Fundamentals of Nutrition Exam Solutions
Course Introduction
Fundamentals of Nutrition introduces students to the basic principles of nutrition and the role of nutrients in human health and disease prevention. This course covers the digestion, absorption, and metabolism of carbohydrates, proteins, fats, vitamins, and minerals, as well as their physiological functions. Students will explore the relationship between diet and health, nutritional requirements throughout the lifecycle, and the impact of lifestyle choices on nutritional status. Emphasis is placed on evaluating dietary information, understanding food labels, and applying evidence-based recommendations for healthy eating patterns.
Recommended Textbook
Understanding Nutrition 15th Edition by Eleanor Noss Whitney
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Page 2
Chapter 1: An Overview of Nutrition
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Sample Questions
Q1) What is the most prominent risk factor in the United States?
A) Poor dietary habits
B) Tobacco use
C) Alcohol consumption
D) Physical inactivity
E) Unsafe driving
Answer: B
Q2) Which of the following statements accurately describes Dietary Reference Intakes?
A) They are used to treat people with diet-related disorders.
B) They assess the adequacy of all required nutrients.
C) They aid in the planning and evaluation of diets for healthy people.
D) They are used to assess the adequacy of vitamins and minerals only.
E) They can be used diagnose diet-related disorders.
Answer: C
Q3) The lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy is called a/an ____________________.
Answer: requirement
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3
Chapter 2: Planning a Healthy Diet
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Sample Questions
Q1) The most highly fortified foods on the market are ____.
A) frozen dinners
B) imitation foods
C) enriched breads
D) ready-to-eat breakfast cereals
E) canned fruits and vegetables
Answer: D
Q2) Omega-3 fatty acids are commonly found in _____________.
A) oils
B) crabs
C) peanuts
D) fatty fish
E) chicken
Answer: D
Q3) The ____________________ is the seed that grows into a wheat plant,so it is especially rich in vitamins and minerals to support new life.
Answer: germ
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Chapter 3: Digestion,Absorption and Transport
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Sample Questions
Q1) Which statement accurately describes the pancreas?
A) The major hormone controlling the release of pancreatic enzymes is insulin.
B) Quick dietary changes improve digestion because of pancreas inefficiency.
C) The pancreas can increase the activity of fat-degrading enzymes in response to more fat in the diet.
D) In general, the amounts of digestive enzymes secreted by the pancreas remain constant over a wide range of nutrient intakes.
E) Pancreatic enzymes can digest protein and fat but not carbohydrate.
Answer: C
Q2) The acidity of gastric juice registers ________ on the pH scale.
A) above 7
B) 6
C) 5
D) 3
E) below 2
Answer: E
Q3) The maintenance of constant internal conditions by the body's control systems is called ________.
Answer: homeostasis
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Page 5
Chapter 4: The Carbohydrates: Sugars,Starches and Fibers
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Sample Questions
Q1) Which statement about the overconsumption of sugary soft drinks is FALSE?
A) The liquid form of sugar makes it easier to overconsume kcalories.
B) Sweet beverages cost less than other energy sources and are readily available.
C) Sweet beverages are energy dense.
D) Most people limit sugar-laden soda consumption to 12 ounces per day.
E) Drinking water instead of soda can help a person lose 10 pounds in one year.
Q2) How do added sugars contribute to health problems?
Q3) Which statement about sugar alcohols is FALSE?
A) They occur naturally in fruits and vegetables.
B) They add bulk and texture to processed foods.
C) They are found in products labeled "sugar free."
D) They evoke a low glycemic response.
E) They cannot be metabolized by bacteria in the GI tract.
Q4) Which fruit has a high glycemic index?
A) Apples
B) Watermelon
C) Bananas
D) Peaches
E) Pineapple
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Chapter 5: The Lipids: Triglycerides,Phospholipids and Sterols
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Sample Questions
Q1) How are dietary lipids transported?
Q2) Which of the following defines the term "conjugated linoleic acid"?
A) A type of cis-fatty acid
B) A triglyceride with a phosphate group
C) A fatty acid with the chemical make-up of linoleic acid but with a different configuration
D) A food additive that preserves or delays rancidity of fats in foods
E) A nitrogen-containing compound found in foods and made in the body from the amino acid methionine
Q3) What are the health benefits of monounsaturated and polyunsaturated fats?
