Applied Nutrition
Final Exam
Course Introduction
Applied Nutrition focuses on the practical application of nutritional principles to promote health, prevent disease, and enhance the well-being of individuals and communities. This course explores topics such as dietary assessment, nutritional requirements across the lifespan, planning and evaluating balanced diets, public health nutrition strategies, food labeling, and the role of nutrition in managing chronic diseases. Students will engage in the analysis of case studies, hands-on activities, and projects that illustrate how evidence-based nutrition recommendations can be implemented in diverse settings, preparing them for roles in healthcare, community outreach, and wellness promotion.
Recommended Textbook
Understanding Nutrition 15th Edition by Eleanor Noss Whitney
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20 Chapters
2185 Verified Questions
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Page 2
Chapter 1: An Overview of Nutrition
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Sample Questions
Q1) Which title is given to a person who has a minimum of an associate's degree from an accredited university and assists registered dieticians?
A) Dietetic clerk
B) Nutritional assistant
C) Dietetic technician
D) Nutrition porter
E) Public health dietitian
Answer: C
Q2) What is a weakness of an epidemiological study?
A) Findings on some human beings cannot be generalized to all human beings.
B) Results from animal studies cannot be applied to human beings.
C) Cause and effect cannot be proven.
D) Code of ethics prevent certain treatments.
E) The list of possible causes of disease is difficult to narrow down.
Answer: C
Q3) Something that is out in the open and easy to observe is said to be
Answer: overt
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Chapter 2: Planning a Healthy Diet
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Sample Questions
Q1) Which of the items below does a healthy eating pattern limit?
A) A variety of protein foods, lean meats
B) Sodium to less than 2300 milligrams per day
C) A variety of vegetables
D) Fat-free or low-fat dairy including milk, yogurt
E) Fruits, especially whole fruits
Answer: B
Q2) Adding calcium to an orange juice product is an example of nutrient ____.
A) enrichment
B) restoration
C) fortification
D) mineralization
E) adulteration
Answer: C
Q3) ____________________ refers to a measure of the nutrients a food provides relative to the energy it provides.
Answer: Nutrient density
Q4) To calculate the nutrient density of a food item,divide the ____________________ by the ____________________.
Answer: milligrams; kcalories
Page 4
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Chapter 3: Digestion,Absorption and Transport
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Sample Questions
Q1) Which of the following organs does not provide secretions to aid in digestion?
A) Appendix
B) Stomach
C) Salivary glands
D) Liver
E) Pancreas
Answer: A
Q2) The hepatic portal vein collects blood from the GI tract and conducts it to the ____.
A) liver
B) heart
C) pancreas
D) hepatic vein
E) spleen
Answer: A
Q3) All the organs and glands associated with the ingestion and digestion of food make up the ________.
Answer: digestive system
Q4) ________ are small vessels that connect arteries to veins.
Answer: Capillaries
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Chapter 4: The Carbohydrates: Sugars,Starches and Fibers
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Sample Questions
Q1) High-fructose corn syrup is made of roughly 50% fructose and 50% _______.
A) glucose
B) maltose
C) sucrose
D) galactose
E) lactose
Q2) What do cellulose and lignin fibers do in the body?
A) Lower cholesterol by binding bile.
B) Slow absorption of glucose.
C) Hold moisture in stools.
D) Provide bulk and feelings of fullness.
E) Yield small fat molecules the colon uses for energy.
Q3) Beverages account for about ________ of the added sugars consumed in the U.S.
A) 10%
B) 25%
C) 50%
D) 75%
E) 90%
Q4) Sweeteners that yield energy,including both sugars and sugar alcohols,are called
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Chapter 5: The Lipids: Triglycerides,Phospholipids and Sterols
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Sample Questions
Q1) Which is not part of the enterohepatic circulation of bile?
A) Bile is made from cholesterol in the liver.
B) Bile is stored in the pancreas.
C) Bile emulsifies fats in the small intestine.
D) Bile is reabsorbed in to the blood.
E) Bile that has been trapped in soluble fibers in the colon is excreted.
Q2) The % Daily Value for fat on food labels is based on ________ grams.
A) 24
B) 46
C) 63
D) 78
E) 92
Q3) The double bond of a fatty acid,where hydrogen atoms can easily be added to the structure,is called the ________.
