Course Introduction
Applied Nutrition
Textbook Exam Questions
Applied Nutrition explores the practical application of nutritional science in promoting health, preventing disease, and managing dietary needs for individuals and communities. The course covers essential topics such as nutrient metabolism, dietary assessment, food labeling, meal planning, nutritional requirements at various life stages, and the impact of nutrition on chronic diseases. Students will also learn evidence-based strategies for nutrition education, food service management, and community nutrition programs, equipping them with the skills to implement effective nutritional interventions in real-world settings.
Recommended Textbook
Williams' Basic Nutrition and Diet Therapy 14th Edition by Staci Nix McIntosh
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710 Verified Questions
710 Flashcards
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Page 2
Chapter 1: Food, Nutrition, and Health
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Sample Questions
Q1) The goal of the MyPlate food guide is to promote
A) variety, proportion moderation, gradual improvements, and physical activity.
B) physical activity, portion control, daily blood pressure monitoring, and gradual improvements in health.
C) portion control, daily physical activity, daily glucose monitoring, moderation, and variety.
D) variety, moderation, weighing food portions, daily blood pressure monitoring, and glucose monitoring.
Answer: A
Q2) A patient is to receive 2400 kcal/day while recovering from a motor vehicle accident.He is to receive 50% of calories from carbohydrates,25% of calories from fat,and 25% of calories from protein.Which of the following represents the appropriate calories for each substrate?
A) 1500 kcal from carbohydrates, 500 kcal from fat, and 400 kcal from protein
B) 1400 kcal from carbohydrates, 600 kcal from fat, and 400 kcal from protein
C) 1200 kcal from carbohydrates, 600 kcal from fat, and 600 kcal from protein
D) 1600 kcal from carbohydrates, 400 kcal from fat, and 400 kcal from protein
Answer: C
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Chapter 2: Carbohydrates
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Sample Questions
Q1) A negative effect of sugar alcohols is that they
A) contain more kilocalories than sugar.
B) can cause intoxication.
C) promote bacterial disease in the colon.
D) may cause diarrhea.
Answer: D
Q2) A molecule of glycogen is composed of hundreds of units of A) galactose.
B) glucose.
C) glucose, fructose, and galactose.
D) disaccharide.
Answer: B
Q3) Which of the following carbohydrates provides the fastest source of energy?
A) ground beef
B) cranberry juice
C) whole grain cereal
D) milk
Answer: B
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Chapter 3: Fats
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Sample Questions
Q1) A patient is concerned with her weight.Her energy intake is calculated to be 1600 calories.Intake records reveal that her fat intake for the past month has been 120 calories or less per day.The appropriate intervention would be to A) assess for essential fatty acid deficiency.
B) continue to monitor for changes.
C) continue current meal plan.
D) draw lab work immediately.
Answer: A
Q2) An example of a food that contains a high level of saturated fatty acids is A) beef steak.
B) olive oil.
C) green tomatoes.
D) whole-grain bread.
Answer: A
Q3) The body needs linoleic acid for A) digestion of food.
B) protein metabolism.
C) fluid balance.
D) blood clotting.
Answer: D
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Chapter 4: Proteins
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Sample Questions
Q1) In planning a vegetarian meal,an appropriate combination of complementary proteins would be
A) cornmeal tamales and beans.
B) lentils and beans.
C) bean sprouts and cabbage.
D) whole wheat and rice.
Q2) The grams of high-quality protein required daily for an individual who weighs 170 lb and is close to ideal body weight would be _____g.
A) 45.2
B) 55.3
C) 61.8
D) 94.0
Q3) The enzymes aminopeptidase and dipeptidase are secreted by the A) mouth.
B) stomach.
C) small intestine.
D) pancreas.
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Chapter 5: Digestion, Absorption, and Metabolism
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Sample Questions
Q1) An example of a gastric secretion is
A) intestinal lipase.
B) pancreatic amylase.
C) bile.
