Course Introduction
Nutrition for Non-Majors Study Guide Questions
Nutrition for Non-Majors provides an engaging introduction to the principles of human nutrition for students from all academic backgrounds. The course covers fundamental topics such as the roles and sources of essential nutrients, digestion and metabolism, energy balance, and the impact of dietary choices on health and disease prevention. Emphasis is placed on practical applications of nutritional knowledge, evaluating popular diets, reading food labels, and making informed decisions about personal and public health. Students will also explore current issues in nutrition, such as food safety, sustainability, and cultural influences on eating habits, equipping them with the tools needed to make healthy choices throughout their lives.
Recommended Textbook
Understanding Nutrition 15th Edition by Eleanor Noss Whitney
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Chapter 1: An Overview of Nutrition
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Q1) What is the most prominent risk factor in the United States?
A) Poor dietary habits
B) Tobacco use
C) Alcohol consumption
D) Physical inactivity
E) Unsafe driving
Answer: B
Q2) Which part of a research article defines key terms,study design,subjects,and procedures?
A) References
B) Introduction
C) Abstract
D) Methodology
E) Results
Answer: D
Q3) The lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy is called a/an ____________________.
Answer: requirement
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3
Chapter 2: Planning a Healthy Diet
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Q1) Nutrient dense refers to foods that ____.
A) carry the USDA nutrition labeling
B) are higher in weight relative to volume
C) provide more nutrients relative to kcalories
D) contain a mixture of carbohydrate, fat, and protein
E) give the most protein for the consumer's food dollar
Answer: C
Q2) Which one of these nutrients must be used to enrich grains?
A) Zinc
B) Folate
C) Protein
D) Calcium
E) Sodium
Answer: B
Q3) The plant foods called ____________________ contribute the same key nutrients-notably,protein,iron,and zinc-as meats,poultry,and seafood.
Answer: legumes
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Chapter 3: Digestion,Absorption and Transport
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Sample Questions
Q1) The normal pH of the stomach is about ________.
A) 0.75
B) 1.5
C) 2.5
D) 7.5
E) 8.5
Answer: B
Q2) Which term is defined as food components that are not digested by the human body but are used as food by the GI bacteria to promote their growth and activity?
A) Prebiotics
B) Probiotics
C) Postbiotics
D) Symbiotics
E) Abiotics
Answer: A
Q3) The washing of the large intestine with a powerful enema machine is known as colonic hydrotherapy or ________.
Answer: colonic irrigation
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Chapter 4: The Carbohydrates: Sugars,Starches and Fibers
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Q1) Which statement about the overconsumption of sugary soft drinks is FALSE?
A) The liquid form of sugar makes it easier to overconsume kcalories.
B) Sweet beverages cost less than other energy sources and are readily available.
C) Sweet beverages are energy dense.
D) Most people limit sugar-laden soda consumption to 12 ounces per day.
E) Drinking water instead of soda can help a person lose 10 pounds in one year.
Q2) The combination of galactose and glucose make the principle carbohydrate of ________.
A) milk
B) table sugar
C) barley
D) brown sugar
E) wheat
Q3) Fibers that can be digested by bacteria in the GI tract are called ________.
A) starchy
B) viscous
C) fermentable
D) insoluble
E) functional
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Page 6
Chapter 5: The Lipids: Triglycerides,Phospholipids and Sterols
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Q1) What is the simplest of the 18-carbon fatty acids?
A) Oleic acid
B) Stearic acid
C) Linolenic acid
D) Arachidonic acid
E) Linoleic acid
Q2) Which is not a group of lipoproteins?
A) Chylomicrons
B) VLDL
C) LDL
D) HDL
E) VHDL
Q3) Which of the following is an essential fatty acid?
A) Lecithin
B) Cholesterol
C) Stearic acid
D) Linolenic acid
E) Adiponectin
Q4) What are the health benefits of monounsaturated and polyunsaturated fats?
Q5) Proteins synthesized and secreted by adipose cells are called ________.
