Wardlaw’s Perspectives in Nutrition 11th Edition by Carol Byrd-Bredbenner – Test Bank

Resources are really essential as they help in understanding diverse subjects like nutrition with much ease. One of such resource is Wardlaw’s Perspectives in Nutrition 11th Edition which provides a great learning experience through offering a test bank. For educators and students, this test bank is a precious resource as it has substantial range of questions and answers concerning vital subjects related to food and nutrition.

Why This Test Bank Is Recommended?

A lot of students that struggle with the understanding of nutritional concepts are in fact students faced with complex ideas that need nurturing. The test bank on the other hand is designed to attempt ensuring that it targets these very concepts that need to be simplified so that they reach the intended audience. And works with the intention of ensuring there is scope for building a practical side to the theory.

Key Topics Covered

It provides test questions for a number of different subjects that aid in the holistic development of someone interested in nutrition. Explaining some of them in the below mentioned pointers –

• Macronutrients and Micronutrients: Discuss in detail how carbohydrates, proteins and fats vitamins and minerals benefit the body.
• Metabolism and Energy Balance: Give a deeper explanation of how food is transformed into energy and the various determinants of one’s metabolic rate.
• Dietary Guidelines and Recommendations: Ensure that students are familiar with the recent proven dietary recommendations and their relevance to different people.
• Nutrition Across The Lifespan: Understand the nutritional requirements at all ages from infants to elders in order to understand health comprehensively in aniositional sense.
• Food Safety and Technology: Understandingtay about the technology associated as well as the ethos connected to food integrity.

Benefits of Using the Test Bank

A broad range of benefits will accrue from being able to utilize this test bank:

• Enhanced Learning: Students have easier questions in a variety, multiple-choice, true or false, and essays that help test their knowledge and areas of improvement.
• Time Efficiency: Time wasted across questions that have nothing todo with the book’s content in tehcnically packaged questions are effective.
• Confidence Building: Students when practice with the test bank feel more prepared when they have to face the tests making them more confident.

How to Use the Test Bank

For real valuable use of this repository of test bank we recommend the following onsole ages ans fun:

1. Regular Practice: Make it a habit to put aside a certain time, lets say each week, to go through the questions.
2. Self-Assessment: Grab the questions and see whether you can understand the question erected template and which topics still need you to study harder.
3. Group Study: Team up with other students around and talk about the answer on the embass – for better comprehension.

Summary

Purchasing the Wardlaw’s Perspectives in Nutrition 11th Edition Test Bank is a step towards academic progress. It not only helps in exam preparation but it also deepens your knowledge of nutrition. Incorporating this resource into your study regime ensures you acquire a greater understanding of the topics covered in addition to a better pedagogic experience.

Wardlaw’s Perspectives in Nutrition 11th Edition by Carol Byrd-Bredbenner – Test Bank

Perspectives in Nutrition, 11e (Byrd)

Chapter 1   The Science of Nutrition

1) The science of food; the nutrients and substances therein; and their action, interaction, and balance in relation to health and disease is a definition of ________.

A) life

B) energy metabolism

C) nutrition

D) food science

Answer:  C

Explanation:  This is the definition of nutrition.

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrition basics

Learning Objective:  01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.

Bloom’s:  Remember

Est Time:  0-1 minute

2) The leading cause of nutrition-related death in the United States is ________.

A) heart disease

B) homicide

C) suicide

D) diabetes

Answer:  A

Explanation:  Heart disease is the leading cause of death in the U.S.

Difficulty: 1 Easy

Section:  01.01

Topic:  Demographic trends and statistics; Cardiovascular disease

Learning Objective:  01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.

Bloom’s:  Remember

Est Time:  0-1 minute

3) Nutrients causing some signs of poor health when consumed in less than adequate amounts are called ________.

A) essential nutrients

B) nonessential nutrients

C) nutritional supplements

D) trace nutrients

Answer:  A

Explanation:  Some signs of poor health will eventually occur less-than-adequate essential nutrient consumption.

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrition basics

Learning Objective:  01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.

Bloom’s:  Remember

Est Time:  0-1 minute

4) Energy-yielding nutrients include ________.

A) vitamins, minerals, and water

B) carbohydrates, proteins, and fats

C) trace minerals and fat-soluble vitamins

D) iron, vitamin C, and potassium

Answer:  B

Explanation:  Carbohydrates, proteins, and fats provide energy/calories.

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrition basics

Learning Objective:  01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.

Bloom’s:  Remember

Est Time:  0-1 minute

5) Sugars, starches, and dietary fibers are examples of ________.

A) proteins

B) vitamins

C) carbohydrates

D) minerals

Answer:  C

Explanation:  Sugars, starches, and dietary fibers are types of carbohydrates.

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrition basics; Carbohydrates

Learning Objective:  01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.

Bloom’s:  Remember

Est Time:  0-1 minute

6) Which of the following are sources of carbohydrates?

A) grains

B) fruits

C) vegetables

D) All of these are sources of carbohydrates.

Answer:  D

Explanation:  Grains, fruits and vegetables all contain carbohydrates.

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrition basics; Carbohydrates

Learning Objective:  01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.

Bloom’s:  Remember

Est Time:  0-1 minute

7) Which is NOT a complex carbohydrate?

A) glycogen

B) glucose

C) fiber

D) starch

Answer:  B

Explanation:  Glucose is a simple sugar

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrition basics; Carbohydrates

Learning Objective:  01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.

Bloom’s:  Remember

Est Time:  0-1 minute

8) Macronutrients are needed in ________ quantities in the diet, as compared to micronutrients.

A) larger

B) smaller

C) similar

Answer:  A

Explanation:  Macronutrients are needs in larger amounts (grams) as compared to micronutrients (milligrams and micrograms).

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrition basics

Learning Objective:  01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.

Bloom’s:  Remember

Est Time:  0-1 minute

9) Carbohydrates can be described as ________.

A) sugars, starches, and fibers

B) compounds needed in tiny amounts

C) made of building blocks called amino acids

D) inorganic molecules regulating chemical reactions and comprising part of some body structures

Answer:  A

Explanation:  Sugars, starches and fibers are carbohydrates.

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrition basics; Carbohydrates

Learning Objective:  01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.

Bloom’s:  Remember

Est Time:  0-1 minute

10) An important function of carbohydrates is to ________.

A) supply energy

B) provide amino acids

C) absorb and transport vitamins

D) promote growth and tissue repair

Answer:  A

Explanation:  The main function of carbohydrates is to supply energy.

Difficulty: 1 Easy

Section:  01.01

Topic:  Nutrient functions; Carbohydrates

Learning Objective:  01.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.

Bloom’s:  Remember

Est Time:  0-1 minute