Course Introduction
Community Nutrition Study Guide Questions
Community Nutrition explores the principles and practices involved in promoting health and preventing nutrition-related diseases at the population level. This course covers the assessment of community nutrition needs, program planning, implementation, and evaluation, as well as the roles of public policy and advocacy in shaping food environments. Students will examine diverse factors influencing nutritional health including socioeconomic, cultural, and environmental determinants while learning to design and deliver effective nutrition interventions for various populations. Emphasis is placed on strategies to address nutrition disparities and promote equity in health outcomes across communities.
Recommended Textbook
Visualizing Nutrition 3rd Canadian Edition Mary B. Grosvenor
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14 Chapters
1203 Verified Questions
1203 Flashcards
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Page 2
Chapter 1: Nutrition: Everyday Choices
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83 Verified Questions
83 Flashcards
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Sample Questions
Q1) Typically, less processed foods have lower nutrient density.
A)True
B)False
Answer: False
Q2) Which of the following statements about proteins is false?
A) Dietary protein from animal sources better matches the amino acid needs of humans compared to dietary protein derived from plants sources.
B) Proteins are composed of amino acids.
C) Proteins are made of amino acids, vitamins, and minerals.
D) Proteins differ based on the combinations of amino acids used in each type of protein.
Answer: C
Q3) A slice of apple pie has the same nutrient density as eating a medium-size apple.
A)True
B)False
Answer: False
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Chapter 2: Guidelines for a Healthy Diet
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Sample Questions
Q1) Which of the following is promoted by the Mediterranean Eating Pattern?
A) Eating poultry and eggs daily.
B) Consuming full-fat dairy products frequently.
C) Eating red meat and sweets less often.
D) Limiting consumption of nuts and seeds.
Answer: C
Q2) The set of health promotion and disease prevention objectives that is revised every 10 years are the ________________.
A) Dietary Allowances
B) Healthy People objectives
C) USDA Food Guidance System
D) US Diet Requirements
Answer: B
Q3) The Dietary Reference Intakes are only concerned with the correction of nutrient deficiencies.
A)True
B)False
Answer: False
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Chapter 3: Digestion: From Meals to Molecules
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79 Verified Questions
79 Flashcards
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Sample Questions
Q1) Jasmine has gallstones and experiences severe pain when she eats. What substance should she avoid to try to reduce the pain she is experiencing?
A) Caffeinated coffee
B) French fries
C) Fresh fruits and vegetables
D) Peppermint and spearmint
Answer: B
Q2) Which of the following substances is not absorbed by the human body?
A) Amino acids
B) Fatty acids
C) Fiber
D) Sugars
Answer: C
Q3) Cellular respiration uses oxygen to convert glucose, fatty acids, and amino acids into carbon dioxide, water, and ATP.
A)True
B)False
Answer: True
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Chapter 4: Carbohydrates: Sugars, Starches, and Fibers
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Sample Questions
Q1) Your friend Susan said that she is going on a low glycemic index diet. What is meant by the low glycemic diet? What types of foods would be included on this diet? What foods would be avoided? Is this diet healthy? Why or why not?
Q2) Because dairy products are the main source of calcium in the diet, all individuals with lactose intolerance should take a calcium supplement.
A)True
B)False
Q3) Fiber and other indigestible carbohydrates are partially broken down by the bacteria in the:
A) large intestine.
B) mouth.
C) small intestine.
D) stomach.
Q4) Only the carbohydrates that are completely digested have an impact on overall health.
A)True
B)False
Q5) Discuss how the metabolism of fructose differs from that of sucrose.
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Chapter 5: Lipids: Fats, Phospholipids, and Sterols
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124 Flashcards
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Sample Questions
Q1) Which of the following are absorbed without digestion?
A) Fat-soluble vitamins
B) Long-chain fatty acids
C) Phospholipids
D) Triglycerides
Q2) Since chylomicrons are too large to enter the capillaries in the small intestine, they pass into the:
A) gallbladder
B) large intestine
C) lymph
D) stomach
Q3) African Americans have a lower risk of heart disease than the general population.
A)True
B)False
Q4) Chylomicrons are too large to enter the capillaries in the small intestine.
A)True
B)False
Q5) Small amounts of trans fatty acids occur naturally in foods.
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Page 7
Chapter 6: Proteins and Amino Acids
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Sample Questions
Q1) Most Americans consume more than enough grams of protein daily.
A)True
B)False
Q2) Kwashiorkor is an overall energy deficiency whereas marasmus is a protein deficiency.
A)True
B)False
Q3) When the diet does not provide enough energy to meet the body's needs (e.g. consuming a very-low-calorie-weight-loss diet) body protein is used to provide energy.
A)True
B)False
Q4) A diet that includes a variety of plant proteins can easily meet most people's protein needs.
A)True
B)False
Q5) Protein-energy malnutrition is only seen in children.
A)True
B)False
Q6) What are some of the health benefits of consuming soy products?
Page 8
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Chapter 7: Vitamins
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Sample Questions
Q1) If the diet is chronically low in fat-soluble vitamins, the bioavailability of which vitamins will be impacted most?
A) Folate and vitamin B12
B) Thiamin and riboflavin
C) Vitamins A and D
D) Vitamins C and E
Q2) The Intrinsic Factor is necessary for the absorption of which B vitamin?
