Applied Nutrition Test Preparation
Course Introduction
Applied Nutrition focuses on the practical application of nutritional science to promote health, prevent disease, and optimize well-being across diverse populations. This course explores topics such as nutrient requirements, food composition, dietary assessment, and nutrition-related health issues. Students will learn how to analyze dietary patterns, develop nutrition plans, and evaluate interventions for individuals and communities. Emphasis is placed on current dietary guidelines, nutrition policy, and strategies for behavior change, equipping students with the skills to address real-world nutrition challenges in clinical, community, and public health settings.
Recommended Textbook
Nutrition Now 8th Edition by Judith E. Brown
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33 Chapters
2324 Verified Questions
2324 Flashcards
Source URL: https://quizplus.com/study-set/754
Page 2
Chapter 1: Key Nutrition Concepts and Terms
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70 Verified Questions
70 Flashcards
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Sample Questions
Q1) Low-calcium diets and poor vitamin D status are related to the development of
A)hyperlipidemia
B)osteoporosis
C)hyperglycemia
D)tooth decay
E)asthma
Answer: B
Q2) Severe zinc deficiency _____.
A)causes disturbances in sense of smell
B)reduces appetite
C)is related to stunted growth
D)is associated with a decline in the body's ability to fight infections
E)is associated with vomiting
Answer: C
Q3) Food security is access at all times to a sufficient supply of safe,nutritious foods.
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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70 Verified Questions
70 Flashcards
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Sample Questions
Q1) Which disease or disorder is more likely to occur in an individual with excessive body fat?
A)stroke
B)osteoporosis
C)anemia
D)cancer
E)Alzheimer's disease
Answer: D
Q2) Reducing the proportion of adults who are obese and eliminating very low food security are Healthy People 2020 nutrition objectives for the nation.
A)True
B)False
Answer: True
Q3) The bodies of modern humans adapted to exist on a diet of wild game,fish,fruits,nuts,seeds,roots,vegetables,and grubs.
A)True
B)False
Answer: True
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Chapter 3: Ways of Knowing about Nutrition
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70 Flashcards
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Sample Questions
Q1) Registered,licensed,or certified dietitians or nutritionists are reliable sources of nutrition information.
A)True
B)False
Answer: True
Q2) Which individual would be the most reliable source for nutrition information?
A)a student who has taken a nutrition class and calls himself a nutritionist
B)a registered dietitian working in a clinical setting
C)an Internet blogger with great advice on dietary supplements
D)a salesperson at a dietary supplement store
E)an aerobics instructor working at a health club
Answer: B
Q3) Approval to study human subjects must be obtained from the _____.
A)research subjects
B)institutional review board
C)FTC
D)FDA
E)USDA
Answer: B
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Page 5
Chapter 4: Understanding Food and Nutrition Labels
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Sample Questions
Q1) A frozen dinner would be labeled "organic" if it _____.
A)is made of entirely organically produced ingredients
B)contains at least 95% organic ingredients
C)contains at least 70% organic ingredients
D)contains at least 50% organic ingredients
E)contains less than 70% organic ingredients
Q2) Which labeling system features a symbol that identifies more nutritious choices within specific food product categories,and lists the calories per serving and number of servings per package?
A)Nutrition at a Glance
B)Smart Choices Made Easy
C)Smart Choices Program
D)American Heart Association
E)American Cancer Society
Q3) Foods that are labeled organic cannot be grown from genetically modified seeds or treated by irradiation.
A)True
B)False
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Chapter 5: Nutrition, Attitudes, and Behavior
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70 Flashcards
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Sample Questions
Q1) If nutritional therapy is given to a child who has experienced severe malnutrition during infancy,which factor is likely to improve?
A)growth
B)academic performance
C)dropout ratec
D)risk of ADHD
E)reaction time
Q2) Which factor has the greatest impact on food selection for most people in the U.S.?
A)culture
B)cost
C)religious beliefs
D)education
E)preference
Q3) Humans are born with _____.
A)the ability to instinctively choose foods that provide all essential nutrients
B)a natural preference for bitter-tasting foods
C)mechanisms that help them select a well-balanced diet
D)mechanisms that help them decide when and how much to eat
E)a natural preference for high-calorie foods
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Page 7
Chapter 6: Healthy Diets: the Dietary Guidelines: MyPlate: and More
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70 Flashcards
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Sample Questions
Q1) Healthy dietary patterns are anchored by lean meats,fish,and seafood.
