Test Bank For Nutrition for Life 3rd Edition by Thompson

To say it mildly, if students want to succeed in their studies these days, they need proper study material. The Test Bank For Nutrition for Life 3rd Edition by Thompson is a perfect, practical solution for students who wish to expand their knowledge in nutrition. Test banks can serve as additional material to the textbook, allowing students to practice the most thoroughly covered aspects of nutrition. Completing this test bank will develop your understanding of nutrition concepts and help you succeed in examinations.

Why Choose This Test Bank?

In the course of nutrition, for instance, we know that it is never easy, and students suffer and endure all kinds of hardship in the course of study. That is why this test bank comes in handy as it enables students to construct ten simple sentences of what might be included in the test. The Test Bank For Nutrition for Life 3rd Edition by Thompson was written to correspond to the textbook, so you will not be wasting time on irrelevant content.

Key Topics Covered

1. Macronutrients and Micronutrients: These nutrients include carbohydrates, proteins, fats, vitamins, and minerals, and are referred to be the nutrients required by your body.
2. Dietary Guidelines and Recommendations: Understand the nutritional recommendations aimed at ensuring a healthy diet.
3. Digestion And Absorption: This understanding deals with the question of how the body processes food as well as its nutrients. It is rather a basic requirement in nutrition science.
4. Metabolism and Energy Balance: This will lead to an understanding of how the body translates food to energy and also balance out the energy.
5. Nutrition and Prevention of Chronic Diseases: It becomes important to understand the role of nutrition in the primary prevention of chronic conditions like diabetes, heart diseases, and obesity.

Advantages of the Test Bank

In the study of Test Bank For Nutrition for Life3 Edition by Thompson, many advantages are observed.

• Increased Comprehension: The more you practice such questions, where you are challenged with asking questions that pertain to learning from the texts, the more you become competent in that area whilst identifying weaknesses.
• Familiarization with the examination patterns: The test bank has been structured to enable the examination of different types of questions such as MCQ and Short answers, which assists in preparing for the tests since one type of question already assists in answering different test formats.
• Organization of study time: The Speeches: A Case Study in Volume Control can be divided into the types of questions that enable one to be organized and cover all that is necessary within a given duration.

Maximizing the Test Bank Results

Follow the test bank addendum and use the same principles as with other elements of your study plan. It is useful to begin with reading a particular chapter in the main textbook and after that, one can take the test at the test bank with the corresponding questions. This method will always assist in achieving the desired understanding, thus increasing the chances for notation.

Summary

Purchasing the Test Bank For Nutrition for Life 3rd Edition by Thompson is a good choice for all students who are determined to pass a nutrition course. Such a test bank is important because it provides an all-inclusive coverage of the major outlined topics and goes hand in hand with the textbook provided. Take the opportunity to boost your studies and excel in examinations.

Test Bank For Nutrition for Life 3rd Edition by Thompson

Nutrition: An Applied Approach, 3e, My Plate Edition (Thompson/Manore)

 My Plate

Multiple-Choice Questions

1) Which of the following statements MOST accurately describes MyPlate?

A) a visual model of the 2005 Dietary Guidelines for Americans

B) a graphic representation of the 2010 Dietary Guidelines for Americans

C) a pyramid-shaped overview of the components of ethnic diets

D) a visual guide to the Calories and fat content of fast-food meals

Answer:  B

Page Ref: 51

Skill:  Factual

2) The primary food groups emphasized in the MyPlate graphic are

A) grains, vegetables, fruits, dairy foods, meats and beans, and oil.

B) meats, sweets, eggs and poultry, fish, vegetable oils, fruits and vegetables, and legumes.

C) grains, nuts and seeds, oil, fruits, and vegetables.

D) grains, vegetables, fruits, dairy, and protein.

Answer:  D

Page Ref: 52

Skill:  Factual

3) To help individuals consume appropriate Calories and nutrients, MyPlate emphasizes the consumption of foods with

A) no added sugar and with either no fat or the leanest fat content.

B) no added oils or dairy protein.

C) a nutrient-dense, high-protein, and high-fat content.

D) no artificial or highly allergenic ingredients.

Answer:  A

Page Ref: 52

Skill:  Conceptual

4) One-half of the “plate” in the MyPlate eating plan consists of

A) protein.

B) grains.

C) fruits and vegetables.

D) dairy.

Answer:  C

Page Ref: 52

Skill:  Factual

5) MyPlate’s dairy cup graphic serves as a reminder to consume what quantity and type of calcium-rich foods daily?

A) 1 cup of whole milk and 1-1/2 ounces of cheese

B) 1 cup of fat-free milk or yogurt or equivalent non-dairy sources

C) 2 cups of low-fat or fat-free dairy products or equivalent non-dairy sources

D) 3 cups of low-fat or fat-free dairy products or equivalent non-dairy sources

Answer:  D

Page Ref: 53

Skill:  Factual

6) Since he was a child, Hiram’s favorite home-cooked meals have been protein- and fat-rich dinners of steak and French fries and fried chicken with mashed potatoes and gravy. How can Hiram modify his choices to more closely follow MyPlate’s recommendations for a healthful diet?

A) Eliminate the potatoes from his meals.

B) Choose lean meats and poultry and bake, broil, or grill them.

C) Choose fried chicken instead of steak.

D) Serve each meal with 1/2 cup of salad and 2 ounces of cheese.

Answer:  B

Page Ref: 53

Skill:  Applied

7) MyPlate’s recommended serving size for grains and proteins is measured in

A) ounces or ounce-equivalents (oz-equivalent or oz eq).

B) cups.

C) grams.

D) Calories.

Answer:  A

Page Ref: 54

Skill:  Factual

8) A practical way to gauge an appropriate portion size is to use the hands as a guide. Which of the following represents one cup of pasta or vegetables?

A) a woman’s fist

B) a man’s fist

C) both hands cupped together to form a bowl

D) a woman’s palm

Answer:  A

Page Ref: 55

Skill:  Factual

9) Samira is concerned about eating a healthy amount of nutrient-rich vegetables every day. Based on MyPlate, what would be a practical suggestion to guide her daily choices?

A) Eat at least 1 cup of potatoes and other light-colored vegetables at every meal.

B) Eat at least 2 cups of salad at breakfast, lunch, and dinner.

C) Eat at least 2-1/2 cups of a variety of vegetables, especially dark green and orange vegetables and beans and peas.

D) Eat at least 5 cups of a variety of vegetables, including dark green and orange vegetables and beans and peas.

Answer:  C

Page Ref: 53

Skill:  Applied

10) Which of the following is NOT an advantage of MyPlate?

A) It can be accessed on the Internet.

B) It can be personalized to meet an individual’s Calorie and nutrient requirements.

C) It offers a variety of food choices.

D) It offers a set meal plan for everyone.

Answer:  D

Page Ref: 51

Skill:  Conceptual