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Understanding Nutrition Australian And New Zealand Edition 1st Edition By Eleanor Noss Whitney - Test Bank

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Understanding Nutrition

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Understanding Nutrition

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, Chapter 1 – An Overview of Nutrition

Multiple Choice

1. Features of a chronic disease include all of the following except
a. it develops slowly.
b. it lasts a long time.
c. it produces sharp pains.
d. it progresses gradually.
ANS: c
REF: 3
DIF: Knowledge Level

2. Characteristics of an acute disease include all of the following except
a. it develops quickly.
b. it progresses slowly.
c. it runs a short course.
d. it causes sharp symptoms.
ANS: b
REF: 3
DIF: Knowledge Level

3. What is the chief reason people choose the foods they eat?
a. Cost
b. Taste
c. Convenience
d. Nutritional value
ANS: b
REF: 3
DIF: Knowledge Level

4. All of the following are results of making poor food choices except
a. over the long term, they will reduce lifespan in some people.
b. they can promote heart disease and cancer over the long term.
c. over the long term, they will not affect lifespan in some people.
d. when made over just a single day, they exert great harm to your health.
ANS: d
REF: 3–5
DIF: Application Level

5. A child who developed a strong dislike of noodle soup after consuming some when she was sick with flu is an
example of a food-related
a. habit.
b. social interaction.
c. emotional turmoil.
d. negative association.
ANS: d
REF: 4
DIF: Application Level

1

,6. A parent who offers a child a favourite snack as a reward for good behaviour is displaying a food behaviour
known as
a. social interaction.
b. reverse psychology.
c. positive association.
d. habitual reinforcement.
ANS: c
REF: 4
DIF: Application Level

7. A person who eats a bowl of cereal for breakfast every day would be displaying a food choice most likely based
on
a. habit.
b. availability.
c. body image.
d. environmental concerns.
ANS: a
REF: 4
DIF: Application Level

8. Which of the following represents 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 to avoid offending a close friend
d. An elderly gentleman who refuses a peanut butter sandwich because he deems it a child’s food
ANS: d
REF: 4
DIF: Application Level

9. The motive for a person who alters his diet due to religious convictions is most likely his
a. values.
b. body image.
c. ethnic heritage.
d. functional association.
ANS: a
REF: 4
DIF: Application Level

10. A person viewing an exciting sports match of her favourite team and eating because of nervousness would be
displaying a food choice behaviour most likely based on
a. habit.
b. availability.
c. emotional comfort.
d. positive association.
ANS: c
REF: 4
DIF: Application Level

11. Terms that describe a food that provides health benefits beyond its nutrient contribution include all of the
following except
a. neutraceutical.
b. designer food.
c. functional food.
d. phytonutritional food.
2

, ANS: d
REF: 5
DIF: Knowledge Level

12. What is the term that defines foods that contain non-nutrient substances whose known action in the body is to
promote wellbeing 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
ANS: c
REF: 5
DIF: Knowledge Level

13. Non-nutrient substances found in plant foods that show biological activity in the body are commonly known as
a. folionutrients.
b. inorganic fibers.
c. phytochemicals.
d. phyllochemicals.
ANS: c
REF: 5
DIF: Knowledge Level

14. The complete lining of a person’s digestive tract is renewed approximately every
a. 3–5 days.
b. 3 weeks.
c. 1–2 months.
d. 6–12 months.
ANS: a
REF: 6
DIF: Application Level

15. Approximately how much water (kg) would be found in a healthy, 70-kilogram person?
a. 12
b. 24
c. 30
d. 41
ANS: d
REF: 6
DIF: Application Level

16. By chemical analysis, what nutrient is present in the highest amounts in most foods?
a. Fats
b. Water
c. Proteins
d. Carbohydrates
ANS: b
REF: 6
DIF: Knowledge Level

3

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Understanding Nutrition Australian And New Zealand Edition 1st Edition By Eleanor Noss Whitney - Test Bank

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