Nutrition and Disease Solved Exam Questions
Course Introduction
This course explores the intricate relationship between nutrition and the development, prevention, and management of various diseases. Students will examine how dietary choices impact human health at the molecular, cellular, and systemic levels, focusing on the role of nutrients in the pathogenesis of chronic conditions such as cardiovascular disease, diabetes, obesity, cancer, and gastrointestinal disorders. Emphasis is placed on evidence-based dietary strategies, nutritional assessment, and the application of nutrition science in clinical and public health settings. By the end of the course, students will be equipped with the knowledge to analyze dietary risk factors, recommend nutritional interventions, and understand the broader implications of nutrition on disease outcomes and overall well-being.
Recommended Textbook
Williams Basic Nutrition and Diet Therapy 15th Edition by Staci Nix McIntosh
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23 Chapters
714 Verified Questions
714 Flashcards
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Page 2
Chapter 1: Food Nutrition and Health
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30 Verified Questions
30 Flashcards
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Sample Questions
Q1) The number of kilocalories from protein in a sandwich that contains 15 g protein is _____ kcal.
A) 45
B) 60
C) 75
D) 135
Answer: B
Q2) Overnutrition is characterized by
A) overeating at a meal.
B) excess nutrient and energy intake over time.
C) eating a diet with too much variety.
D) using dietary supplements.
Answer: B
Q3) The Dietary Reference Intakes (DRIs)address the nutrient needs of A) all adults.
B) most healthy population groups.
C) minority ethnic groups.
D) pregnant women, infants, and children.
Answer: B
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Page 3
Chapter 2: Carbohydrates
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Sample Questions
Q1) Which of the following carbohydrates provides the fastest source of energy?
A) ground beef
B) cranberry juice
C) whole-grain cereal
D) milk
Answer: B
Q2) Types of dietary fiber include
A) lactose, galactose, and maltose.
B) polysaccharides and polyols.
C) starch, ptyalin, and glucose
D) cellulose, lignin, and noncellulose.
Answer: D
Q3) The major site or organ in the body for metabolic processing of carbohydrates is the A) intestine.
B) heart.
C) brain.
D) liver.
Answer: D
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Chapter 3: Fats
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Sample Questions
Q1) The functions of fat in the body include
A) enzyme production, insulation of long bones, and bone structure.
B) formation of bone structure and energy for daily activities.
C) flavoring low-fat foods, supplying fatty acids, and lubrication for vital organs.
D) insulation of vital organs, temperature regulation, and cell membrane structure.
Answer: D
Q2) A good source of monounsaturated fat is
A) fish.
B) margarine.
C) avocado.
D) tofu.
Answer: C
Q3) A food relatively high in saturated fat is
A) corn oil.
B) peanut oil.
C) avocado oil.
D) margarine.
Answer: D
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Chapter 4: Proteins
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Sample Questions
Q1) If the excretion of nitrogen exceeds the nitrogen intake.the condition is called
A) total nitrogen balance.
B) positive nitrogen balance.
C) negative nitrogen balance.
D) anabolism.
Q2) The meal with the highest quality protein is
A) an omelet with cheese, whole wheat toast, and orange juice.
B) a stir fry with chicken, green beans, and carrots.
C) a stuffed turkey breast, peas, and a baked potato.
D) a bean burrito, corn on the cob, and a tomato salad.
Q3) In planning a vegetarian meal.an appropriate combination of complementary proteins would be
A) cornmeal tamales and beans.
B) lentils and beans.
C) bean sprouts and cabbage.
D) whole wheat and rice.
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Chapter 5: Digestion Absorption and Metabolism
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Sample Questions
Q1) The primary nutritional function of the large intestine is the A) absorption of fats.
B) absorption of water.
C) excretion of waste products.
D) completion of the digestive process.
Q2) The lining of the stomach and intestine is protected from strong acid by A) pepsinogen.
B) bile.
C) mucus.
D) the presence of food.
Q3) A pizza slice is being consumed by a hungry teen.The first actions of biting.chewing.and breaking up the slice into smaller particles are called A) peristalsis.
B) segmentation.
C) pendular movements.
D) mastication.
