Applied Nutrition
Chapter Exam Questions
Course Introduction
Applied Nutrition focuses on the practical application of nutritional science to promote health and manage disease across diverse populations. The course explores the principles of nutrient metabolism, dietary assessment, and the development of nutrition interventions tailored to individuals and communities. Students learn to analyze dietary patterns, interpret scientific evidence, and apply guidelines to real-life settings such as schools, healthcare, and public health programs. Emphasis is placed on the role of nutrition in disease prevention, therapeutic diets, and emerging issues like food security and nutrition policy. Through case studies and hands-on activities, students gain the skills necessary to effectively translate nutrition knowledge into practice.
Recommended Textbook
Understanding Nutrition 15th Edition by Eleanor Noss Whitney
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Chapter 1: An Overview of Nutrition
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Q1) Which of the following statements describes a double-blind experiment?
A) The experimental and control groups take turns getting each treatment.
B) Neither subjects nor researchers know which subjects are in the control or experimental groups.
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
Q2) Which statement about nutrition's role in a person's life is FALSE?
A) Nutrition is the science of the nutrients in foods and their actions within the body.
B) Nutrition is the study of human behaviors related to food and eating.
C) Careless food choices can contribute to chronic disease.
D) Chronic diseases progress slowly.
E) A diet is defined as a restrictive food plan designed for weight loss.
Answer: E
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Chapter 2: Planning a Healthy Diet
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Q1) The kcalories remaining in a person's energy allowance after consuming enough nutrient-dense foods to meet all nutrient needs for a day are called ____________________ kcalories.
Answer: discretionary
Q2) All of the following statements are true EXCEPT:
A) White flour refers to refined flour.
B) Most whole wheat is made from red wheat.
C) Any flour made from the endosperm of the wheat kernel is wheat flour.
D) White bread is a whole-grain product only if it is made from whole white wheat.
E) Refined-grain products contain germ and bran as well as endosperm. Answer: E
Q3) In the MyPlate icon,which food group is shown separate from the plate?
A) Fat
B) Dairy
C) Carbohydrate
D) Micronutrients
E) Protein
Answer: B
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Chapter 3: Digestion,Absorption and Transport
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Q1) ________ are small vessels that connect arteries to veins.
Answer: Capillaries
Q2) What is intestinal ischemia?
A) Reduced blood flow to the intestines
B) Microscopically small fungi
C) Mucus-secreting intestinal projections
D) Inflammation of two or more sphincter muscles
E) Collection of microbes in the intestines
Answer: A
Q3) Which of the following statements about taste buds is FALSE?
A) They react only with particles in solution.
B) Fluid is needed to help dissolve foods for tasting.
C) There are five basic taste sensations: sweet, sour, bitter, salty, and umami.
D) They can individually sense only one of the basic taste sensations at a time.
E) Taste perceptions are influenced by aroma, appearance, and temperature.
Answer: D
Q4) Cells of the GI tract that secret mucus are called ________ cells.
Answer: goblet
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Chapter 4: The Carbohydrates: Sugars,Starches and Fibers
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Q1) Which statement about sugar alcohols is FALSE?
A) They occur naturally in fruits and vegetables.
B) They add bulk and texture to processed foods.
C) They are found in products labeled "sugar free."
D) They evoke a low glycemic response.
E) They cannot be metabolized by bacteria in the GI tract.
Q2) A person eating lots of rolled oats,carrots,and legumes would have a diet with a glycemic index that is ____.
A) very low
B) low
C) moderate
D) high
E) very high
Q3) How does dietary fiber help prevent heart disease,type 2 diabetes,and colon cancer?
Q4) Why is glucose homeostasis important? How is the body designed to maintain it?
Q5) The feeling of fullness and satisfaction that occurs after a meal and inhibits eating until the next meal is called ________.
Q6) How do added sugars contribute to health problems?
Q7) Discuss the roles of the mouth and the stomach in the digestion of carbohydrate.
