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Understanding Nutrition 16th Edition TEST BANK by (Whitney/Rolfe's) ISBN: 9780357447512, All 20 Chapters Covered, Verified Latest Edition€18,90
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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 Nutritio...
Test Bank For Understanding Nutrition 16th Edition by (Whitney/Rolfe's) ISBN: 9780357447512, Chapters Covered, Verified Latest Edition
Understanding Nutrition 16th Edition TEST BANK by (Whitney/Rolfe's) ISBN: 9780357447512, All 20 Chapters Covered, Verified Latest Edition
TEST BANK for Whitney, Understanding Nutrition 16th Edition Verified Chapters 1 - 20, Complete Newest Version
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TEST BANK for Understanding Nutrition
16th Edition Ellie Whitney and Sharon Rady Rolfes
All Chapters 1 - 20
,Table of Contents
1. An Overview of Nutrition.
Highlight 1: Nutrition Information and Misinformation.
2. Planning a Healthy Diet.
Highlight 2: Vegetarian Diets.
3. Digestion, Absorption and Transport.
Highlight 3: Common Digestive Problems.
4. The Carbohydrates: Sugars, Starches and Fibers.
Highlight 4: Carbs, kCalories and Controversies.
5. The Lipids: Triglycerides, Phospholipids and Sterols.
Highlight 5: High-Fat Foods — Friend or Foe?
6. Protein: Amino Acids.
Highlight 6: Nutritional Genomics.
7. Energy Metabolism.
Highlight 7: Alcohol in the Body.
8. Energy Balance and Body Composition.
Highlight 8: Eating Disorders.
9. Weight Management: Overweight, Obesity and Underweight.
Highlight 9: The Latest and Greatest Weight-Loss Diet — Again.
10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
Highlight 10: Vitamin and Mineral Supplements.
11. The Fat-Soluble Vitamins, A, D, E and K.
Highlight 11: Antioxidant Nutrients in Disease Prevention.
12. Water and the Major Minerals.
Highlight 12: Osteoporosis and Calcium.
13. The Trace Minerals.
Highlight 13: Phytochemicals and Functional Foods.
14. Fitness: Physical Activity, Nutrients and Body Adaptations.
Highlight 14: Supplements as Ergogenic Aids.
15. Life Cycle Nutrition: Pregnancy and Lactation.
Highlight 15: Fetal Alcohol Syndrome.
16. Life Cycle Nutrition: Infancy, Childhood and Adolescence.
Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases.
17. Life Cycle Nutrition: Adulthood and the Later Years.
Highlight 17: Nutrient-Drug Interactions.
18. Diet and Health.
Highlight 18: Complementary and Alternative Medicine.
19. Consumer Concerns About Foods and Water.
Highlight 19: Food Biotechnology.
20. Hunger and the Global Environment.
Highlight 20: Environmentally Friendly Food Choices.
,Chapter 1 – An Overview of Nutrition
MULTIPLE CHOICE
1. Which characteristic is most typical of a chronic disease?
a. It has a rapid onset.
b. It rarely has noticeable symptoms.
c. It produces sharp pains
d. It progresses gradually.
e. It disrupts daily life, but is unlikely to be life-threatening.
ANSWER: D DIF: Bloom's: Understand REF: Introduction
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
2. What is the chief reason most people choose the foods they eat?
a. cost
b. taste
c. convenience
d. nutritional value
e. habit
ANSWER: B DIF: Bloom's: Remember REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
3. A child develops a strong dislike of noodle soup after she consumes a bowl while sick with the flu. Her
reaction is an example of a food-related .
a. habit
b. social interaction
c. emotional turmoil
d. negative association
e. comfort eating
ANSWER: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
4. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food choice
based on .
a. habit
b. availability
c. body image
d. environmental concerns
e. cultural values
ANSWER: A DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
5. Which individual is making 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 cone to avoid offending a
close friend
d. An elderly gentleman who refuses a peanut butter and jelly sandwich because he considers
it a child's food
e. An adult who refuses to eat foods that are not locally-sourced and organic
, ANSWER: D DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
6. The motive for a person who alters his diet due to religious convictions is most likely related to his
.
