Wardlaw’s Contemporary Nutrition A Functional Approach 5th Edition By Anne Smith – Test Bank
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Digital item No Waiting Time Instant DownloadISBN-13: 978-1259706608 ISBN-10: 1259706605Authors: Anne Smith Angela Collene , Colleen SpeesPublisher : McGraw HillEdition: 5th
In the current age of science and technology, knowledge of nutrition has become of utmost significance, if you are to survive and thrive in such a competitive world that we live in today, with “Wardlaw’s Contemporary Nutrition: A Functional Approach, 5th Edition,” that is authored by Anne Smith, one has a thorough backup as there is a myriad of testbanks at hand. Enhance your nutritional understanding with such test tools which enhance the knowledge of experts and students alike. In this article, we explain how this test bank can be one of the great resources in any student’s academic life.
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Comprehensive Coverage: It includes a wide range of topics that are crucial for understanding contemporary nutrition.
Practical Application: With the aid of nutritional concepts, the application of the ideas is easier thanks to it’s set out in the questions.
Updated Content: Facilitates the reader with recent advancements in research and knowledge regarding nutrition.
Key Topics Covered
Nutrition itself is too bulky a module to learn and implement and hence it is broken down into a number of topics, these test banks cover most:
Macronutrients and Micronutrients: Vitamins, carbs, proteins, fats, and minerals are all vital parts of the body, learn how macronutrients and micronutrients function.
Dietary Guidelines: The most recent approaches, as well as how to follow them, are covered.
Metabolism and Energy Balance: Hands on experience with how the body deals with food and energy balance
Nutrition throughout the Lifespan: Get an understanding about the body’s needs nutrition wise at different periods in life
Diseases in Relation to the Nutritional Aspects: Meal plans that severely restrict the calories and recommend specific diets have poor success rates with chronic diseases such as diabetes and heart disease.
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This test bank is a novel approach in the sense that once used properly can help you enhance your learning experience, and here is the breakdown of how to use it.
Knowing what you don’t Know: Answer the questions and use them to evaluate your self and know your weak spots.
Discussion Boards: Assist your medical parters in exploring and debating difficult questions
Mock Tests: Repeat asking questions that you are likely to have in your examination.
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Effort wise Smart: Stop wasting time by homing in on only the content you deem necessary.
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Summary
To sum up, “Wardlaw’s Contemporary Nutrition: A Functional Approach, 5th Edition” test bank authored by Anne Smith is a useful tool to anyone interested in nutrition. It doesn’t matter whether you are a university student preparing your tests and exams or a company specialist wishing to refresh your knowledge as this test bank equips you with all the necessary resources. Take full advantage of this opportunity and feel free to apply nutritional concepts in practice.
Wardlaw’s Contemporary Nutrition A Functional Approach 5th Edition By Anne Smith – Test Bank
Chapter 01 Nutrition, Food Choices, and Health Answer Key
Multiple Choice Questions
1.
Recent surveys indicate that the most commonly purchased foods in America are
A. pizza, soft drinks, cheesburgers, and French fries.
B. milk, ready-to-eat cereal, bottled water, soft drinks, and bread.
C. tacos, bagels, bottled water, and ice cream.
D. fried chicken, ribs, beer, and donuts.
Blooms Level: 1. RememberLearning Outcome: 01.06 List the major characteristics of the North American diet, the food habits that often need improvement, and the key “Nutrition and Weight Status” objectives of the Healthy People 2020 report.Section: 01.01 Why Do You Choose the Food You EatTopic: Demographic trends and statistics
2.
Which of the following is an essential nutrient?
A. Alcohol
B. Carbohydrates
C. Phytochemicals
D. Zoochemicals
Blooms Level: 2. UnderstandLearning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber.Section: 01.03 What Are the Classes and Sources of NutrientsTopic: Nutrition basics
3.
Which of the following is the leading nutrition-related cause of death in the United States?
A. Heart disease
B. Cancer
C. Diabetes
D. Pneumonia
Blooms Level: 1. RememberLearning Outcome: 01.02 Identify diet and lifestyle factors that contribute to the 15 leading causes of death in North America.Section: 01.02 How Is Nutrition Connected to Good HealthTopic: Demographic trends and statistics
4.
Which of the following nutrients can directly supply energy for human use?
A. Lipids
B. Fiber
C. Vitamins
D. Minerals
Blooms Level: 1. RememberLearning Outcome: 01.04 Determine the total calories (kcal) of a food or diet using the weight and calorie content of the energy-yielding nutrients, convert English to metric units, and calculate percentages, such as percent of calories from fat in a diet.Section: 01.04 What Are Your Sources of EnergyTopic: Nutrition basics
5.
The main function of carbohydrates is to
A. provide energy.
B. promote growth and development.
C. regulate body processes.
D. prevent cancer.
Blooms Level: 1. RememberLearning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber.Section: 01.03 What Are the Classes and Sources of NutrientsTopic: Nutrition basics
6.
What substances, present in fruits and vegetables, provide significant health benefits such as reducing the risk of cancer?
A. Phytochemicals
B. Beta blockers
C. Deoxidizers
D. Free radicals
Blooms Level: 1. RememberLearning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber.Section: 01.03 What Are the Classes and Sources of NutrientsTopic: Phytochemicals
7.
The essential nutrients
A. must be consumed at every meal.
B. are required for infants but not adults.
C. can be made in the body when they are needed.
D. cannot be made by the body and therefore must be consumed to maintain health.
Blooms Level: 1. RememberLearning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber.Section: 01.02 How Is Nutrition Connected to Good HealthTopic: Nutrition basics
8.
According to the Food and Nutrition Board (FNB) of the National Academy of Sciences, ______ of kilocalories should come from carbohydrates.
A. 20% to 35%
B. 45% to 65%
C. 10% to 35%
Blooms Level: 1. RememberLearning Outcome: 01.06 List the major characteristics of the North American diet, the food habits that often need improvement, and the key “Nutrition and Weight Status” objectives of the Healthy People 2020 report.Section: 01.06 What Is the Current State of the North American Diet and HealthTopic: Nutrition basics
9.
According to the Food and Nutrition Board (FNB) of the National Academy of Sciences, ______ of kilocalories should come from protein.
A. 20% to 35%
B. 45% to 65%
C. 10% to 35%
Blooms Level: 1. RememberLearning Outcome: 01.06 List the major characteristics of the North American diet, the food habits that often need improvement, and the key “Nutrition and Weight Status” objectives of the Healthy People 2020 report.Section: 01.06 What Is the Current State of the North American Diet and HealthTopic: Nutrition basics
10.
According to the Food and Nutrition Board (FNB) of the National Academy of Sciences, ______ of kilocalories should come from fat.
A. 20% to 35%
B. 45% to 65%
C. 10% to 35%
Blooms Level: 1. RememberLearning Outcome: 01.06 List the major characteristics of the North American diet, the food habits that often need improvement, and the key “Nutrition and Weight Status” objectives of the Healthy People 2020 report.Section: 01.06 What Is the Current State of the North American Diet and HealthTopic: Nutrition basics
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