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

Understanding Nutrition 16th Edition
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TEST BANK v




Understanding Nutrition 16th Edition
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Ellie Whitney All Chapters 1 - 20
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,Understanding Nutrition 16th Edition
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, Understanding Nutrition 16th Edition v v v v




Tableof Contents
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1. AnOverviewof Nutrition.
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Highlight1:NutritionInformationandMisinformation.
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2. Planning a HealthyDiet. v v v




Highlight2:VegetarianDiets.
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3. Digestion,Absorption and Transport. v v v




Highlight3:CommonDigestiveProblems.
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4. TheCarbohydrates:Sugars,StarchesandFibers.
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Highlight 4:Carbs, kCalories and Controversies.
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5. TheLipids:Triglycerides,PhospholipidsandSterols.
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Highlight 5: High-Fat Foods — Friend or Foe?
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6. Protein: Amino Acids. Highlight v v v




6:NutritionalGenomics.
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7. EnergyMetabolism. v




Highlight7: Alcohol in theBody.
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8. EnergyBalanceandBodyComposition.
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Highlight 8: EatingDisorders.
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9. WeightManagement: Overweight,ObesityandUnderweight.
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Highlight9:TheLatestandGreatestWeight-LossDiet— Again.
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10. TheWater-SolubleVitamins:BVitaminsandVitaminC.
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Highlight 10:Vitamin and Mineral Supplements.
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11. The Fat-Soluble Vitamins, A,D, E and K.
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Highlight11:AntioxidantNutrientsinDiseasePrevention.
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12. Water and the Major Minerals. v v v v




Highlight12:OsteoporosisandCalcium.
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13. TheTraceMinerals.
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Highlight13:PhytochemicalsandFunctionalFoods.
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14. Fitness:PhysicalActivity,NutrientsandBodyAdaptations.
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Highlight 14: Supplements as Ergogenic Aids.
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15. LifeCycleNutrition:PregnancyandLactation.
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Highlight 15:Fetal Alcohol Syndrome.
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16. LifeCycleNutrition:Infancy,ChildhoodandAdolescence.
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Highlight16:ChildhoodObesityandthe EarlyDevelopmentofChronicDiseases.
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17. LifeCycleNutrition:AdulthoodandtheLater Years.
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Highlight17:Nutrient-DrugInteractions.
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18. Dietand Health. v v




Highlight18:ComplementaryandAlternativeMedicine.
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19. ConsumerConcernsAboutFoodsandWater. v v v v v




Highlight19:FoodBiotechnology.
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20. HungerandtheGlobal Environment. v v v v




Highlight20:EnvironmentallyFriendlyFood Choices.
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, Understanding Nutrition 16th Edition v v v v




Chapter1 – An Overview ofNutrition
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MULTIPLE CHOICE v




1. Which characteristic is most typical of a chronic disease?
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a. It has a rapid onset. v v v v




b. It rarely has noticeable symptoms.
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c. It produces sharp pains
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d. It progresses gradually.
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e. It disrupts daily life, but is unlikely to be life-threatening.
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ANSWER: D DIF: Bloom's: Understand v REF: Introduction OBJ: v v v




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




OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
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3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu. Her
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reaction is an example of a food-related
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a. habit
b. social interaction v




c. emotional turmoil v




d. negative association v




e. comfort eating v




ANSWER: D DIF: Bloom's: Evaluate v REF: 1.1 Food Choices v v v v




OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
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4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food choice
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based on
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a. habit
b. availability
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d. environmental concerns v




e. cultural values v




ANSWER: A DIF: Bloom's: Evaluate v REF: 1.1 Food Choices v v v v




OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
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5. Which individual is making a food choice based on negative association?
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a. A tourist from China who rejects a hamburger due to unfamiliarity
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b. A child who spits out his mashed potatoes because they taste too salty
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c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a
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close friend v v




d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he considers
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it a child's food
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