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Chapter 6: Protein: Amino Acids
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Q1) Which statement accurately describes the relationship between dietary protein and kidney function?
A) Protein deficiency increases the risk of kidney stones.
B) Restricting dietary protein helps slow the progression of kidney disease.
C) Long-term, high-protein diets are a risk factor for kidney disease.
D) High urea production from high-protein diets increases kidney efficiency.
E) High-protein diets are recommended for childhood with genetic kidney issues.
Q2) The swelling of body tissue caused by excessive amounts of fluid in the interstitial spaces is called ________.
Q3) A ________ provides a standard against which to measure the quality of other proteins.
Q4) The process of messenger RNA being made from a template of DNA is ________.
A) expression
B) sequencing
C) transcription
D) ribosome assembly
E) translation
Q5) The term meaning "a substance that can cause cancer" is ________.
Q6) A measure of the amount of amino acids absorbed from a given protein take is called ________.
Page 8
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Chapter 7: Energy Metabolism
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Q1) The part of a triglyceride that is convertible to glucose
A)Ethanol
B)Urea
C)MEOS
D)Water
E)Glucose
F)Enzyme
G)Glycogen
H)Glycerol
I)Ammonia
J)Coenzyme
K)TCA cycle
L)Lactate
M)ketonemia
N)Acetyl CoA
Q2) Describe how the body's metabolism adapts to the conditions of fasting and starvation.
Q3) How does the body respond to a low-carbohydrate diet?
Q4) The process in which fatty acids are taken apart two carbons at a time is known as ______.
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Chapter 8: Energy Balance and Body Composition
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Q1) Which statement accurately describes fat distribution?
A) Subcutaneous fat is called central obesity.
B) Central obesity does not contribute to heart disease, cancers, and diabetes.
C) Subcutaneous fat contributes to heart disease, cancers, and diabetes.
D) Visceral fat is most common in women.
E) Body fat around the hips and thighs is most common in women during their reproductive years.
Q2) Harper is a teenaged competitive gymnast who has spent years restricting her eating habits to appear lean in her team leotard.What adverse consequences of Harper's disordered eating habits are likely?
Q3) What is thermogenesis?
A) A fat metabolizing enzyme
B) A fat synthesizing hormone
C) The generation of heat
D) The generation of water
E) A release of oxygen, similar to oxygenation
Q4) The generation of heat is ____________________.
Q5) The integrated response to the sight,smell,thought,or taste of food that initiates or delays eating is called ________.
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Chapter 9: Weight Management: Overweight,obesity and Underweight
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Q1) Improvements in physical capabilities and quality of life begin with a ________ weight loss.
A) 5%
B) 10%
C) 15%
D) 25%
E) 30%
Q2) A reputable weight-loss program will provide customers with honest predictions of success and ________.
A) with testimonials from previous, successful users
B) with testimonials from medical professionals
C) with statistics on weight cycling
D) will list the psychological benefits of weight loss
E) will explain the associated risks
Q3) An eating plan that promises quick weight loss if an individual never eats any dairy products would be called a ________.
Q4) The study of the influence of environmental factors,such as diet and physical activity,on gene expression is called ________.
Q5) How do white fat cells differ from brown fat cells and from brite fat cells?
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Chapter 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C
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Q1) Which of the following vitamins is not water soluble?
A) Biotin
B) Vitamin C
C) Vitamin K
D) Pantothenic acid
E) Folate
Q2) The RDA for thiamin is _____ .
A) higher in women than men
B) the same for men and women
C) measured in micrograms
D) sometimes hard to meet because thiamin is not found in many foods
E) only slightly higher for men than women
Q3) About what percentage of U.S.adults take a multivitamin-mineral supplement regularly?
A) 20
B) 30
C) 50
D) 60
E) 65
Q4) Discuss the overall role of the B vitamins.
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Chapter 11: The Fat-Soluble Vitamins,A,D,E and K
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Q1) What U.S.population group is at highest risk for vitamin D deficiency?
A) Infants
B) Elderly
C) Adult women
D) Children ages 2-12 years
E) Whites living in tropical areas
Q2) Which disorder is seen in premature infants deficient in vitamin E?
