Foundations of Nutrition Pre-Test Questions
Course Introduction
Foundations of Nutrition provides an in-depth exploration of the principles and science underlying human nutrition. This course examines essential nutrients, their physiological functions, dietary sources, and the role of nutrition in growth, health maintenance, and disease prevention. Key topics include macronutrient and micronutrient metabolism, nutritional guidelines, digestion and absorption, and the impact of cultural, socioeconomic, and environmental factors on food choices. Students will gain a foundational understanding of how nutrition affects overall health and will develop the skills necessary to analyze dietary habits and recommend evidence-based nutritional strategies.
Recommended Textbook
The Science of Nutrition 3rd Edition by Janice J. Thompson
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Chapter 1: The Science of Nutrition: Linking Food, function, and Health
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Q1) Carbohydrates,fats,and proteins are the only nutrients in foods that provide energy.
A)True
B)False
Answer: True
Q2) Which of the following nutrients is classified as a major mineral?
A)calcium
B)iron
C)iodine
D)copper
Answer: A
Q3) Which of the following is an example of an organic micronutrient?
A)folate
B)calcium
C)fat
D)iron
Answer: A
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Chapter 2: Designing a Healthful Diet
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Sample Questions
Q1) Serving sizes as defined in the USDA Food Patterns are often smaller than those sold to consumers.
A)True
B)False
Answer: True
Q2) A diet that is adequate for one person is generally adequate for most people.
A)True
B)False
Answer: False
Q3) Which of the following is NOT a dedicated food category contained in MyPlate?
A)meats
B)fruits
C)grains
D)dairy
Answer: A
Q4) Consuming juices or milk products that are unpasteurized does not affect the potential safety of those foods.
A)True
B)False
Answer: False
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Chapter
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Sample Questions
Q1) Which of the following is classified as a digestive fluid?
A)chyme
B)cholecystokinin (CCK)
C)hydrochloric acid (HCl)
D)gastrin
Answer: C
Q2) The hormone ________ is released after the ingestion of a meal and triggers the stomach to release digestive juices.
A)leptin
B)insulin
C)gastrin
D)amylase
Answer: C
Q3) Appetite is a psychological desire to consume specific foods.
A)True
B)False
Answer: True
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Chapter 4: Carbohydrates: Plant-Derived Energy Nutrients
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Sample Questions
Q1) The type of carbohydrates that consist of only a single molecule are called:
A)fatty acids.
B)amino acids.
C)monosaccharides.
D)Calories.
Q2) The MOST common source of added sugar in the U.S.diet is:
A)fruits.
B)soft drinks/sodas.
C)chocolate bars.
D)alcoholic beverages.
Q3) A disorder of the large intestine characterized by infected and inflamed pockets forming in the intestinal wall is:
A)metabolic disorder.
B)lactose intolerance.
C)diverticulosis.
D)colon cancer.
Q4) Enriched grains provide fiber-rich carbohydrates.
A)True
B)False
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Chapter 5: in Depth: Alcohol
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Sample Questions
Q1) Alcohol is absorbed directly from the small intestine and the: A)mouth.
B)esophagus.
C)stomach.
D)large intestine.
Q2) The non-alcoholic components found in red wine,brandy,and whiskey that may cause some of the symptoms of a hangover are called: A)enzymes.
B)teratogens.
C)oxidants.
D)congeners.
Q3) Alcohol provides how many kcal/g of energy?
A)4
B)5
C)7
D)9
Q4) On average,a healthy adult can metabolize two drinks per hour.
A)True
B)False
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Chapter 6: Lipids: Essential Energy-Supplying Nutrients
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Sample Questions
Q1) Studies show that the use of fat replacers have helped to reduce obesity rates in the United States.
A)True
B)False
Q2) Define hydrogenation and explain why food manufacturers utilize this process.Describe the types of fat in hydrogenated oils,their effects in the body,and the potential health impacts of hydrogenation.
Q3) What are the primary functions of lipids?
Q4) Triglycerides can be classified by which of the following characteristics?
A)the length of the glycerol backbone
B)the shape of the glycerol backbone
C)whether or not it is soluble in water
D)the shape,length,and saturation of the fatty acids
Q5) Cholesterol is used to make sex hormones.
