Course Introduction
Applied Nutrition
Final Exam Questions
Applied Nutrition explores the fundamental principles of nutrition and their practical application to promote health and prevent disease. The course covers the physiological functions of nutrients, dietary requirements throughout the lifecycle, and the relationship between diet, lifestyle, and chronic health conditions. Students will analyze current dietary guidelines, evaluate nutritional assessments, and develop strategies for effective nutrition counseling and education. Through case studies and practical assignments, learners gain skills to address real-world nutrition issues in various settings, preparing them for roles in healthcare, community programs, and beyond.
Recommended Textbook
Nutrition Now 8th Edition by Judith E. Brown
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33 Chapters
2324 Verified Questions
2324 Flashcards
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Page 2
Chapter 1: Key Nutrition Concepts and Terms
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Sample Questions
Q1) The body can protect itself from excessively high levels of vitamin _____ intake from supplements by excreting the excess in the urine.
A)A
B)C
C)D
D)E
E)K
Answer: B
Q2) An example of a nonessential nutrient is _____.
A)calcium
B)cholesterol
C)iron
D)fats
E)sodium
Answer: A
Q3) Calories are a unit of measure,and they do not qualify as a nutrient.
A)True
B)False
Answer: True
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Page 3
Chapter 2: The Inside Story about Nutrition and Health
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Sample Questions
Q1) Diabetes is a disease characterized by abnormal utilization of _____ by the body.
A)amino acids
B)lipids
C)glucose
D)cholesterol
E)lactose
Answer: C
Q2) A dietary risk factor linked to Alzheimer's disease is _____.
A)high intake of olive oil
B)excessive vigorous exercise
C)regular intake of high animal-fat products
D)excessive body fat
E)excessive alcohol consumption
Answer: C
Q3) Low intake of fruits and vegetables and regular consumption of processed meat is linked to cancer.
A)True
B)False
Answer: True
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Page 4
Chapter 3: Ways of Knowing about Nutrition
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Q1) The Federal Trade Commission (FTC)has the authority to censor television reports and Internet articles making misleading claims.
A)True
B)False
Answer: False
Q2) Research that seeks to identify conditions related to particular events within a population is called a(n)_____.
A)epidemiological study
B)meta-analysis
C)double-blind study
D)clinical trial
E)literature review
Answer: A
Q3) It is illegal to put false or misleading information about a product in a product insert.
A)True
B)False
Answer: True
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Chapter 4: Understanding Food and Nutrition Labels
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Sample Questions
Q1) The Organic Chocolate Crisps Cookies _____.
A)are healthier than the same kind of conventional cookies
B)may contain traces of pesticides
C)are made with 100% organic ingredients
D)taste better compared to the same kind of conventional cookies
E)are better for the environment compared to the same kind of conventional cookies
Q2) Which additive gives baked products a light texture?
A)xanthan gum
B)diglycerides
C)propylene glycol monoesters
D)sodium aluminum phosphate
E)dicalcium phosphate
Q3) Which common food allergen must be identified on ingredient labels?
A)strawberries
B)milk
C)corn syrup
D)xanthan gum
E)sodium aluminum phosphate
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6
Chapter 5: Nutrition, Attitudes, and Behavior
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Sample Questions
Q1) Donald is looking to make healthy changes to his diet by modifying his food choices.Which principle should he follow to help ensure a positive outcome?
A)Donald should begin by identifying food choices he would like to change.
B)Donald should attempt a change that his best friend wants him to make to encourage social support.
C)Donald should focus on the three most problematic areas of his diet and make changes to each.
D)Donald should identify the diet-related behavior that will require the most will power to modify and focus on this behavior first.
E)Donald should attempt drastic changes to his diet in order to lose weight quickly.
Q2) What is a popular comfort food in the United States?
A)ice cream
B)rice
C)pasta
D)pizza
E)steak
Q3) Discuss the behavioral changes that help people in general eat better.
