Fundamentals of Nutrition Review Questions
Course Introduction
Fundamentals of Nutrition introduces students to the basic principles of human nutrition, exploring the essential nutrients required for optimal health, their physiological functions, sources, and the impact of diet on overall well-being. The course examines nutrient digestion, absorption, and metabolism, as well as the relationship between nutrition, chronic diseases, and lifestyle choices. Students will also gain an understanding of nutritional guidelines, food labeling, and strategies for making informed dietary decisions to support individual and public health across the lifespan.
Recommended Textbook
Nutrition Concepts and Controversies 14th Edition by Frances Sizer
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15 Chapters
1206 Verified Questions
1206 Flashcards
Source URL: https://quizplus.com/study-set/2086
Page 2
Chapter 1: Food Choices and Human Health
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80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41523
Sample Questions
Q1) Explain the concept of nutrient density and give an example.
Answer: Nutrient density is determined by the amount of nutrients relative to the energy content of a food.A nutrient-dense food provides vitamins,minerals,and other beneficial substances with relatively few calories.Consider calcium sources,for example.Ice cream and fat-free milk both supply calcium,but a cup of rich ice cream contributes more than 350 calories,whereas a cup of fat-free milk has only 85-and almost double the calcium.Fat-free milk has a high nutrient density,whereas ice cream is low in nutrient density.Among foods that often rank highin nutrient density are the vegetables,particularly the nonstarchy vegetables such as dark leafy greens (cooked andraw),red bell peppers,broccoli,carrots,mushrooms,and tomatoes.
Q2) Most foods that are high in calcium are poor sources of iron.This statement illustrates the importance of the characteristic of a nutritious diet known as:
A)adequacy.
B)calorie control.
C)moderation.
D)balance.
E)variety.
Answer: D
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Page 3
Chapter 2: Nutrition Tools Standards and Guidelines
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Describe how the DRI Committee establishes DRI values.
Answer: A committee of nutrition experts develops,publishes,and updates the DRI.This is a committee of the Food and Nutrition Board of the National Academy of Sciences' Institute of Medicine,working in association with Health Canada.The DRI committee has set values for all of the vitamins and minerals,as well as for carbohydrates,fiber,lipids,protein,water,and energy.For the DRI committee members to set an RDA,ideally,the first step of the DRI committee will be to find out how much of a specific nutrient various healthy individuals need.To do so,the committee reviews studies of deficiency states,nutrient stores and their depletion,and the factors influencing them.The committee selects the most valid data for use in this work.For the committee to set the value,they decide the value high enough so that 97 to 98 percent of the population will be covered but not so high as to be excessive.The committee makes judgments of this kind when setting the DRI recommended intakes for many nutrients.Relatively few healthy people have requirements that are not covered by the DRI recommended intakes.
Q2) The DRI are international guidelines that are used around the world.
A)True
B)False
Answer: False
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Chapter 3: The Remarkable Body
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) If you do not eat on a regular basis throughout the day,the effect on the body will be:
A)extremely disruptive because you need to provide calories from food on a regular basis to the cells.
B)minimal because you have unlimited stores of glycogen in your muscles to provide energy for the whole body.
C)a coordinated effort that draws stored energy from various parts of the body.
D)a shortage of all vitamins because the cells cannot store them adequately.
E)diminished brain function because the brain relies solely on immediately available glucose.
Answer: C
Q2) The bones provide reserves of:
A)vitamins only.
B)calcium only.
C)glycogen only.
D)both vitamins and minerals.
E)both glycogen and fat.
Answer: B
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Chapter 4: The Carbohydrates Sugar Starch Glycogen and Fiber
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Factors that can lead to the development of hypoglycemia include all of the following except:
A)overuse of alcohol.
B)certain medications.
C)pancreatic cancer.
D)obesity.
E)poor management of type 1 diabetes.
Q2) Complex carbohydrates:
A)include both single sugar units and linked pairs of sugar units.
B)are known as the monosaccharides and disaccharides.
C)are long chains of sugar units arranged to form starch or fiber.
D)contain calcium,hydrogen,and nitrogen.
E)are small molecules containing six carbon atoms.
Q3) Which of the following would be a good calcium source that would not cause symptoms in an adult with lactose intolerance?
A)calcium-fortified soy milk
B)cottage cheese
C)whole milk
D)yogurt with added milk solids
E)processed cheese
Page 6
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Chapter 5: The Lipids Fats Oils Phospholipids and Sterols
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) It is not recommended that healthy people strictly limit their dietary cholesterol because:
A)cholesterol is so widespread in all foods that this would result in a monotonous diet.
