Basic Nutrition Science
Exam Questions
Course Introduction
Basic Nutrition Science introduces students to the fundamental principles of human nutrition, exploring the roles and functions of nutrients essential for health and well-being. The course covers macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins and minerals), their digestion, absorption, and metabolism within the body. Students will examine how food choices impact physical health, discuss nutritional requirements across the lifespan, and learn about dietary guidelines and assessment. Emphasis is also placed on the relationship between nutrition, chronic diseases, and public health, providing a scientific foundation for making informed dietary decisions.
Recommended Textbook
Nutrition Your Life Science 1st Edition by Jennifer Turley
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8 Chapters
1499 Verified Questions
1499 Flashcards
Source URL: https://quizplus.com/study-set/2051
Page 2
Chapter 1: Nutrition Basics
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250 Verified Questions
250 Flashcards
Source URL: https://quizplus.com/quiz/40810
Sample Questions
Q1) Minerals are organic compounds.
A)True
B)False
Answer: False
Q2) Vitamins:
Answers:
A)Contain nitrogen
B)Contain alpha-linked glucose
C)Are inorganic and needed in tiny amounts
D)Are organic and needed in tiny amounts
E)Form membrane bilayers
Answer: D
Q3) Monosaccharides include:
A)lactose and maltose.
B)fructose and galactose.
C)glucose and sucrose.
D)glucose and maltose.
Answer: B
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Chapter 2: Tools to Plan,Manage,and Evaluate Diets
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250 Verified Questions
250 Flashcards
Source URL: https://quizplus.com/quiz/40811
Sample Questions
Q1) The diet shown provided one-half the grains in whole grain form.
A)True
B)False
Answer: False
Q2) The Daily Reference Value (DV)for total fat is 65 grams.Beverly's sandwich contained 23 grams of fat.What percentage of the DV was provided by the sandwich?
A)18%
Answer: C
Q3) The Dietary Reference Intake for fiber is _____ grams per 100 Calories. A)1.0 B)1.1
Answer: E
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Page 4
Chapter 3: Nutrition in Chronic Disease
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250 Verified Questions
250 Flashcards
Source URL: https://quizplus.com/quiz/40812
Sample Questions
Q1) Fiber decreases:
A)the glycemic index value of a food.
B)food allergies.
C)peristalsis.
D)hyperhomocystemia.
E)marasmus.
Answer: A
Q2) Which of the following mechanisms of nutrient absorption is the most regulated?
A)Facilitated diffusion
B)Passive diffusion
C)Rapid diffusion
D)Active transport
E)Pinocytosis
Answer: D
Q3) Low-density lipoproteins are characterized as the good type of cholesterol.
A)True
B)False
Answer: False
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5
Chapter
Composition,Weight Control,and Fitness
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100 Verified Questions
100 Flashcards
Source URL: https://quizplus.com/quiz/40813
Sample Questions
Q1) Essential body fat (female)
A)Three percent of body weight
B)Twelve percent of body weight
C)Four percent of body weight
D)3,500 Calories per pound
Q2) Lifting at 80% of one's 1-rep-max increases muscular endurance.
A)True
B)False
Q3) Which of the following contributes to the highest percentage of energy expenditure?
A)Specific Dynamic Action of food
B)Physical activity
C)Voluntary muscle movement
D)Resting energy expenditure (REE)
E)Thermic effect of food
Q4) Fat mass
A)Stored energy
B)Energy Intake
C)Weight loss
D)Hours x REE x activity factor divided by 24
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Chapter 5: The Vitamins and Minerals
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250 Verified Questions
250 Flashcards
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Sample Questions
Q1) Which of the following nutrients is most effective at protecting red blood cell membranes from oxidative stress?
A)Vitamin A
B)Thiamin
C)Chromium
D)Niacin
E)Vitamin E
Q2) Which of the following is not a function of zinc in the body?
A)Wound healing
B)Spermatogenesis
C)Blood clotting
D)Taste perception
E)Insulin synthesis
Q3) The type of iron that Megan consumed was:
A)heme.
B)non-heme.
Q4) Riboflavin functions in fatty acid metabolism.
A)True
B)False
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Chapter 6: Nutrition Information and the Food Industry
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99 Verified Questions
99 Flashcards
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Sample Questions
Q1) Gillnetting is a responsible aquatic technique to harvest seafood.
A)True
B)False
Q2) A chelator is used as an intentional food additive.
A)True
B)False
Q3) The diet soda consumed at the restaurant likely contained the chemical additive:
A)olestra.
B)Simplesse.
C)lecithin.
D)BHT.
E)sucralose.
Q4) Most microbes are more metabolically active in an acidic environment.
A)True
B)False
Q5) Foods can be contaminated by the rotavirus by the oral-fecal route.
A)True
B)False
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Chapter 7: Nutrition Through the Lifespan
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100 Verified Questions
100 Flashcards
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Sample Questions
Q1) Childhood obesity is promoted by:
A)eating while watching television.
B)consuming excess Calories from sugary soda.
C)spending too much time in sedentary behaviors.
D)A and B
E)A,B,and C
Q2) What can Frank do to improve his sleep?
A)Take a multivitamin and mineral supplement
B)Take a nap after lunch
C)Go for a walk in the afternoon or evening
D)All of the above
E)None of the above
Q3) By using traditional hormone replacement therapy,Verna is increasing her risk of all of the following except:
A)cancer.
B)blood clots.
C)stroke.
D)osteoporosis.
E)heart attack.
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Page 9
Chapter 8: Comprehensive, Open-Book Exam
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200 Verified Questions
200 Flashcards
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Sample Questions
Q1) The microbe that caused Leo's after-dinner illness underwent _____ expansion.
A)accelerated and altered
B)bio- and basic
C)rapid and clonal
D)detrimental and divisional
E)super and excessive
Q2) Leo and June could have prevented Leo's food-borne illness by thawing and cooking his dinner just before eating.
A)True
B)False
Q3) What are food sources of zinc for Leo?
A)Fruit
B)All processed foods
C)Whole grains
D)Plant oils
E)Chocolate and wine
Q4) Jack met his Dietary Reference Intake (DRI)for alpha-linolenic acid.
A)True
B)False
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