Human Nutrition Test Questions
Course Introduction
Human Nutrition explores the fundamental principles of nutrition and their application to human health. The course examines the biological functions, sources, digestion, absorption, and metabolism of macronutrients and micronutrients, as well as their roles in growth, development, and disease prevention. Students will analyze dietary requirements throughout the human lifecycle, evaluate the impact of modern diets and lifestyle choices, and discuss global and cultural factors affecting nutritional status. Emphasis is placed on evidence-based guidelines for healthy eating, nutritional assessment, and the interrelationship between nutrition, chronic disease, and public health.
Recommended Textbook
Wardlaws Perspectives in Nutrition A Functional Approach 1st Edition by Carol Byrd Bredbenner
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18 Chapters
1617 Verified Questions
1617 Flashcards
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Chapter 1: The Science of Nutrition
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90 Verified Questions
90 Flashcards
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Sample Questions
Q1) A poor diet is a risk factor for the major chronic diseases seen today.
A)True
B)False
Answer: True
Q2) A micronutrient is a substance that cannot be separated into simpler substances by chemical processes.
A)True
B)False
Answer: False
Q3) Nutrition-related objectives of Healthy People 2020 include ________.
A)increasing fat intake, vitamin A intake, and reducing obesity
B)reducing adult obesity, increasing calcium intake, and increasing sodium intake
C)increasing vegetable intake, increasing calcium intake, and reducing childhood obesity
D)lowering fat intake, increasing protein intake, and increasing blood cholesterol
Answer: C
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Page 3
Chapter 2: Tools of a Healthy Diet
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Sample Questions
Q1) According to MyPlate, four ounces of processed cheese equals ____ servings from the milk group.
A)1
B)2
C)3
D)4
Answer: B
Q2) To be defined as a "good" source of calcium, a food must contain ________.
A)at least 5% of the Daily Value for calcium in 1 serving of the food
B)at least 10% of the Daily Value for calcium in 1 serving of the food
C)at least 50% of the Daily Value for calcium in 1 serving of the food
D)at least 50% of the Daily Value for calcium in 2 servings of the food
Answer: B
Q3) Which is NOT a key behavior emphasized in MyPlate?
A)Balancing calories
B)Foods to increase
C)Disease prevention
D)Foods to reduce
Answer: C
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Page 4
Chapter 3: The Food Supply
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Sample Questions
Q1) The last food(s) to buy when shopping in the supermarket should be ________.
A)fresh fruits and vegetables
B)bread
C)frozen foods
D)raw poultry and eggs
Answer: D
Q2) The majority of antibiotics used in the U.S.are for food animals.
A)True
B)False
Answer: True
Q3) Improper canning of foods can result in serious foodborne illness caused by the ___________ bacterium.
A)Escherichia coli
B)Salmonella
C)Clostridium botulinum
D)Listeria monocytogenes
Answer: C
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Chapter 4: Human Digestion and Absorption
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Sample Questions
Q1) A main cause of intestinal gas formation is ________.
A)a lack of bacteria in the large intestine
B)the breakdown of undigested carbohydrates by bacteria in the large intestine
C)insufficient bile production for fat digestion and absorption
D)All of these choices are correct
Q2) The glycocalyx of the small intestine consists of hair-like projections that cover the microvilli of the absorptive cells.
A)True
B)False
Q3) Gluten is best described as ________.
A)a protein found in wheat and related grains
B)a carbohydrate found in wheat and related grains
C)a substance found in wheat and related grains that causes irritable bowel disease
D)a medication used to treat celiac disease
Q4) Much of the digestion that occurs in the large intestine is caused by ________.
A)lipase
B)pepsin
C)saliva
D)bacteria
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Chapter 5: Carbohydrates
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Sample Questions
Q1) Glycogen is made of glucose units linked by beta bonds.
A)True
B)False
Q2) Treatment for reactive hypoglycemia includes ________.
A)administering insulin before a meal
B)eating regular meals and snacks of protein and complex carbohydrates and avoiding excess simple sugar
C)following a high protein, high fat diet
D)taking supplements of vitamins and minerals
Q3) Which of the following population groups is at lowest risk of diabetes?
A)college students
B)obese adults
C)individuals of Hispanic heritage
D)adults over 45 years of age
Q4) Insulin is made in the ________.
A)gallbladder
B)pancreas
C)liver
D)small intestine
Q5) Name 3 typical symptoms of type 1 diabetes.
Page 7
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Chapter 6: Lipids
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Sample Questions
Q1) Margarine is usually made by a process called ________, in which hydrogen atoms are added to double covalent bonds in the polyunsaturated fatty acids found in vegetable oils.
A)saturation
B)isomerization
C)esterification
D)hydrogenation
Q2) Which lipoprotein is responsible for transporting cholesterol from the liver to tissues?
