Understanding Nutrition – 16th Edition (Test Bank) By Ellie Whitney & Sharon Rady Rolfes

Understanding Nutrition 16th Edition
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TEST BANK
Understanding Nutrition 16th Edition
Ellie Whitney All Chapters 1 - 20

, Understanding Nutrition 16th Edition I I I I




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. Hi I I I I

ghlight2: Vegetarian Diets.
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3. Digestion, Absorption and Transport. Hi I I I I

ghlight 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. I I

Highlight6:Nutritional Genomics. I I I


7. EnergyMetabolism. I

Highlight 7: Alcohol in the Body. I I I I I

8. EnergyBalance and Body Composition. I I I I I

Highlight 8: Eating Disorders. I I I

9. Weight Management: Overweight, Obesity and Underweight. H
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ighlight 9: The Latest and Greatest Weight-Loss Diet — Again.
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10. The Water- I

Soluble Vitamins: B Vitamins and Vitamin C. Highlight 10: Vit
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amin 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. Highli I I I I I

ght 12: Osteoporosis and Calcium.
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13. The Trace Minerals. I I

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: Pregnancyand Lactation.
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Highlight 15: Fetal Alcohol Syndrome. I I I I


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. H
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ighlight 17: Nutrient-Drug Interactions.
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18. Diet and Health. I I

Highlight 18: Complementaryand Alternative Medicine.
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19. Consumer Concerns About Foods and Water. I I I I I I

Highlight 19: Food Biotechnology. I I I


20. Hunger and the Global Environment. I I I I

Highlight 20: Environmentally FriendlyFood Choices.
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, Understanding Nutrition 16th Edition
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Chapter 1 – An Overview of Nutrition
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MULTIPLEICHOICE

1. WhichIcharacteristicIisImostItypicalIofIaIchronicIdisease?
a. ItIhasIaIrapidIonset.
b. ItIrarelyIhasInoticeableIsymptoms.
c. ItIproducesIsharpIpains
d. ItIprogressesIgradually.
e. ItIdisruptsIdailyIlife,IbutIisIunlikelyItoIbeIlife-threatening.
ANSWER:I D DIF: Bloom's:IUnderstand
REF:I IntroductionI OBJ:IUNUT.WHRO.16.1.1IDescribeIhowIvariousI
factorsIinfluenceIpersonalIfoodIchoices.

2. WhatIisItheIchiefIreasonImostIpeopleIchooseItheIfoodsItheyIeat?
a. cost
b. taste
c. convenience
d. nutritionalIvalue
e. habit
ANSWER:I B DIF: Bloom's:IRemember
REF:I1.1IFoodIChoicesI OBJ:IUNUT.WHRO.16.1.1IDescribeIhowIvar
iousIfactorsIinfluenceIpersonalIfoodIchoices.

3. AIchildIdevelopsIaIstrongIdislikeIofInoodleIsoupIafterIsheIconsumesIaIbowlIwhileIsickIwithItheIflu.IHerI reac
tionIisIanIexampleIofIaIfood-related .
a. habit
b. socialIinteraction
c. emotionalIturmoil
d. negativeIassociation
e. comfortIeating
ANSWER:I D DIF: Bloom's:IEvaluate
REF:I1.1IFoodIChoicesI OBJ:IUNUT.WHRO.16.1.1IDescribeIhowIvar
iousIfactorsIinfluenceIpersonalIfoodIchoices.

4. AIpersonIwhoIeatsIaIbowlIofIoatmealIforIbreakfastIeveryIdayIisImostIlikelyImakingIaIfoodIchoiceI bas
edIon .
a. habit
b. availability
c. bodyIimage
d. environmentalIconcerns
e. culturalIvalues
ANSWER:I A DIF: Bloom's:IEvaluate
REF:I1.1IFoodIChoicesI OBJ:IUNUT.WHRO.16.1.1IDescribeIhowIvar
iousIfactorsIinfluenceIpersonalIfoodIchoices.

5. WhichIindividualIisImakingIaIfoodIchoiceIbasedIonInegativeIassociation?
a. AItouristIfromIChinaIwhoIrejectsIaIhamburgerIdueItoIunfamiliarity
b. AIchildIwhoIspitsIoutIhisImashedIpotatoesIbecauseItheyItasteItooIsalty
c. AIteenagerIwhoIgrudginglyIacceptsIanIofferIforIanIiceIcreamIconeItoIavoidIoffendingIaI clo
seIfriend

, Understanding Nutrition 16th Edition
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d. AnIelderlyIgentlemanIwhoIrefusesIaIpeanutIbutterIandIjellyIsandwichIbecauseIheIconsidersI itIa
Ichild'sIfood

e. AnIadultIwhoIrefusesItoIeatIfoodsIthatIareInotIlocally-sourcedIandIorganic