D) hydrochloric acid.
Q2) Ways to minimize formation of stomach gas include
A) avoiding caffeine.
B) chewing with your mouth open.
C) drinking liquids through a straw.
D) not gulping.
Q3) Gas formation in the colon is the result of A) ingestion of certain foods.
B) ingestion of too much water.
C) inadequate ingestion of fiber.
D) bacterial action on undigested items.
Q4) A food that is high in a macronutrient broken down by trypsin is A) bread.
B) fruit.
C) margarine.
D) chicken.
Page 7
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Chapter 6: Energy Balance
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Sample Questions
Q1) Mr.Jones normally has a basal metabolic rate of 1500 kcal.He develops a fever of 100.6° F.His rate would now be approximately _____ kcal.
A) 1550
B) 1600
C) 1710
D) 1830
Q2) After foods are eaten,they are converted into which of the following body fuels?
A) amino acids and fatty acids
B) fatty acids and glucose
C) glucose and triglycerides
D) glycogen and glucose
Q3) The total number of kilocalories in a snack that contains 10 g carbohydrate,2 g protein,and 5 g fat is _____ kcal.
A) 17
B) 68
C) 93
D) 153
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Chapter 7: Vitamins
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Sample Questions
Q1) The vitamin that is destroyed by light is
A) vitamin C.
B) niacin.
C) riboflavin.
D) biotin.
Q2) A toxic level of vitamin D is most likely to result in A) liver damage.
B) hyperpigmentation.
C) blindness.
D) calcification of soft tissues.
Q3) In the past,vitamin A content was listed in International Units (IU); it is now listed in A) milligrams.
B) micrograms.
C) beta-carotene equivalents.
D) retinol equivalents.
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9
Chapter 8: Minerals
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Sample Questions
Q1) Amino acids that contain sulfur are
A) phenylalanine and calcium.
B) threonine and tyrosine.
C) methionine and cystine.
D) leucine and tryptophan.
Q2) Minerals are
A) organic compounds.
B) elements.
C) made by plants.
D) liquid at room temperature.
Q3) A significant source of phosphorus would be provided by
A) lean broiled beef.
B) an apple.
C) chocolate.
D) lemonade.
Q4) An important function of sulfur in the body is
A) building connective tissue.
B) tooth formation.
C) fat formation.
D) acid-base balance.
Page 10
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Chapter 9: Water Balance
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Sample Questions
Q1) Thirst tends to be an unreliable index of fluid needs in A) infants.
B) pregnant women.
C) breast-feeding women.
D) older adults.
Q2) Mr.Jones consumes approximately 1500 mL/day from fluid contained in liquids and foods and from metabolism of foods.What percent of his fluid requirement does he meet if he requires 2400 mL/day?
A) 41%
B) 51%
C) 62%
D) 84%
Q3) The kidneys "launder" the blood by A) osmosis.
B) filtration.
C) active transport.
D) diffusion.
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11
Chapter 10: Nutrition During Pregnancy and Lactation
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Q1) A condition of severe,prolonged,and persistent vomiting during pregnancy is called A) hyperemesis gravidarum.
B) placenta previa.
C) gestational diabetes.
D) preeclampsia.
Q2) A good source of calcium during pregnancy is A) orange juice drink.
B) lean ground beef.
C) milk.
D) baked beans.
Q3) Advantages of breast-feeding for the mother include A) less fluid retention.
B) rapid weight loss.
C) fewer maternal infections.
D) convenience and economy.
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12
Chapter 11: Nutrition in Infancy, Childhood, and Adolescence
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Q1) During a checkup at the clinic,a child's growth is evaluated by using A) fitness testing.
B) clinical observation.
C) food records.
D) growth charts.
Q2) The feeding process is an important part of the following developmental factors:
A) bonding relationship with parent
B) self-identity for the infant
C) autonomy for the infant and parent
D) infant self-actualization
Q3) In the growing years,most calories are needed for A) tissue growth.