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Chapter 6: Energy Balance
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Sample Questions
Q1) Energy needs per pound of body weight
A) increase with age.
B) increase throughout childhood.
C) decrease with age.
D) are greater in women than in men.
Q2) Metabolically active tissues in the body include
A) the heart, kidneys, and liver.
B) the brain, nerves, and hair.
C) the liver, kidney, fingernails, and toenails.
D) all body tissues.
Q3) The sum of basal metabolism.energy expended in physical activity.and the thermic effect of food is known as
A) the metabolic rate.
B) energy intake.
C) basal energy needs.
D) the total energy requirement.
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8
Chapter 7: Vitamins
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Sample Questions
Q1) A toxic level of vitamin D is most likely to result in A) liver damage.
B) hyperpigmentation.
C) blindness.
D) calcification of soft tissues.
Q2) A vitamin D deficiency in growing children that results in the malformation of skeletal tissue.especially the long bones.is referred to as A) rickets.
B) scurvy.
C) pellagra.
D) osteoporosis.
Q3) What is the most important source of riboflavin in the United States?
A) Milk
B) Lean meats
C) Enriched grains
D) Green, leafy vegetables
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Chapter 8: Minerals
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Sample Questions
Q1) A significant source of phosphorus would be provided by
A) skim milk.
B) an apple.
C) chocolate.
D) lemonade.
Q2) A food that enhances nonheme iron absorption is
A) orange juice.
B) white toast.
C) olive oil.
D) sausage.
Q3) Which of the following foods would be most important to assist with thyroxine synthesis?
A) Iodized table salt
B) Fresh, green lettuce
C) An apple
D) Yogurt
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Page 10
Chapter 9: Water and Electrolyte Balance
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Sample Questions
Q1) The organic molecule responsible for creating colloidal osmotic pressure is
A) glucose.
B) an electrolyte.
C) protein.
D) sodium.
Q2) For osmosis to occur there must be
A) a semipermeable membrane.
B) cations and anions.
C) membrane channels.
D) hormonal control.
Q3) Plasma proteins and electrolytes are examples of solutes
A) filtered from the plasma by the kidneys.
B) found in body fluids that influence the movement of water.
C) released into the plasma by the liver.
D) recycled by the mucosa during digestion.
Q4) An acid has a pH
A) greater than 7.0.
B) lower than 7.0.
C) greater than 5.0.
D) lower than 5.0.
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Chapter 10: Nutrition during Pregnancy and Lactation
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Sample Questions
Q1) Nutritional needs during pregnancy are affected by A) the mother's age.
B) the sex of the infant.
C) the mother's food cravings.
D) whether the mother works.
Q2) Total weight gain during the first trimester should be approximately _____ lbs.
A) 1 to 2
B) 2 to 4
C) 6 to 10
D) 10 to 15
Q3) Daily kilocalorie needs during the second trimester exceed normal requirements by approximately
A) 100 kcal.
B) 200 kcal.
C) 340 kcal.
D) 500 kcal.
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Chapter 11: Nutrition during Infancy Childhood and Adolescence
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Sample Questions
Q1) The feeding process is important for development of A) the bonding relationship with the parent.
B) self-identity for the infant.
C) autonomy for the infant and parent.
D) infant self-actualization.
Q2) Foods for infants should be prepared without added
A) sugar and salt.
B) salt and herbs.
C) wheat and sugar.
D) milk and wheat.
Q3) A good source of calcium for the growing child is A) milk.
B) a juice drink.
C) a dinner roll.
D) a hot dog.
Q4) A low birth weight infant weighs less than
A) 1500 g.
B) 2500 g.
C) 3000 g.
D) 3500 g.
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Chapter 12: Nutrition for Adults: The Early Middle and Later Years
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Sample Questions
Q1) Effective strategies to delay the onset of type 2 diabetes include A) following a low-carbohydrate, high protein diet plan.
B) taking a daily multivitamin, multimineral supplement.
C) brisk walking with friends for 45 minutes most days during a lunch break.
D) drinking at least 2 L water daily to maintain hydration.
Q2) For residents in long-term care facilities.the type of diet model recommended is A) most therapeutic.
B) least restrictive.
C) no sugar.
