Fundamentals of Human Nutrition Exam Solutions
Course Introduction
Fundamentals of Human Nutrition explores the essential principles of nutrition and its critical role in promoting health and preventing disease. This course examines the digestion, absorption, and metabolism of macronutrients and micronutrients, and investigates how biological, psychological, and social factors influence dietary behaviors. Students will learn about nutrient requirements across the lifespan, the impact of nutritional deficiencies and excesses, and guidelines for healthy eating patterns. The course also introduces current topics in nutrition science, such as food labeling, supplement use, and global nutrition challenges, equipping students with foundational knowledge to make informed dietary choices.
Recommended Textbook
Understanding Nutrition 14th Edition by Eleanor Noss Whitney
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Chapter 1: An Overview of Nutrition
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Sample Questions
Q1) The motive for a person who alters his diet due to religious convictions is most likely related to his ____.
A)values
B)body image
C)ethnic heritage
D)functional association
E)comfort
Answer: A
Q2) Who would be the most appropriate person to consult for nutrition information?
A)chiropractor
B)medical doctor
C)registered dietitian
D)health food store manager
E)nutrition consultant
Answer: C
Q3) Risk factors for chronic disease tend to ____________________ and tend to ____________________.
Answer: persist; cluster cluster; persist
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Page 3
Chapter 2: Planning a Healthy Diet
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Q1) The Nutrition Facts panel must provide the ____________________, the ____________________, or both for important nutrients.
Answer: nutrient amount; percent Daily Value percent Daily Value; nutrient amount;
Q2) Population groups such as sedentary older men, sedentary younger women, and active older women have a daily energy need of approximately ____ kcalories.
A)1200
B)1500
C)1800
D)2000
E)2400
Answer: D
Q3) Textured vegetable protein is usually made from ____.
A)soybeans
B)corn stalks
C)a mixture of legumes
D)cruciferous vegetables
E)dark green, red, and orange vegetables
Answer: A
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Page 4
Chapter 3: Digestion, Absorption, and Transport
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Sample Questions
Q1) What is the most metabolically active organ?
A)Liver
B)Spleen
C)Stomach
D)Pancreas
E)Brain
Answer: A
Q2) What is an important function of the intestinal villi crypts?
A)Synthesis of chylomicrons
B)Secretion of juices into the small intestine
C)Synthesis of fragments of fat for use by the colon
D)Transport of fat-soluble nutrients into the circulation
E)Storage of bile
Answer: B
Q3) ____________________ circulates between the cells of the body and collects into tiny vessels.
Answer: Lymph
Q4) ____________________ responds to fat or protein in the small intestine and stimulates both the pancreas and gallbladder.
Answer: Cholecystokinin
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Chapter 4: The Carbohydrates: Sugars, Starches, and Fibers
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Q1) What nutrient has accounted for virtually all of the increase in kcal intake of people in the United States since the 1970s?
A)fat
B)protein
C)alcohol
D)carbohydrate
E)lipoproteins
Q2) What is stevia?
A)an herb-derived sweetener
B)an FDA-approved sugar alcohol
C)a poorly digested polysaccharide
D)an inhibitor of lactase enzyme activity
E)a precursor of aspartame
Q3) What type of nutrient is starch?
A)fiber
B)gluten
C)simple carbohydrate
D)complex carbohydrate
E)compound carbohydrate
Q4) What is meant by the phrase "not all carbohydrates are created equal"?
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Chapter 5: The Lipids: Triglycerides, Phospholipids, and
Sterols
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Sample Questions
Q1) During ____________________, some or all of the points of unsaturation are saturated by adding hydrogen molecules. .
Q2) What is the major source of "good" cholesterol?
A)Fatty fish
B)Fatty meat
C)Endogenous synthesis
D)Monounsaturated and polyunsaturated fatty acids
E)Dairy foods
Q3) What term may be used to describe a hydrophobic substance?
A)Lipophilic
B)Lipophobic
C)Glycerophilic
D)Glycerophobic
E)Emulsifiable
Q4) What product has the highest percentage of its fat in saturated form?
A)Butter
B)Walnut oil
C)Beef tallow
D)Coconut oil
E)Chicken fat
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Chapter 6: Protein: Amino Acids
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Sample Questions
Q1) What is opsin?
