Course Introduction
Applied Nutrition
Final Exam Questions
Applied Nutrition explores the practical aspects of nutritional science and its impact on health, disease prevention, and overall well-being. This course covers the principles of human nutrition, dietary requirements across the lifespan, and the relationship between nutrients and body function. Students will examine topics such as meal planning, food labeling, nutrition assessment, and the role of nutrition in managing chronic diseases. Emphasis is placed on applying evidence-based guidelines and nutritional strategies in real-world settings, empowering students to translate theory into practice for individuals, families, and communities.
Recommended Textbook
Visualizing Nutrition 3rd Canadian Edition Mary B. Grosvenor
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14 Chapters
1203 Verified Questions
1203 Flashcards
Source URL: https://quizplus.com/study-set/1213
Page 2
Chapter 1: Nutrition: Everyday Choices
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83 Verified Questions
83 Flashcards
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Sample Questions
Q1) If you know you are going to order dessert at dinner tonight, which of these choices would illustrate the concept of balancing your choices?
A) Choosing a salad with fat-free salad dressing for lunch
B) Eating a big lunch as you will 'blow' your diet tonight anyway
C) Skipping breakfast
D) All of these illustrate balance.
Answer: A
Q2) Epidemiological studies determine cause-and-effect relationships.
A)True
B)False
Answer: False
Q3) Malnutrition is a condition resulting from an energy or nutrient intake either above or below that which is optimal.
A)True
B)False
Answer: True
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Page 3
Chapter 2: Guidelines for a Healthy Diet
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89 Verified Questions
89 Flashcards
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Sample Questions
Q1) A limitation of the information obtained from population health and nutrition surveys is that the information cannot be used if the nation is meeting health and nutrition goals.
A)True
B)False
Answer: False
Q2) Oatmeal and brown rice are whole grains.
A)True
B)False
Answer: True
Q3) Food labels are designed to help consumers make wise food choices at the point of purchase.
A)True
B)False
Answer: True
Q4) An ingredient list is required on all products containing more than one ingredient.
A)True
B)False
Answer: True
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Page 4
Chapter 3: Digestion: From Meals to Molecules
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79 Verified Questions
79 Flashcards
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Sample Questions
Q1) The pancreas is part of the endocrine system and also part of the digestive system.
A)True
B)False
Answer: True
Q2) A _____ meal stays in the stomach the longest.
A) high-carbohydrate
B) high-fat
C) high-protein
D) low-fat
Answer: B
Q3) Which of the following is digested before being absorbed?
A) Minerals
B) Protein
C) Vitamins
D) Water
Answer: B
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Page 5
Chapter 4: Carbohydrates: Sugars, Starches, and Fibers
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Which of the following best describes the effect of a fiber-rich meal on the rise in blood glucose that occurs after a meal?
A) The rise in blood glucose will occur more quickly
B) There will be no effect on the rise in blood glucose
C) The rise in blood glucose will be delayed
D) None of these choices
Q2) _____fiber lowers blood cholesterol levels.
A) Insoluble
B) Indigestible
C) Refined
D) Soluble
Q3) Reducing added sugars reduces calorie intake without reducing essential nutrients.
A)True
B)False
Q4) Refined sugars added to food during processing or at the table account for about 15% of the calories consumed in the typical American diet.
A)True
B)False
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Chapter 5: Lipids: Fats, Phospholipids, and Sterols
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124 Verified Questions
124 Flashcards
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Sample Questions
Q1) Excess calories that are consumed as carbohydrate or protein can be used to synthesize fatty acids.
A)True
B)False
Q2) The current U.S. diet contains a higher ratio of which fatty acid than is optimal for health?
A) DHA
B) EPA
C) omega-3
D) omega-6
Q3) All cis and trans fatty acids are unsaturated.
A)True
B)False
Q4) Lipoprotein lipase breaks down the triglycerides in chylomicrons into:
A) amino acids
B) cholesterol and fatty acids
C) glucose
D) glycerol
E) fatty acids and glycerol
Q5) Small amounts of trans fatty acids occur naturally in foods.
Page 7
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Chapter 6: Proteins and Amino Acids
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81 Verified Questions
81 Flashcards
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Sample Questions
Q1) Which of the following represents the correct sequence of steps that occur in protein synthesis?
A) translation transcription mRNA takes genetic code to ribosomes
B) mRNA takes genetic code to ribosomes translation transcription
C) transcription mRNA takes genetic code to ribosomes translation
D) mRNA takes genetic code to ribosomes transcription translation
Q2) Which of the following scenarios is a possibility if an amino acid supplement overwhelms the amino acid transport system?
A) The amino acids from the supplement will use an alternate transport system.
B) The amino acids from the supplement will be eliminated from the body.
C) The amino acids from the supplement will compete with each other, increasing absorption of other amino acids
D) The amino acids from the supplement will compete with each other, slowing absorption of other amino acids.
Q3) Because our bodies do not store protein, functional body proteins, such as enzymes and muscle proteins, must be broken down to yield amino acids.
A)True
B)False
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8
Chapter 7: Vitamins
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98 Verified Questions
98 Flashcards
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Sample Questions
Q1) Because fat-soluble vitamins are not stored in the body to any great extent, deficiency symptoms are quick to appear.
A)True
B)False
Q2) All of the following MyPlate food groups are good sources of vitamin B except for the _____ group.
A) Dairy
B) Fruits
C) Protein
D) All of these are good sources of vitamin B .
Q3) The amount of a particular vitamin in a food depends on all of the following EXCEPT A) how much of the food is consumed.
B) how the food is cooked.
