Fundamentals of Nutrition Exam Preparation Guide
Course
Introduction
Fundamentals of Nutrition introduces the basic principles of human nutrition, exploring the functions and sources of essential nutrients such as carbohydrates, proteins, fats, vitamins, and minerals. The course examines the digestion, absorption, and metabolism of nutrients, the role of nutrition in health and disease prevention, and the dietary requirements throughout various life stages. Students also learn about current dietary guidelines, food labeling, and factors influencing food choices, equipping them with the knowledge to make informed decisions about personal and community nutrition.
Recommended Textbook
Nutrition Concepts and Controversies 13th Edition by Frances Sienkiewicz Sizer
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15 Chapters
1512 Verified Questions
1512 Flashcards
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Chapter 1: Food Choices and Human Health
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96 Verified Questions
96 Flashcards
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Sample Questions
Q1) A certain amount of fiber in foods contributes to the health of the digestive tract, but too much fiber leads to nutrient losses. The characteristic of diet planning illustrated by this statement is called:
A) adequacy.
B) calorie control.
C) balance.
D) moderation.
Answer: D
Q2) Which of the following nutrients yield energy, but also provide materials that form structures and working parts of body tissues?
A) carbohydrates
B) proteins
C) fats
D) vitamins
Answer: B
Q3) Identify factors that drive food choices.
Answer: not answered
Q4) Is it possible to take dietary supplements in place of food? Why or why not?
Answer: not answered
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Chapter 2: Nutrition Toolsstandards and Guidelines
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96 Flashcards
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Sample Questions
Q1) Which vegetable subgroup of the USDA Food Patterns is not correctly matched with its target nutrient(s)?
A) red and orange vegetables - vitamin D
B) starchy vegetables - carbohydrate
C) dark green vegetables - folate
D) legumes - iron and protein
Answer: A
Q2) The Daily Values reflect the needs of an "average person" consuming between _____ calories a day.
A) 1,500 and 2,000
B) 2,000 and 2,500
C) 2,500 and 3,000
D) 3,000 and 3,500
Answer: B
Q3) Food group plans primarily dictate:
A) particular foods to choose each day.
B) appropriate portion sizes for foods.
C) estimates of the amounts of carbohydrate, protein, and fat in foods.
D) numbers and sizes of servings to choose each day.
Answer: D
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Chapter 3: The Remarkable Body
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95 Verified Questions
95 Flashcards
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Sample Questions
Q1) When the colon is not functioning properly, complications that may arise include:
A) constipation, which can best be relieved with laxatives used on a regular basis.
B) diarrhea, which can be corrected by colonic irrigation.
C) indigested foods from improper combinations that cannot be digested completely.
D) irritable bowel syndrome, which can be managed with diet adjustments and stress reduction techniques.
Answer: D
Q2) The digestive tract needs _____, which provides the bulk against which the muscles of the colon can work.
A) energy
B) fiber
C) nutrients
D) water
Answer: B
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Chapter 4: The Carbohydrates: Sugar, Starch, Glycogen, and Fiber
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111 Verified Questions
111 Flashcards
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Sample Questions
Q1) Research has shown the following relationship between carbohydrate in the diet and body weight:
A) people with higher carbohydrate intakes have higher body weights.
B) added sugars provide many of the excess calories that cause weight gain among U.S. adults.
C) as people in other countries adopt "Western" style diets, they lose weight.
D) excess calories from fructose cause greater weight gain than those from other nutrients.
Q2) When fructose and glucose are bonded together they form:
A) table sugar.
B) malt sugar.
C) milk sugar.
D) fruit sugar.
Q3) Which of the following is not one of the complex carbohydrates?
A) most fibers
B) glycogen
C) galactose
D) starch
Q4) Define hypoglycemia and describe the symptoms of this condition.
Q5) Explain the relationship between obesity and type 2 diabetes.
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Chapter 5: The Lipids: Fats, Oils, Phospholipids, and Sterols
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98 Verified Questions
98 Flashcards
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Sample Questions
Q1) What are trans fatty acids and what is their role in the promotion of heart disease?
Q2) Susanne wants to change her diet to a more heart-healthy pattern. She should:
A) eat her bean burrito with avocado instead of sour cream.
B) add a snack of almonds to her usual diet.
C) include olive oil in her meatloaf recipe.
D) eat cheese snack crackers instead of chips.
Q3) What does the term point of unsaturation mean?
