Nutritional science Study guides, Class notes & Summaries
Looking for the best study guides, study notes and summaries about Nutritional science? On this page you'll find 2190 study documents about Nutritional science.
Popular textbooks 'Nutritional science'
Nutritional Sciences: From Fundamentals to Food, Enhanced Edition
Michelle McGuire, Kathy A. Beerman
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![Test Bank Porth Pathophysiology Concepts of Altered Health States 2nd Canadian Edition](/docpics/3947434/656afd1f1ba44_3947434_121_171.jpeg)
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Test Bank Porth Pathophysiology Concepts of Altered Health States 2nd Canadian Edition
- Exam (elaborations) • 289 pages • 2023
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Test Bank Porth Pathophysiology Concepts of Altered Health States 2nd Canadian EditionTable of Contents Chapter 01: Concepts of Health and Disease .......................................................................................................... 2 Chapter 02: Concepts of Altered Health in Children ............................................................................................. 13 Chapter 03: Concepts of Altered Health in Older Adults ............................................
![Test Bank for Williams' Basic Nutrition & Diet Therapy 16th Edition by Staci Nix McIntosh ISBN 9780323653763 Chapter 1-23 | Complete Guide A+](/docpics/3834273/655385d8f3ca7_3834273_121_171.jpeg)
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Test Bank for Williams' Basic Nutrition & Diet Therapy 16th Edition by Staci Nix McIntosh ISBN 9780323653763 Chapter 1-23 | Complete Guide A+
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Test Bank for Williams' Basic Nutrition & Diet Therapy 16th Edition by Staci Nix McIntosh ISBN 9780323653763 Chapter 1-23 | Complete Guide A+. Table of contents: Chapter 1. Food, Nutrition, and Health 2. Carbohydrates 3. Fats 4. Proteins 5. Digestion, Absorption, and Metabolism 6. Energy Balance 7. Vitamins 8. Minerals 9. Water and Electrolyte Balance 10. Nutrition During Pregnancy and Lactation 11. Nutrition During Infancy, Childhood, and Adolescence 12. Nutrition for Adults: The Early, Middle,...
![Nutritional Sciences From Fundamentals to Food 3rd Edition Shelley - Test Bank](/docpics/3454745/6507d160ad531_3454745_121_171.jpeg)
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Nutritional Sciences From Fundamentals to Food 3rd Edition Shelley - Test Bank
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Chapter 1 – The Science of Nutrition 
 
Multiple Choice 
 
Answer, level, page	Level: K = knowledge, A = application/critical thinking 
 
What Do We Mean by “Nutrition”? (pp. 5-8) 
 
a	A	6 	1.	Which of the following ingredients in a box of toaster pastries would contribute macronutrients to one’s diet? 
a.	Water, high-fructose corn syrup, egg yolk 
b.	Niacin, folic acid, sucralose 
c.	Riboflavin, salt, sodium benzoate 
d.	Thiamin mononitrate, soybean oil, sugar 
 
c	K	5 	2.	The term “n...
![WGU C787 pre Assessment and Objective Assessment 2023 Health and Wellness Through Nutritional Science (Verified)](/docpics/6327a94b07614_1969701.jpg)
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WGU C787 pre Assessment and Objective Assessment 2023 Health and Wellness Through Nutritional Science (Verified)
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WGU C787 pre Assessment and Objective Assessment 2023 Health and Wellness Through Nutritional Science (Verified)
![Test Bank for Wardlaw's Perspectives in Nutrition, 12th Edition by Carol Byrd-Bredbenner](/docpics/63e873822a1f7_2362125.jpg)
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Test Bank for Wardlaw's Perspectives in Nutrition, 12th Edition by Carol Byrd-Bredbenner
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Test Bank for Wardlaw's Perspectives in Nutrition 12e 12th Edition by Carol Byrd-Bredbenner, Jacqueline Berning, Danita Kelley, Gaile Moe and Donna Beshgetoor. 
 
ISBN-13: 5595 
 
Full Chapters test bank included 
 
Part 1 Nutrition Fundamentals 
Chapter: 1 The Science of Nutrition 
Chapter: 2 Tools of a Healthy Diet 
Chapter: 3 The Food Supply 
Chapter: 4 Human Digestion and Absorption 
Part 2 Energy-Yielding Nutrients and Alcohol 
Chapter: 5 Carbohydrates 
Chapter: 6 Lipids 
Chapter: 7 Protei...
![Wardlaw's Perspectives in Nutrition 11th Edition, by Carol Byrd-Bredbenner, Gaile Moe, Jacqueline Berning and Danita Kelley. All Chapters 1-18. 883 Pages. TEST BANK.](/docpics/63e166d62caa8_2343401.jpg)
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Wardlaw's Perspectives in Nutrition 11th Edition, by Carol Byrd-Bredbenner, Gaile Moe, Jacqueline Berning and Danita Kelley. All Chapters 1-18. 883 Pages. TEST BANK.
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Wardlaw's Perspectives in Nutrition 11th Edition February 23, 2018 by Carol Byrd-Bredbenner, Gaile Moe, Jacqueline Berning and Danita Kelley. All Chapters 1-18. 883 Pages. TEST BANK. TABLE OF CONTENTS Page : 2 Chapter 1 The Science of Nutrition 1) The science of food; Page : 69 Chapter 2 Designing a Healthy Eating Pattern Page : 107 Chapter 3 The Food Supply Page : 165 Chapter 4 Human Digestion and Absorption Page : 217 Chapter 5 Carbohydrates Page : 266 Chapter 6 Lipids Page : 357 Chapter 8 A...
C787 Health and Wellness Through Nutritional Science Questions with Correct Answers
WGU C787 Health And Wellness Through Nutritional Science Questions With Complete Solutions.
C787 Health and Wellness Through Nutritional Science Questions with Correct Answers
WGU C787 Health And Wellness Through Nutritional Science Questions With Complete Solutions
![C787 Health and Wellness Through Nutritional Science WGU with Complete Solutions](/docpics/3939792/65698bfb9057a_3939792_121_171.jpeg)
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C787 Health and Wellness Through Nutritional Science WGU with Complete Solutions
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C787 Health and Wellness Through Nutritional Science WGU with Complete Solutions 
Which statement is an appropriate nutritional recommendation when planning a balanced meal? 
 
a. Whole milk is recommended for the increased calcium and nutrient value 
 
b. Shortening is used instead of soft margarine when preparing food. 
 
c. Spices or herbs are added to season food without adding salt. 
 
d. Red meat should be the main protein on your plate throughout the week. - c. Spices or herbs are adde...
![C787 Health and Wellness Through Nutritional Science WGU exam 2024 with 100% correct answers](/docpics/4274829/65aaa93d527c4_4274829_121_171.jpeg)
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C787 Health and Wellness Through Nutritional Science WGU exam 2024 with 100% correct answers
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Which statement is an appropriate nutritional recommendation when planning a balanced meal? 
 
a. Whole milk is recommended for the increased calcium and nutrient value 
 
b. Shortening is used instead of soft margarine when preparing food. 
 
c. Spices or herbs are added to season food without adding salt. 
 
d. Red meat should be the main protein on your plate throughout the week. - correct answer c. Spices or herbs are added to season food without adding salt. 
 
Which recommendation is ...
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