Nutrition and Health Practice Exam
Course Introduction
This course explores the fundamental principles of nutrition and their critical role in maintaining overall health and preventing disease. Students will examine the functions and sources of essential nutrients, the relationship between diet and chronic illnesses, guidelines for balanced eating, and contemporary issues in nutrition such as food safety and nutritional supplements. Through a combination of scientific content and practical applications, the course empowers learners to make informed dietary choices for themselves and others, emphasizing the impact of nutrition on individual and community well-being.
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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Q1) simple sugars
A)mineral
B)fat
C)vitamin
D)carbohydrate
E)Protein
Answer: D
Q2) DRIs are referred to as _____.
A)Dietary Reference Intakes
B)Daily Required Intakes
C)Daily Recommended Intakes
D)Dietary Recommended Ingestion
E)Dietary Reference Ingestion
Answer: A
Q3) Nutrition is an interdisciplinary science that includes biological,chemical,physical,and food sciences,as well as mathematics and statistics.
A)True
B)False
Answer: True
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Page 3
Chapter 2: The Inside Story about Nutrition and Health
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Q1) The National Health and Nutrition Examination Survey assesses dietary intake,health,and nutritional status in a sample of adults and children in the United States on a continual basis.
A)True
B)False
Answer: True
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) Vitamins A and D function as antioxidants.
A)True
B)False
Answer: False
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Chapter 3: Ways of Knowing about Nutrition
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Sample Questions
Q1) After researching the product online,Brandon decides that the product is safe to use.He tries the product and ends up experiencing mood swings and gastric distress for several days.What should Brandon do?
A)Take the product back to the supplement store and demand his money back.
B)Take legal actions against his friends for encouraging him to take a dangerous product.
C)Take legal actions against the manufacturer of the supplement.
D)Contact the Federal Trade Commission and register a complaint.
E)Stop taking the product and nothing else.He was the one who made the mistake of trying the product in the first place.
Answer: D
Q2) Research designs are often based on the answers to specific questions including,_____.
A)"Should a placebo be used?"
B)"What information needs to be collected?"
C)"What is the easiest way to collect the needed information?"
D)"What significant information will get the study published?"
E)"Is the supplement given to the subjects safe?"
Answer: B
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Page 5
Chapter 4: Understanding Food and Nutrition Labels
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Q1) Model health claims approved by the FDA cannot be modified or abbreviated when placed on food labels.
A)True
B)False
Q2) If a banana is labeled "organic",it _____.
A)is more nutritious than a conventionally grown banana
B)has not been grown on land treated with synthetic fertilizers,herbicides,or pesticides
C)might have been grown from genetically modified seeds
D)might have been treated by irradiation
E)means nothing because organic foods are not regulated
Q3) In general,% Daily Values of 5 or less are considered _____ sources of the nutrient listed on the label.
A)low
B)good
C)high
D)sufficient
E)moderate
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Chapter 5: Nutrition, Attitudes, and Behavior
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Q1) Blood lead levels in children have increased substantially in recent decades.
A)True
B)False
Q2) Five-year-old children in Costa Rica treated for iron-deficiency anemia during infancy scored _____ than similar children without a history of anemia.
A)lower on hand-eye coordination and other motor skill tests
B)higher on problem-solving skills
C)lower on reading skills
D)lower on attention-span tests
E)higher on memory tests
Q3) "Vacillating" consumers _____.
A)are not concerned about the connection between diet and health
B)believe a healthy diet is not an important part of preventing illness
C)consistently select nutritious food and strive for health
D)tend to vary their food choices depending on the occasion
E)tend to describe themselves as "meat and potato eaters"
Q4) Dietary changes that require a lot of will power to maintain rarely last.
A)True
B)False
Q5) Discuss the factors that enhance food intake changes.
Page 7
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Chapter
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Q1) According to ChooseMyPlate.gov,_____.
