Test bank wardlaw's perspectives in Test
nutrition
bank13th
wardlaw's
edition carol
perspectives
byrd bredbenner.pdf
in Test
nutrition
bank13th
wardlaw's
edition carol
perspectives
byrd bredbenner.pdf
in nutrition 13th edition carol byrd bredbenner.pdf
TEST BANK FOR
Wardlaw's Perspectives in Nutrition, 13th Edition, Carol Byrd-Bredbenner, Jacqueline Berning, Danita Kelley
Chapter 1-18 Answers are at the End of Each Chapter
Chapter 1
Student name:
1) The science of food; the nutrients and substances therein; and their action, interaction,
and balance in relation to health and disease is a definition of .
A) life
B) energy metabolism
C) nutrition
D) food science
2) The leading cause of nutrition-related death in the United States is .
A) heart disease
B) homicide
C) suicide
D) diabetes
3) Nutrients causing some signs of poor health when consumed in less than adequate
amounts are called .
A) essential nutrients
B) nonessential nutrients
C) nutritional supplements
D) trace nutrients
4) Energy-yielding nutrients include .
Version 1 1
Page 1 1 of 478 Page 1 of 478
,Test bank wardlaw's perspectives in Test
nutrition
bank13th
wardlaw's
edition carol
perspectives
byrd bredbenner.pdf
in Test
nutrition
bank13th
wardlaw's
edition carol
perspectives
byrd bredbenner.pdf
in nutrition 13th edition carol byrd bredbenner.pdf
A) vitamins, minerals, and water
B) carbohydrates, proteins, and fats
C) trace minerals and fat-soluble vitamins
D) iron, vitamin C, and potassium
5) Sugars, starches, and dietary fibers are examples of .
A) proteins
B) vitamins
C) carbohydrates
D) minerals
6) Which of the following are sources of carbohydrates?
A) Grains
B) Fruits
C) Vegetables
D) All of these aresources of carbohydrates.
7) Which is NOT a complex carbohydrate?
A) Glycogen
B) Glucose
C) Fiber
D) Starch
Version 1 2
Page 2 2 of 478 Page 2 of 478
,Test bank wardlaw's perspectives in Test
nutrition
bank13th
wardlaw's
edition carol
perspectives
byrd bredbenner.pdf
in Test
nutrition
bank13th
wardlaw's
edition carol
perspectives
byrd bredbenner.pdf
in nutrition 13th edition carol byrd bredbenner.pdf
8) Macronutrients are needed in quantities in the diet, as compared to
micronutrients.
A) larger
B) smaller
C) similar
9) Carbohydrates can be described as .
A) sugars, starches, and fibers
B) compounds needed in tiny amounts
C) made of building blocks called amino acids
D) inorganic molecules regulating chemical reactions and comprising part of some body
structures
10) An important function of carbohydrates is to .
A) supply energy
B) provide amino acids
C) absorb and transport vitamins
D) promote growth and tissue repair
11) Which of the following are complex carbohydrates not broken down by digestive
processes:
A) glycogen
B) enzymes
C) fiber
D) starches
Version 1 3
Page 3 3 of 478 Page 3 of 478
, Test bank wardlaw's perspectives in Test
nutrition
bank13th
wardlaw's
edition carol
perspectives
byrd bredbenner.pdf
in Test
nutrition
bank13th
wardlaw's
edition carol
perspectives
byrd bredbenner.pdf
in nutrition 13th edition carol byrd bredbenner.pdf
12) Glucose is classified as a .
A) simple sugar
B) dietary starch
C) polysaccharide
D) dietary fiber
13) A triglyceride is an example of a .
A) protein
B) carbohydrate
C) lipid
D) vitamin
14) Lipids can be described as .
A) sugars, starches, and fibers
B) compounds needed in minute amounts
C) mostly fats and oils
D) made of building blocks called amino acids
15) The major form of lipid in foods is a(n) .