B) physical activities.
C) specific dynamic effect.
D) basal metabolic needs.
Q4) Foods for infants should be prepared without added A) sugar and salt.
B) salt and herbs.
C) wheat and sugar.
D) milk and wheat.
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Chapter 12: Nutrition for Adults: the Early, Middle, and Later Years
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Q1) The older adult's diet should include adequate carbohydrates to A) provide a substrate for vitamins and minerals.
B) support normal brain function.
C) provide building material for muscle mass.
D) maintain blood glucose level.
Q2) An older adult is most likely to have inadequate nutrient intake if he or she lives A) in a retirement community.
B) with a spouse.
C) alone.
D) with family.
Q3) Congregate meals are most often served at a A) church.
B) senior center.
C) nursing home.
D) hospital.
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Chapter 13: Community Food Supply and Health
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Sample Questions
Q1) Leftovers placed in the refrigerator should be stored at or below _____° F.
A) 32
B) 40
C) 42
D) 45
Q2) Someone who has flu-like symptoms (severe diarrhea,fever,and headache)3 days after attending a catered event probably has
A) influenza.
B) a food-borne infection.
C) bacterial food poisoning.
D) heavy metal poisoning.
Q3) Nutrition programs established by the government for the elderly include A) Share a Meal.
B) Drive-Through Meals.
C) Congregate Meals Program.
D) Nutrition Supplements Program.
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Page 15
Chapter 14: Food Habits and Cultural Patterns
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Sample Questions
Q1) A common vegetable found in the African American diet is A) cactus.
B) artichoke.
C) collard greens.
D) eggplant.
Q2) Food habits are least affected by A) news reports.
B) economics.
C) cultural factors.
D) social customs.
Q3) An eating style that includes a relatively high number of "eating occasions" is referred to as
A) grazing.
B) meals.
C) episodes.
D) snacking.
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Page 16
Chapter 15: Weight Management
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Sample Questions
Q1) Surgical techniques used for weight reduction are
A) not very helpful and expensive.
B) the only alternative for extreme obesity.
C) associated with significant risks.
D) not effective.
Q2) Clinically severe or significant obesity is defined as a BMI of
A) 40 or greater or a BMI of 35-39 with at least one obesity-related disorder.
B) 35 or greater or a BMI of 35-39 with at least three obesity-related disorders.
C) 35 or greater with at least two obesity-related disorders.
D) 30 with hypertension and type 2 diabetes.
Q3) The most important key to a successful weight-loss program is A) personal motivation.
B) exercise.
C) dietary restriction.
D) a good nutrition counselor.
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Chapter 16: Nutrition and Physical Fitness
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Sample Questions
Q1) The calories supplied by fat for a person requiring 2200 kcal should not exceed _____ kcal.
A) 300
B) 450
C) 770
D) 840
Q2) An athlete consumes a light meal of pasta with vegetables,fruit,and yogurt.Before beginning a competitive event,the athlete should wait
A) 30 to 60 minutes.
B) 1 to 2 hours.
C) 2 to 3 hours.
D) 3 to 4 hours.
Q3) Aerobic capacity is related to A) fitness of the heart and lungs.
B) hydration status.
C) hormone levels.
D) environmental temperature and humidity.
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Chapter 17: Nutrition Care
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Sample Questions
Q1) Methods used for nutrition assessment of patients include A) computed tomographic scans.
B) laboratory tests.
C) physical therapy.
D) fitness testing.
Q2) The member of the health care team who is in closest continual contact with patients and their families is the A) physician.
B) clinical dietitian.
C) licensed nurse.
D) physical therapist.
Q3) An alternative measure for height for a nonambulatory patient is A) total arm span.
B) skin calipers.
C) waist circumference.
D) creatinine height index.
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Chapter 18: Gastrointestinal and Accessory Organ
Problems
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Sample Questions
Q1) Many people who have gastroesophageal reflux are A) underweight.
B) obese.
