TEST @ h j BANK
Nutrition @hj Through @hj the @ h j Life @ hj Cycle @ h j 8th @hj Edition
by Judith
@hj @hj Brown
,Chapter
1. Individuals without risk factors for heart disease should limit cholesterol intake to no more than 300 milligrams a day.
a. True
b. False
ANSWER: True
POINTS: 1
REFERENCES: Principles of the Science of Nutrition
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented.
KEYWORDS: Bloom's: Understand
DATE CREATED: 11/29/2023 11:40 PM
DATE MODIFIED: 11/29/2023 11:42 PM
2. Which of the following diseases is characterized by high blood glucose levels?
a. type 2 diabetes
b. hypertension
c. stroke
d. Alzheimer’s disease
e. fatty liver disease
ANSWER: a
POINTS: 1
REFERENCES: Principles of the Science of Nutrition
QUESTION TYPE: Multiple Choice
HAS VARIABLES: False
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented.
KEYWORDS: Bloom's: Understand
DATE CREATED: 11/29/2023 11:43 PM
DATE MODIFIED: 11/29/2023 11:44 PM
3. Which of the following statements depicts the progression of a micronutrient deficiency?
a. Physical signs develop before a decrease in tissue reserves.
b. Physical signs develop before a decrease in dietary intake.
c. Insufficient nutrient availability to cells occurs before physical signs develop.
d. Insufficient nutrient availability to cells occurs after physical signs develop.
e. Impaired cellular function occurs after physical signs develop.
ANSWER: c
POINTS: 1
REFERENCES: Principles of the Science of Nutrition
QUESTION TYPE: Multiple Choice
HAS VARIABLES: False
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented.
KEYWORDS: Bloom's: Understand
DATE CREATED: 11/29/2023 11:48 PM
DATE MODIFIED: 11/29/2023 11:50 PM
,Chapter
4. Malnutrition @ h j can @ h j result @ h j from @ h j both @ h j inadequate @ h j and @ h j excessive @ h j levels @ h j of @ h j nutrient @ h j intake.
a. True
b. False
ANSWER: True
POINTS: 1
REFERENCES: Principles @ h j of @ h j the @ h j Science @ h j of @ h j Nutrition
QUESTION @ h j TYPE: True @ h j / @ h j False
HAS @ h j VARIABLES: False
LEARNING @ h j OBJECTIVES: NTLC.BRWN.24.1.1 @ h j - @ h j Understand @ h j the @ h j meaning @ h j of @ h j the @ h j nutrition
@ h j concepts @ h j presented.
KEYWORDS: Bloom's:
@ h j Remember @hjDATE @ h j CREATED:
11/30/2023 @ h j 12:04
@hjAM @ h j DATE @ h j MODIFIED:
@ h j 11/30/2023 @ h j 12:07 @hjAM
5. Which @ h j of @ h j the @ h j following @ h j changes @ h j have @ h j been @ h j made @ h j to @ h j the @ h j nutrition @ h j facts @ h j pan
a. Added @ h j sugars @ h j are @ h j now @ h j listed.
b. Poly-unsaturated @ h j fats @ h j are @ h j now @ h j listed.
c. Zinc @ h j is @ h j now @ h j listed.
d. Calories @ h j are @ h j now @ h j listed @ h j at @ h j the @ h j bottom @ h j of @ h j the @ h j panel.
e. Daily @ h j values @ h j are @ h j now @ h j listed @ h j on @ h j the @ h j left @ h j of @ h j each @ h j nutrient.
ANSWER: a
POINTS: 1
REFERENCES: Principles @ h j of @ h j the @ h j Science @ h j of @ h j Nutrition
QUESTION @ h j TYPE: Multiple @ h j Choice
HAS @ h j VARIABLES: False
LEARNING @ h j OBJECTIVES: NTLC.BRWN.24.1.2 @ h j - @ h j Read @ h j and @ h j understand @ h j the @ h j elements
@ h j of @ h j nutrition @ h j labels; @ h j you @hjwill @ h j be @ h j able @ h j to @ h j understand
@ h j the @ h j nutritional @ h j value @ h j of @ h j most @ h j food @ h j products.
KEYWORDS: Bloom's:
Understand @ h j DATE @ h j CREATED:
11/30/2023
@hj12:07 @ h j AM @ h j DATE @ h j MODIFIED:
11/30/2023
12:12 @ h j AM
6. Healthy @ h j dietary @ h j patterns @ h j include:
a. refined @ h j grain @ h j products.
b. foods @ h j high @ h j in @ h j tropical @ h j oils.
c. processed @ h j foods @ h j high @ h j in @ h j sodium.
d. nuts @ h j with @ h j high @ h j amounts @ h j of @ h j omega-3 @ h j fatty @ h j acids.
e. sweetened @ h j teas.
