Nutrition and Dietetics Exam Review
Course Introduction
This course provides a comprehensive overview of the principles of nutrition and the science of dietetics, emphasizing the relationship between food, health, and disease prevention. Students will explore the essential nutrients required for human health, dietary guidelines, food safety, and the impact of nutrition throughout the lifecycle. The course covers methods for assessing dietary intake, planning balanced meals, and addressing specific nutritional needs for various populations. Through evidence-based approaches, students will also examine the role of dietitians in healthcare settings and the influence of cultural, social, and economic factors on food choices.
Recommended Textbook
Nutrition Science and Applications 4th Edition 4th Edition by Lori A. Smolin
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23 Chapters
1441 Verified Questions
1441 Flashcards
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Chapter 1: Nutrition: Food for Health
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54 Verified Questions
54 Flashcards
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Sample Questions
Q1) Which of the following yields energy but is not considered a nutrient?
A)Alcohol
B)Carbohydrate
C)Fat
D)Protein
Answer: A
Q2) Which of the following would be the LEAST reliable source of information about herbal supplements?
A)A government publication
B)A dietitian
C)A pamphlet published by the health food store
D)A peer-reviewed article available on the Internet
Answer: C
Q3) Continued acceptance of a scientific theory depends on:
A)the ability of other scientists to duplicate the original research and results.
B)increased funding for the research.
C)the number of years since the theory was developed.
D)how the hypothesis was formed.
Answer: A
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Page 3
Chapter 2: Nutrition Guidelines: Applying the Science of Nutrition
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65 Verified Questions
65 Flashcards
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Sample Questions
Q1) The amount of a nutrient estimated to meet the needs of 50% of people in the same gender and life stage group is the:
A)EAR.
B)RAE.
C)AI.
D)RDA.
Answer: A
Q2) How is the order in which ingredients are listed on a food label determined?
A)By contribution to total weight
B)By contribution to total volume
C)By nutrient density
D)In alphabetical order
Answer: A
Q3) Nutrition Facts labels contain information about which minerals?
A)Calcium and iron
B)Calcium and zinc
C)Iron and magnesium
D)Iron and zinc
Answer: A
Page 4
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Chapter 3: Digestion, Absorption, and Metabolism
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71 Verified Questions
71 Flashcards
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Sample Questions
Q1) Which of the following is NOT a product released by the GI tract?
A)Mucus
B)Enzymes
C)Chyme
D)Hormones
Answer: C
Q2) The function of sphincters in the digestive tract is:
A)to coordinate muscular contractions that propel food forward.
B)to regulate the flow of food.
C)to control the release of bile.
D)to regulate enzymatic reactions.
Answer: B
Q3) The sum of the chemical reactions that occur inside body cells is collectively referred to as:
A)digestion.
B)absorption.
C)metabolism.
D)hydrolysis.
Answer: C
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Chapter 4: Carbohydrates: Sugars, Starches, and Fiber
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58 Verified Questions
58 Flashcards
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Sample Questions
Q1) Dietary fiber is categorized by:
A)its solubility in water.
B)its molecular weight.
C)the ratio of carbon to hydrogen molecules.
D)the number of branch points.
Q2) Aerobic metabolism occurs in:
A)the cytoplasm of a cell.
B)the mitochondria of a cell.
C)the nucleus of a cell.
D)None of these choices is correct.
Q3) Which sugar substitute contains phenylalanine,yet is safe for those with phenylketonuria?
A)Sorbitol
B)Saccharine
C)Neotame
D)Aspartame
Q4) What would be the most efficient treatment for a diabetic experiencing low blood sugar levels?
Q5) Discuss,compare,and contrast starch and cellulose.
Q6) Describe in detail the metabolic breakdown of glucose to produce ATP.
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Chapter 5: Lipids: Triglycerides, Phospholipids, and Cholesterol
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76 Verified Questions
76 Flashcards
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Sample Questions
Q1) Omega-3 and omega-6 fatty acids are examples of:
A)polyunsaturated fatty acids.