A)True
B)False
Q6) The COOH end of a fatty acid is called the methyl end.
A)True
B)False
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Chapter 7: Vitamins and Minerals: Micronutrients With
Macro Powers
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Sample Questions
Q1) Menaquinone is a form of vitamin B.
A)True
B)False
Q2) Vitamins A and D are the most toxic fat-soluble vitamins.
A)True
B)False
Q3) The most common cause of vitamin toxicity is from:
A)overconsumption of nutritional supplements.
B)overconsumption of carrots.
C)overapplication of vitamin A cream for acne.
D)overconsumption of cod liver oil.
Q4) Which of the following is classified as a major mineral?
A)zinc
B)iodine
C)selenium
D)sulfur
Q5) Minerals are inorganic.
A)True
B)False
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Chapter 8: Phytochemicals
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Q1) Scientists now believe that phytochemicals may benefit health by stressing our cells. A)True B)False
Q2) Phytochemicals may be ineffective or even harmful when: A)heated B)diluted.
C)consumed as supplements.
D)consumed in raw foods.
Q3) Phytochemicals have established daily recommended intakes. A)True B)False
Q4) Phytochemicals are synthetic substances. A)True B)False
Q5) Antioxidants have the capacity to neutralize: A)DNA.
B)lipids.
C)free radicals. D)water.
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Chapter 9: Disordered Eating
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Sample Questions
Q1) Which of the following BEST describes an episode of binge eating?
A)eating a large amount of food in a short period of time
B)heightened sense of control over eating
C)sense of depression when consuming excess Calories
D)consuming any food outside the parameters of a self-imposed restrictive diet
Q2) Most people who suffer from binge-eating disorder are underweight.
A)True
B)False
Q3) According to the American Psychiatric Association,anorexia nervosa is diagnosed when a client:
A)refuses to maintain body weight at or above a minimally normal weight for age and height.
B)has an intense fear of losing weight or becoming thin.
C)experiences repeated episodes of binge eating.
D)experiences repeated episodes of purging.
Q4) Men with anorexia are more concerned with body composition instead of actual body weight.
A)True B)False
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Chapter 10: Proteins: Crucial Components of All Body
Tissues
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Sample Questions
Q1) Soy is the most complete plant source of protein. A)True
B)False
Q2) The process of combining two incomplete proteins to make a complete protein is called:
A)the protein-combining method.
B)amino-acid sequencing method.
C)mutual supplementation.
D)complementary supplementation.
Q3) In adequately nourished individuals,protein contributes minimally to energy needs. A)True B)False
Q4) Strength athletes have increased protein needs as compared with sedentary individuals.
A)True
B)False
Q5) The body supplies a finite supply of proteins. A)True B)False
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Chapter 11: Metabolism: From Food to Life
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Sample Questions
Q1) In oxidation-reduction reactions,what is exchanged?
A)electrons
B)neutrons
C)protons
D)quarks
Q2) Disaccharides are formed by what type of reaction?
A)dehydration synthesis
B)hydrolysis
C)hydrogen bonding
D)phosphorylation
Q3) For a person who chronically abuses alcohol,which pathway becomes important in metabolizing large amounts of alcohol?
A)microsomal ethanol oxidizing system (MEOS)
B)first pass
C)alcohol dehydrogenase
D)aldehyde dehydrogenase
Q4) Fatty acids can be converted to glucose.
A)True
B)False
Q5) Explain why triglycerides are the most useful form of stored energy.
Page 13
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Chapter 12: Nutrients Involved in Energy Metabolism
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Sample Questions
Q1) Which B-vitamin is part of the coenzymes FAD and FMN that aid in breaking down glucose and fatty acids?
A)thiamin
B)riboflavin
C)niacin
D)folate
Q2) Which dietary source of niacin has the highest availability for absorption?
A)cereal grains
B)meat
C)enriched bread products
D)ready-to-eat cereals
Q3) Which of the following vitamins is involved in breaking glucose down into a smaller molecule that can be taken up by the TCA cycle?
