Introduction to Nutrition Exam Bank
Course Introduction
Introduction to Nutrition provides an overview of the fundamental principles of human nutrition and its importance in maintaining health and preventing disease. The course explores the structure and function of major nutrients such as carbohydrates, proteins, fats, vitamins, and minerals, as well as waters role in bodily processes. Students will examine dietary guidelines, nutrient digestion and absorption, energy balance, and the impact of nutrition on chronic diseases and overall well-being. Special attention is given to nutritional needs across the lifespan, food labeling, and current trends in nutrition science, empowering students to make informed dietary choices.
Recommended Textbook
Nutrition Concepts and Controversies 13th Edition by Frances Sienkiewicz Sizer
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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) Which of the following nutrients yield energy, but also provide materials that form structures and working parts of body tissues?
A) carbohydrates
B) proteins
C) fats
D) vitamins
Answer: B
Q2) Three ounces of beef stew contains about the same amount of iron as three ounces of water-packed tuna, but the beef stew provides over 300 calories while the tuna provides about 100 calories. As regards iron, the tuna offers more:
A) balance.
B) nutrient density.
C) dietary variety.
D) moderation.
Controversy 1 Multiple-Choice Items
Answer: B
Q3) Explain the concept of nutrient density and give an example.
Answer: not answered
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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) Food group plans primarily dictate:
A) particular foods to choose each day.
B) appropriate portion sizes for foods.
C) estimates of the amounts of carbohydrate, protein, and fat in foods.
D) numbers and sizes of servings to choose each day.
Answer: D
Q2) The Dietary Guidelines for Americans recommend all of the following except:
A) consuming less than 10% of calories from saturated fatty acids.
B) consuming less than 300 mg per day of dietary cholesterol.
C) increasing trans fat consumption in the diet.
D) using oils to replace solid fats when possible.
Answer: C
Q3) Recent research on the health benefits of flavonoids found in dark chocolate has shown all of the following except:
A) a flavonoid antioxidant accumulates in the blood of individuals who eat chocolate.
B) chocolate flavonoids may help reduce oxidative damage to organs.
C) chocolate consumption reduces incidence of heart disease.
D) evidence that chocolate improves mood is lacking.
Answer: C
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Page 4
Chapter 3: The Remarkable Body
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95 Flashcards
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Sample Questions
Q1) The vast majority of fat digestion takes place in the:
A) mouth with lipases secreted in the saliva.
B) stomach with lipases mixed with gastric juices.
C) small intestine with lipases released by the pancreas.
D) large intestine with lipases mixed with water.
Answer: C
Q2) Which of the following organs makes almost all of the body's alcohol-processing machinery?
A) stomach
B) pancreas
C) liver
D) spleen
Answer: C
Q3) Frequent use of laxatives is an effective way to prevent constipation.
A)True
B)False
Answer: False
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Page 5
Chapter 4: The Carbohydrates: Sugar, Starch, Glycogen, and Fiber
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111 Flashcards
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Sample Questions
Q1) The glycemic index and glycemic load of foods may be of interest to people with diabetes who must strive to regulate blood glucose control.
A)True
B)False
Q2) This cereal is considered to be a(n) _____ source of fiber.
A) poor
B) moderate
C) excellent
D) recommended
Q3) Which monosaccharide is responsible for the sweet taste of fruit?
A) glucose
B) fructose
C) galactose
D) sucrose
Q4) Define hypoglycemia and describe the symptoms of this condition.
Q5) The best bread choice to provide the whole grain you need in your diet would be:
A) enriched and fortified bread.
B) rye bread.
C) refined bread.
D) brown bread.
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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) Research on the benefits of fatty acids and their components has shown that:
A) DHA may delay the loss of brain functions in aging.
B) omega-3 fatty acids have shown a definite benefit in preventing all forms of cancer.
C) supplements of fish oil have improved depression.
D) seafood-consuming populations have a lower rate of death from heart disease.
Q2) Discuss arguments you would use in trying to convince someone to consume fish rather than take fish oil supplements.
Q3) For good health, it is best to:
A) both choose foods high in unsaturated oils and omit foods high in solid fats.
