Test Bank - for Understanding Nutrition 16th Edition
(Whitney, 2021)
,Table of Contents
1. An Overview of Nutrition.
Highlight 1: Nutrition Information and Misinformation.
Planning a Healthy Diet. H
ighlight 2: Vegetarian Diets.
Digestion, Absorption and Transport.
Highlight 3: Common Digestive Problems.
The Carbohydrates: Sugars, Starches and Fibers.
Highlight 4: Carbs, kCalories and Controversies.
The Lipids: Triglycerides, Phospholipids and Sterols.
Highlight 5: High-Fat Foods — Friend or Foe?
Protein: Amino Acids.
Energy Balance and Body Composition.
Highlight 8: Eating Disorders.
Weight Management: Overweight, Obesity and Underweight. Hi
ghlight 9: The Latest and Greatest Weight-Loss Diet — Again.
The Water-
Soluble Vitamins: B Vitamins and Vitamin C. Highlight 10
: Vitamin and Mineral Supplements.
The Fat-Soluble Vitamins, A, D, E and K.
Water and the Major Minerals. Highl
ight 12: Osteoporosis and Calcium.
The Trace Minerals.
Fitness: Physical Activity, Nutrients and Body Adaptation
s. Highlight 14: Supplements as Ergogenic Aids.
Life Cycle Nutrition: Pregnancy and Lactation.
Highlight 15: Fetal Alcohol Syndrome.
16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
Life Cycle Nutrition: Adulthood and the Later Year
s. Highlight 17: Nutrient-Drug Interactions.
Diet and Health.
Consumer Concerns About Foods and Wate
r. Highlight 19: Food Biotechnology.
Hunger and the Global Environment.
Highlight 20: Environmentally Friendly Food Choices.
,Understanding Nutrition 16th Edition (Whitney, 2021)
Chapter 1 – AnOverview of Nutrition
MULTIPLE CHOICE
1. Which characteristic is most typical of a chronic disease?
It has a rapid onset.
It rarely has noticeable symptoms.
It produces sharp pains
It progresses gradually.
It disrupts daily life, but is unlikely to be life-threatening.
ANSWER: D DIF: Bloom's: Understand REF: Introduction
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
2. What is the chief reason most people choose the foods they eat? cost
taste
convenience
nutritional value
habit
ANSWER: B DIF: Bloom's: Remember REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu. Her
reaction is an example of a food-related .
habit
social interaction
emotional turmoil
negative association
comfort eating
ANSWER: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food choice
based on .
habit
availability
body image
environmental concerns
cultural values
ANSWER: A DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
5. Which individual is making a food choice based on negative association?
A tourist from China who rejects a hamburger due to unfamiliarity
A child who spits out his mashed potatoes because they taste too salty
A teenager who grudgingly accepts an offer for an ice cream cone to avoid offendi
ng a close friend
An elderly gentleman who refuses a peanut butter and jelly sandwich because
he considers it a child's food
An adult who refuses to eat foods that are not locally-sourced and organic
3
, Understanding Nutrition 16th Edition (Whitney, 2021)
ANSWER: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
6. The motive for a person who alters his diet due to religious convictions is most likely related to
his
.
values
body image
ethnic heritage
functional association
comfort
ANSWER: A DIF: Bloom's: Understand REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
7. Farah is viewing an exciting sports match of her favorite team and eating because of nervousn
ess. Her food choice will most likely be based on .
regional cuisines
preferences
emotional comfort
positive association
functional value
ANSWER: C DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
8. What term describes foods that contain non nutrient substances whose known action in the bod
y is to promote well-being to a greater extent than that contributed by the food's nutrients?
fortified foods
enriched foods
functional foods
health-enhancing foods
bioavailable foods
ANSWER: C DIF: Bloom's: Understand REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
9. Non nutrient substances found in plant foods that may demonstrate biological activity in the b
ody are commonly known as
Bio enhancements
inorganic fibers
phytochemicals
phytoactive chemicals
nonnutritive additives
ANSWER: C DIF: Bloom’s Remember REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
10. By chemical analysis, what nutrient is present in the highest amounts in most foods?
fats
water
proteins
carbohydrates
vitamins and minerals
ANSWER: B DIF: Bloom's: Remember REF: 1.2 The Nutrients
4
(Whitney, 2021)
,Table of Contents
1. An Overview of Nutrition.
Highlight 1: Nutrition Information and Misinformation.
