Understanding Nutrition 16th Edition
TEST BANK
All Chapters Included
, Understanding Nutrition 16th Edition
Understanding Nutrition 16th Edition Ellie Whitney 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.
, Understanding Nutrition 16th Edition
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.
, Understanding Nutrition 16th Edition
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
TEST BANK
All Chapters Included
, Understanding Nutrition 16th Edition
Understanding Nutrition 16th Edition Ellie Whitney 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.
, Understanding Nutrition 16th Edition
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.
, Understanding Nutrition 16th Edition
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
