(Test Bank) Wardlaws Contemporary Nutrition

Smith, 12

Nursing

Test Bank

12th Edition

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Test Bank for Wardlaws Contemporary Nutrition, The downloadable file consists of 486 pages, and the total size of the file is 2.88 MB. Purchase now only for highly discounted price.

Author(s): Smith

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Study Note Preview

Wardlaws Contemporary Nutrition 12th Edition Smith Test Bank Student name:_ 1) According to the Food and Health Survey, what is the leading factor that influences food purchases among American consumers? A) Healthfulness B) Convenience C) Price D) Taste 2) Over the past several decades, the consumption of fluid milk in the United States has A) increased. B) decreased. C) remained the same. 3) Studies indicate an association between TV advertising of foods and drinks and , especially in the United States. A) dollars spent at restaurants B) purchase of more nutritious products from grocery stores C) the prevalence ofchildhood obesity D) the number of mealseaten at home 4) Which of the following trends has a negative effect on American food habits? A) More offerings of chicken and fish in restaurants as alternatives to beef B) Social changes that are leading to a general time shortage for many of us C) The variety of new, low-fat products in the grocery store D) Widespread availability of information on the nutritional content of fast foods 5) Which of the following terms refers to a state in which a person is satisfied after eating and there is no further desire to eat? A) Satiety B) Hunger C) Appetite D) Saturation 6) Which of the following terms describes physiological (internal) influences that encourage us to find and eat food? A) Appetite B) Hunger C) Satiety D) Saturation 7) Which of the following terms describes psychological (external) influences that encourage us to find and eat food? A) Appetite B) Hunger C) Satiety D) Saturation 8) According to surveys from the United States Department of Agriculture, what is the most commonly consumed vegetable in the United States? A) Tomatoes B) Potatoes C) Lettuce D) Corn 9) "Nutrition" is A) the science that links foods to health and disease. B) the study of diet and disease patterns among various populations. C) the use of dietary supplements to cure diseases. D) the practice of eating only healthy foods. 10) 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. 11) Diabetes is a group of diseases characterized by A) high blood sugar. B) uncontrolled cell growth. C) high blood pressure. D) high levels of blood lipids. 12) Cancer is a group of diseases characterized by A) high blood sugar. B) uncontrolled cell growth. C) high blood pressure. D) high levels of blood lipids. 13) Osteoporosis is a condition of compromised health. A) cardiovascular B) bone C) kidney D) brain 14) Hypertension is the medical term that refers to A) high blood pressure. B) high blood sugar. C) high blood lipids. D) high muscle tone. 15) 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 16) Over the past 40 years, rates of have declined among American adults. A) deaths of cardiovascular disease B) cancer screenings C) obesity D) diabetes 17) Which of the following is an essential nutrient? A) Alcohol B) Carbohydrates C) Phytochemicals D) Zoochemicals 18) Which of the following nutrients can be broken down by human enzymes to yield energy? A) Lipids B) Fiber C) Vitamins D) Minerals 19) The main function of carbohydrates is to A) provide energy. B) promote growth and development. C) regulate body processes. D) prevent cancer. 20) Carbohydrates provide kcal per gram. A) 4 B) 7 C) 9 D) 0 21) Which class of nutrients comprises approximately 60% of body weight? A) Water B) Protein C) Carbohydrate D) Minerals 22) Fiber and starch belong to the class of nutrients known as A) carbohydrates. B) protein. C) lipids. D) minerals. 23) Which of the following are substances in plant foods that cannot be digested in the stomach or small intestine? A) Starch B) Disaccharides C) Dietary fiber D) Simple sugars 24) Which of the following is characteristic of lipids? A) Supplies 4 kcal per gram B) Adds structural strength to bones and muscles C) Supplies a concentrated form of fuel for the body D) Adds sweetness to food 25) Protein A) is a major component of body structures. B) supplies 9 kcal per gram. C) is the body's main source of fuel during physical activity. D) functions as a solvent. 26) Which of the following is a characteristic of vitamins? A) Provide energy B) Become structural components of the body C) Enable chemical processes in the body D) Made in sufficient quantities by the body 27) Minerals can A) provide energy. B) be destroyed during cooking. C) be degraded by the body. D) become part of body structures. 