Nutrition Science
Final Exam
Course Introduction
Nutrition Science explores the principles of human nutrition, examining the relationship between diet, health, and disease. This course covers essential nutrients, their biological functions, and metabolism, as well as dietary guidelines and nutritional needs across the lifespan. Students will learn to assess nutritional status, understand food labels, and evaluate the impact of nutrition on chronic disease prevention. The course also addresses current topics such as food safety, dietary supplements, and the connection between nutrition, public health, and global food issues.
Recommended Textbook
Understanding Nutrition 14th Edition by Eleanor Noss Whitney
Available Study Resources on Quizplus
20 Chapters
2299 Verified Questions
2299 Flashcards
Source URL: https://quizplus.com/study-set/2055 Page 2
Chapter 1: An Overview of Nutrition
Available Study Resources on Quizplus for this Chatper
115 Verified Questions
115 Flashcards
Source URL: https://quizplus.com/quiz/128320
Sample Questions
Q1) Which statement is true of minerals in their role as nutrients?
A)They are organic.
B)They yield 4 kcalories per gram.
C)Some become dissolved in body fluids.
D)Some may be destroyed during cooking.
E)They are more fragile than vitamins.
Answer: C
Q2) An essential nutrient is one that ____.
A)must be made in large quantities by the body
B)can only by synthesized by the body
C)cannot be made in sufficient quantities by the body
D)is used to synthesize other compounds in the body
E)must be both consumed and synthesized to be complete
Answer: C
Q3) Risk factors for chronic disease tend to ____________________ and tend to ____________________.
Answer: persist; cluster cluster; persist
To view all questions and flashcards with answers, click on the resource link above.
3
Chapter 2: Planning a Healthy Diet
Available Study Resources on Quizplus for this Chatper
115 Verified Questions
115 Flashcards
Source URL: https://quizplus.com/quiz/40894
Sample Questions
Q1) Which recommendation is part of the Dietary Guidelines for Americans?
A)Balance kcalories.
B)Limit protein foods intake.
C)Practice good foot hygiene.
D)Reduce seafood consumption.
E)Become vegetarians.
Answer: A
Q2) How many subgroups comprise the vegetable food group?
A)two
B)three
C)five
D)six
E)seven
Answer: C
Q3) Diet-planning tools that organize foods by their proportions of carbohydrate, fat, and protein are called ____________________.
Answer: exchange lists
Q4) To calculate the nutrient density of a food item, divide the ____________________ by the ____________________.
Answer: milligrams; kcalories
Page 4
To view all questions and flashcards with answers, click on the resource link above.
Chapter 3: Digestion, Absorption, and Transport
Available Study Resources on Quizplus for this Chatper
115 Verified Questions
115 Flashcards
Source URL: https://quizplus.com/quiz/40895
Sample Questions
Q1) Discuss the validity of the art of "food combining" to enhance digestion/absorption.
Answer: The idea that people should not eat certain food combinations (for example, fruit and meat) at the same meal, because the digestive system can- not handle more than one task at a time, is a myth. The art of "food combining"- which actually emphasizes "food separating"-is based on this myth, and it represents faulty logic and a gross underestimation of the body's capabilities. In fact, the contrary is often True; foods eaten together can enhance each other's use by the body. For example, vitamin C in a pineapple or other citrus fruit can enhance the absorption of iron from a meal of chicken and rice or other iron-containing foods.
Q2) What substance controls the release of bile into the small intestine?
A)Gastrin
B)Secretin
C)Prozymogen
D)Cholecystokinin
E)Insulin
Answer: D
Q3) One of the major causes of ulcers is infection with ____________________.
Answer: Helicobacter pylori or H. pylori
To view all questions and flashcards with answers, click on the resource link above. Page 5
Chapter 4: The Carbohydrates: Sugars, Starches, and Fibers
Available Study Resources on Quizplus for this Chatper
115 Verified Questions
115 Flashcards
Source URL: https://quizplus.com/quiz/40896
Sample Questions
Q1) ____________________ sugar is produced using the same refining process as white sugar, but without the bleaching and anticaking treatment.
Q2) What is the name of the sweetener consisting of a mixture of glucose and fructose formed by chemical hydrolysis of sucrose?
