(Test Bank) Wardlaw's Contemporary Nutrition, A Functional Approach

Smith, 6

Medicine

Test Bank

6th Edition

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Test Bank for Wardlaw's Contemporary Nutrition, A Functional Approach, The downloadable file consists of 466 pages, and the total size of the file is 2.69 MB. Purchase now only for highly discounted price.

Author(s): Smith

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Study Note Preview

Version 1 1 CHAPTER 1 1) The 2017 Food and Health Survey indicated that after taste, ______ is now the number two reason why people choose the food they do. A) healthfulness B) convenience C) price D) sustainability 2) 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 3) 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 4) When the cells of the ______ are stimulated, the desire to eat subsides.Version 1 2 A) satiety center of the brain B) feeding center of the brain C) pancreas D) tastebuds of the tongue 5) Which of the following terms describes psychological influences that encourage us to find and eat food? A) Appetite B) Hunger C) Satiety D) Saturation 6) Recent surveys from the USDA indicate that Americans consume most of their calories from A) dairy products (milk, ice cream), beverages (sugar-sweetened soft drinks, coffee) and vegetables (French fries). B) grain products (bread, pizza crust, macaroni, spaghetti), fats and oils (soybean). C) beverages (bottled water and energy drinks), fruits (apples and bananas), and dairy (cheese and yogurt). D) meat products (fried chicken and hamburgers), beverages (beer and soda pop), and fried products (donuts and French fries). 7) The essential nutrientsVersion 1 3 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. 8) 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. 9) Which of the following is the leading nutrition-related cause of death in the United States?0_24_2014_QC_54921 A) Heart disease B) Cancer C) Diabetes D) Pneumonia 10) Which of the following is an essential nutrient? A) Alcohol B) Carbohydrates C) Phytochemicals D) Zoochemicals 11) The main function of carbohydrates is toVersion 1 4 A) provide energy. B) promote growth and development. C) regulate body processes. D) prevent cancer. 12) Carbohydrates provide ______ kcal per gram. A) 4 B) 7 C) 9 D) 0 13) Which class of nutrients comprises 60% of body weight? A) Water B) Protein C) Carbohydrate D) Minerals 14) Fiber belongs to the class of nutrients known as A) carbohydrates. B) protein. C) lipids. D) minerals. 15) Which of the following is an example of a phytochemical?Version 1 5 A) Carotenoids B) Cholesterol C) Fiber D) Enzymes 16) 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 17) Which of the following is a characteristic of vitamins? A) Provides energy B) Becomes structural components of the body C) Enables chemical processes in the body D) Made in sufficient quantities by the body 18) Minerals can A) provide energy. B) be destroyed during cooking. C) be degraded by the body. D) become part of body structures. 19) Which of the following is a function of water?Version 1 6 A) Provides energy B) Transports nutrients and wastes C) Structural component of bone D) Prevents oxidative damage to cell membranes 20) Which of the following are substances in plant foods that are not digested in the stomach or small intestine? A) Dextrose B) Disaccharides C) Dietary fiber D) Simple sugars 21) Which of the following contain no calories? A) Alcohol B) Proteins C) Carbohydrates D) Vitamins 22) Which of the following is a complexcarbohydrate? A) Starch B) Sucrose C) Fruit sugar D) Glucose Version 1 7 23) Protein A) is a major component of body structures. B) supplies 9 kcal per gram. C) is a significant energy source for humans. D) functions as a solvent. 24) 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 25) A serving of bleu cheese dressing containing 23 grams of fat would yield _____ kcal from fat. A) 161 B) 92 C) 207 D) 255 26) A kilocalorie is a measure of A) heat energy. B) fat in food. C) nutrients in food. D) sugar and fat in food. Version 1 8 27) Vitamins and minerals ______ be broken down to provide energy. A) cannot B) can 28) When in Europe, you are told that you are eating a steak weighing 140 grams. This is equivalent to how many ounces? A) 5 ounces B) 3920 ounces C) 8.75 ounces D) 1.4 ounces 29) 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 30) 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. Version 1 9 31) Which of the following nutrients can directly supply energy for human use? A) Lipids B) Fiber C) Vitamins D) Minerals 32) 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. 