Nutrition Across the Lifespan Study Guide Questions
Course Introduction
Nutrition Across the Lifespan explores the dynamic nutritional needs of individuals as they grow and age, from prenatal development through older adulthood. The course covers physiological changes at each stage of life infancy, childhood, adolescence, adulthood, pregnancy, and aging and examines how these changes influence dietary requirements, nutrient metabolism, and health outcomes. Students will analyze evidence-based strategies to promote optimal health, prevent chronic diseases, and address special nutritional considerations relevant to different life stages, cultural backgrounds, and health conditions.
Recommended Textbook
Nutrition Concepts and Controversies 13th Edition by Frances Sienkiewicz Sizer
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Chapter 1: Food Choices and Human Health
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Sample Questions
Q1) Having cake and ice cream as part of a birthday celebration is an example of which food choice factor?
A) economy
B) positive association
C) social pressure
D) values
Answer: B
Q2) One gram of alcohol provides _____ calories.
A) two
B) four
C) seven
D) nine
Answer: C
Q3) Because nutrition science is a young category compared to other sciences, findings in nutrition research have been:
A) extremely limited in the scientific community.
B) very definite because of new technology.
C) reported quickly because of the need for the public to know.
D) contradictory because of new theories being tested.
Answer: D
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Chapter 2: Nutrition Toolsstandards and Guidelines
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Sample Questions
Q1) Your sister has evaluated her usual diet by comparing it to the U.S. Dietary Guidelines and has found that her intakes of fruits, vegetables, and dairy foods are lower than recommended. How would you interpret her results?
A) She needs to eat more of these foods and less of others to keep her calories balanced.
B) She is choosing the right foods because her intake matches the average American diet.
C) Her calorie intake is too low so she needs to increase her food intake.
D) She is choosing too many different kinds of fruits and vegetables.
Answer: A
Q2) The Daily Values are nutrient standards used to compare the nutrient contents of packaged foods.
A)True
B)False
Answer: True
Q3) Describe how the DRI Committee establishes DRI values.
Answer: not answered
Q4) Identify the USDA recommendations for daily physical activity. Answer: not answered
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Chapter 3: The Remarkable Body
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Sample Questions
Q1) Although the recommendation is to drink in moderation if consuming alcohol, the following problem may still need to be considered:
A) moderation is difficult to define because of differences in tolerance among people.
B) moderate consumption may cause a person to lose weight when not desired.
C) moderate drinkers may become loud, angry, or violent.
D) the brain swells with exposure to alcohol.
Answer: A
Q2) What is the role of the phagocytes and lymphocytes in protecting the body from invading organisms?
A) Phagocytes release antibodies against the invaders into the bloodstream.
B) T-cells release a chemical trail for identification of invaders.
C) B-cells engulf and digest the foreign particles.
D) Killer T-cells seek out and destroy all foreign particles with the same identity.
Answer: D
Q3) Chewing food for an extended time provides additional advantages to digestion.
A)True
B)False
Answer: False
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5
Chapter 4: The Carbohydrates: Sugar, Starch, Glycogen, and Fiber
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Sample Questions
Q1) The glycemic index and glycemic load of foods may be of interest to people with diabetes who must strive to regulate blood glucose control.
A)True
B)False
Q2) Lactose intolerance can cause nutritional complications because:
A) the person affected will not be able to consume adequate carbohydrate.
B) inadequate calcium intake from avoiding dairy products can affect bone development.
C) it happens most frequently in young children who then will consume inadequate protein.
D) it results in the inability to eat any types or amounts of dairy products.
Q3) The best way to achieve a desirable fiber intake is to include _____ in the diet.
A) fruits, vegetables, and grains
B) whole, unprocessed foods
C) purified fiber supplements
D) a and b
E) a and c
Q4) How can an adequate intake of soluble fibers from foods benefit health?
Q5) Define hypoglycemia and describe the symptoms of this condition.
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Chapter 5: The Lipids: Fats, Oils, Phospholipids, and Sterols
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Sample Questions
Q1) High blood LDL concentrations warn of an increased risk of heart attack.
A)True
B)False
Q2) You see BHA in the ingredient list on a food product label. This is an example of:
A) an additive.
B) an emulsifier.
C) an antioxidant.
D) a and b
E) a and c
Q3) The Dietary Guidelines recommend that adults consume _____ ounces of seafood per week.
