General Nutrition
Chapter Exam Questions
Course Introduction
General Nutrition introduces students to the fundamental principles of human nutrition, emphasizing the role of nutrients in supporting overall health and well-being. Through this course, students will explore the digestion, absorption, and metabolism of macronutrients and micronutrients, assess nutritional requirements at various life stages, and examine the relationship between diet, chronic disease, and lifestyle choices. Additionally, students will learn to interpret food labels, evaluate dietary patterns, and apply evidence-based dietary guidelines to real-life scenarios, fostering critical thinking and informed decision-making regarding personal and community nutrition.
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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Q1) The Estimated Energy Requirement (EER)is a nutrient standard used to approximate the energy needs of growing infants and children.
A)True
B)False
Answer: False
Q2) Three chronic diseases in the U.S.- heart disease,stroke and ________- are strongly associated with poor nutrition.
A)osteoporosis
B)kidney disease
C)diabetes
D)pneumonia
Answer: C
Q3) An organic substance contains the elements carbon and hydrogen.
A)True
B)False
Answer: True
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Chapter 2: Designing a Healthful Diet
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Q1) The ________ is/are a set of principles developed by two U.S.federal agencies to promote health,reduce risk for chronic diseases,and reduce the prevalence of overweight and obesity through improved nutrition and physical activity.
A)USDA Food Patterns
B)MyPlate interactive graphic
C)Mediterranean Diet Pyramid
D)Dietary Guidelines for Americans
Answer: D
Q2) A diet that is adequate for one person is generally adequate for most people.
A)True
B)False
Answer: False
Q3) Which disease or health concern is associated with sodium?
A)hypertension and stroke
B)neural tube defects
C)osteoporosis
D)dental caries
Answer: A
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Q1) The majority of nutrient absorption takes place in the stomach.
A)True
B)False
Answer: False
Q2) Hydrochloric acid (HCl)is produced by the chief cells in the stomach.
A)True
B)False
Answer: False
Q3) What is the primary cause of malabsorption in people with celiac disease?
A)damage to the villi of the small intestine
B)an ulcer
C)damage to the lining of the esophagus
D)presence of sulfur in the GI tract
Answer: A
Q4) The stomach is the largest digestive organ.
A)True
B)False
Answer: False
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Chapter 4: Carbohydrates: Plant-Derived Energy Nutrients
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Q1) Yogurt is tolerated better than milk by many lactose-intolerant people because:
A)yogurt has no lactose.
B)bacteria in yogurt help digest the lactose.
C)it has a thicker consistency.
D)yogurt is acidic.
Q2) Which of the following BEST describes the glycemic index?
A)an individual's glucose/insulin ratio in a fasted state
B)the amount of insulin required to metabolize 100 grams of glucose
C)the glucose content of a given food
D)the extent to which a given food raises blood glucose and insulin levels
Q3) Whole wheat bread is a healthy source of fiber-rich carbohydrates.
A)True
B)False
Q4) Why does carbohydrate digestion NOT occur in the stomach?
A)Pancreatic amylase absorbs all carbohydrates through endocytosis.
B)The stomach lining absorbs all carbohydrates.
C)All carbohydrates are broken down in the mouth before they reach the stomach.
D)Acid in the stomach inactivates salivary amylase.
Q5) Sean is making chocolate chip cookies and does not want to add any sugar.What nonnutritive sweetener would be the best for Sean to use? Why?
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Chapter 5: in Depth: Alcohol
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Q1) 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
Q2) Alcohol is primarily metabolized by the:
A)stomach.
B)liver.
C)kidney.
D)spleen.
Q3) 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.
Q4) Alcohol is considered a drug.
A)True
B)False
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Chapter 6: Lipids: Essential Energy-Supplying Nutrients
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Q1) On average,Americans consume less than the recommended amount of saturated fat.
A)True
B)False
Q2) Lipids are a major fuel source when we are at rest.
A)True
B)False
Q3) Short- and medium-chain fatty acids are digested and transported more quickly than long-chain fatty acids.
