Community Nutrition
Exam Materials
Course Introduction
Community Nutrition examines the role of nutrition in promoting health and preventing disease within populations and specific communities. The course explores the principles of public health nutrition, program planning, and policy development, addressing issues such as food security, nutrition assessment, and interventions tailored to diverse groups. Students will learn how to design, implement, and evaluate community-based nutrition programs, with an emphasis on cultural competence, advocacy, and current challenges in improving nutritional status at the local, national, and global levels.
Recommended Textbook
Understanding Nutrition 15th Edition by Eleanor Noss Whitney
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20 Chapters
2185 Verified Questions
2185 Flashcards
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Chapter 1: An Overview of Nutrition
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Sample Questions
Q1) Which of the following does not represent one of the six classes of nutrients?
A) water
B) lipids
C) phytochemicals
D) carbohydrates
E) protein
Answer: C
Q2) To be accepted into the body of nutrition knowledge,research findings must stand up to rigorous,repeated testing in experiments conducted by other researchers.This is called ________.
A) validity
B) correlation
C) replication
D) randomization
E) anecdotal evidence
Answer: C
Q3) A condition associated with an elevated frequency of disease but not proved to be causal is called a ____________________ .
Answer: risk factor
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Chapter 2: Planning a Healthy Diet
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110 Flashcards
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Sample Questions
Q1) The federal mandate for enrichment of grain products in the United States was initiated in the ____.
A) 1880s
B) 1900s
C) 1920s
D) 1940s
E) 1960s
Answer: D
Q2) Which food group is most typically consumed in amounts greater than the amounts recommended by the USDA?
A) Dairy
B) Fruits
C) Vegetables
D) Protein foods
E) Grains
Answer: D
Q3) Applying the meal-planning principle of ____________________ helps ensure a diet that provides sufficient energy and enough of all the nutrients to meet the needs of healthy people.
Answer: adequacy
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Chapter 3: Digestion,Absorption and Transport
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Sample Questions
Q1) What is the primary function of the epiglottis?
A) To allow passage from the esophagus to the stomach
B) To protect airways during swallowing
C) To absorb water and minerals
D) To house lymph cells
E) To pass food from the mouth to the stomach
Answer: B
Q2) What is the most metabolically active organ in the human body?
A) Liver
B) Adrenal gland
C) Stomach
D) Small intestine
E) Brain
Answer: A
Q3) ________ are small vessels that connect arteries to veins.
Answer: Capillaries
Q4) Cells of the GI tract that secret mucus are called ________ cells.
Answer: goblet
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Chapter 4: The Carbohydrates: Sugars,Starches and Fibers
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Sample Questions
Q1) Which statement about the overconsumption of sugary soft drinks is FALSE?
A) The liquid form of sugar makes it easier to overconsume kcalories.
B) Sweet beverages cost less than other energy sources and are readily available.
C) Sweet beverages are energy dense.
D) Most people limit sugar-laden soda consumption to 12 ounces per day.
E) Drinking water instead of soda can help a person lose 10 pounds in one year.
Q2) The combination of galactose and glucose make the principle carbohydrate of ________.
A) milk
B) table sugar
C) barley
D) brown sugar
E) wheat
Q3) The decay of teeth is ________.
Q4) ________ are acidic compounds produced by the liver during the breakdown of fat when carbohydrate is not available.
Q5) The action of carbohydrate (and fat)in providing energy that allows protein to be used for other purposes is called ________.
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Chapter 5: The Lipids: Triglycerides,Phospholipids and Sterols
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Sample Questions
Q1) According to the Mediterranean Diet Pyramid,how often should one eat fish and seafood?
A) Once a week
B) At least twice a week
C) Only once a month
D) No more than a few times a month
E) Never
Q2) Which of these protein foods is the leanest?
A) Eggs
B) Tofu
C) Flounder
D) Peanut butter
E) Pork tenderloin
Q3) Which statement about fat replacers is FALSE?
A) They provided the taste and texture of fats, but with fewer kcalories.
B) Olestra is fortified with vitamins A, D, E, and K.
C) Carbohydrate-based fat replacers are used as thickeners in soups.