B)saturated fatty acids.
C)hydrogenated fats.
D)phospholipids.
Q2) Trans fatty acids are most abundant in foods that contain:
A)animal products.
B)tropical oils.
C)partially hydrogenated oils.
D)omega-3 and omega-6 fatty acids.
Q3) If you were to analyze the composition of adipose tissue,you would likely find an abundance of:
A)micelles.
B)triglycerides.
C)eicosanoids.
D)cholesterol.
Q4) Explain why lipoproteins are necessary for lipid transport.
Q5) What is hydrogenation and why do food manufacturers use hydrogenated fats in food production?
Q6) Explain the steps of lipid digestion. Page 7
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Page 8
Chapter 6: Proteins and Amino Acids
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63 Verified Questions
63 Flashcards
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Sample Questions
Q1) Excessive intake of animal protein foods could cause:
A)excessive bone mineralization,causing brittleness.
B)a diet to be too low in energy.
C)increased waste production overworking the liver.
D)an increased risk of heart disease.
Q2) Transamination refers to:
A)the transfer of an amino group from one amino acid to a carbon-containing molecule to form a nonessential amino acid.
B)the removal of the amine group from an amino acid.
C)the interaction of amino acid side chains important for protein folding.
D)the formation of a peptide bond between adjacent amino acids.
Q3) Protein complementation is a technique which:
A)increases the biological value of a protein.
B)increases the nitrogen content of dietary protein sources.
C)minimizes nitrogen loss in the urine.
D)combines proteins from different sources so that essential amino acids requirements are met.
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9
Chapter 7: Energy Balance and Weight Management
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68 Flashcards
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Sample Questions
Q1) Obesity increases the risk of some cancers because:
A)the high fat foods typically consumed have abundant cancer-promoting substances.
B)adipose tissue produces hormones which promote cell proliferation.
C)high blood triglycerides commonly seen in obesity damage DNA in cells lining the major blood vessels.
D)obese individuals tend to be sedentary.
Q2) When a diet is very low in kcalories and carbohydrate for a long period of time,what is most likely to develop?
A)Diabetes
B)Hepatitis
C)Hyperglycemia
D)Ketosis
Q3) Alli is an over-the-counter weight loss drug that:
A)reduces appetite.
B)increases energy expenditure.
C)prevents triglyceride digestion and absorption.
D)activates brown adipose tissue.
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10
Chapter 8: The Water-Soluble Vitamins
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61 Verified Questions
61 Flashcards
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Sample Questions
Q1) B deficiency does NOT cause:
A)neurological symptoms.
B)numbness in the extremities.
C)anemia with large,deeply colored red blood cells.
D)decreased antibody formation.
Q2) Beriberi is a disease caused by lack of ________ in the diet.
A)riboflavin
B)thiamin
C)vitamin C
D)niacin
Q3) The role of folate in DNA synthesis makes it particularly important in:
A)lipid synthesis.
B)rapidly dividing cells.
C)nerve cells.
D)old age.
Q4) Which lifestyle factor increases the requirement for vitamin C?
A)Drinking alcohol
B)Exercising frequently and intensely
C)Smoking cigarettes
D)Eating a diet high in fiber
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Chapter 9: The Fat-Soluble Vitamins
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65 Verified Questions
65 Flashcards
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Sample Questions
Q1) Which statement is true about the need for dietary supplements?
A)Women of child-bearing age need extra folate.
B)Supplement use increases overall health in all populations.
C)Vitamin A should be given in high doses to the elderly.
D)Vegans usually need supplements of Vitamin A.
Q2) Long term use of antibiotics may result in vitamin K deficiency because:
A)antibiotics may interfere with absorption of the vitamin.
B)antibiotics require vitamin K as a co-factor to function properly.
C)antibiotics may change the bacterial flora in the gut,decreasing vitamin K production.
D)most antibiotics promote blood clotting,increasing vitamin K requirements.
