Nutrition and Wellness Final Exam
Course Introduction
Nutrition and Wellness introduces students to the principles of healthy eating and overall well-being, emphasizing how food choices impact physical health, mental clarity, and long-term disease prevention. The course covers essential nutrients, dietary guidelines, weight management, and the role of nutrition in stages of life, as well as strategies for adopting a balanced lifestyle. Students will explore the relationship between nutrition, physical activity, and mental wellness while gaining practical skills to make informed decisions that support lifelong health.
Recommended Textbook
Visualizing Nutrition 3rd Canadian Edition Mary B. Grosvenor
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14 Chapters
1203 Verified Questions 1203 Flashcards
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Page 2
Chapter 1: Nutrition: Everyday Choices
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Sample Questions
Q1) Water makes up about 60% of an adult's body weight.
A)True
B)False
Answer: True
Q2) Making varied choices both from the different food groups and from within each food group is important because nutrients and other food components interact.
A)True
B)False
Answer: True
Q3) If you know you are going to order dessert at dinner tonight, which of these choices would illustrate the concept of balancing your choices?
A) Choosing a salad with fat-free salad dressing for lunch
B) Eating a big lunch as you will 'blow' your diet tonight anyway
C) Skipping breakfast
D) All of these illustrate balance.
Answer: A
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Chapter 2: Guidelines for a Healthy Diet
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Sample Questions
Q1) Which of the following groups of individuals is(are) recommended to consume less than 1500 mg of sodium daily?
A) Adults 51 and older
B) African Americans
C) Those with diabetes and/or hypertension
D) All of these individuals are advised to consume less than 1500 mg/daily.
Answer: D
Q2) The _____ is a reference value for the intake of nutrients used on the food label.
A) Adequate Intake
B) Daily Value
C) Estimated Average Requirement
D) Recommended Dietary Allowance
Answer: B
Q3) The DASH eating plan includes more servings per day of fruits and vegetables than MyPlate.
A)True
B)False
Answer: True
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4
Chapter 3: Digestion: From Meals to Molecules
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Sample Questions
Q1) Fiber retains water, thus when adequate fiber and fluids are consumed, feces have a higher water content and are more easily passed.
A)True
B)False
Answer: True
Q2) Each villus contains a capillary where fat-soluble nutrients are absorbed.
A)True
B)False
Answer: False
Q3) _____ lubricates, moistens, and protects the cells within the mucosa.
A) Bile
B) Enzymes
C) Lumen
D) Mucus
Answer: D
Q4) The hepatic portal circulation delivers nutrients from the lacteals to the liver.
A)True
B)False
Answer: False
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Chapter 4: Carbohydrates: Sugars, Starches, and Fibers
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Sample Questions
Q1) Your friend Jason has diabetes and developed hypoglycemia. Of the following situations, which is the most likely reason why he developed hypoglycemia?
A) He ate too much refined carbohydrate.
B) He drank too much water.
C) He took too much of his medication that is used to control his blood sugar.
D) It was probably warm outside and he sweat excessively.
Q2) Carbohydrate digestion begins in the:
A) colon.
B) mouth.
C) small intestine.
D) stomach.
Q3) Whole-grain products include the endosperm, bran, and germ components of the grain.
A)True
B)False
Q4) The grams of sugar on the food label do not differentiate between natural and added sugars.
A)True
B)False
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Chapter 5: Lipids: Fats, Phospholipids, and Sterols
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Sample Questions
Q1) The AMDR for fat children ages 1 to 3 is:
A) 20-35% of calories.
B) 25-35% of calories.
C) 30-40% of calories.
D) 35-45% of calories.
Q2) To be labeled "low cholesterol" a food must contain less than or equal to 20 mg cholesterol per serving and less than or equal to 2g saturated fat per serving.
A)True
B)False
Q3) Based on the type of fat found in the following foods, which would be the healthiest choice for dinner from the vegetable group?
A) Tomatoes with olive oil and balsamic vinegar
B) Deep fried zucchini
C) Organic peas with butter
D) Mashed potatoes with cheddar cheese
Q4) Lipoproteins are particles that transport lipids in the blood.
A)True
B)False
Q5) Small amounts of trans fatty acids occur naturally in foods.
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Chapter 6: Proteins and Amino Acids
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Sample Questions
Q1) Celiac disease is an autoimmune disorder that attacks the lining of the small intestine.
A)True
B)False
Q2) The shape of a protein is essential to its function.
A)True
B)False
Q3) The body will receive _______ total protein from a diet that contains protein from meat and dairy foods as compared to a diet that contains protein from wheat and rice, nuts, and pinto beans.
A) less
B) the same amount
C) more
Q4) Which of the following symptoms is characteristic of kwashiorkor?
A) Decreases in intelligence and learning ability
B) Energy deficiency
C) Muscle wasting
D) Swollen belly
Q5) Why are vegans at risk for vitamin B deficiency?
Q6) What are some of the health benefits of consuming soy products?
Page 8
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Chapter 7: Vitamins
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Sample Questions
Q1) If the diet is chronically low in fat-soluble vitamins, the bioavailability of which vitamins will be impacted most?
A) Folate and vitamin B12
B) Thiamin and riboflavin
C) Vitamins A and D
D) Vitamins C and E
Q2) Which of the following vitamins have a coenzyme form?
A) Niacin
B) Vitamin A
C) Vitamin D
D) Vitamin K
Q3) Which of the following statements regarding thiamin is true?
A) Alcoholics are particularly susceptible to thiamin deficiency because thiamin absorption is decreased due to the effect the alcohol has the GI tract.
B) Beriberi is quite common in the U.S.
