TEST BANK
Understanding Nutrition
,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.
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.
,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
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 Considers It A Child's Food
e. An Adult Who Refuses To Eat Foods That Are Not Locally-Sourced And Organic
, 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.
6. The Motive For A Person Who Alters His Diet Due To Religious Convictions Is Most Likely Related To
His
.
a. Values
b. Body Image
c. Ethnic Heritage
d. Functional Association
e. Comfort
ANSWER: A DIF: Bloom's: Understand REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe How Various Factors Influence Personal Food
Choices.
7. Farah Is Viewing An Exciting Sports Match Of Her Favorite Team And Eating Because Of
Nervousness. Her Food Choice Will Most Likely Be Based On .
a. Regional Cuisines
b. Preferences
c. Emotional Comfort
d. Positive Association
e. Functional Value
ANSWER: C DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe How Various Factors Influence Personal Food
Choices.
8. What Term Describes Foods That Contain Non Nutrient Substances Whose Known Action In The
Body Is To Promote Well-Being To A Greater Extent Than That Contributed By The Food's
Nutrients?
a. Fortified Foods
b. Enriched Foods
c. Functional Foods
d. Health-Enhancing Foods
e. Bioavailable Foods
ANSWER: C DIF: Bloom's: Understand REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe How Various Factors Influence Personal Food
Choices.
9. Non Nutrient Substances Found In Plant Foods That May Demonstrate Biological Activity In The
Body Are Commonly Known As
a. Bio Enhancements
b. Inorganic Fibers
c. Phytochemicals
d. Phytoactive Chemicals
e. Nonnutritive Additives
ANSWER: C DIF: Bloom‘s Remember REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe How Various Factors Influence Personal Food
Choices.
10. By Chemical Analysis, What Nutrient Is Present In The Highest Amounts In Most Foods?
a. Fats
,b. Water
c. Proteins
d. Carbohydrates
e. Vitamins And Minerals
ANSWER: B DIF: Bloom's: Remember REF: 1.2 The Nutrients
, OBJ: UNUT.WHRO.16.1.2 Name The Six Major Classes Of Nutrients And Identify Which Are Organic
And Which Yield Energy.
11. What Type Of Nutrient Is Needed By The Body And Must Be Supplied By Foods?
a. Nutraceutical.
b. Metabolic Nutrient
c. Organic Nutrient
d. Essential Nutrient
e. Phytonutrient.
ANSWER: D DIF: Bloom's: Understand REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name The Six Major Classes Of Nutrients And Identify Which Are Organic
And Which Yield Energy.
12. Which Nutrient Is An Example Of A Macronutrient?
a. Proteins
b. Minerals
c. Water-Soluble Vitamins
d. Fat-Soluble Vitamins
e. Water
ANSWER: A DIF: Bloom's: Evaluate REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name The Six Major Classes Of Nutrients And Identify Which Are Organic
And Which Yield Energy.
13. Which Nutrient Is Classified As A Micronutrient?
a. Minerals
b. Proteins
c. Alcohols
d. Carbohydrates
e. Fats
ANSWER: A DIF: Bloom's: Evaluate REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name The Six Major Classes Of Nutrients And Identify Which Are Organic
And Which Yield Energy.
14. Which Nutrient Is An Organic Compound?
a. Salt
b. Water
c. Calcium
d. Vitamin C
e. Iron
ANSWER: D DIF: Bloom's: Evaluate REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name The Six Major Classes Of Nutrients And Identify Which Are Organic
And Which Yield Energy.
15. An Essential Nutrient Is One That .
a. Must Be Made In Large Quantities By The Body
b. Can Only By Synthesized By The Body
c. Cannot Be Made In Sufficient Quantities By The Body
d. Is Used To Synthesize Other Compounds In The Body
e. Must Be Both Consumed And Synthesized To Be Complete
ANSWER: C DIF: Bloom's: Understand REF: 1.2 The Nutrients
, OBJ: UNUT.WHRO.16.1.2 Name The Six Major Classes Of Nutrients And Identify Which Are Organic
And Which Yield Energy.
