Course Introduction
Nutrition Education Practice Questions
Nutrition Education explores the principles and practices of promoting healthy eating behaviors through effective educational strategies. This course examines the scientific basis of nutrition, methods for assessing dietary needs, and the development of tailored nutrition education programs for diverse populations. Students learn to design, implement, and evaluate interventions that address nutritional issues in various settings such as schools, communities, and healthcare environments. Emphasis is placed on communication skills, cultural sensitivity, behavior change theories, and the use of technology and media in disseminating nutrition information.
Recommended Textbook
Nutrition Concepts and Controversies 14th Edition by Frances Sizer
Available Study Resources on Quizplus
15 Chapters
1206 Verified Questions
1206 Flashcards
Source URL: https://quizplus.com/study-set/2086
Page 2
Chapter 1: Food Choices and Human Health
Available Study Resources on Quizplus for this Chatper
80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41523
Sample Questions
Q1) Many factors influence food choices by individuals.Among these are:
A)cultural traditions,which are inflexible and cannot be changed.
B)the convenience of meals that require little or no preparation.
C)the emotional comfort provided by foods with high nutrient content.
D)expense,which is somewhat more important than taste.
E)the desire to make up for consistently poor food choices.
Answer: B
Q2) You see a new finding about nutrition reported in your local newspaper.Based on this information you would:
A)decide that the information is factual.
B)attribute it to media sensationalism.
C)feel confident about changing your diet accordingly.
D)wait to apply the findings until they have been repeated and confirmed by scientists.
E)consider it misinformation.
Answer: D
Q3) The human genome is 99.9% the same in all people.
A)True
B)False
Answer: True
To view all questions and flashcards with answers, click on the resource link above.
Page 3
Chapter 2: Nutrition Tools Standards and Guidelines
Available Study Resources on Quizplus for this Chatper
80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41524
Sample Questions
Q1) Users of the Food Lists for Diabetes (formerly the Exchange System)can make an informed approximation of the energy-yielding nutrients and calories in almost any food they might encounter.
A)True
B)False
Answer: True
Q2) When determining the amounts of foods from each group to eat using the USDA Food Intake Patterns,you need to remember that:
A)the recommended amounts will vary,depending on age,physical activity,and gender.
B)the recommended amounts are the same for all food groups to provide nutritional adequacy.
C)you can eat the same foods every day,as long as you are selecting from all food groups.
D)you should not eat more than the recommended amounts from each food group.
E)you have to use a correction factor of 1.5 for grains.
Answer: A
To view all questions and flashcards with answers, click on the resource link above.
4
Chapter 3: The Remarkable Body
Available Study Resources on Quizplus for this Chatper
80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41525
Sample Questions
Q1) Compare the consequences of the stress response for people living in the modern world versus ancient times.
Answer: In ancient times,stress usually involved physical danger,and the response to it was violent physical exertion.In the modern world,stress is seldom physical,but the body reacts the same way.Modern stresses may be a pop quiz or financial trouble.Under these stresses,you are not supposed to fight or run,as ancient ancestor did.But still,the heart races,and hormones flood the bloodstream with glucose and fat.A common enemy today is not a saber-toothed tiger but a disease of modern civilization: heart disease.In modern times,stresses that strain the heart often lead to heart attacks,especially when a body accustomed to chronic underexertion experiences sudden high blood pressure.
Q2) Digestion of foods includes the mechanical actions of:
A)chewing to allow some nutrients to be absorbed into the body through the tongue.
B)peristalsis waves to move the foods down through the digestive tract.
C)the stomach to gently release foods into the small intestine.
D)the small intestine to absorb water and create the paste that forms feces.
E)the large intestine,which releases gas that facilitates fecal transport.
Answer: B
To view all questions and flashcards with answers, click on the resource link above. Page 5
Chapter 4: The Carbohydrates Sugar Starch Glycogen and Fiber
Available Study Resources on Quizplus for this Chatper
80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41526
Sample Questions
Q1) In the past several decades,carbohydrate intake in this country has:
A)increased along with calorie intake.
B)increased along with fat intake.
C)decreased while fat intake has increased.
D)decreased while protein intake has increased.
E)increased while body weight has declined.
Q2) Carbohydrates form the first link in the food chain that supports all life on earth.
A)True
B)False
Q3) Which of the following is not one of the complex carbohydrates?
A)most fibers
B)glycogen
C)galactose
D)starch
E)cellulose
Q4) How can an adequate intake of soluble fibers from foods benefit health?
Q5) Explain what is meant by the "protein-sparing action" of carbohydrate.
Page 6
Q6) Define hypoglycemia and describe the symptoms of this condition.
Q7) What accounts for the steady upward trend in U.S.sugar consumption?
To view all questions and flashcards with answers, click on the resource link above.
Chapter 5: The Lipids Fats Oils Phospholipids and Sterols
Available Study Resources on Quizplus for this Chatper
80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41527
Sample Questions
Q1) BHA and BHT are examples of:
A)hydrogenated fats.
B)unsaturated fatty acids.
C)antioxidants.
D)snack foods.
