Human Nutrition Practice Exam
Course Introduction
Human Nutrition explores the fundamental principles of nutrition and its impact on human health and disease. The course examines the digestion, absorption, and metabolism of nutrients, including carbohydrates, proteins, fats, vitamins, and minerals. Topics include dietary requirements throughout the life cycle, the role of nutrition in disease prevention, the consequences of nutrient deficiencies and excesses, and contemporary issues such as obesity and eating disorders. Emphasis is placed on evidence-based dietary guidelines, critical evaluation of nutrition information, and practical strategies for achieving optimal health through nutritious food choices.
Recommended Textbook
Nutritional Foundations and Clinical Applications 6th Edition by Michele Grodner
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20 Chapters
617 Verified Questions
617 Flashcards
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Page 2
Chapter 1: Wellness Nutrition
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30 Verified Questions
30 Flashcards
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Sample Questions
Q1) A cup of frozen yogurt contains 24 g of carbohydrate,2 g of fat,and 4 g of protein.The total number of kilocalories in the frozen yogurt is A) 110.
B) 130.
C) 140.
D) 162.
Answer: B
Q2) As a home health care nurse,you are visiting a 70-year-old client who has just returned home from the hospital after being treated for coronary artery disease.The medical nutrition therapy developed for him by the hospital dietitian is considered A) palliative care.
B) primary prevention.
C) secondary prevention.
D) tertiary prevention.
Answer: D
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Page 3
Chapter 2: Personal and Community Nutrition
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Sample Questions
Q1) A pregnant woman may look for a health claim on food labels that links
A) sodium intake and risk of stroke.
B) calcium intake and risk of osteoporosis.
C) folic acid intake and risk of neural tube defects.
D) fruit and vegetable intake and risk of heart disease.
Answer: C
Q2) Excessive intake of high-sodium,high-fat foods can lead to diet-related illnesses such as
A) genetic disorders,hypertension,and diabetes.
B) hypertension and sickle cell anemia.
C) viral infections that necessitate antibiotics.
D) coronary artery disease and hypertension.
Answer: D
Q3) A meal planning guide that would be helpful for a patient who needs to closely monitor their intake of calories,carbohydrates,protein,and fat is the
A) National Fruit and Vegetable Program.
B) MyPlate food guidance system.
C) Dietary Guidelines for Americans.
D) Exchange Lists for Meal Planning.
Answer: D
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Chapter 3: Digestion,Absorption,and Metabolism
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Sample Questions
Q1) If peristalsis were to reverse direction,the result would be A) vomiting.
B) diarrhea.
C) constipation.
D) intestinal failure.
Answer: A
Q2) A busy and stressed person who eats very few fruits and vegetables and does not take time to exercise is likely to experience A) vomiting.
B) diarrhea.
C) constipation.
D) lactose intolerance.
Answer: C
Q3) If the speed of peristalsis were to increase,the result would be A) heartburn.
B) vomiting.
C) diarrhea.
D) constipation.
Answer: C
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Page 5
Chapter 4: Carbohydrates
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Sample Questions
Q1) A beneficial effect of bacterial fermentation of dietary fiber in the colon is
A) production of intestinal gas.
B) providing monosaccharides for energy.
C) production of short-chain fatty acids.
D) production of long-chain fatty acids.
Q2) John wants to increase his dietary fiber intake.The best breakfast choice to help him achieve this goal would be
A) pancakes and orange juice.
B) oatmeal with raisins.
C) scrambled egg and toast.
D) blueberry muffin and jam.
Q3) The best way to ensure adequate nutrient intake is to eat plenty of A) refined grains.
B) enriched grains.
C) whole grains.
D) fiber supplements.
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Chapter 5: Fats
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Sample Questions
Q1) A client who is a bodybuilder eats large quantities of tuna,chicken,and lean meats every day.Any extra energy from these foods that the client's body does not need will be stored as
A) adipose tissue.
B) essential body fat.
C) muscle tissue.
D) glycogen.
Q2) If a client wants to lose 1 lb of body fat each week,he or she would need to make sure that the daily calorie intake was lower than the daily energy needs by _____ kcal/day.
A) 350
B) 500
C) 900
D) 3500
Q3) The most beneficial function of cholesterol in the body is
A) formation of sex hormones,bile,and vitamin D.
