TEST BANK for Understanding Nutrition
16th Edition Ellie Whitney and Sharon Rady Rolfes
All Chapters 1 - 20
,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.
,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 child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu. Her
reaction is an example of a food-related .
a. habit
b. social interaction
c. emotional turmoil
d. negative association
e. comfort eating
ANSWER: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food choice
based on .
a. habit
b. availability
c. body image
d. environmental concerns
e. cultural values
ANSWER: A DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
5. Which individual is making a food choice based on negative association?
a. A tourist from China who rejects a hamburger due to unfamiliarity
b. A child who spits out his mashed potatoes because they taste too salty
c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a
close friend
d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he considers it a
child's food
e. An adult who refuses to eat foods that are not locally-sourced and organic
, ANSWER: f D DIF: Bloom's: fEvaluate REF: f1.1 fFood fChoices
f OBJ: fUNUT.WHRO.16.1.1 fDescribe fhow fvarious ffactors finfluence fpersonal ffood
fchoices.
6. The fmotive ffor fa fperson fwho falters fhis fdiet fdue fto freligious fconvictions fis fmost flikely frelated fto fhis
f .
a. values
b. body fimage
c. ethnic fheritage
d. functional fassociation
e. comfort
ANSWER: f A DIF: Bloom's: fUnderstand REF: f1.1 fFood fChoices
f OBJ: fUNUT.WHRO.16.1.1 fDescribe fhow fvarious ffactors finfluence fpersonal ffood
fchoices.
7. Farah fis fviewing fan fexciting fsports fmatch fof fher ffavorite fteam fand feating fbecause fof fnervousness.
fHer f food fchoice fwill fmost flikely fbe fbased fon .
a. regional fcuisines
b. preferences
c. emotional fcomfort
d. positive fassociation
e. functional fvalue
ANSWER: f C DIF: Bloom's: fEvaluate REF: f1.1 fFood fChoices
f OBJ: fUNUT.WHRO.16.1.1 fDescribe fhow fvarious ffactors finfluence fpersonal ffood
fchoices.
8. What fterm fdescribes ffoods fthat fcontain fnon fnutrient fsubstances fwhose fknown faction fin fthe fbody
fis fto f promote fwell-being fto fa fgreater fextent fthan fthat fcontributed fby fthe ffood's fnutrients?
a. fortified ffoods
b. enriched ffoods
c. functional ffoods
d. health-enhancing ffoods
e. bioavailable ffoods
ANSWER: f C DIF: Bloom's: fUnderstand REF: f1.1 fFood fChoices
f OBJ: fUNUT.WHRO.16.1.1 fDescribe fhow fvarious ffactors finfluence fpersonal ffood
fchoices.
9. Non fnutrient fsubstances ffound fin fplant ffoods fthat fmay fdemonstrate fbiological factivity fin fthe fbody
fare f commonly fknown fas
a. Bio fenhancements
b. inorganic ffibers
c. phytochemicals
d. phytoactive fchemicals
e. nonnutritive fadditives
ANSWER: f C DIF: Bloom’s fRemember REF: f1.1 fFood fChoices
f OBJ: fUNUT.WHRO.16.1.1 fDescribe fhow fvarious ffactors finfluence fpersonal ffood
fchoices.
10. By fchemical fanalysis, fwhat fnutrient fis fpresent fin fthe fhighest famounts fin fmost ffoods?
a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins fand fminerals
ANSWER: f f B DIF: Bloom's: fRemember REF: f f1.2 fThe fNutrients
16th Edition Ellie Whitney and Sharon Rady Rolfes
All Chapters 1 - 20
,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.
,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 child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu. Her
reaction is an example of a food-related .
a. habit
b. social interaction
c. emotional turmoil
d. negative association
e. comfort eating
ANSWER: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food choice
based on .
a. habit
b. availability
c. body image
d. environmental concerns
e. cultural values
ANSWER: A DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
5. Which individual is making a food choice based on negative association?
a. A tourist from China who rejects a hamburger due to unfamiliarity
b. A child who spits out his mashed potatoes because they taste too salty
c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a
close friend
d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he considers it a
child's food
e. An adult who refuses to eat foods that are not locally-sourced and organic
, ANSWER: f D DIF: Bloom's: fEvaluate REF: f1.1 fFood fChoices
f OBJ: fUNUT.WHRO.16.1.1 fDescribe fhow fvarious ffactors finfluence fpersonal ffood
fchoices.
6. The fmotive ffor fa fperson fwho falters fhis fdiet fdue fto freligious fconvictions fis fmost flikely frelated fto fhis
f .
a. values
b. body fimage
c. ethnic fheritage
d. functional fassociation
e. comfort
ANSWER: f A DIF: Bloom's: fUnderstand REF: f1.1 fFood fChoices
f OBJ: fUNUT.WHRO.16.1.1 fDescribe fhow fvarious ffactors finfluence fpersonal ffood
fchoices.
7. Farah fis fviewing fan fexciting fsports fmatch fof fher ffavorite fteam fand feating fbecause fof fnervousness.
fHer f food fchoice fwill fmost flikely fbe fbased fon .
a. regional fcuisines
b. preferences
c. emotional fcomfort
d. positive fassociation
e. functional fvalue
ANSWER: f C DIF: Bloom's: fEvaluate REF: f1.1 fFood fChoices
f OBJ: fUNUT.WHRO.16.1.1 fDescribe fhow fvarious ffactors finfluence fpersonal ffood
fchoices.
8. What fterm fdescribes ffoods fthat fcontain fnon fnutrient fsubstances fwhose fknown faction fin fthe fbody
fis fto f promote fwell-being fto fa fgreater fextent fthan fthat fcontributed fby fthe ffood's fnutrients?
a. fortified ffoods
b. enriched ffoods
c. functional ffoods
d. health-enhancing ffoods
e. bioavailable ffoods
ANSWER: f C DIF: Bloom's: fUnderstand REF: f1.1 fFood fChoices
f OBJ: fUNUT.WHRO.16.1.1 fDescribe fhow fvarious ffactors finfluence fpersonal ffood
fchoices.
9. Non fnutrient fsubstances ffound fin fplant ffoods fthat fmay fdemonstrate fbiological factivity fin fthe fbody
fare f commonly fknown fas
a. Bio fenhancements
b. inorganic ffibers
c. phytochemicals
d. phytoactive fchemicals
e. nonnutritive fadditives
ANSWER: f C DIF: Bloom’s fRemember REF: f1.1 fFood fChoices
f OBJ: fUNUT.WHRO.16.1.1 fDescribe fhow fvarious ffactors finfluence fpersonal ffood
fchoices.
10. By fchemical fanalysis, fwhat fnutrient fis fpresent fin fthe fhighest famounts fin fmost ffoods?
a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins fand fminerals
ANSWER: f f B DIF: Bloom's: fRemember REF: f f1.2 fThe fNutrients
