Test Bank for Wardlaw's Perspectives in Nutrition, 12th Edition by Carol Byrd-Bredbenner All Chapters ||Complete A+ Guide

TEST BANK FOR ds ds




Wardlaw's Perspectives in Nutrition, 12th Edition, Carol Byrd-Bredbenner,
d s d s d s d s d s d s d s



Jacqueline Berning,
d s ds



Danita Kelley d s




Chapterq1-18 Answersqareqat qtheqEnd qofqEach qChapter ds ds ds ds ds ds ds




Chapter d s 1
Student name: ds




1) The science of food; the nutrients and substances therein; and their action,
ds ds ds ds ds ds ds ds ds ds ds




ds interaction, and balance in relation to health and disease
d s d s d s d s d s d s d s d s




d is a definition of .
s d s ds d s




A) life
B) energy metabolism d s




C) nutrition
D) food science d s




2) The d s leading d s cause d s d s of d s nutrition-related d s death d s d s in d s d s the d s United d s States d s d s is
d s ds ds .

A) heart disease d s




B) homicide
C) suicide
D) diabetes




3) Nutrients causing some signs of poor health when consumed in less than
ds ds ds ds ds ds ds ds ds ds ds




ds adequate amounts are calledds . ds ds ds




A) essential nutrients d s




B) nonessential nutrients d s




C) nutritional supplements d s




D) trace nutrients d s




4) Energy-yielding d s nutrients d s include d s .
Version 1

, A) vitamins, minerals, and water d s d s d s




B) carbohydrates, proteins, and fats d s d s d s




C) trace minerals and fat-soluble vitamins
d s d s d s d s




D) iron, vitamin C, and potassium
d s d s d s d s




5) Sugars, d s d s starches, d s d s and d s d s dietary d s fibers d s d s are d s examples d s d s of .


A) proteins
B) vitamins
C) carbohydrates
D) minerals




6) Which d s of d s the d s following d s are d s sources d s of d s carbohydrates?


A) Grains
B) Fruits
C) Vegetables
D) All of these
d s d s d s aresources d s of d s carbohydrates.




7) Which d s is NOT d s a d s complex d s d s carbohydrate?


A) Glycogen
B) Glucose
C) Fiber
D) Starch




Version 2

,8) Macronutrients are needed in ds ds ds ds quantities in the diet, as compared
ds ds ds ds ds




to micronutrients.
ds ds




A) larger
B) smaller
C) similar




9) Carbohydrates d s can d s be d s described d s as .


A) sugars, starches, and fibers d s d s d s




B) compounds needed in tiny amounts d s d s d s d s




C) made of building blocks called amino acids
d s d s d s d s d s d s




D) inorganic molecules regulating chemical reactions and comprising part of some
ds ds ds ds ds ds ds ds ds




ds body structures
ds




10) An d s important d s function d s of d s carbohydrates d s is d s to .


A) supply energy d s




B) provide amino acids d s d s




C) absorb and transport d s d s d s vitamins
D) promote growth and d s d s d s tissue repair d s




11) Which of the following are complex carbohydrates not broken down by
ds ds ds ds ds ds ds ds ds ds




digestive processes:
ds ds




A) glycogen
B) enzymes
C) fiber
D) starches




Version 3

, 12) Glucose d s is d s classified d s as d s a.


A) simple sugar d s




B) dietary starch d s




C) polysaccharide
D) dietary fiber d s




13) A d s triglyceride d s is d s an d s example d s of d s a .


A) protein
B) carbohydrate
C) lipid
D) vitamin




14) Lipids d s d s can d s d s be d s d s described d s d s as d s .


A) sugars, starches, and fibers d s d s d s




B) compounds needed in minute amounts d s d s d s d s




C) mostly fats and oils d s d s d s




D) made of building blocks called amino
d s d s d s d s d s d s acids




15) The d s d s major d s d s form d s d s of d s d s lipid d s in d s d s foods d s d s is d s d s a(n) d s d s .

A) triglyceride
B) amino acid d s




C) fatty acid d s




D) glycerol




Version 4