Community Nutrition Exam Review
Course Introduction
Community Nutrition focuses on the principles and practices of promoting nutritional health at the population level. This course explores the interactions between diet, culture, and public health, while examining key issues such as food security, nutrition policies, program planning, and intervention strategies targeted at diverse communities. Students will learn about needs assessment, nutritional surveillance, and program evaluation in the context of addressing nutritional challenges among various demographic groups. Emphasis is placed on culturally appropriate approaches, current public health concerns, and the role of nutrition professionals in advocating and implementing effective nutrition-related interventions within communities.
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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Page 2
Chapter 1: An Overview of Nutrition
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107 Verified Questions
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Sample Questions
Q1) ____________________ is the mental activity of rationally and skillfully analyzing,synthesizing,and evaluating information.
Answer: Critical thinking
Q2) The lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy is called a/an ____________________.
Answer: requirement
Q3) Which of the following best describes randomization?
A) The repetition of an experiment and getting the same results
B) The process of choosing members of experimental and control groups without bias
C) The personal account of an experience
D) The experimentation on subjects who do not know to which group they've been assigned
E) The knowledge that experimental results were based in fact
Answer: B
Q4) The ability to interact effectively with people from diverse cultures is called ____________________.
Answer: cultural competence
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3
Chapter 2: Planning a Healthy Diet
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110 Verified Questions
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Sample Questions
Q1) Which of the following statements is correct in context with non-vegetarians?
A) They easily obtain large quantities of other nutrients including folate, vitamin C, vitamin A.
B) They lack vitamin B12, vitamin D, and omega-3 fatty acids.
C) They tend to have higher intakes of plant proteins and fiber.
D) They lack protein, iron, zinc, and calcium.
E) They tend to have higher intakes of saturated fat.
Answer: E
Q2) The principle of providing foods in proportion to one another and in proportion to the body's needs is known as ________.
A) nutrient profiling
B) nutrient density
C) kcalorie control
D) moderation
E) balance
Answer: E
Q3) Diet-planning tools that organize foods by their proportions of carbohydrate,fat,and protein are called ____________________.
Answer: food lists
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Page 4
Chapter 3: Digestion,Absorption and Transport
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Sample Questions
Q1) Which of the following is not contained in pancreatic juice?
A) Hydrolysis
B) Carbohydrase
C) Lipase
D) Protease
E) Bicarbonate
Answer: A
Q2) Vomiting and diarrhea can lead to life-threatening ________.
A) dehydration
B) indigestion
C) hemorrhoiditis
D) acid dysregulation
E) ulcers
Answer: A
Q3) ________ are small vessels that connect arteries to veins.
Answer: Capillaries
Q4) All the organs and glands associated with the ingestion and digestion of food make up the ________.
Answer: digestive system
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Chapter 4: The Carbohydrates: Sugars,Starches and Fibers
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Sample Questions
Q1) Beverages account for about ________ of the added sugars consumed in the U.S.
A) 10%
B) 25%
C) 50%
D) 75%
E) 90%
Q2) Glycogen is defined as a storage form of glucose,manufactured and stored in the body's ________.
A) muscles and liver
B) pancreas and kidneys
C) stomach and intestines
D) brain and red blood cells
E) spleen and lymphatics
Q3) Fibers that have gel-forming properties are ________.
Q4) Your brother would like to lose 20 pounds.He is debating between a new low-carbohydrate diet or a more established low-fat diet.What advice would you give him?
Q5) The decay of teeth is ________.
Q6) Simple carbohydrates composed of monosaccharides,disaccharides,or both are called ________.
Page 6
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Chapter 5: The Lipids: Triglycerides,Phospholipids and Sterols
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111 Verified Questions
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Sample Questions
Q1) Which statement about the health effects of lipids is FALSE?
A) Heart disease is the number one killer of adults in the U.S.
B) Smoking and alcohol consumption are stronger risk factors for cancer than is dietary fat.
C) There is no clear relationship between dietary cholesterol and heart disease.
D) Fat from milk or fish has not been implicated in cancer risk.
E) Choosing fat-free foods is an effective strategy in cutting kcalories.