A)molasses
B)invert sugar
C)turbinado sugar
D)high-fructose syrup
E)brown sugar
Q3) What is stevia?
A)an herb-derived sweetener
B)an FDA-approved sugar alcohol
C)a poorly digested polysaccharide
D)an inhibitor of lactase enzyme activity
E)a precursor of aspartame
Q4) Give several examples of soluble and insoluble dietary fibers. List food sources of these fibers. Contrast the physical characteristics and features of these two types of fibers and their effects on gastrointestinal tract function.
6
To view all questions and flashcards with answers, click on the resource link above.
Chapter 5: The Lipids: Triglycerides, Phospholipids, and
Sterols
Available Study Resources on Quizplus for this Chatper
115 Verified Questions
115 Flashcards
Source URL: https://quizplus.com/quiz/40897
Sample Questions
Q1) Which statement is true of the relationship fat intake and health?
A)Intake of saturated fat raises blood cholesterol more than intake of cholesterol
B)High intakes of fish oil lower bleeding time and improve diabetes and wound healing
C)High intakes of short- and medium-chain fatty acids raise high-density lipoprotein levels
D)Trans-fatty acids contained in polyunsaturated fats but not in monounsaturated fats alter blood cholesterol levels
E)Trans-fatty acids are not as dangerous as once believed
Q2) The DRI suggest that linoleic acid provide ____________________ of the daily energy intake and linolenic acid ____________________.
Q3) What are the substances resistin and adiponectin?
A)Glycolipids that regulate synthesis of lipoproteins
B)Intestinal cell hormones that regulate secretion of bile
C)Intestinal cell hormones that trigger secretion of pancreatic juice
D)Proteins secreted from fat cells that help regulate energy balance
E)Substances that dampen inflammation and decrease insulin resistance
Q4) Explain the possible links between dietary fat intake and cancer.
To view all questions and flashcards with answers, click on the resource link above. Page 7
Chapter 6: Protein: Amino Acids
Available Study Resources on Quizplus for this Chatper
115 Verified Questions
115 Flashcards
Source URL: https://quizplus.com/quiz/40898
Sample Questions
Q1) What is meant by nitrogen balance? How does it differ among infants, adults, and those who are injured or on weight-loss diets?
Q2) Which of the following is a feature of whey protein?
A)It is a high-priced protein supplement.
B)It is chemically extracted from gelatin.
C)It is a waste product of cheese production.
D)It enhances athletic performance when regularly consumed.
E)It is no longer legal to use in over-the-counter products
Q3) Which item is contained in an amino acid?
A)An acid group
B)An ester group
C)An aldehyde group
D)A central hydrogen atom
E)A central oxygen atom
Q4) What best describes the structure of pepsin?
A)Lipid
B)Protein
C)Nucleic acid
D)Carbohydrate
E)Sterol
To view all questions and flashcards with answers, click on the resource link above. Page 8
Chapter 7: Energy Metabolism
Available Study Resources on Quizplus for this Chatper
115 Verified Questions
115 Flashcards
Source URL: https://quizplus.com/quiz/40899
Sample Questions
Q1) The process by which green plants use the sun's energy to make carbohydrates from carbon dioxide and water is ____________________.
Q2) Where do the TCA cycle reactions take place?
A)Golgi bodies
B)Endoplasmic reticulum
C)Nucleus of the mitochondria
D)Inner compartment of the mitochondria
E)Outer membrane of the Golgi bodies
Q3) The amount of ethanol in a typical "drink" is ____.
A)0.5 ounce
B)1 ounce
C)1.5 ounces
D)2 ounces
E)4 ounces
Q4) Describe the interactions related to alcohol-containing beverages spiked with caffeine.
Q5) In the absence of adequate energy intake, ____________________ are formed from combining acetyl CoA fragments derived from fatty acids.
Q6) How does the body respond to a low-carbohydrate diet?
9
To view all questions and flashcards with answers, click on the resource link above.
Chapter 8: Energy Balance and Body Composition
Available Study Resources on Quizplus for this Chatper
115 Verified Questions
115 Flashcards
Source URL: https://quizplus.com/quiz/40900
Sample Questions
Q1) Explain the difference between satiety and satiation. Give examples of nutrients with a high or low satiating index.
Q2) Discuss the importance of fat distribution in the body in relation to risk for degenerative diseases.
