Part 1 – Test Bank for Nutrition: Concepts and Controversies...................................................1
Chapter 1 Food Choices and Human Health..............................................................................................................1
Chapter 2 Nutrition Tools—Standards and Guidelines...........................................................................................12
Chapter 3 The Remarkable Body.............................................................................................................................24
Chapter 4 The Carbohydrates: Sugar, Starch, Glycogen, and Fiber........................................................................35
Chapter 5 The Lipids: Fats, Oils, Phospholipids, and Sterols..................................................................................49
Chapter 6 The Proteins and Amino Acids................................................................................................................62
Chapter 7 The Vitamins...........................................................................................................................................75
Chapter 8 Water and Minerals.................................................................................................................................89
Chapter 9 Energy Balance and Healthy Body Weight...........................................................................................101
Chapter 10 Nutrients, Physical Activity, and the Body’s Responses......................................................................114
Chapter 11 Diet and Health......................................................................................................................................126
Chapter 12 Food Safety and Food Technology........................................................................................................137
Chapter 13 Life Cycle Nutrition: Mother and Infant...............................................................................................149
Chapter 14 Child, Teen, and Older Adult................................................................................................................161
Chapter 15 Hunger and the Global Environment.....................................................................................................172
Part 2 – Test Bank for Nutrition Pathways: Concepts Telecourse Videos.......................183
(Provided by Marie Yost Maness of Dallas County Community College District)
Lesson 1: Nutrition Basics.....................................................................................................................................183
Lesson 2: The Digestive System............................................................................................................................185
Lesson 3: Carbohydrates: Simple and Complex....................................................................................................187
Lesson 4: Carbohydrates: Fiber.............................................................................................................................188
Lesson 5: Fats: The Lipid Family..........................................................................................................................191
Lesson 6: Fats: Health Effects...............................................................................................................................193
Lesson 7: Protein: Form and Function...................................................................................................................195
Lesson 8: The Protein Continuum.........................................................................................................................197
Lesson 9: Metabolism............................................................................................................................................198
Lesson 10: Weight Control: Energy Regulation......................................................................................................199
Lesson 11: Weight Control: Health Effects.............................................................................................................201
Lesson 12: Vitamins: Water-Soluble.......................................................................................................................204
Lesson 13: Vitamins: Fat-Soluble............................................................................................................................205
Lesson 14: Major Minerals and Water.....................................................................................................................207
Lesson 15: Trace Minerals.......................................................................................................................................210
Lesson 16: Physical Activity: Fitness Basics...........................................................................................................213
Lesson 17: Physical Activity: Beyond Fitness.........................................................................................................216
Lesson 18: Life Cycle: Pregnancy...........................................................................................................................218
Lesson 19: Life Cycle: Lactation and Infancy.........................................................................................................220
Lesson 20: Life Cycle: Childhood and Adolescence...............................................................................................222
Lesson 21: Life Cycle: Adulthood and Aging.........................................................................................................224
Lesson 22: Diet and Health: Cardiovascular Disease..............................................................................................226
Lesson 23: Diet and Health: Cancer, Immunology, and AIDS................................................................................229
Lesson 24: Diet and Health: Diabetes......................................................................................................................233
Lesson 25: Consumer Concerns and Food Safety...................................................................................................236
Lesson 26: Applied Nutrition...................................................................................................................................239
Thank you for choosing Sizer and Whitney’s Nutrition: Concepts and Controversies, 12th edition for your course!
We hope that you find the questions in this test bank useful as you prepare your examinations. These questions are
also available in electronic formats—Microsoft Word and Exam View—on the Power Lecture DVD-ROM for
Nutrition: Concepts and Controversies (ISBN 0538496797).
New features for this edition:
This test bank has been updated and expanded for the 12th edition.
Several new comprehension-level and application-level multiple-choice items have been added to each
chapter to ensure balanced coverage.
Questions have been arranged by page reference to facilitate selection of questions from different sections of
the chapter.
General features:
All questions are annotated with the chapter learning objectives to which they most closely correspond and the
text page(s) where the answer is found. The learning objectives are identical to those provided on the chapter
opening page in the textbook. Note that in some cases, the in-chapter learning objectives are not broad enough to
encompass all the key topics covered within the chapter. In these cases, items that do directly align with any of the
objectives are typically labeled with the learning objective associated with the text section from which they
originate.
The test bank includes the following test items for each chapter of the text:
True/false questions with answer key and page references
Multiple-choice questions separated into comprehension-level, application-level, and chapter “Controversy”
items, with answer key and page references
Essay questions with page references
In addition, Chapters 3, 4, and 5 also include matching sets with answer key and page references.
1.1 Discuss how a particular lifestyle choice can either positively impact or harm overall health.
1.2 Define the term “nutrient” and be able to list the six major nutrients.
1.3 Recognize the 5 characteristics of a healthy diet and give suggestions using them.
1.4 Summarize how a particular culture or circumstance can impact a person’s food choices.
1.5 Describe and give an example of the major types of research studies.
1.6 Discuss why national nutrition survey data are important for the health of the population.
1.7 List the major steps in behavior change and devise a plan for making successful long-term changes in the diet.
1.8 Recognize misleading nutrition claims in advertisements for dietary supplements and in the popular media.
True/False Items
L.O.# Ans. Page #
1.1 T 2 1. Malnutrition includes deficiencies, imbalances, and excesses of nutrients, any of
which can be detrimental over time.
1.1 T 3 2. Good food choices can reduce the chance of developing chronic diseases.
1.1 F 4 3. Heart disease deaths have fallen substantially and the number of overweight
people has declined based on evaluation of the nation’s progress toward
achieving national health objectives.
1.1 T 4 4. The human genome is 99.9% the same in all people.
1.2 T 8 5. When a hospital client has to be fed through a vein, the duration should be as
short as possible and real food should be reintroduced as early as possible.
1.3 T 9 6. Enriched and fortified foods are not necessarily more nutritious than whole basic
foods.
1.3 T 9 7. Nutraceutical is a term that has no legal definition.
1.4 F 12 8. Cultural traditions regarding food are static and inflexible.
1.5 T 13 9. Once a new finding is published in a scientific journal, it is still only
preliminary.
Controversy 1 True/False Items
L.O.# Ans. Page #
1.8 T 25 10. Much of the nutrition information found on the Internet is fiction.
1.8 T 26 11. Only about 30 percent of all medical schools in the United States require
students to take even one nutrition course.
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