Understanding Nutrition 16th Edition
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TEST BANK
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Understanding Nutrition 16th Edition
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gg Ellie Whitney All Chapters 1 - 20
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, Understanding Nutrition 16th Edition g g g g
Tableof Contents
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1. AnOverviewof Nutrition.
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Highlight1:NutritionInformationandMisinformation.
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2. Planning a Healthy Diet. g g g
Highlight2:VegetarianDiets.
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3. Digestion, Absorption andTransport. g g g
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. g g
Highlight6:NutritionalGenomics.
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7. EnergyMetabolism. g
Highlight 7: Alcohol in the Body.
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8. EnergyBalanceandBodyComposition.
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Highlight 8: Eating Disorders.
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9. WeightManagement: Overweight, Obesityand Underweight.
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Highlight9:The LatestandGreatestWeight-LossDiet— Again.
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10. TheWater-SolubleVitamins:BVitaminsandVitaminC.
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Highlight 10: Vitamin andMineral Supplements.
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11. TheFat-Soluble Vitamins, A, D, E and K.
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Highlight11:AntioxidantNutrientsinDiseasePrevention.
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12. Water and the Major Minerals.g g g g
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,Childhoodand Adolescence.
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Highlight16:Childhood ObesityandtheEarlyDevelopment of Chronic Diseases.
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17. LifeCycleNutrition: AdulthoodandtheLaterYears.
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Highlight17:Nutrient-DrugInteractions.
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18. Dietand Health. g g
Highlight18:ComplementaryandAlternativeMedicine.
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19. ConsumerConcernsAboutFoodsandWater. g g g g g
Highlight 19:Food Biotechnology.
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20. HungerandtheGlobal Environment. g g g g
Highlight20:EnvironmentallyFriendlyFoodChoices.
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, Understanding Nutrition 16th Edition g g g g
Chapter 1 – An Overview of Nutrition
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MULTIPLE CHOICE g
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 g
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 g
c. emotional turmoil g
d. negative association g
e. comfort eating g
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 g
d. environmental concerns g
e. cultural values g
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 it a
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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 g g g g
ANSWER: D DIF: Bloom's: Evaluate g REF: 1.1 Food Choices g g g g
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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g .
a. values
b. body image g
c. ethnic heritage g
d. functional association g
e. comfort
ANSWER: A DIF: Bloom's: Understand g REF: 1.1 Food Choices g g g g
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 g
b. preferences
c. emotional comfort g
d. positive association g
e. functional value g
ANSWER: C DIF: Bloom's: Evaluate g REF: 1.1 Food Choices g g g g
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 g
b. enriched foods g
c. functional foods g
d. health-enhancing foods g
e. bioavailable foods g
ANSWER: C DIF: Bloom's: Understand g REF: 1.1 Food Choices g g g g
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 g
b. inorganic fibers g
c. phytochemicals
d. phytoactive chemicals g
e. nonnutritive additives g
ANSWER: C DIF: Bloom’s Remember g REF: 1.1 Food Choices g g g g
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 g g
ANSWER: B g g DIF: Bloom's: Remember g REF: 1.2 The Nutrients gg g g
g g g g
TEST BANK
g g
Understanding Nutrition 16th Edition
g g g g
gg Ellie Whitney All Chapters 1 - 20
g g g g g g
, Understanding Nutrition 16th Edition g g g g
Tableof Contents
g g
1. AnOverviewof Nutrition.
g g g
Highlight1:NutritionInformationandMisinformation.
g g g g g
2. Planning a Healthy Diet. g g g
Highlight2:VegetarianDiets.
g g g g
3. Digestion, Absorption andTransport. g g g
Highlight3:CommonDigestiveProblems.
g g g g g
4. TheCarbohydrates:Sugars,StarchesandFibers.
g g g g g
Highlight 4: Carbs, kCalories and Controversies.
g g g g g g
5. TheLipids:Triglycerides,PhospholipidsandSterols.
g g g g g
Highlight 5: High-Fat Foods — Friend or Foe?
g g g g g g g g
6. Protein: Amino Acids. g g
Highlight6:NutritionalGenomics.
g g g g
7. EnergyMetabolism. g
Highlight 7: Alcohol in the Body.
g g g g g
8. EnergyBalanceandBodyComposition.
g g g g
Highlight 8: Eating Disorders.
g g g g
9. WeightManagement: Overweight, Obesityand Underweight.
g g g g g
Highlight9:The LatestandGreatestWeight-LossDiet— Again.
g g g g g g g g g g
10. TheWater-SolubleVitamins:BVitaminsandVitaminC.
g g g g g g g
Highlight 10: Vitamin andMineral Supplements.
g g g g g g
11. TheFat-Soluble Vitamins, A, D, E and K.
g g g g g g g
Highlight11:AntioxidantNutrientsinDiseasePrevention.
g g g g g g
12. Water and the Major Minerals.g g g g
Highlight12:OsteoporosisandCalcium.
