Nutrition and Dietetics
Mock Exam
Course Introduction
This course provides an in-depth exploration into the principles of nutrition and the science of dietetics, emphasizing the role of nutrients in human health and disease prevention. Students will learn about the digestion, absorption, and metabolism of macronutrients and micronutrients, dietary guidelines, and nutritional assessment methods. The course also covers the impact of food choices on health, the development of therapeutic diets for various medical conditions, and current trends in dietetics, equipping students with the knowledge necessary to make informed dietary recommendations and promote optimal health across diverse populations.
Recommended Textbook
Understanding Nutrition 15th Edition by Eleanor Noss Whitney
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2185 Verified Questions
2185 Flashcards
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Page 2
Chapter 1: An Overview of Nutrition
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Sample Questions
Q1) Which of the following is defined as the maximum daily amount of a nutrient that appears safe for most people and beyond which there is an increased risk of adverse side effects?
A) EER
B) UL
C) AI
D) RDA
E) DRI
Answer: B
Q2) Which statement about nutrition's role in a person's life is FALSE?
A) Nutrition is the science of the nutrients in foods and their actions within the body.
B) Nutrition is the study of human behaviors related to food and eating.
C) Careless food choices can contribute to chronic disease.
D) Chronic diseases progress slowly.
E) A diet is defined as a restrictive food plan designed for weight loss.
Answer: E
Q3) A condition associated with an elevated frequency of disease but not proved to be causal is called a ____________________ .
Answer: risk factor
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Page 3
Chapter 2: Planning a Healthy Diet
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Sample Questions
Q1) Which statement describes a feature of iron nutrition in vegetarians?
A) Vegetarians adapt to absorbing iron more efficiently.
B) Iron utilization is inhibited by the high zinc content in grains.
C) The absorption of iron is low due to the high vitamin C intake.
D) More iron deficiency is found in vegetarians than in people eating a mixed diet.
E) There are no differences in iron intake or utilization in vegetarians.
Answer: A
Q2) Textured vegetable protein is usually made from ____.
A) soybeans
B) corn stalks
C) a variety of legumes
D) cruciferous vegetables
E) dark green, red, and orange vegetables
Answer: A
Q3) Define and explain the purpose of Front-of-Package Labels.
Answer: Some consumers find the many numbers on Nutrition Facts panels overwhelming.They want an easier and quicker way to interpret information and select products.Food manufacturers have responded by creating front-of-package labels that incorporate text,color,and icons to present key nutrient facts.
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Page 4
Chapter 3: Digestion,Absorption and Transport
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Sample Questions
Q1) The top portion of the small intestine is called the ________.
A) duodenum
B) ileum
C) anus
D) ileocecal valve
E) rectum
Answer: A
Q2) What structure allows air to and from the lungs?
A) Trachea
B) Epiglottis
C) Esophageal sphincter
D) Chyme
E) Pyloric sphincter
Answer: A
Q3) The washing of the large intestine with a powerful enema machine is known as colonic hydrotherapy or ________.
Answer: colonic irrigation
Q4) The maintenance of constant internal conditions by the body's control systems is called ________.
Answer: homeostasis
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Chapter 4: The Carbohydrates: Sugars,Starches and Fibers
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Sample Questions
Q1) Which fruit has a high glycemic index?
A) Apples
B) Watermelon
C) Bananas
D) Peaches
E) Pineapple
Q2) Your brother would like to lose 20 pounds.He is debating between a new low-carbohydrate diet or a more established low-fat diet.What advice would you give him?
Q3) Sports drinks erode tooth enamel because they contain sugar and ________.
A) are acidic
B) have a high pH
C) resist starch
D) offer insufficient fluoride
E) an organic base
Q4) The liver stores about ________ of the body's total glycogen.
A) 10%
B) 25%
C) 33%
D) 50%
E) 75%
6
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Chapter 5: The Lipids: Triglycerides,Phospholipids and Sterols
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Sample Questions
Q1) About how much of the fat in cheese and sour cream is saturated?
A) 1/4
B) 1/3
C) 1/2
D) 2/3
E) 7/8
Q2) Which are the largest and least-dense of the lipoproteins?
