TEST BANK Understanding Nutrition 16th Edition

Understanding Nutrition 16th Edition
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TEST BANK p




Understanding Nutrition 16th Edition
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Ellie Whitney All Chapters 1 - 20
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,Understanding Nutrition 16th Edition
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, Understanding Nutrition 16th Edition p p p

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Table of Contents
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1. An Overview of Nutrition.
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Highlight 1: Nutrition Information and Misinformation.
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2. Planning a Healthy Diet. p p p


pHighlight 2: Vegetarian Diets.
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3. Digestion, Absorption and Transport. p p p


pHighlight 3: Common Digestive Problems.
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4. The Carbohydrates: Sugars, Starches and Fibers.
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pHighlight 4: Carbs, kCalories and Controversies.
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5. The Lipids: Triglycerides, Phospholipids and Sterols.
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pHighlight 5: High-Fat Foods — Friend or Foe?
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6. Protein: Amino Acids. p p


pHighlight 6: Nutritional Genomics.
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7. Energy Metabolism.p

Highlight 7: Alcohol in the Body.
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8. Energy Balance and Body Composition.
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pHighlight 8: Eating Disorders.
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9. Weight Management: Overweight, Obesity and Underweight.
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pHighlight 9: The Latest and Greatest Weight-Loss Diet — Again.
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10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
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pHighlight 10: Vitamin and Mineral Supplements.
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11. The Fat-Soluble Vitamins, A, D, E and K.
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Highlight 11: Antioxidant Nutrients in Disease Prevention.
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12. Water and the Major Minerals.
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pHighlight 12: Osteoporosis and Calcium.
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13. The Trace Minerals.
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Highlight 13: Phytochemicals and Functional Foods.
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14. Fitness: Physical Activity, Nutrients and Body Adaptations.
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pHighlight 14: Supplements as Ergogenic Aids.
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15. Life Cycle Nutrition: Pregnancy and Lactation.
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pHighlight 15: Fetal Alcohol Syndrome.
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16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
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Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
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17. Life Cycle Nutrition: Adulthood and the Later Years.
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pHighlight 17: Nutrient-Drug Interactions.
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18. Diet and Health.
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Highlight 18: Complementary and Alternative Medicine.
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19. Consumer Concerns About Foods and Water. p p p p p


pHighlight 19: Food Biotechnology.
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20. Hunger and the Global Environment.
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Highlight 20: Environmentally Friendly Food Choices.
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, Understanding Nutrition 16th Edition
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Chapter 1 – An Overview of Nutrition
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MULTIPLE pCHOICE

1. Which pcharacteristic pis pmost ptypical pof pa pchronic pdisease?
a. It phas pa prapid ponset.
b. It prarely phas pnoticeable psymptoms.
c. It pproduces psharp ppains
d. It pprogresses pgradually.
e. It pdisrupts pdaily plife, pbut pis punlikely pto pbe plife-threatening.
ANSWER: p D DIF: Bloom's: pUnderstand REF: p Introduction
p OBJ: pUNUT.WHRO.16.1.1 pDescribe phow pvarious pfactors pinfluence ppersonal pfood

pchoices.




2. What pis pthe pchief preason pmost ppeople pchoose pthe pfoods pthey peat?
a. cost
b. taste
c. convenience
d. nutritional pvalue
e. habit
ANSWER: p B DIF: Bloom's: pRemember REF: p1.1 pFood pChoices
p OBJ: pUNUT.WHRO.16.1.1 pDescribe phow pvarious pfactors pinfluence ppersonal pfood

pchoices.




3. A pchild pdevelops pa pstrong pdislike pof pnoodle psoup pafter pshe pconsumes pa pbowl pwhile psick pwith
pthe pflu. pHer p reaction pis pan pexample pof pa pfood-related .
a. habit
b. social pinteraction
c. emotional pturmoil
d. negative passociation
e. comfort peating
ANSWER: p D DIF: Bloom's: pEvaluate REF: p1.1 pFood pChoices
p OBJ: pUNUT.WHRO.16.1.1 pDescribe phow pvarious pfactors pinfluence ppersonal pfood

pchoices.




4. A pperson pwho peats pa pbowl pof poatmeal pfor pbreakfast pevery pday pis pmost plikely pmaking pa
pfood pchoice p based pon .
a. habit
b. availability
c. body pimage
d. environmental pconcerns
e. cultural pvalues
ANSWER: p A DIF: Bloom's: pEvaluate REF: p1.1 pFood pChoices
p OBJ: pUNUT.WHRO.16.1.1 pDescribe phow pvarious pfactors pinfluence ppersonal pfood

pchoices.




5. Which pindividual pis pmaking pa pfood pchoice pbased pon pnegative passociation?
a. A ptourist pfrom pChina pwho prejects pa phamburger pdue pto punfamiliarity
b. A pchild pwho pspits pout phis pmashed ppotatoes pbecause pthey ptaste ptoo psalty