Nutrition for Health Professions Practice Questions
Course Introduction
This course explores the principles of nutrition and their application in promoting health and managing disease, tailored specifically for students entering health professions. Topics include the digestion and absorption of nutrients, dietary guidelines, nutritional assessment, and the role of nutrition in various stages of the lifespan. Emphasis is placed on evidence-based practices, counseling strategies, and the interrelationship between diet, chronic disease prevention, and overall wellness. The course prepares future healthcare providers to integrate nutritional knowledge into patient care and public health initiatives.
Recommended Textbook
Williams' Basic Nutrition and Diet Therapy 14th Edition by Staci Nix McIntosh
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23 Chapters
710 Verified Questions
710 Flashcards
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Page 2
Chapter 1: Food, Nutrition, and Health
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Sample Questions
Q1) A patient asks you what he should eat to maintain an optimal diet.An appropriate response would be to
A) eat a variety of foods and eat in moderation.
B) avoid all fast food and processed foods.
C) eat only natural, organic foods.
D) use vitamin and mineral supplements to ensure adequate nutrients.
Answer: A
Q2) A patient is placed on a 2300-kcal diet.The health care provider is asked to calculate the grams of carbohydrates he is receiving from the diet.The number of grams of carbohydrates is
A) 50 g.
B) 35 g.
C) 250 g.
D) impossible to calculate from this data.
Answer: D
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3
Chapter 2: Carbohydrates
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Sample Questions
Q1) The major site or organ in the body for metabolic processing of carbohydrates is the A) intestine.
B) heart.
C) brain.
D) liver.
Answer: D
Q2) Carbohydrates are stored as glycogen in the A) central nervous system and muscles.
B) heart and liver.
C) small intestine.
D) liver and muscles.
Answer: D
Q3) Digestion of the starch component of a peanut butter sandwich begins in the A) mouth.
B) stomach.
C) small intestine.
D) liver.
Answer: A
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Chapter 3: Fats
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Sample Questions
Q1) The hormone responsible for stimulating the gallbladder to contract and release bile into the small intestine is
A) gastric lipase.
B) cholecystokinin.
C) enteric lipase.
D) enterokinin.
Answer: B
Q2) An example of a food that contains a high level of saturated fatty acids is A) beef steak.
B) olive oil.
C) green tomatoes.
D) whole-grain bread.
Answer: A
Q3) End products of fat digestion do not include A) fatty acids.
B) glycerol.
C) diglycerides.
D) monosaccharides.
Answer: D
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Page 5
Chapter 4: Proteins
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Sample Questions
Q1) Which of the following conditions might result in the greatest catabolism?
A) growth
B) multiple trauma with extensive organ damage
C) rehabilitation after routine gallbladder surgery
D) healing a broken bone in the arm
Q2) A protein-digesting enzyme found in the stomach rather than in pancreatic secretions is
A) trypsin.
B) pepsin.
C) chymotrypsin.
D) carboxypeptidase.
Q3) Of the following,the food with the highest quality protein is
A) an omelet with cheese, whole wheat toast, and orange juice.
B) stir fry with chicken, green beans, and carrots.
C) stuffed turkey breast, peas, and baked potato.
D) a bean burrito, corn on the cob, and tomato salad.
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Chapter 5: Digestion, Absorption, and Metabolism
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Sample Questions
Q1) Conversion of amino acids to glucose is called A) metabolism.
B) glycogenosis.
C) gluconeogenesis.
D) catabolism.
Q2) The process of digestion involves _____ and _____ actions.
A) thermal, chemical
B) chemical, electrical
C) mechanical, chemical
D) mechanical, thermal
Q3) A beverage that may cause intestinal gas in adults is A) milk.
B) coffee.
C) apple juice.
D) cola.
Q4) Bile contains A) hormones.
B) enzymes.
C) plasma.
D) emulsifiers.
