Test Bank for Nutrition Concepts and Controversies 13th ... · 6.7 Summarize the health advantages...

Test Bank for Nutrition Concepts and

Controversies 13th Edition by Sizer Link download full: https://www.testbankfire.com/download/test-bank-for-nutrition-concepts-and-controversies-13th-edition-by-sizer/

Sample

Chapter 6 – The Proteins and Amino Acids

Chapter Learning Objectives

6.1 State why some amino acids are essential, nonessential, or conditionally

essential to the

human body, and outline how the body builds a protein molecule.

6.2 Describe the digestion of protein and the absorption and transport of amino

acids in the

body.

6.3 List the roles that various proteins and amino acids can play in the body, and

describe the

influence of carbohydrate on amino acid metabolism.

6.4 Compute the daily protein need for a given individual, and discuss the

concepts of nitrogen

balance and protein quality.

6.5 Discuss potential physical problems from an eating plan that is too low or too

high in

protein.

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6.6 Identify protein-rich foods, and list some extra advantages associated with

legumes.

6.7 Summarize the health advantages and nutrition red flags of vegetarian diets,

and develop a

lacto-ovo vegetarian eating pattern that meets all nutrient requirements for a

given individual.

True/False Items

1. Sickle-cell disease is an example of an inherited mistake in the amino

acid sequence. 2. For the majority of exercisers, adding excess protein or amino acid

supplements to an

adequate diet will stimulate muscle building.

3. Some foods are so high in acid that they are capable of making the acid in

the stomach

even stronger.

4. Amino acid supplements are easy to digest and can relieve the digestive

system from

overworking.

5. When a person ingests a large dose of any single amino acid, absorption of

others of its

type may be limited.

6. If needed, protein can help to maintain a steady blood glucose level and so meet the

glucose needs of the brain.

7. Many healthy people can consume less than the recommended amount

of protein and still

meet their bodies’ protein needs.

8. Without critical essential amino acids to perform their roles, many of the

body’s life-

sustaining activities would come to a halt.

9. Overconsumption of protein-rich foods offers no benefits and may pose health

risks,

particularly for weakened kidneys.

10. Each amino acid has its own distinctive chemical side chain attached to

the center carbon

of the backbone.

11. The body is able to make all of the 20 amino acids needed from

fragments derived from

carbohydrate and fat.

12. Antibodies are identical large proteins in the blood that are effective

in destroying

multiple types of invading foreign particles.

13. Growing children are in negative nitrogen balance because they need

more protein for

adding blood, bone, and muscle cells.

14. Legumes are a good source of protein, many B vitamins, iron, and

other minerals, making

them exceptionally nutritious foods.

Controversy 6 True/False Items

15. Sound nutrition authorities acknowledge that well-chosen vegetarian diets are

consistent

with good health and can meet nutrient needs.

16. Vegetarians have significantly higher rates of hypertension than the

general population. 17. The growth of well-fed vegetarian children is similar to that of their

meat-eating peers.

Comprehension-Level Multiple-Choice Items

1. Which of the following is found in protein but not in carbohydrate or fat? 2. carbon 3. hydrogen 4. nitrogen 5. oxygen

2. Which of the following accounts for the differences among the various

amino acids? 3. the amine group 4. the side chain 5. the acid group 6. a and b 7. b and c

3. The body normally makes tyrosine from the essential amino acid: 4. phenylalanine. 5. leucine. 6. valine. 7. lysine.

4. A(n) _____ bond is formed between the amine group end of one amino acid and

the acid

group end of the next amino acid in a protein.

5. peptide 6. amino acid 7. denatured 8. sulfur

5. Which of the following is a protein catalyst, which facilitates chemical reactions?

6. hormone 7. antibody 8. lipoprotein 9. enzyme 6. How many amino acids are considered to be essential amino acids?

7. 5 8. 7

9. 9 10. 13

7. The sequences of amino acids that make up a protein molecule are specified by:

8. age. 9. sex. 10. heredity. 11. the diet.