g g g g g
13. TheTraceMinerals.
g g
Highlight13:PhytochemicalsandFunctionalFoods.
g g g g g
14. Fitness:PhysicalActivity,NutrientsandBodyAdaptations.
g g g g g g
Highlight 14: Supplements as Ergogenic Aids.
g g g g g g
15. LifeCycleNutrition:PregnancyandLactation.
g g g g g
Highlight 15: Fetal Alcohol Syndrome.
g g g g g
16. LifeCycleNutrition:Infancy,Childhoodand Adolescence.
g g g g g g
Highlight16:Childhood ObesityandtheEarlyDevelopment of Chronic Diseases.
g g g g g g g g g g
17. LifeCycleNutrition: AdulthoodandtheLaterYears.
g g g g g g g
Highlight17:Nutrient-DrugInteractions.
g g g g
18. Dietand Health. g g
Highlight18:ComplementaryandAlternativeMedicine.
g g g g g
19. ConsumerConcernsAboutFoodsandWater. g g g g g
Highlight 19:Food Biotechnology.
g g g g
20. HungerandtheGlobal Environment. g g g g
Highlight20:EnvironmentallyFriendlyFoodChoices.
g g g g g
, Understanding Nutrition 16th Edition g g g g
Chapter 1 – An Overview of Nutrition
g g g g g g
MULTIPLE CHOICE g
1. Which characteristic is most typical of a chronic disease?
g g g g g g g g
a. It has a rapid onset.
g g g g
b. It rarely has noticeable symptoms.
g g g g
c. It produces sharp pains
g g g
d. It progresses gradually.
g g
e. It disrupts daily life, but is unlikely to be life-threatening.
g g g g g g g g g
ANSWER: D DIF: Bloom's: Understand REF: Introduction
g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g g
2. What is the chief reason most people choose the foods they eat?
g g g g g g g g g g g
a. cost
b. taste
c. convenience
d. nutritional value g
e. habit
ANSWER: B DIF: Bloom's: Remember REF: 1.1 Food Choices
g g g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g g
3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu. Her
g g g g g g g g g g g g g g g g g g g
reaction is an example of a food-related
g .g g g g g g
a. habit
b. social interaction g
c. emotional turmoil g
d. negative association g
e. comfort eating g
ANSWER: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices
g g g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g g
4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food choice
g g g g g g g g g g g g g g g g g g
based on
g . g
a. habit
b. availability
c. body image g
d. environmental concerns g
e. cultural values g
ANSWER: A DIF: Bloom's: Evaluate REF: 1.1 Food Choices
g g g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g g
5. Which individual is making a food choice based on negative association?
g g g g g g g g g g
a. A tourist from China who rejects a hamburger due to unfamiliarity
g g g g g g g g g g
b. A child who spits out his mashed potatoes because they taste too salty
g g g g g g g g g g g g
c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a
g g g g g g g g g g g g g g g
close friend
g g
d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he considers it a
g g g g g g g g g g g g g g g
child's food
g g
e. An adult who refuses to eat foods that are not locally-sourced and organic
g g g g g g g g g g g g
, Understanding Nutrition 16th Edition g g g g
ANSWER: D DIF: Bloom's: Evaluate g REF: 1.1 Food Choices g g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g g
6. The motive for a person who alters his diet due to religious convictions is most likely related to his
g g g g g g g g g g g g g g g g g g
g .
a. values
b. body image g
c. ethnic heritage g
d. functional association g
e. comfort
ANSWER: A DIF: Bloom's: Understand g REF: 1.1 Food Choices g g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g g
7. Farah is viewing an exciting sports match of her favorite team and eating because of nervousness. Her
g g g g g g g g g g g g g g g g
food choice will most likely be based on
g g .
g g g g g g
a. regional cuisines g
b. preferences
c. emotional comfort g
d. positive association g
e. functional value g
ANSWER: C DIF: Bloom's: Evaluate g REF: 1.1 Food Choices g g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g g
8. What term describes foods that contain non nutrient substances whose known action in the body is to
g g g g g g g g g g g g g g g g
promote well-being to a greater extent than that contributed by the food's nutrients?
g g g g g g g g g g g g g
a. fortified foods g
b. enriched foods g
c. functional foods g
d. health-enhancing foods g
e. bioavailable foods g
ANSWER: C DIF: Bloom's: Understand g REF: 1.1 Food Choices g g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g g
9. Non nutrient substances found in plant foods that may demonstrate biological activity in the body are
g g g g g g g g g g g g g g g
commonly known as
g g g
a. Bio enhancements g
b. inorganic fibers g
c. phytochemicals
d. phytoactive chemicals g
e. nonnutritive additives g
ANSWER: C DIF: Bloom’s Remember g REF: 1.1 Food Choices g g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g g
10. By chemical analysis, what nutrient is present in the highest amounts in most foods?
g g g g g g g g g g g g g
a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins and minerals g g
ANSWER: B g g DIF: Bloom's: Remember g REF: 1.2 The Nutrients gg g g