Q2) Which of the following is not a sterol?
A) Estrogen
B) Cortisol
C) Cholesterol
D) Vitamin D
E) Bile
Q3) Which of the following is a potentially harmful lipid?
A) Walnuts
B) Yeast
C) Nondairy coffee creamer
D) Olive oil-based vinaigrette
E) Natural peanut butter
Page 7
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Chapter 6: Protein: Amino Acids
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Sample Questions
Q1) What happens when pepsin enters the small intestine?
A) It activates HCl.
B) It is digested due to the high pH.
C) It cleaves proteins into smaller peptides and some free amino acids.
D) It inhibits pepsinogen synthesis.
E) It denatures protein structures.
Q2) Which of the following is not a function of proteins in the body?
A) Providing fuel for energy needs
B) Facilitating chemical reactions
C) Maintaining volume of body fluids
D) Protecting the body against diseases
E) Inhibiting the absorption of cholesterol
Q3) An otherwise healthy person regularly consuming a high-protein diet risks
A) liver disease
B) decreased size of the liver and kidneys
C) dehydration
D) ulcers
E) diabetes
Q4) Describe the process of protein synthesis.
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Chapter 7: Energy Metabolism
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Sample Questions
Q1) After about 10 days of fasting,which one of these compounds will be the nervous system's main fuel provider?
A) Ketone bodies
B) Glycerol
C) Fatty acids
D) Amino acids
E) Protein
Q2) How does the body respond to a low-carbohydrate diet?
Q3) The acidic compounds produced by the liver during incomplete breakdown of fat when carbohydrate is not available are known as ____________________ .
Q4) What is the major site for gluconeogenesis?
A) Liver
B) Brain
C) Muscle
D) Small intestine
E) Pancreas
Q5) When the body needs energy quickly,pyruvate is converted to _____.
Q6) Explain what happens to protein,carbohydrate,and fat when consumed in excess.
Q7) Explain how chronic alcohol abuse can lead to malnutrition.
Page 9
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Chapter 8: Energy Balance and Body Composition
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Sample Questions
Q1) Which statement accurately describes fat distribution?
A) Subcutaneous fat is called central obesity.
B) Central obesity does not contribute to heart disease, cancers, and diabetes.
C) Subcutaneous fat contributes to heart disease, cancers, and diabetes.
D) Visceral fat is most common in women.
E) Body fat around the hips and thighs is most common in women during their reproductive years.
Q2) Which of the following statements accurately describes body mass index?
A) It correlates with disease risks.
B) It decreases by 1 unit for every 10 years of life.
C) It provides an estimate of the fat level of the body.
D) It provides an estimate of the muscle mass in the body.
E) Its absolute value is less important than the rate at which it changes.
Q3) Which term refers to a relatively new food practice that uses restrictive diets,ritualized eating patterns,and rigid food avoidance?
A) Amenorrhea
B) Bulimia
C) Cathartic disordered eating
D) Muscle dysmorphia
E) Orthorexia nervosa
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Chapter 9: Weight Management: Overweight,obesity and Underweight
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Sample Questions
Q1) In which procedure is 70 to 85 percent of the stomach removed and the rest stapled to create a vertical tube-shaped stomach with limited capacity?
A) Gastric bypass
B) Gastric banding
C) Sleeve gastrectomy
D) Liposuction
E) Gastric aspiration
Q2) How do white fat cells differ from brown fat cells and from brite fat cells?
Q3) In general,weight-loss diets need to provide a minimum of ________ kcalories per day for women.
A) 500
B) 800
C) 1200
D) 1600
E) 1800
Q4) Your best friend is overweight.She has begun adopting new eating patterns and now wants to add physical activity to her weight-management program.She asks you for recommendations as to what kind of physical activity is best.Based on what you know about physical activity and weight management,what advice do you give?
Page 11
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Chapter 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C
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Sample Questions
Q1) Which statement is true of precursors?
A) They are secreted by the pancreas.
B) They are a source of energy.
C) They help break down vitamins during digestion.
D) They are stored in bile.
E) They describe vitamins that are inactive in food but become active once inside the body.
Q2) Which of the following is an important function of vitamin B6?