A)An antigen
B)An antibody
C)A light-sensitive protein
D)A blood transport protein
E)A sterol
Q2) What is the simplest amino acid?
A)Valine
B)Glycine
C)Alanine
D)Methionine
E)Tryptophan
Q3) What type of reaction is required to bind two molecules of glycine together and release a molecule of water?
A)Hydrolysis
B)Deamination
C)Denaturation
D)Condensation
E)Transnaturation
Q4) Explain the processes of protein digestion and absorption.
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Chapter 7: Energy Metabolism
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Sample Questions
Q1) Describe the effects of excess alcohol intake on folate utilization.
Q2) Which nutrient can be made from compounds composed of 2-carbon skeletons?
A)Glucose
B)Fructose
C)Glycogen
D)Fatty acids
E)Pyruvate
Q3) What are the products of the complete oxidation of fatty acids?
A)Urea and acetone
B)Fatty acids and glycerol
C)Carbon, hydrogen, and oxygen
D)Water, carbon dioxide, and energy
E)Pyruvate and acetyl CoA
Q4) Storing excess energy from dietary carbohydrate as body fat requires ____ percent of the ingested energy intake.
A)5
B)15
C)25
D)35
E)45
Page 9
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Chapter 8: Energy Balance and Body Composition
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Sample Questions
Q1) What is the most satiating macronutrient?
A)Fat
B)Water
C)Protein
D)Carbohydrate
E)Foods high in carbohydrates and fat
Q2) A graph of the relationship between mortality (Y or vertical axis) and body mass index is shaped like a(n) ____.
A)J
B)S
C)backslash
D)inverted U
E)U
Q3) Discuss the characteristics of binge-eating disorder. What is known about its treatment?
Q4) ____________________ refers to the energy (kcalories) consumed from foods and beverages compared with the energy expended through metabolic processes and physical activities.
Q5) List six tips that promote a person's acceptance of a healthy body weight.
Q6) An individual with a BMI of ____________________ or more is said to be obese.
Page 10
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Chapter 9: Weight Management: Overweight, Obesity, and Underweight
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Q1) Among the following, which is the most important strategy for an underweight person who wishes to achieve a healthy body weight?
A)A high-kcalorie diet plus regular exercise
B)A high-kcalorie diet and minimal exercise
C)A high-protein diet plus regular exercise
D)Total elimination of alcohol and exercise
E)High-protein, high-kcalorie diet and minimal exercise
Q2) Individuals who are able to lose weight and successfully keep it off for at least a year typically
A)engage in 30 minutes of physical exercise daily.
B)weigh themselves no more often than once a month.
C)eat a diet with high energy density.
D)eat a diet with low nutrient density.
E)limit television to less than 10 hours per week.
Q3) What is the best approach to weight loss?
A)Avoid foods containing carbohydrates.
B)Eliminate all fats from the diet and decrease water intake.
C)Greatly increase protein intake to prevent body protein loss.
D)Reduce daily energy intake and increase energy expenditure.
E)Fast at least two consecutive days each week.
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Chapter 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C
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Sample Questions
Q1) How does the method of cooking affect thiamin stability?
A)Microwaving the food conserves much of the thiamin.
B)Prolonged heating of the food has little, if any, effect on the thiamin.
C)Boiling the food tends to conserve thiamin by forming a stable, hydrated complex.
D)Steaming the food can lead to substantial thiamin loss due to the high heat needed to form the steam.
E)Blanching the food before cooking it will preserve thiamin content.
Q2) A(n) ____________________ is a molecule with one or more unpaired electrons, which makes it unstable and highly reactive.
Q3) A deficiency of what vitamin produces a characteristic cracking and redness at the corners of the mouth?
A)Biotin
B)Niacin
C)Riboflavin
D)Ascorbic acid
E)B6
Q4) In what ways have vitamin C supplements been shown to affect nasal congestion from a cold?
Page 12
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Chapter 11: The Fat-Soluble Vitamins: A, D, E, and K
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Sample Questions
Q1) Naturally occurring vitamin K in foods is ____________________, whereas vitamin K produced by GI bacteria is ____________________.
Q2) Which of the following is a feature of vitamin D synthesis?
