Test Bank for Nutrition Essentials: A Personal Approach 3rd Edition by Wendy Schiff| 9781264156597| All Chapters| LATEST

TEST BANK
NUTRITION ESSENTIALS: A PERSONAL
APPROACH

, Unit 01
Food Is More Than Something To Eat
Multiple Choice Questions
1. Diet Refers To A Person's
A. Current Nutrient Intake.
B. Negative Risk Factors.
C. Weight Loss Efforts.
D. Usual Pattern Of Food Choices.


Blooms Level: 1. Remember
Learning Outcome: 1.01.01 Define All Of The Key Terms In This Module.
Module: 1.01 Why Learn About Nutrition?
Section: 1.02c Macronutrients And Micronutrients
Topic: Nutrition Basics



2. Which Of The Following Conditions Is A Leading Cause Of Death In The United
States That's Related To Dietary Practices?
A. Chronic Lower Respiratory Infections
B. Cancer
C. Influenza And Pneumonia
D. Anemia


Blooms Level: 1. Remember
Learning Outcome: 1.01.02 Identify The Leading Causes Of Death In The United States And Lifestyle Factors That Contribute To The Risk
Of These Diseases.
Module: 1.01 Why Learn About Nutrition?
Topic: Nutrition Basics

,3. Tamika's 52-Year-Old Father Died As A Result Of A Condition That Is The Leading
Cause Of Death In The United States. Based On This Information, Tamika's Father Died
From
A. Type 1 Diabetes.
B. Heart Disease.
C. Lung Cancer.
D. Kidney Failure.


Blooms Level: 1. Remember
Learning Outcome: 1.01.02 Identify The Leading Causes Of Death In The United States And Lifestyle Factors That Contribute To The Risk
Of These Diseases.
Module: 1.01 Why Learn About Nutrition?
Topic: Nutrition Basics



4. Which Of The Following Nutrients Is A Source Of Energy?
A. Cholesterol
B. Protein
C. Vitamin D
D. Iron


Blooms Level: 1. Remember
Learning Outcome: 1.02.02 List The Six Classes Of Nutrients And Identify A Major Role Of Each Class Of Nutrient In The
Body. Module: 1.02 Nutrition Basics
Section: 1.02b Food Energy
Section: 1.02c Macronutrients And Micronutrients
Topic: Nutrition Basics



5. A Serving Of Food Contains 15 G Carbohydrate, 3 G Protein, 5 G Fat, 5 Mg Vitamin C,
And 4 Ounces Of Water. Based On This Information, A Serving Of This Food Supplies
A. 87 Kcal.
B. 97 Kcal.
C. 107 Kcal.
D. 117 Kcal.


Blooms Level: 3. Apply
Learning Outcome: 1.02.03 Calculate The Caloric Value Of A Serving Of Food Based On Its Macronutrient (And Alcohol)
Contents. Module: 1.02 Nutrition Basics
Section: 1.02c Macronutrients And Micronutrients
Topic: Nutrition Basics

, 6. A Serving Of Food Contains 25 G Carbohydrate, 10 G Protein, 8 G Fat, 5 Mg Vitamin
Iron, And 4 Ounces Of Water. Based On This Information, A Serving Of This Food
Supplies
A. 212 Kcal.
B. 246 Kcal.
C. 335 Kcal.
D. 456 Kcal.


Blooms Level: 3. Apply
Learning Outcome: 1.02.03 Calculate The Caloric Value Of A Serving Of Food Based On Its Macronutrient (And Alcohol)
Contents. Module: 1.02 Nutrition Basics
Section: 1.02c Macronutrients And Micronutrients
Topic: Nutrition Basics



7. A Serving Of Food Contains 20 G Carbohydrate, 6 G Protein, 10 G Fat, 5 Mg Vitamin C,
And 3 Ounces Of Water. Based On This Information, A Serving Of This Food Supplies
A. 87 Kcal.
B. 194 Kcal.
C. 107 Kcal.
D. 217 Kcal.


Blooms Level: 3. Apply
Learning Outcome: 1.02.03 Calculate The Caloric Value Of A Serving Of Food Based On Its Macronutrient (And Alcohol)
Contents. Module: 1.02 Nutrition Basics
Section: 1.02c Macronutrients And Micronutrients
Topic: Nutrition Basics



8. Which Of The Following Substances Is A Nutrient That Doesn't Supply Any Energy
For The Human Body?
A. Carbohydrate
B. Fat
C. Alcohol
D. Vitamin C


Blooms Level: 1. Remember
Learning Outcome: 1.02.02 List The Six Classes Of Nutrients And Identify A Major Role Of Each Class Of Nutrient In The
Body. Module: 1.02 Nutrition Basics
Section: 1.02c Macronutrients And Micronutrients
Topic: Nutrition Basics