Test Bank for UNDERSTANDING NUTRITION (17th Edition, 2025) by Whitney, Rolfes & Maier | ISBN 9780357974278 | Complete Chapters 1–20

Test Bank –e0 e0




Understanding Nutrition, 17th Edition (2025) by Ellie Whitn
e0 e0 e0 e0 e0 e0e0 e0 e0




ey, haron Rady Rolfes & Haiyan Maier | Verified Q&A | Cha
e 0 e0 e0 e0 e0 e0 e0 e0e0 e0 e0 e0




pters 1–20 e0




Understanding Nutrition 17th Edition
e0 e0 e0




TEST BANK e0




Understanding Nutrition 17th Edition Ellie e0 e0 e0 e0 e0




Whitney All Chapters 1 - 20
e0 e0 e0 e0 e0

,Downloadede0by:e0ExamGeniee0|e 0
m
Distributione0ofe0thise0documente0ise0illegal

, tuvia.come0-
The Marketplace to Buy and ell your tudy Material


Understanding Nutrition 17th Edition e0 e0 e0




Table of Contents e0 e0




1. An Overview of Nutrition.
e0 e0 e0


Highlight 1: Nutrition Information and Misinformation.
e0 e0 e0 e0 e0



2. Planning a Healthy Diet. H e0 e0 e0 e0


ighlight 2: Vegetarian Diets. e0 e0 e0



3. Digestion, Absorption and Transport. H e0 e0 e0 e0


ighlight 3: Common Digestive Problems.
e0 e0 e0 e0



4. The Carbohydrates: ugars,e 0


tarches and Fibers. Highlight 4: Carbs, kCalorie
e0 e0 e0 e0 e0 e0


s and Controversies.
e0 e0



5. The Lipids: Triglycerides, Phospholipids and terols
e0 e0 e0 e0 e 0


. Highlight 5: High-Fat Foods — Friend or Foe?
e0 e0 e0 e0 e0 e0 e0 e0


6. Protein: Amino Acids. Highlig e0 e0 e 0


ht 6: Nutritional Genomics.
e0 e0 e0


7. Energy Metabolism. e0


Highlight 7: Alcohol in the Body. e0 e0 e0 e0 e0



8. Energy Balance and Body Composition. e0 e0 e0 e0 e


0Highlight 8: Eating Disorders. e0 e0 e0



9. Weight Management: Overweight, Obesity and Underweig
e 0 e 0 e 0 e 0 e 0


ht. Highlight 9: The Latest and Greatest Weight-Loss Diet —
e0 e0 e0 e0 e0 e0 e0 e0 e0


Again.
e0



10. The Water-Soluble Vitamins: B Vitamins and Vitamin
e 0 e 0 e 0 e 0 e 0 e 0


C. Highlight 10: Vitamin and Mineral upplements.
e0 e0 e0 e0 e0 e 0


11. The Fat-Soluble Vitamins, A, D, E and K.
e0 e0 e0 e0 e0 e0 e0


Highlight 11: Antioxidant Nutrients in Disease Prevention.
e0 e0 e0 e0 e0 e0



12. Water and the Major Minerals. High e0 e0 e0 e0 e0


light 12: Osteoporosis and Calcium.
e0 e0 e0 e0


13. The Trace Minerals. e0 e0


Highlight 13: Phytochemicals and Functional Foods.
e0 e0 e0 e0 e0



14. Fitness: Physical Activity, Nutrients and
Body Adaptations. Highlight 14: upplements as Ergogeni
e0 e0 e0 e 0 e0 e0


c Aids.
e0


15. Life Cycle Nutrition: Pregnancy and Lactation.
e0 e0 e0 e0 e0


Highlight 15: Fetal Alcohol yndrome.
e0 e0 e0 e0 e 0


16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
e0 e0 e0 e0 e0 e0


Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
e0 e0 e0 e0 e0 e0 e0 e0 e0 e0



