Understanding Nutrition 16th Edition
t t t t
TEST BANK
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Understanding Nutrition 16th Edition
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Ellie Whitney All Chapters 1 - 20
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, Understanding Nutrition 16th Edition t t t t
Table of Contents
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1. An Overview of Nutrition.
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Highlight 1: Nutrition Information and Misinformation.
t t t t t
2. Planning a Healthy Diet. t t t
Highlight 2: Vegetarian Diets.
t t t t
3. Digestion, Absorption and Transport. t t t
Highlight3: Common Digestive Problems.
t t t t t
4. TheCarbohydrates: Sugars, Starches and Fibers.
t t t t t
Highlight 4: Carbs, kCalories and Controversies.
t t t t t t
5. TheLipids: Triglycerides, Phospholipids and Sterols.
t t t t t
Highlight 5: High-Fat Foods — Friend or Foe?
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6. Protein: Amino Acids. t t
Highlight 6: Nutritional Genomics.
t t t t
7. EnergyMetabolism. t
Highlight 7: Alcohol in the Body.
t t t t t
8. EnergyBalance and Body Composition.
t t t t
Highlight 8: Eating Disorders.
t t t t
9. Weight Management: Overweight, Obesity and Underweight.
t t t t t
Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
t t t t t t t t t t
10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
t t t t t t t
Highlight 10: Vitamin and Mineral Supplements.
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11. The Fat-Soluble Vitamins, A, D, E and K.
t t t t t t t
Highlight 11: Antioxidant Nutrients in Disease Prevention.
t t t t t t
12. Water and the Major Minerals.
t t t t
Highlight12: Osteoporosis and Calcium.
t t t t t
13. The Trace Minerals.
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Highlight 13: Phytochemicals and Functional Foods.
t t t t t
14. Fitness: Physical Activity, Nutrients and BodyAdaptations.
t t t t t t
Highlight 14: Supplements as Ergogenic Aids.
t t t t t t
15. LifeCycle Nutrition: PregnancyandLactation.
t t t t t
Highlight 15: Fetal Alcohol Syndrome.
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16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
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Highlight 16: Childhood Obesityand the Early Development of Chronic Diseases.
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17. Life Cycle Nutrition: Adulthood and the Later Years.
t t t t t t t
Highlight 17: Nutrient-Drug Interactions.
t t t t
18. Diet and Health.
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Highlight 18: Complementaryand Alternative Medicine.
t t t t t
19. Consumer Concerns About Foods and Water. t t t t t
Highlight 19: Food Biotechnology.
t t t t
20. Hunger and the Global Environment.
t t t t
Highlight 20: Environmentally Friendly Food Choices.
t t t t t
, Understanding Nutrition 16th Edition t t t t
Chapter 1 – An Overview of Nutrition
t t t t t t
MULTIPLE CHOICE t
1. Which characteristic is most typical of a chronic disease?
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a. It has a rapid onset. t t t t
b. It rarely has noticeable symptoms.
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c. It produces sharp 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.
t t t t t t t t t
ANSWER: D DIF: Bloom's: Understand REF: Introduction
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OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
t t t t t t t t t t
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 t
e. habit
ANSWER: B DIF: Bloom's: Remember REF: 1.1 Food Choices
t t t t t
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
t t t t t t t t t t
3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu. Her
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reaction is an example of a food-related
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a. habit
b. social interaction t
c. emotional turmoil t
d. negative association t
e. comfort eating t
ANSWER: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices
t t t t t
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
t t t t t t t t t t
4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food choice
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based on
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a. habit
b. availability
c. body image t
d. environmental concerns t
e. cultural values t
ANSWER: A DIF: Bloom's: Evaluate REF: 1.1 Food Choices
t t t t t
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
t t t t t t t t t t
5. Which individual is making a food choice based on negative association?
t t t t t t t t t t
a. A tourist from China who rejects a hamburger due to unfamiliarity
t t t t t t t t t t
b. A child who spits out his mashed potatoes because they taste too salty
t t t t t t t t t t t t
c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a
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close friend
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d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he considers it
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a child's food
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e. An adult who refuses to eat foods that are not locally-sourced and organic
t t t t t t t t t t t t
, Understanding Nutrition 16th Edition t t t t
ANSWER: D DIF: Bloom's: Evaluate t REF: 1.1 Food Choices t t t t
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
t t t t t t t t t t
6. The motive for a person who alters his diet due to religious convictions is most likely related to his
t t t t t t t t t t t t t t t t t t
.
