Understanding Nutrition, 16th Edition TEST BANK by Ellie Whitney, Verified Chapters 1 - 20, Complete Newest Version

Understanding Nutrition16thEdition
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TESTBANK
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UnderstandingNutrition16thEdition
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Ellie Whitney AllChapters1 -20
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, Understanding Nutrition16thEdition b b b b




TableofContents
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1. AnOverviewofNutrition.
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Highlight1:NutritionInformationandMisinformation.
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2. PlanningaHealthyDiet. b b b




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




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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Highlight5:High-FatFoods—FriendorFoe?
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6. Protein:Amino Acids. Highlight b b b




6:NutritionalGenomics.
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7. EnergyMetabolism. b




Highlight7:AlcoholintheBody. b b b b b




8. EnergyBalanceandBodyComposition. b b b b




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:VitaminandMineralSupplements.
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11. TheFat-SolubleVitamins,A,D,EandK.
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Highlight11:AntioxidantNutrientsinDiseasePrevention.
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12. WaterandtheMajorMinerals. b b b b




Highlight12:OsteoporosisandCalcium.
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13. TheTraceMinerals.
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Highlight13:PhytochemicalsandFunctionalFoods.
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14. Fitness:PhysicalActivity,NutrientsandBodyAdaptations. b b b b b b




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. b b




Highlight18:ComplementaryandAlternativeMedicine.
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19. ConsumerConcernsAboutFoodsandWater. b b b b b




Highlight19:FoodBiotechnology.
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20. HungerandtheGlobalEnvironment. b b b b




Highlight20:EnvironmentallyFriendlyFoodChoices.
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, Understanding Nutrition16thEdition b b b b




Chapter1–AnOverviewofNutrition
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MULTIPLECHOICE b




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




b. It rarely has noticeable symptoms.
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c. It produces sharp pains b b b




d. It progresses gradually. b b




e. It disrupts daily life, but is unlikely to be life-threatening.
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ANSWER: D DIF: Bloom's: Understand REF: Introduction b b b




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 b




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




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 b




c. emotional turmoil b




d. negative association b




e. comfort eating b




ANSWER: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices b b b b b




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 foodchoice based
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on
b .
a. habit
b. availability
c. bodyimage b




d. environmental concerns b




e. cultural values b




ANSWER: A DIF: Bloom's: Evaluate REF: 1.1 Food Choices b b b b b




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 fromChina 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 anice creamcone to avoid offending a close
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friend b




d. An elderly gentleman who refuses a peanut butter and jellysandwich 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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, Understanding Nutrition16thEdition b b b b




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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6. The motive for a person who alters his diet due to religious convictions is most likely related to his
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b .
a. values
b. bodyimage b




c. ethnic heritage b




d. functional association b




e. comfort
ANSWER: A DIF: Bloom's: Understand 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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7. Farah is viewing an exciting sports match of her favorite teamand eating because of nervousness. Her food
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choice will most likely be based on
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a. regional cuisines b




b. preferences
c. emotional comfort b




d. positive association b




e. functional value b




ANSWER: C 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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8. What termdescribes foods that contain non nutrient substances whose known action in the body is to
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promote well-beingto a greater extent than that contributed by the food's nutrients?
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a. fortified foods b




b. enriched foods b




c. functional foods b




d. health-enhancing foods b




e. bioavailable foods b




ANSWER: C DIF: Bloom's: Understand 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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9. Non nutrient substances found in plant foods that may demonstrate biological activity in the body are
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commonly known as
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a. Bioenhancements b




b. inorganic fibers b




c. phytochemicals
d. phytoactive chemicals b




e. nonnutritive additives b




ANSWER: C 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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10. By chemical analysis, what nutrient is present in the highest amounts in most foods?
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a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins and minerals b b




ANSWER: B b b DIF: Bloom's: Remember b REF: 1.2The Nutrients
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