A)True
B)False
Q2) The _____ movement is focused on transitioning dietary trends away from fast and processed foods,and toward sustainable,eco-friendly agricultural practices and locally grown foods.
A)ChooseMyPlate
B)Slow Food
C)International Farm
D)Conventional Farm
E)Ecologically Sound
Q3) Syrups and other caloric sweeteners are an example of _____.
A)fortified sugars
B)added sugars
C)complex carbohydrates
D)artificial sweeteners
E)concentrated sweeteners
Q4) Small amounts of naturally occurring trans fat are found in milk and meat.
A)True
B)False
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Chapter 7: How the Body Uses Food: Digestion and Absorption
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Sample Questions
Q1) What was most likely the cause of Sean's ulcer?
A)anxiety over his upcoming midterm exams
B)intake of fatty foods
C)Helicobacter pylori bacterial infection
D)intake of spicy foods
E)overeating
Q2) When the diet contains sufficient _____,the bulge of digesting food in the intestine tends to be larger.
A)starch
B)fiber
C)glucose
D)fructose
E)lactose
Q3) Digestive disorders are the leading cause of hospitalization among U.S.adults aged 45 to 64.
A)True
B)False
Q4) Discuss the specific functions of microorganisms in the gut.
Page 9
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Chapter 8: Calories: Food: Energy: and Energy Balance
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70 Verified Questions
70 Flashcards
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Sample Questions
Q1) Calculate the calories for a flour tortilla that contains 3 grams of fat,2 grams of protein,and 17 grams of carbohydrate.
A)95 B)103 C)125 D)170
E)198
Q2) alcohol A)3
B)4 C)7 D)9
Q3) Calories are a component of food like vitamins and minerals. A)True B)False
Q4) Discuss the first law of thermodynamics and how it applies to energy balance in humans.
Q5) A large percentage of people actually have an unusually low BMR. A)True B)False
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Chapter 9: Obesity to Underweight: The Highs and Lows of Weight Status
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Sample Questions
Q1) Major gains in weight are most likely to occur in adults between the ages of 25 and 34.
A)True
B)False
Q2) Studies have shown that longevity can be extended in human adults by following a nutritious,calorie-restricted diet.
A)True
B)False
Q3) Obesity rates vary substantially by state.
A)True
B)False
Q4) In men,waist circumferences over _____,and in women,over _____,are related to excess visceral fat.
A)35; 30
B)40; 35
C)45; 40
D)40; 45
E)35; 40
Q5) Discuss the multiple factors that may cause obesity.
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Chapter 10: Weight Control: The Myths and Realities
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Sample Questions
Q1) Discuss the differences between gastric bypass surgery and lap-band surgery.
Q2) A person's calorie needs increase over time as weight is lost.
A)True
B)False
Q3) Fad diets all share the property of being limited in calories and often provide inadequate amounts of certain nutrients.
A)True
B)False
Q4) Liposuction effectively removes fat that lies underneath muscles or that surrounds organs.
A)True
B)False
Q5) Joyce is an obese adult who weighs 250 pounds.She would like to try a new weight-loss method and wanted to know how much weight she would have to loose for it to be clinically significant
A)2.5 pounds
B)5 pounds
C)10 pounds
D)12.5 pounds
E)15 pounds
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Chapter 11: Disordered Eating:Anorexia Nervosa: Bulimia: and Pica
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70 Flashcards
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Sample Questions
Q1) What is thought to be a primary force underlying the development of eating disorders?
A)lack of will power
B)pressure to conform to society's standard of beauty and acceptability
C)desire to eat healthy
D)hormone imbalance
E)pressure from family
Q2) Laundry starch and cornstarch have the same number of calories per gram as do other carbohydrates.
A)True
B)False
Q3) Bulimia nervosa _____.
A)has little effect on a person's metabolism
B)may lead to heart muscle damage
C)may lead to osteoporosis
D)prevents weight gain
E)has genetic origins
Q4) Research indicates that the cause of bulimia nervosa is depression.
A)True
B)False
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Chapter 12: Useful Facts about Sugars: Starches: and Fiber
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70 Flashcards
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Sample Questions
Q1) A good source of soluble fiber is _____.
