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Contemporary Nutrition A Functional Approach 4th Edition Wardlaw Smith Test Bank

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Contemporary Nutrition A Functional Approach 4th Edition Wardlaw Smith Test Bank

ISBN-13: 978-0078021398

ISBN-10: 0078021391

 

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Contemporary Nutrition A Functional Approach 4th Edition Wardlaw Smith Test Bank

ISBN-13: 978-0078021398

ISBN-10: 0078021391

 

 

 

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Chapter 10

Nutrients and Phytochemicals That Function as Antioxidants

 

 

Multiple Choice Questions

  1. When an atom or molecule is _______________, it gains electrons.
    A.oxidized
    B. reduced
    C. hydrolyzed
    D. dehydrogenated

 

Blooms Level: 1. Remember
Figure: 10.01
Gradable: automatic
Learning Outcome: 10.01 Understand oxidation and reduction, and how free radicals can alter normal cell function.
Section: 10.01 Oxidation and Reduction
Topic: Antioxidants
Topic: Metabolism

  1. When a molecule loses an electron in a chemical reaction, the molecule has been
    A.induced.
    B. reduced.
    C. oxidized.
    D. metabolized.

 

Blooms Level: 1. Remember
Figure: 10.01
Gradable: automatic
Learning Outcome: 10.01 Understand oxidation and reduction, and how free radicals can alter normal cell function.
Section: 10.01 Oxidation and Reduction
Topic: Antioxidants
Topic: Metabolism

 

  1. Free radicals
    A.are the result of an inborn error of metabolism.
    B. are generated by normal metabolic processes.
    C. have no beneficial roles in the body.
    D. reduce inflammation.

 

Blooms Level: 1. Remember
Gradable: automatic
Learning Outcome: 10.01 Understand oxidation and reduction, and how free radicals can alter normal cell function.
Section: 10.01 Oxidation and Reduction
Topic: Antioxidants
Topic: Metabolism

  1. Antioxidants
    A.promote the formation of free radicals.
    B. donate electrons to free radicals.
    C. are reduced in chemical reactions.
    D. damage cell membranes.

 

Blooms Level: 1. Remember
Figure: 10.03
Gradable: automatic
Learning Outcome: 10.02 Describe how antioxidants function to neutralize free radicals.
Section: 10.02 Defense Against Free Radicals
Topic: Antioxidants
Topic: Metabolism

  1. The best way to improve the body’s defense against free radicals is to
    A.take antioxidant supplements.
    B. increase intake of processed meats.
    C. exercise at high altitudes.
    D. consume plenty of fruits and vegetables.

 

Blooms Level: 2. Understand
Blooms Level: 5. Evaluate
Gradable: automatic
Learning Outcome: 10.02 Describe how antioxidants function to neutralize free radicals.
Section: 10.02 Defense Against Free Radicals
Topic: Antioxidants
Topic: Metabolism
Topic: Vitamins

 

  1. Free radical damage has been implicated in increasing the risk of
    A.sinus infections.
    B. HIV.
    C. atherosclerosis.
    D. sickle cell disease.

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.02 Describe how antioxidants function to neutralize free radicals.
Section: 10.02 Defense Against Free Radicals
Topic: Antioxidants
Topic: Metabolism

  1. Vitamin E functions as
    A.a coenzyme.
    B. an antioxidant.
    C. a hormone.
    D. an enzyme.

 

Blooms Level: 1. Remember
Gradable: automatic
Learning Outcome: 10.03 Summarize the functions of vitamin E and describe its food sources and deficiency and toxicity symptoms.
Section: 10.03 Vitamin E (Tocopherols)
Topic: Antioxidants
Topic: Vitamins

  1. Which of the following vitamins serves as an antioxidant in cell membranes?
    A.Vitamin K
    B. Vitamin D
    C. Niacin
    D. Vitamin E

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.03 Summarize the functions of vitamin E and describe its food sources and deficiency and toxicity symptoms.
Section: 10.03 Vitamin E (Tocopherols)
Topic: Antioxidants
Topic: Vitamins

 

  1. The main form of vitamin E in the body is
    A.alpha-tocopherol.
    B. gamma-tocopherol.
    C. beta-tocopherol.
    D. delta-tocopherol.