ANSWER: d
, Chapter
POINTS: 1
REFERENCES: Principles @ h j of @ h j the @ h j Science @ h j of @ h j Nutrition
QUESTION @ h j TYPE: Multiple @ h j Choice
HAS @ h j VARIABLES: False
Nutrition @hj Through @hj the @ h j Life @ hj Cycle @ h j 8th @hj Edition
by Judith
@hj @hj Brown
,Chapter
1. Individuals without risk factors for heart disease should limit cholesterol intake to no more than 300 milligrams a day.
a. True
b. False
ANSWER: True
POINTS: 1
REFERENCES: Principles of the Science of Nutrition
QUESTION TYPE: True / False
HAS VARIABLES: False
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented.
KEYWORDS: Bloom's: Understand
DATE CREATED: 11/29/2023 11:40 PM
DATE MODIFIED: 11/29/2023 11:42 PM
2. Which of the following diseases is characterized by high blood glucose levels?
a. type 2 diabetes
b. hypertension
c. stroke
d. Alzheimer’s disease
e. fatty liver disease
ANSWER: a
POINTS: 1
REFERENCES: Principles of the Science of Nutrition
QUESTION TYPE: Multiple Choice
HAS VARIABLES: False
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented.
KEYWORDS: Bloom's: Understand
DATE CREATED: 11/29/2023 11:43 PM
DATE MODIFIED: 11/29/2023 11:44 PM
3. Which of the following statements depicts the progression of a micronutrient deficiency?
a. Physical signs develop before a decrease in tissue reserves.
b. Physical signs develop before a decrease in dietary intake.
c. Insufficient nutrient availability to cells occurs before physical signs develop.
d. Insufficient nutrient availability to cells occurs after physical signs develop.
e. Impaired cellular function occurs after physical signs develop.
ANSWER: c
POINTS: 1
REFERENCES: Principles of the Science of Nutrition
QUESTION TYPE: Multiple Choice
HAS VARIABLES: False
LEARNING OBJECTIVES: NTLC.BRWN.24.1.1 - Understand the meaning of the nutrition concepts presented.
KEYWORDS: Bloom's: Understand
DATE CREATED: 11/29/2023 11:48 PM
DATE MODIFIED: 11/29/2023 11:50 PM
,Chapter
4. Malnutrition @ h j can @ h j result @ h j from @ h j both @ h j inadequate @ h j and @ h j excessive @ h j levels @ h j of @ h j nutrient @ h j intake.
a. True
b. False
ANSWER: True
POINTS: 1
REFERENCES: Principles @ h j of @ h j the @ h j Science @ h j of @ h j Nutrition
QUESTION @ h j TYPE: True @ h j / @ h j False
HAS @ h j VARIABLES: False
LEARNING @ h j OBJECTIVES: NTLC.BRWN.24.1.1 @ h j - @ h j Understand @ h j the @ h j meaning @ h j of @ h j the @ h j nutrition
@ h j concepts @ h j presented.
KEYWORDS: Bloom's:
@ h j Remember @hjDATE @ h j CREATED:
11/30/2023 @ h j 12:04
@hjAM @ h j DATE @ h j MODIFIED:
@ h j 11/30/2023 @ h j 12:07 @hjAM
5. Which @ h j of @ h j the @ h j following @ h j changes @ h j have @ h j been @ h j made @ h j to @ h j the @ h j nutrition @ h j facts @ h j pan
a. Added @ h j sugars @ h j are @ h j now @ h j listed.
b. Poly-unsaturated @ h j fats @ h j are @ h j now @ h j listed.
c. Zinc @ h j is @ h j now @ h j listed.
d. Calories @ h j are @ h j now @ h j listed @ h j at @ h j the @ h j bottom @ h j of @ h j the @ h j panel.
e. Daily @ h j values @ h j are @ h j now @ h j listed @ h j on @ h j the @ h j left @ h j of @ h j each @ h j nutrient.
ANSWER: a
POINTS: 1
REFERENCES: Principles @ h j of @ h j the @ h j Science @ h j of @ h j Nutrition
QUESTION @ h j TYPE: Multiple @ h j Choice
HAS @ h j VARIABLES: False
LEARNING @ h j OBJECTIVES: NTLC.BRWN.24.1.2 @ h j - @ h j Read @ h j and @ h j understand @ h j the @ h j elements
@ h j of @ h j nutrition @ h j labels; @ h j you @hjwill @ h j be @ h j able @ h j to @ h j understand
@ h j the @ h j nutritional @ h j value @ h j of @ h j most @ h j food @ h j products.
KEYWORDS: Bloom's:
Understand @ h j DATE @ h j CREATED:
11/30/2023
@hj12:07 @ h j AM @ h j DATE @ h j MODIFIED:
11/30/2023
12:12 @ h j AM
6. Healthy @ h j dietary @ h j patterns @ h j include:
a. refined @ h j grain @ h j products.
b. foods @ h j high @ h j in @ h j tropical @ h j oils.
c. processed @ h j foods @ h j high @ h j in @ h j sodium.
d. nuts @ h j with @ h j high @ h j amounts @ h j of @ h j omega-3 @ h j fatty @ h j acids.
e. sweetened @ h j teas.
ANSWER: d
, Chapter
POINTS: 1
REFERENCES: Principles @ h j of @ h j the @ h j Science @ h j of @ h j Nutrition
QUESTION @ h j TYPE: Multiple @ h j Choice
HAS @ h j VARIABLES: False
