Wardlaws Contemporary Nutrition Updated with 2015 2020 10th Edition Dietary Guidelines for Americans – Test Bank

Wardlaws Contemporary Nutrition Updated with 2015 2020 Dietary Guidelines for Americans – Test Bank

Chapter 01 Nutrition, Food Choices, and Health

Multiple Choice Questions

1. Recent surveys indicate that the most commonly purchased foods in America areA. pizza, soft drinks, cheesburgers, and French fries.B. milk, ready-to-eat cereal, bottled water, soft drinks, and bread.C. tacos, bagels, bottled water, and ice cream.D. fried chicken, ribs, beer, and donuts.

Blooms Level: 1. RememberLearning Outcome: 01.06 List the major characteristics of the North American diet, the food habits that often need improvement, and the key “Nutrition and Weight Status” objectives of the Healthy People 2020 report.Section: 01.01 Why Do You Choose the Food You Eat?Topic: Demographic trends and statistics

2. Which of the following is not a class of essential nutrients?A. AlcoholB. CarbohydratesC. LipidsD. Minerals

Blooms Level: 2. UnderstandLearning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber.Section: 01.03 What Are the Classes and Sources of Nutrients?Topic: Nutrition basics

3.

Which of the following is the leading nutrition-related cause of death in the United States?

A. DiabetesB.

Pneumonia

C.

Heart disease

D. Cancer

Blooms Level: 1. RememberLearning Outcome: 01.02 Identify diet and lifestyle factors that contribute to the 15 leading causes of death in North America.Section: 01.02 How Is Nutrition Connected to Good Health?Topic: Demographic trends and statistics

4.  Which of the following nutrients can directly supply energy for human use?A.  Lipids and oilsB.  FiberC.  VitaminsD.  Minerals 

Blooms Level: 1. RememberLearning Outcome: 01.04 Determine the total calories (kcal) of a food or diet using the weight and calorie content of the energy-yielding nutrients, convert English to metric units, and calculate percentages, such as percent of calories from fat in a diet.Section: 01.04 What Math Concepts Will Aid Your Study of Nutrition?Topic: Nutrition basics

5.  Certain nutrients provide us with energy. Some are important for growth and development. Others act to keep body functions running smoothly. Which of the following nutrients does not promote growth and development as its primary function?A.  LipidsB.  CarbohydratesC.  ProteinsD.  Minerals 

Blooms Level: 1. RememberLearning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber.Section: 01.03 What Are the Classes and Sources of Nutrients?Topic: Nutrition basics

6.  What substances, present in fruits and vegetables, provide significant health benefits such as reducing the risk of cancer?A.  PhytochemicalsB.  Beta blockersC.  DeoxidizersD.  Free radicals 

Blooms Level: 1. RememberLearning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber.Section: 01.03 What Are the Classes and Sources of Nutrients?Topic: Phytochemicals

7.  The essential nutrientsA.  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. 

Blooms Level: 1. RememberLearning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber.Section: 01.02 How Is Nutrition Connected to Good Health?Topic: Nutrition basics

8.  The Food and Nutrition Board (FNB) of the National Academy of Sciences advocates that 10% to 35% of calories come from protein and ________________ from carbohydrate.A.  20% to 35%B.  45% to 65%C.  50% to 70%D.  55% to 75% 

Blooms Level: 1. RememberLearning Outcome: 01.06 List the major characteristics of the North American diet, the food habits that often need improvement, and the key “Nutrition and Weight Status” objectives of the Healthy People 2020 report.Section: 01.06 What Is the Current State of the North American Diet and Health?Topic: Nutrition basics

9.  Fibers belong to the class of nutrients known asA.  carbohydrates.B.  protein.C.  lipids.D.  minerals. 

Blooms Level: 2. UnderstandLearning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber.Section: 01.03 What Are the Classes and Sources of Nutrients?Topic: Nutrition basics

10. Which of the following is a characteristic of vitamins?A. Provide energyB. Become structural components of the bodyC. Enable chemical processes in the bodyD. Made in sufficient quantities by the body

Blooms Level: 1. RememberLearning Outcome: 01.03 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral, water, phytochemical, kilocalorie (kcal), and fiber.Section: 01.03 What Are the Classes and Sources of Nutrients?Topic: Nutrition basics

Test Bank for Wardlaw’s Contemporary Nutrition, Updated with 2015-2020 Dietary Guidelines for Americans, 10th Edition

The “Test Bank for Wardlaw’s Contemporary Nutrition, Updated with 2015-2020 Dietary Guidelines for Americans, 10th Edition” is a vital educational resource designed to support both educators and students in mastering the principles and applications of nutrition. This comprehensive test bank complements the textbook by providing a variety of questions that assess and reinforce understanding of key nutritional concepts, dietary guidelines, and their applications in promoting health and preventing disease. It serves as an invaluable tool for both teaching and learning. Below is a detailed overview of the components and benefits of this test bank:

Overview of Test Bank Content

1. Chapter-by-Chapter Organization
   • The test bank is meticulously organized to align with each chapter of the textbook. This ensures comprehensive coverage of all critical topics and provides a structured approach to assessment, facilitating easy integration into the curriculum and enabling targeted learning.
2. Types of Questions
   • Multiple-Choice Questions (MCQs): These questions cover a broad range of knowledge, from basic recall to complex application and critical thinking. Each question includes well-crafted distractors to challenge students’ understanding.
   • True/False Questions: These questions assess students’ ability to distinguish between correct and incorrect statements, reinforcing factual knowledge and addressing common misconceptions.
   • Fill-in-the-Blank Questions: These questions focus on recalling specific details such as key terms, processes, and important concepts, testing students’ memory and understanding.
   • Short Answer Questions: These questions require detailed yet concise responses, evaluating students’ ability to explain nutritional concepts clearly and accurately.
   • Essay Questions: These questions assess students’ ability to synthesize and articulate complex ideas, demonstrating a deep understanding of nutritional principles and their applications.
   • Case Studies and Scenarios: Real-world scenarios and case studies help students apply theoretical knowledge to practical nutritional situations, enhancing their critical thinking and problem-solving skills.
   • Practical Application Questions: These questions involve applying nutritional concepts and guidelines to real-life situations, reinforcing practical understanding and decision-making skills.
3. Difficulty Levels
   • Questions are categorized by difficulty to provide a range of challenges and assess students’ proficiency at different levels, including:
     • Basic: Testing foundational knowledge and comprehension.
     • Intermediate: Requiring application of knowledge to practical nutritional scenarios.
     • Advanced: Involving critical thinking, analysis, and synthesis of complex nutritional information.
4. Core Focus Areas
   • Introduction to Nutrition: Questions covering the basic principles and scope of nutrition, including definitions, importance, and historical development.
   • Macronutrients: Detailed coverage of carbohydrates, proteins, and fats, including their functions, sources, and dietary recommendations.
   • Micronutrients: Assessing knowledge of vitamins and minerals, including their roles, sources, and the consequences of deficiencies and excesses.
   • Digestion, Absorption, and Metabolism: Questions on the processes involved in the digestion, absorption, and metabolism of nutrients.
   • Nutrition Across the Lifespan: Focus on nutritional needs and recommendations for different stages of life, from infancy to older adulthood.
   • Dietary Guidelines: Examining the principles and applications of the 2015-2020 Dietary Guidelines for Americans in promoting health and preventing chronic diseases.
   • Therapeutic Diets: Coverage of the principles and practices of diet therapy, including the use of therapeutic diets in the management of various health conditions.
   • Nutrition Assessment: Assessing understanding of techniques and tools used in conducting comprehensive nutritional assessments, including dietary histories and laboratory data.
   • Weight Management: Questions on the principles and strategies for healthy weight loss, weight gain, and maintenance, including the role of metabolism and behavior modification.
   • Nutrition and Disease Prevention: Detailed explanations of the role of nutrition in preventing and managing chronic diseases such as diabetes, cardiovascular disease, and cancer.
   • Special Populations: Assessing knowledge of nutritional considerations for specific populations, such as pregnant women, athletes, and individuals with special dietary needs.
   • Food Safety and Technology: Questions on food safety principles, foodborne illnesses, and the impact of technology on food and nutrition.
   • Current Issues in Nutrition: Examining contemporary topics and controversies in nutrition, such as fad diets, food sustainability, and nutritional ethics.
5. Alignment with Learning Objectives
   • Each question in the test bank is aligned with the learning objectives outlined in the textbook, ensuring that assessments are relevant and targeted toward achieving the intended educational outcomes. This alignment helps in accurately measuring students’ progress and comprehension.
6. Educational Support and Utility
   • For Educators: The test bank provides a comprehensive resource for creating quizzes, exams, and other assessments. It simplifies the process of test creation and ensures consistency and alignment with the curriculum.
   • For Students: The test bank serves as a valuable tool for self-assessment and study. It helps students verify their answers, understand their mistakes, and learn the correct approach to applying nutritional knowledge.

Benefits of Using the Test Bank

1. Enhanced Learning and Retention
   • The diverse range of question types and difficulty levels helps reinforce learning through varied and repeated exposure to key concepts, enhancing retention and understanding.
2. Preparation for Real-World Applications
   • By focusing on real-world scenarios and practical applications, the test bank prepares students for the practical aspects of nutrition, ensuring they are ready to apply their knowledge in clinical, community, and other settings.
3. Comprehensive Assessment
   • The test bank allows for thorough and multi-faceted evaluation of students’ knowledge and skills, from basic understanding to advanced application, ensuring a well-rounded educational experience.
4. Efficient Teaching Resource
   • For educators, the test bank simplifies the process of creating assessments, providing a consistent and reliable tool for evaluating students’ progress and readiness for advanced studies in nutrition.

Conclusion

The “Test Bank for Wardlaw’s Contemporary Nutrition, Updated with 2015-2020 Dietary Guidelines for Americans, 10th Edition” is an essential resource for mastering the principles and applications of nutrition. It provides structured, comprehensive, and versatile tools for assessing and enhancing students’ knowledge and skills in nutrition. By aligning closely with the textbook and emphasizing real-world application, the test bank supports the development of competent, confident individuals ready to excel in their understanding and application of nutritional principles.