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Chapter 6: Energy Balance
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Sample Questions
Q1) The liver and muscles store enough glycogen to last _____ hours.
A) 4 to 6
B) 6 to 24
C) 12 to 48
D) 24 to 72
Q2) The term for the effect of food intake on metabolic rate is
A) thermic effect of food.
B) resting metabolic rate.
C) total energy requirement.
D) indirect calorimetry.
Q3) Metabolic rate would increase with a body temperature of
A) 97.4° F.
B) 98.4° F.
C) 98.6° F.
D) 101.2° F.
Q4) Which of the following foods has the greatest caloric density?
A) banana
B) bread
C) nuts
D) milk
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Chapter 7: Vitamins
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Sample Questions
Q1) The best food source of folic acid is
A) grapefruit.
B) chicken.
C) cheese.
D) broccoli.
Q2) An example of a meal high in vitamin C is
A) bacon, lettuce, and tomato sandwich and strawberries.
B) hamburger, french fries, and salad.
C) pasta salad, whole-grain roll, and apple.
D) nachos with refried beans and salsa.
Q3) The three body systems that can be affected by a thiamin deficiency are the _____ systems.
A) nervous, respiratory, and urinary
B) nervous, cardiovascular, and gastrointestinal
C) gastrointestinal, respiratory, and endocrine
D) lymphatic, cardiovascular, and endocrine
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Chapter 8: Minerals
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Sample Questions
Q1) Chromium is a component of the factor that facilitates the action of insulin.This factor is called
A) factor III.
B) antipernicious factor.
C) glucogenic factor.
D) glucose tolerance factor.
Q2) A significant source of phosphorus would be provided by A) lean broiled beef.
B) an apple.
C) chocolate.
D) lemonade.
Q3) Of the foods below,the one providing the best source of potassium is A) spinach.
B) lemonade.
C) processed cheese crackers.
D) french fries.
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Chapter 9: Water Balance
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Sample Questions
Q1) Thirst tends to be an unreliable index of fluid needs in A) infants.
B) pregnant women.
C) breast-feeding women.
D) older adults.
Q2) Functions of water in the body include
A) providing an energy source.
B) temperature control.
C) nerve impulse transmission.
D) transport of vitamins A, D, E, and K.
Q3) For osmosis to occur there must be
A) a semipermeable membrane.
B) cations and anions.
C) membrane channels.
D) hormonal control.
Q4) The term extracellular fluid includes
A) plasma and tissue secretions.
B) plasma and fluid inside cells.
C) fluid surrounding cells and in beverages.
D) fluid surrounding cells and fluid inside cells.
Page 11
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Chapter 10: Nutrition During Pregnancy and Lactation
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Sample Questions
Q1) A good source of iron during pregnancy would be
A) watermelon
B) orange juice
C) macaroni and cheese
D) lean ground beef
Q2) The finding of glycosuria during a routine laboratory test may suggest that the woman has
A) anemia.
B) gestational diabetes.
C) phenylketonuria.
D) hypertension.
Q3) Appropriate snack choices for a pregnant woman with morning sickness may include
A) a meal of hot soup and Gatorade.
B) lemonade with added sugar and peppermint sticks.
C) a glass of hot decaffeinated tea.
D) whole-wheat toast with a small amount of light butter and a small piece of fruit.
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12
Chapter 11: Nutrition in Infancy, Childhood, and Adolescence
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Sample Questions
Q1) An adequate source of iron for a breast-fed infant at 8 months of age is A) cow's milk.
B) goat's milk.
C) enriched rice cereal.
D) applesauce.
Q2) The first milk secreted by a new mother is called A) lactation.
B) colostomy.
C) colostrum.
D) prolactin.
Q3) Babies should not be put to sleep with a bottle of formula because A) infants should not hold their own bottles.
B) this could lead to early tooth decay.
C) infants should not suck while asleep.
D) susceptibility to diarrhea is increased.
Q4) Foods for infants should be prepared without added A) sugar and salt.
