Foundations of Nutritional Science Question Bank
Course Introduction
Foundations of Nutritional Science introduces students to the fundamental concepts and principles underlying human nutrition. The course explores essential nutrients, their physiological functions, and the impact of dietary choices on health and well-being. Students will examine digestion, absorption, metabolism, and nutrient requirements at different life stages, assessing how biological, environmental, and cultural factors influence nutritional status. Emphasis is placed on analyzing current nutrition-related issues, interpreting dietary guidelines, and developing a scientific basis for making informed food and lifestyle decisions.
Recommended Textbook
Williams Basic Nutrition and Diet Therapy 15th Edition by Staci Nix McIntosh
Available Study Resources on Quizplus
23 Chapters
714 Verified Questions
714 Flashcards
Source URL: https://quizplus.com/study-set/599
Page 2
Chapter 1: Food Nutrition and Health
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/11316
Sample Questions
Q1) The Dietary Reference Intakes (DRIs)address the nutrient needs of
A) all adults.
B) most healthy population groups.
C) minority ethnic groups.
D) pregnant women, infants, and children.
Answer: B
Q2) Which is least likely to be a primary cause of malnutrition?
A) Conditions of poverty
B) Prolonged hospitalization
C) Homelessness
D) Exercise
Answer: D
Q3) A 65-year-old man requires 2000 kcal/day without any specific fat or carbohydrate requirements.The approximate number of kilocalories per day from fat that his diet should provide is _____ kcal/day.
A) 400 to 700
B) 100 to 300
C) 500 to 800
D) 900 to 1200
Answer: A
To view all questions and flashcards with answers, click on the resource link above. Page 3
Chapter 2: Carbohydrates
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/11317
Sample Questions
Q1) The number of kilocalories from carbohydrates in a baked potato that contains 40 g carbohydrate is _____ kcal.
A) 40
B) 80
C) 160
D) 360
Answer: C
Q2) Carbohydrates play a major role in nutrition because they
A) provide a long-term energy store.
B) are digested in the stomach.
C) help regulate body functions.
D) provide the body's major source of energy.
Answer: D
Q3) A molecule of glycogen is composed of hundreds of units of A) galactose.
B) glucose.
C) glucose, fructose, and galactose.
D) disaccharide.
Answer: B
To view all questions and flashcards with answers, click on the resource link above.
Page 4
Chapter 3: Fats
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/11318
Sample Questions
Q1) In a diet that contains 50 g fat and a total of 1500 kcal.the proportion of total kilocalories from fat is
A) 3%.
B) 13%.
C) 30%.
D) 33%.
Answer: C
Q2) A good source of monounsaturated fat is
A) fish.
B) margarine.
C) avocado.
D) tofu.
Answer: C
Q3) The hormone responsible for stimulating the gallbladder to contract and release bile into the small intestine is
A) gastric lipase.
B) cholecystokinin.
C) enteric lipase.
D) enterokinin.
Answer: B
To view all questions and flashcards with answers, click on the resource link above. Page 5
Chapter 4: Proteins
Available Study Resources on Quizplus for this Chatper
29 Verified Questions
29 Flashcards
Source URL: https://quizplus.com/quiz/11319
Sample Questions
Q1) Proteins are mostly absorbed as
A) fatty acids.
B) disaccharides.
C) amino acids.
D) polypeptides.
Q2) A protein-digesting enzyme found in the stomach rather than in pancreatic secretions is
A) trypsin.
B) pepsin.
C) chymotrypsin.
D) carboxypeptidase.
Q3) In the mouth.protein foods are
A) broken down to amino acids.
B) broken up mechanically by chewing.
C) broken down to peptides.
D) coagulated by rennin.
To view all questions and flashcards with answers, click on the resource link above. Page 6
Chapter 5: Digestion Absorption and Metabolism
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/11320
Sample Questions
Q1) Two organs that work with the small intestine in digestion are the A) liver and kidneys.
B) stomach and large intestine.
C) pancreas and liver.
D) large intestine and colon.
Q2) The hormone that stimulates the pancreas to release its secretions is A) gastrin.
B) enterogastrone.
C) cholecystokinin.
D) secretin.
Q3) A beverage that may cause intestinal gas in adults is A) milk.
B) coffee.
C) apple juice.
D) cola.
Q4) One type of movement in the small intestine is A) mastication.
B) segmentation.
C) kinetic propulsion.
D) expulsion.
To view all questions and flashcards with answers, click on the resource link above. Page 7
Chapter 6: Energy Balance
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/11321
Sample Questions
Q1) In cases of extreme starvation.the energy substrate used as a last resort would be A) glycogen.
B) muscle mass.
C) adipose tissue.
D) bone mass.
