Nutrition Across the Lifespan
Exam Answer Key
Course Introduction
Nutrition Across the Lifespan explores the changing nutritional needs of individuals at each stage of life, from conception and infancy through childhood, adolescence, adulthood, and into old age. The course examines how physiological, psychological, and social factors influence dietary requirements and health outcomes, as well as the impact of nutrition on growth, development, and disease prevention. Students learn evidence-based guidelines for nutrient intake, analyze case studies, and gain practical skills to assess and support optimal nutrition for diverse populations throughout the aging process.
Recommended Textbook
Visualizing Nutrition 3rd Canadian Edition Mary B. Grosvenor
Available Study Resources on Quizplus
14 Chapters
1203 Verified Questions
1203 Flashcards
Source URL: https://quizplus.com/study-set/1213
Page 2
Chapter 1: Nutrition: Everyday Choices
Available Study Resources on Quizplus for this Chatper
83 Verified Questions
83 Flashcards
Source URL: https://quizplus.com/quiz/23983
Sample Questions
Q1) Typically, less processed foods have lower nutrient density.
A)True
B)False
Answer: False
Q2) The observations and hypotheses that arise from epidemiology can be tested using
A) clinical trials.
B) control group design.
C) experimental group design.
D) the peer review process.
Answer: A
Q3) Which is NOT an example of moderation in your diet and lifestyle?
A) Going back for seconds on all dinner items, rather than just the item you like best
B) Eating dessert occasionally
C) Balancing an extra dessert with extra exercise
D) Sharing a restaurant entrée or dessert with your dinner companion
Answer: A
To view all questions and flashcards with answers, click on the resource link above.
Page 3
Chapter 2: Guidelines for a Healthy Diet
Available Study Resources on Quizplus for this Chatper
89 Verified Questions
89 Flashcards
Source URL: https://quizplus.com/quiz/23984
Sample Questions
Q1) Which of the following pieces of information is NOT required on the foods label?
A) Name of the product
B) Total weight or volume of the contents
C) Name, address and website of the manufacturer, distributor or packager
D) Ingredients in descending order by weight
Answer: C
Q2) For all nutrients, Tolerable Upper Intake (UL) Levels are set for intakes from dietary supplements only.
A)True
B)False
Answer: False
Q3) In 1894, the first dietary recommendations in the US were published by the _____. The purpose of these recommendations was to _____.
A) FDA, keep Americans healthy
B) FDA, show Americans what a balance diet looked like
C) USDA, keep Americans healthy
D) USDA, show Americans what a balanced diet looked like
Answer: C
To view all questions and flashcards with answers, click on the resource link above.
4
Chapter 3: Digestion: From Meals to Molecules
Available Study Resources on Quizplus for this Chatper
79 Verified Questions
79 Flashcards
Source URL: https://quizplus.com/quiz/23985
Sample Questions
Q1) The transport of substances across a cell membrane with the aid of a carrier molecule and the expenditure of energy is
A) active transport.
B) facilitated diffusion.
C) osmosis.
D) simple diffusion.
Answer: A
Q2) The gastrointestinal tract is a hollow tube that begins at the mouth and ends at the colon.
A)True
B)False
Answer: False
Q3) Fiber retains water, thus when adequate fiber and fluids are consumed, feces have a higher water content and are more easily passed.
A)True
B)False
Answer: True
To view all questions and flashcards with answers, click on the resource link above.
Page 5
Chapter 4: Carbohydrates: Sugars, Starches, and Fibers
Available Study Resources on Quizplus for this Chatper
80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/23986
Sample Questions
Q1) Refined sugars look chemically very different from sugars that occur naturally in foods.
A)True
B)False
Q2) Consumption of foods sweetened with non-nutritive sweeteners is an effective weight loss option.
A)True
B)False
Q3) All of the following are good sources of insoluble fiber except:
A) a Granny Smith apple.
B) baked beans.
C) oatmeal.
D) wheat bran.
Q4) Which of the following is an example of an unrefined food?
A) Buttermilk pancake
B) Cornflakes cereal
C) Oatmeal
D) White bread
Q5) Discuss how the metabolism of fructose differs from that of sucrose.
To view all questions and flashcards with answers, click on the resource link above. Page 6
Chapter 5: Lipids: Fats, Phospholipids, and Sterols
Available Study Resources on Quizplus for this Chatper
124 Verified Questions
124 Flashcards
Source URL: https://quizplus.com/quiz/23987
Sample Questions
Q1) Chylomicrons are too large to enter the capillaries in the small intestine.
