Understanding Nutrition 16th Edition
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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
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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. m m m
mHighlight 2: Vegetarianm m
Diets.
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3. Digestion, Absorption and Transport. m m m
mHighlight 3: Common Digestive
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Problems.
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4. The Carbohydrates: Sugars, Starches and Fibers.
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mHighlight 4: Carbs, kCalories and Controversies.
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5. The Lipids: Triglycerides, Phospholipids and Sterols.
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mHighlight 5: High-Fat Foods — Friend or Foe?
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6. Protein: Amino Acids. m m
mHighlight 6: Nutritional
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Genomics.
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7. Energy Metabolism. m
Highlight 7: Alcohol in the Body.
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8. Energy Balance and Body Composition.
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mHighlight 8: Eating Disorders.
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9. Weight Management: Overweight, Obesity and
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mUnderweight. Highlight 9: The Latest and Greatest Weight-Loss
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Diet — Again.
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10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
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mHighlight 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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mHighlight 12: Osteoporosis and
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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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mHighlight 14: Supplements as Ergogenic Aids.
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15. Life Cycle Nutrition: Pregnancy and Lactation.
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mHighlight 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.
m m m m m m m
mHighlight 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.m m m m m
mHighlight 19: Food Biotechnology.
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20. Hunger and the Global Environment.
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, Understanding Nutrition 16th Edition
m
m m m
Highlight 20: Environmentally Friendly Food Choices.
m m m m m
, Understanding Nutrition 16th Edition
m
m m m
Chapter 1 – An Overview of Nutrition
m m m m m m
MULTIPLE CHOICE m
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 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.
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ANSWER: D DIF: Bloom's: Understand
m REF: Introduction m m
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food
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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 m
e. habit
ANSWER: B DIF: Bloom's: Remember
m REF: 1.1 Food m m m
Choices OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal
m m m m m m m m m
food choices.
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3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the
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mflu. Her reaction is an example of a food-related
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a. habit
b. social interaction m
c. emotional turmoil m
d. negative association m
e. comfort eating m
ANSWER: D DIF: Bloom's: Evaluate
m REF: 1.1 Food m m m
Choices OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal
m m m m m m m m m
food choices.
m m
4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food
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mchoice based on . m m
a. habit
b. availability
c. body image m
d. environmental concerns m
e. cultural values m
ANSWER: A DIF: Bloom's: Evaluate
m REF: 1.1 Food m m m
Choices OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal
m m m m m m m m m
food choices.
m m
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 spits out his mashed potatoes because they taste too salty
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c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid
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offending a close friend
m m m m
m
m m m
TEST BANK
m m
Understanding Nutrition 16th Edition
m m m m
Ellie Whitney All Chapters 1 - 20
m m m m m m m
, Understanding Nutrition 16th Edition
m
m m m
Table of Contents
m m
1. An Overview of Nutrition.
m m m
Highlight 1: Nutrition Information and Misinformation.
m m m m m
2. Planning a Healthy Diet. m m m
mHighlight 2: Vegetarianm m
Diets.
m
3. Digestion, Absorption and Transport. m m m
mHighlight 3: Common Digestive
m m m
Problems.
m
4. The Carbohydrates: Sugars, Starches and Fibers.
m m m m m
mHighlight 4: Carbs, kCalories and Controversies.
m m m m m
5. The Lipids: Triglycerides, Phospholipids and Sterols.
m m m m m
mHighlight 5: High-Fat Foods — Friend or Foe?
m m m m m m m
6. Protein: Amino Acids. m m
mHighlight 6: Nutritional
m m
Genomics.
m
7. Energy Metabolism. m
Highlight 7: Alcohol in the Body.
m m m m m
8. Energy Balance and Body Composition.
m m m m
mHighlight 8: Eating Disorders.
m m m
9. Weight Management: Overweight, Obesity and
m m m m
mUnderweight. Highlight 9: The Latest and Greatest Weight-Loss
m m m m m m m
Diet — Again.
m m m
10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
m m m m m m m
mHighlight 10: Vitamin and Mineral Supplements.
m m m m m
11. The Fat-Soluble Vitamins, A, D, E and K.
m m m m m m m
Highlight 11: Antioxidant Nutrients in Disease Prevention.
m m m m m m
12. Water and the Major Minerals.
m m m m
mHighlight 12: Osteoporosis and
m m m
Calcium.
m
13. The Trace Minerals.
m m
Highlight 13: Phytochemicals and Functional Foods.
m m m m m
14. Fitness: Physical Activity, Nutrients and Body Adaptations.
m m m m m m
mHighlight 14: Supplements as Ergogenic Aids.
m m m m m
15. Life Cycle Nutrition: Pregnancy and Lactation.
m m m m m
mHighlight 15: Fetal Alcohol Syndrome.
m m m m
16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
m m m m m m
Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
m m m m m m m m m m
17. Life Cycle Nutrition: Adulthood and the Later Years.
m m m m m m m
mHighlight 17: Nutrient-Drug Interactions.
m m m
18. Diet and Health.
m m
Highlight 18: Complementary and Alternative Medicine.
m m m m m
19. Consumer Concerns About Foods and Water.m m m m m
mHighlight 19: Food Biotechnology.
m m m
20. Hunger and the Global Environment.
m m m m
, Understanding Nutrition 16th Edition
m
m m m
Highlight 20: Environmentally Friendly Food Choices.
m m m m m
, Understanding Nutrition 16th Edition
m
m m m
Chapter 1 – An Overview of Nutrition
m m m m m m
MULTIPLE CHOICE m
1. Which characteristic is most typical of a chronic disease?
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a. It has a rapid onset.
m m m m
b. It rarely has noticeable symptoms.
m m m m
c. It produces sharp pains
m m m
d. It progresses gradually.
m m
e. It disrupts daily life, but is unlikely to be life-threatening.
m m m m m m m m m
ANSWER: D DIF: Bloom's: Understand
m REF: Introduction m m
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food
m m m m m m m m m
choices.
m
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 m
e. habit
ANSWER: B DIF: Bloom's: Remember
m REF: 1.1 Food m m m
Choices OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal
m m m m m m m m m
food choices.
m m
3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the
m m m m m m m m m m m m m m m m m
mflu. Her reaction is an example of a food-related
m m . m m m m m m
a. habit
b. social interaction m
c. emotional turmoil m
d. negative association m
e. comfort eating m
ANSWER: D DIF: Bloom's: Evaluate
m REF: 1.1 Food m m m
Choices OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal
m m m m m m m m m
food choices.
m m
4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food
m m m m m m m m m m m m m m m m m
mchoice based on . m m
a. habit
b. availability
c. body image m
d. environmental concerns m
e. cultural values m
ANSWER: A DIF: Bloom's: Evaluate
m REF: 1.1 Food m m m
Choices OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal
m m m m m m m m m
food choices.
m m
5. Which individual is making a food choice based on negative association?
m m m m m m m m m m
a. A tourist from China who rejects a hamburger due to unfamiliarity
m m m m m m m m m m
b. A child who spits out his mashed potatoes because they taste too salty
m m m m m m m m m m m m
c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid
m m m m m m m m m m m m m
offending a close friend
m m m m
