Introduction to Dietetics
Mock Exam
Course Introduction
Introduction to Dietetics provides a foundational overview of the field of dietetics, exploring the principles of nutrition, the role of registered dietitians, and the importance of evidence-based practice in promoting health and managing disease. Students will learn about the components of a balanced diet, dietary guidelines, nutrient metabolism, and the relationship between food, culture, and well-being. The course also introduces core concepts such as food safety, nutritional assessment, meal planning, and professional ethics, preparing students for further studies and careers in nutrition and dietetics.
Recommended Textbook
Understanding Nutrition 15th Edition by Eleanor Noss Whitney
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Page 2
Chapter 1: An Overview of Nutrition
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Sample Questions
Q1) Describe the double-blind technique and why it is important to research studies.Include a discussion of the importance of controls.
Answer: Double Blind: When both the subjects and the researchers do not know which subjects are in which group,the study is called a double-blind experiment.Being fallible human beings and having an emotional and sometimes financial investment in a successful outcome,researchers might record and interpret results with a bias in the expected direction.To prevent such bias,the pills are coded by a third party,who does not reveal to the experimenters which subjects are in which group until all results have been recorded.Controls: Research studies include control groups,which are similar in all possible respects to the experimental group,except for the treatment.This is accomplished through randomization.Ideally,the control group receives a placebo while the experimental group receives the real treatment.
Q2) Which nutrient has the greatest energy density?
A) Protein
B) Water
C) Carbohydrate
D) Fat
E) Vitamins
Answer: D
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Page 3
Chapter 2: Planning a Healthy Diet
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Sample Questions
Q1) A food that provides 100 mg of magnesium and 25 kcal in a serving has a magnesium density (mg per kcal)of ____.
A) 0.25
B) 0.4
C) 2.5
D) 4
E) 25
Answer: D
Q2) A philosophical eating pattern based on mostly plant foods such as whole grains,legumes,and vegetables,with small amounts of fish,fruits,nuts,and seeds,is known as:
A) Omnivorous diet
B) Macrobiotic diet
C) Plant-based diets
D) Lacto-ovo-vegetarian diet
E) Lactovegetarian diet
Answer: B
Q3) ____________________ refers to a measure of the nutrients a food provides relative to the energy it provides.
Answer: Nutrient density
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Chapter 3: Digestion,Absorption and Transport
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Sample Questions
Q1) Which secretion's principal enzyme begins carbohydrate digestion?
A) Saliva
B) Bile
C) Gastric juice
D) Pancreatic juice
E) Hydrochloric acid
Answer: A
Q2) Which of the following does not promote a healthy digestive system?
A) Pleasant mealtime conversation
B) Disruptive mealtime environments
C) Adequate sleep
D) Physical activity
E) Nourishing foods
Answer: B
Q3) All the organs and glands associated with the ingestion and digestion of food make up the ________.
Answer: digestive system
Q4) The washing of the large intestine with a powerful enema machine is known as colonic hydrotherapy or ________.
Answer: colonic irrigation
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Chapter 4: The Carbohydrates: Sugars,Starches and Fibers
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Sample Questions
Q1) Carbohydrates should provide ________ of the day's total energy intake to support good health.
A) 5% - 9%
B) 10% - 19%
C) 20% - 29%
D) 30% - 44%
E) 45% - 65%
Q2) Which protein provides about 20 grams of carbohydrate in a ½-cup serving?
A) Nuts
B) Chicken
C) Red meat
D) Legumes
E) Pork
Q3) When is glucose available to supply energy to the brain and other tissues?
A) Only after 30 minutes of exercise
B) Only after 60 minutes of exercise
C) Only after eating a meal with carbohydrates
D) Only after eating a low-carbohydrate meal
E) Anytime
Q4) Describe the chemical structures of the dietary carbohydrate family.
Page 6
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Chapter 5: The Lipids: Triglycerides,Phospholipids and Sterols
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Sample Questions
Q1) Diets with up to ________ of kcalories from fat can be compatible with good health if energy intake is reasonable.
