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Understanding Nutrition 16th Edition TEST BANK by (Whitney/Rolfe's) ISBN: 9780357447512, All 20 Chapters Covered, Verified Latest Edition $17.99
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Understanding Nutrition 16th Edition TEST BANK by (Whitney/Rolfe's) ISBN: 9780357447512, All 20 Chapters Covered, Verified Latest Edition
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Understanding Nutrition 16th Edition TEST BANK by (Whitney/Rolfe's) ISBN: 9780357447512, All 20 Chapters Covered, Verified Latest Edition TEST BANK - Whitney, Understanding Nutrition 16th Edition Verified Chapters 1 - 20, Complete Newest Version Test Bank For Whitney - Understanding Nutrition 16th ...

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  • October 12, 2024
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  • 2024/2025
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Understanding Nutrition 16th Edition
5 5 5 5




TEST BANK
Understanding Nutrition 16th Edition
Ellie Whitney All Chapters 1 - 20

,Understanding Nutrition 16th Edition
5 5 5 5

, Understanding Nutrition 16th Edition 5 5 5 5




Table of Contents
5 5




1. An Overview of Nutrition.
5 5 5

Highlight 1: Nutrition Information and Misinformation.
5 5 5 5 5


2. Planning a Healthy Diet. Hi 5 5 5 5


ghlight 2: Vegetarian Diets.
5 5 5


3. Digestion, Absorption and Transport. Hi 5 5 5 5


ghlight 3: Common Digestive Problems.
5 5 5 5


4. The Carbohydrates: Sugars, Starches and Fibers.
5 5 5 5 5


5Highlight 4: Carbs, kCalories and Controversies.
5 5 5 5 5


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


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


6. Protein: Amino Acids. Highlight 5 5 5 5


6: Nutritional Genomics.
5 5


7. Energy Metabolism. 5

Highlight 7: Alcohol in the Body.
5 5 5 5 5


8. Energy Balance and Body Composition.
5 5 5 5 5


Highlight 8: Eating Disorders. 5 5 5


9. Weight Management: Overweight, Obesity and Underweight.
5 5 5 5 5 5


Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
5 5 5 5 5 5 5 5 5


10. The Water- 5

Soluble Vitamins: B Vitamins and Vitamin C. Highlight 10: Vita
5 5 5 5 5 5 5 5 5

min and Mineral Supplements.
5 5 5

11. The Fat-Soluble Vitamins, A, D, E and K.
5 5 5 5 5 5 5

Highlight 11: Antioxidant Nutrients in Disease Prevention.
5 5 5 5 5 5


12. Water and the Major Minerals. Highl
5 5 5 5 5


ight 12: Osteoporosis and Calcium.
5 5 5 5


13. The Trace Minerals. 5 5

Highlight 13: Phytochemicals and Functional Foods.
5 5 5 5 5


14. Fitness: Physical Activity, Nutrients and Body Adaptations.
5 5 5 5 5 5 5


Highlight 14: Supplements as Ergogenic Aids.
5 5 5 5 5


15. Life Cycle Nutrition: Pregnancy and Lactation.
5 5 5 5 5 5


Highlight 15: Fetal Alcohol Syndrome.
5 5 5 5


16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
5 5 5 5 5 5

Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
5 5 5 5 5 5 5 5 5 5


17. Life Cycle Nutrition: Adulthood and the Later Years.
5 5 5 5 5 5 5 5


Highlight 17: Nutrient-Drug Interactions.
5 5 5


18. Diet and Health. 5 5


Highlight 18: Complementary and Alternative Medicine.
5 5 5 5 5


19. Consumer Concerns About Foods and Water. 5 5 5 5 5


5Highlight 19: Food Biotechnology. 5 5 5


20. Hunger and the Global Environment. 5 5 5 5

Highlight 20: Environmentally Friendly Food Choices.
5 5 5 5 5

, Understanding Nutrition 16th Edition
5 5 5 5




Chapter 1 – An Overview of Nutrition
5 5 5 5 5 5




MULTIPLE5CHOICE

1. Which5characteristic5is5most5typical5of5a5chronic5disease?
a. It5has5a5rapid5onset.
b. It5rarely5has5noticeable5symptoms.
c. It5produces5sharp5pains
d. It5progresses5gradually.
e. It5disrupts5daily5life,5but5is5unlikely5to5be5life-threatening.
ANSWER:5 D DIF: Bloom's:5Understand
REF:5 Introduction5 OBJ:5UNUT.WHRO.16.1.15Describe5how5various5f
actors5influence5personal5food5choices.

2. What5is5the5chief5reason5most5people5choose5the5foods5they5eat?
a. cost
b. taste
c. convenience
d. nutritional5value
e. habit
ANSWER:5 B DIF: Bloom's:5Remember
REF:51.15Food5Choices5 OBJ:5UNUT.WHRO.16.1.15Describe5how5vario
us5factors5influence5personal5food5choices.

3. A5child5develops5a5strong5dislike5of5noodle5soup5after5she5consumes5a5bowl5while5sick5with5the5flu.5Her
5 reaction5is5an5example5of5a5food-related .
a. habit
b. social5interaction
c. emotional5turmoil
d. negative5association
e. comfort5eating
ANSWER:5 D DIF: Bloom's:5Evaluate
REF:51.15Food5Choices5 OBJ:5UNUT.WHRO.16.1.15Describe5how5vario
us5factors5influence5personal5food5choices.

4. A5person5who5eats5a5bowl5of5oatmeal5for5breakfast5every5day5is5most5likely5making5a5food5choice
5 based5on .
a. habit
b. availability
c. body5image
d. environmental5concerns
e. cultural5values
ANSWER:5 A DIF: Bloom's:5Evaluate
REF:51.15Food5Choices5 OBJ:5UNUT.WHRO.16.1.15Describe5how5vario
us5factors5influence5personal5food5choices.

5. Which5individual5is5making5a5food5choice5based5on5negative5association?
a. A5tourist5from5China5who5rejects5a5hamburger5due5to5unfamiliarity
b. A5child5who5spits5out5his5mashed5potatoes5because5they5taste5too5salty

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