Human Nutrition Exam Review
Course Introduction
Human Nutrition explores the fundamental principles of nutrition and the vital role that nutrients play in maintaining human health throughout the life cycle. The course covers the digestion, absorption, and metabolism of carbohydrates, proteins, fats, vitamins, and minerals, examining how these nutrients influence growth, development, and energy. It also addresses the impact of nutritional choices on chronic diseases, public health concerns such as malnutrition and obesity, and emerging topics like dietary guidelines, food security, and sustainable eating habits. By integrating scientific knowledge with practical applications, students gain a comprehensive understanding of how nutrition affects individual and community well-being.
Recommended Textbook Wardlaws Perspectives in Nutrition 9th Edition by Carol Byrd Bredbenner
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18 Chapters
1579 Verified Questions
1579 Flashcards
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Page 2
Chapter 1: The Science of Nutrition
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Sample Questions
Q1) Cooking is more likely to destroy fat-soluble vitamins than water-soluble vitamins.
A)True
B)False
Answer: False
Q2) Major chronic diseases,such as heart disease,certain cancers,and cirrhosis of the liver may be related to
A) eating a healthy diet.
B) eating a poor diet.
C) exercising regularly.
D) taking nutritional supplements.
Answer: B
Q3) Minerals are needed for A) metabolic processes.
B) functioning of the nervous system.
C) water balance and structural systems.
D) All of these choices are correct.
Answer: D
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Chapter 2: Tools of a Healthy Diet
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Sample Questions
Q1) Which nutrients are contributed by the protein foods group of MyPlate?
A) iron
B) calcium
C) vitamin C
D) folate
Answer: A
Q2) Which is true about the Dietary Reference Intakes (DRIs)?
A) They apply to people in Canada and the U.S.
B) They differ by age group.
C) They include Recommended Dietary Allowances and Tolerable Upper Intake Levels.
D) They were created by the Food and Nutrition Board.
E) All of these responses are true.
Answer: E
Q3) To be defined as a "good" source of calcium,a food must contain
A) at least 5% of the Daily Value for calcium in 1 serving of the food.
B) at least 10% of the Daily Value for calcium in 1 serving of the food.
C) at least 50% of the Daily Value for calcium in 1 serving of the food.
D) at least 50% of the Daily Value for calcium in 2 servings of the food.
Answer: B
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Page 4
Chapter 3: The Food Supply
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Sample Questions
Q1) Antibiotics to promote growth or prevent diseases are allowed in organically produced animals.
A)True
B)False
Answer: False
Q2) Populations disproportionately affected by food insecurity,hunger,and malnutrition include
A) young children and women.
B) working adults.
C) teenagers.
D) All of the responses are correct.
Answer: A
Q3) Coughing and sneezing on foods,or exposing them to infected cuts or sores allows __________ to contaminate the food.
A) Staphylococcus aureus
B) Vibrio cholerae
C) Clostridium botulinum
D) Hepatitis A
Answer: A
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Page 5
Chapter 4: Human Digestion and Absorption
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Sample Questions
Q1) Describe the major function of each organ used in the digestive process.
Q2) Insufficient production of bile is mostly likely to impair absorption of A) starch
B) fat
C) protein
D) sugars
Q3) The hepatic portal system delivers nutrients from the digestive tract to the A) heart.
B) liver.
C) kidneys.
D) lungs.
Q4) Actions of hydrochloric acid produced by the stomach include A) promoting digestion of protein.
B) destroying bacteria and viruses found in foods.
C) dissolving dietary minerals for improved absorption.
D) All of the responses are correct.
Q5) A good way to treat mild constipation is to consume 25 to 35 grams of fiber each day.
A)True
B)False
Page 6
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Chapter 5: Carbohydrates
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Sample Questions
Q1) Which combination of foods would be highest in complex carbohydrates?
A) Cola, potato chips, chicken-salad sandwich
B) Spaghetti with marinara sauce, broccoli, dinner roll, milk
C) Coffee, crisp bacon, fried egg, orange drink
D) Chipped beef and gravy
Q2) The energy value of dietary carbohydrates is _____ kcal per gram.
A) 4
B) 7
C) 9
D) 15
Q3) Insulin is made in the
A) gallbladder.
B) pancreas.
C) liver.
D) small intestine.
Q4) Which of the following is classified as an insoluble fiber?
A) pectin
B) mucilage
C) cellulose
D) gums
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Chapter 6: Lipids
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Sample Questions
Q1) High blood levels of HDL are protective against heart disease.
A)True
B)False
Q2) Why are nuts a heart healthy food?
A) They are rich in antioxidants.
B) Most nuts are good sources of monounsaturated fatty acids.