A)choose low-calorie foods most of the time
B)eat fewer foods that are high in monounsaturated fat
C)make half your grains whole grains
D)make almost all of your plate fruits and vegetables
E)switch to lactose-free milk
Q2) According to ChooseMyPlate a 1 ounce serving of grains equals _____.
A)1 cup of cooked oatmeal
B)2 ounces of corn flakes
C)½ cup of cooked spaghetti
D)2 slices of bread
E)1 cup of brown rice
Q3) Small amounts of naturally occurring trans fat are found in milk and meat.
A)True
B)False
Q4) Compare and contrast the DASH Eating Plan and the Mediterranean diet.
Q5) Most of the guidelines for dietary intake include recommendations for physical activity and food safety as well.
A)True
B)False
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Chapter 7: How the Body Uses Food: Digestion and Absorption
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Q1) Lipase _____.
A)breaks down starch into disaccharides
B)splits short-chain amino acids into smaller molecules
C)breaks down fats into fragments of fatty acids and glycerol
D)separates disaccharides into monosaccharides
E)separates protein into shorter chains of amino acids
Q2) Alcohol consumed with meals is absorbed in the _____.
A)small intestine only
B)liver and stomach
C)stomach only
D)large intestine only
E)small intestine and stomach
Q3) The enzyme that breaks down the fat in the brownie is produced in the _____.
A)stomach
B)small intestine
C)pancreas
D)gallbladder
E)liver
Q4) Discuss the specific functions of microorganisms in the gut.
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Chapter 8: Calories: Food: Energy: and Energy Balance
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Q1) appetite
A)energy expended during the digestion of food and the absorption,utilization,storage,and transport of nutrients
B)rate at which energy is used by the body when it is at complete rest
C)number of calories per gram of food
D)method of measuring energy expenditure from determination of the amount of oxygen utilized by the body during a specific unit of time
E)energy used to support body processes such as growth,health,tissue repair and maintenance,and other functions
F)unit of measure used to express the amount of energy produced by food in the form of heat
G)feeling of fullness or of having had enough to eat
H)unpleasant physical and psychological sensations that lead people to acquire and ingest food
I)desire to eat
J)uses energy to perform muscular work
K)states that energy can be transformed from one form to another,but cannot be created or destroyed
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Chapter 9: Obesity to Underweight: The Highs and Lows of Weight Status
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Q1) The size of visceral fat deposits can be closely estimated by measuring _____.
A)blood pressure
B)blood glucose levels
C)waist circumference
D)skinfold thickness
E)triglyceride levels
Q2) Women need at least _____% body fat for survival.
A)3 to 5
B)5 to 7
C)8 to 10
D)10 to 12
E)12 to 15
Q3) The conversion of glucose to body fat _____.
A)triggers the release of triglycerides
B)triggers the release of CRP
C)is an example of a metabolic process
D)is the first response of the body's immune system to infection
E)can produce liver damage if not corrected
Q4) Discuss how obesity may affect a person's psychological well-being and how society and ameliorate the harmful effects of obesity.
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Chapter 10: Weight Control: The Myths and Realities
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Q1) Loss of 5% or more of body weight in obese individuals is considered clinically significant.
A)True
B)False
Q2) Joyce is an obese adult who weighs 250 pounds.She would like to try a new weight-loss method and wanted to know how much weight she would have to loose for it to be clinically significant
A)2.5 pounds
B)5 pounds
C)10 pounds
D)12.5 pounds
E)15 pounds
Q3) Gastric bypass surgery is approved for use by the FDA for _____.
A)adults and adolescents with a BMI over 35 kg/m2
B)adults with a BMI over 35 kg/m2
C)adults and adolescents with a BMI over 40 kg/m2
D)adults with a BMI over 40 kg/m2
E)adults and adolescents with a BMI over 45 kg/m2
Q4) Describe how to identify and make small,acceptable changes and give an example.