A) It helps with carbohydrate, fatty acid, and amino acid metabolism.
B) It helps form collagen.
C) It carries activated carbon dioxide in energy metabolism,
D) It acts as an antioxidant.
E) It helps prevent neural tube defects.
Q3) Of these foods,which is the best source of thiamin?
A) Sunflower seeds
B) tuna
C) Eggs
D) Soy milk
E) Cheddar cheese
Q4) What is meant by the bioavailability of a vitamin? How is it determined?
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Chapter 11: The Fat-Soluble Vitamins,A,D,E and K
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Sample Questions
Q1) About ________ of the body's vitamin A stores are found in the liver.
A) 20%
B) 30%
C) 50%
D) 70%
E) 90%
Q2) Which of the following statements accurately describes the vitamin E in foods?
A) Vitamin E is fairly stable to heat.
B) Most convenience foods are good sources of vitamin E.
C) Saturated oils are the major dietary sources of vitamin E.
D) The amount of alpha-tocopherol in foods is underestimated.
E) Egg yolks are a good source of vitamin E.
Q3) Where is calbindin primarily found in the body?
A) Liver
B) Kidneys
C) Intestine
D) Skin
E) Bones
Q4) What role does vitamin D play in bone growth?
Q5) Discuss the role of vitamin K in coagulation.
Page 13
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Chapter 12: Water and the Major Minerals
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Sample Questions
Q1) What is the strongest predictor of bone density?
A) Gender
B) Genetics
C) Nutrition
D) Age
E) Physical activity
Q2) On average,adults absorb ________ of the calcium they ingest.
A) 20%
B) 30%
C) 50%
D) 65%
E) 80%
Q3) What organ retains or releases body fluids,thereby regulating blood volume and blood pressure?
A) Liver
B) Heart
C) Kidneys
D) Bladder
E) Pancreas
Q4) How do physical activity and body weight affect the risk of osteoporosis?
Page 14
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Chapter 13: The Trace Minerals
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Sample Questions
Q1) Which of the following characterizes iron-deficiency anemia?
A) Macrocytic red blood cells
B) Microcytic red blood cells
C) Purplish tongue
D) Reddened cheeks
E) Hyperchromic red blood cells
Q2) What other nutrient deficiency is common among people with iodine deficiency?
A) Calcium
B) Iron
C) Vitamin C
D) Vitamin D
E) Zinc
Q3) The genetic disorder ____________________ interferes with copper metabolism and creates a copper toxicity.
Q4) Which of the following foods provides iron in the most absorbable form?
A) Rice
B) Spinach
C) Chicken
D) Orange juice
E) Watermelon
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Chapter 14: Fitness: Physical Activity,Nutrients and Body
Adaptations
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110 Flashcards
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Sample Questions
Q1) The phenomenon known as "hitting the wall" occurs in athletes when _____ is depleted.
A) water
B) protein
C) glucose
D) fatty acids
E) lactate
Q2) A diet composed of _________ can typically provide adequate energy and nutrients for an athlete.
A) nutrient-dense foods and sports beverages
B) nutrient-dense foods and protein powders
C) nutrient-dense foods
D) nutrient-dense foods, protein powders, and vitamin and mineral supplements
E) nutrient-dense foods, protein powders, and sports beverages
Q3) What is the name of the process by which glucose is regenerated from lactate?
A) glycolysis
B) Cori cycle
C) TCA cycle
D) fatty acid oxidation
E) metabolism
Page 16
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Chapter 15: Life Cycle Nutrition: Pregnancy and Lactation
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Sample Questions
Q1) Define low-birthweight infants,and discuss health risks and complications usually seen in low-birthweight infants.
Q2) Compared to other women,obese women are more likely to have all of the following except
A) complications during delivery.
B) gestational hypertension.
C) large for gestational age babies.
D) gestational oxygen deprivation.
E) gestational diabetes.
Q3) Jennifer craves a bowl of ice cream every night while pregnant and has heard that this craving may be due to her body's need for additional calcium.What would you tell her?
A) Cravings usually suggest the body's need for particular nutrient in the food being craved.
B) Cravings usually suggest the body's need for additional protein.