Page 6
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Chapter 5: The Lipids: Triglycerides,Phospholipids and Sterols
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Q1) What is the main cause of cardiovascular disease?
A) Endocarditis
B) Aneurysm
C) Arrhythmias
D) Atherosclerosis
E) Cardiomyopathy
Q2) Cholesterol intakes in the U.S.average ________ milligrams for men.
A) 112
B) 175
C) 221
D) 315
E) 355
Q3) Which compound is missing two hydrogen atoms and has one double bond between carbons?
A) Monounsaturated fatty acid
B) Polyunsaturated fatty acid
C) Long-chain saturated fatty acid
D) Short-chain saturated fatty acid
E) Triglycerides
Q4) ________ is a term referring to water-loving,or water-soluble,substances.
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Chapter 6: Protein: Amino Acids
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Q1) Of all the amino acids,how many must be supplied by the diet?
A) two
B) five
C) nine
D) 13
E) 17
Q2) How are proteins digested and absorbed?
Q3) What are high-quality proteins and how are they derived?
Q4) What amino acid has been advertised in the popular media for treating insomnia and depression?
A) Glycine
B) Arginine
C) Tryptophan
D) Phenylalanine
E) Proline
Q5) Briefly explain the chemical structure of amino acids.
Q6) ________ refers to the change in a protein's shape and consequent loss of its function brought about by heat,agitation,acid,base,alcohol,heavy metals,or other agents.
Q7) Describe phenylketonuria,including its symptoms,causes,and treatments.
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Chapter 7: Energy Metabolism
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Q1) Describe how the body's metabolism adapts to the conditions of fasting and starvation.
Q2) Chronic alcohol abuse has the most dramatic effect on the B vitamin _____.
A) folate
B) riboflavin
C) B12
D) B6
E) biotin
Q3) What is the reason that fat yields more calories than carbohydrate or protein?
A) Fat has few carbon-hydrogen bonds.
B) Fat contains many carbon-hydrogen bonds that can be readily oxidized.
C) Fat is not easily oxidized.
D) Fat undergoes many energy-requiring metabolic reactions, thereby increasing its energy yield.
E) Fat has a low ratio of carbon to hydrogen bonds.
Q4) The process of making glucose from noncarbohydrate sources is called
Q5) Some of the energy released during the breakdown of glucose,glycerol,fatty acids,and amino acids is captured in the high-energy compound with three phosphate groups called ____________________.
Page 9
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Chapter 8: Energy Balance and Body Composition
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Q1) Which of the following describes a cathartic?
A) Strong laxative
B) Drug that induces vomiting
C) Device to measure skinfold thickness
D) Device to measure the energy of foods
E) Drug that reduces nausea
Q2) Signs of illness,diminished work capacity,and poor reproductive function become apparent when the BMI is below ________.
A) 12
B) 14
C) 17
D) 18.5
E) 20
Q3) Which of the following factors raises the BMR?
A) Sleep
B) A growing body
C) Fasting
D) Obesity
E) Aging
Q4) A person with a body mass index less than 18.5 is ________.
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Chapter 9: Weight Management: Overweight,obesity and Underweight
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Q1) Researchers have spent many years studying diets and have determined the best approach to weight loss is to ________.
A) avoid foods containing carbohydrates to keep blood glucose low
B) eliminate all fats from the diet and decrease water intake
C) greatly increase protein intake to increase satiation
D) reduce daily energy intake and increase energy expenditure
E) fast at least two consecutive days each week to achieve better energy balance
Q2) Jules burns 100 kcalories during her morning walk.How many additional kcalories is she likely to burn in the post-exercise period?
A) 10
B) 15
C) 30
D) 45
E) 60
Q3) Your best friend is overweight.She has begun adopting new eating patterns and now wants to add physical activity to her weight-management program.She asks you for recommendations as to what kind of physical activity is best.Based on what you know about physical activity and weight management,what advice do you give?
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Chapter 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C
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Q1) Which amino acid is the precursor to niacin?
A) Lysine
B) Valine
C) Phenylalanine
D) Tryptophan
E) Glycine
Q2) Which type of supplement is particularly toxic and has caused deaths in children?