D) Fat-based fat replacers are heat stable and used in cake mixes.
E) Olestra is an artificial fat that delivers a small amount of energy.
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Q4) Cholesterol from outside the body is called ____________________ cholesterol.
Chapter 6: Protein: Amino Acids
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Sample Questions
Q1) When amino acids are deaminated,the immediate products are ________ and often a keto acid.
A) uric acid
B) ammonia
C) vitamin B6 enzyme
D) a new side group
E) phyto acid
Q2) ________ refers to the change in a protein's shape and consequent loss of its function brought about by heat,agitation,acid,base,alcohol,heavy metals,or other agents.
Q3) A diet that restricts phenylalanine and supplies tyrosine is the only current treatment for people born with the single-gene disorder ________.
A) DNA
B) ALC
C) NLM
D) PKU
E) BHA
Q4) A bond that connects the acid end of one amino acid with the amino end of another,forming a link in a protein chain,is called a ________.
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Chapter 7: Energy Metabolism
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Sample Questions
Q1) Alcohol is the leading risk factor for premature death and disability in which group?
A) Those under 18 years old
B) 18 to 22 year olds
C) 15 to 49 year olds
D) 30 to 65 year olds
E) Those over 65 years old
Q2) Anaerobic means ____.
A) requiring oxygen
B) not requiring oxygen
C) generating carbon dioxide
D) producing energy
E) producing nitrogen
Q3) Which of the following statements is not true of pyruvate?
A) It plays a key role in energy metabolism.
B) It is involved in glycolysis.
C) The pathway of pyruvate to acetyl CoA is reversible.
D) The pathway of pyruvate to acetyl CoA is irreversible.
E) It is involved in the Cori cycle.
Q4) Explain how chronic alcohol abuse can lead to malnutrition.
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Chapter 8: Energy Balance and Body Composition
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Sample Questions
Q1) Over time,the composition of weight gained or lost typically is ________ fat and ________ lean.
A) 10%, 90%
B) 20%, 80%
C) 35%, 65%
D) 50%, 50%
E) 75%, 25%
Q2) Satiety determines ________.
A) what kinds of foods are consumed at meals
B) how much food is consumed during a meal
C) how much time passes between meals
D) how long it takes digestion to begin
E) protein versus carbohydrate intake
Q3) Which part of the brain is the primary center for appetite control?
A) Cerebellum
B) Cerebral cortex
C) Medulla
D) Hypothalamus
E) Hippocampus
Q4) A person with a body mass index less than 18.5 is ________.
Page 10
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Chapter 9: Weight Management: Overweight,obesity and Underweight
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Sample Questions
Q1) Which of the following reflects the importance of eating breakfast?
A) Skipping breakfast reduces energy intake and causes weight loss.
B) Eating breakfast just once each week has the same benefits as eating breakfast every day.
C) People who eat breakfast frequently have a lower BMI than those who avoid breakfast.
D) People who skip breakfast have lower daily energy intakes than breakfast eaters.
E) The "dinner diet" has proven more effective than the "breakfast diet."
Q2) Which of the following statements accurately describes weight gain and genetics?
A) Obese people can change their genome and influence their epigenome.
B) Exercise has little, if any, effect on the genetic influence on weight gain.
C) Fraternal twins are more likely to weigh the same than are identical twins.
D) Adopted children tend to have body weights more like their biological parents than their adoptive parents.
E) Most cases of obesity stem from a single gene.
Q3) Describe three bariatric surgical procedures,including the overall benefits and adverse side effects.
Q4) ________ involves the changing of antecedents,behaviors,and consequences.
Page 11
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Chapter 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C
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Sample Questions
Q1) Of the following foods,which one is the best source of vitamin C?
A) Whole-grain bread
B) Strawberries
C) Pork
D) Cottage cheese
E) Potatoes
Q2) Which of the following is a symptom of riboflavin deficiency?
A) Edema
B) Diarrhea
C) Constipation
D) Anemia
E) Purplish tongue
Q3) What is "niacin flush"?
