Understanding Nutrition 16th Edition
TEST BANK
Understanding Nutrition 16th Edition
Ellie Whitney All Chapters 1 - 20
, Understanding Nutrition 16th Edition
Table of Contents
1. An Overview of Nutrition.
Highlight 1: Nutrition Information and Misinformation.
2. Planning a Healthy Diet.
Highlight 2: Vegetarian Diets.
3. Digestion, Absorption and Transport.
Highlight 3: Common Digestive Problems.
4. The Carbohydrates: Sugars, Starches and Fibers.
Highlight 4: Carbs, kCalories and Controversies.
5. The Lipids: Triglycerides, Phospholipids and Sterols.
Highlight 5: High-Fat Foods — Friend or Foe?
6. Protein: Amino Acids. Highlight
6: Nutritional Genomics.
7. Energy Metabolism.
Highlight 7: Alcohol in the Body.
8. Energy Balance and Body Composition.
Highlight 8: Eating Disorders.
9. Weight Management: Overweight, Obesity and Underweight.
Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
Highlight 10: Vitamin and Mineral Supplements.
11. The Fat-Soluble Vitamins, A, D, E and K.
Highlight 11: Antioxidant Nutrients in Disease Prevention.
12. Water and the Major Minerals.
Highlight 12: Osteoporosis and Calcium.
13. The Trace Minerals.
Highlight 13: Phytochemicals and Functional Foods.
14. Fitness: Physical Activity, Nutrients and Body Adaptations.
Highlight 14: Supplements as Ergogenic Aids.
15. Life Cycle Nutrition: Pregnancy and Lactation.
Highlight 15: Fetal Alcohol Syndrome.
16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
17. Life Cycle Nutrition: Adulthood and the Later Years.
Highlight 17: Nutrient-Drug Interactions.
18. Diet and Health.
Highlight 18: Complementary and Alternative Medicine.
19. Consumer Concerns About Foods and Water.
Highlight 19: Food Biotechnology.
20. Hunger and the Global Environment.
Highlight 20: Environmentally Friendly Food Choices.
, Understanding Nutrition 16th Edition
Chapter 1 – An Overview of Nutrition
MULTIPLE CHOICE
1. Which characteristic is most typical of a chronic disease?
a. It has a rapid onset.
b. It rarely has noticeable symptoms.
c. It produces sharp pains
d. It progresses gradually.
e. It disrupts daily life, but is unlikely to be life-threatening.
ANSWER: D DIF: Bloom's: Understand REF: Introduction OBJ:
UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
2. What is the chief reason most people choose the foods they eat?
a. cost
b. taste
c. convenience
d. nutritional value
e. habit
ANSWER: B DIF: Bloom's: Remember REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
3. A dchild ddevelops da dstrong ddislike dof dnoodle dsoup dafter dshe dconsumes da dbowl dwhile dsick dwith
dthe dflu. dHer d reaction dis dan dexample dof da dfood-related .
a. habit
b. social dinteraction
c. emotional dturmoil
d. negative dassociation
e. comfort deating
ANSWER: d D DIF: Bloom's: dEvaluate REF: d1.1 dFood
dChoices d OBJ: dUNUT.WHRO.16.1.1 dDescribe dhow dvarious dfactors dinfluence dpersonal
dfood dchoices.
4. A dperson dwho deats da dbowl dof doatmeal dfor dbreakfast devery dday dis dmost dlikely dmaking da
dfood dchoice d based don .
a. habit
b. availability
c. body dimage
d. environmental dconcerns
e. cultural dvalues
ANSWER: d A DIF: Bloom's: dEvaluate REF: d1.1 dFood
dChoices d OBJ: dUNUT.WHRO.16.1.1 dDescribe dhow dvarious dfactors dinfluence dpersonal
dfood dchoices.
5. Which dindividual dis dmaking da dfood dchoice dbased don dnegative dassociation?
a. A dtourist dfrom dChina dwho drejects da dhamburger ddue dto dunfamiliarity
b. A dchild dwho dspits dout dhis dmashed dpotatoes dbecause dthey dtaste dtoo dsalty
c. A dteenager dwho dgrudgingly daccepts dan doffer dfor dan dice dcream dcone dto davoid
doffending da d close dfriend
, Understanding Nutrition 16th Edition
d. An delderly dgentleman dwho drefuses da dpeanut dbutter dand djelly dsandwich dbecause
dhe dconsiders d it da dchild's dfood
e. An dadult dwho drefuses dto deat dfoods dthat dare dnot dlocally-sourced dand dorganic
TEST BANK
Understanding Nutrition 16th Edition
Ellie Whitney All Chapters 1 - 20
, Understanding Nutrition 16th Edition
Table of Contents
1. An Overview of Nutrition.
Highlight 1: Nutrition Information and Misinformation.