a. values
b. body image t
c. ethnic heritage t
d. functional association t
e. comfort
ANSWER: A DIF: Bloom's: Understand t REF: 1.1 Food Choices t t t t
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
t t t t t t t t t t
7. Farah is viewing an exciting sports match of her favorite team and eating because of nervousness. Her
t t t t t t t t t t t t t t t t
food choice will most likely be based on
t t . t t t t t t
a. regional cuisines t
b. preferences
c. emotional comfort t
d. positive association t
e. functional value t
ANSWER: C DIF: Bloom's: Evaluate t REF: 1.1 Food Choices t t t t
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
t t t t t t t t t t
8. What term describes foods that contain non nutrient substances whose known action in the body is to
t t t t t t t t t t t t t t t t
promote well-being to a greater extent than that contributed by the food's nutrients?
t t t t t t t t t t t t t
a. fortified foods t
b. enriched foods t
c. functional foods t
d. health-enhancing foods t
e. bioavailable foods t
ANSWER: C DIF: Bloom's: Understand t REF: 1.1 Food Choices t t t t
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
t t t t t t t t t t
9. Non nutrient substances found in plant foods that may demonstrate biological activity in the body are
t t t t t t t t t t t t t t t
commonly known as
t t t
a. Bio enhancements t
b. inorganic fibers t
c. phytochemicals
d. phytoactive chemicals t
e. nonnutritive additives t
ANSWER: C DIF: Bloom‘s Remember t REF: 1.1 Food Choices t t t t
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
t t t t t t t t t t
10. By chemical analysis, what nutrient is present in the highest amounts in most foods?
t t t t t t t t t t t t t
a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins and minerals t t
ANSWER: B t DIF: Bloom's: Remember t REF: 1.2 The Nutrients t t t
t t t t
TEST BANK
t t
Understanding Nutrition 16th Edition
t t t t
Ellie Whitney All Chapters 1 - 20
t t t t t t t
, Understanding Nutrition 16th Edition t t t t
Table of Contents
t t
1. An Overview of Nutrition.
t t t
Highlight 1: Nutrition Information and Misinformation.
t t t t t
2. Planning a Healthy Diet. t t t
Highlight 2: Vegetarian Diets.
t t t t
3. Digestion, Absorption and Transport. t t t
Highlight3: Common Digestive Problems.
t t t t t
4. TheCarbohydrates: Sugars, Starches and Fibers.
t t t t t
Highlight 4: Carbs, kCalories and Controversies.
t t t t t t
5. TheLipids: Triglycerides, Phospholipids and Sterols.
t t t t t
Highlight 5: High-Fat Foods — Friend or Foe?
t t t t t t t t
6. Protein: Amino Acids. t t
Highlight 6: Nutritional Genomics.
t t t t
7. EnergyMetabolism. t
Highlight 7: Alcohol in the Body.
t t t t t
8. EnergyBalance and Body Composition.
t t t t
Highlight 8: Eating Disorders.
t t t t
9. Weight Management: Overweight, Obesity and Underweight.
t t t t t
Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
t t t t t t t t t t
10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
t t t t t t t
Highlight 10: Vitamin and Mineral Supplements.
t t t t t t
11. The Fat-Soluble Vitamins, A, D, E and K.
t t t t t t t
Highlight 11: Antioxidant Nutrients in Disease Prevention.
t t t t t t
12. Water and the Major Minerals.
t t t t
Highlight12: Osteoporosis and Calcium.
t t t t t
13. The Trace Minerals.
t t
Highlight 13: Phytochemicals and Functional Foods.
t t t t t
14. Fitness: Physical Activity, Nutrients and BodyAdaptations.
t t t t t t
Highlight 14: Supplements as Ergogenic Aids.
t t t t t t
15. LifeCycle Nutrition: PregnancyandLactation.
t t t t t
Highlight 15: Fetal Alcohol Syndrome.
t t t t t
16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
t t t t t t
Highlight 16: Childhood Obesityand the Early Development of Chronic Diseases.
t t t t t t t t t t
17. Life Cycle Nutrition: Adulthood and the Later Years.
t t t t t t t
Highlight 17: Nutrient-Drug Interactions.
t t t t
18. Diet and Health.
t t
Highlight 18: Complementaryand Alternative Medicine.
