Nutrition Science
Exam Solutions
Course Introduction
Nutrition Science is the study of how food and nutrients affect human health, growth, and disease prevention. This course explores the biological and chemical processes that occur in the body as a result of diet, investigates the functions and sources of macronutrients and micronutrients, and examines the role of nutrition in maintaining general well-being. Students also analyze current issues in nutrition, such as obesity, eating disorders, food safety, and the impact of dietary choices on chronic diseases. The course incorporates evidence-based guidelines and emphasizes the importance of lifelong healthy eating habits alongside the social, cultural, and ethical factors influencing food choices.
Recommended Textbook
Nutrition Concepts and Controversies 14th Edition by Frances Sizer
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15 Chapters
1206 Verified Questions
1206 Flashcards
Source URL: https://quizplus.com/study-set/2086 Page 2
Chapter 1: Food Choices and Human Health
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80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41523
Sample Questions
Q1) Having cake and ice cream as part of a birthday celebration is an example of which food choice factor?
A)economy
B)positive association
C)social pressure
D)values
E)availability
Answer: B
Q2) The energy in food is chemical energy,which can be converted into mechanical,electrical,thermal,or other forms of energy in the body.
A)True
B)False
Answer: True
Q3) Many factors influence food choices by individuals.Among these are:
A)cultural traditions,which are inflexible and cannot be changed.
B)the convenience of meals that require little or no preparation.
C)the emotional comfort provided by foods with high nutrient content.
D)expense,which is somewhat more important than taste.
E)the desire to make up for consistently poor food choices.
Answer: B
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Chapter 2: Nutrition Tools Standards and Guidelines
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80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41524
Sample Questions
Q1) A person has eaten the following vegetables over the past week: carrots,pinto beans,corn,cauliflower,coleslaw,and mashed potatoes.Which of the following vegetables should he eat to be sure he has included each of the subgroups for the week?
A)broccoli
B)sweet potatoes
C)green peas
D)mushrooms
E)iceberg lettuce
Answer: A
Q2) When public health officials were determining the amount of folate to add to grain products in the food supply for fortification,they most likely reviewed which of the following values for that particular vitamin for women of child-bearing age?
A)Adequate Intakes (AI)
B)Estimated Average Requirements (EAR)
C)Acceptable Macronutrient Distribution Ranges (AMDR)
D)Daily Values (DV)
E)Tolerable Upper Limits (TUL)
Answer: B
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4
Chapter 3: The Remarkable Body
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) You are concerned about a classmate who is binge drinking on a regular basis and want to let him know about long-term complications that may result from that practice.What would you tell him to try to convince him to cut back on drinking?
A)It is better to drink beer and wine because they are milder than mixed drinks.
B)Alcohol slows down fat metabolism so you need to eat more fat in your diet.
C)Excessive alcohol intake can lead to deterioration of skeletal and heart muscle.
D)It is better to drink on an empty stomach so the body can metabolize it quickly.
E)Cutting back to 3 drinks at one sitting would be a safe,moderate amount.
Answer: C
Q2) The bones provide reserves of:
A)vitamins only.
B)calcium only.
C)glycogen only.
D)both vitamins and minerals.
E)both glycogen and fat.
Answer: B
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Chapter 4: The Carbohydrates Sugar Starch Glycogen and Fiber
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Starch digestion is completed by the time food reaches the small intestine.
A)True
B)False
Q2) Factors that can lead to the development of hypoglycemia include all of the following except:
A)overuse of alcohol.
B)certain medications.
C)pancreatic cancer.
D)obesity.
E)poor management of type 1 diabetes.
Q3) Carbohydrates are essential to provide energy for the body because:
A)the glucose that is produced from them is vital to fuel most of the body's cells.
B)proteins are available only to provide building block materials for tissues.
C)ketone bodies produced from proteins do not provide adequate energy for cells.
D)fats are not able to provide any energy to the cells.
E)they provide ketone bodies,which are the preferred energy of the body's cells.
Q4) Using bread as an example,describe the tasks of the various body systems in breaking down carbohydrate into glucose to fuel the cells' work.
Q5) How can an adequate intake of soluble fibers from foods benefit health?
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Chapter 5: The Lipids Fats Oils Phospholipids and Sterols
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80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41527
Sample Questions
Q1) The role of bile in fat digestion is to:
A)digest fats in the stomach.
B)emulsify fats in the small intestine.
