Health and Wellness Exam Review
Course Introduction
Health and Wellness is a comprehensive course that explores the multidimensional aspects of physical, mental, and social well-being. Students will examine the principles of healthy living, including nutrition, exercise, stress management, and disease prevention. The course emphasizes the importance of lifestyle choices in achieving optimal health and introduces strategies for maintaining wellness throughout the lifespan. Learners will also discuss contemporary health issues, assess personal wellness habits, and develop individualized plans to improve their overall well-being.
Recommended Textbook Wardlaws Perspectives in Nutrition 9th Edition by
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Carol Byrd Bredbenner
Page 2
Chapter 1: The Science of Nutrition
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Sample Questions
Q1) A poor diet is a risk factor for the major chronic diseases seen today.
A)True
B)False
Answer: True
Q2) In North America,the main sources of protein are
A) rice, beans, and corn.
B) meat and pasta.
C) meat, seafood, and dairy products.
D) pasta, breads, and potatoes.
Answer: C
Q3) Complex carbohydrates not broken down by digestive processes are
A) glycogen.
B) enzymes.
C) fiber.
D) starches.
Answer: C
Q4) In the future,gene therapy may help to treat inherited diseases.
A)True
B)False
Answer: True
Page 3
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Chapter 2: Tools of a Healthy Diet
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Sample Questions
Q1) Daily Reference Values are set for
A) fat and cholesterol.
B) sodium and potassium.
C) carbohydrate and protein.
D) All of these responses are correct.
Answer: D
Q2) Which dietary standard values vary with calorie intake?
A) Fat
B) Vitamin C
C) Calcium
D) Iron
Answer: A
Q3) Which government agency publishes the Dietary Guidelines for Americans?
A) USDA
B) USDHHS
C) FDA
D) UDSA and USDHHS
E) FDA and USDA
Answer: D
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Page 4
Chapter 3: The Food Supply
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Sample Questions
Q1) The most common micronutrient deficiencies worldwide are
A) vitamin C, vitamin A, and iron.
B) iron, vitamin D, and calcium.
C) vitamin C, calcium, and iron.
D) vitamin A, iron, and iodine.
Answer: D
Q2) Foodborne illnesses are relatively rare occurrences,affecting only about 5% of the world's population annually.
A)True
B)False
Answer: False
Q3) Sources of the ciguatera toxin that can cause gastrointestinal and neurological symptoms include
A) nutmeg, sassafras, and mace.
B) mushrooms and some herbal teas.
C) shellfish, such as mussels and clams.
D) tropical and subtropical fish, such as snapper and amberjack.
Answer: D
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Chapter 4: Human Digestion and Absorption
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Sample Questions
Q1) The stomach is protected from digesting itself by producing A) bicarbonate only when food is in the stomach.
B) a thick layer of mucus to coat the lining of the stomach.
C) hydroxyl ions to neutralize the acid.
D) antipepsin that destroys digestive substances.
Q2) A coordinated muscular contraction that propels food along the GI tract is called
A) a sphincter.
B) enterohepatic circulation.
C) a pump.
D) peristalsis.
Q3) Describe the functions of 4 major hormones specific to the digestive process.
Q4) The ______ layer of the GI tract wall contains glands,blood vessels,and nerves,whereas the ________ layer is the outermost layer that protects the GI tract.
A) mucosa; muscle
B) serosa; submucosa
C) submucosa; muscle
D) submucosa; serosa
Q5) Explain the 3 major functions of the large intestine.
Q6) Describe the major function of each organ used in the digestive process.
Page 6
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Chapter 5: Carbohydrates
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Sample Questions
Q1) Primary lactose maldigestion results from A) lactase insufficiency.
B) drinking lactose-fortified milks.
C) bacteria inhabiting the small intestine.
D) living in such locations as Mexico, China, Africa, or the Mediterranean.
Q2) An increased fiber intake within recommended guidelines may A) decrease risk of diabetes.
B) lower blood lipid levels.
C) decrease risk of certain cancers.
D) All of these choices are correct.
Q3) According the Food and Nutrition Board of the Institute of Medicine,consumers should limit their intake of added sugars to ____________ percent of total energy.
A) 0
B) 6
C) 10
D) 25
Q4) How does the body maintain normal blood glucose levels?
Q5) List 3 monosaccharides.
Q6) What does the term "functional fiber" mean?
Page 7
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Chapter 6: Lipids
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Sample Questions
Q1) High levels of ______ in the blood are associated with lower risk of cardiovascular disease.
A) LDL
B) HDL
C) total cholesterol
D) triglycerides
Q2) Low-density lipoproteins (LDL)are the principal transport vehicle for _______ in the blood.
A) glucose
B) triglycerides
C) phospholipids
D) cholesterol
E) free fatty acids
Q3) Alpha-linolenic acid and linoleic acid are classified as _________ fatty acids.
A) essential
B) nonessential
C) saturated
D) trans
Q4) Evaluate the following statement: "Heart disease is more likely due to genetics than diet."
