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Test Bank (Complete Download) for The Science of Nutrition, 4th Edition, Janice J. Thompson, Melinda Manore, Linda Vaughan, ISBN-10: 0134175093 Instantly Downloadable Test Bank

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Test Bank (Complete Download) for The Science of Nutrition, 4th Edition, Janice J. Thompson, Melinda Manore, Linda Vaughan, ISBN-10: 0134175093 Instantly Downloadable Test Bank

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Test Bank (Complete Download) for The Science of Nutrition, 4th Edition, Janice J. Thompson, Melinda Manore, Linda Vaughan, ISBN-10: 0134175093 Instantly Downloadable Test Bank

Table of Contents
1. The Science of Nutrition
2. Designing a Healthful Diet
3. The Human Body
4. Carbohydrates
4.5. In Depth: Alcohol
5. Lipids
6. Proteins
7. Metabolism
7.5. In-Depth: Vitamins and Minerals
8. Nutrients Involved in Energy Metabolism
9. Nutrients Involved in Fluid and Electrolyte Balance
10. Nutrients Involved in Antioxidant Function and Vision
10A. In-Depth: Phytochemicals
11. Nutrients Involved in Bone Health
12. Nutrients Involved in Blood Health and Immunity
13. Achieving and Maintaining a Healthful Body Weight
13A. In-Depth: Disordered Eating
14. Nutrition and Physical Activity
15. Food Safety and Technology
16. Food Security, Equity, and the Environment
17. Nutrition Through the Life Cycle: Pregnancy and the First Year of Life
18. Nutrition Through the Life Cycle: Childhood and Adolescence
19. Nutrition Through the Life Cycle: The Later Years

SAMPLE CHAPTER

1) Which of the following best describes nutrition?
A) Nutrition is the study of the digestion and metabolism of food.
B) Nutrition is the science that studies food and how food nourishes our bodies and influences our health.
C) Nutrition is an ancient science that dates back to the fourteenth century.
D) Nutrition is the study of food.
Answer: B
Diff: 2
Skill: Understanding
Section: What Is the Science of Nutrition, and How Did It Evolve?
Learning Outcome: 1.1

2) Which best defines chronic disease?
A) a disease that comes on slowly and can persist for years
B) a condition that has a rapid onset and is easily cured
C) a disease caused by a microorganism
D) a disease of aging
Answer: A
Diff: 2
Skill: Understanding
Section: What Is the Science of Nutrition, and How Did It Evolve?
Learning Outcome: 1.1

3) Three nutrition-related diseases that are among the top ten causes of death in the U.S. are heart disease, stroke and
A) osteoporosis.
B) kidney disease.
C) diabetes.
D) pneumonia.
Answer: C
Diff: 1
Skill: Remembering
Section: How Does Nutrition Contribute to Health?
Learning Outcome: 1.2

4) The health promotion and disease prevention plan for the U.S. is called
A) the Dietary Reference Intakes (DRIs).
B) the U.S. Department of Agriculture (USDA).
C) Healthy People 2020.
D) the Behavioral Risk Factor Surveillance System.
Answer: C
Diff: 2
Skill: Understanding
Section: How Does Nutrition Contribute to Health?
Learning Outcome: 1.2

5) Which class of nutrients provides the primary source of energy for our bodies?
A) carbohydrates
B) vitamins
C) minerals
D) water
Answer: A
Diff: 1
Skill: Remembering
Section: What Are Nutrients?
Learning Outcome: 1.3

6) Which element makes protein different from carbohydrate and fat?
A) carbon
B) hydrogen
C) nitrogen
D) oxygen
Answer: C
Diff: 1
Skill: Remembering
Section: What Are Nutrients?
Learning Outcome: 1.3

7) Which of the following is classified as a micronutrient?
A) carbohydrates
B) vitamins
C) lipids
D) alcohol
Answer: B
Diff: 1
Skill: Remembering
Section: What Are Nutrients?
Learning Outcome: 1.3

8) Which of the following are examples of inorganic nutrients?
A) vitamins
B) lipids
C) carbohydrates
D) minerals
Answer: D
Diff: 1
Skill: Remembering
Section: What Are Nutrients?
Learning Outcome: 1.3

9) Which of the following nutrients is organic?
A) minerals
B) water
C) protein
D) iron
Answer: C
Diff: 2
Skill: Understanding
Section: What Are Nutrients?
Learning Outcome: 1.3
10) Kelly consumed a breakfast that contained 85 grams of carbohydrate, 20 grams of protein, and 18 grams of fat. How many kilocalories (kcal) did Kelly eat at breakfast?
A) 492
B) 582
C) 917
D) 1,107
Answer: B
Diff: 3
Skill: Applying
Section: What Are Nutrients?
Learning Outcome: 1.3

11) For dinner, Marcus consumes 255 grams of carbohydrate, 70 grams of protein, and 50 grams of fat. In addition, Marcus decides that he wants a glass of wine with his meal. If he drinks one glass of wine containing 8 grams of alcohol, how many total kilocalories (kcal) does he consume in this meal?
A) 56
B) 540
C) 1,675
D) 1,806
Answer: D
Diff: 3
Skill: Applying
Section: What Are Nutrients?
Learning Outcome: 1.3

12) Christopher’s lunch contains 121 grams of carbohydrate, 40 grams of protein, and 25 grams of fat. What percent of kilocalories (kcal) in this meal come from fat?
A) 19 percent
B) 26 percent
C) 34 percent
D) 42 percent
Answer: B
Diff: 3
Skill: Applying
Section: What Are Nutrients?
Learning Outcome: 1.3

13) Which of the following are examples of carbohydrate-rich foods?
A) butter and corn oil
B) beef and pork
C) wheat and lentils
D) bacon and eggs
Answer: C
Diff: 3
Skill: Applying
Section: What Are Nutrients?
Learning Outcome: 1.3
14) Which of the following is NOT classified as a lipid?
A) triglyceride
B) sterol
C) glycine
D) phospholipid
Answer: C
Diff: 2
Skill: Understanding
Section: What Are Nutrients?
Learning Outcome: 1.3

15) Which of the following nutrients contains the element nitrogen?
A) carbohydrates
B) lipids
C) water
D) proteins
Answer: D
Diff: 1
Skill: Remembering
Section: What Are Nutrients?
Learning Outcome: 1.3

16) Which of the following nutrients yields the most energy per gram?
A) carbohydrate
B) lipid
C) protein
D) vitamin
Answer: B
Diff: 3
Skill: Applying
Section: What Are Nutrients?
Learning Outcome: 1.3

17) What are minerals?
A) micronutrients that are broken down easily during digestion
B) micronutrients that are easily destroyed by heat and light
C) micronutrients that are inorganic elements found in a variety of foods

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