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 p p p p
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. p p p
Highlight 2: Vegetarian Diets.
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3. Digestion, Absorption and Transport. p p p
Highlight 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. p p
Highlight 6: Nutritional Genomics.
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7. Energy Metabolism. p
Highlight 7: Alcohol in the Body.
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8. Energy Balance and Body Composition.
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Highlight 8: Eating Disorders.
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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-Soluble Vitamins: B Vitamins and Vitamin C.
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Highlight 10: 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.
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Highlight 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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Highlight 14: Supplements as Ergogenic Aids.
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15. Life Cycle Nutrition: Pregnancy and Lactation.
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Highlight 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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Highlight 17: Nutrient-Drug Interactions.
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18. Diet and Health.
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Highlight 18: Complementary and Alternative Medicine.
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19. Consumer Concerns About Foods and Water. p p p p p
Highlight 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 p p p p
Chapter 1 – An Overview of Nutrition
p p p p p p
MULTIPLE CHOICE p
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.
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c. It produces sharp pains
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d. It progresses gradually.
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e. It disrupts daily life, but is unlikely to be life-threatening.
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ANSWER: D DIF: Bloom's: Understand p REF: Introduction p p
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food
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choices.
p
2. What is the chief reason most people choose the foods they eat?
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a. cost
b. taste
c. convenience
d. nutritional value p
e. habit
ANSWER: B DIF: Bloom's: Remember p REF: 1.1 Food Choices p p p p
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
p p p p p p p p p p
3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu. Her
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reaction is an example of a food-related
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a. habit
b. social interaction p
c. emotional turmoil p
d. negative association p
e. comfort eating p
ANSWER: D DIF: Bloom's: Evaluate p REF: 1.1 Food Choices p p p p
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
p p p p p p p p p p
4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food
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choice based on .
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a. habit
b. availability
c. body image p
d. environmental concerns p
e. cultural values p
ANSWER: A DIF: Bloom's: Evaluate p REF: 1.1 Food Choices p p p p
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
p p p p p p p p p p
5. Which individual is making a food choice based on negative association?
p p p p p p p p p p
a. A tourist from China who rejects a hamburger due to unfamiliarity
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b. A child who spits out his mashed potatoes because they taste too salty
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c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a
p p p p p p p p p p p p p p p
close friend
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d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he considers
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it a child's food
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e. An adult who refuses to eat foods that are not locally-sourced and organic
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, Understanding Nutrition 16th Edition p p p p
ANSWER: D DIF: Bloom's: Evaluate
p REF: 1.1 Food Choices p p p p
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
p p p p p p p p p p
6. The motive for a person who alters his diet due to religious convictions is most likely related to his
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.
a. values
b. body image p
c. ethnic heritage p
d. functional association p
e. comfort
ANSWER: A DIF: Bloom's: Understand
p REF: 1.1 Food Choices p p p p
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
p p p p p p p p p p
7. Farah is viewing an exciting sports match of her favorite team and eating because of nervousness. Her
p p p p p p p p p p p p p p p p
food choice will most likely be based on
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a. regional cuisines p
b. preferences
c. emotional comfort p
d. positive association p
e. functional value p
ANSWER: C DIF: Bloom's: Evaluate
p REF: 1.1 Food Choices p p p p
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
p p p p p p p p p p
8. What term describes foods that contain non nutrient substances whose known action in the body is to
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promote well-being to a greater extent than that contributed by the food's nutrients?
p p p p p p p p p p p p p
a. fortified foods p
b. enriched foods p
c. functional foods p
d. health-enhancing foods p
e. bioavailable foods p
ANSWER: C DIF: Bloom's: Understand
p REF: 1.1 Food Choices p p p p
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
p p p p p p p p p p
9. Non nutrient substances found in plant foods that may demonstrate biological activity in the body are
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commonly known as
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a. Bio enhancements p
b. inorganic fibers p
c. phytochemicals
d. phytoactive chemicals p
e. nonnutritive additives p
ANSWER: C DIF: Bloom‘s Rememberp REF: 1.1 Food Choices p p p p
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
p p p p p p p p p p
10. By chemical analysis, what nutrient is present in the highest amounts in most foods?
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a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins and minerals p p
ANSWER: B p DIF: Bloom's: Remember p REF: 1.2 The Nutrients p p p
p p p p
TEST BANK
p p
Understanding Nutrition 16th Edition
p p p p
Ellie Whitney All Chapters 1 - 20
p p p p p p p
, Understanding Nutrition 16th Edition p p p p
Table of Contents
p p
1. An Overview of Nutrition.
p p p
Highlight 1: Nutrition Information and Misinformation.
p p p p p
2. Planning a Healthy Diet. p p p
Highlight 2: Vegetarian Diets.
p p p p
3. Digestion, Absorption and Transport. p p p
Highlight 3: Common Digestive Problems.
p p p p p
4. The Carbohydrates: Sugars, Starches and Fibers.
p p p p p
Highlight 4: Carbs, kCalories and Controversies.
p p p p p p
5. The Lipids: Triglycerides, Phospholipids and Sterols.
p p p p p
Highlight 5: High-Fat Foods — Friend or Foe?
p p p p p p p p
6. Protein: Amino Acids. p p
Highlight 6: Nutritional Genomics.
p p p p
7. Energy Metabolism. p
Highlight 7: Alcohol in the Body.
p p p p p
8. Energy Balance and Body Composition.
p p p p
Highlight 8: Eating Disorders.
