Nutrition in Everyday Life Question Bank
Course Introduction
This course explores the fundamentals of nutrition and how they relate to daily living, emphasizing informed food choices, balanced diet principles, and healthy lifestyle practices. Students will learn about the role of macronutrients and micronutrients, dietary guidelines, food labeling, meal planning, and the impact of nutrition on physical and mental well-being. The course also addresses common myths about nutrition, the influence of culture and environment on eating habits, and strategies for overcoming barriers to healthy eating, equipping students with practical tools to make better nutrition decisions throughout their lives.
Recommended Textbook
NUTR 1st Edition by Michelle McGuire
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15 Chapters
825 Verified Questions
825 Flashcards
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Page 2
Chapter 1: Why Does Nutrition Matter
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55 Flashcards
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Sample Questions
Q1) Both organic and inorganic compounds contain carbon.
A)True
B)False
Answer: False
Q2) Infectious diseases are the leading causes of death in America.
A)True
B)False
Answer: False
Q3) Morbidity rate is defined as
A) the number of deaths that occur in a population during a certain time period.
B) the number of infant deaths that occur within a given year.
C) the number of illnesses or diseases that occur in a population during a certain period of time.
D) the number of illnesses or diseases that occur in people over 65 years old during a certain period of time.
Answer: C
Q4) Life expectancy is the average number of years of life remaining for a person.
A)True
B)False
Answer: True
Page 3
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Chapter 2: Choosing Foods Wisely
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Sample Questions
Q1) Tolerable Upper Intake Levels (ULs) are usual dietary intake levels that A) should not be exceeded.
B) are well tolerated.
C) are meant to be used as goals for dietary intake.
D) are set only for those who take supplements.
Answer: A
Q2) The DRI values are established for A) infants and children and physical activity levels.
B) males and females, infants and children, and physical activity levels.
C) different age groups and physiologic conditions (pregnancy, lactation).
D) males and females, different age groups, and physiologic conditions (pregnancy, lactation).
Answer: D
Q3) It is difficult to compare similar food items using the Nutrition Facts panel because serving sizes have not been standardized.
A)True
B)False
Answer: False
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4
Chapter 3: Body Basics
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Sample Questions
Q1) Gallstones can interfere with the normal flow of bile and can cause a great deal of pain. Removing the gallbladder is one method to treat gallstones. What potential problem might arise if the gallbladder is removed?
A) Absorption of fat-soluble nutrients could be impaired.
B) Absorption of water-soluble nutrients could be impaired.
C) Release of pancreatic secretions into the duodenum could be impaired.
D) The duodenum could be damaged.
Answer: A
Q2) After chyme leaves the stomach and enters the duodenum, the duodenum is protected from the acidic chyme because
A) bicarbonate secreted by the pancreas neutralizes the chyme.
B) bile secreted by the gallbladder neutralizes the chyme.
C) enzymes secreted in the duodenum degrade the acid.
D) None of the above because the chyme is not terribly acidic when it leaves the stomach
Answer: A
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Chapter 4: Carbohydrates
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Sample Questions
Q1) Diabetes mellitus is a group of metabolic disorders characterized by elevated levels of glucose in the blood.
A)True
B)False
Q2) The change in blood glucose following ingestion of food is called
A) the glycemic response to that food.
B) the glycemic index of that food.
C) the glycemic load of that food.
D) the glucose rating of that food.
Q3) Soluble fiber, in addition to reducing risk of heart disease, can
A) reduce blood glucose levels.
B) increase blood glucose levels.
C) serve as a probiotic.
D) promote the growth of harmful bacteria in the large intestine.
Q4) High-fructose corn syrup is
A) produced from sugar cane.
B) naturally found in foods.
C) a mixture of fructose and glucose.
D) consumed at levels that are less than those of table sugar consumption.
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Chapter 5: Protein
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Sample Questions
Q1) Secretin, gastrin, insulin, and glucagon are examples of proteins that are
A) enzymes.
B) hormones.
C) antibodies.
D) neurotransmitters.
Q2) Transcription is
A) the process by which messenger RNA is constructed using DNA as a template.
B) the process of messenger RNA carrying the DNA information out of the nucleus.
C) the process by which a gene is directly converted into a protein.
