Basic Nutrition
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Course Introduction
Basic Nutrition introduces students to the fundamental principles of nutrition and its crucial role in health and well-being. The course covers the essential nutrients required by the human body, their sources, functions, and the consequences of deficiencies or excesses. Students will learn about digestion, absorption, and metabolism of nutrients, as well as the basics of dietary guidelines and food labeling. The course also discusses the relationship between nutrition and disease prevention, encouraging healthy eating habits and lifestyle choices that promote lifelong wellness.
Recommended Textbook
Scientific American Nutrition for a Changing World Preliminary Edition 1st Edition by Jamie Pope
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21 Chapters
1062 Verified Questions
1062 Flashcards
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Page 2
Chapter 1: The Science and Scope of Nutrition
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Sample Questions
Q1) John and his wife are celebrating their first wedding anniversary.Their dinner consists of 55 grams of carbohydrates,36 grams of protein,27 grams of fat,and 18 grams of alcohol.What is the total caloric value of their meal?
A)634 kilocalories
B)733 kilocalories
C)778 kilocalories
D)877 kilocalories
E)1,008 kilocalories
Answer: B
Q2) Minerals are non-essential nutrients and provide 4 kilocalories per gram.
A)True
B)False
Answer: False
Q3) What is the purpose of using a placebo in experimental studies?
Answer: The purpose of using a placebo is to eliminate the placebo effect in which people taking an experimental drug feel better simply because they take a pill,and therefore have an expectation that they will feel better.By comparing people who receive a treatment with those who do not receive it,researchers can determine if the treatment has a True effect,outside of people's expectations.
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Page 3
Chapter 2: Healthy Diets
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Sample Questions
Q1) A balanced diet contains _____,which are the fundamental components of eating healthfully.
A)refined carbohydrates
B)an abundance of calories to meet energy requirements
C)carbohydrates,fats,and proteins
D)energy-dense foods
E)empty-calorie foods
Answer: C
Q2) Resources for daily food plans,portion sizes,and MyPlate guidelines can be found at
A)ChooseMyPlate.gov.
B)full-service grocery stores.
C)convenience stores.
D)fast-food restaurant menus.
E)All of the abovE.
Answer: A
Q3) What nutrients are required to be on the Nutrition Facts Panel?
Answer: Calories,calories from fat,total fat,saturated fat,trans fat,cholesterol,sodium,total carbohydrate,dietary fiber,sugars,protein,calcium,iron,vitamins A and C.
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Chapter 3: Digestive System and Digestive Disorders
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Sample Questions
Q1) Rhythmic wavelike contractions of the smooth muscle of the GI tract are called
A)mastication.
B)propulsion.
C)digestion.
D)segmentation.
E)peristalsis.
Answer: E
Q2) What is the name for fingerlike projections that protrude from the absorptive mucosal cells of the small intestine into the lumen of the GI tract?
A)mucosal cells
B)brush border
C)villi
D)microvilli
E)cilia
Answer: C
Q3) Name the accessory organs of the digestive tract.
Answer: Salivary glands,liver,gallbladder,and pancreas are all accessory organs of the digestive tract.
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5
Chapter 4: Carbohydrates
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Sample Questions
Q1) To make grain products edible,they are crushed,popped,pulverized,milled,or modified in order to expose the A)bran.
B)grain.
C)inner endosperm.
D)kernel.
E)fiber.
Q2) Carbohydrates
A)are found in milk.
B)are abundant in grains and other plant foods.
C)are the exclusive source of energy for red blood cells and the brain
D)are molecules made up of carbon,hydrogen,and oxygen arranged as one or more sugar units
E)All of the above are true regarding carbohydrates.
Q3) Plants store glucose as A)starch.
B)glycogen.
C)fiber.
D)cellulose.
E)chemical energy.
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Chapter 5: Nutrition and Diabetes
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Sample Questions
Q1) Develop a nutrition care plan to help your patient with gestational diabetes.Include a menu plan,methods to monitor disease,and other lifestyle interventions.
Q2) In response to insulin,glucose is taken up by
A)skeletal and cardiac muscles only.
B)brain only.
C)liver only.
D)adipose tissue and muscles.
E)skeletal and cardiac muscles,brain,and kidneys.
Q3) An individual with symptoms of weakness,sweating,and rapid heartbeat after consuming a carbohydrate meal may be suffering from A)hyperglycemiA.
B)fasting hypoglycemia.
C)reactive hypoglycemia.
D)type 1 diabetes.
