TEST BANK FOR Understanding Nutrition 16th Edition by Ellie Whitney, Sharon Rolfes ISBN:978-0357447512 COMPLETE GUIDE ALL CHAPTERS COVERED 100% VERIFIED A+ GRADE ASSURED!!!!!!NEW LATEST UPDATE!!!!!

Test Bank – l8 l8




Understanding Nutrition, 17th Edition (2025) by Ellie Whitne
l8 l8 l8 l8 l8 l8l8 l8 l8




y, haron Rady Rolfes & Haiyan Maier | Verified Q&A | Chapt
l 8 l8 l8 l8 l8 l8 l8 l8l8 l8 l8 l8




ers 1–20 l8




Understanding Nutrition 17th Edition
l8 l8 l8




TEST BANK l8




Understanding Nutrition 17th Edition Ellie l8 l8 l8 l8 l8




Whitney All Chapters 1 - 20
l8 l8 l8 l8 l8

,Downloadedl8by:l8ExamGeniel8|l 8
Distributionl8ofl8thisl8documentl8isl8illegal

, tuvia.coml8-
The Marketplace to Buy and ell your tudy Material


Understanding Nutrition 17th Edition l8 l8 l8




Table of Contents l8 l8




1. An Overview of Nutrition. l8 l8 l8


Highlight 1: Nutrition Information and Misinformation. l8 l8 l8 l8 l8



2. Planning a Healthy Diet. H l8 l8 l8 l8


ighlight 2: Vegetarian Diets. l8 l8 l8



3. Digestion, Absorption and Transport. H l8 l8 l8 l8


ighlight 3: Common Digestive Problems. l8 l8 l8 l8



4. The Carbohydrates: ugars, l 8


tarches and Fibers. Highlight 4: Carbs, kCalories l8 l8 l8 l8 l8 l8 l


8and Controversies.l8



5. The Lipids: Triglycerides, Phospholipids and terols.
l8 l8 l8 l8 l 8 l


8Highlight 5: High-Fat Foods — Friend or Foe? l8 l8 l8 l8 l8 l8 l8


6. Protein: Amino Acids. Highlig l8 l8 l 8


ht 6: Nutritional Genomics.
l8 l8 l8


7. Energy Metabolism. l8


Highlight 7: Alcohol in the Body. l8 l8 l8 l8 l8



8. Energy Balance and Body Composition. l8 l8 l8 l8 l8


Highlight 8: Eating Disorders. l8 l8 l8



9. Weight Management: Overweight, Obesity and Underweigh l 8 l 8 l 8 l 8 l 8


t. Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
l8 l8 l8 l8 l8 l8 l8 l8 l8 l8



10. The Water-Soluble Vitamins: B Vitamins and Vitamin
l 8 l 8 l 8 l 8 l 8 l 8


C. Highlight 10: Vitamin and Mineral upplements.
l8 l8 l8 l8 l8 l 8


11. The Fat-Soluble Vitamins, A, D, E and K.
l8 l8 l8 l8 l8 l8 l8


Highlight 11: Antioxidant Nutrients in Disease Prevention.
l8 l8 l8 l8 l8 l8



12. Water and the Major Minerals. Highl l8 l8 l8 l8 l8


ight 12: Osteoporosis and Calcium.
l8 l8 l8 l8


13. The Trace Minerals. l8 l8


Highlight 13: Phytochemicals and Functional Foods. l8 l8 l8 l8 l8



14. Fitness: Physical Activity, Nutrients and
Body Adaptations. Highlight 14: upplements as Ergogenic
l8 l8 l8 l 8 l8 l8 l


8Aids.
15. Life Cycle Nutrition: Pregnancy and Lactation.
l8 l8 l8 l8 l8 l8


Highlight 15: Fetal Alcohol yndrome. l8 l8 l8 l 8


16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
l8 l8 l8 l8 l8 l8


Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
l8 l8 l8 l8 l8 l8 l8 l8 l8 l8