Q5) Discuss the differences between gastric bypass surgery and lap-band surgery.
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Chapter 11: Disordered Eating:Anorexia Nervosa: Bulimia: and Pica
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Q1) Treatment is successful in 85% of women treated for _____.
A)pica
B)food addiction
C)bulimia nervosa
D)anorexia nervosa
E)binge-eating disorder
Q2) Richard and Brittany talked to Mandy about their concerns and Mandy believes she does not have an eating disorder.What should Brittany and Richard do next?
A)Try and force Mandy to eat more food.
B)Encourage Mandy to gain weight and stop exercising.
C)Continue to be supportive and encourage Mandy to seek professional help.
D)Call her parents and insist that she has a problem that needs to be treated.
E)Seek emergency medical help.
Q3) Food addiction qualifies as a distinct eating disorder.
A)True
B)False
Q4) Approximately 50% of normal-weight adult women are dissatisfied with their weight.
A)True
B)False
Page 13
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Chapter 12: Useful Facts about Sugars: Starches: and Fiber
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Q1) Alcohol sugars and alcohol are similar in chemical structure to carbohydrates.
A)True
B)False
Q2) Studies have found that aspartame is associated with cancer,nerve disorders,and other health problems in humans.
A)True
B)False
Q3) Which sweetener in the yogurt products should be avoided by people with the genetic disorder phenylketonuria?
A)organic natural flavor
B)cultured pasteurized nonfat milk
C)modified corn starch
D)natural vanilla flavor
E)aspartame
Q4) Sucralose is primarily known as _____ on product labels.
A)Sweet One
B)Sweet and Low
C)Splenda
D)PureVia
E)Sunnette
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Chapter 13: Diabetes Now
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Q1) Physical activity is generally part of a diabetes care plan because it _____.
A)increases immune system response
B)increases resting heart rate
C)improves insulin utilization
D)increases blood pressure
E)improves bone density
Q2) Weight lifting is not recommended for individuals with type 2 diabetes due to delayed wound healing.
A)True
B)False
Q3) Weight gain is a symptom associated with high blood glucose levels.
A)True
B)False
Q4) Fatty liver disease _____.
A)occurs in people of all weight statuses
B)is more likely to occur in women
C)is associated with diets low in fat soluble vitamins
D)is associated with diets high in eggs,red meat,and dairy products
E)is irreversible
Q5) Discuss how type 2 diabetes can be prevented.
Page 15
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Chapter 14: Alcohol: The Positives and Negatives
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Q1) Alcohol consumed without food is more rapidly absorbed into the blood stream.
A)True
B)False
Q2) Some individuals affected by FASD may exhibit physical characteristics including _____.
A)wide set eyes
B)a large forehead
C)a large head size
D)a short stature
E)obesity
Q3) A moderate level of alcohol consumption is considered to be _____ per day for women and _____ for men.
A)1 drink; 2 drinks
B)2 drinks; 3 drinks
C)3 drinks; 4 drinks
D)2 drinks; 1 drink
E)3 drinks; 2 drinks
Q4) Caffeine counteracts the effects of alcohol on motor skills.
A)True
B)False
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Chapter 15: Proteins and Amino Acids
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Q1) Many people in the United States suffer from protein deficiency.
A)True
B)False
Q2) The National Academy of Sciences has concluded that the risk of the development of weak bones,kidney stones,cancer,heart disease,and obesity does not appear to be increased among individuals consuming _____% of total calories from protein.
A)5-15
B)10-20
C)10-35
D)20-40
E)30-45
Q3) Even lean meats provide a considerable proportion of their total calories as fat.
A)True
B)False
Q4) To obtain maximum muscle strength,one should take amino acid supplements daily.
A)True
B)False
Q5) Describe three functions of protein in the human body.
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Chapter 16: Vegetarian Diets
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Q1) What is a benefit of vegetarian-style healthy dietary patterns?