A) Chylomicrons
B) VLDL
C) LDL
D) HDL
E) VHDL
Q3) Briefly describe the chemistry of fatty acids,including the number and location of double bonds.
Q4) An ounce of mixed nuts provides about ________ kcalories.
A) 25
B) 50
C) 100
D) 200
E) 300
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Chapter 6: Protein: Amino Acids
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Sample Questions
Q1) In epigenetic study,methylation involves ________.
A) the addition of a methyl group
B) the removal of a methyl group
C) the failure to metabolize tyrosine
D) the removal of amino acids
E) the addition of glucose
Q2) What nutrient participates in DNA demethylation?
A) Folate
B) A phytochemical in green tea
C) Lysine
D) Vitamin C
E) Iron
Q3) A vegetarian who plans a meal involving black beans can consume all the essential amino acids by adding another a plant protein rich in ________.
A) lysine
B) tyrosine
C) methionine
D) isoleucine
E) phenylalanine
Q4) Describe the process of protein synthesis.
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Chapter 7: Energy Metabolism
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Sample Questions
Q1) Which of these is an anabolic reaction?
A) Glycogen to glucose
B) Amino acids to protein
C) Energy release
D) Protein to amino acids
E) Triglycerides to fatty acids and glycerol
Q2) In energy metabolism,glycerol can convert to
A) vitamin A.
B) fructose.
C) glucose or pyruvate.
D) fatty acids.
E) triglycerides.
Q3) What occurs when a person eats too much?
A) Fat cells multiply.
B) Fat cells enlarge.
C) Metabolism favors carbohydrate.
D) Metabolism favors protein.
E) Their energy needs increase temporarily.
Q4) Describe the Cori cycle in three steps.
Q5) Explain gluconeogenesis.
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Chapter 8: Energy Balance and Body Composition
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Sample Questions
Q1) Excess fat in locations other than adipose tissue is ________.
Q2) How does the type of body fat and the distribution of that fat affect the risk of degenerative diseases?
Q3) Why are overweight or obese women at higher risk for cancer of the female reproductive system?
A) Obese women are more sedentary, which promotes cancer development.
B) Adipose tissue stores carcinogens in the body.
C) Excess body fat produces more estrogen, which may promote cancerous development.
D) Obese women eat more food; therefore, they are exposed to more naturally occurring carcinogens.
E) Obese women have impaired immune function, so their ability to deal with cancer-causing viruses is diminished.
Q4) Which of the following is a health result of losing excess body weight?
A) It begins atherosclerosis.
B) It lowers HDL-cholesterol.
C) It increases insulin resistance.
D) It raises the number of immune cells in adipose tissue.
E) It lowers blood pressure.
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Chapter 9: Weight Management: Overweight,obesity and Underweight
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Sample Questions
Q1) A condition in which leptin levels are increased and leptin sensitivity is decreased is
Q2) To prevent weight gains and support weight losses,one should add ________ minutes of moderately intense physical activity each week.
A) 30-60
B) 60-90
C) 90-120
D) 120-200
E) 200-300
Q3) Discuss how fat cells develop in number and size,and how this may lead to obesity and other health risks.
Q4) Of the following,which would be considered a fad diet?
A) Eating only cold, green foods for one month
B) Joining Weight Watchers and a gym
C) Eating mostly a plant-rich diet
D) Adding time and new activities to a current workout plan
E) Limiting sweets to once per month
Q5) The ________ theory that relates to body weight proposes that the body tends to maintain a certain weight by means of its own internal controls.
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Chapter 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C
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Sample Questions
Q1) B vitamins have a major role in _______.
A) antioxidation
B) anticoagulation
C) antibody stabilization
D) collagen formation
E) energy metabolism
Q2) The coenzyme form of niacin is central to the metabolism of _____.
A) Amino acids
B) Glucose
C) Vitamin E
D) Vitamin C
E) Lactose
Q3) Explain what dietary folate equivalents are.
Q4) Atrophic gastritis is a chronic condition in which _____.
A) the stomach muscles shrink
B) The stomach becomes inflamed
C) The small intestine becomes inflamed
D) Various stretches of the GI tract become inflamed
E) The gallbladder excretes too much bile into the small intestine
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Q5) Under what circumstances might vitamin-mineral supplements be appropriate?
