Nutrition in a Changing World Final Test Solutions
Course Introduction
Nutrition in a Changing World explores the dynamic relationship between food, health, and society in the context of global change. The course examines the impact of socioeconomic, environmental, and cultural shifts on dietary patterns and nutritional status worldwide. Students will learn about the challenges posed by climate change, urbanization, technology, and globalization on food systems, nutrient availability, and health outcomes. Emphasis is placed on evidence-based strategies for promoting healthy eating, addressing food insecurity, and supporting sustainable practices at individual, community, and policy levels.
Recommended Textbook
Scientific American Nutrition for a Changing World Preliminary Edition 1st Edition by Jamie Pope
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21 Chapters
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Page 2
Chapter 1: The Science and Scope of Nutrition
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Sample Questions
Q1) Which of the following statements is NOT true about epidemiological studies?
A)Subjects are randomly assigned to an experimental group and a control group.
B)Such studies can assess interactions between genetic,behavioral,and environmental factors.
C)Their main purpose is to observe the variables in a population.
D)The results of the study cannot be used to establish cause and effect.
E)There is no intervention involved in this type of study.
Answer: A
Q2) Which of the following macronutrients does NOT provide energy?
A)water
B)lipids
C)carbohydrates
D)proteins
E)All of them provide energy.
Answer: A
Q3) Water-soluble vitamins include vitamins C,B,and
A)True
B)False
Answer: False
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Page 3
Chapter 2: Healthy Diets
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Sample Questions
Q1) MyPlate advises that half of the food choices at a meal should consist of
A)lean protein sources.
B)energy-dense foods.
C)vegetables and fruits (slightly more vegetables than fruits).
D)whole grains.
E)low-fat dairy products.
Answer: C
Q2) Which of the following items is a good cue for estimating a portion size equal to one cup?
A)spoonful
B)baseball
C)golf ball
D)six dice
E)matchbox
Answer: B
Q3) Describe the term food desert as it applies to American living.
Answer: A food desert is a neighborhood or community with little access to a variety of affordable healthy food,such as bananas,oranges,and other fresh fruits and vegetables.
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Chapter 3: Digestive System and Digestive Disorders
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Sample Questions
Q1) Which of the following is a protein molecule that catalyzes chemical digestion?
A)starch
B)enzyme
C)lipid
D)emulsifier
E)glucose
Answer: B
Q2) Facilitated diffusion requires
A)a specific transport protein to help nutrients move through the cell membrane.
B)a specific transport protein and energy to help nutrients move through the cell membrane.
C)energy to help nutrients move through the cell membrane.
D)enzymes to work as catalysts that help nutrients move through the cell membrane.
E)ion channels that regulate water into and out of the cell membranE.
Answer: A
Q3) Name the accessory organs of the digestive tract.
Answer: Salivary glands,liver,gallbladder,and pancreas are all accessory organs of the digestive tract.
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Chapter 4: Carbohydrates
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Sample Questions
Q1) The energy found within carbohydrates comes,ultimately,from the sun.Describe the basic process of photosynthesis.
Q2) Which of the following is a type of fiber that contributes "bulk" to stool and fosters regular bowel movements?
A)insoluble fiber
B)soluble fiber
C)dietary fiber
D)functional fiber
E)total fiber
Q3) Which of the following is FALSE regarding glycogen?
A)It is a highly branched polysaccharide.
B)It is a part of the composition of plant cell walls.
C)It is made of linked glucose sugars.
D)It is stored primarily in the liver and muscle.
E)It is broken down to supply fuel for contracting muscles.
Q4) What practical things can you do to help meet the dietary recommendations for carbohydrates?
Q5) Explain the differences between whole grains,refined grains,and enriched grains.
Q6) Explain the benefit of fiber in the diet.
Q7) Draw a diagram of a monosaccharide compared with a disaccharide.
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Chapter 5: Nutrition and Diabetes
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Sample Questions
Q1) Glycemic index is a measurement of the effect of carbohydrates on A)the production of ketone bodies by the liver.
B)insulin production by the pancreas.
C)blood glucose levels.
D)urinary glucose excretion levels.
E)the synthesis of glucose by the liver.
Q2) An individual experiences sudden weight loss despite increased food intake,extreme thirst,frequent urination,and fatigue.You suspect this individual may suffer from A)fasting hypoglycemiA.
B)reactive hypoglycemia.
C)type 1 diabetes.
D)type 2 diabetes.
E)ketoacidosis.