E)emulsifiers.
Q2) Research on the benefits of fatty acids and their components has shown that:
A)within the brain,DHA may enhance inflammation associated with aging.
B)omega-3 fatty acids have shown a definite benefit in preventing all forms of cancer.
C)supplements of fish oil have improved depression.
D)seafood-consuming populations have a lower rate of death from heart disease.
E)every study reports lower cardiovascular risks with higher EPA and DHA intakes.
Q3) High blood LDL concentrations warn of an increased risk of heart attack.
A)True
B)False
Q4) Differentiate between LDL and HDL and explain why elevated LDL concentrations in the blood are a sign of high heart attack risk.
Q5) Describe the functions of fats in the body.
To view all questions and flashcards with answers, click on the resource link above. Page 7
Chapter 6: The Proteins and Amino Acids
Available Study Resources on Quizplus for this Chatper
79 Verified Questions
79 Flashcards
Source URL: https://quizplus.com/quiz/41528
Sample Questions
Q1) Pre-digested proteins are easy to digest and can relieve the digestive system from overworking.
A)True
B)False
Q2) Compared to meat eaters,vegetarians tend to have:
A)higher death rates from heart disease.
B)lower intakes of phytochemicals.
C)higher blood pressure.
D)lower intakes of nuts and fruits.
E)healthier body weights.
Q3) Overconsumption of protein-rich foods offers no benefits and may pose health risks,particularly for weakened kidneys.
A)True
B)False
Q4) The DRI for protein is determined using:
A)height.
B)activity level.
C)body size.
D)sex.
Q5) Describe what happens when amino acids are oversupplied in the diet.
Page 8
To view all questions and flashcards with answers, click on the resource link above.
Chapter 7: The Vitamins
Available Study Resources on Quizplus for this Chatper
80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41529
Sample Questions
Q1) The recommended intake for vitamin D is _____ micrograms per day for adults over 70.
A)10
B)5
C)500
D)20
E)100
Q2) Vitamin E serves as:
A)a provitamin.
B)an antioxidant.
C)an antivitamin.
D)a vitamin antagonist.
E)a precursor.
Q3) Which statement about choline is FALSE?
A)Choline is considered to be a conditionally essential nutrient.
B)Choline is commonly found in foods.
C)There are no DRI recommendations for choline.
D)Choline plays important roles in fetal development.
E)The body cannot make enough choline to meet its needs.
To view all questions and flashcards with answers, click on the resource link above.
Page 9
Chapter 8: Water and Minerals
Available Study Resources on Quizplus for this Chatper
85 Verified Questions
85 Flashcards
Source URL: https://quizplus.com/quiz/41530
Sample Questions
Q1) Which characteristic or function of water allows it to act as a lubricant?
A)ability to dissolve substances
B)incompressibility
C)heat-holding capacity
D)chemical reactivity
E)ability to bond with other substances
Q2) Describe the characteristics of DASH (Dietary Approaches to Stop Hypertension).
Q3) A friend informs you that she is planning to purchase a water softener.Which statement is most appropriate for you to make to your friend?
A)Hard water makes more bubbles with less soap than soft water and is more desirable.
B)Soft water leaves a ring in the tub and a gray residue in the wash,which are undesirable.
C)Soft water appears to aggravate hypertension,which is undesirable.
D)Soft water has higher concentrations of calcium and magnesium than hard water,which is desirable.
E)There is no difference in mineral content of soft and hard waters.
Q4) What is peak bone mass and when is it developed?
To view all questions and flashcards with answers, click on the resource link above. Page 10
Chapter 9: Energy Balance and Healthy Body Weight
Available Study Resources on Quizplus for this Chatper
82 Verified Questions
82 Flashcards
Source URL: https://quizplus.com/quiz/41531
Sample Questions
Q1) The thermic effect of foods can contribute to total energy expended in a day because:
A)certain foods and herbs can intensify the increase in BMR when eaten with a meal.
B)the energy expended metabolizing food can represent 40% of the daily energy used.
C)it is much more efficient than the energy burned in physical activity.
D)it uses up about 40% of a meal's energy,contributing the largest portion of total expended energy.
E)metabolism is stepped up for several hours after a meal in the metabolic response to food ingestion.
Q2) No single body composition or weight suits everyone;needs vary by gender,lifestyle,and stage of life.
A)True
B)False
Q3) Eating certain foods can elevate the basal metabolic rate,and thus promote weight loss.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above.
11
Chapter 10: Performance Nutrition
Available Study Resources on Quizplus for this Chatper
80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41532
Sample Questions
Q1) A female athlete weighs 120 pounds before a race and 115 pounds after the race.How much fluid,at a minimum,should she consume?
A)2 cups
B)5 cups
C)7 cups
D)10 cups
E)17 cups
Q2) Why would you tell someone not to drink alcohol before engaging in an athletic event?
A)It promotes water retention.
B)It makes people nervous or jittery.
C)It enhances temperature regulation.
D)It is a diuretic.
E)It speeds up basal metabolism.
Q3) Moderate use of caffeine by athletes:
A)may assist performance.
