TEST BANK FOR UNDERSTANDING NUTRITION 15TH EDITION ELLIE WHITNEY, SHARON RADY ROLFES et al. All Chapters 2024/2025 (VERIFIED)

TEST BANK FOR
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UNDERSTANDING NUTRI m




TION, 15TH EDITION,ELLIE
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WHITNEY, SHARON RADY
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ROLFES,

,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. m m m m

Highlight 2: Vegetarian Diets
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.
3. Digestion, Absorption and Transport.
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Highlight 3: Common Digestive Problems
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.
4. The Carbohydrates: Sugars, Starches and Fibers
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. Highlight 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. Highlig
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ht 6: Nutritional Genomics.
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7. Energy Metabolism. m

Highlight 7: Alcohol in the Body.
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8. Energy Balance and Body Composition
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. Highlight 8: Eating Disorders.
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9. Weight Management: Overweight, Obesity and Underweight.
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m Highlight 9: The Latest and Greatest Weight-Loss Diet —
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m Again.
10. The Water- m

Soluble Vitamins: B Vitamins and Vitamin C. Highlight 10:
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Vitamin 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
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hlight 12: Osteoporosis and Calcium.
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13. The Trace Minerals.
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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 Year
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s. Highlight 17: Nutrient-Drug Interactions.
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18. Diet and Health.m m

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

. Highlight 19: Food Biotechnology.
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20. Hunger and the Global Environment.
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Highlight 20: Environmentally Friendly Food Choices.
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,Chapter 1 – An Overview of Nutrition
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MULTIPLEmCHOICE

1. Whichmcharacteristicmismmostmtypicalmofmamchronicmdisease?
a. Itmhasmamrapidmonset.
b. Itmrarelymhasmnoticeablemsymptoms.
c. Itmproducesmsharpmpains
d. Itmprogressesmgradually.
e. Itmdisruptsmdailymlife,mbutmismunlikelymtombemlife-threatening.
ANS:m D DIF: Bloom's:mUnderstand
REF:m IntroductionmOBJ:mUNUT.WHRO.16.1.1mDescribemhowmvari
ousmfactorsminfluencempersonalmfoodmchoices.

2. Whatmismthemchiefmreasonmmostmpeoplemchoosemthemfoodsmtheymeat?
a. cost
b. taste
c. convenience
d. nutritionalmvalue
e. habit
ANS:m B DIF: Bloom's:mRemember
REF:m1.1mFoodmChoicesmOBJ:mUNUT.WHRO.16.1.1mDescribemhow
mvariousmfactorsminfluencempersonalmfoodmchoices.



3. Amchildmdevelopsmamstrongmdislikemofmnoodlemsoupmaftermshemconsumesmambowlmwhilemsickmwithmthemflu.
mHerm
reactionmismanmexamplemofmamfood-related .
a. habit
b. socialminteraction
c. emotionalmturmoil
d. negativemassociation
e. comfortmeating
ANS:m D DIF: Bloom's:mEvaluate
REF:m1.1mFoodmChoicesmOBJ:mUNUT.WHRO.16.1.1mDescribemhow
mvariousmfactorsminfluencempersonalmfoodmchoices.



4. Ampersonmwhomeatsmambowlmofmoatmealmformbreakfastmeverymdaymismmostmlikelymmakingmamfoodmc
hoicembasedmon .
a. habit
b. availability
c. bodymimage
d. environmentalmconcerns
e. culturalmvalues
ANS:m A DIF: Bloom's:mEvaluate
REF:m1.1mFoodmChoicesmOBJ:mUNUT.WHRO.16.1.1mDescribemhow
mvariousmfactorsminfluencempersonalmfoodmchoices.




5. Whichmindividualmismmakingmamfoodmchoicembasedmonmnegativemassociation?
a. AmtouristmfrommChinamwhomrejectsmamhamburgermduemtomunfamiliarity
b. Amchildmwhomspitsmoutmhismmashedmpotatoesmbecausemtheymtastemtoomsalty
c. Amteenagermwhomgrudginglymacceptsmanmoffermformanmicemcreammconemtomavoidmoffendi
ngmamclosemfriend
d. Anmelderlymgentlemanmwhomrefusesmampeanutmbuttermandmjellymsandwichmbecausemhemconsi
dersmitmamchild'smfood
e. Anmadultmwhomrefusesmtomeatmfoodsmthatmaremnotmlocally-sourcedmandmorganic

, ANS:m D DIF: Bloom's:mEvaluate
REF:m1.1mFoodmChoicesmOBJ:mUNUT.WHRO.16.1.1mDescribemhow
mvariousmfactorsminfluencempersonalmfoodmchoices.




6. Themmotivemformampersonmwhomaltersmhismdietmduemtomreligiousmconvictionsmismmostmlikelymrelatedmtomhis
m .
a. values
b. bodymimage
c. ethnicmheritage
d. functionalmassociation
e. comfort
ANS:m A DIF: Bloom's:mUnderstand
REF:m1.1mFoodmChoicesmOBJ:mUNUT.WHRO.16.1.1mDescribemhow
mvariousmfactorsminfluencempersonalmfoodmchoices.




7. Farahmismviewingmanmexcitingmsportsmmatchmofmhermfavoritemteammandmeatingmbecausemofmnervousness.
mHerm
foodmchoicemwillmmostmlikelymbembasedmon .
a. regionalmcuisines
b. preferences
c. emotionalmcomfort
d. positivemassociation
e. functionalmvalue
ANS:m C DIF: Bloom's:mEvaluate
REF:m1.1mFoodmChoicesmOBJ:mUNUT.WHRO.16.1.1mDescribemhow
mvariousmfactorsminfluencempersonalmfoodmchoices.




8. Whatmtermmdescribesmfoodsmthatmcontainmnonnutrientmsubstancesmwhosemknownmactionminmthembodymi
smtompromotemwell-beingmtomamgreatermextentmthanmthatmcontributedmbymthemfood'smnutrients?
a. fortifiedmfoods
b. enrichedmfoods
c. functionalmfoods
d. health-enhancingmfoods
e. bioavailablemfoods
ANS:m C DIF: Bloom's:mUnderstand
REF:m1.1mFoodmChoicesmOBJ:mUNUT.WHRO.16.1.1mDescribemhow
mvariousmfactorsminfluencempersonalmfoodmchoices.




9. Nonnutrientmsubstancesmfoundminmplantmfoodsmthatmmaymdemonstratembiologicalmactivityminmthembody
marem
commonlymknownmas
a. bioenhancements
b. inorganicmfibers
c. phytochemicals
d. phytoactivemchemicals
e. nonnutritivemadditives
ANS:m C DIF: Bloom’smRemember
REF:m1.1mFoodmChoicesmOBJ:mUNUT.WHRO.16.1.1mDescribemhow
mvariousmfactorsminfluencempersonalmfoodmchoices.




10. Bymchemicalmanalysis,mwhatmnutrientmismpresentminmthemhighestmamountsminmmostmfoods?
a. fats
b. water
c. proteins
d. carbohydrates
e. vitaminsmandmminerals