Q3) Which fat soluble vitamin can be synthesized by intestinal bacteria?
A)Vitamin A
B)Vitamin D
C)Vitamin E
D)Vitamin K
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Chapter 10: Water and the Electrolytes
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56 Verified Questions
56 Flashcards
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Sample Questions
Q1) The UL for sodium intake is _______ mg/day.
A)1000
B)1850
C)2300
D)One has not been established
Q2) The role of water in urine is:
A)as a transport medium.
B)to provide a medium for chemical reactions.
C)to detoxify.
D)to maintain acid base balance.
Q3) Electrolyte deficiency most likely occurs:
A)when people don't choose foods carefully.
B)when losses are extreme.
C)when fewer than 8 glasses of water are consumed per day.
D)as a result of decongestant medications.
Q4) Good sources of potassium include all of the following EXCEPT:
A)tomatoes.
B)bananas.
C)snack crackers.
D)potatoes.
Page 13
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Chapter 11: Major Minerals and Bone Health
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81 Verified Questions
81 Flashcards
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Sample Questions
Q1) Which of the following compounds has NOT been found to interfere with mineral absorption?
A)Ascorbic acid
B)Oxalates
C)Phytates
D)Tannins
Q2) As calcium intake increases:
A)the percentage absorbed declines.
B)active transport becomes more important.
C)more vitamin C is required.
D)more iron is absorbed.
Q3) Which of the following has NOT been associated with loss of bone mass in women?
A)Alcohol consumption
B)Excessive walking
C)High sodium intake
D)Smoking
Q4) How do phytates,tannins and oxalates affect the absorption of minerals?
Q5) Calcium in the blood can be measured.Is this a good indicator of bone health? Why or why not?
Page 14
Q6) At what point in one's lifetime is peak bone mass achieved?
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Chapter 12: The Trace Minerals
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83 Flashcards
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Sample Questions
Q1) Iodine deficiency during pregnancy may cause ____________ in the offspring.
A)cretinism
B)neural tube defects
C)fetal goiter syndrome
D)hypoglycemia
Q2) Which statement about zinc toxicity is FALSE?
A)It can lower HDL cholesterol.
B)It may occur from food and beverage contamination by galvanized containers.
C)Zinc toxicity interferes with the function of iron in superoxide dismutase.
D)It can decrease immune function.
Q3) One form of the enzyme superoxide dismutase (SOD),which has antioxidant properties,contains the trace element __________.
A)iron
B)copper
C)sulfur
D)sodium
Q4) What role does chromium play in the body?
Q5) What are common physiologic functions of manganese?
Q6) What are consequences of a zinc deficient diet?
Q7) What factors influence copper absorption into the body?
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Chapter 13: Nutrition and Physical Activity
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79 Flashcards
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Sample Questions
Q1) Amenorrhea has the greatest effect on the homeostasis of which mineral in a female athlete?
A)Calcium
B)Fluoride
C)Iron
D)Magnesium
Q2) Regarding weight loss in athletes,which is the LEAST accurate?
A)Weight loss of no more than 2 pounds a week is recommended.
B)Losing weight during the "off" season is usually better than losing weight while training and competing.
C)Fluid can be safely restricted if energy is also restricted when rapid weight loss is desired.
D)Severe calorie restriction in young female athletes can delay sexual maturation
Q3) Training leads to all of the following adaptations EXCEPT:
A)increased numbers of capillaries in muscles.
B)decreased numbers of mitochondria in muscle fibers.
C)an expanded blood volume.
D)increased aerobic capacity.
Q4) What types of athletes may benefit from slightly increased intake of protein?
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Chapter 14: Nutrition During Pregnancy and Lactation
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76 Verified Questions
76 Flashcards
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Sample Questions
Q1) Summarize the health benefits for the mother and for the infant associated with breastfeeding.
Q2) Recommendations for the management of pregnancy-induced hypertension include
A)bed rest.
B)weight loss.
C)exercise.
D)All of these.
