Community Nutrition Exam Bank
Course Introduction
Community Nutrition explores the principles and practices of promoting health and preventing disease within populations through nutrition interventions and education. The course examines the assessment of community nutritional needs, program planning, implementation, and evaluation, as well as the roles of policy, cultural, and socioeconomic factors in shaping dietary behaviors. Students will gain insights into the design and management of nutrition programs, the importance of food security, and strategies to address nutrition-related health disparities in diverse communities.
Recommended Textbook
Nutrition for Health and Healthcare 5th Edition by Linda Kelly DeBruyne
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23 Chapters
1975 Verified Questions
1975 Flashcards
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Chapter 1: Overview of Nutrition and Health
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78 Verified Questions
78 Flashcards
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Sample Questions
Q1) When searching the Internet for a credible source of nutrition information, one should go to the website of a:
A)government health agency.
B)national health food store chain.
C)multi-level marketing company that sells supplements.
D)popular fitness magazine.
Answer: A
Q2) List and briefly describe the major categories of Dietary Reference Intakes and their uses.
Answer: not answered
Q3) The Dietary Reference Intakes reflect the collaborative efforts of scientists to produce a set of standards for the amount of energy, nutrients, and other dietary components that best support health.
A)True
B)False
Answer: True
Q4) List the six principles of diet planning and briefly describe each one.
Answer: not answered
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Chapter 2: Digestion and Absorption
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Sample Questions
Q1) After digestion, lipids are packaged for transport as lipoproteins known as:
A)HDL.
B)VLDL.
C)LDL.
D)chylomicrons.
Answer: D
Q2) Elevated LDL concentrations are associated with a high risk of heart disease because they:
A)transport cholesterol and triglycerides from the liver to the tissues.
B)carry excessive amounts of fat that is deposited around the heart.
C)encourage high levels of iron in the blood.
D)take excess cholesterol back to the liver, which increases the production of cholesterol.
Answer: A
Q3) Describe the difference between low-density lipoproteins (LDL) and high-density lipoproteins (HDL).What is the relationship between blood levels of these lipoproteins and risk of heart disease?
Answer: not answered
Q4) Explain the benefits of intestinal microflora to health.
Answer: not answered
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Chapter 3: Carbohydrates
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Sample Questions
Q1) Which of the following breakfast foods has the lowest glycemic index?
A)Pop-Tart
B)biscuit
C)Fiber One cereal
D)Rice Krispies cereal
Answer: C
Q2) High-fructose corn syrup and fruit juice concentrate are examples of _____.
A)starches
B)disaccharides
C)added sugars
D)fibers
Answer: C
Q3) What is blood glucose homeostasis, and how is it achieved within the body?
Answer: not answered
Q4) Whenever carbohydrate is available to the body, the human brain depends exclusively on it as an energy source.
A)True
B)False
Answer: True
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Chapter 4: Lipids
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Sample Questions
Q1) Which fish would be most likely to contain high levels of mercury?
A)salmon
B)catfish
C)pollock
D)shark
Q2) Today's recommendations for fat intake emphasize:
A)lowering the intake of all types of fat.
B)low-fat diets only for those at risk for heart disease.
C)replacing saturated and trans fats with unsaturated fats.
D)consuming no more than 20 grams of fat per day.
Q3) Vegetable oils contain large amounts of:
A)short-chain fatty acids.
B)saturated fatty acids.
C)polyunsaturated fatty acids.
D)medium-chain fatty acids.
Q4) A rich source of polyunsaturated fatty acids is:
A)lamb.
B)egg yolk.
C)milk.
D)sunflower oil.
Page 6
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Chapter 5: Protein
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Sample Questions
Q1) In setting the RDA for protein, the committee assumed that:
A)protein will be of low quality.
B)protein will be consumed together with adequate energy and other nutrients.
C)other nutrients in the diet will be inadequate.
D)the RDA will be applied to individuals with unusual metabolic needs.
Q2) What is the best strategy for consuming adequate amino acids?
