Test Bank For Nutrition And You 4th Edition By Blake
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Test Bank For Nutrition And You 4th Edition By Blake is an essential resource for anyone looking to improve their nutrition and health. This book provides clear and concise information on the latest scientific research on nutrition, as well as practical advice on how to make dietary changes that can improve your health. Test Bank For Nutrition And You 4th Edition By Blake is an invaluable resource for anyone interested in optimal health and nutrition.Digital item No Waiting Time Instant DownloadISBN: 9780134167497
What if there was an easy and simple way that make studying effective? This is what a test bank can do for you. It is almost as if an extra weapon has been added to your arsenal. In this article, we will see how the “Test Bank For Nutrition And You 4th Edition By Blake” can boost your studies. We will examine the benefits of this, its topics, and the ways through which you will excel in the nutrition course.
Why Choose This Test Bank?
Resources, when used correctly can assist while preparing. Using the “Test Bank For Nutrition And You 4th Edition By Blake” should help you vivid clear nutrition complexities. It is aligned with and corresponds to the textbook, so you will not miss a thing. This test bank is not just for cramming facts, it is for mastering comprehension of material.
Key Topics Covered
The test bank will provide materials that will broaden your scope of coverage in solving your nutrition course. Some of the main subjects include:
Macronutrients and Micronutrients: Absorb the nutrients your body requires for it to function properly.
Dietary Guidelines: Apply dietary guidelines in the context of day-to-day tasks
Metabolism: Understand how your body changes food into energy.
Nutrition and Health: Understand what nutrition relates to in terms of health.
Food Safety: Understand how food can be made safer to prevent food illnesses.
How to Use the Test Bank
Using the test bank is fairly simple. First, go through the questions that accompany each chapter of your textbook. Try to respond to the questions without having to flip through your notes to see if you have understood the material or not. After that, correct the answers and practice those places that need additional practice. This strategy enhances and reinforces your learning while at the same time highlighting aspects that are shallow and require further attention.
Benefits of Using a Test Bank
Better Understanding: After working through questions that are similar to your exam questions, you have a better grasp of what is being examined.
Efficient Study Sessions: Areas that need effort are highlighted, so use your study time effectively.
An Increase in Confidence Level: Knowing the nature of the questions likely to be met can raise the confidence level of the examinees.
Summary
To summarize, the “Test Bank For Nutrition And You 4th Edition By Blake” is a great tool for students who wish to do well in any nutrition course. It covers numerous important topics in detail, gives practical questions to assess oneself, and presents educational material in a well-organized way. With the help of such a test bank in combination with your study schedule, you will be able to boost your knowledge and grades and reach set academic objectives. Remember the right tools are essential for the success of your education.
Test Bank For Nutrition And You 4th Edition By Blake
MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question.
1) The average amount of a nutrient that is known to meet the needs of 50 percent of individuals in a similar age and gender group is known as the A) Dietary Reference Intakes (DRIs). B) Estimated Average Requirement (EAR). C) Adequate Intake (AI). D) Recommended Dietary Allowance (RDA).Answer: B
2) The highest amount of a nutrient that can be consumed without likely harm in a group of individuals of a similar age is theA) Recommended Dietary Allowance (RDA). B) Dietary Reference Intakes (DRI). C) Adequate Intake (AI). D) Tolerable Upper Intake Level (UL).Answer: D
3) According to the Acceptable Macronutrient Distribution Ranges (AMDR), what percentage of your daily calories should be provided by carbohydrates? A) 20 to 45 percent B) 5 to 25 percent C) 45 to 65 percent D) 40 to 70 percent Answer: C
4) According to the Acceptable Macronutrient Distribution Ranges (AMDR), what percentage of your daily calories should be provided by fat? A) 10 to 35 percent B) 5 to 20 percent C) 45 to 65 percent D) 20 to 35 percent Answer: D
5) Which of the following types of health claims is based on evidence that is still emerging? A) health claim based on authoritative statements B) authorized health claims C) qualified health claims D) structural/functional claimsAnswer: C
6) Which of the following do not have Acceptable Macronutrient Distribution Ranges (AMDR)? A) fats B) proteins C) vitamins D) carbohydratesAnswer: C
7) Which of the following was developed out of concern over the incidence of overnutrition among Americans? A) Dietary Reference Intakes (DRIs)B) Dietary Guidelines for Americans C) Acceptable Macronutrient Distribution Ranges (AMDR) D) Estimated Average Requirement (EAR)Answer: B
8) According to the Dietary Guidelines for Americans, 2010, what should be the daily sodium intake for a healthy person? A) less than 2,200 mg B) less than 2,300 mg C) more than 2,600 mg D) more than 2,300 mg Answer: B
9) According to the Dietary Guidelines for Americans, 2010, an adult woman should consume no more than how many alcoholic drinks per day?
A) 3-4 B) 0-2 Answer: D
C) 4-5 D) 0-1
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10) MyPlate is a food guidance system that illustrates the recommendations in the Dietary Guidelines for Americans, in 2010 and reinforces the important concepts of A) variety, healthful choices, proportionality, and food labels. B) meal planning, exchange lists, proportionality, and moderation. C) meal planning, calorie counting, moderation, and exchange lists.D) variety, personalization, proportionality, and moderation. Answer: D
11) According to MyPlate, half of your plate should be devoted to which food group? A) protein B) vegetables and fruits C) grains D) oilsAnswer: B
12) According to MyPlate, which of the following foods would be considered low in nutrient density? A) nonfat yogurt B) lean meat C) fruit drinks D) carrotsAnswer: C
13) Which of the following is not the preferred way of preparing meat and poultry? A) broiling B) grilling C) baking D) fryingAnswer: D
14) According to MyPlate, how many cups of fat-free or low-fat milk, or their equivalent, should be consumed daily for all calorie levels?
A) 1 B) 3 Answer: B15) When estimating portion size, a woman’s fist is about A) a quarter cup of pasta or vegetables. C) two cups of pasta or vegetables.Answer: B
C) 2 D) 4B) one cup of pasta or vegetables. D) a half cup of pasta or vegetables.
16) According to MyPlate, how many servings from the grain group should a moderately active female who needs 2,000 calories daily consume? A) 3 B) 4 C) 5 D) 6 Answer: D
17) According to MyPlate, how many cups from the vegetable group should a moderately active female who needs 2,000 calories daily consume? A) 3.5 B) 1 C) 2.5 D) 4 Answer: C
18) Which of the following pieces of information is not required on a standard food label? A) a list of ingredients in the food B) a nutrient content claim C) the net weight of the food D) the name and address of the manufacturer or distributorAnswer: B
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19) Which of the following does not need to be listed on a food label?
A) vitamin C content B) iron content Answer: D20) In what order are ingredients listed on a food label? A) in alphabetical order C) in descending order by weight Answer: C
C) calcium content B) in random order D) liquids first, then solids
D) vitamin D content
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