D) the process by which messenger RNA is directly converted into a protein.
Q3) Essential amino acids are defined as
A) those that cannot be made by the body in the amounts required and therefore must be consumed in the diet.
B) those that are difficult to find in a well-balanced diet and must be consumed as supplements.
C) those whose nitrogen-containing amino groups must be added in the liver.
D) those required for the synthesis of a limited number of essential proteins.
Q4) Whole proteins can be absorbed through a healthy intestine.
A)True
B)False
Page 7
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Chapter 6: Lipids
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Sample Questions
Q1) Cholesterol-rich low-density lipoproteins (LDL) are produced
A) in the liver.
B) in the small intestine.
C) in the blood by continued removal of fatty acids from IDL particles.
D) in the blood by continued cholesterol pick-up by HDL particles.
Q2) Cardiovascular disease risk is solely attributable to dietary fat intake.
A)True
B)False
Q3) Monoglycerides, diglycerides, and triglycerides are distinguished from one another by
A) the number of fatty acids attached to the glycerol backbone.
B) the types of fatty acids attached to the glycerol backbone.
C) the length of the fatty acids attached to the glycerol backbone.
D) the saturation of the fatty acids attached to the glycerol backbone.
Q4) Fatty acids are distinguished from one another by their chain length and
A) the presence of an alpha end with a carboxylic acid group.
B) the presence of an omega end with a methyl group.
C) the number and positions of double bonds within the molecule.
D) the presence of nitrogen in the carbon chain.
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Chapter 7: The Vitamins
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Sample Questions
Q1) Fortification and enrichment of foods differ since the process of enrichment
A) adds specific nutrients to specific foods.
B) add nutrients at levels specified by the U.S. Department of Commerce.
C) adds only fat-soluble vitamins to foods.
D) must include the addition of calcium to foods.
Q2) Dietary supplements may be worth taking when
A) you become an adult and you have stopped growing.
B) you are able to purchase, prepare, and consume a diet that is balanced and adequate.
C) you are changing to a dietary pattern that eliminates animal products.
Q3) The protein found in raw egg whites that can bind to biotin and severely impair its absorption is called
A) avidin.
B) mucin.
C) heme.
D) collagen.
Q4) Fortification and enrichment of foods are similar processes that
A) add nutrients to foods during processing.
B) add nutrients to foods during harvesting.
C) add nutritional supplement information to the labels of certain foods.
Page 9
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Chapter 8: Water and the Minerals
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Sample Questions
Q1) Comparing dietary heme iron to non-heme iron, the following statement is true:
A) Non-heme iron is more readily absorbed than heme iron.
B) Non-heme iron is found primarily in animal products while heme iron is found primarily in plant-based foods.
C) Vitamin C enhances heme iron absorption but has no effect on non-heme iron absorption.
D) Non-heme iron is found primarily in plant-based foods while heme iron is found primarily in animal products.
Q2) The combined activities of antidiuretic hormone and aldosterone result in
A) reduced blood volume.
B) no change in blood volume.
C) increased blood volume.
D) reduced blood pressure.
Q3) Aldosterone and antidiuretic hormone help to regulate fluid balance through identical mechanisms.
A)True
B)False
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10
Chapter 9: Energy Balance and Body Weight Regulation
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Sample Questions
Q1) Factors that contribute to the likelihood of becoming obese include
A) large portion sizes.
B) consumption of energy-dense foods, such as most fast foods.
C) a sedentary lifestyle.
D) genetics.
E) All of the above
Q2) Overweight and obese people can be physically fit.
A)True
B)False
Q3) Body mass index (BMI) is defined as
A) a person's waist-to-hip ratio.
B) the ratio of the fat mass to fat-free mass.
C) a person's height divided by the square of their body weight.
D) a person's body weight divided by the square of their height.
Q4) During pregnancy, a period of rapid growth and development, one would desire a A) low energy intake.
B) low energy expenditure.
C) positive energy balance.
D) negative energy balance.
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Chapter 10: Life Cycle Nutrition
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Sample Questions
Q1) Menopause is associated with increased bone loss.
A)True
B)False
Q2) Cow's milk is recommended for infants starting at six months of age.