Q2) When energy intake exceeds energy expenditure.the result can be A) anorexia.
B) malnutrition.
C) weight gain.
D) hyperactivity.
Q3) Metabolically active tissues in the body include
A) the heart, kidneys, and liver.
B) the brain, nerves, and hair.
C) the liver, kidney, fingernails, and toenails.
D) all body tissues.
To view all questions and flashcards with answers, click on the resource link above.
8
Chapter 7: Vitamins
Available Study Resources on Quizplus for this Chatper
45 Verified Questions
45 Flashcards
Source URL: https://quizplus.com/quiz/11322
Sample Questions
Q1) The three body systems that can be affected by a thiamin deficiency are the
A) nervous, respiratory, and urinary systems.
B) nervous, cardiovascular, and gastrointestinal systems.
C) gastrointestinal, respiratory, and endocrine systems.
D) lymphatic, cardiovascular, and endocrine systems.
Q2) The vitamin most closely associated with protein metabolism is A) thiamin.
B) pyridoxine.
C) folic acid.
D) choline.
Q3) A good food source of vitamin K is A) spinach.
B) sunflower oil. C) pork.
D) oranges.
Q4) An alcoholic is most likely to be deficient in A) biotin.
B) folic acid.
C) thiamin.
D) pyridoxine.
Page 9
To view all questions and flashcards with answers, click on the resource link above.
Chapter 8: Minerals
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/11323
Sample Questions
Q1) Which of the following foods would be most important to assist with thyroxine synthesis?
A) Iodized table salt
B) Fresh, green lettuce
C) An apple
D) Yogurt
Q2) A significant source of phosphorus would be provided by A) skim milk.
B) an apple.
C) chocolate.
D) lemonade.
Q3) Of the foods below.the one providing the best source of potassium is A) spinach.
B) lemonade.
C) processed cheese crackers.
D) french fries.
To view all questions and flashcards with answers, click on the resource link above.
Page 10
Chapter 9: Water and Electrolyte Balance
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/11324
Sample Questions
Q1) Plasma proteins and electrolytes are examples of solutes
A) filtered from the plasma by the kidneys.
B) found in body fluids that influence the movement of water.
C) released into the plasma by the liver.
D) recycled by the mucosa during digestion.
Q2) The ways in which water and solutes move across membranes include
A) diffusion and filtration.
B) capillary action and circulation.
C) peristalsis and contraction.
D) conduction and pulsation.
Q3) Treatment for diarrhea in children is to
A) withhold oral intake and immediately begin intravenous fluids until diarrhea stops.
B) sponge with an electrolyte solution of sodium, potassium, and sugar.
C) give an age-appropriate diet along with oral fluids that contain sodium, potassium, sugar, and sodium bicarbonate.
D) administer the BRAT (bananas, rice, applesauce, and tea) diet.
To view all questions and flashcards with answers, click on the resource link above.
Chapter 10: Nutrition during Pregnancy and Lactation
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/11325
Sample Questions
Q1) The best source of folate is
A) fruit juices.
B) green, leafy vegetables.
C) whole grains.
D) citrus fruits.
Q2) Daily kilocalorie needs during the second trimester exceed normal requirements by approximately
A) 100 kcal.
B) 200 kcal.
C) 340 kcal.
D) 500 kcal.
Q3) During pregnancy.a 132-pound woman should limit her intake of caffeine to A) 0 mg per day.
B) 100 mg per day.
C) 300 mg per day.
D) her individual tolerance.
To view all questions and flashcards with answers, click on the resource link above. Page 12
Chapter 11: Nutrition during Infancy Childhood and Adolescence
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/11326
Sample Questions
Q1) A good source of energy for children is A) chicken.
B) cereal with added sugar.
C) whole-wheat toast.
D) a vitamin supplement.
Q2) Failure to thrive may be caused by
A) early sitting and crawling.
B) sleeping with a bottle.
C) overuse of vitamin supplements.
D) overdilution of formula.
Q3) The approximate recommended age for adding solid food to an infant's diet is A) 4 months.
B) 6 months.
C) 8 months.
D) 12 months.
Q4) At birth.the reflexes an infant has are
A) rooting, biting, and swallowing.
B) sucking, munching, and swallowing.
C) rooting, sucking, and swallowing.
D) grasping, sucking, and gagging.
To view all questions and flashcards with answers, click on the resource link above. Page 13
Chapter 12: Nutrition for Adults: The Early Middle and Later Years
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/11327
Sample Questions
Q1) John is a 34-year-old who is active in his community coaching football.He was also recently promoted to a director-level position at his job.John is in
A) young adulthood.
B) young and middle adulthood.
C) middle adulthood.
D) older adulthood.