C)transport fats through the circulatory system.
D)split fats into smaller components.
E)hydrogenate the double bonds of fatty acids.
Q2) Which statement is true?
A)All meats are higher in protein than in fat.
B)All dairy products are saturated fat sources.
C)Grain products are solid fat free.
D)Cream and butter are a source of solid fats.
E)Skim milk contains some solid fat.
Q3) Describe the functions of fats in the body.
Q4) Which of the following words on an ingredient list would alert you to the presence of trans fatty acids in the product?
A)BHA or BHT
B)liquid corn oil
C)chicken fat
D)peanut oil
E)hydrogenated vegetable oil
Page 7
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Chapter 6: The Proteins and Amino Acids
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79 Verified Questions
79 Flashcards
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Sample Questions
Q1) The best way to ensure adequate absorption of dietary iron when consuming soy products is to:
A)include leafy greens because the iron they contain is absorbed readily.
B)avoid dried fruits because they interfere with iron absorption.
C)include vitamin C-rich foods because they enhance absorption of iron.
D)consume three times the amount of iron recommended for meat eaters.
E)include eggs and cheese at least three times a week as an iron supplement.
Q2) In making recommendations for protein intake,the committee on DRI took into consideration that the protein in a normal diet would be:
A)a combination of animal and plant sources.
B)primarily from plant sources.
C)primarily from animal sources.
D)used with 100% efficiency by everyone.
E)used only for muscle mass.
Q3) 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.
E)protein is a good source of the essential nutrients iron,zinc,and B .
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Chapter 7: The Vitamins
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) The product label on this multi-vitamin supplement has the following health statement: "Emerging research suggests that an adequate daily vitamin D3 intake may play a role in supporting colon and immune health." How should this be interpreted?
A)The vitamin D in this product has been proven to improve one's immune status.
B)Because the manufacturer is not required to provide scientific evidence to the FDA,this statement may not be accurate.
C)The product includes the amount of vitamin D recommended for daily consumption.
D)The amount of vitamin D in this product is low enough to allow for additional intake from foods.
E)This statement means the manufacturer has voluntarily paid an independent laboratory to test the product.
Q2) A non-food source of vitamin K is:
A)antibiotics.
B)sunlight.
C)intestinal bacteria.
D)dental implants.
E)tap water.
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Chapter 8: Water and Minerals
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85 Verified Questions
85 Flashcards
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Sample Questions
Q1) After about 25 years of age,regardless of calcium intake,bones begin to lose density.
A)True
B)False
Q2) The body will signal thirst before dehydration occurs to prevent problems with fluid loss.
A)True
B)False
Q3) What is the principal positively charged ion inside body cells?
A)calcium
B)sodium
C)magnesium
D)potassium
E)chloride
Q4) Which food has the lowest percentage of water?
A)Chinese cabbage
B)fresh apple
C)ready-to-eat cereals
D)lean steak
E)margarine
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Chapter 9: Energy Balance and Healthy Body Weight
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82 Verified Questions
82 Flashcards
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Sample Questions
Q1) Mary has a waist circumference of 38 inches.Based on this information,you conclude that:
A)she is probably between and 25 and 35 years old.
B)she has a large amount of subcutaneous fat.
C)she is at very low risk for insulin resistance.
D)she exhibits an unhealthful "pear-like" body shape.
E)she is at an increased risk for chronic disease.
Q2) An effective method for losing weight would be to:
A)set a single,long-term goal,even though it may take several years to accomplish.
B)start with a very low calorie level to achieve a quick weight loss initially.
C)keep records of your food intake and exercise to spot trends.
D)use a pre-designed menu plan from a popular diet book that focuses on a single nutrient.
E)use a program or product that can alter your genetic code or reset your metabolism.
Q3) Leptin is a hormone produced by the body to stimulate the appetite and encourage eating.
A)True
B)False
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11
Chapter 10: Performance Nutrition
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80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41532
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.
E)They contain vitamins and minerals that can improve performance.
Q2) Carbonated beverages are not a good choice for meeting an athlete's fluid needs because they:
A)do not enhance athletic performance.
B)speed up the use of glycogen.
C)have a potentially hazardous diuretic effect.
D)make a person feel full quickly and may limit fluid intake.
E)have a diuretic effect,causing rapid dehydration.
Q3) An advantage of using sport drinks for fluid replacement during exercise is that:
A)they contain double the carbohydrate concentration of soft drinks.