A) Iron supplements
B) Calcium supplements
C) Vitamin E supplements
D) Vitamin D supplements
E) Folate supplements
Q3) Which of these vitamins is easily destroyed by food processing?
A) Biotin
B) Niacin
C) thiamin
D) Pantothenic acid
E) Riboflavin
Q4) What is meant by the bioavailability of a vitamin? How is it determined?
12
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Chapter 11: The Fat-Soluble Vitamins,A,D,E and K
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Q1) The World Health Organization and UNICEF recommend supplements of ________ for all measles-infected infants and children.
A) iron
B) vitamin A
C) folic acid
D) phylloquinone
E) vitamin E
Q2) The best way to add antioxidants to the diet is to ________.
A) rely on supplements to meet RDA
B) combine dietary intake and supplementation
C) add a selenium supplement to a diet rich in vitamin E
D) eat generous servings of fruits and vegetables daily
E) create a diet rich in low-carb, high-protein foods
Q3) Vitamin D's specific role in bone health is to assist in ________.
A) the secretion of calciol
B) the synthesis of 7-dehydrocholesterol
C) the synthesis of carotenoids
D) calcium and phosphorus absorption, and calcium mobilization from bone
E) converting magnesium and fluoride to more readily absorbable compounds
Q4) How does vitamin A deficiency affect the eyes?
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Chapter 12: Water and the Major Minerals
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Q1) What does bicarbonate do in the body?
A) Activates angiotensin
B) Activates angiotensinogen
C) Helps with gastric digestion
D) Helps maintain acid-base balance
E) Activates calcitonin
Q2) The body needs more ________ each day than any other nutrient.
A) fat
B) water
C) protein
D) glucose
E) sodium
Q3) Which of the following is not regulated by the FDA as water?
A) Soft water
B) Public water
C) Natural water
D) Distilled water
E) Carbonated water
Q4) Briefly describe the problems with too little intake and with too much water intake.
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Chapter 13: The Trace Minerals
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Q1) Which of the following statements is true about zinc lozenges and the common cold?
A) There is no known relationship.
B) Zinc lozenges help reduce the severity of cold symptoms.
C) Zinc taken with vitamin C may help prevent the common cold.
D) Zinc lozenges may shorten the duration but not the severity of common cold symptoms.
E) Any positive effect requires at least 500 mg zinc daily.
Q2) The condition in which the teeth are damaged from too much fluoride is called
Q3) Goitrogens are substances that _____.
A) naturally occur in certain vegetables, such as collards, brussels sprouts, and kale
B) are additives used in food processing
C) develop as a result of iodine toxicity
D) help in uptake of iodine by the thyroid
E) can lead to cancerous growths in the pituitary gland
Q4) The congenital disease caused by severe iodine deficiency during pregnancy that results in severe mental impairment and stunted growth is known as
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Chapter 14: Fitness: Physical Activity,Nutrients and Body
Adaptations
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Q1) Explain what it means to be physically fit,and then list the components that it includes.
Q2) An individual is at risk of collapsing if ____percent of body weight is due to water loss.
A) 2
B) 7
C) 15
D) 25
E) 33
Q3) Which of the following is an example of a flexibility activity?
A) Yoga
B) Swimming
C) Power walking
D) Lifting free weights
E) Pilates
Q4) Walking at a pace of 4.0 mph that requires some increase in breathing and heart rate would be classified as a _______-intensity activity.
Q5) ___________ builds and maintains muscle mass,strength,power,and endurance,as well as maintains bone mass and enhances psychological well-being.
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Chapter 15: Life Cycle Nutrition: Pregnancy and Lactation
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Q1) Explain why normal development is so crucial during critical periods,and give an example of what can happen if normal development does not occur.
Q2) Which of the following is not a potential risk or side effect of caffeine intake by a mother when pregnant or breastfeeding?
