Applied Nutrition for Health Sciences
Textbook Exam Questions
Course Introduction
Applied Nutrition for Health Sciences explores the fundamental principles of nutrition and their direct application to health promotion, disease prevention, and overall well-being. This course examines macronutrients and micronutrients, dietary guidelines, the role of nutrition in the prevention and management of chronic diseases, and the nutritional needs of individuals across the lifespan. Emphasis is placed on translating scientific evidence into practical strategies for healthy eating and lifestyle choices in clinical, community, and personal settings, preparing students to integrate nutrition knowledge into health science professions.
Recommended Textbook
The Dental Hygienists Guide to Nutritional Care 5th Edition by Cynthia A. Stegeman
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21 Chapters
828 Verified Questions
828 Flashcards
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Chapter 1: Overview of Healthy Eating Habits
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Sample Questions
Q1) Increasing the variety of foods often causes nutrient excesses and toxicities.A dietary change to eliminate or increase intake of one specific food or nutrient usually alters the intake of other nutrients.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
Answer: D
Q2) It is difficult for consumers to identify whole grain products because labeling is inconsistent and color is a poor indicator.
A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.
Answer: A
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3
Chapter 2: Concepts in Biochemistry
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Sample Questions
Q1) Biochemists organize the variety in chemical structure by classifying molecules into functional groups.A functional group is a group of atoms that gives a family of molecules its characteristic chemical and physical properties.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
Answer: A
Q2) Coenzymes are protein organic substances that assist enzymes in converting the substrate into a carbohydrate.Many vitamins are converted into biologically active coenzymes.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
Answer: D
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4
Chapter 3: The Alimentary Canal: Digestion and Absorption
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Sample Questions
Q1) Masticatory efficiency refers to enhancement of gustatory effects.Even after a patient becomes fully adjusted to well-fitted dentures,masticatory efficiency is reduced compared with that of patients with their natural teeth.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
Answer: D
Q2) Lactose-intolerant individuals have a deficiency of both lactase and sucrase because breakdown of lactose involves conversion into two monosaccharides.
A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.
Answer: E
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Chapter 4: Carbohydrate: The Efficient Fuel
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Sample Questions
Q1) Photosynthesis results in the formation of a carbohydrate and the release of oxygen.A carbohydrate can be referred to as a hydrated carbon.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
Q2) If a patient complains of diarrhea,which carbohydrate is most likely to be the culprit?
A) Sorbitol
B) Sucrose
C) Mannose
D) Pentose
E) Aspartame
Q3) Complex carbohydrates contain more than 10 monosaccharides.Complex carbohydrates are also called disaccharides.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
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6
Chapter 5: Protein: The Cellular Foundation
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Sample Questions
Q1) If a low-quality protein is the only protein source ingested,it cannot support life or normal growth.High-quality proteins are well balanced in their essential amino acid content.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
Q2) Tissue building,maintenance,and repair are physiologic roles of proteins and carbohydrates because both nutrients provide essential amino acids necessary for these functions.
A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.
Q3) Each is a manifestation of protein deficiency,except one.Which is the exception?
A) Frequent or extended periods of fasting
B) Medications that cause anorexia
C) Abnormal food intake
D) Oily hair
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Chapter 6: Lipids: The Condensed Energy
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Sample Questions
Q1) Plant sterols added to food products may reduce cardiovascular disease (CVD)because they interfere with cholesterol absorption.
A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.
Q2) Select foods that contain partially hydrogenated fats because they contain trans fatty acids.
A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.
Q3) Each is a true of cholesterol,except one.Which is the exception?
A) Cholesterol is a precursor of vitamin D.
B) Lipoproteins transport cholesterol in the blood.
C) It has a complex hexagonal structure.
D) Cholesterol intake is not essential.
E) Cholesterol is a sterol derivative.
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Chapter 7: Use of the Energy Nutrients: Metabolism and Balance
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Sample Questions
Q1) Regardless of whether excessive food intake is in the form of protein,carbohydrate,alcohol,or fat,most excess energy intake is stored in the liver.Fat is a good source of energy,but protein is the preferred fuel.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
Q2) The liver performs each action upon cholesterol,except one.Which is the exception?
A) Produces cholesterol.
B) Converts cholesterol to urea.
C) Removes cholesterol from the blood.
D) Uses cholesterol to make bile acid.
Q3) Stimulation of the satiety center results in a craving for food.If the satiety center of the hypothalamus becomes destroyed,the appetite becomes voracious,resulting in obesity.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
Page 9
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Chapter 8: Vitamins Required for Calcified Structures
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Sample Questions
Q1) During early tooth development,vitamin A deficiency leads to enamel hypoplasia and defective dentin formation.Because of its effect on soft tissues and bone,vitamin A contributes to normal spacing of teeth.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
Q2) Which is the most potent form of vitamin K?