28) Vitamins and minerals be broken down to provide energy. A) cannot B) can 29) Which of the following is a function of water? A) Provides energy B) Transports nutrients and wastes C) Structural component of bone D) Prevents oxidative damage to cell membranes 30) Which of the following nutrients provide no calories? A) Alcohol B) Proteins C) Carbohydrates D) Vitamins 31) 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 32) Which of the following is an example of a phytochemical? A) Carotenoids B) Cholesterol C) Fiber D) Enzymes 33) A kilocalorie is a measure of A) heat energy. B) fat in food. C) nutrients in food. D) sugar and fat in food. 34) Per gram, which of the following provides the most energy? A) Carbohydrates B) Proteins C) Alcohol D) Fats 35) Which of the following is true about the energy content of nutrients? A) Lipids supply 7 kcal per gram. B) Carbohydrates and proteins supply 4 kcal per gram. C) Alcohol supplies 9 kcal per gram. D) Lipids and alcohol supply 9 kcal per gram. 36) Which of the following includes all energy -yielding substances? A) Carbohydrates, lipids, protein, water B) Vitamins, minerals, carbohydrates, lipids, protein C) Alcohol, carbohydrates, lipids, protein D) Carbohydrates, lipids, protein, vitamins, minerals, water 37) Which of the following is the largest unit of measurement? A) Centigram B) Milligram C) Microgram D) Kilogram 38) Which of the following is the smallest unit of measurement? A) Centigram B) Milligram C) Microgram D) Kilogram 39) A serving of ranch salad dressing has 5 grams of fat. How many calories come from fat in 1 serving of ranch salad dressing? A) 5 kcal B) 20 kcal C) 25 kcal D) 45 kcal 40) A recipe calls for 140 grams of chicken breast. This is equivalent to ounces of chicken breast. A) 5 B) 3920 C) 8.75 D) 1.4 41) One cup of chocolate milk contains 15 grams of carbohydrates, 8 grams of fat, and 8 grams of protein. This cup of chocolate milk supplies kcal. A) 164 B) 124 C) 279 D) 31 42) Penelope tracked her food and beverage intake for three days using NutritionCalc Plus. Her analysis showed an average intake of 1760 kcal and 42 grams of fat per day. According to her data, her usual diet provides approximately A) 21% of kcal from fat. B) 2% of kcal from fat. C) 10% of kcal from fat. D) 17% of kcal from fat. 43) Pat purchases a 2-liter bottle of root beer. This would be approximately A) 2 quarts. B) 4 cups. C) 2 gallons. D) 2 pints. 44) A meal consisting of a cheeseburger, large fries, and a chocolate shake provides a total of 1120 kcal. If 40% of total kcal in this meal come from fat, how many grams of fat are in this meal? A) 64 grams B) 112 grams C) 448 grams D) 50 grams 45) A serving of breakfast cereal provides 160 total calories and 8 grams of added sugars. Added sugars provide of total kcal in this breakfast cereal. A) 45% B) 20% C) 5% D) 35% 46) Which of the following most accurately describes the term epidemiology? A) A test made to examine the validity of an educated guess B) An educated guess by a scientist to explain a phenomenon C) A study of how disease rates vary among different population groups D) An explanation for a phenomenon that has numerous lines of evidence to support it 47) In the experimental design, neither the participants nor the researchers are aware of each participant ’s assignment (test or placebo) or the outcome of the study until it is completed. A) uncontrolled B) case-control C) double -blind D) single -blind 48) Which of the following accurately describes the term hypothesis? A) A test made to examine the validity of an educated guess B) An educated guess by a scientist to explain a phenomenon C) A study of how disease rates vary among different population groups D) An explanation for a phenomenon that has numerous lines of evidence to support it 49) When researchers complete a research study and prepare a manuscript describing their work for publication, they seek out an evaluation of work by professionals of similar competence to themselves. This helps to ensure that the work is objective and of high quality. This evaluation process is known as A) compentency check. B) performance review. C) independent critique. D) peer review. 50) A is generally a fake medicine used to disguise the identify of the treatments in an experiment. A) placebo B) control C) case D) hypothesis 51) A statistical examination that pools the data from multiple research studies to determine overall trends is called a A) meta -analysis. B) randomized controlled trial. C) cohort study. D) peer review. 52) The Nurses' Health Study includes more than 280,000 participants. When participants enrolled in the study, they agreed to have their lifestyle behaviors and health parameters assessed repeatedly over the coming years so that researchers could explore relationships between lifestyle and health risks. The Nurses' Health Study is a cohort study. A) prospective B) retrospective 53) The most rigorous type of controlled experiment is a A) Meta -analysis B) Randomized controlled trial C) Cohort study D) Case -control study 54) According to the Food and Nutrition Board (FNB) of the National Academy of Sciences, of caloriesshould come from carbohydrates. A) 20% to 35% B) 45% to 65% C) 10% to 35% 55) According to the Food and Nutrition Board (FNB) of the National Academy of Sciences, of caloriesshould come from protein. A) 20% to 35% B) 45% to 65% C) 10% to 35% 56) According to the Food and Nutrition Board (FNB) of the National Academy of Sciences, of caloriesshould come from fat.