B) reduce the amount of visible fats in your diet because they are the majority of solid fats you eat.
C) increase intakes of grain-based foods and reduce intakes of all milk products.
D) select fat-free versions of high-fat foods because they are lower in calories.
Q4) High blood LDL concentrations warn of an increased risk of heart attack.
A)True
B)False
Q5) Describe the functions of fats in the body.
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Page 7
Chapter 6: The Proteins and Amino Acids
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Sample Questions
Q1) A(n) _____ bond is formed between the amine group end of one amino acid and the acid group end of the next amino acid in a protein.
A) peptide
B) amino acid
C) denatured
D) sulfur
Q2) A 135-pound woman needs how much protein?
A) 49 grams/day
B) 56 grams/day
C) 86 grams/day
D) 110 grams/day
Q3) Proteins use the process of active transport to move substances in or out of the cell by:
A) opening passages in the membrane and escorting substances into the cell.
B) attaching to minerals to carry them throughout the bloodstream.
C) decreasing the water content in cells to get rid of excess acid or base levels.
D) sending antibodies to cells to carry excess proteins out to where they are needed.
Q4) Discuss any known health risks associated with overconsumption of protein.
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Chapter 7: The Vitamins
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113 Verified Questions
113 Flashcards
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Sample Questions
Q1) The USP symbol on the label of a vitamin supplement means that:
A) it contains the ingredients as listed on the label.
B) it has been tested for effectiveness.
C) it will dissolve in the digestive tract.
D) a and b
E) a and c
Q2) No convincing evidence indicating benefits from antioxidant supplements in well-nourished people exists.
A)True
B)False
Q3) A person who has taken antibiotics for several months because of a severe bacterial infection may develop a deficiency of:
A) vitamin A.
B) vitamin D.
C) vitamin E.
D) vitamin K.
Q4) Describe the major factors you would consider in choosing an appropriate multinutrient supplement.
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Chapter 8: Water and Minerals
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104 Flashcards
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Sample Questions
Q1) The DRI iron intake recommendation is 8 mg/day for:
A) women 19-50 years of age.
B) men.
C) women 51 years or older.
D) a and b
E) b and c
Q2) Which of the following must be available for thyroxine to be synthesized?
A) iron
B) iodine
C) zinc
D) fluoride
Q3) Calcium absorption declines in the elderly because:
A) older people tend to lose lean body mass.
B) aging skin is less efficient at making vitamin D.
C) many elderly people get inadequate sun exposure.
D) a and b
E) b and c
Q4) Why do nutrition authorities recommend foods as the source of calcium rather than supplements?
Q5) Describe the characteristics of DASH (Dietary Approaches to Stop Hypertension).
Page 10
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Chapter 9: Energy Balance and Healthy Body Weight
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107 Flashcards
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Sample Questions
Q1) Describe the advantages and drawbacks of using body mass index for assessing obesity.
Q2) The best way to use physical activity to assist with weight control is to:
A) begin a high-intensity exercise program to "jump-start" energy expenditure.
B) work on strength-building activities with short duration and many repetitions.
C) walk for 30 minutes twice a week.
D) exercise daily in conjunction with a substantial calorie reduction.
Q3) Describe strategies that can help someone effectively gain body weight.
Q4) Which of the following is based on weight and height and used in clinical settings to assess weight status?
A) BMI
B) fatfold test
C) bioelectrical impedance
D) dual energy X-ray absorptiometry
Q5) No single body composition or weight suits everyone; needs vary by gender, lifestyle, and stage of life.
A)True
B)False
Q6) Define ketone bodies and describe what happens when the body goes into ketosis.
Page 11
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Chapter 10: Nutrients, Physical Activity, and the Bodys
Responses
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Sample Questions
Q1) Describe the health benefits from physical activity.
Q2) Describe the benefits of resistance training.
Q3) Which of the following factors does not influence how much glucose a person uses during physical activity?
A) carbohydrate intake
B) age of the person exercising
C) duration of the activity
D) degree of training of the muscles
Q4) An athlete is in the early weeks of an aerobic training program and develops a decrease in hemoglobin concentration. Which of the following is true?
