Test Bank For Understanding Nutrition 5th Edition by Ellie Whitney, Sharon Rolfes, Tim Crowe, Adam Walsh. isbn. 9780170457972.
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Course
Nutrition
Institution
Nutrition
Test Bank For Understanding Nutrition 5th Edition by Ellie Whitney, Sharon Rolfes, Tim Crowe, Adam Walsh. isbn. 9780170457972.
Understanding Nutrition 5e test bank. Ellie Whitney 5th edition test bank for Understanding Nutrition.
1. An overview of nutrition
2. Planning a healthy diet
3. Digesti...
TEST BANK Understanding Nutrition 5th Edition Ellie Whitney
Chapter 01 – 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.
ANS: D Bloom’s: Understand TOP: Introduction
OBJ: 1.1 Describe how various factors influence personal food choices
2. A child develops a strong dislike of vegetables after she is forced to eat them before leaving the table.
Her reaction is an example of a food-related:
a. habit
b. social interaction
c. emotional turmoil
d. negative association
e. comfort eating
ANS: D Bloom’s: Evaluate TOP: Food choices
OBJ: 1.1 Describe how various factors influence personal food choices.
3. A person who eats a bowl of cereal 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
ANS: A Bloom’s: Evaluate TOP: Food choices
OBJ: 1.1 Describe how various factors influence personal food choices.
4. Which individual is making a food choice based on their social interactions?
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 of an ice-cream cone to avoid offending a close
friend
d. An elderly gentleman who refuses a peanut-butter-and-jam sandwich because he considers
it a child’s food
e. An adult who refuses to eat foods that are not locally sourced and organic
ANS: A Bloom’s: Evaluate TOP: Food choices
OBJ: 1.1 Describe how various factors influence personal food choices.
5. The motive of a person who alters their diet due to religious convictions is most likely related to their:
a. values
b. body image
c. ethnic heritage
d. functional association
e. comfort
, ANS: A Bloom’s: Understand TOP: Food choices
OBJ: 1.1: Describe how various factors influence personal food choices.
6. Sarah is studying for an upcoming exam 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
ANS: C Bloom’s: Evaluate TOP: Food choices
OBJ: 1.1: Describe how various factors influence personal food choices.
7. Which term describes foods that provide health benefits beyond their nutrient contributions?
a. Fortified foods
b. Enriched foods
c. Functional foods
d. Health-enhancing foods
e. Bioavailable foods
ANS: C Bloom’s: Understand TOP: Food choices
OBJ: 1.1 Describe how various factors influence personal food choices.
8. Which of the following is not an example of a functional food?
a. Bread with added fibre
b. Milk with omega-3 fish oil
c. Tomatoes rich in natural lycopene
d. Margarine with plant sterols
e. Yoghurt with probiotics
ANS: C Bloom’s: Remember TOP: Food choices
OBJ: 1.1 Describe how various factors influence personal food choices.
9. 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
ANS: B Bloom’s: Remember TOP: The nutrients
OBJ: 1.2 Name six major classes of nutrients and identify which are organic and which yield energy.
10. 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
ANS: D Bloom’s: Understand TOP: The nutrients
OBJ: 1.2 Name six major classes of nutrients and identify which are organic and which yield energy.
11. Which nutrient is an example of a macronutrient?
, a. Proteins
b. Minerals
c. Water-soluble vitamins
d. Fat-soluble vitamins
e. Water
ANS: A Bloom’s: Evaluate TOP: The nutrients
OBJ: 1.2 Name six major classes of nutrients and identify which are organic and which yield energy.
12. Which nutrient is classified as a micronutrient?
a. Minerals
b. Proteins
c. Alcohols
d. Carbohydrates
e. Fats
ANS: A Bloom’s: Evaluate TOP: The nutrients
OBJ: 1.2 Name six major classes of nutrients and identify which are organic and which yield energy.
13. Which of the following nutrients is an inorganic compound?
a. Carbohydrate
b. Water
c. Protein
d. Lipids
e. Vitamin C
ANS: B Bloom’s: Evaluate TOP: The nutrients
OBJ: 1.2 Name six major classes of nutrients and identify which are organic and which yield energy.
14. An essential nutrient is one that:
a. must be made in large quantities by the body
b. can only by synthesised by the body
c. cannot be made in sufficient quantities by the body
d. is used to synthesise other compounds in the body
e. must be both consumed and synthesised to be complete
ANS: C Bloom’s: Understand TOP: The nutrients
OBJ: 1.2 Name six major classes of nutrients and identify which are organic and which yield energy.
15. As it relates to compounds, the term ‘organic’ 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, hydrogen and oxygen
e. substances that contain water
ANS: D Bloom’s: Understand TOP: The nutrients
OBJ: 1.2 Name six major classes of nutrients and identify which are organic and which yield energy.
16. Gram for gram, which class of nutrient provides the most energy?
a. Fats
b. Alcohols
c. Proteins
d. Carbohydrates
e. Vitamins and minerals
, ANS: A Bloom’s: Remember TOP: The nutrients
OBJ: 1.2 Name six major classes of nutrients and identify which are organic and which yield energy.
17. Which of the following food items would be most energy-dense?
a. Lettuce
b. Celery
c. Bread
d. Yoghurt
e. Chocolate
ANS: E Bloom’s: Apply TOP: The nutrients
OBJ: 1.2 Name six major classes of nutrients and identify which are organic and which yield energy.
18. Your friend Carrie has been taking a daily supplement of vitamin C, and tells you that she has been
feeling a lot better. Her statement to you is best described as a(n):
a. placebo
b. theory
c. interpretation
d. conclusion
e. hypothesis
ANS: A Bloom’s: Apply TOP: The science of nutrition
OBJ: 1.3 Explain the scientific method and how scientists use various types of research studies and
methods to acquire nutritional information.
19. How does a double-blind experiment work?
a. Both subject groups take turns getting each treatment.
b. Neither the subjects nor the researchers know which subjects are in the control and the
experimental groups.
c. Neither group of subjects knows whether they are in the control or the experimental group,
but the researchers do know.
d. Both subject groups know whether they are in the control or the 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.
ANS: B Bloom’s: Evaluate TOP: The science of nutrition
OBJ: 1.3 Explain the scientific method and how scientists use various types of research studies and
methods to acquire nutritional information.
20. 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.
ANS: C Bloom’s: Analyse TOP: The science of nutrition
OBJ: 1.3 Explain the scientific method and how scientists use various types of research studies and
methods to acquire nutritional information.
21. What is one benefit of using controls in an experiment?
a. The size of the groups can be very large.
b. The subjects do not know anything about the experiment.
c. The subjects who are treated are balanced against the placebos.
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