Understanding Nutrition 16th Ed Test Bank | Ellie Whitney | 2025/2026 A+ Study Guide (Ch 1–20)

Understanding Nutrition 16th Edition




TEST BANK




Understanding Nutrition 16th Edition


Ellie Whitney All Chapters 1 - 20

, Understanding Nutrition 16th Edition


Table of Contents
1. An Overview of Nutrition.
Highlight 1: Nutrition Information and Misinformation.
2. Planning a Healthy Diet.
Highlight 2: Vegetarian Diets.
3. Digestion, Absorption and Transport.
Highlight 3: Common Digestive Problems.
4. 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.

, Understanding Nutrition 16th Edition

Chapter 1 –An Overview of Nutrition


MULTIPLE CHOICE

65. Which characteristic is most typical of a chronic disease?
g g g g g g g g g



a. It has a rapid onset.
g g g g g



b. It rarely has noticeable symptoms.
g g g g g



c. It produces sharp pains
g g g g



d. It progresses gradually.
g g g



e. It disrupts daily life, but is unlikely to be life-threatening.
g g g g g g g g g g




ANSWER: D DIF: Bloom's: Understand g REF: Introduction g g g g



OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g




64. What is the chief reason most people choose the foods they eat?
g g g g g g g g g g g g



a. cost g



b. taste g



c. convenience g



d. nutritional value g g



e. habit g




ANSWER: B DIF: Bloom's: Remember g REF: 1.1 Food Choices g g g g g g



OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g




3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu.
g g g g g g g g g g g g g g g g g g g g


Her reaction is an example of a food-related .
g g g g g g g g



a. habit g



b. social interaction g g



c. emotional turmoil g g



d. negative association g g



e. comfort eating g g




ANSWER: D DIF: Bloom's: Evaluate g REF: 1.1 Food Choices g g g g g g



OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g




4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food
g g g g g g g g g g g g g g g g g g g


choice based on . g g g



a. habit g



b. availability g



c. body image g g



d. environmental concerns g g



e. cultural values g g




ANSWER: A DIF: Bloom's: Evaluate g REF: 1.1 Food Choices g g g g g g



OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g




51. Which individual is making a food choice based on negative association?
g g g g g g g g g g g



a. A tourist from China who rejects a hamburger due to unfamiliarity
g g g g g g g g g g g



b. A child who spits out his mashed potatoes because they taste too salty
g g g g g g g g g g g g g




c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending
g g g g g g g g g g g g g g g


a close friend
g g g



d. An elderly gentleman who refuses a peanut butter and jelly sandwich because
g g g g g g g g g g g g


he considers it a child's food
g g g g g g



e. An adult who refuses to eat foods that are not locally-sourced and organic
g g g g g g g g g g g g g

, Understanding Nutrition 16th Edition g g g




ANSWER: D DIF: Bloom's: Evaluate g g REF: 1.1 Food Choices g g g g g g



OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g




6. The motive for a person who alters his diet due to religious convictions is most likely related to his
g g g g g g g g g g g g g g g g g g g



.
a. values g



b. body image g g



c. ethnic heritage g g



d. functional association g g



e. comfort g




ANSWER: A DIF: Bloom's: Understand g g REF: 1.1 Food Choices g g g g g g



OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g




7. Farah is viewing an exciting sports match of her favorite team and eating because of
g g g g g g g g g g g g g g g


nervousness. Her food choice will most likely be based on . g g g g g g g g g g g



a. regional cuisines g g



b. preferences g



c. emotional comfort g g



d. positive association g g



e. functional value g g




ANSWER: C DIF: Bloom's: Evaluate g g REF: 1.1 Food Choices g g g g g g



OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g




8. What term describes foods that contain non nutrient substances whose known action in the body
g g g g g g g g g g g g g g g


is to promote well-being to a greater extent than that contributed by the food's nutrients?
g g g g g g g g g g g g g g g



a. fortified foods g g



b. enriched foods g g



c. functional foods g g



d. health-enhancing foods g g



e. bioavailable foods g g




ANSWER: C DIF: Bloom's: Understand g g REF: 1.1 Food Choices g g g g g g



OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g




9. Non nutrient substances found in plant foods that may demonstrate biological activity in the body
g g g g g g g g g g g g g g


are commonly known as
g g g g g



a. Bio enhancements g g



b. inorganic fibers g g



c. phytochemicals g



d. phytoactive chemicals g g



e. nonnutritive additives g g




ANSWER: C DIF: Bloom’sRememberREF:1.1Food Choices
g g g



OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g




10. By chemical analysis, what nutrient is present in the highest amounts in most foods?
g g g g g g g g g g g g g g



a. fats g



b. water g



c. proteins g



d. carbohydrates g



e. vitamins and minerals g g g




ANSWER: B DIF: Bloom's: Remember g g g REF: 1.2 The Nutrients
g g g g