Understanding Nutrition 16th Edition
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, Understanding Nutrition 16th Edition f f f f
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. f f f
Highlight 2: Vegetarian Diets.
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3. Digestion, Absorption and Transport. f f f
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. f f
Highlight 6: Nutritional Genomics.
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7. Energy Metabolism. f
Highlight 7: Alcohol in the Body.
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8. EnergyBalance 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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Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
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10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
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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: 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 Years.
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Highlight 17: Nutrient-Drug Interactions.
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18. Diet and Health.
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Highlight 18: Complementary and Alternative Medicine.
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19. Consumer Concerns About Foods and Water. f f f f f
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 Edition f f f f
Chapter 1 – An Overview of Nutrition
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MULTIPLE CHOICE f
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 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
d. nutritional value f
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
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reaction is an example of a food-related
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a. habit
b. social interaction f
c. emotional turmoil f
d. negative association f
e. comfort eating f
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
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based on
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a. habit
b. availability
c. body image f
d. environmental concerns f
e. cultural values f
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
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close friend
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d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he
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considers it a 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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, Understanding Nutrition 16th Edition f f f f
ANSWER: D DIF: Bloom's: Evaluate f REF: 1.1 Food Choices f f f f
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
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6. The motive for a person who alters his diet due to religious convictions is most likely related to his
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.
a. values
b. body image f
c. ethnic heritage f
d. functional association f
e. comfort
ANSWER: A DIF: Bloom's: Understand f REF: 1.1 Food Choices f f f f
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
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7. Farah is viewing an exciting sports match of her favorite team and eating because of nervousness.
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Her food choice will most likely be based on .
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a. regional cuisines f
b. preferences
c. emotional comfort f
d. positive association f
e. functional value f
ANSWER: C DIF: Bloom's: Evaluate f REF: 1.1 Food Choices f f f f
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
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8. What term describes foods that contain non nutrient substances whose known action in the body is
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to promote well-being to a greater extent than that contributed by the food's nutrients?
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a. fortified foods f
b. enriched foods f
c. functional foods f
d. health-enhancing foods f
e. bioavailable foods f
ANSWER: C DIF: Bloom's: Understand f REF: 1.1 Food Choices f f f f
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
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9. Non nutrient substances found in plant foods that may demonstrate biological activity in the body
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are commonly known as
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a. Bio enhancements f
b. inorganic fibers f
c. phytochemicals
d. phytoactive chemicals f
e. nonnutritive additives f
ANSWER: C DIF: Bloom‘s Remember f REF: 1.1 Food Choices f f f f
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
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10. By chemical analysis, what nutrient is present in the highest amounts in most foods?
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a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins and minerals f f
ANSWER: B DIF: Bloom's: Remember f REF: 1.2 The Nutrients f f
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, Understanding Nutrition 16th Edition f f f f
Table of Contents
f f
1. An Overview of Nutrition.
f f f
Highlight 1: Nutrition Information and Misinformation.
f f f f f
2. Planning a Healthy Diet. f f f
Highlight 2: Vegetarian Diets.
f f f f
3. Digestion, Absorption and Transport. f f f
Highlight 3: Common Digestive Problems.
f f f f f
4. The Carbohydrates: Sugars, Starches and Fibers.
f f f f f
Highlight 4: Carbs, kCalories and Controversies.
f f f f f f
5. The Lipids: Triglycerides, Phospholipids and Sterols.
f f f f f
Highlight 5: High-Fat Foods — Friend or Foe?
f f f f f f f f
6. Protein: Amino Acids. f f
Highlight 6: Nutritional Genomics.
f f f f
7. Energy Metabolism. f
Highlight 7: Alcohol in the Body.
f f f f f
8. EnergyBalance and Body Composition.
f f f f
Highlight 8: Eating Disorders.
f f f f
9. Weight Management: Overweight, Obesity and Underweight.
f f f f f
Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
f f f f f f f f f f
10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
f f f f f f f
Highlight 10: Vitamin and Mineral Supplements.
f f f f f f
11. The Fat-Soluble Vitamins, A, D, E and K.
f f f f f f f
Highlight 11: Antioxidant Nutrients in Disease Prevention.
f f f f f f
12. Water and the Major Minerals.
f f f f
Highlight 12: Osteoporosis and Calcium.
f f f f f
13. The Trace Minerals.
f f
Highlight 13: Phytochemicals and Functional Foods.
f f f f f
14. Fitness: Physical Activity, Nutrients and Body Adaptations.
f f f f f f
Highlight 14: Supplements as Ergogenic Aids.
f f f f f f
15. Life Cycle Nutrition: Pregnancy and Lactation.
f f f f f
Highlight 15: Fetal Alcohol Syndrome.
