Community Nutrition Practice Exam
Course Introduction
Community Nutrition focuses on the application of nutrition principles to improve the health and well-being of population groups within a community setting. The course covers topics such as dietary assessment at the community level, nutrition program planning and evaluation, policy development, and strategies for behavior change. Students will explore the role of nutrition in public health, learn about current issues affecting diverse populations, and examine interventions designed to prevent nutrition-related diseases. Emphasis is placed on collaborative efforts, cultural competence, and the impact of socioeconomic factors on food access and dietary choices.
Recommended Textbook
Wardlaws Perspectives in Nutrition A Functional Approach 1st Edition by Carol Byrd Bredbenner
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18 Chapters
1617 Verified Questions
1617 Flashcards
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Chapter 1: The Science of Nutrition
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90 Verified Questions
90 Flashcards
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Sample Questions
Q1) A study that examines changes in health as people move from one country to another is called a ________.
A)cohort study
B)migrant study
C)case-control study
D)control group study
Answer: B
Q2) A micronutrient is a substance that cannot be separated into simpler substances by chemical processes.
A)True
B)False
Answer: False
Q3) Vitamins can be divided into 3 groups: water-soluble, fat-soluble, and alcohol-soluble.
A)True
B)False
Answer: False
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Page 3
Chapter 2: Tools of a Healthy Diet
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Sample Questions
Q1) MyPlate groups foods into _____ major categories.
A)2
B)3
C)4
D)5
Answer: D
Q2) Daily Values are based on which sets of dietary standards?
A)Reference Daily Intakes and Daily Reference Values
B)Recommended Dietary Allowances and Daily Reference Values
C)Reference Daily Intakes and Tolerable Upper Intake Levels
D)Recommended Dietary Allowances and Reference Daily Intakes
Answer: A
Q3) Which claims are NOT closely regulated by the Food and Drug Administration (FDA)?
A)Health claims
B)Structure/function claims
C)Nutrient content claims
D)All of these
Answer: B
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4
Chapter 3: The Food Supply
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Sample Questions
Q1) Current guidelines for limiting fish to reduce methylmercury ingestion pertain to
A)all persons
B)pregnant, breastfeeding women, and young children
C)immunosuppressed individuals only
D)the elderly
Answer: B
Q2) The main use of genetically modified food in the U.S.food supply is to ________.
A)improve nutritional quality by the production of additional amounts of beta-carotene
B)eliminate potential allergens by altering the proteins synthesized in the plant or animal
C)produce pharmaceutical products in an inexpensive way
D)improve pest control and weed management and protect crops against diseases
Answer: D
Q3) Foodborne illnesses are relatively rare occurrences, affecting only about 5% of the world's population annually.
A)True
B)False
Answer: False
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5
Chapter 4: Human Digestion and Absorption
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Sample Questions
Q1) The glycocalyx of the small intestine consists of hair-like projections that cover the microvilli of the absorptive cells.
A)True
B)False
Q2) Most of the digestive processes occur in the ________.
A)mouth
B)stomach
C)small intestine
D)large intestine
E)colon
Q3) A good way to treat mild constipation is to consume 25 to 35 grams of fiber each day.
A)True
B)False
Q4) Removal of the gallbladder prevents normal digestion and absorption of dietary fat. A)True
B)False
Q5) Describe the major function of each organ used in the digestive process.
Q6) Describe the functions of 4 major hormones specific to the digestive process.
Page 6
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Chapter 5: Carbohydrates
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Sample Questions
Q1) Treatment for reactive hypoglycemia includes ________.
A)administering insulin before a meal
B)eating regular meals and snacks of protein and complex carbohydrates and avoiding excess simple sugar
C)following a high protein, high fat diet
D)taking supplements of vitamins and minerals
Q2) A sugar not commonly found free in nature that combines with glucose to form the disaccharide lactose is ________.
A)sucrose
B)maltose
C)fructose
D)galactose
Q3) List 3 disaccharides.
Q4) The enzyme sucrase breaks down sucrose into ________.
A)glucose + glucose
B)lactic acid
C)glucose + fructose
D)glucose + maltose
Q5) What foods do individuals with phenylketonuria (PKU) need to avoid?
Q6) Name 3 typical symptoms of type 1 diabetes.
Page 7
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Chapter 6: Lipids
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Sample Questions
Q1) Individuals with bleeding disorders taking anticoagulants or scheduling surgery should be cautious about which supplement?
A)Omega 6 fatty acids
B)Omega 9 fatty acids
C)Omega 3 fatty acids
D) None of these
Q2) Some fat is necessary in our diets ________.
A)to increase the palatability of foods
B)as a carrier of fat-soluble vitamins
C)to provide essential fatty acids
D)All of these responses are correct
Q3) Evaluate the following statement: "Heart disease is more likely due to genetics than diet."
Q4) A fatty acid with 10 carbons will be absorbed via the ________.