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Sample Questions
Q1) Dietary intake of added sugars should be _____% of total calories.
A) 10
B)5-15
C)10-20
D)15-20
E)20-25
Q2) According to the 2015 Dietary Guidelines for Americans _____.
A)polyunsaturated fats should be replaced with saturated fats
B)total fat intake should be reduced
C)cholesterol intake is considered a nutrient of concern for overconsumption
D)intake of iron is too high in females
E)intake of vitamin D,calcium,potassium,and fiber should be increased
Q3) The DASH and Mediterranean dietary patterns include only a small amount of
A)fish
B)dairy
C)sweets
D)carbohydrates
E)wine
Q4) Discuss the advantages and limitations of the MyPlate.
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Chapter 7: How the Body Uses Food: Digestion and Absorption
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Q1) Digestive disorders are the leading cause of hospitalization among U.S.adults aged 45 to 64.
A)True
B)False
Q2) The broken-down products of fat digestion are largely absorbed into the _____ system,whereas carbohydrate and protein broken down products enter the _____ system.
A)nervous; circulatory
B)muscular; skeletal
C)lymphatic; circulatory
D)lymphatic; nervous
E)circulatory; lymphatic
Q3) The broken-down products of protein digestion are largely absorbed into the lymph vessels.
A)True
B)False
Q4) There is evidence that you can improve your health by periodically "cleansing" or "detoxifying" the colon.
A)True
B)False
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Chapter 8: Calories: Food: Energy: and Energy Balance
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Q1) Calories are a component of food like vitamins and minerals.
A)True
B)False
Q2) Your estimated total daily need for calories is the sum of calories used for basal metabolism,physical activity,and dietary thermogenesis.
A)True
B)False
Q3) Physical activity is the largest contributor to energy needs.
A)True
B)False
Q4) What contributes the most to energy need?
A)dietary thermogenesis
B)physical activity
C)basal metabolism
D)digestion
E)nutrient storage
Q5) The first law of thermodynamics applies to energy balance in humans.
A)True
B)False
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Chapter 9: Obesity to Underweight: The Highs and Lows of Weight Status
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Q1) Standards used to assess weight status in children and adolescents employ _____.
A)BMI percentile ranges
B)height percentile ranges
C)waist circumference measurements
D)skinfold thickness measurements
E)the Hamwi method
Q2) Men need at least _____% body fat for survival.
A)3 to 5
B)5 to 7
C)8 to 10
D)10 to 12
E)12 to 15
Q3) The variables needed to determine body mass index include height,weight,age,and gender.
A)True
B)False
Q4) The link between weight status very early in life and adult obesity appears to be weak or nonexistent.
A)True
B)False
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Chapter 10: Weight Control: The Myths and Realities
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Q1) The American College of Sports Medicine recommends at least 20 minutes of moderate physical activity for weight loss in overweight and obese adults.
A)True
B)False
Q2) A typical weight-loss pattern _____.
A)should follow a straight downward curve
B)will include peaks,valleys,and plateaus
C)will be dramatic for the first month and then plateau for an extended period
D)will be slow at first and then increase rapidly
E)will include a period of weight gain just before the goal weight is reached
Q3) A typical weight-loss pattern should be a straight downward curve.
A)True
B)False
Q4) Ephedra and Meridia are the only two safe and effective weight-loss drugs currently on the market.
A)True
B)False
Q5) Describe how to identify and make small,acceptable changes and give an example.
Q6) Discuss the differences between gastric bypass surgery and lap-band surgery.
Page 12
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Chapter 11: Disordered Eating:Anorexia Nervosa: Bulimia: and Pica
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Q1) Which disorder is classified as an EDNOS?
A)binge-eating disorder
B)anorexia nervosa
C)obesity
D)bulimia nervosa
E)purging disorder
Q2) What are the most likely causes of bulimia nervosa?