 

Blooms Level: 1. Remember
Gradable: automatic
Learning Outcome: 10.03 Summarize the functions of vitamin E and describe its food sources and deficiency and toxicity symptoms.
Section: 10.03 Vitamin E (Tocopherols)
Topic: Antioxidants
Topic: Vitamins

  1. Replacing animal fats with plant oils in the diet would not only cut saturated fat intake, but would also increase
    A.vitamin A intake.
    B. vitamin C intake.
    C. vitamin E intake.
    D. selenium intake.

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.03 Summarize the functions of vitamin E and describe its food sources and deficiency and toxicity symptoms.
Section: 10.03 Vitamin E (Tocopherols)
Topic: Antioxidants
Topic: Vitamins

  1. When a cell membrane is damaged by free radicals, which specific component of the cell membrane is damaged?
    A.cholesterol
    B. phospholipid
    C. polysaccharide
    D. saturated fat

 

Blooms Level: 2. Understand
Figure: 10.04
Gradable: automatic
Learning Outcome: 10.03 Summarize the functions of vitamin E and describe its food sources and deficiency and toxicity symptoms.
Section: 10.03 Vitamin E (Tocopherols)
Topic: Antioxidants
Topic: Metabolism

 

  1. _______________ is a fat-soluble, antioxidant vitamin that protects cell membranes, especially of red blood cells, from damage.
    A.Vitamin C
    B. Vitamin D
    C. Vitamin E
    D. Vitamin K

 

Blooms Level: 1. Remember
Gradable: automatic
Learning Outcome: 10.03 Summarize the functions of vitamin E and describe its food sources and deficiency and toxicity symptoms.
Section: 10.03 Vitamin E (Tocopherols)
Topic: Antioxidants
Topic: Vitamins

  1. In general, the richest sources of vitamin E are _______________.
    A.green leafy vegetables
    B. plant oils
    C. citrus fruits
    D. yellow and orange vegetables

 

Blooms Level: 1. Remember
Figure: 10.05
Gradable: automatic
Learning Outcome: 10.03 Summarize the functions of vitamin E and describe its food sources and deficiency and toxicity symptoms.
Section: 10.03 Vitamin E (Tocopherols)
Topic: Antioxidants
Topic: Vitamins

  1. A rich source of vitamin E is
    A.oranges.
    B. chicken breast.
    C. corn oil.
    D. prime rib.

 

Blooms Level: 1. Remember
Gradable: automatic
Learning Outcome: 10.03 Summarize the functions of vitamin E and describe its food sources and deficiency and toxicity symptoms.
Section: 10.03 Vitamin E (Tocopherols)
Topic: Antioxidants
Topic: Vitamins

 

  1. Cell membranes are susceptible to damage by free radicals because
    A.they are composed primarily of polyunsaturated fatty acids.
    B. they are composed primarily of saturated fatty acids.
    C. they have so many unpaired electrons.
    D. they are the site of cellular respiration.

 

Blooms Level: 2. Understand
Figure: 10.04
Gradable: automatic
Learning Outcome: 10.03 Summarize the functions of vitamin E and describe its food sources and deficiency and toxicity symptoms.
Section: 10.03 Vitamin E (Tocopherols)
Topic: Antioxidants
Topic: Metabolism

  1. Vitamin E is thought to be helpful in the prevention of heart disease because it
    A.enhances vitamin K activity.
    B. prevents oxidation of LDL cholesterol.
    C. relaxes blood vessel walls.
    D. prevents sodium retention.

