TEST BANK for Understanding Nutrition
16th Edition Ellie Whitney and Sharon Rady Rolfes
All Chapters 1 - 20
,Table of Contents
1. An Overview of Nutrition.
Highlight 1: Nutrition Information and Misinformation.
2. Planning a Healthy Diet.
Highlight 2: Vegetarian Diets.
3. Digestion, Absorption and Transport.
Highlight 3: Common Digestive Problems.
4. The Carbohydrates: Sugars, Starches and Fibers.
Highlight 4: Carbs, kCalories and Controversies.
5. The Lipids: Triglycerides, Phospholipids and Sterols.
Highlight 5: High-Fat Foods — Friend or Foe?
6. Protein: Amino Acids. Highlight
6: Nutritional Genomics.
7. Energy Metabolism.
Highlight 7: Alcohol in the Body.
8. Energy Balance and Body Composition.
Highlight 8: Eating Disorders.
9. Weight Management: Overweight, Obesity and Underweight.
Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
Highlight 10: Vitamin and Mineral Supplements.
11. The Fat-Soluble Vitamins, A, D, E and K.
Highlight 11: Antioxidant Nutrients in Disease Prevention.
12. Water and the Major Minerals.
Highlight 12: Osteoporosis and Calcium.
13. The Trace Minerals.
Highlight 13: Phytochemicals and Functional Foods.
14. Fitness: Physical Activity, Nutrients and Body Adaptations.
Highlight 14: Supplements as Ergogenic Aids.
15. 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.
17. Life Cycle Nutrition: Adulthood and the Later Years.
Highlight 17: Nutrient-Drug Interactions.
18. Diet and Health.
Highlight 18: Complementary and Alternative Medicine.
19. Consumer Concerns About Foods and Water.
Highlight 19: Food Biotechnology.
20. Hunger and the Global Environment.
Highlight 20: Environmentally Friendly Food Choices.
,Chapter 1 – An Overview of Nutrition
MULTIPLE CHOICE
1. Which characteristic is most typical of a chronic disease?
a. It has a rapid onset.
b. It rarely has noticeable symptoms.
c. It produces sharp pains
d. It progresses gradually.
e. 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?
a. cost
b. taste
c. convenience
d. nutritional value
e. 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 .
a. habit
b. social interaction
c. emotional turmoil
d. negative association
e. 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 .
a. habit
b. availability
c. body image
d. environmental concerns
e. 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. A tourist from China who rejects a hamburger due to unfamiliarity
b. A child who spits out his mashed potatoes because they taste too salty
c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a
close friend
d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he considers it a
child's food
e. An adult who refuses to eat foods that are not locally-sourced and organic
, ANSWER: D DIF: Bloom's: aEvaluate REF: a1.1 aFood
aChoices a OBJ: aUNUT.WHRO.16.1.1 aDescribe ahow avarious afactors ainfluence apersonal
afood achoices.
6. The amotive afor aa aperson awho aalters ahis adiet adue ato areligious aconvictions ais amost alikely arelated ato
ahis
a .
a. values
b. body aimage
c. ethnic aheritage
d. functional aassociation
e. comfort
ANSWER: a A DIF: Bloom's: aUnderstand REF: a1.1 aFood
aChoices a OBJ: aUNUT.WHRO.16.1.1 aDescribe ahow avarious afactors ainfluence apersonal
afood achoices.
7. Farah ais aviewing aan aexciting asports amatch aof aher afavorite ateam aand aeating abecause aof anervousness.
aHer a food achoice awill amost alikely abe abased aon .
a. regional acuisines
b. preferences
c. emotional acomfort
d. positive aassociation
e. functional avalue
ANSWER: a C DIF: Bloom's: aEvaluate REF: a1.1 aFood
aChoices a OBJ: aUNUT.WHRO.16.1.1 aDescribe ahow avarious afactors ainfluence apersonal
afood achoices.
8. What aterm adescribes afoods athat acontain anon anutrient asubstances awhose aknown aaction ain athe abody
ais ato a promote awell-being ato aa agreater aextent athan athat acontributed aby athe afood's anutrients?
a. fortified afoods
b. enriched afoods
c. functional afoods
d. health-enhancing afoods
e. bioavailable afoods
ANSWER: a C DIF: Bloom's: aUnderstand REF: a1.1 aFood
aChoices a OBJ: aUNUT.WHRO.16.1.1 aDescribe ahow avarious afactors ainfluence apersonal
afood achoices.
9. Non anutrient asubstances afound ain aplant afoods athat amay ademonstrate abiological aactivity ain athe
abody aare a commonly aknown aas
a. Bio aenhancements
b. inorganic afibers
c. phytochemicals
d. phytoactive achemicals
e. nonnutritive aadditives
ANSWER: a C DIF: Bloom’s aRemember REF: a1.1 aFood
aChoices a OBJ: aUNUT.WHRO.16.1.1 aDescribe ahow avarious afactors ainfluence apersonal
afood achoices.
