Nutrition for Health Professions Study Guide Questions
Course Introduction
This course provides an in-depth overview of the principles of human nutrition with an emphasis on concepts relevant to health care professionals. Topics include the digestion, absorption, and metabolism of nutrients, dietary guidelines, and the assessment of nutritional status. The course also explores the nutritional needs across the lifespan, the role of nutrition in disease prevention and management, and the impact of cultural, social, and behavioral factors on dietary choices. Students will develop the ability to evaluate nutrition research and apply evidence-based practices in clinical and community settings, preparing them to effectively educate and counsel diverse populations on achieving optimal health through nutrition.
Recommended Textbook
Nutrition Concepts and Controversies 13th Edition by Frances Sienkiewicz Sizer
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Chapter 1: Food Choices and Human Health
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96 Flashcards
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Sample Questions
Q1) The most energy-rich of the nutrients is:
A) carbohydrate.
B) fat.
C) protein.
D) water.
Answer: B
Q2) Most foods that are high in calcium are poor sources of iron. This statement illustrates the importance of the characteristic of a nutritious diet known as: A) adequacy.
B) calorie control.
C) moderation.
D) balance.
Answer: D
Q3) Characteristics of a legitimate and qualified nutrition expert include:
A) graduation from a university after completing a program of dietetics.
B) completion of a medical degree.
C) use of the term "nutritionist" after the individual's name.
D) completion of a certificate in nutrition from a correspondence program.
Answer: A
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Chapter 2: Nutrition Toolsstandards and Guidelines
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Sample Questions
Q1) There is strong scientific evidence that individual phytochemical supplements safely provide health benefits.
A)True
B)False
Answer: False
Q2) Name and briefly describe the three types of claims that may appear on food labels. How reliable is each of these types of claims?
Answer: not answered
Q3) The health claim, "Diets low in sodium may reduce the risk of high blood pressure," on a food label is reliable because it has been backed by scientific evidence. Controversy 2 True/False Items
A)True
B)False
Answer: True
Q4) The DRI are international guidelines that are used around the world. A)True
B)False
Answer: False
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Chapter 3: The Remarkable Body
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Sample Questions
Q1) Briefly describe the actions of the body's phagocytes and lymphocytes.
Answer: Phagocytes are a type of white blood cell that engulf and digest foreign particles, such as bacteria and viruses, in the body. They recognize these invaders through specific receptors on their surface and then release enzymes to break down and destroy the foreign material.
Lymphocytes, on the other hand, are a type of white blood cell that play a key role in the immune system. There are two main types of lymphocytes: B cells and T cells. B cells produce antibodies that can bind to and neutralize foreign substances, while T cells directly attack and destroy infected or abnormal cells in the body.
Both phagocytes and lymphocytes work together to identify and eliminate pathogens and other harmful substances in the body, helping to protect against infections and diseases.
Q2) Some vitamins are stored in the body without limit, even if they reach toxic levels.
A)True
B)False
Answer: True
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Page 5
Chapter 4: The Carbohydrates: Sugar, Starch, Glycogen, and Fiber
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Sample Questions
Q1) What benefit does the addition of <sup>1</sup>/<sub>2</sub> cup of skim milk provide to the cereal?
A) greatly increases the carbohydrate content
B) greatly increases the thiamin content
C) greatly increases the iron content
D) greatly increases the protein content
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 a major source of soluble fiber?
A) fruits
B) legumes
C) vegetables
D) nonfat dairy
Q4) Explain why, calorie for calorie, carbohydrate-rich foods contribute less to body fatness than do fat-rich foods.
Q5) What advice would you give to someone who desires to increase fiber intake without experiencing problems with gas?
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Chapter 5: The Lipids: Fats, Oils, Phospholipids, and Sterols
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Sample Questions
Q1) As fatty acids are absorbed through the intestinal lining for transport through the body, which of the following actions takes place?
A) Short-chain fatty acids pass directly through the blood to individual body cells.
B) Large-chain fatty acids are formed into lipoproteins for transport in the blood.
C) Fatty acids are transported through the blood as a separate top layer.
D) Only a small percentage of fats are absorbed through the intestinal lining.
Q2) The benefits of the Mediterranean diet are a result of:
A) the elimination of all red meats from the diet.
