TEST BANK Understanding Nutrition
TEST16th
BANK
Edition
Understanding
Ellie WhitneyNutrition
All Chapters
TEST16th
BANK
Edition
1 - 20
Understanding
Ellie WhitneyNutrition
All Chapters
16th Edition
1 - 20.docx
Ellie Whitney All Chapters 1 - 20.docx
Understanding Nutrition 16th Edition
TEST BANK Understanding Nutrition 16th Edition Ellie Whitney All Chapters
TEST
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Understanding
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,TEST BANK Understanding Nutrition
TEST16th
BANK
Edition
Understanding
Ellie WhitneyNutrition
All Chapters
TEST16th
BANK
Edition
1 - 20
Understanding
Ellie WhitneyNutrition
All Chapters
16th Edition
1 - 20.docx
Ellie Whitney All Chapters 1 - 20.docx
Understanding Nutrition 16th Edition
Chapter 1 – An Overview of Nutrition
MULTIPLE CHOICE
1. Which characteristic is most typical of a chronic disease?
a. It has a rapid onset.
b. It rarely has noticeable symptoms.
c. It produces sharp pains
d. It progresses gradually.
e. It disrupts daily life, but is unlikely to be life-threatening.
ANSWER: D DIF: Bloom's: Understand REF: Introduction
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
2. What is the chief reason most people choose the foods they eat?
a. cost
b. taste
c. convenience
d. nutritional value
e. habit
ANSWER: B DIF: Bloom's: Remember REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu. Her
reaction is an example of a food-related .
a. habit
b. social interaction
c. emotional turmoil
d. negative association
e. comfort eating
ANSWER: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food choice
based on .
a. habit
b. availability
c. body image
d. environmental concerns
e. cultural values
ANSWER: A DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
5. Which individual is making a food choice based on negative association?
a. A tourist from China who rejects a hamburger due to unfamiliarity
b. A child who spits out his mashed potatoes because they taste too salty
c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a
close friend
d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he
considers it a child's food
e. An adult who refuses to eat foods that are not locally-sourced and organic
TEST BANK Understanding Nutrition 16th Edition Ellie Whitney All Chapters
TEST
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21 of
- 20.docx
Understanding
648 Nutrition 16th Edition Ellie Whitney All Chapters 1 - 20.docx
,TEST BANK Understanding Nutrition
TEST16th
BANK
Edition
Understanding
Ellie WhitneyNutrition
All Chapters
TEST16th
BANK
Edition
1 - 20
Understanding
Ellie WhitneyNutrition
All Chapters
16th Edition
1 - 20.docx
Ellie Whitney All Chapters 1 - 20.docx
Understanding Nutrition 16th Edition
ANSWER: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
6. The motive for a person who alters his diet due to religious convictions is most likely related to his
.
a. values
b. body image
c. ethnic heritage
d. functional association
e. comfort
ANSWER: A DIF: Bloom's: Understand REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
7. Farah is viewing an exciting sports match of her favorite team and eating because of nervousness.
Her food choice will most likely be based on .
a. regional cuisines
b. preferences
c. emotional comfort
d. positive association
e. functional value
ANSWER: C DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
8. What term describes foods that contain non nutrient substances whose known action in the body is
to promote well-being to a greater extent than that contributed by the food's nutrients?
a. fortified foods
b. enriched foods
c. functional foods
d. health-enhancing foods
e. bioavailable foods
ANSWER: C DIF: Bloom's: Understand REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
9. Non nutrient substances found in plant foods that may demonstrate biological activity in the body
are commonly known as
a. Bio enhancements
b. inorganic fibers
c. phytochemicals
d. phytoactive chemicals
e. nonnutritive additives
ANSWER: C DIF: Bloom’s Remember REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