10. By achemical aanalysis, awhat anutrient ais apresent ain athe ahighest aamounts ain amost afoods?
a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins aand aminerals
16th Edition Ellie Whitney and Sharon Rady Rolfes
All Chapters 1 - 20
,Table of Contents
1. An Overview of Nutrition.
Highlight 1: Nutrition Information and Misinformation.
2. Planning a Healthy Diet.
Highlight 2: Vegetarian Diets.
3. Digestion, Absorption and Transport.
Highlight 3: Common Digestive Problems.
4. The Carbohydrates: Sugars, Starches and Fibers.
Highlight 4: Carbs, kCalories and Controversies.
5. The Lipids: Triglycerides, Phospholipids and Sterols.
Highlight 5: High-Fat Foods — Friend or Foe?
6. Protein: Amino Acids. Highlight
6: Nutritional Genomics.
7. Energy Metabolism.
Highlight 7: Alcohol in the Body.
8. Energy Balance and Body Composition.
Highlight 8: Eating Disorders.
9. Weight Management: Overweight, Obesity and Underweight.
Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
Highlight 10: Vitamin and Mineral Supplements.
11. The Fat-Soluble Vitamins, A, D, E and K.
Highlight 11: Antioxidant Nutrients in Disease Prevention.
12. Water and the Major Minerals.
Highlight 12: Osteoporosis and Calcium.
13. The Trace Minerals.
Highlight 13: Phytochemicals and Functional Foods.
14. Fitness: Physical Activity, Nutrients and Body Adaptations.
Highlight 14: Supplements as Ergogenic Aids.
15. 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.
17. Life Cycle Nutrition: Adulthood and the Later Years.
Highlight 17: Nutrient-Drug Interactions.
18. Diet and Health.
Highlight 18: Complementary and Alternative Medicine.
19. Consumer Concerns About Foods and Water.
Highlight 19: Food Biotechnology.
20. Hunger and the Global Environment.
Highlight 20: Environmentally Friendly Food Choices.
,Chapter 1 – An Overview of Nutrition
MULTIPLE CHOICE
1. Which characteristic is most typical of a chronic disease?
a. It has a rapid onset.
b. It rarely has noticeable symptoms.
c. It produces sharp pains
d. It progresses gradually.
e. 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?
a. cost
b. taste
c. convenience
d. nutritional value
e. 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 .
a. habit
b. social interaction
c. emotional turmoil
d. negative association
e. 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 .
a. habit
b. availability
c. body image
d. environmental concerns
e. 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. A tourist from China who rejects a hamburger due to unfamiliarity
b. A child who spits out his mashed potatoes because they taste too salty
c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a
close friend
d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he considers it a
child's food
e. An adult who refuses to eat foods that are not locally-sourced and organic
, ANSWER: D DIF: Bloom's: aEvaluate REF: a1.1 aFood
aChoices a OBJ: aUNUT.WHRO.16.1.1 aDescribe ahow avarious afactors ainfluence apersonal
afood achoices.
6. The amotive afor aa aperson awho aalters ahis adiet adue ato areligious aconvictions ais amost alikely arelated ato
ahis
a .
a. values
b. body aimage
c. ethnic aheritage
d. functional aassociation
e. comfort
ANSWER: a A DIF: Bloom's: aUnderstand REF: a1.1 aFood
aChoices a OBJ: aUNUT.WHRO.16.1.1 aDescribe ahow avarious afactors ainfluence apersonal
afood achoices.
7. Farah ais aviewing aan aexciting asports amatch aof aher afavorite ateam aand aeating abecause aof anervousness.
aHer a food achoice awill amost alikely abe abased aon .
a. regional acuisines
b. preferences
c. emotional acomfort
d. positive aassociation
e. functional avalue
ANSWER: a C DIF: Bloom's: aEvaluate REF: a1.1 aFood
aChoices a OBJ: aUNUT.WHRO.16.1.1 aDescribe ahow avarious afactors ainfluence apersonal
afood achoices.
8. What aterm adescribes afoods athat acontain anon anutrient asubstances awhose aknown aaction ain athe abody
ais ato a promote awell-being ato aa agreater aextent athan athat acontributed aby athe afood's anutrients?
a. fortified afoods
b. enriched afoods
c. functional afoods
d. health-enhancing afoods
e. bioavailable afoods
ANSWER: a C DIF: Bloom's: aUnderstand REF: a1.1 aFood
aChoices a OBJ: aUNUT.WHRO.16.1.1 aDescribe ahow avarious afactors ainfluence apersonal
afood achoices.
9. Non anutrient asubstances afound ain aplant afoods athat amay ademonstrate abiological aactivity ain athe
abody aare a commonly aknown aas
a. Bio aenhancements
b. inorganic afibers
c. phytochemicals
d. phytoactive achemicals
e. nonnutritive aadditives
ANSWER: a C DIF: Bloom’s aRemember REF: a1.1 aFood
aChoices a OBJ: aUNUT.WHRO.16.1.1 aDescribe ahow avarious afactors ainfluence apersonal
afood achoices.
10. By achemical aanalysis, awhat anutrient ais apresent ain athe ahighest aamounts ain amost afoods?
a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins aand aminerals