B)cholesterol-containing foods tend to lower blood LDL levels in most people.
C)cholesterol is an essential nutrient,though required in only small amounts.
D)blood cholesterol levels,though greatly affected by dietary cholesterol,are not really important.
E)cholesterol-containing foods have a minimal effect on blood cholesterol in most people.
Q2) 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 a fatty acid chain where there is a zig-zag formation
E)the area on a fatty acid chain where carbon forms a double bond with oxygen
Q3) The best food source of omega-6 fatty acids is fish and seafood.
A)True
B)False
Q4) Describe the functions of fats in the body.
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Chapter 6: The Proteins and Amino Acids
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79 Verified Questions
79 Flashcards
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Sample Questions
Q1) The DRI for protein is determined using:
A)height.
B)activity level.
C)body size.
D)sex.
Q2) Legumes are a good source of protein,many B vitamins,iron,and other minerals,making them exceptionally nutritious foods.
A)True
B)False
Q3) A child suffering from protein deficiency develops edema.This is an example of protein's role in:
A)supporting growth and maintenance.
B)building enzymes and hormones.
C)maintaining fluid and electrolyte balance.
D)maintaining acid-base balance.
E)maintaining pH balance.
Q4) Describe the relationship between vegetarian diets and risks of colon cancer.
Q5) Explain how proteins help to regulate the quantity of fluids in the compartments of the body to maintain fluid and electrolyte balance.
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Chapter 7: The Vitamins
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Which vitamin aids in the conversion of tryptophan to niacin?
A)vitamin B
B)vitamin C
C)folate
D)vitamin B
E)thiamin
Q2) To obtain the maximum amount of vitamin C from vegetables,you would:
A)cut them into small pieces.
B)cook them for long periods of time.
C)wash them after cutting and peeling them rather than before.
D)drain the cooking water before adding them to mixed dishes.
E)consume them promptly after purchasing.
Q3) Any disease that produces _____ malabsorption can bring about deficiencies of vitamins A,D,E,and K.
A)calcium
B)protein
C)carbohydrate
D)fat
E)medication
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Page 9
Chapter 8: Water and Minerals
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85 Verified Questions
85 Flashcards
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Sample Questions
Q1) Jennifer says she drinks bottled water because it is safer than tap water.You tell her that bottled water:
A)has been withdrawn from an underwater spring and is naturally pure.
B)has been filtered by the manufacturer to remove contaminants.
C)all tastes exactly the same as tap water.
D)may be treated tap water.
E)is a sound environmental decision.
Q2) Hard water has high concentrations of:
A)sodium and chloride.
B)calcium and fluoride.
C)magnesium and sodium.
D)sulfur and potassium.
E)calcium and magnesium.
Q3) What is the best beverage choice?
A)sports drinks because they replace important minerals missing from the diet
B)hard water because it has a high concentration of calcium and magnesium
C)soft water because it replaces sodium that is lost from the body
D)fruit juices because they naturally contain vitamins and minerals
E)bottled water because it is guaranteed to be safe
Q4) Describe the characteristics of DASH (Dietary Approaches to Stop Hypertension).
Page 10
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Chapter 9: Energy Balance and Healthy Body Weight
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82 Verified Questions
82 Flashcards
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Sample Questions
Q1) Successful treatment for a young woman with anorexia nervosa at 80% of ideal body weight includes:
A)separation from her family for intense therapy.
B)forced feeding through a feeding tube to quickly replace deficient nutrients.
C)cognitive behavioral therapy,family counseling,and expert nutrition guidance.
D)encouraging rapid weight gain to increase muscle mass.
E)treatment that focuses only on the psychological processes driving the disordered behavior.
Q2) John's energy needs are 1930 calories/day,he weighs 200 lb. ,and he is 5'9" tall.What would be an appropriate daily calorie intake to promote safe and steady weight loss for him?
A)1000-1200 calories
B)1800-1900 calories
C)930-1630 calories
D)1180-1430 calories
E)1400-2000 calories
Q3) Waist circumference indicates visceral fatness,and above a certain girth,disease risks rise.
A)True
B)False
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Chapter 10: Performance Nutrition
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) What are anabolic steroids? Describe the side effects of taking steroids.