Q3) Explain why,according to the glycemic index,a frosted cake is among the food that can be consumed by diabetics? What is a problem with this concept?
Q4) Explain why diabetes causes excessive thirst and increased glucose in the urine.
Q5) Explain the short-term versus long-term complications of type 2 diabetes.
Q6) Explain why individuals with diabetes produce higher amounts of ketone bodies.
Q7) What are the health consequences of ketoacidosis in people with diabetes?
Page 7
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Chapter 6: Lipids
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Sample Questions
Q1) Which food combination does NOT contain cholesterol?
A)cheese and macaroni
B)cereal and milk
C)fish and French fries
D)ice cream sundae topped with nuts
E)peanut butter and jelly sandwich.
Q2) Which correctly lists the lipoproteins from the least to most dense?
A)HDL,LDL,VLDL,chylomicron
B)chylomicron,VLDL,LDL,HDL
C)VLDL,LDL,chylomicron,HDL
D)VLDL,LDL,HDL,chylomicron
E)HDL,chylomicron,VLDL,LDL
Q3) Which are direct precursors of eicosanoids?
A)alpha-linolenic acid and linoleic acid
B)arachidonic acid and EPA
C)arachidonic acid and DHA
D)linoleic acid and arachidonic acid
E)EPA and DHA
Q4) Why are trans fatty acids considered the unhealthiest type of fat?
Q5) What are some safety issues with high Olestra intake?
Page 8
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Chapter 7: Lipids in Health and Disease
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Sample Questions
Q1) A middle-aged man with blockage of the coronary artery that produced heart tissue damage would have had
A)a cerebral stroke.
B)a heart hemorrhage.
C)hypertension.
D)a myocardial infarction.
E)a thrombotic clot.
Q2) Describe the role of inflammation in the development of atherosclerosis.
Q3) Describe how omega-6 and omega-3 fatty acid intake influences the risk of cardiovascular disease? Provide some rich food sources to reduce the omega-6:omega-3 fatty acid ratio.
Q4) Moderate alcohol intake by middle-aged men and women reduces heart disease risk by:
A)increasing circulating HDL cholesterol.
B)increasing circulating LDL cholesterol.
C)reducing blood clotting and increasing heart rate.
D)reducing circulating triglycerides and total cholesterol.
E)reducing stress and promoting relaxation.
Q5) What was the significance of the discovery of fatty streaks in the arteries of children in the Bogalusa study?
Page 9
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Chapter 8: Protein
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Sample Questions
Q1) Martha who is 80 years old,weighs 47 kg,and is inactive is experiencing a loss of appetite and muscle mass.She is not interested in expensive protein supplements or drinks.Determine her protein requirements and come up with a menu plan that she can easily implement to increase her protein intake.
Q2) Which combination provides an example of protein complementation?
A)eggs and whole grain toast
B)rice and mashed potatoes
C)pasta and bread sticks
D)peanut butter sandwich
E)tossed salad with cranberries
Q3) How many grams of protein should a frail 75-year-old man with muscle atrophy weighing 65 kg consume each day? Show your calculation.
Q4) An individual with diabetes decides to switch to a low-carbohydrate,high-protein diet.What is a safety concern involved with this switch?
Q5) How many grams of protein should a healthy50-year-old man weighing 70 kg consume each day? Show your calculations.
Q6) Describe protein digestion in the stomach.
Q7) Why can a low-carbohydrate diet result in muscle loss?
Page 10
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Chapter 9: Plant-Based Diets
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Sample Questions
Q1) Which food may increase cancer risk?
A)soy foods because of hormone-like phytoestrogens
B)food high in sugar because of high glycemic response
C)refined grains because of loss of antioxidant vitamins
D)dairy because of trans fatty acids
E)processed meats because of nitrates/nitrites
Q2) Which meal would you suggest for a lacto-vegetarian?
A)egg omelet with mushrooms and spinach
B)steamed salmon fillet and couscous
C)hamburger and French fries
D)scrambled egg and bacon on whole grain bread and apple juice
E)toast with honey,fruit cup,and a glass of 2% milk
Q3) At what stages of cancer is a plant-based diet most likely to be effective?
A)initiation and invasion
B)initiation and promotion
C)invasion and progression
D)progression and metastasis
E)invasion and metastasis
Q4) Describe the beneficial role of plant-based diets in reducing the risk of cancer development.
11
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Chapter 10: Fat-Soluble Vitamins
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Sample Questions
Q1) Which vitamins play a role in bone health?