A)chylomicron
B)low density lipoprotein (LDL)
C)high density lipoprotein (HDL)
D)chylomicron remnant
Q3) Plants contain cholesterol.
A)True
B)False
Q4) Since monounsaturated fats are healthier consuming them in excessive amounts is always considered good.
A)True
B)False
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Chapter 7: Proteins
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100 Flashcards
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Sample Questions
Q1) A vegan will eat ________.
A)only fruits, nuts, honey, and vegetable oils
B)dairy products, eggs, and fish
C)dairy products and plant foods
D) only foods from plant sources
Q2) List 3 ways of evaluating food protein quality.
Q3) The major symptoms of kwashiorkor in children are ________.
A)edema and growth failure
B)nausea, vomiting, and diarrhea
C)increased appetite and hyperactivity
D)overweight and an excess accumulation of fat
Q4) The functions of protein include ________.
A)providing structural support to body cells
B)producing antibodies to fight infection
C)contributing to acid-base balance
D)All of these are functions of protein
Q5) What suggestions would you give to a mother who would like her 5-year-old child to follow a vegetarian diet?
Q6) List 3 situations in which a North American college student might be at risk of PEM.
Page 9
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Chapter 8: Alcohol
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Sample Questions
Q1) Binge drinking is associated with vandalism and suicide.
A)True
B)False
Q2) Alcohol is absorbed in the small intestine by ________.
A)passive diffusion
B)facilitated diffusion
C)simple diffusion
D)active transport
Q3) Describe the health consequences to the fetus of drinking alcohol during pregnancy.
Q4) Compared to men, women absorb approximately 30-35% more unaltered alcohol from the stomach into the bloodstream.
A)True
B)False
Q5) Moderate drinking is most accurately defined as ________.
A)up to 1 drink per day for women and 2 drinks per day for men
B)up to 7 drinks per week for women and 14 drinks per week for men
C)up to 2 drinks per day for women and 3 drinks per day for men
D)less than 1 drink per day for women and men
Q6) List 3 signs of alcohol abuse.
10
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Chapter 9: Energy Metabolism
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Sample Questions
Q1) Explain why individuals with undiagnosed diabetes lose weight.
Q2) The synthesis of fatty acids occurs in the _________ of the cell and the breakdown of fatty acids occurs in the _______ of the cell.
A)mitochondria; cytosol
B)nucleus; cytosol
C)cytosol; mitochondria
D)cytosol; lysosome
Q3) The conversion of pyruvate to acetyl-CoA is irreversible.
A)True
B)False
Q4) In the body, excess amino acids are ________.
A)burned as fuel or stored as fat
B)stored by the body in the form that they were consumed
C)of no concern to health status
D)directly converted into lean muscle mass
Q5) Name two characteristics of inborn errors of metabolism.
Q6) Anabolic metabolism refers to pathways that build larger, more complex compounds.
A)True
B)False
Page 11
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Chapter 10: Energy Balance, Weight Control, and Eating Disorders
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Sample Questions
Q1) Maintenance of weight loss is fostered by ________.
A)eating breakfast
B)having a regular exercise plan
C)self-monitoring
D)All of these responses are correct
Q2) Stomach distention contributes to satiety.
A)True
B)False
Q3) In treating morbid obesity with gastroplasty, the volume of the stomach is reduced to approximately 30 milliliters.
A)True
B)False
Q4) Identical twins raised in different environments tend to have different weight gain patterns.
A)True
B)False
Q5) Hunger signals change even while we eat.
A)True
B)False
Q6) Why is quick weight loss usually a loss of fluid, protein, and glycogen? Page 12
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Chapter 11: Nutrition, Exercise, and Sports
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Sample Questions
Q1) Glycogen is the primary source of glucose for ATP production in muscles during intense activity that lasts for less than 2 minutes.
A)True
B)False
Q2) College wrestlers can best enhance their strength by dehydration.
A)True
B)False
Q3) In order for an individual to maintain an exercise regimen it helps if ________.
A)the exercise works only the lower legs
B)the exercise is built into a daily routine
C)you sweat profusely
D)you have a membership to a gym
Q4) Before initiating a new fitness program, what are two important considerations for the beginner?
Q5) How would you convince a football coach that a sports drink would be better than water for his high school athletes during two-a-day practices?
Q6) Amino acids can be used as a primary fuel for muscles.
A)True
B)False
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Chapter 12: Micronutrients: Vitamins and Minerals
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Sample Questions
Q1) What supplements might you recommend for a 23-year-old, female vegan?
Q2) Nutrients most likely to cause toxicity if consumed in excessive amounts include
A)vitamin B-12 and vitamin K
B)vitamin D and riboflavin
C)vitamin A and vitamin D
D)vitamin A and vitamin E
Q3) In the U.S., dietary intakes of the major minerals ______ and _______ often fall short of recommendations.