A)Eat high-quality proteins or foods containing complementary proteins.
B)Avoid protein supplements in favor of single amino acid supplements.
C)Take the Tolerable Upper Intake Level for supplemental amino acids.
D)Consume the perfect ratio of carbohydrate to protein.
Q3) The child with marasmus differs from the child with kwashiorkor in that the:
A)marasmic child has a swollen belly.
B)marasmic child experiences edema.
C)marasmic child appears extremely thin.
D)marasmic child develops a fatty liver.
Q4) The DRI committee that reviewed the safety of amino acid supplements was unable to set Tolerable Upper Intake Levels for safe supplement use.
A)True
B)False
Q5) Differentiate between severe acute malnutrition and chronic malnutrition.
Page 7
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Chapter 6: Energy Balance and Body Composition
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Sample Questions
Q1) A weakness in using BMI to assess body weight is:
A)it doesn't distinguish between male and female.
B)it doesn't distinguish between young and old.
C)it doesn't indicate where excess fat is located on the body.
D)it doesn't indicate the ideal weight for a given height.
Q2) Fat can be made from an excess of any energy-yielding nutrient.
A)True
B)False
Q3) As the body shifts to partial dependence on ketones for energy during prolonged fasting:
A)the body increases its energy output.
B)the body conserves its lean tissue.
C)the body increases its metabolism.
D)the body's loss of lean tissue increases.
Q4) About _____% of U.S.adults are overweight or obese.
A)33
B)42
C)57
D)68
Q5) Define the thermic effect of food and explain its effect on energy expenditure.
Page 8
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Chapter 7: Weight Management
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Sample Questions
Q1) Susie has been overweight for many years.She tends to eat when she is not really hungry and eats more food when she is angry or depressed.Which of the following could explain Susie's problem of overweight?
A)lipoprotein lipase
B)set-point theory
C)learned behavior
D)genetics
Q2) Which eating disorder responds most readily to treatment?
A)anorexia nervosa
B)bulimia nervosa
C)binge eating disorder
D)body dysmorphic disorder
Q3) _____ is a hormone produced by the stomach cells that promotes positive energy balance by stimulating appetite and promoting efficient energy storage.
A)Insulin
B)Leptin
C)Ghrelin
D)Yohimbe
Q4) Describe why physical activity is very important in a weight-loss program.
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Chapter 8: The Vitamins
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Sample Questions
Q1) For each of the following vitamins, identify its chief functions in the body, the symptoms characteristic of a deficiency, and significant food sources.
a.thiamin
b.riboflavin
c.niacin
d.vitamin B<sub>6</sub>
e.folate h.biotin
Q2) Which form of vitamin A is involved in gene expression?
A)retinoic acid
B)retinol
C)retinal
D)retinol-binding protein
Q3) Why is milk usually sold in cardboard or opaque plastic containers?
Q4) Phytochemicals:
A)are essential nutrients.
B)are bioactive compounds found in foods.
C)have no biological activity in the body.
D)are nonessential nutrients.
Q5) Name the antioxidant vitamins and describe how they function in the body.
Page 10
Q6) Describe the factors that may interfere with vitamin D synthesis.
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Chapter 9: Water and the Minerals
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80 Flashcards
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Sample Questions
Q1) When selecting a vitamin-mineral supplement, choose one in which the nutrient levels are:
A)at or very close to the RDA.
B)all the same.
C)at least 200 percent of the RDA.
D)at least 300 percent of the RDA.
Q2) Which mineral is a principal component of cell membranes?
A)iron
B)phosphorus
C)potassium
D)iodine
Q3) Of the foods listed, the best source of phosphorus is:
A)tofu.
B)chicken.
C)noodles.
D)cheese.
Q4) Discuss the role of sodium in fluid balance and describe how it affects blood pressure.
Q5) Describe how the body regulates blood calcium levels.
Q6) Describe the body's mechanism for regulating water excretion.