B) depositing plaques in arteries.
C) being part of cell membrane structure.
D) solubility in both water and fat.
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Chapter 6: Protein
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Sample Questions
Q1) Examples of individuals who may have an increased risk for malnutrition include A) inactive middle-aged men.
B) sleep-deprived adolescents.
C) children with chronic infections.
D) breastfed infants.
Q2) The sports coaches at a university are designing training diets for their teams.Why do they need to provide more protein for the men's rowing team than for the women's rowing team?
A) The men's team is more active than is the women's team.
B) The men's team has more lean body mass than does the women's team.
C) The men's team has a higher metabolic rate than does the women's team.
D) The men's team uses dietary protein less efficiently than does the women's team.
Q3) Without vitamin B ,the body would be unable to
A) absorb amino acids.
B) digest proteins.
C) convert ammonia to urea.
D) regulate acid-base balance.
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Chapter 7: Vitamins
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Sample Questions
Q1) An example of a meal with high levels of biotin is a A) cheese-and-tomato sandwich.
B) roast beef and mustard sandwich.
C) peanut butter and jelly sandwich.
D) vegetarian sandwich with avocado and alfalfa sprouts.
Q2) Foods that are good sources of preformed vitamin A include A) sweet potatoes.
B) egg yolk.
C) tomatoes.
D) carrots.
Q3) Deficiencies are likely to develop most rapidly with low intake of vitamin A) A.
B) C.
C) D.
D) E.
Q4) Some choline can be synthesized by the body from A) glycerol.
B) cholesterol.
C) tryptophan.
D) methionine.
Page 9
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Chapter 8: Water and Minerals
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33 Verified Questions
33 Flashcards
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Sample Questions
Q1) A family with three young children has limited income,relies on public transportation,and has just moved into a very old apartment complex with old plumbing and lead pipes.The best recommendation to minimize lead exposure would be to A) use only bottled water.
B) run the tap water for 2 minutes before using it.
C) boil the tap water for 2 minutes before using it.
D) use only hot water for drinking,cooking,and preparing food.
Q2) Wilson's disease is an inherited disorder that causes excessive accumulation of A) iron.
B) zinc.
C) copper.
D) chromium.
Q3) If someone took a 6-hour car ride in an air-conditioned vehicle without making any bathroom stops,they weigh less at the end of the trip than at the beginning because A) of insensible fluid losses from the skin and lungs.
B) body fat stores would be metabolized for energy.
C) muscle mass would be lost.
D) fluid would be lost through sweating.
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Page 10
Chapter 9: Energy, Weight, and Fitness
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Sample Questions
Q1) An example of an athlete who is most likely to benefit from a multivitamin or mineral supplement that provides 100% of the Daily Recommended Intake (DRI)is a A) gymnast.
B) swimmer.
C) bodybuilder.
D) football player.
Q2) For a man,a total body fat level of 18% is considered A) too low.
B) healthy.
C) too high.
D) obese.
Q3) An example of a good food for replacing glycogen stores is A) raw carrots.
B) string cheese.
C) breakfast cereal.
D) scrambled eggs.
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Chapter 10: Nutrition Across The Life Span
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Sample Questions
Q1) One way a 50-year-old individual can help maintain lean body mass and minimize increases in body fat is to
A) engage in regular exercise,including strength training.
B) use stress-reduction strategies,such as massage therapy.
C) ensure that the diet includes adequate amounts of high-quality protein.
D) decrease energy intake to prevent weight gain.
Q2) Alcohol abuse is associated with poor nutritional status because
A) alcohol intake increases basal metabolic rate.
B) alcoholic beverages displace healthful foods from the diet.
C) alcohol increases the desire for foods with high levels of fat and sugar.
D) people with alcoholism often eat in bars that serve a limited number of foods.
Q3) A meal that a family should not share with their 10-month-old infant is
A) meatloaf and mashed potatoes.
B) refried beans and cheese.
C) peanut butter and honey sandwich.
D) baked fish and butternut squash.
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Chapter 11: Nutrition Assessment and Patient Care
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Sample Questions
Q1) The best way to estimate height for a patient with both legs amputated below the knee is to use
A) demi-span (distance from the sternal notch to the middle finger).
