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Complete Test Bank
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Understanding Nutrition, 17th Edition
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By Ellie Whitney, Sharon Rolfes, Haiyan Maier
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(All Chapters Covered, Latest Edition, Verified Answers)
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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.
Highlight 3: Common Digestive Problems.
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4. The Carbohydrates: Sugars, Starches and Fibers.
Highlight 4: Carbs, kCalories and Controversies.
5. The Lipids: Triglycerides, Phospholipids and Sterols.
Highlight 5: High-Fat Foods — Friend or Foe?
6. Protein: Amino Acids.
Highlight 6: Nutritional Genomics.
7. Energy Metabolism.
Highlight 7: Alcohol in the Body.
7. Energy Balance and Body Composition.
Highlight 8: Eating Disorders.
8. Weight Management: Overweight, Obesity and Underweight.
Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
9. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
Highlight 10: Vitamin and Mineral Supplements.
11. The Fat-Soluble Vitamins, A, D, E and K.
Highlight 11: Antioxidant Nutrients in Disease Prevention.
12. Water and the Major Minerals.
Highlight 12: Osteoporosis and Calcium.
13. The Trace Minerals.
Highlight 13: Phytochemicals and Functional Foods.
14. Fitness: Physical Activity, Nutrients and Body Adaptations.
Highlight 14: Supplements as Ergogenic Aids.
15. Life Cycle Nutrition: Pregnancy and Lactation.
Highlight 15: Fetal Alcohol Syndrome.
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.
18. Diet and Health.
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Highlight 18: Complementary and Alternative Medicine.
19. Consumer Concerns About Foods and Water.
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Highlight 19: Food Biotechnology.
20. Hunger and the Global Environment.
Highlight 20: Environmentally Friendly Food Choices.
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1. Chapter 1 – An Overview of Nutrition: Nutrition Information and Misinformation
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MULTIPLE CHOICE
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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.
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 .
Complete Test Bank
er
Understanding Nutrition, 17th Edition
M
rt
By Ellie Whitney, Sharon Rolfes, Haiyan Maier
pe
(All Chapters Covered, Latest Edition, Verified Answers)
Ex
Table of Contents
, cy
1. An Overview of Nutrition.
er
Highlight 1: Nutrition Information and Misinformation.
M
2. Planning a Healthy Diet.
Highlight 2: Vegetarian Diets.
rt
pe
3. Digestion, Absorption and Transport.
Highlight 3: Common Digestive Problems.
Ex
4. The Carbohydrates: Sugars, Starches and Fibers.
Highlight 4: Carbs, kCalories and Controversies.
5. The Lipids: Triglycerides, Phospholipids and Sterols.
Highlight 5: High-Fat Foods — Friend or Foe?
6. Protein: Amino Acids.
Highlight 6: Nutritional Genomics.
7. Energy Metabolism.
Highlight 7: Alcohol in the Body.
7. Energy Balance and Body Composition.
Highlight 8: Eating Disorders.
8. Weight Management: Overweight, Obesity and Underweight.
Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
9. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
Highlight 10: Vitamin and Mineral Supplements.
11. The Fat-Soluble Vitamins, A, D, E and K.
Highlight 11: Antioxidant Nutrients in Disease Prevention.
12. Water and the Major Minerals.
Highlight 12: Osteoporosis and Calcium.
13. The Trace Minerals.
Highlight 13: Phytochemicals and Functional Foods.
14. Fitness: Physical Activity, Nutrients and Body Adaptations.
Highlight 14: Supplements as Ergogenic Aids.
15. Life Cycle Nutrition: Pregnancy and Lactation.
Highlight 15: Fetal Alcohol Syndrome.
16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
, cy
Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
er
17. Life Cycle Nutrition: Adulthood and the Later Years.
M
Highlight 17: Nutrient-Drug Interactions.
18. Diet and Health.
rt
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Highlight 18: Complementary and Alternative Medicine.
19. Consumer Concerns About Foods and Water.
Ex
Highlight 19: Food Biotechnology.
20. Hunger and the Global Environment.
Highlight 20: Environmentally Friendly Food Choices.
, cy
er
1. Chapter 1 – An Overview of Nutrition: Nutrition Information and Misinformation
M
MULTIPLE CHOICE
rt
1. Which characteristic is most typical of a chronic disease?
pe
a. It has a rapid onset.
Ex
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 .