8. All of the following cause denaturation of proteins except: 9. bases. 10. alcohol. 11. heat. 12. light. 13. salts of heavy metals.

9. For athletes, the path to bigger muscles includes 10. vigorous physical training. 11. well-timed meals. 12. excess protein consumption. 13. a and b 14. b and c

10. The role of enzymes in the small intestine in protein digestion is to

split proteins into all

except:

11. oligopeptides. 12. amino acids. 13. dipeptides. 14. tripeptides.

11. The stomach lining is protected from the very strong acid of the stomach by: 12. enzymes. 13. a coat of mucus. 14. saliva.

15. antibodies.

12. When amino acids are absorbed by the cells of the small intestine: 13. they are absorbed best in large doses of a single amino acid. 14. they are absorbed without preference at all sites on the cells. 15. they must be broken into single amino acids before they can be absorbed. 16. they can be circulated in the bloodstream to other cells and linked together to

create new

proteins.

13. The process of protein turnover includes: 14. eating food sources of amino acids every day to grow new cells and

replace worn-out

ones.

15. synthesizing intestinal cells, which can live for months. 16. preserving all old amino acids in the body to be re-circulated. 17. excreting old amino acids that are left from cell breakdown.

14. Proteins attract water and hold it within blood vessels, preventing it from

freely flowing

into the spaces between the cells. This is an example of how protein is used for:

15. supporting growth and maintenance. 16. building enzymes, hormones, and other compounds. 17. building antibodies. 18. maintaining fluid and electrolyte balance.

15. When amino acids are degraded for energy, their amine groups are stripped

off and used

elsewhere or incorporated by the liver into:

16. bile. 17. urea. 18. glucose. 19. urine.

16. If amino acids are oversupplied: 17. the body stores them until they are needed.

18. the body removes and excretes their amine groups. 19. the body converts amino acid residues to glycogen or fat. 20. a and b 21. b and c

17. Amino acids are “wasted” (not used to build protein or nitrogen-containing

compounds)

in the body whenever there is:

18. not enough energy from carbohydrate and fat. 19. too much protein. 20. adequate high-quality protein. 21. a and b 22. b and c

18. The DRI for protein depends on: 19. height. 20. activity level. 21. body size. 22. sex.

19. All of the following are needed for the body to synthesize protein except: 20. adequate carbohydrate and fat. 21. an adequate total amount of protein. 22. all essential amino acids in the proper amounts.

23. amino acid supplements.

20. The DRI Committee recommends _____ percent of total calories as

the minimum amount

of protein.

21. 5 22. 10 23. 15 24. 20

21. The DRI for protein for healthy adults is _____ gram(s) per kilogram of

body weight. 22. 0.5 23. 0.8 24. 1.0 25. 1.5 22. In making recommendations for protein intake, the committee on DRI took

into

consideration that the protein in a normal diet would be:

23. primarily from animal sources. 24. primarily from plant sources. 25. a combination of animal and plant sources. 26. used with 100% efficiency by everyone.

23. Negative nitrogen balance occurs in: 24. a surgery patient. 25. growing children. 26. pregnant women. 27. lactating women.

24. The strategy of combining two _____ plant protein sources permits the amino

acids in

one food to make up for those lacking in the other food.

25. complementary 26. complete 27. high-tryptophan 28. a and b 29. b and c

25. Which of the following provides amino acids that are best absorbed by the

body? 26. legumes 27. animal proteins 28. grains 29. vegetables

26. Of the following foods, which likely contains the most easily digestible protein?

27. oats 28. whole wheat 29. potatoes 30. tuna

27. Which of the following cooking methods would you use to increase

the digestibility of

protein?

28. frying 29. stewing 30. grilling 31. baking

28. What is the result of a dietary protein deficiency? 29. increased synthesis of proteins 30. decreased breakdown of body protein 31. a weakened immune system 32. enhanced nutrient absorption

29. Which statement about the role of protein in a weight-loss plan is accurate? 30. Protein should contribute 65 percent or more of the calories. 31. There is no evidence that protein helps control the appetite. 32. It is the proper proportion of nutrients that brings about long-term weight loss.

