Test Bank for Understanding Nutrition, 16th Edition – Ellie Whitney & Sharon Rady Rolfes

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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, Understanding Nutrition 16th Edition B B B B




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. H B B B B

ighlight 2: Vegetarian Diets.
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3. Digestion, Absorption and Transport. H B B B B

ighlight 3: Common Digestive Problems.
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4. The Carbohydrates: Sugars, Starches and Fibers.
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BHighlight 4: Carbs, kCalories and Controversies.
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5. The Lipids: Triglycerides, Phospholipids and Sterols.
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BHighlight 5: High-Fat Foods — Friend or Foe?
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6. Protein: Amino Acids. HighligB B B

ht 6: Nutritional Genomics.
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7. Energy Metabolism. B

Highlight 7: Alcohol in the Body.
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8. Energy Balance and Body Composition.
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BHighlight 8: Eating Disorders. B B B

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- B

Soluble Vitamins: B Vitamins and Vitamin C. Highlight 10:
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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. High
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light 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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BHighlight 14: Supplements as Ergogenic Aids.
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15. Life Cycle Nutrition: Pregnancy and Lactation.
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BHighlight 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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BHighlight 17: Nutrient-Drug Interactions.
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18. Diet and Health.B B


Highlight 18: Complementary and Alternative Medicine.
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19. Consumer Concerns About Foods and Water. B B B B B

BHighlight 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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, Understanding Nutrition 16th Edition
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Chapter 1 – An Overview of Nutrition
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MULTIPLEBCHOICE

1. WhichBcharacteristicBisBmostBtypicalBofBaBchronicBdisease?
a. ItBhasBaBrapidBonset.
b. ItBrarelyBhasBnoticeableBsymptoms.
c. ItBproducesBsharpBpains
d. ItBprogressesBgradually.
e. ItBdisruptsBdailyBlife,BbutBisBunlikelyBtoBbeBlife-threatening.
ANSWER:B D DIF: Bloom's:BUnderstand
REF:B IntroductionB OBJ:BUNUT.WHRO.16.1.1BDescribeBhowBvario
usBfactorsBinfluenceBpersonalBfoodBchoices.

2. WhatBisBtheBchiefBreasonBmostBpeopleBchooseBtheBfoodsBtheyBeat?
a. cost
b. taste
c. convenience
d. nutritionalBvalue
e. habit
ANSWER:B B DIF: Bloom's:BRemember
REF:B1.1BFoodBChoicesB OBJ:BUNUT.WHRO.16.1.1BDescribeBhowB
variousBfactorsBinfluenceBpersonalBfoodBchoices.

3. ABchildBdevelopsBaBstrongBdislikeBofBnoodleBsoupBafterBsheBconsumesBaBbowlBwhileBsickBwithBtheBflu.BH
erB reactionBisBanBexampleBofBaBfood-related .
a. habit
b. socialBinteraction
c. emotionalBturmoil
d. negativeBassociation
e. comfortBeating
ANSWER:B D DIF: Bloom's:BEvaluate
REF:B1.1BFoodBChoicesB OBJ:BUNUT.WHRO.16.1.1BDescribeBhowB
variousBfactorsBinfluenceBpersonalBfoodBchoices.

4. ABpersonBwhoBeatsBaBbowlBofBoatmealBforBbreakfastBeveryBdayBisBmostBlikelyBmakingBaBfoodBchoi
ceB basedBon .
a. habit
b. availability
c. bodyBimage
d. environmentalBconcerns
e. culturalBvalues
ANSWER:B A DIF: Bloom's:BEvaluate
REF:B1.1BFoodBChoicesB OBJ:BUNUT.WHRO.16.1.1BDescribeBhowB
variousBfactorsBinfluenceBpersonalBfoodBchoices.

5. WhichBindividualBisBmakingBaBfoodBchoiceBbasedBonBnegativeBassociation?
a. ABtouristBfromBChinaBwhoBrejectsBaBhamburgerBdueBtoBunfamiliarity
b. ABchildBwhoBspitsBoutBhisBmashedBpotatoesBbecauseBtheyBtasteBtooBsalty
c. ABteenagerBwhoBgrudginglyBacceptsBanBofferBforBanBiceBcreamBconeBtoBavoidBoffending
BaB closeBfriend