B) salt and herbs.
C) wheat and sugar.
D) milk and wheat.
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Chapter 12: Nutrition for Adults: the Early, Middle, and Later Years
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Sample Questions
Q1) The protein needs of an older adult are influenced by the adequacy of _____ intake.
A) fiber
B) caloric
C) vitamin
D) mineral
Q2) A major factor in weight control is
A) physical activity.
B) mineral supplementation.
C) steroid use.
D) vitamin supplementation.
Q3) Diabetes is an example of a chronic disease most often appearing during A) childhood.
B) early adulthood.
C) middle adulthood.
D) older adulthood.
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Page 14
Chapter 13: Community Food Supply and Health
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Sample Questions
Q1) The bacterial toxin that may contaminate improperly canned green beans is produced by
A) Staphylococcus aureus.
B) Salmonella typhi.
C) Listeria monocytogenes.
D) Clostridium botulinum.
Q2) Children exposed to high levels of lead are at risk for A) mental deficits.
B) heart problems.
C) respiratory problems.
D) kidney problems.
Q3) Farming methods that use natural means of pest control without the use of synthetic pesticides are called A) fossil fuel.
B) genetically modified.
C) organic.
D) irradiated.
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Page 15
Chapter 14: Food Habits and Cultural Patterns
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Sample Questions
Q1) An example of an Asian food item that is a good source of protein would be
A) rice candy.
B) tofu.
C) broccoli stir-fry.
D) buttermilk curd.
Q2) An example of acculturation for a person immigrating from China to the United States would be
A) switching from rice to bread
B) continuing steamed rice with meals.
C) giving up fresh fruits with meals.
D) dressing in jeans occasionally.
Q3) An example of a vianda common to a Puerto Rican food pattern is A) plantain.
B) yellow squash.
C) watermelon.
D) yellow rice.
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Chapter 15: Weight Management
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Sample Questions
Q1) Expression of genetic factors
A) determines an individual's body weight.
B) influences an individual's chance of becoming overweight.
C) cannot be overcome by diet and exercise habits.
D) is solely responsible for similarities in body weight within families.
Q2) The most precise method for determining body composition is A) skinfold calipers.
B) body weight.
C) underwater weighing.
D) fitness testing.
Q3) When energy intake exceeds energy expenditure,the result may be A) anorexia.
B) malnutrition.
C) obesity.
D) hyperactivity.
Q4) Dangers associated with the use of very-low-calorie diets include A) dehydration.
B) decreased metabolic rate.
C) sleep disorders.
D) hyperactivity.
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Chapter 16: Nutrition and Physical Fitness
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Sample Questions
Q1) Of the following,an activity that would be the most beneficial for a person with diabetes would be
A) playing video games 2 hours a day.
B) a walking regimen as approved by his or her physician.
C) eating fast foods only 3 times per week.
D) swimming 10 miles 7 days a week.
Q2) Some fat in the diet is required to provide
A) essential fatty acids.
B) sufficient energy for all activities.
C) cholesterol for hormone production.
D) adequate body fat stores.
Q3) The most appropriate pregame meal would be
A) pasta with cream sauce and apple juice.
B) cheese and fruit.
C) cereal with skim milk and orange juice.
D) a bagel with cream cheese and water.
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Chapter 17: Nutrition Care
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Sample Questions
Q1) The process of identifying and labeling of an actual occurrence of,risk of,or potential for developing a nutrition problem that dietetics professionals are responsible for treating independently is referred to as A) a problem.
B) nutrition diagnosis.
C) etiology.
D) an intervention.
Q2) A laboratory test that indicates immune function is the A) serum albumin.
B) serum transferrin.
C) hematocrit.
D) lymphocyte count.
Q3) One food that would be excluded from a liquid diet is A) apple juice.
B) gelatin.
C) cottage cheese.
D) broth.
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Chapter 18: Gastrointestinal and Accessory Organ
Problems
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Sample Questions
Q1) Most ulcers occur in the A) esophagus.