A)depression and social anxiety,not food intake issues
B)genetic and prenatal factors,not environmental factors
C)abnormal mechanisms for regulating food intake only
D)social anxiety and genetic factors
E)depression and abnormal mechanisms for regulating food intake
Q3) Anorexia nervosa _____.
A)may cause significant bone loss and impaired fertility
B)is easily treated if treatment begins before age 16
C)may cause an unusually fast heart rate and high blood pressure
D)is generally identified later in females than in males
E)is increasingly seen in people with type 2 diabetes
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Chapter 12: Useful Facts about Sugars: Starches: and Fiber
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Q1) Which food can promote tooth decay if allowed to remain in contact with gums and teeth?
A)honey
B)peanut butter
C)cheese
D)milk
E)fresh fruit
Q2) Lactose maldigestion is rare in very young children.
A)True
B)False
Q3) Studies have found that aspartame is associated with cancer,nerve disorders,and other health problems in humans.
A)True
B)False
Q4) Alcohol sugars and alcohol are similar in chemical structure to carbohydrates.
A)True
B)False
Q5) Cooking,mashing,or chopping food decreases fiber content. A)True
B)False
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Chapter 13: Diabetes Now
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Q1) A close relationship exists between rising rates of _____ and type 2 diabetes in the United States.
A)obesity
B)blood disorders
C)cancer
D)multiple sclerosis
E)depression
Q2) The diagnosis of metabolic syndrome is made when two abnormalities are identified.
A)True
B)False
Q3) Weight gain is a symptom associated with high blood glucose levels.
A)True
B)False
Q4) Physical activity is generally part of a diabetes care plan because it _____.
A)increases immune system response
B)increases resting heart rate
C)improves insulin utilization
D)increases blood pressure
E)improves bone density
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Chapter 14: Alcohol: The Positives and Negatives
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Q1) chronic inflammation
A)difference between nitrogen intake and excretion
B)blood proteins such as antibodies that play a role in the immune system
C)genetic material contained in cells that directs the production of proteins in the body
D)amino acids that cannot be synthesized in adequate amounts by humans
E)amino acids that can be readily be produced by humans from components of the diet
F)end product of protein decomposition and chief component of urine
G)proteins that are deficient in one or more essential amino acids
H)form of severe protein-energy malnutrition in young children
I)substance produced by one tissue and conveyed by the bloodstream to another
J)proteins that contain all of the essential amino acids in amounts needed to support growth and tissue maintenance
K)chemical substance in foods made up of chains of amino acids
Q2) Alcohol can be stored in the body.
A)True
B)False
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Chapter 15: Proteins and Amino Acids
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Sample Questions
Q1) Even lean meats provide a considerable proportion of their total calories as fat.
A)True
B)False
Q2) immunoproteins
A)difference between nitrogen intake and excretion
B)blood proteins such as antibodies that play a role in the immune system
C)genetic material contained in cells that directs the production of proteins in the body
D)amino acids that cannot be synthesized in adequate amounts by humans
E)amino acids that can be readily be produced by humans from components of the diet
F)end product of protein decomposition and chief component of urine
G)proteins that are deficient in one or more essential amino acids
H)form of severe protein-energy malnutrition in young children
I)substance produced by one tissue and conveyed by the bloodstream to another
J)proteins that contain all of the essential amino acids in amounts needed to support growth and tissue maintenance
K)chemical substance in foods made up of chains of amino acids
Q3) Describe three functions of protein in the human body.
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Page 17
Chapter 16: Vegetarian Diets
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Sample Questions
Q1) A lacto-vegetarian only consumes fruits and vegetables.
A)True
B)False
Q2) Corn and lima beans together provide a complete protein.
A)True
B)False
Q3) List ChooseMyPlate.gov's recommendations for healthy vegetarian diets.
Q4) Dietary guidelines for vegetarians generally recommend _____ servings of legumes and nuts.
A)1-2
B)2-3
C)3-4
D)5 or more
E)7 or more
Q5) Vegetarians adhering to the "living foods diet" consume only _____.
