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 fchild fdevelops fa fstrong fdislike fof fnoodle fsoup fafter fshe fconsumes fa fbowl fwhile fsick fwith fthe
fflu. fHer f reaction fis fan fexample fof fa ffood-related .
a. habit
b. social finteraction
c. emotional fturmoil
d. negative fassociation
e. comfort feating
ANSWER: f D DIF: Bloom's: fEvaluate REF: f1.1 fFood fChoices
f OBJ: fUNUT.WHRO.16.1.1 fDescribe fhow fvarious ffactors finfluence fpersonal ffood
fchoices.
4. A fperson fwho feats fa fbowl fof foatmeal ffor fbreakfast fevery fday fis fmost flikely fmaking fa ffood
fchoice f based fon .
a. habit
b. availability
c. body fimage
d. environmental fconcerns
e. cultural fvalues
ANSWER: f A DIF: Bloom's: fEvaluate REF: f1.1 fFood fChoices
f OBJ: fUNUT.WHRO.16.1.1 fDescribe fhow fvarious ffactors finfluence fpersonal ffood
fchoices.
5. Which findividual fis fmaking fa ffood fchoice fbased fon fnegative fassociation?
a. A ftourist ffrom fChina fwho frejects fa fhamburger fdue fto funfamiliarity
b. A fchild fwho fspits fout fhis fmashed fpotatoes fbecause fthey ftaste ftoo fsalty
c. A fteenager fwho fgrudgingly faccepts fan foffer ffor fan fice fcream fcone fto favoid
foffending fa f close ffriend
, Understanding Nutrition 16th Edition
d. An felderly fgentleman fwho frefuses fa fpeanut fbutter fand fjelly fsandwich fbecause fhe
fconsiders f it fa fchild's ffood
e. An fadult fwho frefuses fto feat ffoods fthat fare fnot flocally-sourced fand forganic
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 fchild fdevelops fa fstrong fdislike fof fnoodle fsoup fafter fshe fconsumes fa fbowl fwhile fsick fwith fthe
fflu. fHer f reaction fis fan fexample fof fa ffood-related .
a. habit
b. social finteraction
c. emotional fturmoil
d. negative fassociation
e. comfort feating
ANSWER: f D DIF: Bloom's: fEvaluate REF: f1.1 fFood fChoices
f OBJ: fUNUT.WHRO.16.1.1 fDescribe fhow fvarious ffactors finfluence fpersonal ffood
fchoices.
4. A fperson fwho feats fa fbowl fof foatmeal ffor fbreakfast fevery fday fis fmost flikely fmaking fa ffood
fchoice f based fon .
a. habit
b. availability
c. body fimage
d. environmental fconcerns
e. cultural fvalues
ANSWER: f A DIF: Bloom's: fEvaluate REF: f1.1 fFood fChoices
f OBJ: fUNUT.WHRO.16.1.1 fDescribe fhow fvarious ffactors finfluence fpersonal ffood
fchoices.
5. Which findividual fis fmaking fa ffood fchoice fbased fon fnegative fassociation?
a. A ftourist ffrom fChina fwho frejects fa fhamburger fdue fto funfamiliarity
b. A fchild fwho fspits fout fhis fmashed fpotatoes fbecause fthey ftaste ftoo fsalty
c. A fteenager fwho fgrudgingly faccepts fan foffer ffor fan fice fcream fcone fto favoid
foffending fa f close ffriend
, Understanding Nutrition 16th Edition
d. An felderly fgentleman fwho frefuses fa fpeanut fbutter fand fjelly fsandwich fbecause fhe
fconsiders f it fa fchild's ffood
e. An fadult fwho frefuses fto feat ffoods fthat fare fnot flocally-sourced fand forganic