Q4) Which is not part of the enterohepatic circulation of bile?
A) Bile is made from cholesterol in the liver.
B) Bile is stored in the pancreas.
C) Bile emulsifies fats in the small intestine.
D) Bile is reabsorbed in to the blood.
E) Bile that has been trapped in soluble fibers in the colon is excreted.
Q5) A protein produced by adipose cells that inhibits inflammation and protects against insulin resistance is called ________.
Q6) What are fat replacers? Are they safe?
Q7) Proteins synthesized and secreted by adipose cells are called ________. Page 7
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Page 8
Chapter 6: Protein: Amino Acids
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Sample Questions
Q1) Discuss three of the many roles of proteins in the body.
Q2) Which term refers to the change in a protein's shape due to the application of heat or acid?
A) Oxygenation
B) Condensation
C) Denaturation
D) Destabilization
E) Hydrolization
Q3) The degradation and synthesis of protein is called ________.
A) protein turnover
B) nitrogen balance
C) amino acid pool
D) immunity
E) transamination
Q4) A ________ provides a standard against which to measure the quality of other proteins.
Q5) How are proteins digested and absorbed?
Q6) Describe phenylketonuria,including its symptoms,causes,and treatments.
Q7) ________ is the process by which a cell converts the genetic code into RNA and protein.
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Chapter 7: Energy Metabolism
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Sample Questions
Q1) Discuss the consequences of caffeinated alcoholic beverages.
Q2) Explain how chronic alcohol abuse can lead to malnutrition.
Q3) Alcohol is the leading risk factor for premature death and disability in which group?
A) Those under 18 years old
B) 18 to 22 year olds
C) 15 to 49 year olds
D) 30 to 65 year olds
E) Those over 65 years old
Q4) Which one of these statements is true of binge drinking?
A) It is most common among 35 to 60 year olds.
B) It is most common among 18 to 34 year olds.
C) It is a pattern of drinking in which the blood alcohol level rises to no more than 0.08 percent.
D) In women, it corresponds to six or more drinks within several hours.
E) Is most common in adults over 65 years old.
Q5) Describe the two major pathways for metabolism of alcohol in the liver.How does the liver adapt when forced to metabolize high quantities of alcohol on a daily basis?
Q6) How does the electron transport chain function in the synthesis of ATP?
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Chapter 8: Energy Balance and Body Composition
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Sample Questions
Q1) In the United States,the smallest percentage of the population falls into which category?
A) Underweight
B) Healthy weight
C) Overweight
D) Obesity
E) Extreme obesity
Q2) Which of the following represents the BMI of a person classified as obese?
A) 15
B) 18.5
C) 22
D) 27
E) 34
Q3) Which of the following statements accurately describes body mass index?
A) It correlates with disease risks.
B) It decreases by 1 unit for every 10 years of life.
C) It provides an estimate of the fat level of the body.
D) It provides an estimate of the muscle mass in the body.
E) Its absolute value is less important than the rate at which it changes.
Q4) Explain why a person might override feelings of hunger and satiety.
Page 11
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Chapter 9: Weight Management: Overweight,obesity and Underweight
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Sample Questions
Q1) In general,weight-loss diets need to provide a minimum of ________ kcalories per day for men.
A) 800
B) 1000
C) 1200
D) 1500
E) 2000
Q2) Which of the following statements accurately describes weight gain and genetics?
A) Obese people can change their genome and influence their epigenome.
B) Exercise has little, if any, effect on the genetic influence on weight gain.
C) Fraternal twins are more likely to weigh the same than are identical twins.
D) Adopted children tend to have body weights more like their biological parents than their adoptive parents.
E) Most cases of obesity stem from a single gene.
Q3) Describe three bariatric surgical procedures,including the overall benefits and adverse side effects.
Q4) ________ is a technique that uses a tube to empty the contents of the stomach after every meal.
Page 12
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Chapter 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C
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Sample Questions
Q1) Which of the following is a function of vitamin C?
A) It helps form collagen.
B) It is involved in energy metabolism.
C) It helps rid the body of antioxidants.
D) It helps rid the body of excess iron.