Planning a Healthy Diet. H
ighlight 2: Vegetarian Diets.
Digestion, Absorption and Transport.
Highlight 3: Common Digestive Problems.
The Carbohydrates: Sugars, Starches and Fibers.
Highlight 4: Carbs, kCalories and Controversies.
The Lipids: Triglycerides, Phospholipids and Sterols.
Highlight 5: High-Fat Foods — Friend or Foe?
Protein: Amino Acids.
Energy Balance and Body Composition.
Highlight 8: Eating Disorders.
Weight Management: Overweight, Obesity and Underweight. Hi
ghlight 9: The Latest and Greatest Weight-Loss Diet — Again.
The Water-
Soluble Vitamins: B Vitamins and Vitamin C. Highlight 10
: Vitamin and Mineral Supplements.
The Fat-Soluble Vitamins, A, D, E and K.
Water and the Major Minerals. Highl
ight 12: Osteoporosis and Calcium.
The Trace Minerals.
Fitness: Physical Activity, Nutrients and Body Adaptation
s. Highlight 14: Supplements as Ergogenic Aids.
Life Cycle Nutrition: Pregnancy and Lactation.
Highlight 15: Fetal Alcohol Syndrome.
16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
Life Cycle Nutrition: Adulthood and the Later Year
s. Highlight 17: Nutrient-Drug Interactions.
Diet and Health.
Consumer Concerns About Foods and Wate
r. Highlight 19: Food Biotechnology.
Hunger and the Global Environment.
Highlight 20: Environmentally Friendly Food Choices.
,Understanding Nutrition 16th Edition (Whitney, 2021)
Chapter 1 – AnOverview of Nutrition
MULTIPLE CHOICE
1. Which characteristic is most typical of a chronic disease?
It has a rapid onset.
It rarely has noticeable symptoms.
It produces sharp pains
It progresses gradually.
It disrupts daily life, but is unlikely to be life-threatening.
ANSWER: D DIF: Bloom's: Understand REF: Introduction
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
2. What is the chief reason most people choose the foods they eat? cost
taste
convenience
nutritional value
habit
ANSWER: B DIF: Bloom's: Remember REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu. Her
reaction is an example of a food-related .
habit
social interaction
emotional turmoil
negative association
comfort eating
ANSWER: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food choice
based on .
habit
availability
body image
environmental concerns
cultural values
ANSWER: A DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
5. Which individual is making a food choice based on negative association?
A tourist from China who rejects a hamburger due to unfamiliarity
A child who spits out his mashed potatoes because they taste too salty
A teenager who grudgingly accepts an offer for an ice cream cone to avoid offendi
ng a close friend
An elderly gentleman who refuses a peanut butter and jelly sandwich because
he considers it a child's food
An adult who refuses to eat foods that are not locally-sourced and organic
3
, Understanding Nutrition 16th Edition (Whitney, 2021)
ANSWER: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
6. The motive for a person who alters his diet due to religious convictions is most likely related to
his
.
values
body image
ethnic heritage
functional association
comfort
ANSWER: A DIF: Bloom's: Understand REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
7. Farah is viewing an exciting sports match of her favorite team and eating because of nervousn
ess. Her food choice will most likely be based on .
regional cuisines
preferences
emotional comfort
positive association
functional value
ANSWER: C DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
8. What term describes foods that contain non nutrient substances whose known action in the bod
y is to promote well-being to a greater extent than that contributed by the food's nutrients?
fortified foods
enriched foods
functional foods
health-enhancing foods
bioavailable foods
ANSWER: C DIF: Bloom's: Understand REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
9. Non nutrient substances found in plant foods that may demonstrate biological activity in the b
ody are commonly known as
Bio enhancements
inorganic fibers
phytochemicals
phytoactive chemicals
nonnutritive additives
ANSWER: C DIF: Bloom’s Remember REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
10. By chemical analysis, what nutrient is present in the highest amounts in most foods?
fats
water
proteins
carbohydrates
vitamins and minerals
ANSWER: B DIF: Bloom's: Remember REF: 1.2 The Nutrients
4
