Course Introduction
Foundations of Nutrition Study Guide Questions
Foundations of Nutrition explores the essential principles of human nutrition, examining the role nutrients play in maintaining health and preventing disease. The course covers macronutrients and micronutrients, digestion and absorption, dietary guidelines, energy balance, and the impact of nutrition across the lifespan. Students will gain an understanding of food sources, nutrient functions, and the scientific basis for nutritional recommendations, giving them a solid grounding for further study or informed personal dietary choices.
Recommended Textbook
Nutrition Your Life Science 1st Edition by Jennifer Turley
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8 Chapters
1499 Verified Questions
1499 Flashcards
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2
Chapter 1: Nutrition Basics
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250 Verified Questions
250 Flashcards
Source URL: https://quizplus.com/quiz/40810
Sample Questions
Q1) Which of the following answers includes only trace minerals?
A)Iron,zinc,and magnesium
B)Sodium,potassium,and chloride
C)Calcium,phosphorus,and selenium
D)Magnesium,copper,and zinc
E)Fluoride,iodine,and chromium
Answer: E
Q2) Which of the following factors could affect food choice?
A)Knowledge
B)Availability
C)Social factors
D)Economics
E)All of the above
Answer: E
Q3) Water provides the medium for metabolism.
A)True
B)False
Answer: True
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3
Chapter 2: Tools to Plan,Manage,and Evaluate Diets
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250 Verified Questions
250 Flashcards
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Sample Questions
Q1) A food package label health claim can be made for:
A)soy protecting against cancer.
B)fiber protecting against osteoporosis.
C)soluble fiber from oats and barley protecting against heart disease.
D)sugar alcohols protecting against diabetes.
E)All of the above
Answer: C
Q2) The diet shown meets the American Cancer Society dietary guidelines.
A)True
B)False
Answer: False
Q3) The manufacturer of the sunflower seeds could legally make the following health claim:
A)Our product is low in sodium,so it may protect against high blood pressure.
B)Our product is a good source of fiber,so it may protect against cancer.
C)Our product is low in fat,so it may protect against heart disease.
D)Our product is nutrient dense for calcium,so it may protect against osteoporosis.
E)The manufacturer of the sunflower seeds could legally make no health claims.
Answer: E
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Page 4
Chapter 3: Nutrition in Chronic Disease
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250 Verified Questions
250 Flashcards
Source URL: https://quizplus.com/quiz/40812
Sample Questions
Q1) Bile is an enzyme that digests lipid.
A)True
B)False
Answer: False
Q2) Which of the following is not a risk factor for heart disease that applies to Bayo?
A)Genetics
B)Gender
C)Lifestyle
D)Diet
E)Bone mineral density
Answer: E
Q3) Scott's Dietary Reference Intake (DRI)for protein is approximately:
A)60 g.
B)116 g.
C)182 g.
D)256 g.
E)320 g.
Answer: B
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Page 5
Chapter 4: The Science of Nutrition in Energy Balance, Body Composition,Weight Control,and Fitness
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100 Verified Questions
100 Flashcards
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Sample Questions
Q1) The Bod Pod measures total body minerals.
A)True
B)False
Q2) The information source LeBron used to validate the "Go Max" goo was scientifically sound.
A)True
B)False
Q3) As Maya gains weight (lean body mass),she will experience cellular hypertrophy.
A)True
B)False
Q4) Cell
A)The range of body weight that is easy to maintain
B)The most basic unit of life
C)Research that is hypothesis driven
D)The change in inheritable genetic traits
Q5) The Mifflin-St.Jeor equation is used to determine a person's resting energy expenditure (REE).
A)True
B)False
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Chapter 5: The Vitamins and Minerals
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250 Verified Questions
250 Flashcards
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Sample Questions
Q1) The Dietary Reference Intake (DRI)for folic acid for an adult female or adult male is 400 micrograms/day,but for a pregnant adult woman,the DRI is _____ micrograms/day.
A)200
B)400
C)600
D)1,000
Q2) Which of the following is required for the absorption of vitamin B ?
A)A coenzyme
B)Intrinsic factor
C)Vitamin C
D)Bile acids
E)None of the above
Q3) Beth is at risk for:
A)microcytic hypochromic anemia.
B)pellagra.
C)xerophthalmia.
D)acrodermatitis enteropathica.
E)ariboflavinosis.
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Chapter 6: Nutrition Information and the Food Industry
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99 Verified Questions
99 Flashcards
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Sample Questions
Q1) Which of the following intentional food additives is an antimicrobial agent?
A)Sorbic acid
B)Sodium chloride
C)Acetic acid
D)Nitrites
E)All of the above
Q2) The organic food production methods Barb uses in her gardening protect soil,water,and the environment.
A)True
B)False
Q3) Most microbes are more metabolically active in an acidic environment.
A)True
B)False
Q4) If the milk in the milk shake consumed at the restaurant was produced conventionally then it may contain traces of:
A)pesticides.
B)hormones.
C)antibiotics.
D)All of the above
E)None of the above
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Chapter 7: Nutrition Through the Lifespan
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100 Verified Questions
100 Flashcards
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Sample Questions
Q1) Poor diet and lifestyle choices during adolescence can lead to increased risk for:
A)heart disease.
B)type 2 diabetes.
C)cancer.
D)osteoporosis.
E)All of the above
Q2) Infants require two to four times more Calories per kilogram body weight than adults.
A)True
B)False
Q3) Which of the following types of cell division is used to reduce the number of chromosomes in a gamete?
A)Fission
B)Budding
C)Mitosis
D)Meiosis
E)Regeneration
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Chapter 8: Comprehensive, Open-Book Exam
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200 Verified Questions
200 Flashcards
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Sample Questions
Q1) Bobby's lack of fruit and vegetable consumption could negatively affect his gene expression and increase his cancer risk.
A)True
B)False
Q2) Nolan got sick about 1 hour after eating the double bacon cheeseburger.This illness could have been prevented with proper food handling.
A)True
B)False
Q3) Which of the following statements is true regarding the likely microbe causing Jean's food-borne illness?
A)It can divide clonally and rapidly.
B)It is an anaerobic microbe.
C)Improper food storage was a likely causative factor.
D)The illness could have been prevented.
E)All of the above
Q4) Nolan consumed 3686 Calories and 130% of his EER.
A)True
B)False
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