Q2) When designing a fitness routine that is intended to help muscles gain strength and size,what must you consider?
A)You should work the same muscle group every day to strengthen it.
B)Aerobic activity will detract from muscle building.
C)Muscles need a day or two of rest to refuel and repair.
D)You only need to do stretching exercises before strength training.
E)You need 1.5-2.0 g of protein per kg body weight per day to gain muscle.
Q3) Sports nutrition experts recommend that endurance athletes consume _____ percent of their energy from fat.
A)5-10
B)10-20
C)20-35
D)35-45
E)30-40
Q4) By strengthening the muscles of the back and abdomen,resistance training can improve posture.
A)True
B)False
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Chapter 11: Diet and Health
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) In addition to calcium,what appears to help prevent and treat hypertension in certain populations?
A)niacin
B)vitamin B
C)folate
D)potassium
E)iron
Q2) Which strategy would help improve your blood lipid profile?
A)Consume oats,barley,and legumes.
B)Limit foods with polyunsaturated fatty acids.
C)Eliminate eggs from your diet.
D)Replace fats in your diet with sugars.
E)Maintain energy balance if obese.
Q3) High blood pressure presents no symptoms that you can feel.
A)True
B)False
Q4) Diet and physical activity do not play a significant role in controlling hypertension.
A)True
B)False
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Chapter 12: Food Safety and Food Technology
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) One difference between Staphylococcus aureus and Clostridium botulinum in foods is that:
A)Clostridium must have an acidic environment to produce toxins.
B)Staph toxins are heat stable and survive cooking.
C)Clostridium must have exposure to air to survive.
D)Staph is a very rare type of food intoxication.
E)Only Clostridium produces toxins.
Q2) Which group should avoid all uncooked or undercooked eggs?
A)athletes in training
B)healthy adults
C)people with colds
D)women over 30 years old
E)the elderly
Q3) Salmonella bacteria from a hen may enter the egg she lays as well as contaminate its shell.
A)True
B)False
Q4) Describe three of the four methods of eliminating microbes on kitchen cutting boards and utensils and identify the advantages and disadvantages of each.
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Chapter 13: Life Cycle Nutrition Mother and Infant
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) An adolescent has a total cholesterol level of 180 mg/dL and an LDL level of 115 mg/dL.This individual's disease risk would be classified as:
A)acceptable.
B)borderline.
C)normal.
D) high.
E)extremely high.
Q2) The use of commercial formula for feeding an infant is most appropriate when:
A)the mother wants to sleep through the night.
B)the mother wants to be certain the infant is receiving all necessary nutrients.
C)the mother is HIV positive.
D)the water source for the mother is contaminated.
E)the mother is suffering from a cold.
Q3) Folate fortification has lowered the number of neural tube defects that occur each year.
A)True
B)False
Q4) What are the characteristics of children most likely to develop type 2 diabetes?
Q5) Describe the relationship between breastfeeding and an infant's infection risk.
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Chapter 14: Child Teen and Older Adult
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Joe is a 15-year-old active male.However,his parents are concerned that Joe is not growing properly.To assess his growth,Joe's parents should:
A)compare Joe's height and weight to his best friends'.
B)compare Joe's height and weight with previous measures taken at intervals.
C)compare Joe's height and weight to adult weight standards.
D)compare Joe's height to teen weight standards.
E)check Joe's BMI.
Q2) In boys,the adolescent growth spurt peaks at:
A)10.
B)11.
C)12.
D)13.
E)14.
Q3) Food labels must announce the presence of common allergens in plain language,using the names of allergy-causing foods.
A)True
B)False
Q4) How can adults who parent or counsel busy adolescents help them to eat well?
Q5) Describe how chronic laxative use can lead to malnutrition.
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Chapter 15: Hunger and the Global Environment
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Supplemental Nutrition Assistance Program recipients may use their debit cards like cash to purchase:
A)tobacco.
B)alcohol.
C)cleaning items.
D)seeds.
E)toiletries.
Q2) What is meant by food poverty and what problems are associated with an increased likelihood of food poverty?
Q3) U.S.food waste:
A)accounts for about half as much municipal waste as plastics.
B)generates greenhouse gases.
C)wastes about 5% of fresh water used.
D)represents about 18% of total calories produced per capita.
E)does not contribute to climate change.
Q4) Natural causes of famine have become more important in recent years than political or social causes.
A)True
B)False
Q5) What is SNAP and what does it do to stop domestic hunger?
Page 17
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