Health Promotion and Disease Prevention
Chapter Exam Questions
Course Introduction
This course explores the fundamental concepts and strategies of health promotion and disease prevention at the individual, community, and population levels. Students will examine the determinants of health, behavioral change theories, and key public health frameworks used to develop effective interventions. Emphasizing a holistic and multidisciplinary approach, the course covers program planning, implementation, and evaluation, as well as ethical and cultural considerations. Through case studies and practical applications, students will gain the skills necessary to design and assess initiatives aimed at improving health outcomes and reducing the risk of chronic and communicable diseases.
Recommended Textbook
Community Nutrition in Action An Entrepreneurial Approach 6th Edition by Marie A. Boyle
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Chapter 1: Opportunities in Community Nutrition
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Q1) _____ is an approach to collecting data on a population's health and nutritional status in which data collection occurs regularly and repeatedly.
A) Screening
B) Surveillance
C) Targeting
D) Intervention
Answer: B
Q2) Which of the following is not component of a community?
A) A location in space
B) People
C) Shared value system
D) Social interaction
E) All of these are components of a community
Answer: E
Q3) Licensure of dietitians is designed to
A) control malpractice.
B) ensure minimum standards of practice.
C) protect the public.
D) all of these
Answer: D
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Chapter 2: Assessing Community Resources
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Q1) The infant mortality rate is an important measure of a nation's health,but is not used worldwide as an indicator of health status.
A)True
B)False
Answer: False
Q2) The _____ is a network of volunteers and local charities that maintains directories of local community services and programs.
A) American Red Cross
B) Centers for Disease Control and Prevention
C) Combined Health Information Database
D) United Way of America
Answer: D
Q3) Define culture.How does one's culture influence his/her food intake and nutritional status?
Answer: Culture is defined as the integrated pattern of human knowledge,beliefs,and behaviors that are learned and transmitted to succeeding generations.Many of our food habits,attitudes,and practices arise from the traditions,customs,belief systems,technologies,values,and norms of the culture in which we live.
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4
Chapter 3: Assessing the Target Populations ?Nutritional Status
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Q1) Define and describe focus groups,including their uses and how they are planned and conducted.
Answer: Focus groups usually consist of 5 to 12 people who meet in sessions lasting about 1 to 3 hours.The group's members are brought together to talk about their concerns,experiences,beliefs,or problems.They are used to obtain advice and insights about new products and services;research data and information about key variables used in quantitative studies;and opinions about products or creative concepts,such as advertising campaigns or program logos.A trained moderator who is skilled at putting people at ease and promoting group interaction leads focus group sessions.Open-ended questions are prepared,since they allow participants to take any direction they want and to reconstruct particular experiences.
Q2) The proportion of subjects without the disease or condition who have a negative test is referred to as A) specificity. B) sensitivity. C) reliability. D) validity.
Answer: A
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Page 5
Chapter 4: Program Planning for Success
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Sample Questions
Q1) The _____ provides the foundation for linking the components of nutrition assessment,intervention,and monitoring and evaluation.
A) nutrition diagnosis statement
B) nutrition intervention strategy
C) standardized language
D) PES statement
Q2) Evaluation reports are always presented as formal,written documents.
A)True
B)False
Q3) List the seven steps of program planning in order.
Q4) Outcome evaluation is also referred to as _____ evaluation.
A) end result
B) process
C) structure
D) summative
Q5) Structure objectives address all of the following except A) budget.
B) changes in health status.
C) staffing patterns.
D) management systems.
Page 6
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Chapter 5: Principles of Epidemiology
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Q1) Which of the phases of the epidemiologic method is illustrated in this statement? "Many years of investigation have shown that atherosclerosis can be induced in laboratory animals by feeding them a diet rich in fats and cholesterol."
A) Counting cases or events
B) Making comparisons
C) Observing
D) Relating cases to the at risk population
Q2) The incidence rate can be determined by _____ studies.