17. Life Cycle Nutrition: Adulthood and the L
e 0 e 0 e 0 e 0 e 0 e 0


ater Years. Highlight 17: Nutrient-Drug Interactions.
e0 e0 e0 e0 e0


18. Diet and Health. e0 e0


Highlight 18: Complementary and Alternative Medicine.
e0 e0 e0 e0 e0



19. Consumer Concerns About Foods
and Water. Highlight 19: Food Biotechnolo
e0 e0 e0 e0 e0


gy.
20. Hunger and the Global Environment. e0 e0 e0 e0


Highlight 20: Environmentally Friendly Food Choices.
e0 e0 e0 e0 e0

, tuvia.come0-
The Marketplace to Buy and ell your tudy Material


Understanding Nutrition 17th Edition e0 e0 e0




Chapter 1 –An Overview of Nutrition
e0 e0 e0 e0 e0




MULTIPLE CHOICE e0




1. Which characteristic is most typical of a chronic disease?
e0 e0 e0 e0 e0 e0 e0 e0


a. It has a rapid onset.
e0 e0 e0 e0


b. It rarely has noticeable ymptoms.
e0 e0 e0 e 0


c. It produces harp pains
e0 e 0 e0


d. It progresses gradually.
e0 e0


e. It disrupts daily life, but is unlikely to be life-threatening.
e0 e0 e0 e0 e0 e0 e0 e0 e0




ANSWER: D DIF: Bloom's: Understande0 REF: Introduction e 0 e0 e0


OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
e0 e0 e0 e0 e0 e0 e0 e0 e0




2. What is the chief reason most people choose the foods they eat?
e0 e0 e0 e0 e0 e0 e0 e0 e0 e0 e0


a. cost
b. taste
c. convenience
d. nutritional value e0


e. habit
ANSWER: B DIF: Bloom's: Remember
e0 e 0 e0


REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1 Describe how e0 e0 e0 e0 e0 e0 e0 e0


various factors influence personal food choices.
e0 e0 e0 e0 e0




3. A child develops a trong dislike of noodle oup after he consumes a bowl while ick with the flu
e0 e0 e0 e 0 e0 e0 e0 e 0 e0 e 0 e0 e0 e0 e0 e 0 e0 e0 e0

. Her reaction is an example of a food-related .
e0 e0 e0 e0 e0 e0 e0 e0 e0


a. habit
b. social interaction e0


c. emotional turmoil e0


d. negative association e0


e. comfort eating e0




ANSWER: D DIF: Bloom's: Evaluate
e0 e 0 e0


REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1 Describe how e0 e0 e0 e0 e0 e0 e0 e0


various factors influence personal food choices.
e0 e0 e0 e0 e0




4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food ch
e0 e0 e0 e0 e0 e0 e0 e0 e0 e0 e0 e0 e0 e0 e0 e0 e0 e0

oice based on .
e0 e0 e0


a. habit
b. availability
c. body image e0


d. environmental concerns e0


e. cultural values e0




ANSWER: A DIF: Bloom's: Evaluate
e0 e 0 e0


REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1 Describe how e0 e0 e0 e0 e0 e0 e0 e0


various factors influence personal food choices.
e0 e0 e0 e0 e0




5. Which individual is making a food choice based on negative association?
e0 e0 e0 e0 e0 e0 e0 e0 e0 e0


a. A tourist from China who rejects a hamburger due to unfamiliarity
e0 e0 e0 e0 e0 e0 e0 e0 e0 e0


b. A child who pits out his mashed potatoes because they taste too alty
e0 e0 e 0 e0 e0 e0 e0 e0 e0 e0 e0 e 0


c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offendi
e0 e0 e0 e0 e0 e0 e0 e0 e0 e0 e0 e0 e0 e0

ng a close friend e 0 e0 e0


d. An elderly gentleman who refuses a peanut butter and jelly andwich because he consid
e0 e0 e0 e0 e0 e0 e0 e0 e0 e 0 e0 e0 e0

ers it a child's food e0 e0 e0 e0


e. An adult who refuses to eat foods that are not locally-sourced and organic
e0 e0 e0 e0 e0 e0 e0 e0 e0 e0 e0 e0