School Work

28 pages
264 views

Nutrition and Diet Therapy 9th Edition DeBruyne Test Bank

of 28
All materials on our website are shared by users. If you have any questions about copyright issues, please report us to resolve them. We are always happy to assist you.
Share
Description
Nutrition and Diet Therapy 9th Edition DeBruyne Test Bank Full clear download at: https://goo.gl/mYZao9 nutrition and diet therapy 9th edition pdf nutrition and diet therapy 9th edition ebook nutrition and diet therapy pdf free download nutrition and diet therapy debruyne pdf nutrition and diet therapy cengage learning nutrition and diet therapy 9th edition test bank nutrition and diet therapy 8th edition isbn 9781305110403
Transcript
  Chapter 02 - Carbohydrates    Nutrition and Diet Therapy 9th Edition DeBruyne TEST BANK  Full clear download at: https://testbankreal.com/download/nutrition-diet-therapy-9th-edition-debruyne-test-bank/  Nutrition and Diet Therapy 9th Edition DeBruyne SOLUTIONS MANUAL Full clear download at: https://testbankreal.com/download/nutrition-diet-therapy-9th-edition-debruyne-solutions-manual/  True / False  1. When carbohydrates are plentiful, the human brain depends almost exclusively on them as an energy source. a. True  b. False  ANSWER: True  DIFFICULTY: Bloom ’s : Remember  REFERENCES: 2.1 The Chemist ’ s View of Carbohydrates  LEARNING OBJECTIVES:  NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources. 2. Most fiber-rich foods are kcalorie-free. a. True  b. False  ANSWER: False  DIFFICULTY: Bloom ’s : Understand  REFERENCES: 2.1 The Chemist ’ s View of Carbohydrates  LEARNING OBJECTIVES:  NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources. 3. A person consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets. According to the USDA Food Patterns recommendations, this person ’ s sugar intake is within the guidelines. a. True  b. False  ANSWER: True  DIFFICULTY: Bloom ’s : Apply  REFERENCES: 2.3 Health Effects of Sugars and Alternative Sweeteners  LEARNING OBJECTIVES:  NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake. 4. Experts agree that moderate amounts of sugar in the diet may pose a number of major health risks. a. True  b. False  ANSWER: False  DIFFICULTY: Bloom ’s : Understand  REFERENCES: 2.3 Health Effects of Sugars and Alternative Sweeteners  LEARNING OBJECTIVES:  NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.  Chapter 02 - Carbohydrates  5. A person consumes 2000 kcalories per day and 200 grams of carbohydrate. This person meets the current dietary recommendations for carbohydrate intake. a. True  b. False  ANSWER: False  DIFFICULTY: Bloom ’s : Understand  REFERENCES: 2.4 Health Effects of Starch and Dietary Fiber   Chapter 02 - Carbohydrates    LEARNING OBJECTIVES:  NUTR.DEBR. 16.02.2.4 - Identify the health benefits of, and recommendations for, starches and fibers. 6. Cindy consumed 2 servings of vegetables, 2 servings of fruit, 5 servings of whole grains, and 2 servings of legumes during the day. Cindy meets the DV recommendation for fiber for the day. a. True  b. False  ANSWER: True  DIFFICULTY: Bloom ’s : Apply  REFERENCES: 2.4 Health Effects of Starch and Dietary Fibers  LEARNING OBJECTIVES:  NUTR.DEBR.16.02.2.4 - Identify the health benefits of, and recommendations for, starches and fibers. 7. There are no health consequences associated with consuming excess fiber. a. True  b. False  ANSWER: False  DIFFICULTY: Bloom ’s : Apply  REFERENCES: 2.4 Health Effects of Starch and Dietary Fibers  LEARNING OBJECTIVES:  NUTR.DEBR.16.02.2.4 - Identify the health benefits of, and recommendations for, starches and fibers. 8. All plant foods have attributes that may reduce the risks of colon and rectal cancers. a. True  b. False  ANSWER: True  DIFFICULTY: Bloom ’s : Remember  REFERENCES: 2.4 Health Effects of Starch and Dietary Fibers  LEARNING OBJECTIVES:  NUTR.DEBR.16.02.2.4 - Identify the health benefits of, and recommendations for, starches and fibers. 9. Carbohydrate-rich foods are equal in the degree to which they elevate both blood glucose and insulin concentrations. a. True  b. False  ANSWER: False  DIFFICULTY: Bloom ’s : Remember  REFERENCES: 2.5. The Glycemic Index in Nutrition Practice  LEARNING OBJECTIVES:  NUTR.DEBR.16.02.2.5 - Describe the glycemic index and explain why its use in disease  prevention is controversial. 10. Sugar consumption is a major cause of tooth decay. a. True  b. False  ANSWER: True  DIFFICULTY: Bloom ’s : Apply  REFERENCES: 2.3 Health Effects of Sugars and Alternative Sweeteners  Chapter 02 - Carbohydrates    LEARNING OBJECTIVES:  NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake. Multiple Choice  11. The main function of carbohydrates in the body is to . a. furnish the body with energy  b. provide material for synthesizing cell walls c. synthesize fat d. insulate the body to prevent heat loss e. build mitochondria  ANSWER: a  DIFFICULTY: Bloom ’s : Understand  REFERENCES: 2.1 The Chemist ’ s View of Carbohydrates  LEARNING OBJECTIVES:  NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources. 12. Which carbohydrate is composed of a single sugar unit? a. starch  b. glycogen c. sucrose d. some fibers e. fructose  ANSWER: e  DIFFICULTY: Bloom ’s : Understand  REFERENCES: 2.1 The Chemist ’ s View of Carbohydrates  LEARNING OBJECTIVES:  NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources. 13. The are the basic units of all carbohydrates. a. monosaccharides  b. disaccharides c. polysaccharides d. sucrose molecules e. insoluble fibers  ANSWER: a  DIFFICULTY: Bloom ’s : Understand  REFERENCES: 2.1 The Chemist ’ s View of Carbohydrates  LEARNING OBJECTIVES:  NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources. 14. Three monosaccharides important in nutrition are . a. glucose, lactose, and fructose  b. fructose, glucose, and sucrose c. maltose, fructose, and lactose
We Need Your Support
Thank you for visiting our website and your interest in our free products and services. We are nonprofit website to share and download documents. To the running of this website, we need your help to support us.

Thanks to everyone for your continued support.

No, Thanks