Test Bank
Understanding Nutrition 16th Edition
Test Bank for Understanding Nutrition 16th Edition by
Ellie Whitney and Sharon Rady Rolfes – Complete
Chapters 1–20 Included
,Table of Contents
Chapter 1. An Overview of Nutrition
Chapter 2. Planning a Healthy Diet
Chapter 3. Digestion, Absorption, and Transport
Chapter 4. The Carbohydrates: Sugars, Starches, and Fibers
Chapter 5. The Lipids: Triglycerides, Phospholipids, and Sterols
Chapter 6. Protein: Amino Acids
Chapter 7. Energy Metabolism
Chapter 8. Energy Balance and Body Composition
Chapter 9. Weight Management: Overweight, Obesity, and Underweight
Chapter 10. The Water-Soluble Vitamins: B Vitamins and Vitamin C
Chapter 11. The Fat-Soluble Vitamins: A, D, E, and K
Chapter 12. Water and the Major Minerals
Chapter 13. The Trace Minerals
Chapter 14. Fitness: Physical Activity, Nutrients, and Body Adaptations
Chapter 15. Life Cycle Nutrition: Pregnancy and Lactation
Chapter 16. Life Cycle Nutrition: Infancy, Childhood, and Adolescence
Chapter 17. Life Cycle Nutrition: Adulthood and the Later Years
Chapter 18. Disease Prevention
Chapter 19. Consumer Concerns about Foods and Water
Chapter 20. Hunger and the Environment
,Chapter 1. an Overview of nutrition
1. The science that studies nutrients in foods and their actions within the body is
called:
a) Biology
b) Nutrition
c) Chemistry
d) Physiology
Answer: b) Nutrition
2. Which of the following is NOT one of the six major classes of nutrients?
a) Carbohydrates
b) Lipids
c) Alcohol
d) Vitamins
Answer: c) Alcohol
3. Foods derived from plants or animals that can be taken into the body to yield
energy and nutrients are called:
a) Supplements
b) Foods
c) Medicines
d) Beverages
Answer: b) Foods
4. Diseases characterized by slow progression and long duration are called:
a) Acute diseases
b) Infectious diseases
c) Chronic diseases
d) Genetic diseases
Answer: c) Chronic diseases
5. The foods and beverages a person eats and drinks is referred to as their:
a) Menu
b) Diet
c) Nutrition plan
d) Food intake
Answer: b) Diet
6. The number one reason most people choose certain foods is:
a) Nutrition
b) Cost
c) Taste
d) Convenience
, Answer: c) Taste
7. Two widely shared preferences are for the sweetness of sugar and the savoriness
of:
a) Fat
b) Salt
c) Protein
d) Starch
Answer: b) Salt
8. Foods associated with particular cultural groups are called:
a) Regional foods
b) Traditional foods
c) Ethnic foods
d) Cultural foods
Answer: c) Ethnic foods
9. Having an awareness and acceptance of cultures and the ability to interact
effectively with people of diverse cultures is called:
a) Cultural diversity
b) Cultural competence
c) Cultural awareness
d) Cultural sensitivity
Answer: b) Cultural competence
10. Ultra-processed foods are characterized by:
a) Being made from whole foods
b) Having minimal processing
c) Being made from substances not typically consumed as foods themselves
d) Being organic
Answer: c) Being made from substances not typically consumed as foods
themselves
11. Examples of whole foods include all of the following EXCEPT:
a) Vegetables and legumes
b) Fruits
c) Corn chips
d) Seafood and meats
Answer: c) Corn chips
12. Which nutrient class does NOT contain carbon?
a) Carbohydrates
b) Proteins
c) Minerals
d) Lipids
Understanding Nutrition 16th Edition
Test Bank for Understanding Nutrition 16th Edition by
Ellie Whitney and Sharon Rady Rolfes – Complete
Chapters 1–20 Included
,Table of Contents
Chapter 1. An Overview of Nutrition
Chapter 2. Planning a Healthy Diet
Chapter 3. Digestion, Absorption, and Transport
Chapter 4. The Carbohydrates: Sugars, Starches, and Fibers
Chapter 5. The Lipids: Triglycerides, Phospholipids, and Sterols
Chapter 6. Protein: Amino Acids
Chapter 7. Energy Metabolism
Chapter 8. Energy Balance and Body Composition
Chapter 9. Weight Management: Overweight, Obesity, and Underweight
Chapter 10. The Water-Soluble Vitamins: B Vitamins and Vitamin C
Chapter 11. The Fat-Soluble Vitamins: A, D, E, and K
Chapter 12. Water and the Major Minerals
Chapter 13. The Trace Minerals
Chapter 14. Fitness: Physical Activity, Nutrients, and Body Adaptations
Chapter 15. Life Cycle Nutrition: Pregnancy and Lactation
Chapter 16. Life Cycle Nutrition: Infancy, Childhood, and Adolescence
Chapter 17. Life Cycle Nutrition: Adulthood and the Later Years
Chapter 18. Disease Prevention
Chapter 19. Consumer Concerns about Foods and Water
Chapter 20. Hunger and the Environment
,Chapter 1. an Overview of nutrition
1. The science that studies nutrients in foods and their actions within the body is
called:
a) Biology
b) Nutrition
c) Chemistry
d) Physiology
Answer: b) Nutrition
2. Which of the following is NOT one of the six major classes of nutrients?
a) Carbohydrates
b) Lipids
c) Alcohol
d) Vitamins
Answer: c) Alcohol
3. Foods derived from plants or animals that can be taken into the body to yield
energy and nutrients are called:
a) Supplements
b) Foods
c) Medicines
d) Beverages
Answer: b) Foods
4. Diseases characterized by slow progression and long duration are called:
a) Acute diseases
b) Infectious diseases
c) Chronic diseases
d) Genetic diseases
Answer: c) Chronic diseases
5. The foods and beverages a person eats and drinks is referred to as their:
a) Menu
b) Diet
c) Nutrition plan
d) Food intake
Answer: b) Diet
6. The number one reason most people choose certain foods is:
a) Nutrition
b) Cost
c) Taste
d) Convenience
, Answer: c) Taste
7. Two widely shared preferences are for the sweetness of sugar and the savoriness
of:
a) Fat
b) Salt
c) Protein
d) Starch
Answer: b) Salt
8. Foods associated with particular cultural groups are called:
a) Regional foods
b) Traditional foods
c) Ethnic foods
d) Cultural foods
Answer: c) Ethnic foods
9. Having an awareness and acceptance of cultures and the ability to interact
effectively with people of diverse cultures is called:
a) Cultural diversity
b) Cultural competence
c) Cultural awareness
d) Cultural sensitivity
Answer: b) Cultural competence
10. Ultra-processed foods are characterized by:
a) Being made from whole foods
b) Having minimal processing
c) Being made from substances not typically consumed as foods themselves
d) Being organic
Answer: c) Being made from substances not typically consumed as foods
themselves
11. Examples of whole foods include all of the following EXCEPT:
a) Vegetables and legumes
b) Fruits
c) Corn chips
d) Seafood and meats
Answer: c) Corn chips
12. Which nutrient class does NOT contain carbon?
a) Carbohydrates
b) Proteins
c) Minerals
d) Lipids
