Nutrition Science and Applications 4th Edition Smolin Test Bank
Test Bank for Nutrition Science and Applications 4th Edition by Lori A. Smolin, Mary B. Grosvenor, ISBN-13: 9781119224648, ISBN-10: 1119224691, ISBN-13: 9781119224693, ISBNISBN-10: 1119224640, ISBNISBN-13: 9781119570912
TABLE OF CONTENTS
1.Nutrition: Food for Health
2. Nutrition Guidelines: Applying the Science of Nutrition
3. Digestion, Absorption, and Metabolism
4. Carbohydrates: Sugars, Starches, and Fiber
5. Lipids: Triglycerides, Phospholipids, and Cholesterol
6. Proteins and Amino Acids
7. Energy Balance and Weight Management
8. The Water-Soluble Vitamins
9. The Fat-Soluble Vitamins
10. Water and the Electrolytes
11. Major Minerals and Bone Health
12. The Trace Minerals
13. Nutrition and Physical Activity
14. Nutrition During Pregnancy and Lactation
15. Nutrition from Infancy to Adolescence
16 Nutrition and Aging: The Adult Years
17. Food Safety
18. World Hunger and Malnutrition
Package Title: Test Bank
Course Title: Smolin4e
Chapter Number: 1
Question Type: Multiple Choice
1) Which of the following is NOT considered a macronutrient?
a) Carbohydrate
b) Fat
c) Protein
d) Vitamins
Answer: d
Difficulty: Easy
Learning Objective: LO 1.2 Describe the classes and functions of nutrients.
Section Reference: Section 1.2 Food Provides Nutrients
2) Physiologic processes take place in the body to keep body temperature, heart rate, and blood sugar relatively constant. This stable state is called:
a) anabolism.
b) catabolism.
c) homeostasis.
d) metabolism.
Answer: c
Difficulty: Easy
Learning Objective: LO 1.2 Describe the classes and functions of nutrients.
Section Reference: Section 1.2 Food Provides Nutrients
3) A processed food is defined as:
a) having more than five ingredients.
b) requiring heating or cooking before it can be eaten.
c) a food which has had preservatives added.
d) any food that has been changed from its natural state.
Answer: d
Difficulty: Medium
Learning Objective: LO 1.1 Describe the nutrients found in foods and the importance of sensible food choices for health.
Section Reference: Section 1.1 Nutrition and Our Diet
4) Which of the following statements about the typical American diet is true?
a) Intake of whole grains is above the recommended level and less energy is consumed than expended.
b) Intake of whole grains is low and more energy is consumed than expended.
c) Intake of fiber is adequate and intake of fruits and vegetables is less than recommended.
d) Intake of fiber is low and fruit and vegetable intake is above recommended levels.
Answer: b
Difficulty: Medium
Learning Objective: LO 1.1 Describe the nutrients found in foods and the importance of sensible food choices for health.
Section Reference: Section 1.1 Nutrition and Our Diet
5) Where do most people in the U.S. get their nutrition information?
a) Dietitians
b) Mass media, i.e., television, magazines and newspapers
c) Physicians
d) Talk radio
Answer: b
Difficulty: Medium
Learning Objective: LO 1.5 Describe how nutrition research studies are used to help better understand the relationships among people and their nutrient intake.
Section Reference: Section 1.5 Evaluating Nutrition Information