17. Life Cycle Nutrition: Adulthood and the La
l 8 l 8 l 8 l 8 l 8 l 8


ter Years. Highlight 17: Nutrient-Drug Interactions.
l8 l8 l8 l8 l8


18. Diet and Health. l8 l8


Highlight 18: Complementary and Alternative Medicine. l8 l8 l8 l8 l8



19. Consumer Concerns About Foods
and Water. Highlight 19: Food Biotechnolog
l8 l8 l8 l8 l8


y.
20. Hunger and the Global Environment. l8 l8 l8 l8


Highlight 20: Environmentally Friendly Food Choices. l8 l8 l8 l8 l8

, tuvia.coml8-
The Marketplace to Buy and ell your tudy Material


Understanding Nutrition 17th Edition l8 l8 l8




Chapter 1 –An Overview of Nutrition
l8 l8 l8 l8 l8




MULTIPLE CHOICE l8




1. Which characteristic is most typical of a chronic disease?
l8 l8 l8 l8 l8 l8 l8 l8


a. It has a rapid onset.
l8 l8 l8 l8


b. It rarely has noticeable ymptoms.
l8 l8 l8 l 8


c. It produces harp pains
l8 l 8 l8


d. It progresses gradually.
l8 l8


e. It disrupts daily life, but is unlikely to be life-threatening.
l8 l8 l8 l8 l8 l8 l8 l8 l8




ANSWER: D DIF: Bloom's: Understand l8 REF: Introduction l 8 l8 l8


OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
l8 l8 l8 l8 l8 l8 l8 l8 l8




2. What is the chief reason most people choose the foods they eat?
l8 l8 l8 l8 l8 l8 l8 l8 l8 l8 l8


a. cost
b. taste
c. convenience
d. nutritional value l8


e. habit
ANSWER: B DIF: Bloom's: Remember l8 l 8 l8


REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1 Describe how v l8 l8 l8 l8 l8 l8 l8 l8


arious factors influence personal food choices.
l8 l8 l8 l8 l8




3. A child develops a trong dislike of noodle oup after he consumes a bowl while ick with the flu.
l8 l8 l8 l 8 l8 l8 l8 l 8 l8 l 8 l8 l8 l8 l8 l 8 l8 l8 l8 l8

Her reaction is an example of a food-related .
l8 l8 l8 l8 l8 l8 l8 l8


a. habit
b. social interaction l8


c. emotional turmoil l8


d. negative association l8


e. comfort eating l8




ANSWER: D DIF: Bloom's: Evaluate l8 l 8 l8


REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1 Describe how v l8 l8 l8 l8 l8 l8 l8 l8


arious factors influence personal food choices.
l8 l8 l8 l8 l8




4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food choic
l8 l8 l8 l8 l8 l8 l8 l8 l8 l8 l8 l8 l8 l8 l8 l8 l8 l8

e based on .
l8 l8 l8


a. habit
b. availability
c. body image l8


d. environmental concerns l8


e. cultural values l8




ANSWER: A DIF: Bloom's: Evaluate l8 l 8 l8


REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1 Describe how v l8 l8 l8 l8 l8 l8 l8 l8


arious factors influence personal food choices.
l8 l8 l8 l8 l8




5. Which individual is making a food choice based on negative association?
l8 l8 l8 l8 l8 l8 l8 l8 l8 l8


a. A tourist from China who rejects a hamburger due to unfamiliarity
l8 l8 l8 l8 l8 l8 l8 l8 l8 l8


b. A child who pits out his mashed potatoes because they taste too alty
l8 l8 l 8 l8 l8 l8 l8 l8 l8 l8 l8 l 8


c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending
l8 l8 l8 l8 l8 l8 l8 l8 l8 l8 l8 l8 l8 l8

a close friend
l 8 l8 l8


d. An elderly gentleman who refuses a peanut butter and jelly andwich because he consider
l8 l8 l8 l8 l8 l8 l8 l8 l8 l 8 l8 l8 l8

s it a child's food
l8 l8 l8 l8


e. An adult who refuses to eat foods that are not locally-sourced and organic
l8 l8 l8 l8 l8 l8 l8 l8 l8 l8 l8 l8