D) low protein.
Q3) Prescription and over-the-counter drugs can affect nutritional status because they A) may contain toxins.
B) often result in addiction.
C) usually contain nutrients.
D) may affect appetite or absorption of nutrients.
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Chapter 13: Community Food Supply and Health
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Sample Questions
Q1) If a food label states the product is low in cholesterol.it must also be low in
A) sodium.
B) calories.
C) saturated fat.
D) total fat.
Q2) Bacterial food poisoning is caused by
A) ingestion of toxic bacteria.
B) toxins produced by bacteria in the intestines.
C) toxins produced by bacteria in the bloodstream.
D) ingestion of toxins produced by bacteria in the food before it is eaten.
Q3) The bacterial toxin that may contaminate improperly canned green beans is produced by
A) Staphylococcus aureus.
B) Salmonella typhi.
C) Listeria monocytogenes.
D) Clostridium botulinum.
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Chapter 14: Food Habits and Cultural Patterns
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Sample Questions
Q1) Food habits are least affected by A) news reports.
B) economics.
C) cultural factors.
D) social customs.
Q2) Alcohol is strictly prohibited
A) in the Jewish diet.
B) in the Greek diet.
C) in the traditional Southern diet.
D) in the Muslim diet.
Q3) A factor that has the greatest influence on food habits is A) food availability.
B) nutrition information.
C) sedentary lifestyles.
D) a decline in functional illiteracy.
Q4) An example of an Asian food item that is a good source of protein would be A) rice candy.
B) tofu.
C) broccoli stir-fry.
D) buttermilk curd.
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Chapter 15: Weight Management
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Sample Questions
Q1) Food behaviors of value in a weight-reduction program include A) eating quickly.
B) choosing small portions.
C) eating while doing other activities.
D) skipping meals.
Q2) The most significant contributing factor to the increase in obesity in the United States is
A) excessive alcohol intake.
B) excessive sugar intake.
C) lack of exercise.
D) lack of concern about weight control.
Q3) The most precise method for determining body composition is A) skinfold calipers.
B) body weight.
C) underwater weighing.
D) fitness testing.
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Chapter 16: Nutrition and Physical Fitness
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Sample Questions
Q1) The body's carbohydrate energy reserve consists of
A) glucose and fructose.
B) sugar and starch.
C) glucose and glycogen.
D) glycogen and fatty acids.
Q2) To prepare for an athletic event of high endurance.the proper glycogen-loading process is
A) intensive workouts and very high intake of complex carbohydrates.
B) intensive workouts 2 to 3 times a day and high intake of simple carbohydrates.
C) gradually reducing the duration and intensity of workouts and increasing carbohydrate intake.
D) gradually reducing the duration and intensity of workouts and decreasing carbohydrate intake.
Q3) An athlete who has been using anabolic steroids may be at risk for A) hepatitis.
B) diabetes.
C) hypertension.
D) osteoporosis.
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Chapter 17: Nutrition Care
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Sample Questions
Q1) An oral diet can be modified by
A) energy value, temperature, or cooking method.
B) nutrient content, temperature, or spice content.
C) energy value, energy density, or texture.
D) nutrient content, energy value, or texture.
Q2) Nutrition care must be centered on the A) team.
B) family.
C) disease.
D) person.
Q3) The statement."limited oral intake related to fatigue and nausea as evidenced by average daily intake of calories less than 500 kcal and 8-lb weight loss during past 2 months" is an example of what phase of the nutrition care process?
A) Diagnosis
B) Intervention
C) Assessment
D) Monitoring
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19
Chapter 18: Gastrointestinal and Accessory Organ
Problems
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Sample Questions
Q1) Hepatitis is usually the result of
A) a viral infection, alcohol abuse, or drug abuse.
B) a bacterial or viral infection.
C) excessive fat and protein intake.
D) chronic malnutrition.
Q2) The presence of gallstones in the gallbladder is called A) cholecystitis.
B) cholelithiasis.
C) cholecystectomy.
D) cholecystokinin.
Q3) Patients with irritable bowel syndrome may benefit from regular use of A) antioxidant-rich foods.
B) iron supplements.
C) antibiotics.
