Nutrition and Dietetics Review
Questions
Course Introduction
This course provides an in-depth exploration of the principles and science of nutrition, focusing on the role of nutrients in human health and disease prevention. Students will study the digestion, absorption, and metabolism of carbohydrates, proteins, fats, vitamins, and minerals, as well as the nutritional requirements for different life stages and special populations. Emphasis is placed on the practical application of nutrition knowledge in creating balanced diets, dietary assessment, menu planning, and understanding the relationship between diet, lifestyle, and chronic diseases. The course also examines ethical and cultural considerations in dietetics and prepares students for professional roles in health promotion, clinical nutrition, and community nutrition programs.
Recommended Textbook
Nutrition Now 8th Edition by Judith E. Brown
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Chapter 1: Key Nutrition Concepts and Terms
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Sample Questions
Q1) Proteins are made up of "building blocks" called _____.
A)starches
B)fatty acids
C)amino acids
D)cholesterol
E)fiber
Answer: C
Q2) What should Rhonda strive to do during her sophomore year to help improve her nutrition and health?
A)Avoid "bad foods" that are high in calories.
B)Make healthier choices at the vending machine and fast food restaurants.
C)Drink a protein shake and take a multivitamin and an iron supplement each day.
D)Restrict calories and skip breakfast to help her lose the weight.
E)Substitute nutrient-dense foods for energy-dense foods to help balance calories and increase intake of essential nutrients.
Answer: E
Q3) DRIs is the general term used for nutrient intake standards for healthy people.
A)True
B)False
Answer: True
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Chapter 2: The Inside Story about Nutrition and Health
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Sample Questions
Q1) The leading causes of death among Americans are accidents and diabetes.
A)True
B)False
Answer: False
Q2) High intake of _____ is associated with decreased inflammation and oxidative stress.
A)fish
B)whole milk
C)red meat
D)sweetened beverages
E)refined grains
Answer: A
Q3) The _____ rate tends to increase among some population groups after they immigrate to the United States.
A)hypertension
B)Alzheimer's disease
C)obesity
D)anemia
E)cirrhosis of the liver
Answer: C
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Chapter 3: Ways of Knowing about Nutrition
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Sample Questions
Q1) The type of research design used in a research study should be determined after approval for the research is obtained from the institutional review board.
A)True
B)False
Answer: False
Q2) Which individual is considered an alternative health practitioner?
A)RDN
B)iridologist
C)radiologist
D)oncologist
E)hematologist
Answer: B
Q3) One or two subjects are generally enough to prove a claim about nutrition.
A)True
B)False
Answer: False
Q4) Epidemiological studies prove cause-and-effect relationships.
A)True
B)False
Answer: False
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Chapter 4: Understanding Food and Nutrition Labels
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Q1) "Some Organic Ingredients"
A)contains at least 95% organic ingredients
B)contains entirely organically produced ingredients
C)contains less than 70% organic ingredients
D)contains at least 70% organic ingredients
E)can impose financial penalties on companies that use the Organic seal inappropriately
Q2) ndustry-initiated labeling systems are voluntary and generally employ science-based criteria for judging the nutrient qualities of food products.
A)True
B)False
Q3) Cookies sold at a local bakery must display a Nutrition Facts panel on the package.
A)True
B)False
Q4) The term natural is defined by the FDA and means that the food contains no artificial ingredients.
A)True
B)False
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Chapter 5: Nutrition, Attitudes, and Behavior
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Sample Questions
Q1) Learning to cook is a behavioral change that helps people in general eat better.
A)True
B)False
Q2) Discuss the behavioral changes that help people in general eat better.
Q3) Protein-calorie malnutrition severe enough to cause permanent delays in mental development _____.
A)has substantially increased in recent decades
B)has substantially decreased in recent decades
C)rarely occurs in developing countries
D)often occurs in the United States
E)rarely occurs in the United States
Q4) Supertasters tend _____.