A) triglyceride
B) amino acid
C) fatty acid
D) glycerol
Version 1 4
Page 4 4 of 478 Page 4 of 478
nutrition
bank13th
wardlaw's
edition carol
perspectives
byrd bredbenner.pdf
in Test
nutrition
bank13th
wardlaw's
edition carol
perspectives
byrd bredbenner.pdf
in nutrition 13th edition carol byrd bredbenner.pdf
TEST BANK FOR
Wardlaw's Perspectives in Nutrition, 13th Edition, Carol Byrd-Bredbenner, Jacqueline Berning, Danita Kelley
Chapter 1-18 Answers are at the End of Each Chapter
Chapter 1
Student name:
1) The science of food; the nutrients and substances therein; and their action, interaction,
and balance in relation to health and disease is a definition of .
A) life
B) energy metabolism
C) nutrition
D) food science
2) The leading cause of nutrition-related death in the United States is .
A) heart disease
B) homicide
C) suicide
D) diabetes
3) Nutrients causing some signs of poor health when consumed in less than adequate
amounts are called .
A) essential nutrients
B) nonessential nutrients
C) nutritional supplements
D) trace nutrients
4) Energy-yielding nutrients include .
Version 1 1
Page 1 1 of 478 Page 1 of 478
,Test bank wardlaw's perspectives in Test
nutrition
bank13th
wardlaw's
edition carol
perspectives
byrd bredbenner.pdf
in Test
nutrition
bank13th
wardlaw's
edition carol
perspectives
byrd bredbenner.pdf
in nutrition 13th edition carol byrd bredbenner.pdf
A) vitamins, minerals, and water
B) carbohydrates, proteins, and fats
C) trace minerals and fat-soluble vitamins
D) iron, vitamin C, and potassium
5) Sugars, starches, and dietary fibers are examples of .
A) proteins
B) vitamins
C) carbohydrates
D) minerals
6) Which of the following are sources of carbohydrates?
A) Grains
B) Fruits
C) Vegetables
D) All of these aresources of carbohydrates.
7) Which is NOT a complex carbohydrate?
A) Glycogen
B) Glucose
C) Fiber
D) Starch
Version 1 2
Page 2 2 of 478 Page 2 of 478
,Test bank wardlaw's perspectives in Test
nutrition
bank13th
wardlaw's
edition carol
perspectives
byrd bredbenner.pdf
in Test
nutrition
bank13th
wardlaw's
edition carol
perspectives
byrd bredbenner.pdf
in nutrition 13th edition carol byrd bredbenner.pdf
8) Macronutrients are needed in quantities in the diet, as compared to
micronutrients.
A) larger
B) smaller
C) similar
9) Carbohydrates can be described as .
A) sugars, starches, and fibers
B) compounds needed in tiny amounts
C) made of building blocks called amino acids
D) inorganic molecules regulating chemical reactions and comprising part of some body
structures
10) An important function of carbohydrates is to .
A) supply energy
B) provide amino acids
C) absorb and transport vitamins
D) promote growth and tissue repair
11) Which of the following are complex carbohydrates not broken down by digestive
processes:
A) glycogen
B) enzymes
C) fiber
D) starches
Version 1 3
Page 3 3 of 478 Page 3 of 478
, Test bank wardlaw's perspectives in Test
nutrition
bank13th
wardlaw's
edition carol
perspectives
byrd bredbenner.pdf
in Test
nutrition
bank13th
wardlaw's
edition carol
perspectives
byrd bredbenner.pdf
in nutrition 13th edition carol byrd bredbenner.pdf
12) Glucose is classified as a .
A) simple sugar
B) dietary starch
C) polysaccharide
D) dietary fiber
13) A triglyceride is an example of a .
A) protein
B) carbohydrate
C) lipid
D) vitamin
14) Lipids can be described as .
A) sugars, starches, and fibers
B) compounds needed in minute amounts
C) mostly fats and oils
D) made of building blocks called amino acids
15) The major form of lipid in foods is a(n) .
A) triglyceride
B) amino acid
C) fatty acid
D) glycerol
Version 1 4
Page 4 4 of 478 Page 4 of 478