B) the use of only olive oil as the preferred fat in the diet.
C) a combination of vegetables, fruits, legumes, whole grains, and seafoods.
D) the addition of larger portions of chicken and fish.
Q3) Define the term emulsification and describe how the process of emulsification is used by food processors.
Q4) A majority of fat digestion takes place in the stomach.
A)True
B)False
Q5) Describe the functions of fats in the body.
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Page 7
Chapter 6: The Proteins and Amino Acids
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Sample Questions
Q1) Humans need to eat protein-containing foods regularly because:
A) we need essential amino acids that can only be provided by foods.
B) our bodies cannot make any amino acids needed for proteins.
C) the function of protein is to maintain our muscle strength.
D) protein is broken down quickly during digestion and lost from the body.
Q2) The DRI for protein for healthy adults is _____ gram(s) per kilogram of body weight.
A) 0.5
B) 0.8
C) 1.0
D) 1.5
Q3) The process of protein turnover involves:
A) the conversion of protein to glucose for energy in half of the protein we eat.
B) the loss of amino acids by excretion through the kidneys when cells die.
C) the use of amino acids that have been conserved from breakdown of old cells.
D) the annual replacement of old cells with new protein that has entered the body in food.
Q4) Describe the relationship between vegetarian diets and risks of colon cancer.
Q5) Why would you advise someone to not take amino acid supplements?
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Chapter 7: The Vitamins
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Sample Questions
Q1) Fortified plant sources of vitamin D available in the United States include:
A) tuna.
B) margarine.
C) cereals.
D) a and b
E) b and c
Q2) To obtain an adequate intake of vitamin A, a man needs a daily average of about _____ micrograms of the active form.
A) 700
B) 900
C) 1200
D) 1500
Q3) What will most likely happen to the large doses of thiamin and riboflavin that are included in the product?
A) They will be stored in the body tissues for later use as needed.
B) They will increase destruction of free radicals in the body.
C) They will be excreted if not used on the day they are absorbed.
D) They will be stored in fat cells, which can lead to toxicity.
Q4) Why are dark-skinned children who live in smoggy northern cities likely to develop rickets?
Page 9
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Chapter 8: Water and Minerals
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Sample Questions
Q1) Jennifer says she drinks bottled water because it is safer than tap water. You tell her that bottled water:
A) has been withdrawn from an underwater spring and is naturally pure.
B) has been filtered by the manufacturer to remove contaminants.
C) all tastes exactly the same as tap water.
D) may be treated tap water.
Q2) Explain the rationale for the argument against high-level iron fortification in foods.
Q3) Which of the following would you look for on the label of bottled water to signify safety?
A) "contains groundwater"
B) a statement that the source of the water is a spring in your state
C) "mountain spring water"
D) "contains filtered water"
Q4) Water excretion is regulated by the:
A) brain.
B) kidneys.
C) stomach.
D) a and b
E) b and c
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Chapter 9: Energy Balance and Healthy Body Weight
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Sample Questions
Q1) The thermic effect of foods eaten 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) metabolism is stepped up for several hours after a meal in the metabolic response to food.
Q2) John's energy needs are 1930 calories/day, he weighs 200 lb., and he is 5'9" tall. What would be an appropriate daily calorie intake to promote safe and steady weight loss for him?
A) 1000-1200 calories
B) 1800-1900 calories
C) 930-1430 calories
D) 1430-1630 calories
Q3) Waist circumference indicates visceral fatness, and above a certain girth, disease risks rise.
A)True
B)False
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Chapter 10: Nutrients, Physical Activity, and the Bodys
Responses
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Sample Questions
Q1) Which of the following is an advantage of sports bars for athletes?
A) They provide complete nutrition.
B) They are inexpensive.
C) They are easy to eat in the hours before competition.
D) They are superior to homemade snacks.
Application-Level Multiple-Choice Items
Q2) During non-endurance exercise the optimal beverage for replacing fluids is:
A) a beverage that supplies glucose.
B) fruit juice.
C) cool water.
D) a salt solution.
Q3) For athletic performance, the diet should consist of all of the following except:
A) nutrient-dense foods.
B) foods moderate in fat.
C) foods high in carbohydrates.
D) supplements high in protein.