A)macrobiotic diets can cure cancer
B)greater inner peace
C)the raw food diet can treat irritable bowel syndrome
D)reduced risk of type 1 diabetes
E)reduced risk of obesity
Q2) The more restrictive the vegetarian dietary pattern,the more likely it is that intake of certain nutrients will be lower than recommended.
A)True
B)False
Q3) Which nutrient is most likely to be lacking in the diets of vegetarians?
A)vitamin C
B)calcium
C)vitamin K
D)potassium
E)sodium
Q4) Complete proteins contain all eleven nonessential amino acids.
A)True
B)False
Q5) List ChooseMyPlate.gov's recommendations for healthy vegetarian diets.
Page 18
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Chapter 17: Food Allergies and Intolerances
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Q1) The incidence of food allergies is estimated to be _____% in children and _____% in adults.
A)3; 2
B)6; 3
C)8; 9
D)12; 10
E)13; 11
Q2) Approximately 20-30% of the general public has a food allergy to one or more foods.
A)True
B)False
Q3) 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
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Chapter 18: Fats and Cholesterol in Health
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Q1) New recommendations regarding fat intake encourage increased fat consumption.
A)True
B)False
Q2) Which modification to Rachel's shopping list would help her reduce saturated fat intake?
A)Replace cheddar cheese with soy cheese.
B)Replace bologna with hard salami.
C)Replace fried chicken with hamburgers.
D)Replace margarine with butter.
E)Replace canola oil with palm oil.
Q3) Alpha-linolenic acid is found in high amounts in the brain.
A)True
B)False
Q4) What is the most common type of fat in food and in body fat stores?
A)cholesterol
B)glycerol
C)triglycerides
D)monoglycerides
E)diglycerides
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Chapter 19: Nutrition and Heart Disease
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Q1) Health problems due to atherosclerosis in arteries of the heart,brain,_____,and legs are collectively referred to as cardiovascular disease.
A)neck
B)abdomen
C)arms
D)lungs
E)liver
Q2) Which food contains a high percentage of saturated fat?
A)fish
B)pasta
C)cheese
D)avocado
E)olive oil
Q3) Which drugs lower LDL cholesterol and inflammation?
A)beta blockers
B)statins
C)antidepressants
D)diuretics
E)inotropes
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Chapter 20: Vitamins and Your Health
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Q1) The recommended intake of vitamin D was recently increased to _____ mcg daily for adults.
A)10
B)15
C)20
D)25
E)30
Q2) What is a consequence of vitamin A deficiency?
A)megaloblastic anemia
B)xerophthalmia
C)pellagra
D)lung damage
E)hearing loss
Q3) Most vitamins serve as components of body tissues such as bone and muscle.
A)True
B)False
Q4) Niacin,thiamin,riboflavin,and choline are all B-complex vitamins.
A)True
B)False
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Chapter 21: Phytochemicals
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Q1) If cassava is not prepared correctly,the naturally occurring toxin _____ can cause konzo.
A)oxalic acid
B)cyanide
C)solanine
D)phytate
E)caffeine
Q2) Which food is a rich source of proanthocyanidins?
A)tomatoes
B)oranges
C)brussels sprouts
D)cranberries
E)garlic
Q3) Most bioactive food constituents are derived from foods of animal origin.
A)True
B)False
Q4) Meats,dairy products,eggs,and other animal products contain biologically active substances that affect body processes.
A)True
B)False
Page 23
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Chapter 22: Diet and Cancer
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Q1) Which type of cancer constitutes the highest percentage of new cases in men?
A)prostate
B)skin
C)leukemia
D)lung
E)colon
Q2) In what order do the phases of cancer development occur?
A)1-5
B)5-10
C)10-30
D)30-50
E)50-55
Q3) What should Julie do to reduce her risk of colorectal cancer?
A)Switch from beer to red wine when she drinks.