A)Tanning lamps and tanning booths do not stimulate vitamin D synthesis.
B)Sunscreens with sunburn protection factors of 2 and above prevent synthesis of vitamin D.
C)The ultraviolet rays of the sun are able to easily pierce heavy clouds and smog to promote vitamin D synthesis.
D)Dark-skinned people require longer sunlight exposure than light-skinned people to synthesize equivalent amounts of vitamin D
E)The risks of skin cancer often outweigh the benefits of sun exposure for very light-skinned people.
Q3) Which of the following vitamins is synthesized by intestinal bacteria?
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Chapter 12: Water and 123 the Major Minerals
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Sample Questions
Q1) Where is the majority of the body's magnesium found?
A)Bones
B)Teeth
C)Fatty tissue
D)Cells of soft tissue
E)Muscle
Q2) ____________________ is the major cation of the intracellular fluids.
Q3) ____________________ is found not only in bones and teeth, but also in all body cells as part of a major buffer system, and is found in almost all foods, making deficiency rare.
Q4) What is the major intracellular anion?
A)Protein
B)Sodium
C)Phosphate
D)Bicarbonate
E)Bisphosphonate
Q5) Outline the adverse effects and mechanisms of alcohol intake and of smoking on bone health.
Q6) Discuss the choices of diet and drugs for the treatment and prevention of osteoporosis in women.
Page 14
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Chapter 13: The Trace Minerals
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Sample Questions
Q1) The most common cause of iodine deficiency is
A)insufficient intake of iodine from foods.
B)overconsumption of other trace elements.
C)overconsumption of anti-thyroid substances.
D)pituitary deficiencies of thyroid-stimulating hormone.
E)excess alcohol intake.
Q2) What is the primary mechanism associated with the role of fluoride in prevention of dental caries?
A)Fluoride increases calcium absorption, which increases crystal formation of teeth
B)Decay is inhibited due to neutralization of organic acids produced by bacteria on the teeth
C)Decay is reduced due to the inhibitory effects of fluoride on growth of bacteria on the teeth
D)Fluoride becomes incorporated into the crystalline structure of teeth, making them less susceptible to decay
E)Fluoride increases salivation which aids in the removal of bacteria and the foods needed to sustain bacterial growth
Q3) What are the benefits of zinc supplementation in developing countries?
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Chapter 14: Fitness: Physical Activity, Nutrients, and Body
Adaptations
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Sample Questions
Q1) The effect of regular exercise on heart and lung function is known as A)muscle fitness.
B)muscle endurance.
C)cardiopulmonary adaptation.
D)cardiorespiratory conditioning.
E)aerobic fitness.
Q2) ____________________ has been shown to raise the concentration of muscle carnosine, which enhances the muscles' buffering capacity.
Q3) What is the role of lactate in physical activity?
Q4) What is the usual fate of muscle glycogen during exercise?
A)Utilized as a fuel within the muscle cells only
B)Released into the bloodstream to provide fuel for brain cells
C)Released into the bloodstream to replenish liver glycogen as needed
D)Utilized to support lung and heart function under conditions of intense physical performance
E)Excreted through sweat
Q5) ____________________ is the volume of blood discharged by the heart each minute.
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Q6) Describe the hazards of using anabolic steroids and human growth hormone as ways of improving physical performance.
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Chapter 15: Life Cycle Nutrition: Pregnancy and Lactation
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Sample Questions
Q1) Which of the following is the standard classification for a very-low-birthweight infant?
A)3 <sup>1</sup>/<sub>2</sub> lbs or less
B)4 <sup>1</sup>/<sub>2</sub> lbs or less
C)5 <sup>1</sup>/<sub>2</sub> lbs or less
D)6 <sup>1</sup>/<sub>2</sub> lbs or less
E)7 <sup>1</sup>/<sub>2</sub> lbs or less
Q2) The process by which maternal nutrient intake affects the child's development of diseases later in life is known as
A)retrogenetics.
B)reverse genetics.
C)fetal programming.
D)postpartum degenerative expression.
E)genetic mutation.
Q3) Discuss the consequences of being overweight or obese at the time of pregnancy.
Q4) Describe the physical and mental abnormalities associated with fetal alcohol syndrome.
