Test Bank – Understanding Nutrition, 17th Edition
(2025) by Ellie Whitney, haron Rady Rolfes & Haiyan
Maier | Verified Q&A | Chapters 1–20
Understanding Nutrition 17th Edition
TEST BANK
Understanding Nutrition 17th Edition
Ellie Whitney All Chapters 1 - 20
,
, tuvia.com - The Marketplace to Buy and ell your tudy Material
Understanding Nutrition 17th Edition
Table of Contents
1. An Overview of Nutrition.
Highlight 1: Nutrition Information and Misinformation.
2.Planning a Healthy Diet.
Highlight 2: Vegetarian Diets.
3.Digestion, Absorption and Transport.
Highlight 3: Common Digestive Problems.
4.The Carbohydrates: ugars, tarches and Fibers.
Highlight 4: Carbs, kCalories and Controversies.
5.The Lipids: Triglycerides, Phospholipids and terols.
Highlight 5: High-Fat Foods — Friend or Foe?
6.Protein: Amino Acids.
Highlight 6: Nutritional Genomics.
7. Energy Metabolism.
Highlight 7: Alcohol in the Body.
8.Energy Balance and Body Composition.
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 upplements.
11.The Fat-Soluble Vitamins, A, D, E and K.
Highlight 11: Antioxidant Nutrients in Disease Prevention.
12.Water and the Major Minerals.
Highlight 12: Osteoporosis and Calcium.
13.The Trace Minerals.
Highlight 13: Phytochemicals and Functional Foods.
14.Fitness: Physical Activity, Nutrients and Body
Adaptations. Highlight 14: upplements as Ergogenic Aids.
15.Life Cycle Nutrition: Pregnancy and Lactation.
Highlight 15: Fetal Alcohol yndrome.
16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
Highlight 16: Childhood Obesity and 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: Complementary and Alternative Medicine.
19.Consumer Concerns About Foods and Water.
Highlight 19: Food Biotechnology.
20.Hunger and the Global Environment.
Highlight 20: Environmentally Friendly Food Choices.
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Understanding Nutrition 17th 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 ymptoms.
c.It produces harp 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 trong dislike of noodle oup after he consumes a bowl while ick 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 pits out his mashed potatoes because they taste too alty
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 andwich because he considers
it a child's food
e.An adult who refuses to eat foods that are not locally-sourced and organic
(2025) by Ellie Whitney, haron Rady Rolfes & Haiyan
Maier | Verified Q&A | Chapters 1–20
Understanding Nutrition 17th Edition
TEST BANK
Understanding Nutrition 17th Edition
Ellie Whitney All Chapters 1 - 20
,
, tuvia.com - The Marketplace to Buy and ell your tudy Material
Understanding Nutrition 17th Edition
Table of Contents
1. An Overview of Nutrition.
Highlight 1: Nutrition Information and Misinformation.
2.Planning a Healthy Diet.
Highlight 2: Vegetarian Diets.
3.Digestion, Absorption and Transport.
Highlight 3: Common Digestive Problems.
4.The Carbohydrates: ugars, tarches and Fibers.
Highlight 4: Carbs, kCalories and Controversies.
5.The Lipids: Triglycerides, Phospholipids and terols.
Highlight 5: High-Fat Foods — Friend or Foe?
6.Protein: Amino Acids.
Highlight 6: Nutritional Genomics.
7. Energy Metabolism.
Highlight 7: Alcohol in the Body.
8.Energy Balance and Body Composition.
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 upplements.
11.The Fat-Soluble Vitamins, A, D, E and K.
Highlight 11: Antioxidant Nutrients in Disease Prevention.
12.Water and the Major Minerals.
Highlight 12: Osteoporosis and Calcium.
13.The Trace Minerals.
Highlight 13: Phytochemicals and Functional Foods.
14.Fitness: Physical Activity, Nutrients and Body
Adaptations. Highlight 14: upplements as Ergogenic Aids.
15.Life Cycle Nutrition: Pregnancy and Lactation.
Highlight 15: Fetal Alcohol yndrome.
16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
Highlight 16: Childhood Obesity and 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: Complementary and Alternative Medicine.
19.Consumer Concerns About Foods and Water.
Highlight 19: Food Biotechnology.
20.Hunger and the Global Environment.
Highlight 20: Environmentally Friendly Food Choices.
, Downloaded by: ExamGenie | Want to earn $1.236
Distribution of this document is illegal extra per year?
tuvia.com - The Marketplace to Buy and ell your tudy Material
Understanding Nutrition 17th 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 ymptoms.
c.It produces harp 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 trong dislike of noodle oup after he consumes a bowl while ick 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 pits out his mashed potatoes because they taste too alty
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 andwich because he considers
it a child's food
e.An adult who refuses to eat foods that are not locally-sourced and organic
