Test Bank –
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Understanding Nutrition, 17th Edition (2025) by Ellie Whit
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ney, haron Rady Rolfes & Haiyan Maier | Verified Q&A |
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Chapters 1–20
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Understanding Nutrition 17th Edition
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TEST BANK @q
Understanding Nutrition 17th Edition Elli
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e Whitney All Chapters 1 - 20
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Distribution@qof@qthis@qdocument@qis@qillegal
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The Marketplace to Buy and ell your tudy Material
Understanding Nutrition 17th Edition @q @q @q
Table of Contents@q @q
1. An Overview of Nutrition.
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Highlight 1: Nutrition Information and Misinformation.
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2. Planning a Healthy Diet. @q @q @q @q
Highlight 2: Vegetarian Diet @q @q @q
s.
3. Digestion, Absorption and Transport. @q @q @q @q
Highlight 3: Common Digestive Problem
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s.
4. The Carbohydrates: ugars,
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tarches and Fibers. Highlight 4: Carbs, kCalo
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ries and Controversies.
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5. The Lipids: Triglycerides, Phospholipids and tero
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ls. Highlight 5: High-Fat Foods — Friend or Foe?
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6. Protein: Amino Acids. Highli @q @q @ q
ght 6: Nutritional Genomics.
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7. Energy Metabolism. @q
Highlight 7: Alcohol in the Body.
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8. Energy Balance and Body Compositio
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n. Highlight 8: Eating Disorders.
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9. Weight Management: Overweight, Obesity and Underwei
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ght. Highlight 9: The Latest and Greatest Weight-Loss Diet —
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Again.
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10. The Water-Soluble Vitamins: B Vitamins and Vitamin
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C. Highlight 10: Vitamin and Mineral upplements.
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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. Hi
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ghlight 12: Osteoporosis and Calcium.
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13. The Trace Minerals. @q @q
Highlight 13: Phytochemicals and Functional Foods.
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14. Fitness: Physical Activity, Nutrients and
Body Adaptations. Highlight 14: upplements as Ergoge
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nic Aids. @q
15. Life Cycle Nutrition: Pregnancy and Lactatio
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n. Highlight 15: Fetal Alcohol yndrome.
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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
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qLater Years. Highlight 17: Nutrient-
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Drug Interactions.
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18. Diet and Health. @q @q
Highlight 18: Complementary and Alternative Medicine.
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19. Consumer Concerns About Foods
and Water. Highlight 19: Food Biotechnol
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ogy.
20. Hunger and the Global Environment.@q @q @q @q
Highlight 20: Environmentally Friendly Food Choices.
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, tuvia.com@q-
The Marketplace to Buy and ell your tudy Material
Understanding Nutrition 17th Edition @q @q @q
Chapter 1 –An Overview of Nutrition
@q @q @q @q @q
MULTIPLE CHOICE @q
1. Which characteristic is most typical of a chronic disease?
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a. It has a rapid onset.
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b. It rarely has noticeable ymptoms.
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c. It produces harp pains
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d. It progresses gradually.
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e. It disrupts daily life, but is unlikely to be life-threatening.
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ANSWER: D DIF: Bloom's: Understand
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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 @q
e. habit
ANSWER: B DIF: Bloom's: Remember
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REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1 Describe ho @q @q @q @q @q @q @q
w various factors influence personal food choices.
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3. A child develops a trong dislike of noodle oup after he consumes a bowl while ick with
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@qthe flu. Her reaction is an example of a food-related .
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a. habit
b. social interaction @q
c. emotional turmoil @q
d. negative association @q
e. comfort eating @q
ANSWER: D DIF: Bloom's: Evaluate
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REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1 Describe ho @q @q @q @q @q @q @q
w 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 f
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ood choice based on .
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a. habit
b. availability
c. body image @q
d. environmental concerns @q
e. cultural values @q
ANSWER: A DIF: Bloom's: Evaluate
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REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1 Describe ho @q @q @q @q @q @q @q
w 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 pits out his mashed potatoes because they taste too alty
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c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid o
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ffending a close friend @ q @q @q
d. An elderly gentleman who refuses a peanut butter and jelly andwich because he
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considers it a child's food @q @q @q @q
e. An adult who refuses to eat foods that are not locally-sourced and organic
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@q @q
Understanding Nutrition, 17th Edition (2025) by Ellie Whit
@q @q @q @q @q @q@q @q @q
ney, haron Rady Rolfes & Haiyan Maier | Verified Q&A |
@ q @q @q @q @q @q @q @q@q @q @q @q
Chapters 1–20
@q
Understanding Nutrition 17th Edition
@q @q @q
TEST BANK @q
Understanding Nutrition 17th Edition Elli
@q @q @q @q
e Whitney All Chapters 1 - 20
@q @q @q @q @q @q
,Downloaded@qby:@qExamGenie@q|@ q imonmwaura767@gmail.c
om
Distribution@qof@qthis@qdocument@qis@qillegal
, tuvia.com@q-
The Marketplace to Buy and ell your tudy Material
Understanding Nutrition 17th Edition @q @q @q
Table of Contents@q @q
1. An Overview of Nutrition.
@q @q @q
Highlight 1: Nutrition Information and Misinformation.
