Introduction to Nutrition Exam Solutions
Course Introduction
Introduction to Nutrition provides a comprehensive overview of the fundamental principles of human nutrition and their application to health and well-being. Students will explore the digestion, absorption, and metabolism of nutrients; understand the functions and sources of carbohydrates, proteins, fats, vitamins, and minerals; and examine the role of nutrition in growth, development, and disease prevention. The course also addresses current topics such as dietary guidelines, nutritional assessment, and the impact of lifestyle choices on long-term health, equipping students with the knowledge to make informed decisions regarding food and nutrition.
Recommended Textbook
Nutrition Concepts and Controversies 13th Edition by Frances Sienkiewicz Sizer
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15 Chapters
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 is a characteristic of alcohol?
A) It is a nutrient.
B) It contributes calories.
C) It interferes with repair of body tissues.
D) a and b
E) b and c
Answer: E
Q2) You are reading a news story about the effects of nutrient intakes on health. Which of the following would be a valid reason to consider following the advice in the article?
A) the reporter is an experienced journalist
B) the story contrasts previous recommendations with what scientists know now thanks to the new study being described
C) the subjects in the study being reported on were of a different age and gender than you
D) the story describes a meta-analysis of over 50 studies with a total of 25,000 subjects
Answer: D
Q3) Identify the functions of food, in addition to providing nutrients.
Answer: not answered
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3
Chapter 2: Nutrition Toolsstandards and Guidelines
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96 Verified Questions
96 Flashcards
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Sample Questions
Q1) Currently, the DRI values for the minerals sodium and potassium, and other food constituents, are forthcoming.
A)True
B)False
Answer: False
Q2) 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
Q3) Users of the exchange list system can make an informed approximation of the energy-yielding nutrients and calories in almost any food they might encounter.
A)True
B)False
Answer: True
Q4) What changes to the average American diet are necessary for the population to meet the Dietary Guidelines?
Answer: not answered
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Chapter 3: The Remarkable Body
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95 Verified Questions
95 Flashcards
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Sample Questions
Q1) Chronic, low-grade inflammation in chronic disease is of interest because:
A) it is an indication that the disease process is improving.
B) it foretells of the risk of death from the disease.
C) an important predictor is being underweight.
D) no dietary factors can have an effect on its progression.
Answer: B
Q2) Glycogen is stored in the body for future use. If it is drawn upon it will:
A) be readily available because it is stored in unlimited amounts in the muscles.
B) be depleted from the liver after several days.
C) provide energy for cell activities during extended between-meal intervals.
D) be replaced easily by carbohydrate eaten once a day.
Answer: C
Q3) The blood picks up oxygen and releases carbon dioxide in the:
A) heart.
B) liver.
C) digestive system.
D) lungs.
Answer: D
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Chapter 4: The Carbohydrates: Sugar, Starch, Glycogen, and Fiber
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111 Verified Questions
111 Flashcards
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Sample Questions
Q1) After chewing a piece of bread for awhile, you begin to experience a slightly sweet taste. This taste results from:
A) sucrose used in making bread.
B) an abnormal use of the carbohydrate in bread.
C) the liberation of maltose from starch.
D) one of the symptoms of diabetes.
Q2) The increase in added sugars in the diet is the main cause of the increase in obesity today.
A)True
B)False
Q3) Which breakfast would provide the most fiber?
A) 2 oz. bran cereal with nonfat milk
B) 8 oz. yogurt sweetened with honey
C) 2 slices French toast (enriched bread)
D) 1 cup cream of wheat and 8 oz. orange juice
Q4) When fructose and glucose are bonded together they form:
A) table sugar.
B) malt sugar.
C) milk sugar.
D) fruit sugar.
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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) Scientists have observed that people who regularly eat high-fat nuts tend to:
A) be leaner than others.
B) have more body fat than others.
C) exceed their calorie needs.
D) eat too much total fat.
Q2) Is it a good idea for an athlete to eliminate all fat from his diet in order to stay lean?
A) yes, because dietary fat is stored easily in fat cells in and can't be used for energy
B) no, because fats provide most of the energy to fuel the work of our muscles
C) yes, because fat is stored under the skin and causes our bodies to overheat
D) no, because excess fat is converted to glycogen and stored in the muscles
Q3) Discuss arguments you would use in trying to convince someone to consume fish rather than take fish oil supplements.
