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

TEST BANK for Understanding Nutrition
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v 16th Edition Ellie Whitney and Sharon Rady Rolfes All
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v Chapters 1 - 20
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Tableof Contents
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1. AnOverview of Nutrition.
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Highlight1:NutritionInformationandMisinformation.
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2. Planning a Healthy Diet. v v v




Highlight2:VegetarianDiets.
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3. Digestion, Absorption andTransport. v v v




Highlight3:CommonDigestiveProblems.
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4. TheCarbohydrates:Sugars,StarchesandFibers.
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Highlight 4: Carbs, kCalories and Controversies.
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5. TheLipids:Triglycerides,PhospholipidsandSterols.
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Highlight 5: High-Fat Foods — Friend or Foe?
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6. Protein: Amino Acids. Highlight v v v




6:NutritionalGenomics.
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7. EnergyMetabolism. v




Highlight7: Alcohol in theBody. v v v v v




8. EnergyBalanceandBodyComposition. v v v v




Highlight 8: Eating Disorders.
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9. WeightManagement: Overweight, Obesityand Underweight.
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Highlight9: TheLatestandGreatestWeight-LossDiet—Again.
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10. TheWater-SolubleVitamins:BVitaminsandVitaminC.
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Highlight 10: Vitamin and Mineral Supplements.
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11. TheFat-Soluble Vitamins, A, D, E and K.
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Highlight11:AntioxidantNutrientsinDiseasePrevention.
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12. Waterand the Major Minerals. v v v v




Highlight12:OsteoporosisandCalcium.
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13. TheTraceMinerals.
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Highlight13:PhytochemicalsandFunctionalFoods.
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14. Fitness:PhysicalActivity,NutrientsandBodyAdaptations.
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Highlight 14: Supplements as Ergogenic Aids.
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15. LifeCycleNutrition:PregnancyandLactation.
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Highlight 15: Fetal Alcohol Syndrome.
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16. LifeCycleNutrition:Infancy,Childhoodand Adolescence.
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Highlight16:Childhood ObesityandtheEarlyDevelopmentofChronicDiseases.
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17. LifeCycleNutrition: AdulthoodandtheLaterYears.
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Highlight17:Nutrient-DrugInteractions.
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18. Dietand Health. v v




Highlight18:ComplementaryandAlternativeMedicine.
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19. ConsumerConcernsAboutFoodsandWater. v v v v v




Highlight19: FoodBiotechnology.
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20. HungerandtheGlobal Environment. v v v v




Highlight20:EnvironmentallyFriendlyFoodChoices.
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,Chapter1–An Overview of Nutrition
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MULTIPLE CHOICE v




1. Which characteristic is most typical of a chronic disease?
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a. It has a rapid onset. v v v v




b. It rarely has noticeable symptoms.
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c. It produces sharp pains v v v




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 REF: Introduction
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OBJ: UNUT.WHRO.16.1.1 Describe how various 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 REF: 1.1 Food Choices
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OBJ: UNUT.WHRO.16.1.1 Describe how various 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. Her reaction
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is an example of a food-related
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a. habit
b. social interaction v




c. emotional turmoil v




d. negative association v




e. comfort eating v




ANSWER: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices
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OBJ: UNUT.WHRO.16.1.1 Describe how various 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 choice based on
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a. habit
b. availability
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d. environmental concerns v




e. cultural values v




ANSWER: A DIF: Bloom's: Evaluate REF: 1.1 Food Choices
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OBJ: UNUT.WHRO.16.1.1 Describe how various 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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c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a close
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d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he considers it a
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child's food
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, e. An adult who refuses to eat foods that are not locally-sourced and organic
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