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Chapter 10: Nutrition Through the Life Span: Pregnancy and Infancy
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Sample Questions
Q1) Pregnant women who are vegans should get their protein from:
A)protein supplements.
B)high-protein smoothies.
C)legumes, whole grains, nuts, seeds, and tofu.
D)milk, yogurt, and cheese.
Q2) Which of the following is considered a risk of formula feeding an infant?
A)The infant may not receive all of the nutrients he/she needs.
B)Formula may be incorrectly prepared and cause malnutrition and growth failure.
C)Parents may not be aware that some formulas do not meet FDA requirements.
D)Many infants are allergic to formula.
Q3) Describe the nutrient attributes of breast milk and how it is tailor-made to meet the nutrient needs of the human infant.
Q4) To meet her increased energy needs, a breastfeeding woman is advised to consume an extra _____ calories per day until her infant is 6 months old.
A)170
B)330
C)430
D)500
Q5) Describe the nutrient needs of a breastfeeding woman.
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Chapter 11: Nutrition Through the Life Span: Childhood and Adolescence
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Sample Questions
Q1) Which of the following is not generally a recommended approach for the treatment of childhood obesity?
A)psychological support
B)behavior modification
C)family involvement
D)diet restriction
Q2) Which of the following statements regarding children's food intake and health status is true?
A)Children are lighter today than they were 30 years ago.
B)17% of U.S.children and teens 2-19 years of age are obese.
C)Changes in children's weight status can be largely explained by genetics.
D)The increase in children's weight status can be blamed entirely on poor parenting skills.
Q3) A child with any of several nutrient deficiencies may be described in all of these ways except:
A)depressed.
B)unlikable.
C)hyperactive.
D)unclean.
Q4) Identify the nutrients most often found lacking in the diets of teenagers.
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Chapter 12: Nutrition Through the Life Span: Later Adulthood
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67 Flashcards
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Sample Questions
Q1) Which statement is false?
A)Aging is an inevitable, natural process.
B)Aging is programmed into the genes at conception.
C)Aging can be slowed by a healthy lifestyle.
D)Aging can be slowed with the use of appropriate supplements.
Q2) The known connection between osteoarthritis and nutrition is related to:
A)milk.
B)fish oil.
C)overweight.
D)sugar.
Q3) Physical changes of aging that affect nutrition include all of the following except: A)swallowing disorders.
B)sluggish intestinal motility.
C)diminished vision.
D)increased sense of smell.
Q4) Why is dehydration a risk for older adults?
Q5) Describe factors in many older people's lives that increase the likelihood of iron deficiency.
Q6) Describe why energy needs decline with advancing age.
Page 14
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Chapter 13: Nutrition Care and Assessment
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Sample Questions
Q1) The study of the effects of diet on gene expression is called:
A)gene expression.
B)nutritional genomics.
C)nutritional science.
D)gene therapy.
Q2) Genomics research may be helpful in all of these areas except:
A)fine-tuning nutrient recommendations for individuals.
B)establishing indicators of nutrient status for some minerals.
C)understanding how nutrient deficiencies may alter gene expression.
D)determining environmental factors that may influence disease risk.
Q3) A disadvantage to using a food frequency questionnaire is:
A)it does not take into account fluctuations in food intake.
B)its inability to determine recent changes in food intake.
C)the results are not affected by seasonal changes in diet.
D)it may not be reflective of a typical day's intake.
Q4) The most likely cause of Mr.Wilson's weight loss is:
A)depression due to loss of his spouse.
B)inadequate income to purchase food.
C)lack of knowledge about nutrition.
D)a high level of physical activity.
Page 15
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Chapter 14: Nutrition Intervention and Diet-Drug
Interactions
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89 Verified Questions
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Sample Questions
Q1) Using the Harris-Benedict equation for women (below), estimate the resting metabolic rate of Mrs.Clements, who is 72 years old, is 157 cm tall, and weighs 53 kg. RMR = 655.1 + [9.563 * weight (kg)] + [1.85 * height (cm)] - [4.676 * age (years)]
A)662 kcal
B)1115 kcal
C)1436 kcal
D)1789 kcal
Q2) The nurse recognizes that a patient placed on the anticoagulant drug warfarin will need:
A)supplements of vitamin K.