D) probiotics and prebiotics.
Q4) Small outpouchings in the lower gastrointestinal tract are called A) hernias.
B) lesions.
C) diverticula.
D) epiploic appendages.
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Chapter 19: Coronary Heart Disease and Hypertension
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Sample Questions
Q1) The Dietary Approaches to Stop Hypertension (DASH)diet encourages intake of
A) foods high in monounsaturated fats.
B) foods high in soluble fiber.
C) fruits, vegetables, and low-fat dairy products.
D) breads, cereals, rice, and pasta.
Q2) The sandwich that is likely to have the lowest sodium content is a A) tuna sandwich.
B) ham sandwich.
C) grilled cheese sandwich.
D) plain hamburger.
Q3) A localized area of dying or dead tissue is called A) atheroma.
B) infarct.
C) thrombus.
D) lesion.
Q4) The underlying pathologic process in coronary heart disease appears to be A) atrophy of the heart muscle.
B) weakened coronary vessels.
C) fibrous plaques in coronary vessels.
D) inadequate nutrition to the heart muscle.
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Chapter 20: Diabetes Mellitus
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Sample Questions
Q1) Type 2 diabetes usually appears after the age of
A) 30 years.
B) 40 years.
C) 50 years.
D) 60 years.
Q2) A dietary pattern that would be most beneficial for a patient with diabetes is a
A) low-sodium diet.
B) low-sugar diet.
C) high-protein diet.
D) Mediterranean diet.
Q3) A patient with type 2 diabetes eats a high-protein.very low-carbohydrate diet to try to lose weight.The main long-term concern if the patient continues this eating pattern would be
A) excessive weight loss.
B) the development of hypertension.
C) the development of liver disease
D) the development of neuropathy.
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Chapter 21: Kidney Disease
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Sample Questions
Q1) Carbohydrates and fats are important in the diets of patients with kidney disease because they
A) prevent fatigue.
B) spare protein for tissue synthesis.
C) are low in sodium.
D) are metabolized before they reach the kidney.
Q2) Ms.Jones comes to the emergency department with a severe drug reaction to penicillin.She may be at risk for
A) diabetes or heart disease.
B) high sodium intake.
C) protein-energy malnutrition.
D) acute kidney failure.
Q3) The massive edema of nephrotic syndrome is caused by A) blockage in the nephron tubules.
B) excessive fluid intake.
C) large protein losses in the urine.
D) a diet too high in sodium.
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Chapter 22: Surgery and Nutrition Support
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Sample Questions
Q1) For a patient who can take an oral diet.a food that would be a good source of energy during the postoperative period would be
A) lean steak.
B) breakfast cereal.
C) carrots.
D) fried potatoes.
Q2) Fluid loss due to vomiting.fever.or excessive urination is accompanied by loss of the electrolytes
A) sodium and chloride.
B) calcium and magnesium.
C) iron and zinc.
D) potassium and phosphorus.
Q3) Mr.B needs to have his gall bladder removed.His appetite has been poor.and he has lost 20 lb in the past 4 months.Before surgery he should
A) focus on fruit, vegetables, and organic foods.
B) allow his appetite to dictate his food choices.
C) increase his intake of energy, protein, vitamins, and minerals.
D) maintain a lower energy intake to reduce stress on his body.
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Chapter 23: Nutrition Support in Cancer and HIV
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Sample Questions
Q1) To counteract the hypermetabolic state of cancer.it is important to increase the intake of
A) protein.
B) kilocalories.
C) vitamins.
D) fats.
Q2) Symptoms that may occur during the asymptomatic HIV infection stage include
A) persistent fatigue, night sweats, thrush, and diarrhea.
B) a flulike syndrome lasting a few days or weeks.
C) pneumonia, lymphoma, Kaposi's sarcoma, and tuberculosis.
D) hyperglycemia, heart arrhythmias, and loss of appetite.
Q3) A disadvantage associated with abdominal radiation is that
A) the structure and function of the bowel may be adversely affected.
B) the radiation can be dispersed to all the abdominal organs once it passes into the cavity.
C) it is hard to pinpoint the precise area to target the radiation.
D) the treatment itself is often very painful for the patient.
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