Contemporary Nutrition Exam Preparation Guide
Course Introduction
Contemporary Nutrition explores the science of nutrition as it applies to individual health and well-being in todays society. The course examines macronutrients and micronutrients, their roles in the human body, and how dietary choices impact health outcomes such as chronic disease and obesity. Students learn to interpret food labels, analyze current dietary guidelines, and evaluate nutritional claims using evidence-based resources. The course also addresses cultural, ethical, and socioeconomic factors influencing eating habits, as well as contemporary issues such as food sustainability, special diets, and the role of nutrition in disease prevention and management.
Recommended Textbook
Scientific American Nutrition for a Changing World Preliminary Edition 1st Edition by Jamie Pope
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Chapter 1: The Science and Scope of Nutrition
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Sample Questions
Q1) Minerals are non-essential nutrients and provide 4 kilocalories per gram.
A)True
B)False
Answer: False
Q2) What are phytochemicals? In which foods are they commonly found? Describe two of their functions in promoting health and preventing disease.
Answer: Phytochemicals are compounds found in plant foods that are physiologically active and beneficial to human health.They are typically found in plant foods such as vegetables,fruits,whole grains,legumes,nuts,tea,cocoa,herbs,and spices.Two major functions of phytochemicals would be their anti-inflammatory and antioxidant properties.
Q3) According to the National Health and Nutrition Examination Survey,the majority of Americans are getting their recommended servings of whole grains,fruits,and vegetables.
A)True
B)False
Answer: False
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3
Chapter 2: Healthy Diets
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Q1) Which of the following nutrients plays a role in the management of blood pressure and can affect the progression of heart disease?
A)calcium
B)sodium
C)glucose
D)electrolytes
E)fiber
Answer: B
Q2) Which of the following is a declaration on a food package to indicate a link between a food,food component,or dietary supplement and a reduction in the risk of a disease?
A)food additive
B)supplemental health information
C)structure/function claim
D)health claim
E)nutrient claim
Answer: D
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Chapter 3: Digestive System and Digestive Disorders
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Q1) Why is the gallbladder considered an accessory organ in the digestive system? If a person were to have a cholecystectomy (gallbladder removal),what might be a consequence of this procedure?
Answer: The gallbladder is considered an accessory organ because food does not travel through this organ.The gallbladder plays a supportive role by storing bile until it is needed in the small intestine.Removing this organ may cause digestive problems,such as difficulty digesting and absorbing lipids.
Q2) The regurgitation of acid content from the stomach into the esophagus is called A)diarrheA.
B)vomiting.
C)constipation.
D)gastroesophageal reflux disease.
E)acid reflux.
Answer: E
Q3) Name the accessory organs of the digestive tract.
Answer: Salivary glands,liver,gallbladder,and pancreas are all accessory organs of the digestive tract.
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Page 5
Chapter 4: Carbohydrates
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Sample Questions
Q1) The mammary glands of humans and other mammals synthesize
A)lactose.
B)glucose.
C)maltose.
D)sucrose.
E)All of the abovE.
Q2) Which enzyme breaks down maltose?
A)sucrase
B)maltase
C)lactase
D)lactose
E)galactase
Q3) Which of the following ingredients count as added sugar?
A)corn sweetener
B)honey
C)corn syrup
D)dextrose
E)All of the abovE.
Q4) The energy found within carbohydrates comes,ultimately,from the sun.Describe the basic process of photosynthesis.
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Chapter 5: Nutrition and Diabetes
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Q1) Develop a nutrition care plan to help your patient with gestational diabetes.Include a menu plan,methods to monitor disease,and other lifestyle interventions.
Q2) Which of these clinical tests enables type 1 diabetes to be distinguished from type 2 diabetes?
A)higher fasting blood glucose levels
B)higher oral glucose tolerance test values
C)higher ketone bodies in the blood
D)lower insulin levels
E)higher glucose levels in the urine
Q3) Women with gestational diabetes should consume
A)diets high in complex carbohydrates.
B)diets high in simple carbohydrates.
C)omega-3 fatty acids fish oil supplements.
D)antioxidant vitamin supplements.
E)both C and D
Q4) Provide recommendations for diet and insulin injections to a patient with type 1 diabetes.
