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

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




Highlight2:VegetarianDiets.
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3. Digestion, Absorption and Transport. n n n




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 n n n




6:NutritionalGenomics.
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7. EnergyMetabolism. n




Highlight 7: Alcohol in the Body.
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8. EnergyBalanceandBodyComposition. n n n n




Highlight 8: Eating Disorders.
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9. WeightManagement: Overweight, Obesityand Underweight.
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nHighlight 9: The Latest and Greatest Weight-Loss Diet — Again.
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10. TheWater-Soluble Vitamins: BVitaminsand VitaminC.
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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. Water and the Major Minerals. n n n n




Highlight12:OsteoporosisandCalcium.
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13. TheTrace Minerals.
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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 Obesityandthe EarlyDevelopment of ChronicDiseases.
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17. LifeCycleNutrition: AdulthoodandtheLaterYears.
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Highlight 17:Nutrient-DrugInteractions.
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18. Diet and Health. n n




Highlight18:ComplementaryandAlternativeMedicine.
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19. ConsumerConcernsAboutFoodsandWater. n n n n n




Highlight 19: Food Biotechnology.
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20. HungerandtheGlobal Environment. n n n n




Highlight20:EnvironmentallyFriendlyFoodChoices.
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,Chapter 1 – An Overview of Nutrition
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MULTIPLE CHOICE n




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




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 n




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 n




c. emotional turmoil n




d. negative association n




e. comfort eating n




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 n




d. environmental concerns n




e. cultural values n




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 n




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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