A) the area on a fatty acid chain where the carbon bond is holding a hydrogen
B) the area on a fatty acid chain where a nitrogen is attached
C) the area on a fatty acid chain where a hydrogen is missing from the bond
D) the area on the fatty acid chain where there is a zig-zag formation.
Q4) Fat stored in the body is used as a source of energy when not enough energy is available from food. This process involves:
A) retrieving fatty acids that have been stored in the liver.
B) transporting cholesterol to the muscles to be broken down for energy.
C) dismantling stored fat in fat cells and releasing components into blood.
D) converting glucose into fat as a more efficient method of producing energy.
Q5) Compare and contrast the Mediterranean diet pattern and the USDA Food Patterns recommendations.
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Chapter 6: The Proteins and Amino Acids
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106 Flashcards
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Sample Questions
Q1) The DRI for protein for healthy adults is _____ gram(s) per kilogram of body weight.
A) 0.5
B) 0.8
C) 1.0
D) 1.5
Q2) Including which of the following foods in a vegan child's diet helps to ensure adequate growth and bone development?
A) whole grains for zinc
B) walnuts for omega-3 fatty acids
C) raisins for calcium
D) a and b
E) a and c
Q3) The body normally makes tyrosine from the essential amino acid:
A) phenylalanine.
B) leucine.
C) valine.
D) lysine.
Q4) Describe what happens when amino acids are oversupplied in the diet.
Q5) Discuss any known health risks associated with overconsumption of protein.
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Chapter 7: The Vitamins
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113 Verified Questions
113 Flashcards
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Sample Questions
Q1) An individual has developed heart disease and high blood lipid values and refuses to take lipid-lowering prescription medications. Which vitamin might be suggested by his physicians as an alternative for lowering blood lipids?
A) vitamin A
B) niacin
C) vitamin C
D) thiamin
Q2) Differentiate between retinol and beta-carotene and explain what retinol activity equivalents are.
Q3) The USP symbol on the label of a vitamin supplement means that:
A) it contains the ingredients as listed on the label.
B) it has been tested for effectiveness.
C) it will dissolve in the digestive tract.
D) a and b
E) a and c
Q4) Discuss the legal requirements concerning the information that dietary supplement manufacturers must provide to the FDA for their supplements.
Q5) Why are dark-skinned children who live in smoggy northern cities likely to develop rickets?
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Chapter 8: Water and Minerals
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104 Flashcards
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Sample Questions
Q1) Which of the following statements is true?
A) People develop their peak bone mass during the first four decades of life.
B) The skeleton no longer adds to bone density after 20 years of age.
C) The bones begin to lose density after 40 years of age regardless of calcium intake.
D) People do not need calcium throughout life.
Q2) Water chlorination is important because:
A) it has no effect on many harmful microorganisms found in water.
B) it has been documented to cause cancer in people who drink it regularly.
C) alternative treatment systems for water are much less expensive and faster to use.
D) deaths from organisms in untreated water are high in other parts of the world.
Q3) Over half of the body's magnesium is stored in the:
A) teeth.
B) liver.
C) bones.
D) blood.
Q4) Explain the rationale for the argument against high-level iron fortification in foods.
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Page 10
Chapter 9: Energy Balance and Healthy Body Weight
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107 Verified Questions
107 Flashcards
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Sample Questions
Q1) Older people generally need less energy than younger people due to:
A) slowed basal metabolic rate.
B) declines in lean body mass.
C) decreases in height.
D) a and b
E) a and c
Q2) No single body composition or weight suits everyone; needs vary by gender, lifestyle, and stage of life.
A)True
B)False
Q3) You decide to skip lunch for several weeks to lose weight and fit into a favorite outfit for a special occasion. Which of the following will probably be the greatest obstacle to the success of this plan?
A) hunger
B) appetite
C) satiation
D) satiety
Q4) Describe strategies that can help someone effectively gain body weight.
Q5) Define ketone bodies and describe what happens when the body goes into ketosis.
Page 11
Q6) Describe what is meant by the female athlete triad.
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Chapter 10: Nutrients, Physical Activity, and the Bodys
Responses
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103 Flashcards
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Sample Questions
Q1) The term ergogenic:
A) implies that the product has special work-enhancing powers.
B) is associated with supplements claimed to benefit athletes.
C) implies that the product is safe to consume.
D) a and b
E) b and c
Q2) A high school football player is eating enough protein foods in his diet to provide him with 2.5 grams per kg of his body weight. What type of benefit will he get from his high protein intake?
A) This exceeds the recommendation for his sport so he should consider trading carbohydrate for some of the protein.
