BESTLEC
Test Bank
Wardlaw's Perspectives in Nutrition, 12th Edition,
By Carol Byrd-Bredbenner, Jacqueline Berning, Danita Kelley
Chapter 1-18, Verified Answers.
C
LE
ST
BE
1
, BESTLEC
Verified Answers Provided at the End of Each Chapter
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
C
2) The leading cause of nutrition-related death in the United States is .
A) heart disease
LE
B) homicide
ST
C) suicide
D) diabetes
BE
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
2
, BESTLEC
4) Energy-yielding nutrients include .
Version 1 1
A) vitamins, minerals, and water
B) carbohydrates, proteins, and fats
C) trace minerals and fat-soluble vitamins
D) iron, vitamin C, and potassium
C
5)
LE
Sugars, starches, and dietary fibers are examples of .
A) proteins
ST
B) vitamins
C) carbohydrates
D) minerals
BE
6) Which of the following are sources of carbohydrates?
A) Grains
B) Fruits
C) Vegetables
D) All of these aresources of carbohydrates.
3
, BESTLEC
7) Which is NOT a complex carbohydrate?
A) Glycogen
B) Glucose
C) Fiber
D) Starch
Version 1 2
8) Macronutrients are needed in quantities in the diet, as compared to micronutrients.
C
A)
B)
larger
smaller
LE
C) similar
ST
9) Carbohydrates can be described as .
BE
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
4
Test Bank
Wardlaw's Perspectives in Nutrition, 12th Edition,
By Carol Byrd-Bredbenner, Jacqueline Berning, Danita Kelley
Chapter 1-18, Verified Answers.
C
LE
ST
BE
1
, BESTLEC
Verified Answers Provided at the End of Each Chapter
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
C
2) The leading cause of nutrition-related death in the United States is .
A) heart disease
LE
B) homicide
ST
C) suicide
D) diabetes
BE
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
2
, BESTLEC
4) Energy-yielding nutrients include .
Version 1 1
A) vitamins, minerals, and water
B) carbohydrates, proteins, and fats
C) trace minerals and fat-soluble vitamins
D) iron, vitamin C, and potassium
C
5)
LE
Sugars, starches, and dietary fibers are examples of .
A) proteins
ST
B) vitamins
C) carbohydrates
D) minerals
BE
6) Which of the following are sources of carbohydrates?
A) Grains
B) Fruits
C) Vegetables
D) All of these aresources of carbohydrates.
3
, BESTLEC
7) Which is NOT a complex carbohydrate?
A) Glycogen
B) Glucose
C) Fiber
D) Starch
Version 1 2
8) Macronutrients are needed in quantities in the diet, as compared to micronutrients.
C
A)
B)
larger
smaller
LE
C) similar
ST
9) Carbohydrates can be described as .
BE
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
4