Q4) Weight-bearing activity may interfere with maintenance of bone strength..
A)True
B)False
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Chapter 11: Diet and Health
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Sample Questions
Q1) The best action to take to decrease your risk of cancer is to:
A) limit foods that are grilled, smoked, and charbroiled.
B) consume a diet moderate in fat.
C) take vitamin supplements.
D) eat a wide variety of vegetables and fruits in generous quantities every day.
Q2) Describe dietary and other strategies for reducing risk of CVD.
Q3) Which of the following is a true statement about blood pressure?
A) When the pressure is at the right level, cells receive nutrients and oxygen and release their wastes.
B) When heart rate and blood volume increase, blood pressure drops.
C) The kidneys can lower blood pressure by retaining water and salt in the body.
D) Constriction of the smaller peripheral arteries will decrease blood pressure.
Q4) You are interested in controlling your risk of developing CVD. Which of the following would you do?
A) consume high levels of complex carbohydrates and fiber
B) substitute fish for red meat twice a week
C) use margarine in the place of olive oil
D) a and c
E) a and b
Q5) Explain how atherosclerosis can make hypertension worse.
Page 13
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Chapter 12: Food Safety and Food Technology
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Sample Questions
Q1) How would you respond to someone who asks about the safety of nonnutritive sweeteners?
A) You should avoid saccharin because it has been shown to cause bladder cancer in humans.
B) Aspartame is dangerous because it has been shown to cause brain cancer.
C) The FDA endorses the use of nonnutritive sweeteners in any amount as safe.
D) Current evidence shows that moderate intakes of nonnutritive sweeteners pose no health risks in adults.
Q2) To be sure that your home-canned food does not contain the botulinum toxin you would:
A) follow proper canning techniques.
B) boil the canned food.
C) test the soil in which the food was grown.
D) a and b
E) b and c
Q3) Which of the following causes cancer in animals?
A) nitrites
B) sulfites
C) BHA
D) nitrosamines
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Chapter 13: Life Cycle Nutrition: Mother and Infant
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Sample Questions
Q1) All of the following are recommended for vegetarian women who are pregnant except:
A) legumes.
B) tofu.
C) whole grains.
D) protein supplements.
Q2) Which woman is at 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
Q3) The ideal pattern of weight gain for a healthy-weight woman is thought to be about _____ pounds total during the first three months of pregnancy.
A) 2
B) 3 <sup>1</sup>/<sub>2</sub>
C) 4
D) 4 <sup>1</sup>/<sub>2</sub>
Q4) Alcohol crosses the placenta and is directly toxic to the fetus.
A)True
B)False
Page 15
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Chapter 14: Child, Teen, and Older Adult
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Sample Questions
Q1) A woman has been taking large doses of aspirin for six months to reduce arthritis pain in her back. What nutrient is most affected by this?
A) vitamin C
B) vitamin D
C) iron
D) zinc
Q2) Describe how appetite regulates energy intake in children. How can the child's environment influence this process?
Q3) Adolescents who frequently eat meals with their families eat more fruits, vegetables, grains, and calcium-rich foods and drink fewer soft drinks than those who seldom eat with their families.
A)True
B)False
Q4) Which of the following worsens acne?
A) chocolate
B) stress
C) cola beverages
D) salt
Q5) Why is dehydration a major risk for older adults?
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Chapter 15: Hunger and the Global Environment
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Sample Questions
Q1) A farmer is growing wheat on rolling hills that have a variety of soil conditions and moisture. He is using computerized equipment to adjust irrigation and fertilizing to each specific area. This is an example of:
A) high-input practice.
B) precision agriculture.
C) agribusiness.
D) integrated pest management.
Q2) What is the current status of the world food and supplies?
A) Staple foods such as wheat and rice cost much more than they did 40 years ago.
B) There is adequate food because the world population has stabilized.
C) The world's supplies of fresh water are dwindling and becoming polluted.
D) There is an increase in the number of ocean fish available.
Q3) A family in the Sudan has had 12 children born of which 7 are still alive. The reasons for such a large family include:
A) controlling family size is against their religion.
B) having many children will ensure some survive to adulthood.
C) a large family will receive more food assistance from the government.
D) having more children will allow them to purchase additional land to farm.
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