A)vitamin E and vitamin K
B)vitamin E and carotenoids
C)vitamin D and vitamin E
D)vitamin D and vitamin K
E)vitamin D and carotenoids
Q2) The active form of vitamin D is known as A)cholesterol.
B)provitamin
C)calcitriol.
D)tocopherol Rickets.
Q3) Which vitamin functions as a hormone?
A)vitamin A
B)vitamin D
C)vitamin K
D)both vitamins K and E
E)both vitamins A and D
Q4) Describe the potential toxic effect of fat-soluble vitamins.To avoid toxicity due to dietary supplements,list rich food sources of these vitamins.
Q5) Describe the digestion,absorption,transport,and storage of fat-soluble vitamins.
12
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Chapter 11: Water-Soluble Vitamins
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Sample Questions
Q1) The chemical name for vitamin B is
A)homocysteine.
B)cobalamin.
C)pyridoxine.
D)methionine.
E)ascorbic acid.
Q2) Which list contains only vitamins that play a role in RNA and DNA synthesis?
A)thiamin,riboflavin,niacin
B)thiamin,folate,niacin
C)vitamin B ,vitamin B ,folate
D)vitamin B ,vitamin B ,vitamin C
E)biotin,pantothenic acid,riboflavin
Q3) Which vitamin is readily destroyed by exposure to heat?
A)biotin
B)riboflavin
C)vitamin B
D)vitamin C
E)vitamin B
Q4) Explain why alcoholics are at higher risk of water-soluble vitamin deficiencies.
Q5) Explain why folate and vitamin B are so important to each other.
Page 13
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Chapter 12: Dietary Supplements
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Sample Questions
Q1) A large research trial using a _____ supplement was stopped early due to evidence of possible harm.
A)vitamin C
B)vitamin E
C)beta carotene
D)calcium
E)magnesium
Q2) Which of the following is NOT a food source of prebiotics?
A)leeks
B)human breast milk
C)oats
D)cow milk
E)garlic
Q3) Which of the following is NOT a food source of probiotics?
A)kefir
B)soy
C)fresh sauerkraut
D)miso
E)oranges
Q4) List two differences between conventional drugs and dietary supplements.
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Chapter 13: Major Minerals and Water
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Sample Questions
Q1) Why does the DASH diet support consumption of an abundance of foods with potassium?
A)Potassium increases blood pressure.
B)Potassium lowers blood pressure.
C)Potassium enhances taste.
D)Potassium lowers stress.
E)Potassium increases muscle mass.
Q2) The adequate daily intake (AI)of fluids comes from
A)intake of food.
B)intake of beverages.
C)intake of beverages and water.
D)intake of food and water.
E)intake of beverages,food,and water.
Q3) Which of the following is NOT a good source of magnesium?
A)brown rice
B)spinach
C)almonds
D)bacon
E)cashews
Q4) Why must we consume major minerals?
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Chapter 14: Trace Minerals
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Q1) Which of the following is the major function of fluoride?
A)enhancing taste
B)building muscle
C)preventing dental caries
D)providing energy
E)improving sleep
Q2) Which one of the following could inhibit zinc absorption?
A)milk
B)beef
C)whole grains
D)chicken
E)fruit
Q3) The trace mineral that is NOT an essential nutrient is
A)iron.
B)zinc.
C)copper.
D)iodine.
E)fluoridE.
Q4) A deficiency in which trace mineral besides iron may result in anemia? A deficiency in this trace mineral is commonly secondary to another factor.
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Chapter 15: Energy Balance and Obesity
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Sample Questions
Q1) Which emotion is not likely to contribute to emotional eating?
A)sadness
B)boredom
C)peacefulness
D)stress
E)loneliness
Q2) What might be a barrier to having body composition assessed via air displacement?
A)claustrophobia
B)severe obesity
C)severe thinness
D)asthma
E)excess abdominal fat
Q3) There are two approaches that are the first to be recommended when someone needs to lose weight.These are:
Q4) How does eating away from home contribute to obesity?
Q5) Describe two components of a healthy weight loss plan for someone who is obese.
Q6) What is one health risk of being underweight?
Q7) Describe at least five factors that have contributed to the increase in obesity in the United States.
Chapter 16: Fitness and Sports Nutrition
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Q1) How much physical activity is recommended for reducing the risk of heart disease and diabetes?