C) how the food is stored.
D) what is added to the food during processing.
Q4) All the B vitamins are coenzymes.
A)True
B)False
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Chapter 8: Water and Minerals
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95 Verified Questions
95 Flashcards
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Sample Questions
Q1) Bernhard is a football player on your university football team and he is eating high amounts of protein. Considering his high protein intake, how should he adjust his water intake and why?
A) He needs to increase his daily water intake to help the kidneys excrete the protein waste products.
B) He needs to increase his daily water intake to help the heart pump the protein more efficiently to the muscles.
C) He needs to decrease his daily water intake so that a more concentrated source of protein gets to the muscles.
D) He needs to decrease his daily water intake so that the intestine more efficiently absorbs the protein that enters the intestinal tract.
Q2) An iodine deficiency causes the thyroid gland to enlarge. Explain why this occurs. Include the following terms in your answer: thyroid hormone, thyroid-stimulating hormone, and goiter.
Q3) A low vitamin D intake is the most significant dietary factor contributing to osteoporosis.
A)True
B)False
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Chapter 9: Energy Balance and Weight Management
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81 Verified Questions
81 Flashcards
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Sample Questions
Q1) When determining the level of health risk, using the BMI is sufficient.
A)True
B)False
Q2) For most people, a loss of 5-15% of body weight will significantly reduce disease risk.
A)True
B)False
Q3) Ghrelin is involved in _____ body weight regulation and leptin is involved with _____body weight regulation.
A) short-term, short-term
B) short-term, long-term
C) long-term, short-term
D) long-term, long-term
Q4) Obese individuals use fewer calories for NEAT than their lean counterparts.
A)True
B)False
Q5) Obesity tends to be more common in rural versus urban settings.
A)True
B)False
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Page 11
Chapter 10: Nutrition, Fitness, and Physical Activity
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84 Verified Questions
84 Flashcards
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Sample Questions
Q1) Which of the following is a result of regular exercise?
A) Increased risk for developing type 2 diabetes
B) Reduced blood pressure
C) Reduced bone density
D) Reduced HDL cholesterol levels
Q2) Aerobic training _____the size and _____ the number of mitochondria in cells.
A) decreases, decreases
B) decreases, increases
C) increases, decreases
D) increases, increases
Q3) Athletes who restrict their intake in order to maintain a low body weight may be at risk for micronutrient deficiencies.
A)True
B)False
Q4) As the amount of glucose is limited, anaerobic metabolism cannot continue indefinitely.
A)True
B)False
Q5) What is caffeine intoxication? What are the symptoms?
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Chapter 11: Nutrition During Pregnancy and Infancy
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93 Verified Questions
93 Flashcards
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Sample Questions
Q1) A folate deficiency during pregnancy increases the risk of which of the following?
A) Low-birth-weight infants
B) Megablastic or macrocytic anemia
C) Neural tube defects, such as spina bifida
D) All of these are associated with folate deficiency during pregnancy.
Q2) As a general rule of thumb, an infant should ______ her birthweight by her first birthday.
A) double
B) triple
C) quadruple
D) Weight gain in infancy is not compared to birthweight.
Q3) DHA and ARA are only found in DHA and ARA fortified formulas and not in breast milk.
A)True
B)False
Q4) Exposure to second-hand smoke is not a concern for a pregnant woman or the fetus.
A)True
B)False
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Chapter 12: Nutrition From 1 to 100
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70 Verified Questions
70 Flashcards
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Sample Questions
Q1) Which of the following statements about feeding children is FALSE?
A) Children who eat breakfast are more likely to meet their daily nutrient needs than those who don't.
B) Mealtimes should be at a consistent time every day.
C) Children eat more when they eat alone.
D) Food should not be used as a reward or punishment.
Q2) Deficiency of _____ is of particular concern with chronic alcohol consumption.
A) folate
B) thiamin
C) niacin
D) vitamin B
Q3) Older adults should consume a diet that is _______ in protein relative to calories as compared to that of younger adults.
A) higher
B) lower
C) similar
Q4) Because some alcohol is absorbed directly from the stomach, its effects are almost immediate.
A)True
B)False
Page 14
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Chapter 13: How Safe Is Our Food Supply
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85 Verified Questions
85 Flashcards
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Sample Questions
Q1) Which of the following does NOT influence whether or not someone gets sick from eating contaminated food?
A) Age of individual
B) Gender of the individual
C) Body size and overall health status of the individual
D) Amount of food consumed
Q2) The high temperatures of canning, cooking, and pasteurizing ______microbes, and the low temperatures of freezing and refrigeration ______ microbes.
A) kill, kill
B) kill, slow the growth of
C) slow the growth of, kill
D) slow the growth of, slow the growth of
Q3) Thoroughly washing contaminated produce will effectively kill the E. coli bacterium present.
A)True
B)False
Q4) Recombinant DNA is another term for regular DNA.
A)True
B)False
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Chapter 14: Feeding the World
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61 Flashcards
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Sample Questions
Q1) Nutrition transition may have a negative environmental impact by depleting non-renewable resources.
A)True
B)False
Q2) Many of the food assistance programs are based on income.
A)True
B)False
Q3) Stunted, malnourished women are more likely than others to give birth to low-birth-weight infants.
A)True
B)False
Q4) Increased knowledge and availability of contraceptives is linked to _____ in birth rate in developing countries.
A) a decrease
B) an increase
C) no change
Q5) A major reason for large families in many cultures is to due high death rates.
A)True
B)False
Q6) How can lack of health care increase the incidence of undernutrition?
Page 16
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