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.03 Summarize the functions of vitamin E and describe its food sources and deficiency and toxicity symptoms.
Section: 10.03 Vitamin E (Tocopherols)
Topic: Antioxidants
Topic: Metabolism
Topic: Vitamins

  1. When the intake of                        is low, vitamin E aids in its absorption.
    A. vitamin A
    B. vitamin D
    C. iron
    D. zinc

 

Blooms Level: 1. Remember
Gradable: automatic
Learning Outcome: 10.03 Summarize the functions of vitamin E and describe its food sources and deficiency and toxicity symptoms.
Section: 10.03 Vitamin E (Tocopherols)
Topic: Antioxidants
Topic: Metabolism
Topic: Vitamins

 

  1. Typical North American diets
    A.fall short of the RDA for vitamin E.
    B. fall short of the RDA for vitamin A.
    C. fall short of the RDA for vitamin C.
    D. All of these choices are correct.

 

Blooms Level: 1. Remember
Gradable: automatic
Learning Outcome: 10.03 Summarize the functions of vitamin E and describe its food sources and deficiency and toxicity symptoms.
Section: 10.03 Vitamin E (Tocopherols)
Topic: Antioxidants
Topic: Vitamins

  1. Which of the following groups is at highest risk for negative consequences of marginal vitamin E status?
    A.Vegetarians
    B. Preterm infants
    C. Athletes
    D. Older adults

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.03 Summarize the functions of vitamin E and describe its food sources and deficiency and toxicity symptoms.
Section: 10.03 Vitamin E (Tocopherols)
Topic: Antioxidants
Topic: Vitamins

  1. Food processing
    A.enhances vitamin E absorption from foods.
    B. increases vitamin E content of foods.
    C. decreases vitamin E content of foods.
    D. has no effect on vitamin E in foods because it is a stable compound.

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.03 Summarize the functions of vitamin E and describe its food sources and deficiency and toxicity symptoms.
Section: 10.03 Vitamin E (Tocopherols)
Topic: Antioxidants
Topic: Vitamins

 

  1. The most bioavailable source of vitamin E is
    A.plant oil.
    B. fish oil.
    C. alpha-tocopherol supplements.
    D. mixed-tocopherol supplements.

 

Blooms Level: 4. Analyze
Gradable: automatic
Learning Outcome: 10.03 Summarize the functions of vitamin E and describe its food sources and deficiency and toxicity symptoms.
Section: 10.03 Vitamin E (Tocopherols)
Topic: Antioxidants
Topic: Vitamins

  1. Deficiency symptoms of pinpoint hemorrhages under the skin, bleeding gums, and joint pain are related to the role of vitamin C in
    A.carnitine synthesis.
    B. collagen synthesis.
    C. antioxidant reactions.
    D. neurotransmitter synthesis.

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.04 Describe the functions of vitamin C as well as its dietary sources and deficiency symptoms.
Section: 10.04 Vitamin C (Ascorbic Acid)
Topic: Antioxidants
Topic: Vitamins

  1. Vitamin C enhances the absorption of
    A.vitamin A.
    B. vitamin E.
    C. iron.
    D. zinc.

 

Blooms Level: 1. Remember
Gradable: automatic
Learning Outcome: 10.04 Describe the functions of vitamin C as well as its dietary sources and deficiency symptoms.
Section: 10.04 Vitamin C (Ascorbic Acid)
Topic: Minerals and water
Topic: Vitamins

 

  1. As part of the body’s antioxidant defenses, vitamin C participates in the recycling of
    A.vitamin A.
    B. vitamin E.
    C. iron.
    D. zinc.

 

Blooms Level: 1. Remember
Gradable: automatic
Learning Outcome: 10.03 Summarize the functions of vitamin E and describe its food sources and deficiency and toxicity symptoms.
Learning Outcome: 10.04 Describe the functions of vitamin C as well as its dietary sources and deficiency symptoms.
Section: 10.03 Vitamin E (Tocopherols)
Section: 10.04 Vitamin C (Ascorbic Acid)
Topic: Antioxidants
Topic: Vitamins

  1. Vitamin C intake over 2 grams per day may cause
    A.diarrhea.
    B. liver damage.
    C. beriberi.
    D. rebound scurvy.