Q3) The brain chemical neuropeptide Y is known to specifically enhance the craving for
A)fat
B)salt
C)protein
D)carbohydrate
E)water
Q4) An individual with a BMI of less than ____________________ is said to be underweight.
Q5) Which measurement may be used to calculate the amount of energy expended by the body?
A)Oxygen consumed
B)Total air exchanged
C)Intestinal gas expelled
D)Carbon dioxide consumed
E)Carbon dioxide exchange rate
Page 10
To view all questions and flashcards with answers, click on the resource link above.
Chapter 9: Weight Management: Overweight, Obesity, and Underweight
Available Study Resources on Quizplus for this Chatper
115 Verified Questions
115 Flashcards
Source URL: https://quizplus.com/quiz/40901
Sample Questions
Q1) ____________________ maintains homeostasis by regulating food intake and energy expenditure in response to adipose tissue.
Q2) What minimum amount of body weight loss (lbs) is shown to improve physical capabilities and quality of life?
A)5-10
B)10-15
C)15-20
D)20-25
E)25-30
Q3) Kirima is a Native Eskimo who lives in one of the coldest regions in the world. What type of adipose tissue is most effective at helping her to maintain warm body temperatures during the coldest parts of the year?
A)Black
B)White
C)Brown
D)Yellow
E)Red
Q4) Discuss the interactive roles of leptin and ghrelin in food intake control.
Q5) Explain the role of lipoprotein lipase enzyme in fat cell metabolism.
To view all questions and flashcards with answers, click on the resource link above. Page 11
Chapter 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C
Available Study Resources on Quizplus for this Chatper
115 Verified Questions
115 Flashcards
Source URL: https://quizplus.com/quiz/40902
Sample Questions
Q1) Irreversible nerve damage has been reported in people taking large doses of vitamin A)B<sub>1</sub>.
B)B<sub>2</sub>.
C)B<sub>6</sub>.
D)B<sub>7</sub>.
E)B .
Q2) The niacin-deficiency disease, ____________________, produces the symptoms of diarrhea, dermatitis, dementia, and eventually death
Q3) Milk and milk products provide much of the ____ in people's diets.
A)Thiamin
B)Vitamin A
C)Riboflavin
D)Vitamin B
E)Vitamin C
Q4) Prolonged thiamin deficiency can result in the disease ____________________.
Q5) What type of testing is done by the U.S. Pharmacopeia to assure the quality and safety of certain vitamin and mineral supplements?
Page 12
Q6) Water-soluble vitamins are absorbed directly into ____________________.
To view all questions and flashcards with answers, click on the resource link above.
Chapter 11: The Fat-Soluble Vitamins: A, D, E, and K
Available Study Resources on Quizplus for this Chatper
114 Verified Questions
114 Flashcards
Source URL: https://quizplus.com/quiz/40903
Sample Questions
Q1) Discuss the role of vitamin K in bone metabolism.
Q2) Which of the following vitamins is synthesized by intestinal bacteria?
A)A
B)C
C)D
D)E
E)K
Q3) Which of the following enables much of the world's population to maintain adequate vitamin D status?
A)Outdoor exposure of the skin to sunlight
B)Wide availability of low-cost fish products
C)Wide availability of food assistance programs
D)World Health Organization distribution of vitamin D capsules
E)Genetically modified crops such as Golden Rice
Q4) Describe the known functions of vitamin E and proposed therapeutic treatment for specific disorders.
Q5) Blindness due to vitamin A deficiency is called ____________________.
Q6) The innermost membrane of the eye, composed of several layers, including one that contains the rods and cones is called the ____________________.
To view all questions and flashcards with answers, click on the resource link above. Page 13
Chapter 12: Water and 123 the Major Minerals
Available Study Resources on Quizplus for this Chatper
115 Verified Questions
115 Flashcards
Source URL: https://quizplus.com/quiz/40904
Sample Questions
Q1) Which of the following types of drinking water contains the lowest amount of minerals?
A)Soft water
B)Hard water
C)Natural water
D)Distilled water
E)Carbonated water
Q2) The muscle stiffness that results from abnormally high calcium levels in the blood is termed
A)calcium rigor.
B)calcium tetany.
C)myosinotoxicosis.
D)calmodulin dysfunction.