Q3) Which organ is essential for secreting hormones,transferring nutrients and oxygen from the mother's blood to the fetus,and removing waste?
Q4) Describe the function of the placenta during pregnancy.
Q5) To meet protein requirements during pregnancy,an additional ____ grams of protein should be consumed during the second and third trimester.
A)5
B)10
C)15
D)25
Q6) Compare the nutrient/kcaloric needs of a woman during pregnancy and the nutrient/kcaloric needs of a woman who is breastfeeding a newborn.
Page 17
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Chapter 15: Nutrition From Infancy to Adolescence
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70 Verified Questions
70 Flashcards
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Sample Questions
Q1) Over the last 25 years child and adolescent obesity rates have:
A)increased to ~32%.
B)increased to ~17%.
C)declined.
D)stayed the same.
Q2) Low income children are more likely to have elevated levels of lead in their blood because:
A)they are more likely to live in older buildings with lead paint.
B)they have lower IQs.
C)they are less likely to have their blood levels checked.
D)their parents do not provide proper guidance.
Q3) Feeding problems (e.g.not willing to try new foods)that may develop during the preschool years should be viewed by parents as:
A)normal/typical behavior for children that age.
B)delayed motor skill development.
C)a sign of impending food allergies.
D)a sign of a serious metabolic disorder.
Q4) Summarize the current guidelines and recommendations for the treatment of childhood obesity?
Q5) Differentiate between a food intolerance and a food allergy.
Page 18
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Chapter 16: Nutrition and Aging: The Adult Years
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Sample Questions
Q1) ____________________ describes a condition that occurs when a person is having difficulty acquiring enough food to meet his/her needs.
A)Food insecurity
B)Food sensitivity
C)Malnutrition
D)Food-seeking immobility
Q2) Describe the social and economic status of the elderly population most at risk for nutrition-related problems.
Q3) The LEAST significant factor contributing to the rate of aging is:
A)genetics (i.e.family history).
B)environment.
C)gender.
D)lifestyle choices.
Q4) Inadequate zinc status in older adults can cause which of the following?
A)Reduced immune function
B)Reduced wound healing
C)Loss of taste acuity
D)All of these
Q5) Discuss why aging is considered to be a continuous process.
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Chapter 17: Food Safety
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Sample Questions
Q1) A "use by" date indicates:
A)the last day that a product can be safely consumed.
B)the last day the product is likely to be at peak flavor,freshness and texture.
C)the last day that a store can sell a product.
D)the date by which significant deterioration has already occurred.
Q2) PCB exposure:
A)is no longer a problem since these chemicals break down quickly.
B)occurred when runoff from manufacturing plants contaminated water.
C)causes the accumulation of PCBs in lean body tissues.
D)is not a concern for breast feeding women.
Q3) Which governmental agency publishes the Food Code?
A)Food and Drug Administration
B)Center for Disease Control
C)United States Department of Agriculture
D)Environmental Protection Agency
Q4) Parasites can be destroyed by all of the following methods EXCEPT:
A)freezing.
B)canning.
C)cooking to a high temperature.
D)marinating.
Page 20
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Chapter 18: World Hunger and Malnutrition
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Sample Questions
Q1) Which federal program targets pregnant and lactating women,and infants and children for nutritional food assistance and education?
A)Emergency Food Assistance Program
B)Food Stamp Program
C)State Foodservice Program for Women and Children
D)Women,Infants and Children (WIC)
Q2) How does iron deficiency affect people of different life stages?
Q3) The Emergency Food Assistance Program distributes ___________ for home and institutional use.
A)funds to buy food
B)meals
C)grocery store vouchers
D)commodity foods,such as peanut butter and pasta
Q4) If you were putting together a promotional campaign designed to lessen the effects of over-nutrition,who would be your target audience? Which chronic diseases are associated with over-nutrition? What are appropriate general recommendations to this group?
Q5) How can kwashiorkor be prevented?
Q6) What causes stunting?