f f f f f
16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
f f f f f f
Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
f f f f f f f f f f
17. Life Cycle Nutrition: Adulthood and the Later Years.
f f f f f f f
Highlight 17: Nutrient-Drug Interactions.
f f f f
18. Diet and Health.
f f
Highlight 18: Complementary and Alternative Medicine.
f f f f f
19. Consumer Concerns About Foods and Water. f f f f f
Highlight 19: Food Biotechnology.
f f f f
20. Hunger and the Global Environment.
f f f f
Highlight 20: Environmentally Friendly Food Choices.
f f f f f
, Understanding Nutrition 16th Edition f f f f
Chapter 1 – An Overview of Nutrition
f f f f f f
MULTIPLE CHOICE f
1. Which characteristic is most typical of a chronic disease?
f f f f f f f f
a. It has a rapid onset.
f f f f
b. It rarely has noticeable symptoms.
f f f f
c. It produces sharp pains
f f f
d. It progresses gradually.
f f
e. It disrupts daily life, but is unlikely to be life-threatening.
f f f f f f f f f
ANSWER: D DIF: Bloom's: Understand REF: Introduction
f f f
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
f f f f f f f f f f
2. What is the chief reason most people choose the foods they eat?
f f f f f f f f f f f
a. cost
b. taste
c. convenience
d. nutritional value f
e. habit
ANSWER: B DIF: Bloom's: Remember REF: 1.1 Food Choices
f f f f f
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
f f f f f f f f f f
3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu. Her
f f f f f f f f f f f f f f f f f f f
reaction is an example of a food-related
f f . f f f f f
a. habit
b. social interaction f
c. emotional turmoil f
d. negative association f
e. comfort eating f
ANSWER: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices
f f f f f
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
f f f f f f f f f f
4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food choice
f f f f f f f f f f f f f f f f f f
based on
f . f
a. habit
b. availability
c. body image f
d. environmental concerns f
e. cultural values f
ANSWER: A DIF: Bloom's: Evaluate REF: 1.1 Food Choices
f f f f f
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
f f f f f f f f f f
5. Which individual is making a food choice based on negative association?
f f f f f f f f f f
a. A tourist from China who rejects a hamburger due to unfamiliarity
f f f f f f f f f f
b. A child who spits out his mashed potatoes because they taste too salty
f f f f f f f f f f f f
c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a
f f f f f f f f f f f f f f f
close friend
f f
d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he
f f f f f f f f f f f f
considers it a child's food
f f f f f
e. An adult who refuses to eat foods that are not locally-sourced and organic
f f f f f f f f f f f f
, Understanding Nutrition 16th Edition f f f f
ANSWER: D DIF: Bloom's: Evaluate f REF: 1.1 Food Choices f f f f
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
f f f f f f f f f f
6. The motive for a person who alters his diet due to religious convictions is most likely related to his
f f f f f f f f f f f f f f f f f f
.
a. values
b. body image f
c. ethnic heritage f
d. functional association f
e. comfort
ANSWER: A DIF: Bloom's: Understand f REF: 1.1 Food Choices f f f f
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
f f f f f f f f f f
7. Farah is viewing an exciting sports match of her favorite team and eating because of nervousness.
f f f f f f f f f f f f f f f
Her food choice will most likely be based on .
f f f f f f f f f f
a. regional cuisines f
b. preferences
c. emotional comfort f
d. positive association f
e. functional value f
ANSWER: C DIF: Bloom's: Evaluate f REF: 1.1 Food Choices f f f f
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
f f f f f f f f f f
8. What term describes foods that contain non nutrient substances whose known action in the body is
f f f f f f f f f f f f f f f
to promote well-being to a greater extent than that contributed by the food's nutrients?
f f f f f f f f f f f f f f
a. fortified foods f
b. enriched foods f
c. functional foods f
d. health-enhancing foods f
e. bioavailable foods f
ANSWER: C DIF: Bloom's: Understand f REF: 1.1 Food Choices f f f f
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
f f f f f f f f f f
9. Non nutrient substances found in plant foods that may demonstrate biological activity in the body
f f f f f f f f f f f f f f
are commonly known as
f f f f
a. Bio enhancements f
b. inorganic fibers f
c. phytochemicals
d. phytoactive chemicals f
e. nonnutritive additives f
ANSWER: C DIF: Bloom‘s Remember f REF: 1.1 Food Choices f f f f
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
f f f f f f f f f f
10. By chemical analysis, what nutrient is present in the highest amounts in most foods?
f f f f f f f f f f f f f
a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins and minerals f f
ANSWER: B DIF: Bloom's: Remember f REF: 1.2 The Nutrients f f
