3b 3b and Food
3b 3b Bio-
Technology Chapter 13: Life Cycle Nutrition:
3b 3b 3b 3b 3b
Mother and Infant Chapter 14: Child, Teen, and
3b 3b 3b 3b 3b 3b 3b 3b
3b Older Adult3b
Chapter 15: Hunger and the Global Environment
3b 3b 3b 3b 3b 3b
,Chapter 1 Food Choices and Human Health
3b 3b 3b 3b 3b 3b
MULTICHOICE
1. Which 3b of 3bthe 3 b following 3b conditions 3b is 3b the 3b most 3b responsive 3b to 3 b nutrition?
(A) diabetes
(B) iron 3 b deficiency 3 b anemia
(C) sickle 3bcell 3bdisease
(D) heart 3 b disease
Answer 3b : 3b (B)
2. What 3b is 3 b the 3 b name 3 b for 3b the 3 b study 3b of 3b environmental 3b influences 3 b on 3 b genetic
3b expression?
(A) epigenetics
(B) genetic 3bcounselling
(C) nutritional 3b nucleic 3b acid 3 b pool
(D) genetic 3 b metabolics
Answer 3b : 3b (A)
3. The 3 b integration 3 b of 3 b nutrition, 3 b genomic 3 b science, 3 b and 3 b molecular 3 b biology 3 b has
3b launched 3 b a 3 b new3barea 3 b of 3b study. 3 b What 3 b is 3 b this 3 b area 3 b of 3b study 3b called?
(A) nutrition 3 b genetics
(B) nutritional 3b genomics
(C) nutritional 3b molecular 3 b science
(D) nutritional 3 b science
Answer 3b : 3b (B)
4. How 3 b many 3b classes 3 b of 3 b nutrients 3 b are 3 b there?
(A) 2
(B) 4
(C) 6
, (D) 8
Answer 3 b : 3 b (C)
5. Which 3 b of 3 b the 3 b following 3 b nutrients 3 b is 3 b considered 3 b organic?
(A) minerals
(B) carbohydrate
(C) water
(D) alcohol
Answer 3b : 3b (B)
6. Which 3b of 3bthe 3 b following 3b nutrients 3b yields 3b energy 3band 3b also 3b provides
3b materials 3bthat 3 b form3bstructures 3 b and 3 b working 3bparts 3 b of 3bbody 3b tissues?
(A) proteins
(B) vitamins
(C) fats
(D) proteins
Answer 3b : 3b (D)
7. Which 3b of 3bthe 3 b following 3bnutrients 3b is 3b energy-yielding?
(A) carbohydrates
(B) vitamins
(C) water
(D) minerals
Answer 3b : 3b (A)
8. Which 3 b of 3 b the 3 b following 3 b statements 3 b best 3 b defines 3 b an 3 b "essential" 3 b nutrient?
(A) It 3 b is 3 b necessary 3 b for 3 b good 3 b health 3 b and 3 b proper 3 b functioning 3 b of 3b the 3 b body.
(B) It 3 b can 3 b be 3b obtained 3 b only 3 b from 3 b the 3 b diet.
(C) It 3 b can 3 b be 3b manufactured 3 b by 3b the 3 b body 3b from 3 b raw 3 b materials.
