TEST BANK for Understanding Nutrition 16th Edition Ellie Whitney and Sharon Rady Rolfes All Chapters 1 - 20

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?
jk jk jk jk jk jk jk jk jk jk jk


a. cost
b. taste
c. convenience
d. nutritional value jk


e. habit
ANSWER: B DIF: Bloom's: Remember j k jk


REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1 Describe how var jk jk jk jk jk jk jk jk


ious factors influence personal food choices.
jk jk jk jk jk




3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu. Her re
jk jk jk jk jk jk jk jk jk jk jk jk jk jk jk jk jk jk jk j k


action is an example of a food-related
jk jk . jk jk jk jk


a. habit
b. social interaction jk


c. emotional turmoil jk


d. negative association jk


e. comfort eating jk




ANSWER: D DIF: Bloom's: Evaluate j k jk


REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1 Describe how va jk jk jk j k jk jk jk jk


rious factors influence personal food choices.
jk jk jk jk jk




4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food choice ba
jk jk jk jk jk jk jk jk jk jk jk jk jk jk jk jk jk jk j k


sed on jk .
a. habit
b. availability
c. body image jk


d. environmental concerns jk


e. cultural values jk



ANSWER: A DIF: Bloom's: Evaluate j k jk


REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1 Describe how va jk jk jk j k jk jk jk jk


rious factors influence personal food choices.
jk jk jk jk jk




5. Which individual is making a food choice based on negative association?
jk jk jk jk jk jk jk jk jk jk


a. A tourist from China who rejects a hamburger due to unfamiliarity
jk jk jk jk jk jk jk jk jk jk


b. A child who spits out his mashed potatoes because they taste too salty
jk jk jk jk jk jk jk jk jk jk jk jk


c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a cl
jk jk jk jk jk jk jk jk jk jk jk jk jk jk jk j k


ose friend jk


d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he considers it
jk jk jk jk jk jk jk jk jk jk jk jk jk j k jk

, a child's food
jk jk


e. An adult who refuses to eat foods that are not locally-sourced and organic
jk jk jk jk jk jk jk jk jk jk jk jk