Understanding Nutrition 16th Edition
TEST BANK
Understanding Nutrition 16th Edition
Ellie Whitney All Chapters 1 - 20
, Understanding Nutrition 16th Edition
Table of Contents
1. An Overview of Nutrition.
Highlight 1: Nutrition Information and Misinformation.
2. Planning a Healthy Diet.
Highlight 2: Vegetarian Diets.
3. Digestion, Absorption and Transport.
Highlight 3: Common Digestive Problems.
4. The Carbohydrates: Sugars, Starches and Fibers.
Highlight 4: Carbs, kCalories and Controversies.
5. The Lipids: Triglycerides, Phospholipids and Sterols.
Highlight 5: High-Fat Foods — Friend or Foe?
6. Protein: Amino Acids.
Highlight 6: Nutritional Genomics.
7. Energy Metabolism.
Highlight 7: Alcohol in the Body.
8. Energy Balance and Body Composition.
Highlight 8: Eating Disorders.
9. Weight Management: Overweight, Obesity and Underweight.
Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
Highlight 10: Vitamin and Mineral Supplements.
11. The Fat-Soluble Vitamins, A, D, E and K.
Highlight 11: Antioxidant Nutrients in Disease Prevention.
12. Water and the Major Minerals.
Highlight 12: Osteoporosis and Calcium.
13. The Trace Minerals.
Highlight 13: Phytochemicals and Functional Foods.
14. Fitness: Physical Activity, Nutrients and Body Adaptations.
Highlight 14: Supplements as Ergogenic Aids.
15. Life Cycle Nutrition: Pregnancy and Lactation.
Highlight 15: Fetal Alcohol Syndrome.
16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
17. Life Cycle Nutrition: Adulthood and the Later Years.
Highlight 17: Nutrient-Drug Interactions.
18. Diet and Health.
Highlight 18: Complementary and Alternative Medicine.
19. Consumer Concerns About Foods and Water.
Highlight 19: Food Biotechnology.
20. Hunger and the Global Environment.
Highlight 20: Environmentally Friendly Food Choices.
, 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
, Understanding Nutrition 16th Edition
ANSWER: k D DIF: Bloom's: kEvaluate REF: k1.1 kFood
kChoices kOBJ: kUNUT.WHRO.16.1.1 kDescribe khow kvarious kfactors kinfluence kpersonal
kfood kchoices.
6. The kmotive kfor ka kperson kwho kalters khis kdiet kdue kto kreligious kconvictions kis kmost klikely krelated kto khis
.
a. values
b. body kimage
c. ethnic kheritage
d. functional kassociation
e. comfort
ANSWER: k A DIF: Bloom's: kUnderstand REF: k1.1 kFood
kChoices kOBJ: kUNUT.WHRO.16.1.1 kDescribe khow kvarious kfactors kinfluence kpersonal
kfood kchoices.
7. Farah kis kviewing kan kexciting ksports kmatch kof kher kfavorite kteam kand keating kbecause kof
knervousness. kHer kfood kchoice kwill kmost klikely kbe kbased kon .
a. regional kcuisines
b. preferences
c. emotional kcomfort
d. positive kassociation
e. functional kvalue
ANSWER: k C DIF: Bloom's: kEvaluate REF: k1.1 kFood
kChoices kOBJ: kUNUT.WHRO.16.1.1 kDescribe khow kvarious kfactors kinfluence kpersonal
kfood kchoices.
8. What kterm kdescribes kfoods kthat kcontain knon knutrient ksubstances kwhose kknown kaction kin kthe
kbody kis kto kpromote kwell-being kto ka kgreater kextent kthan kthat kcontributed kby kthe kfood's
knutrients?
a. fortified kfoods
b. enriched kfoods
c. functional kfoods
d. health-enhancing kfoods
e. bioavailable kfoods
ANSWER: k C DIF: Bloom's: kUnderstand REF: k1.1 kFood
kChoices kOBJ: kUNUT.WHRO.16.1.1 kDescribe khow kvarious kfactors kinfluence kpersonal
kfood kchoices.
9. Non knutrient ksubstances kfound kin kplant kfoods kthat kmay kdemonstrate kbiological kactivity kin kthe
kbody kare kcommonly kknown kas
a. Bio kenhancements
b. inorganic kfibers
c. phytochemicals
d. phytoactive kchemicals
e. nonnutritive kadditives
ANSWER: k C DIF: Bloom’s kRemember REF: k1.1 kFood
kChoices kOBJ: kUNUT.WHRO.16.1.1 kDescribe khow kvarious kfactors kinfluence kpersonal
kfood kchoices.
