Fundamentals of Nutrition Pre-Test Questions
Course Introduction
Fundamentals of Nutrition introduces students to the scientific principles underlying human nutrition, exploring the role of essential nutrients in promoting health and preventing disease. The course covers macronutrients and micronutrients, digestion and absorption, metabolism, dietary guidelines, and the impact of nutrition on various life stages. Students learn to evaluate the nutritional content of foods, understand nutritional labels, and consider factors influencing food choices, including culture, economics, and lifestyle. Emphasis is placed on evidence-based recommendations and the development of healthy eating patterns to support overall well-being.
Recommended Textbook
Scientific American Nutrition for a Changing World Preliminary Edition 1st Edition by Jamie Pope
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Chapter 1: The Science and Scope of Nutrition
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Q1) Nutrients are classified into macronutrients and micronutrients.All of the following are macronutrients,EXCEPT A)sodium. B)water.
C)protein. D)iron.
E)A and D
Answer: E
Q2) What is the key premise of the "developmental origins hypothesis"? How does maternal nutrition affect health of the offspring?
Answer: The developmental origins hypothesis states that certain diseases originate from conditions during pregnancy and infancy.Poor nutrition during pregnancy can negatively affect health of the child throughout life.Also,inadequate nutrition can permanently affect the way the child responds to food throughout his or her life.A balanced diet is vital at the time of conception and during pregnancy for the mother to gain adequate weight and ensure the health of the fetus.
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Chapter 2: Healthy Diets
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Q1) The Nutrition Labeling and Education Act of 1990 requires which of the following?
A)restaurants must provide nutrition details to consumers
B)most foods be labeled using a standardized format
C)all food be labeled with calorie amounts
D)packaged food will include nutrient claims
E)all health claims must be placed on the front of the packaging
Answer: B
Q2) Which governmental agency or agencies is(are)responsible for designing food policy guidelines?
A)United States Department of Agriculture and the Department of Health and Human Services
B)Food and Drug Administration
C)Centers for Disease Control
D)Environmental Protection Agency
E)All of the abovE.
Answer: A
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Chapter 3: Digestive System and Digestive Disorders
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Q1) What is chyme? Trace the path of chyme from the stomach to the large intestine.Include the three main regions of the small intestine in your discussion.
Answer: Chyme is the semiliquefied,partially digested contents that leave the stomach a few teaspoons at a time.Chyme travels from the stomach to the duodenum of the small intestine,it continues to the jejunum (middle portion),and then on to the ileum,which is the last and longest portion.Any undigested nutrients,fiber,and bacteria are then passed to the cecum,which is the first part of the large intestine.
Q2) Absorption occurs when
A)nutrients and other substances are removed from the lumen of the GI tract to enter the bloodstream.
B)nutrients pass from the esophagus to the stomach.
C)food or other substances are taken into the body through the mouth.
D)food is broken down to its smallest unit.
E)food stuffs or nutrients are removed from the large intestinE.
Answer: A
Q3) Name the accessory organs of the digestive tract.
Answer: Salivary glands,liver,gallbladder,and pancreas are all accessory organs of the digestive tract.
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Chapter 4: Carbohydrates
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Q1) Explain the differences in the release of sugars when we eat foods with resistant starches versus those with less resistant starches.
Q2) Enriched grains are cereal grains that
A)lost nutrients during processing but have vitamins and minerals added back in.
B)lost nutrients during processing and do not have vitamins and minerals added back in.
C)gained nutrients during processing.
D)gained the starchy portion of the grain seed back during refinement.
E)are void of any minerals because of the milling process.
Q3) Which of the following is a type of fiber that contributes "bulk" to stool and fosters regular bowel movements?
A)insoluble fiber
B)soluble fiber
C)dietary fiber
D)functional fiber
E)total fiber
Q4) What is the difference between soluble and insoluble fiber?
Q5) Explain the differences between whole grains,refined grains,and enriched grains.
Q6) Draw a diagram of a monosaccharide compared with a disaccharide.
Page 6
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Chapter 5: Nutrition and Diabetes
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Q1) Explain how the glycemic index can help blood glucose control.What are some of the problems associated with the glycemic index?
Q2) Which is NOT true about gestational diabetes?
A)It increases the mother's future risk of type 1 diabetes.