E)hyperkalemia.
Q3) What pituitary hormone regulates kidney retention of water?
A)Thyroxine
B)Cortisone
C)Epinephrine
D)Antidiuretic hormone
E)Aldosterone
To view all questions and flashcards with answers, click on the resource link above. Page 14
Chapter 13: The Trace Minerals
Available Study Resources on Quizplus for this Chatper
115 Verified Questions
115 Flashcards
Source URL: https://quizplus.com/quiz/40905
Sample Questions
Q1) Chromium deficiency is characterized by A)hypertension.
B)hyperglycemia.
C)enlargement of the liver.
D)enlargement of the thyroid gland.
E)hyperparathyroidism
Q2) Which of the following represents the most reliable dietary source of zinc?
A)Nuts and oils
B)Milk and yogurt
C)Fruits
D)Meats and whole-grain cereals
E)Vegetables
Q3) Zinc content is highest in foods that also contain a large amount of A)fat.
B)fiber.
C)protein.
D)complex carbohydrate.
E)simple carbohydrate.
Q4) Discuss factors that influence the bioavailability of dietary iron.
Q5) Discuss the health benefits and food sources of flavonoids.
To view all questions and flashcards with answers, click on the resource link above. Page 15
Chapter 14: Fitness: Physical Activity, Nutrients, and Body Adaptations
Available Study Resources on Quizplus for this Chatper
115 Verified Questions
115 Flashcards
Source URL: https://quizplus.com/quiz/40906
Sample Questions
Q1) What minimum amount of body water loss (as a percentage of body weight) is likely to cause a person to collapse?
A)2
B)7
C)15
D)25
E)33
Q2) Mary is 15 years old and has just joined her high school swim team. After the first three months of training and competing, her coach sends the team for mandatory physical examinations and routine blood tests. When Mary got home, she told her mom that she has sports anemia. Why shouldn't Mary begin taking iron supplements as a way to treat this condition?
A)The anemia is not correctable by extra iron intake.
B)The anemia is most likely the result of folate deficiency.
C)The iron will interfere with creatine phosphate synthesis.
D)The iron will not be absorbed well because of the intense workouts.
E)The use of iron supplements is forbidden by most athletic oversight commissions.
Q3) ____________________ is the volume of blood discharged by the heart each minute.
Q4) How might supplemental vitamin E adversely affect physically active people?
To view all questions and flashcards with answers, click on the resource link above. Page 16
Chapter 15: Life Cycle Nutrition: Pregnancy and Lactation
Available Study Resources on Quizplus for this Chatper
115 Verified Questions
115 Flashcards
Source URL: https://quizplus.com/quiz/40907
Sample Questions
Q1) Provide examples of the effects of environmental contaminants on pregnancy outcomes.
Q2) What organ is most affected in anencephaly?
A)Liver
B)Heart
C)Brain
D)Pancreas
E)Lungs
Q3) Discuss important concerns for vegetarian diets during pregnancy or lactation.
Q4) In pregnant women unable to meet their calcium needs, a daily supplement providing how many mg of calcium is advised?
A)150
B)300
C)600
D)1000
E)1200
Q5) The "bag of waters" in the uterus, in which the fetus floats is called the ____________________.
Q6) Define gestational diabetes and list risk factors. How is it managed?
Q7) List the benefits of breastfeeding for the infant and for the mother.
To view all questions and flashcards with answers, click on the resource link above. Page 17
Chapter 16: Life Cycle Nutrition: Infancy, Childhood, and Adolescence
Available Study Resources on Quizplus for this Chatper
115 Verified Questions
115 Flashcards
Source URL: https://quizplus.com/quiz/40908
Sample Questions
Q1) What is the most realistic advice for reducing lead exposure from the tap water used to prepare infant formula?
A)Because the lead in hot water pipes settles out overnight, draw the water from this source first.
B)Whenever possible, boil the water to vaporize the lead and thus decrease the amount remaining in the water.
C)Because the first water drawn from the tap each day is highest in lead, let the water run a few minutes before using it.
D)To inhibit lead absorption, add a small amount of citrus juice to the water to provide citric acid to complex with the lead.
E)Filtering the water through a clean coffee filter will typically remove the majority of lead contamination.
Q2) Explain the feeding pattern of healthy breastfed infants.