10. By chemical analysis, what nutrient is present in the highest amounts in most foods?
a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins and minerals
ANSWER: B DIF: Bloom's: Remember REF: 1.2 The Nutrients
TEST BANK Understanding Nutrition 16th Edition Ellie Whitney All Chapters
TEST
Page
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31 of
- 20.docx
Understanding
648 Nutrition 16th Edition Ellie Whitney All Chapters 1 - 20.docx
, TEST BANK Understanding Nutrition
TEST16th
BANK
Edition
Understanding
Ellie WhitneyNutrition
All Chapters
TEST16th
BANK
Edition
1 - 20
Understanding
Ellie WhitneyNutrition
All Chapters
16th Edition
1 - 20.docx
Ellie Whitney All Chapters 1 - 20.docx
Understanding Nutrition 16th Edition
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
11. What type of nutrient is needed by the body and must be supplied by foods?
a. nutraceutical.
b. metabolic nutrient
c. organic nutrient
d. essential nutrient
e. phytonutrient.
ANSWER: D DIF: Bloom's: Understand REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
12. Which nutrient is an example of a macronutrient?
a. proteins
b. minerals
c. water-soluble vitamins
d. fat-soluble vitamins
e. water
ANSWER: A DIF: Bloom's: Evaluate REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
13. Which nutrient is classified as a micronutrient?
a. minerals
b. proteins
c. alcohols
d. carbohydrates
e. fats
ANSWER: A DIF: Bloom's: Evaluate REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
14. Which nutrient is an organic compound?
a. salt
b. water
c. calcium
d. vitamin C
e. iron
ANSWER: D DIF: Bloom's: Evaluate REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
15. An essential nutrient is one that .
a. must be made in large quantities by the body
b. can only by synthesized by the body
c. cannot be made in sufficient quantities by the body
d. is used to synthesize other compounds in the body
e. must be both consumed and synthesized to be complete
ANSWER: C DIF: Bloom's: Understand REF: 1.2 The Nutrients
TEST BANK Understanding Nutrition 16th Edition Ellie Whitney All Chapters
TEST
Page
BANK
41 of
- 20.docx
Understanding
648 Nutrition 16th Edition Ellie Whitney All Chapters 1 - 20.docx
TEST16th
BANK
Edition
Understanding
Ellie WhitneyNutrition
All Chapters
TEST16th
BANK
Edition
1 - 20
Understanding
Ellie WhitneyNutrition
All Chapters
16th Edition
1 - 20.docx
Ellie Whitney All Chapters 1 - 20.docx
Understanding Nutrition 16th Edition
TEST BANK Understanding Nutrition 16th Edition Ellie Whitney All Chapters
TEST
Page
BANK
11 of
- 20.docx
Understanding
648 Nutrition 16th Edition Ellie Whitney All Chapters 1 - 20.docx
,TEST BANK Understanding Nutrition
TEST16th
BANK
Edition
Understanding
Ellie WhitneyNutrition
All Chapters
TEST16th
BANK
Edition
1 - 20
Understanding
Ellie WhitneyNutrition
All Chapters
16th Edition
1 - 20.docx
Ellie Whitney All Chapters 1 - 20.docx
Understanding Nutrition 16th Edition
Chapter 1 – An Overview of Nutrition
MULTIPLE CHOICE
1. Which characteristic is most typical of a chronic disease?
a. It has a rapid onset.
b. It rarely has noticeable symptoms.
c. It produces sharp pains
d. It progresses gradually.
e. It disrupts daily life, but is unlikely to be life-threatening.
ANSWER: D DIF: Bloom's: Understand REF: Introduction
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
2. What is the chief reason most people choose the foods they eat?
a. cost
b. taste
c. convenience
d. nutritional value
e. habit
ANSWER: B DIF: Bloom's: Remember REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu. Her
reaction is an example of a food-related .
a. habit
b. social interaction
c. emotional turmoil
d. negative association
e. comfort eating
ANSWER: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food choice
based on .