A)60 minutes of high-intensity activity most days of the week
B)30 minutes of high-intensity activity most days of the week
C)30 minutes of moderate-intensity activity most days of the week
D)20 minutes of high-intensity activity daily
E)15 minutes of high-intensity activity daily
Q2) Where in the cell do aerobic energy systems produce ATP?
A)mitochondria
B)cytosol
C)nucleus
D)endoplasmic reticulum
E)plasma membrane
Q3) The body's store of glycogen can fuel high-intensity exercise for
A)15 to 20 minutes.
B)30 to 60 minutes.
C)1.5 to 2.5 hours.
D)12 hours.
E)24 hours.
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Page 18
Chapter 17: Nutrition for Pregnancy, breastfeeding, and Infancy
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Q1) Why is it critical for women to ensure they are receiving adequate amounts of folate or folic acid prior to pregnancy?
A)because it is very difficult to get adequate amounts of folate or folic acid from a typical American diet
B)because the critical period for folic acid begins during the first 3 to 4 weeks of pregnancy,often before a woman knows she is pregnant
C)there is not a need for extra folate or folic acid,as there is not an increased RDA for pregnancy
D)because a deficiency in folate or folic acid can result in maternal weight gain
E)folate or folic acid is not critical until the third trimester of pregnancy
Q2) Why is it more important to prevent iron deficiency with supplementation versus treating the deficiency after it has developed?
Q3) Evaluate the expression "eating for two" as it relates to pregnancy.Is this a valid expression? Why or why not?
Q4) Because of the potential risk associated with mercury poisoning,is it best for pregnant women to avoid fatty fish?
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Page 19
Chapter 18: Childhood Nutrition
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Q1) A body mass index in the 5th to 85th percentile is classified as A)underweight.
B)healthy weight. C)overweight.
D)obese.
E)morbidly obesE.
Q2) A 12-year-old boy who is in the 85th percentile for BMI for his age would be considered A)underweight.
B)healthy weight. C)overweight.
D)obese.
E)None of the abovE.
Q3) List four ways to ensure that a child with food allergies does not consume the food allergen.
Q4) List five of the top nine sources of foods that are predominantly made from solid fats and added sugars (SoFAS).
Q5) List the U.S.Dietary Guidelines for Americans three main areas of emphasis for dietary recommendations.
Q6) Describe the "hygiene hypothesis."
Page 20
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Chapter 19: The College Years
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Q1) Factors influencing weight gain during the first year of college include all of the following,EXCEPT:
A)increased access to vending machines.
B)increased access to alcohol.
C)increased access to fast food.
D)decreased food options in dining halls.
E)decreased physical activity.
Q2) Taking a nutrition class during college has been shown to increase intake of fruits and vegetables.This is an example of which food-intake influence?
A)economic factors
B)personal food preference
C)nutrition knowledge
D)social factors
E)cultural factors
Q3) Discuss three healthy-eating strategies for college students.
Q4) Describe some of the physiological changes that occur with heavy drinking.
Q5) List three possible reasons why 75% of students gain weight during their first year in college.
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Chapter 20: Food Safety and Food Security
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Q1) Which geographic region in the world has the highest prevalence of undernourishment?
Q2) Is it possible to be food insecure and obese? Why or why not?
Q3) Refrigerated leftovers should be eaten or thrown out within ,in the interest of health and food safety.
A)1 day
B)2 days
C)4 days
D)1 week
E)10 days
Q4) Those who argue FOR genetically modified foods cite all of the following,EXCEPT
A)increased supply of food.
B)drought-resistant plants.
C)increased susceptibility to some pests.
D)increased vitamin content in foods.
E)improved food tastE.
Q5) List two food sources of food intoxication.
Q6) Describe at least three reasons why college students might experience food insecurity.What could be done on a college/university campus to affect this in a positive way?
Page 22
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Chapter 21: Healthy Diets
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Q1) All of the following could be helpful to older adults who have difficulty purchasing and preparing food EXCEPT:
A)Meals on Wheels.
B)eating a communal meal at a senior center.
C)Medicaid.
D)having a van drive a group of seniors to the grocery store.
E)family helping to cook and freeze meals in advancE.
Q2) Changes in life expectancy in the last century are primarily due to: A)computers.
B)reduced infant mortality.
C)higher wages.
D)better schools.
E)improved nutrition.
Q3) Studies indicate that increasing intake of what substance to 1.0 to 1.5 g/kg of body weight may benefit older adults?
A)Carbohydrates
B)Fat
C)Water
D)Protein
E)Alcohol
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