Course Introduction
Community Nutrition
Chapter Exam Questions
Community Nutrition explores the principles and practices involved in promoting health and preventing disease within populations through nutrition-related interventions and policies. The course examines the assessment of community nutritional needs, program planning and evaluation, and strategies to address issues such as food security, chronic diseases, and health disparities. Emphasizing the social, cultural, and environmental factors that influence dietary behaviors, students learn how to collaborate with diverse groups, design effective nutrition education campaigns, and advocate for public health nutrition at local, national, and global levels.
Recommended Textbook
The Science of Nutrition 3rd Edition by Janice J. Thompson
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Page 2
Chapter 1: The Science of Nutrition: Linking Food, function, and Health
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Q1) Which element makes protein different from carbohydrate and fat?
A)carbon
B)hydrogen C)nitrogen
D)oxygen
Answer: C
Q2) The standard used to estimate the daily nutrient needs of half of all healthy individuals is the:
A)EAR.
B)AI.
C)RDA.
D)UL.
Answer: A
Q3) Which BEST defines chronic disease?
A)A disease that comes on slowly and can persist for years.
B)A condition that has a rapid onset and is easily cured.
C)A disease caused by a microorganism.
D)A disease that affects only elderly people.
Answer: A
Page 3
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Chapter 2: Designing a Healthful Diet
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Q1) The ________ is/are a set of principles developed by two U.S.federal agencies to promote health,reduce risk for chronic diseases,and reduce the prevalence of overweight and obesity through improved nutrition and physical activity.
A)USDA Food Patterns
B)MyPlate interactive graphic
C)Mediterranean Diet Pyramid
D)Dietary Guidelines for Americans
Answer: D
Q2) There is no truly healthful way to "eat out" away from home.
A)True
B)False
Answer: False
Q3) The Dietary Guidelines for Americans were developed by the USDA and which other agency?
A)Food and Drug Administration (FDA)
B)U.S.Dept.of Health and Human Services (USDHHS)
C)Academy of Nutrition and Dietetics
D)Centers for Disease Control (CDC)
Answer: C
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Chapter
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Q1) Which of the following organs is responsible for the manufacture and secretion of many digestive enzymes and bicarbonate?
A)liver
B)stomach
C)pancreas
D)gallbladder
Answer: C
Q2) The immune-supporting antibodies found in breast milk are absorbed through the process of:
A)passive diffusion.
B)facilitated diffusion.
C)endocytosis.
D)enterocytosis.
Answer: C
Q3) After eating,you experience a feeling of satiation as a result of the:
A)decrease in blood glucose levels.
B)increase in blood glucose levels.
C)enzymatic digestion of fatty acids.
D)rapid release of chyme into the small intestine.
Answer: B
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Chapter 4: Carbohydrates: Plant-Derived Energy Nutrients
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Q1) Eating too much sugar causes diabetes. A)True B)False
Q2) The type of carbohydrates that consist of only a single molecule are called: A)fatty acids. B)amino acids.
C)monosaccharides. D)Calories.
Q3) The term complex carbohydrates refers to: A)monosaccharides. B)disaccharides.
C)oligosaccharides and polysaccharides. D)glucose.
Q4) Gram for gram,carbohydrate is more energy dense than fat. A)True B)False
Q5) Protection against heart disease is a potential benefit of a diet rich in simple sugar. A)True B)False
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Chapter 5: in Depth: Alcohol
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Q1) Which of the following is equivalent to one drink of alcohol?
A)12 oz of beer
B)8 oz of wine
C)1 oz of distilled spirits
D)12 oz of wine cooler
Q2) Alcohol does not require digestion before it can be absorbed.
A)True
B)False
Q3) Fetal alcohol syndrome is BEST described as a genetic disorder.
A)True
B)False
Q4) Moderate alcohol consumption for men is up to two drinks per day.
A)True
B)False
Q5) Which of the following is a chemical found in red wine and grapes that may have health benefits?
A)resveratrol
B)cholesterol
C)beta ethanol
D)beta carotene
Page 7
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Chapter 6: Lipids: Essential Energy-Supplying Nutrients
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Q1) The primary emulsifiers in bile are called:
A)lecithins.
B)cholecystokinin (CCK).
C)bicarbonate.
D)electrolytes.
