Introduction to Nutrition Test Bank
Course Introduction
Introduction to Nutrition explores the fundamental principles of human nutrition, including the roles and functions of macronutrients and micronutrients, dietary guidelines, and the relationship between diet and health. Students will learn about digestion, absorption, metabolism, and how nutritional needs vary throughout the lifespan. The course also examines current issues in nutrition, food labeling, and the factors influencing food choices. By understanding the science of nutrition, students will be better equipped to make informed dietary decisions and promote a healthy lifestyle.
Recommended Textbook
Nutrition Concepts and Controversies 14th Edition by Frances Sizer
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15 Chapters
1206 Verified Questions
1206 Flashcards
Source URL: https://quizplus.com/study-set/2086
Page 2
Chapter 1: Food Choices and Human Health
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80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41523
Sample Questions
Q1) Nutrition objectives for the nation set by Healthy People 2020 included all of the following except:
A)Reduce outbreaks of food-borne infections.
B)Reduce the death rate from cancer.
C)Reduce the number of schools offering breakfast.
D)Reduce the death rate from heart disease.
E)Increase the proportion of schools that require daily physical education.
Answer: C
Q2) Which research design is among the most powerful tools in nutrition research because it shows the effects of treatments?
A)case study
B)epidemiological study
C)correlation study
D)well-funded study
E)intervention study
Answer: E
Q3) Cultural traditions regarding food are static and inflexible.
A)True
B)False
Answer: False
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Chapter 2: Nutrition Tools Standards and Guidelines
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) The United States is among many countries that establish and publish guidelines for appropriate nutrient intakes.
A)True
B)False
Answer: True
Q2) Which of the following foods is exempt from listing ingredients on the label?
A)mayonnaise
B)salad dressing
C)ice cream
D)pickles
E)fresh bananas
Answer: E
Q3) There is strong scientific evidence that individual phytochemical supplements safely provide health benefits.
A)True
B)False
Answer: False
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Page 4
Chapter 3: The Remarkable Body
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Which statement is true regarding the timing of meals?
A)Timing of meals is important because the digestive tract is unable to digest foods at certain times.
B)A meal should be consumed immediately before exercise to enhance physical work.
C)Eating a meal late at night is desirable because it facilitates sleep.
D)Timing of meals is important to feeling well.
E)Timing of meals impacts the efficacy of energy storage.
Answer: D
Q2) What alert(s)your conscious mind to the sensation of hunger?
A)hypothalamus only
B)stomach muscles only
C)taste buds only
D)hypothalamus and stomach muscles
E)taste buds and fat cells
Answer: D
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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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Research has shown that eating too much carbohydrate can cause diabetes.
A)True
B)False
Q2) Potential harmful effects of too much fiber include:
A)hypoglycemia.
B)limited absorption of iron,zinc,or calcium.
C)extreme weight loss.
D)hyperglycemia.
E)chronic diarrhea.
Q3) Which monosaccharide is responsible for the sweet taste of fruit?
A)glucose
B)fructose
C)galactose
D)sucrose
E)maltose
Q4) The increase in added sugars in the diet has been proven to be the main cause of the increase in obesity today.
A)True
B)False
Q5) Describe the harmful effects of fiber when taken in excess.
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Chapter 5: The Lipids Fats Oils Phospholipids and Sterols
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80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41527
Sample Questions
Q1) According to the USDA Food Intake Patterns,most adults should limit protein foods intake to 5-7 oz./day.
A)True
B)False
Q2) Which statement about fatty foods is true?
A)Fatty foods are low in energy density.
B)Fat in foods contributes to satiety.
C)People prefer the taste of foods low in fat over those high in fat.
D)Fat gives foods a tough texture.
E)Fat impairs the absorption of some phytochemicals.
Q3) A majority of fat digestion takes place in the stomach.
A)True
B)False
Q4) The term for the "family" of organic compounds that is soluble in organic solvents but not in water is:
A)triglycerides.
