Test Bank For Nutrition and Diet Therapy 9th Edition by Linda Kelley DeBruyne

A test bank is a collection of exam questions that can help you in your studies, and bring your efforts to a new level. The “Test Bank For Nutrition and Diet Therapy 9th Edition by Linda Kelley DeBruyne”, in the eyes of its authors, provides numerous benefits as it targets students to assist them with their nutrition courses. In this case, students get the opportunity to practice and test their knowledge with a variety of questions and answers on the course material.

Why Use a Test Bank?

Using a test bank can prove quite beneficial. It is a collection of questions that rest on a few major points that might be problematic within the course outline. Such questions can offer a better understanding of the material and allow you to get efficiently ready for the examination. Through a test bank revisions become much easier, and good grades become achievable thus increasing your self-efficacy.

Key Topics Covered

The test bank for this edition comprises many test bank topics that assist in the understanding of the principles of nutrition and diet therapy. Some of the key areas include:

• Nutritional Science: Learn the basic definitions and principles of nutrition and their relevance to health and disease.
• Dietary Guidelines: Consuming healthy foods has always been beneficial, but knowing the practical application of healthy eating recommendations is equally important.
• Metabolism and Digestion: The investigation of how the human body assimilates food and how it utilizes various nutrients.
• Chronic Diseases: Investigate how diet interacts with diabetes, and heart disease, among other diseases.

How to Note Down the Test Bank

The test bank is straightforward to use. First, let us consider files containing questions for each chapter and lesson of your course textbook. Don’t look at the answers for now; attempt to answer all the questions. This will help you determine the areas that are still lacking and require more practice time. Then, verify your responses based on what you’ve previously read together with the descriptions for the provided answers. This cycle enhances the process of learning and the retention of information.

Advantages of the Test Bank

• Enhanced comprehension: Understanding the material and practicing with the questions will be easier if there are questions with the same format as the previous ones.
• Time efficiency: Get used to managing your time throughout the examination by taking a timed test and practicing with it.
• Increase your confidence levels: Continuous practice helps build confidence which reduces stress levels that can be felt during an actual examination.

Summary

To summarize, “Test Bank For Nutrition and Diet Therapy 9th Edition by Linda Kelley DeBruyne” is a must-have tool for most students, especially in nutrition class. It offers the learner an opportunity to get self-tests, revisions of notes, and even prepare for future examinations like so many students wish to do. It reveals that investing in this study tool and even other similar ones is a wise decision due to the traction it offers.

Test Bank For Nutrition and Diet Therapy 9th Edition by Linda Kelley DeBruyne

True / False

1. When carbohydrates are plentiful, the human brain depends almost exclusively on them as an energy source.​

a. True

b. False

ANSWER: True

DIFFICULTY: Bloom’s: Remember

REFERENCES: 2.1 The Chemist’s View of Carbohydrates

LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 – Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

2. Most fiber-rich foods are kcalorie-free.​

a. True

b. False

ANSWER: False

DIFFICULTY: Bloom’s: Understand

REFERENCES: 2.1 The Chemist’s View of Carbohydrates

LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 – Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

3. A person consumes 2600 kcalories per day and 50 grams of carbohydrates from concentrated sweets. According to the USDA Food Patterns recommendations, this person’s sugar intake is within the guidelines.​

a. True

b. False

ANSWER: True

DIFFICULTY: Bloom’s: Apply

REFERENCES: 2.3 Health Effects of Sugars and Alternative Sweeteners

LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.3 – Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.

4. Experts agree that moderate amounts of sugar in the diet may pose several major health risks.​

a. True

b. False

ANSWER: False

DIFFICULTY: Bloom’s: Understand

REFERENCES: 2.3 Health Effects of Sugars and Alternative Sweeteners

LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.3 – Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.

5. A person consumes 2000 kcalories per day and 200 grams of carbohydrate. This person meets the current dietary recommendations for carbohydrate intake.​

a. True

b. False

ANSWER: False

DIFFICULTY: Bloom’s: Understand

REFERENCES: 2.4 Health Effects of Starch and Dietary Fiber

LEARNING OBJECTIVES: NUTR.DEBR. 16.02.2.4 – Identify the health benefits of, and recommendations for, starches and fibers.

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.​

a. True

b. False

ANSWER: True

DIFFICULTY: Bloom’s: Apply

REFERENCES: 2.4 Health Effects of Starch and Dietary Fibers

LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.4 – Identify the health benefits of, and recommendations for, starches and fibers.

7. There are no health consequences associated with consuming excess fiber.​

a. True

b. False

ANSWER: False

DIFFICULTY: Bloom’s: Apply

REFERENCES: 2.4 Health Effects of Starch and Dietary Fibers

LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.4 – Identify the health benefits of, and recommendations for, starches and fibers.

8. All plant foods have attributes that may reduce the risks of colon and rectal cancers.​

a. True

b. False

ANSWER: True

DIFFICULTY: Bloom’s: Remember

REFERENCES: 2.4 Health Effects of Starch and Dietary Fibers

LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.4 – Identify the health benefits of, and recommendations for, starches and fibers.

9. Carbohydrate-rich foods are equal in the degree to which they elevate both blood glucose and insulin concentrations.​

a. True

b. False

ANSWER: False

DIFFICULTY: Bloom’s: Remember

REFERENCES: 2.5. The Glycemic Index in Nutrition Practice

LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.5 – Describe the glycemic index and explain why its use in disease prevention is controversial.

10. Sugar consumption is a major cause of tooth decay.​

a. True

b. False

ANSWER: True

DIFFICULTY: Bloom’s: Apply

REFERENCES: 2.3 Health Effects of Sugars and Alternative Sweeteners

LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.3 – Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.