A) 8-12
B) 3-6
C) 14-21
D) 5-7
Q4) Discuss arguments you would use in trying to convince someone to consume fish rather than take fish oil supplements.
Q5) Compare and contrast the Mediterranean diet pattern and the USDA Food Patterns recommendations.
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Chapter 6: The Proteins and Amino Acids
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Sample Questions
Q1) Negative nitrogen balance occurs in:
A) a surgery patient.
B) growing children.
C) pregnant women.
D) lactating women.
Q2) Why should eggs be cooked, rather than eaten raw?
A) Raw egg proteins bind the mineral iron.
B) Raw egg proteins speed up protein digestion.
C) Raw egg proteins bind the B vitamin biotin.
D) b and c
E) a and c
Q3) In times of energy shortage from carbohydrates or fats in foods, the body uses protein in what way?
A) decreases the breakdown of food proteins for energy and uses stored glycogen
B) stores amino acids in the cells to be used later for energy
C) removes the nitrogen portion and burns the remaining fragments for energy
D) converts it to fat to provide more concentrated energy
Q4) Discuss consequences of protein deficiency.
Q5) Describe the relationship between vegetarian diets and risks of colon cancer.
Page 8
Q6) Why do vegetarians have lower blood pressure than nonvegetarians?
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Chapter 7: The Vitamins
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Sample Questions
Q1) You advise your grandmother against using mineral oil as a laxative because:
A) the body cannot absorb it.
B) it may result in loss of the fat-soluble vitamins through excretion.
C) it may lead to toxic levels of the fat-soluble vitamins.
D) it is not an effective laxative.
Q2) Fortified plant sources of vitamin D available in the United States include:
A) tuna.
B) margarine.
C) cereals.
D) a and b
E) b and c
Q3) A person who has taken antibiotics for several months because of a severe bacterial infection may develop a deficiency of:
A) vitamin A.
B) vitamin D.
C) vitamin E.
D) vitamin K.
Q4) 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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Sample Questions
Q1) Your best friend complains that she is tired all of the time and has a problem concentrating. In addition, she likes to chew ice. Which of the following is your friend likely to have?
A) potassium deficiency
B) zinc deficiency
C) magnesium deficiency
D) iron deficiency
Q2) What effect does zinc deficiency have on the body?
A) a minor effect because zinc has only a limited role in the body
B) impairs the immune response, leading to increased infections
C) increases metabolism and increases appetite, leading to weight gain
D) reduces iron absorption because iron needs zinc for transport
Q3) Soft water contains sodium, which may aggravate hypertension.
A)True
B)False
Q4) The recommended source of fluid for healthy U.S. adults is:
A) plain drinking water, because it is safe and noncaloric.
B) carbonated beverages, because they have good flavor.
C) tea or coffee, because caffeine helps maintain fluid in the body.
D) fruit juice, because it has additional nutrients we need.
Page 10
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Chapter 9: Energy Balance and Healthy Body Weight
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Sample Questions
Q1) One of the major benefits of physical activity for weight management is:
A) an increase in appetite immediately after exercise.
B) an increase in lean muscle tissue, which burns more energy.
C) being able to eat high-calorie snacks.
D) significantly raising the BMR for several hours after exercise.
Q2) This product claims to be "all natural." What does this tell you?
A) the ingredients will be more potent
B) nothing because there is no regulation of the term "natural"
C) the ingredients may not work as well
D) it will be better absorbed
Q3) Describe the appropriate treatment for someone with anorexia nervosa.
Q4) This supplement:
A) may not provide any benefit since caffeine has not been proven to help in weight loss.
B) is safe because it contains no fillers or additives.
C) should be recommended because dietary supplement use is associated with successful weight loss.
D) can help to achieve permanent weight reduction.
Q5) Briefly describe several inside-the-body theories for the cause of obesity.
Q6) Describe what is meant by the female athlete triad.
Page 11
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Chapter 10: Nutrients, Physical Activity, and the Bodys
Responses
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Sample Questions
Q1) What is the best way for athletes to ensure they have adequate sodium levels in their bodies?
A) use salt tablets after large sweat losses from exercise
B) during competition, use sports drinks that are high in glucose content
C) do not restrict salty foods in the days before competition
D) restrict water intake during competition to avoid hyponatremia
Q2) What would be the performance effects of the carbohydrate in this sports beverage?
A) There is not enough carbohydrate to enhance performance.
B) The percentage of carbohydrate is high enough to delay fluid passage from the stomach to the intestine.