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.04 Describe the functions of vitamin C as well as its dietary sources and deficiency symptoms.
Section: 10.04 Vitamin C (Ascorbic Acid)
Topic: Vitamins

  1. Which of the following snacks provides the most vitamin C?
    A.Vanilla ice cream topped with sliced strawberries
    B. Whole wheat crackers with peanut butter
    C. Baked apples with cinnamon and brown sugar
    D. Grilled cheese sandwich

 

Blooms Level: 4. Analyze
Gradable: automatic
Learning Outcome: 10.04 Describe the functions of vitamin C as well as its dietary sources and deficiency symptoms.
Section: 10.04 Vitamin C (Ascorbic Acid)
Topic: Vitamins

 

  1. Which of the following population groups has increased vitamin C requirements?
    A.Vegetarians
    B. Alcoholics
    C. Older adults
    D. Smokers

 

Blooms Level: 1. Remember
Gradable: automatic
Learning Outcome: 10.04 Describe the functions of vitamin C as well as its dietary sources and deficiency symptoms.
Section: 10.04 Vitamin C (Ascorbic Acid)
Topic: Vitamins

  1. The vitamin C content of foods can be decreased by
    A.exposure to heat.
    B. leaching into cooking water.
    C. exposure to oxygen.
    D. All of these choices are correct.

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.04 Describe the functions of vitamin C as well as its dietary sources and deficiency symptoms.
Section: 10.04 Vitamin C (Ascorbic Acid)
Topic: Vitamins

  1. Vitamin C appears to reduce the duration of symptoms of __________________by a day or so and to lessen the severity of the symptoms.
    A.colds
    B. ear infections
    C. urinary tract infections
    D. the flu

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.04 Describe the functions of vitamin C as well as its dietary sources and deficiency symptoms.
Section: 10.04 Vitamin C (Ascorbic Acid)
Topic: Vitamins

 

  1. All of the following people are at risk for vitamin E deficiency except
    A. those who follow a vegetarian diet.
    B. those who smoke cigarettes.
    C. premature infants.
    D. people with fat malabsorption.

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.03 Summarize the functions of vitamin E and describe its food sources and deficiency and toxicity symptoms.
Section: 10.03 Vitamin E (Tocopherols)
Topic: Antioxidants
Topic: Vitamins

  1. Which of the following is a good source of provitamin A?
    A.Orange
    B. Apricot
    C. Cauliflower
    D. Potatoes

 

Blooms Level: 1. Remember
Gradable: automatic
Learning Outcome: 10.05 Explain the functions and food sources of carotenoids.
Section: 10.05 Carotenoids
Topic: Antioxidants
Topic: Vitamins

  1. George wants to increase his consumption of vitamin A for the possible cancer risk-reducing effects. Which of the following foods should he choose?
    A.Spinach
    B. Salmon
    C. Pears
    D. Potato

 

Blooms Level: 3. Apply
Gradable: automatic
Learning Outcome: 10.05 Explain the functions and food sources of carotenoids.
Section: 10.04 Vitamin C (Ascorbic Acid)
Topic: Antioxidants
Topic: Vitamins

 

  1. Which of the following is converted to vitamin A in the body?
    A.Retinol
    B. Beta-carotene
    C. Cholesterol
    D. Phenylalanine

 

Blooms Level: 1. Remember
Gradable: automatic
Learning Outcome: 10.05 Explain the functions and food sources of carotenoids.
Section: 10.05 Carotenoids
Topic: Antioxidants
Topic: Vitamins

  1. Overconsumption of vitamins A and E can do all the following except
    A. lead to accumulation in the liver.
    B. result in toxicity.
    C. cure colds and prevent cancer.
    D. lead to debilitating side effects.

