Test Bank for Wardlaw's Perspectives in Nutrition 11th Edition
Test Bank for Wardlaw's Perspectives in Nutrition 11th Edition
,Test Bank for Wardlaw's Perspectives in Nutrition 11th Edition
Perspectives in Nutrition, 11e (Byrd)
Chapter 1 The Science of Nutrition
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 .
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 are sources of carbohydrates.
1
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written consent of McGraw-Hill Education.
,Test Bank for Wardlaw's Perspectives in Nutrition 11th Edition
7) Which is NOT a complex carbohydrate?
A) glycogen
B) glucose
C) fiber
D) starch
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
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
2
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written consent of McGraw-Hill Education.
, Test Bank for Wardlaw's Perspectives in Nutrition 11th Edition
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
16) The main structural material of the body is .
A) lipid
B) carbohydrate
C) protein
D) minerals
17) Proteins are formed by linking together .
A) fatty acids
B) amino acids
C) glycerol
D) chlorine compounds
18) Proteins can be described as .
A) sugars, starches, and fibers
B) mostly fats and oils
C) made of building blocks called amino acids
D) inorganic molecules regulating chemical reactions and comprising part of some body
structures
19) The main function of vitamins is to .
A) provide the main structural building blocks of the body
B) provide essential fatty acids
C) enable chemical reactions in the body to occur
D) improve digestion processes
20) Examples of water-soluble vitamins include .
A) vitamins A and E
B) vitamins D and K
C) vitamin C and the B-vitamins
D) calcium and iron
3
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.
Test Bank for Wardlaw's Perspectives in Nutrition 11th Edition
,Test Bank for Wardlaw's Perspectives in Nutrition 11th Edition
Perspectives in Nutrition, 11e (Byrd)
Chapter 1 The Science of Nutrition
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 .
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 are sources of carbohydrates.
1
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.
,Test Bank for Wardlaw's Perspectives in Nutrition 11th Edition
7) Which is NOT a complex carbohydrate?
A) glycogen
B) glucose
C) fiber
D) starch
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
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
2
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.
, Test Bank for Wardlaw's Perspectives in Nutrition 11th Edition
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
16) The main structural material of the body is .
A) lipid
B) carbohydrate
C) protein
D) minerals
17) Proteins are formed by linking together .
A) fatty acids
B) amino acids
C) glycerol
D) chlorine compounds
18) Proteins can be described as .
A) sugars, starches, and fibers
B) mostly fats and oils
C) made of building blocks called amino acids
D) inorganic molecules regulating chemical reactions and comprising part of some body
structures
19) The main function of vitamins is to .
A) provide the main structural building blocks of the body
B) provide essential fatty acids
C) enable chemical reactions in the body to occur
D) improve digestion processes
20) Examples of water-soluble vitamins include .
A) vitamins A and E
B) vitamins D and K
C) vitamin C and the B-vitamins
D) calcium and iron
3
Copyright 2019 © McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.
