Complete Test Bank – Understanding Nutrition (16th Edition by Ellie Whitney) | Verified 2025 Update | Chapters 1–20

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
W W W W W W




MULTIPLE CHOICE W




1. Which characteristic is most typical of a chronic disease?
W W W W W W W W


a. It has a rapid onset.
W W W W


b. It rarely has noticeable symptoms.
W W W W


c. It produces sharp pains
W W W


d. It progresses gradually.
W W


e. It disrupts daily life, but is unlikely to be life-threatening.
W W W W W W W W W




ANSWER: D DIF: Bloom's: Understand
W REF: Introduction W W


WOBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food
W W W W W W W W


choices.
W




2. What is the chief reason most people choose the foods they eat?
W W W W W W W W W W W


a. cost
b. taste
c. convenience
d. nutritional value W


e. habit
ANSWER: B DIF: Bloom's: Remember
W REF: 1.1 Food W W W


Choices OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal
W W W W W W W W W


food choices.
W W




3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the
W W W W W W W W W W W W W W W W W


Wflu. Her reaction is an example of a food-related
W W .W W W W W W


a. habit
b. social interaction W


c. emotional turmoil W


d. negative association W


e. comfort eating W




ANSWER: D DIF: Bloom's: Evaluate
W REF: 1.1 Food W W W


Choices OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal
W W W W W W W W W


food choices.
W W




4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food
W W W W W W W W W W W W W W W W W


Wchoice based on .W W


a. habit
b. availability
c. body image W


d. environmental concerns W


e. cultural values W




ANSWER: A DIF: Bloom's: Evaluate
W REF: 1.1 Food W W W


Choices OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal
W W W W W W W W W


food choices.
W W




5. Which individual is making a food choice based on negative association?
W W W W W W W W W W


a. A tourist from China who rejects a hamburger due to unfamiliarity
W W W W W W W W W W


b. A child who spits out his mashed potatoes because they taste too salty
W W W W W W W W W W W W


c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid
W W W W W W W W W W W W W


offending a close friend
W W W W

, Understanding Nutrition 16th Edition

d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he
W W W W W W W W W W W W


considers it a child's food
W W W W W


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