A) 15%
B) 25%
C) 35%
D) 45%
E) 55%
Q2) What is the main cause of cardiovascular disease?
A) Endocarditis
B) Aneurysm
C) Arrhythmias
D) Atherosclerosis
E) Cardiomyopathy
Q3) Phospholipids and sterols make up about ________ of the lipids in the diet.
A) 5%
B) 15%
C) 25%
D) 45%
E) 50%
7
Q4) Cholesterol from outside the body is called ____________________ cholesterol.
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Chapter 6: Protein: Amino Acids
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Sample Questions
Q1) Which substance denatures protein structures and activates pepsinogen?
A) Hydrochloric acid
B) Pepsin
C) Trypsin
D) Enteropeptidase
E) Chymotrypsin
Q2) If a nonessential amino acid is not available,cells can make it from a keto acid if ________ source is available.
A) a carbonyl
B) a nitrogen
C) an ammonia
D) a carbon
E) an oxygen
Q3) What happens when pepsin enters the small intestine?
A) It activates HCl.
B) It is digested due to the high pH.
C) It cleaves proteins into smaller peptides and some free amino acids.
D) It inhibits pepsinogen synthesis.
E) It denatures protein structures.
Q4) The inactive form of pepsin is called ________.
Page 8
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Chapter 7: Energy Metabolism
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Sample Questions
Q1) Amino acids that enter the TCA cycle directly are considered _____.
A) glycogenic
B) gluconeogenic
C) glucogenic
D) ketogenic
E) oxalates
Q2) The conversion of food energy to ATP energy occurs with an efficiency rate of about_____.
A) 50%
B) 65%
C) 75%
D) 90%
E) 100%
Q3) What percentage of a person's ingested energy intake is required to convert excess dietary fat to body fat?
A) 5
B) 15
C) 25
D) 35
E) 45
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Chapter 8: Energy Balance and Body Composition
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Sample Questions
Q1) A graph showing the relationship between mortality and body mass index is shaped like the a/n ________.
A) J
B) S
C) backslash
D) inverted U
E) forward slash
Q2) Which of the following has the most significant influence on the body's metabolic rate?
A) Age
B) Environmental temperature
C) Amount of fat tissue
D) Amount of lean body tissue
E) Height
Q3) Describe basal metabolism.Then,compare and contrast the basal metabolic rate with the resting metabolic rate.
Q4) The energy needed to maintain life when a body is at complete digestive,physical,and emotional rest is called ________.
Q5) Why is energy balance important for healthy living?
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Chapter 9: Weight Management: Overweight,obesity and Underweight
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Sample Questions
Q1) What is a potential problem with using diet histories to gauge energy intake?
A) They focus primarily on past energy intakes and ignore current activity.
B) They do not factor into the energy balance equation.
C) Obese people tend to overestimate energy intakes, while normal-weight people tend to underestimate energy intakes.
D) Both normal-weight and obese people commonly misreport actual energy intakes.
E) Past diet histories are less useful given today's abundance of fast-food options.
Q2) Studies report that the differences in the time obese and lean people spend lying,sitting,standing,and moving account for about ________ kcalories per day.
A) 150
B) 350
C) 550
D) 750
E) 1500
Q3) How do leptin and ghrelin work to control food intake? What role does leptin play in genetic causes of obesity?
Q4) List three weight-gain strategies for those who are underweight.
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Chapter 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C
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Sample Questions
Q1) Which federal agency regulates dietary supplements?
A) U.S. Department of Agriculture
B) U.S. Public Health Service
C) Centers for Disease Control
D) Food and Drug Administration
E) Federal Trade Commission
Q2) The risk of thiamin deficiency is doubled in _____.
A) alcoholics
B) cigarette smokers
C) adults over 65 years old
D) pregnant women
E) infants
Q3) Of these foods,which is the best source of thiamin?