A)raw food
B)a balanced intake of "yin" and "yang" foods
C)uncooked and fermented plant foods
D)fruit and olive oil
E)plant foods and fish
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Chapter 17: Food Allergies and Intolerances
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Q1) Celiac disease is an intolerance to soy.
A)True
B)False
Q2) The symptoms Carlota experiences following dairy consumption may be caused by
A)a soy intolerance
B)lactose maldigestion
C)sulfite sensitivity
D)tyramine sensitivity
E)MSG sensitivity
Q3) Most commonly,allergic reactions cause a rash,diarrhea,congestion,or wheezing.
A)True
B)False
Q4) Celiac disease _____.
A)occurs in genetically susceptible people exposed to certain environmental triggers early in life
B)can be easily diagnosed with a blood test
C)is an intolerance to soy
D)symptoms include nausea and a rash
E)is treated by the exclusion of milk and milk products
Page 19
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Chapter 18: Fats and Cholesterol in Health
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Q1) Pregnant and breastfeeding women should not consume certain fish including shark and king mackerel.
A)True
B)False
Q2) Corn oil contains more saturated fat than corn oil margarine.
A)True
B)False
Q3) Which item(s)on Rachel's shopping list contain(s)alpha-linolenic acid?
A)dark green salad mix only
B)black olives only
C)walnuts only
D)dark green salad mix and black olives
E)dark green salad mix and walnuts
Q4) Which modification to Rachel's shopping list would help her increase her intake of EPA and DHA?
A)Replace black olives with green olives.
B)Replace frozen fish sticks with salmon.
C)Replace 2% milk with skim milk.
D)Replace margarine with cream cheese.
E)Replace peanut butter with cashew butter.
20
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Chapter 19: Nutrition and Heart Disease
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Q1) Diabetes is not a risk factor for heart disease.
A)True
B)False
Q2) Healthy dietary patterns provide polyunsaturated fats as the main types of fat.
A)True
B)False
Q3) Decreased death rate from heart disease is primarily attributed to _____.
A)improved treatment
B)risk factor reduction
C)access to health care
D)education
E)diet
Q4) Which measure provides a more accurate assessment of heart disease risk than LDL cholesterol?
A)blood glucose level
B)blood pressure
C)total cholesterol
D)HDL cholesterol
E)non-HDL cholesterol
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Chapter 20: Vitamins and Your Health
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Q1) Overexposure to the sun can cause vitamin D toxicity.
A)True
B)False
Q2) Vitamin K plays an important role in _____.
A)vision
B)blood clotting
C)nervous system functioning
D)cell division
E)manufacture of collagen
Q3) Which vitamin is unique in that the body can build up stores that last for a year or more after intake of the vitamin stops and there are no known consequences of overdose?
A)niacin
B)vitamin B6
C)vitamin C
D)vitamin B12
E)vitamin A
Q4) Milk contains a substantial amount of vitamin E.
A)True
B)False
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Chapter 21: Phytochemicals
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Q1) Flavonoids are found in good amounts in foods such as _____.
A)raspberries
B)oranges
C)strawberries
D)coffee
E)sunflower seeds
Q2) Increased intake of _____ helps prevent deterioration of the macula and improves the maintenance of vision.
A)caffeine
B)zeaxanthin
C)resveratrol
D)allicin
E)lycopene
Q3) A phytochemical present in apples,onions,and grapes influences inflammation by modifying the expression of genes that promote the production of pro-inflammatory compounds.
A)True
B)False
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Page 23
Chapter 22: Diet and Cancer
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Q1) It is recommended that total fat and saturated fat intake be reduced in the diet to lower the risk of cancer.
A)True
B)False
Q2) The _____ of cancer is characterized by uncontrolled growth and spread of abnormal cells.
A)initiation
B)termination
C)progression
D)remission
E)promotion
Q3) Regular consumption of tomato products is related to a decreased risk of _____ cancer.
A)breast
B)prostate
C)stomach
D)colon and rectum
E)liver
Q4) Describe the processes involved in the development of cancer.