33. Meeting protein recommendations during weight loss is critical for

preserving lean

tissues.

30. Which of the following is not associated with an excess of protein? 31. enlarged livers in humans 32. enlarged kidneys in animals 33. worsening of existing kidney problems 34. high-fat foods that contribute to obesity

31. Removing the grain protein gluten from the diet has been shown to: 32. resolve digestive problems in people with celiac disease. 33. help with weight loss in people trying to lose weight. 34. reduce problems with insomnia. 35. reduce cancer risk.

32. Which of the following food categories contributes an abundance of high-

quality protein? 33. vegetable 34. milk 35. meat 36. a and b 37. b and c

33. An overemphasis on protein-rich foods can lead to: 34. a low intake of iron. 35. a low intake of folate. 36. a low intake of vitamin C. 37. a and b 38. b and c

34. The more animal protein you eat, the higher your intake of _____. 35. vitamin B12 36. vitamin A 37. folate 38. vitamin C

35. Which of the following food groups does not provide significant protein? 36. fruits 37. grains 38. vegetables 39. milk, yogurt, and cheese

36. The heavy use of soy products in place of meat can inhibit _____ absorption.

37. calcium 38. folate 39. iron

40. vitamin C

Application-Level Multiple-Choice Items

37. Humans need to eat protein-containing foods regularly because: 38. we need

essential amino acids that can only be provided by foods.

39. our bodies cannot make any amino acids needed for proteins. 40. the function of protein is to maintain our muscle strength. 41. protein is broken down quickly during digestion and lost from the body.

38. The recycling system for amino acids in the body is primarily used to: 39. provide fuel for the cells to spare glucose. 40. convert nonessential amino acids into essential amino acids. 41. provide the cells with materials to build body proteins. 42. add protein to muscles when there is a shortage of energy from foods.

39. The genetic coding or expression that determines our DNA messaging for cells is: 40. identical in all people to ensure that cells are developed properly. 41. available in all cells but is idle in some cells and active in others.

42. not influenced by any changes in nutrient intake. 43. easily changed if a disease develops in the body.

40. Why should eggs be cooked, rather than eaten raw? 41. Raw egg proteins bind the mineral iron. 42. Raw egg proteins speed up protein digestion. 43. Raw egg proteins bind the B vitamin biotin. 44. b and c 45. a and c

41. Why is milk used as a first-aid remedy for someone who has swallowed a

heavy-metal

poison?

42. The poison acts on the protein in the milk rather than on the protein of

the gastrointestinal

tract.

43. Milk will cause the person to vomit and expel the poison. 44. Milk will provide calcium, which serves to render the poison harmless. 45. a and b 46. b and c

42. Is it a good idea to avoid acidic foods like tomatoes and orange juice in order

to prevent

acid stomach?

43. yes, because highly acidic foods increase the acidity of the stomach 44.

no, because no food is acidic enough to make the stomach acid stronger

45. no, because the stomach is supposed to be acidic to do its job 46. a and b 47. b and c

43. Tim, who lost a large amount of weight during an illness, is thinking about

taking amino

acid supplements to help him regain muscle mass. What advice would you

give him?

44. Amino acid supplements are an excellent way to quickly provide energy

to muscles for

rebuilding.

45. Taking amino acid supplements helps keep the digestive system

from overworking while

you recover from illness.

46. Extra carbohydrate, but never extra protein, is needed for recovery. 47. Whole protein is better handled by the digestive system and will better

promote recovery.

44. When comparing the digestion and absorption of proteins with fats it

is important to

know that:

45. proteins are broken down into individual amino acids and absorbed by all

intestinal cells

at an equal rate.

46. larger peptide molecules must be completely broken down into amino acids to be

absorbed into the bloodstream from the intestine.