Q5) What are the health consequences of ketoacidosis in people with diabetes?
Q6) Explain the short-term versus long-term complications of type 2 diabetes.
Page 7
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Chapter 6: Lipids
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Q1) What would you suggest to an individual who had their gallbladder removed?
A)reduce their intake of dairy
B)reduce their intake of omega-3 fatty acids
C)take fish oil supplements to prevent essential fatty acid deficiency
D)reduce their total fat intake
E)all of the above
Q2) Which fatty acid would be the most unstable or least resistant to rancidity?
A)olive oil
B)coconut oil
C)fully hydrogenated soybean oil
D)partially hydrogenated soybean oil
E)fish oil
Q3) What is the minimum amount of fat in grams needed in a 2,000-calorie diet to meet the AMDR recommendations for fat intake?
Q4) Which oil provides the most alpha-linolenic acid?
A)fish oil
B)corn oil
C)olive oil
D)flaxseed oil
E)coconut oil
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Chapter 7: Lipids in Health and Disease
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Q1) The American Heart Association recommends that the maximum omega-6 fatty acid intake while on a 2,000-calorie diet should be _____ calories.Show your calculation.
Q2) What is the difference between a myocardial infarction versus a stroke?
Q3) Which was NOT a risk factor for the high prevalence of cardiovascular disease in the Bogalusa study?
A)lower education levels in this population
B)high poverty in this population
C)older age of this population
D)starting to smoke at an early age
E)unhealthy dietary habits
Q4) Which types of fish should be avoided since they may have a high mercury content?
A)salmon and tuna
B)swordfish and king mackerel
C)anchovies and albacore
D)anchovies and sardine
E)trout and tuna
Q5) What was the significance of the discovery of fatty streaks in the arteries of children in the Bogalusa study?
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Chapter 8: Protein
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Q1) All of these conditions can cause protein denaturation,except
A)high temperatures from cooking.
B)digestion by pancreatic proteases.
C)the presence of hydrochloric acid.
D)a change in blood pH.
E)an increase in body temperature due to high fever.
Q2) Which contributes high-quality protein with the lowest saturated fat content?
A)American cheese
B)ground beef
C)skinless baked chicken breast
D)whole boiled egg
E)grilled salmon
Q3) Which is the most important factor for determining an adult's protein requirement?
A)age
B)height
C)weight
D)gender
E)muscle and fat mass
Q4) Why can a low-carbohydrate diet result in muscle loss?
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Chapter 9: Plant-Based Diets
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Q1) Vegans may have difficulty obtaining adequate amounts of A)vitamin C and folate.
B)zinc and potassium.
C)complete proteins and vitamin B .
D)cholesterol and omega-3 fatty acids.
E)vitamin E and omega-3 fatty acids.
Q2) Which statement is NOT true about organic foods?
A)Organic foods conserve biodiversity.
B)Organic foods foster recycling of resources.
C)Organic foods expose consumers to fewer antibiotic resistant bacteria.
D)Organic foods expose consumers to fewer pesticides.
E)Organic foods are more nutritious and have more health benefits.
Q3) A person who excludes red meats,but includes poultry and fish in their diet is considered
A)a flexitarian.
B)a lacto-ovo vegetarian.
C)a quasi-carnivore.
D)a quasi-vegetarian.
E)a pescatarian.
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Chapter 10: Fat-Soluble Vitamins
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Q1) Which can be produced by intestinal bacteria?
A)vitamin A
B)vitamin D
C)vitamin K
D)vitamin E
E)tocopherol
Q2) Which does NOT play a role in maintaining blood concentrations when calcium levels are low?
A)parathyroid hormone increasing kidney production of active vitamin D
B)parathyroid hormone increasing intestinal production of active vitamin D
C)activated vitamin D increasing intestinal absorption calcium
D)activated vitamin D decreasing kidney excretion of calcium
E)activated vitamin D increasing release of calcium from the bone
Q3) Which foods are the richest source of provitamin A?
A)beef liver and tuna
B)skim milk and other low-fat dairy products
C)dark,leafy,green vegetables
D)carrots and sweet potatoes
E)mango and pink grapefruit
Q4) List the differences between fat-soluble and water-soluble vitamins.
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Chapter 11: Water-Soluble Vitamins
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Q1) Name some individuals who may require supplements of water-soluble vitamins and explain why.