B)It resolves shortly after the woman gives birth.
C)It causes pregnancy complications.
D)It increases the infant's future risk of obesity.
E)It increases the infant's future risk of type 2 diabetes.
Q3) Uncontrolled type 2 diabetes results in higher risk of all of the following,except
A)cardiovascular disease.
B)kidney failure.
C)blindness.
D)autoimmune disorders.
E)limb amputations.
Q4) Explain the short-term versus long-term complications of type 2 diabetes.
Q5) Explain why diabetes causes excessive thirst and increased glucose in the urine.
Q6) What are the health consequences of ketoacidosis in people with diabetes?
Q7) Why should individuals with type 2 diabetes consume a diet that is lower in fat and saturated fats?
Page 7
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Chapter 6: Lipids
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Sample Questions
Q1) Which of these food lists would you expect to contain the most trans fatty acids?
A)milk and eggs
B)bread and lunch meats
C)baked pastries and cake
D)based poultry and French fries
E)olive oil salad dressing and sliced avocados
Q2) Describe the structural difference between triglycerides and phospholipids.
Q3) Which oil provides the most monounsaturated fatty acids?
A)fish oil
B)corn oil
C)olive oil
D)flaxseed oil
E)coconut oil
Q4) Which transport lipid has the highest protein content?
A)VLDL
B)LDL
C)HDL
D)micelle
E)chylomicron
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Chapter 7: Lipids in Health and Disease
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Q1) Generally saturated fats increase serum LDL cholesterol,with the possible exceptions of
A)cocoa butter and lard.
B)palm oil and peanut oil.
C)fat from fish and chicken.
D)coconut oil and dairy.
E)fully hydrogenated vegetable oils.
Q2) Epidemiologists refer to regions in the United States with higher risk of stroke as A)the Bogalusa study.
B)the Nurses' Health Study.
C)the Seven Countries Study.
D)the Framingham Heart Study.
E)the stroke belt.
Q3) Metabolic syndrome increases the risk of developing:
A)obesity and obesity-related diseases.
B)breast,prostate,and colon cancer.
C)cardiovascular disease and diabetes.
D)neurological degeneration.
E)gallbladder disease and gastrointestinal disorders.
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Chapter 8: Protein
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Q1) The processes by which proteins are continuously broken down and resynthesized is known as
A)protein balance.
B)protein synthesis.
C)protein turnover.
D)protein transcription.
E)protein translation.
Q2) Which contributes high-quality protein with the lowest saturated fat content?
A)American cheese
B)ground beef
C)skinless baked chicken breast
D)whole boiled egg
E)grilled salmon
Q3) What is the role of the kidneys in preventing increased blood ammonia with high protein intake?
A)conversion to urea and excretion in urine
B)conversion to uric acid and excretion in the urine
C)filtering of blood and excretion of urea in the urine
D)excretion of ammonia and extra protein in the urine
E)neutralization of uric acid to urea followed by excretion in the urine
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Chapter 9: Plant-Based Diets
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Q1) Which is NOT an example of a carotenoid?
A)resveratrol
B)lycopene
C)beta-carotene
D)lutein
E)zeaxanthin
Q2) Which phytochemical combination has been reported to benefit eye health?
A)resveratrol and lignans
B)resveratrol and flavanols
C)zeaxanthin and lutein
D)isoflavones and flavanols
E)isoflavones and lignans
Q3) Vegan may increase non-heme iron absorption by
A)consuming it with soy protein or legumes.
B)consuming it with vegetable oil.
C)consuming it with orange juice.
D)consuming it with fat-soluble vitamins.
E)consuming it with antioxidant vitamins.
Q4) Name and explain why certain nutrients are of particular concern for individuals who eat a plant-based diet.
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Chapter 10: Fat-Soluble Vitamins
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Q1) Which vitamin is particularly effective at preventing free-radical damage to cell membranes?
A)vitamin A
B)vitamin D
C)vitamin E
D)vitamin K
E)carotenoids
Q2) Which vitamin is given to infants soon after birth due to reduce the risk of hemorrhage?
A)vitamin A
B)vitamin D
C)vitamin K
D)vitamin E
E)tocopherol
Q3) Too much carotene intake can result in
A)excessive bleeding.
B)a yellowing of the skin.
C)high blood calcium levels.
D)keratinization.