47. cells in the small intestine preferentially absorb different types of amino acids,

which

causes competition by amino acids at the absorption sites.

48. amino acids need a carrier in the bloodstream because they do not

transport very well

alone.

45. The process of protein turnover involves: 46. the conversion of protein to glucose for energy in half of the protein we eat. 47. the loss of amino acids by excretion through the kidneys when cells die. 48. the use of amino acids that have been conserved from breakdown of old cells. 49. the annual replacement of old cells with new protein that has entered the

body in food.

46. The roles of enzymes formed by body proteins are important when foods

are eaten

because:

47. each enzyme is responsible for numerous different chemical reactions. 48. an enzyme acts as a catalyst to speed up a reaction without being altered itself. 49. enzymes signal certain organs to respond to a change in conditions in the body.

50. some enzymes can become chemical messengers in the nervous system.

47. A child suffering from protein deficiency develops edema. This is an example of

protein’s role in:

48. supporting growth and maintenance. 49. building enzymes and hormones. 50. maintaining fluid and electrolyte balance. 51. maintaining acid-base balance.

48. Certain proteins act as buffers in the blood. In this role they are responsible for:

49. providing immunity from foreign substances that invade the body. 50. making sure that sodium is transported outside the cells. 51. ensuring that too much fluid in the cells doesn’t cause edema. 52. picking up and releasing hydrogens in the blood to balance its pH.

49. Proteins use the process of active transport to move substances in or out of

the cell by: 50. opening passages in the membrane and escorting substances into the cell. 51. attaching to minerals to carry them throughout the bloodstream. 52. decreasing the water content in cells to get rid of excess acid or base levels. 53. sending antibodies to cells to carry excess proteins out to where they

are needed.

50. An athlete consumes large amounts of meat in an effort to build extra

muscle tissue. This

practice does not work because:

51. the body has no place to store extra amino acids. 52. the body will dismantle its tissue proteins in this situation. 53. the body converts amino acid residues to fuel or stores them as fat. 54. a and b 55. a and c

51. In times of energy shortage from carbohydrates or fats in foods, the body

uses protein in

what way?

52. decreases the breakdown of food proteins for energy and uses stored glycogen 53. stores amino acids in the cells to be used later for energy 54. removes the nitrogen portion and burns the remaining fragments for energy 55. converts it to fat to provide more concentrated energy 52. A young man has said to you that he is eating much more protein in his diet

than the

recommendation but he feels he needs the extra amount just in case he wants to

build

more muscle mass in the near future. How would you respond to him?

53. It should be fine because the cells will store the extra amino acids for future use.

54. If he has excess calories in his diet, he may gain fat weight from

converted protein.

55. The extra protein will be used for fuel instead of the carbohydrate. 56. The body won’t digest the extra protein and it will be eliminated in feces.

53. Which of the following statements is true? 54. Athletes need slightly more protein than other healthy adults. 55. Athletes should consume protein supplements to build muscle. 56. Dieters should take protein supplements to spare body protein. 57. a and b 58. b and c

54. Which of the following would have the highest protein DRI per unit of

body weight? 55. a 28-year-old pregnant woman 56. a 6-year-old child 57. a 40-year-old male 58. a 34-year-old woman

55. What is the DRI for protein for a 40-year-old male who is 6’4″ tall and weighs 180

pounds?

56. 34 grams 57. 49 grams 58. 65 grams

59. 144 grams

56. A sedentary male college student aged 23 needs how much protein if he weighs 175

pounds?

57. 46 grams/day 58. 64 grams/day 59. 86 grams/day 60. 140 grams/day

57. A 135-pound woman needs how much protein? 58. 49 grams/day 59. 56 grams/day 60. 86 grams/day 61. 110 grams/day 58. A 10-year-old boy is going through a growth spurt. Because he needs to

build new

muscle tissue, what should his nitrogen status be?

