TEST BANK FOR Understanding Nutrition 16th Edition By Whitney

Understanding Nutrition 16th Edition

, Understanding Nutrition 16th Edition A A A




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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Planning a Healthy Diet. H
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ighlight 2: Vegetarian Diets.
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Digestion, Absorption and Transport.
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Highlight 3: Common Digestive Problems.
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The Carbohydrates: Sugars, Starches and Fibers.
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AHighlight 4: Carbs, kCalories and Controversies.
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The Lipids: Triglycerides, Phospholipids and Sterols.
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Highlight 5: High-Fat Foods — Friend or Foe?
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Protein: Amino Acids.A A




EnergyABalanceAandABodyAComposition.A
HighlightA8:AEatingADisorders.
WeightAManagement:AOverweight,AObesityAandAUnderweight.AHi
ghlightA9:ATheALatestAandAGreatestAWeight-LossADietA—AAgain.
TheAWater-
SolubleAVitamins:ABAVitaminsAandAVitaminAC.AHighlightA10
:AVitaminAandAMineralASupplements.
TheAFat-SolubleAVitamins,AA,AD,AEAandAK.

WaterAandAtheAMajorAMinerals.AHighl
ightA12:AOsteoporosisAandACalcium.
TheATraceAMinerals.

Fitness: Physical Activity, Nutrients and Body Adaptation
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s. Highlight 14: Supplements as Ergogenic Aids.
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Life Cycle Nutrition: Pregnancy and Lactation.
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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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Life Cycle Nutrition: Adulthood and the Later Year
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s. Highlight 17: Nutrient-Drug Interactions.
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Diet and Health.
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Consumer Concerns About Foods and Wate
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r. Highlight 19: Food Biotechnology.
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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


MULTIPLEACHOICE

WhichAcharacteristicAisAmostAtypicalAofAaAchronicAdisease?
ItAhasAaArapidAonset.
ItArarelyAhasAnoticeableAsymptoms.
ItAproducesAsharpApains
ItAprogressesAgradually.
ItAdisruptsAdailyAlife,AbutAisAunlikelyAtoAbeAlife-threatening.
ANSWER:AD DIF: Bloom's:AUnderstand REF:AIntroduction
OBJ:AUNUT.WHRO.16.1.1ADescribeAhowAvariousAfactorsAinfluenceApersonalAfoodAchoices.

WhatAisAtheAchiefAreasonAmostApeopleAchooseAtheAfoodsAtheyAeat?
cost
taste
convenience
nutritionalAvalue
habit
ANSWER:AB DIF: Bloom's:ARemember REF:A1.1AFoodAChoices
OBJ:AUNUT.WHRO.16.1.1ADescribeAhowAvariousAfactorsAinfluenceApersonalAfoodAchoices.

3. AAchildAdevelopsAaAstrongAdislikeAofAnoodleAsoupAafterAsheAconsumesAaAbowlAwhileAsickAwithAtheAflu.AHer
reactionAisAanAexampleAofAaAfood-related .
habit
socialAinteraction
emotionalAturmoil
negativeAassociation
comfortAeating
ANSWER:AD DIF: Bloom's:AEvaluate REF:A1.1AFoodAChoices
OBJ:AUNUT.WHRO.16.1.1ADescribeAhowAvariousAfactorsAinfluenceApersonalAfoodAchoices.

4. AApersonAwhoAeatsAaAbowlAofAoatmealAforAbreakfastAeveryAdayAisAmostAlikelyAmakingAaAfoodAchoice
basedAon .
habit
availability
bodyAimage
environmentalAconcerns
culturalAvalues
ANSWER:AA DIF: Bloom's:AEvaluate REF:A1.1AFoodAChoices
OBJ:AUNUT.WHRO.16.1.1ADescribeAhowAvariousAfactorsAinfluenceApersonalAfoodAchoices.

WhichAindividualAisAmakingAaAfoodAchoiceAbasedAonAnegativeAassociation?
AAtouristAfromAChinaAwhoArejectsAaAhamburgerAdueAtoAunfamiliarity
AAchildAwhoAspitsAoutAhisAmashedApotatoesAbecauseAtheyAtasteAtooAsalty
AAteenagerAwhoAgrudginglyAacceptsAanAofferAforAanAiceAcreamAconeAtoAavoidAoffendi
ngAaAcloseAfriend
AnAelderlyAgentlemanAwhoArefusesAaApeanutAbutterAandAjellyAsandwichAbecauseA
heAconsidersAitAaAchild'sAfood
AnAadultAwhoArefusesAtoAeatAfoodsAthatAareAnotAlocally-sourcedAandAorganic

, Understanding Nutrition 16th Edition
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ANSWER: D DIF: Bloom's:AEvaluate REF:A1.1AFoodAChoices
OBJ:AUNUT.WHRO.16.1.1ADescribeAhowAvariousAfactorsAinfluenceApersonalAfoodAchoices.

TheAmotiveAforAaApersonAwhoAaltersAhisAdietAdueAtoAreligiousAconvictionsAisAmostAlikelyArelatedAtoA
his
.
values
bodyAimage
ethnicAheritage
functionalAassociation
comfort
ANSWER: A DIF: Bloom's:AUnderstand REF:A1.1AFoodAChoices
OBJ:AUNUT.WHRO.16.1.1ADescribeAhowAvariousAfactorsAinfluenceApersonalAfoodAchoices.

FarahAisAviewingAanAexcitingAsportsAmatchAofAherAfavoriteAteamAandAeatingAbecauseAofAnervousn
ess.AHerAfoodAchoiceAwillAmostAlikelyAbeAbasedAonA.
regionalAcuisines
preferences
emotionalAcomfort
positiveAassociation
functionalAvalue
ANSWER: C DIF: Bloom's:AEvaluate REF:A1.1AFoodAChoices
OBJ:AUNUT.WHRO.16.1.1ADescribeAhowAvariousAfactorsAinfluenceApersonalAfoodAchoices.

WhatAtermAdescribesAfoodsAthatAcontainAnonAnutrientAsubstancesAwhoseAknownAactionAinAtheAbod
yAisAtoApromoteAwell-beingAtoAaAgreaterAextentAthanAthatAcontributedAbyAtheAfood'sAnutrients?
fortifiedAfoods
enrichedAfoods
functionalAfoods
health-enhancingAfoods
bioavailableAfoods
ANSWER: C DIF: Bloom's:AUnderstand REF:A1.1AFoodAChoices
OBJ:AUNUT.WHRO.16.1.1ADescribeAhowAvariousAfactorsAinfluenceApersonalAfoodAchoices.

NonAnutrientAsubstancesAfoundAinAplantAfoodsAthatAmayAdemonstrateAbiologicalAactivityAinAtheAb
odyAareAcommonlyAknownAas
BioAenhancements
inorganicAfibers
phytochemicals
phytoactiveAchemicals
nonnutritiveAadditives
ANSWER: C DIF: Bloom’sARemember REF:A1.1AFoodAChoices
OBJ:AUNUT.WHRO.16.1.1ADescribeAhowAvariousAfactorsAinfluenceApersonalAfoodAchoices.

ByAchemicalAanalysis,AwhatAnutrientAisApresentAinAtheAhighestAamountsAinAmostAfoods?
fats
water
proteins
carbohydrates
vitaminsAandAminerals
ANSWER: B DIF: Bloom's:ARemember REF: 1.2ATheANutrients