16. The Term Organic, As Related To Compounds, Would Be Best Defined As .
a. Products Sold At Health Food Stores
b. Products Grown Without Use Of Pesticides
c. Foods Having Superior Nutrient Qualities
d. Substances With Carbon-Carbon Or Carbon-Hydrogen Bonds
e. Substances That Contain Water
ANSWER: D DIF: Bloom's: Understand REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name The Six Major Classes Of Nutrients And Identify Which Are Organic
And Which Yield Energy.
17. How Much Energy Is Required To Raise The Temperature Of One Kilogram (Liter) Of Water 1°C?
a. 10 Calories
b. 100 Calories
c. 1 Kilocalorie
d. 10 Kilocalories
e. 100 Kilocalories
ANSWER: C DIF: Bloom's: Remember REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name The Six Major Classes Of Nutrients And Identify Which Are Organic
And Which Yield Energy.
18. Gram For Gram, Which Class Of Nutrient Provides The Most Energy?
a. Fats
b. Alcohols
c. Proteins
d. Carbohydrates
e. Vitamins And Minerals
ANSWER: A DIF: Bloom's: Remember REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name The Six Major Classes Of Nutrients And Identify Which Are Organic
And Which Yield Energy.
19. Food Energy Is Commonly Expressed In Kcalories And In .
a. Kilojoules
b. Kilograms
c. Kilometers
d. Kilonewtons
e. Kiloliters
ANSWER: A DIF: Bloom's: Remember REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name The Six Major Classes Of Nutrients And Identify Which Are Organic
And Which Yield Energy.
20. Units Of Energy Used By Most Scientists And Nutritionists, Aside From Those In The United
States, Are Expressed In .
a. Newtons
b. Liters
c. Kilojoules
d. Kilocalories
e. Grams
Understanding Nutrition
,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.
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.
,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
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 Considers It A Child's Food
e. An Adult Who Refuses To Eat Foods That Are Not Locally-Sourced And Organic
, 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.
6. The Motive For A Person Who Alters His Diet Due To Religious Convictions Is Most Likely Related To
His
.
a. Values
b. Body Image
c. Ethnic Heritage
d. Functional Association
e. Comfort
ANSWER: A DIF: Bloom's: Understand REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe How Various Factors Influence Personal Food
Choices.
7. Farah Is Viewing An Exciting Sports Match Of Her Favorite Team And Eating Because Of
Nervousness. Her Food Choice Will Most Likely Be Based On .
a. Regional Cuisines
b. Preferences
c. Emotional Comfort
d. Positive Association
e. Functional Value
ANSWER: C DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe How Various Factors Influence Personal Food
Choices.
8. What Term Describes Foods That Contain Non Nutrient Substances Whose Known Action In The
Body Is To Promote Well-Being To A Greater Extent Than That Contributed By The Food's
Nutrients?
a. Fortified Foods
b. Enriched Foods
c. Functional Foods
d. Health-Enhancing Foods
e. Bioavailable Foods
ANSWER: C DIF: Bloom's: Understand REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe How Various Factors Influence Personal Food
Choices.
9. Non Nutrient Substances Found In Plant Foods That May Demonstrate Biological Activity In The
Body Are Commonly Known As
a. Bio Enhancements
b. Inorganic Fibers
c. Phytochemicals
d. Phytoactive Chemicals
e. Nonnutritive Additives
ANSWER: C DIF: Bloom‘s Remember REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe How Various Factors Influence Personal Food
Choices.
10. By Chemical Analysis, What Nutrient Is Present In The Highest Amounts In Most Foods?
a. Fats
,b. Water
c. Proteins
d. Carbohydrates
e. Vitamins And Minerals
ANSWER: B DIF: Bloom's: Remember REF: 1.2 The Nutrients
, OBJ: UNUT.WHRO.16.1.2 Name The Six Major Classes Of Nutrients And Identify Which Are Organic
And Which Yield Energy.