C) Increasing thiamin intake increases the body's ability to produce ATP.
D) Wernicke-Korsakoff syndrome is a thiamin toxicity.
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9
Chapter 8: Water and Minerals
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Sample Questions
Q1) A low vitamin D intake is the most significant dietary factor contributing to osteoporosis.
A)True
B)False
Q2) A woman of childbearing years who is not pregnant has _______ absorption rate of calcium as compared to a woman who is pregnant.
A) a higher
B) the same
C) a lower
Q3) If antidiuretic hormone levels decrease, you would expect that
A) less water is excreted in the urine.
B) more water is excreted in the urine.
C) no change in amount of water excreted in the urine.
Q4) Excess body weight is associated with _____risk of osteoporosis development.
A) increased
B) reduced
C) no (there is no relationship between body weight and osteoporosis development)
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Chapter 9: Energy Balance and Weight Management
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Sample Questions
Q1) What are differences between gastric bypass and adjustable gastric banding? How do each of these procedures promote weight loss?
Q2) Stephanie has a BMI of 27 kg/m2, her waist circumference is 37 inches, she has a healthy blood pressure, her blood lipid values are normal, her blood glucose level is slightly elevated, her father had a heart attack at 53 years of age, she walks 20 minutes daily 5 days per week, and she does not smoke. Stephanie is likely to improve her health by losing weight.
A)True
B)False
Q3) As compared to a meal that is high in carbohydrate, a high fat meal results in a(n) _____ thermic effect of food.
A) higher
B) equal C) lower
Q4) Gaining weight is easy, just eat more fat.
A)True
B)False
Q5) Bariatric surgery is becoming increasingly more common. What are some of the advantages of bariatric surgery?
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Chapter 10: Nutrition, Fitness, and Physical Activity
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Sample Questions
Q1) Glycogen stores and endurance are increased by increasing fat intake.
A)True
B)False
Q2) The proportions of carbohydrate, fat, and protein recommended for the diets of physically active individuals are NOT within the ranges recommended to the general public.
A)True
B)False
Q3) As fitness improves, an exerciser must perform more intense activity to raise his heart rate.
A)True
B)False
Q4) Flexibility determines your range of motion.
A)True
B)False
Q5) The majority of creatine phosphate is found in the liver.
A)True
B)False
Q6) Explain how someone who uses energy drinks for athletic performance could be at a higher risk for dehydration.
Page 12
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Chapter 11: Nutrition During Pregnancy and Infancy
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Sample Questions
Q1) New foods should be introduced to infants one at a time to monitor food allergies.
A)True
B)False
Q2) DHA is made from ____ fatty acids while ARA is made from _____ fatty acids.
A) omega 3, omega 6
B) omega 6, omega 3
C) trans, polyunsaturated
D) omega 3, trans
Q3) Which of the following nutrients is/are most commonly deficient during pregnancy?
A) Calcium and vitamin D
B) Folate and vitamin B
C) Iron and zinc
D) All of these are commonly deficient in pregnant women.
Q4) The most commonly recommended first food for infants is
A) iron-fortified infant rice cereal.
B) iron-fortified infant multi-grain cereal.
C) strained peaches.
D) strained peas.
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Chapter 12: Nutrition From 1 to 100
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Sample Questions
Q1) Which is NOT a lunch standard of the Healthy Hunger-Free Kids Act of 2010?
A) Meals must include fruit and vegetables.
B) Meals cannot contain red meat.
C) Meals must be low in saturated fat and cannot contain trans fat.
D) Half of the grains served must be whole.
Q2) When short-term alcohol intake exceeds the body's ability to break it down, the excess accumulates in the bloodstream and impairs a person's abilities. Of the following, which is the correct sequence of impairments that occur?
A) Compromised ability to reason lack of coordination slowed breathing, heart rate, and gag reflex
B) Lack of coordination slowed breathing, heart rate, and gag reflex compromised ability to reason
C) Slowed breathing, heart rate, and gag reflex lack of coordination compromised ability to reason
D) None of these are in the correct order.
Q3) Being obese as a child increases the child's risk for type 2 diabetes.
A)True
B)False
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Chapter 13: How Safe Is Our Food Supply
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Sample Questions
Q1) The goal of the _____ is to reduce the incidence of food-borne illness by improving food safety practice and policies throughout the United States.
A) Centers for Disease Control and Prevention
B) Department of Agriculture Food Safety and Inspection Service
C) National Food Safety Initiative
D) World Health Organization
Q2) Color additives that are classified as "certified" have undergone rigorous testing that ensures humans will not have adverse reactions from their use in foods.
A)True
B)False
Q3) Recombinant DNA is another term for regular DNA.
A)True
B)False
Q4) Exposure to alfatoxin can lead to
A) diabetes.
B) heart disease.
C) hypertension.
D) liver cancer.
Q5) What is the controversy surrounding Bovine somatotropin (bST)?
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Chapter 14: Feeding the World
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Sample Questions
Q1) Programs that foster economic development and ensure access to food, shelter, and medical care have been shown to cause _____ in birth rates.
A) a decrease
B) an increase
C) no change
Q2) About 90% of the world's population growth is occurring in less-developed countries.
A)True
B)False
Q3) The first goal of the United Nations Millennium Summit is to
A) end poverty and hunger.
B) improve child health.
C) improve environmental sustainability.
D) improve maternal health.
Q4) Poverty is central to the problem of hunger and undernutrition.
A)True
B)False
Q5) How can lack of health care increase the incidence of undernutrition?
Q6) Compare and contrast 3 of the food assistance programs available in the U.S.
Q7) Do you believe the cost to develop and produce Golden Rice will be worth it?
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