Course Introduction
Basic Nutrition
Solved Exam Questions
Basic Nutrition provides an overview of the fundamental principles of nutrition and its essential role in human health and well-being. The course explores the structure and function of nutrients, including carbohydrates, proteins, fats, vitamins, and minerals, as well as the processes of digestion, absorption, and metabolism. Students will examine the relationship between diet and health, analyze common dietary guidelines, and learn how to evaluate food labels and make informed food choices. Emphasis is placed on understanding nutritional needs across the lifespan and identifying the impact of nutrition on disease prevention and management.
Recommended Textbook
Visualizing Nutrition 3rd Canadian Edition Mary B. Grosvenor
Available Study Resources on Quizplus
14 Chapters
1203 Verified Questions
1203 Flashcards
Source URL: https://quizplus.com/study-set/1213
Page 2
Chapter 1: Nutrition: Everyday Choices
Available Study Resources on Quizplus for this Chatper
83 Verified Questions
83 Flashcards
Source URL: https://quizplus.com/quiz/23983
Sample Questions
Q1) The simplest functional foods are unmodified whole foods, such as broccoli, blueberries, and salmon.
A)True
B)False
Answer: True
Q2) Some nutrient deficiencies occur quickly, whereas others take more time to develop. Which of the following nutrient deficiencies are listed in the order reflecting most quickly to least quickly?
A) Dehydration, osteoporosis, scurvy
B) Scurvy, dehydration, osteoporosis
C) Osteoporosis, dehydration, scurvy
D) Dehydration, scurvy, osteoporosis
Answer: D
Q3) Water, vitamins, and minerals do not provide energy.
A)True
B)False
Answer: True
To view all questions and flashcards with answers, click on the resource link above. Page 3
Chapter 2: Guidelines for a Healthy Diet
Available Study Resources on Quizplus for this Chatper
89 Verified Questions
89 Flashcards
Source URL: https://quizplus.com/quiz/23984
Sample Questions
Q1) The Dietary Guidelines for Americans promote a minimum of _____ minutes of moderate exercise weekly.
A) 40
B) 80
C) 120
D) 150
Answer: D
Q2) Which of the following statements regarding the AMDRs is false?
A) They allow flexibility in food intake patterns.
B) They are available for vitamins and minerals.
C) They are used in conjunction with the EER.
D) They are intended to promote diets that minimize disease risk.
Answer: B
Q3) The Dietary Guidelines recommend that at least half of your grains come from whole grain sources.
A)True
B)False
Answer: True
To view all questions and flashcards with answers, click on the resource link above. Page 4
Chapter 3: Digestion: From Meals to Molecules
Available Study Resources on Quizplus for this Chatper
79 Verified Questions
79 Flashcards
Source URL: https://quizplus.com/quiz/23985
Sample Questions
Q1) During swallowing, the air passages are blocked by a flap of tissue called the pharynx.
A)True
B)False
Answer: False
Q2) Cellular respiration occurs in the ___ of the cell.
A) mitochondria
B) nucleus
C) phagocyte
D) ribosomes
Answer: A
Q3) Food still in the lumen is not available for use by the cells.
A)True
B)False
Answer: True
Q4) Water, minerals, and nitrogen-containing by-products of protein digestion are filtered out of the blood by the lungs.
A)True
B)False
Answer: False
Page 5
To view all questions and flashcards with answers, click on the resource link above.
Chapter 4: Carbohydrates: Sugars, Starches, and Fibers
Available Study Resources on Quizplus for this Chatper
80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/23986
Sample Questions
Q1) The first step in cellular respiration is glycolysis, or the synthesis of glucose molecules.
A)True
B)False
Q2) Why does someone who has lactose intolerance have gastrointestinal problems, such as abdominal distension, gas, cramping, and diarrhea?
A) The lactose is an irritant to the stomach.
B) The lactose in the small intestine neutralizes enzyme action.
C) The undigested lactose in the intestine draws water and bacteria.
D) The presence of lactose in the small intestine causes the gall bladder to contract more forcefully.
Q3) When soluble fiber is present in the digestive tract, the fiber binds ____ so that they are excreted rather than absorbed. This helps reduce the amount of cholesterol in the body.
A) bile acids
B) fatty acids
C) ketones
D) monosaccharides
Q4) Discuss how the metabolism of fructose differs from that of sucrose.
To view all questions and flashcards with answers, click on the resource link above.