A) Phylloquinone
B) Ergocalciferol
C) Menaquinone
D) Menadione
Q3) Hypercarotenemia may be distinguished from jaundice because the sclera of the eye retains its normal white color in hypercarotenemia.
A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.
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Page 10
Chapter 9: Minerals Essential for Calcified Structures
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Sample Questions
Q1) The crystalline structure of enamel makes it:
A) insoluble and resistant.
B) soluble and resistant.
C) insoluble and softer than dentin.
D) soluble and harder than dentin.
Q2) Fluoride ions can replace hydroxyl ions in the hydroxyapatite crystal lattice of teeth.This fluoridated hydroxyapatite,or fluorapatite,is more soluble and makes the tooth less resistant to demineralization.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
Q3) Patients with achlorhydria (absence of hydrochloric acid in the stomach)should not take calcium with meals.Mineral oils and some laxatives can decrease calcium absorption.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
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Page 11
Chapter 10: Nutrients Present in Calcified Structures
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Sample Questions
Q1) Madness
A)Keshan disease
B)Excess selenium
C)Tin
D)Copper
E)Aluminum
F)Manganese
G)Excess molybdenum
H)Chromium
I)Selenium
Q2) Each accurately describes aspects and treatment of Alzheimer disease,except one.Which is the exception?
A) Alzheimer disease is the most common type of dementia.
B) Known risk factors include age, family history, head trauma, and genetic disposition.
C) Although a specific cause has not been determined, aluminum is considered a primary causative agent.
D) Vitamin E supplementation is sometimes prescribed because it is an antioxidant.
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Chapter 11: Vitamins Required for Oral Soft Tissues and Salivary Glands
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Sample Questions
Q1) Which are vegan sources of vitamin B ? (Select all that apply.)
A) Kelp
B) Eggplant
C) Tofu
D) Dulse
Q2) Which are associated with thiamin deficiency? (Select all that apply.)
A) Flushing of the skin
B) Involuntary rapid movement of the eyeballs
C) Beriberi
D) Depression and fatigue
E) Burning feelings of the feet
Q3) Systemic disease often manifests in the oral cavity first.Disease within the oral cavity can cause systemic complications.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
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Page 13
Chapter 12: Water and Minerals Required for Oral Soft
Tissues and Salivary
Glands
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Sample Questions
Q1) Water losses result in increased kidney output because increased kidney function stimulates thirst and encourages fluid intake.
A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.
Q2) The RDA for iron is higher in premenopausal women than for men or postmenopausal women because of the blood loss during menstruation.
A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.
Q3) Which ingredient(s)found in tea is(are)considered beneficial to health?
A) Senna
B) Polyphenols
C) Buckthorn
D) Aloe
Page 14
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Chapter 13: Nutritional Requirements Affecting Oral Health in
Women
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Sample Questions
Q1) Formation of red blood cells
A)Nutritional insult
B)Preeclampsia
C)Gravida
D)Erythropoiesis
E)Anencephaly
F)Lactation
G)Alcohol
H)Dysesthesia
I)Menopause
J)Hormone replacement therapy
K)Toxoplasmosis
Q2) Which is NOT a prudent recommendation for a menopausal patient?
A) Supplement calcium and vitamin D slightly beyond upper intake (UI) level because of increased metabolic needs.
B) Encourage lean protein and regular exercise to maintain muscle mass.
C) Avoid alcohol and alcohol-containing oral hygiene products if xerostomia is present.
D) Consumption of 90 mg daily of isoflavones in soy products helps to increase bone mass.
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Chapter 14: Nutritional Requirements During Growth and Development and
Eating Habits
Affecting Oral Health
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Sample Questions
Q1) Children given artificial infant milk formula:
A) weigh more than breast-fed infants.
B) develop better control of their milk intake than breast-fed infants.
C) enjoy all the same nutritional benefits as breast-fed infants.
D) are less likely to develop food allergies than breast-fed children.
Q2) Involuntary grinding or clenching of teeth
A)DHA
B)Overjet
C)Retrognathic
D)Innate desire
E)Attention-deficit/hyperactivity disorder
F)Bruxism
G)Sealants
Q3) The birth weight of an infant doubles in 3 months,and it has quadrupled by 1 year of age.Length or height increases by 50% by year of age.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
Page 16
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Chapter 15: Nutritional Requirements for Older Adults and Eating Habits Affecting Oral
Health
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Sample Questions
Q1) Gingival recession predisposes teeth to root caries because the enamel covering the root becomes roughed as it is exposed to the oral environment.
A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.
