Test Bank For Nutrition for Health and Health Care 5th Edition by Linda Kelley DeBruyne

When you become a healthcare professional, it is important to have some useful study materials. As a student, you have to look for materials that help you handle tougher concepts and prepare you for your examinations in a better way. Our Test Bank for Nutrition for Health and Health Care 5th Edition by Linda Kelley DeBruyne is here to make your learning better and help you cope with challenges easily.

Why Choose Our Test Bank?

Our test bank goes hand in hand with the textbook which is much more than a mere resource. A wide range of questions addressing the main topics touching on the entire book is provided. You can do the following things using our test bank:

• Reinforce Learning: Each question is framed such that it seeks to strengthen the learner’s comprehension of the content in a particular chapter enhancing retention.
• Practice Critical Thinking: Multiple options, case studies, and other challenges will be provided to interrogate the thinkers so that they can appreciate what is required in the health care practice.
• Prepare for Exams: Frequent use of this particular test bank ensures that the students get familiarized with examination scenarios and do not feel anxious when the time comes.

Key Topics Covered

The important topics of the test bank include the basics ones like the following:

• Basic Nutrition Concepts: Provide the caregivers with the basic nutrition concepts and their relevance as far as the health care needs are concerned.
• Health Status Evaluation: Understand how to evaluate the nutritional status of patients and design suitable nursing objectives.
• Dietary Regulation Approaches: Study the required dietary practices and their impact on the health care of patients.
• Nutritional Therapy Targeting Specific Disease: Study the nutritional requirements of particular physiologic states by altering disease processes.

How to Use the Test Bank

Using Wehr’s test bank is as easy as it is efficient. Here is how you can use the test bank and what to expect from it.

1. Read the Relevant Textbook Chapter: Begin with the chapter in the textbook as this will make it easier to internalize the concepts.
2. Self-test with supplied Questions: The supplied test bank can be used to evaluate how much material has been comprehended.
3. Review the Wrong Answers With the Explanations: Review the answers and explanations that you provided.
4. Do it Every Day and Don’t Get Tired of it: As mentioned earlier, revisiting the material frequently helps consolidate most concepts.

Benefits of Using Our Test Bank

We provide Marriott test bank for free to our subscribers and believe that there are many advantages to including wear’s test bank in your routine of study:

• Optimized time usage: Spend less time on studying and more on practicing.
• Improved Retention: Eradicate all doubts about the topic being pursued, and the details will stick.
• Calmness Leading to Higher Performance: Know that there is nothing to worry about, and enter the exam with a calm mindset and much less stress.

Summary

For any healthcare student, buying the Test Bank for Nutrition for Health and Health Care, 5th edition by Linda Kelley DeBrune would be a good investment. It has a systematic approach to learning, aids understanding, and is a good preparation for achievement. Make sure you do not pass up this helpful material that will make it easy for you to achieve your academic objectives.

Test Bank For Nutrition for Health and Health Care 5th Edition by Linda Kelley DeBruyne

Chapter 3 – Carbohydrates

True/False

1. Whenever carbohydrate is available to the body, the human brain depends exclusively on it as an energy source.

2. Most dietary fiber provides little or no energy.

3. A client consumes 2600 kcalories per day and 50 grams of carbohydrates from concentrated sweets. This client’s sugar intake falls within the same range as added sugar intake for the USDA Food Patterns recommendations.

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

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

6. Cindy consumed 1 cup of vegetables, 1 cup of fruit, 5 ounces of whole grains, and 1 cup of legumes during the day. Cindy met the DV recommendation for fiber for the day.

Multiple Choice

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.

2. High-fructose corn syrup and fruit juice concentrate are examples of _____.

a. starches

b. disaccharides

c. added sugars

d. fibers

3. The _____ are the basic units of all carbohydrates.

a. monosaccharides

b. disaccharides

c. polysaccharides

d. sucrose molecules

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.

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.

6. The hormone that moves glucose from the blood into the cells is:

a. glucagon.

b. insulin.

c. testosterone.

d. sucrose.

7. Which of the following does not come exclusively from plants?

a. glucose

b. maltose

c. fructose

d. galactose

8. Fructose is:

a. the sweetest of the sugars.

b. known as milk sugar.

c. abundant in whole grains.

d. also known as dextrose.

9. Fructose occurs naturally in:

a. bread.

b. milk.

c. meats.

d. fruits.

10. Which monosaccharide is found most often in nature as a part of a disaccharide?

a. glucose

b. fructose

c. maltase

d. galactose