Applied Nutrition
Question Bank
Course Introduction
Applied Nutrition explores the practical application of nutritional science to promote health and prevent disease across diverse populations. This course examines the principles of human nutrition, dietary assessment, meal planning, and the role of nutrients in bodily functions. Students will analyze current dietary guidelines, investigate the impact of nutrition on various life stages, and consider the effects of cultural, economic, and environmental factors on food choices. Through case studies and hands-on activities, learners will develop skills to design effective nutrition interventions and communicate evidence-based recommendations to individuals and communities.
Recommended Textbook
Nutrition and Diet Therapy 9th Edition by Linda Kelly DeBruyne
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25 Chapters
2462 Verified Questions
2462 Flashcards
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Page 2
Chapter 1: Overview of Nutrition and Health
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82 Verified Questions
82 Flashcards
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Sample Questions
Q1) A client consumes the following foods from the grain group of the USDA Food Guide: 1 cup cooked rice, 2 slices of bread, 3 cups popcorn, and 1 cup pasta. How many ounce equivalents did the client consume?
A) 2
B) 4
C) 7
D) 8
E) 9
Answer: C
Q2) Research confirms that a common contributor to three of the leading causes of death is _____.
A) undernutrition
B) overnutrition
C) lack of exercise
D) gender
E) alcohol
Answer: B
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Page 3
Chapter 2: Carbohydrates
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90 Verified Questions
90 Flashcards
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Sample Questions
Q1) The glycemic index ranks carbohydrate foods based on how they impact _____.
A) blood glucose and insulin levels
B) blood pressure
C) weight
D) blood cholesterol and triglyceride levels
E) resting heart rate
Answer: A
Q2) Which of the following is the equivalent of 1 teaspoon of white sugar?
A) 1 tablespoon of ketchup
B) 1 tablespoon of jelly
C) 2 oz. of a carbonated soft drink
D) 3 teaspoons of honey
E) 1 teaspoon of milk
Answer: A
Q3) There are no health consequences associated with consuming excess fiber.
A)True
B)False
Answer: False
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4
Chapter 3: Lipids
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90 Flashcards
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Sample Questions
Q1) A three carbon molecule present in triglycerides is ____.
A) glycerol
B) glycogen
C) glucose
D) sucrose
E) lactose
Answer: A
Q2) Which is the predominant fat in the diet and in the body?
A) triglycerides
B) cholesterol
C) phospholipids
D) lecithins
E) ketones
Answer: A
Q3) Not all fatty acids have the same cholesterol-raising effect.
A)True
B)False
Answer: True
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Page 5
Chapter 4: Protein
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100 Flashcards
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Sample Questions
Q1) Which complementary proteins are lacking in legumes?
A) tryptophan and lysine
B) isoleucine and lysine
C) methionine and isoleucine
D) methionine and tryptophan
E) isoleucine and tryptophan
Q2) Under which conditions will dietary protein not be used efficiently by the body, regardless of the quality? Why does this occur?
Q3) Which food item contains low-quality protein?
A) corn
B) soy
C) legumes
D) beef
E) pork
Q4) An essential amino acid ____.
A) is not necessary to the diet
B) must be supplied by the diet
C) can be made from glucose in the body
D) can be made from fat in the body
E) must come from a supplement
Page 6
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Chapter 5: Digestion and Absorption
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Sample Questions
Q1) Immediately before passing into the large intestine, the food mass must pass though the ____.
A) pyloric sphincter
B) lower esophageal sphincter
C) ileocecal valve
D) bolus
E) pancreas
Q2) Fiber functions to ____.
A) aid in the absorption of vitamins
B) produce GI bacteria
C) stimulate the GI tract muscles
D) stimulate the absorption of nutrients
E) produce chyme
Q3) The function of mucus in the stomach is to ____.
A) neutralize stomach acid
B) activate pepsinogen to pepsin
C) protect stomach cells from gastric juices
D) emulsify fats
E) denature proteins
Q4) Describe the route of blood in the vascular system in relation to digestion.
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Chapter 6: Metabolism Energy Balance and Body
Composition
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100 Flashcards
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Sample Questions
Q1) Within a day of beginning a fast, most of the body's stores of _____ are depleted.