B)lipids.
C)fats.
D)oils.
E)bile acids.
7
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Chapter 6: The Proteins and Amino Acids
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79 Verified Questions
79 Flashcards
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Sample Questions
Q1) Your mother is considering changing her diet to include only non-meat proteins to reduce her risk of developing heart disease or cancer.What evidence is available to support her decision?
A)Vegetarian diets contain greater amounts of heart-protective omega-3 fatty acids.
B)Plant-based diets are usually lower in saturated fat and higher in fiber,which reduces risk of heart disease.
C)Substituting soy for meat proteins has resulted in a large decrease in heart disease risk.
D)Lung cancer never develops in people eating plant-based diets.
E)Intakes of fruit and vegetables decrease when meat consumption decreases.
Q2) The process of protein turnover includes:
A)excreting old amino acids that are left from cell breakdown.
B)synthesizing intestinal cells,which live for 3 to 4 months.
C)eating food sources of amino acids every day to grow new cells and replace worn-out ones.
D)preserving all old amino acids in the body to be re-circulated.
E)circulating proteins in the bloodstream to replenish peptide chains.
Q3) Describe the relationship between vegetarian diets and risks of colon cancer.
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8
Chapter 7: The Vitamins
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80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41529
Sample Questions
Q1) People whose diets are rich in vegetables and fruits have low rates of: A)cancer.
B)lung disease. C)rickets.
D)osteoporosis. E)toxicity.
Q2) The thiamin deficiency disease is known as: A)pellagra. B)osteomalacia.
C)scurvy. D)beriberi. E)anemia.
Q3) The claim that supplements are necessary because today's foods lack sufficient nutrients to support health is a marketing trap. A)True B)False
Q4) Why are dark-skinned children who live in smoggy northern cities likely to develop rickets?
Q5) Differentiate between retinol and beta-carotene and explain what retinol activity equivalents are.
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Chapter 8: Water and Minerals
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85 Verified Questions
85 Flashcards
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Sample Questions
Q1) What is the best beverage choice?
A)sports drinks because they replace important minerals missing from the diet
B)hard water because it has a high concentration of calcium and magnesium
C)soft water because it replaces sodium that is lost from the body
D)fruit juices because they naturally contain vitamins and minerals
E)bottled water because it is guaranteed to be safe
Q2) Which statement is true about groundwater as a drinking water supply?
A)It comes from deep,protected underground aquifers.
B)It is protected from new contaminants.
C)Contaminants break down very quickly underground.
D)Fast movement and aeration help keep it clean.
E)It flows from lakes,rivers,and reservoirs.
Q3) Chromium works closely with:
A)insulin.
B)collagen.
C)hemoglobin.
D)enzymes.
E)iron.
Q4) Describe the characteristics of DASH (Dietary Approaches to Stop Hypertension).
Q5) What is peak bone mass and when is it developed?
Page 10
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Chapter 9: Energy Balance and Healthy Body Weight
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82 Verified Questions
82 Flashcards
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Sample Questions
Q1) About ____ percent of a meal's energy value is used up in stepped-up metabolism in the five or so hours following that meal.
A)5
B)10
C)15
D)20
E)25
Q2) An eating pattern of foods high in ____ is associated with being overweight.
A)plant proteins
B)nonnutritive sweeteners
C)nutrient density
D)energy density
E)carbohydrates
Q3) A good way to help dieters to solve problems and increase motivation is to teach them to:
A)add new cues for eating.
B)use hypnosis to change negative eating behaviors.
C)start a new strict physical activity plan.
D)review their failures daily in order to go back and fix them.
E)emphasize positive consequencesof appropriate eating andexercise behaviors.
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Chapter 10: Performance Nutrition
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Active people need nutrient-dense foods such as ____ to supply vitamins,minerals,and phytochemicals.
A)breakfast bars
B)sweet potatoes
C)iceberg lettuce
D)potato chips
E)energy drinks
Q2) Taking vitamin or mineral supplements just before competition will help to improve performance.
