TEST BANK Understanding Nutrition latest Edition 2025 by Ellie Whitney

Understanding Nutrition 16th
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Edition


TESTBANK
UnderstandingNutrition16thEdition
Ellie Whitney All Chapters 1 - 20
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, Understanding Nutrition 16th ma ma



Edition

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. ma ma ma


Highlight 2: Vegetarian
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Diets.
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3. Digestion, Absorption and Transport. ma ma ma


Highlight 3: Common Digestive
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Problems.
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4. The Carbohydrates: Sugars, Starchesand Fibers.
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Highlight 4: Carbs, kCalories and
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Controversies.
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5. The Lipids: Triglycerides, Phospholipidsand Sterols.
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Highlight 5: High-Fat Foods — Friend or Foe?
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6. Protein: Amino Acids. ma m a


Highlight 6: Nutritional
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Genomics.
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7. Energy Metabolism. m
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m aHighlight 7: Alcohol in the ma ma ma ma


Body.
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8. EnergyBalanceand Body Composition. ma ma


Highlight 8: Eating Disorders.
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9. Weight Management: Overweight, Obesity and
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Underweight. Highlight 9: The Latest and Greatest Weight-
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Loss Diet — Again.
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10. The Water-Soluble Vitamins: B Vitamins and Vitamin
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C. Highlight 10: 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.
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Highlight 12: Osteoporosisand
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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, Nutrientsand Body Adaptations.
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Highlight 14: Supplements as Ergogenic Aids.
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15. Life Cycle Nutrition: Pregnancyand 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 Obesityand the Early Development of Chronic Diseases.
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17. Life Cycle Nutrition: Adulthood andthe Later Years.
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Highlight 17: Nutrient-Drug Interactions.
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18. Diet and Health. ma ma


Highlight 18: Complementaryand Alternative Medicine.
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19. Consumer Concerns About Foodsand Water. m
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, Understanding Nutrition 16thma ma


ma 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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, Understanding Nutrition 16th ma ma



Edition
Chapter 1 – An Overview of Nutrition
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MULTIPLE CHOICE ma




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: Understandm a REF: ma


Introduction OBJ: UNUT.WHRO.16.1.1 Describe how various factors
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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
d. nutritional value ma


e. habit
ANSWER: B DIF: Bloom's: Remember m a REF: 1.1 Food ma ma ma


Choices OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal
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food choices.
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3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with
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the flu. Her reaction is an example of a food-related
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a. habit
b. social interaction ma


c. emotional turmoil ma


d. negative association ma


e. comfort eating ma




ANSWER: D DIF: Bloom's: Evaluate m a REF: 1.1 Food ma ma ma


Choices OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal
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food choices.
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4. A person who eats a bowl of oatmeal for breakfast every day is most likely
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making a food choice based on .
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a. habit
b. availability
c. body image ma


d. environmental concerns ma


e. cultural values ma




ANSWER: A DIF: Bloom's: Evaluate m a REF: 1.1 Food ma ma ma


Choices OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal
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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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c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid
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offending a close friend
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