Nutrition and Health Question Bank
Course Introduction
This course provides an in-depth exploration of the fundamental concepts of nutrition and its crucial role in maintaining and promoting human health. Students will learn about essential nutrients, their biological functions, and dietary guidelines. The course covers the relationship between nutrition, lifestyle, and the prevention of chronic diseases, as well as contemporary issues such as obesity, eating disorders, and food security. Through evidence-based discussions and practical applications, students will gain the knowledge needed to make informed decisions about diet and health for themselves and their communities.
Recommended Textbook
Understanding Nutrition 14th Edition by Eleanor Noss Whitney
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20 Chapters
2299 Verified Questions
2299 Flashcards
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Page 2
Chapter 1: An Overview of Nutrition
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Sample Questions
Q1) A normal half-cup vegetable portion weighs approximately how many grams?
A)5
B)50
C)100
D)150
E)200
Answer: C
Q2) Foods associated with a particular culture are called ____________________ foods.
Answer: ethnic
Q3) The overall objective of the Healthy People program is to ____.
A)establish the DRI
B)identify national trends in food consumption
C)identify leading causes of death in the United States
D)set goals for the nation's health over the next 10 years
E)decrease health care costs
Answer: D
Q4) Nonnutrient compounds found in plants, some of which have biological activity in the body, are called ____________________.
Answer: phytochemicals
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Chapter 2: Planning a Healthy Diet
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Sample Questions
Q1) A food label ingredient list reads in the following order: wheat flour, vegetable shortening, sugar, salt, and cornstarch. What item would be found in the SMALLEST amount in this food?
A)salt
B)sugar
C)cornstarch
D)wheat flour
E)vegetable shortening
Answer: C
Q2) What is a major criticism of the use of the MyPlate educational tool?
A)It allows for oversized portions.
B)The dairy group excludes ice cream.
C)The five groups are not clearly identified.
D)It treats all foods within a single group the same.
E)It cannot be adapted to vegetarian or vegan diets.
Answer: D
Q3) The kcalories remaining in a person's energy allowance after consuming enough nutrient- dense foods to meet all nutrient needs for a day are called ____________________ kcalories.
Answer: discretionary
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Chapter 3: Digestion, Absorption, and Transport
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Sample Questions
Q1) The gastrointestinal microbiome is comprised primarily of ____.
A)villi
B)bacteria
C)mucosa
D)probiotics
E)viruses
Answer: B
Q2) What is a function of hydrochloric acid in the stomach?
A)It absorbs water.
B)It inhibits peristalsis.
C)It neutralizes the food mass.
D)It creates an optimum acidity.
E)It prevents relaxation of the lower esophageal sphincter.
Answer: D
Q3) One of the major causes of ulcers is infection with ____________________.
Answer: Helicobacter pylori or H. pylori
Q4) ____________________ refers to the maintenance of constant internal conditions (such as blood chemistry, temperature, and blood pressure) by the body's control systems.
Answer: Homeostasis
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Chapter 4: The Carbohydrates: Sugars, Starches, and Fibers
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Sample Questions
Q1) Gluconeogenesis is a term that describes the synthesis of ____.
A)amino acids from glucose
B)lactose from a source of sucrose
C)fat from excess carbohydrate intake
D)glucose from a noncarbohydrate substance
E)glycogen from glucagon
Q2) What is the sweetest-tasting simple carbohydrate in the diet?
A)glucose
B)lactose
C)fructose
D)sucrose
E)galactose
Q3) Which artificial sweetener has a composition similar to aspartame?
A)neotame
B)sucralose
C)saccharin
D)acesulfame-K
E)stevia
Q4) Dietary fibers that form gels are said to be ____________________.
6
Q5) Discuss the concepts of sugar cravings and addictions.
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Chapter 5: The Lipids: Triglycerides, Phospholipids, and Sterols
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Sample Questions
Q1) Which product provides abundant amounts of omega-3 fatty acids?
A)Palm oil
B)Walnut oil
C)Soybean oil
D)Flaxseed oil
E)Corn oil
Q2) Surveys show that U.S. adults' average intake of fat as a percentage of total energy intake is ____.
