TEST BANK
Understanding Nutrition
Ellie Whitney, Sharon Rady Rolfes, Haiyan Maier
────────────────────────────────────────────────────
ST
17th Edition
UV
IA
?_
M
GE
EK
??
, TABLE OF CONTENTS
Test Bank: Understanding Nutrition, 17th Edition
By Ellie Whitney, Sharon Rady Rolfes, and Haiyan Maier
Chapter 1 An Overview of Nutrition
Chapter 2 Planning a Healthy Diet
ST
Chapter 3 Digestion, Absorption, and Transport
Chapter 4 The Carbohydrates: Sugars, Starches, and Fibers
Chapter 5 The Lipids: Triglycerides, Phospholipids, and Sterols
UV
R
Chapter 6 Protein: Amino Acids
Chapter 7 Energy Metabolism
U
Chapter 8 Energy Balance and Body Composition
SE
Chapter 9 Body Weight and Health
IA
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
?_
Chapter 13 The Trace Minerals
N
Chapter 14 Fitness: Physical Activity, Nutrients, and Body Adaptations
N
Chapter 15 Life Cycle Nutrition: Pregnancy and Lactation
M
CO
Chapter 16 Life Cycle Nutrition: Infancy, Childhood, and Adolescence
Chapter 17 Life Cycle Nutrition: Adulthood and the Later Years
Chapter 18 Disease Prevention
GE
ED
Chapter 19 Consumer Concerns about Foods and Water
Chapter 20 Hunger and the Environment
M
EK
??
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
b. False
ANSWER: False
ST
2. Phytochemicals are categorized as nonnutrient compounds found in plants.
a. True
b. False
UV
ANSWER: True
3. A food containing 11 grams of carbohydrate, 4 grams of protein, and 10 grams of fat provides 150 kcalories.
a. True
b. False
IA
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.
a. True
b. False
M
ANSWER: False
5. Subjects receiving the placebo are in the control group.
a. True
GE
b. False
ANSWER: True
6. It is possible for a nutrient to have both an RDA and an AI.
EK
a. True
b. False
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.
a. True
b. False
ANSWER: False
ST
10. Consumers may be misled or confused by the abundance of nutrition information available today.
a. True
b. False
UV
ANSWER: True
11. What is the number one reason most people choose certain foods?
a. Habit
IA
b. Taste
c. Health
d. Availability
?_
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?
M
a. habit
b. social interaction
c. emotions
GE
d. positive association
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
EK
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
b. Convenience
?
c. Availability
d. Cultural values
?
ANSWER: d
Understanding Nutrition
Ellie Whitney, Sharon Rady Rolfes, Haiyan Maier
────────────────────────────────────────────────────
ST
17th Edition
UV
IA
?_
M
GE
EK
??
, TABLE OF CONTENTS
Test Bank: Understanding Nutrition, 17th Edition
By Ellie Whitney, Sharon Rady Rolfes, and Haiyan Maier
Chapter 1 An Overview of Nutrition
Chapter 2 Planning a Healthy Diet
ST
Chapter 3 Digestion, Absorption, and Transport
Chapter 4 The Carbohydrates: Sugars, Starches, and Fibers
Chapter 5 The Lipids: Triglycerides, Phospholipids, and Sterols
UV
R
Chapter 6 Protein: Amino Acids
Chapter 7 Energy Metabolism
U
Chapter 8 Energy Balance and Body Composition
SE
Chapter 9 Body Weight and Health
IA
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
?_
Chapter 13 The Trace Minerals
N
Chapter 14 Fitness: Physical Activity, Nutrients, and Body Adaptations
N
Chapter 15 Life Cycle Nutrition: Pregnancy and Lactation
M
CO
Chapter 16 Life Cycle Nutrition: Infancy, Childhood, and Adolescence
Chapter 17 Life Cycle Nutrition: Adulthood and the Later Years
Chapter 18 Disease Prevention
GE
ED
Chapter 19 Consumer Concerns about Foods and Water
Chapter 20 Hunger and the Environment
M
EK
??
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
b. False
ANSWER: False
ST
2. Phytochemicals are categorized as nonnutrient compounds found in plants.
a. True
b. False
UV
ANSWER: True
3. A food containing 11 grams of carbohydrate, 4 grams of protein, and 10 grams of fat provides 150 kcalories.
a. True
b. False
IA
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.
a. True
b. False
M
ANSWER: False
5. Subjects receiving the placebo are in the control group.
a. True
GE
b. False
ANSWER: True
6. It is possible for a nutrient to have both an RDA and an AI.
EK
a. True
b. False
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.
a. True
b. False
ANSWER: False
ST
10. Consumers may be misled or confused by the abundance of nutrition information available today.
a. True
b. False
UV
ANSWER: True
11. What is the number one reason most people choose certain foods?
a. Habit
IA
b. Taste
c. Health
d. Availability
?_
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?
M
a. habit
b. social interaction
c. emotions
GE
d. positive association
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
EK
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
b. Convenience
?
c. Availability
d. Cultural values
?
ANSWER: d
