Introduction to Nutrition
Pre-Test Questions
Course Introduction
Introduction to Nutrition provides a comprehensive overview of the basic principles of human nutrition, emphasizing the role of nutrients in maintaining health and preventing disease. This course explores macronutrients and micronutrients, their sources, digestion, absorption, and metabolic functions within the body. Additionally, it examines nutrition through the life cycle, the relationship between diet and chronic diseases, and the impact of cultural, economic, and environmental factors on food choices. Through scientific analysis and practical application, students will develop a foundational understanding of how nutrition influences well-being and learn strategies for adopting healthy dietary habits.
Recommended Textbook
Nutritional Foundations and Clinical Applications 6th Edition by Michele Grodner
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20 Chapters
617 Verified Questions
617 Flashcards
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Chapter 1: Wellness Nutrition
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Sample Questions
Q1) A nutrient that can be made by the body is called
A) essential.
B) complete.
C) incomplete.
D) nonessential.
Answer: D
Q2) To provide adequate amounts of vitamins and minerals,the best course of action is to
A) lose weight to achieve ideal body weight.
B) eat a variety of foods from each food group.
C) follow the same general food pattern each day.
D) consume foods high in fiber and low in saturated fat.
Answer: B
Q3) An example of community support for health promotion is
A) teaching a young mother skills in safe food preparation.
B) watching a television documentary about industry errors in food processing.
C) labeling fresh poultry packages with information about proper food storage.
D) being aware that Salmonella can be transmitted because of inadequate food preparation.
Answer: C
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Chapter 2: Personal and Community Nutrition
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Sample Questions
Q1) One reason that increasing fruit and vegetable consumption helps decrease dietary fat intake is that fruits and vegetables
A) are natural appetite suppressants.
B) replace high-fat foods in the diet.
C) are rich in antioxidants and phytochemicals.
D) decrease absorption of fat from foods.
Answer: B
Q2) For someone who is able to shop for food only once a month,the most nutritious fruits and vegetables would be _____ fruits and vegetables.
A) fresh seasonal
B) frozen
C) canned
D) dried
Answer: B
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Chapter 3: Digestion,Absorption,and Metabolism
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Sample Questions
Q1) If the speed of peristalsis were to increase,the result would be A) heartburn.
B) vomiting.
C) diarrhea.
D) constipation.
Answer: C
Q2) Release of digestive secretions into the small intestine is caused by _____ that are released when _____.
A) enzymes;food enters the stomach
B) enzymes;food enters the small intestine
C) hormones;food enters the stomach
D) hormones;enters the small intestine
Answer: D
Q3) If peristalsis were to reverse direction,the result would be A) vomiting.
B) diarrhea.
C) constipation.
D) intestinal failure.
Answer: A
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Page 5
Chapter 4: Carbohydrates
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Sample Questions
Q1) Peter has been very ill and has not eaten for 3 days.In order to provide carbohydrate for his brain and other cells,his body will break down
A) body fat.
B) liver glycogen.
C) blood glucose.
D) muscle protein.
Q2) The main concern with increasing intake of high-fructose corn syrup is that it
A) provides mostly fructose,which is poorly metabolized.
B) provides energy but no nutrients.
C) promotes storage of body fat.
D) cultivates an increased desire for sweet foods and beverages.
Q3) John wants to increase his dietary fiber intake.The best breakfast choice to help him achieve this goal would be
A) pancakes and orange juice.
B) oatmeal with raisins.
C) scrambled egg and toast.
D) blueberry muffin and jam.
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Chapter 5: Fats
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Sample Questions
Q1) The number of kilocalories provided by 23 g of fat is
A) 92.
B) 161.
C) 207.
D) 230.
Q2) If a salad dressing is made with olive oil,it would contain mostly _____ fatty acids.
A) trans
B) saturated
C) polyunsaturated
D) monounsaturated
Q3) A client who is trying to follow a low-fat eating pattern tells you that he or she has experienced diarrhea.You may want to find out whether he or she has
A) eaten foods made with the fat substitute carrageenan.