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Chapter 7: Protein
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Sample Questions
Q1) DNA-coded instructions for protein synthesis consist of a sequence of ___ nucleotides per unit.
A) 2
B) 3
C) 5
D) 10
Q2) A diet that is deficient in carbohydrate will ultimately force the liver and,to a lesser extent,the kidneys to
A) produce glucose from amino acids.
B) use fat stores to synthesize glucose.
C) convert glucose to glycogen in the liver.
D) all of the above will occur.
Q3) When plant proteins are compared to animal proteins,they
A) usually have equal quantities of essential amino acids.
B) are usually superior in their array of essential amino acids.
C) are usually deficient in one or more essential amino acids.
D) are equal in quality so long as they are not overcooked.
Q4) Proteins comprise about 17% of body weight.
A)True
B)False
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Chapter 8: Alcohol
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Sample Questions
Q1) Which of the following is not a common nutritional concern in alcoholics?
A) vitamin B-12 deficiency
B) protein-energy malnutrition
C) vitamin A toxicity
D) iron deficiency
Q2) The risk of developing a problem with alcohol is higher in those A) with a biological parent with alcohol problems.
B) who are women.
C) who begin drinking heavily in middle-age.
D) who are of Asian descent.
Q3) The process of fermentation involves all of the following EXCEPT
A) simple sugars, such as maltose.
B) yeast.
C) carbon dioxide.
D) bacteria.
Q4) Alcohol is absorbed in the small intestine by A) passive diffusion.
B) facilitated diffusion.
C) simple diffusion.
D) active transport.
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Chapter 9: Energy Metabolism
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Sample Questions
Q1) The process of simply losing an amine group from amino acids is called:
A) deamination
B) desaturation
C) beta oxidation
D) denaturation
Q2) Carnitine
A) is a dietary essential, especially for athletes.
B) shuttles NADH across the mitochondrial membrane.
C) shuttles oxaloacetate from the mitochondria to the cytosol.
D) shuttles fatty acids from the cytosol into the mitochondria.
Q3) Typical fatty acids cannot be converted to glucose because
A) they lack sufficient energy.
B) they enter the citric acid cycle at acetyl-CoA and can never reform pyruvate.
C) they can only be synthesized from amino acid skeletons, not fatty acid skeletons.
D) they enter the citric acid cycle as propionyl-CoA.
Q4) Explain why some people think that consuming carnitine pills will help them lose weight.
Q5) Using metabolic terms,explain how the MEOS system is different from the alcohol dehydrogenase pathway for metabolism of alcohol.
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Chapter 10: Energy Balance,weight Control, Eating Disorders
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Sample Questions
Q1) The major health risk from frequent vomiting due to bulimia nervosa is A) potassium imbalance.
B) constipation.
C) lanugo.
D) swollen glands.
Q2) Anorexic individuals have trouble maintaining normal body temperature because of A) loss of body fat as insulation.
B) lack of appropriate clothing as the person tries to show off his/her extreme thinness.
C) increased synthesis of the thyroid hormone.
D) wearing baggy clothes.
Q3) Chewing contributes to satiety.
A)True
B)False
Q4) A condition of self-induced semi-starvation is called A) bulimia.
B) anorexia nervosa.
C) kwashiorkor.
D) baryophobia.
Q5) Why is quick weight loss usually a loss of fluid,protein,and glycogen?
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Chapter 11: Nutrition, exercise, and Sports
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Sample Questions
Q1) The benefits of participating in different types of exercise are
A) strengthening a variety of muscle groups.
B) reducing the chances of injury.
C) promoting activities that are more interesting and thus more likely to be continued.
D) All of these responses are correct.
Q2) During aerobic glycolysis,
A) glucose is metabolized with the aid of CO<sub>2</sub>.
B) fatty acids become the predominant fuel.
C) ATP is formed slowly, but muscular activity can be sustained for many hours.
D) None of these choices are correct.
Q3) When conditions in the exercising muscle are anaerobic,metabolism of glucose results in
A) the formation of lactate.
B) production of 28 to 30 ATP.
C) transfer of electrons and hydrogen ions to oxygen.
D) None of these responses are correct.
Q4) Design a diet for an endurance athlete who wants to carbohydrate load.
Q5) Contrast the protein requirements for an endurance athlete to requirements for a strength-trained athlete.
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Chapter 12: Fat-Soluble Vitamins
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Sample Questions
Q1) Which vitamin deficiency leads to hemolytic anemia?
A) vitamin A
B) vitamin D
C) vitamin E
D) vitamin K
Q2) The family of compounds known as vitamin K include
A) phylloquinones and menaquinones.
B) tocopherols and tocotrienols.
C) retinol, retinal, and retinoic acid.
D) cholecalciferol and calcitriol.
Q3) Nutrients most likely to cause toxicity if consumed in excessive amounts include
A) vitamin B-12 and vitamin K.
B) vitamin D and riboflavin.
C) vitamin A and vitamin D.
D) vitamin A and vitamin E.