B)Decrease her intake of red and processed meats.
C)Eliminate added sugars.
D)Increase her intake of green tea.
E)Avoid cigarette smoke.
Q4) Discuss the dietary and lifestyle patterns related to a reduced risk of cancer.
Q5) 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) On average,32% of the calcium content of milk and milk products is absorbed.
A)True
B)False
Q2) Directly after oxygen attaches to iron in hemoglobin _____.
A)oxygen enters the lungs
B)carbon dioxide is released from iron in hemoglobin
C)oxygen enters the lungs.
D)oxygenated hemoglobin is transported in blood to body cells
E)iron in hemoglobin picks up carbon dioxide from cells and transports it to the lungs
Q3) The ingestion of seawater decreases the need for water.
A)True
B)False
Q4) The majority of minerals are lost during the preparation of dried fruits.
A)True
B)False
Q5) Men are at higher risk of developing osteoporosis than women.
A)True
B)False
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Chapter 24: Dietary Supplements and Functional Foods
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Q1) Vitamin and mineral supplements have been found to prevent hypertension but not heart disease.
A)True
B)False
Q2) Pregnant or breastfeeding women should seek medical advice before taking an herbal remedy.
A)True B)False
Q3) The dosage of vitamin and mineral supplements can safely be exceeded.
A)True
B)False
Q4) Some dietary supplements contain banned substances.
A)True
B)False
Q5) A vitamin or mineral supplement may be beneficial when a deficiency exists. A)True
B)False
Q6) All plant-based substances,such as those found in herbal remedies,are safe. A)True
B)False
Page 26
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Chapter 25: Water Is an Essential Nutrient
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Q1) Spring water is taken from _____.
A)freshwater springs that form pools or streams on the earth's surface
B)protected underground reservoirs that are lodged between layers of rock
C)the tap
D)distilled ocean water
E)a well
Q2) Caffeine increases urine output even in people who are accustomed to drinking beverages that contain caffeine.
A)True
B)False
Q3) Individuals are in water balance when water intake equals water output.
A)True
B)False
Q4) Which agency is responsible for the safety of U.S.public water supplies?
A)U.S.Department of Agriculture
B)Environmental Protection Agency
C)Food and Drug Administration
D)U.S.Pharmacopeia
E)National Institutes of Health
Q5) Discuss the key functions of water in the body.
Page 27
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Chapter 26: Nutrition:Gene Interactions in Health and Disease
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Q1) Individuals with hemochromatosis absorb more _____ than normal and have excessive levels in their body.
A)iron
B)zinc
C)vitamin B12
D)folate
E)calcium
Q2) Which structure in the nuclei of cells contains your genes?
A)membrane
B)endoplasmic reticulum
C)chromosomes
D)ribosome
E)cytoplasm
Q3) Individuals with hemochromatosis absorb more calcium than normal.
A)True
B)False
Q4) Most disorders are related to multiple genes and interactions among gene function and environmental factors.
A)True
B)False
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Chapter 27: Nutrition and Physical Fitness for Everyone
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Q1) Stretching _____ when it is done before exercise begins.
A)increases muscular endurance
B)increases performance
C)reduces the risk of muscle injury
D)protects against muscle soreness
E)improves muscle stiffness
Q2) You are consuming the right amount of water if your urine is bright yellow.
A)True
B)False
Q3) According to the Physical Activity Guidelines for Americans,at least four sessions of strengthening activities are recommended per week.
A)True
B)False
Q4) Why does delayed onset muscle soreness happen?
A)decreased blood supply to the muscles
B)dehydration
C)insufficient glucose supply during exercise
D)increased lactic acid build-up
E)overused muscles develop microscopic tearing in muscle fibers
Q5) Discuss the benefits of regular physical activity.
29
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Chapter 28: Nutrition and Physical Performance
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Q1) Abnormal menstrual cycles should not be dismissed as a normal part of training.