Q4) Which of the following statements best describes individuals who have had their gallbladder removed?
A) The liver stops producing bile.
B) They cannot digest food.
C) Bile is released directly into the small intestine.
D) Bile is not delivered into the small intestine.
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Page 7
Chapter 6: The Proteins and Amino Acids
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106 Verified Questions
106 Flashcards
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Sample Questions
Q1) The stomach lining is protected from the very strong acid of the stomach by:
A) enzymes.
B) a coat of mucus.
C) saliva.
D) antibodies.
Q2) Which of the following food groups does not provide significant protein?
A) fruits
B) grains
C) vegetables
D) milk, yogurt, and cheese
Q3) Describe factors that influence the digestibility of protein.
Q4) Vegetarians have significantly higher rates of hypertension than the general population.
A)True
B)False
Q5) Amino acid supplements are easy to digest and can relieve the digestive system from overworking.
A)True
B)False
Q6) Describe the relationship between vegetarian diets and risks of colon cancer.
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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 active form of vitamin A stored in the liver is:
A) retinol.
B) bright orange.
C) yellow.
D) beta-carotene.
Q2) By definition, a vitamin is all of the following except:
A) an organic compound.
B) indispensable to body function.
C) needed in minute amounts.
D) a non-essential nutrient.
Q3) Which of the following groups would not be at risk for developing a thiamin deficiency?
A) people who are addicted to alcohol
B) people who consume polished rice as a food staple
C) people who consume enough calories from whole foods
D) a and b
E) b and c
Q4) Discuss the legal requirements concerning the information that dietary supplement manufacturers must provide to the FDA for their supplements.
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Chapter 8: Water and Minerals
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104 Verified Questions
104 Flashcards
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Sample Questions
Q1) Breast-fed infants absorb about _____ percent of ingested calcium.
A) 10
B) 30
C) 40
D) 60
Q2) A deficiency of sodium is not harmful.
A)True
B)False
Q3) Describe what is known about the relationship between a protein intakes and bone health.
Q4) It is critical for body cells to maintain fluid and electrolyte balance by:
A) increasing intake of sodium when a person becomes dehydrated.
B) allowing minerals to slip freely across the cell membranes.
C) attracting water into the cell through increased electrolyte concentrations.
D) keeping the majority of water outside the cells.
Q5) Phosphorus is critical to the acid-base balance in cells because of its role in:
A) creating buffers to maintain the correct pH.
B) creating phospholipids to carry fats through the blood.
C) binding with calcium in muscle tissues.
D) transporting sodium from the cells.
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Chapter 9: Energy Balance and Healthy Body Weight
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107 Verified Questions
107 Flashcards
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Sample Questions
Q1) You suspect that your new college roommate may have an eating disorder because, although she seems to have a normal body size, you have heard her frequently vomiting after a meal, and her tooth enamel is becoming corroded. She also will frequently eat 3 boxes of crackers at one time to relieve stress and will then feel guilty afterwards. These are most likely symptoms of:
A) anorexia nervosa.
B) bulimia nervosa.
C) binge eating disorder.
D) the female athlete triad.
Q2) Complications immediately following obesity surgery often include all of the following except:
A) dehydration.
B) infection.
C) high blood pressure.
D) nausea.
Q3) The psychological desire to eat is referred to as:
A) satiety.
B) appetite.
C) hunger.
D) obesity.
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Chapter 10: Nutrients, Physical Activity, and the Bodys
Responses
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103 Verified Questions
103 Flashcards
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Sample Questions
Q1) One thing to consider when attempting to increase daily physical activity for health is to:
A) begin slowly by only exercising one to two days a week.
B) avoid vigorous exercise if you are elderly.
C) include a higher proportion of vigorous physical activity.
D) begin with a moderate-intensity activity such as brisk walking.
Q2) A competitive world-class skier needs advice on fluid intake during training, competition, and recovery. What should be recommended?
A) Additional fluid is not needed in competition because she will not sweat in cold weather.
B) She should drink fluids during the event when she gets thirsty.
C) She should rapidly replace fluids after competition by immediately replacing what she lost.
D) She should drink fluids with carbohydrate added to replenish glycogen stores.