@q @q @q @q @q
2. Planning a Healthy Diet. @q @q @q @q
Highlight 2: Vegetarian Diet @q @q @q
s.
3. Digestion, Absorption and Transport. @q @q @q @q
Highlight 3: Common Digestive Problem
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s.
4. The Carbohydrates: ugars,
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tarches and Fibers. Highlight 4: Carbs, kCalo
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ries and Controversies.
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5. The Lipids: Triglycerides, Phospholipids and tero
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ls. Highlight 5: High-Fat Foods — Friend or Foe?
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6. Protein: Amino Acids. Highli @q @q @ q
ght 6: Nutritional Genomics.
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7. Energy Metabolism. @q
Highlight 7: Alcohol in the Body.
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8. Energy Balance and Body Compositio
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n. Highlight 8: Eating Disorders.
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9. Weight Management: Overweight, Obesity and Underwei
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ght. Highlight 9: The Latest and Greatest Weight-Loss Diet —
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Again.
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10. The Water-Soluble Vitamins: B Vitamins and Vitamin
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C. Highlight 10: Vitamin and Mineral upplements.
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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. Hi
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ghlight 12: Osteoporosis and Calcium.
@q @q @q @q
13. The Trace Minerals. @q @q
Highlight 13: Phytochemicals and Functional Foods.
@q @q @q @q @q
14. Fitness: Physical Activity, Nutrients and
Body Adaptations. Highlight 14: upplements as Ergoge
@q @q @q @ q @q @q
nic Aids. @q
15. Life Cycle Nutrition: Pregnancy and Lactatio
@q @q @q @q @q
n. Highlight 15: Fetal Alcohol yndrome.
@q @q @q @q @ q
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
@ q @ q @ q @ q @ q @
qLater Years. Highlight 17: Nutrient-
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Drug Interactions.
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18. Diet and Health. @q @q
Highlight 18: Complementary and Alternative Medicine.
@q @q @q @q @q
19. Consumer Concerns About Foods
and Water. Highlight 19: Food Biotechnol
@q @q @q @q @q
ogy.
20. Hunger and the Global Environment.@q @q @q @q
Highlight 20: Environmentally Friendly Food Choices.
@q @q @q @q @q
, tuvia.com@q-
The Marketplace to Buy and ell your tudy Material
Understanding Nutrition 17th Edition @q @q @q
Chapter 1 –An Overview of Nutrition
@q @q @q @q @q
MULTIPLE CHOICE @q
1. Which characteristic is most typical of a chronic disease?
@q @q @q @q @q @q @q @q
a. It has a rapid onset.
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b. It rarely has noticeable ymptoms.
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c. It produces harp pains
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d. It progresses gradually.
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e. It disrupts daily life, but is unlikely to be life-threatening.
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ANSWER: D DIF: Bloom's: Understand
@q REF: Introduction @ q @q @q
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
@q @q @q @q @q @q @q @q @q
2. What is the chief reason most people choose the foods they eat?
@q @q @q @q @q @q @q @q @q @q @q
a. cost
b. taste
c. convenience
d. nutritional value @q
e. habit
ANSWER: B DIF: Bloom's: Remember
@q @ q @q
REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1 Describe ho @q @q @q @q @q @q @q
w various factors influence personal food choices.
@q @q @q @q @q @q
3. A child develops a trong dislike of noodle oup after he consumes a bowl while ick with
@q @q @q @ q @q @q @q @ q @q @ q @q @q @q @q @ q @q
@qthe flu. Her reaction is an example of a food-related .
@q @q @q @q @q @q @q @q @q @q
a. habit
b. social interaction @q
c. emotional turmoil @q
d. negative association @q
e. comfort eating @q
ANSWER: D DIF: Bloom's: Evaluate
@q @ q @q
REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1 Describe ho @q @q @q @q @q @q @q
w various factors influence personal food choices.
@q @q @q @q @q @q
4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a f
@q @q @q @q @q @q @q @q @q @q @q @q @q @q @q @q @q
ood choice based on .
@q @q @q @q
a. habit
b. availability
c. body image @q
d. environmental concerns @q
e. cultural values @q
ANSWER: A DIF: Bloom's: Evaluate
@q @ q @q
REF: 1.1 Food Choices OBJ: UNUT.WHRO.16.1.1 Describe ho @q @q @q @q @q @q @q
w 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 pits out his mashed potatoes because they taste too alty
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c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid o
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ffending a close friend @ q @q @q
d. An elderly gentleman who refuses a peanut butter and jelly andwich because he
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considers it a child's food @q @q @q @q
e. An adult who refuses to eat foods that are not locally-sourced and organic
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