B) Although this exceeds the recommendation for his sport he will benefit from the additional protein as the body converts it to muscle mass.
C) This is an extremely toxic level that may cause serious health problems.
D) His body will adjust to the higher protein intake to require that amount on a regular basis.
Q3) Describe the benefits of resistance training.
Q4) Explain how physical activity lowers the risk of cardiovascular disease.
Q5) Describe the health benefits from physical activity.
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Chapter 11: Diet and Health
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88 Flashcards
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Sample Questions
Q1) Degenerative conditions are also referred to as chronic diseases.
A)True
B)False
Q2) A main difference between a person contracting an infectious disease and a chronic disease is:
A) infectious diseases are not related to the nutritional status of a person.
B) some infectious diseases can be cured with medications but chronic diseases cannot.
C) special immune-strengthening foods can prevent infectious diseases.
D) people in developed countries will not get infectious diseases because of existing safeguards.
Q3) High blood pressure presents no symptoms that you can feel.
A)True
B)False
Q4) Thirty minutes of brisk walking on at least 5 days a week can improve the odds against heart disease.
A)True
B)False
Q5) Describe the effects that malnutrition has on the various immune-system organs and tissues.
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Chapter 12: Food Safety and Food Technology
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103 Verified Questions
103 Flashcards
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Sample Questions
Q1) What is HACCP, and why is it important?
Q2) Opponents of genetic engineering make the following argument:
A) The nutrient content of GE foods is less than that of comparable traditional foods.
B) Planting of GE crops may increase weed growth in fields.
C) The FDA is not able to determine the safety of current GE crops.
D) Consumers cannot remove GE pesticides that form within the tissue of the plant.
Q3) To prevent foodborne illness you would:
A) use a meat thermometer to roast a whole chicken.
B) cook hamburgers to well-done.
C) cook your roast in the microwave.
D) a and b
E) b and c
Q4) The large ears of sweet corn available today are the result of:
A) organic farming.
B) natural selection.
C) genetic engineering.
D) selective breeding.
Q5) Outline the arguments in support of and in opposition to genetic engineering.
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Chapter 13: Life Cycle Nutrition: Mother and Infant
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106 Verified Questions
106 Flashcards
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Sample Questions
Q1) Describe the research findings on the relationship between breastfeeding and an infant's infection risk.
Q2) An infant's basal metabolic rate is only half that of an adult, based on body weight.
A)True
B)False
Q3) Women who have uncontrolled high blood glucose levels during pregnancy may experience complications such as:
A) development of hypoglycemia later in life.
B) preterm labor.
C) low infant birthweight.
D) development of preeclampsia.
Q4) Which of the following does not contain vitamin B<sub>12</sub>?
A) meat
B) legumes
C) eggs
D) dairy products
Q5) Alcohol crosses the placenta and is directly toxic to the fetus.
A)True
B)False
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Chapter 14: Child, Teen, and Older Adult
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93 Verified Questions
93 Flashcards
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Sample Questions
Q1) Federal assistance programs can provide all of the following meal benefits to the elderly except:
A) providing an increase in Social Security payments to pay for a home chef.
B) supplementing monthly food budgets through the Supplemental Nutrition Assistance Program.
C) providing education and shopping assistance through the Elderly Nutrition Program.
D) delivering home meals through the Meals on Wheels Program.
Application-Level Multiple-Choice Items
Q2) Boys normally develop a somewhat higher percentage of body fat than girls do.
A)True
B)False
Q3) Adolescents who frequently eat meals with their families eat more fruits, vegetables, grains, and calcium-rich foods and drink fewer soft drinks than those who seldom eat with their families.
A)True
B)False
Q4) Describe the theory that links dietary composition with cataracts.
Q5) Why is dehydration a major risk for older adults?
Q6) How can adults who parent or counsel busy adolescents help them to eat well?
Page 16
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Chapter 15: Hunger and the Global Environment
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Sample Questions
Q1) SNAP debit cards cannot be used to purchase foods of low nutrient density such as chocolate doughnuts.
A)True
B)False
Q2) One out of every _____ Americans receives food assistance of some kind.
A) four
B) five
C) six
D) seven
Q3) Which of the following food preparation methods would you use to save energy?
A) beat eggs with an electric mixer
B) cut vegetables using a sharp knife
C) chop meats using a food processor
D) mix up a milkshake using an electric blender
Q4) In countries that have reduced hunger and malnutrition by educating and assisting the poor, results have included:
A) increased adult literacy rates.
B) population increases.
C) the decreased use of sustainable development practices.
D) increased industrial growth.
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