Ward laws Perspectives in Nutrition

Test Bank Ward laws Perspectives in Nutrition 10th Edition Byrd-Bredbenner 

Chapter 01

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The Science of Nutrition

Multiple Choice Questions
1.  The science of food; the nutrients and substances therein; 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.

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Nutrition Basics
2.  The leading cause of death in the United States is
A.  heart disease.
B.  homicide.
C.  suicide.
D.  cancer.

Bloom’s: 1. Remember
Learning Outcome: 1.07 Identify diet and lifestyle factors that contribute to the leading causes of death in North America.
Section: 1.01
Topic: Nutrition and Disease
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.

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Nutrition Basics
4.  Which is NOT a characteristic of an essential nutrient?
A.  It has a specific biological function.
B.  Removing it from the diet causes a reduction in biological function.
C.  Adding it to a deficient diet restores body functions back to normal if it is added before permanent damage occurs.
D.  It prevents nutrient deficiencies and chronic diseases.

Bloom’s: 2. Understand
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Nutrition Basics
5. 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.

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Nutrition Basics
6.  Which nutrients regulate body processes?
A.  Proteins and carbohydrates
B.  Carbohydrates, some lipids, and water
C.  Some lipids, some vitamins, and some minerals
D.  All nutrients help regulate body processes

Bloom’s: 2. Understand
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Nutrition Basics
7. Sugars, starches, and dietary fibers are examples of
A. proteins.
B. vitamins.
C. carbohydrates.
D. minerals.

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Carbohydrates
8.  Which of the following are sources of carbohydrates?
A.  grains
B.  fruits
C.  vegetables
D.  All of these are sources of carbohydrates.

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Carbohydrates
9.  Which is NOT a complex carbohydrate?
A.  glycogen
B.  glucose
C.  fiber
D.  starch

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Carbohydrates
10. Macronutrients are needed in ____ quantities in the diet.
A. gram
B. milligram
C. microgram

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Nutrition Basics
11.  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.

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Carbohydrates
12.  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.

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Carbohydrates
13.  Complex carbohydrates not broken down by digestive processes are
A.  glycogen.
B.  enzymes.
C.  fiber.
D.  starches.

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Carbohydrates
14. Glucose is classified as a
A. simple sugar.
B. dietary starch.
C. polysaccharide.
D. dietary fiber.

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Carbohydrates
15. A triglyceride is an example of a
A. protein.
B. carbohydrate.
C. lipid.
D. vitamin.

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Lipids
16.  Lipids can be described as
A.  sugars, starches, and fibers.
B.  compounds needed in minute amounts.
C.  mostly fats and oils.
D.  made of building blocks called amino acids.

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Lipids
17.  Which is true about saturated fats?
A.  Saturated fats raise blood cholesterol.
B.  Saturated fats tend to be solid at room temperature.
C.  Many animal fats are rich in saturated fats.
D.  Saturated fats provide 9 kilocalories per gram.
E.  All of these statements are true.

Bloom’s: 2. Understand
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Lipids
18.  Which is true about essential fatty acids?
A.  The body can make them from nonessential fatty acids.
B.  They help regulate blood pressure.
C.  They are found primarily in deep-fried foods.
D.  They are linked to increased risk of heart disease.

Bloom’s: 2. Understand
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Lipids
19. The major form of lipid in foods is a
A. triglyceride.
B. amino acid.
C. fatty acid.
D. glycerol.

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Lipids
20.  Which element is found in protein, but not in carbohydrates?
A.  nitrogen.
B.  carbon.
C.  hydrogen.
D.  oxygen.

Bloom’s: 2. Understand
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Nutrition Basics
21. The main structural material of the body is
A. lipid.
B. carbohydrate.
C. protein.
D. minerals.

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Proteins
22. Proteins are formed by linking together
A. fatty acids.
B. amino acids.
C. glycerols.
D. nitrogen groups.

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Proteins
23. Proteins can be described as
A. sugars, starches, and fibers.
B. mostly fats and oils.
C. made of building blocks called amino acids.
D. inorganic molecules regulating chemical reactions and comprising part of some body structures.

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Proteins
24. The main function of vitamins is to
A. provide the main structural building blocks of the body.
B. provide essential fatty acids.
C. enable chemical reactions in the body to occur.
D. improve digestion processes.

