Test Bank for Understanding Nutrition 16th Edition Whitney

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




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. n n




Highlight6:NutritionalGenomics.
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7. EnergyMetabolism. n




Highlight 7: Alcohol in the Body.
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8. EnergyBalanceandBodyComposition.
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Highlight 8: Eating Disorders.
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9. WeightManagement: Overweight, ObesityandUnderweight.
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nHighlight 9: TheLatest and Greatest Weight-Loss Diet—Again.
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10. TheWater-SolubleVitamins:BVitaminsandVitaminC.
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Highlight 10: Vitamin and Mineral Supplements.
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11. The Fat-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 EarlyDevelopmentof Chronic Diseases.
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17. LifeCycleNutrition:AdulthoodandtheLater Years.
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Highlight 17:Nutrient-DrugInteractions.
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18. Dietand 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:EnvironmentallyFriendlyFood Choices.
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, Understanding Nutrition 16th Edition n n n n




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.
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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
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reaction 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
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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
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close friend
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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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, Understanding Nutrition 16th Edition n n n n




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




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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n .
a. values
b. body image n




c. ethnic heritage n




d. functional association n




e. comfort
ANSWER: A DIF: Bloom's: Understand n REF: 1.1 Food Choices n n n n




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 team and eating because of nervousness. Her
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food choice will most likely be based on
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a. regional cuisines n




b. preferences
c. emotional comfort n




d. positive association n




e. functional value n




ANSWER: C DIF: Bloom's: Evaluate n REF: 1.1 Food Choices n n n n




OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
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8. What term describes foods that contain non nutrient substances whose known action in the body is to
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promote well-being to a greater extent than that contributed by the food's nutrients?
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a. fortified foods n




b. enriched foods n




c. functional foods n




d. health-enhancing foods n




e. bioavailable foods n




ANSWER: C DIF: Bloom's: Understand n REF: 1.1 Food Choices n n n n




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. Bio enhancements n




b. inorganic fibers n




c. phytochemicals
d. phytoactive chemicals n




e. nonnutritive additives n




ANSWER: C DIF: Bloom’s Remember n REF: 1.1 Food Choices n n n n




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 n n




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