Fundamentals of Nutrition Science
Textbook Exam Questions
Course Introduction
Fundamentals of Nutrition Science provides an introduction to the principles and concepts underlying human nutrition. The course explores the role of essential nutrients including carbohydrates, proteins, fats, vitamins, and minerals in supporting health and preventing disease. Students will learn about the digestion, absorption, and metabolism of nutrients, as well as their functions in the body. The course also addresses topics such as energy balance, dietary guidelines, and the impact of nutrition on chronic diseases. Through scientific inquiry, critical thinking, and practical application, students will develop a foundational understanding of how nutrition influences individual and public health.
Recommended Textbook
The Science of Nutrition 3rd Edition by Janice J. Thompson
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Chapter 1: The Science of Nutrition: Linking Food, function, and Health
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Sample Questions
Q1) The AMDR for protein is:
A)20-35%.
B)less than 10%.
C)10-35%.
D)45-65%.
Answer: C
Q2) Which of the following nutrients yields the most energy per gram?
A)carbohydrate
B)lipid
C)protein
D)vitamin
Answer: B
Q3) The standard used to estimate the daily nutrient needs of half of all healthy individuals is the:
A)EAR.
B)AI.
C)RDA.
D)UL.
Answer: A
Page 3
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Chapter 2: Designing a Healthful Diet
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Sample Questions
Q1) An adequate diet is one that provides enough energy,nutrients and fiber to maintain health.
A)True
B)False
Answer: True
Q2) Food labeling regulations allow manufacturers to omit the footnote of the Nutrition Facts Panel on smaller products with small labels.
A)True
B)False
Answer: True
Q3) Over the past 30 years,most food portion sizes have:
A)fluctuated.
B)increased.
C)remained largely the same.
D)decreased.
Answer: B
Q4) MyPlate has already developed graphics for various ethnic diets.
A)True
B)False
Answer: False
Page 4
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Chapter
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Sample Questions
Q1) Appetite is a psychological desire to consume specific foods.
A)True
B)False
Answer: True
Q2) Food is digested through chemical reactions involving the addition of water molecules.This process is known as:
A)reduction.
B)oxidation.
C)dehydration.
D)hydrolysis.
Answer: D
Q3) The small intestine is well equipped to carry out the majority of nutrient absorption in the GI tract because it:
A)has a lining made up of parietal cells and chief cells.
B)is a direct link to the esophagus and rectum.
C)plays a role in production of bile to break down fats.
D)has an extensive surface area with specialized absorptive cells.
Answer: D
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Chapter 4: Carbohydrates: Plant-Derived Energy Nutrients
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Q1) Why is white wheat flour a less nutritious choice than whole wheat flour?
A)White wheat flour retains only a fraction of wheat's fiber,vitamins,and minerals.
B)White wheat flour contains less endosperm than whole wheat flour.
C)White wheat flour consists only of wheat germ.
D)White wheat flour consists only of wheat bran.
Q2) Which of the following is classified as an oligosaccharide?
A)ribose
B)starch
C)raffinose
D)maltose
Q3) High-intensity exercise uses carbohydrate as a primary fuel source.
A)True
B)False
Q4) Which of the following is a disaccharide?
A)sucrose
B)fructose
C)galactose
D)glucose
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Chapter 5: in Depth: Alcohol
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Sample Questions
Q1) On average,a healthy adult can metabolize two drinks per hour.
A)True
B)False
Q2) The liver's ability to activate which of the following fat-soluble vitamins may be interrupted by chronic alcohol consumption?
A)Vitamin D
B)Vitamin C
C)Vitamin K
D)Vitamin B
Q3) Fetal alcohol syndrome is BEST described as a genetic disorder.
A)True
B)False
Q4) The current alcohol consumption recommendation for pregnant women is:
A)only one drink per day.
B)beer and wine only.
C)complete abstinence.
D)clear-colored spirits only.
Q5) Moderate alcohol consumption for men is up to two drinks per day.
A)True
B)False
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Chapter 6: Lipids: Essential Energy-Supplying Nutrients
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Sample Questions
Q1) Which hormone signals the gallbladder to contract?
A)serotonin
B)lipoprotein lipase
C)insulin
D)cholecystokinin (CCK)
Q2) The Acceptable Macronutrient Distribution Range for fat calls for a maximum of ________ of total energy intake.