Q2) Contributing factors for osteoporosis include
A) inadequate calcium and vitamin D intake.
B) increased estrogen after menopause.
C) excess weight.
D) excess iron intake.
Q3) For residents in long-term care facilities.the type of diet model recommended is A) most therapeutic.
B) least restrictive.
C) no sugar.
D) low protein.
To view all questions and flashcards with answers, click on the resource link above. Page 14
Chapter 13: Community Food Supply and Health
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/11328
Sample Questions
Q1) A food item that is a particularly effective carrier of staphylococcal food poisoning is A) potato salad.
B) an apple.
C) milk.
D) rice.
Q2) Leftovers placed in the refrigerator should be stored at or below
A) 32° F.
B) 40° F.
C) 42° F.
D) 45° F.
Q3) Lead absorption is increased in children with A) malnutrition.
B) iron deficiency.
C) high sugar intakes.
D) unsafe drinking water.
To view all questions and flashcards with answers, click on the resource link above. Page 15
Chapter 14: Food Habits and Cultural Patterns
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/11329
Sample Questions
Q1) A Middle Eastern dish that is a salad made from soaked bulgur combined with chopped tomatoes.parsley.mint.and green onion.and is mixed with olive oil and lemon juice is
A) pita bread.
B) kibbeh.
C) falafel.
D) tabouli.
Q2) Food neophobia is fear of eating
A) unfamiliar foods.
B) foods in new situations.
C) undercooked meat.
D) processed foods.
Q3) According to Jewish dietary laws.a type of seafood that should be avoided is A) salmon.
B) shrimp.
C) orange roughy.
D) trout.
To view all questions and flashcards with answers, click on the resource link above. Page 16
Chapter 15: Weight Management
Available Study Resources on Quizplus for this Chatper
31 Verified Questions
31 Flashcards
Source URL: https://quizplus.com/quiz/11330
Sample Questions
Q1) In all probability.the most significant factor in the development of obesity is A) genetics and family food patterns.
B) psychologic influences.
C) social influences.
D) physiologic influences.
Q2) When energy intake exceeds energy expenditure.the result may be A) anorexia.
B) malnutrition.
C) obesity.
D) hyperactivity.
Q3) Mary is a 32-year-old woman who admits to repeated episodes of eating large quantities of food at one sitting.including two boxes of cookies.a family-size bag of chips.six candy bars.and even more at times.She then vomits to rid her body of the food.This would be an example of A) anorexia nervosa.
B) bulimia nervosa.
C) fasting.
D) compulsive overeating.
To view all questions and flashcards with answers, click on the resource link above.
17
Chapter 16: Nutrition and Physical Fitness
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/11331
Sample Questions
Q1) The behavior change that would be the most beneficial for a sedentary adult with diabetes would be
A) playing golf 3 times a week using a golf cart.
B) a personalized walking program most days of the week.
C) limiting fast food meals to once a week.
D) bicycling 50 miles every weekend.
Q2) If an athlete exercises for a prolonged time.the muscles become A) atrophied.
B) fatigued.
C) cramped.
D) limp.
Q3) The effect of exercise on blood lipoprotein levels is to
A) decrease low-density lipoproteins (LDLs) and decrease high-density lipoproteins (HDLs).
B) increase LDLs and increase HDLs.
C) increase LDLs and decrease HDLs.
D) decrease LDLs and increase HDLs.
To view all questions and flashcards with answers, click on the resource link above.
18
Chapter 17: Nutrition Care
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/11332
Sample Questions
Q1) An alternative measure for height for a nonambulatory patient is A) total arm span.
B) skin calipers.
C) waist circumference.
D) creatinine height index.
Q2) The identification and labeling of an actual nutrition occurrence.risk of an occurrence.or potential for developing a nutrition problem is referred to as the nutrition A) diagnosis.
B) assessment.
C) plan.
D) intervention.
Q3) A statement such as "evidence of iron-deficiency anemia" is part of the A) nutrition diagnosis statement.
B) clinical flow sheet.
C) diet order.
D) medical order.
To view all questions and flashcards with answers, click on the resource link above. Page 19
Chapter 18: Gastrointestinal and Accessory Organ
Problems
Available Study Resources on Quizplus for this Chatper
38 Verified Questions
38 Flashcards
Source URL: https://quizplus.com/quiz/11333
Sample Questions
Q1) The primary objective of treatment of hepatic encephalopathy is to A) encourage the patient to eat.
B) feed the patient parenterally to give the liver a rest.
C) remove sources of excess ammonia.
D) encourage the patient to exercise and maintain mental functions.
Q2) Patients with irritable bowel syndrome may benefit from regular use of A) antioxidant-rich foods.
B) iron supplements.
C) antibiotics.
D) probiotics and prebiotics.
