Human Nutrition Exam Solutions
Course Introduction
Human Nutrition explores the principles of nutritional science and their application to human health, development, and disease prevention. This course covers the digestion, absorption, metabolism, and physiological roles of macronutrients and micronutrients in the body. Students will examine the impact of nutrition throughout the lifecycle, from infancy to old age, and discuss the relationships between diet, chronic diseases, food choices, and current nutritional guidelines. Emphasis is placed on evaluating scientific evidence, understanding dietary recommendations, and developing strategies to promote optimal health through nutrition.
Recommended Textbook
NUTR 1st Edition by Michelle McGuire
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15 Chapters
825 Verified Questions
825 Flashcards
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Page 2
Chapter 1: Why Does Nutrition Matter
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55 Verified Questions
55 Flashcards
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Sample Questions
Q1) Vitamins and minerals are classified as _____ because only small amounts are required each day.
A) macronutrients
B) micronutrients
C) phytochemicals
D) minor nutrients
Answer: B
Q2) The gold standard study design for intervention studies is called
A) a random study.
B) a single-blind study.
C) a randomized, single-blind, uncontrolled study.
D) a randomized, double-blind, placebo-controlled study.
Answer: D
Q3) An experiment in which the participants do not know whether they are receiving the treatment or placebo but the scientists do is called a
A) disorganized study.
B) double-blind study.
C) single-blind study.
D) cause and effect study.
Answer: C
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Chapter 2: Choosing Foods Wisely
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Sample Questions
Q1) The EAR and RDA standards are identical.
A)True
B)False
Answer: False
Q2) An example of a nutrient content claim is
A) "Low in sodium."
B) "Helps lower cholesterol."
C) "Lowers blood pressure."
D) "Improves vision."
Answer: A
Q3) When evaluating nutritional status, the goal is to
A) determine how well one's diet is meeting individual requirements.
B) be assured of no potential nutritional deficiencies.
C) be assured of no potential nutritional toxicities.
D) All of the above
Answer: D
Q4) Diet recall is a dietary assessment method that utilizes a 3-day food record.
A)True
B)False
Answer: False
Page 4
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Chapter 3: Body Basics
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Sample Questions
Q1) After chyme leaves the stomach and enters the duodenum, the duodenum is protected from the acidic chyme because
A) bicarbonate secreted by the pancreas neutralizes the chyme.
B) bile secreted by the gallbladder neutralizes the chyme.
C) enzymes secreted in the duodenum degrade the acid.
D) None of the above because the chyme is not terribly acidic when it leaves the stomach
Answer: A
Q2) The symptoms associated with inflammation of the intestinal lining include
A) weight loss.
B) diarrhea.
C) fatigue.
D) diminished appetite.
E) All of the above
Answer: E
Q3) Digestion and absorption are different names for the same process.
A)True
B)False
Answer: False
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Page 5
Chapter 4: Carbohydrates
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Sample Questions
Q1) Insulin is released from the pancreas in response to A) low blood glucose levels.
B) high blood glucose levels.
C) a reduction in food intake.
D) stress.
Q2) Gluconeogenesis
A) is the synthesis of glucose from non-carbohydrate sources, mainly amino acids.
B) converts fat into glucose.
C) provides a short-term solution to low blood glucose levels.
D) supplies glucose to the blood in response to insulin.
Q3) Ketones are
A) made from amino acids.
B) alternative fuel molecules produced when glucose is not available in the diet.
C) stored in the brain to support its function.
D) associated with weight gain over long periods of time.
Q4) A carbohydrate is an organic compound made up of one or more sugar molecules.
A)True
B)False
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6
Chapter 5: Protein
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Sample Questions
Q1) The most common food allergies are caused by proteins present in eggs, milk, soy, wheat, and A) peanuts.
B) walnuts.
C) brazil nuts.
D) coconuts.
Q2) Disruption of protein folding by mechanical shaking, heat, detergents, or acids is called
A) denaturation.
B) transamination.
C) translation.
D) refolding.
Q3) Foods supplying low amounts of one or more essential amino acids are called A) incomplete protein sources.
B) complementary protein sources.