A)less than 10%
B)20%
C)35%
D)50%
Q3) Which of the following ingredients would alert you to the presence of trans fatty acids in a food product?
A)hydrogenated vegetable oil
B)lecithin
C)liquid corn oil
D)vitamin E
Q4) All low-fat products are by definition also low-Calorie.
A)True
B)False
Page 8
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Chapter 7: Vitamins and Minerals: Micronutrients With
Macro Powers
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Sample Questions
Q1) The fat-soluble vitamins are A,B,E,and K.
A)True
B)False
Q2) The most common cause of vitamin toxicity is from:
A)overconsumption of nutritional supplements.
B)overconsumption of carrots.
C)overapplication of vitamin A cream for acne.
D)overconsumption of cod liver oil.
Q3) Which of the following are classified as micronutrients?
A)vitamins
B)water
C)fat
D)protein
Q4) Vitamins A and D are the most toxic fat-soluble vitamins.
A)True
B)False
Q5) Non-heme iron is better absorbed if combined with a vitamin C-containing food.
A)True
B)False
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Chapter 8: Phytochemicals
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Sample Questions
Q1) Some free radicals are unavoidable by-products of normal metabolism.
A)True
B)False
Q2) Experts recommend beta-carotene supplementation to help with chronic disease prevention or treatment.
A)True
B)False
Q3) Which type of studies are most commonly used as evidence for the benefits of phytochemicals?
A)epidemiological
B)experimental
C)survey
D)retrospective
Q4) Which of the following is the BEST expression of the synergistic action of phytochemicals?
A)Each phytochemical has an independent function.
B)Phytochemicals oppose the action of certain vitamins.
C)Phytochemicals interact with each other and with other substances to provide a greater summative effect.
D)Phytochemicals can neutralize free radicals.
Page 10
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Chapter 9: Disordered Eating
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Sample Questions
Q1) According to the American Psychiatric Association,anorexia nervosa is diagnosed when a client:
A)refuses to maintain body weight at or above a minimally normal weight for age and height.
B)has an intense fear of losing weight or becoming thin.
C)experiences repeated episodes of binge eating.
D)experiences repeated episodes of purging.
Q2) Which of the following eating disorders is the MOST common among men?
A)anorexia nervosa
B)bulimia nervosa
C)binge-eating disorder
D)reverse anorexia
Q3) Which of the following eating disorders is associated with obesity?
A)anorexia nervosa
B)bulimia nervosa
C)reverse anorexia
D)night-eating syndrome
Q4) Most people who suffer from binge-eating disorder are underweight.
A)True
B)False
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Chapter 10: Proteins: Crucial Components of All Body
Tissues
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Sample Questions
Q1) How do shape and structure affect protein function?
Q2) Once considered unhealthy because of their high fat content and Calorie count,nuts are now considered a healthful high-protein food.
A)True
B)False
Q3) Protein digestion begins in the mouth by the enzyme amylase.
A)True
B)False
Q4) Which hormone controls the production of hydrochloric acid and the release of pepsin?
A)pepsinogen
B)insulin
C)cholecystokinin (CCK)
D)gastrin
Q5) Proteins are assembled by the smooth endoplasmic reticulum.
A)True
B)False
Q6) What are three physiological consequences of consuming too much protein?
Page 12
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Chapter 11: Metabolism: From Food to Life
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Sample Questions
Q1) Amino acids are stored in the body for energy.
A)True
B)False
Q2) When oxygen is plentiful,pyruvate from glucose is converted to:
A)acetyl CoA.
B)glycogen.
C)fatty acid.
D)lactic acid.
Q3) The tricarboxylic acid (TCA)cycle is a continuous circle of how many metabolic reactions?
A)4
B)8
C)11
D)21
Q4) Muscle glycogen is used to raise blood glucose.
A)True
B)False
Q5) Fatty acids can be converted to glucose.
A)True
B)False
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Chapter 12: Nutrients Involved in Energy Metabolism
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Sample Questions
Q1) Since it is a water-soluble vitamin,vitamin B cannot be stored by the liver.
A)True
B)False
Q2) Sandy has just been diagnosed with atrophic gastritis.Which vitamin is her doctor
MOST likely to suggest she receive in supplement form?
A)niacin
B)thiamin
C)riboflavin
D)vitamin B
Q3) Approximately one third of riboflavin is supplied in the American diet by: A)meat.
