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 schild sdevelops sa sstrong sdislike sof snoodle ssoup safter sshe sconsumes sa sbowl swhile ssick swith
sthe sflu. sHer s reaction sis san sexample sof sa sfood-related .
a. habit
b. social sinteraction
c. emotional sturmoil
d. negative sassociation
e. comfort seating
ANSWER: s D DIF: Bloom's: sEvaluate REF: s1.1 sFood sChoices
s OBJ: sUNUT.WHRO.16.1.1 sDescribe show svarious sfactors sinfluence spersonal sfood
schoices.
4. A sperson swho seats sa sbowl sof soatmeal sfor sbreakfast severy sday sis smost slikely smaking sa
sfood schoice s based son .
a. habit
b. availability
c. body simage
d. environmental sconcerns
e. cultural svalues
ANSWER: s A DIF: Bloom's: sEvaluate REF: s1.1 sFood sChoices
s OBJ: sUNUT.WHRO.16.1.1 sDescribe show svarious sfactors sinfluence spersonal sfood
schoices.
5. Which sindividual sis smaking sa sfood schoice sbased son snegative sassociation?
a. A stourist sfrom sChina swho srejects sa shamburger sdue sto sunfamiliarity
b. A schild swho sspits sout shis smashed spotatoes sbecause sthey staste stoo ssalty
c. A steenager swho sgrudgingly saccepts san soffer sfor san sice scream scone sto savoid
soffending sa s close sfriend
, Understanding Nutrition 16th Edition
d. An selderly sgentleman swho srefuses sa speanut sbutter sand sjelly ssandwich sbecause she
sconsiders s it sa schild's sfood
e. An sadult swho srefuses sto seat sfoods sthat sare snot slocally-sourced sand sorganic
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 schild sdevelops sa sstrong sdislike sof snoodle ssoup safter sshe sconsumes sa sbowl swhile ssick swith
sthe sflu. sHer s reaction sis san sexample sof sa sfood-related .
a. habit
b. social sinteraction
c. emotional sturmoil
d. negative sassociation
e. comfort seating
ANSWER: s D DIF: Bloom's: sEvaluate REF: s1.1 sFood sChoices
s OBJ: sUNUT.WHRO.16.1.1 sDescribe show svarious sfactors sinfluence spersonal sfood
schoices.
4. A sperson swho seats sa sbowl sof soatmeal sfor sbreakfast severy sday sis smost slikely smaking sa
sfood schoice s based son .
a. habit
b. availability
c. body simage
d. environmental sconcerns
e. cultural svalues
ANSWER: s A DIF: Bloom's: sEvaluate REF: s1.1 sFood sChoices
s OBJ: sUNUT.WHRO.16.1.1 sDescribe show svarious sfactors sinfluence spersonal sfood
schoices.
5. Which sindividual sis smaking sa sfood schoice sbased son snegative sassociation?
a. A stourist sfrom sChina swho srejects sa shamburger sdue sto sunfamiliarity
b. A schild swho sspits sout shis smashed spotatoes sbecause sthey staste stoo ssalty
c. A steenager swho sgrudgingly saccepts san soffer sfor san sice scream scone sto savoid
soffending sa s close sfriend
, Understanding Nutrition 16th Edition
d. An selderly sgentleman swho srefuses sa speanut sbutter sand sjelly ssandwich sbecause she
sconsiders s it sa schild's sfood
e. An sadult swho srefuses sto seat sfoods sthat sare snot slocally-sourced sand sorganic