a. habit
b. availability
c. body image
d. environmental concerns
e. cultural values
ANSWER: A DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
5. Which individual is making a food choice based on negative association?
a. A tourist from China who rejects a hamburger due to unfamiliarity
b. A child who spits out his mashed potatoes because they taste too salty
c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a
close friend
d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he
considers it a child's food
e. An adult who refuses to eat foods that are not locally-sourced and organic
TEST BANK Understanding Nutrition 16th Edition Ellie Whitney All Chapters
TEST
Page
BANK
21 of
- 20.docx
Understanding
648 Nutrition 16th Edition Ellie Whitney All Chapters 1 - 20.docx
,TEST BANK Understanding Nutrition
TEST16th
BANK
Edition
Understanding
Ellie WhitneyNutrition
All Chapters
TEST16th
BANK
Edition
1 - 20
Understanding
Ellie WhitneyNutrition
All Chapters
16th Edition
1 - 20.docx
Ellie Whitney All Chapters 1 - 20.docx
Understanding Nutrition 16th Edition
ANSWER: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
6. The motive for a person who alters his diet due to religious convictions is most likely related to his
.
a. values
b. body image
c. ethnic heritage
d. functional association
e. comfort
ANSWER: A DIF: Bloom's: Understand REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
7. Farah is viewing an exciting sports match of her favorite team and eating because of nervousness.
Her food choice will most likely be based on .
a. regional cuisines
b. preferences
c. emotional comfort
d. positive association
e. functional value
ANSWER: C DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
8. What term describes foods that contain non nutrient substances whose known action in the body is
to promote well-being to a greater extent than that contributed by the food's nutrients?
a. fortified foods
b. enriched foods
c. functional foods
d. health-enhancing foods
e. bioavailable foods
ANSWER: C DIF: Bloom's: Understand REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
9. Non nutrient substances found in plant foods that may demonstrate biological activity in the body
are commonly known as
a. Bio enhancements
b. inorganic fibers
c. phytochemicals
d. phytoactive chemicals
e. nonnutritive additives
ANSWER: C DIF: Bloom’s Remember REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
10. By chemical analysis, what nutrient is present in the highest amounts in most foods?
a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins and minerals
ANSWER: B DIF: Bloom's: Remember REF: 1.2 The Nutrients
TEST BANK Understanding Nutrition 16th Edition Ellie Whitney All Chapters
TEST
Page
BANK
31 of
- 20.docx
Understanding
648 Nutrition 16th Edition Ellie Whitney All Chapters 1 - 20.docx
, TEST BANK Understanding Nutrition
TEST16th
BANK
Edition
Understanding
Ellie WhitneyNutrition
All Chapters
TEST16th
BANK
Edition
1 - 20
Understanding
Ellie WhitneyNutrition
All Chapters
16th Edition
1 - 20.docx
Ellie Whitney All Chapters 1 - 20.docx
Understanding Nutrition 16th Edition
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
11. What type of nutrient is needed by the body and must be supplied by foods?
a. nutraceutical.
b. metabolic nutrient
c. organic nutrient
d. essential nutrient
e. phytonutrient.
ANSWER: D DIF: Bloom's: Understand REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
12. Which nutrient is an example of a macronutrient?
a. proteins
b. minerals
c. water-soluble vitamins
d. fat-soluble vitamins
e. water
ANSWER: A DIF: Bloom's: Evaluate REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
13. Which nutrient is classified as a micronutrient?
a. minerals
b. proteins
c. alcohols
d. carbohydrates
e. fats
ANSWER: A DIF: Bloom's: Evaluate REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
14. Which nutrient is an organic compound?
a. salt
b. water
c. calcium
d. vitamin C
e. iron
ANSWER: D DIF: Bloom's: Evaluate REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
15. An essential nutrient is one that .
a. must be made in large quantities by the body
b. can only by synthesized by the body
c. cannot be made in sufficient quantities by the body
d. is used to synthesize other compounds in the body
e. must be both consumed and synthesized to be complete
ANSWER: C DIF: Bloom's: Understand REF: 1.2 The Nutrients
TEST BANK Understanding Nutrition 16th Edition Ellie Whitney All Chapters
TEST
Page
BANK
41 of
- 20.docx
Understanding
648 Nutrition 16th Edition Ellie Whitney All Chapters 1 - 20.docx