33) Which of the following yield greater than 4 kcal per gram? A) Plant fats B) Plant carbohydrates C) Plant proteins D) Animal proteins 34) 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 Version 1 10 35) A meal consisting of a cheeseburger, large fries, and a chocolate shake provides a total of 1120 kcal. Forty-eight percent of the energy in the meal is from carbohydrate and 13%isfrom protein. How many calories of fat does the meal contain? A) 137 B) 313 C) 287 D) 437 36) A large hamburger sandwich contains 628 kcal and 36 grams of fat. Approximately what percentage of the total energy is contributed by fat? A) 23% B) 52% C) 19% D) 41% 37) Gram for gram, which provides the most energy? A) Carbohydrates B) Proteins C) Alcohol D) Fats 38) Which of the following most accurately describes the term epidemiology?Version 1 11 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 39) 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) animal model B) case control C) double-blinded D) clinical trial 40) 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 41) An evaluation of work by professionals of similar competence to the producers of the work to maintain standards of quality and credibility is called A) compentency check. B) performance review. C) independent critique. D) peer review. Version 1 12 42) A ______ is generally a fake medicine used to disguise the treatments of participants in an experiment. A) placebo B) control C) case D) hypothesis 43) 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% 44) 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% 45) According to the Food and Nutrition Board (FNB) of the National Academy of Sciences, ______ of caloriesshould come from fat.Version 1 13 A) 20% to 35% B) 45% to 65% C) 10% to 35% 46) Healthy People 2020 was designed to A) attain high-quality, longer lives free of preventable disease, disability, injury, and premature death. B) disclose dietary practices that best support health. C) prevent chronic disease in the adult population. D) eliminate dietary inadequacies and excesses, and to encourage healthful practices. 47) Which of the following is true about the North American dietary pattern? A) Most of our protein comes from plant sources. B) Approximately half of our carbohydrates come from simple sugars. C) Most of our fats come from plant sources. D) Most of ourcarbohydrates come from fibers. 48) To reduce their risk formany chronic diseases, Americans should limit their intakes of A) solid fats. B) whole grains. C) phytochemicals. D) carbonated water. 49) On average, Americans consume approximately ______% of total calories as fat.Version 1 14 A) 34 B) 22 C) 28 D) 55 50) The prevalence of obesity has A) not changed in women but increased in men. B) not changed in men but increased in women. C) increased for both men and women. D) not changed for men or women. 51) A nutrition-related objective from Healthy People 2020 is to reduce A) the proportion of adults who are obese. B) the contribution of fruits to the dietary pattern. C) the contribution of whole grains to the dietary pattern. D) the proportion of adults who are at a healthy weight. 52) Over the past 50 years, rates of ______ have declined among American adults. A) deaths of cardiovascular disease B) cancer screenings C) obesity D) diabetes 53) A warning sign or symptom of alcohol poisoning isVersion 1 15 A) semiconsciousness or unconsciousness. B) rapid breathing. C) skin that is hot to the touch. D) insomnia. 54) The Freshman 15is the term used to describe the A) typical waist circumference of college students after their freshman year. B) typical body fat percentage of college students after their freshman year. C) amount of weight (in pounds) typically gained during the freshman year of college. D) typical BMI of college students after their freshman year. 55) For hydration, sports drinks are superior to water for athletes who participate in A) continuous workouts lasting more than 60 minutes. B) workouts in cold weather. C) strength training. D) outdoor athletic events. 56) Which of the following is engaging in binge drinking? A) A woman who drinks two 12-fl oz cans of beer while eating steamed crabs. B) A man who drinks four shots of whiskey at a bachelor party. C) A woman who drinks three 5-fl oz glasses of wine at a cocktail party. D) A man who drinks a six-pack of 12-fl oz bottles of beer at a cookout. 57) All of the essential nutrients function as regulators of body processes.