Q4) The nutrient essential for the synthesis of blood clotting factors is vitamin
A) A.
B) D.
C) E.
D) K.
Page 14
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Chapter 13: Water-Soluble Vitamins
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Sample Questions
Q1) Niacin is necessary in the diet to prevent the disease called A) pernicious anemia.
B) beriberi.
C) scurvy.
D) pellagra.
Q2) The best food sources of vitamin B-6 are
A) meats, fish, and poultry.
B) milk and dairy products.
C) carrots, celery, and squash.
D) enriched breads and cereals.
Q3) Name the 4 Ds of pellagra.What causes pellegra? How is the consumption of corn related to pellagra?
Q4) Pernicious anemia is treated most often by A) a diet high in milk and dairy products.
B) regular intramuscular injection of vitamin B-12.
C) oral supplementation of iron.
D) eating liver three times a week.
Q5) Large doses of riboflavin are nontoxic.
A)True
B)False
Page 15
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Chapter 14: Water and Major Minerals
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Sample Questions
Q1) A loss of 1-2% of body weight in fluids will cause a person to A) experience thirst.
B) experience a decline in muscle strength and endurance.
C) experience decreased heat tolerance and weakness.
D) lapse into coma and die.
Q2) Phytic acid binds minerals so that they cannot be absorbed.Phytic acid is found in A) leafy, green vegetables, such as spinach.
B) milk and dairy products.
C) cereal grain fibers.
D) liver and other organ meats.
Q3) A meal of dried apricots,whole grain cereals,legumes,and liver provides an abundance of A) potassium.
B) fiber.
C) beta carotene.
D) vitamin A.
E) All of these choices are accurate.
Q4) Compare and contrast the characteristics of a high-sodium diet to that of a high-potassium diet.
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Chapter 15: Trace Minerals
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Sample Questions
Q1) In a situation where there is an insufficient intake of dietary iodide,the thyroid-stimulating hormone promotes the enlargement of the thyroid gland.This condition is called
A) Graves' disease.
B) goiter.
C) hyperparathyroidism.
D) Wilson's disease.
Q2) The enzyme superoxide dismutase contains both copper and zinc.The function of this enzyme is
A) to decrease serum cholesterol levels.
B) to protect an individual from developing night blindness.
C) to act as a scavenger of free radicals, thus protecting the lipid components of the cell.
D) to prevent GI reflux and symptoms of heartburn.
Q3) Ceruloplasmin is
A) a zinc-containing enzyme in the intestinal wall.
B) a copper-containing enzyme that oxidizes Fe<sup>2+</sup> to Fe<sup>3+</sup>.
C) the storage form of iron in the liver.
D) a component of the electron transport system.
Q4) List 3 population groups at risk for iron deficiency.
Page 17
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Chapter 16: Nutritional Aspects of Pregnancy and Breastfeeding
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Sample Questions
Q1) The practice of eating non-food substances,such as clay or laundry starch,during pregnancy is called
A) hyperemesis.
B) pica.
C) pregnancy-induced hunger.
D) diuresis.
Q2) During the first two weeks after conception,the developing offspring is known as A) a zygote.
B) an embryo.
C) a fetus.
D) an ovum.
Q3) Insufficient prenatal care increases the risk of delivering a low birth weight baby. A)True
B)False
Q4) To reduce heartburn symptoms,pregnant women should A) exercise right after meals.
B) eat larger meals in the morning.
C) limit caffeine and chocolate intake.
D) All of these choices are correct.
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Chapter 17: Nutrition During the Growing Years
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Sample Questions
Q1) What are signs that an infant has had enough eat?
A) Becoming playful
B) Falling asleep
C) Turning head away or not paying attention
D) All of these choices are accurate.
Q2) Which food-related behaviors can negatively affect the quality of adolescents' diets?
A) meal skipping
B) snacking
C) eating out
D) All of these choices are correct.
Q3) Which food on this list is NOT appropriate for an infant less than one year old?
A) egg yolk
B) honey
C) orange juice
D) cooked and strained vegetables
Q4) Milk allergies seldom last beyond 3 years of age.
A)True
B)False
Q5) Why should leftover formula always be discarded?
Page 19
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Chapter 18: Nutrition Throughout Adulthood
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Sample Questions
Q1) To protect the cardiovascular system,adults should A) not smoke.
B) eat low-carbohydrate diets.
C) avoid vigorous exercise.
D) All of these choices are correct.
Q2) A common cause of iron deficiency anemia in adulthood is A) bleeding ulcers.
B) use of aspirin.
C) bleeding hemorrhoids.
D) All of these responses are correct.
Q3) Calorie needs decline after age 30 years or so because A) basal metabolism declines.
B) the body becomes more efficient in using energy.
C) thrifty metabolism begins.
D) All of these responses are correct.
Q4) A major problem afflicting the elderly gastrointestinal tract is A) increased lactase synthesis.
B) constipation.
C) increased HCl production.
D) increased synthesis of intrinsic factor.
Page 20
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