TEST BANK Understanding Nutrition 16th Edition Ellie Whitney All Chapters 1 - 20

UNDERSTANDING
j NUTRITION 15THEDITION j j




j TESTBANK BY ELLIE j j




j WHITNEY,SHARON j




RADYROLFES
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COMPLETEWITHCHAPTERS 1-20
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,TableofContents
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1. AnOverviewof Nutrition.
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Highlight1:NutritionInformation andMisinformation.
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2. Planning a Healthy Diet. j j j




Highlight2:VegetarianDiets.
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3. Digestion, Absorption and Transport. j j j




Highlight3:CommonDigestiveProblems.
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4. TheCarbohydrates:Sugars,StarchesandFibers.
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Highlight 4: Carbs, kCalories and Controversies.
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5. TheLipids:Triglycerides,PhospholipidsandSterols.
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Highlight 5: High-Fat Foods — Friend or Foe?
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6. Protein: Amino Acids. Highlight j j j




6:NutritionalGenomics.
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7. EnergyMetabolism. j




Highlight7:Alcoholin theBody. j j j j j




8. EnergyBalanceandBodyComposition. j j j j




Highlight 8: Eating Disorders.
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9. Weight Management: Overweight, Obesity and Underweight.
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Highlight9: TheLatest andGreatestWeight-LossDiet —Again.
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10. TheWater-SolubleVitamins: BVitaminsand VitaminC.
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Highlight 10: Vitamin and Mineral Supplements.
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11. TheFat-Soluble Vitamins, A,D,EandK.
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Highlight11:AntioxidantNutrientsinDiseasePrevention.
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12. Water and the Major Minerals. j j j j




Highlight12:OsteoporosisandCalcium.
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13. TheTrace Minerals.
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Highlight13:PhytochemicalsandFunctional Foods.
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14. Fitness:PhysicalActivity,NutrientsandBodyAdaptations.
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Highlight 14: Supplements as Ergogenic Aids.
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15. LifeCycleNutrition: PregnancyandLactation.
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Highlight 15: Fetal Alcohol Syndrome.
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16. LifeCycleNutrition: Infancy,Childhood and Adolescence.
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Highlight16:ChildhoodObesityandtheEarlyDevelopment ofChronicDiseases.
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17. LifeCycleNutrition:AdulthoodandtheLaterYears.
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Highlight 17: Nutrient-Drug Interactions.
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18. Dietand Health. j j




Highlight18:ComplementaryandAlternativeMedicine.
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19. ConsumerConcernsAboutFoodsandWater. j j j j j




Highlight 19: Food Biotechnology.
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20. Hungerand theGlobal Environment. j j j j




Highlight20:Environmentally FriendlyFood Choices.
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,Chapter1–AnOverview of Nutrition
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MULTIPLE CHOICE j




1. Whichcharacteristicismost typical of achronicdisease?j j j j j j j j




a. It has a rapid onset. j j j j




b. Itrarelyhasnoticeable symptoms. j j j j




c. Itproduces sharp pains j j j




d. Itprogresses gradually. j j




e. It disrupts dailylife, butisunlikelytobe life-threatening.
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ANS: D DIF: Bloom's: Understand j REF: Introduction j j




OBJ:UNUT.WHRO.16.1.1Describehowvariousfactorsinfluencepersonalfoodchoices.
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2. Whatisthe chief reason most people choosethefoods they eat?
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a. cost
b. taste
c. convenience
d. nutritionalvalue j




e. habit
ANS: B DIF: Bloom's: Remember j REF:1.1FoodChoices j j j j




OBJ:UNUT.WHRO.16.1.1Describehowvariousfactorsinfluencepersonalfoodchoices.
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3. Achilddevelopsa strong dislike ofnoodlesoupafter she consumes abowl while sick with the flu. Her reaction
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is an example of a food-related
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a. habit
b. socialinteraction j




c. emotionalturmoil j




d. negativeassociation j




e. comfort eating j




ANS: D DIF: Bloom's: Evaluate j REF:1.1FoodChoices j j j j




OBJ:UNUT.WHRO.16.1.1Describehowvariousfactorsinfluencepersonalfoodchoices.
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4. Aperson who eats a bowl of oatmeal for breakfast every day is most likelymaking a foodchoice based
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on
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a. habit
b. availability
c. body image j




d. environmentalconcerns j




e. culturalvalues j




ANS: A DIF: Bloom's: Evaluate j REF:1.1FoodChoices j j j j




OBJ:UNUT.WHRO.16.1.1Describehowvariousfactorsinfluencepersonalfoodchoices.
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5. Whichindividual is makinga food choicebased on negative association?
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a. Atouristfrom China whorejectsahamburger duetounfamiliarity
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b. Achildwho spits out his mashedpotatoes because theytastetoosalty
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c. Ateenager who grudginglyaccepts an offer for anicecream conetoavoid offending a close
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friend j




d. An elderlygentleman whorefuses apeanut butter andjelly sandwich because he considers it a
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child's food j j




e. An adult who refusesto eatfoods that are notlocally-sourced andorganic
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, ANS: D DIF: Bloom's: Evaluate
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OBJ:UNUT.WHRO.16.1.1Describehowvariousfactorsinfluencepersonalfoodchoices.
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6. Themotivefor aperson who alters his diet duetoreligious convictions ismost likelyrelatedto his
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.
a. values
b. body image j




c. ethnicheritage j




d. functionalassociation j




e. comfort
ANS: A DIF: Bloom's: Understand
j REF:1.1FoodChoices j j j j




OBJ:UNUT.WHRO.16.1.1Describehowvariousfactorsinfluencepersonalfoodchoices.
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7. Farahis viewingan exciting sportsmatchof herfavorite team and eating because of nervousness. Her food
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choice will most likely be based on
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a. regionalcuisines j




b. preferences
c. emotionalcomfort j




d. positiveassociation j




e. functional value j




ANS: C DIF: Bloom's: Evaluate
j REF:1.1FoodChoices j j j j




OBJ:UNUT.WHRO.16.1.1Describehowvariousfactorsinfluencepersonalfoodchoices.
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8. Whatterm describes foodsthat contain nonnutrient substances whose known action in the bodyisto
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promote well-being to a greater extent than that contributed by the food's nutrients?
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a. fortified foods j




b. enrichedfoods j




c. functionalfoods j




d. health-enhancing foods j




e. bioavailablefoods j




ANS: C DIF: Bloom's: Understand
j REF:1.1FoodChoices j j j j




OBJ:UNUT.WHRO.16.1.1Describehowvariousfactorsinfluencepersonalfoodchoices.
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9. Nonnutrientsubstances found in plant foodsthat may demonstrate biological activity inthe bodyare
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commonly known as
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a. bioenhancements
b. inorganic fibers j




c. phytochemicals
d. phytoactive chemicals j




e. nonnutritive additives j




ANS: C DIF: Bloom’s Remember
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OBJ:UNUT.WHRO.16.1.1Describehowvariousfactorsinfluencepersonalfoodchoices.
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10. By chemical analysis, whatnutrientis presentinthe highest amounts inmost foods?
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a. fats
b. water
c. proteins
d. carbohydrates
e. vitaminsandminerals j j




ANS: B j DIF: Bloom's: Remember j REF: 1.2The Nutrients
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