Nutrition for Health Sciences
Test Questions
Course Introduction
Nutrition for Health Sciences explores the fundamental principles of human nutrition and their impact on health, disease prevention, and wellness. This course provides an overview of the digestion, absorption, and metabolism of nutrients, as well as the roles of carbohydrates, proteins, fats, vitamins, and minerals in maintaining optimal body function. Students will examine the relationships between nutrition and chronic diseases, energy balance, dietary guidelines, and the specific nutritional requirements throughout the human lifecycle. Emphasis is placed on evidence-based dietary recommendations, critical evaluation of nutritional information, and the development of practical skills for promoting healthy dietary practices within clinical and community settings.
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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Chapter 1: Nutrition: Everyday Choices
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83 Verified Questions
83 Flashcards
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Sample Questions
Q1) Gram per gram, ______ provide the most kcalories.
A) alcohol
B) carbohydrates
C) lipids
D) proteins
Answer: C
Q2) A healthy diet is based on variety, balance, and moderation.
A)True
B)False
Answer: True
Q3) A registered dietitian is a nutrition professional who
A) has earned at least a bachelor degree in a nutrition-related field.
B) has met national certification requirements to provide nutrition education.
C) is an excellent source of credible nutrition information.
D) a registered dietitian is all of these.
Answer: D
Q4) Minerals are classified as micronutrients.
A)True
B)False
Answer: True
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Chapter 2: Guidelines for a Healthy Diet
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89 Verified Questions
89 Flashcards
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Sample Questions
Q1) Discretionary calories come from:
A) alcohol and added sugars.
B) added sugars and solid fats.
C) alcohol and solid fats.
D) Alcohol, added sugars, and solid fats.
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) Which of the following pieces of information is NOT required on the foods label?
A) Name of the product
B) Total weight or volume of the contents
C) Name, address and website of the manufacturer, distributor or packager
D) Ingredients in descending order by weight
Answer: C
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4
Chapter 3: Digestion: From Meals to Molecules
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79 Flashcards
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Sample Questions
Q1) Cellular respiration uses oxygen to convert glucose, fatty acids, and amino acids into carbon dioxide, water, and ATP.
A)True
B)False
Answer: True
Q2) Food still in the lumen is not available for use by the cells.
A)True
B)False
Answer: True
Q3) Proteins are broken down into _____ whereas fats are digested mostly into _____.
A) amino acids, sugars
B) amino acids, fatty acids
C) fatty acids, sugars
D) glucose, vitamins
Answer: B
Q4) The pancreas is part of the endocrine system and also part of the digestive system.
A)True
B)False
Answer: True
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Chapter 4: Carbohydrates: Sugars, Starches, and Fibers
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80 Flashcards
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Sample Questions
Q1) Women who have gestational diabetes are at risk for developing type 2 diabetes later in life.
A)True B)False
Q2) The terms "stone ground" and "cracked wheat" indicate that the product is a whole-grain product.
A)True B)False
Q3) The process of enrichment adds back all of the nutrients that are lost during processing.
A)True
B)False
Q4) All carbohydrates are converted to glucose before they can be absorbed into the body.
A)True B)False
Q5) Dental caries, or cavities, are the best-documented health problem associated with carbohydrate intake.
A)True
B)False
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Chapter 5: Lipids: Fats, Phospholipids, and Sterols
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124 Verified Questions
124 Flashcards
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Sample Questions
Q1) Examples of unsaturated fatty acids include:
A) coconut oil
B) corn oil
C) palm oil
D) plant sterols
Q2) In the past 40 years, total fat intake has:
A) decreased
B) increased
C) changed very little
Q3) _________ is an important component of cell membranes, forming a lipid bilayer by orienting the water-soluble portion towards the water environment.
A) Cholesterol
B) Phospholipid
C) Saturated fatty acid
D) Triglyceride
Q4) Glycerol provides most of the energy stored in a triglyceride molecule.
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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81 Flashcards
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Sample Questions
Q1) A diet that includes a variety of plant proteins can easily meet most people's protein needs.
A)True
B)False
Q2) Soy provides phytochemicals called isoflavones, which have estrogen-like effects. What are the beneficial aspects of isoflavones?
Q3) Which of the following is the best description of nutrients provided by animal protein sources: in fiber; in saturated fat and cholesterol; in readily absorbed forms of iron, zinc, and calcium?
A) High; high; high
B) Low; low; low
C) High; high; low
D) Low; high; high
Q4) A poorly planned vegan diet is likely to be deficient in all of the following EXCEPT
A) calcium.
B) phytochemicals.
C) vitamin D.
D) vitamin B12.
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8
Chapter 7: Vitamins
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Sample Questions
Q1) Which of the following are good sources of niacin?
A) chicken and trout
B) kiwi and apples
C) corn and oatmeal
D) orange juice and spinach
Q2) Vitamin ___ is important for amino acid synthesis and protein metabolism.
A) B
B) B
C) C
D) B
Q3) Coenzymes bind to enzymes to promote their activity.
A)True
B)False
Q4) Preformed vitamin A includes beta-carotene.
A)True
B)False
Q5) Vitamin A is incorporated into chylomicrons for transport from the intestine.
A)True
B)False
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Chapter 8: Water and Minerals
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95 Flashcards
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Sample Questions
Q1) Magnesium is a component of the green color pigment chlorophyll; therefore, leafy greens are good sources of this mineral.
