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

Understanding Nutrition 16th Edition
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TESTBANK
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UnderstandingNutrition16thEdition
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Ellie WhitneyAll Chapters 1-20
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, Understanding Nutrition 16th Edition n n n n




TableofContents
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1. AnOverviewofNutrition.
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Highlight1:NutritionInformationandMisinformation.
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2. Planning a Healthy Diet. n n n




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




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 n n n




6:NutritionalGenomics.
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7. EnergyMetabolism. n




Highlight7:AlcoholintheBody. n n n n n




8. EnergyBalanceandBodyComposition. n n n n




Highlight 8: Eating Disorders.
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9. Weight Management: Overweight, Obesity and Underweight.
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Highlight9:TheLatestandGreatestWeight-LossDiet—Again.
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10. TheWater-SolubleVitamins:BVitaminsandVitaminC.
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Highlight 10: Vitamin and Mineral Supplements.
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11. TheFat-SolubleVitamins,A,D,EandK.
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Highlight11:AntioxidantNutrientsinDiseasePrevention.
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12. Water and the Major Minerals. n n n n




Highlight12:OsteoporosisandCalcium.
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13. TheTraceMinerals.
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Highlight13:PhytochemicalsandFunctionalFoods.
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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,ChildhoodandAdolescence.
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Highlight16:ChildhoodObesityandtheEarlyDevelopmentofChronicDiseases.
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17. LifeCycleNutrition:AdulthoodandtheLaterYears.
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Highlight 17: Nutrient-Drug Interactions.
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18. DietandHealth. n n




Highlight18:ComplementaryandAlternativeMedicine.
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19. ConsumerConcernsAboutFoodsandWater. n n n n n




Highlight 19: Food Biotechnology.
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20. HungerandtheGlobalEnvironment. n n n n




Highlight20:EnvironmentallyFriendlyFoodChoices.
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, Understanding Nutrition 16th Edition n n n n




Chapter1–AnOverview ofNutrition
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MULTIPLECHOICE n




1. Whichcharacteristic is most typical of achronic disease?
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a. It has a rapid onset. n n n n




b. It rarelyhas noticeable symptoms.
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c. It produces sharp pains n n n




d. It progresses gradually. n n




e. It disrupts dailylife, but isunlikely to be life-threatening.
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ANSWER: D DIF: Bloom's: Understand REF: Introduction n n n




OBJ: UNUT.WHRO.16.1.1Describehowvariousfactorsinfluencepersonal food choices.
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2. Whatisthe chief reason most people choose thefoods theyeat?
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a. cost
b. taste
c. convenience
d. nutritional value n




e. habit
ANSWER: B DIF: Bloom's: Remember REF: 1.1 Food Choices n n n n n




OBJ:UNUT.WHRO.16.1.1Describehowvariousfactorsinfluencepersonalfoodchoices.
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3. A child developsa strongdislike of noodle soup after she consumes a bowl whilesickwiththe flu. Her reaction
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is an example of a food-related
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a. habit
b. social interaction n




c. emotional turmoil n




d. negative association n




e. comforteating n




ANSWER: D DIF: Bloom's: Evaluate REF: 1.1FoodChoices n n n n n




OBJ:UNUT.WHRO.16.1.1Describehowvariousfactorsinfluencepersonal foodchoices.
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4. A person who eats a bowl of oatmeal for breakfast everydayis most likelymaking a food choice based on
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.
a. habit
b. availability
c. bodyimage n




d. environmental concerns n




e. culturalvalues n




ANSWER: A DIF: Bloom's: Evaluate REF: 1.1 Food Choices n n n n n




OBJ:UNUT.WHRO.16.1.1Describehowvariousfactorsinfluencepersonalfoodchoices.
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5. Whichindividual is making a food choice based on negative association?
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a. A tourist fromChina who rejects a hamburger due to unfamiliarity
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b. Achild who spits out hismashed potatoesbecause theytastetoo salty
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c. A teenager who grudginglyacceptsan offer for an icecreamconeto avoid offendinga close
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friend n




d. An elderlygentleman who refusesa peanut butter andjellysandwich because heconsiders it a
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child's food
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e. Anadult who refuses to eat foodsthat are not locally-sourced and organic
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, Understanding Nutrition 16th Edition n n n n




ANSWER: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices
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OBJ:UNUT.WHRO.16.1.1Describehowvariousfactorsinfluencepersonalfoodchoices.
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6. The motive for a person who alters his diet due toreligious convictions is most likelyrelatedtohis
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.
a. values
b. bodyimage n




c. ethnic heritage n




d. functional association n




e. comfort
ANSWER: A DIF: Bloom's: Understand REF: 1.1 Food Choices
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OBJ:UNUT.WHRO.16.1.1Describehowvariousfactorsinfluencepersonalfoodchoices.
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7. Farahis viewinganexcitingsports match of her favorite teamand eatingbecauseof nervousness. Her food
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choice will most likely be based on
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a. regional cuisines n




b. preferences
c. emotional comfort n




d. positiveassociation n




e. functional value n




ANSWER: C DIF: Bloom's: Evaluate REF: 1.1 Food Choices
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OBJ:UNUT.WHRO.16.1.1Describehowvariousfactorsinfluencepersonalfoodchoices.
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8. Whattermdescribes foodsthat contain non nutrientsubstanceswhose known action inthe body isto
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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 n




b. enriched foods n




c. functional foods n




d. health-enhancingfoods n




e. bioavailable foods n




ANSWER: C DIF: Bloom's: Understand REF: 1.1 Food Choices
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OBJ:UNUT.WHRO.16.1.1Describehowvariousfactorsinfluencepersonalfoodchoices.
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9. Non nutrient substancesfound inplantfoodsthat may demonstrate biological activity in the bodyare
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commonly known as
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a. Bioenhancements n




b. inorganicfibers n




c. phytochemicals
d. phytoactivechemicals n




e. nonnutritiveadditives n




ANSWER: C DIF: Bloom’s Remember REF: 1.1 Food Choices
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OBJ:UNUT.WHRO.16.1.1Describehowvariousfactorsinfluencepersonalfoodchoices.
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10. Bychemical analysis, whatnutrient is presentin the highest amounts in most foods?
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a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins and minerals n n




ANSWER: B n DIF: Bloom's: Remember n REF: 1.2The Nutrients n n n