Test bank for understanding nutrition 16th edition by whitney

Understanding Nutrition 16th Edition

,Understanding Nutrition 16th Edition

, Understanding Nutrition 16th Edition WS WS WS




Table of Contents WS WS




1. An Overview of Nutrition.
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Highlight 1: Nutrition Information and Misinformation.
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Planning a Healthy Diet. H i WS WS WS WS WS




ghlight 2: Vegetarian Diets. WS WS WS




Digestion, Absorption and Transport. WS WS WS




Highlight 3: Common Digestive Problems. WS WS WS WS




The Carbohydrates: Sugars, Starches and Fibers. H
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ighlight 4: Carbs, kCalories and Controversies.
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The Lipids: Triglycerides, Phospholipids and Sterols.
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Highlight 5: High-Fat Foods — Friend or Foe? WS WS WS WS A WS WS




Protein: Amino Acids. WS WS




Energy Balance and Body Composition. H
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ighlight 8: Eating Disorders. WS WS WS




Weight Management: Overweight, Obesity and Underweight. Hi
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ghlight 9: The Latest and Greatest Weight-Loss Diet —AAgain.
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The Water- WS




Soluble Vitamins: B Vitamins and Vitamin C. Highlight 10
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: Vitamin and Mineral Supplements.
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The Fat-Soluble Vitamins, A, D, E and K.
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Water and the Major Minerals. Highl i WS WS WS WS WS WS




ght 12: Osteoporosis and Calcium.
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The Trace Minerals. WS WS




Fitness: Physical Activity, Nutrients and Body Adaptation WS WS WS WS WS WS




s. Highlight 14: Supplements as Ergogenic Aids. Li
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fe Cycle Nutrition: Pregnancy and Lactation.
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Highlight 15: Fetal Alcohol Syndrome. WS WS WS WS




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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Life Cycle Nutrition: Adulthood and the Later Year
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s. Highlight 17: Nutrient-
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Drug Interactions. Diet and Health. WS WS WS WS




Consumer Concerns About Foods and Wate WS WS WS WS WS




r. Highlight 19: Food Biotechnology. Hu
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nger and the Global Environment. WS WS WS WS




Highlight 20: Environmentally Friendly Food Choices.
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, Understanding Nutrition 16th Edition WS WS WS




Chapter1–AnOverviewofNutrition
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MULTIPLE CHOICE WS




Which characteristic is most typical of a chronic disease?
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It has a rapid onset.WS W S W S WS




It rarely has noticeable symptoms.
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It produces sharp pains
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It progresses gradually.
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It disrupts daily life, but is unlikely to be life-threatening.
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ANSWER: D DIF: Bloom's: Understand WSREF: Introduction WS WS




OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
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What is the chief reason most people choose the foods they eat?
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cost WS




taste convenienc WS




e nutritional valWS WS




ue habit WS




ANSWER: B DIF: Bloom's: Remember WS WS




REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1 Describe how var WS WS WS WS WS WS WS WS




ious 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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.
habit WS




social interaction WS




emotional turmoil nega WS WS




tive association comfort WS WS




eating WS




ANSWER: D DIF: Bloom's: Evaluate WSREF: 1.1 Food Choices WS WS W S W S




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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Sbased on . WS




habit availabi WS




lity body ima WS WS




ge
environmental concerns WS




cultural values
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ANSWER: A DIF: Bloom's: Evaluate WS WS




REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1 Describe how var WS WS WS WS WS WS WS WS




ious factors influence personal food choices.
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Which individual is making a food choice based on negative association?
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A tourist from China who rejects a hamburger due to unfamiliarity
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A child who spits out his mashed potatoes because they taste too salty
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A teenager who grudgingly accepts an offer for an ice cream cone to avoid offend
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i ng a close friend
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An elderly gentleman who refuses a peanut butter and jelly sandwich because
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he considers it a child's food
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