B)milk and milk products.
C)fruit.
D)eggs.
Q4) Chromium assists in ________ uptake.
A)calcium
B)sodium
C)potassium
D)glucose
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Chapter 13: Nutrients Involved in Fluid and Electrolyte Balance
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Sample Questions
Q1) The causes of hypertension in the vast majority of individuals are well understood.
A)True
B)False
Q2) Phosphorus in plants is primarily found in the form of ________.
A)phosphate
B)phosphorate
C)phytic acid
D)phospholipid
Q3) Which of the following has NOT been shown to improve blood pressure levels?
A)losing weight
B)eating more whole grains,fruits,and vegetables
C)drinking 1 to 2 glasses of white wine per day
D)not smoking or quitting smoking
Q4) Explain the role of electrolytes and ions in body fluid,and describe their characteristics.
Q5) Discuss the angiotensin renin system in relation to blood pressure regulation.What role do these processes play in the relationship between blood volume and blood pressure?
Q6) List and describe at least three critical functions of water in the body.
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Chapter 14: Nutrients Involved in Antioxidant Function and Vision
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Sample Questions
Q1) Compared to vitamin E,beta-carotene is:
A)a relatively weak antioxidant.
B)more easily absorbed and utilized by the body.
C)a better choice for people with GI tract problems.
D)a stronger antioxidant.
Q2) Which antioxidant enzyme system functions by removing hydrogen peroxide from the body by converting it into water and oxygen?
A)superoxide dismutase
B)catalase
C)glutathione peroxidase
D)microsomal enzyme-oxidizing system
Q3) The leading cause of death for adults in the United States is:
A)cancer.
B)cardiovascular disease (CVD).
C)diabetes.
D)AIDS.
Q4) Dairy products are good sources of vitamin E.
A)True
B)False
16
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Chapter 15: Nutrients Involved in Bone Health
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Sample Questions
Q1) Which of the following enhances the absorption and retention of dietary magnesium?
A)fiber
B)phytates
C)protein
D)fat
Q2) The compact bone that makes up the outer surface of bone is called:
A)cortical.
B)spongy.
C)collagen.
D)trabecular.
Q3) Using a sunscreen with SPF 8 or greater can inhibit the synthesis of vitamin D.
A)True
B)False
Q4) Skin absorbs vitamin D directly from the sun.
A)True
B)False
Q5) Calcium is an important major mineral.Discuss the functions of calcium.How does the body maintain blood calcium levels?
Q6) Approximately 80% of Americans with osteoporosis are women.Why?
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Chapter 16: Nutrients Involved in Blood Health and Immunity
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Sample Questions
Q1) Who is MOST likely to be vitamin B deficient?
A)an ovo-lacto vegetarian
B)a vegan
C)an adult female who eats chicken and tuna
D)an adult male who eats hamburgers
Q2) Compare and contrast microcytic,macrocytic,and pernicious anemia.
Q3) The cell fragments found in blood that help form clots and stop bleeding are called: A)platelets.
B)plasma.
C)erythrocytes.
D)leukocytes.
Q4) Iron absorption is enhanced by: A)polyphenols. B)fiber.
C)phytates.
D)vitamin C.
Q5) Excess vitamin A may suppress the immune system. A)True B)False
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Chapter 17: Achieving and Maintaining a Healthful Body Weight
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Q1) The thrifty gene theory suggests that:
A)our bodies are designed to maintain weight within a narrow range.
B)some people possess a gene that allows them to expend less energy than other people.
C)adult body weight is determined by the weight of our parents.
D)our adult weight is determined by our weight at birth.
Q2) An individual's ________ refers to the amount of fat tissue mass as compared with lean tissue mass.
A)body mass index (BMI)
B)body composition
C)basal metabolic rate (BMR)
D)metabolic syndrome
Q3) Which of the following nutrients is thought to be the most readily stored as adipose tissue?
A)protein
B)fat
C)carbohydrate
D)vitamins
Q4) List and discuss the cultural,economic,social,and psychological factors that contribute to obesity.
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Chapter 18: Nutrition and Physical Activity: Keys to Good Health
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Q1) Amino acids are the primary fuel source utilized in both anaerobic and aerobic exercise.