A)14%
B)24%
C)34%
D)44%
E)54%
Q3) Approximately how much saturated fat is in a plain baked potato?
A)0 g
B)1 g
C)2 g
D)3 g
E)4 g
Q4) Explain the possible links between dietary fat intake and cancer.
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Chapter 6: Protein: Amino Acids
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Sample Questions
Q1) What are the hazards of consuming amino acid supplements?
Q2) The term ____________________ is used to describe the condition that develops when the diet delivers too little protein, too little energy, or both.
Q3) Which statement describes an association between protein intake and kidney function?
A)Low-protein diets increase the risk for kidney stone formation.
B)Restricting protein intake may slow the progression of kidney disease.
C)High protein intakes over the long term represent a risk factor for kidney disease.
D)Liberal protein intakes result in high urea production, which increases the long-term efficiency of the kidneys.
E)High protein diets in childhood protect the kidneys from age- and illness-associated damage.
Q4) The function of a protease is to ____.
A)hydrolyze proteins
B)synthesize proteins
C)hydrolyze ribosomes
D)synthesize ribosomes
E)synthesize macrophages
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Page 8
Chapter 7: Energy Metabolism
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Sample Questions
Q1) Fatty acid oxidation results in the direct production of ____.
A)ketones
B)fructose
C)pyruvate
D)acetyl CoA
E)lactate
Q2) During the first few days of a fast, what energy source provides about 90% of the glucose needed to fuel the body?
A)Protein
B)Ketones
C)Glycogen
D)Triglycerides
E)Glycerol
Q3) In the absence of adequate energy intake, ____________________ are formed from combining acetyl CoA fragments derived from fatty acids.
Q4) How does the electron transport chain function in the synthesis of ATP?
Q5) Describe specific effects of alcohol on each of the following organs: heart, kidney, and brain.
Q6) List six common myths concerning alcohol use and discuss ways to dispel them.
Page 9
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Chapter 8: Energy Balance and Body Composition
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Sample Questions
Q1) The amount of energy that the body derives from foods is known as the ____.
A)basal metabolism
B)food combustion value
C)bomb calorimetry value
D)physiological fuel value
E)basal caloric value
Q2) Discuss the characteristics of binge-eating disorder. What is known about its treatment?
Q3) What is the ideal range of body fat content for women between 20 and 39 years of age?
A)15-17%
B)18-21%
C)23-26%
D)28-32%
E)33-37%
Q4) ____________________ is an estimation of the energy required to process food (digest, absorb, transport, metabolize, and store ingested nutrients);
Q5) The nerve signals and chemical messengers associated with hunger originate and act primarily in the brain structure called the ____________________.
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Chapter 9: Weight Management: Overweight, Obesity, and Underweight
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Sample Questions
Q1) Which of the following is a feature of prescription drug use for treatment of obesity?
A)Most drugs may be safely prescribed even in otherwise healthy obese people.
B)Most experts believe that drugs should not be used because obesity is not a disease.
C)Most currently available drugs are highly effective in both the short and long term.
D)The use of "off-label" drugs is common to take advantage of their modest weight loss effects.
E)Although initially effective, most eventually raise the risk of cardiovascular disease to unacceptable levels.
Q2) Why are fad diets so appealing?
Q3) Which of the following is known to promote fat storage in adipocytes?
A)Glucagon
B)Lipoprotein lipase
C)Cellulite synthetase
D)Lipoprotein synthetase
E)Adipose lipase
Q4) The enzyme ____________________ plays a major role in the metabolism and transport of lipids,
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Chapter 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C
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Sample Questions
Q1) The signs and symptoms of riboflavin deficiency are known collectively as A)pellagra.
B)antiflavonosis.
C)ariboflavinosis.
D)flavin adenine dinucleosis.
E)beriberi.
Q2) What type of testing is done by the U.S. Pharmacopeia to assure the quality and safety of certain vitamin and mineral supplements?
Q3) Which of the following contains the highest amount of riboflavin when expressed per kcalorie?