11. What Type Of Nutrient Is Needed By The Body And Must Be Supplied By Foods?
a. Nutraceutical.
b. Metabolic Nutrient
c. Organic Nutrient
d. Essential Nutrient
e. Phytonutrient.
ANSWER: D DIF: Bloom's: Understand REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name The Six Major Classes Of Nutrients And Identify Which Are Organic
And Which Yield Energy.
12. Which Nutrient Is An Example Of A Macronutrient?
a. Proteins
b. Minerals
c. Water-Soluble Vitamins
d. Fat-Soluble Vitamins
e. Water
ANSWER: A DIF: Bloom's: Evaluate REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name The Six Major Classes Of Nutrients And Identify Which Are Organic
And Which Yield Energy.
13. Which Nutrient Is Classified As A Micronutrient?
a. Minerals
b. Proteins
c. Alcohols
d. Carbohydrates
e. Fats
ANSWER: A DIF: Bloom's: Evaluate REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name The Six Major Classes Of Nutrients And Identify Which Are Organic
And Which Yield Energy.
14. Which Nutrient Is An Organic Compound?
a. Salt
b. Water
c. Calcium
d. Vitamin C
e. Iron
ANSWER: D DIF: Bloom's: Evaluate REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name The Six Major Classes Of Nutrients And Identify Which Are Organic
And Which Yield Energy.
15. An Essential Nutrient Is One That .
a. Must Be Made In Large Quantities By The Body
b. Can Only By Synthesized By The Body
c. Cannot Be Made In Sufficient Quantities By The Body
d. Is Used To Synthesize Other Compounds In The Body
e. Must Be Both Consumed And Synthesized To Be Complete
ANSWER: C DIF: Bloom's: Understand REF: 1.2 The Nutrients
, OBJ: UNUT.WHRO.16.1.2 Name The Six Major Classes Of Nutrients And Identify Which Are Organic
And Which Yield Energy.
16. The Term Organic, As Related To Compounds, Would Be Best Defined As .
a. Products Sold At Health Food Stores
b. Products Grown Without Use Of Pesticides
c. Foods Having Superior Nutrient Qualities
d. Substances With Carbon-Carbon Or Carbon-Hydrogen Bonds
e. Substances That Contain Water
ANSWER: D DIF: Bloom's: Understand REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name The Six Major Classes Of Nutrients And Identify Which Are Organic
And Which Yield Energy.
17. How Much Energy Is Required To Raise The Temperature Of One Kilogram (Liter) Of Water 1°C?
a. 10 Calories
b. 100 Calories
c. 1 Kilocalorie
d. 10 Kilocalories
e. 100 Kilocalories
ANSWER: C DIF: Bloom's: Remember REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name The Six Major Classes Of Nutrients And Identify Which Are Organic
And Which Yield Energy.
18. Gram For Gram, Which Class Of Nutrient Provides The Most Energy?
a. Fats
b. Alcohols
c. Proteins
d. Carbohydrates
e. Vitamins And Minerals
ANSWER: A DIF: Bloom's: Remember REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name The Six Major Classes Of Nutrients And Identify Which Are Organic
And Which Yield Energy.
19. Food Energy Is Commonly Expressed In Kcalories And In .
a. Kilojoules
b. Kilograms
c. Kilometers
d. Kilonewtons
e. Kiloliters
ANSWER: A DIF: Bloom's: Remember REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name The Six Major Classes Of Nutrients And Identify Which Are Organic
And Which Yield Energy.
20. Units Of Energy Used By Most Scientists And Nutritionists, Aside From Those In The United
States, Are Expressed In .
a. Newtons
b. Liters
c. Kilojoules
d. Kilocalories
e. Grams
