Understanding Nutrition 16th Edition
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TEST BANK ss
Understanding Nutrition 16th Edition
ss ss ss ss
ss ss Ellie Whitney All Chapters 1 - 20
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,Understanding Nutrition 16th Edition
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, Understanding Nutrition 16th Edition ss ss ss ss
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. ss ss ss
Highlight2:VegetarianDiets.
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3. Digestion, Absorption and Transport. ss ss ss
Highlight3:Common DigestiveProblems.
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4. The Carbohydrates: Sugars, Starches and Fibers.
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Highlight 4: Carbs, kCalories and Controversies.
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5. TheLipids:Triglycerides,Phospholipids andSterols.
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Highlight 5: High-Fat Foods — Friend or Foe?
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6. Protein: Amino Acids. ss s s
Highlight6:NutritionalGenomics.
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7. EnergyMetabolism. s
Highlight 7: Alcohol in the Body.
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8. EnergyBalanceand BodyComposition.s s s s
Highlight 8: Eating Disorders.
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9. Weight Management: Overweight, Obesity and Underweight.
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Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
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10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
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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. ss ss ss ss
Highlight12:OsteoporosisandCalcium.
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13. The Trace Minerals.
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Highlight 13:Phytochemicals and Functional Foods.
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14. Fitness: Physical Activity, Nutrients and Body Adaptations.
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Highlight 14: Supplements as Ergogenic Aids.
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15. Life Cycle Nutrition: Pregnancyand Lactation.
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Highlight 15: Fetal Alcohol 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 Years.
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Highlight 17: Nutrient-Drug Interactions.
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18. Diet and Health. ss ss
Highlight 18: Complementaryand Alternative Medicine.
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19. Consumer Concerns AboutFoods and Water. s ss s s ss
Highlight 19: Food Biotechnology.
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20. Hunger and the Global Environment. ss ss ss ss
Highlight 20:Environmentally FriendlyFood Choices.
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, Understanding Nutrition 16th Edition ss ss ss ss
Chapter 1 – An Overview of Nutrition
ss ss ss ss ss ss
MULTIPLE CHOICE ss
1. Which characteristic is most typical of a chronic disease?
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a. It has a rapid onset. ss ss ss ss
b. It rarely has noticeable symptoms.
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c. It produces sharp pains ss ss ss
d. It progresses gradually. ss ss
e. It disrupts daily life, but is unlikely to be life-threatening.
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ANSWER: D DIF: Bloom's: Understand s s REF: Introduction ss s s
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
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2. What is the chief reason most people choose the foods they eat?
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a. cost
b. taste
c. convenience
d. nutritional value ss
e. habit
ANSWER: B DIF: Bloom's: Remember s s REF: 1.1 Food Choices ss ss ss ss
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
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3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu.
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Her reaction is an example of a food-related .
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a. habit
b. social interaction ss
c. emotional turmoil ss
d. negative association ss
e. comfort eating ss
ANSWER: D DIF: Bloom's: Evaluate s s REF: 1.1 Food Choices ss ss ss ss
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
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4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food
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choice based on
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a. habit
b. availability
c. body image ss
d. environmental concerns ss
e. cultural values ss
ANSWER: A DIF: Bloom's: Evaluate s s REF: 1.1 Food Choices ss ss ss ss
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
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5. Which individual is making a food choice based on negative association?
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a. A tourist from China who rejects a hamburger due to unfamiliarity
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b. A child who spits out his mashed potatoes because they taste too salty
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c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending
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a close friend ss s s ss
d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he
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considers it a child's food
ss s s ss ss ss
ss ss ss ss
TEST BANK ss
Understanding Nutrition 16th Edition
ss ss ss ss
ss ss Ellie Whitney All Chapters 1 - 20
s s ss ss ss ss ss
,Understanding Nutrition 16th Edition
ss ss ss ss
, Understanding Nutrition 16th Edition ss ss ss ss
Table of Contents
ss ss
1. An Overview of Nutrition.
ss ss ss
Highlight 1: Nutrition Information and Misinformation.
ss ss ss ss ss
2. Planning a Healthy Diet. ss ss ss
Highlight2:VegetarianDiets.
s s s s s
3. Digestion, Absorption and Transport. ss ss ss
Highlight3:Common DigestiveProblems.
s s s s s s
4. The Carbohydrates: Sugars, Starches and Fibers.
s s s s s
Highlight 4: Carbs, kCalories and Controversies.
s s ss ss ss ss ss
5. TheLipids:Triglycerides,Phospholipids andSterols.
s s s s s
Highlight 5: High-Fat Foods — Friend or Foe?
