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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TEST BANK
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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 aw aw aw aw




Table of Contents
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1. An Overview of Nutrition.
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Highlight 1: Nutrition Information and Misinformation.
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2. Planning a Healthy Diet. aw aw aw




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




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. aw a w




Highlight6:NutritionalGenomics.
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7. EnergyMetabolism. aw




Highlight 7: Alcohol in the Body. aw aw aw aw aw




8. EnergyBalanceandBodyComposition. aw aw aw aw




Highlight 8: Eating Disorders.
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9. Weight Management: Overweight, Obesity and Underweight.
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Highlight9:The Latest and Greatest Weight-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-Soluble Vitamins, A,D, E and K.
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Highlight 11:AntioxidantNutrientsin Disease Prevention.
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12. Water and the Major Minerals. aw aw aw aw




Highlight12:OsteoporosisandCalcium.
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13. The Trace Minerals.
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Highlight13:PhytochemicalsandFunctionalFoods.
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14. Fitness: PhysicalActivity, NutrientsandBodyAdaptations. aw aw aw aw aw aw




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. LifeCycle Nutrition: Infancy, Childhood and Adolescence.
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Highlight16:Childhood Obesityand the Early Developmentof ChronicDiseases.
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17. LifeCycle Nutrition:AdulthoodandtheLaterYears.
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Highlight 17: Nutrient-Drug Interactions.
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18. Diet and Health. aw aw




Highlight18:ComplementaryandAlternativeMedicine.
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19. ConsumerConcernsAboutFoodsandWater. aw aw aw aw aw




Highlight 19: Food Biotechnology.
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20. Hunger and the Global Environment. aw aw aw aw




Highlight20:Environmentally FriendlyFood Choices.
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, Understanding Nutrition 16th Edition aw aw aw aw




Chapter 1 – An Overview of Nutrition
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MULTIPLE CHOICE aw




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




b. It rarely has noticeable symptoms.
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c. It produces sharp pains aw aw aw




d. It progresses gradually. aw aw




e. It disrupts daily life, but is unlikely to be life-threatening.
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ANSWER: D DIF: Bloom's: Understand REF: Introduction a w aw a w




aOBJ: 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 aw




e. habit
ANSWER: B DIF: Bloom's: Remember REF: 1.1 Food Choices a w aw aw aw aw




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 aw




c. emotional turmoil aw




d. negative association aw




e. comfort eating aw




ANSWER: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices a w aw aw aw aw




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 aw




d. environmental concerns aw




e. cultural values aw




ANSWER: A DIF: Bloom's: Evaluate REF: 1.1 Food Choices a w aw aw aw aw




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 aw aw




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




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




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
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c. ethnic heritage aw




d. functional association aw




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 aw




b. preferences
c. emotional comfort aw




d. positive association aw




e. functional value aw




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 aw




b. enriched foods aw




c. functional foods aw




d. health-enhancing foods aw




e. bioavailable foods aw




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 aw




b. inorganic fibers aw




c. phytochemicals
d. phytoactive chemicals aw




e. nonnutritive additives aw




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 aw aw




ANSWER: a w B DIF: Bloom's: Remember aw REF: 1.2 The Nutrients a w aw aw