Test Bank Understanding Nutrition 16th Edition Ellie Whitney All Chapters Updated 2026|| A+” Guide.

Test Bank Understanding Nutrition 16th Edition Ellie
Whitney All Chapters Updated 2026|| A+” Guide.


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,Table of Contents
x x




1. An Overview of Nutrition.
x x x


Highlight 1: Nutrition Information and Misinformation.
x x x x x


2. Planning a Healthy Diet. x x x


Highlight 2: Vegetarian Diets.
x x x x


3. Digestion, Absorption and Transport. x x x


Highlight 3: Common Digestive Problems.
x x x x x


4. The Carbohydrates: Sugars, Starches and Fibers.
x x x x x


Highlight 4: Carbs, kCalories and Controversies.
x x x x x x


5. The Lipids: Triglycerides, Phospholipids and Sterols.
x x x x x


Highlight 5: High-Fat Foods — Friend or Foe?
x x x x x x x x


6. Protein: Amino Acids. x x


Highlight 6: Nutritional Genomics.
x x x x


7. Energy Metabolism. x


Highlight 7: Alcohol in the Body.
x x x x x


8. Energy Balance and Body Composition.
x x x x


Highlight 8: Eating Disorders.
x x x x


9. Weight Management: Overweight, Obesity and Underweight.
x x x x x


Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
x x x x x x x x x x


10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
x x x x x x x


Highlight 10: Vitamin and Mineral Supplements.
x x x x x x


11. The Fat-Soluble Vitamins, A, D, E and K.
x x x x x x x


Highlight 11: Antioxidant Nutrients in Disease Prevention.
x x x x x x


12. Water and the Major Minerals.
x x x x


Highlight 12: Osteoporosis and Calcium.
x x x x x


13. The Trace Minerals.
x x


Highlight 13: Phytochemicals and Functional Foods.
x x x x x


14. Fitness: Physical Activity, Nutrients and Body Adaptations.
x x x x x x


Highlight 14: Supplements as Ergogenic Aids.
x x x x x x


15. Life Cycle Nutrition: Pregnancy and Lactation.
x x x x x


Highlight 15: Fetal Alcohol Syndrome.
x x x x x


16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
x x x x x x


Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
x x x x x x x x x x


17. Life Cycle Nutrition: Adulthood and the Later Years.
x x x x x x x


Highlight 17: Nutrient-Drug Interactions.
x x x x


18. Diet and Health.
x x


Highlight 18: Complementary and Alternative Medicine.
x x x x x


19. Consumer Concerns About Foods and Water. x x x x x


Highlight 19: Food Biotechnology.
x x x x


20. Hunger and the Global Environment.
x x x x


Highlight 20: Environmentally Friendly Food Choices.
x x x x x

,Chapter 1 – An Overview of Nutrition
x x x x x x




MULTIPLE CHOICE x




1. Which characteristic is most typical of a chronic disease?
x x x x x x x x


a. It has a rapid onset.
x x x x


b. It rarely has noticeable symptoms.
x x x x


c. It produces sharp pains
x x x


d. It progresses gradually.
x x


e. It disrupts daily life, but is unlikely to be life-threatening.
x x x x x x x x x




ANSWER: D DIF: Bloom's: Understand x REF: Introduction x x


OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food
x x x x x x x x x


choices.
x




2. What is the chief reason most people choose the foods they eat?
x x x x x x x x x x x


a. cost
b. taste
c. convenience
d. nutritional value x


e. habit
ANSWER: B DIF: Bloom's: Remember x REF: 1.1 Food Choices x x x x


OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
x x x x x x x x x x




3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu. Her
x x x x x x x x x x x x x x x x x x x


reaction is an example of a food-related
x x . x x x x x


a. habit
b. social interaction x


c. emotional turmoil x


d. negative association x


e. comfort eating x




ANSWER: D DIF: Bloom's: Evaluate x REF: 1.1 Food Choices x x x x


OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
x x x x x x x x x x




4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food
x x x x x x x x x x x x x x x x x


choice based on .
x x x


a. habit
b. availability
c. body image x


d. environmental concerns x


e. cultural values x




ANSWER: A DIF: Bloom's: Evaluate x REF: 1.1 Food Choices x x x x


OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
x x x x x x x x x x




5. Which individual is making a food choice based on negative association?
x x x x x x x x x x


a. A tourist from China who rejects a hamburger due to unfamiliarity
x x x x x x x x x x


b. A child who spits out his mashed potatoes because they taste too salty
x x x x x x x x x x x x


c. A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a
x x x x x x x x x x x x x x x


close friend
x x


d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he considers
x x x x x x x x x x x x x


it a child's food
x x x x


e. An adult who refuses to eat foods that are not locally-sourced and organic
x x x x x x x x x x x x

, ANSWER: D DIF: Bloom's: Evaluatex REF: 1.1 Food Choices x x x x


OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
x x x x x x x x x x




6. The motive for a person who alters his diet due to religious convictions is most likely related to his
x x x x x x x x x x x x x x x x x x


.
a. values
b. body image x


c. ethnic heritage x


d. functional association x


e. comfort
ANSWER: A DIF: Bloom's: Understand
x REF: 1.1 Food Choices x x x x


OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
x x x x x x x x x x




7. Farah is viewing an exciting sports match of her favorite team and eating because of nervousness. Her
x x x x x x x x x x x x x x x x


food choice will most likely be based on
x x x . x x x x x


a. regional cuisines x


b. preferences
c. emotional comfort x


d. positive association x


e. functional value x




ANSWER: C DIF: Bloom's: Evaluatex REF: 1.1 Food Choices x x x x


OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
x x x x x x x x x x




8. What term describes foods that contain non nutrient substances whose known action in the body is to
x x x x x x x x x x x x x x x x


promote well-being to a greater extent than that contributed by the food's nutrients?
x x x x x x x x x x x x x


a. fortified foods x


b. enriched foods x


c. functional foods x


d. health-enhancing foods x


e. bioavailable foods x




ANSWER: C DIF: Bloom's: Understand
x REF: 1.1 Food Choices x x x x


OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
x x x x x x x x x x




9. Non nutrient substances found in plant foods that may demonstrate biological activity in the body are
x x x x x x x x x x x x x x x


commonly known as
x x x


a. Bio enhancements x


b. inorganic fibers x


c. phytochemicals
d. phytoactive chemicals x


e. nonnutritive additives x




ANSWER: C DIF: Bloom‘s Remember x REF: 1.1 Food Choices x x x x


OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
x x x x x x x x x x




10. By chemical analysis, what nutrient is present in the highest amounts in most foods?
x x x x x x x x x x x x x


a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins and minerals x x




ANSWER: B x DIF: Bloom's: Remember x REF: 1.2 The Nutrients x x x