A)True
B)False
Q4) Essential fatty acids (EFAs)are precursors needed to produce which type of biological compounds?
A)enzymes
B)eicosanoids
C)cholesterols
D)carbohydrates
Q5) Describe the digestion and absorption of dietary fat,beginning with the mouth.What is the final fate of fat in the human body?
Q6) What are the primary functions of lipids?
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Chapter 7: Vitamins and Minerals: Micronutrients With
Macro Powers
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Q1) The calcium found in the supplement form calcium citrate-malate is not absorbed as well as the calcium found in dairy sources.
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) The human body absorbs 100% of the minerals that enter our digestive tract.
A)True
B)False
Q4) Which of the following decreases the absorption of zinc and iron?
A)oxalic acid
B)vitamin C
C)lactose
D)dietary fat
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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Q1) Phytochemicals are regarded as nutrients.
A)True
B)False
Q2) Scientists now believe that phytochemicals may benefit health by stressing our cells.
A)True
B)False
Q3) In addition to their antioxidant properties,phytochemicals are also believed to:
A)reduce inflammation that can lead to potentially serious disease.
B)aid in childbirth.
C)assist with sleep.
D)retard hair thinning as a result of age or chemical exposure.
Q4) Phytochemicals are synthetic substances.
A)True
B)False
Q5) Over 10,000 different phytochemicals have been identified.
A)True
B)False
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Chapter 9: Disordered Eating
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Q1) Consuming a majority of energy between 8:00 pm and 6:00 am is characteristic of which eating disorder?
A)anorexia nervosa
B)night-eating syndrome
C)binge-eating disorder
D)bulimia nervosa
Q2) A warning sign of the female athlete triad includes:
A)frequent snacking.
B)sleep apnea.
C)stress fractures.
D)hip fractures.
Q3) Most people who suffer from binge-eating disorder are underweight.
A)True
B)False
Q4) Up to what percentage of U.S.women have bulimia nervosa?
A)less than 1%
B)1%
C)4%
D)7%
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Chapter 10: Proteins: Crucial Components of All Body
Tissues
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Q1) The process of combining two incomplete proteins to make a complete protein is called:
A)the protein-combining method.
B)amino-acid sequencing method.
C)mutual supplementation.
D)complementary supplementation.
Q2) The process of transferring the amine group from one amino acid to another is called:
A)gene expression.
B)alteration.
C)deamination.
D)transamination.
Q3) For someone with phenylketonuria (PKU),the nonessential amino acid tyrosine becomes an essential amino acid.
A)True
B)False
Q4) Explain the difference between essential and nonessential amino acids.How many of each are there? Identify and describe two essential and two nonessential amino acids.What does the term "conditionally essential" mean? Give an example.
Page 12
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Chapter 11: Metabolism: From Food to Life
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Q1) The oxidation-reduction reactions that produce energy require which of the following coenzymes?
A)vitamin C
B)B-vitamins
C)minerals
D)antioxidants
Q2) Carbohydrates,ketogenic amino acids,and alcohol can be converted to body fat through the process of:
A)proteolysis.
B)lipogenesis.
C)lipolysis.
D)liposuction.
Q3) Two of the B-vitamins are essential to the oxidation-reduction reactions involved in metabolism.
A)True
B)False
Q4) Describe metabolism in relation to energy production and food intake.
Q5) Explain the importance of nicotinamide adenine dinucleotide (NAD)and flavin adenine dinucleotide (FAD)in oxidative metabolism.
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Chapter 12: Nutrients Involved in Energy Metabolism
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Q1) The vitamin thiamin is composed of a thiazole and a(n)________ group.
A)amine
B)sulfur
C)oxygen
D)phosphate
Q2) A deficiency of which of the following vitamins increases the risk for cardiovascular disease?
A)niacin
B)thiamin
C)vitamin B
D)riboflavin
Q3) Eating too much of which compound below may lead to a fishy body odor?