A)not to eat citrus fruits such as lemons,oranges,and limes
B)to drink beverages such as tea and wine
C)not to eat vegetables such as brussels sprouts,cabbage,and broccoli
D)to describe themselves as "meat and potato eaters"
E)to believe that dietary choices are important to health and well-being
Q5) Discuss the factors that enhance food intake changes.
Q6) Outline a plan to change a food choice for the better and give a specific example for each step.
Page 7
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Chapter 6: Healthy Diets: the Dietary Guidelines: MyPlate: and More
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Sample Questions
Q1) Which diet or diets would be a good choice for Brittany to follow to help reduce her risk of chronic disease?
A)the DASH Eating Plan
B)the Mediterranean diet
C)the diet followed by the first humans
D)the DASH Eating Plan and the Mediterranean diet
E)an all-protein low-calorie diet
Q2) Healthful diets all share four basic characteristics:adequacy,variety,balance,and health maintenance.
A)True
B)False
Q3) The latest revision of the USDA's food guidance materials is called _____.
A)the Basic Four Food Groups
B)DASH
C)the Food Guide Pyramid
D)MyPyramid
E)MyPlate
Q4) Healthy dietary patterns are anchored by lean meats,fish,and seafood.
A)True
B)False
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Chapter 7: How the Body Uses Food: Digestion and Absorption
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Sample Questions
Q1) Pepsin is produced by the _____.
A)mouth
B)stomach
C)small intestine
D)large intestine
E)gallbladder
Q2) Approximately 5% of a person's body weight is replaced by new tissue each day.
A)True
B)False
Q3) Which enzyme separates the disaccharide sucrose in the monosaccharides glucose and fructose?
A)sucrase
B)lipase
C)amylase
D)lactase
E)maltase
Q4) Discuss the specific functions of microorganisms in the gut.
Q5) IBS has been found to be associated with the development of serious diseases.
A)True
B)False
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Chapter 8: Calories: Food: Energy: and Energy Balance
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Sample Questions
Q1) Which food consists almost exclusively of one energy nutrient?
A)potatoes
B)bread
C)steak
D)avocados
E)oil
Q2) Physical activity is the largest contributor to energy needs.
A)True
B)False
Q3) What percentage of calories from the Salisbury steak dinner are coming from protein,fat,and carbohydrates,respectively?
A)12% protein,45% fat,43% carbohydrate
B)14% protein,54% fat,32% carbohydrate
C)14% protein,62% fat,24% carbohydrate
D)20% protein,49% fat,31% carbohydrate
E)23% protein,41% fat,36% carbohydrate
Q4) The onset of satiety can be overridden.
A)True
B)False
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Chapter 9: Obesity to Underweight: The Highs and Lows of Weight Status
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Sample Questions
Q1) Culturally defined body weight p
A)True
B)False
Q2) Research has found that obesity is associated with a lack of willpower.
A)True
B)False
Q3) What is Harold's BMI classification?
A)underweight
B)healthy weight
C)overweight
D)obese
E)extremely obese
Q4) Fatty liver disease is associated primarily with _____.
A)high triglyceride levels
B)hypertension
C)low levels of HDL cholesterol
D)underweight
E)excess alcohol consumption
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Q5) Discuss how obesity may affect a person's psychological well-being and how society and ameliorate the harmful effects of obesity.
Chapter 10: Weight Control: The Myths and Realities
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Q1) Often people believe that a product or service must be effective or it wouldn't be allowed on the market.
A)True
B)False
Q2) On average,individuals who undergo gastric bypass surgery _____.
A)lose 48% of their excess body weight
B)lose 60% of their excess body weight
C)lose 75% of their excess body weight
D)have the procedure reversed after weight loss goals are achieved
E)completely resolve all of their health-related problems
Q3) The _____ has proposed that claims about long-term weight loss be based on the experience of patients followed over time after they complete the program.
A)CDC
B)USDA
C)FTC
D)FDA
E)Public Health Institute
Q4) Discuss the characteristics of people who regain lost weight versus those who keep lost weight off.
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Chapter 11: Disordered Eating:Anorexia Nervosa: Bulimia: and Pica
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Sample Questions
Q1) Treatment of anorexia nervosa generally focuses on _____.
