Fundamentals of Nutrition Final Exam
Course Introduction
Fundamentals of Nutrition introduces students to the basic principles of human nutrition, including the digestion, absorption, and metabolism of nutrients. The course explores essential nutrients such as carbohydrates, proteins, fats, vitamins, and minerals, highlighting their roles in promoting health and preventing disease. Students will learn about dietary guidelines, nutritional needs throughout the lifespan, and the impact of nutrition on chronic diseases. Emphasis is placed on analyzing food choices, understanding nutrition labels, and developing skills for healthy meal planning and assessment.
Recommended Textbook
Nutrition Essentials A Personal Approach 1st Edition by Wendy J Schiff
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909 Verified Questions
909 Flashcards
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Page 2
Chapter 1: Food Is More Than Something to Eat
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40 Verified Questions
40 Flashcards
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Sample Questions
Q1) Which of the following statements is true?
A)Dietitians generally classify foods as either "good" or "junk."
B)High doses of vitamins and minerals help prevent many serious chronic diseases.
C)A diet that has variety contains many different kinds of nutritious foods.
D)Walnuts are an empty-calorie food.
Answer: C
Q2) Which of the following substances is a phytochemical?
A)iron
B)caffeine
C)cholesterol
D)vitamin D
Answer: B
Q3) Which of the following foods is the most nutrient dense per serving?
A)cheese nachos
B)oatmeal cookie
C)whole-grain cereal
D)soft margarine
Answer: C
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3
Chapter 2: Nutrition Information: Fact or Fiction
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43 Flashcards
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Sample Questions
Q1) Having a control group enables researchers to
A)provide specific treatments to participants of the group.
B)compare findings of the control group with those of the experimental group.
C)avoid using harmful interventions when testing members of the experimental group.
D)test possible questions for future research efforts.
Answer: B
Q2) Which of the following web sites is most likely a source of biased and unreliable nutrition information?
A)ksu.edu/foodandnutritiondepartment
B)optimalhealthandnutrition4ever.com/tips
C)eatright.org/informationforpublic
D)choosemyplate.gov/fruits
Answer: B
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4
Chapter 3: Making More Nutritious Choices
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71 Verified Questions
71 Flashcards
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Sample Questions
Q1) Max wants to increase his intake of vitamin C without taking a dietary supplement.When he shops for food,he reads Nutrition Facts labels.Which of the following kinds of information will help him choose foods that are the richest sources of vitamin C?
A)Structure/function claims
B)%DVs
C)Country of origin information
D)Organic food logo
Answer: B
Q2) Which of the following recommendations is an overarching concept of Dietary Guidelines for Americans,2010?
A)Focus on consuming nutrient-dense foods and beverages
B)Incorporate whole grains into half of your meals
C)Reduce your intake of salt to lower your risk of hypertension
D)Keep trans fats as low as possible.
Answer: A
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Chapter 4: How Food Becomes You
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Sample Questions
Q1) The _____ helps form feces by absorbing excess water and some minerals from chyme.
A)lower stomach
B)esophageal sphincter
C)large intestine
D)pyloric valve
Q2) Quinn developed mild diarrhea.Which of the following treatments should he use to relieve his loose stools?
A)loperamide
B)aspirin
C)ginger
D)vitamin C
Q3) Marta is concerned that she may have colorectal cancer because she has A)irritable bowel syndrome.
B)stools that are narrower than usual.
C)chronic heartburn.
D)increased appetite.
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Chapter 5: Carbohydrates: Fuel and Fiber
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73 Flashcards
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Sample Questions
Q1) Which of the following items is the main source of added sugars in Americans' diets?
A)sugar-sweetened beverages
B)cookies and other baked goods
C)hard candies
D)canned fruits
Q2) Amy has type 1 diabetes.Based on this information,which of the following statements is true?
A)Amy should avoid eating foods that contain carbohydrates.
B)Amy needs to obtain insulin either by injections or an insulin pump.
C)Amy should avoid spreading the chronic disease to other people.
D)Amy needs to lose weight and exercise more to reduce the negative effects that diabetes can have on her body.
Q3) The starch in rice and potatoes is composed of
A)glycogen molecules.
B)polysaccharide molecules.
C)fructose molecules.
D)glucose molecules.