10. By kchemical kanalysis, kwhat knutrient kis kpresent kin kthe khighest kamounts kin kmost kfoods?
a. fats
b. water
TEST BANK
Understanding Nutrition 16th Edition
Ellie Whitney All Chapters 1 - 20
, Understanding Nutrition 16th Edition
Table of Contents
1. An Overview of Nutrition.
Highlight 1: Nutrition Information and Misinformation.
2. Planning a Healthy Diet.
Highlight 2: Vegetarian Diets.
3. Digestion, Absorption and Transport.
Highlight 3: Common Digestive Problems.
4. The Carbohydrates: Sugars, Starches and Fibers.
Highlight 4: Carbs, kCalories and Controversies.
5. The Lipids: Triglycerides, Phospholipids and Sterols.
Highlight 5: High-Fat Foods — Friend or Foe?
6. Protein: Amino Acids.
Highlight 6: Nutritional Genomics.
7. Energy Metabolism.
Highlight 7: Alcohol in the Body.
8. Energy Balance and Body Composition.
Highlight 8: Eating Disorders.
9. Weight Management: Overweight, Obesity and Underweight.
Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
Highlight 10: Vitamin and Mineral Supplements.
11. The Fat-Soluble Vitamins, A, D, E and K.
Highlight 11: Antioxidant Nutrients in Disease Prevention.
12. Water and the Major Minerals.
Highlight 12: Osteoporosis and Calcium.
13. The Trace Minerals.
Highlight 13: Phytochemicals and Functional Foods.
14. Fitness: Physical Activity, Nutrients and Body Adaptations.
Highlight 14: Supplements as Ergogenic Aids.
15. Life Cycle Nutrition: Pregnancy and Lactation.
Highlight 15: Fetal Alcohol Syndrome.
16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
17. Life Cycle Nutrition: Adulthood and the Later Years.
Highlight 17: Nutrient-Drug Interactions.
18. Diet and Health.
Highlight 18: Complementary and Alternative Medicine.
19. Consumer Concerns About Foods and Water.
Highlight 19: Food Biotechnology.
20. Hunger and the Global Environment.
Highlight 20: Environmentally Friendly Food Choices.
, 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
, Understanding Nutrition 16th Edition
ANSWER: k D DIF: Bloom's: kEvaluate REF: k1.1 kFood
kChoices kOBJ: kUNUT.WHRO.16.1.1 kDescribe khow kvarious kfactors kinfluence kpersonal
kfood kchoices.
6. The kmotive kfor ka kperson kwho kalters khis kdiet kdue kto kreligious kconvictions kis kmost klikely krelated kto khis
.
a. values
b. body kimage
c. ethnic kheritage
d. functional kassociation
e. comfort
ANSWER: k A DIF: Bloom's: kUnderstand REF: k1.1 kFood
kChoices kOBJ: kUNUT.WHRO.16.1.1 kDescribe khow kvarious kfactors kinfluence kpersonal
kfood kchoices.
7. Farah kis kviewing kan kexciting ksports kmatch kof kher kfavorite kteam kand keating kbecause kof
knervousness. kHer kfood kchoice kwill kmost klikely kbe kbased kon .
a. regional kcuisines
b. preferences
c. emotional kcomfort
d. positive kassociation
e. functional kvalue
ANSWER: k C DIF: Bloom's: kEvaluate REF: k1.1 kFood
kChoices kOBJ: kUNUT.WHRO.16.1.1 kDescribe khow kvarious kfactors kinfluence kpersonal
kfood kchoices.
8. What kterm kdescribes kfoods kthat kcontain knon knutrient ksubstances kwhose kknown kaction kin kthe
kbody kis kto kpromote kwell-being kto ka kgreater kextent kthan kthat kcontributed kby kthe kfood's
knutrients?
a. fortified kfoods
b. enriched kfoods
c. functional kfoods
d. health-enhancing kfoods
e. bioavailable kfoods
ANSWER: k C DIF: Bloom's: kUnderstand REF: k1.1 kFood
kChoices kOBJ: kUNUT.WHRO.16.1.1 kDescribe khow kvarious kfactors kinfluence kpersonal
kfood kchoices.
9. Non knutrient ksubstances kfound kin kplant kfoods kthat kmay kdemonstrate kbiological kactivity kin kthe
kbody kare kcommonly kknown kas
a. Bio kenhancements
b. inorganic kfibers
c. phytochemicals
d. phytoactive kchemicals
e. nonnutritive kadditives
ANSWER: k C DIF: Bloom’s kRemember REF: k1.1 kFood
kChoices kOBJ: kUNUT.WHRO.16.1.1 kDescribe khow kvarious kfactors kinfluence kpersonal
kfood kchoices.
10. By kchemical kanalysis, kwhat knutrient kis kpresent kin kthe khighest kamounts kin kmost kfoods?
a. fats
b. water