p p p p
9. Weight Management: Overweight, Obesity and Underweight.
p p p p p
Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
p p p p p p p p p p
10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
p p p p p p p
Highlight 10: Vitamin and Mineral Supplements.
p p p p p p
11. The Fat-Soluble Vitamins, A, D, E and K.
p p p p p p p
Highlight 11: Antioxidant Nutrients in Disease Prevention.
p p p p p p
12. Water and the Major Minerals.
p p p p
Highlight 12: Osteoporosis and Calcium.
p p p p p
13. The Trace Minerals.
p p
Highlight 13: Phytochemicals and Functional Foods.
p p p p p
14. Fitness: Physical Activity, Nutrients and Body Adaptations.
p p p p p p
Highlight 14: Supplements as Ergogenic Aids.
p p p p p p
15. Life Cycle Nutrition: Pregnancy and Lactation.
p p p p p
Highlight 15: Fetal Alcohol Syndrome.
p p p p p
16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
p p p p p p
Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
p p p p p p p p p p
17. Life Cycle Nutrition: Adulthood and the Later Years.
p p p p p p p
Highlight 17: Nutrient-Drug Interactions.
p p p p
18. Diet and Health.
p p
Highlight 18: Complementary and Alternative Medicine.
p p p p p
19. Consumer Concerns About Foods and Water. p p p p p
Highlight 19: Food Biotechnology.
p p p p
20. Hunger and the Global Environment.
p p p p
Highlight 20: Environmentally Friendly Food Choices.
p p p p p
, Understanding Nutrition 16th Edition p p p p
Chapter 1 – An Overview of Nutrition
p p p p p p
MULTIPLE CHOICE p
1. Which characteristic is most typical of a chronic disease?
p p p p p p p p
a. It has a rapid onset.
p p p p
b. It rarely has noticeable symptoms.
p p p p
c. It produces sharp pains
p p p
d. It progresses gradually.
p p
e. It disrupts daily life, but is unlikely to be life-threatening.
p p p p p p p p p
ANSWER: D DIF: Bloom's: Understand p REF: Introduction p p
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food
p p p p p p p p p
choices.
p
2. What is the chief reason most people choose the foods they eat?
p p p p p p p p p p p
a. cost
b. taste
c. convenience
d. nutritional value p
e. habit
ANSWER: B DIF: Bloom's: Remember p REF: 1.1 Food Choices p p p p
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
p p p p p p p p p p
3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu. Her
p p p p p p p p p p p p p p p p p p p
reaction is an example of a food-related
p p . p p p p p
a. habit
b. social interaction p
c. emotional turmoil p
d. negative association p
e. comfort eating p
ANSWER: D DIF: Bloom's: Evaluate p REF: 1.1 Food Choices p p p p
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
p p p p p p p p p p
4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food
p p p p p p p p p p p p p p p p p
choice based on .
p p p
a. habit
b. availability
c. body image p
d. environmental concerns p
e. cultural values p
ANSWER: A DIF: Bloom's: Evaluate p REF: 1.1 Food Choices p p p p
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
p p p p p p p p p p
5. Which individual is making a food choice based on negative association?
p p p p p p p p p p
a. A tourist from China who rejects a hamburger due to unfamiliarity
p p p p p p p p p p
b. A child who spits out his mashed potatoes because they taste too salty
p p p p p p p p p p p p
c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a
p p p p p p p p p p p p p p p
close friend
p p
d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he considers
p p p p p p p p p p p p p
it a child's food
p p p p
e. An adult who refuses to eat foods that are not locally-sourced and organic
p p p p p p p p p p p p
, Understanding Nutrition 16th Edition p p p p
ANSWER: D DIF: Bloom's: Evaluate
p REF: 1.1 Food Choices p p p p
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
p p p p p p p p p p
6. The motive for a person who alters his diet due to religious convictions is most likely related to his
p p p p p p p p p p p p p p p p p p
.
a. values
b. body image p
c. ethnic heritage p
d. functional association p
e. comfort
ANSWER: A DIF: Bloom's: Understand
p REF: 1.1 Food Choices p p p p
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
p p p p p p p p p p
7. Farah is viewing an exciting sports match of her favorite team and eating because of nervousness. Her
p p p p p p p p p p p p p p p p
food choice will most likely be based on
p p p . p p p p p
a. regional cuisines p
b. preferences
c. emotional comfort p
d. positive association p
e. functional value p
ANSWER: C DIF: Bloom's: Evaluate
p REF: 1.1 Food Choices p p p p
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
p p p p p p p p p p
8. What term describes foods that contain non nutrient substances whose known action in the body is to
p p p p p p p p p p p p p p p p
promote well-being to a greater extent than that contributed by the food's nutrients?
p p p p p p p p p p p p p
a. fortified foods p
b. enriched foods p
c. functional foods p
d. health-enhancing foods p
e. bioavailable foods p
ANSWER: C DIF: Bloom's: Understand
p REF: 1.1 Food Choices p p p p
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
p p p p p p p p p p
9. Non nutrient substances found in plant foods that may demonstrate biological activity in the body are
p p p p p p p p p p p p p p p
commonly known as
p p p
a. Bio enhancements p
b. inorganic fibers p
c. phytochemicals
d. phytoactive chemicals p
e. nonnutritive additives p
ANSWER: C DIF: Bloom‘s Rememberp REF: 1.1 Food Choices p p p p
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
p p p p p p p p p p
10. By chemical analysis, what nutrient is present in the highest amounts in most foods?
p p p p p p p p p p p p p
a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins and minerals p p
ANSWER: B p DIF: Bloom's: Remember p REF: 1.2 The Nutrients p p p