Q2) The process of adding hydrogen to an unsaturated fatty acid is called:
A)emulsification.
B)pressurization.
C)hydrogenation.
D)deamination.
Q3) A fatty acid containing the maximum amount of hydrogen atoms bound to it is called:
A)monounsaturated.
B)polyunsaturated.
C)saturated.
D)methylated.
Q4) Lipids are easily dissolved in water.
A)True
B)False
Q5) What are the primary functions of lipids?
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Chapter 7: Vitamins and Minerals: Micronutrients With
Macro Powers
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Q1) In 1906,F.G.Hopkins first called vitamins and minerals:
A)essential substances.
B)essential factors.
C)nutrients.
D)accessory factors.
Q2) Which of the following decreases the absorption of zinc and iron?
A)oxalic acid
B)vitamin C
C)lactose
D)dietary fat
Q3) Which of the following is TRUE about iron?
A)Iron is a major mineral.
B)Iron is an organic molecule.
C)Heme iron is more easily absorbed.
D)Non-heme iron is more easily absorbed.
Q4) The calcium found in the supplement form calcium citrate-malate is not absorbed as well as the calcium found in dairy sources.
A)True
B)False
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Chapter 8: Phytochemicals
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Q1) A basic principle of toxicology states that doseage is not an important factor.
A)True
B)False
Q2) Phytochemicals may be ineffective or even harmful when: A)heated B)diluted.
C)consumed as supplements.
D)consumed in raw foods.
Q3) Phytochemicals have greater benefits if consumed at higher doses,in supplement form.
A)True
B)False
Q4) Which of the following is the BEST expression of the synergistic action of phytochemicals?
A)Each phytochemical has an independent function.
B)Phytochemicals oppose the action of certain vitamins.
C)Phytochemicals interact with each other and with other substances to provide a greater summative effect.
D)Phytochemicals can neutralize free radicals.
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Chapter 9: Disordered Eating
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Q1) The type of eating disorder characterized by episodes of binging and purging is:
A)anorexia nervosa.
B)bulimia nervosa.
C)compulsive eating disorder.
D)binge-eating disorder.
Q2) Men with anorexia are more concerned with body composition instead of actual body weight.
A)True
B)False
Q3) The American Psychiatric Association estimates that as many as ________ of individuals diagnosed with anorexia nervosa are women.
A)50%
B)70%
C)80%
D)95%
Q4) Which of the following BEST describes an episode of binge eating?
A)eating a large amount of food in a short period of time
B)heightened sense of control over eating
C)sense of depression when consuming excess Calories
D)consuming any food outside the parameters of a self-imposed restrictive diet
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Chapter 10: Proteins: Crucial Components of All Body
Tissues
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Q1) Protein digestion begins in the mouth by the enzyme amylase.
A)True
B)False
Q2) Which of the following foods is a source of complete proteins?
A)broccoli
B)apple
C)tuna fish
D)whole-grain bread
Q3) Diets high in protein are associated with low blood cholesterol levels.
A)True
B)False
Q4) Explain how defective DNA disrupts the function of proteins in the following diseases: phenylketonuria (PKU),sickle cell anemia,and cystic fibrosis.
Q5) The type of protein-energy malnutrition characterized by sufficient intake of Calories but a lack of protein in the diet is called:
A)marasmus.
B)sickle cell anemia.
C)cystic fibrosis.
D)kwashiorkor.
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Chapter 11: Metabolism: From Food to Life
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Q1) Two of the B-vitamins are essential to the oxidation-reduction reactions involved in metabolism.
A)True
B)False
Q2) A cofactor that contains carbon is known as a: A)carbohydrate.
B)lipid.
C)coenzyme.
D)carnitine.
Q3) Juan ate a healthy,well-balanced meal three hours ago and is resting comfortably on the couch.Which metabolic pathway is providing most of his ATP?
A)beta-oxidation
B)glycolysis
C)gluconeogenesis
D)lipogenesis
Q4) The microsomal ethanol oxidizing system (MEOS)is used to metabolize large amounts of alcohol.
A)True
B)False
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Chapter 12: Nutrients Involved in Energy Metabolism
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Q1) Which diet listed below is low in B-vitamins?
A)a diet high in unenriched,processed foods
B)vegan diet
C)Asian diet
D)a diet high in raw fruits and vegetables
Q2) The B-vitamin involved in oxidation-reduction reactions is:
A)vitamin B .