Q3) Active people do not need extra fluid in cold weather.
A)True
B)False
Q4) Identify the characteristics and benefits of cardiorespiratory endurance.
Q5) Describe the benefits of resistance training.
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Chapter 11: Diet and Health
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88 Flashcards
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Sample Questions
Q1) Which of the following is an example of the effect of certain nutrients or foods on gene expression and disease development?
A) A phytochemical found in broccoli and broccoli sprouts has been shown to reverse uncontrolled cancer cell division in laboratory studies.
B) Supplementation of folate and vitamin B<sub>12</sub> during pregnancy has been shown to turn off the "yellow and fat" gene in pups born to laboratory mice.
C) Genomics testing laboratories have shown the benefits of supplements that are matched to an individual's personal genetic prescription.
D) a and b
E) a and c
Q2) Describe what is meant by the metabolic syndrome.
Q3) To help control blood cholesterol you would:
A) consume oats, barley, and legumes.
B) limit foods with trans fatty acids.
C) eliminate eggs from your diet.
D) a and b
E) b and c
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13
Chapter 12: Food Safety and Food Technology
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103 Flashcards
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Sample Questions
Q1) BHT protects fruits and vegetables from browning caused by exposure to oxygen.
A)True
B)False
Q2) To protect the vitamin content of fruits and vegetables, you would:
A) keep them at room temperature.
B) select vine-ripened ones.
C) chill immediately after picking.
D) a and b
E) b and c
Q3) To reduce your intake of pesticide residues you would:
A) trim fat from meat.
B) discard the outer layers of cabbage.
C) bite into the peel of an orange.
D) a and b
E) b and c
Q4) Food additives used in the U.S. are strictly controlled and pose little cause for concern.
A)True
B)False
Q5) Why is orange juice canned or frozen before shipping?
Page 14
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Chapter 13: Life Cycle Nutrition: Mother and Infant
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106 Verified Questions
106 Flashcards
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Sample Questions
Q1) By adolescence, fatty streaks have formed in most children's coronary arteries.
A)True
B)False
Q2) The nausea of morning sickness:
A) arises from hormonal changes of early pregnancy.
B) can be avoided.
C) can often be alleviated.
D) a and b
E) a and c
Q3) What recommendation is most appropriate to help a 6-year-old obese boy to improve his health?
A) He needs to start lifting weights to increase his muscle mass.
B) He should eliminate all his favorite fatty snacks from his diet.
C) He needs to be placed on a weight-reduction diet to lose some of his excess weight.
D) He should carry a refillable water bottle with him to drink instead of soft drinks.
Q4) Why do many pediatricians advise continued use of infant formula and not cow's milk throughout the first year of life?
Q5) Why is the risk of dehydration higher for infants than for adults?
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Chapter 14: Child, Teen, and Older Adult
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93 Verified Questions
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Sample Questions
Q1) How can adults who parent or counsel busy adolescents help them to eat well?
Q2) Since 1950, the number of people _____ years old in the U.S. has increased 7-fold.
A) under 5
B) over 55
C) over 85
D) over 100
Q3) Tommy consumed a breakfast consisting of yogurt with blueberries, whole-grain toast, and orange juice. Shortly thereafter, Tommy experienced an allergic reaction. This reaction was most likely caused by:
A) yogurt
B) whole-grain toast
C) blueberries
D) orange juice
Q4) Describe several ways in which drugs and nutrients can interact in the body. What factors influence an individual's risks of experiencing such interactions?
Q5) Why do older adults face a greater risk of vitamin D deficiency than younger people?
Q6) Why is dehydration a major risk for older adults?
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Chapter 15: Hunger and the Global Environment
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Sample Questions
Q1) What is the current status of the world food and supplies?
A) Staple foods such as wheat and rice cost much more than they did 40 years ago.
B) There is adequate food because the world population has stabilized.
C) The world's supplies of fresh water are dwindling and becoming polluted.
D) There is an increase in the number of ocean fish available.
Q2) In the United States, the food industry's energy consumption is about _____ percent of all the fossil-fuel energy the nation uses.
A) 15
B) 25
C) 35
D) 45
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) Describe some of the U.S. food programs directed at stopping domestic hunger.
Q5) Why are women in developing countries being targeted as direct recipients of food relief?
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