B)a high-kcalorie diet.
C)education regarding diet-drug interactions.
D)education regarding increasing iron intake.
Q3) Which of the following foods would be allowed on a clear liquid diet?
A)chicken broth
B)cocoa
C)cream of wheat
D)ice cream
Q4) Describe what is included in a diet manual.
Page 16
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Chapter 15: Enteral and Parenteral Nutrition Support
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Sample Questions
Q1) Parenteral nutrition refers to the delivery of nutrient solutions into:
A)the mouth.
B)a vein.
C)the intestines.
D)the stomach.
Q2) Lipid infusions must be restricted in patients with:
A)diseases that require fluid restriction.
B)hypertriglyceridemia.
C)hyperglycemia.
D)hyperkalemia.
Q3) Enteral nutrition includes:
A)TPN.
B)PPN.
C)tube feedings.
D)simple IVs.
Q4) A drawback to using specialized or disease-specific formulas is:
A)they are expensive.
B)patients do not tolerate them well.
C)they cause high gastric residuals.
D)they are not available for common chronic conditions.
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Chapter 16: Nutrition in Metabolic and Respiratory Stress
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Sample Questions
Q1) Explain the metabolic effects of corticosteroid drugs.
Q2) A parenteral feeding should supply no more than _____ milligrams of dextrose per kilogram of body weight per minute.
A)2
B)3
C)4
D)5
Q3) To decrease the risk of infection, it will be important to keep Kati's _____ under control while she is recovering.
A)serum albumin
B)blood glucose
C)blood pressure
D)serum prealbumin
Q4) A patient is admitted to the ER with multiple gunshot wounds.The nurse understands that the initial treatment includes:
A)initiating enteral nutrition.
B)administering IV fluids.
C)initiating PPN.
D)referral to the dietitian.
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Chapter 17: Nutrition and Upper Gastrointestinal Disorders
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Sample Questions
Q1) What should the nurse include in the care plan to address the nutritional needs of a patient who has undergone a partial gastrectomy?
A)several small meals and snacks
B)low-fiber diet
C)low-fat diet
D)high-kcalorie diet with snacks between meals
Q2) Current research suggests that periodontal disease may increase the risk of developing:
A)heart disease.
B)renal failure.
C)arthritis.
D)dermatitis.
Nursing Exam Review Multiple Choice
Q3) Clinical studies indicate that the gastric banding procedure is more effective and has fewer long-term complications than gastric bypass surgery.
A)True
B)False
Q4) Describe the nutritional concerns for a patient following bariatric surgery.
Q5) Discuss the potential complications of gastritis.
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Chapter 18: Nutrition and Lower Gastrointestinal Disorders
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110 Verified Questions
110 Flashcards
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Sample Questions
Q1) Which type of laxatives act as local irritants to the colonic tissue?
A)stimulant
B)osmotic
C)stool surfactant agents
D)bulk-forming agents
Use the following case study to answer questions 56-61.
Kati is a 27-year-old Caucasian who works as a bank teller.She is 5'3" tall and weighs 102 pounds.She began experiencing recurrent gastrointestinal disturbances such as diarrhea, steatorrhea, and flatulence several months ago.She made an appointment with her physician after noticing that she was losing weight.Laboratory tests confirmed a diagnosis of celiac disease.
Q2) Bacterial food poisoning causes:
A)osmotic diarrhea.
B)steatorrhea.
C)secretory diarrhea.
D)chronic diarrhea.
Q3) Describe the dietary restrictions for a patient with celiac disease.
Q4) Describe important components of nutrition management for people with ostomies.
Q5) Differentiate between Crohn's disease and ulcerative colitis and the appropriate dietary treatment for each.