Q3) ____________________ is a craving to consume nonfood items.
Q4) Describe the physical and mental effects of lead exposure on children.
Q5) What is the relationship between nutrition and hyperactivity in children?
Q6) No single nutrient is more essential to growth than ____________________.
Q7) List possible reasons for the increase in the incidence of peanut allergy.
To view all questions and flashcards with answers, click on the resource link above. Page 18
Chapter 17: Life Cycle Nutrition: Adulthood and the Later Years
Available Study Resources on Quizplus for this Chatper
115 Verified Questions
115 Flashcards
Source URL: https://quizplus.com/quiz/40909
Sample Questions
Q1) What percentage of older adults live in poverty?
A)7
B)9
C)11
D)13
E)15
Q2) What are the thickenings that occur to the lenses of the eye, thereby affecting vision, especially in the elderly?
A)Retinitis
B)Keratoids
C)Cataracts
D)Rhodolipids
E)Glaucoma
Q3) How does aspirin reduce inflammation and pain?
A)It acts as a sedative and barbiturate.
B)It promotes wound healing and blood clotting.
C)It interferes with the synthesis of prostaglandins.
D)It binds to nerve receptors involved in pain perception.
E)It stimulates endorphin release.
Q4) Explain the relationship between diet and arthritis treatment.
To view all questions and flashcards with answers, click on the resource link above. Page 19
Chapter 18: Diet and Health
Available Study Resources on Quizplus for this Chatper
115 Verified Questions
115 Flashcards
Source URL: https://quizplus.com/quiz/40910
Sample Questions
Q1) A tumor that releases cells, leading to the spread of cancer to other regions of the body, is said to A)promote.
B)augment.
C)metastasize.
D)infiltrate downstream.
E)become necrotic.
Q2) Most people with type 2 diabetes have A)sarcopenia.
B)osteoporosis.
C)excess body fat.
D)insulin dependency.
E)relative insulin excess.
Q3) Which of the following is considered a desirable blood level for triglycerides?
A)< 150
B)150-200
C)200-250
D)250-300
E)300-350
Q4) Give four examples of the reported adverse effects of herbal therapy.
Page 20
To view all questions and flashcards with answers, click on the resource link above.
Chapter 19: Consumer Concerns About Foods and Water
Available Study Resources on Quizplus for this Chatper
115 Verified Questions
115 Flashcards
Source URL: https://quizplus.com/quiz/40911
Sample Questions
Q1) What term defines the measure of the probability and severity of harm?
A)Risk
B)Safety
C)Hazard
D)Toxicity
E)Danger
Q2) What is the recommended minimum amount of time for washing hands with warm water and soap before preparing or eating food?
A)10-15 seconds
B)20 seconds
C)<sup>1</sup>/<sub>2</sub>-1 minute
D)1-2 minutes
E)2-3 minutes
Q3) The seal "Graded by USDA" that appears on packaged meat and poultry means that the product is
A)uncooked.
B)not hazardous.
C)free of bacteria.
D)assessed for tenderness.
E)humanely slaughtered.
To view all questions and flashcards with answers, click on the resource link above. Page 21
Chapter 20: Hunger and the Global Environment
Available Study Resources on Quizplus for this Chatper
115 Verified Questions
115 Flashcards
Source URL: https://quizplus.com/quiz/40912
Sample Questions
Q1) What is the most likely explanation for the fatty liver that develops from protein deficiency?
A)Increased uptake of circulating fats
B)Increased absorption of dietary fats
C)Inability of adipose tissue to remove circulating fats
D)Inability of the liver to synthesize lipoproteins for fat export
E)Paradoxical storage of fats
Q2) Define the subcategories of food security and food insecurity.
Q3) What type of diet is advised to rehabilitate a severely malnourished child?
A)RUTF
B)Large amounts of the local diet
C)Liberal quantities of lactose-free powdered milk until growth rate is restored
D)High energy until normal body mass index is achieved, then moderate energy thereafter
E)BRAT
Q4) Neighborhoods and communities characterized by limited access to nutritious and affordable foods are known as ____________________.
Q5) Explain how the provision of food to hungry poor people lowers their risk for obesity.
Q6) Discuss the magnitude and impact of food waste.
Page 22
To view all questions and flashcards with answers, click on the resource link above.