TEST BANK For Understanding Nutrition 16th Edition by Whitney Verified Chapters 1 - 20, Complete Newest Version

Understanding Nutrition 16th Edition



TESTBANK
UnderstandingNutrition16thEdition
Ellie Whitney All Chapters 1 - 20

, Understanding Nutrition 16th Edition


Table of Contents
1. AnOverview of Nutrition.
Highlight 1: NutritionInformation and Misinformation.
2. Planning a Healthy Diet.
Highlight2: Vegetarian Diets.
3. Digestion, Absorption and Transport.
Highlight3:CommonDigestiveProblems.
4. TheCarbohydrates:Sugars,StarchesandFibers.
Highlight 4: Carbs, kCalories and Controversies.
5. TheLipids:Triglycerides,PhospholipidsandSterols.
Highlight 5: High-Fat Foods — Friend or Foe?
6. Protein: Amino Acids. Highlight
6: Nutritional Genomics.
7. EnergyMetabolism.
Highlight 7: Alcohol in the Body.
8. EnergyBalanceandBodyComposition.
Highlight 8: Eating Disorders.
9. Weight Management: Overweight, Obesity and Underweight.
Highlight 9: TheLatest and Greatest Weight-LossDiet— Again.
10. TheWater-SolubleVitamins: BVitaminsand VitaminC.
Highlight 10: Vitamin and Mineral Supplements.
11. TheFat-Soluble Vitamins, A, D, E and K.
Highlight 11:Antioxidant NutrientsinDisease Prevention.
12. Water and the Major Minerals.
Highlight12:OsteoporosisandCalcium.
13. The Trace Minerals.
Highlight13:PhytochemicalsandFunctionalFoods.
14. Fitness:PhysicalActivity, NutrientsandBodyAdaptations.
Highlight 14: Supplements as Ergogenic Aids.
15. LifeCycleNutrition:PregnancyandLactation.
Highlight 15: Fetal Alcohol Syndrome.
16. LifeCycle Nutrition: Infancy, Childhoodand Adolescence.
Highlight 16: Childhood Obesityandthe EarlyDevelopment of ChronicDiseases.
17. LifeCycleNutrition: Adulthood andtheLater Years.
Highlight 17: Nutrient-Drug Interactions.
18. Diet and Health.
Highlight18:ComplementaryandAlternativeMedicine.
19. ConsumerConcernsAboutFoodsandWater.
Highlight 19: Food Biotechnology.
20. Hunger and the Global Environment.
Highlight20:EnvironmentallyFriendlyFood Choices.

, Understanding Nutrition 16th Edition

Chapter 1 – An Overview of Nutrition


MULTIPLE CHOICE

1. Which characteristic is most typical of a chronic disease?
a. It has a rapid onset.
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 .
a. habit
b. availability
c. body image
d. environmental concerns
e. cultural values
ANSWER: A DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.

5. Which individual is making a food choice based on negative association?
a. A tourist from China who rejects a hamburger due to unfamiliarity
b. A child who spits out his mashed potatoes because they taste too salty
c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a close
friend
d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he considers it a
child's food
e. An adult who refuses to eat foods that are not locally-sourced and organic

, Understanding Nutrition 16th Edition

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.

6. The motive for a person who alters his diet due to religious convictions is most likely related to his
.
a. values
b. body image
c. ethnic heritage
d. functional association
e. comfort
ANSWER: A DIF: Bloom's: Understand REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.

7. Farah is viewing an exciting sports match of her favorite team and eating because of nervousness. Her food
choice will most likely be based on .
a. regional cuisines
b. preferences
c. emotional comfort
d. positive association
e. functional value
ANSWER: C DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.

8. What term describes foods that contain non nutrient substances whose known action in the body is to
promote well-being to a greater extent than that contributed by the food's nutrients?
a. fortified foods
b. enriched foods
c. functional foods
d. health-enhancing foods
e. bioavailable foods
ANSWER: C DIF: Bloom's: Understand REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.

9. Non nutrient substances found in plant foods that may demonstrate biological activity in the body are
commonly known as
a. Bio enhancements
b. inorganic fibers
c. phytochemicals
d. phytoactive chemicals
e. nonnutritive additives
ANSWER: C DIF: Bloom‘s Remember REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.

10. By chemical analysis, what nutrient is present in the highest amounts in most foods?
a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins and minerals
ANSWER: B DIF: Bloom's: Remember REF: 1.2 The Nutrients