Understanding Nutrition 14th Edition by Eleanor Noss Whitney- Sharon Rady Rolfes
Understanding Nutrition 14th Edition by Eleanor Noss Whitney- Sharon Rady Rolfes
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Chapter 2 – Planning a Healthy Diet
Complete Chapter Questions With Answers
Sample Questions Are Posted Below
MULTIPLE CHOICE
| a. | body weight |
| b. | eating pattern |
| c. | genetic predisposition |
| d. | risk for inherited diseases |
| e. | preference pattern |
ANS: B DIF: Bloom’s: Remember REF: 2.1 Principles and Guidelines
OBJ: UNUT.WHRO.16.2.1 Explain how each of the diet-planning principles can be used to plan a healthy diet.
| a. | variety |
| b. | adequacy |
| c. | moderation |
| d. | kcalorie control |
| e. | nutrient density |
ANS: B DIF: Bloom’s: Remember REF: 2.1 Principles and Guidelines
OBJ: UNUT.WHRO.16.2.1 Explain how each of the diet-planning principles can be used to plan a healthy diet.
| a. | abundance, B vitamins, kcalories, diet control, minerals, and variety |
| b. | abundance, balance, conservative, diversity, moderation, and vitamins |
| c. | adequacy, bone development, correction, vitamin density, master, and variety |
| d. | adequacy, balance, kcalorie control, nutrient density, moderation, and variety |
| e. | abundance, adequacy, nutrient density, aerobics, and kcalorie control |
ANS: D DIF: Bloom’s: Evaluate REF: 2.1 Principles and Guidelines
OBJ: UNUT.WHRO.16.2.1 Explain how each of the diet-planning principles can be used to plan a healthy diet.
| a. | whole milk |
| b. | fat-free milk |
| c. | low-fat milk |
| d. | cheddar cheese |
| e. | cottage cheese |
ANS: B DIF: Bloom’s: Understand REF: 2.1 Principles and Guidelines
OBJ: UNUT.WHRO.16.2.1 Explain how each of the diet-planning principles can be used to plan a healthy diet.
| a. | carry the USDA nutrition labeling |
| b. | are higher in weight relative to volume |
| c. | provide more nutrients relative to kcalories |
| d. | contain a mixture of carbohydrate, fat, and protein |
| e. | give the most protein for the consumer’s food dollar |
ANS: C DIF: Bloom’s: Understand REF: 2.1 Principles and Guidelines
OBJ: UNUT.WHRO.16.2.1 Explain how each of the diet-planning principles can be used to plan a healthy diet.
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