Human Nutrition Practice Questions
Course Introduction
Human Nutrition explores the fundamental principles of nutrition and its impact on health, development, and disease prevention. The course covers the digestion, absorption, and metabolism of nutrients, including carbohydrates, proteins, fats, vitamins, and minerals. Students will examine dietary requirements across the lifespan, the relationship between nutrition and chronic diseases, and global nutritional challenges. The course also introduces methods for assessing nutritional status, principles of healthy eating, and the role of nutrition in public health policy. By integrating scientific evidence with practical applications, students will gain a comprehensive understanding of how nutrition affects individual and community well-being.
Recommended Textbook
Nutrition Concepts and Controversies 14th Edition by Frances Sizer
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15 Chapters
1206 Verified Questions
1206 Flashcards
Source URL: https://quizplus.com/study-set/2086 Page 2
Chapter 1: Food Choices and Human Health
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80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41523
Sample Questions
Q1) When a hospital client has to be fed through a vein,the duration should be as short as possible and real food should be reintroduced as early as possible.
A)True
B)False
Answer: True
Q2) A popular star has a half-hour television show describing a new dietary supplement that she claims has made her much healthier.During the show she describes how she has seen improvement in her skin,hair,and eyesight without going to the doctor.This is an example of:
A)an advertorial.
B)an urban legend.
C)an infomercial.
D)valid nutrition information.
E)a blind study
Answer: C
Q3) Cultural traditions regarding food are static and inflexible.
A)True
B)False
Answer: False
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Page 3
Chapter 2: Nutrition Tools Standards and Guidelines
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) In the USDA Food Intake Patterns,one ounce of protein foods is equal to all of the following except:
A)1 oz.cooked fish.
B)1 egg.
C)1 tbs.peanut butter.
D)1 cup cooked legumes.
E)½ oz.nuts.
Answer: D
Q2) There is strong scientific evidence that individual phytochemical supplements safely provide health benefits.
A)True
B)False
Answer: False
Q3) "Diets low in sodium may reduce the risk of high blood pressure,"is an example of a health claim allowed on a food label and is reliable because the FDA had substantial scientific support for the claim.
A)True
B)False
Answer: True
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Page 4
Chapter 3: The Remarkable Body
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80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41525
Sample Questions
Q1) The major function of the kidneys is to:
A)dilute wastes in water so they can recirculate in the body.
B)capture nutrients and return them to the blood.
C)excrete wastes from the body in urine.
D)remove fluid from the bladder.
E)absorb excess nutrients from the blood.
Answer: C
Q2) What alert(s)your conscious mind to the sensation of hunger?
A)hypothalamus only
B)stomach muscles only
C)taste buds only
D)hypothalamus and stomach muscles
E)taste buds and fat cells
Answer: D
Q3) Body fluids supply the tissues continuously with energy,oxygen,and nutrients,including water.
A)True
B)False
Answer: True
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Page 5
Chapter 4: The Carbohydrates Sugar Starch Glycogen and Fiber
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Which of the following foods has the greatest cholesterol lowering effect?
A)wheat bran
B)cabbage
C)brown rice
D)oat bran
E)white rice
Q2) Chronic inflammation of body tissues accompanies uncontrolled diabetes and may contribute to eye,kidney,heart,and other associated problems.
A)True
B)False
Q3) Characteristics of type 2 diabetes include all of the following except:
A)insulin resistance of the body's cells.
B)blood glucose levels that rise too high.
C)rapid destruction of the pancreas.
D)blood insulin levels that rise too high.
E)attachment of excess glucose to protein molecules.
Q4) How can an adequate intake of soluble fibers from foods benefit health?
Q5) What accounts for the steady upward trend in U.S.sugar consumption?
Q7) Describe the harmful effects of fiber when taken in excess. Page 6
Q6) Explain the relationship between obesity and type 2 diabetes.
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Page 7
Chapter 5: The Lipids Fats Oils Phospholipids and Sterols
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80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41527
Sample Questions
Q1) The role of bile in fat digestion is to:
A)digest fats in the stomach.
B)emulsify fats in the small intestine.
C)transport fats through the circulatory system.
D)split fats into smaller components.
E)hydrogenate the double bonds of fatty acids.
Q2) All of the following are found mainly in foods that contain fat except:
A)vitamin a.
B)vitamin E.
C)vitamin D.
D)vitamin K.
E)vitamin C.
