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

EST BANK for Understanding Nutrition
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16th Edition Ellie Whitney and Sharon Rady Rolfes All
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Chapters 1 - 20
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,TableofContents
1. AnOverviewofNutrition.
Highlight 1:NutritionInformationandMisinformation.
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2. Planninga HealthyDiet. X




Highlight2:VegetarianDiets.
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3. Digestion, Absorptionand Transport.
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Highlight3:CommonDigestiveProblems.
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4. TheCarbohydrates:Sugars,StarchesandFibers.
Highlight4:Carbs,kCalories andControversies.
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5. TheLipids:Triglycerides,PhospholipidsandSterols.
Highlight5:High-Fat Foods—FriendorFoe?
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6. Protein:Amino Acids. Highlight b b




6:Nutritional Genomics.
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7. EnergyMetabolism.
Highlight 7:Alcohol intheBody.
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8. EnergyBalanceand BodyComposition. X




Highlight8:EatingDisorders.
9. WeightManagement:Overweight,ObesityandUnderweight.
Highlight 9:TheLatest and GreatestWeight-Loss Diet —Again.
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10. TheWater-SolubleVitamins:BVitaminsandVitaminC.
Highlight 10:Vitamin andMineral Supplements.
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11. TheFat-SolubleVitamins,A, D,EandK. b X b




Highlight 11:Antioxidant NutrientsinDiseasePrevention.
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12. WaterandtheMajorMinerals. b b b




Highlight12:OsteoporosisandCalcium.
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13. TheTraceMinerals.
Highlight13:PhytochemicalsandFunctional Foods.
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14. Fitness:PhysicalActivity, NutrientsandBodyAdaptations. X




Highlight14:SupplementsasErgogenic Aids.
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15. LifeCycleNutrition:PregnancyandLactation.
Highlight 15:FetalAlcoholSyndrome.
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16. LifeCycleNutrition:Infancy,ChildhoodandAdolescence.
Highlight 16:Childhood ObesityandtheEarlyDevelopmentofChronicDiseases.
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17. LifeCycleNutrition:AdulthoodandtheLaterYears. X




Highlight 17:Nutrient-Drug Interactions.
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18. Diet andHealth.
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Highlight18:ComplementaryandAlternativeMedicine.
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19. ConsumerConcernsAboutFoodsandWater. X




Highlight19:FoodBiotechnology.
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20. Hungerand theGlobal Environment. X X




Highlight20:EnvironmentallyFriendlyFoodChoices.
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,Chapter 1 – An Overview of Nutrition
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MULTIPLECHOICE b




1. Whichcharacteristicis mosttypicalofachronicdisease?
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a. Ithasarapidonset. b b b b




b. Itrarelyhas noticeable symptoms.
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c. Itproduces sharp pains b b b




d. Itprogressesgradually. b b




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




ANSWER: D DIF: Bloom's:Understand REF: Introduction
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OBJ: UNUT.WHRO.16.1.1Describehowvariousfactorsinfluencepersonal food choices.
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2. Whatisthechiefreasonmost peoplechoosethefoodstheyeat?
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a. cost
b. taste
c. convenience
d. nutritional value b




e. habit
ANSWER: B DIF: Bloom's:Remember REF:1.1Food Choices
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OBJ:UNUT.WHRO.16.1.1Describehowvariousfactorsinfluencepersonalfoodchoices.
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3. Achilddevelopsastrongdislikeofnoodlesoupaftersheconsumes a bowlwhilesickwiththeflu.Her
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reaction is an example of a food-related
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a. habit
b. socialinteraction b




c. emotional turmoil b




d. negative association b




e. comfort eating b




ANSWER: D DIF: Bloom's:Evaluate REF:1.1Food Choices
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OBJ: UNUT.WHRO.16.1.1 Describe howvarious factorsinfluence personal foodchoices.
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4. Apersonwhoeatsabowlofoatmealforbreakfasteverydayismostlikelymakingafoodchoice based on
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a. habit
b. availability
c. bodyimage b




d. environmental concerns b




e. cultural values b




ANSWER: A DIF: Bloom's:Evaluate REF:1.1Food Choices
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OBJ:UNUT.WHRO.16.1.1Describehowvariousfactorsinfluencepersonalfoodchoices.
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5. Whichindividualismakingafoodchoicebasedonnegativeassociation?
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a. Atourist fromChina whorejects ahamburger duetounfamiliarity
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b. Achildwho spits out hismashedpotatoesbecause theytastetoosalty
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c. Ateenagerwhogrudginglyacceptsanofferforanicecreamconetoavoidoffendinga close
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friend b




d. Anelderlygentlemanwhorefusesa peanutbutterandjellysandwichbecauseheconsiders ita
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child'sfood b b

, e. Anadult whorefusestoeatfoodsthat arenotlocally-sourcedandorganic
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