A) Irritability in the infant
B) Infant's iron stores may be impaired
C) Increased risk of low-birthweight infant
D) Increased risk of stillborn infant
E) Impaired cognitive development
Q3) The developing brain depends heavily on ______,and the mother's intake of during pregnancy may improve an infant's brain function and cognition.
A) essential amino acids
B) omega-3 fatty acids
C) iron
D) saturated fats
E) vitamins B6 and B12
Q4) Discuss the causes of two nutrition-related concerns during pregnancy and suggested strategies to alleviate discomfort.
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Chapter 16: Life Cycle Nutrition: Infancy,Childhood and Adolescence
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Q1) The iron-deficiency anemia that develops when an excessive milk intake displaces iron-rich foods from the diet is called ________.
Q2) What is the best way to introduce new foods to infants?
Q3) How do the energy nutrients in breast milk compare to those in cow's milk?
Q4) What percentage of young school aged children exhibit hyperactivity?
A) 7%
B) 11%
C) 15%
D) 17%
E) 23%
Q5) In general,how long does the adolescent growth spurt last?
A) 1 year
B) 2.5 years
C) 3.5 years
D) 4 years
E) 4.5 years
Q6) How does obesity affect growth,physical health,and psychological development in children?
Q7) Explain how vitamin and mineral needs change after infancy and what supplementation might be needed. Page 18
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Chapter 17: Life Cycle Nutrition: Adulthood and the Later Years
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Q1) The DRI recommends ________ milligrams of calcium for women over 50 and older and men over 70.
A) 1000
B) 1200
C) 1400
D) 1600
E) 1800
Q2) In Sardinia,Italy,and Nicoya,Costa Rica,people live long,healthy,and active lives well past 100 years.These places collectively are called ________.
A) Red Zones
B) Blue Zones
C) Age Hot Spots
D) Longevity Hot Spots
E) Quality Circles
Q3) The loss of brain function beyond the normal loss of physical adeptness and memory that occurs with aging is called _________.
Q4) ________ initiate and conduct nerve impulse transmissions.
Q5) Why are the elderly especially vulnerable to adverse drug-nutrient interactions?
Q6) ________ is a general term referring to any threat to a person's wellbeing.
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Chapter 18: Diet and Health
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Q1) A typical symptom of coronary heart disease is _____.
A) high blood pressure
B) angina
C) pallor
D) jaundice
E) sore throat
Q2) One difference between type 1 and type 2 diabetes is that in type 1 diabetes _____,
A) insulin therapy is always required
B) obesity is a factor
C) only children are affected
D) the diagnosis is based on a fasting plasma glucose of 150 mg/dL or higher
E) there are few, if any, symptoms.
Q3) What level of HDL cholesterol puts a person at high risk for coronary heart disease?
A) <40 mg/dL
B) 30-40 mg/dL
C) 40-50 mg/dL
D) 50-60 mg/dL
E) 59 mg/dL
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Chapter 19: Consumer Concerns About Foods and Water
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Q1) Which of the following terms refers to the harm that is likely under real-life conditions?
A) Hazard
B) Toxicity
C) Bioinsecurity
D) Food insecurity
E) Riskiness
Q2) Approximately how many people in the United States die from foodborne illnesses each year?
A) 3000
B) 5000
C) 7000
D) 9000
E) 11,000
Q3) What percentage of all the earth's water is potable?
A) 1
B) 5
C) 10
D) 15
E) 20
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Chapter 20: Hunger and the Global Environment
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Q1) What percentage of the world's food supply is wasted along the way from farm to final consumption?
A) 15%
B) 25%
C) 33%
D) 50%
E) 75%
Q2) A study calculated the carrying capacity of 10 different eating patterns and concluded that the best option was a ________.
A) vegan diet
B) vegetarian diet
C) diet containing about 33 percent meat and dairy
D) diet containing about 50 percent meat and dairy
E) diet containing mostly meat and dairy
Q3) Which of the following can be purchased using a SNAP debit card?
A) Toothpaste
B) Seeds to produce food
C) Cigarettes
D) Aspirin
E) Diapers
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