B) knee height (with the use of calipers to measure heel-to-thigh distance).
C) recumbent bed height measured while the patient is lying down.
D) the patient's stated pre-amputation height.
Q2) An example of a patient considered to be at high nutrition risk is a(n)
A) 72-year-old man who has been vomiting for 12 hours.
B) 38-year-old overweight man who has had a heart attack.
C) 18-month-old child with weight in the third percentile for height.
D) woman with a broken leg and a serum albumin level of 3.8 g/dL.
Q3) If a patient reports feeling lethargic and having a headache,and you notice that his or her hair is thin and the skin is dry,it would be important to ask the patient whether he or she
A) has access to and is able to afford enough food.
B) follows a vegan eating pattern or restricts intake of animal foods.
C) uses any herbal or botanical remedies on a regular basis.
D) takes high-dose vitamin supplements that contain vitamin A.
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Chapter 12: Food-Related Issues
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Sample Questions
Q1) Intravenous lipid emulsions are used as part of parenteral nutrition to prevent fatty acid deficiency and to
A) increase patient satiety.
B) provide a source of fat-soluble vitamins.
C) add kilocalories without increasing osmolality.
D) add kilocalories with minimal expense.
Q2) Bolus enteral feedings would be appropriate for a patient who
A) has had a gastrectomy.
B) has a PEG tube.
C) is being fed via a nasoduodenal tube.
D) has a history of aspiration-related pneumonia.
Q3) Nurses should ask patients about their use of over-the-counter medications because
A) those medications may cause drug-drug or nutrient-drug interactions.
B) the medical staff has a legal responsibility to know what patients are using.
C) they may be able to advise patients about cheaper generic forms of drugs.
D) patients should not take prescription and over-the-counter drugs at the same time.
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Page 14
Chapter 13: Nutrition for Disorders of the Gastrointestinal Tract
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30 Flashcards
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Sample Questions
Q1) For patients with inflammatory bowel disease,nutrition therapy is A) the primary mode of treatment.
B) rarely necessary.
C) an important adjunct to drugs and surgery.
D) highly specialized.
Q2) An example of a high-fiber food item to include with lunch is A) pasta with tomato sauce and Parmesan cheese.
B) beef tacos with lettuce and tomatoes.
C) an omelet with mushrooms and onions.
D) black bean soup.
Q3) If a patient with multiple sclerosis starts coughing frequently during meals and starts to eat significantly less food than normal,the patient may have A) pneumonia.
B) gastroesophageal reflux disease.
C) peptic ulcer.
D) dysphagia.
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Page 15
Chapter 14: Nutrition for Disorders of the Liver, Gallbladder, and Pancreas
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Sample Questions
Q1) If a person has no history of liver disease but does have a strong family history of cardiovascular disease,the person may help decrease the overall risk for chronic disease by
A) following a lacto-ovovegetarian diet.
B) avoiding use of NSAIDs.
C) abstaining from drinking any alcoholic beverages.
D) drinking one or two servings of alcoholic beverages daily.
Q2) An individual may be at risk for HEV infection if they travel to India and eat A) curried shrimp.
B) fresh fruit salad.
C) Tandoori chicken.
D) cooked foods from street vendors.
Q3) If an obese postmenopausal woman who does not drink alcohol develops fatty liver disease and wants to avoid progression to cirrhosis or liver cancer,the best recommendation is to
A) decrease intake of saturated fats.
B) decrease intake of carbohydrate.
C) lose 3 to 4 lb per week.
D) lose 1 to 2 lb per week.
Page 16
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Chapter 15: Nutrition for Diabetes Mellitus
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30 Flashcards
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Sample Questions
Q1) The person who would be most likely to develop type 2 diabetes mellitus is a(n)
A) sedentary Asian American man.
B) man with alcohol-related cirrhosis of the liver.
C) woman with retinal damage.
D) overweight Native American woman.
Q2) If someone with type 1 diabetes has nausea and vomiting,weakness,and fatigue,as well as excessive hunger and thirst,but does not have a fruity or acetone odor on his or her breath,he or she may have
A) hepatic encephalopathy.
B) diabetic ketoacidosis.
C) hyperglycemic hyperosmolar nonketotic syndrome (HHNS).
D) hypoglycemia.
