TEST BANK FOR UNDERSTANDING NUTRITION 16TH EDITION, ELLIE WHITNEY, SHARON RADY ROLFES | Complete All Chapters 1- 39

TEST BANK FOR UNDERSTANDING NUTRITION 15TH EDITION, ELLIE WHITNEY, SHARON RADY ROLFES | Complete All Chapters 1- 39. The Carbohydrates: Sugars, Starches and Fibers. Highlight 4: Carbs, kCalories and Controversies. 5. The Lipids: Triglycerides, Phospholipids and Sterols. 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 Supplements. 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: Supplements as Ergogenic Aids. 15. Life Cycle Nutrition: Pregnancy and Lactation. Highlight 15: Fetal Alcohol Syndrome. 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. 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 symptoms. c. It produces sharp pains d. It progresses gradually. e. It disrupts daily life, but is unlikely to be life-threatening. ANS: 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 ANS: 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 strong dislike of noodle soup after she consumes a bowl while sick 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 ANS: 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 ANS: 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 spits out his mashed potatoes because they taste too salty 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 sandwich because he considers it a child's food e. An adult who refuses to eat foods that are not locally-sourced and organic ANS: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices. 6. The motive for a person who alters his diet due to religious convictions is most likely related to his . a. values b. body image c. ethnic heritage d. functional association e. comfort ANS: A DIF: Bloom's: Understand REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices. 7. Farah is viewing an exciting sports match of her favorite team and eating because of nervousness. Her food choice will most likely be based on . a. regional cuisines b. preferences c. emotional comfort d. positive association e. functional value ANS: C DIF: Bloom's: Evaluate REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices. 8. What term describes foods that contain nonnutrient substances whose known action in the body is to promote well-being to a greater extent than that contributed by the food's nutrients? a. fortified foods b. enriched foods c. functional foods d. health-enhancing foods e. bioavailable foods ANS: C DIF: Bloom's: Understand REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices. 9. Nonnutrient substances found in plant foods that may demonstrate biological activity in the body are commonly known as a. bioenhancements b. inorganic fibers c. phytochemicals d. phytoactive chemicals e. nonnutritive additives ANS: C DIF: Bloom’s Remember REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices. 10. By chemical analysis, what nutrient is present in the highest amounts in most foods? a. fats b. water c. proteins d. carbohydrates e. vitamins and minerals ANS: B DIF: Bloom's: Remember REF: 1.2 The Nutrients OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and which yield energy. 11. What type of nutrient is needed by the body and must be supplied by foods? a. nutraceutical. b. metabolic nutrient c. organic nutrient d. essential nutrient e. phytonutrient. ANS: D DIF: Bloom's: Understand REF: 1.2 The Nutrients OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and which yield energy. 12. Which nutrient is an example of a macronutrient? a. proteins b. minerals c. water-soluble vitamins d. fat-soluble vitamins e. water ANS: A DIF: Bloom's: Evaluate REF: 1.2 The Nutrients OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and which yield energy. 13. Which nutrient is classified as a micronutrient? a. minerals b. proteins c. alcohols d. carbohydrates e. fats ANS: A DIF: Bloom's: Evaluate REF: 1.2 The Nutrients OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and which yield energy. 14. Which nutrient is an organic compound? a. salt b. water c. calcium d. vitamin C e. iron ANS: D DIF: Bloom's: Evaluate REF: 1.2 The Nutrients OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and which yield energy. 15. An essential nutrient is one that . a. must be made in large quantities by the body b. can only by synthesized by the body c. cannot be made in sufficient quantities by the body d. is used to synthesize other compounds in the body e. must be both consumed and synthesized to be complete ANS: C DIF: Bloom's: Understand REF: 1.2 The Nutrients OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and which yield energy. 16. The term organic, as related to compounds, would be best defined as . a. products sold at health food stores b. products grown without use of pesticides c. foods having superior nutrient qualities d. substances with carbon-carbon or carbon-hydrogen bonds e. substances that contain water ANS: D DIF: Bloom's: Understand REF: 1.2 The Nutrients OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and which yield energy. 17. How much energy is required to raise the temperature of one kilogram (liter) of water 1°C? a. 10 calories b. 100 calories c. 1 kilocalorie d. 10 kilocalories e. 100 kilocalories ANS: C DIF: Bloom's: Remember REF: 1.2 The Nutrients OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and which yield energy. 18. Gram for gram, which class of nutrient provides the most energy? a. fats b. alcohols c. proteins d. carbohydrates e. vitamins and minerals ANS: A DIF: Bloom's: Remember REF: 1.2 The Nutrients OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and which yield energy. 19. Food energy is commonly expressed in kcalories and in . a. kilojoules b. kilograms c. kilometers d. kilonewtons e. kiloliters ANS: A DIF: Bloom's: Remember REF: 1.2 The Nutrients OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and which yield energy. 20. Units of energy used by most scientists and nutritionists, aside from those in the United States, are expressed in . a. newtons b. liters c. kilojoules d. kilocalories e. grams ANS: C DIF: Bloom’s: Remember REF: 1.2 The Nutrients OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and which yield energy. 21. Approximately how many milliliters are contained in a half-cup of milk? a. 50 b. 85 c. 120 d. 170 e. 200 ANS: C DIF: Bloom's: Apply REF: 1.2 The Nutrients OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and which yield energy. 22. A normal half-cup vegetable portion weighs approximately how many grams? a. 5 b. 50 c. 100 d. 150 e. 200 ANS: C DIF: Bloom's: Remember REF: 1.2 The Nutrients OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and which yield energy. 23. A weight reduction regimen calls for a daily intake of 1400 kcalories, which includes 30 g of fat. Approximately what percentage of the total energy is contributed by fat? a. 8.5% b. 15.0% c. 19.0% d. 25.5% e. 32.0% ANS: C DIF: Bloom's: Apply REF: 1.2 The Nutrients OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and which yield energy. 24. Which nutrient source will yields more than 4 kcalories per gram? a. plant fats b. plant proteins c. animal proteins d. plant carbohydrates e. animal carbohydrates ANS: A DIF: Bloom's: Apply REF: 1.2 The Nutrients OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and which yield energy. 25. What results from the metabolism of energy nutrients? a. Energy is released. b. Body fat increases. c. Energy is destroyed. d. Body water decreases. e. Body mass increases.