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Vitamins
25.  Examples of water-soluble vitamins include
A.  vitamins A and E.
B.  vitamins D and K.
C.  vitamin C and the B-vitamins.
D.  calcium and iron.

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Vitamins
26. Which nutrients are organic compounds?
A. water and carbohydrates
B. carbohydrates and protein
C. fats and minerals
D. water and minerals

Bloom’s: 2. Understand
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Nutrition Basics
27. Which nutrients are inorganic substances?
A. vitamin A
B. zinc
C. protein
D. thiamin

Bloom’s: 2. Understand
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Nutrition Basics
28.  Which nutrients do NOT provide energy?
A.  water and carbohydrate
B.  minerals and vitamins
C.  vitamins and protein
D.  water, minerals, and lipids

Bloom’s: 2. Understand
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Nutrition Basics
29. Which is a trace mineral?
A. sodium
B. calcium
C. iron
D. potassium

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Minerals and Water
30. Minerals are needed for
A. metabolic processes.
B. functioning of the nervous system.
C. water balance and structural systems.
D. All of these choices are correct.

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Minerals and Water
31.  Which is NOT true of water?
A.  It is a medium for transporting nutrients throughout the body.
B.  It is an organic substance.
C.  It is the nutrient needed in the largest quantity.
D.  It acts a lubricant in the body.

Bloom’s: 2. Understand
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Minerals and Water
32.  A vital component of the body, acting as a solvent, lubricant, temperature regulator, and transport medium for waste material, is
A.  fat.
B.  carbohydrate.
C.  protein.
D.  water.

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Minerals and Water
33.  Energy trapped by the body from food is used to
A.  build new compounds.
B.  move the muscles.
C.  transmit nerve impulses.
D.  balance ions within cells.
E.  perform all of these functions.

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.02
Topic: Nutrition Basics
34. Phytochemicals are
A. available in vitamin and mineral supplements only.
B. essential parts of a diet.
C. chemicals found in plants and animal products.
D. plant substances that provide health benefits.

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Nutrition Basics
35.  Which of the following is the term for a food that provides health benefits beyond the vitamins and minerals it contains?
A.  Functional food
B.  Formative food
C.  Phytonutrient
D.  Probiotic

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.02
Topic: Nutrition Basics
36.  A snack bar contains about 17 grams of carbohydrates, 1 gram of fat, and 1 gram of protein. How many kcals does it contain?
A.  19
B.  43
C.  81
D.  210

17 g carbohydrates x 4 kcal/g = 68 kcal from carbohydrates
1 g fat x 9 kcal/g = 9 kcal from fat
1 g protein x 4 kcal/g = 4 kcal from protein
68 + 9 + 4 = 81 total kcal

Bloom’s: 3. Apply
Learning Outcome: 1.02 Use the physiological fuel values of energy-yielding nutrients to determine the total energy content (calories) in a food or diet.
Section: 1.02
Topic: Nutrition Basics
37. “The amount of heat required to raise the temperature of 1000 grams of water one degree Celsius” is the definition of
A. energy.
B. kilojoule.
C. kilocalorie.
D. physiological fuel value.

Bloom’s: 1. Remember
Learning Outcome: 1.02 Use the physiological fuel values of energy-yielding nutrients to determine the total energy content (calories) in a food or diet.
Section: 1.02
Topic: Nutrition Basics
38.  One slice of bread contains 18 g carbohydrates, 4 g protein, and 1.5 g fat. Approximately how many kcal are in one slice?
A.  24
B.  94
C.  100
D.  210

18 g carbohydrates x 4 kcal/g = 72 kcal from carbohydrates
4 g protein x 4 kcal/g = 16 kcal from protein
1.5 g fat x 9 kcal/g = 13.5 kcal from fat
72 + 16 + 13.5 = 101.5 = about 100 total kcal