A) A condition that develops with niacin deficiency
B) A condition that develops with nicotinic deficiency
C) A condition of low levels of niacin in the blood
D) A pharmacological effect that occurs from taking large doses of supplemental or prescription niacin
E) A physiological effect that occurs from consuming large doses of the nicotinamide form of niacin
Page 12
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Chapter 11: The Fat-Soluble Vitamins,A,D,E and K
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Sample Questions
Q1) What is the RDA for vitamin D for a 20-year-old person?
A) 5 mg
B) 10 mg
C) 15 mg
D) 20 mg
E) 50 mg
Q2) Of the following,which is rapidly corrected when treated with vitamin A supplements?
A) Acne
B) Rickets
C) Osteomalacia
D) Night blindness
E) Scurvy
Q3) What U.S.population group is at highest risk for vitamin D deficiency?
A) Infants
B) Elderly
C) Adult women
D) Children ages 2-12 years
E) Whites living in tropical areas
Q4) The active vitamin E compound is ____________________.
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Chapter 12: Water and the Major Minerals
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Sample Questions
Q1) Salts that dissociate into ions are called ________.
A) electrolytes
B) osmolytes
C) diuretics
D) antidiuretics
E) angiotensinogens
Q2) What term describes water that resides between cells?
A) Diuretic fluid
B) Interstitial fluid
C) Intracellular fluid
D) Intravascular fluid
E) Avascular fluid
Q3) On a typical day,what is the relationship of the amount of sodium ingested to the amount of sodium excreted?
A) Intake is higher.
B) Excretion is higher.
C) Intake and excretion are equal.
D) Excretion is unrelated to intake.
E) With extreme sodium intake, they are unrelated; with normal sodium intake, ingestion is greater than excretion.
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Chapter 13: The Trace Minerals
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Sample Questions
Q1) Of these foods,which is a significant source of iodine?
A) Dairy products
B) Kale
C) Orange juice
D) Processed foods
E) Brussels sprouts
Q2) The RDA for iodine _____.
A) can be met only by consuming iodized salt
B) can be met in 1 tablespoon of iodized salt
C) is the same for men and women
D) is higher in men
E) is higher in women
Q3) Which one of these foods contains a substance that inhibits absorption of nonheme iron?
A) Orange juice
B) Pork
C) Chicken
D) Milk
E) Fish
Q4) The state of having depleted iron stores is known as ____________________.
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Chapter 14: Fitness: Physical Activity,Nutrients and Body
Adaptations
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Sample Questions
Q1) According to ACSM guidelines,resistance or strength exercise should be incorporated on _______ per week.
A) 2 to 4 nonconsecutive days
B) 5 to 7 nonconsecutive days
C) 1 to 3 nonconsecutive days
D) 2 to 3 nonconsecutive days
E) 3 to 5 nonconsecutive days
Q2) The muscles rely on the ________________ to provide ATP for muscle contraction to meet the more prolonged demands of sustained activity.
Q3) Supplementation of _______ may enhance performance of weight lifters and sprinters,but the safety of large doses and long-term use has not been confirmed.
A) caffeine
B) carnitine
C) creatine
D) steroids
E) human growth hormone
Q4) The length of time that a person can remain active with an elevated heart rate defines the person's _____________.
Page 16
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Chapter 15: Life Cycle Nutrition: Pregnancy and Lactation
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Sample Questions
Q1) Sonya is overweight when she becomes pregnant.What is her recommended range of weight gain?
A) 10-18
B) 15-25
C) 25-35
D) 36-44
E) 45-55
Q2) _________ are strong desires to avoid particular foods and are thought to be due to hormonal changes.
Q3) Periods of time during development in which events can occur that will have irreversible effects on later development are called ________.
A) anencephaly
B) gestation
C) fetal programming
D) critical periods
E) genetic mutations
Q4) Discuss two maternal health conditions and the effects that not managing or detecting these conditions can have on the health of the mother,as well as the developing infant.
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Chapter 16: Life Cycle Nutrition: Infancy,Childhood and Adolescence
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Sample Questions
Q1) ________ is inattentive and impulsive behavior that is more frequent and severe than is typical of others a similar age.
Q2) When is it potentially acceptable for an infant to be fed fat-free milk?
