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. | | |
Highlight2:VegetarianDiets.
| | | |
3. Digestion, Absorption and Transport. | | |
Highlight3:CommonDigestiveProblems.
| | | | |
4. TheCarbohydrates: Sugars, StarchesandFibers.
| | | | |
Highlight 4: Carbs, kCalories and Controversies.
| | | | | |
5. TheLipids:Triglycerides,Phospholipids andSterols.
| | | | |
Highlight 5: High-Fat Foods — Friend or Foe?
| | | | | | | |
6. Protein: Amino Acids. | |
Highlight6:NutritionalGenomics.
| | | |
7. EnergyMetabolism. |
Highlight 7: Alcohol in the Body.
| | | | |
8. EnergyBalanceandBodyComposition.
| | | |
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.| | | |
Highlight12:OsteoporosisandCalcium.
| | | | |
13. The Trace Minerals.
| |
Highlight13:Phytochemicals and Functional Foods.
| | | | |
14. Fitness: Physical Activity, Nutrientsand BodyAdaptations.
| | | | | |
Highlight 14: Supplements as Ergogenic Aids.
| | | | | |
15. LifeCycleNutrition: PregnancyandLactation.
| | | | |
Highlight 15: Fetal Alcohol Syndrome.
| | | | |
16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
| | | | | |
Highlight 16: Childhood Obesityand 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:Complementaryand Alternative Medicine.
| | | | |
19. ConsumerConcerns AboutFoodsand Water. | | | | |
Highlight 19: Food Biotechnology.
| | | |
20. Hunger and the Global Environment. | | | |
Highlight20:EnvironmentallyFriendlyFood 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 |child |develops |a |strong |dislike |of |noodle |soup |after |she |consumes |a |bowl |while |sick |with |the |flu. |Her
| reaction |is |an |example |of |a |food-related .
a. habit
b. social |interaction
c. emotional |turmoil
d. negative |association
e. comfort |eating
ANSWER: | D DIF: Bloom's: |Evaluate REF: |1.1 |Food |Choices
| OBJ: |UNUT.WHRO.16.1.1 |Describe |how |various |factors |influence |personal |food |choices.
4. A |person |who |eats |a |bowl |of |oatmeal |for |breakfast |every |day |is |most |likely |making |a |food |choice
| based |on .
a. habit
b. availability
c. body |image
d. environmental |concerns
e. cultural |values
ANSWER: | A DIF: Bloom's: |Evaluate REF: |1.1 |Food |Choices
| OBJ: |UNUT.WHRO.16.1.1 |Describe |how |various |factors |influence |personal |food |choices.
5. Which |individual |is |making |a |food |choice |based |on |negative |association?
a. A |tourist |from |China |who |rejects |a |hamburger |due |to |unfamiliarity
b. A |child |who |spits |out |his |mashed |potatoes |because |they |taste |too |salty
c. A |teenager |who |grudgingly |accepts |an |offer |for |an |ice |cream |cone |to |avoid |offending |a
| close |friend
d. An |elderly |gentleman |who |refuses |a |peanut |butter |and |jelly |sandwich |because |he |considers
| it |a |child's |food
e. An |adult |who |refuses |to |eat |foods |that |are |not |locally-sourced |and |organic
, Understanding Nutrition 16th Edition
| | | |
ANSWER: | D DIF: Bloom's: |Evaluate REF: |1.1 |Food |Choices
| OBJ: |UNUT.WHRO.16.1.1 |Describe |how |various |factors |influence |personal |food |choices.
6. The |motive |for |a |person |who |alters |his |diet |due |to |religious |convictions |is |most |likely |related |to |his
| .
a. values
b. body |image
c. ethnic |heritage
d. functional |association
e. comfort
ANSWER: | A DIF: Bloom's: |Understand REF: |1.1 |Food |Choices
| OBJ: |UNUT.WHRO.16.1.1 |Describe |how |various |factors |influence |personal |food |choices.
7. Farah |is |viewing |an |exciting |sports |match |of |her |favorite |team |and |eating |because |of |nervousness. |Her
| food |choice |will |most |likely |be |based |on .
a. regional |cuisines
b. preferences
c. emotional |comfort
d. positive |association
e. functional |value
ANSWER: | C DIF: Bloom's: |Evaluate REF: |1.1 |Food |Choices
| OBJ: |UNUT.WHRO.16.1.1 |Describe |how |various |factors |influence |personal |food |choices.
8. What |term |describes |foods |that |contain |non |nutrient |substances |whose |known |action |in |the |body |is |to
| promote |well-being |to |a |greater |extent |than |that |contributed |by |the |food's |nutrients?
a. fortified |foods
b. enriched |foods
c. functional |foods
d. health-enhancing |foods
e. bioavailable |foods
ANSWER: | C DIF: Bloom's: |Understand REF: |1.1 |Food |Choices
| OBJ: |UNUT.WHRO.16.1.1 |Describe |how |various |factors |influence |personal |food |choices.
9. Non |nutrient |substances |found |in |plant |foods |that |may |demonstrate |biological |activity |in |the |body |are
| commonly |known |as
a. Bio |enhancements
b. inorganic |fibers
c. phytochemicals
d. phytoactive |chemicals
e. nonnutritive |additives
ANSWER: | C DIF: Bloom’s |Remember REF: |1.1 |Food |Choices
| OBJ: |UNUT.WHRO.16.1.1 |Describe |how |various |factors |influence |personal |food |choices.
