Test Bank - Understanding Nutrition 15th Edition by Whitney

UNDERSTANDING
TH
th NUTRITION 15 th




th EDITION TESTBANK BYth th




th ELLIE WHITNEY, th




th SHARON RADY th




ROLFES
th




COMPLETE thWITH thCHAPTERS th1-20

,Table of Contents
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1. An Overview of Nutrition.
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Highlight 1: Nutrition Information and Misinformation.
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2. Planning a Healthy Diet. th th th

Highlight 2: Vegetarian
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Diets.
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3. Digestion, Absorption and Transport. th th th

Highlight 3: Common Digestive
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Problems.
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4. The Carbohydrates: Sugars, Starches and
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Fibers. Highlight 4: Carbs, kCalories and
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Controversies.
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5. The Lipids: Triglycerides, Phospholipids and Sterols.
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Highlight 5: High-Fat Foods — Friend or Foe?
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6. Protein: Amino Acids. th th

Highlight 6: Nutritional
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Genomics.
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7. Energy Metabolism. th

Highlight 7: Alcohol in the Body. th th th th th


8. Energy Balance and Body Composition.
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Highlight 8: Eating Disorders.
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9. Weight Management: Overweight, Obesity and
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Underweight. Highlight 9: The Latest and Greatest Weight-
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Loss Diet — Again.
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10. The Water-Soluble Vitamins: B Vitamins and Vitamin
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C. Highlight 10: Vitamin and Mineral Supplements.
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11. The Fat-Soluble Vitamins, A, D, E and K.
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Highlight 11: Antioxidant Nutrients in Disease Prevention.
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12. Water and the Major Minerals. th th th th

Highlight 12: Osteoporosis and
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Calcium.
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13. The Trace Minerals. th th

Highlight 13: Phytochemicals and Functional Foods.
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14. Fitness: Physical Activity, Nutrients and Bodyth th th th th

Adaptations. Highlight 14: Supplements as Ergogenic Aids.
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15. Life Cycle Nutrition: Pregnancy and
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Lactation. Highlight 15: Fetal Alcohol
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Syndrome.
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16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
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Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
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17. Life Cycle Nutrition: Adulthood and the Later
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Years. Highlight 17: Nutrient-Drug Interactions.
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18. Diet and Health. th th

Highlight 18: Complementary and Alternative Medicine.
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19. Consumer Concerns About Foods and th th th th

Water. Highlight 19: Food Biotechnology.
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,20. Hunger and the Global Environment.
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Highlight 20: Environmentally Friendly Food Choices.
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, Chapter 1 – An Overview of Nutrition
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MULTIPLE thCHOICE

1. Which thcharacteristic this thmost thtypical thof tha thchronic thdisease?
a. It thhas tha thrapid thonset.
b. It thrarely thhas thnoticeable thsymptoms.
c. It thproduces thsharp thpains
d. It thprogresses thgradually.
e. It thdisrupts thdaily thlife, thbut this thunlikely thto thbe thlife-threatening.
ANS: t h D DIF: Bloom's: thUnderstand REF: thIntroduction
thOBJ: thUNUT.WHRO.16.1.1 thDescribe thhow thvarious thfactors thinfluence thpersonal thfood

thchoices.




2. What this ththe thchief threason thmost thpeople thchoose ththe thfoods ththey theat?
a. cost
b. taste
c. convenience
d. nutritional thvalue
e. habit
ANS: t h B DIF: Bloom's: thRemember REF: th1.1 thFood
thChoices thOBJ: thUNUT.WHRO.16.1.1 thDescribe thhow thvarious thfactors thinfluence thpersonal

thfood thchoices.



3. Athchild thdevelops tha thstrong thdislike thof thnoodle thsoup thafter thshe thconsumes tha thbowl thwhile thsick thwith ththe
thflu. thHer threaction this than thexample thof tha thfood-related .

a. habit
b. social thinteraction
c. emotional thturmoil
d. negative thassociation
e. comfort theating
ANS: t h D DIF: Bloom's: thEvaluate REF: th1.1 thFood
thChoices thOBJ: thUNUT.WHRO.16.1.1 thDescribe thhow thvarious thfactors thinfluence thpersonal

thfood thchoices.



4. Athperson thwho theats tha thbowl thof thoatmeal thfor thbreakfast thevery thday this thmost thlikely thmaking tha thfood
thchoice thbased thon .
a. habit
b. availability
c. body thimage
d. environmental thconcerns
e. cultural thvalues
ANS: t h A DIF: Bloom's: thEvaluate REF: th1.1 thFood
thChoices thOBJ: thUNUT.WHRO.16.1.1 thDescribe thhow thvarious thfactors thinfluence thpersonal

thfood thchoices.



5. Which thindividual this thmaking tha thfood thchoice thbased thon thnegative thassociation?
a. Athtourist thfrom thChina thwho threjects tha thhamburger thdue thto thunfamiliarity
b. Athchild thwho thspits thout thhis thmashed thpotatoes thbecause ththey thtaste thtoo thsalty
c. Athteenager thwho thgrudgingly thaccepts than thoffer thfor than thice thcream thcone thto thavoid
thoffending tha thclose thfriend

d. An thelderly thgentleman thwho threfuses tha thpeanut thbutter thand thjelly thsandwich thbecause thhe
thconsiders thit tha thchild's thfood

e. An thadult thwho threfuses thto theat thfoods ththat thare thnot thlocally-sourced thand thorganic