UNDERSTANDING
NUTRITION 15THEDITION
z z z
z TESTBANK BY ELLIE z z
z WHITNEY,SHARON z
z RADYROLFES
z
COMPLETE WITH CHAPTERS 1-20
z z z
,Tableof Contents
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1. AnOverview of Nutrition.
z z z
Highlight1: NutritionInformation and Misinformation.
z z z z z
2. Planning a Healthy Diet. z z z
Highlight2:VegetarianDiets.
z z z z
3. Digestion, Absorption and Transport. z z z
Highlight3:CommonDigestiveProblems.
z z z z z
4. TheCarbohydrates:Sugars,StarchesandFibers.
z z z z z
Highlight 4: Carbs, kCalories and Controversies.
z z z z z z
5. TheLipids:Triglycerides,PhospholipidsandSterols.
z z z z z
Highlight 5: High-Fat Foods — Friend or Foe?
z z z z z z z z
6. Protein: Amino Acids. z z
Highlight6:NutritionalGenomics.
z z z z
7. EnergyMetabolism. z
Highlight 7: Alcohol in the Body.
z z z z z
8. EnergyBalanceandBodyComposition.
z z z z
Highlight 8: Eating Disorders.
z z z z
9. Weight Management: Overweight, Obesity and Underweight.
z z z z z
Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
z z z z z z z z z z
10. TheWater-SolubleVitamins: BVitamins and Vitamin C.
z z z z z z z
Highlight 10: Vitamin and Mineral Supplements.
z z z z z z
11. TheFat-Soluble Vitamins, A, D, E and K.
z z z z z z z
Highlight 11: Antioxidant Nutrients in Disease Prevention.
z z z z z z
12. Water and the Major Minerals. z z z z
Highlight12:OsteoporosisandCalcium.
z z z z z
13. The Trace Minerals.
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Highlight13:Phytochemicals andFunctional Foods.
z z z z z
14. Fitness:PhysicalActivity, NutrientsandBody Adaptations.
z z z z z z
Highlight 14: Supplements as Ergogenic Aids.
z z z z z z
15. Life Cycle Nutrition: Pregnancy and Lactation.
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Highlight 15: Fetal Alcohol Syndrome.
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16. LifeCycleNutrition: Infancy, Childhood and Adolescence.
z z z z z z
Highlight 16: Childhood Obesityand the Early Development ofChronic Diseases.
z z z z z z z z z z
17. LifeCycle Nutrition: Adulthood and the Later Years.
z z z z z z z
Highlight 17: Nutrient-Drug Interactions.
z z z z
18. Diet and Health. z z
Highlight18:Complementary andAlternativeMedicine.
z z z z z
19. ConsumerConcerns AboutFoodsandWater. z z z z z
Highlight 19: Food Biotechnology.
z z z z
20. Hunger and the Global Environment. z z z z
Highlight20:Environmentally FriendlyFood Choices.
z z z z z
,Chapter1–AnOverview of Nutrition
z z z z z z
MULTIPLE CHOICE z
1. Which characteristic is most typical of a chronic disease?
z z z z z z z z
a. It has a rapid onset. z z z z
b. It rarely has noticeable symptoms.
z z z z
c. It produces sharp pains
z z z
d. It progresses gradually.
z z
e. It disrupts daily life, but isunlikely to be life-threatening.
z z z z z z z z z
ANS: D DIF: Bloom's: Understand
z REF: Introduction z z
OBJ: UNUT.WHRO.16.1.1Describehowvarious factorsinfluencepersonal foodchoices.
z z z z z z z z z z
2. What is the chief reason most people choose the foods they eat?
z z z z z z z z z z z
a. cost
b. taste
c. convenience
d. nutritional value z
e. habit
ANS: B DIF: Bloom's: Remember
z REF: 1.1FoodChoices z z z z
OBJ:UNUT.WHRO.16.1.1Describehowvarious factorsinfluencepersonalfoodchoices.