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.03 Summarize the functions of vitamin E and describe its food sources and deficiency and toxicity symptoms.
Learning Outcome: 10.05 Explain the functions and food sources of carotenoids.
Section: 10.03 Vitamin E (Tocopherols)
Section: 10.05 Carotenoids
Topic: Antioxidants
Topic: Vitamins

  1. The leading cause of blindness among older Americans is macular degeneration. Eating a diet rich in  can decrease the risk of this condition.
    A. vitamin A
    B. vitamin E
    C. vitamin C
    D. carotenoids

 

Blooms Level: 2. Understand
Figure: 10.10
Gradable: automatic
Learning Outcome: 10.05 Explain the functions and food sources of carotenoids.
Section: 10.05 Carotenoids
Topic: Antioxidants
Topic: Vitamins

 

  1. Beta-carotene is a precursor to
    A.vitamin A.
    B. vitamin E.
    C. vitamin C.
    D. vitamin D.

 

Blooms Level: 1. Remember
Gradable: automatic
Learning Outcome: 10.05 Explain the functions and food sources of carotenoids.
Section: 10.05 Carotenoids
Topic: Antioxidants
Topic: Vitamins

  1. Consuming carotenoids may reduce the risk for all of the following except
    A. acne.
    B. cataracts.
    C. age-related macular degeneration.
    D. cardiovascular disease.

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.05 Explain the functions and food sources of carotenoids.
Section: 10.05 Carotenoids
Topic: Antioxidants
Topic: Vitamins

  1. Lycopene is found in
    A.grapes.
    B. carrots.
    C. tomatoes.
    D. whole grain products.

 

Blooms Level: 1. Remember
Gradable: automatic
Learning Outcome: 10.05 Explain the functions and food sources of carotenoids.
Section: 10.05 Carotenoids
Topic: Antioxidants
Topic: Vitamins

 

  1. In green vegetables, such as broccoli, the orange pigments of provitamin A carotenoids are masked by
    A.lycopene.
    B. chlorophyll.
    C. lutein.
    D. anthocyanin.

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.05 Explain the functions and food sources of carotenoids.
Section: 10.05 Carotenoids
Topic: Antioxidants
Topic: Vitamins

  1. The bioavailabilty of carotenoids is affected by
    A.cooking.
    B. consumption with meat products.
    C. soil mineral content.
    D. exposure to acid.

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.05 Explain the functions and food sources of carotenoids.
Section: 10.05 Carotenoids
Topic: Antioxidants
Topic: Vitamins

  1. Consuming excessive carotenoids may cause
    A.fetal malformations.
    B. yellowing of the skin.
    C. chlorosis.
    D. scurvy.

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.05 Explain the functions and food sources of carotenoids.
Section: 10.05 Carotenoids
Topic: Antioxidants
Topic: Vitamins

 

  1. The selenium level in a food is tightly associated with
    A.fortification of the food.
    B. selenium content of the soil.
    C. fortification of the feed provided to animals.
    D. None of the above.

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.07 Summarize the functions of selenium and describe its food sources and deficiency and toxicity symptoms.
Section: 10.07 Selenium (Se)
Topic: Antioxidants
Topic: Minerals and water

  1. Flavonoids, carotenoids, and stanols are examples of
    A.toxic chemicals.
    B. phytochemicals.
    C. zoochemicals.
    D. provitamin A.

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.06 Describe the role of antioxidant phytochemicals.
Section: 10.06 Other Phytochemicals
Topic: Antioxidants

  1. The selenium content of the typical North American diet is
    A.inadequate, due to low intake of whole grain products.
    B. inadequate, due to low intake of fruits and vegetables.
    C. adequate, due to consumption of a variety of animal and grain products.
    D. adequate, due to widespread fortification of foods with selenium.

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.07 Summarize the functions of selenium and describe its food sources and deficiency and toxicity symptoms.
Section: 10.07 Selenium (Se)
Topic: Antioxidants
Topic: Minerals and water

 

  1. Which of the following is true about selenium?
    A.It is needed for insulin formation and use.
    B. An excess can cause hypertension.
    C. It acts as a cofactor in protein metabolism.
    D. It participates in antioxidant reactions.