A)riboflavin
B)thiamin
C)ascorbic acid
D)valine
Q4) The body is able to generate energy from macronutrients without B-vitamins.
A)True
B)False
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Chapter 13: Nutrients Involved in Fluid and Electrolyte Balance
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Sample Questions
Q1) The causes of hypertension in the vast majority of individuals are well understood.
A)True
B)False
Q2) The three major systems that account for the body's ability to regulate acid-base balance are the lungs,the kidneys,and:
A)the intestines.
B)blood buffers.
C)bone structure.
D)the brain.
Q3) The primary reason for sweating is to:
A)maintain blood volume.
B)maintain sodium balance.
C)excrete waste products.
D)regulate body temperature.
Q4) Most people in the United States consume too much sodium.
A)True
B)False
Q5) Explain the role of electrolytes and ions in body fluid,and describe their characteristics.
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Chapter 14: Nutrients Involved in Antioxidant Function and Vision
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Sample Questions
Q1) Selenocysteine is the active form of selenium.
A)True
B)False
Q2) Selenium toxicity occurs from an overconsumption of foods rich in this mineral.
A)True
B)False
Q3) Vitamin E is critical for:
A)normal fetal and early childhood development.
B)athletic performance.
C)postmenopausal women.
D)adolescent growth.
Q4) Vitamin C assists in the formation of the structural protein called ________.
A)elastin
B)collagen
C)titan
D)ostiod
Q5) Beta-carotene is a hydrophobic compound.
A)True
B)False
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Chapter 15: Nutrients Involved in Bone Health
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Sample Questions
Q1) Fluorosis is associated with:
A)insufficient intake of fluoride.
B)consuming too much fluoride.
C)Alzheimer's disease.
D)osteoporosis.
Q2) The size and shape of bones do not change significantly after puberty.
A)True
B)False
Q3) Which of the following nutrients is necessary for the absorption of calcium?
A)iron
B)vitamin D
C)zinc
D)phosphorus
Q4) Hormone replacement therapy has been proven to be a safe and effective treatment for heart disease.
A)True
B)False
Q5) What is bone modeling? Why is it important? What minerals are related to bone modeling?
Q6) Approximately 80% of Americans with osteoporosis are women.Why?
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Chapter 16: Nutrients Involved in Blood Health and Immunity
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Sample Questions
Q1) Vitamin B is essential for the synthesis of:
A)T cells.
B)memory cells.
C)heme iron.
D)non-heme iron.
Q2) In the United States,accidental overdose of ________ is the most common cause of poisoning deaths in children under age six.
A)copper
B)iron
C)lead
D)zinc
Q3) Which component of blood is fluid and necessary for maintaining adequate blood volume?
A)erythrocyte
B)leukocyte
C)platelet
D)plasma
Q4) Discuss the role of essential fatty acids in inflammation and infection.
Page 18
Q5) Why is folate such an important nutrient for the developing fetus?
Q6) Describe the factors and processes that affect iron absorption in the body.
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Chapter 17: Achieving and Maintaining a Healthful Body Weight
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Sample Questions
Q1) Which method estimates energy expenditure by measuring only the body's production of carbon dioxide?
A)dual-energy X-ray absorptiometry (DXA)
B)doubly labeled water
C)direct calorimetry
D)indirect calorimetry
Q2) Oversecretion of the hormone leptin will result in weight gain.
A)True
B)False
Q3) The energy expended due to physical activity accounts for the majority of our total energy output each day.
A)True
B)False
Q4) Which of the following individuals would be MOST resistant to weight gain and obesity?
A)a person with a thrifty gene(s)
B)a person who is insensitive to the effects of leptin
C)a person with more uncoupling proteins
D)a person with fewer,less active uncoupling proteins
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Chapter 18: Nutrition and Physical Activity: Keys to Good Health
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Sample Questions
Q1) The goal of the pre-exercise warm-up is:
A)increased muscle temperature.
B)muscle fatigue.
C)glycogen depletion.
D)breakdown of muscle fiber to promote muscle growth.
Q2) Which component of physical fitness does stretching improve?
A)cardiorespiratory fitness
B)flexibility
C)body composition
D)blood insulin levels
Q3) Physical activity not related to a person's job is defined as:
A)non-occupational physical activity.