B) eaten foods made with the fat substitute olestra.
C) greatly increased intake of fish and seafood.
D) developed essential fatty acid deficiency.
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Chapter 6: Protein
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Sample Questions
Q1) An example of a situation in which nitrogen balance is positive is A) aging.
B) infection.
C) starvation.
D) pregnancy.
Q2) If a man weighs 190 lb and eats 150 g protein per day,his protein intake is _____ of the Recommended Dietary Allowance (RDA).
A) less than 100%
B) between 100% and 150%
C) between 150% and 200%
D) greater than 200%
Q3) Examples of individuals who may have an increased risk for malnutrition include A) inactive middle-aged men.
B) sleep-deprived adolescents.
C) children with chronic infections.
D) breastfed infants.
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Chapter 7: Vitamins
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Sample Questions
Q1) Niacin can be manufactured by the body from the amino acid
A) alanine.
B) arginine.
C) tryptophan.
D) phenylalanine.
Q2) The best description of blindness caused by vitamin A deficiency in developing countries is that it is
A) temporary and treatable.
B) infectious and often fatal.
C) limited to night blindness.
D) permanent but preventable.
Q3) A homeless man is brought into the emergency room with muscle weakness,loss of coordination,and tachycardia.He has alcohol on his breath.He may be suffering from a deficiency of A) thiamin.
B) riboflavin.
C) niacin.
D) folate.
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Chapter 8: Water and Minerals
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Sample Questions
Q1) If an elderly client who lives alone and has a limited income has edema,it would be important to evaluate his or her dietary intake of sodium and A) protein.
B) calcium.
C) chloride.
D) potassium.
Q2) If a woman who drinks a cup of decaffeinated coffee in the morning,a cup of fruit juice with lunch,6 cups of water throughout the day and a cup of tea at bedtime,her fluid intake would be considered
A) dangerously low.
B) below optimal.
C) optimal.
D) too high.
Q3) Having only softened tap water at home would be of most concern to a(n) A) pregnant woman.
B) full-time student who also works part-time.
C) elderly woman with osteoporosis.
D) retired man with hypertension.
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Chapter 9: Energy, Weight, and Fitness
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Sample Questions
Q1) The most effective way to increase energy expenditure is to
A) eat foods that require more energy for digestion,absorption,metabolism,and storage.
B) use thyroid hormones to increase basal metabolic rate.
C) increase the duration and intensity of daily activities.
D) lift weights to increase lean body mass and thereby increase basal metabolism.
Q2) If a client wants to relearn to pay attention to hunger and satiety cues,he or she may find it helpful to
A) keep a journal of perceived emotions.
B) establish a regular pattern of meals.
C) eat all food at home.
D) avoid eating until he or she is very hungry.
Q3) The behavior change that would do most to help preserve lean body mass is A) avoiding weight loss.
B) exercising regularly.
C) decreasing dietary fat intake.
D) ensuring adequate protein intake.
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Chapter 10: Nutrition Across The Life Span
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Sample Questions
Q1) The child most likely to develop type 2 diabetes is the one who A) is obese.
B) is malnourished.
C) has multiple food allergies.
D) lives in a low-income household.
Q2) A mother of a toddler tells you that her child drinks several cups of fruit juice each day.How would you respond?
A) It is important to decrease juice intake because high potassium intake can be dangerous for young children.
B) Even though fruit juice contains some micronutrients,intake should be limited because it also has high levels of natural sugar.
C) As long as the juice is 100% real fruit juice,this is a good way to increase intake of fruits and micronutrients.
D) Drinking juice is healthful as long as the child has adequate intake of foods from all the food groups.
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Chapter 11: Nutrition Assessment and Patient Care
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Sample Questions
Q1) A BMI of 18 would reflect
A) underweight.
B) normal weight.
C) overweight.
D) severe overweight.
Q2) An example of a common cause of iatrogenic malnutrition is
A) scheduling of frequent daily tests that prevents the patient from eating meals.