B)riboflavin.
C)thiamin.
D)folate.
Q3) Which population groups in the United States are most at risk for a thiamin deficiency? Why?
Q4) Some athletes take supplements of the mineral ________ in an effort to gain lean body mass and reduce body fat.
A)chromium
B)iodine
C)iron
D)choline
Q5) Why is choline typically grouped with the B-vitamins? What is the function of choline?
14
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Chapter 13: Nutrients Involved in Fluid and Electrolyte Balance
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Q1) Overhydration most commonly occurs in:
A)healthy adults who consume primarily vegetables and fruits.
B)people with health problem that cause the kidneys to retain too much water.
C)infants and young children.
D)athletes.
Q2) When blood volume decreases,blood pressure increases.
A)True
B)False
Q3) Substances dissolved in a fluid are called ________.
A)ions
B)electrolytes
C)solvents
D)solutes
Q4) One "glass" of water is about equal to:
A)24 oz.
B)6 oz.
C)12 oz.
D)8 oz or 240 mL.
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Q5) Describe the ways in which the healthy body loses fluid.How can changes in environmental conditions affect fluid loss?
Chapter 14: Nutrients Involved in Antioxidant Function and Vision
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Q1) Low-grade inflammation is associated with which biochemical marker?
A)HDL cholesterol
B)LDL cholesterol
C)insulin
D)C-reactive protein
Q2) Because vitamin A is a fat-soluble vitamin,________ can occur readily.
A)spoilage
B)absorption
C)toxicity
D)utilization
Q3) Which water-soluble vitamin can regenerate vitamin E after it has been oxidized?
A)vitamin D
B)vitamin B
C)vitamin C
D)folate
Q4) Which of the following is a function of vitamin E?
A)protecting PUFA (polyunsaturated fatty acids)in cell membranes from oxidation
B)regenerating vitamin C by donating an electron
C)improving the absorption of vitamin C if dietary intake is low
D)increasing bone density
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Chapter 15: Nutrients Involved in Bone Health
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Q1) Kyphosis,or dowager's hump,is a characteristic associated with:
A)fluorosis.
B)osteoporosis.
C)rickets.
D)the female athlete triad.
Q2) Most of the body's phosphorus is stored in:
A)the liver.
B)adipose tissue.
C)the bones.
D)the kidneys.
Q3) Vitamin D acts as a hormone.
A)True
B)False
Q4) Which of the following foods contains the same amount of calcium as 8 oz of nonfat milk?
A)4.9 oz plain,nonfat yogurt
B)4.9 oz Swiss cheese
C)1.5 oz canned sardines
D)1 cup of lima beans
Q5) Discuss the current treatments for osteoporosis.
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Chapter 16: Nutrients Involved in Blood Health and Immunity
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Q1) Vaccinations help the body develop immunity to a disease by providing:
A)a flood of the specific microbe to cause the disease.
B)cytotoxic T cells to attack the microbes.
C)helper T cells to activate other immune cells.
D)a small amount of antigen of a specific microbe to activate the specific immune response.
Q2) The cells of the specific immune system attack which of the following targets?
A)plasma
B)macrophages
C)antibodies
D)antigens
Q3) Antigen-sensitized cells that remain in circulation for long periods of time are called:
A)platelets.
B)erythrocytes.
C)leukocytes.
D)memory cells.
Q4) Lack of circulating neutrophils is a classic sign of copper toxicity.
A)True
B)False
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Chapter 17: Achieving and Maintaining a Healthful Body Weight
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Q1) A man with a waist measurement of 42 inches is at an increased risk for the development of chronic diseases.
A)True
B)False
Q2) The thrifty gene theory suggests that,during times of plenty,a person with a thrifty metabolism:
A)burns more Calories.
B)is more resistant to weight loss.
C)has more lean muscle mass.
D)draws on fat stored in adipose tissue.
Q3) Which prescription weight-loss medication inhibits the absorption of dietary fat?
A)orlistat
B)caffeine
C)phenylpropanolamine
D)sibutramine
Q4) Leptin increases appetite.
A)True
B)False
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Chapter 18: Nutrition and Physical Activity: Keys to Good Health
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Q1) Amino acids are the primary fuel source utilized in both anaerobic and aerobic exercise.