2. Planning a Healthy Diet.
Highlight 2: Vegetarian Diets.
3. Digestion, Absorption and Transport.
Highlight 3: Common Digestive Problems.
4. The Carbohydrates: Sugars, Starches and Fibers.
Highlight 4: Carbs, kCalories and Controversies.
5. The Lipids: Triglycerides, Phospholipids and Sterols.
Highlight 5: High-Fat Foods — Friend or Foe?
6. Protein: Amino Acids. Highlight
6: Nutritional Genomics.
7. Energy Metabolism.
Highlight 7: Alcohol in the Body.
8. Energy Balance and Body Composition.
Highlight 8: Eating Disorders.
9. Weight Management: Overweight, Obesity and Underweight.
Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
Highlight 10: Vitamin and Mineral Supplements.
11. The Fat-Soluble Vitamins, A, D, E and K.
Highlight 11: Antioxidant Nutrients in Disease Prevention.
12. Water and the Major Minerals.
Highlight 12: Osteoporosis and Calcium.
13. The Trace Minerals.
Highlight 13: Phytochemicals and Functional Foods.
14. Fitness: Physical Activity, Nutrients and Body Adaptations.
Highlight 14: Supplements as Ergogenic Aids.
15. Life Cycle Nutrition: Pregnancy and Lactation.
Highlight 15: Fetal Alcohol Syndrome.
16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
17. Life Cycle Nutrition: Adulthood and the Later Years.
Highlight 17: Nutrient-Drug Interactions.
18. Diet and Health.
Highlight 18: Complementary and Alternative Medicine.
19. Consumer Concerns About Foods and Water.
Highlight 19: Food Biotechnology.
20. Hunger and the Global Environment.
Highlight 20: Environmentally Friendly Food Choices.
, Understanding Nutrition 16th Edition
Chapter 1 – An Overview of Nutrition
MULTIPLE CHOICE
1. Which characteristic is most typical of a chronic disease?
a. It has a rapid onset.
b. It rarely has noticeable symptoms.
c. It produces sharp pains
d. It progresses gradually.
e. It disrupts daily life, but is unlikely to be life-threatening.
ANSWER: D DIF: Bloom's: Understand REF: Introduction OBJ:
UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
2. What is the chief reason most people choose the foods they eat?
a. cost
b. taste
c. convenience
d. nutritional value
e. habit
ANSWER: B DIF: Bloom's: Remember REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
3. A dchild ddevelops da dstrong ddislike dof dnoodle dsoup dafter dshe dconsumes da dbowl dwhile dsick dwith
dthe dflu. dHer d reaction dis dan dexample dof da dfood-related .
a. habit
b. social dinteraction
c. emotional dturmoil
d. negative dassociation
e. comfort deating
ANSWER: d D DIF: Bloom's: dEvaluate REF: d1.1 dFood
dChoices d OBJ: dUNUT.WHRO.16.1.1 dDescribe dhow dvarious dfactors dinfluence dpersonal
dfood dchoices.
4. A dperson dwho deats da dbowl dof doatmeal dfor dbreakfast devery dday dis dmost dlikely dmaking da
dfood dchoice d based don .
a. habit
b. availability
c. body dimage
d. environmental dconcerns
e. cultural dvalues
ANSWER: d A DIF: Bloom's: dEvaluate REF: d1.1 dFood
dChoices d OBJ: dUNUT.WHRO.16.1.1 dDescribe dhow dvarious dfactors dinfluence dpersonal
dfood dchoices.
5. Which dindividual dis dmaking da dfood dchoice dbased don dnegative dassociation?
a. A dtourist dfrom dChina dwho drejects da dhamburger ddue dto dunfamiliarity
b. A dchild dwho dspits dout dhis dmashed dpotatoes dbecause dthey dtaste dtoo dsalty
c. A dteenager dwho dgrudgingly daccepts dan doffer dfor dan dice dcream dcone dto davoid
doffending da d close dfriend
, Understanding Nutrition 16th Edition
d. An delderly dgentleman dwho drefuses da dpeanut dbutter dand djelly dsandwich dbecause
dhe dconsiders d it da dchild's dfood
e. An dadult dwho drefuses dto deat dfoods dthat dare dnot dlocally-sourced dand dorganic