59. positive nitrogen balance 60. negative nitrogen balance 61. nitrogen equilibrium 62. nitrogen deficiency

59. Cells will do all of the following to create their own working proteins

from available

amino acids except:

60. synthesize nonessential amino acids that are missing for the protein that is

being made. 61. obtain amino acids that are available in the cell’s amino acid pool. 62. slow down protein synthesis until enough of the limiting amino acid

is available again. 63. hold partially completed proteins until the diet provides the missing

amino acids.

60. An adolescent girl has decided to adhere to a vegetarian diet and has selected a

tossed

green salad, whole-wheat crackers, and apple juice for lunch. What would

you advise her

about her complementary protein sources?

61. She has made good choices of complementary protein foods. 62. Adding garbanzo beans to her salad would provide the protein combination

she needs. 63. She has to include milk or cheese with her meal or there will not be

enough protein. 64. She should not be following a vegetarian diet because it is not

nutritionally adequate.

61. Examples of complementary protein combinations include all of the

following except:

62. pasta with tomato sauce. 63. rice and black-eyed peas. 64. whole-wheat cereal with almonds. 65. peanut butter and jelly on whole-wheat bread.

62. When you do not eat enough protein: 63. you may still be able to get an adequate nutrient intake. 64. you will develop symptoms of malnutrition. 65. your body will increase

its synthesis of proteins.

66. your kidneys and liver will enlarge.

63. What is one of the risks of consuming a diet high in protein? 64. significant loss of calcium from the body in urine 65. development of kidney disease 66. increased risk of heart disease with high intakes of fatty meats and whole milk

67. increased risk of heart disease with high intakes of legumes and nuts

64. Your neighbor has placed herself on a gluten-free diet to help her lose

weight. What

advice would you give her?

65. She should be successful because it is an excellent way to lose weight. 66. It will help relieve any digestive symptoms she may have. 67. Gluten-free weight-loss diets offer no advantages over other low-calorie diets.

68. Gluten-free diets help prevent cancer.

65. Your friend is a vegetarian who consumes large quantities of soy products

in the place of

meat. From a nutrition perspective, your friend is at risk of developing

_____ deficiency.

66. vitamin C 67. iron 68. folate 69. calcium

Use the “chicken” patty label below to answer questions 66-70.

Nutrition Facts

Serving Size 1 patty (67g)

Servings Per Container 4

Amount Per Serving

Calories 80 Calories from Fat 30

% Daily Value*

Total Fat 3g 5%

Saturated Fat 0g 0%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 1.5g

Cholesterol 0mg 0%

Sodium 350mg 15%

Potassium 210mg 6%

Total Carbohydrate 7g 2%

Dietary Fiber 5g 19%

Sugars 0g

Protein 9g 17%

Vitamin A 0% • Vitamin C 0%

Calcium 4% • Iron 6%

Ingredients: Soy protein concentrate with water

for hydration, textured wheat protein (wheat

gluten, wheat starch phosphate, color added),

wheat fiber, canola oil, soy protein isolate;

contains 2% or less of autolyzed yeast extract,

methylcellulose, salt, yeast extract, natural

flavors from non-meat sources, tapioca dextrin,

safflower oil, spices, sunflower oil, wheat

maltodextrin, dextrose, seesame seed oil, soy

sauce (water, soybeans, wheat, salt), onion

powder, garlic powder, paprika, garlic

juice, coconut oil, citric acid. Contains soy

and wheat ingredients.

66. A vegetarian dish using textured vegetable protein, such as this “chicken” patty,

is an

adequate substitute for meat because it:

67. contains textured wheat protein, which is a high-quality protein. 68. contains soy protein, which is a high-quality protein. 69. provides a good source of carbohydrate. 70. provides only limited amounts of fiber.

67. How will frequent consumption of this food item affect iron absorption in

the body? 68. increase iron absorption because soy has a high iron content 69. decrease iron absorption because the textured wheat protein has a high iron

content 70. decrease iron absorption because soy inhibits iron absorption 71. increase iron absorption because it is high in fiber 68. How does the fat content of this product compare with that of an actual

piece of chicken

eaten with the skin?

