Nutrition and Health Exam Solutions
Course Introduction
This course explores the fundamental relationship between nutrition and human health, providing students with an understanding of the essential nutrients, their physiological roles, and the impact of dietary choices on overall well-being. Topics include the digestion, absorption, and metabolism of nutrients; dietary guidelines and recommendations; the role of nutrition in disease prevention and management; and the influence of cultural, social, and economic factors on eating habits. Through case studies and practical activities, students will learn how to evaluate nutritional information, make informed food choices, and develop strategies to promote a healthy lifestyle.
Recommended Textbook
Nutrition Your Life Science 1st Edition by Jennifer
Turley
Available Study Resources on Quizplus
8 Chapters
1499 Verified Questions
1499 Flashcards
Source URL: https://quizplus.com/study-set/2051
Page 2
Chapter 1: Nutrition Basics
Available Study Resources on Quizplus for this Chatper
250 Verified Questions
250 Flashcards
Source URL: https://quizplus.com/quiz/40810
Sample Questions
Q1) The categories of carbohydrate are:
A)high quality and low quality.
B)essential and nonessential.
C)soluble and insoluble.
D)simple and complex.
Answer: D
Q2) Function of water
Answers:
A)Tissue repair
B)Medium for metabolism
C)Preferred and fastest energy source
D)Enzyme cofactor
E)Cell membranes
Answer: B
Q3) Nonessential amino acids provide 4 Calories per gram.
A)True
B)False
Answer: True
To view all questions and flashcards with answers, click on the resource link above.
Page 3
Chapter 2: Tools to Plan,Manage,and Evaluate Diets
Available Study Resources on Quizplus for this Chatper
250 Verified Questions
250 Flashcards
Source URL: https://quizplus.com/quiz/40811
Sample Questions
Q1) The MyPlate food guidance system considers physical activity when prescribing Calories and food group recommendations for an individual.
A)True
B)False
Answer: True
Q2) The RDIs are expressed as _____ on the food package label.
A)percentages
B)grams
C)2000 Calories
D)units
E)None of the above
Answer: A
Q3) What type of information do food composition tables and databases provide?
A)Nutrient functions
B)Nutrient quantities in food servings
C)Nutrient activity in living foods
D)The dietary reference intakes
E)None of the above
Answer: B
To view all questions and flashcards with answers, click on the resource link above.
Page 4
Chapter 3: Nutrition in Chronic Disease
Available Study Resources on Quizplus for this Chatper
250 Verified Questions
250 Flashcards
Source URL: https://quizplus.com/quiz/40812
Sample Questions
Q1) Omega-3 fatty acids function in the prevention of heart disease by:
A)reducing autoantibodies.
B)reducing homocysteine.
C)reducing blood lipids.
D)reducing eicosanoids.
E)All of the above
Answer: C
Q2) Allergens are usually _____ that illicit an immune response.
A)carbohydrates
B)antioxidants
C)trans fatty acids
D)proteins
E)phytochemicals
Answer: D
Q3) High blood pressure is a well known risk factor for cancer.
A)True
B)False
Answer: False
To view all questions and flashcards with answers, click on the resource link above. Page 5
Chapter 4: The Science of Nutrition in Energy Balance, Body
Composition,Weight Control,and Fitness
Available Study Resources on Quizplus for this Chatper
100 Verified Questions
100 Flashcards
Source URL: https://quizplus.com/quiz/40813
Sample Questions
Q1) Positive energy balance is associated with weight loss.
A)True
B)False
Q2) Scientific design
A)A genetic make-up that influences disease susceptibility
B)An increase in cell number
C)A disease epidemic that began in the 20th century
D)Clinical trial
Q3) A warm-up would help enhance LeBron's play and reduce his risk for injury.
A)True
B)False
Q4) Nutrigenomics
A)A genetic make-up that influences disease susceptibility
B)An increase in cell number
C)A disease epidemic that began in the 20th century
D)Clinical trial
Q5) The Mifflin-St.Jeor equation is used to determine a person's resting energy expenditure (REE).
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 6
Chapter 5: The Vitamins and Minerals
Available Study Resources on Quizplus for this Chatper
250 Verified Questions
250 Flashcards
Source URL: https://quizplus.com/quiz/40814
Sample Questions
Q1) Which answer identifies the form of vitamin A that is from animal sources?
A)Alpha-tocopherol
B)Beta-carotene
C)Ascorbic acid
D)Retinol
E)Pyridoxamine
Q2) Which food in Trevor's diet provided the best source of vitamin B ?
A)Granola bars
B)Wild game meat
C)Mixed nuts
D)Blueberries
E)Kelp seaweed
Q3) Excess fluoride can cause discolored teeth.
A)True
B)False
Q4) Rickets results from a riboflavin deficiency.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above.
Page 7
Chapter 6: Nutrition Information and the Food Industry
Available Study Resources on Quizplus for this Chatper
99 Verified Questions
99 Flashcards
Source URL: https://quizplus.com/quiz/40815
Sample Questions
Q1) Foods that are protein rich,moist,and kept at room temperature for an extended time period pose a high risk for food poisoning.
A)True
B)False
Q2) If the milk in the milk shake consumed at the restaurant was produced conventionally then it may contain traces of:
A)pesticides.
B)hormones.
C)antibiotics.
D)All of the above
E)None of the above
Q3) Photosynthetic organisms like plants and algae
A)Sustainable
B)Decomposers
C)Producers
D)Bioaccumulation
E)Genetically modified organisms
To view all questions and flashcards with answers, click on the resource link above. Page 8
Chapter 7: Nutrition Through the Lifespan
Available Study Resources on Quizplus for this Chatper
100 Verified Questions
100 Flashcards
Source URL: https://quizplus.com/quiz/40816
Sample Questions
Q1) In the division of responsibility,children are in control of whether or not they eat what their parent or caregiver provides them.
A)True
B)False
Q2) How can a child's fluid intake need be met?
A)Drinking milk
B)Drinking water
C)Eating fluid-rich foods like whole fruits and vegetables
D)A and B
E)A,B,and C
Q3) The goal for prenatal nutrition is to supply the energy,nutrients,and fiber needed for maternal structural changes,maternal function,and the developing embryo or fetus.
A)True
B)False
Q4) Breast-fed babies are usually larger in size than formula-fed babies.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above.
Chapter 8: Comprehensive, Open-Book Exam
Available Study Resources on Quizplus for this Chatper
200 Verified Questions
200 Flashcards
Source URL: https://quizplus.com/quiz/40817
Sample Questions
Q1) Jack's diet and his profile information overall comply with the American Heart Association's dietary guidelines.
A)True
B)False
Q2) Approximately what percent of total Calories came from saturated fat,monounsaturated fat,and polyunsaturated fat,respectively,in Nolan's diet?
A)15,11,5
B)18,8,3
C)21,14,7
D)30,11,3
Q3) Which of the following statements is false regarding Leo's energy balance and body composition?
A)He has 23.3% stored fat mass
B)He is in positive energy balance
C)He has normal weight for his height yet he is fat
D)His waist circumference puts him at risk for type 2 diabetes
E)His Specific Dynamic Action (SDA)of food for this day is 156-311 Calories
To view all questions and flashcards with answers, click on the resource link above.