t t t t t
19. Consumer Concerns About Foods and Water. t t t t t
Highlight 19: Food Biotechnology.
t t t t
20. Hunger and the Global Environment.
t t t t
Highlight 20: Environmentally Friendly Food Choices.
t t t t t
, Understanding Nutrition 16th Edition t t t t
Chapter 1 – An Overview of Nutrition
t t t t t t
MULTIPLE CHOICE t
1. Which characteristic is most typical of a chronic disease?
t t t t t t t t
a. It has a rapid onset. t t t t
b. It rarely has noticeable symptoms.
t t t t
c. It produces sharp pains
t t t
d. It progresses gradually.
t t
e. It disrupts daily life, but is unlikely to be life-threatening.
t t t t t t t t t
ANSWER: D DIF: Bloom's: Understand REF: Introduction
t t t
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
t t t t t t t t t t
2. What is the chief reason most people choose the foods they eat?
t t t t t t t t t t t
a. cost
b. taste
c. convenience
d. nutritional value t
e. habit
ANSWER: B DIF: Bloom's: Remember REF: 1.1 Food Choices
t t t t t
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
t t t t t t t t t t
3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu. Her
t t t t t t t t t t t t t t t t t t t
reaction is an example of a food-related
t t . t t t t t
a. habit
b. social interaction t
c. emotional turmoil t
d. negative association t
e. comfort eating t
ANSWER: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices
t t t t t
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
t t t t t t t t t t
4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food choice
t t t t t t t t t t t t t t t t t t
based on
t . t
a. habit
b. availability
c. body image t
d. environmental concerns t
e. cultural values t
ANSWER: A DIF: Bloom's: Evaluate REF: 1.1 Food Choices
t t t t t
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
t t t t t t t t t t
5. Which individual is making a food choice based on negative association?
t t t t t t t t t t
a. A tourist from China who rejects a hamburger due to unfamiliarity
t t t t t t t t t t
b. A child who spits out his mashed potatoes because they taste too salty
t t t t t t t t t t t t
c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a
t t t t t t t t t t t t t t t
close friend
t t
d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he considers it
t t t t t t t t t t t t t t
a child's food
t t t
e. An adult who refuses to eat foods that are not locally-sourced and organic
t t t t t t t t t t t t
, Understanding Nutrition 16th Edition t t t t
ANSWER: D DIF: Bloom's: Evaluate t REF: 1.1 Food Choices t t t t
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
t t t t t t t t t t
6. The motive for a person who alters his diet due to religious convictions is most likely related to his
t t t t t t t t t t t t t t t t t t
.
a. values
b. body image t
c. ethnic heritage t
d. functional association t
e. comfort
ANSWER: A DIF: Bloom's: Understand t REF: 1.1 Food Choices t t t t
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
t t t t t t t t t t
7. Farah is viewing an exciting sports match of her favorite team and eating because of nervousness. Her
t t t t t t t t t t t t t t t t
food choice will most likely be based on
t t . t t t t t t
a. regional cuisines t
b. preferences
c. emotional comfort t
d. positive association t
e. functional value t
ANSWER: C DIF: Bloom's: Evaluate t REF: 1.1 Food Choices t t t t
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
t t t t t t t t t t
8. What term describes foods that contain non nutrient substances whose known action in the body is to
t t t t t t t t t t t t t t t t
promote well-being to a greater extent than that contributed by the food's nutrients?
t t t t t t t t t t t t t
a. fortified foods t
b. enriched foods t
c. functional foods t
d. health-enhancing foods t
e. bioavailable foods t
ANSWER: C DIF: Bloom's: Understand t REF: 1.1 Food Choices t t t t
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
t t t t t t t t t t
9. Non nutrient substances found in plant foods that may demonstrate biological activity in the body are
t t t t t t t t t t t t t t t
commonly known as
t t t
a. Bio enhancements t
b. inorganic fibers t
c. phytochemicals
d. phytoactive chemicals t
e. nonnutritive additives t
ANSWER: C DIF: Bloom‘s Remember t REF: 1.1 Food Choices t t t t
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
t t t t t t t t t t
10. By chemical analysis, what nutrient is present in the highest amounts in most foods?
t t t t t t t t t t t t t
a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins and minerals t t
ANSWER: B t DIF: Bloom's: Remember t REF: 1.2 The Nutrients t t t