Chapter 11: The Fat-Soluble Vitamins,A,D,E and K
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Sample Questions
Q1) Liver is a rich source of vitamin A,so why should humans consume it with caution?
Q2) Which of the following is the most reliable source of vitamin D in the diet?
A) Fruits
B) Fortified milk
C) Vegetables
D) Legumes
E) Whole grains
Q3) Osteocalcin ________.
A) is a vitamin K-deficiency disease in children
B) binds calcium in the GI tract to enhance absorption
C) requires vitamin K to bind to bone-forming minerals
D) is a disease characterized by softening of the bones
E) binds to vitamin K and is excreted in feces
Q4) The normal protein of the hair and nails is called ____________________.
Q5) The transparent membrane covering the outside of the eye is called the
Q6) Describe the two ways in which vitamin A promotes vision.
Q7) Pigments founds in plants and animals,some of which have vitamin A activity are
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Chapter 12: Water and the Major Minerals
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Sample Questions
Q1) Positively charged ions are called ________.
Q2) The highest attainable bone density for an individual,developed during the first three decades of life is termed ________.
Q3) On average,adults absorb ________ of the calcium they ingest.
A) 20%
B) 30%
C) 50%
D) 65%
E) 80%
Q4) Aldosterone and renin each promote ________.
A) electrolyte balance
B) sodium retention
C) calcium excretion
D) vasoconstriction
E) potassium retention
Q5) A protein in the intestinal cells,made with the help of vitamin D,that facilitates calcium absorption is a ________.
Q6) How do alcohol and smoking affect bone health?
Q7) How do the kidneys regulate blood volume and blood pressure?
Q8) How do physical activity and body weight affect the risk of osteoporosis?
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Chapter 13: The Trace Minerals
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Sample Questions
Q1) Discuss phytochemicals.What are they? What functions do they provide? What effect,if any,do they have on health?
Q2) About how much iron does the usual US diet provide per 1000 kcalories?
A) 3 to 5 mg
B) 6 to 7 mg
C) 10 to 12 mg
D) 15 mg
E) 18 mg
Q3) Which of these statements is true of nonheme iron?
A) It is present in plant-derived foods only.
B) It is present in both plant-derived and animal-derived foods.
C) Only about 25 percent of nonheme iron in food is absorbed.
D) Citric acid interferes with its absorption.
E) Its absorption is enhanced by phytates.
Q4) The state of having depleted iron stores is known as ____________________.
Q5) Explain heme and nonheme iron,and discuss the factors that influence their absorption in the body.
Q6) Discuss the pros and cons of iron supplementation for people who are iron deficient.What are some recommendations on how to get the most from them?
Page 15
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Chapter 14: Fitness: Physical Activity,Nutrients and Body
Adaptations
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Sample Questions
Q1) A minimum of ____ minutes of aerobic physical activity,moderate or vigorous,is recommended.
A) 5
B) 10
C) 15
D) 30
E) 45
Q2) An athlete getting ready to compete in the 100-meter dash will rely primarily on _____ for quick energy in this event.
A) Fat
B) Lactate
C) Creatine phosphate
D) Adenosine diphosphate
E) Glucose
Q3) Dietary protein needs of an athlete can best be met by consuming _________.
A) Moderate amounts of high-quality protein in 4 to 5 small meals each day
B) 1 gram of protein per kilogram of body weight
C) supplements in addition to a healthy diet
D) meat, poultry, or fish at every meal
E) over 2.2 grams of protein per kilogram of body weight
Page 16
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Chapter 15: Life Cycle Nutrition: Pregnancy and Lactation
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Sample Questions
Q1) A health care provider who specializes in helping new mothers establish a healthy breastfeeding relationship with their infant is called a _____________.
Q2) Breastfeeding is not recommended when the mother has ________.
A) hepatitis
B) common cold
C) tuberculosis
D) sinus infection
E) HIV
Q3) Define low-birthweight infants,and discuss health risks and complications usually seen in low-birthweight infants.
Q4) What pregnancy condition can also be an early indicator of preeclampsia?