Q5) Describe the two most common neural tube defects and what is known about their development.
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Q6) Describe the risks associated with caffeine intake during pregnancy.
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Chapter 16: Life Cycle Nutrition: Infancy, Childhood, and Adolescence
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Q1) Which of the following is a feature of nutrition in childhood?
A)Very few children take nutrient supplements of any kind.
B)Total energy requirements are higher for a typical 3 year old than a 12 year old.
C)Iron-deficiency anemia in children is prevalent in Canada but not the United States due to fortification.
D)Children who fail to consume vitamin D-fortified foods should receive a daily supplement of 10 micrograms.
E)Vegetarian and vegan diets are unsafe for children.
Q2) A child with a true allergy to milk is actually allergic to the milk's A)casein.
B)lactose.
C)medium-chain fats.
D)bovine growth hormone.
E)contamination with antibiotics.
Q3) Explain the appropriate procedure for introducing new foods to infants.
Q4) Explain the feeding pattern of healthy breastfed infants.
Q5) The component of breast milk that inhibits the development of inflammatory bowel disease and supports a healthy epithelial barrier is ____________________.
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Chapter 17: Life Cycle Nutrition: Adulthood and the Later Years
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Q1) What nutrient is known to interfere significantly with the utilization of the antibiotic tetracycline?
A)EPA
B)Zinc
C)Calcium
D)Vitamin B
E)Sodium
Q2) Which of the following is a feature of warfarin use and vitamin K utilization?
A)Warfarin blocks vitamin K absorption.
B)Orange juice intake interferes with warfarin's effects on vitamin K.
C)Dietary vitamin K intake determines the amount of warfarin prescribed.
D)The tyramine content of aged meats interferes with binding of vitamin K to warfarin.
E)Vitamin K can dangerously potentiate warfarin's anticlotting actions.
Q3) How does aspirin reduce inflammation and pain?
A)It acts as a sedative and barbiturate.
B)It promotes wound healing and blood clotting.
C)It interferes with the synthesis of prostaglandins.
D)It binds to nerve receptors involved in pain perception.
E)It stimulates endorphin release.
Page 20
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Chapter 18: Diet and Health
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Q1) A person who produces a normal amount of insulin but whose cells show suboptimal response is said to be
A)polydipsic.
B)insulin resistant.
C)hyperglucagonemic.
D)pancreatic beta-cell deficient.
E)glucophillic.
Q2) Discuss the major risk factors for coronary heart disease.
Q3) Compare and contrast the two major types of diabetes and the recommended nutrition therapy for each.
Q4) Approximately what proportion of people in the United States are believed to have hypertension?
A)1/10
B)1/5
C)1/4
D)1/3
E)1/2
Q5) ____________________ are white blood cells, including B-cells and T-cells, which participate in acquired immunity.
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Chapter 19: Consumer Concerns About Foods and Water
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Sample Questions
Q1) Which of the following is a feature of the substance BHT?
A)It is a food antimicrobial.
B)It is a common food colorant.
C)It contributes significantly to the total additive intake from the diet.
D)It decreases cancer formation when given in large amounts to animals exposed to carcinogens.
E)It shortens the lives of animals when it is fed in very large amounts.
Q2) What is the average yearly intake (gallons) per person of bottled water in the United States?
A)15
B)30
C)45
D)60
E)75
Q3) What is cross-contamination and how can it be minimized?
Q4) What steps can consumers take to minimize nutrient losses during food preparation?
Q5) Explain the differences between groundwater and surface water as sources of drinking water.
Q6) How does genetic engineering differ from traditional selective breeding?
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Chapter 20: Hunger and the Global Environment
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Q1) A sharp rise in the rates of hunger and malnutrition, usually set off by a shock to either the supply of, or demand for, food and a sudden spike in food prices is called a
A)food crisis.
B)famine.
C)food inflation.
D)food imbalance.
E)cost imbalance.
Q2) What percentage of the world's population is at risk of zinc deficiency?
A)5
B)10
C)15
D)20
E)25
Q3) Which of the following would you expect to see in a person with kwashiorkor?
A)Edema
B)Low levels of ADH
C)Muscle wasting
D)Baggy-appearing skin
E)"Match stick" arms and legs
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