C) They contain no cholesterol.
D) All of these choices are correct.
Q3) In the Mediterranean Diet,the majority of fat in the diet is supplied by
A) olive oil and olives.
B) red meat.
C) eggs.
D) dairy.
E) cheese.
Q4) Lipoproteins are important for
A) transport of fats in the blood and lymphatic system.
B) synthesis of triglycerides.
C) synthesis of adipose tissue.
D) None of these choices are correct.
Q5) How do antioxidants reduce the risk of cardiovascular disease?
Page 8
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Chapter 7: Protein
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Sample Questions
Q1) Over time,if protein intake does not meet the body's protein needs for building and repair of tissues,
A) skeletal muscle, heart muscle, and the liver decrease in size.
B) excessive body fluid begins to accumulate in the extracellular spaces.
C) the immune system fails to function properly.
D) All of these choices are accurate.
Q2) What would be the recommended amount of protein for a 121-pound female?
A) 21 g/day
B) 36 g/day
C) 44 g/day
D) 55 g/day
Q3) Vegans need to plan their diets carefully to include adequate complementary proteins that provide the needed essential amino acids.
A)True
B)False
Q4) A vegan will eat
A) only fruits, nuts, honey, and vegetable oils.
B) dairy products, eggs, and fish.
C) dairy products and plant foods.
D) only foods from plant sources.
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Chapter 8: Alcohol
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Sample Questions
Q1) Alcoholics often have trouble with night blindness.This results from A) impaired absorption of several B-vitamins.
B) fluid accumulation in the eye.
C) damage to brain cells.
D) impaired absorption and transport of vitamin A.
Q2) The population group with the highest rate of alcohol consumption is A) elderly adults.
B) teenagers.
C) college students.
D) middle-aged adults.
Q3) When the MEOS pathway is induced,alcohol tolerance _______ because the rate of alcohol metabolism __________.
A) increases; decreases B) decreases; increases
C) decreases; decreases
D) increases; increases
Q4) Describe 3 methods used to treat alcoholism.
Q5) List 3 signs of alcohol dependency.
Q6) What are 4 symptoms that might indicate that someone has a problem with alcohol?
Q7) List 3 signs of alcohol abuse.
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Chapter 9: Energy Metabolism
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Sample Questions
Q1) Gluconeogenesis takes place in both the cytosol and the mitochondria.
A)True
B)False
Q2) Why do fats yield more energy per gram than proteins or carbohydrates?
Q3) When a compound is oxidized it ______ one or more electrons.
A) loses
B) gains
C) transforms
D) creates
Q4) All the energy available to humans has its origins in
A) carbon dioxide and water.
B) the oxygen we breathe.
C) foods and beverages.
D) the sun's solar energy.
Q5) Which of the following energy-yielding nutrients can be converted to glucose?
A) carbohydrates
B) lipids
C) proteins
D) carbohydrates and proteins
Q6) Why is the mitochondrion called the powerhouse of the cell?
Page 11
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Chapter 10: Energy Balance,weight Control, Eating Disorders
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Sample Questions
Q1) Before recommending treatment for obesity,the health professional should
A) assess current health status.
B) take a family history of obesity-related disease.
C) determine fat distribution in the patient.
D) All of these choices are accurate.
Q2) Exercise leads to development of more lean tissue,which reduces basal metabolism.
A)True
B)False
Q3) A daily deficit of 400 to 500 kcal should result in a loss of approximately ________ of body fat per week.
A) 0.25 pound
B) 1 pound
C) 3 pounds
D) 4 pounds
Q4) How does leptin affect appetite?
Q5) Negative energy balance results from an energy deficit and weight loss occurs.
A)True B)False
Q6) Explain how hunger signals change as we eat.
Page 12
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Chapter 11: Nutrition, exercise, and Sports
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Sample Questions
Q1) Which of the following is NOT a part of the female athlete triad:
A) amenorrhea.
B) bone loss/osteoporosis.
C) type 2 diabetes
D) energy deficit/disordered eating.
Q2) College wrestlers can best enhance their strength by dehydration.
A)True
B)False
Q3) Females with athletic amenorrhea are best treated by a team that includes a physician,registered dietitian,psychologist,and certified athletic trainer.
A)True
B)False
Q4) Lactic acid from anaerobic glycolysis is transported by the blood to the liver where it will be
A) resynthesized to glucose.
B) converted to sucrose or maltose.
C) converted to cholesterol for disposal from the body.
D) converted to urea for disposal by the kidneys.
Q5) What athletes can benefit from carbohydrate loading? Why?
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Chapter 12: Fat-Soluble Vitamins
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Sample Questions
Q1) 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.
Q2) People who smoke likely need more vitamin E than nonsmokers.