A) Sunflower seeds
B) tuna
C) Eggs
D) Soy milk
E) Cheddar cheese
Q4) The type of anemia characterized by large,immature red blood cells and caused by deficiencies of folate and vitamin B12 is known as ____________________.
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Chapter 11: The Fat-Soluble Vitamins,A,D,E and K
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Sample Questions
Q1) Much of the vitamin E in the diet comes from ________.
A) lean meats
B) fish
C) vegetable oils
D) tropical fruits
E) tomatoes
Q2) What is the main role of vitamin K in the body?
A) Blood clotting
B) Antioxidant
C) Calcium utilization
D) Epithelial tissue renewal
E) Synthesis of reproductive hormones
Q3) Vitamin A deficiency causes the epithelial cells of the skin to change shape and to secrete the protein ________.
A) keratin
B) opsin
C) elastin
D) collagen
E) beta globulin
Q4) How does sunlight help the body synthesize and activate vitamin D?
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Chapter 12: Water and the Major Minerals
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Sample Questions
Q1) Briefly describe the roles of chloride in the body.
Q2) What is the main extracellular anion?
A) Sodium
B) Chloride
C) Potassium
D) Magnesium
E) Phosphorus
Q3) Which of the following represents a blood pH level in the normal range?
A) 6.75
B) 7.00
C) 7.35
D) 7.55
E) 8.35
Q4) Among the following,which is a powerful vasoconstrictor?
A) Angiotensin I
B) Angiotensin II
C) Aldosterone
D) Renin
E) Magnesium
Q5) How do the kidneys regulate blood volume and blood pressure?
Page 14
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Chapter 13: The Trace Minerals
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Sample Questions
Q1) Treatment for copper deficiency that results from the genetic disorder,such as Menkes disease,involves _____.
A) chelation
B) zinc supplements
C) copper supplements
D) intravenous copper
E) low-iron diet
Q2) Iron balance is maintained in the body mainly through _____.
A) absorption
B) excretion
C) gluconeogenesis
D) glycolysis
E) bile production
Q3) Which of the following statements is true of essential trace minerals in general?
A) They are needed in the diet in amounts greater than 100 milligrams a day.
B) They can be found in a wide variety of foods.
C) Toxicities are rare.
D) They function independently in the body.
E) They are found in a few select foods.
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Page 15
Chapter 14: Fitness: Physical Activity,Nutrients and Body
Adaptations
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Sample Questions
Q1) Activities lasting longer than 20 minutes will gradually start using more ______ for fuel and less ______.
A) lactate; glucose
B) lactate; fat
C) glycogen; fat
D) fat; glucose
E) fat; creatine phosphate
Q2) Energy drinks are not recommended to be used as fluid replacement because they contain _______.
A) carbonation
B) excessive amount of vitamins
C) alcohol
D) enhanced water
E) caffeine
Q3) Two cups of a typical sports drink have approximately ____ calories.
A) 5-10
B) 10-50
C) 50-100
D) 100-200
E) 200-400
Page 16
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Chapter 15: Life Cycle Nutrition: Pregnancy and Lactation
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Sample Questions
Q1) The developing infant from 2 to 8 weeks after conception
A)Implantation
B)Teratogenic
C)Perinatal
D)Macrosomia
E)Oxytocin
F)Fetus
G)Preterm
H)Heartburn
I)Pica
J)Caffeine
K)Zygote
L)Embryo
M)Alcohol
N)Eclampsia
O)Amniotic sac
P)Birthweight
Q2) Discuss two maternal health conditions and the effects that not managing or detecting these conditions can have on the health of the mother,as well as the developing infant.
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Page 17
Chapter 16: Life Cycle Nutrition: Infancy,Childhood and Adolescence
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Sample Questions
Q1) What is the leading cause of pediatric hypertension?
A) Obesity
B) High sodium intake
C) Insufficient calcium intake
D) Potassium deficiency
E) High HDL cholesterol
Q2) Which of the following is a recommended strategy for honoring children's mealtime preferences?