A) glycogen
B) amino acids
C) fatty acids
D) glycerol
E) adipose tissue
Q2) Which organ system possesses the greatest quantity of rapidly multiplying cells?
A) digestive
B) excretory
C) cardiovascular
D) nervous
E) endocrine
Q3) Calculate the approximate BMI of a male who is 5 feet 11 inches tall and weighs 210 pounds.
A) 23
B) 27
C) 30
D) 28
E) 31
Page 8
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Chapter 7: Weight Management Overweight and Underweight
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Sample Questions
Q1) Why doesn't weight-loss advice apply equally to all overweight people?
A) fad diets only work for overweight, but not obese, individuals
B) only severely obese individuals should exercise
C) people vary in their weight tendencies
D) diabetics should not restrict calorie intake
E) not all overweight people will benefit from weight loss
Q2) Which food has the lowest energy density?
A) 15 fresh grapes
B) ½ cup rice
C) ½ cup ice cream
D) 16 baked chips
E) a baked potato with sour cream
Q3) Which scenario illustrates the best example of the link between food behavior and emotions?
A) someone who eats fast food for lunch every day
B) someone who would rather sit home and eat than ask a friend to go to a movie and risk rejection
C) someone who always eats popcorn while watching a movie
D) a pregnant women who craves pickles
E) someone who eats funnel cake at the beach
Page 9
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Chapter 8: The Vitamins
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Sample Questions
Q1) Which meal is lacking in vitamin C?
A) hotdog, cabbage, french fries, and milk
B) roast beef, cheese sauce, noodles, and tea
C) roast beef, broccoli, noodles, and coffee
D) spaghetti with tomato sauce, meatballs, garlic bread, and cantaloupe
E) French toast, eggs, sausage, and cabbage slaw
Q2) The absorption of iron from iron-containing foods can double or triple when eaten at the same meal with foods containing _____.
A) folate
B) protein
C) vitamin C
D) calcium
E) vitamin D
Q3) The only disease a vitamin can cure is the disease caused by a deficiency of that vitamin.
A)True
B)False
Q4) What is riboflavin? Identify its chief functions in the body, the symptoms characteristic of a deficiency, and significant food sources.
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Chapter 9: Water and the Minerals
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Sample Questions
Q1) Osteoporosis is most common in _____ because _____.
A) young women; they have porous and thin bones
B) older women; they have large bones
C) older women; they have porous, thin, and fragile bones
D) young children; they have bowed legs
E) older men; they have large bones
Q2) Discuss the two minerals most likely to fall short in the diet, what can be done to remedy deficiencies, and why those remedies are important.
Q3) Which mineral is essential for wound healing?
A) potassium
B) sulfate
C) zinc
D) iodine
E) sulfur
Q4) In order to increase the amount of iron absorbed from a meal, you should _____.
A) consume tea as a beverage with the meal
B) eat a calcium-rich food with the meal
C) consume orange juice as a beverage with a meal
D) avoid eating foods rich in vitamin C with the meal
E) drink as much coffee as possible
Page 11
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Chapter 10: Fitness and Nutrition
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Sample Questions
Q1) The optimum diet for an athlete provides about _____ percent of kcalories from carbohydrates.
A) 30-40
B) 40-50
C) 50-60
D) 60-70
E) 80-90
Q2) The most critical nutrient needed for the exerciser is _____.
A) iron
B) water
C) calcium
D) protein
E) fat
Q3) The types and amounts of physical activity needed to promote fitness may differ from those needed to obtain health benefits.
A)True
B)False
Q4) Describe characteristics of a diet best suited for a person who engages in physical activity.
Q5) Why is it important to "refuel" as soon after physical activity as possible?
Page 12
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Chapter 11: Nutrition Through the Life Span Pregnancy and Lactation
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Sample Questions
Q1) The developing infant from 2 to 8 weeks after conception is called a(n) _____.
A) fetus
B) embryo
C) ovum
D) blastocyst
E) lanugo
Q2) A man's nutrition may affect his _____ and possibly the genetic contributions he makes to his children.
A) fermentation
B) flocculation
C) fertility
D) fidelity
E) functionality
Q3) How many trimesters is a pregnancy cycle divided into?