A)True
B)False
Q3) Beta-carotene
A) can be converted to vitamin A in the body.
B) can be converted to vitamin E in the body.
C) is a classified as a retinoid.
D) is toxic when consumed in excess amounts.
Q4) Which of the following is NOT involved in antioxidant defense?
A) glutathione peroxidase
B) superoxide dismutase
C) catalase
D) hydrogen peroxide
Q5) How does the USP label on a nutrient supplement help the consumer?
Q6) List 3 symptoms noted in persons with vitamin A deficiency.
Page 14
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Chapter 13: Water-Soluble Vitamins
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Sample Questions
Q1) Persons who smoke have an increased need for A) vitamin B-12.
B) vitamin C.
C) folate.
D) biotin.
Q2) Which of the following foods represents the most nutrient-dense source of riboflavin?
A) low-fat milk
B) applesauce
C) whole wheat bread
D) green leafy vegetables
Q3) The protein in raw egg whites that can bind biotin is called A) avidin.
B) salmonella.
C) casein.
D) keratin.
Q4) Describe the symptoms of thiamin deficiency.
Q5) Large doses of riboflavin are nontoxic.
A)True
B)False
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Chapter 14: Water and Major Minerals
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Sample Questions
Q1) A positively charged ion located in the intracellular fluid is
A) sodium.
B) potassium.
C) phosphate.
D) chloride.
Q2) Which of the following foods provides the greatest amount of calcium per serving?
A) 1 cup of yogurt
B) 1 slice of American cheese
C) 3 oz. canned salmon with bones
D) 1 cup cooked spinach
Q3) Most of our dietary chloride comes from
A) fresh fruits.
B) vegetables.
C) meat.
D) seed oils.
E) table salt.
Q4) The more dense a bone is,the more brittle it will be.
A)True
B)False
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Chapter 15: Trace Minerals
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Sample Questions
Q1) When body cells need more iron,the number of transferrin receptors on the cell surface
A) increases.
B) decreases.
C) remains unchanged.
Q2) Zinc supplementation is a scientifically proven means of preventing the common cold.
A)True
B)False
Q3) The proteins ____________ oxidize ferrous iron to ferric iron to allow iron to be transported to body cells.
A) hemosiderin and ferritin
B) heme and non-heme
C) hephaestin and ceruloplasmin
D) ferritin and albumin
Q4) Which of the following factors increases iron absorption?
A) high intakes of zinc
B) high stores of iron
C) low gastric acidity
D) increased need for iron
Page 17
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Chapter 16: Nutritional Aspects of Pregnancy and Breastfeeding
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Sample Questions
Q1) The let-down reflex in breastfeeding is controlled by A) oxytocin.
B) prolactin.
C) estrogen.
D) progesterone.
E) secretin.
Q2) The time to focus on nutrition and pregnancy is
A) during childbearing years.
B) immediately after conception.
C) during the first trimester.
D) during the second trimester.
Q3) Proportionally,a pregnant woman's calorie needs increase much more than her nutrient needs.
A)True
B)False
Q4) Exercise can help control gestational diabetes.
A)True
B)False
Page 18
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Chapter 17: Nutrition During the Growing Years
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Sample Questions
Q1) Which is NOT a common mealtime challenge with preschoolers?
A) Picky eating
B) Food jags
C) Refusing to eat
D) Pica
Q2) In developing countries,inadequate intake of ____ is a primary contributor to stunted growth,childhood illness,and death.
A) carbohydrate
B) protein
C) fat
D) vitamin A
Q3) When is an infant likely to need supplemental water?
A) When the infant has a fever
B) When the infant has diarrhea
C) When the weather is hot
D) All of these choices are correct.
E) None of these choices are correct; an infant never needs supplemental water.
Q4) Babies with colic should not be breastfed.
A)True
B)False
Page 19
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Chapter 18: Nutrition Throughout Adulthood
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Sample Questions
Q1) Which U.S.government program distributes surplus agricultural products?
A) Commodity Supplemental Food Program
B) Supplemental Nutrition Assistance Program ( SNAP)
C) Child and Adult Care Food Program
D) Senior Farmers' Market Nutrition Program
Q2) An age-related change in the nervous system that can adversely affect nutritional status is
A) decreased taste perception.
B) hearing loss.
C) vision loss.
D) All of these changes can impact nutritional status.
Q3) To prevent constipation,older adults should
A) limit highly sweetened foods.
B) increase dietary fiber.
C) take laxatives.
D) All of these choices are accurate.
Q4) During adulthood,nutrients are used primarily
A) to maintain the body.
B) to support physical growth.
C) to maintain the body and support physical growth.
Page 20
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