Q2) The amino acid tryptophan can be converted to A)thiamin.
B)riboflavin. C)niacin.
D)vitamin B .
E)vitamin C.
Q3) Which vitamin is readily destroyed by exposure to heat?
A)biotin
B)riboflavin
C)vitamin B
D)vitamin C
E)vitamin B
Q4) Smokers may require a higher RDA level of which water-soluble vitamin? Explain why.
Q5) Explain why folate and vitamin B are so important to each other.
Q6) Explain why folate recommendations are often provided as dietary folate equivalents (DFEs)?
Page 13
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Chapter 12: Dietary Supplements
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Sample Questions
Q1) This group represents the largest percent of new food products introduced to the market over the last decade.
A)vitamin supplements
B)herbal supplements
C)functional foods
D)mineral supplements
E)energy drinks
Q2) What herb has a possible laxative benefit associated with it?
A)licorice root
B)black cohosh
C)senna
D)St.John's wort
E)holy basil
Q3) Examples of functional foods include all of the following,except A)broccoli.
B)strawberries.
C)salmon.
D)vitamin D-fortified milk.
E)butter.
Q4) List two differences between conventional drugs and dietary supplements.
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Chapter 13: Major Minerals and Water
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Q1) All of the following are symptoms of potassium deficiency,except A)fatigue.
B)skin rash.
C)abnormal heart rhythms.
D)increased calcium excretion.
E)muscle weakness.
Q2) Electrolytes are used in the body for all of the following purposes,except
A)transporting nutrients.
B)contracting muscles.
C)balancing fluid in and out of cells.
D)transmitting nerve impulses.
E)maintaining cell membranes.
Q3) Why might tap water affect mineral intake?
Q4) Which of the following statements is TRUE concerning dehydration?
A)Dehydration is a water deficiency in the body.
B)Concentrated urine is an indicator of dehydration.
C)Dehydration is an issue in developing countries where safe drinking water is scarce.
D)Dehydration can be a result of excess vomiting and/or diarrhea.
E)All of the abovE.
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Chapter 14: Trace Minerals
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Sample Questions
Q1) A child is admitted to the emergency department with symptoms of nausea,diarrhea,dizziness,and confusion.His mother found an open dietary supplement bottle for a single trace mineral.A poisoning with which trace mineral would most likely have caused the child's symptoms?
A)iodine
B)zinc
C)selenium
D)copper
E)iron
Q2) Iron deficiency anemia can be caused by
A)blood loss due to menstruation.
B)frequent blood donations.
C)being pregnant.
D)insufficient intake of iron.
E)All of the abovE.
Q3) Explain why pregnant women require supplementation of both iodine and iron.
Q4) Two trace minerals have been added to American diets.What are they and to what have they each been added?
Q5) Why might a dietitian recommend increasing bread and cereal consumption to a client with anemia?
16
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Chapter 15: Energy Balance and Obesity
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Q1) For whom might BMI not be an accurate indication of body fat and health risks?
A)a 37-year-old working mother
B)a professional football player
C)an office worker
D)a news anchor
E)a 50-year-old truck driver
Q2) Why might adults gain weight in the decades after turning 40?
Q3) When someone's BMI is higher than 30,what health conditions are he or she more likely to have?
Q4) How does NEAT affect body weight?
Q5) Teddy is a 55-year-old sedentary African-American man who skips breakfast.Which of the following factors that affect his energy expenditure is NOT changeable?
A)daily physical activity
B)eating breakfast
C)four 8-ounce cups of coffee per day
D)weight-training at the office gym
E)age
Q6) There are two approaches that are the first to be recommended when someone needs to lose weight.These are:
Page 17
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Chapter 16: Fitness and Sports Nutrition
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Q1) One pound of weight loss is equivalent to _____ of water loss.
A)12 ounces
B)16 ounces
C)20 ounces
D)25 ounces
E)30 ounces
Q2) What are the advantages of carbohydrate loading for an endurance athlete? Explain how carbohydrate loading is accomplished.
Q3) What fuel source is Jan using if she exercises at 85% of her maximum aerobic capacity?