A)barley
B)wheat bran
C)the coating on seeds
D)the skins of fruits
E)the skins of vegetables
Q2) 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
Q3) Alcohol sugars and alcohol are similar in chemical structure to carbohydrates.
A)True
B)False
Q4) Studies have found that aspartame is associated with cancer,nerve disorders,and other health problems in humans.
A)True
B)False
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Chapter 13: Diabetes Now
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Sample Questions
Q1) type 2 diabetes
A)inflammation that is low grade and lasts weeks,months,or years
B)liver disease characterized by widespread fibrous tissue buildup and disruption of normal liver structure and function
C)illness characterized by dependence on alcohol and by a level of alcohol intake that interferes with health,family and social relations,and job performance
D)condition characterized by mental confusion,vomiting,seizures,slow or irregular breathing,and low body temperature due to the effects of excess alcohol consumption
E)condition characterized by fat infiltration and inflammation of the liver
F)process by which carbohydrates are converted to ethanol by the action of the enzymes in yeast
G)reversible condition characterized by fat infiltration of the liver
H)old measure of how much alcohol is contained in alcohol-containing liquids
I)used to refer to the range of physical and developmental effects on offspring induced by alcohol consumption during pregnancy
Q2) Discuss how type 2 diabetes can be prevented.
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Chapter 14: Alcohol: The Positives and Negatives
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Sample Questions
Q1) alcohol poisoning
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 dependency is a chronic disease.
A)True
B)False
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Chapter 15: Proteins and Amino Acids
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Sample Questions
Q1) complete proteins
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) Essential amino acid or protein supplements by themselves can increase muscle size and strength.
A)True
B)False
Q3) Describe three functions of protein in the human body.
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Chapter 16: Vegetarian Diets
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Sample Questions
Q1) Meat and dairy analogs may be high in _____.
A)sodium only
B)calories only
C)cholesterol only
D)sodium and calories
E)calories and cholesterol
Q2) Vegetarian-style healthy dietary patterns are similar in many ways to the DASH and Mediterranean dietary patterns.
A)True
B)False
Q3) Consumption of a raw food diet is associated with low bone mineral density.
A)True
B)False
Q4) The raw food diet _____.
A)can prevent cancer
B)is typically defined as an uncooked vegan diet
C)consists of vegetables,fruits,nuts,seeds,sprouted grains,beans,and fish
D)usually consists of 75% or more uncooked foods
E)usually consists of all uncooked foods
Q5) Discuss some reasons for vegetarianism.
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Chapter 17: Food Allergies and Intolerances
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Sample Questions
Q1) People experience adverse reactions to food for three primary reasons including food poisoning.
A)True
B)False
Q2) Which food can be safely consumed by a person with celiac disease?
A)beer
B)buckwheat
C)barley
D)cake
E)macaroni and cheese
Q3) Food allergies and food intolerances are both caused by an immune system response.
A)True
B)False
Q4) Most commonly,allergic reactions cause a rash,diarrhea,congestion,or wheezing.
A)True
B)False
Q5) Celiac disease is an intolerance to soy.
A)True
B)False
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Chapter 18: Fats and Cholesterol in Health
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Sample Questions
Q1) Regular intake of approximately 4 grams of trans fat daily places a person consuming 2,000 calories a day at increased risk of heart disease.
A)True
B)False
Q2) A three-ounce serving of shrimp contains a significant amount of EPA,DHA,and cholesterol.
A)True B)False
Q3) Diglycerides are the most common type of fat in body fat stores.
A)True
B)False
Q4) saturated fats
A)fish and seafood
B)olive oil and macadamia nuts
C)vegetable oils,nuts,grains,and meats
D)walnuts,and flaxseed and canola oil
E)margarines,spreads,and pastries
F)animal fat and coconut oil
G)flaxseed oil and sunflower oil
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Chapter 19: Nutrition and Heart Disease
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Sample Questions
Q1) Overall,the incidence of heart disease is declining in the United States.
A)True
B)False
Q2) Individuals with diabetes should not take statins.
A)True
B)False
Q3) It is beginning to look like the rising rates of obesity and type 2 diabetes that have occurred in the United States over the past few decades were,to some extent,related to the popularity of low-fat diets.
A)True
B)False
Q4) Health problems due to atherosclerosis in arteries of the heart,brain,_____,and legs are collectively referred to as cardiovascular disease.