A)lymphatic system
B)the portal system
C)the kidney system
D)None of the choices are correct
Q5) How do antioxidants reduce the risk of cardiovascular disease?
Q6) What is atherosclerosis and what key lipid factors contribute to this disease?
Page 8
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Chapter 7: Proteins
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Sample Questions
Q1) Define and explain the importance of "protein turnover."
Q2) The major symptoms of kwashiorkor in children are ________.
A)edema and growth failure
B)nausea, vomiting, and diarrhea
C)increased appetite and hyperactivity
D)overweight and an excess accumulation of fat
Q3) A growing child who is consuming adequate protein but only 50% of his or her energy needs, will likely be in ________.
A)nitrogen equilibrium
B)positive nitrogen balance
C)negative nitrogen balance
Q4) The RDA for protein for most healthy adults is ________.
A)0.5 g/kg of body weight
B)0.8 g/kg of body weight
C)1.2 g/kg of body weight
D)2.0 g/kg of body weight
Q5) Explain why denaturation of a protein destroys its biological function.
Q6) Explain 3 functions of protein in the body.
Q7) List 2 circumstances in which an individual might be in negative nitrogen balance.
Page 9
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Chapter 8: Alcohol
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Sample Questions
Q1) Describe 3 methods used to treat alcoholism.
Q2) What percent of North Americans consume alcohol?
A)10%
B)33%
C)62%
D)84%
Q3) List 3 reasons why women are less tolerant of alcohol than men.
Q4) Wernicke-Korsakoff Syndrome is the _______ deficiency disease that results from severe alcohol abuse.
A)vitamin A
B)thiamin
C)niacin
D)vitamin B-12
Q5) Wine generally contains ________ alcohol.
A)\(\le\)5%
B)5 - 14%
C)15 - 22%
D)>22%
Q6) How does alcohol abuse impair nutritional status?
Q7) List 3 signs of alcohol dependency.
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Chapter 9: Energy Metabolism
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Sample Questions
Q1) Fasting or starvation accelerates ________.
A)gluconeogenesis
B)ketone production
C)body protein breakdown
D)body fat breakdown
E)All of these choices are correct
Q2) After a period of prolonged fasting (starving), the brain changes its fuel requirements ________.
A)and uses amino acids directly
B)and starts to use glycerol as the primary source of energy
C)and starts to use ketones and spares protein
D)and glycogen becomes the primary source of energy
Q3) Glycolysis begins with _________ and ends with __________.
A)pyruvate; water
B)pyruvate; glucose
C)glucose; pyruvate
D)pyruvate; acetyl-CoA
Q4) Diabetic ketoacidosis is a result of a lack of insulin.
A)True
B)False
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Chapter 10: Energy Balance, Weight Control, and Eating Disorders
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Sample Questions
Q1) Losing weight is easier than keeping it off.
A)True
B)False
Q2) Compare and contrast anorexia nervosa and bulimia.In what ways are they similar?
In what ways are they different?
Q3) The part of our energy expenditure that we have direct control over is voluntary physical activity.
A)True
B)False
Q4) The best way to handle a situation in which you "go off" your meal plan for weight loss is to ________.
A)go ahead and eat anything you want
B)skip eating tomorrow
C)assume lapses will occur and re-establish the program but feel guilty
D)learn from the experience by identifying triggers so that a repeat can be avoided
Q5) What are the advantages and disadvantages of skinfold measurements as a technique for assessing body composition?
Page 12
Q6) Why is quick weight loss usually a loss of fluid, protein, and glycogen?
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Chapter 11: Nutrition, Exercise, and Sports
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Sample Questions
Q1) A good way to determine the intensity of exercise is to measure the amount of oxygen a person consumes.
A)True
B)False
Q2) The lactate that is made during high intensity exercise is eventually released in the bloodstream and taken up by the ______ and used as an energy source.
A)heart
B)liver
C)the muscles
D)All of the choices are correct
Q3) Slow, steady aerobic activity uses mostly fat as an energy source.
A)True
B)False
Q4) Glucose is stored in muscle tissue as ________.
A)triglycerides
B)glycogen
C)protein
D)phosphocreatine (PCr)
Q5) Design a diet for an endurance athlete who wants to carbohydrate load.
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Chapter 12: Micronutrients: Vitamins and Minerals
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Sample Questions
Q1) Vitamin A supplements have actually resulted in a decrease in vitamin A-related deaths in developing countries.
A)True
B)False
Q2) After absorption, the fat-soluble vitamins are distributed to body cells by
A)free fatty acids
B)lipases
C)mucopolysaccharides
D)lipoproteins
Q3) Beta-carotene ________.
A)can be converted to vitamin A in the body
B)can be converted to vitamin E in the body
C)is classified as a retinoid
D)is toxic when consumed in excess amounts
Q4) Dietary supplements can fully compensate for nutritionally poor diets.