A) Offer vegetables that are raw or undercooked and served separate from other foods.
B) Serve varied, spicy flavors to entice a child's taste buds.
C) Cook food until very hot to keep a child from eating too quickly.
D) Allow children to eat at the "grown-up" table using china and silverware.
E) Try a series of gourmet foods with fancy names to build the child's cultural awareness.
Q3) Describe the importance of iron and calcium intake during adolescence.
Q4) What is the best way to introduce new foods to infants?
Q5) How can obesity be prevented? How should it be treated if developed in young children?
Q6) The energy-yielding nutrient that makes up 55% of breast milk is ________.
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Chapter 17: Life Cycle Nutrition: Adulthood and the Later
Years
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Sample Questions
Q1) Which of the following accurately describes concerns about water intake in elderly people?
A) They may not feel thirsty or recognize dryness of the mouth.
B) They have an increased total body water content compared with younger adults.
C) They urinate more frequently, so require greater hydration.
D) They tend toward overhydration, which results in mental lapses and disorientation.
E) They develop pressure ulcers and urinary tract infections due to abundant intake of foods with high-water content.
Q2) Adults aged 51 to 70,who engage in minimal outdoor activity,need ________ micrograms of vitamin D daily.
A) 15
B) 20
C) 25
D) 30
E) 35
Q3) Clumps of beta-amyloid protein pieces,commonly found on the brains of people with Alzheimer's disease are called ________.
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Page 19
Chapter 18: Diet and Health
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Sample Questions
Q1) The development of cancer is called _____.
A) malignancy
B) tumor promotion
C) tumor initiation
D) synergism
E) carcinogenesis
Q2) The term for elevated blood glucose is _____.
Q3) What risk factor do cancers of the esophagus,breast,colon,and larynx share?
A) Low-fiber diet
B) Red meat
C) High-calcium diet
D) Body fatness
E) Alcoholic drinks
Q4) Which of the following is not a risk factor for hypertension?
A) Low calcium intake
B) High salt intake
C) Aging
D) genetics
E) more than two alcoholic drinks a day
Q5) Explain the defining features and significance of the metabolic syndrome.
Page 20
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Chapter 19: Consumer Concerns About Foods and Water
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Q1) What industry controls are in place to help prevent foodborne illnesses?
A) The United States does not import foods from any countries that do not monitor food safety at the government level.
B) Foods like fish, meats, and nuts must display the country of origin on the label.
C) The Hazard Analysis Critical Control Points system identifies potential hazards with all domestic and imported foods.
D) All countries that trade meats, seafood, and produce routinely monitor their products for safety.
E) Because it comes with the knowledge growing location, the farm-to-table movement has eliminated nearly all food safety concerns.
Q2) Which of the following is the leading cause of food contamination in the United States?
A) Naturally occurring toxicants
B) Food poisoning from microbes
C) Pesticide residues from farmers
D) Food additives from the food industry
E) Deliberate contamination or sabotage
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Chapter 20: Hunger and the Global Environment
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Sample Questions
Q1) ________ is defined as an inadequate amount of food due to a lack of resources.
Q2) Coal,oil,and natural gas are called ________ fuels.
Q3) Explain how hunger and obesity often exist side by side in the same household (aka the poverty-obesity paradox).
Q4) Discuss the three clinical forms of acute malnutrition.
Q5) The painful sensation caused by a lack of food that initiates food-seeking behavior is called ________.
Q6) Which of the following is a food desert?
A) Drought-induced worldwide crop failures
B) Absence of fresh fruits and vegetables at certain times of the year
C) A neighborhood with limited access to nutritious and affordable foods
D) A low-cost energy-dense snack sold primarily in poor neighborhoods
E) An area in which poverty has made families unable to purchase necessary food
Q7) Worldwide,one child dies of hunger-related causes every ________.
A) 2 seconds
B) 10 seconds
C) 30 seconds
D) 2 minutes
E) 10 minutes
Q8) What is aquaculture? Is it sustainable?
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