Q5) Discuss the dietary and lifestyle patterns related to a reduced risk of cancer.
Page 24
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Chapter 23: Good Things to Know About Minerals
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Q1) salt sensitivity
A)specific,single atoms that perform particular functions in the body
B)individual minerals required for the activity of certain proteins
C)breakdown and buildup of bone tissue
D)condition characterized by porous bones due to mineral loss
E)iron-containing protein in red blood cells
F)an inherited tendency to absorb too much iron
G)disorder that results from a depletion of iron stores in the body
H)in adults,typical blood pressure levels of 120/80 mm Hg through 139/89 mm Hg
I)iron-containing protein in muscle cells
J)condition that results when the content of hemoglobin in red blood cells is reduced due to a lack of iron
K)high blood pressure of no known cause
L)genetically influenced condition in which a person's blood pressure rises when high amounts of salt or sodium are consumed
M)ratio of the amount of water outside cells to the amount inside cells
N)high blood pressure
O)rickets in adults
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Chapter 24: Dietary Supplements and Functional Foods
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Q1) A vegan may benefit from a _____ supplement.
A)vitamin B12
B)vitamin C
C)vitamin E
D)iron
E)calcium
Q2) Structure/function claims on a supplement label can refer to treatment effects.
A)True
B)False
Q3) Upon closer review of the supplement's packaging,Alan notices a claim on the label that says,"Improves circulation!" This is an example of a _____.
A)nutrition claim
B)health claim
C)structure/function claim
D)FDA disclaimer
E)medical claim
Q4) Some dietary supplements contain banned substances.
A)True
B)False
Q5) Discuss six practical considerations related to the use of probiotics.
Page 26
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Chapter 25: Water Is an Essential Nutrient
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Q1) What is the recommended daily intake of water for Casey?
A)2.7 liters
B)3.7 liters
C)4.7 liters
D)5.7 liters
E)6.7 liters
Q2) Which type of body tissue has the lowest water content?
A)muscle
B)blood
C)fat cells
D)bone
E)the brain
Q3) True mineral water is taken from protected underground reservoirs that are lodged between layers of rock.
A)True
B)False
Q4) Drinking more water than normally needed will help prevent wrinkled skin.
A)True
B)False
Q5) Discuss the key functions of water in the body.
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Chapter 26: Nutrition:Gene Interactions in Health and Disease
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Q1) A child with galactosemia can eat _____.
A)whey
B)yogurt
C)beef
D)cheese
E)nonfat dry milk
Q2) Hemochromatosis is a fairly common single-gene defect disorder.
A)True
B)False
Q3) DNA is placed in the endoplasmic reticulum.
A)True
B)False
Q4) Some people get genes that make them highly sensitive to bitter-tasting foods.
A)True B)False
Q5) Genetic traits do not affect a person's perception of sweet and savory.
A)True
B)False
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Chapter 27: Nutrition and Physical Fitness for Everyone
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Q1) Aerobic exercises use oxygen for energy formation by muscles.
A)True
B)False
Q2) Physical fitness is primarily measured by body composition.
A)True
B)False
Q3) The body needs more calories to maintain fat than muscle.
A)True
B)False
Q4) The beneficial effects of training on aerobic fitness diminish dramatically within _____ after training stops.
A)2 weeks
B)3 weeks
C)1 month
D)3 months
E)6 months
Q5) Maximal oxygen consumption cannot be increased by exercise.
A)True
B)False
Q6) Discuss the benefits of regular physical activity.
Page 29
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Chapter 28: Nutrition and Physical Performance
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Q1) Which condition can cause nausea,vomiting,confusion,seizures,and coma?
A)amenorrhea
B)dehydration
C)heat exhaustion
D)hyponatremia
E)iron deficiency
Q2) People who run out of fat during an endurance event "hit the wall."
A)True
B)False
Q3) Substances derived from _____ are considered to be anabolic steroids.