10. By |chemical |analysis, |what |nutrient |is |present |in |the |highest |amounts |in |most |foods?
a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins |and |minerals
ANSWER: | | B DIF: Bloom's: |Remember REF: | |1.2 |The |Nutrients
| | | |
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. | | |
Highlight2:VegetarianDiets.
| | | |
3. Digestion, Absorption and Transport. | | |
Highlight3:CommonDigestiveProblems.
| | | | |
4. TheCarbohydrates: Sugars, StarchesandFibers.
| | | | |
Highlight 4: Carbs, kCalories and Controversies.
| | | | | |
5. TheLipids:Triglycerides,Phospholipids andSterols.
| | | | |
Highlight 5: High-Fat Foods — Friend or Foe?
| | | | | | | |
6. Protein: Amino Acids. | |
Highlight6:NutritionalGenomics.
| | | |
7. EnergyMetabolism. |
Highlight 7: Alcohol in the Body.
| | | | |
8. EnergyBalanceandBodyComposition.
| | | |
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.| | | |
Highlight12:OsteoporosisandCalcium.
| | | | |
13. The Trace Minerals.
| |
Highlight13:Phytochemicals and Functional Foods.
| | | | |
14. Fitness: Physical Activity, Nutrientsand BodyAdaptations.
| | | | | |
Highlight 14: Supplements as Ergogenic Aids.
| | | | | |
15. LifeCycleNutrition: PregnancyandLactation.
| | | | |
Highlight 15: Fetal Alcohol Syndrome.
| | | | |
16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
| | | | | |
Highlight 16: Childhood Obesityand 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:Complementaryand Alternative Medicine.
| | | | |
19. ConsumerConcerns AboutFoodsand Water. | | | | |
Highlight 19: Food Biotechnology.
| | | |
20. Hunger and the Global Environment. | | | |
Highlight20:EnvironmentallyFriendlyFood 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 |child |develops |a |strong |dislike |of |noodle |soup |after |she |consumes |a |bowl |while |sick |with |the |flu. |Her
| reaction |is |an |example |of |a |food-related .
a. habit
b. social |interaction
c. emotional |turmoil
d. negative |association
e. comfort |eating
ANSWER: | D DIF: Bloom's: |Evaluate REF: |1.1 |Food |Choices
| OBJ: |UNUT.WHRO.16.1.1 |Describe |how |various |factors |influence |personal |food |choices.
4. A |person |who |eats |a |bowl |of |oatmeal |for |breakfast |every |day |is |most |likely |making |a |food |choice
| based |on .
a. habit
b. availability
c. body |image
d. environmental |concerns
e. cultural |values
ANSWER: | A DIF: Bloom's: |Evaluate REF: |1.1 |Food |Choices
| OBJ: |UNUT.WHRO.16.1.1 |Describe |how |various |factors |influence |personal |food |choices.
5. Which |individual |is |making |a |food |choice |based |on |negative |association?
a. A |tourist |from |China |who |rejects |a |hamburger |due |to |unfamiliarity
b. A |child |who |spits |out |his |mashed |potatoes |because |they |taste |too |salty
c. A |teenager |who |grudgingly |accepts |an |offer |for |an |ice |cream |cone |to |avoid |offending |a
| close |friend
d. An |elderly |gentleman |who |refuses |a |peanut |butter |and |jelly |sandwich |because |he |considers
| it |a |child's |food
e. An |adult |who |refuses |to |eat |foods |that |are |not |locally-sourced |and |organic
, Understanding Nutrition 16th Edition
| | | |
ANSWER: | D DIF: Bloom's: |Evaluate REF: |1.1 |Food |Choices
| OBJ: |UNUT.WHRO.16.1.1 |Describe |how |various |factors |influence |personal |food |choices.
6. The |motive |for |a |person |who |alters |his |diet |due |to |religious |convictions |is |most |likely |related |to |his
| .
a. values
b. body |image
c. ethnic |heritage
d. functional |association
e. comfort
ANSWER: | A DIF: Bloom's: |Understand REF: |1.1 |Food |Choices
| OBJ: |UNUT.WHRO.16.1.1 |Describe |how |various |factors |influence |personal |food |choices.
7. Farah |is |viewing |an |exciting |sports |match |of |her |favorite |team |and |eating |because |of |nervousness. |Her
| food |choice |will |most |likely |be |based |on .
a. regional |cuisines
b. preferences
c. emotional |comfort
d. positive |association
e. functional |value
ANSWER: | C DIF: Bloom's: |Evaluate REF: |1.1 |Food |Choices
| OBJ: |UNUT.WHRO.16.1.1 |Describe |how |various |factors |influence |personal |food |choices.
8. What |term |describes |foods |that |contain |non |nutrient |substances |whose |known |action |in |the |body |is |to
| promote |well-being |to |a |greater |extent |than |that |contributed |by |the |food's |nutrients?
a. fortified |foods
b. enriched |foods
c. functional |foods
d. health-enhancing |foods
e. bioavailable |foods
ANSWER: | C DIF: Bloom's: |Understand REF: |1.1 |Food |Choices
| OBJ: |UNUT.WHRO.16.1.1 |Describe |how |various |factors |influence |personal |food |choices.
9. Non |nutrient |substances |found |in |plant |foods |that |may |demonstrate |biological |activity |in |the |body |are
| commonly |known |as
a. Bio |enhancements
b. inorganic |fibers
c. phytochemicals
d. phytoactive |chemicals
e. nonnutritive |additives
ANSWER: | C DIF: Bloom’s |Remember REF: |1.1 |Food |Choices
| OBJ: |UNUT.WHRO.16.1.1 |Describe |how |various |factors |influence |personal |food |choices.
10. By |chemical |analysis, |what |nutrient |is |present |in |the |highest |amounts |in |most |foods?
a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins |and |minerals
ANSWER: | | B DIF: Bloom's: |Remember REF: | |1.2 |The |Nutrients