B) stomach.
C) duodenal bulb.
D) ileum.
Q2) The primary objective of treatment of hepatic encephalopathy is to A) encourage the patient to eat.
B) feed the patient parenterally to give the liver a rest.
C) remove sources of excess ammonia.
D) encourage the patient to exercise and maintain mental functions.
Q3) A resident who has Parkinson's disease and resides in a long-term care facility has recurring pneumonia and coughs while eating.This may be evidence of A) dysphasia.
B) dysphagia.
C) achalasia.
D) dyspnea.
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Chapter 19: Coronary Heart Disease and Hypertension
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Sample Questions
Q1) An example of a low-sodium food is
A) canned salmon.
B) a peanut butter sandwich.
C) a biscuit.
D) shredded wheat cereal.
Q2) A food that should be limited by patients with heart failure is
A) shredded wheat cereal
B) salted potato chips
C) tofu
D) angel food cake
Q3) Appropriate food choices for a breakfast while following the DASH diet may include
A) fried egg, biscuit and gravy.
B) hash brown casserole and sausage.
C) whole grain toast with a banana.
D) chipped beef and a croissant with butter.
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Chapter 20: Diabetes Mellitus
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Sample Questions
Q1) The form of insulin that has its peak action within 7 to 14 hours is A) rapid-acting form.
B) intermediate-acting form.
C) long-acting form.
D) oral hypoglycemic agent.
Q2) A 62-year-old patient with a history of blood sugars slightly above normal and recurrent skin infections may need to be further assessed for A) type 2 diabetes.
B) gestational diabetes.
C) chronic kidney disease.
D) hepatitis.
Q3) Mr.Jones is 20 lb above his desirable weight and has type 2 diabetes.A recommendation to Mr.Jones would be to A) increase kilocalorie intake.
B) include between-meal snacks.
C) take extra food during exercise.
D) decrease kilocalorie intake.
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Page 22
Chapter 21: Kidney Disease
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Sample Questions
Q1) Symptoms of chronic kidney failure include
A) nitrogen retention.
B) euphoria.
C) jaundice.
D) inability to sleep.
Q2) The most common type of kidney stone is composed of A) calcium.
B) uric acid.
C) cystine.
D) magnesium.
Q3) Disease conditions that can interfere with normal nephron function include
A) obstruction and infection.
B) chronic caffeine intake.
C) chronic alcohol abuse.
D) anemia.
Q4) The type of diet recommended for a person with a calcium stone depends on A) body weight.
B) the composition of the stone.
C) fiber intake.
D) fluid intake.
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Chapter 22: Surgery and Nutrition Support
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Sample Questions
Q1) Two minerals that are lost during tissue catabolism are
A) sodium and chloride.
B) calcium and magnesium.
C) iron and zinc.
D) potassium and phosphorus.
Q2) Immediately following a gastrectomy,postoperative nutrition feedings are met by
A) small frequent oral feedings.
B) jejunostomy feedings.
C) total parenteral nutrition.
D) an oral full liquid diet.
Q3) The surgery in which the colon is attached to an opening in the abdominal wall is known as a(n)
A) cholecystectomy.
B) ileostomy.
C) colostomy.
D) jejunostomy.
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Chapter 23: Nutrition Support in Cancer and Aids
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Sample Questions
Q1) To counteract the hypermetabolic state of cancer,it is important to increase the intake of A) protein.
B) kilocalories.
C) vitamins.
D) fats.
Q2) Guidelines for counseling a person with HIV infection include
A) recommending intake of specific combinations of food.
B) expecting significant changes in lifestyle behaviors.
C) promoting optimal nutrition while making the fewest food changes.
D) acting as a catalyst for selecting appropriate lifestyle changes.
Q3) A fundamental effect of HIV infection is
A) nausea.
B) vomiting.
C) major weight loss.
D) cirrhosis.
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