Test Bank - Nutrition: Concepts and Controversies, 16th Edition (Sizer, 2023), Chapters 1-20 | All Chapters

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Test Bank - Nutrition: Concepts and Controversies, 16th Edition (Sizer, 2023), Chapters 1-20 | All Chapters

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Institution Nutrition: Concepts And Controversies 16th Edition

Course Nutrition: Concepts and Controversies 16th Edition

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Master the essential science of dietetics and the critical evaluation of nutritional claims with this comprehensive Test Bank for the 16th Edition of Nutrition: Concepts and Controversies by Frances Sizer and Ellie Whitney, a professional-grade academic resource featuring hundreds of exam-style questions—including multiple-choice, true/false, and complex case study items—meticulously designed to evaluate student proficiency in metabolic processes, life cycle nutrition, and contemporary food controversies. Based on the official Cengage curriculum, this resource covers Chapter 1: An Overview of Nutrition and Highlight 1: Nutrition Information and Misinformation, Chapter 2: Planning a Healthy Diet and Highlight 2: Plant-Based Diets, Chapter 3: Digestion, Absorption and Transport and Highlight 3: Common Digestive Problems, Chapter 4: The Carbohydrates: Sugars, Starches and Fibers and Highlight 4: Carbs, kCalories and Controversies, Chapter 5: The Lipids: Triglycerides, Phospholipids and Sterols and Highlight 5: High-Fat Foods — Friend or Foe?, Chapter 6: Protein: Amino Acids and Highlight 6: Nutritional Genomics, Chapter 7: Energy Metabolism and Highlight 7: Alcohol in the Body, Chapter 8: Energy Balance and Body Composition and Highlight 8: Eating Disorders, Chapter 9: Weight Management: Overweight, Obesity and Underweight and Highlight 9: The Latest and Greatest Weight-Loss Diet — Again, Chapter 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C and Highlight 10: Vitamin and Mineral Supplements, Chapter 11: The Fat-Soluble Vitamins: A, D, E and K and Highlight 11: Antioxidant Nutrients in Disease Prevention, Chapter 12: Water and the Major Minerals and Highlight 12: Osteoporosis and Calcium, Chapter 13: The Trace Minerals and Highlight 13: Phytochemicals and Functional Foods, Chapter 14: Fitness: Physical Activity, Nutrients and Body Adaptations and Highlight 14: Supplements as Ergogenic Aids, Chapter 15: Life Cycle Nutrition: Pregnancy and Lactation and Highlight 15: Fetal Alcohol Syndrome, Chapter 16: Life Cycle Nutrition: Infancy, Childhood and Adolescence and Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases, Chapter 17: Life Cycle Nutrition: Adulthood and the Later Years and Highlight 17: Nutrient-Drug Interactions, Chapter 18: Diet and Health and Highlight 18: Complementary and Alternative Medicine, Chapter 19: Consumer Concerns About Foods and Water and Highlight 19: Food Biotechnology, and Chapter 20: Hunger and the Global Environment and Highlight 20: Environmentally Friendly Food Choices.

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FULL TEST BANK
Nutrition: Concepts & Controversies 16th
Edition by Frances Sizer & Ellie Whitney

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, Chapter 1 Food Choices and Human Health
Sizer: Nutrition: Concepts & Controversies 16th Edition by Frances Sizer & Ellie Whitney

MULTICHOICE

1. Which of the following conditions is the most responsive to nutrition?

(A) diabetes

(B) iron deficiency anemia

(C) sickle cell disease

(D) heart disease

Answer : (B)

2. What is the name for the study of environmental influences on genetic expression?

(A) epigenetics

(B) genetic counselling

(C) nutritional nucleic acid pool

(D) genetic metabolics

Answer : (A)

3. The integration of nutrition, genomic science, and molecular biology has launched a newarea
of study. What is this area of study called?

(A) nutrition genetics

(B) nutritional genomics

(C) nutritional molecular science

(D) nutritional science

Answer : (B)

4. How many classes of nutrients are there?

(A) 2

(B) 4

(C) 6

Med C

, (D) 8

Answer : (C)

5. Which of the following nutrients is considered organic?

(A) minerals

(B) carbohydrate

(C) water

(D) alcohol

Answer : (B)

6. Which of the following nutrients yields energy and also provides materials that form
structures and working parts of body tissues?

(A) proteins

(B) vitamins

(C) fats

(D) proteins

Answer : (D)

7. Which of the following nutrients is energy-yielding?

(A) carbohydrates

(B) vitamins

(C) water

(D) minerals

Answer : (A)

8. Which of the following statements best defines an "essential" nutrient?

(A) It is necessary for good health and proper functioning of the body.

(B) It can be obtained only from the diet.

(C) It can be manufactured by the body from raw materials.

Med C

, (D) It can be manufactured by the body itself.

Answer : (B)

9. Which of the following nutrients is the most energy-rich?

(A) fat

(B) protein

(C) minerals

(D) carbohydrate

Answer : (A)

10. Which of the following units do food scientists use to measure food energy?

(A) units of mass

(B) kilocalories

(C) kilograms

(D) grams

Answer : (B)

11. Which of the following characteristics applies to alcohol?

(A) It contributes no Calories.

(B) It interferes with repair of body tissues.

(C) It is a nutrient.

(D) It is non-toxic to the body.

Answer : (B)

12. How many Calories are there in 1 gram of carbohydrate or protein?

(A) 2

(B) 4

(C) 7

(D) 9

Med C

Connected book

Frances Sizer, Leonard Piché, Ellie Whitney Nutrition

Publisher: 2022 ISBN: 9780357727614 Edition: Unknown

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Number of pages: 567
Written in: 2025/2026
Type: Exam (elaborations)
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