C) Cravings do not seem to indicate a physiological need for a nutrient
D) Cravings usually suggest the body's need for additional energy due to rapid growth spurts in the fetus.
E) Cravings suggest physiological need for a nutrient and should be given in to.
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Page 17
Chapter 16: Life Cycle Nutrition: Infancy,Childhood and Adolescence
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Sample Questions
Q1) Which of the following accurately describes the need for supplements in childhood?
A) Very few children take nutrient supplements of any kind.
B) A child's diet typically is rich in iron-fortified foods, so supplementation is not recommended.
C) The American Academy of Pediatrics recommends a daily multivitamin for all children under the age of 12.
D) Children who fail to consume vitamin D-fortified foods should receive a daily supplement of 15 micrograms.
E) The FDA is responsible for testing all dietary supplements for their safe use in children.
Q2) What term is defined as the milk-like substance secreted right after delivery?
A) Lactadherin
B) Lactoferrin
C) DHA
D) Colostrum
E) TGF-
Q3) Explain the possible relationships between nutrition and hyperactivity.
Q4) Describe the importance of iron and calcium intake during adolescence.
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Chapter 17: Life Cycle Nutrition: Adulthood and the Later
Years
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Sample Questions
Q1) Adults aged 51 to 70,who engage in minimal outdoor activity,need ________ micrograms of vitamin D daily.
A) 15
B) 20
C) 25
D) 30
E) 35
Q2) Which of the following is commonly used as an additive in liquid medicines and causes diarrhea?
A) Sorbitol
B) Maltose
C) Saccharin
D) Aspartame
E) Lactulose
Q3) Older adults primarily diet in order to ________.
A) economize when food prices increase
B) improve appearance
C) pursue a medical goal such as reducing cholesterol
D) reduce risks for development of atrophic gastritis and pernicious anemia
E) reduce feelings of depression
Page 19
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Chapter 18: Diet and Health
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Sample Questions
Q1) A typical symptom of coronary heart disease is _____.
A) high blood pressure
B) angina
C) pallor
D) jaundice
E) sore throat
Q2) Which of the following measurements puts a person at high risk for coronary heart disease?
A) Total blood cholesterol below 200 mg/dL
B) Body mass index between 25 and 29.9
C) Fasting triglycerides of 150 to 199 mg/dL
D) Blood pressure of 140/90 or higher
E) LDL cholesterol under 100 mg/dL
Q3) Which of the following is not an antigen?
A) Bacteria
B) Macrophages
C) Viruses
D) Toxins
E) Allergens
Q4) The term for elevated blood glucose is _____.
20
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Chapter 19: Consumer Concerns About Foods and Water
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Sample Questions
Q1) Which of the following accurately describes bovine growth hormone use in the United States?
A) It is only biologically active in humans when injected.
B) It cannot be detected in meat or milk of cows receiving it.
C) If consumed from foods, it is digested by enzymes in the GI tract.
D) If consumed from foods, it could potentially stimulate receptors for human growth hormone.
E) Testing of BGH has indicated that its risks to human health are, at most, minor.
Q2) The amounts of pesticides that remain on foods when people buy and use them are called ________.
Q3) The FDA deems additives safe if lifetime use presents no more than a 1 in ________ risk of cancer to human beings.
A) 100
B) 1000
C) 10,000
D) 1,000,000
E) 1,000,000,000,000
Q4) Discuss the two main sources of drinking water and how they differ.
Q5) Microorganisms capable of producing disease are called ________.
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Chapter 20: Hunger and the Global Environment
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Sample Questions
Q1) What is the largest federal food assistance program in the United States?
A) WIC
B) EAT
C) School lunch, breakfast, and child-care programs for children
D) Supplemental Nutrition Assistance Program
E) Senior Meals on Wheels
Q2) What percentage of the world's population has no land and no possessions at all?
A) 5%
B) 10%
C) 15%
D) 20%
E) 25%
Q3) In kwashiorkor,the lack of binding proteins leaves ________ free,which promotes bacterial growth and free-radical damage.
A) iron
B) iodine
C) arsenic
D) calcium
E) sodium
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Page 22