B) food from home brought in by family members and friends of a patient.
C) small portion sizes of hospital food and absence of snacks.
D) errors in ordering and delivery of meals for hospitalized patients.
Q3) Measurement of serum albumin level would be most useful for predicting visceral protein status in a(n)
A) patient with congestive heart failure who has very little appetite.
B) elderly patient who has been living alone and is scheduled for nonemergency surgery.
C) patient with liver failure related to chronic alcohol abuse.
D) patient who was in a serious car accident and is recovering from multiple fractures.
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Chapter 12: Food-Related Issues
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Sample Questions
Q1) If a patient drools,takes a long time to eat,and often gags during meals,he or she may have
A) dementia.
B) esophageal cancer.
C) regurgitation.
D) dysphagia.
Q2) To reduce the risk of aspiration,patients who are receiving enteral tube feedings should be positioned
A) sitting upright.
B) lying on their side.
C) with the head of the bed elevated 30 to 45 degrees.
D) with the head of the bed elevated 45 to 60 degrees.
Q3) A patient has undergone several gut resections because of cancer and is unlikely to resume adequate oral intake of nutrients.The best way to feed this patient would be via
A) central parenteral nutrition.
B) peripheral parenteral nutrition.
C) a PEG tube.
D) jejunal enteral feedings.
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Chapter 13: Nutrition for Disorders of the Gastrointestinal
Tract
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Sample Questions
Q1) An example of a meal that is likely to relax the lower esophageal sphincter and allow gastroesophageal reflux is
A) pasta with marinara sauce and sourdough bread.
B) ham with rice pilaf.
C) fried chicken and pasta salad.
D) chicken and spinach tortilla wrap and salsa.
Q2) If a client complains of excessive gas,a good question to ask is whether he or she
A) drinks coffee and tea.
B) has problems with constipation.
C) chews gum.
D) is under a lot of stress.
Q3) If a patient has had a large portion of their small intestine removed because of cancer and is unable to maintain a stable weight,a feeding regimen that would be most appropriate is
A) enteral feedings into the stomach.
B) enteral feedings into the jejunum.
C) parenteral nutrition only.
D) supplemental parenteral nutrition.
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Chapter 14: Nutrition for Disorders of the Liver, Gallbladder, and Pancreas
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Sample Questions
Q1) A bottle of beer that contains 13 g of carbohydrates and 16 g of alcohol provides _____ kcal.
A) 116
B) 155
C) 164
D) 203
Q2) A symptom that is common to all types of hepatitis is A) jaundice.
B) headache.
C) dehydration.
D) muscle aches.
Q3) For patients with any kind of liver disease,the most important dietary modification is A) abstaining from alcohol.
B) decreasing fat intake.
C) increasing protein intake.
D) avoiding dietary fructose.
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Chapter 15: Nutrition for Diabetes Mellitus
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Sample Questions
Q1) An example of a good after-workout snack for someone with type 1 diabetes is A) skim milk.
B) beef jerky.
C) string cheese.
D) peanuts.
Q2) An individual with a blood glucose level of 40 mg/dL would have A) hypoglycemia.
B) a normal blood glucose level.
C) hyperglycemia.
D) impaired glucose tolerance.
Q3) If a patient with type 1 diabetes is unable to maintain good blood glucose control through insulin injections,the physician may recommend A) an oral hypoglycemic agent.
B) using an insulin pump.
C) more frequent self-monitoring of blood glucose.
D) a daily exercise routine.
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Chapter 16: Nutrition in Metabolic Stress: Burns, Trauma and Surgery
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Sample Questions
Q1) In a critically ill patient receiving parenteral nutrition,a blood glucose level of 145 mg/dL is considered
A) too low.
B) acceptable.
C) slightly elevated.
D) seriously elevated.
Q2) If a patient experiences a third-degree burn over 30% of the body surface area,the first priority would be
A) provision of adequate protein.
