TEST BANK Understanding Nutrition latest Edition 2025 by Ellie Whitney||Complete A+ Guide

Understanding Nutrition 16th Edition
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TEST BANK
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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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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. ff ff ff


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


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


Highlight 6: Nutritional
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Genomics.
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7. Energy Metabolism. f


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


8. Energy Balance and Body f f ff


Composition. Highlight 8: Eating
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Disorders.
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9. Weight Management: Overweight, Obesity and ff ff ff ff


Underweight. Highlight 9: The Latest and Greatest Weight-
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Loss Diet — Again.
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10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
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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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Highlight 11: Antioxidant Nutrients in Disease Prevention.
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12. Water and the Major Minerals. ff ff ff ff


Highlight 12: Osteoporosis and
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Calcium.
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13. The Trace Minerals. ff ff


Highlight 13: Phytochemicals and Functional Foods.
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14. Fitness: Physical Activity, Nutrients and Body ff ff ff f ff


Adaptations. Highlight 14: Supplements as Ergogenic Aids.
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15. Life Cycle Nutrition: Pregnancy and
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Lactation. Highlight 15: Fetal Alcohol
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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
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Years. Highlight 17: Nutrient-Drug Interactions.
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, Understanding Nutrition 16th Edition
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18. Diet and Health.
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Highlight 18: Complementary and Alternative Medicine.
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19. Consumer Concerns About Foods and
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Water. 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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MULTIPLE CHOICE ff




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


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 f f REF: Introduction ff f f


OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food
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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
d. nutritional value ff


e. habit
ANSWER: B DIF: Bloom's: Remember f f REF: 1.1 Food ff ff ff


Choices OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal
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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.
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Her reaction is an example of a food-related
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a. habit
b. social interaction ff


c. emotional turmoil ff


d. negative association ff


e. comfort eating ff




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


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


d. environmental concerns ff


e. cultural values ff




ANSWER: A DIF: Bloom's: Evaluate f f REF: 1.1 Food ff ff ff


Choices OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal
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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
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a close friend
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