a. values
b. body image
c. ethnic heritage
d. functional association
e. comfort
ANSWER: A DIF: Bloom's: Understand REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
7. Farah is viewing an exciting sports match of her favorite team and eating because of nervousness. Her
food choice will most likely be based on .
a. regional cuisines
b. preferences
c. emotional comfort
d. positive association
e. functional value
ANSWER: C DIF: Bloom's: Evaluate REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
8. What term describes foods that contain non nutrient substances whose known action in the body is to
promote well-being 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
e. bioavailable foods
ANSWER: C DIF: Bloom's: Understand REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
9. Non nutrient substances found in plant foods that may demonstrate biological activity in the body are
commonly known as
a. Bio enhancements
b. inorganic fibers
c. phytochemicals
d. phytoactive chemicals
e. nonnutritive additives
ANSWER: C DIF: Bloom’s Remember REF: 1.1 Food Choices
OBJ: UNUT.WHRO.16.1.1 Describe how various factors influence personal food choices.
10. By chemical analysis, what nutrient is present in the highest amounts in most foods?
a. fats
b. water
c. proteins
d. carbohydrates
e. vitamins and minerals
ANSWER: B DIF: Bloom's: Remember REF: 1.2 The Nutrients
, OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
11. What type of nutrient is needed by the body and must be supplied by foods?
a. nutraceutical.
b. metabolic nutrient
c. organic nutrient
d. essential nutrient
e. phytonutrient.
ANSWER: D DIF: Bloom's: Understand REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
12. Which nutrient is an example of a macronutrient?
a. proteins
b. minerals
c. water-soluble vitamins
d. fat-soluble vitamins
e. water
ANSWER: A DIF: Bloom's: Evaluate REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
13. Which nutrient is classified as a micronutrient?
a. minerals
b. proteins
c. alcohols
d. carbohydrates
e. fats
ANSWER: A DIF: Bloom's: Evaluate REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
14. Which nutrient is an organic compound?
a. salt
b. water
c. calcium
d. vitamin C
e. iron
ANSWER: D DIF: Bloom's: Evaluate REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
15. An essential nutrient is one that .
a. must be made in large quantities by the body
b. can only by synthesized by the body
c. cannot be made in sufficient quantities by the body
d. is used to synthesize other compounds in the body
e. must be both consumed and synthesized to be complete
ANSWER: C DIF: Bloom's: Understand REF: 1.2 The Nutrients
, OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
16. The term organic, as related to compounds, would be best defined as .
a. products sold at health food stores
b. products grown without use of pesticides
c. foods having superior nutrient qualities
d. substances with carbon-carbon or carbon-hydrogen bonds
e. substances that contain water
ANSWER: D DIF: Bloom's: Understand REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
17. How much energy is required to raise the temperature of one kilogram (liter) of water 1°C?
a. 10 calories
b. 100 calories
c. 1 kilocalorie
d. 10 kilocalories
e. 100 kilocalories
ANSWER: C DIF: Bloom's: Remember REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
18. Gram for gram, which class of nutrient provides the most energy?
a. fats
b. alcohols
c. proteins
d. carbohydrates
e. vitamins and minerals
ANSWER: A DIF: Bloom's: Remember REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
19. Food energy is commonly expressed in kcalories and in .
a. kilojoules
b. kilograms
c. kilometers
d. kilonewtons
e. kiloliters
ANSWER: A DIF: Bloom's: Remember REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
20. Units of energy used by most scientists and nutritionists, aside from those in the United States, are
expressed in .
a. newtons
b. liters
c. kilojoules
d. kilocalories
e. grams
, ANSWER: C DIF: Bloom’s: Remember REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
21. Approximately how many milliliters are contained in a half-cup of milk?
a. 50
b. 85
c. 120
d. 170
e. 200
ANSWER: C DIF: Bloom's: Apply REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
22. A normal half-cup vegetable portion weighs approximately how many grams?
a. 5
b. 50
c. 100
d. 150
e. 200
ANSWER: C DIF: Bloom's: Remember REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
23. A weight reduction regimen calls for a daily intake of 1400 kcalories, which includes 30 g of fat.
Approximately what percentage of the total energy is contributed by fat?
a. 8.5%
b. 15.0%
c. 19.0%
d. 25.5%
e. 32.0%
ANSWER: C DIF: Bloom's: Apply REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
24. Which nutrient source will yields more than 4 kcalories per gram?
a. plant fats
b. plant proteins
c. animal proteins
d. plant carbohydrates
e. animal carbohydrates
ANSWER: A DIF: Bloom's: Apply REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
25. What results from the metabolism of energy nutrients?
a. Energy is released.
b. Body fat increases.
c. Energy is destroyed.
d. Body water decreases.
e. Body mass increases.
