Understanding Nutrition 16th Edition
TEST BANK
Understanding Nutrition 16th Edition
Ellie Whitney All Chapters 1 - 20
, Understanding Nutrition 16th Edition
Table of Contents
1. An Overview of Nutrition.
Highlight 1: Nutrition Information and Misinformation.
2. Planning a Healthy Diet.
Highlight 2: Vegetarian Diets.
3. Digestion, Absorption and Transport.
Highlight 3: Common Digestive Problems.
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.
8. Energy Balance and Body Composition.
Highlight 8: Eating Disorders.
9. Weight Management: Overweight, Obesity and Underweight.
Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
10. 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.
Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
17. Life Cycle Nutrition: Adulthood and the Later
Years. Highlight 17: Nutrient-Drug Interactions.
18. Diet and Health.
Highlight 18: Complementary and Alternative Medicine.
19. Consumer Concerns About Foods and
Water. Highlight 19: Food Biotechnology.
20. Hunger and the Global Environment.
Highlight 20: Environmentally Friendly Food Choices.
, Understanding Nutrition 16th Edition
Chapter 1 –An Overview of Nutrition
MULTIPLE CHOICE
65. Which characteristic is most typical of a chronic disease?
g g g g g g g g g
a. It has a rapid onset.
g g g g g
b. It rarely has noticeable symptoms.
g g g g g
c. It produces sharp pains
g g g g
d. It progresses gradually.
g g g
e. It disrupts daily life, but is unlikely to be life-threatening.
g g g g g g g g g g
ANSWER: D DIF: Bloom's: Understand g REF: Introduction g g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g
64. What is the chief reason most people choose the foods they eat?
g g g g g g g g g g g g
a. cost g
b. taste g
c. convenience g
d. nutritional value g g
e. habit g
ANSWER: B DIF: Bloom's: Remember g REF: 1.1 Food Choices g g g g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g
3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu.
g g g g g g g g g g g g g g g g g g g g
Her reaction is an example of a food-related .
g g g g g g g g
a. habit g
b. social interaction g g
c. emotional turmoil g g
d. negative association g g
e. comfort eating g g
ANSWER: D DIF: Bloom's: Evaluate g REF: 1.1 Food Choices g g g g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g
4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food
g g g g g g g g g g g g g g g g g g g
choice based on . g g g
a. habit g
b. availability g
c. body image g g
d. environmental concerns g g
e. cultural values g g
ANSWER: A DIF: Bloom's: Evaluate g REF: 1.1 Food Choices g g g g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g
51. Which individual is making a food choice based on negative association?
g g g g g g g g g g g
a. A tourist from China who rejects a hamburger due to unfamiliarity
g g g g g g g g g g g
b. A child who spits out his mashed potatoes because they taste too salty
g g g g g g g g g g g g g
c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending
g g g g g g g g g g g g g g g
a close friend
g g g
d. An elderly gentleman who refuses a peanut butter and jelly sandwich because
g g g g g g g g g g g g
he considers it a child's food
g g g g g g
e. An adult who refuses to eat foods that are not locally-sourced and organic
g g g g g g g g g g g g g
, Understanding Nutrition 16th Edition g g g
ANSWER: D DIF: Bloom's: Evaluate g g REF: 1.1 Food Choices g g g g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g
6. The motive for a person who alters his diet due to religious convictions is most likely related to his
g g g g g g g g g g g g g g g g g g g
.
a. values g
b. body image g g
c. ethnic heritage g g
d. functional association g g
e. comfort g
ANSWER: A DIF: Bloom's: Understand g g REF: 1.1 Food Choices g g g g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g
7. Farah is viewing an exciting sports match of her favorite team and eating because of
g g g g g g g g g g g g g g g
nervousness. Her food choice will most likely be based on . g g g g g g g g g g g
a. regional cuisines g g
b. preferences g
c. emotional comfort g g
d. positive association g g
e. functional value g g
ANSWER: C DIF: Bloom's: Evaluate g g REF: 1.1 Food Choices g g g g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g
8. What term describes foods that contain non nutrient substances whose known action in the body
g g g g g g g g g g g g g g g
is to promote well-being to a greater extent than that contributed by the food's nutrients?
g g g g g g g g g g g g g g g
a. fortified foods g g
b. enriched foods g g
c. functional foods g g
d. health-enhancing foods g g
e. bioavailable foods g g
ANSWER: C DIF: Bloom's: Understand g g REF: 1.1 Food Choices g g g g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g
9. Non nutrient substances found in plant foods that may demonstrate biological activity in the body
g g g g g g g g g g g g g g
are commonly known as
g g g g g
a. Bio enhancements g g
b. inorganic fibers g g
c. phytochemicals g
d. phytoactive chemicals g g
e. nonnutritive additives g g
ANSWER: C DIF: Bloom’sRememberREF:1.1Food Choices
g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g
10. By chemical analysis, what nutrient is present in the highest amounts in most foods?
g g g g g g g g g g g g g g
a. fats g
b. water g
c. proteins g
d. carbohydrates g
e. vitamins and minerals g g g
ANSWER: B DIF: Bloom's: Remember g g g REF: 1.2 The Nutrients
g g g g
TEST BANK
Understanding Nutrition 16th Edition
Ellie Whitney All Chapters 1 - 20
, Understanding Nutrition 16th Edition
Table of Contents
1. An Overview of Nutrition.
Highlight 1: Nutrition Information and Misinformation.