A) The condition is called sports anemia.
B) It probably reflects a low iron intake.
C) It goes away by itself.
D) a and b
E) a and c
Q5) Muscle hypertrophy is an increase in size in response to use.
A)True
B)False
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Q6) Why are vegetarian female athletes particularly vulnerable to iron deficiency?
Chapter 11: Diet and Health
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88 Flashcards
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Sample Questions
Q1) A man with pre-hypertension is trying to keep his blood pressure from going higher. Which of the following dietary changes might help?
A) have at least two glasses of wine a day with dinner
B) choose low-sodium canned soups and beans
C) eliminate high-potassium foods like potatoes and broccoli
D) add vitamin and mineral supplements to make up deficiencies
Q2) Jeff is a 54-year-old male who is 5' 6" tall, weighs 165 pounds, and has hypertension. The single most effective dietary measure Jeff can take is to:
A) consume less sodium.
B) reduce his weight.
C) increase his intake of potassium.
D) consume adequate calcium.
Q3) CVD is a man's disease.
A)True
B)False
Q4) Chronic diseases are the only type of diseases that afflict people in developed countries.
A)True
B)False
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Chapter 12: Food Safety and Food Technology
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Sample Questions
Q1) Which of the following synthetic sweeteners should not be consumed by individuals with phenylketonuria?
A) saccharin
B) sucralose
C) aspartame
D) neotame
Q2) Which of the following groups of food additives is allowed no margin of risk?
A) antioxidants
B) coloring agents
C) antimicrobial agents
D) flavoring agents
Q3) 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.
Q4) Why is eating raw or lightly steamed seafood a risky business?
Q5) Describe the FDA's position on genetically modified foods.
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Chapter 13: Life Cycle Nutrition: Mother and Infant
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106 Flashcards
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Sample Questions
Q1) Which of the following determines whether the mother is able to grow a healthy placenta?
A) the mother's prepregnancy nutrition
B) the mother's prepregnancy weight
C) whether or not the mother receives vitamin supplementation
D) a and b
E) b and c
Q2) A low-birthweight baby is defined as one who weighs less than 5 <sup>1</sup>/<sub>2</sub> pounds.
A)True
B)False
Q3) Should all pregnant women take prenatal supplements of vitamins and minerals?
A) no, because they can lead to toxic levels of stored vitamins in some women
B) yes, because they will provide the additional energy needed during pregnancy
C) no, because they may get stomach upset and not be able to eat their foods
D) yes, because they contain the increased nutrient amounts needed during pregnancy
Q4) By adolescence, fatty streaks have formed in most children's coronary arteries.
A)True
B)False
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Chapter 14: Child, Teen, and Older Adult
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Sample Questions
Q1) Is lead poisoning still a problem for young children?
A) no, because water coming into houses from treatment plants contains no lead
B) yes, because there are still children with deficiencies of the vitamins and minerals that reduce absorption
C) no, because current medical treatments can reverse the damage to the body
D) yes, because they may still have access to canned foods with high lead content
Q2) Which of the following would be the most appropriate snack for an active, normal-weight child?
A) yogurt
B) candy
C) ice cream
D) cola
Q3) Older adults should drink at least _____ cups of fluid a day to provide needed water.
A) 3-4
B) 5-6
C) 7-8
D) 9-13
Q4) Describe how chronic laxative use can lead to malnutrition.
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Chapter 15: Hunger and the Global Environment
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Sample Questions
Q1) SNAP debit cards cannot be used to purchase foods of low nutrient density such as chocolate doughnuts.
A)True
B)False
Q2) Long-term effects of irrigation include:
A) increased saltiness of the soil.
B) depletion of the water supply.
C) more rapid plant growth.
D) a and b
E) b and c
Q3) The predominant form of hunger in the United States today is caused by:
A) political barriers.
B) lack of food nearby to purchase.
C) lack of money.
D) inadequate farm land.
Q4) One out of every _____ Americans receives food assistance of some kind.
A) four
B) five
C) six
D) seven
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