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Chapter 6: Lipids: Focusing on Fats and Cholesterol
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Sample Questions
Q1) Brett eats _____ to increase his intake of omega-3 fatty acids.
A)baked beans
B)whole-wheat bread
C)fresh strawberries
D)canned sardines
Q2) Which of the following foods is the richest source of saturated fat?
A)palm oil
B)sunflower oil
C)canola oil
D)grapeseed oil
Q3) Lecithin is a type of A)sterol.
B)triglyceride.
C)phospholipid.
D)fatty acid.
Q4) Which of the following foods is a naturally rich source of omega-3 fatty acids?
A)ground beef
B)whole-wheat bread
C)baked chicken
D)tuna fish
Page 8
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Chapter 7: Proteins: Lifes Building Blocks
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Sample Questions
Q1) Proteins
A)are comprised of amino acids.
B)have iron in their chemical structures.
C)provide about 7 kcal/gram.
D)are essential nutrients.
Q2) When combined,which of the following groups of foods forms a complementary protein dish?
A)cranberries,apples,and marshmallows
B)kidney beans,rice,and sesame seeds
C)peaches,soybeans,and apricots
D)iceberg lettuce,carrots,and walnuts
Q3) Evan is 28 years of age.His height is 6' 2",and he weighs 130 kg.Based on his body weight,his RDA for protein is _____ grams.
A)47.2
B)70.0
C)87.2
D)104.0
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9
Chapter 8: Vitamins: Nutrients That Multitask
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107 Flashcards
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Sample Questions
Q1) Which of the following vitamins is part of a coenzyme that participates in energy metabolism?
A)ascorbic acid
B)niacin
C)A
D)K
Q2) Which of the following practices is associated with an increased risk of cancer?
A)consuming high-fiber diets
B)drinking alcoholic beverages
C)consuming coffee
D)eating foods that contain artificial sweeteners
Q3) Which of the following foods is a rich source of vitamin E?
A)safflower oil
B)fat-free milk
C)ground beef
D)white bread
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Chapter 9: Key Minerals,Water,and the Nonnutrient Alcohol
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121 Flashcards
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Sample Questions
Q1) Which of the following statements is true?
A)A blood pressure reading of 165/90 mm Hg is within the normal range.
B)Approximately 30% of adult Americans have hypertension.
C)"Deli" meats,such as bologna and ham,are rich sources of potassium and poor sources of sodium.
D)The risk of developing hypertension decreases as a person grows older.
Q2) Intracellular water
A)surrounds cells.
B)includes the plasma of blood.
C)is within cells.
D)supplies about 4 kcal/g.
Q3) Which of the following groups of minerals are major minerals?
A)sodium,potassium,and phosphorus
B)calcium,zinc,and sodium
C)sodium,copper,and potassium
D)selenium,calcium,and phosphorus
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11
Chapter 10: Nutrition for a Healthy Weight and Fit Body
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Sample Questions
Q1) Michelle's weekly exercise program includes stair stepping,static stretching,cycling,and push-ups.Which of these activities is generally classified as a strength (resistance)exercise?
A)stair stepping
B)static stretching
C)cycling
D)push-ups
Q2) Craig is a 22-year-old man who has a healthy percentage of body fat.Based on this information,about _____ of his body is fat.
A)15%
B)25%
C)35%
D)45%
Q3) Wendy is a 17-year-old world class gymnast who suffers from female athlete triad.Based on this information,she has
A)high bone density.
B)type 1 diabetes.
C)abnormal menstrual cycles.
D)metabolic syndrome.
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Page 12
Chapter 11: Nutrition for Your Life, Environment, and World
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101 Flashcards
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Sample Questions
Q1) Which of the following statements is true?
A)The embryo/fetus develops most of its organs during the preconceptual period.
B)The placenta blocks toxic substances from reaching the embryo/fetus.
C)Eight weeks after conception and until its birth,the developing human being is called a fetus.
D)A proper functioning placenta allows the mother's blood to mix with her fetus's blood.
Q2) Which of the following U.S.government agencies regulates the proper use of pesticides?
A)Agricultural Research Service
B)Environmental Protection Agency
C)Department of Agriculture
D)Food and Drug Administration
Q3) The USDA recommends that a salmon steak be cooked until its internal temperature is at least
A)145 ºF.
B)155 ºF.
C)165 ºF.
D)175 ºF.
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