Course Introduction
Basic Nutrition
Test Questions
Basic Nutrition introduces students to the fundamental principles of human nutrition, focusing on the roles and functions of nutrients in the body. The course covers essential topics such as macronutrients (carbohydrates, proteins, and fats), micronutrients (vitamins and minerals), digestion, metabolism, and the relationship between diet and health. Students will also explore dietary guidelines, nutrition labeling, and factors affecting food choices, enabling them to understand the impact of nutrition on overall well-being and make informed decisions about healthy eating practices.
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) Amino acids provide:
A)0 Calories per gram.
B)2 Calories per gram.
C)4 Calories per gram.
D)7 Calories per gram.
E)9 Calories per gram.
Answer: C
Q2) Cholesterol is an essential nutrient.
A)True
B)False
Answer: False
Q3) Which of the following factors affect food choices?
A)Food availability
B)Taste preference
C)Cultural traditions
D)Social/economic status
E)All of these
Answer: E
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Page 3
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) There are _____ Calories from protein provided per serving by the sunflower seeds.
A)0
B)28
C)49
D)63
E)75
Answer: B
Q2) The Exchange Lists were designed to plan diets for individuals with:
A)heart disease.
B)cancer.
C)diabetes.
D)osteoporosis.
E)stroke.
Answer: C
Q3) A company makes their chocolate milk one third lighter in color.It could be advertised as a light product.
A)True
B)False
Answer: True
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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) _____ prevent oxidation reactions.
A)Triglycerides
B)Antioxidants
C)Elevated intakes of saturated fat
D)Aerobic physical activities
E)Omega-3 fatty acids
Answer: B
Q2) Which of the following organs does not contribute to the digestion of food?
A)Gallbladder
B)Pancreas
C)Kidney
D)Stomach
E)Liver
Answer: C
Q3) The digestion of protein is:
A)anabolic.
B)catabolic.
C)neither anabolic nor catabolic.
Answer: B
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Page 5
Chapter 4: The Science of Nutrition in Energy Balance, Body
Composition,Weight Control,and Fitness
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100 Verified Questions
100 Flashcards
Source URL: https://quizplus.com/quiz/40813
Sample Questions
Q1) When Maya refuses to drink water to support optimal hydration,this is increasing her risk of thermal injury.
A)True
B)False
Q2) Recovery nutrition should begin two hours after exercise.
A)True
B)False
Q3) A four-pound-per-week weight loss will cause the loss of lean body mass.
A)True
B)False
Q4) Which of the following statements is false?
A)Feasting promotes weight gain.
B)Fasting promotes weight loss.
C)A very low-Calorie diet provides less than 800 Calories per day.
D)A rate of weight loss of one pound per week promotes fat weight loss.
E)Metabolic rate is increased by fasting.
Q5) A scientific theory is accepted as scientific fact.
A)True
B)False
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Chapter 5: The Vitamins and Minerals
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250 Verified Questions
250 Flashcards
Source URL: https://quizplus.com/quiz/40814
Sample Questions
Q1) The chemical structure of vitamin B includes which mineral?
A)Chromium
B)Iron
C)Cobalt
D)Zinc
E)Fluoride
Q2) Consumption of whole grains provides a good source of:
A)vitamins A,D,E,and K.
B)thiamin,riboflavin,and niacin.
C)sodium,potassium,and chloride.
D)calcium,phosphorus,and magnesium.
E)iron,zinc,and copper.
Q3) Trevor's diet exceeded the tolerable upper intake level (UL) for:
A) vitamin B12.
B) iron.
C) sodium.
D) vitamin D.
E) niacin.
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Chapter 6: Nutrition Information and the Food Industry
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99 Verified Questions
99 Flashcards
Source URL: https://quizplus.com/quiz/40815
Sample Questions
Q1) Which of the following manufacturing methods involves exposing food to gamma rays or electron beams?
A)Pasteurization
B)Irradiation
C)Modified atmosphere packaging
D)Dehydration
E)All of the above
Q2) Barb's source of organic gardening information is credible.
A)True
B)False
Q3) Which of Barb's canned foods could pose a risk of botulism if improperly canned?
A)Corn
B)Peppers
C)Green beans
D)Beets
E)All of the above
Q4) Trichinosis is a food-borne illness commonly caused by eating undercooked pork.
A)True
B)False
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Chapter 7: Nutrition Through the Lifespan
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100 Verified Questions
100 Flashcards
Source URL: https://quizplus.com/quiz/40816
Sample Questions
Q1) Geriatrics is the medical study of older adults.
A)True
B)False
Q2) In the division of responsibility,children are in control of whether or not they eat what their parent or caregiver provides them.
A)True
B)False
Q3) Allergy risk may increase from too-early exposure to: A)fiber.
B)solid foods. C)formula.
D)A and C
E)A,B,and C
Q4) Girls usually go through their adolescent growth spurt before boys.
A)True
B)False
Q5) Infants require two to four times more Calories per kilogram body weight than adults.
A)True
B)False
Page 9
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Chapter 8: Comprehensive, Open-Book Exam
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200 Verified Questions
200 Flashcards
Source URL: https://quizplus.com/quiz/40817
Sample Questions
Q1) Jill snacked on the can of chili with hot beans.After about four hours,she began to experience double vision.Which of the following microorganisms most likely caused the food-borne illness symptoms that Jill experienced?
A)Listeria
B)Clostridium botulinum
C)Hepatitis A
D)Trichinella spiralis
E)Salmonella
Q2) Leo is considering cutting his Calories to 1,800 per day in an attempt to lose body fat.Creating this type of caloric deficit will preserve his lean body mass while promoting loss of fat mass.
A)True
B)False
Q3) Nolan's blood pressure indicates that he has:
A)normal blood pressure.
B)prehypertension.
C)stage 1 hypertension.
D)stage 2 hypertension.
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