Introduction to Nutrition Exam Solutions
Course Introduction
Introduction to Nutrition provides students with a foundational understanding of the principles of human nutrition and the role of nutrients in the maintenance of health. The course covers the digestion, absorption, metabolism, and functions of macronutrients and micronutrients, as well as the impact of dietary choices on overall wellness and disease prevention. Students will examine the components of a balanced diet, explore nutritional requirements throughout the lifespan, and discuss current issues such as food labeling, nutritional guidelines, and public health concerns relating to nutrition. Through lectures, readings, and practical assignments, students will develop the skills necessary to evaluate dietary information and apply nutritional concepts to everyday life.
Recommended Textbook
Williams' Basic Nutrition and Diet Therapy 14th Edition by Staci Nix McIntosh
Available Study Resources on Quizplus
23 Chapters
710 Verified Questions
710 Flashcards
Source URL: https://quizplus.com/study-set/1934
Page 2
Chapter 1: Food, Nutrition, and Health
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/38537
Sample Questions
Q1) Promoting a health care service that improves diabetes management for the elderly in a community would assist in which of the following?
A) supporting the National Health Goals-Healthy People 2020
B) reducing world hunger in the United States and Asia.
C) improving Medicare reimbursement claims
D) providing access to child care services for children
Answer: A
Q2) The body's main storage form of carbohydrate is A) glycogen.
B) glycerol.
C) glucagon.
D) glucose.
Answer: A
Q3) The Dietary Reference Intakes (DRIs)address the nutrient needs of A) all adults.
B) most healthy population groups.
C) minority ethnic groups.
D) pregnant women, infants, and children.
Answer: B
To view all questions and flashcards with answers, click on the resource link above.
Page 3
Chapter 2: Carbohydrates
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/38538
Sample Questions
Q1) The carbohydrate form in which glucose is stored in the body is
A) starch.
B) polysaccharide.
C) glycogen.
D) fructose.
Answer: C
Q2) Types of dietary fiber include
A) lactose, galactose, and maltose.
B) polysaccharides and polyols.
C) starch, ptyalin and glucose
D) cellulose, lignin, and noncellulose.
Answer: D
Q3) Of the following,the food with the lowest carbohydrate content (as a percentage of weight)would be
A) orange juice.
B) raisins.
C) whole milk.
D) dried beans.
Answer: C
To view all questions and flashcards with answers, click on the resource link above.
Page 4
Chapter 3: Fats
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/38539
Sample Questions
Q1) A patient is concerned with her weight.Her energy intake is calculated to be 1600 calories.Intake records reveal that her fat intake for the past month has been 120 calories or less per day.The appropriate intervention would be to A) assess for essential fatty acid deficiency. B) continue to monitor for changes.
C) continue current meal plan.
D) draw lab work immediately.
Answer: A
Q2) An example of a food that contains hidden fats is A) salad dressing.
B) skim milk.
C) rice.
D) skinless chicken.
Answer: D
Q3) Factors that increase the risk of heart disease include A) family history of cancer. B) increased stress and obesity.
C) anemia and low thyroid levels.
D) gallbladder disease.
Answer: B
To view all questions and flashcards with answers, click on the resource link above. Page 5
Chapter 4: Proteins
Available Study Resources on Quizplus for this Chatper
29 Verified Questions
29 Flashcards
Source URL: https://quizplus.com/quiz/38540
Sample Questions
Q1) Protein catabolism is increased in conditions such as A) pregnancy.
B) childhood.
C) puberty.
D) illness.
Q2) Of the following,the food with the highest quality protein is
A) an omelet with cheese, whole wheat toast, and orange juice.
B) stir fry with chicken, green beans, and carrots.
C) stuffed turkey breast, peas, and baked potato.
D) a bean burrito, corn on the cob, and tomato salad.
Q3) The primary function of protein in the diet is to supply A) energy for growth and development.
B) insulation for vital organs.
C) material for growth and maintenance.
D) all 20 amino acids for heart maintenance.
Q4) The enzymes aminopeptidase and dipeptidase are secreted by the A) mouth.
B) stomach.
C) small intestine.
D) pancreas.
To view all questions and flashcards with answers, click on the resource link above. Page 6
Chapter 5: Digestion, Absorption, and Metabolism
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/38541
Sample Questions
Q1) The lining of the stomach and intestine is protected from strong acid by A) pepsinogen.
B) bile.
C) mucus.
D) the presence of food.
Q2) The rhythmic contractions of the stomach and intestine that propel food along are called
A) segmentation.
B) peristalsis.
C) cardiospasm.
D) pendular movements.
Q3) After absorption,the end products of carbohydrate and protein digestion enter the A) lacteal.
B) bile duct.
C) blood system.