A) Rickets
B) Xerophthalmia
C) Muscular dystrophy
D) Erythrocyte hemolysis
E) Osteomalacia
Q3) What protein binds with vitamin A to make up the photosensitive pigment of the retina?
A) Elastin
B) Opsin
C) Collagen
D) Keratin
E) Beta globulin
Q4) Define free radicals and discuss their adverse effects.
Page 13
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Chapter 12: Water and the Major Minerals
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Q1) Aldosterone and renin each promote ________.
A) electrolyte balance
B) sodium retention
C) calcium excretion
D) vasoconstriction
E) potassium retention
Q2) What problems do processed foods pose to recommended phosphorous intakes?
Q3) The process in which calcium,phosphorous,and other minerals crystalize on the collagen matrix of a growing bone is termed ________.
Q4) The highest attainable bone density for an individual,developed during the first three decades of life is termed ________.
Q5) Briefly describe the roles of chloride in the body.
Q6) The AI for potassium is ________ mg per day.
A) 1200
B) 2700
C) 3500
D) 4000
E) 4700
Q7) How does sodium affect hypertension?
14
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Chapter 13: The Trace Minerals
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Q1) What is the name of the hormone that regulates iron balance in the body?
A) Ferritin
B) Transferrin
C) Hemosiderin
D) Hepcidin
E) MFP factor
Q2) An important function of selenium is to _____.
A) help blood clot
B) prevent free-radical formation
C) stimulate the taste buds
D) help in metabolism of cholesterol
E) work with vitamin E in formation of hemoglobin
Q3) Goitrogens are substances that _____.
A) naturally occur in certain vegetables, such as collards, brussels sprouts, and kale
B) are additives used in food processing
C) develop as a result of iodine toxicity
D) help in uptake of iodine by the thyroid
E) can lead to cancerous growths in the pituitary gland
Q4) Most of the body's iron is found in the proteins _____ and
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Chapter 14: Fitness: Physical Activity,Nutrients and Body
Adaptations
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Q1) Why is water needed for peak physical performance,and how should someone adequately hydrate before,during,and after an event?
Q2) Intake of ________ enhances protein synthesis following physical activity.
A) carbohydrate
B) protein
C) fat and water
D) carbohydrate and protein
E) protein and water
Q3) The increased energy demands from regular,strenuous activity typically _______.
A) requires nutrient supplementation
B) decreases appetite so intake of adequate energy and nutrients is difficult
C) increases food intake to meet energy needs but not usually nutrient needs
D) increases food intake so that additional nutrient needs are met if nutrient-dense foods are selected
E) respond better to nutrients in supplements, rather than food
Q4) What affects the amount of glycogen that the muscles can store?
Q5) List five characteristics or health risks that suggest an individual should see a medical practitioner for advice before starting a fitness program.
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Chapter 15: Life Cycle Nutrition: Pregnancy and Lactation
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Q1) ________ is a condition characterized by high blood pressure and protein in the urine of a pregnant woman.
A) Preeclampsia
B) Gestational diabetes
C) Teratogenic hypertension
D) Pregnancy-induced blood pressure crisis
E) Malignant renal hypertension syndrome
Q2) ___________ is a condition that normally develops in the second half of pregnancy and that can increase risk of developing type 2 diabetes after pregnancy if overweight.
Q3) Define low-birthweight infants,and discuss health risks and complications usually seen in low-birthweight infants.
Q4) What happens to a mother's milk if she lacks certain nutrients in her diet?
A) The milk quantity stays the same but is of lower quality.
B) The milk quantity decreases, and the milk is lower in those nutrients.
C) The milk quality stays the same, but the quantity of the milk decreases.
D) The missing nutrients affect levels of other nutrients in the milk.
E) The milk is not an appropriate source of nutrition and formula should be used.
Q5) A baby born between 39 and 40 weeks gestation is referred to as ______.