A)True
B)False
Q2) Adam has just returned from his long run of 6 miles in which he forgot his water bottle. Which of the following processes is most likely happening in Adam's body?
A) The pituitary gland is signaling the liver to conserve energy.
B) The antidiuretic hormone is signaling the kidneys to reabsorb water, thus increasing the amount of water lost in the urine.
C) The antidiuretic hormone is signaling the kidneys to reabsorb water, thus decreasing the amount of water lost in the urine.
D) His thirst mechanism has become impaired.
Q3) Which of the following is not a function of magnesium?
A) Assists with regulation of fluid balance
B) Keeps blood balanced
C) Maintains the health of bones
D) Generates energy for exercise
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Chapter 9: Energy Balance and Weight Management
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Sample Questions
Q1) Bariatric surgery is becoming increasingly more common. What are some of the advantages of bariatric surgery?
Q2) William has a BMI of 26.5 kg/m2. He would therefore be classified as A) normal weight.
B) obese.
C) overweight.
D) underweight.
Q3) Over the past 40 years, changes in environmental and social factors have affected what and how much we eat and how much we exercise. As a result, more Americans are overweight than ever before. Provide and explain one way in which each of the following has contributed to the obesity epidemic: a. supermarkets, fat food restaurants, or convenience stores, b. social changes that have led to increased calorie consumption, and c. why American's are exercising less.
Q4) Leptin is better at preventing weight loss than at preventing weight gain.
A)True
B)False
Q5) Eating disorders can be fatal.
A)True
B)False
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Chapter 10: Nutrition, Fitness, and Physical Activity
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84 Flashcards
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Sample Questions
Q1) _____ are activities that specifically increase muscle strength, endurance, and size.
A) Yoga and pilates
B) Weight lifting and shoveling snow
C) Swimming and rowing
D) Jogging and walking
Q2) Weight lifting stresses the muscles, causing them to adapt by increasing in size and strength. This process is called
A) atrophy.
B) hypertrophy.
C) megalomia.
D) tonia.
Q3) Use of anabolic steroids during adolescence can slow bone growth.
A)True
B)False
Q4) Foot-strike hemolysis frequently is the cause of anemia in runners.
A)True
B)False
Q5) What is caffeine intoxication? What are the symptoms?
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Chapter 11: Nutrition During Pregnancy and Infancy
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Sample Questions
Q1) A developing human from 2-8 weeks after fertilization is called a/an
A) embryo.
B) fetus.
C) premature infant.
D) zygote.
Q2) Dieting during pregnancy is advised for a woman who is obese.
A)True
B)False
Q3) Which of the following statements about feeding infants is true?
A) The microorganisms that cause colds are passed from the mother to infant in breast milk.
B) HIV infection is passed from the mother to infant in breast milk.
C) Nicotine from cigarettes is not passed from the mother to infant in breast milk.
D) Breastfeeding leads to decreased bone density in the lactating mother.
Q4) Pregnant women should consume _______ of caffeine a day.
A) 100 mg
B) 200 mg
C) <300 mg
D) >600 mg
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Chapter 12: Nutrition From 1 to 100
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70 Verified Questions
70 Flashcards
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Sample Questions
Q1) Adult energy needs typically _______ with age.
A) decrease
B) do not change
C) increase
Q2) Being obese as a child increases the child's risk for type 2 diabetes.
A)True
B)False
Q3) Much of what we choose to eat as adults depends on what we learned to eat as children.
A)True
B)False
Q4) Recommended amounts of most micronutrients do not differ for boys and girls until about _____ years of age.
A) 3
B) 6
C) 9
D) 15
Q5) Macular degeneration is the most common cause of blindness in older Americans.
A)True
B)False
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Chapter 13: How Safe Is Our Food Supply
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Sample Questions
Q1) Robin purchased pasta primavera, which was packaged using modified atmosphere packaging (MAP) and requires refrigeration until she cooks it. Explain the MAP technique, the advantages of packaging using this technique, and the food safety issues Robin should be aware of with the pasta.
Q2) Exposure to alfatoxin can lead to A) diabetes.
B) heart disease.
C) hypertension.
D) liver cancer.
Q3) Young children are at greater risk for risk of food borne illness because their immune systems are immature.
A)True
B)False
Q4) All microbes are pathogens.
A)True
B)False
Q5) Biotechnology is the process of manipulating life forms via genetic engineering.
A)True
B)False
Q6) What is the controversy surrounding Bovine somatotropin (bST)?
Page 15
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Chapter 14: Feeding the World
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Sample Questions
Q1) One of every four Americans receives some kind of food assistance.
A)True
B)False
Q2) All of the following are effects of nutrition transition EXCEPT
A) life expectancy declines.
B) rates of nutrient deficiencies decrease.
C) rates of heart disease increase.
D) there is an increased reliance on animal protein as a dietary food source.
Q3) The underlying cause of food insecurity is inequitable distribution of whatever food is available.
A)True
B)False
Q4) Overfishing has severely reduced the numbers of many marine species.
A)True
B)False
Q5) The majority of food assistance programs require the users to complete nutrition education sessions before the benefits are shared.
A)True
B)False
Q6) Compare and contrast 3 of the food assistance programs available in the U.S.
Page 16
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