A) one
B) two
C) three
D) four
E) five
Q4) Describe the nutrient needs of a breastfeeding woman.
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Chapter 12: Nutrition Through the Life Span Infancy
Childhood and Adolescence
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100 Verified Questions
100 Flashcards
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Sample Questions
Q1) Research conducted on preschool children's food intakes has shown that _____.
A) food energy intake varied very little from meal to meal
B) the total daily energy intake was highly inconsistent
C) if they ate more at one meal, they ate less at the next
D) energy intake decreases as children get older
E) they avoid fried food
Q2) Most standard infant formulas are fortified with _____.
A) DHA and arachidonic acid
B) DHA and linoleic acid
C) linolenic and linoleic acid
D) DHA and EPA
E) DHA and linolenic acid
Q3) Describe the relationship between hunger and school performance.
Q4) The easiest and most practical way to control the amount of candy and carbonated drinks a child consumes is to _____.
A) prevent the child from knowing of their existence
B) never let the child visit his grandparents
C) limit the availability of these items
D) teach the child that such foods are highly noxious
E) let the child eat as much as they want until they don't want them anymore
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Chapter 13: Nutrition Through the Life Span Later Adulthood
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106 Flashcards
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Sample Questions
Q1) Protein is especially important for older adults to _____.
A) promote sarcopenia
B) rebuild aging bones
C) support a healthy immune system
D) prevent macular degeneration
E) offset rheumatoid arthritis
Q2) How is osteoarthritis and rheumatoid arthritis related to diet and physical activity?
Q3) Older adults face a greater risk of vitamin D deficiency than young people due to
A) low consumption of meat
B) low intake of vegetables
C) limited exposure to sunlight
D) low intake of fiber
E) higher intakes of fat
Q4) Research supports the notion that an overload of minerals in the body causes Alzheimer's disease.
A)True
B)False
Q5) Why are some elderly people at risk of developing vitamin D deficiency?
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Chapter 14: Illness and Nutrition Care
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100 Flashcards
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Sample Questions
Q1) It is most helpful to think about modified diets in terms of ____.
A) the diseases they are used to treat
B) the organ systems they relate to
C) the conditions they are used to treat
D) their interactions with medications
E) the symptoms they relieve
Q2) Assuming the GI tract is functioning normally, what is the most appropriate method for feeding patients who are unable to meet their nutritional needs orally?
A) intravenous feeding
B) high-kcalorie, high-protein diet
C) commercial supplement
D) tube feeding
E) high-carbohydrate diet
Q3) Explain why serum proteins reflect liver status and explain what other factors also influence these values.
Q4) Describe what is included in a diet manual.
Q5) Describe the types of information collected in a nutrition screening.
Q6) Differentiate between regular and modified diets.
Q7) Describe how prolonged bed rest may compromise nutrition status.
Page 16
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Chapter 15: Medications - Diet Drug Interactions - and Herbal Supplements
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Sample Questions
Q1) Which medication that Mr. Hare is taking interacts with vitamin K? How does this interaction occur?
Q2) OTC drugs _____.
A) require medical supervision
B) include herbal supplements
C) include antibiotics
D) are used to treat self-diagnosed illnesses
E) are not regulated by the FDA
Q3) Anticonvulsant drugs may increase levels of enzymes that metabolize _____.
A) vitamins
B) fats
C) proteins
D) minerals
E) sugars
Q4) Which medical abbreviation or term is prohibited on clinical documentation?
A) q.i.d.
B) mcg
C) IU
D) mg
E) 0.1 mg
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Chapter 16: Specialized Nutrition Support - Enteral and Parenteral Nutrition
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Sample Questions
Q1) A "12 French" feeding tube has a diameter of _____.
A) 2 mm
B) 4 mm
C) 6 mm
D) 8 mm
E) 12 mm
Q2) Lipid infusions must be restricted in patients with _____.
A) diseases that require fluid restriction
B) hypertriglyceridemia
C) hyperglycemia
D) hypoglycemia
E) hypertension
Q3) When transitioning from tube feeding to an oral diet, _____.