z z z z z z z z z z
3. Achild develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu. Her
z z z z z z z z z z z z z z z z z z z
reaction is an example of a food-related
z z . z z z z z
a. habit
b. social interaction z
c. emotionalturmoil z
d. negativeassociation z
e. comfort eating z
ANS: D DIF: Bloom's: Evaluate
z REF: 1.1FoodChoices z z z z
OBJ:UNUT.WHRO.16.1.1Describehowvarious factorsinfluencepersonalfoodchoices.
z z z z z z z z z z
4. Aperson who eats a bowl of oatmeal for breakfast every day is most likely making a food choice based
z z z z z z z z z z z z z z z z z z z
on
z .
a. habit
b. availability
c. body image z
d. environmentalconcerns z
e. cultural values z
ANS: A DIF: Bloom's: Evaluate
z REF: 1.1FoodChoices z z z z
OBJ:UNUT.WHRO.16.1.1Describehowvarious factorsinfluencepersonalfoodchoices.
z z z z z z z z z z
5. Whichindividual is makinga food choice based on negative association?
z z z z z z z z z z
a. Atouristfrom China who rejects a hamburger due to unfamiliarity
z z z z z z z z z z
b. Achild who spits out his mashed potatoes because they taste too salty
z z z z z z z z z z z z
c. Ateenager who grudginglyaccepts an offer for an ice cream cone to avoid offending a close
z z z z z z z z z z z z z z z z
friend z
d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he considers it a
z z z z z z z z z z z z z z z
child's food
z z
e. An adult who refuses to eat foods that are not locally-sourced and organic
z z z z z z z z z z z z
, ANS: D DIF: Bloom's: Evaluate
z REF: 1.1FoodChoices z z z z
OBJ:UNUT.WHRO.16.1.1Describehowvarious factorsinfluencepersonalfoodchoices.
z z z z z z z z z z
6. The motive for a person who alters his diet due to religious convictions is most likely related to his
z z z z z z z z z z z z z z z z z z
.
a. values
b. body image z
c. ethnic heritage z
d. functional association z
e. comfort
ANS: A DIF: Bloom's: Understand
z REF: 1.1FoodChoices z z z z
OBJ:UNUT.WHRO.16.1.1Describehowvarious factorsinfluencepersonalfoodchoices.
z z z z z z z z z z
7. Farahis viewing an exciting sports match of her favorite team and eating because of nervousness. Her food
z z z z z z z z z z z z z z z z z
choice will most likely be based on
z z z. z z z z
a. regional cuisines z
b. preferences
c. emotional comfort z
d. positiveassociation z
e. functional value z
ANS: C DIF: Bloom's: Evaluate
z REF: 1.1FoodChoices z z z z
OBJ:UNUT.WHRO.16.1.1Describehowvarious factorsinfluencepersonalfoodchoices.
z z z z z z z z z z
8. Whatterm describes foods that contain nonnutrient substances whose known action in the body is to
z z z z z z z z z z z z z z z
promote well-being to a greater extent than that contributed by the food's nutrients?
z z z z z z z z z z z z z
a. fortified foods z
b. enriched foods z
c. functional foods z
d. health-enhancing foods z
e. bioavailablefoods z
ANS: C DIF: Bloom's: Understand
z REF: 1.1FoodChoices z z z z
OBJ:UNUT.WHRO.16.1.1Describehowvarious factorsinfluencepersonalfoodchoices.
z z z z z z z z z z
9. Nonnutrient substances found in plant foods that may demonstrate biological activity in the body are
z z z z z z z z z z z z z z
commonly known as
z z z
a. bioenhancements
b. inorganic fibers z
c. phytochemicals
d. phytoactive chemicals z
e. nonnutritive additives z
ANS: C DIF: Bloom’s Remember
z REF: 1.1FoodChoices z z z z
OBJ:UNUT.WHRO.16.1.1Describehowvarious factorsinfluencepersonalfoodchoices.