A)slowing down the pace of eating
B)breaking the feast and famine cycles
C)the prompt restoration of nutritional health and body weight
D)mindful eating
E)reducing anxiety
Q2) People with bulimia nervosa tend to be underweight.
A)True
B)False
Q3) How should you express your concerns to a friend who is struggling with an eating disorder?
A)Make negative comments about your body to help your friend feel better about his or her body.
B)Avoid talking about the eating disorder and let your friend resolve the problem on his or her own.
C)Talk with your friend privately when there is enough time to discuss the issue fully.
D)Confront your friend and try to make him or her eat a healthy diet.
E)If necessary,make them get treatment.
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Chapter 12: Useful Facts about Sugars: Starches: and Fiber
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Sample Questions
Q1) Sucralose is primarily known as _____ on product labels.
A)Sweet One
B)Sweet and Low
C)Splenda
D)PureVia
E)Sunnette
Q2) Baby bottle caries occur first in the _____ because that is where fluid pools.
A)upper back teeth
B)lower back teeth
C)molars
D)upper front teeth
E)lower front teeth
Q3) Alcohol sugars and alcohol are similar in chemical structure to carbohydrates.
A)True
B)False
Q4) High-fructose corn syrup contains the same amount of fructose and glucose as sucrose.
A)True
B)False
Q5) Discuss how lactose maldigestion should be managed.
Page 14
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Chapter 13: Diabetes Now
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Sample Questions
Q1) Reduced glucose supplies to cells forces the body to mobilize _____.
A)amino acids
B)glycogen
C)triglycerides
D)galactose
E)fructose
Q2) Ronald has a waist circumference of 43 inches,a fasting blood glucose of 102 mg/dL,a blood pressure of 140/90,and a blood triglyceride level of 200 mg/dL.Which health problem does Ronald most likely have?
A)type 2 diabetes
B)fatty liver disease
C)type 1 diabetes
D)metabolic syndrome
E)prediabetes
Q3) Insulin resistance is characterized by _____.
A)elevated levels of serum insulin only
B)significant weight gain only
C)elevated levels of glucose only
D)elevated levels of serum insulin and significant weight gain
E)elevated levels of serum insulin and elevated levels of glucose
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Chapter 14: Alcohol: The Positives and Negatives
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Q1) The intoxicating effects of alcohol from beer,wine,and hard liquor are the same.
A)True
B)False
Q2) chronic inflammation
A)difference between nitrogen intake and excretion
B)blood proteins such as antibodies that play a role in the immune system
C)genetic material contained in cells that directs the production of proteins in the body
D)amino acids that cannot be synthesized in adequate amounts by humans
E)amino acids that can be readily be produced by humans from components of the diet
F)end product of protein decomposition and chief component of urine
G)proteins that are deficient in one or more essential amino acids
H)form of severe protein-energy malnutrition in young children
I)substance produced by one tissue and conveyed by the bloodstream to another
J)proteins that contain all of the essential amino acids in amounts needed to support growth and tissue maintenance
K)chemical substance in foods made up of chains of amino acids
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Chapter 15: Proteins and Amino Acids
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Sample Questions
Q1) Even lean meats provide a considerable proportion of their total calories as fat.
A)True
B)False
Q2) Positive nitrogen balance occurs during growth,pregnancy,_____,and recovery from illness or injury.
A)fasting
B)breastfeeding
C)undernutrition
D)burns
E)fever
Q3) The biggest users of amino acid supplements are athletes.
A)True
B)False
Q4) Diets that provide too little protein are mostly likely deficient in _____.
A)vitamin B12
B)vitamin D
C)calcium
D)sodium
E)potassium
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Chapter 16: Vegetarian Diets
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Sample Questions
Q1) Discuss where you can go for more information on vegetarian diets and what to be aware of when looking for information.
Q2) Meat and dairy analogs may be high in _____.
A)sodium only
B)calories only
C)cholesterol only
D)sodium and calories
E)calories and cholesterol
Q3) Which food is a source of complete protein?