A)True
B)False
Q3) The recommendation for pregnancy-related weight gain in a woman with a BMI between 18.5 and 24.9 kg/m<sup>2</sup> is
A) 11-20 pounds.
B) 15-25 pounds.
C) 25-35 pounds.
D) 35-40 pounds.
Q4) The increase in iron intake recommendations for girls during adolescence is directly related to
A) increased linear growth.
B) menstrual blood losses.
C) bone growth.
D) pregnancy-related concerns.
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Page 12
Chapter 11: Nutrition and Physical Activity
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Sample Questions
Q1) After exercise, foods should be consumed only after waiting one hour.
A)True
B)False
Q2) Improvements in body composition, including increased muscle mass, are an outcome of
A) a well-balanced physical fitness regimen.
B) a cardiovascular fitness regimen.
C) endurance and resistance training.
D) All of the above
Q3) The maximum force exerted by muscles during physical activity is called
A) cardiovascular fitness.
B) physical fitness.
C) muscular strength.
D) VO<sub>2</sub> max.
Q4) Following prolonged and intense exercise, athletes should be concerned about A) glycogen replenishment.
B) protein synthesis.
C) water and electrolyte replacement.
D) All the above
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Chapter 12: Disordered Eating
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Sample Questions
Q1) Treating people with eating disorders requires a team of professionals including a dietitian, a medical doctor, and a(n)
A) physical therapist.
B) occupational therapist.
C) mental health specialist.
D) pharmacist.
Q2) A hallmark of the female athlete triad is menstrual dysfunction.
A)True
B)False
Q3) Causes of eating disorders are not well defined, but may include
A) media images of people who are too thin or unrealistically muscular.
B) the need to conform to social pressures related to appearance.
C) family dynamics that create a need for control in one's life.
D) All of the above
Q4) Children of women with eating disorders are at an increased risk of developing eating disorders themselves.
A)True
B)False
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Page 14
Chapter 13: Alcohol, Health, and Disease
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Sample Questions
Q1) Who would have the highest BAC after a given alcohol intake?
A) A young man who is very muscular and 5'5" tall.
B) A young man who is very muscular and 6'2"
C) A young woman who is 5'5" and very lean
D) A young woman who is 5'5" and overweight
Q2) In consequence of chronic heavy alcohol consumption, cross-tolerance may occur. This refers to
A) a tolerance for many different kinds of alcoholic beverages.
B) a lower responsiveness to certain medications that would normally be processed by the enzymes assisting in alcohol metabolism.
C) an increased responsiveness to other medications that would normally be processed by the enzymes assisting in alcohol metabolism.
D) a reduced tolerance for alcohol when other medications are being processed.
Q3) Organs and tissues harmed by chronic heavy alcohol consumption include all of the following except the:
A) heart.
B) kidney.
C) liver.
D) pancreas.
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Page 15
Chapter 14: Keeping Food Safe
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Sample Questions
Q1) Pathogens that produce preformed toxins include Staphylococcus aureus, Clostridium botulinum, and _____.
A) Aspergillus
B) the norovirus
C) Salmonella
D) Giardia intestinalis
Q2) Aspergillus is a mold that produces the preformed toxin
A) peanut toxin.
B) wheat toxin.
C) aflatoxin.
D) enteric toxin.
Q3) Avoidance of coughing or sneezing on foods, hand washing, and wearing gloves while working are precautions aimed at
A) ensuring no flavor changes in foods.
B) preventing the spread of pathogens.
C) meeting health inspector requirements to do so.
D) keeping the food preparation and serving areas clean.
Q4) Botulism toxin is destroyed by high temperatures.
A)True
B)False
Page 16
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Chapter 15: Food Security, Hunger, and Malnutrition
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Sample Questions
Q1) It is estimated that malnutrition causes _____ percent of deaths in infants and young children worldwide.
A) 15
B) 30
C) 45
D) 60
Q2) Older adults experience food insecurity for a variety of reasons, but poverty is not one of them.
A)True
B)False
Q3) The condition whereby a person is able to access enough nutritious food to support a healthy life is called
A) self-reliance.
B) food security.
C) sustainable living.
D) food preservation.
Q4) Vitamin and mineral deficiencies affect nearly one-third of the world's population.
A)True
B)False
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