B) prevention of nausea and vomiting.
C) replacement of fluids and electrolytes.
D) provision of adequate energy.
Q3) After surgery,once bowel sounds return,the most appropriate first meal should be
A) clear liquids.
B) soft and low in fiber.
C) chosen by the physician.
D) chosen by the patient.
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Chapter 17: Nutrition for Cardiopulmonary Diseases
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Sample Questions
Q1) If a patient has a thrombosis in a cerebral artery,he or she would experience A) a stroke.
B) a migraine headache.
C) a heart attack.
D) angina pectoris.
Q2) In the United States,most dietary sodium comes from
A) salt added at the table.
B) sodium naturally present in foods.
C) salt added to foods during cooking.
D) salt added to foods during processing.
Q3) A patient with high serum LDL cholesterol levels tells you that he usually eats a granola bar and a cup of coffee on the way to work;eats a grilled cheese sandwich and chips for lunch;eats a home-cooked meal for dinner,which is usually a chicken dish with potatoes or pasta and frozen vegetables;and snacks on popcorn and pretzels.The most beneficial change for him to make to lower his LDL cholesterol levels would be to
A) use fresh instead of frozen vegetables.
B) drink decaffeinated instead of regular coffee.
C) eat unsalted pretzels and popcorn.
D) eat a turkey sandwich with 100% whole-grain bread instead of grilled cheese.
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Chapter 18: Nutrition for Diseases of the Kidneys
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Sample Questions
Q1) Kidney disease affects the body's ability to maintain
A) body temperature.
B) body weight.
C) bone health.
D) bowel function.
Q2) The person who is most likely to develop chronic kidney disease is a(n)
A) obese woman with elevated levels of LDL cholesterol.
B) man with type 2 diabetes and hypertension.
C) man who drinks two alcoholic beverages a day and smokes cigarettes.
D) woman with tuberculosis and acquired immunodeficiency syndrome (AIDS).
Q3) If a patient with third-degree burns covering 40% of the body surface area suddenly exhibits high blood pressure and edema and is not producing urine,he or she has probably developed
A) severe malnutrition.
B) nephrotic syndrome.
C) chronic renal failure.
D) acute renal failure.
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Chapter 19: Nutrition for Neuro Psychiatric Disorders
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Sample Questions
Q1) If a college-age woman tells you that she often uses laxatives or diuretics to make sure she has a flat stomach and goes without meals or exercises for several hours before special events to make sure she fits into some of her favorite clothes,she probably has
A) anorexia nervosa.
B) binge-eating disorder.
C) bulimia nervosa.
D) malnutrition.
Q2) If a child is following a ketogenic diet for treatment of epilepsy,the nurse would want to ensure that the child is receiving supplements of A) essential amino acids.
B) pancreatic enzymes.
C) vitamin D.
D) vitamin C.
Q3) The optimal diet to protect against depression is A) made up of familiar and favorite foods.
B) high in dietary fiber and protein.
C) a vegetarian diet.
D) high in fruits,vegetables,and fish.
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Chapter 20: Nutrition in Cancer and HIV/AIDS
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Sample Questions
Q1) To minimize risk of infection with Cryptosporidium,patients with HIV/AIDS should
A) eat yogurt that contains live cultures.
B) avoid eating canned fruits and vegetables.
C) avoid eating undercooked meat,poultry,fish,or eggs.
D) drink only filtered water or water than has been boiled for 1 minute.
Q2) The factor that contributes most to malnutrition in patients with HIV/AIDS is
A) opportunistic infections.
B) fear of weight gain.
C) use of antiretroviral therapy.
D) increase in physical activity.
Q3) If a patient develops HIV-associated lipodystrophy syndrome (HALS),the best dietary recommendation is to
A) maintain adequate protein and energy intake so as to reduce muscle loss.
B) use medium-chain triglycerides and avoid lactose.
C) avoid raw,undercooked,or unpasteurized foods.
D) follow a Mediterranean diet and take omega-3 fatty acid supplements
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