Q7) Identify three population groups in the U.S.which are most affected by hunger.
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Chapter 19: Focus on Alcohol
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40 Flashcards
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Sample Questions
Q1) Approximately ___% of traffic fatalities involve alcohol.
A)20
B)30
C)40
D)50
Q2) Binge drinking for a male is when ___ or more drinks are consumed on a single occasion.
A)5
B)8
C)10
D)12
Q3) Angie is going to a party where she knows alcohol will be served.What strategies can she use to reduce her risk of becoming intoxicated?
Q4) Peak blood concentrations of alcohol are achieved _____ after ingestion.
A)15 minutes
B)30 minutes
C)1 hour
D)1 1/2 hours
Q5) How does chronic excessive alcohol consumption lead to primary and secondary malnutrition?
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Chapter 20: Focus on Eating Disorders
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Sample Questions
Q1) An eating disorder is typified by
A)eating more than is necessary under certain situations,like parties or holidays.
B)eating less than the body requires when busy or stressed.
C)the emotional aspects of food overpowering the role of food as nourishment.
D)an obsession about body size and shape.
Q2) Which of the following groups is least likely to develop an eating disorder?
A)professional dancers or models
B)gymnasts
C)wrestlers
D)pre-pubescent boys
Q3) Treatment for anorexia
A)is almost always successful.
B)is primarily nutrition therapy.
C)should resolve the psychological and behavioral issues .
D)is not considered an emergency since the negative effects of being underweight are limited.
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Chapter 21: Focus on Phytochemicals
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Sample Questions
Q1) Substances found in animal foods that are not essential nutrients but may have health promoting properties are______.
A)functional foods
B)phytochemicals
C)zoochemicals
D)health foods
Q2) The dietary guidelines for fruits and vegetables recommend _____ for a 2000 kcalorie diet.
A)2 cups of fruit and 2.5 cups of vegetables
B)1 cup fruits and 1.5 cups of vegetables
C)1 cup fruits and 2 cups vegetables
D)1 serving of fruits and vegetables per day
Q3) The majority of the people in the US
A)consume more fruits and vegetables than is recommended.
B)consume exactly the amount of recommended fruits and vegetables.
C)consume fewer fruits and vegetables than is recommended.
D)consume the right amount of fruits and vegetables,but do not get sufficient variety.
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24
Chapter 22: Focus on Nonvitaminnonmineral Supplements
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Sample Questions
Q1) Which supplement may be helpful for depression?
A)carnitine
B)inositol
C)SAM-e
D)glucosamine
Q2) Which of the following statements about melatonin is untrue?
A)It is broken down in the gut before it can reach its target.
B)Melatonin is made from the amino acid tryptophan.
C)Melatonin influences sleep cycles in humans.
D)Melatonin is a hormone.
Q3) The dietary supplement labels contain all of the following except:
A)the recommended serving size
B)the name and quantity of each ingredient
C)the Daily Value for those ingredients that have one
D)the safety guarantee
Q4) Why are some enzyme supplements ineffective? What is the difference between those enzyme supplements that get to their target organs and those that don't?
Q5) Why do phytochemical supplements not provide all the health benefits of phytochemical containing foods?
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Chapter 23: Focus on Biotechnology
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Sample Questions
Q1) Which statement about the FDA and the regulation of genetically modified crops is incorrect?
A)The safety of the food product is determined based on its characteristics,not the method used to produce it.
B)Emphasis is placed on whether the food creates a new or increased allergenic risk.
C)Premarket approval is required for all GM foods even if they contain only substances that are already in the food supply.
D)The FDA is concerned with whether the plant is nutritionally different from traditional plants.
Q2) Golden rice has been engineered to combat ____ deficiency.
A)iron
B)iodine
C)protein.
D)vitamin A
Q3) Your mother was horrified to learn that the vast majority of processed foods in the US contain GM ingredients.What can you tell her to allay her fears of a negative health impact from these foods? If she is still concerned,how can you advise her to avoid them?
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