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