A) Folate
B) Niacin
C) Riboflavin
D) Vitamin B
Q3) Smokers have higher vitamin C needs than nonsmokers.
A)True
B)False
Q4) Coenzymes bind to enzymes to promote their activity.
A)True
B)False
Q5) Vitamin C is best known for its role in the synthesis and maintenance of collagen. What is collagen? How does vitamin C's role in collagen related to the symptoms of scurvy?
9
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Chapter 8: Water and Minerals
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Sample Questions
Q1) When blood calcium levels are low, parathyroid hormone will
A) increase.
B) not change.
C) decrease.
Q2) The distribution of water between intra- and extra-cellular spaces depends on concentration differences of _____, or dissolved substances, including protein, sodium, and potassium.
A) reverse osmotic particles
B) solutes
C) solutions
D) solvents
Q3) A deficiency of a trace mineral is just as damaging to your health as a deficiency of a major mineral.
A)True
B)False
Q4) About 25% of the bottled water sold in the United States is the same water that comes from local municipal water supplies or "tap" water.
A)True
B)False
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Chapter 9: Energy Balance and Weight Management
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Sample Questions
Q1) When determining the level of health risk, using the BMI is sufficient.
A)True
B)False
Q2) Gaining weight is easy, just eat more fat.
A)True
B)False
Q3) Deidre is 5 feet 4 inches tall and her weight is 135 pounds. Her BMI is closest to _____ kg/m2.
A) 19
B) 23
C) 26
D) 29
Q4) Women are more likely than men to have an eating disorder.
A)True
B)False
Q5) The most common eating disorder is
A) anorexia nervosa.
B) bulimia nervosa.
C) binge-eating disorder.
D) night-eating syndrome.
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Chapter 10: Nutrition, Fitness, and Physical Activity
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Sample Questions
Q1) Glycogen stores and endurance are increased by increasing fat intake.
A)True
B)False
Q2) The physiological changes that occur from aerobic training increases cellular ability to burn fatty acids for fuel.
A)True
B)False
Q3) Adam has been push mowing his yard on a very hot and humid day for almost 90 minutes now. He is feeling faint and disoriented and is sweating profusely. When he checked his pulse, he noticed that it was weak but rapid. Based on this scenario, Adam is most likely experiencing which of the following?
A) Heat cramps
B) Heat exhaustion
C) Heat stroke
D) Sports anemia
Q4) The majority of creatine phosphate is found in the liver.
A)True
B)False
Q5) What is caffeine intoxication? What are the symptoms?
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Chapter 11: Nutrition During Pregnancy and Infancy
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Sample Questions
Q1) Which of the following women has a greater risk of hypertensive disorder during pregnancy?
A) Susie, a 30 year old Caucasian mother of 2
B) Jenni, a 40 year old African American living in poverty
C) Staci, a 35 year old Hispanic mother of 1
D) Mildred, a Caucasian 20 year old college student
Q2) Which of the following fatty acids are essential for the development of the infant's retina and brain?
A) DHA
B) trans fatty acids
C) ARA
D) DHA and ARA
Q3) A developing human from 2-8 weeks after fertilization is called a/an
A) embryo.
B) fetus.
C) premature infant.
D) zygote.
Q4) Fluoride is important for tooth development, even before the teeth erupt.
A)True
B)False
Page 13
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Chapter 12: Nutrition From 1 to 100
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Sample Questions
Q1) The AMDR from carbohydrate for children is ________ the AMDR for adults.
A) higher than
B) the same as C) lower than
Q2) The incidence of chronic diseases and disabilities increases with advancing age, these increases were considered when the Dietary Reference Intake recommendations were established.
A)True
B)False
Q3) One drink of alcohol contains 12 to 14 grams of alcohol, which is equivalent in all of the following except
A) 5 ounces of wine.
B) 1.5 ounces of hard liquor.
C) 12 ounces of beer.
D) 24 ounces of beer.
Q4) Being obese as a child increases the child's risk for type 2 diabetes.
A)True
B)False
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Page 14
Chapter 13: How Safe Is Our Food Supply
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Sample Questions
Q1) Despite concerns about the impact of GM crops, the number of acres planted with them worldwide has risen steadily since 1996.
A)True
B)False
Q2) It is very easy to identify foods that have been genetically modified.
A)True
B)False
Q3) Which of the following statements regarding the control of microbial growth is FALSE?
A) Most bacteria grow best at a pH near neutral.
B) Most bacteria grow best in conditions without oxygen.
C) Bacteria need water to grow.
D) All of these statements are true.
Q4) Cooking destroys toxins that are present on moldy food.
A)True
B)False
Q5) Unlike bacteria, the viruses that cause human diseases cannot grow and reproduce in foods.
A)True
B)False
Page 15
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Chapter 14: Feeding the World
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Sample Questions
Q1) The World Health Organization recommends that infants be exclusively breast fed for the first ____ months of life.
A) 4
B) 6
C) 9
D) 12
Q2) Feeding America is a government-sponsored, federally funded program.
A)True
B)False
Q3) Lack of education can be both a cause as well as a consequence of poverty.
A)True
B)False
Q4) Cultural practices may be a factor that causes food shortages. Why in some cultures might women and girls be at increased risk for food shortage?
Q5) The majority of food assistance programs require the users to complete nutrition education sessions before the benefits are shared.
A)True
B)False
Q6) How can lack of education lead to undernutrition?
Page 16
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