69. Both foods have exactly the same type of fat composition. 70. This product is higher in cholesterol.

71. This product is higher in total fat. 72. This product is lower in saturated fat.

69. This product: 70. contains as much vitamin B12 as chicken. 71. has been fortified with vitamin B6. 72. contains no vitamin B12 because it is not an animal protein source. 73. will provide adequate vitamin B12 when eaten with grains, fruits,

and vegetables.

70. Using this food product as part of a vegetarian diet: 71. will likely result in excessive weight gain from eating too many grain products. 72. may reduce the risk of developing heart disease. 73. may increase blood pressure through excessive soy intake. 74. may increase the risk of colon cancer.

Controversy 6 Multiple-Choice Items

71. Your mother is considering changing her diet to include only non-meat proteins

to reduce

her risk of developing heart disease or cancer. What evidence is available

to support her

decision?

72. vegetarian diets contain greater amounts of heart-protective omega-3

fatty acids 73. plant-based diets are usually lower in saturated fat and higher in fiber, which

reduces risk

of heart disease

74. substituting soy for meat proteins has resulted in a large decrease in

heart disease risk 75. lung cancer appears less frequently in people eating plant-based diets 72. Which of the following is a health benefit of a vegetarian diet?

73. eating small amounts of soy protein can contribute to a major decline in LDL

cholesterol 74. even though vegetarians may eat cheese, sour cream, and butter in their

diets, their blood

lipids do not reflect it

75. vegetarians have a lower rate of colon and rectal cancer than fish eaters 76. vegetarians tend to have lower blood pressure than nonvegetarians

73. Compared to meat eaters, vegetarians tend to have: 74. higher death rates from heart disease. 75. healthier body weights. 76. lower blood pressure. 77. a and b

78. b and c

74. A woman who is on a vegan diet has become pregnant. What would be a health

concern

for her?

75. she will need to increase intake of soy products and seaweed to

receive adequate B12 76. she may have difficulty gaining adequate weight during her pregnancy 77. she may have too high an iron intake because of the high iron levels in plant

foods 78. her diet will most likely be deficient in omega-6 fatty acids

75. Which statement is true of a vegan diet? 76. Very young children may not consume enough plant sources of protein to build and

maintain bone and muscle tissue.

77. A vegan woman always has excellent stores of nutrients needed for pregnancy. 78. Research shows that vegan diets promote normal growth in children. 79. Vegan children’s daily protein requirement is less than meat-eating children’s.

76. Poorly-planned vegetarian diets typically lack all of the following except: 77. calcium. 78. vitamin B12. 79. zinc.

80. folate.

77. When planning a vegetarian diet, you should: 78. select foods made from textured vegetable protein as a substitute for

meat items. 79. emphasize fruits and vegetables high in iron and calcium.

80. select whole-grain breads and cereals to obtain easily absorbed iron. 81. drink soy milk, which by law must be fortified with calcium.

78. Including which of the following foods in a vegan child’s diet helps to

ensure adequate

growth and bone development?

79. whole grains for zinc 80. walnuts for omega-3 fatty acids 81. raisins for calcium 82. a and b 83. a and c

79. The best way for a vegetarian to ensure adequate absorption of dietary iron is to: 80. include leafy greens because the iron they contain is absorbed readily. 81. avoid dried fruits because they interfere with iron absorption. 82. include vitamin C-rich foods because they enhance absorption of iron. 83. consume 3 times the amount of iron recommended for meat eaters.

80. To ensure adequate intakes of vitamin B12, vitamin D, and calcium,

vegans need to: 81. select fortified foods. 82. use complete meal supplements. 83. use supplements daily. 84. a and b 85. a and c

Essay Items

1. Why would you advise someone to not take amino acid supplements? 2. Explain how proteins help to regulate the quantity of fluids in the

compartments of the

body to maintain fluid and electrolyte balance.