C) male.
D) children.
Q2) A patient with a history of diverticulosis who complains of severe left lower quadrant pain with diarrhea,nausea,and vomiting should be evaluated for A) diverticulitis.
B) obstruction.
C) diarrhea.
D) celiac disease.
Q3) An elemental diet provides A) all necessary vitamins and minerals.
B) all nutrients needed in a bland, low-residue form.
C) all nutrients needed in their simplest absorbable form.
D) a diet high in mineral elements.
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Page 20
Chapter 19: Coronary Heart Disease and Hypertension
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Q1) A patient's blood pressure reading is 150/92 mm Hg.This would be considered A) hypotension.
B) stage 1 hypertension.
C) normotension.
D) stage 2 hypertension.
Q2) The Therapeutic Lifestyle Changes (TLC)diet recommends limiting daily cholesterol intake to no more than _____ mg daily.
A) 200
B) 300
C) 400
D) 600
Q3) A food choice that may be limited in a meal plan controlling fat and cholesterol is A) pork sausage.
B) baked beans.
C) broiled fish.
D) glazed carrots.
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Chapter 20: Diabetes Mellitus
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Q1) Uncontrolled diabetes is related to the abnormal metabolism of A) carbohydrates and proteins.
B) proteins and fats.
C) carbohydrates, proteins, and fats.
D) carbohydrates only.
Q2) Type 2 diabetes usually appears after the age of _____ years.
A) 30
B) 40
C) 50
D) 60
Q3) The form of insulin that has its peak action within 7 to 14 hours is
A) rapid-acting form.
B) intermediate-acting form.
C) long-acting form.
D) oral hypoglycemic agent.
Q4) Women with a history of gestational diabetes mellitus are at risk for developing
A) chronic kidney disease.
B) type 2 diabetes.
C) type 1 diabetes.
D) morbid obesity.
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Chapter 21: Kidney Disease
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Q1) A progressive increase in serum urea levels occurs in A) acute renal failure.
B) glomerulonephritis.
C) chronic kidney failure.
D) nephrotic syndrome.
Q2) Glomerulonephritis or nephritic syndrome is one of the causes of A) stage 5 CKD or ESRD.
B) stage 1 CKD.
C) kidney stones.
D) heart failure.
Q3) The structure responsible for filtering the blood is the A) loop of Henle.
B) proximal tubule.
C) distal tubule.
D) glomerulus.
Q4) The massive edema of nephrotic syndrome is caused by A) blockage in the nephron tubules.
B) excessive fluid intake.
C) large protein losses in the urine.
D) a diet too high in sodium.
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Chapter 22: Surgery and Nutrition Support
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Q1) The most common nutrition deficiency among surgical patients is a deficiency of A) vitamin C.
B) iron.
C) protein.
D) essential fatty acids.
Q2) An appropriate tube feeding route for a patient at high risk for aspiration is A) nasogastric.
B) nasojejunal.
C) gastrostomy.
D) esophagostomy.
Q3) Protein is especially needed in the postoperative recovery period for A) energy.
B) control of edema.
C) control of hypertension.
D) optimal kidney function.
Q4) Of the following,a food item found on a full liquid diet is A) pureed chicken.
B) mashed potatoes.
C) chocolate ice cream.
D) scrambled eggs.
Page 24
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Chapter 23: Nutrition Support in Cancer and Aids
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Q1) An appropriate intervention for a patient with neutropenia would be to
A) serve only packaged food items.
B) cook food items immediately after thawing.
C) not serve any fresh fruits or vegetables.
D) serve soy-based milk rather than cow's milk.
Q2) Given a functional gastrointestinal tract,the preferred method of feeding a patient with cancer is
A) normal oral intake.
B) a liquid formula diet.
C) tube feeding.
D) total parenteral feeding.
Q3) The point at which a mutagen causes irreversible damage to DNA is referred to as A) neoplasms.
B) promotion.
C) initiation.
D) Progression.
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