A)oatmeal
B)carrots
C)salmon
D)hummus
E)brown rice
Q4) A nutrient most likely to be lacking in vegetarian diets is fiber.
A)True
B)False
Q5) Consumption of a raw food diet is associated with low bone mineral density.
A)True
B)False
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Chapter 17: Food Allergies and Intolerances
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Q1) Histamine has been found in hard cured sausage and catsup.
A)True
B)False
Q2) Celiac disease symptoms may be silent in some individuals.
A)True
B)False
Q3) Food allergies are increasingly common and are an important health concern in the United States.
A)True
B)False
Q4) Food intolerances do not produce any of the same reactions as food allergies.
A)True
B)False
Q5) Which test used to identify food allergies looks for certain proteins in the blood produced by the immune system?
A)a urine analysis
B)the double-blind,placebo-controlled food challenge
C)saliva testing
D)a skin prick test
E)identification of specific types of IgE
Page 19
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Chapter 18: Fats and Cholesterol in Health
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Sample Questions
Q1) Alpha-linolenic acid is found in high amounts in the brain.
A)True
B)False
Q2) Studies have recently found that low-fat diets are more effective for weight control than other diets that limit calorie intake.
A)True
B)False
Q3) Pregnant and breastfeeding women should not consume certain fish including shark and king mackerel.
A)True
B)False
Q4) Regular intake of approximately 4 grams of trans fat daily places a person consuming 2,000 calories a day at increased risk of heart disease.
A)True
B)False
Q5) Linoleic acid is required for growth.
A)True
B)False
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Chapter 19: Nutrition and Heart Disease
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Sample Questions
Q1) Heart disease primarily affects _____.
A)adolescents
B)individuals between the ages of 20 and 30
C)individuals between the ages of 40 and 50
D)individuals over the age of 55
E)individuals over the age of 75
Q2) Statins are indicated for people with LDL cholesterol levels of 220 mg/dL or higher.
A)True
B)False
Q3) Low _____ intake reduces the risk of hypertension in many people.
A)iron
B)magnesium
C)potassium
D)calcium
E)sodium
Q4) High intake of trans fats increase heart disease risk and remain off the "recommended to consume" list of fats in foods.
A)True
B)False
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Chapter 20: Vitamins and Your Health
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Q1) Rhonda wants to find a natural source of vitamin D.Which of the following sources would provide vitamin D and fit into her vegan lifestyle?
A)consuming fish 1 to 2 times per week
B)consuming skim milk
C)exposure to direct sunlight for 5 to 10 minutes each day
D)consuming salad dressing
E)consuming peanut butter
Q2) A consequence of vitamin C deficiency is _____.
A)kidney stones
B)dermatitis
C)beriberi
D)scurvy
E)hypertension
Q3) A review of research studies concluded that the use of vitamin C supplements significantly reduces the duration of colds.
A)True
B)False
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Chapter 21: Phytochemicals
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Q1) Beta-carotene helps prevent the spread of bacteria that cause infection.
A)True
B)False
Q2) Spinach,collard greens,rhubarb,and other dark green,leafy vegetables contain
A)oxalic acid
B)phytate
C)solanine
D)lycopene
E)flavonoids
Q3) Kelly has a family history of age-related macular degeneration.Which food will help reduce her risk of developing this disease?
A)garlic
B)eggs
C)cheese
D)spinach
E)grapes
Q4) Dark green vegetables are often good sources of orange and yellow carotenes.
A)True
B)False
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Chapter 22: Diet and Cancer
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Q1) About _____% of common forms of cancer are related to environmental factors.
A)5-15
B)20-30
C)45-55
D)50-60
E)80-90
Q2) Some of the most convincing evidence of the robust relationship between environmental factors and cancer comes from studies of cancer rates in _____.
A)people migrating to other countries
B)older adults
C)certain ethnic groups
D)children
E)families
Q3) Which type of cancer constitutes the highest percentage of new cases in women?
A)thyroid
B)lung
C)breast
D)skin
E)pancreas
Q4) Describe the processes involved in the development of cancer.