A)mostly carbohydrate
B)mostly fat
C)carbohydrate and fat equally
D)mostly creatine phosphate
E)mostly protein
Q4) What are some specific nutritional concerns for female athletes? Explain why and provide a meal plan to prevent nutritional deficiencies
Q5) Name the four components of physical fitness and design an exercise program that includes all of these components.
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Chapter 17: Nutrition for Pregnancy, breastfeeding, and Infancy
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Q1) More than ________ of all women are overweight or obese prior to pregnancy.
A)one-quarter
B)one-third
C)one-half
D)two-thirds
E)three-fourths
Q2) A breastfeeding mom's energy needs are 2500 kcal per day.She is able to decrease her intake to approximately _________ kcal per day without affecting the quality of quantity of milk production.
A)1000 kcal per day
B)1500 kcal per day
C)1800 kcal per day
D)2000 kcal per day
E)2200 kcal per day
Q3) After lactation is established,breast milk is referred to as __________ at the beginning of the feeding,and __________towards the end of the feeding.What is the difference between the two?
Q4) List two recommendations regarding fish intake in pregnancy.
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Q5) Plan a one-day menu for a 10-month-old toddler that includes three meals and three snacks.
Chapter 18: Childhood Nutrition
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Q1) Which of the following does NOT describe a food allergy?
A)affects every one in every 13 children
B)caused by an immune reaction to an allergen in the food
C)immune reactions can include nausea,vomiting,and "itchy" mouth
D)examples include lactose intolerance and celiac disease
E)causes production of antibodies
Q2) Which of the following is NOT a characteristic of the National School Lunch Program?
A)The nutritional standards are decided by schools.
B)It is a federally assisted meal program.
C)It operates in public schools and in nonprofit private schools.
D)It has more than 30 million participants.
E)It provides low-cost or free lunches.
Q3) List the U.S.Dietary Guidelines for Americans three main areas of emphasis for dietary recommendations.
Q4) Generally discuss approaches that programs are using to reduce and prevent childhood obesity.
Q5) Plan four snacks that include the nutrients of concern in childrencalcium,iron,vitamin D,and fiber.
Q6) Describe the "sensitization" phase of the development of food allergies.
Page 20
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Chapter 19: The College Years
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Q1) List two types of therapy that the American Psychological Association recommends to treat eating disorders.
Q2) Someone suffering from bulimia nervosa may experience which of the following physical symptoms?
A)teeth erosion
B)esophageal damage
C)calluses on the back of the hands
D)dehydration
E)All of the abovE.
Q3) Frequent episodes (once a week for at least three months)of binge eating followed by inappropriate purging (that is,self-induced vomiting,excessive exercise,use of laxatives)is a characteristic of which of the following eating disorders?
A)anorexia nervosa
B)bulimia nervosa
C)binge eating disorder
D)All of the above.
E)None of the abovE.
Q4) List three possible reasons why 75% of students gain weight during their first year in college.
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Chapter 20: Food Safety and Food Security
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Q1) Where can food preparation result in foodborne illness?
A)private homes
B)catering/banquet facilities
C)institutions such as schools or prisons
D)restaurants
E)All of the abovE.
Q2) List two food sources of food intoxication.
Q3) The safe zone for refrigerated foods is to be chilled below
A)70 F.
B)50 F.
C)41 F.
D)32 F.
E)1 F.
Q4) The most common symptoms of foodborne illness are
A)bleeding.
B)fever.
C)nausea,vomiting,and diarrhea.
D)diarrhea.
E)fever and vomiting.
Q5) List two of the three reasons for using food additives.
Page 22
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Chapter 21: Healthy Diets
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Q1) All of the following could be helpful to older adults who have difficulty purchasing and preparing food EXCEPT:
A)Meals on Wheels.
B)eating a communal meal at a senior center.
C)Medicaid.
D)having a van drive a group of seniors to the grocery store.
E)family helping to cook and freeze meals in advancE.
Q2) What type of diet is recommended to help reduce the likelihood of developing dementia?
A)Fat based
B)Protein based
C)Grain based
D)Plant based
E)Liquid based
Q3) Older adults may enjoy food less and thus eat less,primarily because:
A)food is expensive to purchase.
B)food is time consuming to prepare.
C)their sense of taste and smell have decreased.
D)they are less comfortable in the kitchen.
E)they are bored of the same foods over and over.
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