TEST BANK for Understanding Nutrition
16th Edition Ellie Whitney and Sharon Rady Rolfes
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.
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: sEvaluate REF: s1.1 sFood
sChoices s OBJ: sUNUT.WHRO.16.1.1 sDescribe show svarious sfactors sinfluence spersonal
sfood schoices.
6. The smotive sfor sa sperson swho salters shis sdiet sdue sto sreligious sconvictions sis smost slikely srelated sto
shis
s .
a. values
b. body simage
c. ethnic sheritage
d. functional sassociation
e. comfort
ANSWER: s A DIF: Bloom's: sUnderstand REF: s1.1 sFood
sChoices s OBJ: sUNUT.WHRO.16.1.1 sDescribe show svarious sfactors sinfluence spersonal
sfood schoices.
7. Farah sis sviewing san sexciting ssports smatch sof sher sfavorite steam sand seating sbecause sof snervousness.
sHer s food schoice swill smost slikely sbe sbased son .
a. regional scuisines
b. preferences
c. emotional scomfort
d. positive sassociation
e. functional svalue
ANSWER: s C DIF: Bloom's: sEvaluate REF: s1.1 sFood
sChoices s OBJ: sUNUT.WHRO.16.1.1 sDescribe show svarious sfactors sinfluence spersonal
sfood schoices.
8. What sterm sdescribes sfoods sthat scontain snon snutrient ssubstances swhose sknown saction sin sthe sbody
sis sto s promote swell-being sto sa sgreater sextent sthan sthat scontributed sby sthe sfood's snutrients?
a. fortified sfoods
b. enriched sfoods
c. functional sfoods
d. health-enhancing sfoods
e. bioavailable sfoods
ANSWER: s C DIF: Bloom's: sUnderstand REF: s1.1 sFood
sChoices s OBJ: sUNUT.WHRO.16.1.1 sDescribe show svarious sfactors sinfluence spersonal
sfood schoices.
9. Non snutrient ssubstances sfound sin splant sfoods sthat smay sdemonstrate sbiological sactivity sin sthe sbody
sare s commonly sknown sas
a. Bio senhancements
b. inorganic sfibers
c. phytochemicals
d. phytoactive schemicals
e. nonnutritive sadditives
ANSWER: s C DIF: Bloom’s sRemember REF: s1.1 sFood
sChoices s OBJ: sUNUT.WHRO.16.1.1 sDescribe show svarious sfactors sinfluence spersonal
sfood schoices.
10. By schemical sanalysis, swhat snutrient sis spresent sin sthe shighest samounts sin smost sfoods?
a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins sand sminerals
16th Edition Ellie Whitney and Sharon Rady Rolfes
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.
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: sEvaluate REF: s1.1 sFood
sChoices s OBJ: sUNUT.WHRO.16.1.1 sDescribe show svarious sfactors sinfluence spersonal
sfood schoices.
6. The smotive sfor sa sperson swho salters shis sdiet sdue sto sreligious sconvictions sis smost slikely srelated sto
shis
s .
a. values
b. body simage
c. ethnic sheritage
d. functional sassociation
e. comfort
ANSWER: s A DIF: Bloom's: sUnderstand REF: s1.1 sFood
sChoices s OBJ: sUNUT.WHRO.16.1.1 sDescribe show svarious sfactors sinfluence spersonal
sfood schoices.
7. Farah sis sviewing san sexciting ssports smatch sof sher sfavorite steam sand seating sbecause sof snervousness.
sHer s food schoice swill smost slikely sbe sbased son .
a. regional scuisines
b. preferences
c. emotional scomfort
d. positive sassociation
e. functional svalue
ANSWER: s C DIF: Bloom's: sEvaluate REF: s1.1 sFood
sChoices s OBJ: sUNUT.WHRO.16.1.1 sDescribe show svarious sfactors sinfluence spersonal
sfood schoices.
8. What sterm sdescribes sfoods sthat scontain snon snutrient ssubstances swhose sknown saction sin sthe sbody
sis sto s promote swell-being sto sa sgreater sextent sthan sthat scontributed sby sthe sfood's snutrients?
a. fortified sfoods
b. enriched sfoods
c. functional sfoods
d. health-enhancing sfoods
e. bioavailable sfoods
ANSWER: s C DIF: Bloom's: sUnderstand REF: s1.1 sFood
sChoices s OBJ: sUNUT.WHRO.16.1.1 sDescribe show svarious sfactors sinfluence spersonal
sfood schoices.
9. Non snutrient ssubstances sfound sin splant sfoods sthat smay sdemonstrate sbiological sactivity sin sthe sbody
sare s commonly sknown sas
a. Bio senhancements
b. inorganic sfibers
c. phytochemicals
d. phytoactive schemicals
e. nonnutritive sadditives
ANSWER: s C DIF: Bloom’s sRemember REF: s1.1 sFood
sChoices s OBJ: sUNUT.WHRO.16.1.1 sDescribe show svarious sfactors sinfluence spersonal
sfood schoices.
10. By schemical sanalysis, swhat snutrient sis spresent sin sthe shighest samounts sin smost sfoods?
a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins sand sminerals