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Chapter 23: Good Things to Know About Minerals
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Q1) prehypertension
A)specific,single atoms that perform particular functions in the body
B)individual minerals required for the activity of certain proteins
C)breakdown and buildup of bone tissue
D)condition characterized by porous bones due to mineral loss
E)iron-containing protein in red blood cells
F)an inherited tendency to absorb too much iron
G)disorder that results from a depletion of iron stores in the body
H)in adults,typical blood pressure levels of 120/80 mm Hg through 139/89 mm Hg
I)iron-containing protein in muscle cells
J)condition that results when the content of hemoglobin in red blood cells is reduced due to a lack of iron
K)high blood pressure of no known cause
L)genetically influenced condition in which a person's blood pressure rises when high amounts of salt or sodium are consumed
M)ratio of the amount of water outside cells to the amount inside cells
N)high blood pressure
O)rickets in adults
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Chapter 24: Dietary Supplements and Functional Foods
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Q1) Which bacterium helps prevent disease through a variety of mechanisms?
A)Staphylococcus aureus
B)Listeria
C)E.coli 0157:H7
D)Lactobacillus
E)Salmonella
Q2) Dietary supplements _____.
A)are approved for use by the FDA
B)have accurate health claims
C)do not list side effects on product labels
D)are all tested for safety
E)are all tested for effectiveness
Q3) Prebiotics,probiotics,and synbiotics have been found to benefit health by decreasing the _____.
A)symptoms and onset of urinary tract infections
B)incidence of heartburn
C)symptoms and onset of ear infections
D)duration of colds
E)immune functions of the colon
Q4) List the five FDA regulations for dietary supplement labeling.
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Chapter 25: Water Is an Essential Nutrient
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Q1) Evidence suggests that water intake among Americans in general is inadequate.
A)True
B)False
Q2) Discuss the key functions of water in the body.
Q3) Bottled water _____.
A)has fewer impurities than tap water
B)is generally calorie-free
C)is sweetened with sugar
D)is fluoridated
E)is better for you than tap water
Q4) Water is not an essential nutrient because it does not provide the body with energy.
A)True
B)False
Q5) What most likely caused Cody to feel so thirsty the morning of day two?
A)He was experiencing water intoxication.
B)He was dehydrated from drinking alcohol the night before.
C)He was fatigued from the first day of the hike.
D)He drank coffee for breakfast.
E)His breakfast had a high-protein content.
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Chapter 26: Nutrition:Gene Interactions in Health and Disease
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Q1) Genetic traits are the cause of the recent obesity epidemic.
A)True
B)False
Q2) What should Catherine do to decrease her chances of developing gene-related diseases?
A)Nothing,she can't change her genotype.
B)Talk to her doctor about having her genetic profile mapped and then altered accordingly.
C)Increase her physical activity and vegetable intake and avoid harmful environmental factors.
D)Talk to a genetic therapist.
E)Try vitamin and mineral supplements.
Q3) Diseases such as diabetes and cancer are typically caused by a combination of genetic factors and _____.
A)psychological factors
B)smoking
C)dietary habits
D)environmental factors
E)physical inactivity
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Chapter 27: Nutrition and Physical Fitness for Everyone
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Q1) Donna decides to go out for a long walk and ends up jogging a little.During her workout,she walks up a long hill and jogs down the other side.Donna will most likely experience _____.
A)a pulled muscle
B)a stress fracture
C)muscle cramps
D)a knee joint injury
E)delayed onset muscle soreness
Q2) Physical fitness is primarily measured by body composition.
A)True
B)False
Q3) The beneficial effects of training on muscular endurance diminish at a faster rate than muscular strength after training stops.
A)True
B)False
Q4) Muscles only use glucose for energy.
A)True
B)False
Q5) Discuss the benefits of regular physical activity.
Q6) Explain how aerobic exercises increase cardiovascular fitness.
Page 29
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Chapter 28: Nutrition and Physical Performance
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Q1) Hyponatremia is most likely to occur in endurance athletes.
A)True
B)False
Q2) Bonking is due to _____ and causes severe weakness,fatigue,confusion,and disorientation.