Q3) You are talking with someone who is trying to decrease his intake of saturated and trans fats.Which of the following would you recommend as a coffee whitener?
A)cream
B)whipped cream
C)skim milk
D)half and half
E)powdered cream
Q4) Describe the functions of fats in the body.
Page 8
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Chapter 6: The Proteins and Amino Acids
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79 Verified Questions
79 Flashcards
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Sample Questions
Q1) The best way to ensure adequate absorption of dietary iron when consuming soy products is to:
A)include leafy greens because the iron they contain is absorbed readily.
B)avoid dried fruits because they interfere with iron absorption.
C)include vitamin C-rich foods because they enhance absorption of iron.
D)consume three times the amount of iron recommended for meat eaters.
E)include eggs and cheese at least three times a week as an iron supplement.
Q2) Which of the following statements is true?
A)Athletes may need slightly more protein than other healthy adults.
B)Athletes should consume protein supplements to build muscle.
C)Dieters should take protein supplements to spare body protein.
D)Infants and children need the same amount of protein as adults on a per-kilogram basis.
E)Protein recommendations are based strictly on age and gender.
Q3) Vegetarians have significantly higher rates of hypertension than the general population.
A)True
B)False
Q4) Discuss consequences of protein deficiency.
Q5) Describe what happens when amino acids are oversupplied in the diet.
Page 9
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Chapter 7: The Vitamins
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80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41529
Sample Questions
Q1) Fortified food sources of vitamin D available in the United States include:
A)salmon.
B)sardines.
C)margarine.
D)eggs.
E)tuna.
Q2) Why is folate important for women of childbearing age,and what action has the FDA taken to increase the folate content of the diets of this population group? What has been the result of this FDA action?
Q3) Research suggests that deficiency of vitamin D may lead to:
A)kidney stones.
B)low blood pressure.
C)blood disorders.
D)cardiovascular disease.
E)gallbladder disease.
Q4) The claim that supplements are necessary because today's foods lack sufficient nutrients to support health is a marketing trap.
A)True
B)False
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Chapter 8: Water and Minerals
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85 Verified Questions
85 Flashcards
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Sample Questions
Q1) Soft water contains sodium,which may aggravate hypertension.
A)True
B)False
Q2) Over half of the body's magnesium is stored in the:
A)teeth.
B)liver.
C)bones.
D)blood.
E)skin cells.
Q3) Describe what is known about the relationship between protein intakes (both low and high)and bone health.
Q4) Which of the following helps prevent changes in the acid-base balance of body fluids?
A)iron and zinc
B)vitamins
C)excess hydrogen ions
D)proteins and some minerals
E)pH fluctuations
Q5) Describe the characteristics of DASH (Dietary Approaches to Stop Hypertension).
Page 11
Q6) What is peak bone mass and when is it developed?
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Chapter 9: Energy Balance and Healthy Body Weight
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82 Verified Questions
82 Flashcards
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Sample Questions
Q1) The best way to use physical activity to assist with weight control is to:
A)begin a high-intensity exercise program to "jump-start" energy expenditure.
B)work on strength-building activities with short duration and many repetitions.
C)walk for 30 minutes twice a week.
D)exercise daily in conjunction with a substantial calorie reduction.
E)use exercise to make up for high-calorie meals and snacks.
Q2) What is a valid recommendation for managing portion sizes of foods in order to manage weight?
A)Avoid prepared meal plans designed for weight loss.
B)Purchase reduced-calorie foods so you eat more of them.
C)Serve meals "family style" instead of on individual plates.
D)Select foods high in energy density.
E)Choose smaller plates,glasses,and utensils.
Q3) All of the following factors are associated with a higher basal metabolic rate except: A)stress.
B)starvation.
C)fever.
D)youth.
E)greater height.
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Page 12
Chapter 10: Performance Nutrition
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) A person who continues exercising moderately for longer than ____ minutes begins to use less glucose and more fat for fuel.
A)5
B)10
C)15
D)20
E)45
Q2) One thing to consider when attempting to increase daily physical activity for health is to:
A)begin slowly by only exercising one to two days a week.
B)avoid vigorous exercise if you are elderly.
C)begin by engaging in strength activities once or twice a month.
D)seek a doctor's advice if you have a serious chronic illness.
E)monitor your heart rate and stay well below your maximum.
Q3) Which foods would not be appropriate as part of a pregame meal?