E)hypervitaminosis A.
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Chapter 11: Water-Soluble Vitamins
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Q1) Consumption of 10 mcg of folate as cooked spinach and 10 mcg folic acid supplement A.results in
A)20 mcg DFE.
B)22 mcg DFE.
C)27 mcg DFE.
D)30 mcg DFE.
E)40 mcg DFE.
Q2) The amino acid tryptophan can be converted to A)thiamin.
B)riboflavin.
C)niacin.
D)vitamin B .
E)vitamin C.
Q3) A patient's blood sample shows large immature red blood cells.This may suggest a deficiency in A)thiamin and niacin.
B)niacin and vitamin B .
C)vitamin B and B .
D)vitamin B and folate.
E)vitamin B and folatE.
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Chapter 12: Dietary Supplements
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Q1) Lactobacillus and Bifidobacterium are two species of A)dietary supplements.
B)prebiotics.
C)amino acids.
D)probiotics.
E)digestive enzymes.
Q2) Regular use of multivitamin/mineral supplements has been shown to decrease the risk of death or chronic disease.
A)True
B)False
Q3) Prebiotics are a type of protein.
A)True
B)False
Q4) Examples of functional foods include all of the following,except A)broccoli.
B)strawberries.
C)salmon.
D)vitamin D-fortified milk. E)butter.
Q5) Describe two possible risks with taking high-dose dietary supplements.
Page 14
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Chapter 13: Major Minerals and Water
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Q1) If a woman is trying to lose weight by taking diuretics and exercising for 90 minutes daily,what could be an immediate consequence?
A)severe dehydration
B)losing too much weight
C)developing an eating disorder
D)headaches
E)loss of period (amenorrhea)
Q2) When a person becomes deficient in calcium,what will increase as a consequence?
A)absorption of calcium
B)bioavailability of calcium
C)remodeling of calcium
D)absorption and remodeling of calcium
E)absorption and bioavailability of calcium
Q3) Why must we consume major minerals?
Q4) All of the following increase water needs,except
A)having a fever.
B)vomiting.
C)consuming a high-fat diet.
D)consuming a high-protein diet.
E)consuming a high-fiber diet.
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Chapter 14: Trace Minerals
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Q1) What are three of the six general properties of the trace minerals?
Q2) Which of the following is the major function of fluoride?
A)enhancing taste
B)building muscle
C)preventing dental caries
D)providing energy
E)improving sleep
Q3) The thyroid gland is located in the A)brain.
B)cheek.
C)neck.
D)armpit.
E)abdomen.
Q4) Which mineral is taken up by the thyroid gland from the blood,thus releasing thyroid hormone?
Q5) Identify the primary reason to which the United States attributes the decline in tooth decay in the population.
Q6) Why might a dietitian recommend increasing bread and cereal consumption to a client with anemia?
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Q7) Explain why pregnant women require supplementation of both iodine and iron.
Chapter 15: Energy Balance and Obesity
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Q1) When someone's BMI is higher than 30,what health conditions are he or she more likely to have?
Q2) When conducting scientific research with large populations of people,what is the most accessible and affordable method to estimate body fat?
A)BMI
B)air displacement
C)underwater weighing
D)DEXA
E)skinfold thickness
Q3) Which ethnic group tends to have higher basal metabolic rates?
A)African Americans
B)Latinos
C)Asian Americans
D)Whites
E)Ethnicity is not associated with differences in basal metabolic ratE.
Q4) What would be a barrier to someone having their body composition assessed via underwater weighing?
Q5) How has technology been a factor in the increase in obesity in the United States?
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Chapter 16: Fitness and Sports Nutrition
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Q1) What is the major fuel used during low-intensity activity?
A)fat
B)carbohydrates
C)proteins
D)lactate
E)creatine phosphate
Q2) A benefit of a diet high in carbohydrates is
A)decreasing lactic acid build-up to prevent muscle fatigue.
B)changing carbohydrates into fat in the muscle to prevent muscle fatigue.
C)changing carbohydrates into fat in the muscle to spare muscle glycogen.
D)changing carbohydrates into protein in the muscle to spare muscle protein.
E)increasing muscle glycogen storage to prevent muscle fatiguE.
Q3) Which is not a benefit of regular physical activity?
