Human Nutrition Review Questions
Course Introduction
Human Nutrition is an interdisciplinary course that explores the science of nutrients and their impact on human health and well-being. It covers the physiological functions and metabolic pathways of macronutrients and micronutrients, dietary requirements across the lifespan, food sources, and nutritional assessment methods. The course also examines factors affecting nutritional status, such as genetics, lifestyle, and environment, as well as the role of nutrition in disease prevention and management. Through a foundation in current research, this course equips students with the knowledge to evaluate nutritional information critically and apply principles of healthy eating to personal and community health.
Recommended Textbook
Nutrition Concepts and Controversies 13th Edition by Frances Sienkiewicz Sizer
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15 Chapters
1512 Verified Questions
1512 Flashcards
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Chapter 1: Food Choices and Human Health
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96 Verified Questions
96 Flashcards
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Sample Questions
Q1) Identify factors that drive food choices. Answer: not answered
Q2) Describe the potential benefits of physical activity. Answer: not answered
Q3) Food scientists measure food energy in: A) calories.
B) kilograms.
C) grams.
D) units of weight.
Answer: A
Q4) Harry has a monotonous diet and eats the same foods every day. You try to convince him to eat a variety of foods because:
A) some less well-known nutrients and some nonnutrient food components could be important to health.
B) a monotonous diet may deliver large amounts of unwanted minerals.
C) a monotonous diet may lead to decreased appetite and severe weight loss.
D) large amounts of the same foods may lead to an excess of certain vitamins.
Answer: A
Q5) Identify and briefly describe the five characteristics of a nutritious diet. Answer: not answered
3
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Chapter 2: Nutrition Toolsstandards and Guidelines
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96 Verified Questions
96 Flashcards
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Sample Questions
Q1) Amounts of which types of lipids must be listed on food labels?
A) monounsaturated fat
B) trans fat
C) cholesterol
D) a and b
E) b and c
Answer: E
Q2) Identify the USDA recommendations for daily physical activity.
Answer: not answered
Q3) When creating and evaluating meals on a daily basis it is best to:
A) use the DRI to calculate the most accurate nutrient intake.
B) use only the USDA Food Patterns since they are the easiest to calculate.
C) rely on computerized diet analysis programs.
D) use a combination of analysis tools to determine nutrient adequacy.
Answer: D
Q4) An important recommendation of the Dietary Guidelines for Americans 2010 is to make physical activity a habit.
A)True
B)False
Answer: True
Page 4
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Chapter 3: The Remarkable Body
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95 Verified Questions
95 Flashcards
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Sample Questions
Q1) You have just consumed a meal very high in fat. As a result, hormonal messages will tell an organ to send _____ in amounts matched to the amount of fat present.
A) bile
B) bicarbonate
C) hydrochloric acid
D) mucus
Answer: A
Q2) The digestive tract needs _____, which provides the bulk against which the muscles of the colon can work.
A) energy
B) fiber
C) nutrients
D) water
Answer: B
Q3) Chewing food for an extended time provides additional advantages to digestion.
A)True
B)False
Answer: False
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Chapter 4: The Carbohydrates: Sugar, Starch, Glycogen, and Fiber
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111 Verified Questions
111 Flashcards
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Sample Questions
Q1) Grapes and grape soda both provide sugars, but the grapes are a healthier choice because:
A) their sugars are diluted in large volumes of water.
B) they also provide fiber.
C) they are less nutrient dense.
D) a and b
E) b and c
Q2) The DRI for total carbohydrates for an average-sized adult is _____ grams per day.
A) 50
B) 75
C) 100
D) 130
Q3) Potential harmful effects of too much fiber include:
A) hypoglycemia.
B) limited absorption of iron.
C) extreme weight loss.
D) a and b
E) b and c
Q4) Explain the relationship between obesity and type 2 diabetes.
Page 6
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Chapter 5: The Lipids: Fats, Oils, Phospholipids, and Sterols
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98 Verified Questions
98 Flashcards
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Sample Questions
Q1) BHA and BHT are examples of:
A) hydrogenated fats.
B) unsaturated fatty acids.
C) antioxidants.
D) snack foods.
Q2) When you are selecting the type of fish to eat, which of the following should you consider?
A) Farm-raised fish are protected from contaminants so they are much safer to eat.
B) The species of fish chosen for grilled, baked, or broiled dishes contain higher levels of EPA and DHA.