A)toast and pineapple juice
B)pancakes with syrup
C)high-fiber cereal with whole milk
D)baked potato and orange juice
E)turkey sandwich and low-fat milk
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Chapter 11: Diet and Health
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80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41533
Sample Questions
Q1) The best action to take to decrease your risk of cancer is to:
A)limit foods that are grilled,smoked,and charbroiled.
B)consume a diet moderate in fat.
C)take vitamin supplements.
D)eat a wide variety of vegetables and fruits in generous quantities every day.
E)eat fatty fish several times a week.
Q2) A college student who is on a high-protein weight-loss diet that restricts fruits and vegetables has just become ill from a viral infection in her intestines.What might have made her more susceptible than her roommate who is eating regular meals in the cafeteria?
A)protein deficiency,which has affected immune system cells
B)vitamin C deficiency from no fruits and vegetables,which has affected white blood cell protection
C)too much saturated fat from meat,which has increased blood cholesterol levels
D)dehydration,which has affected the health of intestinal cells
E)too much protein,which has disrupted the protective,beneficial bacteria in the gut
Q3) Metabolic syndrome,with its cluster of factors,raises the risk of CVD.
A)True
B)False
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Page 14
Chapter 12: Food Safety and Food Technology
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Sulfites destroy a lot of what nutrient?
A)niacin
B)riboflavin
C)thiamin
D)vitamin C
E)vitamin E
Q2) To prevent foodborne illness:
A)check carefully for color and tenderness of a roast chicken.
B)cook hamburgers to medium-rare.
C)cook your roast in the microwave.
D)use a thermometer inserted into the thickest part of the food.
E)hold cooked foods at 100°F for up to 2 hours until serving time.
Q3) Why is eating raw or lightly steamed seafood a risky business?
Q4) The use of selective breeding in human agriculture:
A)is a very recent scientific concept.
B)involves crossing boundaries between species.
C)can involve analysis of DNA from successful seedlings.
D)is successful only in plants.
E)involves selecting the least successful farm animals and plants for breeding with more successful ones.
Page 15
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Chapter 13: Life Cycle Nutrition Mother and Infant
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) The stage of human gestation from eight weeks after conception until birth of an infant is called a(n):
A)embryo.
B)zygote.
C)fetus.
D)ovum.
E)placenta.
Q2) A nursing mother produces about _____ ounces of milk a day.
A)100
B)15
C)20
D)25
E)200
Q3) If you want to make your own baby foods at home,it is best to:
A)puree a small amount of cooked food before seasonings have been added.
B)mix several foods together before putting them in the blender.
C)use canned vegetables since they have already been cooked.
D)add honey to canned fruit before pureeing to provide more calories.
E)only use organic products.
Q4) Describe alcohol's harmful effects on a fetus.
Page 16
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Chapter 14: Child Teen and Older Adult
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Which of the following describes foods preferred by children?
A)hot vegetables
B)mild flavors
C)overcooked vegetables
D)unfamiliar but colorful fruits
E)tart fruits
Q2) The life span of human beings is believed to be 125 years.
A)True
B)False
Q3) Normal,everyday causes of "hyper" behavior in children include all of the following except:
A)caffeinated drinks.
B)lack of sleep.
C)missed meals.
D)too much exercise.
E)too much television.
Q4) Boys normally develop a somewhat higher percentage of body fat than girls do.
A)True
B)False
Q5) Describe how chronic laxative use can lead to malnutrition.
Page 17
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Chapter 15: Hunger and the Global Environment
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80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41537
Sample Questions
Q1) Describe the role of the poor,undervalued woman in the cycle of hunger,malnutrition,and poverty.
Q2) Federal programs to relieve hunger are crucial to many people,even if not fully successful in preventing hunger.
A)True
B)False
Q3) What type of diet requires the most energy to produce?
A)a vegetarian diet
B)a vegan diet
C)a high-protein diet
D)a meat-heavy diet
E)an omnivorous diet
Q4) In the United States,how much cropland is used to produce feed for livestock?
A)less than what is used to produce grain for people
B)more than what is used to produce grain for people
C)more than the size of the whole continent of Africa
D)less than what is needed to feed all the people of Europe
E)more than the surface area of all the oceans combined
Q5) What is SNAP and what does it do to stop domestic hunger?
Q6) What is food recovery and how does it help communities reduce hunger?
Page 18
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