Q3) Viral hepatitis can be contracted through A) ingestion of contaminated food or water.
B) airborne viruses from coughing and sneezing.
C) physical contact with an infected person.
D) alcohol abuse.
Q4) The lower esophageal sphincter muscle controls entry of food into the A) esophagus.
B) stomach.
C) small intestine.
D) rectum.
To view all questions and flashcards with answers, click on the resource link above. Page 20
Chapter 19: Coronary Heart Disease and Hypertension
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/11334
Sample Questions
Q1) The underlying pathologic process in coronary heart disease appears to be
A) atrophy of the heart muscle.
B) weakened coronary vessels.
C) fibrous plaques in coronary vessels.
D) inadequate nutrition to the heart muscle.
Q2) A food that can be used freely on a sodium-restricted diet is
A) canned salmon.
B) ketchup.
C) ramen soup.
D) a fresh apple.
Q3) Dietary modifications during the first 24 to 48 hours after myocardial infarction include
A) increasing fiber intake.
B) avoiding cholesterol.
C) reducing energy intake.
D) reducing fluid intake.
To view all questions and flashcards with answers, click on the resource link above. Page 21
Chapter 20: Diabetes Mellitus
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/11335
Sample Questions
Q1) In reviewing the plan of care for a patient with type 2 diabetes who is overweight and likes to eat sweets.an initial goal might be to
A) start 10 units of regular insulin 30 minutes before each meal.
B) replace a snack of five filled chocolate cookies with three graham crackers.
C) check blood sugar after eating cookies and initiate sliding scale insulin.
D) remove all carbohydrate foods and encourage only high-protein foods.
Q2) The three common.long-term complications of diabetes affect the cells of the A) pancreas, liver, and spleen.
B) kidney, eye, and nerve tissue.
C) kidney, liver, and spleen.
D) heart, liver, and brain.
Q3) Type 2 diabetes is most common in A) infants.
B) children.
C) adolescents.
D) older adults.
To view all questions and flashcards with answers, click on the resource link above.
22
Chapter 21: Kidney Disease
Available Study Resources on Quizplus for this Chatper
31 Verified Questions
31 Flashcards
Source URL: https://quizplus.com/quiz/11336
Sample Questions
Q1) Glomerulonephritis or nephritic syndrome is one of the causes of
A) stage 5 chronic kidney disease (CKD) or end-stage renal disease (ESRD).
B) stage 1 CKD.
C) kidney stones.
D) heart failure.
Q2) A major clinical symptom of acute kidney failure is A) hematuria.
B) proteinuria.
C) oliguria.
D) massive edema.
Q3) Mr.Jones has chronic kidney disease.He is 55 years of age.weighs 165 lbs.and has a glomerular filtration rate (GFR)of 22 mL/min.His estimated energy needs per day are approximately
A) 1125 to 2200 kcal/day.
B) 1500 to 2350 kcal/day.
C) 1875 to 2625 kcal/day.
D) 2250 to 2850 kcal/day.
To view all questions and flashcards with answers, click on the resource link above.
23
Chapter 22: Surgery and Nutrition Support
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/11337
Sample Questions
Q1) If a patient requires parenteral nutrition for a prolonged period.the most appropriate type of feeding is
A) elemental enteral formula.
B) intact enteral formula.
C) total parenteral nutrition.
D) peripheral parenteral nutrition.
Q2) Immediately following a gastrectomy.initial postoperative nutrition feedings are met by
A) small, frequent oral feedings.
B) jejunostomy feedings.
C) total parenteral nutrition.
D) an oral full liquid diet.
Q3) Physiologic symptoms of dumping syndrome result from
A) the intestinal contents being absorbed too quickly.
B) the ingested food remaining in the stomach too long.
C) the stomach emptying too quickly into the intestine.
D) water being drawn from the blood into the intestine and decreasing the blood volume.
To view all questions and flashcards with answers, click on the resource link above.
24
Chapter 23: Nutrition Support in Cancer and HIV
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/11338
Sample Questions
Q1) The primary goal in nutrition care of patients with cancer is to
A) prevent further growth of the tumor.
B) reduce nutrients that the tumor feeds on.
C) prevent malnutrition.
D) promote weight gain.
Q2) Ordinarily.the cell operates in an orderly fashion under the influence of the A) genetic code.
B) outside environment.
C) endoplasmic reticulum.
D) nutrients taken into the cell.
Q3) An appropriate recommendation for a patient with cancer who has a poor appetite is to
A) plan several small meals and snacks each day.
B) let hunger dictate the eating pattern to avoid nausea.
C) drink a full glass of water before each meal.
D) eat mostly fruits and vegetables.
To view all questions and flashcards with answers, click on the resource link above.