Q4) Briefly describe the chemistry of fatty acids,including the number and location of double bonds.
Q5) What are trans-fatty acids? How do they affect one's health?
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Q6) An alcohol composed of a three-carbon chain,which can serve as the backbone for a triglyceride,is called ________.
Chapter 6: Protein: Amino Acids
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Sample Questions
Q1) Antibodies are ________.
A) buffers
B) Edema-causing
C) giant protein molecules
D) large peptide molecules
E) carbons
Q2) Scars are made from which type of protein?
A) Ferritin
B) Albumin
C) Collagen
D) Hemoglobin
E) Enzyme
Q3) The essential amino acids leucine,isoleucine,and valine,which are present in large amounts in skeletal muscle tissue are called ________ amino acids.
Q4) In epigenetic study,methylation involves ________.
A) the addition of a methyl group
B) the removal of a methyl group
C) the failure to metabolize tyrosine
D) the removal of amino acids
E) the addition of glucose
Page 8
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Chapter 7: Energy Metabolism
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Sample Questions
Q1) Which of the following is a feature of ketosis?
A) Higher blood pH
B) Acetone breath
C) Increased appetite
D) Increased glycolysis
E) Synthesis of body protein
Q2) Which of the following statements is true of low-carbohydrate diets?
A) They often lead to diarrhea.
B) They elevate blood pressure.
C) They induce ketosis.
D) They're effective at reducing body fat.
E) They're a sound means of weight loss.
Q3) When health experts say to consume alcohol "in moderation," what do they mean?
A) Men should have no more than two drinks per day; women, no more than one drink per day.
B) Men and women should have no more than two drinks per day.
C) Men should have no more than four drinks per week; women, no more than two drinks per week
D) Men and women should have no more than one drink per day.
E) Men and women should have no more than two drinks in a four-hour period.
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Chapter 8: Energy Balance and Body Composition
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Sample Questions
Q1) Research shows that excess body fat distributed primarily around the abdomen
A) is related directly to exercise
B) lowers the risk for diabetes
C) is less common in women past menopause
D) is associated with increased mortality for both sexes
E) is related to heart disease risk but not cancer
Q2) How is chronic inflammation linked to metabolic syndrome?
Q3) What is the range of body fat content for normal-weight women 20-39 years of age?
A) 5-10%
B) 18-22%
C) 23-26%
D) 28-32%
E) 31-34%
Q4) The energy needed to maintain life when a body is at complete digestive,physical,and emotional rest is called ________.
Q5) Why is the body mass index a good method for assessing healthy weight? What two valuable pieces of information for assessing disease risk does it overlook?
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Chapter 9: Weight Management: Overweight,obesity and Underweight
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Sample Questions
Q1) ________ involves the changing of antecedents,behaviors,and consequences.
Q2) To prevent weight gains and support weight losses,one should add ________ minutes of moderately intense physical activity each week.
A) 30-60
B) 60-90
C) 90-120
D) 120-200
E) 200-300
Q3) Which of the following is not a proposed national strategy to prevent obesity?
A) Provide a variety of opportunities to help make physical activity an integral and routine part of life.
B) Create environments that ensure healthy foods and beverages are visible and easy to obtain.
C) Encourage media messages that promote healthy diets and physically active lifestyles.
D) Make fast food restaurants centers for health and wellness.
E) Support health care providers in offering information on weight management and employers in offering wellness programs.
Q4) How do white fat cells differ from brown fat cells and from brite fat cells?
Page 11
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Chapter 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C
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Sample Questions
Q1) The synthesis of collagen requires vitamin C to work with what other nutrient?
A) Vitamin K
B) zinc
C) Iron
D) Magnesium
E) Vitamin A
Q2) Describe the roles that vitamin C performs-or may perform-in the body.
Q3) Substances like vitamin C that significantly decrease the adverse effects of free radicals on normal physiological functions are known as ____________________.
Q4) The RDA for vitamin C _____.
A) Is the same for men and women
B) Can be met in one serving of many fruits and vegetables
C) Is 60 milligrams a day for women
D) Is based on iron requirements
E) Is slightly lower for cigarette smokers
Q5) Discuss vitamin C deficiency,including its symptoms and treatment.