3. Describe what happens when amino acids are oversupplied in the diet. 4. Describe factors that influence the digestibility of protein. 5. Discuss consequences of protein deficiency.

6. Discuss any known health risks associated with overconsumption of protein.

7. Describe the advantages and limitations of consuming legumes as

meat alternates. 8. Why do vegetarians have lower blood pressure than nonvegetarians? 9. Describe the relationship between vegetarian diets and risks of colon cancer.

Answer Key

difficulty, OBJ =

learning objective)

(ANS = answer, REF = page reference, DIF =

True/False Items

1. ANS: T REF: 202 DIF: Comprehension-level OBJ: 6.1

2. ANS: F REF: 205 DIF: Comprehension-level OBJ: 6.1










12. ANS: F REF: 209-210 DIF: Comprehension-level OBJ: 6.3






Multiple-Choice Items

1. ANS: c REF: 198 DIF: Comprehension-level OBJ: 6.1

2. ANS: b REF: 198 DIF: Comprehension-level OBJ: 6.1

3. ANS: a REF: 199-200 DIF: Comprehension-level OBJ: 6.1

4. ANS: a REF: 200 DIF: Comprehension-level OBJ: 6.1

5. ANS: d REF: 201|208 DIF: Comprehension-level OBJ:

6.1|6.3



8. ANS: d REF: 203 DIF: Comprehension-level OBJ: 6.1




12. ANS: d REF: 206-207 DIF: Comprehension-level OBJ: 6.2




16. ANS: e REF: 212 DIF: Comprehension-level OBJ: 6.3



19. ANS: d REF: 213-215 DIF: Comprehension-level OBJ:

6.3|6.4


















37. ANS: a REF: 199-200 DIF: Application-level OBJ: 6.1

38. ANS: c REF: 200 DIF: Application-level OBJ: 6.1

39. ANS: b REF: 202-204 DIF: Application-level OBJ: 6.1

40. ANS: e REF: 205 DIF: Application-level OBJ: 6.1

41. ANS: a REF: 205 DIF: Application-level OBJ: 6.1

42. ANS: e REF: 206 DIF: Application-level OBJ: 6.2

43. ANS: d REF: 206-207|214 DIF: Application-level OBJ:

6.2|6.4

44. ANS: c REF: 206-207 DIF: Application-level OBJ: 6.2




48. ANS: d REF: 211 DIF: Application-level OBJ: 6.3


50. ANS: e REF: 212-213 DIF: Application-level OBJ: 6.3


52. ANS: b REF: 213 DIF: Application-level OBJ: 6.3

53. ANS: a REF: 214-215 DIF: Application-level OBJ: 6.4






59. ANS: d REF: 217-218 DIF: Application-level OBJ: 6.4







66. ANS: b REF: 221|223 DIF: Application-level OBJ: 6.6


68. ANS: d REF: 220 DIF: Application-level OBJ: 6.5



71. ANS: b REF: 226-228 DIF: Comprehension-level OBJ: 6.7

72. ANS: d REF: 226-228 DIF: Comprehension-level OBJ: 6.7

73. ANS: e REF: 226|228 DIF: Comprehension-level OBJ: 6.7


75. ANS: a REF: 228-229 DIF: Comprehension-level OBJ: 6.7






Essay Items

1. REF: 207|214 DIF: Comprehension-level OBJ: 6.2|6.4

2. REF: 210-211 DIF: Comprehension-level OBJ: 6.3

3. REF: 212 DIF: Comprehension-level OBJ: 6.3


5. REF: 219 DIF: Comprehension-level OBJ: 6.5 6. REF: 219-220 DIF:

Comprehension-level OBJ: 6.5

7. REF: 221|223|231-232 DIF: Comprehension-level OBJ: 6.6|6.7



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Test Bank for Nutrition Concepts and Controversies 13th ... · 6.7 Summarize the health advantages...

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