A)Cheddar cheese
B)Pinto beans
C)Tuna (in water)
D)Liver
E)Strawberries
Q4) The niacin-deficiency disease, ____________________, produces the symptoms of diarrhea, dermatitis, dementia, and eventually death
Q5) Explain the major provisions of the Dietary Supplement Health and Education Act of 1994.
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Chapter 11: The Fat-Soluble Vitamins: A, D, E, and K
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Sample Questions
Q1) Approximately what percentage of the body's store of vitamin K is derived from GI tract bacterial synthesis?
A)Less than 5
B)25
C)50
D)85
E)95
Q2) The animal version of vitamin D is known as A)ergocalciferol.
B)foliocalciferol.
C)cholecalciferol.
D)phyllocalciferol.
E)xanthociferol.
Q3) The main function of vitamin D is to promote
A)secretion of calcitonin.
B)synthesis of 7-dehydrocholesterol.
C)synthesis of carotenoids and controls absorption of fat-soluble vitamins.
D)calcium and phosphorus absorption, and calcium mobilization from bone.
E)conversion of calcium and phosphorous to more readily absorbable compounds.
Q4) Discuss the adverse effects of free radicals.
Page 13
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Chapter 12: Water and 123 the Major Minerals
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Sample Questions
Q1) ____________________ caused by excessive sodium losses, not from inadequate sodium intake.
Q2) As bones begin to form, calcium salts form crystals, called ____________________, on a matrix of the protein collagen.
Q3) ____________________ helps to make the calcium-binding protein needed for absorption.
Q4) When a person loses fluid by sweating or bleeding, what minerals are lost in greatest quantity?
A)Sodium and chloride
B)Bicarbonate and sulfate
C)Calcium and magnesium
D)Potassium and phosphate
E)Phosphate and potassium
Q5) What is the force that moves water into a space where a solute is more concentrated?
A)Buffer action
B)Osmotic pressure
C)Permeable selectivity
D)Electrolyte imbalance
E)Hypertonic pressure
14
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Chapter 13: The Trace Minerals
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Sample Questions
Q1) What is the major cause of iron deficiency?
A)Blood loss
B)Poor nutrition
C)Hereditary defect
D)Parasitic infections of the GI tract
E)Exposure to environmental toxins
Q2) The heart disease that is prevalent in regions of China where the soil and foods lack selenium is called ____________________.
Q3) What is the Tolerable Upper Intake Level for copper?
A)1 mg/day
B)2.5 mg/day
C)7.5 mg/day
D)10 mg/day
E)20 mg/day
Q4) What is the origin of goitrogens in the diet?
A)Naturally occurring
B)Food industry additives
C)Excessive use of fortified salt
D)Hydrogenation of certain minerals
E)Environmental contamination
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Chapter 14: Fitness: Physical Activity, Nutrients, and Body Adaptations
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Sample Questions
Q1) ____________________ involves training the muscles to store as much glycogen as they can, while supplying the dietary glucose to enable them to do so.
Q2) What is the name of the biochemical pathway describing the conversion of lactate to glucose?
A)Cori cycle
B)Krebs cycle
C)Beta-oxidation
D)Reverse glycolysis
E)Fumaric acid cycle
Q3) A tissue deprived of an oxygen supply during exercise would develop an accumulation of
A)ATP.
B)lactate.
C)glucose-1-phosphate.
D)TCA cycle intermediates.
E)ADP.
Q4) Describe the hazards of using anabolic steroids and human growth hormone as ways of improving physical performance.
Q5) What is the role of lactate in physical activity?
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Chapter 15: Life Cycle Nutrition: Pregnancy and Lactation
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Sample Questions
Q1) What is the most likely reason for a pregnant woman to crave pickles?
A)A change in hormones
B)A hypoglycemic episode
C)A physiologic need for fluid
D)A physiologic need for sodium
E)Cultural expectations that she will crave them
Q2) A feature of heavy caffeine use in human pregnancy is that it may
A)worsen edema.
B)increase the risk of preterm birth.
C)increase the risk of birth defects.
D)increase the risk of stillborn infants.
E)dampen respiratory function
Q3) What is the benefit of postpartum amenorrhea?
A)It stimulates milk production.
B)It conserves iron in the mother.
C)It stimulates the let-down reflex.
D)It stimulates the suckling reflex in the infant.
