Test Bank for Understanding Nutrition 16th Edition Whitney

Understanding Nutrition 16th Edition
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TEST BANK
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Understanding Nutrition 16th Edition
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rr Ellie Whitney All Chapters 1 - 20
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, Understanding Nutrition 16th Edition r r r r




TableofContents
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1. AnOverviewofNutrition.
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Highlight1:NutritionInformationandMisinformation.
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2. Planninga HealthyDiet. r r r




Highlight2:VegetarianDiets.
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3. Digestion,AbsorptionandTransport. r r r




Highlight3:CommonDigestiveProblems.
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4. TheCarbohydrates:Sugars,StarchesandFibers.
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Highlight4:Carbs,kCaloriesandControversies.
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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. r r




Highlight6:NutritionalGenomics.
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7. EnergyMetabolism. r




Highlight7:AlcoholintheBody. r r r r r




8. EnergyBalanceandBodyComposition.
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Highlight8:EatingDisorders.
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9. WeightManagement:Overweight,ObesityandUnderweight.
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Highlight9:TheLatestandGreatestWeight-LossDiet—Again.
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10. TheWater-SolubleVitamins:BVitaminsandVitaminC.
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Highlight10:Vitamin andMineral Supplements.
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11. TheFat-Soluble Vitamins,A,D, EandK.
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Highlight11:AntioxidantNutrientsinDiseasePrevention.
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12. WaterandtheMajor Minerals. r r r r




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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Highlight14:SupplementsasErgogenicAids.
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15. LifeCycleNutrition:PregnancyandLactation.
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Highlight15:FetalAlcoholSyndrome.
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16. LifeCycleNutrition:Infancy,ChildhoodandAdolescence.
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Highlight16:ChildhoodObesityandtheEarlyDevelopmentofChronicDiseases.
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17. LifeCycleNutrition:AdulthoodandtheLaterYears.
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Highlight17:Nutrient-DrugInteractions.
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18. DietandHealth. r r




Highlight18:ComplementaryandAlternativeMedicine.
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19. ConsumerConcernsAboutFoodsandWater. r r r r r




Highlight19:FoodBiotechnology.
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20. HungerandtheGlobalEnvironment. r r r r




Highlight20:EnvironmentallyFriendlyFoodChoices.
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, Understanding Nutrition 16th Edition r r r r




Chapter1–An Overview ofNutrition
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MULTIPLE CHOICE r




1. Which characteristic is most typical of a chronic disease?
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a. It has a rapid onset. r r r r




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 r




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 r




c. emotional turmoil r




d. negative association r




e. comfort eating r




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 based
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on
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a. habit
b. availability
c. body image r




d. environmental concerns r




e. cultural values r




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 r r r r




ANSWER: D DIF: Bloom's: Evaluate r REF: 1.1 Food Choices r r r r




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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r .
a. values
b. body image r




c. ethnic heritage r




d. functional association r




e. comfort
ANSWER: A DIF: Bloom's: Understand r REF: 1.1 Food Choices r r r r




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 food
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choice will most likely be based on
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a. regional cuisines r




b. preferences
c. emotional comfort r




d. positive association r




e. functional value r




ANSWER: C DIF: Bloom's: Evaluate r REF: 1.1 Food Choices r r r r




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 r




b. enriched foods r




c. functional foods r




d. health-enhancing foods r




e. bioavailable foods r




ANSWER: C DIF: Bloom's: Understand r REF: 1.1 Food Choices r r r r




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 r




b. inorganic fibers r




c. phytochemicals
d. phytoactive chemicals r




e. nonnutritive additives r




ANSWER: C DIF: Bloom’s Remember r REF: 1.1 Food Choices r r r r




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 r r




ANSWER: B r r DIF: Bloom's: Remember r REF: 1.2 The Nutrients
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