C) It may cause abdominal cramps, nausea, and diarrhea.
D) This percentage of carbohydrate has been shown to enhance performance.
Q3) Characteristics of cardiorespiratory endurance include:
A) increased cardiac output and oxygen delivery.
B) reduced blood pressure.
C) increased resting pulse.
D) a and c
E) a and b
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Q4) Why are vegetarian female athletes particularly vulnerable to iron deficiency?
Chapter 11: Diet and Health
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Sample Questions
Q1) How would you decide whether certain diet recommendations are especially important to you to decrease your risk of chronic diseases?
Q2) Which of the following would be considered a risk factor for CVD?
A) total blood cholesterol below 200 mg/dL
B) HDL higher than 60 mg/dL
C) LDL 160 mg/dL or higher
D) triglycerides less than 150 mg/dL
Q3) A college student who is on a high-protein weight-loss diet that restricts fruits and vegetables has just become ill from a viral infection in her intestines. What might have made her more susceptible than her roommate who is eating regular meals in the cafeteria?
A) protein deficiency, which has affected immune system cells
B) vitamin C deficiency from no fruits and vegetables, which has affected white blood cell protection
C) too much saturated fat from meat, which has increased blood cholesterol levels
D) dehydration, which has affected the health of intestinal cells
Q4) Describe the effects that malnutrition has on the various immune-system organs and tissues.
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Page 13
Chapter 12: Food Safety and Food Technology
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Sample Questions
Q1) Which of the following statements is true concerning the GRAS list?
A) It includes a list of additives believed to be safe.
B) It stands for "generally recognized as safe."
C) It is not subject to revision.
D) a and b
E) a and c
Q2) After cooking, foods should be held at _____° F or higher until served.
A) 110
B) 120
C) 130
D) 140
Q3) Which of the following groups should avoid all uncooked or undercooked eggs?
A) the elderly
B) healthy adults
C) those who suffer immune dysfunction
D) a and b
E) a and c
Q4) Contrast and compare the nutrient losses that occur with canning versus freezing.
Q5) Why is orange juice canned or frozen before shipping?
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Chapter 13: Life Cycle Nutrition: Mother and Infant
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Sample Questions
Q1) An adolescent has a total cholesterol level of 180 mg/dL and an LDL of 115 mg/dL. This individual's disease risk would be classified as:
A) acceptable.
B) borderline.
C) normal.
D) high.
Q2) Characteristics of breast milk include that:
A) its sodium content is low.
B) its protein is largely alpha-lactalbumin.
C) its vitamin C content is low.
D) a and b
E) b and c
Q3) Prenatal exposure to alcohol can result in which of the following fetal alcohol spectrum disorders in children?
A) fetal alcohol syndrome, when the woman drinks only in the last 2 weeks of pregnancy
B) mood disorders and problem behaviors diagnosed in preschool years
C) mental retardation that can be reversed as the child grows older
D) difficulty in walking without assistance
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Chapter 14: Child, Teen, and Older Adult
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Sample Questions
Q1) A parent who wishes to protect her child from lead toxicity would do all of the following except:
A) prevent the child from chewing on old painted surfaces.
B) feed the child additional protein.
C) wash the child's hands, bottles, and toys often.
D) make sure the child gets an adequate calcium intake.
Q2) Which of the following may worsen the symptoms of rheumatoid arthritis?
A) high intake of vitamin E
B) low intake of vitamin D
C) high intake of vitamin C
D) a and b
E) a and c
Q3) Which of the following worsens acne?
A) chocolate
B) stress
C) cola beverages
D) salt
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?
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Chapter 15: Hunger and the Global Environment
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Sample Questions
Q1) In countries that have reduced hunger and malnutrition by educating and assisting the poor, results have included:
A) increased adult literacy rates.
B) population increases.
C) the decreased use of sustainable development practices.
D) increased industrial growth.
Q2) All of the following species of fish are recommended for regular consumption in order to protect those endangered by overfishing except:
A) Alaskan halibut.
B) Alaskan salmon.
C) swordfish.
D) farm-raised tilapia.
Q3) One of the main causes for famine in the world today is:
A) inadequate land to grow crops on.
B) pest infestation of growing crops leading to failed growth.
C) fighting among warring factions in countries where one faction is in power.
D) inadequate aid from international aid organizations.
Q4) Compare and contrast high-input and low-input agricultural techniques.
Q5) Describe what is meant by food poverty, including its major cause.
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