TEST BANK for Understanding Nutrition 15th Edition by Ellie Whitney.pdf

TEST BANK FOR UNDERSTANDIN
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G NUTRITION 15TH EDITION ELLI
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E WHITNEY, SHARON RADY ROL
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FES et al. All
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Chapters 2023 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. Hi p p p p

ghlight 2: Vegetarian Diets.
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3. Digestion, Absorption and Transport. Hi p p p p

ghlight 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. Highligh
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t 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- p

Soluble Vitamins: B Vitamins and Vitamin C. Highlight 10: V
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itamin 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. Highli
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ght 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.p p


Highlight 18: Complementary and Alternative Medicine.
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19. Consumer Concerns About Foods and Water. p 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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,Chapter 1 – An Overview of Nutrition
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MULTIPLEpCHOICE

1. Whichpcharacteristicpispmostptypicalpofpapchronicpdisease?
a. Itphaspaprapidponset.
b. Itprarelyphaspnoticeablepsymptoms.
c. Itpproducespsharpppains
d. Itpprogressespgradually.
e. Itpdisruptspdailyplife,pbutpispunlikelyptopbeplife-threatening.
ANS:p D DIF: Bloom's:pUnderstand
REF:p Introductionp OBJ:pUNUT.WHRO.16.1.1pDescribephowpvariou
spfactorspinfluenceppersonalpfoodpchoices.

2. Whatpispthepchiefpreasonpmostppeoplepchoosepthepfoodsptheypeat?
a. cost
b. taste
c. convenience
d. nutritionalpvalue
e. habit
ANS:p B DIF: Bloom's:pRemember
REF:p1.1pFoodpChoicespOBJ:pUNUT.WHRO.16.1.1pDescribephowpva
riouspfactorspinfluenceppersonalpfoodpchoices.

3. Apchildpdevelopspapstrongpdislikepofpnoodlepsouppafterpshepconsumespapbowlpwhilepsickpwithpthepflu.pHerpr
eactionpispanpexamplepofpapfood-related .
a. habit
b. socialpinteraction
c. emotionalpturmoil
d. negativepassociation
e. comfortpeating
ANS:p D DIF: Bloom's:pEvaluate
REF:p1.1pFoodpChoicespOBJ:pUNUT.WHRO.16.1.1pDescribephowpva
riouspfactorspinfluenceppersonalpfoodpchoices.

4. Appersonpwhopeatspapbowlpofpoatmealpforpbreakfastpeverypdaypispmostplikelypmakingpapfoodpchoicep
basedpon .
a. habit
b. availability
c. bodypimage
d. environmentalpconcerns
e. culturalpvalues
ANS:p A DIF: Bloom's:pEvaluate
REF:p1.1pFoodpChoicespOBJ:pUNUT.WHRO.16.1.1pDescribephowpva
riouspfactorspinfluenceppersonalpfoodpchoices.

5. Whichpindividualpispmakingpapfoodpchoicepbasedponpnegativepassociation?
a. AptouristpfrompChinapwhoprejectspaphamburgerpdueptopunfamiliarity
b. Apchildpwhopspitspoutphispmashedppotatoespbecauseptheyptasteptoopsalty
c. Apteenagerpwhopgrudginglypacceptspanpofferpforpanpicepcreampconeptopavoidpoffendingpap
closepfriend
d. Anpelderlypgentlemanpwhoprefusespappeanutpbutterpandpjellypsandwichpbecausephepconsiderspi
tpapchild'spfood
e. Anpadultpwhoprefusesptopeatpfoodspthatparepnotplocally-sourcedpandporganic

, ANS:p D DIF: Bloom's:pEvaluate
REF:p1.1pFoodpChoicespOBJ:pUNUT.WHRO.16.1.1pDescribephowpva
riouspfactorspinfluenceppersonalpfoodpchoices.

6. Thepmotivepforpappersonpwhopaltersphispdietpdueptopreligiouspconvictionspispmostplikelyprelatedptophis
.
a. values
b. bodypimage
c. ethnicpheritage
d. functionalpassociation
e. comfort
ANS:p A DIF: Bloom's:pUnderstand
REF:p1.1pFoodpChoicespOBJ:pUNUT.WHRO.16.1.1pDescribephowpva
riouspfactorspinfluenceppersonalpfoodpchoices.

7. Farahpispviewingpanpexcitingpsportspmatchpofpherpfavoritepteampandpeatingpbecausepofpnervousness.pHerpf
oodpchoicepwillpmostplikelypbepbasedpon .
a. regionalpcuisines
b. preferences
c. emotionalpcomfort
d. positivepassociation
e. functionalpvalue
ANS:p C DIF: Bloom's:pEvaluate
REF:p1.1pFoodpChoicespOBJ:pUNUT.WHRO.16.1.1pDescribephowpva
riouspfactorspinfluenceppersonalpfoodpchoices.

8. Whatptermpdescribespfoodspthatpcontainpnonnutrientpsubstancespwhosepknownpactionpinpthepbodypisptop
promotepwell-beingptopapgreaterpextentpthanpthatpcontributedpbypthepfood'spnutrients?
a. fortifiedpfoods
b. enrichedpfoods
c. functionalpfoods
d. health-enhancingpfoods
e. bioavailablepfoods
ANS:p C DIF: Bloom's:pUnderstand
REF:p1.1pFoodpChoicespOBJ:pUNUT.WHRO.16.1.1pDescribephowpva
riouspfactorspinfluenceppersonalpfoodpchoices.

9. Nonnutrientpsubstancespfoundpinpplantpfoodspthatpmaypdemonstratepbiologicalpactivitypinpthepbodyparep
commonlypknownpas
a. bioenhancements
b. inorganicpfibers
c. phytochemicals
d. phytoactivepchemicals
e. nonnutritivepadditives
ANS:p C DIF: Bloom’spRemember
REF:p1.1pFoodpChoicespOBJ:pUNUT.WHRO.16.1.1pDescribephowpva
riouspfactorspinfluenceppersonalpfoodpchoices.

10. Bypchemicalpanalysis,pwhatpnutrientpisppresentpinpthephighestpamountspinpmostpfoods?
a. fats
b. water
c. proteins
d. carbohydrates
e. vitaminspandpminerals