A) the formula used for the tube feedings must be given via oral feedings
B) the tube feeding should be discontinued and an oral diet started immediately
C) the patient should shift to an oral diet as the volume of the tube feeding is gradually decreased
D) oral intake should be about 1/3 of estimated nutrient needs when the tube feeding is discontinued
Page 18
E) oral intake should not begin until after the tube is removed
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Chapter 17: Foods and Food Consistency for Upper Gi Disorders
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Sample Questions
Q1) gastritis
A)the surgical removal of part of the stomach (partial) or the entire stomach (total).
B)a feeling of pain, bloating, or discomfort in the upper abdominal area.
C)inflammation of stomach tissue.
D)a class of drugs that inhibit the enzyme that pumps hydrogen ions into the stomach.
E)an absence of gastric acid secretions.
F)symptoms that result from the rapid emptying of an osmotic load from the stomach into the small intestine.
G)surgery that treats severe obesity.
H)a class of drugs that suppress acid secretion by inhibiting receptors on acid-producing cells.
I)inflammation or degeneration of the tissues that support the teeth.
J)a film of bacteria and bacterial by-products that accumulates on the tooth surface
Q2) What type of ulcer does Kelly likely have? Why? Is this the most common type of ulcer?
Q3) What types of medications might Kelly's doctor prescribe and why?
Q4) Why does fat malabsorption occur in patients who have undergone gastrectomy?
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Chapter 18: Fiber-Modified Diets for Lower Gastrointestinal
Tract Disorders
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Sample Questions
Q1) The patient with a colostomy or ileostomy should restrict fluid intake.
A)True
B)False
Q2) Which treatment is not used to control the symptoms of irritable bowel syndrome?
A) dietary adjustments
B) stress management
C) antidepressants
D) antibiotics
E) antivirals
Q3) Foods useful in increasing dietary fiber include _____.
A) bran, milk, and mashed potatoes
B) peanut butter, oranges, and strawberry jam
C) saltine crackers, watermelon, and eggs
D) whole-wheat bread, black beans, and popcorn
E) white bread, eggs and yogurt
Q4) People with irritable bowel syndrome tend to have excessive colonic responses to meals, gastrointestinal (GI) hormones, and stress.
A)True
B)False
20
Q5) Describe potential problems associated with probiotic use.
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Chapter 19: Carbohydrate - and Fat Modified Diets for
Malabsorption Disorders
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Sample Questions
Q1) Mrs. Hernandez, a 59-year-old female, has been experiencing diarrhea and increased intestinal gas after drinking milk. She is diagnosed with lactose intolerance and subsequently worries about her bone health if she cannot drink milk. The nurse reassures her that she may still be able to tolerate some dairy foods and consume adequate calcium by all of these means except _____.
A) adding lactase to milk
B) consuming yogurt with live bacterial cultures
C) dividing her milk intake into small portions throughout the day
D) consuming processed, but not aged, cheeses
E) consuming food with her milk
Q2) Most enzyme preparations used to treat pancreatitis are enteric coated to _____.
A) allow enzymatic activation in the stomach
B) promote absorption in the ileum
C) resist stomach acidity
D) activate the immune system
E) ensure proper digestion in the duodenum
Q3) What complications might Julia develop as she gets older?
Q4) Why were her parents instructed to feed Julia a high-calorie, high-protein, high-fat diet? Why does she need extra salt?
Page 21
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Chapter 20: Nutrition Therapy for Liver and Gallbladder Diseases
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Sample Questions
Q1) The dietitian assesses Mr. Jamison's protein needs, and based on his weight, estimates that he requires approximately _____ grams of protein per day for proper nitrogen balance.
A) 25-30
B) 50-60
C) 65-100
D) 100-150
E) 125-175
Q2) Hepatomegaly refers to a surgical puncture of a body cavity with an aspirator to draw out excess fluid.
A)True
B)False
Q3) Mrs. Juarez is diagnosed with cirrhosis and has developed ascites. Her appetite is poor and she is losing weight. What would you encourage her to do to minimize the risk for malnutrition?
A) Eat four to six times per day.
B) Try to eat three large meals per day.
C) Consume a liquid nutritional supplement with each meal.
D) Drink more fruit juice.
E) Avoid alcoholic beverages.