, ANSWER: A DIF: Bloom's: Understand REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
26. Which statement best describes the composition of most foods?
a. Most contain only one of the three energy nutrients, although a few contain all of them.
b. They contain equal amounts of the three energy nutrients.
c. They contain mixtures of the three energy nutrients, although only one or two may
predominate.
d. They contain only two of the three energy nutrients, and those two are contained in equal
amounts.
e. They contain only two of the three energy nutrients, and one is present in far greater
amounts than the other.
ANSWER: C DIF: Bloom's: Evaluate REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
27. How many vitamins are known to be required in the diet of human beings?
a. 5
b. 8
c. 10
d. 13
e. 17
ANSWER: D DIF: Bloom's: Remember REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
28. Which statement is true of minerals in their role as nutrients?
a. They are organic.
b. They yield 4 kcalories per gram.
c. Some become dissolved in body fluids.
d. Some may be destroyed during cooking.
e. They are more fragile than vitamins.
ANSWER: C DIF: Bloom's: Analyze REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
29. How many minerals are known to be essential for human nutrition?
a. 8
b. 12
c. 16
d. 20
e. 24
ANSWER: C DIF: Bloom's: Remember REF: 1.2 The Nutrients
OBJ: UNUT.WHRO.16.1.2 Name the six major classes of nutrients and identify which are organic and
which yield energy.
30. Your friend Carrie took a daily supplement of vitamin C and tells you that she feels a lot better. Her
statement to you is best described as a(n) .
a. anecdote
, b. theory.
c. interpretation
d. conclusion.
e. hypothesis
ANSWER: A DIF: Apply REF: 1.3 The Science of Nutrition
OBJ: UNUT.WHRO.16.1.3 Explain the scientific method and how scientists use various types of
research studies and methods to acquire nutrition information.
31. What is the study of how a person's genes interact with nutrients?
a. genetic counseling
b. nutritional genomics
c. genetic metabolomics
d. nutritional genetics
e. biogenetic nutrition
ANSWER: B DIF: Bloom's: Understand REF: 1.3 The Science of Nutrition
OBJ: UNUT.WHRO.16.1.3 Explain the scientific method and how scientists use various types of
research studies and methods to acquire nutrition information.
32. How does a double-blind experiment work?
a. Both subject groups take turns getting each treatment.
b. Neither subjects nor researchers know which subjects are in the control or experimental
group
c. Neither group of subjects knows whether they are in the control or experimental group,
but the researchers do know.
d. Both subject groups know whether they are in the control or experimental group, but the
researchers do not know.
e. Neither the subjects nor the persons having contact with the subjects know the true
purpose of the experiment.
ANSWER: B DIF: Bloom's: Evaluate REF: 1.3 The Science of Nutrition
OBJ: UNUT.WHRO.16.1.3 Explain the scientific method and how scientists use various types of
research studies and methods to acquire nutrition information.
33. In the scientific method, a tentative solution to a problem is called a .
a. theory
b. prediction
c. hypothesis
d. correlation
e. deduction
ANSWER: C DIF: Bloom's: Remember REF: 1.3 The Science of Nutrition
OBJ: UNUT.WHRO.16.1.3 Explain the scientific method and how scientists use various types of
research studies and methods to acquire nutrition information.
34. What is one major weakness of a laboratory-based study?
a. The costs are typically prohibitive.
b. Findings are difficult to replicate.
c. Results from animal testing cannot be applied to human beings.
d. Experimental variables cannot be easily controlled.
e. Causality cannot be inferred.
ANSWER: C DIF: Bloom's: Analyze REF: 1.3 The Science of Nutrition
OBJ: UNUT.WHRO.16.1.3 Explain the scientific method and how scientists use various types of
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