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Wardlaw's Perspectives in Nutrition, 12th Edition, Carol Byrd-
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Bredbenner, Jacqueline Berning, Danita Kelley
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Chapter 1-18 Answers are at the End of Each Chapter
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1) The science of food; the nutrients and substances therein; and their action, interaction, an
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d balance in relation to health and disease is a definition of
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A) heart disease
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D) diabetes
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mounts are called
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, A) vitamins, minerals, and waterst st st
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C) trace minerals and fat-soluble vitamins
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D) iron, vitamin C, and potassium
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A) proteins
B) vitamins
C) carbohydrates
D) minerals
6) Which of the following are sources of carbohydrates?
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D) All of these aresources of carbohydrates.
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7) Which is NOT a complex carbohydrate?
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A) Glycogen
B) Glucose
C) Fiber
D) Starch
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, 8) Macronutrients are needed in st st st st
quantities in the diet, as compared to micronutrients.
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A) larger
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C) made of building blocks called amino acids
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10) An important function of carbohydrates is to
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D) promote growth and tissue repair st st st st
11) Which of the following are complex carbohydrates not broken down by digestive pr
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ocesses:
A) glycogen
B) enzymes
C) fiber
D) starches
Version 1 st 3
PlusBay.Plus
,TEST BANK FOR st st
Wardlaw's Perspectives in Nutrition, 12th Edition, Carol Byrd-
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Bredbenner, Jacqueline Berning, Danita Kelley
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Chapter 1-18 Answers are at the End of Each Chapter
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Chapter 1 st
Student name: st
1) The science of food; the nutrients and substances therein; and their action, interaction, an
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d balance in relation to health and disease is a definition of
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A) life
B) energy metabolism st
C) nutrition
D) food science
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2) The leading cause of nutrition-related death in the United States is
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A) heart disease
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B) homicide
C) suicide
D) diabetes
3) Nutrients causing some signs of poor health when consumed in less than adequate a
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mounts are called
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A) essential nutrients st
B) nonessential nutrients st
C) nutritional supplements st
D) trace nutrients
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4) Energy-yielding nutrients include st st st .
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, A) vitamins, minerals, and waterst st st
B) carbohydrates, proteins, and fats st st st
C) trace minerals and fat-soluble vitamins
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D) iron, vitamin C, and potassium
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5) Sugars, starches, and dietary fibers are examples of
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A) proteins
B) vitamins
C) carbohydrates
D) minerals
6) Which of the following are sources of carbohydrates?
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A) Grains
B) Fruits
C) Vegetables
D) All of these aresources of carbohydrates.
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7) Which is NOT a complex carbohydrate?
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A) Glycogen
B) Glucose
C) Fiber
D) Starch
Version 1
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, 8) Macronutrients are needed in st st st st
quantities in the diet, as compared to micronutrients.
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A) larger
B) smaller
C) similar
9) Carbohydrates can be described as st st st st .
A) sugars, starches, and fibers
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B) compounds needed in tiny amounts st st st st
C) made of building blocks called amino acids
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D) inorganic molecules regulating chemical reactions and comprising part of some body str
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uctures
10) An important function of carbohydrates is to
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A) supply energy st
B) provide amino acids st st
C) absorb and transport vitamins
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D) promote growth and tissue repair st st st st
11) Which of the following are complex carbohydrates not broken down by digestive pr
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ocesses:
A) glycogen
B) enzymes
C) fiber
D) starches
Version 1 st 3
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