E)It is a reliable form of birth control.
Q4) Discuss the association between maternal nutrition and the risk for development of chronic diseases in her child.
Page 17
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Chapter 16: Life Cycle Nutrition: Infancy, Childhood, and Adolescence
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Sample Questions
Q1) Of the following cereals, which is most likely to result in an allergic reaction upon first feeding?
A)Oat
B)Rice
C)Corn
D)Wheat
E)Barley
Q2) The typical can of soft drink contains the equivalent of how many teaspoons of sugar?
A)1
B)3
C)7
D)10
E)16
Q3) List possible reasons for the increase in the incidence of peanut allergy.
Q4) ____________________ is a craving to consume nonfood items.
Q5) Limited research suggests that food additives such as ____________________ preservative may exacerbate hyperactive symptoms such as inattention and impulsivity in some children.
Q6) Explain the appropriate procedure for introducing new foods to infants. Page 18
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Page 19
Chapter 17: Life Cycle Nutrition: Adulthood and the Later Years
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Sample Questions
Q1) List 5 common signs of dementia, and define senile plaques and neurofibrillary tangles.
Q2) Once a woman reaches the age of 75 years, about how many more years of survival would be expected?
A)9
B)11
C)13
D)15
E)17
Q3) Which of the following is a program that provides low-income older adults with coupons that are exchangeable for fresh vegetables and fruits at community-supported farmers' markets and roadside stands?
A)Senior Farmers Market Nutrition Program
B)Food Security for the Disadvantaged Elderly
C)Old Age and Survivors Health Benefits Program
D)Elderly Nutrition and Maintenance Food Co-Op
E)Eldercare Food Assistance
Q4) The medical term for loss of skeletal muscle mass, strength, and quality is
Chapter 18: Diet and Health
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Sample Questions
Q1) The most common form of cardiovascular disease is ____________________.
Q2) In which of the following conditions would the pancreas be unable to synthesize insulin?
A)Hyperglycemia
B)Type 1 diabetes mellitus
C)Type 2 diabetes mellitus
D)Adult-onset diabetes mellitus
E)Hypoglycemia
Q3) Hypertension contributes to an estimated ____ strokes in the U.S. each year.
A)400,000
B)600,000
C)800,000
D)1,000,000
E)1,200,000
Q4) Pain and pressure in the area around the heart is called ____________________.
Q5) ____________________ are large proteins of the blood and body fluids, produced by the immune system in response to the invasion of the body by foreign molecules.
Q6) Compare and contrast the two major types of diabetes and the recommended nutrition therapy for each.
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Chapter 19: Consumer Concerns About Foods and Water
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Sample Questions
Q1) What is the process by which water is purified by pressurizing it and forcing it across a membrane?
A)Ozonation
B)Distillation
C)Reverse osmosis
D)Activated carbon filtration
E)Pasteurization
Q2) Sugar and salt are used as antimicrobial agents in foods because they prevent microbial use of the food's
A)fat.
B)water.
C)protein.
D)carbohydrate.
E)micronutrients.
Q3) Explain the differences between groundwater and surface water as sources of drinking water.
Q4) ____________________ is found in undercooked ground beef and can cause severe bloody diarrhea, abdominal cramps, and vomiting lasting 5 to 10 days.
Q5) List four appropriate uses for nutrient additives to foods.
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Chapter 20: Hunger and the Global Environment
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Sample Questions
Q1) What percentage of the world's population is at risk of zinc deficiency?
A)5
B)10
C)15
D)20
E)25
Q2) In the United States, the largest federal food assistance program is ____________________.
Q3) What is the chief reason why people living in poverty and hunger in the developing world bear numerous children?
A)Birth control expenses are prohibitive.
B)The children are less likely to survive to adulthood.
C)The low educational level of adults limits their understanding of family planning.
D)The parents seek greater fulfillment through having more children.
E)It is a cultural custom in those areas to have many children.
Q4) Compare and contrast the features of kwashiorkor and marasmus.
Q5) Define the subcategories of food security and food insecurity.
Q6) Of the world's 7 billion people, ____________________ percent have no land and no possessions at all.
Page 23
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