TEST BANK
Understanding Nutrition
ST
Ellie Whitney, Sharon Rady Rolfes, Haiyan Maier
────────────────────────────────────────────────────
UV
17th Edition
IA
?_
AP
PR
OV
ED
? ?
, TABLE OF CONTENTS
Test Bank: Understanding Nutrition, 17th Edition
By Ellie Whitney, Sharon Rady Rolfes, and Haiyan Maier
ST
Chapter 1 An Overview of Nutrition
Chapter 2 Planning a Healthy Diet
Chapter 3 Digestion, Absorption, and Transport
UV
Chapter 4 The Carbohydrates: Sugars, Starches, and Fibers
Chapter 5 The Lipids: Triglycerides, Phospholipids, and Sterols
R
Chapter 6 Protein: Amino Acids
Chapter 7 Energy Metabolism
U
IA
Chapter 8 Energy Balance and Body Composition
SE
Chapter 9 Body Weight and Health
?_
Chapter 10 The Water-Soluble Vitamins: B Vitamins and Vitamin C
Chapter 11
Chapter 12
IS
The Fat-Soluble Vitamins: A, D, E, and K
Water and the Major Minerals
O
AP
Chapter 13 The Trace Minerals
N
Chapter 14 Fitness: Physical Activity, Nutrients, and Body Adaptations
N
Chapter 15 Life Cycle Nutrition: Pregnancy and Lactation
CO
Chapter 16 Life Cycle Nutrition: Infancy, Childhood, and Adolescence
PR
Chapter 17 Life Cycle Nutrition: Adulthood and the Later Years
Chapter 18 Disease Prevention
ED
Chapter 19 Consumer Concerns about Foods and Water
OV
Chapter 20 Hunger and the Environment
M
ED
??
1
,Name: Class: Date:
Chapter 01 - An Overview of Nutrition
1. A diet is defined as a restrictive food plan designed for weight loss.
a. True
ST
b. False
ANSWER: False
2. Phytochemicals are categorized as nonnutrient compounds found in plants.
UV
a. True
b. False
ANSWER: True
IA
3. A food containing 11 grams of carbohydrate, 4 grams of protein, and 10 grams of fat provides 150 kcalories.
a. True
b. False
?_
ANSWER: True
4. If the results of one large, well-planned study finding a significant result association between two variables are
published in a peer-reviewed journal, the study’s findings can be accepted into the body of nutrition knowledge.
AP
a. True
b. False
ANSWER: False
PR
5. Subjects receiving the placebo are in the control group.
a. True
b. False
ANSWER: True
OV
6. It is possible for a nutrient to have both an RDA and an AI.
a. True
b. False
ED
ANSWER: True
7. The RDA is set higher than the EAR to meet the needs of most healthy people.
a. True
b. False
??
ANSWER: True
8. A sufficient intake of a nutrient does not guarantee that this amount is adequate for every individual. Similarly, an
insufficient intake does not mean every individual will develop a deficiency.
a. True
b. False
ANSWER: True
, Name: Class: Date:
Chapter 01 - An Overview of Nutrition
9. Chronic diseases associated with the overconsumption of unhealthy foods are considered “rich countries’ problems”
because they are only prevalent in highly developed, wealthy countries.
ST
a. True
b. False
ANSWER: False
UV
10. Consumers may be misled or confused by the abundance of nutrition information available today.
a. True
b. False
ANSWER: True
IA
11. What is the number one reason most people choose certain foods?
a. Habit
?_
b. Taste
c. Health
d. Availability
AP
ANSWER: b
12. At a party with friends, Amal drinks wine and eats hors d’oeuvres, even though she is not hungry. This is an example
of a food choice based on which factor?
a. habit
PR
b. social interaction
c. emotions
d. positive association
OV
ANSWER: b
13. Paul is hungry but has only five minutes to make it to his next class. He passes a vending machine on campus and
looks at the options. He chooses a granola bar and eats it as he walks to class. Which factor was least likely to
influence Paul’s decision to eat a granola bar?
a. Taste
ED
b. Convenience
c. Availability
d. Cultural values
??