A)True
B)False
Q2) Excess body fat is associated with an increased risk of:
A) cardiovascular disease.
B) diabetes
C) high blood pressure
D) All of these
Q3) If you eat more saturated fat, there will be more saturated fat in your adipose tissue.
A)True
B)False
Q4) Which of the following is not a function of fat in foods?
A) Aroma
B) Flavor
C) Grittiness
D) Texture
Q5) Chylomicrons are too large to enter the capillaries in the small intestine.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 7
Chapter 6: Proteins and Amino Acids
Available Study Resources on Quizplus for this Chatper
81 Verified Questions
81 Flashcards
Source URL: https://quizplus.com/quiz/23988
Sample Questions
Q1) The phrase "structure determines function" is appropriately used in reference to protein. With this phrase in mind, discuss the following: what does the term "denature" mean? Describe how heating an egg is an example of a denatured protein. Describe how "soured" milk is an example of denatured protein.
Q2) Why is protein-energy malnutrition more common in children than adults?
A) The child's stomach cannot digest protein from the diet.
B) Adults eat protein sources from the diet that have a higher absorption rate.
C) Because children are growing, their protein needs per unit body weight are higher.
D) Children do not eat enough total calories so that protein must be used as an energy source.
Q3) The role of hydrochloric acid in protein digestion is to A) break down polypeptide chains.
B) denature the protein.
C) slow peristalsis.
D) stimulate production of digestive enzyme in pancreas.
Q4) Amino acids can be used by the body to make glucose and fatty acids.
A)True
B)False
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
98 Verified Questions
98 Flashcards
Source URL: https://quizplus.com/quiz/23989
Sample Questions
Q1) Which of the following MyPlate food groups is the richest in vitamin B ?
A) Fruits
B) Grains
C) Protein
D) Vegetables
Q2) Most of the water-soluble vitamins are bound to blood proteins for transport.
A)True
B)False
Q3) Mary needs to increase her thiamin consumption. Which of the following contains the most thiamin?
A) ¼ c sunflower seeds
B) 3 oz pork chop
C) 3 oz rainbow trout
D) 1 c oatmeal
Q4) Cells that are deficient in vitamin A become hard and dry because they produce _______, a protein.
A) retinal
B) opsin
C) keratin
D) xerophthin
To view all questions and flashcards with answers, click on the resource link above. Page 9
Chapter 8: Water and Minerals
Available Study Resources on Quizplus for this Chatper
95 Verified Questions
95 Flashcards
Source URL: https://quizplus.com/quiz/23990
Sample Questions
Q1) The bioavailability of zinc varies based on the need for zinc in the body.
A)True
B)False
Q2) Diets that are high in ____ are associated with an increased incidence of hypertension.
A) calcium
B) magnesium
C) sodium
D) sugar
Q3) Heme iron is more bioavailable than non-heme iron.
A)True
B)False
Q4) Refined grains are a good source of zinc.
A)True
B)False
Q5) Which of the following minerals have a role in blood pressure regulation?
A) calcium and magnesium
B) calcium and phosphorus
C) phosphorus and magnesium
D) potassium and zinc
Page 10
To view all questions and flashcards with answers, click on the resource link above.
Chapter 9: Energy Balance and Weight Management
Available Study Resources on Quizplus for this Chatper
81 Verified Questions
81 Flashcards
Source URL: https://quizplus.com/quiz/23991
Sample Questions
Q1) Gaining weight is easy, just eat more fat.
A)True
B)False
Q2) Peptide YY _____appetite and ghrelin _____appetite.
A) increases, increases
B) increases, decreases C) decreases, increases D) decreases, decreases
Q3) When determining the level of health risk, using the BMI is sufficient.
A)True
B)False
Q4) Leptin is better at preventing weight loss than at preventing weight gain.
A)True
B)False
Q5) As compared to a meal that is high in carbohydrate, a high fat meal results in a(n) _____ thermic effect of food.
A) higher
B) equal C) lower
To view all questions and flashcards with answers, click on the resource link above. Page 11
Chapter 10: Nutrition, Fitness, and Physical Activity
Available Study Resources on Quizplus for this Chatper
84 Verified Questions
84 Flashcards
Source URL: https://quizplus.com/quiz/23992
Sample Questions
Q1) Which of the following body systems is not strengthened by aerobic exercise?