A)ascorbic acid
B)niacin
C)acetyl CoA
D)choline
Q4) Explain the reasons why iodine deficiency may be considered the world's greatest single cause of preventable brain damage.
Q5) Why is choline typically grouped with the B-vitamins? What is the function of choline?
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Chapter 13: Nutrients Involved in Fluid and Electrolyte Balance
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Q1) Approximately what percentage of the body is composed of fluid?
A)10 - 20%
B)30 - 45%
C)50 - 70%
D)60 - 80%
Q2) Most people in the United States consume too much sodium.
A)True
B)False
Q3) List and describe at least three critical functions of water in the body.
Q4) Phosphorus absorption is enhanced by:
A)vitamin C.
B)potassium.
C)vitamin D.
D)iron.
Q5) Blood pressure exerted in the arteries during heart contractions is called:
A)diastolic.
B)systolic.
C)elevated.
D)anabolic.
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Chapter 14: Nutrients Involved in Antioxidant Function and Vision
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Q1) Which of the following is a function of carotenoids?
A)produces thyroxine
B)activate the glutathione peroxidase enzyme system
C)supports the immune system
D)increases cellular metabolic rate
Q2) From what source does our body obtain the majority of its antioxidants?
A)from sunlight
B)from the by-products of healthy metabolism
C)from the diet
D)gastrointestinal microflora
Q3) Vitamin A is transported through the bloodstream to target tissues and cells with the assistance of ________.
A)retinol-binding protein
B)prooxidants
C)anticoagulants
D)tocopherols
Q4) Today,scurvy is rare in developed countries.
A)True
B)False
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Chapter 15: Nutrients Involved in Bone Health
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Q1) Which thyroid hormone is used to treat osteoporosis?
A)calcitonin
B)testosterone
C)insulin
D)parathyroid hormone
Q2) Most bottled waters do not contain fluoride.
A)True
B)False
Q3) The quick,portable procedure that calculates bone density by using sound waves to scan the heel,shin,and kneecap is known as:
A)dual energy X-ray absorptiometry.
B)single energy X-ray absorptiometry.
C)quantitative ultrasound technique.
D)peripheral ultrasound technique.
Q4) Which group of people do doctors generally advise get a dual energy X-ray absorptiometry (DXA)test?
A)pubescent women
B)postmenopausal women
C)middle-aged men
D)weight lifters
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Chapter 16: Nutrients Involved in Blood Health and Immunity
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Q1) Vitamin B is also called: A)ascorbic acid.
B)cyanocobalamin.
C)folate.
D)pyradoxal.
Q2) Approximately what is the highest rate of absorption of dietary zinc?
A)5%
B)10%
C)35%
D)80%
Q3) Iron absorption is enhanced by: A)polyphenols. B)fiber.
C)phytates.
D)vitamin C.
Q4) Describe the unique property of iron that allows it to carry oxygen on hemoglobin.
Q5) Decreased immunocompetence is an indicator of malnutrition. A)True B)False
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Chapter 17: Achieving and Maintaining a Healthful Body Weight
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Q1) At what age is there typically a decrease in basal metabolic rate?
A)15
B)25
C)30
D)45
Q2) Which of the following assessment techniques can be used to evaluate an individual's fat distribution pattern?
A)body mass index (BMI)
B)underwater weighing
C)bioelectrical impedance analysis (BIA)
D)waist circumference measurement
Q3) The thrifty gene theory suggests that,during times of plenty,a person with a thrifty metabolism:
A)burns more Calories.
B)is more resistant to weight loss.
C)has more lean muscle mass.
D)draws on fat stored in adipose tissue.
Q4) A skinfold test is considered the gold standard for estimating body composition.
A)True
B)False
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Chapter 18: Nutrition and Physical Activity: Keys to Good Health
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Q1) Rachel is a gymnast who trains 2 hours/day on average.She supports her daily activity by consuming 2,500 kilocalories per day.What is the minimum amount of kilocalories she should be consuming from carbohydrate sources?