A) Chronic hypertension
B) Gestational diabetes
C) Gestational hypertension
D) Preexisting diabetes
E) Slow, but excessive weight gain
Q5) Describe the stages of fetal development from fertilization to birth.
Q6) A baby born between 39 and 40 weeks gestation is referred to as ______.
Q7) __________ is the ability of a man and women to reproduce.
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Chapter 16: Life Cycle Nutrition: Infancy,Childhood and Adolescence
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Sample Questions
Q1) When compared to breast milk or infant formula,cow's milk contains too much ________ and too little ________.
A) protein, carbohydrate
B) protein, fat
C) fat, protein
D) fat, carbohydrate
E) carbohydrate, protein
Q2) Briefly explain the relationship between obesity and the early development of chronic diseases.
Q3) An often fatal foodborne illness caused by the ingestion of foods containing a bacteria that grow without oxygen is ________.
Q4) Approximately what percentage of U.S.children between 2 and 19 years of age are either overweight or obese?
A) 8
B) 16
C) 32
D) 48
E) 56
Q5) The energy-yielding nutrient that makes up 55% of breast milk is ________.
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Chapter 17: Life Cycle Nutrition: Adulthood and the Later Years
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Sample Questions
Q1) Compounds of nitrogen-containing bases such as adenine,guanine,and caffeine are called ________.
Q2) What form of arthritis is characterized by deposits of uric acid crystals in the joints?
A) Osteoarthritis
B) Rheumatoid arthritis
C) Gout
D) Fibromyalgia
E) Psoriatic arthritis
Q3) Longevity is defined as ________.
A) long duration of life
B) a person's age in years from date of birth
C) maximum number of years of life attainable by a species
D) average number of years lived by people in a given society
E) a person's perceived mental well-being
Q4) Clumps of beta-amyloid protein pieces,commonly found on the brains of people with Alzheimer's disease are called ________.
Q5) The loss of brain function beyond the normal loss of physical adeptness and memory that occurs with aging is called _________.
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Chapter 18: Diet and Health
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Q1) What is the Healthy Eating Plate?
A) An alternative to the USDA's MyPlate that focuses on the links between diet and health
B) A vegetarian alternative to the USDA's MyPlate
C) A 1200 kcalorie weight reduction diet
D) A phytochemical-rich diet
E) A carbohydrate counting plan
Q2) A heart attack is _____.
A) severe angina
B) an aneurysm in the chest
C) sudden tissue death caused by blockages of vessels that feed heart muscle
D) a heart valve malfunction
E) an abnormal surge of blood into the heart's left ventricle
Q3) Which of the following is not an antigen?
A) Bacteria
B) Macrophages
C) Viruses
D) Toxins
E) Allergens
Q4) How does hypertension develop? How does obesity aggravate it?
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Chapter 19: Consumer Concerns About Foods and Water
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Sample Questions
Q1) What term is used to describe the maximum amount of a residue that is allowed in a food when the pesticide is used according to label directions?
A) Toxicity level
B) Tolerance level
C) Residue maximization
D) Risk concentration
E) Adverse concentration
Q2) Microorganisms capable of producing disease are called ________.
Q3) Michael and his friends dined at a hibachi chain restaurant where Japanese dishes were grilled tableside by theatrical chefs.Afterward,Michael experienced facial flushing,chest pain,and throbbing headaches.His symptoms most likely were caused by which food additive?
A) BHA
B) Sulfites
C) Nitrites
D) BHT
E) MSG
Q4) Briefly describe how genetic engineering differs from traditional selective breeding.
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Chapter 20: Hunger and the Global Environment
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Q1) Approximately what percentage of the world's population has iron-deficiency anemia?
A) 10
B) 20
C) 30
D) 40
E) 50
Q2) What is the primary cause for hunger in developed countries?
A) Poverty
B) High cost of food
C) Excessive food waste
D) Lack of nutrition education
E) Limited food nearby to purchase
Q3) Which term is defined as the limited or uncertain access to foods of sufficient quality or quantity to sustain a healthy and active live?
A) Food insecurity
B) Food insufficiency
C) Dietary prevalence
D) Dietary precariousness
E) Food poverty
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