E)ketoacidosis.
Q4) What are the health consequences of ketoacidosis in people with diabetes?
Q5) Explain why increased consumption of resistant starches is recommended for individuals with diabetes.Provide some food sources rich in resistant starches.
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Chapter 6: Lipids
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Sample Questions
Q1) What is the minimum amount of fat in grams needed in a 2,000-calorie diet to meet the AMDR recommendations for fat intake?
Q2) What are some safety issues with high Olestra intake?
Q3) Describe the structural difference between triglycerides and phospholipids.
Q4) Summarize the important findings from Dyerberg's study on Greenland Inuits.Based on the study findings,provide your suggestions for which fats should be included and which fats should be decreased in the diet in order to reduce the risk of cardiovascular disease.
Q5) Describe the functions of phospholipids in the body and explain how their unique chemical structure contributes to these functions.
Q6) Which is the most consumed polyunsaturated fatty acid in the American diet?
A)linoleic acid
B)alpha-linolenic acid
C)DHA
D)arachidonic acid
E)trans fatty acids
Q7) According to the AMDR,what is the maximum amount of fat in grams recommended for a 2,000-calorie diet?
Q8) How does Olestra lower caloric intake?
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Chapter 7: Lipids in Health and Disease
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Sample Questions
Q1) Which measurements are included in the diagnosis of cardiovascular disease,but NOT in the diagnosis of metabolic syndrome?
A)serum triglycerides and HDL
B)hypertension and HDL
C)serum total cholesterol and LDL
D)hypertension and serum triglycerides
E)excess abdominal fat and serum triglycerides
Q2) The American Heart Association recommends the minimum omega-6 fatty acid intake while on a 2,000-calorie diet should be _____ calories.Show your calculation.
Q3) Describe the role of inflammation in the development of atherosclerosis.
Q4) What was the significance of the discovery of fatty streaks in the arteries of children in the Bogalusa study?
Q5) Fruits and vegetables reduce risk of cardiovascular disease by
A)decreasing HDL and LDL cholesterol.
B)increasing HDL and decreasing LDL cholesterol.
C)decreasing oxidized LDL and blood clotting.
D)decreasing inflammation.
E)decreasing circulating triglycerides and total cholesterol.
Q6) What is the difference between a myocardial infarction versus a stroke?
Page 9
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Chapter 8: Protein
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Sample Questions
Q1) Which food group provides the least amount of protein?
A)grain and grain products
B)milk and dairy products
C)cooked vegetables
D)fruits
E)legumes
Q2) Why can a low-carbohydrate diet result in muscle loss?
Q3) Which foods are considered low-quality proteins?
A)quinoa and amaranth
B)soy and soy products
C)low-fat dairy products
D)egg whites
E)brown rice and whole grains
Q4) Which condition is most likely to produce negative nitrogen balance?
A)the third trimester of pregnancy
B)growth following puberty
C)an individual starting an resistance exercise training
D)an elderly person bed ridden because of a hip fracture
E)recovery from a fever
Q5) Describe protein digestion in the stomach.
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Chapter 9: Plant-Based Diets
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Sample Questions
Q1) According to the USDA,food can be labeled as 100% organic if it contains a minimum of
A)100% organic ingredients.
B)95% organic ingredients.
C)70% organic ingredients.
D)50% organic ingredients.
E)25% organic ingredients.
Q2) Grapes and red wine are a rich source of which phytochemical?
A)vitamin E and C
B)zeaxanthin
C)vitamin A and carotenoids
D)isoflavones and lignans
E)resveratrol
Q3) Which foods are rich sources of the phytochemicals called anthocyanins?
A)grapes and red wine
B)tomato,tomato products,and watermelon
C)soy and soy products
D)blueberries,blackberries,and cherries
E)dark chocolate and cocoa
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Page 11
Chapter 10: Fat-Soluble Vitamins
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Sample Questions
Q1) In order to avoid vitamin D toxicity,one should avoid
A)consuming too much beef liver.
B)too much exposure to sunlight.
C)consuming too much fortified milk and dairy products.
D)consuming vitamin D fortified juices.
E)high-dose vitamin D supplements.
Q2) Which vitamin combination does NOT have antioxidant properties?
A)vitamin K and vitamin D
B)vitamin E and vitamin C
C)ascorbic acid and carotenoids
D)vitamin E and xanthophylls
E)tocopherol and beta-carotene
Q3) An early sign of vitamin A deficiency is
A)carotenemiA.
B)hypervitaminosis A
C)night blindness.