A)neck
B)abdomen
C)arms
D)lungs
E)liver
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Page 21
Chapter 20: Vitamins and Your Health
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Sample Questions
Q1) 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
Q2) Pellagra is a consequence of _____ deficiency.
A)niacin
B)vitamin B6
C)vitamin C
D)biotin
E)choline
Q3) Which foods are high in beta-carotene?
A)spinach,kale,and carrots
B)brown rice,chicken,and pork
C)milk and yogurt
D)shrimp and fish
E)peanut butter,almonds,and pine nuts
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Chapter 21: Phytochemicals
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Sample Questions
Q1) If cassava is not prepared correctly,the naturally occurring toxin _____ can cause konzo.
A)oxalic acid
B)cyanide
C)solanine
D)phytate
E)caffeine
Q2) Phytochemicals have been found to play a role in preventing the development of _____.
A)measles
B)pneumonia
C)colds
D)celiac disease
E)cancer
Q3) Which phytochemical gives plants a red pigment?
A)beta-carotene
B)lycopene
C)lutein
D)allicin
E)quercetin
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Chapter 22: Diet and Cancer
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Sample Questions
Q1) Death rates from cancer in the United States are continuing to increase at a rate of two percent per year.
A)True
B)False
Q2) Increasing rates of new cases of cancer took a turn for the better after 1992 corresponding to _____.
A)an educational campaign regarding the negative effects of excessive alcohol consumption
B)an increase in the availability of fruits and vegetables
C)improvements in medical technology
D)declines in rates of tobacco use
E)a decrease in the percentage of elderly in the United States
Q3) Approximately 40% of the U.S.population will develop cancer at some point during life.
A)True
B)False
Q4) Cherries are a good source of antioxidants.
A)True
B)False
Q5) Describe the processes involved in the development of cancer.
Page 24
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Chapter 23: Good Things to Know About Minerals
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Sample Questions
Q1) Absorption of iron from plants is increased substantially if foods containing vitamin _____ are included in the same meal.
A)D
B)E
C)K
D)C
E)A
Q2) Most of the body's iron supply is found in myoglobin.
A)True
B)False
Q3) Chromium is essential for _____.
A)maintaining the right acid-base balance of body fluids
B)the activation of many enzymes involved in the reproduction of proteins
C)nerve activity
D)the formation of bone
E)normal utilization of glucose and fat
Q4) The most widespread nutritional deficiency in both developing and developed countries is iron deficiency.
A)True
B)False
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Chapter 24: Dietary Supplements and Functional Foods
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Sample Questions
Q1) A safety concern of ginger is that it may cause gastrointestinal upset.
A)True
B)False
Q2) Dietary supplements must be tested for safety and effectiveness prior to being sold.
A)True
B)False
Q3) Discuss at least five considerations when choosing and using dietary supplements.
Q4) Herbal products represent the most popular type of dietary supplement.
A)True
B)False
Q5) The USP logo on the product label of a supplement indicates that it effectively treats or prevents a particular disease.
A)True
B)False
Q6) Pregnant or breastfeeding women should seek medical advice before taking an herbal remedy.
A)True
B)False
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Chapter 25: Water Is an Essential Nutrient
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Sample Questions
Q1) A tomato contains approximately 95% water.
A)True
B)False
Q2) Most seltzers become bubbly by the commercial addition of pressurized _____.
A)carbon dioxide
B)nitrogen
C)hydrogen
D)oxygen
E)sodium chloride
Q3) Casey was most likely _____ on day one of the hiking trip.
A)coming down with the flu
B)dehydrated
C)not physically fit
D)experiencing water intoxication
E)fighting a water-borne infectious disease
Q4) Bottled water is healthier and safer than most tap water in the United States.
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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Sample Questions
Q1) Genetic traits do not affect a person's perception of sweet and savory.
A)True
B)False
Q2) How is PKU treated?
A)medication
B)surgery
C)elimination of milk and milk products
D)low-phenylalanine diet
E)high-protein diet
Q3) Humans have 30 pairs of chromosomes.
A)True
B)False
Q4) Knowledge of an individual's genetic makeup does not provide enough information to reliably indicate disease risk.
A)True
B)False
Q5) Some people get genes that make them highly sensitive to bitter-tasting foods.
A)True
B)False
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Chapter 27: Nutrition and Physical Fitness for Everyone
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Sample Questions
Q1) Which component of physical fitness refers to the length of time muscles can perform physical activities?