A)True
B)False
Q2) A muscle spasm that results from excessive sweat loss coupled with high fluid intake,low urine output,and inadequate sodium intake is known as a:
A)heat syncope.
B)heat cramp.
C)heat stroke.
D)charley horse.
Q3) An athlete commonly experiences heat cramps in the lower back before a warm-up.
A)True
B)False
Q4) The main disadvantage of using fat as a fuel is:
A)the body's limited storage capability.
B)its slow metabolic breakdown.
C)its low energy density.
D)the limitation of anaerobic metabolism.
Q5) Would you recommend the Zone Diet to a friend? Why or why not?
Q6) Identify and discuss four health benefits of regular physical activity. Page 20
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Chapter 19: Consumer Issues: Food Safety, Production, and Impact on the Environment
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Q1) Food infections result from consuming foods in which microorganisms have secreted poisonous toxins.
A)True
B)False
Q2) The group NOT among those at greatest risk for serious foodborne illness are:
A)the elderly.
B)adolescents and teens.
C)fetuses,infants and young children.
D)people who have received transplant organs.
Q3) Food additives are considered to be food in and of themselves.
A)True
B)False
Q4) Bovine spongiform encephalopathy (BSE)is a foodborne disease also known as:
A)mad cow disease.
B)typhoid fever.
C)Norwalk virus.
D)hepatitis A.
Q5) The FDA has banned the use of rBGH in the United States.
A)True
B)False
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Chapter 20: Nutrition Through the Life Cycle: Pregnancy
and the First Year of Life
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Q1) In breastfeeding,the "let-down" hormone is called: A)prolactin.
B)colostrum.
C)lactation.
D)oxytocin.
Q2) The condition of relentless crying spells in infants for no clear reason is called: A)pica.
B)an allergic reaction.
C)colic.
D)gastroesphageal reflux.
Q3) The term used to describe the period from conception to birth is: A)fertilization.
B)post-pregnancy.
C)ovulation.
D)gestation.
Q4) What are the main recommendations for women's weight gain in pregnancy? Include and explain any instances where weight loss is recommended,if any.Include a discussion of the role of exercise in a healthy pregnancy.
Page 23
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Chapter 21: Nutrition Through the Life Cycle: Childhood and Adolescence
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Sample Questions
Q1) Approximately ________ of U.S.youths age 6 to 19 are obese.
A)5%
B)18%
C)25%
D)35%
Q2) Children's weight or BMI is MOST closely related to:
A)their parents' weight or BMI.
B)their immediate peers' weight or BMI.
C)their siblings' weight or BMI.
D)their culture's average weight or BMI.
Q3) A toddler will grow about 5.5 to 7.5 inches and gain an average of:
A)12 to 15 pounds.
B)9 to 11 pounds.
C)up to 17 pounds.
D)5 to 8 pounds.
Q4) The total amount of energy needed per day for any given age is called ________.
A)EER
B)RDA
C)DRI
D)AI
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Chapter 22: Nutrition Through the Life Cycle: The Later Years
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Q1) Older adults should maintain their total fat intake to within ________ percent of total daily energy intake.
A)10 to 15
B)15 to 20
C)20 to 25
D)20 to 35
Q2) Geriatric failure-to-thrive is also sometimes referred to as:
A)senescence.
B)the dwindles.
C)dementia.
D)the nine Ds.
Q3) A person over the age of 100 years is referred to as a(n):
A)nonagenarian.
B)septuagenarian.
C)octogenarian.
D)centenarian.
Q4) Assessing balance is one method to reduce the risk for fall-induced fractures and breaks.
A)True
B)False
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Chapter 23: Global Nutrition
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Q1) Overpopulation is the major cause of undernutrition worldwide.
A)True
B)False
Q2) Which of the following was a response to the drawbacks of the Green Revolution?
A)high yield grain varieties
B)development of genetically modified organisms (GMOs)
C)the practice of sustainable agriculture
D)greater use of biotechnology
Q3) List and describe at least three key factors that contribute to chronic food shortages.Be specific.What is the relationship between each of them and malnutrition? Which one do you think is most likely to be alleviated the soonest,and why?
Q4) The condition in which people are unable to obtain sufficient energy and nutrients to meet their daily physical needs is called:
A)food security.
B)food insecurity.
C)food shortage.
D)food susceptibility.
Q5) Why is overnutrition a global concern,and how did it become so?
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