A) incidence
B) cross-sectional
C) nutritional
D) cohort
Q3) In planning an experimental trial,the investigator identifies a cause-effect comparison to be tested as a research hypothesis.
A)True
B)False
Q4) Describe two examples of how the results of epidemiological studies have impacted the nutritional status of Americans.
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Chapter 6: The Art and Science of Policy Making
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Q1) Using the Internet and other media sources is not an appropriate method of building community awareness of an issue.
A)True
B)False
Q2) After a bill has been introduced in Congress,the bill is published in the
A) Federal Register.
B) Code of Federal Regulations.
C) White House Journal.
D) Congressional Record.
Q3) Medical nutrition therapy for which disease state is currently reimbursed by Medicare?
A) Hypertension
B) Obesity
C) Diabetes
D) Pre-diabetes
Q4) What is the Human Genome Project?
Q5) E-mailing your legislators can be an effective way to communicate with them.
A)True
B)False
Q6) What is the overlying purpose of public policy?
Page 8
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Chapter 7: A National Nutrition Agenda for the Publics
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Q1) The primary purpose of the National Nutrition Monitoring and Related Research Program is to
A) provide health care to the community.
B) obtain information needed to ensure the population's adequate nutrition.
C) establish Dietary Reference Intakes.
D) educate the public about nutrition issues.
Q2) What do the nutrition survey results suggest about the nutritional status of Americans?
Q3) A systematic method of data collection to prevent the spread of disease in the U.S.has only been in place for the past 50 years.
A)True
B)False
Q4) A set of nationwide guidelines that specify how the nutritional needs of the population will be met is
A) food disappearance data.
B) a national nutrition policy.
C) nutrition screening.
D) nutrition assessment.
Q5) What is the Healthy Eating Index?
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Chapter 8: Addressing the Obesity Epidemic: An Issue for Public Health Policy
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Q1) Of these areas of improvement,which one area would you prioritize as first and why?
Q2) List and discuss four of the environmental risk factors for obesity and overweight.
Q3) _____ is the amount of energy able to be metabolized per unit weight or volume of food.
A) Nutrient density
B) Food weight
C) Energy density
D) Energy expenditure
Q4) The USDA oversees deceptive marketing of foods and food-related products.
A)True
B)False
Q5) There is an inverse relationship between the income level and obesity prevalence within a given neighborhood,state,or legislative district.
A)True
B)False
Q6) Differentiate between the two major surveys used to obtain data on overweight and obesity.
Page 10
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Chapter 9: Health Care Systems and Policy
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Sample Questions
Q1) Summarize the demographic characteristics of those without health insurance.
Q2) The CDC is responsible for administering the public insurance in the United States. A)True
B)False
Q3) Medicare and Medicaid are the same program.
A)True
B)False
Q4) By 2030,the number of older adults needing nursing home care will more than triple.
A)True
B)False
Q5) In the past,the most notable gaps in Medicare coverage have been A) prescription drug coverage and in-hospital care. B) skilled nursing care and prescription drug coverage. C) physician services and durable medical equipment costs. D) in-hospital care and skilled nursing care.
Q6) You have been asked to present arguments in favor of reimbursable nutrition services to an HMO benefits coordinator.What benefits of nutrition intervention would you highlight in your discussion?
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Chapter 10: Food Insecurity and the Food Assistance Programs
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Q1) Which of the following programs is not administered by the Food and Nutrition Service of the USDA?
A) Child and Adult Care Food Program
B) Older Americans Act Nutrition Program
C) Supplemental Nutrition Assistance Program
D) Commodity Supplemental Food Program
Q2) State the major cause of food insecurity in the United States and discuss other factors that contribute to the U.S.hunger problem.
Q3) The Older Americans Act Nutrition Program provides all of the following except
A) low-cost, nutritious food.
B) opportunities for social interaction.
C) vouchers to use to purchase foods in the grocery store.