A)True
B)False
Q2) Glucose and amino acids are the two main substrates used for energy formation in muscles.
A)True
B)False
Q3) Most athletes consuming a typical U.S.diet normally have enough glycogen stores to fuel continuous,intense exercise for about _____ hours.
A)2
B)3
C)4
D)5
E)6
Q4) Heat exhaustion requires emergency medical care.
A)True
B)False
Q5) Female athletes are at higher risk of iron-deficiency anemia than other females. A)True
B)False
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Chapter 29: Good Nutrition for Life: Pregnancy:
Breastfeeding: and Intimacy
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Q1) Colostrum contains higher levels of antibodies,minerals,and_____ than "mature" milk.
A)water
B)carbohydrate
C)fat
D)vitamins
E)protein
Q2) Foods such as popcorn,grapes,and hot dog pieces should be avoided by infants because they _____.
A)are potential choking hazards
B)may cause botulism
C)are common sources of food-borne illness
D)promote tooth decay
E)provide empty calories
Q3) Due to medical advances,the United States has one of the lowest infant mortality rates of all the developed countries in the world.
A)True
B)False
Q4) 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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Q1) Dietary recommendations for children differ from those for adolescents in respect to portion sizes.
A)True
B)False
Q2) Explain the physical activity guidelines for children and adolescents.
Q3) The adolescent growth spurt generally begins for boys around the ages of _____ years.
A)8 to 10
B)10 to 12
C)12 to 14
D)14 to 16
E)16 to 18
Q4) High intakes of sugar and sodium are largely related to the intake of whole grains and dairy products.
A)True
B)False
Q5) Overall,diets of children and adolescents in the United States tend to provide too little potassium.
A)True
B)False
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Chapter 31: Nutrition and Health Maintenance for Adults of
All Ages
Available Study Resources on Quizplus for this Chatper
70 Verified Questions
70 Flashcards
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Sample Questions
Q1) The incidence of many diseases increases with age.
A)True
B)False
Q2) The United States has the highest life expectancy in the world.
A)True
B)False
Q3) The RDA for vitamin C increases as we age.
A)True
B)False
Q4) There are more older adults in the United States than ever before,and the numbers are growing.
A)True
B)False
Q5) A person can calculate exactly how long they are going to live by looking at how long their grandparents lived.
A)True
B)False
B)False Page 33
Q6) Studies have shown that adults who follow a low-calorie diet live longer. A)True
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Chapter 32: The Multiple Dimensions of Food Safety
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72 Verified Questions
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Sample Questions
Q1) Foods that spoil can be left outside the refrigerator for a maximum of three hours.
A)True
B)False
Q2) It is safe to eat mussels if the shell does not open after cooking.
A)True
B)False
Q3) What is a major route for the spread of food-borne illness in restaurants and in homes?
A)failure to refrigerate sauces that are mayonnaise-based
B)unclean dishes
C)failure to wash raw fruits and vegetables
D)unclean utensils
E)failure to routinely wash cutting boards between the preparation of different raw foods
Q4) Parasites are always killed by high temperatures.
A)True
B)False
Q5) Describe how you can avoid BPA in plastic bottles and containers.
Q6) Discuss the seven food safety rules.
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Chapter 33: Aspects of Global Nutrition
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70 Verified Questions
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Sample Questions
Q1) Most deaths of children under the age of 5 in countries with low levels of human development are related to both _____.
A)malnutrition
B)genetic disorders
C)infection
D) malnutrition and genetic disorders
E)malnutrition and infection
Q2) Which factor promotes the development of infectious disease,especially in countries where contaminated water is used to prepare formula?
A)poor sanitary conditions
B)drought
C)low rates of breastfeeding
D) lack of refrigeration
E)low agricultural productivity
Q3) Education is a factor in the human development index.
A)True
B)False
Q4) Discuss the priority problem areas related to malnutrition in developing countries.
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Page 36