Introduction to Nutrition
Exam Answer Key
Course Introduction
Introduction to Nutrition provides a comprehensive overview of the fundamental principles of nutrition and its critical role in maintaining health and preventing disease. The course explores macronutrients and micronutrients, their functions, sources, and requirements, as well as the processes of digestion, absorption, and metabolism. Students will examine current dietary guidelines, nutritional assessment, and the impact of nutrition throughout the human life cycle. Issues such as food safety, energy balance, and dietary planning are discussed, equipping learners with the knowledge needed to make informed dietary choices for themselves and others across diverse populations.
Recommended Textbook
Wardlaws Perspectives in Nutrition A Functional Approach 1st Edition by Carol Byrd Bredbenner
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2
Chapter 1: The Science of Nutrition
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Sample Questions
Q1) Phytochemicals are ________.
A)available in vitamin and mineral supplements only
B)essential parts of a diet
C)chemicals found in plants and animal products
D)plant substances that provide health benefits
Answer: D
Q2) In the future, gene therapy may help to treat inherited diseases.
A)True
B)False
Answer: True
Q3) Vitamins can be divided into 3 groups: water-soluble, fat-soluble, and alcohol-soluble.
A)True
B)False
Answer: False
Q4) A clinical sign of a nutrient deficiency is one that is not apparent to a health-care provider, such as aches and pains.
A)True
B)False
Answer: False
Page 3
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Chapter 2: Tools of a Healthy Diet
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Sample Questions
Q1) 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
Q2) Foods that provide a greater contribution to nutrient needs than calorie needs are said to be ________.
A)empty calorie
B)energy dense
C)calorie dense
D)nutrient dense
Answer: D
Q3) The reference calorie intake for calculating percent Daily Values on Nutrition Facts labels is ________.
A)1500 kcal
B)2000 kcal
C)2300 kcal
D)3000 kcal
Answer: B
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Chapter 3: The Food Supply
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Sample Questions
Q1) Although pesticides cannot be applied to organic foods, pesticide residues may still occasionally be found on these foods.
A)True
B)False
Answer: True
Q2) The food most likely to be contaminated with dioxins, mercury, and/or polychlorinated biphenyls is ________.
A)imported candy
B)milk and other dairy products
C)grain that has been stored for several months
D)fish
Answer: D
Q3) To prevent foodborne illness, cooked food should be consumed right away or refrigerated or frozen within _____ hour(s).
A)1
B)2
C)4
D)5
Answer: B
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Page 5
Chapter 4: Human Digestion and Absorption
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Sample Questions
Q1) The stomach can absorb ________.
A)proteins or amino acids
B)sugars, such as lactose
C)alcohol
D)nothing
Q2) 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
Q3) In celiac disease, the protein gluten damages the intestinal villi.Describe why this damage often results in significant malabsorption and malnutrition.
Q4) Rotavirus infection causes ________.
A)stomach blockage and severe pain
B)inflammation of the pancreas and severe pain
C)severe diarrhea and dehydration
D)peptic ulcer formation
Q5) Provide four suggestions for someone who commonly develops constipation.
Q6) Describe the functions of 4 major hormones specific to the digestive process.
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Chapter 5: Carbohydrates
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Sample Questions
Q1) Metabolic syndrome is characterized by insulin resistance, obesity, hypertension, and hyperlipidemia.
A)True
B)False
Q2) The body is capable of making glucose from non-carbohydrate nutrients, such as protein, by a process referred to as ________.
A)glycogenesis
B)glycolysis
C)gluconeogenesis
D)ketosis
Q3) Why is excess sugar consumption discouraged?
A)It may cause dental caries.
B)It may cause weight gain.
C)It lacks dietary fiber.
D)All of these choices are correct.
Q4) Which of the following foods has the highest glycemic index?
A)bananas
B)apple
C)baked potato
D)white bread
Page 7
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Chapter 6: Lipids
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Sample Questions
Q1) Cholesterol is ________.
A)not essential in the diet; the human body can synthesize it
B)not found in foods of plant origin
C)an important part of human cell membranes and is necessary to make some hormones
D)All of these choices are correct
Q2) Excessive intakes of saturated fatty acids tend to ________.
A)increase cholesterol deposited in arteries
B)decrease cholesterol levels in the veins
C)be of no concern to heart disease
D)increase HDL levels in the blood
Q3) Which of the following correctly characterizes lipids?
A)They do not dissolve in water.
B)They contain carbon, hydrogen, and nitrogen.
C)They dissolve in water.
D)They are all classified as sterols.
Q4) How do antioxidants reduce the risk of cardiovascular disease?
Q5) Evaluate the following statement: "Heart disease is more likely due to genetics than diet."