A) After 6 months of age
B) After 1 year of age
C) After 2 years of age
D) As soon as complementary foods are introduced
E) When the diet supplies 30% of kcalories from fat
Q3) Explain how vitamin and mineral needs change after infancy and what supplementation might be needed.
Q4) A healthy adult requires less than 40 kcalories per kilogram of body weight.A healthy infant requires about ________ kcalories per kilogram of body weight.
A) 25
B) 75
C) 100
D) 225
E) 450
Q5) The energy-yielding nutrient that makes up 55% of breast milk is ________.
Q6) The period from the beginning of puberty until maturity is called ________.
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Chapter 17: Life Cycle Nutrition: Adulthood and the Later Years
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Sample Questions
Q1) A person who has difficulty swallowing has ________.
A) edentulous
B) sarcopenia
C) dysphagia
D) pressure ulcers
E) gout
Q2) What is a congregate meal?
A) A meal provided for groups of elderly in a place like a community center
B) A meal prepared for the elderly that meets two-thirds of the Dietary Recommended Intakes
C) A meal prepared for individual elderly members of large church organizations and delivered to their homes
D) A meal provided through the Nutrition Screening Initiative for nursing home residents
E) A meal prepared by a community organization and delivered to home-bound individuals where they live
Q3) ________ initiate and conduct nerve impulse transmissions.
Q4) Why are the elderly especially vulnerable to adverse drug-nutrient interactions?
Q5) A person's perceived physical and mental well-being is referred to as ________.
Q6) What are five strategies for growing old healthfully?
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Chapter 18: Diet and Health
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Sample Questions
Q1) What is the role of omega-3 fatty acids in immune function?
A) Maintain healthy skin and other epithelial tissues as barriers to infection
B) Regulate T-cell responses
C) Help resolve inflammation when it is no longer needed for the immune response
D) Protect against oxidative damage
E) Help maintain an effective immune response.
Q2) The organ of the body that plays a key role in regulating blood pressure by controlling the secretion of hormones involved in vasoconstriction and retention of sodium and water is the _____.
Q3) Of the following nutrients,which one has a known specific role in immunity?
A) Selenium
B) Vitamin K
C) Thiamin
D) Copper
E) Molybdenum
Q4) What is carbohydrate counting?
Q5) Explain the defining features and significance of the metabolic syndrome.
Q6) _____ is a type of artery disease characterized by plaques on the inner walls of the arteries.
Page 20
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Chapter 19: Consumer Concerns About Foods and Water
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Sample Questions
Q1) Which of the following was among the first products of genetic engineering?
A) Corn kernels grown without the cob
B) Bananas that do not brown when peeled
C) Firmer tomatoes that stay ripe longer
D) Milk that does not spoil
E) Strawberries without seedy skins
Q2) Which of the following defines potable water?
A) Water fit for drinking
B) Water that must be boiled before drinking
C) Water that is filled with contaminants
D) Water suitable only for use on lawns and gardens
E) Water to which fluoride has been added
Q3) What term is used to describe the maximum amount of a residue that is allowed in a food when the pesticide is used according to label directions?
A) Toxicity level
B) Tolerance level
C) Residue maximization
D) Risk concentration
E) Adverse concentration
Q4) Substances that make a food impure and unsuitable for ingestion are ________.
Page 21
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Chapter 20: Hunger and the Global Environment
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Sample Questions
Q1) Which of the following characterizes acute malnutrition in children?
A) Hyperactivity
B) Fatty liver
C) Low weight for height
D) Short height for weight
E) Stunting
Q2) Which of the following accurately describes world poverty and hunger?
A) Poverty causes hunger in the developing but not the developed world.
B) The poorest do not bear children due to poor health.
C) Poverty causes hunger, but hunger lessons poverty by stimulating productivity.
D) The poorest poor are typically female.
E) Recently, natural causes of famine are more critical than political and economic crises.
Q3) Malnutrition caused by long-term food deprivation; characterized in children by short height for age (stunting)is called ________ malnutrition.
Q4) Patterns of eating that promote health and provide food security for the present population while sustaining environmental resources for future generations are called
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