A)sodium; phosphorus
B)calcium; phosphorus
C)sodium; potassium
D)potassium; calcium
Q4) After absorption, the fat-soluble vitamins are distributed to body cells by
A)free fatty acids
B)lipases
C)mucopolysaccharides
D)lipoproteins
Q5) Why is it difficult for researchers to study trace minerals?
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Chapter 13: Micronutrients in Energy and Amino Acid
Metabolism
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Sample Questions
Q1) A nutrient-dense source of thiamin is ________.
A)citrus fruits
B)milk and milk products
C)pork and pork products
D)leafy green vegetables
Q2) Name the 4 Ds of pellagra.What causes pellegra? How is the consumption of corn related to pellagra?
Q3) Although not classified as vitamins, ingestion of the substances taurine and carnitine is required for good health.
A)True
B)False
Q4) In humans, impaired glucose tolerance and weight loss have been associated with a dietary deficiency of ________.
A)selenium
B)manganese
C)molybdenum
D)chromium
Q5) Describe the symptoms of thiamin deficiency.
Q6) What is the importance of the Micronutrient Initiative?
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Chapter 14: Fluid Balance and Blood Health
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Sample Questions
Q1) Most of the iron in the body is found as a part of ________.
A)ferritin
B)albumin
C)hemosiderin
D)hemoglobin
Q2) Sodium ________.
A)acts as the principal positively charged ion in the intracellular fluid
B)transmits electrical impulses through nerve cells
C)promotes glycolysis
D)releases energy from ATP
Q3) Table salt is _____ sodium.
A)20%
B)30%
C)40%
D)60%
Q4) List 3 population groups at risk for iron deficiency.
Q5) Copper absorption is the primary means of regulating copper balance.
A)True
B)False
Q6) List 2 food sources for zinc.
Page 17
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Chapter 15: Bone Health and Body Defense Systems
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Sample Questions
Q1) Vitamin A deficiency is characterized by the ________.
A)inability to produce insulin
B)failure to form blood clots
C)inability to adapt quickly to changes in light intensity
D)production of excessive amounts of collagen
Q2) Measuring blood calcium levels is not an accurate indicator of total body calcium because ________.
A)calcium in the blood reflects only the most recent dietary intake of calcium
B)there are no reliable tests for measuring blood calcium
C)blood calcium levels vary according to the intake of other positive ions (e.g., sodium, potassium, and magnesium)
D)blood calcium levels are strictly controlled by hormones and do not reflect total body stores
Q3) Which group of foods provides substantial amounts of vitamin C?
A)Citrus fruits and vegetables
B)Milk and dairy products
C)Beef, poultry, seafood
D)Breads and cereals
Q4) What trace mineral toxicity causes tooth mottling?
Q5) Should fluoridation of water be mandatory for all municipal water supplies?
Page 18
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Chapter 16: Nutritional Aspects of Pregnancy and Breastfeeding
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Sample Questions
Q1) To keep gestational diabetes under control, recommendations for pregnant women include ________.
A)exercise
B)eating high glycemic load carbohydrates through the day
C)taking chromium supplements
D)All of these choices are correct
Q2) The flavors of some foods in a mother's diet may pass into her breast milk.
A)True
B)False
Q3) The main component of breast milk is water.
A)True
B)False
Q4) An infant's birth weight is closely related to ________.
A)gestation length
B)mother's prepregnancy weight
C)weight the mother gains during pregnancy
D)All of these choices are correct
Q5) Eclampsia can cause maternal and fetal death.
A)True
B)False
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Chapter 17: Nutrition During the Growing Years
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Sample Questions
Q1) Introducing solid foods to an infant's diet before the infant needs them can
A)strain the young infant's organs
B)help the child sleep through the night
C)help the child walk at a younger age
D)help the child achieve optimal height
Q2) Iron deficiency anemia is most likely to occur ________.
A)between birth and age 3 months
B)between the ages of 12 and 24 months
C)between the ages of 3 to 5 years
D)after the child starts school
Q3) Typical signs of dehydration in an infant are ________.
A)no or few tears when crying
B)severe drooling
C)ear aches
D)All of these are signs of dehydration
Q4) Serving new foods in a calm, supportive setting can help children to accept new foods.
A)True
B)False
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Chapter 18: Nutrition During the Adult Years
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Sample Questions
Q1) An age-related change in the nervous system that can adversely affect nutritional status is ________.
A)decreased taste perception
B)hearing loss
C)vision loss
D)All of these changes can impact nutritional status
Q2) Which is an example of a mind-body intervention?
A)Hypnosis
B)Biofeedback
C)Yoga
D)All of these are examples of mind-body interventions
Q3) The diets of adults tend to be high in ________.
A)vitamin D
B)calcium
C)fat
D)zinc
E)fiber
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