Test Bank for Understanding Nutrition, 16th Edition by Ellie Whitney, All Chapters 1 - 20, Complete Newest

Understanding Nutrition 16th Edition




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TEST BANKC
Understanding Nutrition 16th Edition
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Ellie Whitney All Chapters 1 - 20
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, Understanding Nutrition 16th Edition


Table of Contents
1. An Overview of Nutrition.
Highlight 1: Nutrition Information and Misinformation.
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2. Planning a Healthy Diet.
Highlight 2: Vegetarian Diets.
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3. Digestion, Absorption and Transport.
Highlight 3: Common Digestive Problems.
4. The Carbohydrates: Sugars, Starches and Fibers.
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Highlight 4: Carbs, kCalories and Controversies.
5. The Lipids: Triglycerides, Phospholipids and Sterols.
Highlight 5: High-Fat Foods — Friend or Foe?
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6. Protein: Amino Acids.
Highlight 6: Nutritional Genomics.
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7. Energy Metabolism.
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Highlight 7: Alcohol in the Body.
8. Energy Balance and Body Composition.
Highlight 8: Eating Disorders.
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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.
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11. The Fat-Soluble Vitamins, A, D, E and K.
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Highlight 11: Antioxidant Nutrients in Disease Prevention.
12. Water and the Major Minerals.
Highlight 12: Osteoporosis and Calcium.
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13. The Trace Minerals.
Highlight 13: Phytochemicals and Functional Foods.
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14. Fitness: Physical Activity, Nutrients and Body Adaptations.
Highlight 14: Supplements as Ergogenic Aids.
15. Life Cycle Nutrition: Pregnancy and Lactation.
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Highlight 15: Fetal Alcohol Syndrome. N
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.

, Understanding Nutrition 16th Edition

Chapter 1 – An Overview of Nutrition


MULTIPLE CHOICE
S1. Which characteristic is most typical of a chronic disease?
a. It has a rapid onset.
b. It rarely has noticeable symptoms.
E c. It produces sharp pains
d. It progresses gradually.
e. It disrupts daily life, but is unlikely to be life-threatening.
ANSWER: D
C DIF: Bloom's: Understand REF: Introduction
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?
a. cost
b. taste
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c. convenience
d. nutritional value
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e. habit G
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 .
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a. habit
b. social interaction
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c. emotional turmoil
d. negative association
e. comfort eating
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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.
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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 on
a. habit
.
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b. availability
c. body image
d. environmental concerns
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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
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considers it a 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

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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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c. ethnic heritage u
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ANSWER: A DIF: Bloom's: Understand REF: 1.1 Food Choices
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7. Farah is viewing an exciting sports match of her favorite team and eating because of nervousness.
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Her food choice will most likely be based on .
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b. preferences
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d. positive association
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8. What term describes foods that contain non nutrient substances whose known action in the body is
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to promote well-being to a greater extent than that contributed by the food's nutrients?
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a. fortified foods
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b. enriched foods u
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d. health-enhancing foods
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ANSWER: C DIF: Bloom's: Understand REF: 1.1 Food Choices
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9. Non nutrient substances found in plant foods that may demonstrate biological activity in the body
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a. Bio enhancements u
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b. inorganic fibers u



c. phytochemicals
d. phytoactive chemicals u
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e. nonnutritive additives u




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



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