B)slows down reactions.
C)depletes glycogen stores.
D)has serious adverse effects.
E)is considered a performance-enhancing drug.
To view all questions and flashcards with answers, click on the resource link above. Page 12
Chapter 11: Diet and Health
Available Study Resources on Quizplus for this Chatper
80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41533
Sample Questions
Q1) Resting blood pressure should ideally be ____ or lower.
A)100 over 70
B)110 over 75
C)120 over 80
D)140 over 90
E)120 over 100
Q2) Jack's physician has placed him on a diet recommended to control his blood cholesterol.In order to follow this plan,Jack would:
A)consume 300 mg cholesterol per day.
B)limit sodium intake to 2400 mg per day.
C)consume 40% of calories as monounsaturated fats.
D)consume no more than 5 to 6% of calories as saturated fat.
E)replace soluble fiber with insoluble fiber.
Q3) Joe's doctor tells him his CVD risk is low when tests reveal Joe's:
A)LDL cholesterol is 150 mg/dL.
B)diastolic blood pressure is 75 mm Hg.
C)HDL cholesterol is 25 mg/dL.
D)blood cholesterol is 240 mg/dL.
E)systolic blood pressure is 160 mm Hg.
Q4) Explain how atherosclerosis can make hypertension worse.
Page 13
To view all questions and flashcards with answers, click on the resource link above.
Chapter 12: Food Safety and Food Technology
Available Study Resources on Quizplus for this Chatper
80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41534
Sample Questions
Q1) Current evidence indicates that moderate intakes of nonnutritive sweeteners pose no health risks.
A)True
B)False
Q2) Describe three of the four methods of eliminating microbes on kitchen cutting boards and utensils and identify the advantages and disadvantages of each.
Q3) You experience vomiting,intestinal cramps,and bloody diarrhea a day after eating a hamburger at a friend's outdoor barbecue.What type of illness should you suspect?
A)stomach flu
B)hepatitis
C)E.coli infection
D)gastroenteritis
E)Clostridium botulinum intoxication
Q4) Potatoes contain the substance solanine,which can build to toxic levels when the potatoes are exposed to light during storage.
A)True
B)False
Q5) What is HACCP,and why is it important?
To view all questions and flashcards with answers, click on the resource link above. Page 14
Chapter 13: Life Cycle Nutrition Mother and Infant
Available Study Resources on Quizplus for this Chatper
80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41535
Sample Questions
Q1) Which woman is at greatest risk of not developing a healthy placenta?
A)a woman who is 30 pounds overweight
B)a woman with anorexia nervosa who is restricting her food intake
C)a woman eating a balanced vegetarian diet
D)an underweight woman who has increased her food intake to gain weight
E)an underweight woman who takes a complete multivitamin/-mineral supplement
Q2) An adolescent has a total cholesterol level of 180 mg/dL and an LDL level of 115 mg/dL.This individual's disease risk would be classified as:
A)acceptable.
B)borderline.
C)normal.
D) high.
E)extremely high.
Q3) All pregnant women need generous amounts of ____ to spare their protein and to provide energy.
A)carbohydrate
B)fat
C)protein
D)calories
E)fiber
To view all questions and flashcards with answers, click on the resource link above. Page 15
Chapter 14: Child Teen and Older Adult
Available Study Resources on Quizplus for this Chatper
80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41536
Sample Questions
Q1) Nutrients missed from a skipped breakfast will be made up by children at later meals and snacks during the day.
A)True
B)False
Q2) Which food item is likely to be most acceptable to a child?
A)hot vegetable soup
B)lightly crunchy steamed carrots
C)mashed potatoes served for the first time
D)hot broccoli with an herb sauce
E)tart apple
Q3) Children who skip breakfast:
A)are more likely to snack on fruits and vegetables.
B)perform especially well in tasks requiring concentration.
C)achieve higher test scores.
D)are more likely to be overweight.
E)often make up for missed nutrients at lunch and dinner.
Q4) How can adults who parent or counsel busy adolescents help them to eat well?
Q5) Medical drugs do only good,not harm.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 16
Chapter 15: Hunger and the Global Environment
Available Study Resources on Quizplus for this Chatper
80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41537
Sample Questions
Q1) Describe the role of the poor,undervalued woman in the cycle of hunger,malnutrition,and poverty.
Q2) How does this phrase relate to food insecurity: "If you give a man a fish,he will eat for a day;if you teach him to fish so that he can buy his own gear and bait,he will eat for a lifetime and help to feed you,too"?
Q3) What is one of the main causes for famine in the world today?
A)inadequate land to grow crops on
B)pest infestation of growing crops leading to failed growth
C)fighting among warring factions in countries where one faction is in power
D)inadequate aid from international aid organizations
E)an insufficient number of farmers who produce edible crops
Q4) In the developing world,one person in nine worldwide does not have enough to eat.
A)True
B)False
Q5) Alternating crop species allows soil to rest,restores nutrients,and controls pests. A)True
B)False
Q6) What is food recovery and how does it help communities reduce hunger?
To view all questions and flashcards with answers, click on the resource link above. Page 17