Q6) How do the plant stanols found in some margarines lower cholesterol?
Page 8
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Chapter 7: Proteins
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Sample Questions
Q1) Explain the difference between essential and nonessential amino acids.
Q2) A high-protein diet is discouraged for patients with ________.
A)infection
B)marasmus
C)kidney disease
D)kwashiorkor
Q3) A high-quality protein used as a standard for measuring the quality of other proteins is ________.
A)milk
B)beef
C)egg white
D)soybean
Q4) Worldwide, approximately _______ of protein comes from animal sources.
A)10%
B)35%
C)50%
D)75%
Q5) Proteins comprise about 17% of body weight.
A)True
B)False
Page 9
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Chapter 8: Alcohol
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Sample Questions
Q1) An 80-proof vodka or gin is 80% alcohol.
A)True
B)False
Q2) List 3 signs of alcohol dependency.
Q3) What are 4 symptoms that might indicate that someone has a problem with alcohol?
Q4) A typical rate of alcohol metabolism for a social drinker is ________.
A)½ drink per hour
B)2 drinks per hour
C)3 drinks per hour
D)None of these choices are correct
Q5) How does alcohol abuse impair nutritional status?
Q6) Compared with men, women produce more alcohol dehydrogenase enzyme in the stomach.
A)True
B)False
Q7) How does the body metabolize low to moderate amounts of alcohol?
Q8) List 3 of the leading causes of death in North America that are associated with excessive consumption of alcohol.
Page 10
Q9) List 3 signs of alcohol abuse.
Q10) Describe 3 methods used to treat alcoholism.
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Page 11
Chapter 9: Energy Metabolism
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Sample Questions
Q1) 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
Q2) In the metabolism of amino acids for energy, the amine group is ________.
A)stored in the liver
B)converted to glucose
C)excreted as urea
D)burned for energy
Q3) Which of the following energy-yielding nutrients can be converted to glucose?
A)carbohydrates
B)lipids
C)proteins
D)carbohydrates and proteins
Q4) In the absence of oxygen, ______ respiration will occur.
A)active
B)anaerobic
C)aerobic
D)inactive
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Chapter 10: Energy Balance, Weight Control, and Eating Disorders
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Sample Questions
Q1) Stomach distention contributes to satiety.
A)True
B)False
Q2) Hunger can be defined as ________.
A)starvation
B)a physiological drive to find and eat food
C)a sensation caused by distension of the stomach and small intestine
D)a psychological drive to eat
Q3) Someone you know is suspected of having an eating disorder.What are some of the steps you can take to help this person?
Q4) A daily deficit of 400 to 500 kcal should result in a loss of approximately ________ of body fat per week.
A)0.25 pound
B)1 pound
C)3 pounds
D)4 pounds
Q5) What everyday physical activities can help increase energy output?
Q6) Explain how hunger signals change as we eat.
Q7) Which body fat measurement is the most accurate?
Q8) Name the three important components of a successful weight-management Page 13
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Page 14
Chapter 11: Nutrition, Exercise, and Sports
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Sample Questions
Q1) When glucose is broken down in an atmosphere where oxygen supply is limited, a 3-carbon compound known as ________ accumulates in the muscle.
A)phosphocreatine
B)lactate
C)glycogen
D)protein
Q2) Prolonged, low intensity exercise uses mainly ______ muscle fibers.
A)white
B)Type IIX
C)Type IIA
D)Type I
Q3) Which substance is considered to be a proven ergogenic aid that increases athletic performance?
A)salt tablets
B)bee pollen
C)carnitine
D)coenzyme Q-10
E)None of these substances increase athletic performance
Q4) Compare the traditional carbohydrate loading diet to the modified method.
Q5) Describe how the intensity of exercise effects glycogen utilization.
Page 15
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Chapter 12: Micronutrients: Vitamins and Minerals
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Sample Questions
Q1) Natural vitamins are usually superior to synthetic vitamins.
A)True
B)False
Q2) Excess amounts of most fat-soluble vitamins are ________.
A)stored in the liver or adipose tissue
B)excreted via the kidneys
C)stored in the pancreas
D) All of these choices are accurate
Q3) Preparing and cooking vegetables can result in ________.
A)the loss of minerals from the vegetable into the boiling water
B)the loss of the mineral iron from the vegetable into the cooking equipment
C)the destruction of minerals in the vegetable by sanitizing solutions
D)the loss of minerals due to added flavor enhancers
Q4) Dairy foods are good sources of which of the following vitamins?
A)riboflavin and thiamin
B)vitamin B-12 and riboflavin
C)vitamin D and vitamin E
D)vitamin D and folic acid
Q5) List 3 differences between fat-soluble and water-soluble vitamins.
Q6) List 2 characteristics of trace minerals.
