Test Bank for Understanding Nutrition, 16th Edition by Ellie Whitney, All Chapters 1 - 20, Complete Newest

Understanding Nutrition 16th Edition
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TEST BANK
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Understanding Nutrition 16th Edition Elli
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e Whitney All Chapters 1 - 20
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, Understanding Nutrition 16th Edition w w w w




Table of Contents
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1. An Overview of Nutrition.
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Highlight 1: Nutrition Information and Misinformation.
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2. Planning a Healthy Diet. w w w w

Highlight 2: Vegetarian Diets.
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3. Digestion, Absorption and Transport. w w w w

Highlight 3: Common Digestive Problems
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.
4. The Carbohydrates: Sugars, Starches and Fibers
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. Highlight 4: Carbs, kCalories and Controversies.
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5. The Lipids: Triglycerides, Phospholipids and Sterols
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. Highlight 5: High-Fat Foods — Friend or Foe?
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6. Protein: Amino Acids. Highligw w w

ht 6: Nutritional Genomics.
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7. Energy Metabolism. w

Highlight 7: Alcohol in the Body.
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8. Energy Balance and Body Composition
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. Highlight 8: Eating Disorders.
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9. Weight Management: Overweight, Obesity and Underweight.
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w Highlight 9: The Latest and Greatest Weight-Loss Diet —
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wAgain.
10. The Water- w

Soluble Vitamins: B Vitamins and Vitamin C. Highlight 10:
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Vitamin and Mineral Supplements.
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11. The Fat-Soluble Vitamins, A, D, E and K.
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Highlight 11: Antioxidant Nutrients in Disease Prevention.
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12. Water and the Major Minerals. High
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light 12: Osteoporosis and Calcium.
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13. The Trace Minerals.
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Highlight 13: Phytochemicals and Functional Foods.
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14. Fitness: Physical Activity, Nutrients and Body Adaptations
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. Highlight 14: Supplements as Ergogenic Aids.
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15. Life Cycle Nutrition: Pregnancy and Lactation.
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w Highlight 15: Fetal Alcohol Syndrome.
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16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
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Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
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17. Life Cycle Nutrition: Adulthood and the Later Years
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. Highlight 17: Nutrient-Drug Interactions.
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18. Diet and Health.w w


Highlight 18: Complementary and Alternative Medicine.
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19. Consumer Concerns About Foods and Water. w w w w w

w Highlight 19: Food Biotechnology.
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20. Hunger and the Global Environment.
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Highlight 20: Environmentally Friendly Food Choices.
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, Understanding Nutrition 16th Edition
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Chapter 1 – An Overview of Nutrition
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MULTIPLEwCHOICE

1. Whichwcharacteristicwiswmostwtypicalwofwawchronicwdisease?
a. Itwhaswawrapidwonset.
b. Itwrarelywhaswnoticeablewsymptoms.
c. Itwproduceswsharpwpains
d. Itwprogresseswgradually.
e. Itwdisruptswdailywlife,wbutwiswunlikelywtowbewlife-threatening.
ANSWER:w D DIF: Bloom's:wUnderstand
REF:w IntroductionwOBJ:wUNUT.WHRO.16.1.1wDescribewhowwvario
uswfactorswinfluencewpersonalwfoodwchoices.

2. Whatwiswthewchiefwreasonwmostwpeoplewchoosewthewfoodswtheyweat?
a. cost
b. taste
c. convenience
d. nutritionalwvalue
e. habit
ANSWER:w B DIF: Bloom's:wRemember
REF:w1.1wFoodwChoiceswOBJ:wUNUT.WHRO.16.1.1wDescribewhoww
variouswfactorswinfluencewpersonalwfoodwchoices.

3. Awchildwdevelopswawstrongwdislikewofwnoodlewsoupwafterwshewconsumeswawbowlwwhilewsickwwithwthewflu.w
Herwreactionwiswanwexamplewofwawfood-related .
a. habit
b. socialwinteraction
c. emotionalwturmoil
d. negativewassociation
e. comfortweating
ANSWER:w D DIF: Bloom's:wEvaluate
REF:w1.1wFoodwChoiceswOBJ:wUNUT.WHRO.16.1.1wDescribewhoww
variouswfactorswinfluencewpersonalwfoodwchoices.

4. Awpersonwwhoweatswawbowlwofwoatmealwforwbreakfastweverywdaywiswmostwlikelywmakingwawfoodwch
oicewbasedwon .
a. habit
b. availability
c. bodywimage
d. environmentalwconcerns
e. culturalwvalues
ANSWER:w A DIF: Bloom's:wEvaluate
REF:w1.1wFoodwChoiceswOBJ:wUNUT.WHRO.16.1.1wDescribewhoww
variouswfactorswinfluencewpersonalwfoodwchoices.

5. Whichwindividualwiswmakingwawfoodwchoicewbasedwonwnegativewassociation?
a. AwtouristwfromwChinawwhowrejectswawhamburgerwduewtowunfamiliarity
b. Awchildwwhowspitswoutwhiswmashedwpotatoeswbecausewtheywtastewtoowsalty
c. Awteenagerwwhowgrudginglywacceptswanwofferwforwanwicewcreamwconewtowavoidwoffendin
gwawclosewfriend

, Understanding Nutrition 16th Edition
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d. Anwelderlywgentlemanwwhowrefuseswawpeanutwbutterwandwjellywsandwichwbecausew
hewconsiderswitwawchild'swfood
e. Anwadultwwhowrefuseswtoweatwfoodswthatwarewnotw locally-sourcedwandworganic