TEST BANK for Understanding Nutrition 16th Edition Ellie Whitney and Sharon Rady Rolfes

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TEST BANK for Understanding Nutrition
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f 16th Edition Ellie Whitney and Sharon Rady Rolfes All
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Chapters1 - 20
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TableofContents
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1. AnOverviewofNutrition.
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Highlight1:NutritionInformationandMisinformation.
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2. PlanningaHealthyDiet. f f f




Highlight2:VegetarianDiets.
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3. Digestion,AbsorptionandTransport. f f f




Highlight3:CommonDigestiveProblems.
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4. TheCarbohydrates:Sugars,StarchesandFibers.
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Highlight4:Carbs,kCaloriesandControversies.
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5. TheLipids:Triglycerides,PhospholipidsandSterols.
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Highlight 5: High-Fat Foods — Friend orFoe?
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6. Protein:Amino Acids. Highlight f f f




6:NutritionalGenomics.
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7. EnergyMetabolism. f




Highlight7:AlcoholintheBody. f f f f f




8. EnergyBalanceandBodyComposition. f f f f




Highlight8:EatingDisorders.
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9. WeightManagement:Overweight,ObesityandUnderweight.
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Highlight9:TheLatestandGreatestWeight-LossDiet—Again.
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10. TheWater-SolubleVitamins:BVitaminsandVitaminC.
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Highlight10:VitaminandMineral Supplements.
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11. TheFat-Soluble Vitamins,A,D, EandK.
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Highlight11:AntioxidantNutrientsinDiseasePrevention.
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12. Waterand theMajor Minerals. f f f f




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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Highlight14:SupplementsasErgogenicAids.
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15. LifeCycleNutrition:PregnancyandLactation.
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Highlight15:FetalAlcoholSyndrome.
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16. LifeCycleNutrition:Infancy,ChildhoodandAdolescence.
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Highlight16:ChildhoodObesityandtheEarlyDevelopmentofChronicDiseases.
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17. LifeCycleNutrition:AdulthoodandtheLaterYears.
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Highlight17:Nutrient-DrugInteractions.
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18. DietandHealth. f f




Highlight18:ComplementaryandAlternativeMedicine.
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19. ConsumerConcernsAboutFoodsandWater. f f f f f




Highlight19:FoodBiotechnology.
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20. HungerandtheGlobalEnvironment. f f f f




Highlight20:EnvironmentallyFriendlyFoodChoices.
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,Chapter1–AnOverview ofNutrition
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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. f f f f




b. It rarely has noticeable symptoms.
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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.
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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.
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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 reaction is
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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 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 close
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friend f




d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he considers it a
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child's food f f

, e. An adult who refuses to eat foods that are not locally-sourced and organic
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