NUTRITION TEST BANK

nutrition science - test banks, Package Title: Test Bank Course Title: Smolin4e Chapter Number: 2 Question Type: Multiple Choice 1) Recommended Dietary Allowances were first published in which decade? a) 1920s b) 1940s c) 1960s d) 1980s Answer: b Difficulty: Easy Learning Objective: LO 2.1 Identify the reasons for population-wide nutritional recommendations. Section Reference: Section 2.1 The Development of Nutrition Recommendations 2) Which is NOT...

Chapter 1: Food, Nutrition, and Health Test Bank MULTIPLE CHOICE 1. Promoting a health care service that improves diabetes management for the elderly in a community would assist in which of the following? a. supporting the National Health Goals-Healthy People 2020 b. reducing world hunger in the United States and Asia c. improving Medicare reimbursement claims d. providing access to child care services for children ANS: A Healthy People 2020 has a wide influence and is the focus of the n...

Multiple-Choice Key Page(s) b 34 1. d 37-38 2. c 47 3. b 47 4. c 45 5. Within the lamina propria, lying just below the epithelium, is the mucosa- associated lymphoid tissue which a. controls secretions from the mucosal glands. b. contains white blood cells and protects against ingested microorganisms. c. initiates peristalsis. d. secretes mucus, hormones and digestive juices into the lumen. The volume of a normal stomach ranges from 50 mL (~2 oz) when empty to _____ when full. a. 100...

Unit 03 Making More Nutritious Choices     
Multiple Choice Questions
  1. A nutrient requirement is 
A. the smallest amount of a nutrient that maintains a particular level of nutritional health.
B. a biological need for a nutrient that has a margin of safety amount factored into the value. 
C. the recommended daily intake of a nutrient. 
D. an amount of a nutrient that ensures optimal nutritional status.     
Blooms Level: 1. Remember
Learning Outcome: 3.01....

Nutrition: An Applied Approach, 5e (Thompson/Manore) Chapter 2 Designing a Healthful Diet Multiple Choice Questions 1) The characteristics of a healthful diet include A) moderation and low-energy. B) balance and low-fat. C) adequacy and value. D) nutrient density and variety. Answer: D Diff: 1 Skill: Remembering/Understanding Learning Outcome: 2.1 Chapter/Section: 2.1 2) Which of the following is an ounce-equivalent serving of grains from the USDA Food Patterns? A) 1 cup...