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TEST BANK for Understanding Nutrition All Chapters 1 - 20

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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 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

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Institution
Understanding Nutrition
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Understanding Nutrition

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Eleanor Noss Whitney, Sharon Rady Rolfes Understanding Nutrition
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Institution
Understanding Nutrition
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Understanding Nutrition

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  • understanding nutrition
  • test bank for understanding nutrition
  • understanding nutrition 16th edition
  • understanding nutrition chapter 1 20
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