D) nutrition education.
Q4) What items can be purchased with benefits from the Supplemental Nutrition Assistance Program?
A) Ready-to-eat hot foods
B) Vitamins
C) Garden seeds
D) Cleaning supplies
Chapter 11: Mothers and Infants: Nutrition
Assessment,Services,and Programs
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Q1) Over 90 percent of all Healthy Start families are African American,Hispanic,or Native Americans.
A)True
B)False
Q2) Questions asked during a client-focused nutrition interview of a pregnant woman would include questions related to A) presence of pica.
B) availability of food.
C) use of supplements.
D) usual food intake.
E) all of these
Q3) Iron deficiency remains a prevalent nutritional problem in infancy,although it has declined in recent years.
A)True
B)False
Q4) Genetics is probably the most significant factor affecting an infant's susceptibility to food allergies.
A)True
B)False
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Chapter 12: Children and Adolescents: Nutrition
Issues,Services,and Programs
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Q1) Childhood obesity is associated with A) hyperinsulinemia.
B) hypertriglyceridemia.
C) high HDL-cholesterol.
D) a and b
E) b and c
Q2) What might be some features that you would examine?
Q3) What are some factors that contribute to overweight and obesity in children?
Q4) Legislation is being sought to eliminate the "reduced-price" category within the National School Lunch Program.
A)True
B)False
Q5) About 90% of people with eating disorders are A) females.
B) males.
C) African Americans.
D) college-aged.
Q6) Briefly state the main impetus for the initiation of the National School Lunch Program.
Q7) What are three suggestions for building a more healthful school environment?
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Chapter 13: Healthy Aging: Nutrition
Assessment,Services,and
Programs
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Q1) Which of the following is an example of tertiary prevention?
A) Health fair
B) Grocery store tour
C) Medical nutrition therapy
D) Cholesterol screening
Q2) How might the nutrition information be shared?
Q3) List three environmental and three socioeconomic factors that specifically influence the nutrition status of older adults.
Q4) For adults over 50,health promotion efforts should seek to preserve independence,productivity,and personal fulfillment.
A)True
B)False
Q5) The drugs most widely used by the elderly are those that treat
A) arthritis pain.
B) gastrointestinal problems.
C) respiratory diseases.
D) cardiac disorders.
Q6) What basic information would you need to know about your county's older adults?
Q7) What is the Mini Nutritional Assessment?
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Chapter 14: World Hunger and Food Insecurity: Challenges and Opportunities
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Q1) _____ is a net exporter of barley,beans,peanuts,fresh vegetables,cattle,and luxury crops,yet 40% of its citizens cannot obtain sufficient food on a day-to-day basis.
A) Asia
B) South America
C) Africa
D) Central America
Q2) List four causes of world food insecurity.
Q3) Development that meets the needs of the present generation without compromising the ability of future generations to meet their own needs is known as
A) appropriate development.
B) sustainable development.
C) labor-intensive development.
D) demographic transition.
Q4) What four micronutrient deficiencies are of most concern when discussing world food insecurity? For one of these four micronutrients,discuss the implications and the progress made toward lessening these implications.
Q5) What is regarded by UNICEF as the single best indicator of children's overall health and well-being?
Page 16
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Chapter 15: Understanding and Achieving Behavior Change
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Sample Questions
Q1) Define motivational interviewing.How is it a useful practice in community nutrition?
Q2) Compare and contrast intentions and subjective norms as defined within the theory of planned behavior.
Q3) Which of the following theories is also referred to as the theory of planned behavior?
A) Diffusion of innovation model
B) Health belief model
C) Social cognitive theory
D) Theory of reasoned action
Q4) Which of the following theories prescribes to the philosophy that behaviors are determined by a person's intentions to behave in certain ways,but are influenced by past experiences with behaviors?