C) Consumption of any amount of fish that might contain mercury should be avoided.
D) Temporarily discontinuing consumption of fish will allow the body to eliminate mercury from its tissues.
Q3) Pork loin is an example of a lean cut of meat from which the fat can be trimmed.
A)True
B)False
Q4) Describe the functions of fats in the body.
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Chapter 6: The Proteins and Amino Acids
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106 Verified Questions
106 Flashcards
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Sample Questions
Q1) If needed, protein can help to maintain a steady blood glucose level and so meet the glucose needs of the brain.
A)True
B)False
Q2) A young man has said to you that he is eating much more protein in his diet than the recommendation but he feels he needs the extra amount just in case he wants to build more muscle mass in the near future. How would you respond to him?
A) It should be fine because the cells will store the extra amino acids for future use.
B) If he has excess calories in his diet, he may gain fat weight from converted protein.
C) The extra protein will be used for fuel instead of the carbohydrate.
D) The body won't digest the extra protein and it will be eliminated in feces.
Q3) Describe factors that influence the digestibility of protein.
Q4) What is the result of a dietary protein deficiency?
A) increased synthesis of proteins
B) decreased breakdown of body protein
C) a weakened immune system
D) enhanced nutrient absorption
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Chapter 7: The Vitamins
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113 Verified Questions
113 Flashcards
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Sample Questions
Q1) Which vitamin aids in the conversion of tryptophan to niacin?
A) vitamin B<sub>6</sub>
B) vitamin C
C) folate
D) vitamin B<sub>12</sub>
Q2) Important roles of vitamin D include all of the following except:
A) cell growth and specialization.
B) influence over hair follicles.
C) influence over reproductive system cells.
D) health of the retina in the eye.
Q3) Vitamin D deficiency in children can cause bowed legs, an abnormality seen in the disease rickets.
A)True
B)False
Q4) Infants are born with adequate vitamin K in their intestinal tracts.
A)True
B)False
Q5) Differentiate between retinol and beta-carotene and explain what retinol activity equivalents are.
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Chapter 8: Water and Minerals
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104 Verified Questions
104 Flashcards
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Sample Questions
Q1) Which of the following must be available for thyroxine to be synthesized?
A) iron
B) iodine
C) zinc
D) fluoride
Q2) Which of the following is the most accurate statement about the body's need for water?
A) The reference man and woman both need equal amounts of fluid intake.
B) All water must come from beverages because foods don't contain enough to contribute to intake.
C) Fluid needs for an individual person are the same every day.
D) Too much plain water consumption can cause a dangerous condition known as water intoxication.
Q3) Which of the following impairs iron absorption?
A) tea
B) phytates
C) vitamin C
D) a and b
E) b and c
Q4) What is peak bone mass and when is it developed?
Page 10
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Chapter 9: Energy Balance and Healthy Body Weight
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107 Verified Questions
107 Flashcards
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Sample Questions
Q1) Johnnie's father is 5' 11" tall and weighs 165 pounds, while his mother weighs 164 pounds and is 5' 2" tall. Johnnie's chances of becoming obese are at least _____ percent.
A) 10
B) 20
C) 30
D) 40
Q2) Successful treatment for a young woman with anorexia nervosa at 80% of ideal body weight includes:
A) separation from her family for intense therapy.
B) forced feeding through a feeding tube to quickly replace deficient nutrients.
C) stopping the cycle of weight loss and establishing regular eating patterns.
D) encouraging rapid weight gain to increase muscle mass.
Q3) The set-point theory states that the body's regulatory controls will maintain body weight over time and resist efforts to lose weight by dieting.
A)True
B)False
Q4) Explain the evidence on the effectiveness, adequacy, and safety of high-protein, low-carbohydrate diets.
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Chapter 10: Nutrients, Physical Activity, and the Bodys
Responses
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103 Verified Questions
103 Flashcards
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Sample Questions
Q1) A high school football player is eating enough protein foods in his diet to provide him with 2.5 grams per kg of his body weight. What type of benefit will he get from his high protein intake?
A) This exceeds the recommendation for his sport so he should consider trading carbohydrate for some of the protein.
B) Although this exceeds the recommendation for his sport he will benefit from the additional protein as the body converts it to muscle mass.
C) This is an extremely toxic level that may cause serious health problems.
D) His body will adjust to the higher protein intake to require that amount on a regular basis.