B)leisure-time physical activity.
C)occupational fitness.
D)physical fitness.
Q4) Which group is MOST likely to need more protein than the current RDA?
A)all competitive athletes
B)recreational athletes
C)athletes restricting Calories to promote fat loss
D)sedentary adults
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Chapter 19: Consumer Issues: Food Safety, Production, and Impact on the Environment
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Sample Questions
Q1) Damage to which human organ would MOST contribute to the accumulation of pesticides in the body?
A)lungs
B)bladder
C)liver
D)pancreas
Q2) Pesticides are:
A)chemicals added to food to enhance them in multiple ways.
B)chemicals added to food that help prevent microbial spoilage and enzymatic deterioration.
C)chemicals used in the field and in farm storage areas to decrease destruction caused by weeds,animals,insects,and fungi.
D)chemicals produced by microorganisms that harm tissue and elicit an immune response.
Q3) Killing microorganisms in food with heat will protect you from their toxins.
A)True
B)False
Q4) Organic farmers can and do use pesticides.
A)True
B)False
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Chapter 20: Nutrition Through the Life Cycle: Pregnancy
and the First Year of Life
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Q1) Premilk,also known as ________,is rich in immune factors and protein.
A)prolactin
B)colostrum
C)lactation
D)oxytocin
Q2) The embryo is most vulnerable to teratogens during which stage of pregnancy?
A)1st trimester
B)2nd trimester
C)3rd trimester
D)Teratogens do not affect the embryo.
Q3) A low-birth-weight infant will weigh:
A)less than 5.5 pounds.
B)less than 6.0 pounds.
C)less than 6.5 pounds.
D)less than 7.0 pounds.
Q4) The term used to describe the period from conception to birth is:
A)fertilization.
B)post-pregnancy.
C)ovulation.
D)gestation.
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Chapter 21: Nutrition Through the Life Cycle: Childhood and Adolescence
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Q1) The American Academy of Pediatrics recommends that the intake of fruit juice be limited to ________ per day for children 1 to 6 years of age.
A)1 cup
B)4 to 6 oz
C)16 oz (two 8 oz glasses on separate occasions)
D)none
Q2) A rule of thumb regarding serving sizes for toddlers is:
A)toddlers should eat 1/3 of their total daily energy requirements at each meal.
B)the serving sizes listed on food labels are appropriate for toddlers.
C)serving sizes for toddlers and adolescents are the same;adolescents just get more servings.
D)one tablespoon of food for each year of age is a serving.
Q3) In girls,full body height is typically reached by:
A)the start of adolescence.
B)the end of adolescence.
C)the onset of menstruation.
D)about age 16.
Q4) Preschool children have acquired all of their adult teeth.
A)True
B)False
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Chapter 22: Nutrition Through the Life Cycle: The Later Years
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Sample Questions
Q1) The primary risk factor for age-related skin discoloration and thinning is:
A)vitamin E status.
B)race/ethnicity.
C)sunlight exposure.
D)gender.
Q2) Older adults should generally avoid high-potency single-nutrient supplements.
A)True
B)False
Q3) Caretaking that denies healthful foods and adequate fluids to older adults is considered elder abuse.
A)True
B)False
Q4) The AI for fluids:
A)increases with age.
B)is the same for all adults regardless of age.
C)decreases with age.
D)fluctuates in the elderly as a consequence of shifting health status.
Q5) Both overweight and underweight are serious health concerns in the elderly.
A)True
B)False
25
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Chapter 23: Global Nutrition
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Sample Questions
Q1) In numerous developing countries,the distribution of ________ supplements have significantly reduced childhood mortality.
A)potassium
B)vitamin E
C)vitamin C
D)vitamin A
Q2) Wasting is a condition of:
A)increased Caloric intake.
B)short-stature-for-age.
C)extreme thinness.
D)nutrient overload.
Q3) Overpopulation is the major cause of undernutrition worldwide.
A)True
B)False
Q4) HIV/AIDS is most severe in developed countries.
A)True
B)False
Q5) Zinc deficiency is the most common micronutrient deficiency in the world.
A)True
B)False
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