E) It aids in the digestion of fat.
Q2) Of these foods,which is the best source of vitamin B6?
A) Milk
B) Carrots
C) Tofu
D) Cheddar cheese
E) Banana
Q3) Of these foods,which is the best source of riboflavin?
A) Carrots
B) Oranges
C) Tofu
D) Potatoes
E) Liver
Q4) Explain folate's importance to pregnancy.
Q5) Discuss the solubility of vitamins.
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Chapter 11: The Fat-Soluble Vitamins,A,D,E and K
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Sample Questions
Q1) About ________ of the body's vitamin A stores are found in the liver.
A) 20%
B) 30%
C) 50%
D) 70%
E) 90%
Q2) What affect does vitamin A have on acne?
Q3) Which of the following is a naturally occurring food source of vitamin D?
A) Egg whites
B) Red meats
C) Tomato juice
D) Carrots
E) Salmon
Q4) Peak bone mass is developed by age ________.
A) 5
B) 10
C) 15
D) 30
E) 60
Q5) The active vitamin E compound is ____________________.
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Chapter 12: Water and the Major Minerals
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Q1) Compounds that keep a solution's pH constant when acids or bases are added are called ________.
Q2) What does magnesium do in the body?
A) Participates in blood clotting
B) Helps maintain gastric acidity
C) Stabilizes protein shape
D) Assists in energy metabolism
E) Supports immune system functioning
Q3) Among the following,which is a powerful vasoconstrictor?
A) Angiotensin I
B) Angiotensin II
C) Aldosterone
D) Renin
E) Magnesium
Q4) What does bicarbonate do in the body?
A) Activates angiotensin
B) Activates angiotensinogen
C) Helps with gastric digestion
D) Helps maintain acid-base balance
E) Activates calcitonin
Page 15
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Chapter 13: The Trace Minerals
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Sample Questions
Q1) About what percentage of the iron consumed in one day represents heme iron?
A) 5
B) 10
C) 25
D) 50
E) 90
Q2) Average zinc intakes in the United States are ______.
A) slightly lower than recommended
B) slightly higher than recommended
C) sufficient in men but too low in women
D) too low in children calcium
E) low in the very elderly
Q3) Essential mineral nutrients needed in amounts of less than 100 milligrams a day are known as ____________________.
Q4) The iodization of salt _____.
A) began in the United States in the 1880s
B) has helped eradicate most cases of cretinism in the United States
C) is mandatory in the United States
D) is available to only about 10 percent of households in developing countries
E) has no benefit except for children
Page 16
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Chapter 14: Fitness: Physical Activity,Nutrients and Body
Adaptations
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Q1) Dietary protein needs of an athlete can best be met by consuming _________.
A) Moderate amounts of high-quality protein in 4 to 5 small meals each day
B) 1 gram of protein per kilogram of body weight
C) supplements in addition to a healthy diet
D) meat, poultry, or fish at every meal
E) over 2.2 grams of protein per kilogram of body weight
Q2) What is an easy way to quickly estimate water loss and fluid needs following physical activity?
A) Multiply body weight (kg) by 1 percent to determine liters of water loss
B) Multiply duration of activity (min) by body weight (kg) to determine mL of water loss
C) Subtract air temperature (°F) from body weight (lbs) and then multiply by 5 to determine mL of water loss
D) Take the difference in body weight (lbs) before and after the event and multiply by 2 to determine cups of water loss
E) Take the difference in body weight (lbs) before and after the event and divide by the relative humidity.
Q3) What affects the amount of glycogen that the muscles can store?
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Page 17
Chapter 15: Life Cycle Nutrition: Pregnancy and Lactation
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Sample Questions
Q1) Which of the following is a correct statement about a lactating mother and her dietary intake?
A) The mother's milk has consistent flavor regardless of foods eaten.
B) Flavors in the mother's milk may influence the infant's food choices later in life.
C) Many mothers require iron-supplementation to enhance the iron levels in breast milk.
D) Infants consume more milk when it contains even small amount of alcohol.
E) Infant discomfort like gas or constipation has no association with the food intake of the lactating mother.
Q2) _____ supplemention is associated with a lower incidence of neural tube defects.