A)True
B)False
Q2) The amount of ATP stored in a muscle cell will fuel the muscle's activity for:
A)less than a second.
B)no more than 3 seconds.
C)at least 3 minutes.
D)no more than 30 minutes.
Q3) Sweat dripping from the skin in a high-humidity environment provides evaporative cooling.
A)True
B)False
Q4) Depending on the intensity and duration of activity,amino acids may contribute no more than ________ of the energy needed.
A)1%
B)6%
C)10%
D)20%
Q5) Would you recommend the Zone Diet to a friend? Why or why not?
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Chapter 19: Consumer Issues: Food Safety, Production, and Impact on the Environment
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Q1) The MOST common concern related to the effects of food residues is:
A)an increased risk for cancer.
B)easily-acquired skin rashes.
C)significant risk for minor nerve damage.
D)transmission of communicable diseases.
Q2) Mushrooms are MOST associated with:
A)bacterial toxins.
B)protozoa.
C)fungal toxins.
D)toxic algae.
Q3) Enterotoxins target the:
A)spine and brain stem.
B)gastrointestinal system.
C)cardiovascular system.
D)nervous system.
Q4) Refrigerating or freezing foods will kill any microorganisms present in the food.
A)True
B)False
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Chapter 20: Nutrition Through the Life Cycle: Pregnancy
and the First Year of Life
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Q1) Environmental contaminants,including pesticides and heavy metals,can pass into breast milk.
A)True
B)False
Q2) In certain communities,experienced local mothers who accompany other women through labor and birth,and who often support the breastfeeding process following birth,are called:
A)social workers.
B)life coaches.
C)doulas.
D)complementary mothers.
Q3) Describe the ranges of challenges a woman may encounter regarding breast-feeding,and related strategies that might resolve these issues.List and describe the arguments pro and con for both breastfeeding and using infant formula.
Q4) Colic is caused by an allergy to breast milk,infant formula,or food.
A)True
B)False
Q5) Describe the recommended progression of solid foods during the first year of life and the rationale behind each of these recommendations.
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Chapter 21: Nutrition Through the Life Cycle: Childhood and Adolescence
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Q1) The development of the ________ is particularly dependent on adequate consumption of fat during the toddler years.
A)digestive system
B)nervous system
C)skeletal system
D)urinary system
Q2) The developmental phase MOST characterized by a slow and steady rate of physical growth,increasingly making their own food choices,and highly varied physical activity taken as a group is:
A)toddlerhood.
B)school-aged children.
C)pre-school.
D)adolescence.
Q3) The clinical eating disorders that often start in adolescence occur almost exclusively in girls.
A)True
B)False
Q4) Overweight often begins in adolescence.
A)True
B)False
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Chapter 22: Nutrition Through the Life Cycle: The Later Years
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Q1) Dementia is an inevitable part of the aging process.
A)True
B)False
Q2) In 2010,people aged 65 and older made up about ________ of the U.S.population.
A)7%
B)13%
C)18%
D)27%
Q3) The gene that prolongs life span in certain laboratory animals is dubbed the ________ gene.
A)I'm Still Here
B)immortality
C)I'm Not Dead Yet
D)mystery
Q4) Aging is often associated with dysphagia,which is the condition of:
A)slowing of the gastrointestinal tract.
B)difficulty swallowing foods.
C)abnormal taste perception.
D)decrease in muscle strength.
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Chapter 23: Global Nutrition
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Q1) Neonatal mortality is defined as:
A)the death of infants between birth and 1 year of age.
B)the death of any child before age 3.
C)the death of newborns between birth and 28 days of age.
D)stillborn deaths (death of an fetus before birth).
Q2) Two recommended strategies for combating global malnutrition are to volunteer with groups working to relieve hunger,and to:
A)make personal choices promoting food equity and environmental quality.
B)make financial contributions to equity-oriented nonprofit organizations.
C)disseminate your knowledge and support via social network outlets and other media.
D)"eat globally,think locally."
Q3) The solutions critical to achieving and maintaining global food security will MOST need to be:
A)initiated by developed countries.
B)long term and sustaining.
C)developed by the most affected countries themselves.
D)short term and urgent.
Q4) Why is overnutrition a global concern,and how did it become so?
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