D) bowel.
To view all questions and flashcards with answers, click on the resource link above. Page 7
Chapter 6: Energy Balance
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/38542
Sample Questions
Q1) The liver and muscles store enough glycogen to last _____ hours.
A) 4 to 6
B) 6 to 24
C) 12 to 48
D) 24 to 72
Q2) The total number of kilocalories in a snack that contains 10 g carbohydrate,2 g protein,and 5 g fat is _____ kcal.
A) 17
B) 68
C) 93
D) 153
Q3) Basal metabolic rate is controlled by the hormone
A) cortisol.
B) growth hormone.
C) thyroxine.
D) insulin.
To view all questions and flashcards with answers, click on the resource link above.
Page 8
Chapter 7: Vitamins
Available Study Resources on Quizplus for this Chatper
45 Verified Questions
45 Flashcards
Source URL: https://quizplus.com/quiz/38543
Sample Questions
Q1) Sunflower oil is a rich source of A) vitamin A.
B) vitamin B.
C) vitamin D.
D) vitamin E.
Q2) Vitamin C deficiency is associated with A) scurvy.
B) beriberi.
C) pernicious anemia.
D) megaloblastic anemia.
Q3) Vitamin E protects membranes because it acts as a(n) A) barrier.
B) peroxide.
C) antioxidant.
D) clotting factor.
Q4) A folic acid deficiency induces a form of anemia called _____ anemia.
A) microcytic
B) megaloblastic
C) pernicious
D) aplastic
To view all questions and flashcards with answers, click on the resource link above. Page 9
Chapter 8: Minerals
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/38544
Sample Questions
Q1) Which of the following foods would be most important to assist with thyroxine synthesis?
A) iodized table salt
B) fresh green lettuce
C) apple
D) yogurt
Q2) The two minerals that occur in the water outside cells and regulate water balance are
A) calcium and potassium.
B) sodium and chloride.
C) phosphorus and magnesium.
D) iron and zinc.
Q3) The mineral present in the body in the greatest amount is A) sodium.
B) calcium.
C) iron.
D) chloride.
To view all questions and flashcards with answers, click on the resource link above.
Page 10
Chapter 9: Water Balance
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/38545
Sample Questions
Q1) The term extracellular fluid includes
A) plasma and tissue secretions.
B) plasma and fluid inside cells.
C) fluid surrounding cells and in beverages.
D) fluid surrounding cells and fluid inside cells.
Q2) Water retention would be the result of the hormone
A) ADH.
B) estrogen.
C) progesterone.
D) insulin.
Q3) An example of a substance that can pass through a capillary membrane is A) glucose.
B) hemoglobin.
C) plasma proteins.
D) antibodies.
Q4) An acid has a pH
A) greater than 7.0.
B) lower than 7.0.
C) greater than 5.0.
D) lower than 5.0.
To view all questions and flashcards with answers, click on the resource link above. Page 11
Chapter 10: Nutrition During Pregnancy and Lactation
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/38546
Sample Questions
Q1) Total weight gain during the first trimester should be approximately _____ lbs.
A) 1 to 2
B) 2 to 4
C) 6 to 10
D) 10 to 15
Q2) A condition of severe,prolonged,and persistent vomiting during pregnancy is called
A) hyperemesis gravidarum.
B) placenta previa.
C) gestational diabetes.
D) preeclampsia.
Q3) Appropriate snack choices for a pregnant woman with morning sickness may include
A) a meal of hot soup and Gatorade.
B) lemonade with added sugar and peppermint sticks.
C) a glass of hot decaffeinated tea.
D) whole-wheat toast with a small amount of light butter and a small piece of fruit.
To view all questions and flashcards with answers, click on the resource link above. Page 12
Chapter 11: Nutrition in Infancy, Childhood, and Adolescence
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/38547
Sample Questions
Q1) A good source of calcium for the growing child is
A) milk.
B) juice drink.
C) dinner roll.
D) hot dog.
Q2) During the school-age years,the rate of growth
A) increases rapidly.
B) is slow and irregular.
C) increases slowly.
D) is similar to that during the preschool years.
Q3) The feeding process is an important part of the following developmental factors:
A) bonding relationship with parent
B) self-identity for the infant
C) autonomy for the infant and parent
D) infant self-actualization
Q4) At birth,the reflexes an infant has are
A) rooting, biting, and swallowing.
B) sucking, munching, and swallowing.
C) rooting, sucking, and swallowing.
D) grasping, sucking, and gagging.
To view all questions and flashcards with answers, click on the resource link above. Page 13
Chapter 12: Nutrition for Adults: the Early, Middle, and Later Years
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/38548
Sample Questions
Q1) John is a 34-year-old who is active in his community coaching football.He was also recently promoted to a director level position at this job.John is in _____ adulthood.