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Chapter 16: Life Cycle Nutrition: Infancy,Childhood and Adolescence
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Q1) What percentage of young school aged children exhibit hyperactivity?
A) 7%
B) 11%
C) 15%
D) 17%
E) 23%
Q2) Which of the following is the most prevalent nutrient deficiency among U.S.toddlers 1 to 3 years of age?
A) Iron
B) Protein
C) Calcium
D) Vitamin C
E) Fiber
Q3) When compared to breast milk or infant formula,cow's milk contains too much ________ and too little ________.
A) protein, carbohydrate
B) protein, fat
C) fat, protein
D) fat, carbohydrate
E) carbohydrate, protein
Page 18
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Chapter 17: Life Cycle Nutrition: Adulthood and the Later Years
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Q1) Why are the elderly especially vulnerable to adverse drug-nutrient interactions?
Q2) Which of the following interferes significantly with the utilization of the antibiotic tetracycline?
A) Folate
B) Zinc
C) Calcium
D) Vitamin B12
E) Vitamin C
Q3) What is the name of the program that provides low-income older adults with coupons that are exchangeable for fresh vegetables and fruits at community-supported farmers' markets and roadside stands?
A) Senior Farmers Market Nutrition Program
B) Fresh Food for the Disadvantaged Elderly
C) Old Age and Survivors Health Benefits Program
D) Federal Food Pantry
E) Eldercare Food Assistance
Q4) How might nutrition prevent and/or treat of cataracts and macular degeneration?
Q5) Describe two types of arthritis that can benefit from dietary changes and/or from physical activity.
Page 19
Q6) How does obesity affect brain structure?
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Chapter 18: Diet and Health
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Q1) Microangiopathies that develop in people with diabetes can lead to _____.
A) impaired nutrient absorption
B) weight loss
C) loss of liver function
D) hypertension
E) loss of kidney function
Q2) Of the following nutrients,which one has a known specific role in immunity?
A) Selenium
B) Vitamin K
C) Thiamin
D) Copper
E) Molybdenum
Q3) What is polydipsia,a common symptom of untreated diabetes?
A) Increased urge to urinate
B) Excessive fluid losses
C) Excessive thirst
D) Excessive hunger
E) Multiple electrolyte deficiencies
Q4) Describe how cancer develops.Explain what carcinogens are,and cite some dietary examples.
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Chapter 19: Consumer Concerns About Foods and Water
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Q1) Which statement accurately describes food irradiation?
A) It allows milk to be kept shelf stable and in boxes.
B) It is used exclusively in the United States.
C) US consumers have embraced the idea of irradiated food because of the significant benefits to safety.
D) If a food or any of its ingredients has been irradiated, a symbol appears on the label.
E) It is sometimes called cold pasteurization.
Q2) Mineral ions with relatively high atomic weight are called ________.
Q3) According to the CDC,how many cases of foodborne illness occur in the United States every year?
A) 12 million
B) 24 million
C) 36 million
D) 48 million
E) 60 million
Q4) The term defined as the sequence in which living things depend on other living things for food is ________.
Q5) Substances that make a food impure and unsuitable for ingestion are ________.
Q6) How can consumers minimize nutrient losses during food preparation?
Page 22
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Chapter 20: Hunger and the Global Environment
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Q1) Which of the following statements accurately describes RUTF?
A) It restores fluids.
B) It is powdered and must be rehydrated for use.
C) It is administered IV.
D) It is a paste made from local commodities.
E) It requires refrigeration.
Q2) Jakob injured his back and now works odd jobs to support himself and his young son.Because money is so scarce,Jakob must purchase food for himself and his son each day using the money from that day's odd job.Many days Jakob goes without food so that his son can eat.Some days Jakob eats food from the dumpster of a nearby restaurant.Jakob is experiencing which of the following?
A) High Food security
B) Marginal food security
C) Low food security
D) Very low food security
E) Food mismanagement
Q3) Patterns of eating that promote health and provide food security for the present population while sustaining environmental resources for future generations are called
Q4) Discuss three causes of worldwide food shortages,which could lead to famine.
Page 23
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