ANSWER: d
Understanding Nutrition
ST
Ellie Whitney, Sharon Rady Rolfes, Haiyan Maier
────────────────────────────────────────────────────
UV
17th Edition
IA
?_
AP
PR
OV
ED
? ?
, TABLE OF CONTENTS
Test Bank: Understanding Nutrition, 17th Edition
By Ellie Whitney, Sharon Rady Rolfes, and Haiyan Maier
ST
Chapter 1 An Overview of Nutrition
Chapter 2 Planning a Healthy Diet
Chapter 3 Digestion, Absorption, and Transport
UV
Chapter 4 The Carbohydrates: Sugars, Starches, and Fibers
Chapter 5 The Lipids: Triglycerides, Phospholipids, and Sterols
R
Chapter 6 Protein: Amino Acids
Chapter 7 Energy Metabolism
U
IA
Chapter 8 Energy Balance and Body Composition
SE
Chapter 9 Body Weight and Health
?_
Chapter 10 The Water-Soluble Vitamins: B Vitamins and Vitamin C
Chapter 11
Chapter 12
IS
The Fat-Soluble Vitamins: A, D, E, and K
Water and the Major Minerals
O
AP
Chapter 13 The Trace Minerals
N
Chapter 14 Fitness: Physical Activity, Nutrients, and Body Adaptations
N
Chapter 15 Life Cycle Nutrition: Pregnancy and Lactation
CO
Chapter 16 Life Cycle Nutrition: Infancy, Childhood, and Adolescence
PR
Chapter 17 Life Cycle Nutrition: Adulthood and the Later Years
Chapter 18 Disease Prevention
ED
Chapter 19 Consumer Concerns about Foods and Water
OV
Chapter 20 Hunger and the Environment
M
ED
??
1
,Name: Class: Date:
Chapter 01 - An Overview of Nutrition
1. A diet is defined as a restrictive food plan designed for weight loss.
a. True
ST
b. False
ANSWER: False
2. Phytochemicals are categorized as nonnutrient compounds found in plants.
UV
a. True
b. False
ANSWER: True
IA
3. A food containing 11 grams of carbohydrate, 4 grams of protein, and 10 grams of fat provides 150 kcalories.
a. True
b. False
?_
ANSWER: True
4. If the results of one large, well-planned study finding a significant result association between two variables are
published in a peer-reviewed journal, the study’s findings can be accepted into the body of nutrition knowledge.
AP
a. True
b. False
ANSWER: False
PR
5. Subjects receiving the placebo are in the control group.
a. True
b. False
ANSWER: True
OV
6. It is possible for a nutrient to have both an RDA and an AI.
a. True
b. False
ED
ANSWER: True
7. The RDA is set higher than the EAR to meet the needs of most healthy people.
a. True
b. False
??
ANSWER: True
8. A sufficient intake of a nutrient does not guarantee that this amount is adequate for every individual. Similarly, an
insufficient intake does not mean every individual will develop a deficiency.
a. True
b. False
ANSWER: True
, Name: Class: Date:
Chapter 01 - An Overview of Nutrition
9. Chronic diseases associated with the overconsumption of unhealthy foods are considered “rich countries’ problems”
because they are only prevalent in highly developed, wealthy countries.
ST
a. True
b. False
ANSWER: False
UV
10. Consumers may be misled or confused by the abundance of nutrition information available today.
a. True
b. False
ANSWER: True
IA
11. What is the number one reason most people choose certain foods?
a. Habit
?_
b. Taste
c. Health
d. Availability
AP
ANSWER: b
12. At a party with friends, Amal drinks wine and eats hors d’oeuvres, even though she is not hungry. This is an example
of a food choice based on which factor?
a. habit
PR
b. social interaction
c. emotions
d. positive association
OV
ANSWER: b
13. Paul is hungry but has only five minutes to make it to his next class. He passes a vending machine on campus and
looks at the options. He chooses a granola bar and eats it as he walks to class. Which factor was least likely to
influence Paul’s decision to eat a granola bar?
a. Taste
ED
b. Convenience
c. Availability
d. Cultural values
??
ANSWER: d