A)True
B)False
Q5) Identify factors that increase and decrease the absorption of minerals.
Q6) What suggestions would you provide to a client to decrease cancer risk?
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Chapter 13: Micronutrients in Energy and Amino Acid
Metabolism
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Sample Questions
Q1) Which of the following factors can interfere with the absorption of vitamin B-12?
A)Surgical removal of the stomach
B)Defective R-protein synthesis
C)Infections of the ileum or surgical removal of the ileum
D)All of these choices are accurate
Q2) A nutrient-dense source of thiamin is ________.
A)citrus fruits
B)milk and milk products
C)pork and pork products
D)leafy green vegetables
Q3) Important contributors to niacin intake in the American diet are ________.
A)poultry, meat, and fish
B)citrus fruits, kiwi, and bananas
C)milk, cheese, and yogurt
D)spinach, kale, and broccoli
Q4) Whole grains, nuts, legumes, and tea are the best sources of manganese.
A)True
B)False
Q5) Describe why good folate status is especially important for young women.
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Chapter 14: Fluid Balance and Blood Health
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Sample Questions
Q1) Which of the following situations is/are life threatening?
A)hypokalemia
B)hyperkalemia
C)hypokalemia and hyperkalemia
D)neither hypokalemia nor hyperkalemia
Q2) Chloride is ________.
A)the main anion in extracellular fluid
B)an intracellular fluid ion
C)a positively charged ion
D)converted to chlorine in the intestinal tract
Q3) Typical daily urine output in a healthy individual is within the range of ________.
A)400 - 600 milliliters
B)1 - 2 liters
C)2 - 4 liters
D)3 - 5 liters
E)600 - 1000 milliliters
Q4) List 3 factors that can increase iron absorption.
Q5) List at least five symptoms of dehydration.
Q6) List 2 food sources for zinc.
16
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Chapter 15: Bone Health and Body Defense Systems
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Sample Questions
Q1) Vitamin D must be hydroxylated in the liver and kidney to become biologically active.
A)True
B)False
Q2) List 3 functions of vitamin A.
Q3) Scurvy is due to a deficiency of ________.
A)vitamin C
B)thiamin
C)folate
D)vitamin B-12
Q4) As calcitriol, vitamin D functions in calcium and bone metabolism by ________.
A)reducing calcium excretion by the kidney
B)regulating calcium and phosphorus absorption through the intestinal wall
C)regulating the levels of calcium and phosphorus in bones
D)All of these choices are accurate
Q5) The most nutrient-dense sources of vitamin E are ________.
A)refined grains and cereal products
B)orange-colored fruits
C)vegetable oils
D)animal fats
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Chapter 16: Nutritional Aspects of Pregnancy and Breastfeeding
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Sample Questions
Q1) Which of the following factors may deplete a woman's nutrient stores?
A)numerous previous pregnancies
B)preterm births
C)pregnancies after age 35
D)pregnancies more than 3 years apart
Q2) Special cells in the breast filter out toxins like alcohol and caffeine and keep breast milk safe.
A)True
B)False
Q3) Which component of weight gain accounts for the greatest amount of increased weight during pregnancy?
A)Infant
B)Placenta
C)Amniotic fluid
D)Breast tissue
E)Maternal blood supply
Q4) Smokers secrete nicotine in their breast milk.
A)True
B)False
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Chapter 17: Nutrition During the Growing Years
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Sample Questions
Q1) When serving a food for the first time to an infant, ________.
A)the food should be a single-ingredient (not mixed) food item
B)wait several days before serving another new food
C)expect the baby to eat only a few bites
D)All of these responses are correct
Q2) What do preschool children like to eat?
A)Familiar foods
B)Foods served at comfortable temperatures
C)Mild flavors
D)Crisp-textured foods
E)All of these choices are accurate
Q3) Which protein in human milk increases iron absorption?
A)Casein
B)Lactalbumin
C)Lactoferrin
D)Bifidus factor
Q4) Solid foods should be fed to infants only from a spoon.
A)True
B)False
Q5) Why should leftover formula always be discarded?
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Chapter 18: Nutrition During the Adult Years
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Sample Questions
Q1) Calorie needs decline after age 30 years or so because ________.
A)basal metabolism declines
B)the body becomes more efficient in using energy
C)thrifty metabolism begins
D)All of these responses are correct
Q2) According to the Dietary Guidelines for Americans, a goal for adults is to ________.
A)limit intake of added sugars and emphasize vegetables in the diet
B)keep body weight in a healthy range
C)practice safe food handling
D)All of these responses are correct
Q3) A major problem afflicting the elderly gastrointestinal tract is ________.
A)increased lactase synthesis
B)constipation
C)increased HCl production
D)increased synthesis of intrinsic factor
Q4) During adulthood, nutrients are used primarily ________.
A)to maintain the body
B)to support physical growth
C)to maintain the body and support physical growth
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