Q2) As physical activity continues beyond the first few minutes, which of the following flows into the bloodstream to signal the liver to liberate its stored energy nutrients?
A) glucagon
B) thyroxine
C) lactic acid
D) a and b
E) a and c
Q3) Identify the characteristics and benefits of cardiorespiratory endurance.
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Chapter 11: Diet and Health
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88 Verified Questions
88 Flashcards
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Sample Questions
Q1) Explain how atherosclerosis can make hypertension worse.
Q2) A main difference between a person contracting an infectious disease and a chronic disease is:
A) infectious diseases are not related to the nutritional status of a person.
B) some infectious diseases can be cured with medications but chronic diseases cannot.
C) special immune-strengthening foods can prevent infectious diseases.
D) people in developed countries will not get infectious diseases because of existing safeguards.
Q3) Which of the following is a risk factor for the development of hypertension?
A) age
B) gender
C) genes
D) a and b
E) a and c
Q4) The epigenome on the DNA strand:
A) regulates the expression of genes by turning them on or off.
B) makes the gene expression more permanent and difficult to change.
C) changes the DNA for different functions.
D) is active for only one generation.
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Chapter 12: Food Safety and Food Technology
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103 Flashcards
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Sample Questions
Q1) Which of the following nonnutritive sweeteners is made from sucrose?
A) aspartame
B) sucralose
C) saccharin
D) acesulfame-K
Q2) Describe three methods of eliminating microbes on kitchen cutting boards and utensils and identify the advantages and disadvantages of each.
Q3) One purpose of genetic engineering is to:
A) remove unwanted nutrient levels from foods.
B) make crops resistant to diseases.
C) clone animals that are raised as sources of meat.
D) kill all pests that attack specific plants.
Q4) Opponents of genetic engineering make the following argument:
A) The nutrient content of GE foods is less than that of comparable traditional foods.
B) Planting of GE crops may increase weed growth in fields.
C) The FDA is not able to determine the safety of current GE crops.
D) Consumers cannot remove GE pesticides that form within the tissue of the plant.
Q5) Why is orange juice canned or frozen before shipping?
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Chapter 13: Life Cycle Nutrition: Mother and Infant
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106 Verified Questions
106 Flashcards
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Sample Questions
Q1) Alcohol consumption by women during pregnancy can result in all of the following except:
A) low infant birthweight.
B) an increase in stillbirths.
C) blindness in infants.
D) organ damage.
Q2) Alcohol crosses the placenta and is directly toxic to the fetus.
A)True
B)False
Q3) Authorities recommend limiting sweetened soft drinks and punches in children's diets for fear that overconsumption may promote:
A) obesity.
B) hyperactivity.
C) excess calorie intake.
D) a and b
E) a and c
Q4) The weight that pregnant women put on is nearly all fat tissue.
A)True
B)False
Q5) Why is the risk of dehydration higher for infants than for adults?
Page 15
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Chapter 14: Child, Teen, and Older Adult
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93 Verified Questions
93 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
Q2) An adolescent boy has developed extensive acne on his face and wants advice on what foods to avoid to help improve it. What should he do?
A) take vitamin A supplements because they can cure acne
B) try to relax during spring break to relieve stress
C) avoid eating chocolate because it can increase acne
D) stay out of the sun because it increases inflammation
Q3) To prevent iron deficiency, children's foods must deliver 7-10 milligrams of iron per day.
A)True
B)False
Q4) Medical drugs do only good, not harm.
A)True
B)False
Q5) Describe the theory that links dietary composition with cataracts.
Q6) Why is dehydration a major risk for older adults?
Page 16
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Chapter 15: Hunger and the Global Environment
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93 Verified Questions
93 Flashcards
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Sample Questions
Q1) Which of the following represents environmentally sound food packaging?
A) labels that state the product is "green"
B) ears of corn packaged in individual packages
C) bulk items with minimal packaging
D) milk in individual cartons
Q2) Switching to local foods grown close to home results in:
A) huge money savings.
B) nutritional advantages.
C) healthier products.
D) environmental advantages.
Q3) Which of the following is the best choice for grocery bags?
A) recyclable plastic bags
B) paper bags
C) reusable cloth bags
D) non-recyclable plastic bags
Q4) Chronic malnutrition in children can result in:
A) a tall, very thin body.
B) impaired learning ability.
C) the child not wanting to play.
D) saggy, loose skin on the body.
Page 17
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