Bloom’s: 3. Apply
Learning Outcome: 1.02 Use the physiological fuel values of energy-yielding nutrients to determine the total energy content (calories) in a food or diet.
Section: 1.02
Topic: Nutrition Basics
39.  If a total of 2000 kcal were consumed (250 grams of carbohydrates, 66 grams of fat, and 102 grams of protein), what percentage of energy comes from carbohydrates, fat, and protein?
A.  30% carbohydrate, 50% fat, and 20% protein
B.  50% carbohydrate, 35% fat, and 15% protein
C.  20% carbohydrate, 30% fat, and 50% protein
D.  50% carbohydrate, 30% fat, and 20% protein

250 g carbohydrates x 4 kcal/g = 1000 kcal from carbohydrates / 2000 total kcal = 0.50 = 50% of kcal from carbohydrates
66 g fat x 9 kcal/g = 594 kcal from fat / 2000 total kcal = 0.297 = 30% of kcal from fat
102 g protein x 4 kcal/g = 408 kcal from protein / 2000 total kcal = 0.204 = 20% of kcal from protein

Bloom’s: 3. Apply
Learning Outcome: 1.02 Use the physiological fuel values of energy-yielding nutrients to determine the total energy content (calories) in a food or diet.
Section: 1.02
Topic: Nutrition Basics
40.  In North America, the main sources of protein are
A.  rice, beans, and corn.
B.  meat and pasta.
C.  meat, seafood, and dairy products.
D.  pasta, breads, and potatoes.

Bloom’s: 1. Remember
Learning Outcome: 1.03 Describe the major characteristics of the North American diet and the food behaviors that often need improvement.
Section: 1.03
Topic: Proteins
41. About 50% of the American dietary intake of carbohydrate is derived from
A. animal sources.
B. dietary fats and oils.
C. dietary starches.
D. dietary fiber.

Bloom’s: 1. Remember
Learning Outcome: 1.03 Describe the major characteristics of the North American diet and the food behaviors that often need improvement.
Section: 1.03
Topic: Carbohydrates
42.  Most North Americans could improve their diets by
A.  eating more foods rich in vitamins A and E.
B.  increasing sodium intake.
C.  lowering iron and calcium intake.
D.  eating fewer whole-grain breads.

Bloom’s: 1. Remember
Learning Outcome: 1.03 Describe the major characteristics of the North American diet and the food behaviors that often need improvement.
Section: 1.03
Topic: Healthy Diet Guidelines
43.  In North America, food choices are guided mainly by
A.  hunger.
B.  the physical need for food.
C.  appetite.
D.  culture.

Bloom’s: 1. Remember
Learning Outcome: 1.04 Describe the factors that affect our food choices.
Section: 1.03
Topic: Nutrition Basics
44.  Many factors influence food choices.  Which factor relates to the knowledge, beliefs, religion, and traditions shared by a group of people?
A.  food marketing
B.  lifestyle
C.  education and occupation
D.  culture

Bloom’s: 1. Remember
Learning Outcome: 1.04 Describe the factors that affect our food choices.
Section: 1.03
Topic: Nutrition Basics
45.  Which factors affect food choice?
A.  social needs
B.  food cost
C.  food marketing
D.  lifestyle
E.  All of these factors affect food choice

Bloom’s: 1. Remember
Learning Outcome: 1.04 Describe the factors that affect our food choices.
Section: 1.03
Topic: Nutrition Basics
46. When body systems are operating normally and nutrient stores are being maintained, an individual is said to be
A. in optimal nutritional status.
B. in a state of overnutrition.
C. experiencing undernutrition.
D. experiencing malnutrition.

Bloom’s: 1. Remember
Learning Outcome: 1.05 Discuss the components and limitations of nutritional assessment.
Section: 1.04
Topic: Nutrition Basics
47.  Undernutrition can lead to
A.  depleted nutrient stores.
B.  slow down in metabolic processes.
C.  few symptoms in the early stages.
D.  All of these responses are correct.

Bloom’s: 2. Understand
Learning Outcome: 1.05 Discuss the components and limitations of nutritional assessment.
Section: 1.04
Topic: Nutrition Basics
48.  Nutrition-related objectives of Healthy People 2020 include
A.  increasing fat intake, vitamin A intake, and reducing obesity.
B.  reducing adult obesity, increasing calcium intake, and increasing sodium intake.
C.  increasing vegetable intake, increasing calcium intake, and reducing childhood obesity.
D.  lowering fat intake, increasing protein intake, and increasing blood cholesterol.