Page 22
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Chapter 21: Carbohydrate Controlled Diets for Diabetes
Mellitus
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Sample Questions
Q1) hyperosmolar hyperglycemic syndrome
A)a group of metabolic disorders characterized by hyperglycemia and disordered insulin metabolism
B)elevated blood glucose concentrations
C)the condition in which blood glucose levels are higher than normal but not high enough to be diagnosed as diabetes
D)a distinctive fruity odor on the breath of a person with ketosis
E)the presence of albumin in the urine; a sign of diabetic nephropathy
F)a coma that occurs in uncontrolled diabetes; may be due to diabetic ketoacidosis, the hyperosmolar hyperglycemic state, or severe hypoglycemia
G)extreme hyperglycemia that is associated with hyperosmolar blood, dehydration, and altered mental status
H)abnormally low concentrations of blood glucose
I)delayed stomach emptying
J)pain in the legs while walking; usually due to an inadequate supply of blood to the muscles
Q2) Describe the appropriate medical nutrition therapy for pregnant women with diabetes.
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Chapter 22: Fat Controlled - Mineral Modified Diets for Cardiovascular Diseases
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Sample Questions
Q1) Health authorities recommend that individuals with hypertension increase their intake of _____.
A) sodium, chloride, and potassium
B) calcium, phosphorus, and zinc
C) potassium, calcium, and magnesium
D) folate, vitamin B , and calcium
E) vitamins A, C and D
Q2) Deprivation of oxygen and nutrients to the heart can cause a myocardial infarction.
A)True
B)False
Q3) Researchers have determined that elevated homocysteine is a known cause of atherosclerosis.
A)True
B)False
Q4) Describe the role of fish and fish oil supplements in preventing coronary heart disease.
Q5) Mr. Daniels' stroke was short-lived. What is the term used for this type of stroke?
Q6) Describe how atherosclerosis develops.
Page 24
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Chapter 23: Protein - Mineral - and Fluid Modified Diets for Kidney Diseases
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Sample Questions
Q1) The primary goal(s) of medical nutrition therapy for Mr. Wilson at this time should be
A) lowering his blood cholesterol level
B) preventing PEM and weight loss
C) treating him for iron-deficiency anemia
D) preventing osteoporosis
E) preventing kidney stones
Q2) In acute kidney injury, fluid needs are determined by measuring urine output and adding _____ milliliters to account for fluid losses from skin, lungs, and perspiration.
A) 200 to 300
B) 300 to 400
C) 400 to 500
D) 700 to 800
E) 1,000 to 1,100
Q3) In oliguric patients, recovery from kidney injury may begin with a period of diuresis, during which the patient's fluid and electrolyte status are monitored.
A)True
B)False
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Chapter 24: Energy - and Protein - Modified Diets for
Metabolic and Respiratory Stress
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Sample Questions
Q1) The stress response is the body's _____ response to a variety of stressors.
A) nonspecific
B) localized
C) cell-mediated
D) hypometabolic
E) specific
Q2) What type of enteral formula is best for Caroline at this time?
Q3) The inflammatory process can alter immune cell function in the body.
A)True
B)False
Q4) In patients with severe hyperglycemia, fat may supply up to ____ percent of kcalories.
A) 20
B) 30
C) 40
D) 50
E) 60
Q5) What are the potential diet-drug interactions Caroline might experience?
Page 26
Q6) Why is Caroline likely to experience negative nitrogen balance despite being provided with adequate protein?
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Chapter 25: Energy - and Protein - Modified Diets for
Cancer and HIV Infection
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Sample Questions
Q1) All of these factors are involved in the development of cancer except _____.
A) mutations in the genes that control cell division
B) chronic inflammation
C) bacterial infection
D) exposure to carcinogens
E) metabolic processes
Q2) metastasize
A)the accumulation of fatty tissue at the base of the neck
B)the process of cancer development
C)a fungal infection of the mouth and throat
D)to spread from one part of the body to another E)substances that can cause cancer
F)a wasting syndrome, associated with cancer, that is characterized by anorexia, muscle wasting, weight loss, and fatigue
G)the use of drugs to arrest or destroy cancer cells
H)benign tumor composed of fatty tissue
I)a common virus that can cause blister-like lesions on the lips and in the mouth
J)transplantation of the stem cells that produce red and white blood cells
Q3) Explain reasons why HIV patients have reduced food intake.
Page 28
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