Page 16
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Chapter 13: Micronutrients in Energy and Amino Acid
Metabolism
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Sample Questions
Q1) Athletes commonly believe that the trace mineral ________ helps improve muscle mass and strength despite lack of research evidence.
A)chromium
B)zinc
C)manganese
D)selenium
Q2) Pernicious anemia is treated most often by ________.
A)a diet high in milk and dairy products
B)regular intramuscular injection of vitamin B-12
C)oral supplementation of iron
D)eating liver three times a week
Q3) Thiamin should be given to an alcoholic patient who has ________.
A)pellagra
B)Wernicke-Korsakoff syndrome
C)pernicious anemia
D)scurvy
Q4) Name the 4 Ds of pellagra.What causes pellegra? How is the consumption of corn related to pellagra?
Q5) List 2 food sources for manganese.
Q6) What is the importance of the Micronutrient Initiative? Page 17
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Page 18
Chapter 14: Fluid Balance and Blood Health
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Sample Questions
Q1) Approximately _______ of iron used each day is recovered and recycled.
A)10%
B)25%
C)75%
D)90%
Q2) An important role of vitamin K is the synthesis of ________.
A)alpha-tocopherol
B)rhodopsin
C)calcitriol
D)prothrombin
Q3) Which of the following about water is NOT true?
A)Each water molecule forms a maximum of 2 hydrogen bonds
B)Water is incompressible so it functions well as a lubricant
C)Water is formed in the body when protein, carbohydrate, and fat are oxidized
D)Water in the body helps resist body temperature change
Q4) Iron is stored in the liver as ________.
A)hephaestin
B)heparin
C)ceruloplasmin
D)ferritin
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Chapter 15: Bone Health and Body Defense Systems
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Sample Questions
Q1) Retinoids play a role in embryonic development and cell differentiation.
A)True
B)False
Q2) The yellow-orange coloring of carotenoid-rich dark green vegetables is masked by the pigment ________.
A)lycopene
B)chlorophyll
C)beta-carotene
D)alpha-carotene
Q3) Over half of the body's magnesium is found in the ________.
A)heart
B)liver
C)bones
D)brain
Q4) Which of the following is NOT a function of vitamin D?
A)Maintaining phosphorus homeostasis
B)Regulating cell cycle activity
C)Promoting antioxidant activity
D)Increasing immunity against infections
Q5) List and briefly describe five risk factors leading to osteoporosis.
Page 20
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Chapter 16: Nutritional Aspects of Pregnancy and Breastfeeding
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Sample Questions
Q1) Which condition increases the risk of a poor pregnancy outcome?
A)young maternal age
B)fasting during pregnancy
C)food contaminants
D)eating disorders
E)All of these responses are correct.
Q2) Maternal nutrient deficiencies or exposure to toxins can cause _____ in the fetus.
A)toxic levels of nutrient stores
B)high birth weight
C)abnormal organ function
D)longer than normal gestation period
Q3) Spina bifida and anencephaly are examples of neural tube defects.Women who have had a pregnancy resulting in the birth of an infant with a neural tube defect are being urged to take supplements of ________ before a second conception to decrease the risk of these birth defects.
A)vitamin B-12
B)folic acid
C)iron and zinc
D)extra dietary protein
21
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Chapter 17: Nutrition During the Growing Years
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Sample Questions
Q1) Substance use can negatively affect teenagers' diets.
A)True
B)False
Q2) During the first year of life, the infant increases in length by ________% over what it was at birth.
A)20
B)33
C)50
D)100
Q3) What percent of calories should total fat make up in an infant's diet?
A)20% or less
B)20 to 30%
C)40 to 55%
D)50 to 75%
Q4) Which is NOT true about the fat in human milk?
A)The type of fatty acids in human milk depends on the mother's diet.
B)The fats in human milk are provided by the mother's diet and are synthesized in the breast.
C)Human milk is low in cholesterol and linoleic acid.
D)Human milk contains omega-3 fatty acids to support brain and eye development.
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Chapter 18: Nutrition During the Adult Years
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Sample Questions
Q1) After age ____ or so, the rate of cell breakdown begins to exceed the rate of cell renewal.
A)25
B)30
C)35
D)55
Q2) In adulthood, a nutritious diet can help to ________.
A)delay onset of disease
B)recover more quickly from disease
C)increase mental, physical, and social well-being
D)A nutritious diet can do all of these things
Q3) Which is an example of usual aging?
A)Increasing body fatness
B)Maintenance of lean body mass
C)Maintenance of bone mass
D)All of these responses are correct
Q4) During adulthood, nutrients are used primarily ________.
A)to maintain the body
B)to support physical growth
C)to maintain the body and support physical growth
Page 23
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