D)infectious diseases.
E)keratinization.
Q4) List the differences between fat-soluble and water-soluble vitamins.
Q5) Describe the digestion,absorption,transport,and storage of fat-soluble vitamins.
Page 12
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Chapter 11: Water-Soluble Vitamins
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Sample Questions
Q1) A patient showing poor wound healing,bruising,joint pain,and bleeding gums may have a deficiency of A)thiamin.
B)niacin.
C)vitamin B .
D)vitamin B .
E)vitamin C.
Q2) Which water-soluble vitamin can be stored in the body?
A)vitamin C
B)niacin
C)folate
D)vitamin B
E)vitamin B
Q3) Consumption of 10 mcg of folate as cooked spinach and 10 mcg folic acid supplement A.results in
A)20 mcg DFE.
B)22 mcg DFE.
C)27 mcg DFE.
D)30 mcg DFE.
E)40 mcg DFE.
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Chapter 12: Dietary Supplements
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Sample Questions
Q1) Live beneficial bacteria found in fermented foods are called
A)prebiotics.
B)probiotics.
C)phytonutrients.
D)phytochemicals.
E)supplements.
Q2) Dietary supplement labels may contain a _____,which describes how that product could affect the body's structure or function.
A)structure/function claim
B)cautionary statement
C)daily value
D)list of ingredients
E)health claim
Q3) Which of the following would be an acceptable structure/function claim to include on a label?
A)Calcium prevents osteoporosis.
B)Calcium builds strong bones.
C)Vitamin C supports collagen production.
D)Vitamin C prevents cancer.
E)B and C only
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Chapter 13: Major Minerals and Water
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Sample Questions
Q1) Which electrolytes are involved in maintaining fluid balance in the body?
A)sodium,potassium,and magnesium
B)sodium,potassium,and chloride
C)potassium,magnesium,and chloride
D)water,sodium and potassium
E)water,sodium,and chloride
Q2) A 60-year-old man has been diagnosed with osteopenia.Which of the following is most likely to have caused this?
A)age
B)gender
C)age,inactivity,and inadequate intake of calcium and vitamin D
D)inactivity and gender
E)inactivity and inadequate intake of calcium and vitamin D
Q3) How does an increase in dietary sodium affect health?
A)It increases immune function.
B)It builds bone strength.
C)It affects appetite.
D)It releases urine.
E)It increases blood pressure.
Q4) Why is water an essential nutrient?
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Chapter 14: Trace Minerals
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Sample Questions
Q1) Why are athletes who train at high intensity at risk for iron deficiency?
Q2) The most common mineral deficiency worldwide is
A)iron deficiency.
B)iron toxicity.
C)zinc deficiency.
D)calcium deficiency.
E)protein deficiency.
Q3) When someone is already consuming a diet low in vitamin E,what may result from consuming a diet that is deficient in selenium?
A)anemia
B)a goiter
C)headaches
D)vitamin E deficiency
E)blindness
Q4) A deficiency in which trace mineral besides iron may result in anemia? A deficiency in this trace mineral is commonly secondary to another factor.
Q5) Vegans would be more likely to have deficiencies of which trace minerals?
Q6) Why might a dietitian recommend increasing bread and cereal consumption to a client with anemia?
Page 16
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Chapter 15: Energy Balance and Obesity
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Sample Questions
Q1) Appetite is affected by all of the following,except
A)the sight of food.
B)the smell of food.
C)the time of day.
D)the biological need for fooD.
E)advertisements.
Q2) What are the two measurements needed to calculate BMI?
Q3) Which ethnic group tends to have higher basal metabolic rates?
A)African Americans
B)Latinos
C)Asian Americans
D)Whites
E)Ethnicity is not associated with differences in basal metabolic ratE.
Q4) Of the components that make up one's total energy expenditure,which is controlled by the person?
A)basal metabolism
B)thermic effect of food
C)activity energy expenditure
D)none of the components
E)all of the components
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Chapter 16: Fitness and Sports Nutrition
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Sample Questions
Q1) Creatine phosphate contributes to ATP production by transferring
A)adenosine to diphosphate to form ATP.
B)creatine to disphosphate to form ATP.
C)phosphate to ADP to form ATP.
D)fatty acids into the mitochondrion to form ATP.
E)pyruvate into the mitochondrion to form ATP.
Q2) The carbohydrate recommendation for individuals engaging in high-intensity exercise for one to two hours is
A)10 to 15 g per hour.
B)25 g per hour.