A) Diffusion of innovation
B) Stages of change
C) Theory of reasoned action
D) Theory of trying
Q5) Select one of the stages within the transtheoretical model and describe three intervention strategies that could be incorporated into a nutrition education session.
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Chapter 16: Gaining Cultural Competence in Community Nutrition
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Sample Questions
Q1) Differentiate between visible and invisible diversity.
Q2) Avoidance of all foods thought to interfere with physical and spiritual development is a dietary practice of
A) Buddhists.
B) Hindus.
C) Mormons.
D) Seventh Day Adventists.
Q3) List six possible causes of health disparities.
Q4) Explain the importance of recognizing one's own cultural values and biases.
Q5) Which of the following is not characteristic of the health care values,beliefs,and practices of European Americans?
A) They value scientific reasoning.
B) They look for biological explanations of illness.
C) They expect to find cures by using technology.
D) They place emphasis on spiritual causes of a problem.
Q6) Discussions of how food is used in a culture are a good icebreaker.
A)True
B)False
Q8) Differentiate the two cultural competency models presented. Page 18
Q7) Define cultural competency for community nutrition professionals.
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Chapter 17: Principles of Nutrition Education
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Q1) Differentiate between general objectives and specific objectives as utilized in the lesson plan.
Q2) Nutrition messages that include food choices using simple and clear words are most effective.
A)True
B)False
Q3) According to the "cone of experience," after two weeks people remember _____ of what they say and do and _____ of what they see.
A) 30%, 50%
B) 50%, 50%
C) 70%, 10%
D) 90%, 30%
Q4) Which of the following statements regarding effective writing is false?
A) You write for different purposes: to educate, to inform, or to persuade.
B) Practice makes perfect.
C) Your first draft could be an effective final draft.
D) You need to write to an intended audience.
Q5) What are some recommendations for teaching adult learners?
Q6) What is health literacy?
Q7) List and briefly describe the components of a well-developed lesson plan.
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Chapter 18: Marketing Nutrition and Health Promotion
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Q1) The four P's are a part of the A) market segmentation.
B) marketing strategy.
C) situational analysis.
D) competitive analysis.
Q2) A data collection method that is oftentimes used to test new products,using the same people in several tests,is the A) consumer panel.
B) focus group.
C) Internet survey.
D) mail survey.
Q3) Develop a marketing strategy to promote a product that has been re-designed to be higher in fiber.
Q4) The analysis of a potential market,the environment,and the competition is known as A) the marketing mix.
B) situational analysis.
C) needs assessment.
D) the target market.
Q5) Define market niche.What is the underlying philosophy of the market niche?
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Chapter 19: Managing Community Nutrition Programs
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Q1) _____ is designed to ensure and increase equal employment opportunities for groups of individuals protected by federal laws and regulations.
A) Affirmative action
B) Delegation
C) Recruitment
D) Staffing
Q2) A key to conducting a good performance appraisal interview is to
A) start with clear objectives.
B) focus on observable behavior.
C) use subjective statements of a personal nature.
D) a and b
E) b and c
Q3) Delegation,a critical skill within the controlling function of management,is the assignment of part of a manager's duties to others.
A)True
B)False
Q4) The primary purpose of information is to help managers make decisions.
A)True
B)False
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Chapter 20: Building Grantsmanship Skills
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Q1) Preparation of a grant proposal begins with
A) identifying potential collaborators.
B) describing goals.
C) generating ideas.
D) identifying funding sources.
Q2) How does a literature review assist the grant seeker in generating ideas?
Q3) A well-written grant proposal is written in active voice.
A)True
B)False
Q4) What is meant by the term "chasing" grants? Why do successful grant writers not "chase" grants?
Q5) Grant proposal preparation begins with an idea.
A)True
B)False
Q6) What is the relevance of The Belmont Report to community nutritionists?
Q7) _____ costs tend to not be specifically reported in the budget.
A) Administrative
B) Equipment
C) Supply
D) Travel
Page 23
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