A)hypolipidemia
B)hypoxia
C)hypomagnesemia
D)hypotension
E)hypoglycemia
Q3) Craig should plan to eat a meal within _____ after weight training.
A)30 minutes
B)60 minutes
C)90 minutes
D)2 hours
E)3 hours
Q4) Heat exhaustion requires emergency medical care.
A)True
B)False
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Chapter 29: Good Nutrition for Life: Pregnancy:
Breastfeeding: and Intimacy
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Q1) During pregnancy,deli meats and hots dogs should be heated to the point of steaming to kill _____ bacteria that may be present.
A)Listeria
B)E.coli
C)Salmonella
D)Campylobacter
E)C.perfringens
Q2) colostrum
A)deaths that occur within the first year of life per 1,000 live births
B)processes involved in enhancing functional capabilities
C)process characterized by increases in cell number and size
D)infants born at or before 37 weeks of gestation
E)specific interval of time during which cells of a tissue or organ are genetically programmed to multiply
F)one-third of the normal duration of pregnancy
G)malformations of the spinal cord and brain
H)milk produced during the first few days after delivery
I)infants weighing less than 2,500 grams (5.5 pounds)at birth
J)baby in the womb from the eighth week of pregnancy until birth
Q3) Discuss six tips for teaching infants the right lessons about food and eating.
Page 31
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Chapter 30: Nutriton for Growing Years: Childhood and Adolescence
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Sample Questions
Q1) The adolescent growth spurt usually occurs in girls between the ages of _____ years.
A)6 and 9
B)9 and 12
C)12 and 15
D)15 and 18
E)18 and 21
Q2) From _____ years,children can normally hop,skip,and throw a ball and have increasingly good coordination; they master buttons and shoelaces; and can use a knife and fork and are good self-feeders.
A)one to two
B)two to three
C)three to four
D)four to five
E)five to six
Q3) Children who regulate their food intake based on environmental factors have a head start on overweight prevention.
A)True
B)False
Q4) Explain the physical activity guidelines for children and adolescents.
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Chapter 31: Nutrition and Health Maintenance for Adults of All
Ages
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70 Verified Questions
70 Flashcards
Source URL: https://quizplus.com/quiz/14766
Sample Questions
Q1) The RDA for vitamin C increases as we age.
A)True
B)False
Q2) Ruth is concerned she is not getting enough protein in her diet.What is the RDA for protein for someone her age?
A)35 grams
B)46 grams
C)59 grams
D)64 grams
E)72 grams
Q3) The incidence of many diseases increases with age.
A)True
B)False
Q4) Dietary intake patterns that correspond to the Dietary Guidelines for Americans are related to longer life expectancy.
A)True
B)False
Q5) Describe the benefits of physical activity and the physical activity recommendations for adults.
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Chapter 32: The Multiple Dimensions of Food Safety
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Sample Questions
Q1) Ciguatera poisoning can be prevented by freezing fish.
A)True
B)False
Q2) Food-borne illness caused by red tide can be contracted by consuming _____.
A)cantaloupe
B)ice cream
C)vegetables
D)eggs
E)oysters
Q3) Bacteria and other contaminants may be present inside plant and animal foods and on food surfaces.
A)True
B)False
Q4) Discuss the seven food safety rules.
Q5) Most outbreaks of listeriosis are linked to contaminated _____.
A)hamburger
B)soft cheese
C)cattle
D)honey
E)eggs
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Chapter 33: Aspects of Global Nutrition
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Sample Questions
Q1) In some societies,women and female children are at particular risk for malnutrition because cultural practices call for food to be allocated to men and boys first.
A)True
B)False
Q2) The 1996 World Food Summit ended with a pledge that by 2015,developing countries would reduce the prevalence of _____ to 13.5%.
A)underweight
B)poverty
C)undernutrition
D) HIV/AIDS
E)obesity
Q3) Children born to poorly nourished women in countries with low levels of human development may be biologically programmed in the womb to conserve _____.
A)glycogen
B)calcium
C)energy
D) sodium
E)water
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