TEST BANK Understanding Nutrition 16th Edition Ellie Whitney All Chapters 1 - 20

Understanding Nutrition 16th Edition



TEST BANK
Understanding Nutrition 16th Edition
Ellie Whitney All Chapters 1 - 20

, Understanding Nutrition 16th 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 symptoms.
c. It produces sharp 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 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
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 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

, Understanding Nutrition 16th Edition

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.

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
ANSWER: 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
ANSWER: 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 non nutrient 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
ANSWER: 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. Non nutrient substances found in plant foods that may demonstrate biological activity in the body are
commonly known as
a. Bio enhancements
b. inorganic fibers
c. phytochemicals
d. phytoactive chemicals
e. nonnutritive additives
ANSWER: 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 nchemical nanalysis, nwhat nnutrient nis npresent nin nthe nhighest namounts nin nmost nfoods?
a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins nand nminerals
ANSWER: n B DIF: Bloom's: nRemember REF: n 1.2 nThe nNutrients

, Understanding Nutrition 16th Edition

OBJ: nUNUT.WHRO.16.1.2 nName nthe nsix nmajor nclasses nof nnutrients nand nidentify nwhich nare
norganic nand nwhich nyield nenergy.


11. What ntype nof nnutrient nis nneeded nby nthe nbody nand nmust nbe nsupplied nby nfoods?
a. nutraceutical.
b. metabolic nnutrient
c. organic nnutrient
d. essential nnutrient
e. phytonutrient.
ANSWER: n D DIF: Bloom's: nUnderstand REF: n 1.2 nThe nNutrients
OBJ: nUNUT.WHRO.16.1.2 nName nthe nsix nmajor nclasses nof nnutrients nand nidentify nwhich nare
norganic nand nwhich nyield nenergy.


12. Which nnutrient nis nan nexample nof na nmacronutrient?
a. proteins
b. minerals
c. water-soluble nvitamins
d. fat-soluble nvitamins
e. water
ANSWER: n A DIF: Bloom's: nEvaluate REF: n 1.2 nThe nNutrients
OBJ: nUNUT.WHRO.16.1.2 nName nthe nsix nmajor nclasses nof nnutrients nand nidentify nwhich nare
norganic nand nwhich nyield nenergy.


13. Which nnutrient nis nclassified nas na nmicronutrient?
a. minerals
b. proteins
c. alcohols
d. carbohydrates
e. fats
ANSWER: n A DIF: Bloom's: nEvaluate REF: n 1.2 nThe nNutrients
OBJ: nUNUT.WHRO.16.1.2 nName nthe nsix nmajor nclasses nof nnutrients nand nidentify nwhich nare
norganic nand nwhich nyield nenergy.


14. Which nnutrient nis nan norganic ncompound?
a. salt
b. water
c. calcium
d. vitamin nC
e. iron
ANSWER: n D DIF: Bloom's: nEvaluate REF: n 1.2 nThe nNutrients
OBJ: nUNUT.WHRO.16.1.2 nName nthe nsix nmajor nclasses nof nnutrients nand nidentify nwhich nare
norganic nand nwhich nyield nenergy.


15. An nessential nnutrient nis none nthat .
a. must nbe nmade nin nlarge nquantities nby nthe nbody
b. can nonly nby nsynthesized nby nthe nbody
c. cannot nbe nmade nin nsufficient nquantities nby nthe nbody
d. is nused nto nsynthesize nother ncompounds nin nthe nbody
e. must nbe nboth nconsumed nand nsynthesized nto nbe ncomplete
ANSWER: n C DIF: Bloom's: nUnderstand REF: n 1.2 nThe nNutrients