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This test bank has been developed to fit students as well as educators. A variety of questions are included in this test bank that are relevant to the subject matter and format of the test. Through the use of this test bank, one can:
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Key Topics Covered
The Test Bank For Nutrition And Diet Therapy 8th Edition consists of important topics such as:
Macronutrients and Micronutrients: Explanation of the function of carbohydrates, proteins, fats, vitamins, and minerals in the body.
Dietary Guidelines: Familiarize yourself with the nutrition goals and know how they fit in with different cultural backgrounds.
Metabolism and Energy Balance: Discover the mechanisms that allow for the provision of energy and the energy level of the body to be evenly distributed.
Nutrition Across the Lifespan: Understand the nutritional requirements at various points of a person’s life, beginning in childhood and ending in old age.
Chronic Diseases and Nutrition: Study the interaction of nutrition with chronic illnesses such as backache, cancer, or arteriosclerosis.
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When it comes to test banks, there are no special rules, it’s all about practicality. Begin with the questions for each textbook chapter followed by the questions for the entire textbook. Begin answering the questions previously posited without consulting the answer key. When all inquiries have been addressed, compare your answers and make the necessary corrections. This helps enhance learning and instills confidence.
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Summary
Test Bank For Nutrition And Diet Therapy 8th Edition By Linda Kelly DeBruyne is an additional study tool but is also an avenue to help you get through your studies successfully. Progressing through your syllabus with this resource will improve your grades, and understanding, and satisfactorily see you complete your academic endeavors. This is your chance to realize your potential in the nutrition area. Access your test bank now and start your journey of mastering nutrition and diet therapy.
Test Bank For Nutrition And Diet Therapy 8th Edition By Linda Kelly DeBruyne
Chapter 2 – Carbohydrates
Answer, K/A, page(s) K = knowledge question; A = application question
True/False
T K 34 1. Whenever carbohydrates are available to the body, the human brain depends exclusively on them as an energy source.
F K 36 2. Most food fiber is kcalorie-free.
T A 40 3. A client consumes 2600 kcalories per day and 50 grams of carbohydrates from concentrated sweets. According to the USDA Food Guide recommendations, the client’s sugar intake is within the guidelines.
F K 39 4. Experts agree that moderate amounts of sugar in the diet may pose several major health risks.
F A 48 5. A client consumes 2000 kcalories per day and 200 grams of carbohydrates. This person meets the current dietary recommendations for carbohydrate intake.
T A 48, 50 6. Cindy consumed 2 servings of vegetables, 2 servings of fruit, 5 servings of whole grains, and 2 servings of legumes during the day. Cindy meets the DV recommendation for fiber for the day.
Multiple Choice
a K 34 1. The main function of carbohydrates in the body is to:
a. furnish the body with energy.
b. provide material for synthesizing cell walls.
c. synthesize fat.
d. insulate the body to prevent heat loss.
c K 34 2. Which of the following is a simple carbohydrate?
a. starch
b. glycogen
c. sucrose
d. some fibers
a K 34 3. The _____ are the basic units of all carbohydrates.
a. monosaccharides
b. disaccharides
c. polysaccharides
d. sucrose molecules
e K 34-35 4. Three monosaccharides important in nutrition are:
a. glucose, lactose, and fructose.
b. fructose, glucose, and sucrose.
c. maltose, fructose, and lactose.
d. galactose, sucrose, and lactose.
e. fructose, glucose, and galactose.
d K 34 5. The primary source of energy for the brain and nervous system under normal conditions is:
a. sucrose.
b. amino acids.
c. fructose.
d. glucose.
e. fatty acids.
b K 35 6. The hormone that moves glucose from the blood into the cells is:
a. glucagon.
b. insulin.
c. testosterone.
d. sucrose.
d K 35 7. Which of the following does not come exclusively from plants?
a. glucose
b. maltose
c. fructose
d. galactose
a K 35 8. Fructose is:
a. the sweetest of the sugars.
b. known as milk sugar.
c. abundant in whole grains.
d. also known as dextrose.
d K 35 9. Fructose occurs naturally in:
a. bread.
b. milk.
c. meats.
d. fruits.
d K 35 10. Which monosaccharide is found most often in nature as a part of a disaccharide?
a. glucose
b. fructose
c. maltase
d. galactose
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