2. Planning a Healthy Diet.
Highlight 2: Vegetarian Diets.
3. Digestion, Absorption and Transport.
Highlight 3: Common Digestive Problems.
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.
8. Energy Balance and Body Composition.
Highlight 8: Eating Disorders.
9. Weight Management: Overweight, Obesity and Underweight.
Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
10. 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.
Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
17. Life Cycle Nutrition: Adulthood and the Later
Years. Highlight 17: Nutrient-Drug Interactions.
18. Diet and Health.
Highlight 18: Complementary and Alternative Medicine.
19. Consumer Concerns About Foods and
Water. Highlight 19: Food Biotechnology.
20. Hunger and the Global Environment.
Highlight 20: Environmentally Friendly Food Choices.
, Understanding Nutrition 16th Edition
Chapter 1 –An Overview of Nutrition
MULTIPLE CHOICE
65. Which characteristic is most typical of a chronic disease?
g g g g g g g g g
a. It has a rapid onset.
g g g g g
b. It rarely has noticeable symptoms.
g g g g g
c. It produces sharp pains
g g g g
d. It progresses gradually.
g g g
e. It disrupts daily life, but is unlikely to be life-threatening.
g g g g g g g g g g
ANSWER: D DIF: Bloom's: Understand g REF: Introduction g g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g
64. What is the chief reason most people choose the foods they eat?
g g g g g g g g g g g g
a. cost g
b. taste g
c. convenience g
d. nutritional value g g
e. habit g
ANSWER: B DIF: Bloom's: Remember g REF: 1.1 Food Choices g g g g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g
3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu.
g g g g g g g g g g g g g g g g g g g g
Her reaction is an example of a food-related .
g g g g g g g g
a. habit g
b. social interaction g g
c. emotional turmoil g g
d. negative association g g
e. comfort eating g g
ANSWER: D DIF: Bloom's: Evaluate g REF: 1.1 Food Choices g g g g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g
4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food
g g g g g g g g g g g g g g g g g g g
choice based on . g g g
a. habit g
b. availability g
c. body image g g
d. environmental concerns g g
e. cultural values g g
ANSWER: A DIF: Bloom's: Evaluate g REF: 1.1 Food Choices g g g g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g
51. Which individual is making a food choice based on negative association?
g g g g g g g g g g g
a. A tourist from China who rejects a hamburger due to unfamiliarity
g g g g g g g g g g g
b. A child who spits out his mashed potatoes because they taste too salty
g g g g g g g g g g g g g
c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending
g g g g g g g g g g g g g g g
a close friend
g g g
d. An elderly gentleman who refuses a peanut butter and jelly sandwich because
g g g g g g g g g g g g
he considers it a child's food
g g g g g g
e. An adult who refuses to eat foods that are not locally-sourced and organic
g g g g g g g g g g g g g
, Understanding Nutrition 16th Edition g g g
ANSWER: D DIF: Bloom's: Evaluate g g REF: 1.1 Food Choices g g g g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g
6. The motive for a person who alters his diet due to religious convictions is most likely related to his
g g g g g g g g g g g g g g g g g g g
.
a. values g
b. body image g g
c. ethnic heritage g g
d. functional association g g
e. comfort g
ANSWER: A DIF: Bloom's: Understand g g REF: 1.1 Food Choices g g g g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g
7. Farah is viewing an exciting sports match of her favorite team and eating because of
g g g g g g g g g g g g g g g
nervousness. Her food choice will most likely be based on . g g g g g g g g g g g
a. regional cuisines g g
b. preferences g
c. emotional comfort g g
d. positive association g g
e. functional value g g
ANSWER: C DIF: Bloom's: Evaluate g g REF: 1.1 Food Choices g g g g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g
8. What term describes foods that contain non nutrient substances whose known action in the body
g g g g g g g g g g g g g g g
is to promote well-being to a greater extent than that contributed by the food's nutrients?
g g g g g g g g g g g g g g g
a. fortified foods g g
b. enriched foods g g
c. functional foods g g
d. health-enhancing foods g g
e. bioavailable foods g g
ANSWER: C DIF: Bloom's: Understand g g REF: 1.1 Food Choices g g g g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g
9. Non nutrient substances found in plant foods that may demonstrate biological activity in the body
g g g g g g g g g g g g g g
are commonly known as
g g g g g
a. Bio enhancements g g
b. inorganic fibers g g
c. phytochemicals g
d. phytoactive chemicals g g
e. nonnutritive additives g g
ANSWER: C DIF: Bloom’sRememberREF:1.1Food Choices
g g g
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
g g g g g g g g g
10. By chemical analysis, what nutrient is present in the highest amounts in most foods?
g g g g g g g g g g g g g g
a. fats g
b. water g
c. proteins g
d. carbohydrates g
e. vitamins and minerals g g g
ANSWER: B DIF: Bloom's: Remember g g g REF: 1.2 The Nutrients
g g g g
