Indeed, the contemporary world is moving at a fast pace and the enabling tools for study play a significant role in determining success in academics. To this end, we provide the Test Bank For Nutrition An Applied Approach 5th Edition by Thompson. It aims to assist students like you who are taking your nutrition classes by providing a collection of questions that have possible answers to all questions in the topics of nutrition that you are likely to find in your exams. Ultimately, this resource helps you study effectively and helps you grasp all nutritional elements related to the areas in question.
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Key Topics Covered
Introduction to Nutrition: Gain insights into basic nutrients in food and the functions they carry out in the body.
Digestion and Absorption: Explore how food is broken down in the body and assimilated.
Carbohydrates, Proteins, and Fats: Learn the macronutrients and their significance and role in balanced diets.
Vitamins and Minerals: Investigate those vitamins and minerals which are responsible for health and well-being.
Energy Balance and Weight Control: Learn how to sit on your weight balance.
Nutrition and Physical Activity: Look into the place of nutrition in your physical activity.
Life Cycle Nutrition: Focus on nutrition through all the stages, from infancy up to advanced age.
Nutrition Education-CJO-2090: Listen and learn about the processes and technology of food making and its safety.
Advantages of Our Test Bank
The advantages of using our test bank are exceptional. Helping to consolidate what they have acquired in class, allows them to go over practice questions of what they have already studied and understood. With a test bank in constant use, there is a determination of weaknesses that need to be worked on, thus preparing for any examination. It also eliminates a lot of work in the sense that students are only required to concentrate on the important areas of study.
Test Bank Guidelines
For our students to get the best from our test bank, we recommend working on practice questions at least once a day. Begin by going through the questions and see how many you can get right without any reference to your notes. The next step is to go through the questions you got wrong and review specific topics where you had a problem. This method will boost your learning and make you more confident in the process.
Summary
The Test Bank For Nutrition An Applied Approach 5th Edition by Thompson is one of the best resources that any student can use to familiarize themselves with nutrition concepts and for enhanced academic performance. The material ensures that a systematic approach is taken to review and comprehend complicated nutrient-related issues, which prepares you to tackle any difficulties that your course might present. With this test bank, you’re not preparing only for the tests; rather, you’re preparing for a lifelong healthy lifestyle.
Test Bank For Nutrition An Applied Approach 5th Edition Thompson
Nutrition: An Applied Approach, 5e (Thompson/Manore)
Chapter 3The Human Body: Are We Really What We Eat?
Multiple Choice Questions
1) Which hormones are responsible for maintaining blood glucose levels?
A) testosterone and estrogen
B) leptin and ghrelin
C) glucagon and insulin
D) epinephrine and CCK
Answer:C
Diff: 2
Skill:Remembering/Understanding
Learning Outcome:3.2
Chapter/Section:3.2
2) Appetite is triggered by
A) a physiological drive.
B) environmental cues, such as the smell or taste of food.
C) pancreatic enzymes.
D) stomach enzymes.
Answer:B
Diff: 1
Skill:Remembering/Understanding
Learning Outcome:3.2
Chapter/Section:3.2
3) Which physiological stimulus will trigger the sensation of hunger?
A) low glucose levels
B) high glucose levels
C) release of the hormone leptin
D) eating a meal with a high satiety value
Answer:A
Diff: 4
Skill:Applying/Analyzing
Learning Outcome:3.2
Chapter/Section:3.2
4) Hunger is best described as
A) a physiological desire to consume food.
B) a psychological desire to consume food.
C) eating that is often driven by environmental cues.
D) eating that is often driven by emotional cues.
Answer:A
Diff: 2
Skill:Remembering/Understanding
Learning Outcome:3.2
Chapter/Section:3.2
5) Assuming the Calories and relative sizes are similar, which of the following snacks will have the highest satiety value?
A) two saltine crackers spread with jam
B) two saltine crackers spread with butter
C) a glass of orange juice
D) a hard-boiled egg
Answer:D
Diff: 3
Skill:Applying/Analyzing
Learning Outcome:3.2
Chapter/Section:3.2
6) Which type of cells form the lining of the small intestine?
A) parietal cells
B) enterocytes
C) chief cells
D) melanocytes
Answer:B
Diff: 1
Skill:Remembering/Understanding
Learning Outcome:3.1
Chapter/Section:3.1
7) The smallest units of matter that normally CAN NOT be broken down are
A) atoms.
B) molecules.
C) cells.
D) phospholipids.
Answer:A
Diff: 1
Skill:Remembering/Understanding
Learning Outcome:3.1
Chapter/Section:3.1
8) The human body is organized into the following structural levels (smallest to largest)
A) molecules, atoms, organs, systems, tissues, cells.
B) atoms, molecules, cells, tissues, organs, and systems.
C) organs, tissues, molecules, systems, atoms, organs.
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