TEST BANK Understanding Nutrition 16th Edition Ellie Whitney All Chapters 1 - 20

Understanding Nutrition 16th Edition
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TEST BANK
Understanding Nutrition 16th Edition
Ellie Whitney All Chapters 1 - 20

,Understanding Nutrition 16th Edition
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, Understanding Nutrition 16th Edition ny ny ny ny




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. H ny ny ny ny



ighlight 2: Vegetarian Diets.
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3. Digestion, Absorption and Transport. ny ny ny ny


Highlight 3: Common Digestive Problems.
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4. The Carbohydrates: Sugars, Starches and Fibers.
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nyHighlight 4: Carbs, kCalories and Controversies.
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5. The Lipids: Triglycerides, Phospholipids and Sterols.
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Highlight 5: High-Fat Foods — Friend or Foe?
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6. Protein: Amino Acids. Highligh ny ny ny



t 6: Nutritional Genomics.
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7. Energy Metabolism. ny


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


8. Energy Balance and Body Composition.
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Highlight 8: Eating Disorders. ny ny ny


9. Weight Management: Overweight, Obesity and Underweight.
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Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
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10. The Water- ny


Soluble Vitamins: B Vitamins and Vitamin C. Highlight 10: Vi
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tamin and Mineral Supplements.
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11. The Fat-Soluble Vitamins, A, D, E and K.
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Highlight 11: Antioxidant Nutrients in Disease Prevention.
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12. Water and the Major Minerals. Hig ny ny ny ny ny


hlight 12: Osteoporosis and Calcium.
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13. The Trace Minerals. ny ny


Highlight 13: Phytochemicals and Functional Foods.
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14. Fitness: Physical Activity, Nutrients and Body Adaptations.
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Highlight 14: Supplements as Ergogenic Aids.
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15. Life Cycle Nutrition: Pregnancy and Lactation.
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Highlight 15: Fetal Alcohol Syndrome.
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16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
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Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
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17. Life Cycle Nutrition: Adulthood and the Later Years.
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yHighlight 17: Nutrient-Drug Interactions.
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18. Diet and Health. ny ny


Highlight 18: Complementary and Alternative Medicine.
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19. Consumer Concerns About Foods and Water. ny ny ny ny ny


nyHighlight 19: Food Biotechnology. ny ny ny


20. Hunger and the Global Environment. ny ny ny ny


Highlight 20: Environmentally Friendly Food Choices.
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, Understanding Nutrition 16th Edition ny ny ny ny




Chapter 1 – An Overview of Nutrition
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MULTIPLE CHOICE
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1. Which characteristic is most typical of a chronic disease?
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a. It has a rapid onset.
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b. It rarely has noticeable symptoms.
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c. It produces sharp pains
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d. It progresses gradually.
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e. It disrupts daily life, but is unlikely to be life-threatening.
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ANSWER: D DIF: Bloom's: Understand
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REF: Introduction OBJ: UNUT.WHRO.16.1.1 Describe how variou n y n y ny ny ny ny


s 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
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e. habit
ANSWER: B DIF: Bloom's: Remember
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REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1 Describe how va ny ny ny ny ny ny ny ny


rious 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
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. Her reaction is an example of a food-related
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a. habit
b. social interaction ny


c. emotional turmoil ny


d. negative association ny


e. comfort eating ny




ANSWER: D DIF: Bloom's: Evaluate
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REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1 Describe how v ny ny ny n y ny ny ny ny


arious 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 c
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hoice based onn y . ny


a. habit
b. availability
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d. environmental concerns ny


e. cultural values ny




ANSWER: A DIF: Bloom's: Evaluate
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REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1 Describe how v ny ny ny n y ny ny ny ny


arious 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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