Page 6
Chapter 5: Lipids: Fats, Phospholipids, and Sterols
Available Study Resources on Quizplus for this Chatper
124 Verified Questions
124 Flashcards
Source URL: https://quizplus.com/quiz/23987
Sample Questions
Q1) Children need more fat to allow for growth and development, so their acceptable ranges of fat intake are higher.
A)True
B)False
Q2) Chylomicrons are too large to enter the capillaries in the small intestine.
A)True
B)False
Q3) Chylomicrons are too large to enter the capillaries in the small intestine.
A)True
B)False
Q4) The lipid that makes up most of the lipids in our body is:
A) cholesterol
B) lecithin
C) phospholipid
D) triglyceride
Q5) Which two lipoproteins deliver triglycerides to body cells?
A) Chylomicrons & VLDL
B) HDL & LDL
C) LDL & VLDL
D) VLDL & HDL
To view all questions and flashcards with answers, click on the resource link above.
Chapter 6: Proteins and Amino Acids
Available Study Resources on Quizplus for this Chatper
81 Verified Questions
81 Flashcards
Source URL: https://quizplus.com/quiz/23988
Sample Questions
Q1) In general, plant proteins are used _____ efficiently as animal proteins to build proteins in the human body.
A) less
B) equally as
C) more
Q2) Transamination is the process by which transfer RNA reads the genetic code and delivers the needed amino acids to the ribosome.
A)True
B)False
Q3) The three-dimensional shape of a protein is impacted by all of the following EXCEPT the
A) chemical properties of the amino acids.
B) folding of the polypeptide.
C) number of essential amino acids.
D) order of the amino acids.
Q4) Most Americans consume more than enough grams of protein daily.
A)True
B)False
Q5) What are some of the health benefits of consuming soy products?
To view all questions and flashcards with answers, click on the resource link above. Page 8
Chapter 7: Vitamins
Available Study Resources on Quizplus for this Chatper
98 Verified Questions
98 Flashcards
Source URL: https://quizplus.com/quiz/23989
Sample Questions
Q1) Which of the following statements regarding thiamin is true?
A) Alcoholics are particularly susceptible to thiamin deficiency because thiamin absorption is decreased due to the effect the alcohol has the GI tract.
B) Beriberi is quite common in the U.S.
C) Increasing thiamin intake increases the body's ability to produce ATP.
D) Wernicke-Korsakoff syndrome is a thiamin toxicity.
Q2) All of the following MyPlate food groups are good sources of folate except for the _____ group.
A) Dairy
B) Fruits
C) Grains
D) Vegetables
Q3) Dietary supplements have regulations that are _____strict as compared to drugs.
A) Less
B) Equally
C) More
Q4) One of the best sources of riboflavin in the diet is milk.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 9
Chapter 8: Water and Minerals
Available Study Resources on Quizplus for this Chatper
95 Verified Questions
95 Flashcards
Source URL: https://quizplus.com/quiz/23990
Sample Questions
Q1) Clothing that keeps the body from sweating helps decrease the amount of sweat produced and keeps the body cool and hydrated.
A)True
B)False
Q2) When fluoride intake is low, tooth decay is more frequent.
A)True
B)False
Q3) How does the small amount of sodium that is found in sport drinks, like Gatorade, help to regulate fluid balance? In your response, include the following terms: thirst, osmosis, intra- and extra-cellular spaces, and kidneys.
Q4) Outward symptoms of hypertension include which of the following?
A) Flushed face
B) Migraine headache
C) Impaired vision
D) There are no outward symptoms.
Q5) Heme iron is more bioavailable than non-heme iron.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 10
Chapter 9: Energy Balance and Weight Management
Available Study Resources on Quizplus for this Chatper
81 Verified Questions
81 Flashcards
Source URL: https://quizplus.com/quiz/23991
Sample Questions
Q1) The more excess body fat you have, the greater your health risks.
A)True
B)False
Q2) Research has found that the vast majority of variation in BMI is attributed to an individual's
A) environment.
B) genetic makeup.
C) lifestyle choices.
D) None of these influences an individual's BMI.
Q3) With aging, lean body mass decreases and body fat increases, even if body weight remains the same.
A)True
B)False
Q4) Describe demographic and psychological factors associated with risk of developing an eating disorder.
Q5) Which of the following does NOT factor into calculating an individual's EER?
A) activity level
B) age
C) ethnicity
D) gender
To view all questions and flashcards with answers, click on the resource link above. Page 11
Chapter 10: Nutrition, Fitness, and Physical Activity
Available Study Resources on Quizplus for this Chatper
84 Verified Questions
84 Flashcards
Source URL: https://quizplus.com/quiz/23992
Sample Questions
Q1) Water is the best fluid choice for Cyndie during exercise because she typically rides her bicycle for 75 minutes during an exercise session.
