Test Bank - Understanding Nutrition 15th Edition by Whitney

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Test Bank - Understanding Nutrition 15th Edition by Whitney

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Institution Understanding Nutrition, 15th Edition

Course Understanding Nutrition, 15th Edition

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Test Bank For Understanding Nutrition, 15th Edition, Ellie Whitney, Sharon Rady Rolfes. Full Chapters Include;..... 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.

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UNDERSTANDING
TH
ic NUTRITION 15 ic

ic EDITION TESTBANK BY
ic ic

ic ELLIE WHITNEY, ic

ic SHARON RADY ic

ic ROLFES
COMPLETE icWITH icCHAPTERS ic1-20

,Table of Contents
ic ic

1. An Overview of Nutrition.
ic ic ic

Highlight 1: Nutrition Information and Misinformation.
ic ic ic ic ic

2. Planning a Healthy Diet. ic ic ic

Highlight 2: Vegetarian
ic ic ic

Diets.
ic

3. Digestion, Absorption and Transport. ic ic ic

Highlight 3: Common Digestive
ic ic ic ic

Problems.
ic

4. The Carbohydrates: Sugars, Starches and Fibers.
ic ic ic ic ic

Highlight 4: Carbs, kCalories and
ic ic ic ic ic

Controversies.
ic

5. The Lipids: Triglycerides, Phospholipids and Sterols.
ic ic ic ic ic

Highlight 5: High-Fat Foods — Friend or Foe?
ic ic ic ic ic ic ic ic

6. Protein: Amino Acids. ic i c

Highlight 6: Nutritional
ic ic ic

Genomics.
ic

7. Energy Metabolism. ic

Highlight 7: Alcohol in the Body. ic ic ic ic ic

8. Energy Balance and Body Composition. ic ic ic ic

Highlight 8: Eating Disorders.
ic ic ic ic

9. Weight Management: Overweight, Obesity and
ic ic ic ic

Underweight. Highlight 9: The Latest and Greatest Weight-
ic ic ic ic ic ic ic ic

Loss Diet — Again.
ic ic ic

10. The Water-Soluble Vitamins: B Vitamins and Vitamin
ic ic ic ic ic ic

C. Highlight 10: Vitamin and Mineral Supplements.
ic ic ic ic ic ic ic

11. The Fat-Soluble Vitamins, A, D, E and K.
ic ic ic ic ic ic ic

Highlight 11: Antioxidant Nutrients in Disease Prevention.
ic ic ic ic ic ic

12. Water and the Major Minerals. ic ic ic ic

Highlight 12: Osteoporosis and
ic ic ic ic

Calcium.
ic

13. The Trace Minerals. ic ic

Highlight 13: Phytochemicals and Functional Foods.
ic ic ic ic ic

14. Fitness: Physical Activity, Nutrients and Body ic ic ic ic ic

Adaptations. Highlight 14: Supplements as Ergogenic Aids.
ic ic ic ic ic ic ic

15. Life Cycle Nutrition: Pregnancy and
ic ic ic ic

Lactation. Highlight 15: Fetal Alcohol
ic ic ic ic ic

Syndrome.
ic

16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
ic ic ic ic ic ic

Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
ic ic ic ic ic ic ic ic ic ic

17. Life Cycle Nutrition: Adulthood and the Later
ic ic ic ic ic ic

Years. Highlight 17: Nutrient-Drug Interactions.
ic ic ic ic ic

18. Diet and Health. ic ic

Highlight 18: Complementary and Alternative Medicine.
ic ic ic ic ic

19. Consumer Concerns About Foods and Water. ic ic ic ic ic

Highlight 19: Food Biotechnology.
ic ic ic ic

,20. Hunger and the Global Environment.
ic ic ic ic

Highlight 20: Environmentally Friendly Food Choices.
ic ic ic ic ic

, Chapter 1 – An Overview of Nutrition
ic ic ic ic ic ic

MULTIPLE icCHOICE

1. Which iccharacteristic icis icmost ictypical icof ica icchronic icdisease?
a. It ichas ica icrapid iconset.
b. It icrarely ichas icnoticeable icsymptoms.
c. It icproduces icsharp icpains
d. It icprogresses icgradually.
e. It icdisrupts icdaily iclife, icbut icis icunlikely icto icbe iclife-threatening.
ANS: i c D DIF: Bloom's: icUnderstand REF: icIntroduction
icOBJ: icUNUT.WHRO.16.1.1 icDescribe ichow icvarious icfactors icinfluence icpersonal icfood

icchoices.

2. What icis icthe icchief icreason icmost icpeople icchoose icthe icfoods icthey iceat?
a. cost
b. taste
c. convenience
d. nutritional icvalue
e. habit
ANS: i c B DIF: Bloom's: icRemember REF: ic1.1 icFood
icChoices icOBJ: icUNUT.WHRO.16.1.1 icDescribe ichow icvarious icfactors icinfluence icpersonal

icfood icchoices.

3. Aicchild icdevelops ica icstrong icdislike icof icnoodle icsoup icafter icshe icconsumes ica icbowl icwhile icsick icwith icthe
icflu. icHer icreaction icis ican icexample icof ica icfood-related .

a. habit
b. social icinteraction
c. emotional icturmoil
d. negative icassociation
e. comfort iceating
ANS: i c D DIF: Bloom's: icEvaluate REF: ic1.1 icFood
icChoices icOBJ: icUNUT.WHRO.16.1.1 icDescribe ichow icvarious icfactors icinfluence icpersonal

icfood icchoices.

4. Aicperson icwho iceats ica icbowl icof icoatmeal icfor icbreakfast icevery icday icis icmost iclikely icmaking ica icfood
icchoice icbased icon .
a. habit
b. availability
c. body icimage
d. environmental icconcerns
e. cultural icvalues
ANS: i c A DIF: Bloom's: icEvaluate REF: ic1.1 icFood
icChoices icOBJ: icUNUT.WHRO.16.1.1 icDescribe ichow icvarious icfactors icinfluence icpersonal

icfood icchoices.

5. Which icindividual icis icmaking ica icfood icchoice icbased icon icnegative icassociation?
a. Aictourist icfrom icChina icwho icrejects ica ichamburger icdue icto icunfamiliarity
b. Aicchild icwho icspits icout ichis icmashed icpotatoes icbecause icthey ictaste ictoo icsalty
c. Aicteenager icwho icgrudgingly icaccepts ican icoffer icfor ican icice iccream iccone icto icavoid
icoffending ica icclose icfriend

d. An icelderly icgentleman icwho icrefuses ica icpeanut icbutter icand icjelly icsandwich icbecause iche
icconsiders icit ica icchild's icfood

e. An icadult icwho icrefuses icto iceat icfoods icthat icare icnot iclocally-sourced icand icorganic

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Ellie Whitney, Sharon Rady Rolfes Understanding Nutrition

Publisher: 2018 ISBN: 9781337392693 Edition: Unknown

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Uploaded on: February 13, 2025
Number of pages: 556
Written in: 2024/2025
Type: Exam (elaborations)
Contains: Questions & answers

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