A)True
B)False
Q3) Which factor 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
E)glycogen stores
Q4) Describe the composition and characteristics of an ideal pregame meal at 1,2,and 3 hours before competition.
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Chapter 11: Diet and Health
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80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41533
Sample Questions
Q1) Which food is not an example of a cruciferous vegetable?
A)turnips
B)broccoli
C)green onions
D)cabbage
E)rutabaga
Q2) The CDC,American Heart Association,and other groups have collaborated to create a program that encourages people to:
A)consume enough whole grains.
B)eat more fish.
C)switch from cow's milk to soy milk.
D)fill half their plate with vegetables and fruits.
E)eat more milk and milk products.
Q3) The metabolic syndrome greatly increases a person's risk of developing:
A)hypertension.
B)cancer.
C)CVD.
D)AIDS.
E)infectious disease.
Q4) Explain how atherosclerosis can make hypertension worse.
Page 13
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Chapter 12: Food Safety and Food Technology
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Nitrites are added to foods to:
A)prevent formation of carcinogens.
B)change their color.
C)improve their nutritive value.
D)inhibit rancidity.
E)improve their texture.
Q2) The use of selective breeding in human agriculture:
A)is a very recent scientific concept.
B)involves crossing boundaries between species.
C)can involve analysis of DNA from successful seedlings.
D)is successful only in plants.
E)involves selecting the least successful farm animals and plants for breeding with more successful ones.
Q3) Water-soluble vitamins are affected by canning.
A)True
B)False
Q4) Adults are more susceptible to the ill effects of pesticides in foods than infants and children.
A)True
B)False
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Chapter 13: Life Cycle Nutrition Mother and Infant
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) What the most important factor governing the addition of new foods to a baby's diet?
A)the baby's napping time
B)how often the baby cries
C)the baby's physical readiness to handle different colors and tastes
D)the need to detect and control allergic reactions
E)the mother's desire to cease breastfeeding
Q2) What is not a problem associated with preeclampsia?
A)edema
B)hypertension
C)seizures
D)protein in the urine
E)fetal growth restriction
Q3) Which factor 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)the size of the amniotic sac
E)the relative size of the embryo
Q4) Describe the relationship between breastfeeding and an infant's infection risk.
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Chapter 14: Child Teen and Older Adult
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) An elderly woman in a nursing home no longer goes outside to enjoy the sunshine and fresh air,has reduced her meat intake because her dentures don't fit well,and has recently been having difficulty concentrating on conversations with others.She may be developing a deficiency of which vitamins?
A)vitamin D and vitamin B
B)vitamin A and folate
C)vitamin C and thiamin
D)vitamin K and riboflavin
E) vitamin C and vitamin E
Q2) Since 1950,the number of people ____ years old in the U.S.has increased seven-fold.
A)under 5
B)over 35
C)over 85
D)over 90
E)over 100
Q3) To prevent iron deficiency,children's foods must deliver 7-10 milligrams of iron per day.
A)True
B)False
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Page 16
Chapter 15: Hunger and the Global Environment
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Discuss how reducing food waste could impact the world food supply.
Q2) Which of the following recommendations would contribute to food sustainability?
A)Give up eating fresh fruits.
B)Go vegetarian most days of the week.
C)Buy grain-fed beef.
D)Support large-scale industrial farmers.
E)Reduce genetic diversity in food animals.
Q3) Which trend is currently taking place and projected to continue if climate change continues on its current trajectory?
A)Food-producing land is increasing.
B)Fuel use is decreasing.
C)Supplies of fresh water are dwindling.
D)Air quality is improving.
E)Food support agencies will have to shut down.
Q4) One problem with aquaculture is that:
A)few food crops grow underwater.
B)enclosures are too costly to build.
C)it meets only 1/5 the demand for fish.
D)farmed fish eat chow made from fish.
E)it uses too much water.
Page 17
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