Test Bank for Nutrition: Concepts and Controversies 16th Edition by Frances Sizer, Ellie Whitney, and Leonard – Complete Questions & Answers Updated for 2025/2026 Exams

TEST BANK for Understanding Nutrition
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| 16th Edition Ellie Whitney and Sharon Rady Rolfes
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| All Chapters 1 - 20
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,Table of Contents
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1. An Overview of Nutrition.
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Highlight 1: Nutrition Information and Misinformation.
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2. Planning a Healthy Diet. | | |

|Highlight 2: Vegetarian Diets.
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3. Digestion, Absorption and Transport.
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|Highlight 3: Common Digestive Problems.
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4. The Carbohydrates: Sugars, Starches and Fibers.
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|Highlight 4: Carbs, kCalories and Controversies.
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5. The Lipids: Triglycerides, Phospholipids and Sterols.
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|Highlight 5: High-Fat Foods — Friend or Foe?
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6. Protein: Amino Acids. | |

|Highlight 6: Nutritional Genomics.
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7. Energy Metabolism.|

Highlight 7: Alcohol in the Body.
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8. Energy Balance and Body Composition.
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|Highlight 8: Eating Disorders.
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9. Weight Management: Overweight, Obesity and Underweight.
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|Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
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10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
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|Highlight 10: Vitamin and Mineral Supplements.
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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.
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|Highlight 12: Osteoporosis and Calcium.
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13. The Trace Minerals.
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Highlight 13: Phytochemicals and Functional Foods.
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14. Fitness: Physical Activity, Nutrients and Body Adaptations.
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|Highlight 14: Supplements as Ergogenic Aids.
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15. Life Cycle Nutrition: Pregnancy and Lactation.
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|Highlight 15: Fetal Alcohol Syndrome.
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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 Later Years.
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|Highlight 17: Nutrient-Drug Interactions.
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18. Diet and Health.
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Highlight 18: Complementary and Alternative Medicine.
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19. Consumer Concerns About Foods and Water. | | | | |

|Highlight 19: Food Biotechnology.
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20. Hunger and the Global Environment.
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Highlight 20: Environmentally Friendly Food Choices.
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,Chapter 1 – An Overview of Nutrition
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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: | D DIF: Bloom's: |Evaluate REF: |1.1 |Food |Choices
| OBJ: |UNUT.WHRO.16.1.1 |Describe |how |various |factors |influence |personal |food |choices.




6. The |motive |for |a |person |who |alters |his |diet |due |to |religious |convictions |is |most |likely |related |to |his
| .
a. values
b. body |image
c. ethnic |heritage
d. functional |association
e. comfort
ANSWER: | A DIF: Bloom's: |Understand REF: |1.1 |Food |Choices
| OBJ: |UNUT.WHRO.16.1.1 |Describe |how |various |factors |influence |personal |food |choices.




7. Farah |is |viewing |an |exciting |sports |match |of |her |favorite |team |and |eating |because |of |nervousness. |Her
| food |choice |will |most |likely |be |based |on .
a. regional |cuisines
b. preferences
c. emotional |comfort
d. positive |association
e. functional |value
ANSWER: | C DIF: Bloom's: |Evaluate REF: |1.1 |Food |Choices
| OBJ: |UNUT.WHRO.16.1.1 |Describe |how |various |factors |influence |personal |food |choices.




8. What |term |describes |foods |that |contain |non |nutrient |substances |whose |known |action |in |the |body |is
|to | promote |well-being |to |a |greater |extent |than |that |contributed |by |the |food's |nutrients?

a. fortified |foods
b. enriched |foods
c. functional |foods
d. health-enhancing |foods
e. bioavailable |foods
ANSWER: | C DIF: Bloom's: |Understand REF: |1.1 |Food |Choices
| OBJ: |UNUT.WHRO.16.1.1 |Describe |how |various |factors |influence |personal |food |choices.




9. Non |nutrient |substances |found |in |plant |foods |that |may |demonstrate |biological |activity |in |the |body |are
| commonly |known |as

a. Bio |enhancements
b. inorganic |fibers
c. phytochemicals
d. phytoactive |chemicals
e. nonnutritive |additives
ANSWER: | C DIF: Bloom’s |Remember REF: |1.1 |Food |Choices
| OBJ: |UNUT.WHRO.16.1.1 |Describe |how |various |factors |influence |personal |food |choices.




10. By |chemical |analysis, |what |nutrient |is |present |in |the |highest |amounts |in |most |foods?
a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins |and |minerals
ANSWER: | | B DIF: Bloom's: |Remember REF: | |1.2 |The |Nutrients