Test Bank for Wardlaw's Contemporary Nutrition, A Functional Approach, 7e by Anne Smith
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Course
Nutrition
Institution
Nutrition
Test Bank for Wardlaw's Contemporary Nutrition, A Functional Approach 7th Edition by Anne M. Smith, Angela L. Collene, Colleen K. Spees.
ISBN-10 : 1265092621
ISBN-13 : 9781265092627
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 that increased exposure to TV advertising of foods and drinks is linked
with_________ rates of childhood obesity in the United States.
A) increased
B) decreased
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) 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
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,6) 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
7) 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
8) 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
9) Which region of the brain primarily controls the sensations of thirst and hunger?
A) Hypothalamus
B) Thalamus
C) Medulla oblongata
D) Cerebellum
10) "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.
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,11) 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.
12) 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.
13) 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.
14) Osteoporosis is a condition of compromised_________ health.
A) cardiovascular
B) bone
C) kidney
D) brain
15) Hypertension is the medical term that refers to
A) high blood pressure.
B) high blood sugar.
C) high blood lipids.
D) high muscle tone.
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, 16) 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
17) Over the past 40 years, rates of_________ have declined among American adults.
A) deaths from heart disease
B) cancer screenings
C) obesity
D) diabetes
18) Which of the following is an essential nutrient?
A) Alcohol
B) Carbohydrates
C) Phytochemicals
D) Zoochemicals
19) Which of the following nutrients can be broken down by human enzymes to yield energy?
A) Lipids
B) Fiber
C) Vitamins
D) Minerals
20) The main function of carbohydrates is to
A) provide energy.
B) promote growth and development.
C) regulate body processes.
D) prevent cancer.
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