Bloom’s: 1. Remember
Learning Outcome: 1.06 List the attributes of a healthful lifestyle that are consistent with the Healthy People 2010 goals.
Section: 1.04
Topic: Healthy Diet Guidelines
49.  The main objective of Healthy People 2020 is to help Americans
A.  attain high-quality, longer lives free from preventable death and disease.
B.  lose weight and increase vegetable intake.
C.  by promoting intake of minerals among those age 2 years and older.
D.  increase intake of fruits, vegetables, and whole grains.

Bloom’s: 1. Remember
Learning Outcome: 1.06 List the attributes of a healthful lifestyle that are consistent with the Healthy People 2010 goals.
Section: 1.04
Topic: Healthy Diet Guidelines
50. An example of anthropometric assessment is
A. analyzing compounds in the blood.
B. assessing the ability to walk.
C. measuring skinfold thickness.
D. taking a medical history.

Bloom’s: 2. Understand
Learning Outcome: 1.05 Discuss the components and limitations of nutritional assessment.
Section: 1.04
Topic: Nutrition Basics
51. An environmental assessment includes studying a person’s
A. education and economic background.
B. family medical history.
C. usual dietary intake.
D. medication use.

Bloom’s: 1. Remember
Learning Outcome: 1.05 Discuss the components and limitations of nutritional assessment.
Section: 1.04
Topic: Nutrition Basics
52.  An evaluation of nutritional health includes
A.  anthropometric measurements.
B.  dietary assessment.
C.  biochemical assessment.
D.  medical history.
E.  All of these choices are correct.

Bloom’s: 1. Remember
Learning Outcome: 1.05 Discuss the components and limitations of nutritional assessment.
Section: 1.04
Topic: Nutrition Basics
53.  Which is a limitation of nutritional assessment?
A.  Many signs and symptoms of nutrient deficiency disease are not very specific.
B.  Many signs and symptoms of nutrient deficiency disease take a long time to occur.
C.  It is hard to link many signs and symptoms to dietary intake.
D.  All of these are limitations of nutritional assessment.

Bloom’s: 2. Understand
Learning Outcome: 1.05 Discuss the components and limitations of nutritional assessment.
Section: 1.04
Topic: Nutrition Basics
54. Major chronic diseases, such as heart disease, certain cancers, and cirrhosis of the liver may be related to
A. eating a healthy diet.
B. eating a poor diet.
C. exercising regularly.
D. taking nutritional supplements.

Bloom’s: 2. Understand
Learning Outcome: 1.07 Identify diet and lifestyle factors that contribute to the leading causes of death in North America.
Section: 1.04
Topic: Nutrition and Disease
55. A health problem associated with high dietary fat intake is
A. cataracts.
B. lung cancer.
C. colon cancer.
D. osteoporosis.

Bloom’s: 2. Understand
Learning Outcome: 1.07 Identify diet and lifestyle factors that contribute to the leading causes of death in North America.
Section: 1.04
Topic: Nutrition and Disease
56.  A health problem NOT associated with low intake of fruits and vegetables is
A.  colon cancer.
B.  liver disease.
C.  cataracts.
D.  lung cancer.

Bloom’s: 2. Understand
Learning Outcome: 1.07 Identify diet and lifestyle factors that contribute to the leading causes of death in North America.
Section: 1.04
Topic: Nutrition and Disease
57.  What health practices would reduce risk for chronic diseases?
A.  Eating a healthful diet
B.  Not smoking and limiting alcohol intake
C.  Limiting stress or adjusting the causes of the stress
D.  All of these choices are correct

Bloom’s: 2. Understand
Learning Outcome: 1.07 Identify diet and lifestyle factors that contribute to the leading causes of death in North America.
Section: 1.04
Topic: Nutrition and Disease
58.  _____ dictate the types and amounts of nutrients in food that will be transformed and reassembled into body structures and compounds.
A.  Supply and demand
B.  Genes
C.  Cell proteins
D.  Dietary choices

Bloom’s: 1. Remember
Learning Outcome: 1.08 Describe the role of genetics in the development of nutrition-related diseases.
Section: 1.05
Topic: Nutrition Basics
59.  A person genetically at risk for heart disease could delay the onset of this disease by
A.  getting regular exercise.
B.  avoiding obesity.
C.  eating a healthy diet.
D.  All of these choices are correct.
E.  None of these choices are correct.

