Test Bank for Understanding Nutrition 16th Edition Whitney

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 m m m m




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. m m m




mHighlight2: Vegetarian Diets.
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3. Digestion, Absorption and Transport. m m m




Highlight3: Common Digestive Problems.
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4. The Carbohydrates: Sugars, Starches and Fibers.
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mHighlight 4: Carbs, kCalories and Controversies.
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5. The Lipids: Triglycerides, Phospholipids and Sterols.
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mHighlight 5: High-Fat Foods — Friend or Foe?
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6. Protein: Amino Acids. m m




Highlight6:Nutritional Genomics.
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7. EnergyMetabolism. m




Highlight 7: Alcohol in the Body.
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8. EnergyBalance and Body Composition.
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mHighlight 8: Eating Disorders.
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9. Weight Management: Overweight, Obesity and Underweight.
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mHighlight 9: The Latest and Greatest Weight-Loss Diet — Again.
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10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
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mHighlight 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.
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mHighlight 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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mHighlight 14: Supplements as Ergogenic Aids.
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15. Life Cycle Nutrition: Pregnancyand Lactation.
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mHighlight 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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mHighlight 17: Nutrient-Drug Interactions.
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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 Water. m m m m m




mHighlight 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 m m m m




Chapter 1 – An Overview of Nutrition
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MULTIPLE CHOICE m




1. Which characteristic is most typical of a chronic disease?
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a. It has a rapid onset.
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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 REF: Introduction
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OBJ: 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
d. nutritional value m




e. habit
ANSWER: B DIF: Bloom's: Remember REF: 1.1 Food Choices
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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 m




c. emotional turmoil m




d. negative association m




e. comfort eating m




ANSWER: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices
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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
c. body image m




d. environmental concerns m




e. cultural values m




ANSWER: A DIF: Bloom's: Evaluate REF: 1.1 Food Choices
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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
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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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e. An adult who refuses to eat foods that are not locally-sourced and organic
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, Understanding Nutrition 16th Edition m m m m




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




OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
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6. The motive for a person who alters his diet due to religious convictions is most likely related to his
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m .
a. values
b. body image m




c. ethnic heritage m




d. functional association m




e. comfort
ANSWER: A DIF: Bloom's: Understand m REF: 1.1 Food Choices m m m m




OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
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7. Farah is viewing an exciting sports match of her favorite team and eating because of nervousness. Her
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food choice will most likely be based on
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a. regional cuisines m




b. preferences
c. emotional comfort m




d. positive association m




e. functional value m




ANSWER: C DIF: Bloom's: Evaluate m REF: 1.1 Food Choices m m m m




OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
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8. What term describes foods that contain non nutrient substances whose known action in the body is to
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promote well-being to a greater extent than that contributed by the food's nutrients?
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a. fortified foods m




b. enriched foods m




c. functional foods m




d. health-enhancing foods m




e. bioavailable foods m




ANSWER: C DIF: Bloom's: Understand m REF: 1.1 Food Choices m m m m




OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
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9. Non nutrient substances found in plant foods that may demonstrate biological activity in the body are
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commonly known as
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a. Bio enhancements m




b. inorganic fibers m




c. phytochemicals
d. phytoactive chemicals m




e. nonnutritive additives m




ANSWER: C DIF: Bloom’s Remember m REF: 1.1 Food Choices m m m m




OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
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10. By chemical analysis, what nutrient is present in the highest amounts in most foods?
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a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins and minerals m m




ANSWER: B m m DIF: Bloom's: Remember m REF: 1.2 The Nutrients mm m m