C) limiting foods.
D) nonessential foods.
Q4) Protein-rich food sources include meats, fish, nuts, and beans. A)True B)False
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Chapter 6: Lipids
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Sample Questions
Q1) Excess dietary fatty acids that are not required for energy production or other functions are
A) converted to amino acids for protein synthesis.
B) stored as triglycerides in adipose tissue.
C) transported in the blood as free fatty acids until they are needed.
D) excreted in the feces.
Q2) Cholesterol-rich low-density lipoproteins (LDL) are produced A) in the liver.
B) in the small intestine.
C) in the blood by continued removal of fatty acids from IDL particles.
D) in the blood by continued cholesterol pick-up by HDL particles.
Q3) Lipoproteins all have similar structures. The outer surface of all lipoproteins consists of phospholipids, cholesterol, and at least one special protein called A) an apolipoprotein.
B) a lipid transport protein.
C) a lipo-protein.
D) an activating protein.
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Chapter 7: The Vitamins
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Sample Questions
Q1) Niacin can be synthesized in the body from the amino acid A) tyrosine.
B) tryptophan.
C) glutamate.
D) valine.
Q2) Thiamin, like other B vitamins, plays an important role in the cell because A) it is necessary for the degradation of ATP.
B) it is lipid soluble and therefore can reside in the cell membrane.
C) it serves as an enzyme in important chemical reactions.
D) it serves as a coenzyme in important chemical reactions.
Q3) Water-soluble vitamins can be destroyed by heat in cooking.
A)True
B)False
Q4) In addition to vision, vitamin A plays an important role in cell differentiation. As a result, vitamin A is important for proper A) reproduction.
B) growth.
C) immune system function.
D) All of the above
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Chapter 8: Water and the Minerals
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Sample Questions
Q1) Iron deficiency is the most common micronutrient deficiency in the world.
A)True
B)False
Q2) The majority of fluid in the body is located
A) in the blood.
B) inside cells.
C) outside cells.
D) in tissues.
Q3) Women of child-bearing years are more susceptible to iron deficiency than men of similar ages mainly because of
A) menstrual blood losses.
B) reduced iron intake overall.
C) poorer iron absorption.
D) impaired regulation of iron absorption.
Q4) In some people, increasing salt intake is associated with _____ because the high-salt diet induces _____ blood volume.
A) hypotension, decreased
B) hyponatremia, increased
C) hypertension, increased
D) hypertension, decreased
Page 10
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Chapter 9: Energy Balance and Body Weight Regulation
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Sample Questions
Q1) Given the following characteristics, select the person who would have the highest BMR.
A) A 50-year-old woman, 5'6" tall, who has been dieting on and off for 15 years.
B) A 50-year-old man, 5'10" tall, who is 20 pounds overweight.
C) A 20-year-old woman, 5'7" tall, who is very muscular.
D) A 20-year-old man, 6 feet tall, who is very muscular.
Q2) Adipokines are hormones produced by adipocytes that
A) initiate adipocyte hypertrophy.
B) initiate adipocyte hyperplasia.
C) control visceral adipose tissue but not subcutaneous adipose tissue.
D) communicate with other tissues to help regulate energy balance.
Q3) Which of the following statements regarding ghrelin is not true?
A) Ghrelin is referred to as the hunger hormone.
B) Ghrelin is released by cells in the stomach just after a meal.
C) Blood levels of ghrelin decrease following a meal.
D) If someone overproduced ghrelin, that person would not always experience a feeling of satiety after a meal.
Q4) The hypothalamus is the region of the brain that regulates hunger and satiety.
A)True
B)False
Page 11
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Chapter 10: Life Cycle Nutrition
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Sample Questions
Q1) The nutrient required to support proper neural tube development is A) calcium.
B) iron.
C) folate.
D) vitamin D.
Q2) Breastfeeding is not recommended after an infant starts eating complementary foods at six months of age.
A)True
B)False
Q3) During pregnancy, the placenta is the organ that exchanges oxygen between the mother and baby.
