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
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 achild adevelops aa astrong adislike aof anoodle asoup aafter ashe aconsumes aa abowl awhile asick awith
athe aflu. aHer a reaction ais aan aexample aof aa afood-related .
a. habit
b. social ainteraction
c. emotional aturmoil
d. negative aassociation
e. comfort aeating
ANSWER: a D DIF: Bloom's: aEvaluate REF: a1.1 aFood
aChoices a OBJ: aUNUT.WHRO.16.1.1 aDescribe ahow avarious afactors ainfluence apersonal
afood achoices.
4. A aperson awho aeats aa abowl aof aoatmeal afor abreakfast aevery aday ais amost alikely amaking aa
afood achoice a based aon .
a. habit
b. availability
c. body aimage
d. environmental aconcerns
e. cultural avalues
ANSWER: a A DIF: Bloom's: aEvaluate REF: a1.1 aFood
aChoices a OBJ: aUNUT.WHRO.16.1.1 aDescribe ahow avarious afactors ainfluence apersonal
afood achoices.
5. Which aindividual ais amaking aa afood achoice abased aon anegative aassociation?
a. A atourist afrom aChina awho arejects aa ahamburger adue ato aunfamiliarity
b. A achild awho aspits aout ahis amashed apotatoes abecause athey ataste atoo asalty
c. A ateenager awho agrudgingly aaccepts aan aoffer afor aan aice acream acone ato aavoid
aoffending aa a close afriend
, Understanding Nutrition 16th Edition
d. An aelderly agentleman awho arefuses aa apeanut abutter aand ajelly asandwich abecause ahe
aconsiders a it aa achild's afood
e. An aadult awho arefuses ato aeat afoods athat aare anot alocally-sourced aand aorganic
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
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 achild adevelops aa astrong adislike aof anoodle asoup aafter ashe aconsumes aa abowl awhile asick awith
athe aflu. aHer a reaction ais aan aexample aof aa afood-related .
a. habit
b. social ainteraction
c. emotional aturmoil
d. negative aassociation
e. comfort aeating
ANSWER: a D DIF: Bloom's: aEvaluate REF: a1.1 aFood
aChoices a OBJ: aUNUT.WHRO.16.1.1 aDescribe ahow avarious afactors ainfluence apersonal
afood achoices.
4. A aperson awho aeats aa abowl aof aoatmeal afor abreakfast aevery aday ais amost alikely amaking aa
afood achoice a based aon .
a. habit
b. availability
c. body aimage
d. environmental aconcerns
e. cultural avalues
ANSWER: a A DIF: Bloom's: aEvaluate REF: a1.1 aFood
aChoices a OBJ: aUNUT.WHRO.16.1.1 aDescribe ahow avarious afactors ainfluence apersonal
afood achoices.
5. Which aindividual ais amaking aa afood achoice abased aon anegative aassociation?
a. A atourist afrom aChina awho arejects aa ahamburger adue ato aunfamiliarity
b. A achild awho aspits aout ahis amashed apotatoes abecause athey ataste atoo asalty
c. A ateenager awho agrudgingly aaccepts aan aoffer afor aan aice acream acone ato aavoid
aoffending aa a close afriend
, Understanding Nutrition 16th Edition
d. An aelderly agentleman awho arefuses aa apeanut abutter aand ajelly asandwich abecause ahe
aconsiders a it aa achild's afood
e. An aadult awho arefuses ato aeat afoods athat aare anot alocally-sourced aand aorganic