z z z z z z z z z z
10. By chemical analysis, what nutrient is present in the highest amounts inmost foods?
z z z z z z z z z z z z z
a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins and minerals z z
ANS: B z DIF: Bloom's: Remember z REF: 1.2 The Nutrients
z z z
NUTRITION 15THEDITION
z z z
z TESTBANK BY ELLIE z z
z WHITNEY,SHARON z
z RADYROLFES
z
COMPLETE WITH CHAPTERS 1-20
z z z
,Tableof Contents
z z
1. AnOverview of Nutrition.
z z z
Highlight1: NutritionInformation and Misinformation.
z z z z z
2. Planning a Healthy Diet. z z z
Highlight2:VegetarianDiets.
z z z z
3. Digestion, Absorption and Transport. z z z
Highlight3:CommonDigestiveProblems.
z z z z z
4. TheCarbohydrates:Sugars,StarchesandFibers.
z z z z z
Highlight 4: Carbs, kCalories and Controversies.
z z z z z z
5. TheLipids:Triglycerides,PhospholipidsandSterols.
z z z z z
Highlight 5: High-Fat Foods — Friend or Foe?
z z z z z z z z
6. Protein: Amino Acids. z z
Highlight6:NutritionalGenomics.
z z z z
7. EnergyMetabolism. z
Highlight 7: Alcohol in the Body.
z z z z z
8. EnergyBalanceandBodyComposition.
z z z z
Highlight 8: Eating Disorders.
z z z z
9. Weight Management: Overweight, Obesity and Underweight.
z z z z z
Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
z z z z z z z z z z
10. TheWater-SolubleVitamins: BVitamins and Vitamin C.
z z z z z z z
Highlight 10: Vitamin and Mineral Supplements.
z z z z z z
11. TheFat-Soluble Vitamins, A, D, E and K.
z z z z z z z
Highlight 11: Antioxidant Nutrients in Disease Prevention.
z z z z z z
12. Water and the Major Minerals. z z z z
Highlight12:OsteoporosisandCalcium.
z z z z z
13. The Trace Minerals.
z z
Highlight13:Phytochemicals andFunctional Foods.
z z z z z
14. Fitness:PhysicalActivity, NutrientsandBody Adaptations.
z z z z z z
Highlight 14: Supplements as Ergogenic Aids.
z z z z z z
15. Life Cycle Nutrition: Pregnancy and Lactation.
z z z z z
Highlight 15: Fetal Alcohol Syndrome.
z z z z z
16. LifeCycleNutrition: Infancy, Childhood and Adolescence.
z z z z z z
Highlight 16: Childhood Obesityand the Early Development ofChronic Diseases.
z z z z z z z z z z
17. LifeCycle Nutrition: Adulthood and the Later Years.
z z z z z z z
Highlight 17: Nutrient-Drug Interactions.
z z z z
18. Diet and Health. z z
Highlight18:Complementary andAlternativeMedicine.
z z z z z
19. ConsumerConcerns AboutFoodsandWater. z z z z z
Highlight 19: Food Biotechnology.
z z z z
20. Hunger and the Global Environment. z z z z
Highlight20:Environmentally FriendlyFood Choices.
z z z z z
,Chapter1–AnOverview of Nutrition
z z z z z z
MULTIPLE CHOICE z
1. Which characteristic is most typical of a chronic disease?
z z z z z z z z
a. It has a rapid onset. z z z z
b. It rarely has noticeable symptoms.
z z z z
c. It produces sharp pains
z z z
d. It progresses gradually.
z z
e. It disrupts daily life, but isunlikely to be life-threatening.
z z z z z z z z z
ANS: D DIF: Bloom's: Understand
z REF: Introduction z z
OBJ: UNUT.WHRO.16.1.1Describehowvarious factorsinfluencepersonal foodchoices.
z z z z z z z z z z
2. What is the chief reason most people choose the foods they eat?
z z z z z z z z z z z
a. cost
b. taste
c. convenience
d. nutritional value z
e. habit
ANS: B DIF: Bloom's: Remember
z REF: 1.1FoodChoices z z z z
OBJ:UNUT.WHRO.16.1.1Describehowvarious factorsinfluencepersonalfoodchoices.
