TEST BANK for Nutrition: Concepts and Controversies 16th Edition Test Bank - Complete Guide for Student Success Newest Version

Understanding Nutrition 16th Edition
l# l# l#

l#




TEST BANK l#




Understanding Nutrition 16th Edition
l# l# l# l#




Ellie Whitney All Chapters 1 - 20
l# l# l # l# l# l# l# l#

,Understanding Nutrition 16th Edition
l# l# l#

l#

, Understanding Nutrition 16th Edition l# l# l#

l#




Table of Contents
l# l#




1. An Overview of Nutrition.
l# l# l#

Highlight 1: Nutrition Information and Misinformation.
l# l# l# l# l#


2. Planning a Healthy Diet. l# l# l#


Highlight 2: Vegetarian Diets.
l# #l #l #l


3. Digestion, Absorption and Transport. l# l# l#


Highlight 3: Common Digestive Problems.
l# #l l# l# l#


4. The Carbohydrates: Sugars, Starches and Fibers.
l# l# l# l# l#


Highlight 4: Carbs, kCalories and Controversies.
l# l# l# l# l# l#


5. The Lipids: Triglycerides, Phospholipids and Sterols.
l# l# l# l# l#


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


6. Protein: Amino Acids. l# l#


Highlight 6: Nutritional Genomics.
l# l# #l #l


7. Energy Metabolism. #l

Highlight 7: Alcohol in the Body.
l# l# l# l# l#


8. Energy Balance and Body Composition.
#l l# l# l#


Highlight 8: Eating Disorders.
l# l# l# l#


9. Weight Management: Overweight, Obesity and
l# l# l# l#


Underweight. Highlight 9: The Latest and Greatest Weight-
l# l # l# l# l# l# l# l#


Loss Diet — Again.
l# l# l#


10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
l# l# l# l# l# l# l#

Highlight 10: Vitamin and Mineral Supplements.
l# l# l# l# l# l#

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

Highlight 11: Antioxidant Nutrients in Disease Prevention.
l# l# l# l# l# l#


12. Water and the Major Minerals. l# l# l# l#


Highlight 12: Osteoporosis and Calcium.
l# l# l# #l l#

13. The Trace Minerals.
l# l#

Highlight 13: Phytochemicals and Functional Foods.
l# l# l# l# l#


14. Fitness: Physical Activity, Nutrients and Body Adaptations.
l# l# l# l# l# l#


Highlight 14: Supplements as Ergogenic Aids.
l# l# l# l# l# l#


15. Life Cycle Nutrition: Pregnancy and Lactation.
l# l# l# #l l#


Highlight 15: Fetal Alcohol Syndrome.
l# l# l# l# l#


16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
l# l# l# l# l# l#

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


17. Life Cycle Nutrition: Adulthood and the Later Years.
l# l# l# l# l# l# l#


Highlight 17: Nutrient-Drug Interactions.
l# l# l# l#


18. Diet and Health. l# l#


Highlight 18: Complementary and Alternative Medicine.
l# l# l# l# l#


19. Consumer Concerns About Foods and Water. l# l# l# l# l#


Highlight 19: Food Biotechnology.
l# l# l# l#


20. Hunger and the Global Environment. l# l# l# l#

Highlight 20: Environmentally Friendly Food Choices.
l# l# l# #l l#

, Understanding Nutrition 16th Edition
l# l# l#

l#




Chapter 1 – An Overview of Nutrition
l# l# l# l# l# l#




MULTIPLE l#CHOICE

1. Which l#characteristic l#is l#most l#typical l#of l#a l#chronic l#disease?
a. It l#has l#a l#rapid l#onset.
b. It l#rarely l#has l#noticeable l#symptoms.
c. It l#produces l#sharp l#pains
d. It l#progresses l#gradually.
e. It l#disrupts l#daily l#life, l#but l#is l#unlikely l#to l#be l#life-threatening.
ANSWER: l # D DIF: Bloom's: l#Understand REF: l # Introduction
l # OBJ: l#UNUT.WHRO.16.1.1 l#Describe l#how l#various l#factors l#influence l#personal l#food

l#choices.




2. What l#is l#the l#chief l#reason l#most l#people l#choose l#the l#foods l#they l#eat?
a. cost
b. taste
c. convenience
d. nutritional l#value
e. habit
ANSWER: l # B DIF: Bloom's: l#Remember REF: l#1.1 l#Food
l#Choices l # OBJ: l#UNUT.WHRO.16.1.1 l#Describe l#how l#various l#factors l#influence l#personal

l#food l#choices.




3. A l#child l#develops l#a l#strong l#dislike l#of l#noodle l#soup l#after l#she l#consumes l#a l#bowl l#while l#sick l#with
l#the l#flu. l#Her l # reaction l#is l#an l#example l#of l#a l#food-related .
a. habit
b. social l#interaction
c. emotional l#turmoil
d. negative l#association
e. comfort l#eating
ANSWER: l # D DIF: Bloom's: l#Evaluate REF: l#1.1 l#Food
l#Choices l # OBJ: l#UNUT.WHRO.16.1.1 l#Describe l#how l#various l#factors l#influence

l#personal l#food l#choices.




4. A l#person l#who l#eats l#a l#bowl l#of l#oatmeal l#for l#breakfast l#every l#day l#is l#most l#likely l#making l#a
l#food l#choice l # based l#on .
a. habit
b. availability
c. body l#image
d. environmental l#concerns
e. cultural l#values
ANSWER: l # A DIF: Bloom's: l#Evaluate REF: l#1.1 l#Food
l#Choices l # OBJ: l#UNUT.WHRO.16.1.1 l#Describe l#how l#various l#factors l#influence

l#personal l#food l#choices.




5. Which l#individual l#is l#making l#a l#food l#choice l#based l#on l#negative l#association?
a. A l#tourist l#from l#China l#who l#rejects l#a l#hamburger l#due l#to l#unfamiliarity
b. A l#child l#who l#spits l#out l#his l#mashed l#potatoes l#because l#they l#taste l#too l#salty