Understanding Nutrition – Test Bank & Verified Q&A (17th Edition, 2025) by Whitney, Rolfes & Maier | ISBN 9780357974278 | Complete Chapters 1–20

Understanding Nutrition 16th Edition
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TESTBANK
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Understanding Nutrition 16th Edition
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Ellie Whitney All Chapters 1 - 20
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, Understanding Nutrition 16th Edition tt tt tt tt




Table ofContents
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1. AnOverviewofNutrition.
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Highlight1:NutritionInformationandMisinformation.
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2. Planning a Healthy Diet. tt tt tt




Highlight2:VegetarianDiets.
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3. Digestion, Absorption and Transport. tt tt tt




Highlight3:CommonDigestiveProblems.
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4. TheCarbohydrates:Sugars,StarchesandFibers.
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Highlight 4: Carbs, kCalories and Controversies.
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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. Highlight tt t t tt




6:NutritionalGenomics.
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7. EnergyMetabolism. t




Highlight7:AlcoholintheBody. t tt t t tt




8. EnergyBalanceandBodyComposition. t t t t




Highlight 8: Eating Disorders.
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9. Weight Management: Overweight, Obesity and Underweight.
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Highlight9:TheLatestandGreatestWeight-LossDiet—Again.
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10. TheWater-SolubleVitamins:BVitaminsandVitaminC.
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Highlight 10: Vitamin and Mineral Supplements.
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11. TheFat-SolubleVitamins,A,D,EandK.
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Highlight11:AntioxidantNutrientsinDiseasePrevention.
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12. Water and the Major Minerals. tt tt tt tt




Highlight12:OsteoporosisandCalcium.
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13. TheTraceMinerals. t t




Highlight13:PhytochemicalsandFunctionalFoods.
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14. Fitness:PhysicalActivity,NutrientsandBodyAdaptations. t t t t t t




Highlight 14: Supplements as Ergogenic Aids.
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15. LifeCycleNutrition:PregnancyandLactation.
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Highlight 15: Fetal Alcohol Syndrome.
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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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Highlight 17: Nutrient-Drug Interactions.
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18. Dietand Health. t tt




Highlight18:ComplementaryandAlternativeMedicine.
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19. ConsumerConcernsAboutFoodsandWater. t t t t t




Highlight 19: Food Biotechnology.
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20. HungerandtheGlobalEnvironment. t t t t




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




Chapter1– AnOverviewofNutrition
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MULTIPLE CHOICE tt




1. Which characteristic is most typical of a chronic disease? tt tt tt tt tt tt tt tt




a. It has a rapidonset. tt tt tt t




b. It rarely has noticeable symptoms. tt tt tt tt




c. It produces sharp pains tt tt tt




d. It progresses gradually. tt tt




e. It disrupts daily life, but is unlikely to be life-threatening.
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ANSWER: D DIF: Bloom's: Understand REF: Introduction t t tt t t




tOBJ: 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 tt




e. habit
ANSWER: B DIF: Bloom's: Remember REF: 1.1 Food Choices t t tt tt tt tt




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 reaction
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is an example of a food-related
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a. habit
b. social interaction tt




c. emotional turmoil tt




d. negative association tt




e. comfort eating tt




ANSWER: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices t t tt tt tt tt




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
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.
a. habit
b. availability
c. bodyimage t




d. environmental concerns tt




e. cultural values tt




ANSWER: A DIF: Bloom's: Evaluate REF: 1.1 Food Choices t t tt tt tt tt




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 anice cream cone to avoid offending a close
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friend tt




d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he considers it a
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child's food tt tt




e. An adult who refuses to eat foods that are not locally-sourced and organic
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, Understanding Nutrition 16th Edition tt tt tt tt




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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6. The motive for a person who alters his diet due to religious convictions is most likely related to his
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.
a. values
b. bodyimage t




c. ethnic heritage tt




d. functional association tt




e. comfort
ANSWER: A DIF: Bloom's: Understand 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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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 tt




b. preferences
c. emotional comfort tt




d. positive association tt




e. functional value tt




ANSWER: C 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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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 tt




b. enriched foods tt




c. functional foods tt




d. health-enhancing foods tt




e. bioavailable foods tt




ANSWER: C DIF: Bloom's: Understand 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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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 t




b. inorganic fibers tt




c. phytochemicals
d. phytoactive chemicals tt




e. nonnutritive additives tt




ANSWER: C 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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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 tt tt




ANSWER: t t B DIF: Bloom's: Remember tt REF: 1.2The Nutrients t t tt tt