BESTLEC
TEST BANK
Understanding Nutrition 17th Edition
by Ellie Whitney, Sharon Rolfes , Haiyan Maier
Latest Edition| Complete Test Bank| 100% Verified Answers
C
LE
ST
BE
1
, BESTLEC
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, k Calories 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-
C
Loss Diet — Again.
10. The Water-Soluble Vitamins: B Vitamins and Vitamin C. Highlight 10: Vitamin and Mineral Supplements.
LE
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.
ST
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.
BE
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.
2
, BESTLEC
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.
C
2. What is the chief reason most people choose the foods they eat?
a. cost LE
b. taste
c. convenience
ST
d. nutritional value
e. habit
Answer: B DIF: Bloom's: Remember REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1
BE
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 .
3
, BESTLEC
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
C
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
LE
close friend
d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he
considers it a child's food
ST
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
BE
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
4
TEST BANK
Understanding Nutrition 17th Edition
by Ellie Whitney, Sharon Rolfes , Haiyan Maier
Latest Edition| Complete Test Bank| 100% Verified Answers
C
LE
ST
BE
1
, BESTLEC
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, k Calories 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-
C
Loss Diet — Again.
10. The Water-Soluble Vitamins: B Vitamins and Vitamin C. Highlight 10: Vitamin and Mineral Supplements.
LE
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.
ST
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.
BE
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.
2
, BESTLEC
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.
C
2. What is the chief reason most people choose the foods they eat?
a. cost LE
b. taste
c. convenience
ST
d. nutritional value
e. habit
Answer: B DIF: Bloom's: Remember REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1
BE
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 .
3
, BESTLEC
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
C
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
LE
close friend
d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he
considers it a child's food
ST
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
BE
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
4