CONCEPTS AND
CONTROVERSIES, 5TH EDITION,
FRANCES SIZER, ELLIEWHITNEY,
LEONARD PICHÉ, ISBN-10:
0176892869, ISBN-
13: 9780176892869
COMPLETE WITH ALL CHAPTER (1-15)
,Table of Contents
Chapter 2: Nutrition Tools – Standards and
3b 3b 3b 3b 3b 3b
3b GuidelinesChapter 3: The Remarkable Body
3b 3b 3b 3b 3b
Chapter 4: The Carbohydrates: Sugar, Starch, Glycogen and
3b 3b 3b 3b 3b 3b 3b
3bFibreChapter 5: The Lipids: Fats, Oil, Phospholipids, and
3b 3b 3b 3b 3b 3b 3b 3b
3b Sterols Chapter 6: The Proteins and Amino Acids
3b 3b 3b 3b 3b 3b 3b
Chapter 7: The Vitamins
3b 3b 3b
3b Chapter 8: Water and 3b 3b 3b
Minerals
3b
Chapter 9: Energy Balance and Healthy Body Weight
3b 3b 3b 3b 3b 3b 3b
Chapter 10: Nutrients, Recreational Physical Activity, and the
3b 3b 3b 3b 3b 3b 3b
Body’sResponses
3b 3b
Chapter 11: Role of Diet in the Primary and Secondary Prevention
3b 3b 3b 3b 3b 3b 3b 3b 3b 3b
3b ofChronic Disease
3b 3b
Chapter 12:
3b Food
3b Safety
3b 3b and Food
3b 3b Bio-
Technology Chapter 13: Life Cycle Nutrition:
3b 3b 3b 3b 3b
Mother and Infant Chapter 14: Child, Teen, and
3b 3b 3b 3b 3b 3b 3b 3b
3b Older Adult3b
Chapter 15: Hunger and the Global Environment
3b 3b 3b 3b 3b 3b
,Chapter 1 Food Choices and Human Health
3b 3b 3b 3b 3b 3b
MULTICHOICE
1. Which 3b of 3bthe 3 b following 3b conditions 3b is 3b the 3b most 3b responsive 3b to 3 b nutrition?
(A) diabetes
(B) iron 3 b deficiency 3 b anemia
(C) sickle 3bcell 3bdisease
(D) heart 3 b disease
Answer 3b : 3b (B)
2. What 3b is 3 b the 3 b name 3 b for 3b the 3 b study 3b of 3b environmental 3b influences 3 b on 3 b genetic
3b expression?
(A) epigenetics
(B) genetic 3bcounselling
(C) nutritional 3b nucleic 3b acid 3 b pool
(D) genetic 3 b metabolics
Answer 3b : 3b (A)
3. The 3 b integration 3 b of 3 b nutrition, 3 b genomic 3 b science, 3 b and 3 b molecular 3 b biology 3 b has
3b launched 3 b a 3 b new3barea 3 b of 3b study. 3 b What 3 b is 3 b this 3 b area 3 b of 3b study 3b called?
(A) nutrition 3 b genetics
(B) nutritional 3b genomics
(C) nutritional 3b molecular 3 b science
(D) nutritional 3 b science
Answer 3b : 3b (B)
4. How 3 b many 3b classes 3 b of 3 b nutrients 3 b are 3 b there?
(A) 2
(B) 4
(C) 6
, (D) 8
Answer 3 b : 3 b (C)
5. Which 3 b of 3 b the 3 b following 3 b nutrients 3 b is 3 b considered 3 b organic?
(A) minerals
(B) carbohydrate
(C) water
(D) alcohol
Answer 3b : 3b (B)
6. Which 3b of 3bthe 3 b following 3b nutrients 3b yields 3b energy 3band 3b also 3b provides
3b materials 3bthat 3 b form3bstructures 3 b and 3 b working 3bparts 3 b of 3bbody 3b tissues?
(A) proteins
(B) vitamins
(C) fats
(D) proteins
Answer 3b : 3b (D)
7. Which 3b of 3bthe 3 b following 3bnutrients 3b is 3b energy-yielding?
(A) carbohydrates
(B) vitamins
(C) water
(D) minerals
Answer 3b : 3b (A)
8. Which 3 b of 3 b the 3 b following 3 b statements 3 b best 3 b defines 3 b an 3 b "essential" 3 b nutrient?
(A) It 3 b is 3 b necessary 3 b for 3 b good 3 b health 3 b and 3 b proper 3 b functioning 3 b of 3b the 3 b body.
(B) It 3 b can 3 b be 3b obtained 3 b only 3 b from 3 b the 3 b diet.
(C) It 3 b can 3 b be 3b manufactured 3 b by 3b the 3 b body 3b from 3 b raw 3 b materials.