Q2) Not inevitable with advancing age
A)Obesity
B)Hypogeusia
C)Anosmia
D)Xerostomia
E)Edentulism
F)Atrophic gastritis
Q3) Which are associated with malnutrition in older adults? (Select all that apply.)
A) Use of a salivary substitute
B) Impaired immune response
C) Delayed wound healing
D) Eating slowly
E) Greater length of hospital stays
Page 17
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Chapter 16: Other Considerations Affecting Nutrient Intake
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Q1) Which is NOT a guideline published in the New England Journal of Medicine to help prevent misinterpretation of scientific studies?
A) An association between two events is not the same as a cause and effect relationship.
B) Demonstrating one link in a postulated chain of events does not mean that the whole chain has been proved.
C) A single study can prove a theory if it is reviewed by peers.
D) Probabilities are not the same as certainties.
E) The way a scientific result is framed can greatly affect its impact.
Q2) The nutrients in an orange begin to degrade:
A) the moment the orange is plucked from the tree.
B) within 48 hours of being harvested.
C) once the peel is removed, or the orange is juiced.
D) after packaging and pasteurization.
Q3) Which storage condition is NOT ideal for foods kept in a pantry?
A) Airtight container
B) Direct sunlight
C) Dry environment
D) Cool temperature
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Page 18
Chapter 17: Effects of Systemic Disease on Nutritional
Status and Oral Health
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Sample Questions
Q1) Pain in the tongue is called:
A) glossopharyngeal.
B) glossitis.
C) glossodynia.
D) macroglossia.
Q2) Crowded teeth resulting from retarded growth of the mandible occur in hyperparathyroidism.Systemic bone disturbances are reflected orally in patients with hypopituitarism by jaw enlargement.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
Q3) Which are oral complications of acquired immunodeficiency disease? (Select all that apply.)
A) Candidiasis
B) Lipodystrophy
C) Oral hairy leukoplakia
D) Necrotizing ulcerative gingivitis
E) Polyphagia
19
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Chapter 18: Nutritional Aspects of Dental Caries: Causes,
Prevention, and Treatment
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Sample Questions
Q1) Protein and fat are considered cariogenic because consumption of foods with these two nutrients following a fermentable carbohydrate may decrease pH.
A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.
Q2) Although cheeses contain caries inhibitive casein,chewing hard cheeses increases caries potential because lactose is cariogenic.
A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.
Q3) Salivary flow is stimulated the most by foods rich in: A) calcium.
B) vitamin D.
C) protein.
D) fiber.
Page 20
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Chapter 19: Nutritional Aspects of Gingivitis and Periodontal Disease
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Sample Questions
Q1) Each accurately describes the physical effects of food on periodontal health,except one.Which is the exception?
A) Supragingival plaque biofilm adhesion is influenced by frequent consumption of monosaccharides.
B) Supragingival plaque biofilm adhesion is influenced by frequent consumption of disaccharides.
C) Poor nutrition has an adverse effect on the periodontium.
D) Chewing soft, spongy foods stimulates salivary flow.
Q2) Chronic inflammation
A)Suppuration
B)Fibrotic
C)Clinical attachment loss
D)Periodontal dressing
E)Borrelia vincenti
F)NUG
G)Methyl red sugar test
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Page 21
Chapter 20: Nutritional Aspects of Alterations in the Oral Cavity
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Q1) Each is beneficial for orthodontic patients,except one.Which is the exception?
A) Daily fluoride use
B) Alcohol-free antimicrobial rinse
C) Warm salt water rinses
D) Utility wax
E) Foods high in citric acid
Q2) Patients with xerostomia frequently experience: (Select all that apply.)
A) burning sensation of the tongue or oral mucous membranes.
B) inadequate intake of vitamins A and C.
C) excessive intake of fiber, fluid, and vitamin B<sub>6</sub>.
D) poor appetite.
E) increased hunger.
Q3) Soft drinks,energy drinks,and sports drinks with fermentable carbohydrate should be avoided during orthodontia to enhance demineralization.Foods and drinks high in citric acid should also be avoided.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
Page 22
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Chapter 21: Nutritional Assessment and Counseling for Dental Hygiene Patients
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Sample Questions
Q1) Overall,the most effective method of obtaining dietary information is with the: A) diet history.
B) 24-hour recall.
C) food frequency questionnaire.
D) food diary.
Q2) Motivational interviewing is a respectful,collaborative conversation about change.While the power for change rests in the hands of the patient,the dental professional selects the dietary plan most appropriate for the patient.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
Q3) Glossitis with enlargement of fungiform papillae
A)Folic acid
B)Vitamin C
C)Vitamin A
D)Vitamin K
E)Iron
F)Zinc
G)Cobalamin
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