A)progesterone
B)parathyroid hormone
C)androstenedione
D)testosterone
E)estrogen
Q4) Athletes engaged in events lasting an hour or less should drink beverages that contain carbohydrates to maintain hydration status.
A)True
B)False
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Chapter 29: Good Nutrition for Life: Pregnancy:
Breastfeeding: and Intimacy
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Q1) Requirements for _____ increase during pregnancy due to increases in hemoglobin production.
A)vitamin A
B)calcium
C)vitamin D
D)iron
E)iodine
Q2) How much weight should Patrice gain during her pregnancy?
A)11-20 pounds
B)15-25 pounds
C)25-35 pounds
D)28-40 pounds
E)37-54 pounds
Q3) Colostrum contains higher levels of antibodies,minerals,and_____ than "mature" milk.
A)water
B)carbohydrate
C)fat
D)vitamins
E)protein
Page 31
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Chapter 30: Nutriton for Growing Years: Childhood and Adolescence
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Q1) Food likes and dislikes and dietary habits appear to be shaped largely by the environment in which children learn about food.
A)True
B)False
Q2) Inadequate intake of _____ during the growing years is related to increased risk of osteoporosis later in life.
A)vitamin E and vitamin C
B)protein and fat
C)potassium and folate
D)vitamin B12 and iron
E)vitamin D and calcium
Q3) In children and adolescents,_____ is defined as a BMI at or above the 85th percentile and lower than the 95th percentile for children of the same age and sex.
A)underweight
B)healthy weight
C)overweight
D)obese
E)extremely obese
Q4) Discuss the benefits of healthy dietary patterns in children.
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Chapter 31: Nutrition and Health Maintenance for Adults of All
Ages
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Q1) Among adults and the elderly in the United States,average dietary intake of vitamins A,D,and E are below the recommended intake levels.
A)True
B)False
Q2) Taste declines with age to the extent that it makes eating less pleasurable than before.
A)True
B)False
Q3) Describe the benefits of physical activity and the physical activity recommendations for adults.
Q4) Now that Ruth is more sedentary,which activity would most likely help her improve her fitness and health?
A)rocking in her chair for 20 minutes a day
B)gardening for 30 minutes six or seven times per week
C)driving to the supermarket and shopping for an hour once a week
D)socializing with others at the retirement home
E)purchasing a supplement to improve her energy level
Q5) Discuss biological changes that occur during aging and the nutritional consequences.
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Chapter 32: The Multiple Dimensions of Food Safety
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72 Verified Questions
72 Flashcards
Source URL: https://quizplus.com/quiz/14767
Sample Questions
Q1) How long can hamburger,ground turkey,and stew meats be kept in the freezer?
A)these products do not freeze well
B)1-2 months
C)3-4 months
D)4-6 months
E)9 months
Q2) Leftover cooked meat and meat dishes can be safely kept in the refrigerator for _____.
A)1-2 days
B)3-4 days
C)5-6 days
D)7 days
E)2 weeks
Q3) It is safe to eat mussels if the shell does not open after cooking.
A)True
B)False
Q4) VCJD inevitably leads to death in humans due to brain damage.
A)True
B)False
Q5) Describe how you can avoid BPA in plastic bottles and containers.
Page 34
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Chapter 33: Aspects of Global Nutrition
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70 Verified Questions
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Source URL: https://quizplus.com/quiz/14768
Sample Questions
Q1) Only small differences exist in standards of living and health status among people in the world's countries.
A)True
B)False
Q2) The state of hunger and starvation in older children and adults can lead them to become _____ and to lose any sense of well-being.Which condition is also called protein-energy malnutrition?
A)self-centered
B)empathetic
C)anxious
D) depressed
E)altruistic
Q3) Excess accumulation of fat places children at increased risk for diabetes later in life.
A)True
B)False
Q4) The cause of kwashiorkor is unclear.
A)True
B)False
Q5) List the root causes of malnutrition in developing countries.
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