B)they have a pleasant taste,which encourages consumption.
C)they are high in sugar to quickly replace losses in sweat.
D)they are very low in calories.
E)they provide minerals,such as calcium and iron,that are lost in sweat.
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Page 12
Chapter 11: Diet and Health
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80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41533
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.
E)eat fatty fish several times a week.
Q2) How would you decide whether certain diet recommendations are especially important to you to decrease your risk of chronic diseases? Provide an example.
Q3) Describe characteristics of diets or specific food components that are thought to protect or promote cancer.
Q4) All men and women experience the same types of symptoms when they are having a heart attack.
A)True
B)False
Q5) Metabolic syndrome,with its cluster of factors,raises the risk of CVD.
A)True
B)False
Q6) What are SNPs? Describe how a common SNP in a fat metabolism gene changes the body's response to dietary fats.
Page 13
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Chapter 12: Food Safety and Food Technology
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Which statement about the "Core Four" practices for sanitation is accurate?
A)In addition to soap,an alcohol-based sanitizer is always needed to effectively clean your hands.
B)Sponges should not be used to wipe surfaces because they cannot be sanitized.
C)Raw ground beef can be safely kept in the refrigerator at 40°F for a week.
D)Foods should be kept out of the food danger zone of 40°-140°F.
E)Raw and ready-to-eat foods should share the same storage areas.
Q2) To avoid poisoning by toxins,you would be well-advised to:
A)store potatoes on the windowsill.
B)eat only "natural" foods.
C)avoid all seafood.
D)always eat cabbage raw,not cooked.
E)consume a variety of foods.
Q3) Besides cross-contamination from other sources,what causes contamination of raw produce and what can consumers do to effectively reduce their risk of foodborne illness from raw produce?
Q4) A U.S.farmer or manufacturer selling certified organic food must pass USDA inspections at every step of production.
A)True
B)False
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Chapter 13: Life Cycle Nutrition Mother and Infant
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) A nonpregnant woman requires 46 grams of protein per day.How many grams per day would she need if she became pregnant?
A)71
B)94
C)156
D)215
E)125
Q2) Kathy has given birth to a small,low-birthweight infant.Which factor most likely made the greatest contribution to this situation?
A)smoking
B)drug use during pregnancy
C)heredity
D)poor nutrition
E)stress during pregnancy
Q3) During pregnancy,the recommended carbohydrate intake is less than 175 grams per day.
A)True
B)False
Q4) Describe alcohol's harmful effects on a fetus.
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Chapter 14: Child Teen and Older Adult
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80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41536
Sample Questions
Q1) Describe the link between antioxidants and cataracts.
Q2) Why do older adults face a greater risk of vitamin D deficiency than younger people?
Q3) A parent who wishes to protect her child from lead toxicity would do all of the following except:
A)prevent the child from chewing on old painted surfaces.
B)feed the child additional protein.
C)wash the child's hands,bottles,and toys often.
D)make sure the child gets an adequate calcium intake.
E)wipe the soil off everyone's shoes before entering the home.
Q4) The life-threatening food allergy reaction of anaphylactic shock is most often caused by:
A)almonds,yeast breads,and oranges.
B)tomatoes,yeast breads,and bananas.
C)peanuts,fish,and shellfish.
D)soy,fish,and strawberries.
E)wheat,meat,and tree nuts.
Q5) Describe how chronic laxative use can lead to malnutrition.
Q6) Describe characteristics of children who do not eat breakfast compared to those of their well-fed peers.
Page 16
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Chapter 15: Hunger and the Global Environment
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80 Flashcards
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Sample Questions
Q1) Discuss the potential of genetic engineering to contribute to food sustainability.
Q2) Worldwide,three-fourths of those who die from starvation annually are:
A)older women.
B)young women.
C)newborns.
D)children.
E)older men.
Q3) What is one of the main causes for famine in the world today?
A)inadequate land to grow crops on
B)pest infestation of growing crops leading to failed growth
C)fighting among warring factions in countries where one faction is in power
D)inadequate aid from international aid organizations
E)an insufficient number of farmers who produce edible crops
Q4) To make "greener" choices you should:
A)choose individually packaged over bulk foods.
B)reuse items as much as possible.
C)use paper towels rather than cloths that need washing.
D)ask for paper sacks rather than plastic ones.
E)buy products online.
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