A)muscular strength
B)muscular endurance
C)cardiorespiratory fitness
D)balance
E)flexibility
Q2) Which beverage appears to improve hydration for exercise that lasts over an hour?
A)iced tea
B)water
C)a sports drink
D)coffee
E)beer
Q3) Discuss the benefits of regular physical activity.
Q4) Fat supplies most of the body's energy needs when you are inactive.
A)True
B)False
Q5) Explain how aerobic exercises increase cardiovascular fitness.
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Chapter 28: Nutrition and Physical Performance
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Sample Questions
Q1) Substances derived from _____ are considered to be anabolic steroids.
A)progesterone
B)parathyroid hormone
C)androstenedione
D)testosterone
E)estrogen
Q2) What is the only electrolyte that should be added to sports drinks or other fluids consumed by athletes?
A)sodium
B)magnesium
C)potassium
D)calcium
E)phosphorous
Q3) Saturation of glycogen stores works best if you start when glycogen stores are depleted.
A)True
B)False
Q4) People who run out of fat during an endurance event "hit the wall."
A)True
B)False
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Chapter 29: Good Nutrition for Life: Pregnancy:
Breastfeeding: and Intimacy
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Sample Questions
Q1) Patrice is a coffee drinker who enjoys having two cups of coffee in the morning with breakfast.According to recent research results,which option does she have regarding her coffee consumption during pregnancy?
A)Eliminate coffee and caffeine from her diet.
B)Continue to enjoy her coffee at her current level of intake.
C)Cut her coffee consumption in half.
D)Only drink decaffeinated coffee."
E)Switch to tea.
Q2) After their baby is born,Patrice would like to breastfeed their baby.What are the dietary recommendations?
A)exclusive breastfeeding for the first 3 months of life and then switch to formula
B)exclusive breastfeeding for the first 6 months of life
C)breastfeeding and formula for the first 6 months of life
D)exclusive formula feeding for the first 3 to 6 months of life
E)exclusive breastfeeding through the first year of life
Q3) Unpasteurized honey can be fed to infants.
A)True
B)False
Q4) Discuss six tips for teaching infants the right lessons about food and eating.
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Chapter 30: Nutriton for Growing Years: Childhood and Adolescence
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Sample Questions
Q1) Prior to a growth spurt,_____.
A)appetite and food intake increase
B)height increases
C)fat stores are used to supply energy
D)children generally lose a few pounds
E)hunger decreases
Q2) Overall,diets of children and adolescents in the United States tend to provide too little _____.
A)calcium
B)protein
C)vitamin C
D)vitamin K
E)vitamin B6
Q3) Height is determined by genetic factors alone.
A)True
B)False
Q4) The adolescent growth spurt usually occurs in girls earlier than boys.
A)True
B)False
Q5) 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) Children of long-lived parents tend to live somewhat longer as a group than children whose parents had shorter life spans.This relationship strengthens as parents live beyond the age of _____.
A)65
B)70
C)75
D)80
E)85
Q2) Among adults and the elderly in the United States,intakes of _____ is substantially higher than recommended.
A)sodium
B)potassium
C)vitamin A
D)vitamin D
E)potassium.
Q3) Genetic factors do not appear to influence longevity.
A)True
B)False
Q4) 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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Q1) Use of DDT on plants for insect control was phased out in the United States due to links with cancer.
A)True
B)False
Q2) Most outbreaks of listeriosis are linked to contaminated shellfish.
A)True
B)False
Q3) Ciguatera poisoning _____.
A)symptoms include explosive vomiting
B)treatment should be administered soon after the infection
C)from fish is caused by a neurotoxin
D)is prevented by cooking food
E)is prevented by freezing food
Q4) In humans,food-borne botulism usually results from eating _____.
A)raw fish
B)shellfish
C)raw produce
D)unpasteurized milk
E)under-heated,contaminated foods stored in airtight containers
Q5) Describe how you can avoid BPA in plastic bottles and containers.
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Chapter 33: Aspects of Global Nutrition
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Q1) Most cases of mass famine are primarily due to the ravages of nature.
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) Most of Professor Thompson's students find that people become malnourished or starve for a number of reasons.Which of these are particularly prevalent?
A)poverty only
B)racism only
C)food-borne illnesses only
D) poverty and racism
E)poverty and food-borne illnesses
Q4) List the root causes of malnutrition in developing countries.
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