Q6) What is meant by the bioavailability of a vitamin? How is it determined?
Page 12
Q7) ____________________ are the nutrients that regulate body processes that support growth and maintain life.
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Chapter 11: The Fat-Soluble Vitamins,A,D,E and K
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Sample Questions
Q1) Which of the following statements accurately describes the vitamin E in foods?
A) Vitamin E is fairly stable to heat.
B) Most convenience foods are good sources of vitamin E.
C) Saturated oils are the major dietary sources of vitamin E.
D) The amount of alpha-tocopherol in foods is underestimated.
E) Egg yolks are a good source of vitamin E.
Q2) Which of the following vitamins is synthesized by intestinal bacteria?
A) A
B) D2
C) D3
D) E
E) K
Q3) Which of the following statements about vitamin A's role in the body is FALSE?
A) Only one-thousandth of the body's vitamin A is in the retina.
B) Vitamin A and beta-carotene protect the skin from sun damage.
C) Vitamin A maintains healthy cells in the mucous membranes.
D) Vitamin A supports normal fetal development during pregnancy.
E) Lycopene serves as a vitamin A precursor and acts as an antioxidant.
Q4) The transparent membrane covering the outside of the eye is called the
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Chapter 12: Water and the Major Minerals
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Sample Questions
Q1) About how many people never walk or live independently again after sustaining an osteoporosis-related hip fracture?
A) 2%
B) 6%
C) 20%
D) 33%
E) 50%
Q2) ________ is the hormone secreted by the thyroid gland that regulates blood calcium by lowering it when levels rise too high.
Q3) What is the term for the amount of pressure needed to prevent the movement of water across a cell membrane?
A) Hypotension
B) Hypertension
C) Osmotic pressure
D) Solute pressure
E) Centripetal pressure
Q4) Briefly describe the roles of chloride in the body.
Q5) Positively charged ions are called ________.
Q6) What problems do processed foods pose to recommended phosphorous intakes?
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Chapter 13: The Trace Minerals
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Sample Questions
Q1) Where are the highest concentrations of zinc in the body?
A) Liver and pancreas
B) Brain
C) Small intestine
D) Blood
E) Muscle and bone
Q2) Explain heme and nonheme iron,and discuss the factors that influence their absorption in the body.
Q3) What is the name of the hormone that regulates iron balance in the body?
A) Ferritin
B) Transferrin
C) Hemosiderin
D) Hepcidin
E) MFP factor
Q4) Essential mineral nutrients needed in amounts of less than 100 milligrams a day are known as ____________________.
Q5) The condition in which the teeth are damaged from too much fluoride is called ____________________.
Q6) Describe zinc's role in the body? What are significant sources of zinc?
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Q7) The state of having depleted iron stores is known as ____________________.
Chapter 14: Fitness: Physical Activity,Nutrients and Body
Adaptations
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Sample Questions
Q1) A diet composed of _________ can typically provide adequate energy and nutrients for an athlete.
A) nutrient-dense foods and sports beverages
B) nutrient-dense foods and protein powders
C) nutrient-dense foods
D) nutrient-dense foods, protein powders, and vitamin and mineral supplements
E) nutrient-dense foods, protein powders, and sports beverages
Q2) What type of diet does research suggest can provide endurance athletes with ability to go longer without fatigue?
A) Mixed diet
B) Low carbohydrate diet
C) No-carbohydrate diet
D) Low-fat diet
E) High-carbohydrate diet
Q3) What affects the amount of glycogen that the muscles can store?
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) Explain caffeine's effect on the body and both the positive and negative impacts it can have on physical performance.
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Chapter 15: Life Cycle Nutrition: Pregnancy and Lactation
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Sample Questions
Q1) A fertilized ovum is known as a ______.
A) zygote
B) embryo
C) fetus
D) placenta
E) implantation egg
Q2) Which of the following is a correct statement about a lactating mother and her dietary intake?
A) The mother's milk has consistent flavor regardless of foods eaten.
B) Flavors in the mother's milk may influence the infant's food choices later in life.
C) Many mothers require iron-supplementation to enhance the iron levels in breast milk.
D) Infants consume more milk when it contains even small amount of alcohol.