Page 20
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Chapter 19: Nutrition and Liver Diseases
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Sample Questions
Q1) Eating well and taking supplements of protein, vitamins, and minerals protect the body from harmful effects of alcohol.
A)True
B)False
Q2) The most common complication of alcohol abuse is:
A)chronic pancreatitis.
B)liver disease.
C)chronic renal failure.
D)heart arrhythmias.
Q3) All of the following laboratory test results are elevated in liver disease except: A)bilirubin.
B)albumin.
C)ammonia.
D)AST.
Q4) Nutrients are carried from the digestive tract to the liver via small blood vessels called collaterals.
A)True
B)False
Q5) Describe the possible causes of hepatic encephalopathy.
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Chapter 20: Nutrition and Diabetes Mellitus
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Sample Questions
Q1) Glycosuria generally occurs when blood glucose exceeds _____ milligrams per deciliter.
A)120
B)140
C)160
D)200
Q2) Weight-loss diets are often prescribed for people with type 2 diabetes.
A)True
B)False
Q3) The nurse understands that a diabetes patient on a 1500-kilocalorie diet should limit her carbohydrate intake to approximately _____ grams per day.
A)150
B)375
C)190
D)240
Q4) Describe the differences between carbohydrate counting and using exchange lists.
Q5) Explain "sick-day management" for a patient with diabetes.
Q6) Obesity alone can cause some degree of insulin resistance.
A)True
B)False
Page 22
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Chapter 21: Nutrition and Disorders of the Heart and Blood
Vessels
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Sample Questions
Q1) Describe the risk factors for the development of hypertension.
Q2) The nurse feeding a client who has had a stroke observes that the client is having difficulty swallowing the foods on her tray.The nurse recognizes this as: A)angina.
B)a TIA.
C)dysphagia.
D)cardiac cachexia.
Q3) The patient demonstrates understanding of the DASH diet when he can verbalize:
A)"I should drink less milk."
B)"I should avoid red meat and alcohol."
C)"I should consume more fruits and vegetables."
D)"I should restrict my intake of fatty fish."
Q4) All of the following health professionals become involved in the care of patients with feeding disabilities except the: A)nurse.
B)occupational therapist.
C)pharmacist.
D)dietitian.
Q5) Describe how atherosclerosis develops.
Page 23
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Chapter 22: Nutrition and Renal Diseases
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Sample Questions
Q1) A client with acute kidney injury has a urine output of 500 milliliters per day.The nurse determines his daily fluid needs to be:
A)500 milliliters.
B)800 milliliters.
C)1000 milliliters.
D)1200 milliliters.
Q2) Following kidney transplantation, dietary restrictions:
A)are more strict.
B)are liberalized.
C)can replace immunosuppressive therapy.
D)determine whether the body rejects the kidney.
Q3) As compared to standard formulas, enteral formulas suitable for chronic kidney disease have all of the following characteristics except:
A)they are more calorically dense.
B)they are lower in protein.
C)they are lower in electrolytes.
D)they contain more water.
Q4) Discuss techniques to use in increasing clients' compliance with renal diets.
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24
Chapter 23: Nutrition, Cancer, and Hiv Infection
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Sample Questions
Q1) Which of the following has been associated with a high incidence of stomach cancer?
A)alcohol
B)fat
C)salt-preserved foods
D)sodium
Q2) The nurse is teaching a class on cancer prevention.Someone in the audience asks if one's diet affects his or her risk of developing cancer.The nurse makes the following statements.Which one is incorrect?
A)"Citrus fruits may decrease the risk of esophageal cancer."
B)"Fruits and nonstarchy vegetables may reduce the risk of several types of cancer."
C)"Foods rich in folate seem to prevent pancreatic cancer."
D)"Dairy foods have been implicated in many types of cancer."
Q3) There appears to be a link between the consumption of _____ and a decreased risk of prostate cancer.
A)milk and dairy products
B)tomato products
C)citrus fruits
D)whole grains
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Page 25