A) Cardiovascular
B) Endocrine
C) Respiratory
D) Cardiovascular and respiratory
Q2) Strength training increasing the use of protein for energy.
A)True
B)False
Q3) As the amount of glucose is limited, anaerobic metabolism cannot continue indefinitely.
A)True
B)False
Q4) A fit person has more muscle mass than an unfit person of the same height and weight.
A)True
B)False
Q5) Foot-strike hemolysis frequently is the cause of anemia in runners.
A)True
B)False
Q6) What is caffeine intoxication? What are the symptoms?
Page 12
To view all questions and flashcards with answers, click on the resource link above.
Chapter 11: Nutrition During Pregnancy and Infancy
Available Study Resources on Quizplus for this Chatper
93 Verified Questions
93 Flashcards
Source URL: https://quizplus.com/quiz/23993
Sample Questions
Q1) Which of the following is the hormone that stimulates milk production in a woman who has just given birth?
A) Human chorionic gonadotropin
B) Parathyroid hormone
C) Progestin
D) Prolactin
Q2) Implantation is complete by 14 days after fertilization.
A)True
B)False
Q3) In general, the nutrient needs of a pregnant teen are ______ the nutrient needs of a nonpregnant 39-year-old woman
A) greater than
B) the same as
C) less than
Q4) By definition, a low-birth-weight infant is one who weighs less than ____ pounds at birth.
A) 2.5
B) 3.5
C) 5.5
D) 6.5
Page 13
To view all questions and flashcards with answers, click on the resource link above.
Chapter 12: Nutrition From 1 to 100
Available Study Resources on Quizplus for this Chatper
70 Verified Questions
70 Flashcards
Source URL: https://quizplus.com/quiz/23994
Sample Questions
Q1) The best way to determine if a child is receiving adequate nutrition is to observe their growth pattern.
A)True
B)False
Q2) Drinking alcohol with meals slows its absorption.
A)True
B)False
Q3) Which of the following statements about alcohol metabolism is FALSE?
A) Alcohol dehydrogenase is an enzyme that breaks down alcohol.
B) Alcohol increases fluid excretion from the kidneys.
C) If you drink alcohol frequently, your body becomes more efficient at breaking the alcohol down.
D) The main organs that break down alcohol are the kidneys.
Q4) Which of the following would be the healthiest alternative to French fries if you were eating at a fast-food restaurant?
A) Baked potato with low-fat sour cream
B) Breaded chicken sandwich
C) Deep-fried mozzarella sticks
D) Double cheeseburger
To view all questions and flashcards with answers, click on the resource link above. Page 14
Chapter 13: How Safe Is Our Food Supply
Available Study Resources on Quizplus for this Chatper
85 Verified Questions
85 Flashcards
Source URL: https://quizplus.com/quiz/23995
Sample Questions
Q1) Those substances on the _____ are not subject to food additive regulation.
A) Delaney List
B) GRAS list
C) MAP list
D) Food Additives Amendment
Q2) Cross-contamination can occur when uncooked foods containing live microbes come into contact with foods that have already been cooked.
A)True
B)False
Q3) Salmonella is the most common cause of food-borne illness in the United States. A)True
B)False
Q4) Josh and Ronnie are college friends who went to a cookout together. Despite eating the same foods at the cookout, Josh developed a food borne illness but Ronnie did not. Explain why a contaminated food does not cause illness in everyone who eats it.
Q5) Biotechnology is the process of manipulating life forms via genetic engineering.
A)True
B)False
Q6) What is the controversy surrounding Bovine somatotropin (bST)?
Page 15
To view all questions and flashcards with answers, click on the resource link above.
Chapter 14: Feeding the World
Available Study Resources on Quizplus for this Chatper
61 Verified Questions
61 Flashcards
Source URL: https://quizplus.com/quiz/23996
Sample Questions
Q1) The main cause of food insecurity in the United States is
A) lack of cooking facilities.
B) lack of education.
C) limited access to transportation.
D) poverty.
Q2) Overfishing has severely reduced the numbers of many marine species.
A)True
B)False
Q3) When infant mortality rates are high in developing countries, people choose to have fewer children.
A)True
B)False
Q4) The majority of food assistance programs require the users to complete nutrition education sessions before the benefits are shared.
A)True
B)False
Q5) A cash crop is one that is grown to feed the farmer's family.
A)True
B)False
Q6) How can lack of education lead to undernutrition?
Page 16
To view all questions and flashcards with answers, click on the resource link above.