A)improves immune function
B)reduces risk of colon and breast cancer
C)reduces risk type 1 diabetes
D)strengthens bones
E)reduces risk of cardiovascular disease
Q4) Name the four components of physical fitness and design an exercise program that includes all of these components.
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Chapter 17: Nutrition for Pregnancy, breastfeeding, and Infancy
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Q1) Which of the following is NOT a change that a woman's body typically experiences during pregnancy?
A)increase in breathing rate
B)increase in fluid volume
C)shifts to primarily using fat as fuel source
D)increase in GI motility
E)increase in metabolic rate
Q2) Why is it more important to prevent iron deficiency with supplementation versus treating the deficiency after it has developed?
Q3) Which of the following scenarios can put a baby at increased risk of being born small for gestational age (SGA)?
A)Mom gains too much weight during pregnancy.
B)Mom gains too little weight during pregnancy.
C)Mom begins pregnancy underweight,and does not gain adequate "catch up" weight during pregnancy.
D)Mom smokes during pregnancy.
E)Answer choices B,C,and D are all correct.
Q4) List two recommendations regarding fish intake in pregnancy.
Q5) List two recommendations regarding fish intake in pregnancy.
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Chapter 18: Childhood Nutrition
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Q1) Describe the "hygiene hypothesis."
Q2) Which of the following is associated with increased risk for childhood obesity?
A)eating more meals away from home
B)eating more energy-dense meals
C)eating larger portion sizes
D)increased screen time
E)All of the abovE.
Q3) An average increase of 2.5 inches in height and a weight gain of more than 11 pounds a year is characteristic of which of the following age groups?
A)birth to 1 year (infancy)
B)2 to 5 years (preschool)
C)6 to 11 years (elementary school)
D)13 to 17 years (middle school to high school)
E)17 to 20 (college)
Q4) Describe the "sensitization" phase of the development of food allergies.
Q5) Generally discuss approaches that programs are using to reduce and prevent childhood obesity.
Q6) For each nutrient of concern in children,list one potential associated nutritional risk.
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Chapter 19: The College Years
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Q1) The production of alcohol through the action of yeast on the simple sugars in grains or fruits is
A)acetaldehyde.
B)fermentation.
C)acetate.
D)dehydrogenase.
E)distillation.
Q2) Discuss three healthy-eating strategies for college students.
Q3) The RDA for calcium changes from _____ to _____at the age of 19.
A)500 mg;1,000 mg
B)1,300 mg;1,000 mg
C)1,000 mg;1,500 mg
D)1,000 mg;1,300 mg
E)500 mg;1,300 mg
Q4) In general,the liver can metabolize _____ of alcohol an hour.
A)½ ounce
B)1 ounce
C)6 ounces
D)12 ounces
E)20 ounces
Page 21
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Chapter 20: Food Safety and Food Security
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Q1) A sustainable food system needs
A)uncontrolled population growth.
B)safe and secure food supply.
C)rapid climate change.
D)constant drought.
E)one-crop megafarms.
Q2) List two of the three reasons for using food additives.
Q3) Which of the following is a legitimate potential risk of growing and consuming genetically modified foods?
A)The food tastes better,so people eat more.
B)The food lasts longer but loses nutritional benefits.
C)A plant food could produce a protein that is allergenic to some people.
D)The food may be infested with pests.
E)The food may absorb too much water and cause bloating.
Q4) Describe at least four specific ways that food can become contaminated from the source where the food originates to the table where we consume it.
Q5) Describe at least four of the seven tips for cleaning fruits and vegetables covered in the textbook chapter.Should you use soap,produce wash,or bleach?
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Chapter 21: Healthy Diets
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Q1) Protein malnutrition can negatively affect the outcome of an older adult's major surgery for all of the following reasons EXCEPT:
A)antibody synthesis.
B)immune response.
C)injury healing.
D)sustaining functions of critical organs.
E)blood loss.
Q2) Why do people require fewer calories to maintain their weight as they age?
A)They sleep less.
B)They sleep more.
C)They urinate more frequently.
D)Their total and resting energy expenditures decrease with age.
E)Their appetite changes.
Q3) Which physiological change(s)is(are)associated with aging?
A)Increase in blood pressure s
B)Decreased ability to concentrate urine
C)Decrease in muscle mass
D)Probable tooth loss
E)All of the abovE.
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