s s ss ss ss ss ss ss ss
6. Protein: Amino Acids. ss s s
Highlight6:NutritionalGenomics.
s s s s s
7. EnergyMetabolism. s
Highlight 7: Alcohol in the Body.
ss ss ss ss ss
8. EnergyBalanceand BodyComposition.s s s s
Highlight 8: Eating Disorders.
s s ss ss ss
9. Weight Management: Overweight, Obesity and Underweight.
ss ss ss ss ss
Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
s s ss ss ss ss ss ss ss ss ss
10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
ss ss ss ss ss ss ss
Highlight 10: Vitamin and Mineral Supplements.
s s ss ss ss ss ss
11. The Fat-Soluble Vitamins, A, D, E and K.
ss ss ss ss ss ss ss
Highlight 11: Antioxidant Nutrients in Disease Prevention.
ss s ss s ss ss
12. Water and the Major Minerals. ss ss ss ss
Highlight12:OsteoporosisandCalcium.
s s s s s s
13. The Trace Minerals.
ss ss
Highlight 13:Phytochemicals and Functional Foods.
s s ss s ss
14. Fitness: Physical Activity, Nutrients and Body Adaptations.
s s ss s ss s
Highlight 14: Supplements as Ergogenic Aids.
s s ss ss ss ss ss
15. Life Cycle Nutrition: Pregnancyand Lactation.
s s ss s s
Highlight 15: Fetal Alcohol Syndrome.
s s ss ss ss ss
16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
ss ss ss ss ss ss
Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
ss ss ss ss ss ss ss ss ss ss
17. Life Cycle Nutrition: Adulthood and the Later Years.
ss ss ss ss ss ss ss
Highlight 17: Nutrient-Drug Interactions.
s s ss ss ss
18. Diet and Health. ss ss
Highlight 18: Complementaryand Alternative Medicine.
s s s s s
19. Consumer Concerns AboutFoods and Water. s ss s s ss
Highlight 19: Food Biotechnology.
s s ss ss ss
20. Hunger and the Global Environment. ss ss ss ss
Highlight 20:Environmentally FriendlyFood Choices.
s s s s ss
, Understanding Nutrition 16th Edition ss ss ss ss
Chapter 1 – An Overview of Nutrition
ss ss ss ss ss ss
MULTIPLE CHOICE ss
1. Which characteristic is most typical of a chronic disease?
ss ss ss ss ss ss ss ss
a. It has a rapid onset. ss ss ss ss
b. It rarely has noticeable symptoms.
ss ss ss ss
c. It produces sharp pains ss ss ss
d. It progresses gradually. ss ss
e. It disrupts daily life, but is unlikely to be life-threatening.
ss ss ss ss ss ss ss ss ss
ANSWER: D DIF: Bloom's: Understand s s REF: Introduction ss s s
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
s s ss ss ss ss ss ss ss ss ss
2. What is the chief reason most people choose the foods they eat?
ss ss ss ss ss ss ss ss ss ss ss
a. cost
b. taste
c. convenience
d. nutritional value ss
e. habit
ANSWER: B DIF: Bloom's: Remember s s REF: 1.1 Food Choices ss ss ss ss
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
s s ss ss ss ss ss ss ss ss ss
3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu.
ss ss ss ss ss ss ss ss ss ss ss ss ss ss ss ss ss ss
Her reaction is an example of a food-related .
ss s s ss ss ss ss ss ss
a. habit
b. social interaction ss
c. emotional turmoil ss
d. negative association ss
e. comfort eating ss
ANSWER: D DIF: Bloom's: Evaluate s s REF: 1.1 Food Choices ss ss ss ss
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
s s ss ss ss ss ss ss ss ss ss
4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food
ss ss ss ss ss ss ss ss ss ss ss ss ss ss ss ss ss
choice based on
ss . s s ss
a. habit
b. availability
c. body image ss
d. environmental concerns ss
e. cultural values ss
ANSWER: A DIF: Bloom's: Evaluate s s REF: 1.1 Food Choices ss ss ss ss
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
s s ss ss ss ss ss ss ss ss ss
5. Which individual is making a food choice based on negative association?
ss ss ss ss ss ss ss ss ss ss
a. A tourist from China who rejects a hamburger due to unfamiliarity
ss ss ss ss ss ss ss ss ss ss
b. A child who spits out his mashed potatoes because they taste too salty
ss ss ss ss ss ss ss ss ss ss ss ss
c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending
ss ss ss ss ss ss ss ss ss ss ss ss ss ss
a close friend ss s s ss
d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he
ss ss ss ss ss ss ss ss ss ss ss ss
considers it a child's food
ss s s ss ss ss