A)True
B)False
Q2) As the amount of glucose is limited, anaerobic metabolism cannot continue indefinitely.
A)True
B)False
Q3) An ergogenic aid is designed to enhance athletic performance.
A)True
B)False
Q4) Orange juice is not a good beverage to consume during exercise because it is too concentrated in sugar.
A)True
B)False
Q5) The majority of creatine phosphate is found in the liver.
A)True B)False
Q6) What is caffeine intoxication? What are the symptoms?
Page 12
To view all questions and flashcards with answers, click on the resource link above.
Chapter 11: Nutrition During Pregnancy and Infancy
Available Study Resources on Quizplus for this Chatper
93 Verified Questions
93 Flashcards
Source URL: https://quizplus.com/quiz/23993
Sample Questions
Q1) Breastmilk is low in vitamin D.
A)True
B)False
Q2) Based on the breast milk consumption of an infant during the first 6 months of life, approximately _____calories are required from the mother each day.
A) 100
B) 250
C) 500
D) 750
Q3) As a pregnant woman is providing the nourishment for herself and the fetus, her nutrient and energy needs are doubled throughout the pregnancy.
A)True
B)False
Q4) To accommodate the growth of the fetal skeletal needs, the calcium recommendation during pregnancy is increased substantially.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 13
Chapter 12: Nutrition From 1 to 100
Available Study Resources on Quizplus for this Chatper
70 Verified Questions
70 Flashcards
Source URL: https://quizplus.com/quiz/23994
Sample Questions
Q1) ______ is used to determine overweight and obesity in children.
A) BMI
B) BMR
C) Food consumption
D) Weight
Q2) Which is NOT a lunch standard of the Healthy Hunger-Free Kids Act of 2010?
A) Meals must include fruit and vegetables.
B) Meals cannot contain red meat.
C) Meals must be low in saturated fat and cannot contain trans fat.
D) Half of the grains served must be whole.
Q3) Much of what we choose to eat as adults depends on what we learned to eat as children.
A)True
B)False
Q4) Macular degeneration is the most common cause of blindness in older Americans. A)True
B)False
Q5) Drinking alcohol with meals slows its absorption.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 14
Chapter 13: How Safe Is Our Food Supply
Available Study Resources on Quizplus for this Chatper
85 Verified Questions
85 Flashcards
Source URL: https://quizplus.com/quiz/23995
Sample Questions
Q1) Which of the following is NOT a benefit of organic food production techniques?
A) Decreases quantity of pesticides introduced into food supply
B) Minimizes farm workers' exposure to pesticides
C) Organic foods are risk-free of microbial food-borne illness
D) All of these are benefits of organic food production techniques.
Q2) The deadliest of all bacterial food toxins is produced by
A) Campylobacter jejuni
B) Clostridium botulinum
C) Clostridium perfringens
D) Salmonella
Q3) Which of the following individuals is least likely to experience food-borne illness?
A) Aimee, a 20 year old pregnant nurse
B) Chad, a 40 year old male with HIV
C) Tom, an 80 year old male on chemotherapy
D) Rachel, a 40 year old non-pregnant, non-lactating female
Q4) A prion is a pathogenic protein that is the cause of degenerative brain diseases.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above.
Page 15
Chapter 14: Feeding the World
Available Study Resources on Quizplus for this Chatper
61 Verified Questions
61 Flashcards
Source URL: https://quizplus.com/quiz/23996
Sample Questions
Q1) Deficiency of _____ has been found in China, New Zealand, and the Russian Federation where soil content is low.
A) calcium
B) molybdenum
C) selenium
D) zinc
Q2) The majority of food assistance programs require the users to complete nutrition education sessions before the benefits are shared.
A)True
B)False
Q3) All of the following are effects of nutrition transition EXCEPT
A) life expectancy declines.
B) rates of nutrient deficiencies decrease.
C) rates of heart disease increase.
D) there is an increased reliance on animal protein as a dietary food source.
Q4) Compare and contrast 3 of the food assistance programs available in the U.S.
Q5) How can lack of education lead to undernutrition?
Q6) How can lack of health care increase the incidence of undernutrition?
Q7) Do you believe the cost to develop and produce Golden Rice will be worth it?
Page 16
To view all questions and flashcards with answers, click on the resource link above.