TEST BANK FOR WARDLAW’S PERSPECTIVES IN NUTRITION: A FUNCTIONAL APPROACH 2ND EDITION BY CAROL BYRD-BREDBENNER, GAILE MOE, JACQUELINE BERNING, DANITA KELLEY
Perspectives in Nutrition, A Functional Approach, 2e (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 Answer: C Explanation: This is the definition of nutrition. Difficulty: 1 Easy Section: 01.01 Topic: Nutrition basics Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute 2) The leading cause of nutrition-related death in the United States is ________. A) heart disease B) homicide C) suicide D) diabetes Answer: A Explanation: Heart disease is the leading cause of death in US. Difficulty: 1 Easy Section: 01.01 Topic: Demographic trends and statistics; Cardiovascular disease Learning Objective: 01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories. Bloom's: Remember Est Time: 0-1 minute
Información del documento
- Subido en
- 3 de mayo de 2024
- Número de páginas
- 41
- Escrito en
- 2023/2024
- Tipo
- Examen
- Contiene
- Preguntas y respuestas