z z z z z z z z z z
3. Achild develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu. Her
z z z z z z z z z z z z z z z z z z z
reaction is an example of a food-related
z z . z z z z z
a. habit
b. social interaction z
c. emotionalturmoil z
d. negativeassociation z
e. comfort eating z
ANS: D DIF: Bloom's: Evaluate
z REF: 1.1FoodChoices z z z z
OBJ:UNUT.WHRO.16.1.1Describehowvarious factorsinfluencepersonalfoodchoices.
z z z z z z z z z z
4. Aperson who eats a bowl of oatmeal for breakfast every day is most likely making a food choice based
z z z z z z z z z z z z z z z z z z z
on
z .
a. habit
b. availability
c. body image z
d. environmentalconcerns z
e. cultural values z
ANS: A DIF: Bloom's: Evaluate
z REF: 1.1FoodChoices z z z z
OBJ:UNUT.WHRO.16.1.1Describehowvarious factorsinfluencepersonalfoodchoices.
z z z z z z z z z z
5. Whichindividual is makinga food choice based on negative association?
z z z z z z z z z z
a. Atouristfrom China who rejects a hamburger due to unfamiliarity
z z z z z z z z z z
b. Achild who spits out his mashed potatoes because they taste too salty
z z z z z z z z z z z z
c. Ateenager who grudginglyaccepts an offer for an ice cream cone to avoid offending a close
z z z z z z z z z z z z z z z z
friend z
d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he considers it a
z z z z z z z z z z z z z z z
child's food
z z
e. An adult who refuses to eat foods that are not locally-sourced and organic
z z z z z z z z z z z z
, ANS: D DIF: Bloom's: Evaluate
z REF: 1.1FoodChoices z z z z
OBJ:UNUT.WHRO.16.1.1Describehowvarious factorsinfluencepersonalfoodchoices.
z z z z z z z z z z
6. The motive for a person who alters his diet due to religious convictions is most likely related to his
z z z z z z z z z z z z z z z z z z
.
a. values
b. body image z
c. ethnic heritage z
d. functional association z
e. comfort
ANS: A DIF: Bloom's: Understand
z REF: 1.1FoodChoices z z z z
OBJ:UNUT.WHRO.16.1.1Describehowvarious factorsinfluencepersonalfoodchoices.
z z z z z z z z z z
7. Farahis viewing an exciting sports match of her favorite team and eating because of nervousness. Her food
z z z z z z z z z z z z z z z z z
choice will most likely be based on
z z z. z z z z
a. regional cuisines z
b. preferences
c. emotional comfort z
d. positiveassociation z
e. functional value z
ANS: C DIF: Bloom's: Evaluate
z REF: 1.1FoodChoices z z z z
OBJ:UNUT.WHRO.16.1.1Describehowvarious factorsinfluencepersonalfoodchoices.
z z z z z z z z z z
8. Whatterm describes foods that contain nonnutrient substances whose known action in the body is to
z z z z z z z z z z z z z z z
promote well-being to a greater extent than that contributed by the food's nutrients?
z z z z z z z z z z z z z
a. fortified foods z
b. enriched foods z
c. functional foods z
d. health-enhancing foods z
e. bioavailablefoods z
ANS: C DIF: Bloom's: Understand
z REF: 1.1FoodChoices z z z z
OBJ:UNUT.WHRO.16.1.1Describehowvarious factorsinfluencepersonalfoodchoices.
z z z z z z z z z z
9. Nonnutrient substances found in plant foods that may demonstrate biological activity in the body are
z z z z z z z z z z z z z z
commonly known as
z z z
a. bioenhancements
b. inorganic fibers z
c. phytochemicals
d. phytoactive chemicals z
e. nonnutritive additives z
ANS: C DIF: Bloom’s Remember
z REF: 1.1FoodChoices z z z z
OBJ:UNUT.WHRO.16.1.1Describehowvarious factorsinfluencepersonalfoodchoices.
z z z z z z z z z z
10. By chemical analysis, what nutrient is present in the highest amounts inmost foods?
z z z z z z z z z z z z z
a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins and minerals z z
ANS: B z DIF: Bloom's: Remember z REF: 1.2 The Nutrients
z z z