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.07 Summarize the functions of selenium and describe its food sources and deficiency and toxicity symptoms.
Section: 10.07 Selenium (Se)
Topic: Antioxidants
Topic: Minerals and water

  1. Which of the following foods is highest in selenium?
    A.Whole grain bread
    B. Special K
    C. Salmon
    D. Tuna

 

Blooms Level: 4. Analyze
Gradable: automatic
Learning Outcome: 10.07 Summarize the functions of selenium and describe its food sources and deficiency and toxicity symptoms.
Section: 10.07 Selenium (Se)
Topic: Antioxidants
Topic: Minerals and water

  1. Selenium plays a role in all of the following except
    A. immune function.
    B. thyroid function.
    C. regulation of fluid status.
    D. glutathione peroxidase activity.

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.07 Summarize the functions of selenium and describe its food sources and deficiency and toxicity symptoms.
Section: 10.07 Selenium (Se)
Topic: Antioxidants
Topic: Minerals and water

 

  1. Selenium toxicity would most likely result from
    A.high intakes of seafood.
    B. high intakes of grain products grown on selenium-rich soil.
    C. excessive use of fortified foods.
    D. dietary supplementation.

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.07 Summarize the functions of selenium and describe its food sources and deficiency and toxicity symptoms.
Section: 10.07 Selenium (Se)
Topic: Antioxidants
Topic: Minerals and water

  1. Muscle pain, wasting, and heart damage result from a deficiency of
    A.vitamin A.
    B. vitamin C.
    C. vitamin E.
    D. selenium.

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.07 Summarize the functions of selenium and describe its food sources and deficiency and toxicity symptoms.
Section: 10.07 Selenium (Se)
Topic: Antioxidants
Topic: Minerals and water

  1. Which of the following qualities can help to identify produce that is rich in antioxidants?
    A.Price
    B. Fat content
    C. Color
    D. Texture

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.06 Describe the role of antioxidant phytochemicals.
Section: 10.06 Other Phytochemicals
Topic: Antioxidants
Topic: Vitamins

 

  1. Formation and maintenance of collagen requires
    A.thiamin.
    B. vitamin C.
    C. pantothenic acid.
    D. folate.

 

Blooms Level: 1. Remember
Gradable: automatic
Learning Outcome: 10.04 Describe the functions of vitamin C as well as its dietary sources and deficiency symptoms.
Section: 10.04 Vitamin C (Ascorbic Acid)
Topic: Vitamins

  1. Scurvy can be prevented with adequate intakes of
    A.niacin.
    B. riboflavin.
    C. vitamin C.
    D. thiamin.

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.04 Describe the functions of vitamin C as well as its dietary sources and deficiency symptoms.
Section: 10.04 Vitamin C (Ascorbic Acid)
Topic: Vitamins

  1. Which of the following is an antioxidant?
    A.Vitamin C
    B. Vitamin B-6
    C. Biotin
    D. Niacin

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.04 Describe the functions of vitamin C as well as its dietary sources and deficiency symptoms.
Section: 10.04 Vitamin C (Ascorbic Acid)
Topic: Antioxidants
Topic: Vitamins

 

  1. A mineral that has antioxidant functions and has been suggested to reduce cancer risk is
    A.iron.
    B. magnesium.
    C. selenium.
    D. sulfur.

 

Blooms Level: 1. Remember
Gradable: automatic
Learning Outcome: 10.07 Summarize the functions of selenium and describe its food sources and deficiency and toxicity symptoms.
Section: 10.07 Selenium (Se)
Topic: Antioxidants
Topic: Minerals and water

  1. For cancer prevention, which of the following dietary components should be limited?
    A.Low-fat dairy products
    B. Omega-3 fatty acids
    C. Phytochemicals
    D. Cured meats

 

Blooms Level: 3. Apply
Gradable: automatic
Learning Outcome: 10.08 Describe how calorie and fat intakes contribute to cancer risk and the role other food constituents play in inhibiting cancer.
Section: Nutrition and Your Health: Nutrition and Cancer
Topic: Antioxidants