A) young
B) young and middle
C) middle
D) older
Q2) Factors that commonly contribute to malnutrition in older adults include
A) type 2 diabetes and heart disease.
B) loss of teeth or poorly fitting dentures.
C) a weight 10% above desirable standards.
D) increased energy and nutrient needs.
Q3) The number of calories per day supplied as carbohydrate for older adults who require 2000 kcal per day would be
A) 450 to 650.
B) 750 to 1250.
C) 900 to 1300.
D) 1100 to 1450.
To view all questions and flashcards with answers, click on the resource link above.
Page 14
Chapter 13: Community Food Supply and Health
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/38549
Sample Questions
Q1) One of the most common deficiencies in the world is _____________ deficiency.
A) zinc
B) biotin
C) iron
D) ascorbic acid
Q2) Nutrition programs established by the government for the elderly include
A) Share a Meal.
B) Drive-Through Meals.
C) Congregate Meals Program.
D) Nutrition Supplements Program.
Q3) An example of a food covered by a Women,Infants,and Children (WIC)voucher would be
A) lemonade.
B) fortified cereal.
C) popsicles.
D) chocolate chip cookies.
To view all questions and flashcards with answers, click on the resource link above. Page 15
Chapter 14: Food Habits and Cultural Patterns
Available Study Resources on Quizplus for this Chatper
29 Verified Questions
29 Flashcards
Source URL: https://quizplus.com/quiz/38550
Sample Questions
Q1) Alcohol is strictly prohibited by
A) Jews.
B) Greeks.
C) African Americans.
D) Muslims.
Q2) A factor that has the greatest influence on food habits is
A) food availability.
B) increased nutrition information.
C) sedentary lifestyles.
D) a decline in functional illiteracy.
Q3) Soy sauce,ginger,almonds,and sesame seeds are basic seasonings for _____ food.
A) German
B) Chinese
C) Mexican
D) Native American
Q4) A food that is not allowed according to Jewish (kosher)food laws is A) pork.
B) eggs.
C) milk.
D) fish.
To view all questions and flashcards with answers, click on the resource link above. Page 16
Chapter 15: Weight Management
Available Study Resources on Quizplus for this Chatper
31 Verified Questions
31 Flashcards
Source URL: https://quizplus.com/quiz/38551
Sample Questions
Q1) In all probability,the most significant factor in the development of obesity is
A) genetics and family food patterns.
B) psychological influences.
C) social influences.
D) physiologic influences.
Q2) A 2-lb increase in fat is the kilocalorie equivalent of _____ kcal.
A) 1000
B) 3000
C) 3500
D) 7000
Q3) A sound food plan for weight loss contains
A) very little fat content.
B) very little carbohydrate.
C) higher protein than carbohydrate.
D) a balance of macronutrients.
Q4) Dangers associated with the use of very-low-calorie diets include A) dehydration.
B) decreased metabolic rate.
C) sleep disorders.
D) hyperactivity.
To view all questions and flashcards with answers, click on the resource link above. Page 17
Chapter 16: Nutrition and Physical Fitness
Available Study Resources on Quizplus for this Chatper
28 Verified Questions
28 Flashcards
Source URL: https://quizplus.com/quiz/38552
Sample Questions
Q1) If an athlete exercises for a prolonged period of time,the muscles will become A) atrophied.
B) fatigued.
C) cramped.
D) limp.
Q2) Vitamins and minerals are important in energy production because
A) they supply a necessary energy source.
B) they speed up energy production.
C) more are needed during exercise.
D) they are needed as cofactors in enzyme reactions.
Q3) Long-term energy needs are provided by
A) glucose and fatty acids.
B) glycogen and fatty acids.
C) ascorbic acid and fatty acids.
D) glycogen and amino acids.
Q4) Some fat in the diet is required to provide A) essential fatty acids.
B) sufficient energy for all activities.
C) cholesterol for hormone production.
D) adequate body fat stores.
To view all questions and flashcards with answers, click on the resource link above. Page 18
Chapter 17: Nutrition Care
Available Study Resources on Quizplus for this Chatper
29 Verified Questions
29 Flashcards
Source URL: https://quizplus.com/quiz/38553
Sample Questions
Q1) The member of the health care team who is in closest continual contact with patients and their families is the
A) physician.
B) clinical dietitian.
C) licensed nurse.
D) physical therapist.
Q2) Methods used for nutrition assessment of patients include A) computed tomographic scans.
B) laboratory tests.
C) physical therapy.
D) fitness testing.
Q3) Hospitalized patients should be weighed
A) naked.
B) every day.
C) at the same time each day.
D) before they go to the bathroom.