A)1,125 kcal
B)1,376 kcal
C)1,588 kcal
D)1,625 kcal
Q2) Which of the following ergogenic aids has been shown to enhance short-term exercise and resistance training?
A)ephedrine
B)carnitine
C)chromium picolinate
D)creatine
Q3) More than 50% of adults in the United States are physically active.
A)True
B)False
Q4) Muscle stores enough CP and ATP to fuel up to 15 seconds of maximal exertion.
A)True
B)False
20
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Chapter 19: Consumer Issues: Food Safety, Production, and Impact on the Environment
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Q1) One criteria for foods to be certified as organic is that they must contain at least ________ organically produced ingredients.
A)50%
B)95%
C)70%
D)99%
Q2) Foods MOST commonly affected by the Salmonella bacterium are:
A)dried foods.
B)eggs and poultry.
C)untreated water.
D)leftovers.
Q3) Green potatoes are toxic due to the presence of a: A)fungal toxin.
B)bacterial toxin.
C)plant toxin.
D)parasite.
Q4) The majority of food infections are caused by bacteria and viruses.
A)True
B)False
21
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Chapter 20: Nutrition Through the Life Cycle: Pregnancy
and the First Year of Life
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Q1) Throughout a year of breastfeeding,the Caloric needs of the mothers over age 19 increase by an additional ________ kcal/day.
A)100
B)330-400
C)450-650
D)750
Q2) With the exception of special needs for iron and zinc,for the most part pregnant women who ________ have no additional nutritional challenges beyond what most pregnant women have.
A)are lacto-ovo vegetarians
B)are strict vegans who consume plenty of juic
C)are vegetarians who consume eggs but no dairy products or other animal-based food
D)are strict vegans who take a standard daily vitamin supplemen
Q3) The stimulus needed for continued and sustained production of breast milk is:
A)high fluid intake by the mother.
B)high protein intake by the mother.
C)infant suckling or a breast pump.
D)ovulation.
Page 22
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Chapter 21: Nutrition Through the Life Cycle: Childhood and Adolescence
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Q1) For most adolescents acne is caused by eating sugary or greasy foods,such as chocolate and pizza.
A)True
B)False
Q2) When is adolescence typically considered to begin?
A)at the start of high school
B)at age 12 for girls and age 15 for boys
C)at 12 years of age for boys and girls
D)at the onset of puberty
Q3) Iron-deficiency anemia is the most common nutrient deficiency in young children.
A)True
B)False
Q4) Growth acceleration in adolescence is primarily driven by:
A)increased physical activity.
B)increased Caloric intake.
C)hormonal changes.
D)sleep patterns.
Q5) Offering a vegan diet to toddlers poses no significant risks.
A)True
B)False
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Chapter 22: Nutrition Through the Life Cycle: The Later Years
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Q1) The very elderly,those 85 years and older,are the fastest growing age group.
A)True
B)False
Q2) It is recommended that older adults consume no more than 15% of total daily energy intake as sugars.
A)True
B)False
Q3) The common painkillers ibuprofen and acetaminophen should not be taken along with ________ due to increased risk for liver damage.
A)excess vitamin E
B)alcohol
C)sugary drinks
D)caffeine
Q4) The condition,common in many elderly adults,of experiencing abnormal taste perception when eating is called:
A)dysgeusia.
B)xerostomia.
C)dysphagia.
D)senescence.
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Chapter 23: Global Nutrition
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Q1) Throughout the continent of Africa,malnutrition causes ________ of all deaths of chidren.
A)more than 50%
B)up to 20%
C)about 10%
D)35 to 40%
Q2) Which population is LEAST vulnerable to food supply disruptions in refugee camps?
A)young women
B)young men
C)children
D)the elderly
Q3) Worldwide,the major cause of undernutrition is:
A)overpopulation.
B)diseases (such as AIDS).
C)poor farming practices.
D)unequal distribution of food.
Q4) Zinc deficiency is the most common micronutrient deficiency in the world.
A)True
B)False
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