A)True
B)False
Q4) In addition to calcium to support bone growth during adolescence, two other nutrients required to support growth and to ensure healthy pregnancies in teenage girls who might become pregnant are
A) iron and vitamin B<sub>12</sub>.
B) folate and vitamin B<sub>12</sub>.
C) iron and magnesium.
D) iron and folate.
Page 12
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Chapter 11: Nutrition and Physical Activity
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Sample Questions
Q1) Engaging in exercise that results in increased heart rate, ventilation rate, and stroke volume will all improve
A) cardiovascular fitness.
B) VO<sub>2</sub> max.
C) the muscles' capacity to utilize fatty acids for energy, thereby sparing glucose.
D) All of the above
Q2) Recommended durations of physical activity can be achieved by exercising one day per week and activities thus do not need to be repeated on a daily basis.
A)True
B)False
Q3) A set of characteristics that one has or can achieve relating to one's ability to perform physical activity is called
A) muscular strength.
B) physical fitness.
C) cardiovascular fitness.
D) None of the above
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Chapter 12: Disordered Eating
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Sample Questions
Q1) The characteristics of people with anorexia nervosa include
A) the desire to be around other people.
B) the enjoyment of a variety of foods.
C) obsessive behaviors.
D) a positive outlook.
Q2) Binging is never a characteristic of anorexia nervosa.
A)True
B)False
Q3) Irrational fear or avoidance of new foods is termed A) food dislike.
B) dietary confusion.
C) food neophobia.
D) bingeing.
Q4) When anorexia nervosa leads to a significant loss of body fat in a young woman, it may lead to amenorrhea. This physiological response
A) is associated with diminished bone density.
B) likely evolved to prevent pregnancy during times of food scarcity.
C) is irreversible.
D) A and B
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Chapter 13: Alcohol, Health, and Disease
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Sample Questions
Q1) In addition to the association between moderate alcohol consumption and modified lipoprotein profiles, cardiovascular disease risk is reduced in moderate drinkers because of associated
A) increases in blood clot formation.
B) increases in the inflammatory environment.
C) decreases in blood clot formation.
D) decreases in anti-inflammatory effects.
Q2) In consequence of chronic heavy alcohol consumption, cross-tolerance may occur. This refers to
A) a tolerance for many different kinds of alcoholic beverages.
B) a lower responsiveness to certain medications that would normally be processed by the enzymes assisting in alcohol metabolism.
C) an increased responsiveness to other medications that would normally be processed by the enzymes assisting in alcohol metabolism.
D) a reduced tolerance for alcohol when other medications are being processed.
Q3) Alcohol is classified as a central nervous system depressant.
A)True
B)False
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15
Chapter 14: Keeping Food Safe
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Sample Questions
Q1) Infection with which pathogen(s) causes bloody diarrhea?
A) Staphylococcus aureus
B) Salmonella
C) Escherichia coli O157:H7
D) B and C
Q2) You should always wash raw meat, poultry, and fish prior to cooking or preparing them.
A)True
B)False
Q3) Red tide is a phenomenon that results from the overgrowth of certain ocean algae. The toxin produced by red tide that can cause shellfish poisoning is called
A) shellfish toxin.
B) brevetoxin.
C) aflatoxin.
D) red toxin.
Q4) Clostridium botulinum is one of the most common causes of foodborne illness in the United States.
A)True
B)False
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Chapter 15: Food Security, Hunger, and Malnutrition
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Sample Questions
Q1) Food-insecure older adults who have food available to them but who choose not to prepare it
A) are to blame for their own food insecurity.
B) may have limited mobility or poor health that make the food difficult to prepare.
C) should sell the food to increase their income.
D) should order prepared, ready-to-eat food to avoid malnutrition.
Q2) Which of the following does not contribute to the high rates of obesity, type 2 diabetes, and cardiovascular disease in disadvantaged groups?
A) Entry of farmers markets into disadvantaged communities
B) A lack of supermarkets in disadvantaged communities
C) Poor food choices
D) Socioeconomic disparities in food access
Q3) Inhabitants of refugee camps created by political turmoil and subsequent displacement of people from their homes have the highest rates of disease and malnutrition of any group worldwide.
A)True
B)False
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