Q3) Patients with type 1 diabetes should be taught to regulate the _____ in meals and snacks.
A) kilocalorie content
B) total amount of sugars
C) total amount of dietary fiber
D) total amount of carbohydrates
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Chapter 16: Nutrition in Metabolic Stress: Burns, Trauma and Surgery
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Sample Questions
Q1) If a malnourished patient has a poor appetite,the nurse's first priority should be to recommend
A) enteral feedings.
B) increasing intake of fruits and vegetables.
C) several small meals and snacks each day.
D) limiting between-meal snacks to promote hunger.
Q2) The factor that would have the greatest influence on the energy needs of a burned patient is the
A) patient's activity level.
B) patient's emotional stress level.
C) percentage of total body surface area burned.
D) type of burn (thermal,chemical,electrical,or radioactive).
Q3) The best way to determine energy needs of stressed patients is to use A) indirect calorimetry.
B) the Ireton-Jones formula.
C) the Dietary Reference Intakes.
D) patient hunger and appetite cues.
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Page 18
Chapter 17: Nutrition for Cardiopulmonary Diseases
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Sample Questions
Q1) If a middle-aged man has high blood pressure,has a sedentary lifestyle,is about 30 pounds overweight,eats mostly processed food,and drinks two alcoholic beverages most days,the most effective way for him to lower his blood pressure is to A) reduce his sodium intake.
B) achieve and maintain a healthy weight.
C) participate in aerobic exercise every day.
D) abstain from drinking alcoholic beverages.
Q2) If gangrene develops in a patient's foot and the patient is found to have high blood lipid levels,he or she probably has
A) type 2 diabetes mellitus.
B) peripheral artery disease.
C) angina pectoris.
D) fatty liver disease.
Q3) A serum triglyceride level of 175 mg/dL is considered A) normal.
B) borderline high.
C) high.
D) very high.
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19
Chapter 18: Nutrition for Diseases of the Kidneys
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Sample Questions
Q1) In a patient who is receiving steroids after renal transplantation,it is important to monitor _____ levels.
A) hemoglobin
B) blood glucose
C) blood urea nitrogen
D) serum phosphorus
Q2) It would be most challenging to design a diet for chronic renal failure for
A) a patient with elevated levels of serum low-density lipoprotein (LDL)cholesterol.
B) a patient with hypertension.
C) someone who follows a vegan eating pattern.
D) someone who adheres to strict kosher food laws.
Q3) A food that is restricted in patients who are receiving hemodialysis and taking phosphate binders is
A) banana.
B) potato.
C) egg.
D) milk.
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Chapter 19: Nutrition for Neuro Psychiatric Disorders
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Sample Questions
Q1) If a 78-year-old man has had a stroke and has difficulty feeding himself,the best strategy is to
A) provide encouragement,support,and assistance as needed.
B) have a caregiver feed him to maintain adequate intake.
C) encourage him but insist that he feed himself to relearn this skill.
D) provide enteral feedings until adequate oral intake is established.
Q2) When you evaluate a patient with multiple sclerosis,your greatest nutrition-related concern would be
A) reliance on a caregiver to prepare and serve food.
B) the patient's frustration with loss of independence.
C) reliance on preprepared processed foods.
D) food's being one of the few things the patient still enjoys.
Q3) An example of a meal that may be beneficial for cognitive function in patients with Alzheimer's disease is
A) baked salmon and spinach salad.
B) scrambled eggs and whole-grain toast.
C) cottage cheese and applesauce.
D) calves' liver and onions.
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Chapter 20: Nutrition in Cancer and HIV/AIDS
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Sample Questions
Q1) Patients who have just received bone marrow transplants should not eat
A) canned tuna.
B) soft cheeses.
C) mayonnaise.
D) steamed vegetables.
Q2) Strategies that may help maximize food intake in patients with HIV/AIDS include
A) eating several small meals and snacks daily.
B) drinking 1 to 2 glasses of water with each meal.
C) not eating unless really hungry,to avoid nausea.
D) taking a daily multivitamin and mineral supplement.
Q3) Factors that contribute to loss of lean body mass in many patients with cancer that are outside the patient's control include
A) hypermetabolism.
B) inadequate protein intake.
C) inadequate energy intake.
D) drug noncompliance.
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