E) Infant discomfort like gas or constipation has no association with the food intake of the lactating mother.
Q3) A baby born between 39 and 40 weeks gestation is referred to as ______.
Q4) Discuss two maternal health conditions and the effects that not managing or detecting these conditions can have on the health of the mother,as well as the developing infant.
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Chapter 16: Life Cycle Nutrition: Infancy,Childhood and Adolescence
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Sample Questions
Q1) A healthy adult requires less than 40 kcalories per kilogram of body weight.A healthy infant requires about ________ kcalories per kilogram of body weight.
A) 25
B) 75
C) 100
D) 225
E) 450
Q2) An often fatal foodborne illness caused by the ingestion of foods containing a bacteria that grow without oxygen is ________.
Q3) School lunches must meet at least ________ of the RDA for key nutrients.
A) 1/4
B) 1/3
C) 1/2
D) 2/3
E) 7/8
Q4) ________ is a type of artery disease characterized by plaques on the inner walls of the arteries.
Q5) ________ are services that collect,screen,process,and distribute donated human milk.
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Chapter 17: Life Cycle Nutrition: Adulthood and the Later Years
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Sample Questions
Q1) What is sarcopenia?
A) Loss of central visual activity
B) Loss of muscle mass and strength
C) Softening of bones
D) Difficulty swallowing
E) Paralysis of GI tract muscles
Q2) 1 in ________ U.S.adults is affected by Alzheimer's disease after age 65.
A) 2
B) 5
C) 8
D) 12
E) 15
Q3) Which of the following foods has been shown to reduce joint inflammation in people with rheumatoid arthritis?
A) Red meat
B) Whole grains
C) Fruit juices
D) Fish with omega-3 fatty acids
E) Vitamin D-fortified milk
Q4) A person's age in years from his or her date of birth is one's ________.
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Chapter 18: Diet and Health
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Q1) How does obesity raise blood pressure?
A) By constricting blood vessels, thereby restricting blood flow.
B) By inhibiting secretion of hormones that help regulate blood pressure.
C) By altering kidney function.
D) By causing the heart to work harder.
E) By promoting inflammation of the arterial walls, thereby reducing their elasticity.
Q2) About what proportion of US adults does high blood pressure affect?
A) 1/10
B) 1/4
C) 1/3
D) 1/2
E) 1/5
Q3) To reduce the risk of cancer,the American Cancer Society recommends _____.
A) taking dietary supplements
B) eating whole grains
C) engaging in 75 minutes of vigorous exercise daily
D) excluding red meats from the diet
E) avoiding potatoes and other starchy foods
Q4) How does hypertension develop? How does obesity aggravate it?
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Chapter 19: Consumer Concerns About Foods and Water
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Q1) Improvements in nutrient composition,such as when soybeans are genetically modified to upgrade its protein to a quality approaching that of milk,is a strategy known as ________.
A) biofortification
B) reverse DNA enrichment
C) USDA-approved enrichment
D) nutritional trans-biodevelopment
E) artificial fortification
Q2) Which of the following statements accurately describes the Total Diet Study?
A) The goal is to estimate the dietary intakes of pesticide residues for people in all age groups.
B) The survey is conducted twice a year.
C) Surveyors purchase about 100 foods in either New York or Los Angeles.
D) The survey reports on hundreds of samples of food, all domestically grown.
E) Fresh seafood and dairy products are studied most heavily.
Q3) List and describe the four simple food-handling behaviors in the kitchen that can prevent most foodborne illnesses.
Q4) How are pesticides regulated in the US food supply? How are they regulated in foods from other countries?
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Chapter 20: Hunger and the Global Environment
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Q1) What is the average monthly benefit for a recipient of SNAP,per person?
A) $105
B) $125
C) $155
D) $215
E) $355
Q2) Approximately what percentage of the world's population has iron-deficiency anemia?
A) 10
B) 20
C) 30
D) 40
E) 50
Q3) A form of food recovery that involves collecting processed foods from wholesalers and markets is termed ________.
Q4) Describe the Supplemental Nutrition Assistance Program and the controversy that surrounds it.
Q5) The painful sensation caused by a lack of food that initiates food-seeking behavior is called ________.
Q6) How does eating a plant-based diet lower one's ecological footprint?
Page 22
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