Bloom’s: 2. Understand
Learning Outcome: 1.08 Describe the role of genetics in the development of nutrition-related diseases.
Section: 1.05
Topic: Nutrition and Disease
60.  A possible explanation for a natural phenomenon is a
A.  law.
B.  model.
C.  theory.
D.  hypothesis.

Bloom’s: 1. Remember
Learning Outcome: 1.09 Explain how the scientific method is used in developing hypotheses and theories in the field of nutrition.
Section: 1.06
Topic: Nutrition Basics
61. The study of the distribution of disease in human populations is
A. epidemiology.
B. dermatology.
C. statistics.
D. biometry.

Bloom’s: 1. Remember
Learning Outcome: 1.09 Explain how the scientific method is used in developing hypotheses and theories in the field of nutrition.
Section: 1.06
Topic: Nutrition Basics
62.  A study that compares matched individuals with and without a known medical condition is known as a
A.  double-blind study.
B.  matched study.
C.  case-control study.
D.  control group study.

Bloom’s: 1. Remember
Learning Outcome: 1.09 Explain how the scientific method is used in developing hypotheses and theories in the field of nutrition.
Section: 1.06
Topic: Nutrition Basics
63.  An inert substance with no biological activity or a fake medicine that is used in controlled experiments is called a
A.  placebo.
B.  blind substance.
C.  double-blind substance.
D.  controlled substance.

Bloom’s: 1. Remember
Learning Outcome: 1.09 Explain how the scientific method is used in developing hypotheses and theories in the field of nutrition.
Section: 1.06
Topic: Nutrition Basics
64. A study that examines changes in health as people move from one country to another is called a
A. cohort study.
B. migrant study.
C. case-control study.
D. control group study.

Bloom’s: 1. Remember
Learning Outcome: 1.09 Explain how the scientific method is used in developing hypotheses and theories in the field of nutrition.
Section: 1.06
Topic: Nutrition Basics
65.  In a double-blind study, who knows which participants are getting the treatment or placebo?
A.  only the researchers
B.  only the participants
C.  only an independent third party
D.  both the researchers and participants

Bloom’s: 1. Remember
Learning Outcome: 1.09 Explain how the scientific method is used in developing hypotheses and theories in the field of nutrition.
Section: 1.06
Topic: Nutrition Basics
66.  Which of the following is a dependable source for up-to-date, accurate nutrition information?
A.  supplement manufacturer’s website
B.  registered dietitian
C.  health food store manager
D.  women’s magazine

Bloom’s: 5. Evaluate
Learning Outcome: 1.10 Identify reliable sources of nutrition information.
Section: 1.07
Topic: Nutrition Basics
True / False Questions
67. Polysaccharides are also called simple carbohydrates.
FALSE

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Carbohydrates
68.  A micronutrient is a substance that cannot be separated into simpler substances by chemical processes.
FALSE

Bloom’s: 1. Remember
Learning Outcome: 1.01 Define the terms nutrition, carbohydrates, proteins, lipids (fats and oils), vitamins, minerals, water, and calories.
Section: 1.01
Topic: Nutrition Basics

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The Product ordered is guaranteed to be original. Orders are checked by the most advanced anti-plagiarism software in the market to assure that the Product is 100% original. The Company has a zero tolerance policy for plagiarism.

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Free-revision policy

The Free Revision policy is a courtesy service that the Company provides to help ensure Customer’s total satisfaction with the completed Order. To receive free revision the Company requires that the Customer provide the request within fourteen (14) days from the first completion date and within a period of thirty (30) days for dissertations.

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The Company is committed to protect the privacy of the Customer and it will never resell or share any of Customer’s personal information, including credit card data, with any third party. All the online transactions are processed through the secure and reliable online payment systems.

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Fair-cooperation guarantee

By placing an order with us, you agree to the service we provide. We will endear to do all that it takes to deliver a comprehensive paper as per your requirements. We also count on your cooperation to ensure that we deliver on this mandate.

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550 words
We'll send you the first draft for approval by September 11, 2018 at 10:52 AM
Total price:
$26
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