A) Iron
B) Folate
C) Calcium
D) Cobalamin
E) Iodine
Q3) Explain the effect that maternal body weight has on the health of the mother and infant by describing the increased health risks seen in underweight mothers and obese mothers.
Q4) A baby born between 39 and 40 weeks gestation is referred to as ______.
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Page 18
Chapter 16: Life Cycle Nutrition: Infancy,Childhood and Adolescence
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Sample Questions
Q1) Approximately what percentage of an average teenager's daily food energy intake is derived from snacks?
A) 15%
B) 25%
C) 35%
D) 50%
E) 75%
Q2) Which of the following foods should not be fed to infants because of the risk of botulism?
A) Peanut butter
B) Honey
C) Gum
D) Fruit juice
E) Rice milk
Q3) An often fatal foodborne illness caused by the ingestion of foods containing a bacteria that grow without oxygen is ________.
Q4) ________ is a type of artery disease characterized by plaques on the inner walls of the arteries.
Q5) What is the best way to introduce new foods to infants?
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Chapter 17: Life Cycle Nutrition: Adulthood and the Later Years
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Q1) Which of the following statements describes the mineral nutrition of older adults?
A) Zinc intake is adequate for about 95% of this group.
B) Iron absorption is reduced due to low stomach acidity.
C) Calcium intakes of females are near the RDA for this group.
D) Vitamin D is more readily absorbed by the thinner skin of this group.
E) Folate excesses are fairly common.
Q2) Why are the elderly especially vulnerable to adverse drug-nutrient interactions?
Q3) Older adults with atrophic gastritis are vulnerable to ________ deficiency.
A) folate
B) calcium
C) vitamin D
D) vitamin B12
E) zinc
Q4) An estimated ________ percent of older adults in the United States are obese.
A) 15
B) 25
C) 35
D) 45
E) 55
Page 20
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Chapter 18: Diet and Health
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Q1) Which of the following substances is not involved in the inflammation process?
A) Free radicals
B) macrophages
C) LDL cholesterol
D) Cytokines
E) Minerals
Q2) What is polydipsia,a common symptom of untreated diabetes?
A) Increased urge to urinate
B) Excessive fluid losses
C) Excessive thirst
D) Excessive hunger
E) Multiple electrolyte deficiencies
Q3) Which of the following is not a characteristic of metabolic syndrome?
A) Insulin resistance
B) Abdominal obesity
C) Abnormal blood lipids
D) Macrocytic anemia
E) High blood pressure
Q4) Name the 10 leading causes of death in the United States,and describe in general how diet and other lifestyle choices contribute to their development.
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Chapter 19: Consumer Concerns About Foods and Water
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Q1) How are pesticides regulated in the US food supply? How are they regulated in foods from other countries?
Q2) What industry controls are in place to help prevent foodborne illnesses?
A) The United States does not import foods from any countries that do not monitor food safety at the government level.
B) Foods like fish, meats, and nuts must display the country of origin on the label.
C) The Hazard Analysis Critical Control Points system identifies potential hazards with all domestic and imported foods.
D) All countries that trade meats, seafood, and produce routinely monitor their products for safety.
E) Because it comes with the knowledge growing location, the farm-to-table movement has eliminated nearly all food safety concerns.
Q3) Briefly describe how genetic engineering differs from traditional selective breeding.
Q4) Name three naturally occurring toxicants in foods and ways to minimize exposure to them.
Q5) How can food packaging become indirect food additives?
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Chapter 20: Hunger and the Global Environment
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Q1) Approximately what percentage of the US food supply is wasted along the way from farm to final consumption?
A) 10%
B) 20%
C) 30%
D) 40%
E) 50%
Q2) Which of the following symptoms are present in a child with kwashiorkor?
A) Edema
B) Low levels of ADH
C) Muscle wasting
D) Baggy-appearing skin
E) "Match stick" arms and legs
Q3) Which of the following accurately describes aquaculture?
A) Farmed fish need not be fed to sustain the practice.
B) It provides about 50 percent of the world's fish for consumption.
C) It is successful in freshwater lakes but not in ocean waters.
D) Currently available technologies cannot yet make it sustainable.
E) As a practice, it little energy.
Q4) Coal,oil,and natural gas are called ________ fuels.
Page 23
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