Human Nutrition Science Practice Exam
Course Introduction
Human Nutrition Science explores the biochemical, physiological, and behavioral foundations of human nutrition. The course examines the digestion, absorption, and metabolism of nutrients such as carbohydrates, proteins, fats, vitamins, and minerals and their roles in maintaining health and preventing disease. Students will study dietary requirements across the lifespan, evaluate the impact of nutrition on chronic diseases, and analyze the relationship between food choices, cultural factors, and health outcomes. The course also introduces the methods used to assess nutritional status and addresses current topics in nutritional science and public health.
Recommended Textbook
Nutrition Concepts and Controversies 14th Edition by Frances Sizer
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15 Chapters
1206 Verified Questions
1206 Flashcards
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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) A food provides 8 grams of fat and 300 total calories.What is the percentage of calories from fat in this product?
A)24%
B)30%
C)48%
D)52%
E)58%
Answer: A
Q2) Once a new finding is published in a scientific journal,it is still only preliminary and must undergo repeated testing to eventually be confirmed.
A)True
B)False
Answer: True
Q3) Malnutrition includes deficiencies,imbalances,and excesses of nutrients,alone or in combination,any of which can take a toll on health over time.
A)True
B)False
Answer: True
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Chapter 2: Nutrition Tools Standards and Guidelines
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) If vitamin C has been added to cranberry juice,the label must include:
A)an explanation of how it was processed.
B)a nutrient claim.
C)a health claim.
D)nutrient information.
E)only the name and address of the manufacturer.
Answer: D
Q2) Which of the following foods in the protein foods group of the USDA Food Intake Patterns has the highest nutrient density?
A)luncheon meats
B)fried fish
C)duck with skin
D)chicken with no skin
E)bacon
Answer: D
Q3) The DRI are international guidelines that are used around the world.
A)True
B)False
Answer: False
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Page 4
Chapter 3: The Remarkable Body
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) The stomach's main function is the digestion of what nutrient?
A)protein
B)carbohydrate
C)fat
D)fiber
E)alcohol
Answer: A
Q2) The first principle of diet planning is that the foods we choose must provide energy and the essential nutrients,including:
A)water.
B)fuel.
C)oxygen.
D)carbon dioxide.
E)hydrogen.
Answer: A
Q3) Some vitamins are stored in the body without limit,even if they reach toxic levels.
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) 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.
Q2) All of the following compounds are fibers except:
A)glycogen.
B)cellulose.
C)hemicellulose.
D)pectin.
E)lignin.
Q3) Among the following,the form of starch that is most easily digested in the body is:
A)cooked beans.
B)oatmeal.
C)barley.
D)white flour.
E)oat bran.
Q4) Explain what is meant by the "protein-sparing action" of carbohydrate.
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Chapter 5: The Lipids Fats Oils Phospholipids and Sterols
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) How can you tell whether a fat contains primarily saturated or unsaturated fatty acids?
A)All plant oils are unsaturated because they are liquid at room temperature.
B)Solid fats that melt at a high temperature are unsaturated.
C)Oils that remain liquid at room temperature are primarily unsaturated.
D)Beef fat is considered unsaturated because cattle eat only plant foods.
E)All fat that is solid at low temperatures is unsaturated.
Q2) A long-distance hiker is trying to choose the most energy-dense 250-calorie snack for her hike.Which should she take?
A)granola bar,cherry tomatoes,dried apricots
B)baby carrots,yogurt,apple,wheat crackers
C)juice box,pretzels,banana,2 oz.string cheese
D)bagel,fresh grapes,sports drink
E)2 oz.string cheese,roasted nuts,avocado
Q3) Cooking oils should be stored in tightly covered containers in order to:
A)increase their smoking point.
B)retard the conversion of their fatty acids to the trans shape.
C)prevent them from losing fat-soluble vitamins.
D)retard the oxidation process.
E)protect them from attack by hydrogen damage.
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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 DRI for protein for healthy adults is _____ gram(s)per kilogram of body weight.
A)1.0
B)1.5
C)0.5
D)2.0
E)0.8
Q2) The process of protein turnover includes:
A)excreting old amino acids that are left from cell breakdown.
B)synthesizing intestinal cells,which live for 3 to 4 months.
C)eating food sources of amino acids every day to grow new cells and replace worn-out ones.
D)preserving all old amino acids in the body to be re-circulated.
E)circulating proteins in the bloodstream to replenish peptide chains.
Q3) Which of the following is not associated with an excess of protein?
A)enlarged livers in humans
B)enlarged kidneys in animals
C)worsening of existing kidney problems
D)high-fat foods that contribute to obesity
E)increased use of amino acids for energy
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Page 8
Chapter 7: The Vitamins
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) All of the following are significant food sources of vitamin D except:
A)sardines.
B)rolled oats.
C)salmon.
D)mushrooms.
E)fortified milk.
Q2) Because this cereal has been made using whole-grain wheat:
A)it has not been fortified with thiamin,riboflavin,or niacin.
B)100% of its B vitamins will be absorbed into the body.
C)it will require less fortification than a refined wheat cereal to reach 100% of the DV.
D)absorption of its B vitamins will be blocked because of the fiber content.
E)it also contains all the fat-soluble vitamins because it includes the germ layer.
Q3) Symptoms of vitamin A deficiency include:
A)joint pain.
B)frequent urination.
C)hemorrhaging of small blood vessels.
D)night blindness.
E)facial tics.
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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) Jennifer says she drinks bottled water because it is safer than tap water.You tell her that bottled water:
A)has been withdrawn from an underwater spring and is naturally pure.
B)has been filtered by the manufacturer to remove contaminants.
C)all tastes exactly the same as tap water.