C)20 to 30 g per hour.
D)30 to 60 g per hour.
E)up to 90 g per hour.
Q3) In 2010,it was estimated that approximately _____ of U.S.adults participate in no leisure-time physical activity.
A)65%
B)50%
C)40%
D)33%
E)25%
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Chapter 17: Nutrition for Pregnancy, breastfeeding, and Infancy
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Sample Questions
Q1) What is the best way to provide your baby with unique immune protection against ear,gastrointestinal,and sever lower respiratory tract infections?
A)gaining appropriate weight with pregnancy
B)exclusively breastfeeding your infant
C)exclusively formula feeding your infant
D)keeping infant in an extremely hygienic environment
E)delaying the start of school until age 5
Q2) All of the following foods are appropriate and safe to feed a toddler,except A)cottage cheese.
B)cooked,mashed beans.
C)yogurt.
D)whole grapes.
E)banana.
Q3) More than ________ of all women are overweight or obese prior to pregnancy.
A)one-quarter
B)one-third
C)one-half
D)two-thirds
E)three-fourths
Q4) List two recommendations regarding fish intake in pregnancy.
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Chapter 18: Childhood Nutrition
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Sample Questions
Q1) Plan meals for one day for an 8-year-old child based on the MyPlate.gov recommendations.
Q2) Which of the following meals would NOT meet the nutritional standards for the National School Lunch Program?
A)fat-free milk,grapes,pizza with whole grain crust,carrots
B)fat-free chocolate milk,beans and brown rice,sweet potato fries,apple slices
C)1% milk,vegetarian chili made with beans,carrots and tomatoes,corn bread,and kiwi slices
D)whole milk,burger on white bun,tater tots
E)100% orange juice,turkey sandwich on whole grain bread,red pepper slices,and pineapple cubes
Q3) A child is considered at risk for undernutrition if their body weight or height falls at or under the
A)75th percentile for their age.
B)50th percentile for their age.
C)25th percentile for their age.
D)10th percentile for their age.
E)5th percentile for their agE.
Q4) Describe the "hygiene hypothesis."
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Chapter 19: The College Years
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Sample Questions
Q1) List two types of therapy that the American Psychological Association recommends to treat eating disorders.
Q2) Alcohol intake of _____ during pregnancy has been shown to be safe.
A)one drink a day
B)two drinks a day
C)one drink a week
D)one drink a week during the second and third trimester
E)There is no safe alcohol intake during pregnancy.
Q3) Which of the following drinks has the most calories?
A)12-ounce strawberry daiquiri
B)12-ounce stout beer
C)5-ounce glass of red wine
D)2.25-ounce vodka martini
E)9-ounce piña colada
Q4) Name the chronic disease has the largest DECREASE in risk from light to moderate alcohol intake,and list one specific reason for the decrease.
Q5) List three possible reasons why 75% of students gain weight during their first year in college.
Q6) Discuss three healthy-eating strategies for college students.
Page 21
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Chapter 20: Food Safety and Food Security
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Q1) Who is LEAST likely to be negatively affected by a foodborne illness?
A)45-year-old adult with HIV/AIDS
B)20-year-old healthy college student
C)80-year-old nursing home resident
D)15-year-old chemotherapy patient
E)15-month-old baby
Q2) Which of the following is one of the most common bacterial causes of diarrheal illness and hospitalizations in the United States and is found in over half of all raw chickens,in addition to being found in raw milk and raw shellfish?
A)Clostridium perfrigens
B)Campylobacter
C)E.coli
D)Staphylococcus
E)coli
Q3) Is it possible to be food insecure and obese? Why or why not?
Q4) Name two countries in Asia with moderately high rates of undernourishment.
Q5) List two of the three reasons for using food additives.
Q6) What can food handlers do prior to food preparation to easily and dramatically reduce the likelihood of causing foodborne illnesses?
Page 22
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Chapter 21: Healthy Diets
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Sample Questions
Q1) All of the following increase the risk of an older adult developing osteoporosis EXCEPT:
A)regular cardiovascular exercise.
B)lack of weight-bearing exercise.
C)insufficient calcium intake.
D)spending all day indoors.
E)lack of vitamin D.
Q2) To prevent loss of lean body mass,adults older than 65 should increase their intake of:
A)protein.
B)fat.
C)carbohydrates.
D)water.
E)coffeE.
Q3) Soft foods may be recommended for older adults because of problems with: A)teeth.
B)gums.
C)dentures.
D)All of the above.
E)None of the abovE.
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Page 23