To view all questions and flashcards with answers, click on the resource link above. Page 19
Chapter 18: Gastrointestinal and Accessory Organ
Problems
Available Study Resources on Quizplus for this Chatper
38 Verified Questions
38 Flashcards
Source URL: https://quizplus.com/quiz/38554
Sample Questions
Q1) A cause of diarrhea is
A) drinking too much liquid with a meal.
B) lactose intolerance.
C) excessive intake of protein.
D) swallowing air while eating.
Q2) Of the following,a food item that may be restricted in the patient with cirrhosis is A) apple slices.
B) orange sherbet.
C) hotdog.
D) peas.
Q3) A food that individuals with celiac disease would need to eliminate is A) cream of wheat.
B) homemade applesauce.
C) vanilla yogurt.
D) buttermilk.
To view all questions and flashcards with answers, click on the resource link above. Page 20
Chapter 19: Coronary Heart Disease and Hypertension
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/38555
Sample Questions
Q1) An infarct in a major artery supplying the brain results in A) a myocardial infarction.
B) a coma.
C) a cerebrovascular accident.
D) hypertension.
Q2) Examples of foods high in soluble dietary fiber are
A) whole-wheat bread and crackers.
B) pureed fruits and vegetables.
C) potatoes and yams.
D) oat bran and legumes.
Q3) A food that can be used freely on a sodium-restricted diet is A) canned salmon.
B) a peanut butter sandwich.
C) a biscuit.
D) a fresh apple.
Q4) The underlying pathologic process in coronary heart disease appears to be A) atrophy of the heart muscle.
B) weakened coronary vessels.
C) fibrous plaques in coronary vessels.
D) inadequate nutrition to the heart muscle.
21
To view all questions and flashcards with answers, click on the resource link above.
Chapter 20: Diabetes Mellitus
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/38556
Sample Questions
Q1) The number of kcals from protein for an adult with diabetes receiving a 2200 kcal diet should be between
A) 100 - 330 kcal.
B) 220 - 770 kcal.
C) 250 - 800 kcal
D) 350 - 1200 kcal.
Q2) The main factors that influence development of type 2 diabetes mellitus are A) weight and heredity.
B) liver disease.
C) enzyme deficiencies.
D) childhood illnesses.
Q3) Ketones are a by-product of the metabolism of A) carbohydrates. B) proteins.
C) fats.
D) alcohol.
To view all questions and flashcards with answers, click on the resource link above. Page 22
Chapter 21: Kidney Disease
Available Study Resources on Quizplus for this Chatper
31 Verified Questions
31 Flashcards
Source URL: https://quizplus.com/quiz/38557
Sample Questions
Q1) For patients with uric acid stones,health practitioners may recommend a diet low in A) calcium.
B) vegetable protein.
C) animal protein.
D) fat.
Q2) A major clinical symptom of acute kidney failure is A) hematuria.
B) proteinuria.
C) oliguria.
D) massive edema.
Q3) Classic symptoms of acute glomerulonephritis include A) azotemia.
B) proteinuria.
C) ascites.
D) anemia.
To view all questions and flashcards with answers, click on the resource link above.
Page 23
Chapter 22: Surgery and Nutrition Support
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/38558
Sample Questions
Q1) A good source of vitamin C,important during the healing process,is
A) whole wheat crackers.
B) broccoli.
C) vanilla pudding.
D) pretzels.
Q2) Fluid loss is accompanied by loss of the electrolytes
A) sodium and chloride.
B) calcium and magnesium.
C) iron and zinc.
D) potassium and phosphorus.
Q3) A burn that causes cell damage in both the top layer of skin and some of the dermis is a _____ burn.
A) superficial
B) superficial partial-thickness
C) deep partial-thickness
D) full-thickness
To view all questions and flashcards with answers, click on the resource link above.
Page 24
Chapter 23: Nutrition Support in Cancer and Aids
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/38559
Sample Questions
Q1) Patients who receive chemotherapy drugs often develop anemia because the drugs
A) damage the bone marrow.
B) prevent iron absorption.
C) interfere with folate metabolism.
D) destroy hemoglobin.
Q2) Guidelines for counseling a person with HIV infection include
A) recommending intake of specific combinations of food.
B) expecting significant changes in lifestyle behaviors.
C) promoting optimal nutrition while making the fewest food changes.
D) acting as a catalyst for selecting appropriate lifestyle changes.
Q3) A major systemic effect of cancer is A) edema.
B) hypoglycemia.
C) dehydration.
D) negative nitrogen balance.
Q4) Mucositis is an inflammation of the A) stomach mucosa.
B) intestinal mucosa.
C) oral mucosa.
D) pancreas.
Page 25
To view all questions and flashcards with answers, click on the resource link above.