D)may be treated tap water.
E)is a sound environmental decision.
Q2) Water excretion is regulated by the brain and the: A)bloodstream.
B)kidneys.
C)stomach.
D)salivary glands.
E)pituitary gland.
Q3) A deficiency of sodium is not harmful.
A)True
B)False
Q4) The body will signal thirst before dehydration occurs to prevent problems with fluid loss.
A)True
B)False
Page 10
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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) Waist circumference reflects the degree of ____ in proportion to body fatness.
A)visceral fatness
B)gynoid obesity
C)subcutaneous fat
D)total body fatness
E)lean tissue
Q2) High-protein,low-carbohydrate diets have been shown to be much more effective than other low-calorie plans in promoting successful weight loss.
A)True
B)False
Q3) A good way to help dieters to solve problems and increase motivation is to teach them to:
A)add new cues for eating.
B)use hypnosis to change negative eating behaviors.
C)start a new strict physical activity plan.
D)review their failures daily in order to go back and fix them.
E)emphasize positive consequencesof appropriate eating andexercise behaviors.
Q4) Physical inactivity alone does not cause obesity.
A)True
B)False
11
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Chapter 10: Performance Nutrition
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Researchers measure cardiovascular fitness with VO2 max,which will:
A)remain the same when exercising at varying altitudes.
B)increase the resting heart rate to pump blood more rapidly.
C)decrease the amount of oxygen needed for exercising.
D)indicate the level of improvement in muscle strength.
E)increase as fitness improves and blood is pumped more efficiently.
Q2) A benefit of cardiorespiratory endurance training is that:
A)the stroke volume of the heart decreases because less blood is needed.
B)LDL cholesterol in the blood is reduced.
C)the heart muscle grows larger and stronger.
D)the resting heart rate increases to pump blood more efficiently.
E)each heart beat pumps less blood because blood cells are more efficient.
Q3) Sports anemia:
A)is a form of iron-deficiency anemia.
B)requires treatment with iron supplements.
C)occurs more often in casual exercisers than competitive athletes.
D)results from the decrease in fluid volume associated with training.
E)is generally considered a normal adaptation to endurance training.
Q4) Describe the composition and characteristics of an ideal pregame meal at 1,2,and 3 hours before competition.
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Chapter 11: Diet and Health
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Thirty minutes of brisk walking on at least 5 days a week can improve the odds against heart disease.
A)True
B)False
Q2) Explain how atherosclerosis can make hypertension worse.
Q3) Individuals with hypertension being treated with certain diuretics should consume foods rich in:
A)calcium.
B)magnesium.
C)potassium.
D)folate.
E)vitamin D.
Q4) Who is most likely to respond sensitively to dietary sodium intake?
A)women
B)those who are less than 50 years of age
C)those who have asthma
D)African Americans
E)Caucasians
Q5) Describe characteristics of diets or specific food components that are thought to protect or promote cancer.
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Chapter 12: Food Safety and Food Technology
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) 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.
Q2) The word organic on the label is no guarantee that a food is:
A)completely pesticide-free.
B)fertilized with manure or vegetable compost.
C)grown without hormones or antibiotics.
D)produced without genetic modification.
E)inspected by the USDA.
Q3) After cooking,foods should be held at ____° F or higher until served.
A)110
B)120
C)130
D)140
E)180
Q4) Describe three of the four methods of eliminating microbes on kitchen cutting boards and utensils and identify the advantages and disadvantages of each.
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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) All of the following are recommended for vegetarian women who are pregnant except:
A)legumes.
B)tofu.
C)whole grains.
D)protein supplements.
E)nuts and seeds.
Q2) Nancy weighs 124 pounds and is at an appropriate weight for her height.How much should Nancy weigh at the end of her pregnancy?
A)134 to 139 pounds
B)140 to 149 pounds
C)149 to 159 pounds
D)152 to 164 pounds
E)150 to 180 pounds
Q3) By adolescence,fatty streaks have formed in most children's coronary arteries.
A)True
B)False
Q4) A low-birthweight baby is defined as one who weighs less than 5 1/2 pounds.
A)True
B)False
Page 15
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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) For people over 70,the best health and lowest risk of death have been observed in those who maintain a BMI between:
A)12 and 17.
B)18 and 24.
C)25 and 32.
D)33 and 42.
E)35 and 40.
Q2) Adolescents who frequently eat meals with their families eat more fruits,vegetables,grains,and calcium-rich foods and drink fewer soft drinks than those who seldom eat with their families.
A)True
B)False
Q3) To promote dental health,children should be taught to:
A)limit consumption of bottled water.
B)snack on dried fruits.
C)avoid eating popcorn or yogurt as snacks.
D)quench their thirst with sports drinks.
E)brush their teeth soon after eating sticky,sweet foods.
Q4) Describe the link between antioxidants and cataracts.
Q5) How can adults who parent or counsel busy adolescents help them to eat well?
Page 16
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Chapter 15: Hunger and the Global Environment
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80 Flashcards
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Sample Questions
Q1) Which food requires the least energy to produce?
A)animal fats
B)dairy products
C)poultry
D)animal protein
E)locally-grown produce
Q2) To make "greener" choices you should:
A)choose individually packaged over bulk foods.
B)reuse items as much as possible.
C)use paper towels rather than cloths that need washing.
D)ask for paper sacks rather than plastic ones.
E)buy products online.
Q3) As agriculture throughout the world improves and standardizes species of plants it is helping to:
A)destroy the diversity of plant species.
B)increase production in all parts of the world.
C)preserve wild species more tolerant to climate changes.
D)decrease soil erosion.
E)reduce the need for genetically modified foods.
Q4) What is food recovery and how does it help communities reduce hunger?
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