  1. Anya is undergoing treatment for cancer and suffers from nausea and mouth sores, which are hindering her food intake. Which of the following meals would you recommend?
    A.Bacon, fried eggs, and orange juice
    B. Toast with jam, a soft-boiled egg, and milk
    C. Pancakes, a hard boiled egg, and apple juice
    D. Spaghetti with meat sauce, garlic bread, and a soft drink

 

Blooms Level: 3. Apply
Gradable: automatic
Learning Outcome: 10.08 Describe how calorie and fat intakes contribute to cancer risk and the role other food constituents play in inhibiting cancer.
Section: Nutrition and Your Health: Nutrition and Cancer

 

  1. All of the following forms of cancer are related to excessive calorie intake except
    A. lung cancer.
    B. breast cancer.
    C. colon cancer.
    D. pancreatic cancer.

 

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 10.08 Describe how calorie and fat intakes contribute to cancer risk and the role other food constituents play in inhibiting cancer.
Section: Nutrition and Your Health: Nutrition and Cancer
Topic: Antioxidants

  1. Cruciferous vegetables such as ______________________________ are rich in cancer-preventing phytochemicals.
    A.onions and leeks
    B. carrots and sweet potatoes
    C. cabbage and cauliflower
    D. spinach and Swiss chard

 

Blooms Level: 3. Apply
Gradable: automatic
Learning Outcome: 10.08 Describe how calorie and fat intakes contribute to cancer risk and the role other food constituents play in inhibiting cancer.
Section: Nutrition and Your Health: Nutrition and Cancer
Topic: Antioxidants

  1. The American Institute for Cancer Research Recommendations for Cancer Prevention include all of the following except
    A. Eat more of a variety of vegetables, fruits, whole grains, and legumes.
    B. Increase consumption of red meats (e.g., beef, pork, and lamb)
    C. Limit consumption of salty foods and foods processed with salt.
    D. Avoid sugary drinks.

 

Blooms Level: 1. Remember
Gradable: automatic
Learning Outcome: 10.08 Describe how calorie and fat intakes contribute to cancer risk and the role other food constituents play in inhibiting cancer.
Section: Nutrition and Your Health: Nutrition and Cancer
Topic: Antioxidants

 

  1. Which of the following marketing campaigns aims to improve the antioxidant content of the typical North American diet?
    A.Got Milk?
    B. More Matters
    C. Beef: It’s What’s for Dinner
    D. Fight Bac!

 

Blooms Level: 1. Remember
Gradable: automatic
Learning Outcome: 10.02 Describe how antioxidants function to neutralize free radicals.
Section: 10.02 Defense Against Free Radicals
Topic: Antioxidants
Topic: Vitamins

 

Matching Questions

  1. Match the following with the descriptions below
1. Carotenoids      Unstable atom with an unpaired electron in its outermost shell   3
2. Antioxidant      Plant chemical that has health protective actions   6
3. Free radical      Animal chemical that has health protective actions   5
4. Functional foods      Pigment materials in fruits and vegetables that can be turned into vitamin A in the body   1
5. Zoochemical      Substance that has the ability to prevent or repair the damage caused by oxidation   2
6. Phytochemical      Foods that have health benefits beyond basic nutrition   4

 

Blooms Level: 1. Remember
Gradable: automatic
Learning Outcome: 10.01 Understand oxidation and reduction, and how free radicals can alter normal cell function.
Learning Outcome: 10.02 Describe how antioxidants function to neutralize free radicals.
Learning Outcome: 10.05 Explain the functions and food sources of carotenoids.
Learning Outcome: 10.06 Describe the role of antioxidant phytochemicals.
Section: 10.01 Oxidation and Reduction
Section: 10.02 Defense Against Free Radicals
Section: 10.05 Carotenoids
Section: 10.06 Other Phytochemicals
Topic: Vitamins

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