Course Introduction
Nutrition Science
Textbook Exam Questions
Nutrition Science explores the fundamental principles of human nutrition, examining the roles of macronutrients and micronutrients in health, metabolism, and disease prevention. The course covers digestion, absorption, and the physiological functions of nutrients, as well as the impact of dietary choices on individual and public health. Students will also learn about nutritional requirements across the lifespan, the effects of deficiencies and excesses, and the latest research in nutrition science. Practical applications for developing healthy eating patterns and understanding current nutrition guidelines are emphasized throughout the course.
Recommended Textbook
Nutrition Concepts and Controversies 14th Edition by Frances Sizer
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15 Chapters
1206 Verified Questions
1206 Flashcards
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Page 2
Chapter 1: Food Choices and Human Health
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) 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
Q2) Identify the functions of food,in addition to providing nutrients.
Answer: In addition to their nutrients,foods contain phytochemicals,compounds that confer color,taste,and other characteristics tofoods.Some may be bioactive food components that interact with metabolic processesin the body and may affect disease risks.Even an ordinary baked potato containshundreds of different compounds.Nutrients and other food components interactwith each other in the body and operate best in harmony with one another.
Q3) Nutrition-related health objectives for the nation have been published by the:
A)Department of Agriculture.
B)Food and Drug Administration.
C)Department of Health and Human Services.
D)Centers for Disease Control and Prevention.
E)Association for Nutrition and Dietetics.
Answer: C
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Page 3
Chapter 2: Nutrition Tools Standards and Guidelines
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) The Dietary Reference Intakes (DRI)are appropriately used for all of the following except:
A)estimating the nutrient needs of persons with medical problems.
B)estimating the adequacy of an individual's nutrient intake.
C)planning diets for military personnel.
D)ensuring that minimum nutrient requirements are met.
E)planning diets for school children.
Answer: A
Q2) Which of the following foods do not fit into any of the five major food groups in the USDA Food Intake Patterns?
A)yogurt,legumes,and cheese
B)peaches,peanuts,and ready-to-eat cereal
C)margarine,gravy,and jelly
D)eggs,frozen yogurt,and avocados
E)white bread,whole-grain pasta,and rice
Answer: C
Q3) The DRI are international guidelines that are used around the world.
A)True
B)False
Answer: False
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Chapter 3: The Remarkable Body
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) The hypothalamus in the brain monitors many body conditions,including the availability of nutrients and water.
A)True
B)False
Answer: True
Q2) Although the recommendation is to drink in moderation if consuming alcohol,which issue may still need to be considered?
A)Moderation is difficult to define because of differences in tolerance among people.
B)Moderate consumption may cause a person to lose weight when not desired.
C)Moderate drinkers may become loud,angry,or violent.
D)The brain swells with exposure to alcohol.
E)Even in moderation,alcohol is toxic and can have severe health consequences.
Answer: A
Q3) Some nutrients are stored in the body in much smaller quantities than others are.
A)True
B)False
Answer: True
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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) The best way to lose fat,maintain lean body tissues,and stay healthy in the long-term is to:
A)avoid all starchy foods.
B)control food portion sizes.
C)choose low-fiber vegetables.
D)eat more refined carbohydrates.
E)avoid all high-fat foods.
Q2) Digestion of most starch begins in the:
A)mouth.
B)esophagus.
C)stomach.
D)small intestine.
E)colon.
Q3) Which of the following foods would you choose as an effective stool-softening agent?
A)oat bran
B)enriched bread
C)white rice
D)grapefruit juice
E)peanut butter
Page 6
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Chapter 5: The Lipids Fats Oils Phospholipids and Sterols
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) An effective way to modify a casserole recipe in order to make it more heart healthy is to:
A)use a biscuit dough instead of a bread crumb topping.
B)replace half of the meat with kidney beans.
C)omit the olive oil.
D)substitute cream of celery soup for the cream of mushroom.
E)use olive oil instead of canola oil.
Q2) Differentiate between LDL and HDL and explain why elevated LDL concentrations in the blood are a sign of high heart attack risk.
Q3) 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.
Q4) Fatty acids in foods consumed influence the composition of fats in the body.
A)True
B)False
Q5) Describe the functions of fats in the body.
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Chapter 6: The Proteins and Amino Acids
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79 Flashcards
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Sample Questions
Q1) Which of the following is not associated with an excess of protein?
A)enlarged livers in humans
B)enlarged kidneys in animals
C)worsening of existing kidney problems
D)high-fat foods that contribute to obesity
E)increased use of amino acids for energy
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) Which of the following is found in protein but not in carbohydrate or fat?
A)calories
B)carbon
C)hydrogen
D)oxygen
E)nitrogen
Q4) Describe what happens when amino acids are oversupplied in the diet.
Page 8
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Chapter 7: The Vitamins
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) You recommend that your friend not take "Stress Formula Vitamin C" supplements because:
A)vitamin C is not involved in the release of the stress hormones from the adrenal gland.
B)"Stress Formula" supplements are more expensive than other types of vitamin C supplements.
C)you cannot be sure if the form of vitamin C in the supplements is effective and safe.
D)the amount of vitamin C required by the body to recover from stress is easily obtained from whole fruits and vegetables.
E)vitamin C toxicity is a serious concern,especially from supplements.
Q2) All of the following are fat-soluble vitamins except: A)K.
B)C.
C)A.
D)d.
E)e.
Q3) Infants are born with adequate vitamin K in their intestinal tracts.
A)True
B)False
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9
Chapter 8: Water and Minerals
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85 Flashcards
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Sample Questions
Q1) When your body gives the thirst signal,it is important to:
A)consider drinking fluids in the near future to prevent dehydration.
B)ignore the signal because you just had a large glass of water.
C)drink fluids to relieve the symptoms of dehydration.
D)drink large volumes of plain water to prevent water intoxication.
E)drink a sports beverage because thirst is a signal of electrolyte imbalance.
Q2) Low salt intakes have been linked with lower rates of stomach cancer.
A)True
B)False
Q3) Your best friend complains that she is tired all of the time and has a problem concentrating.In addition,she likes to chew ice.Which of the following is your friend likely to have?
A)potassium deficiency
B)zinc deficiency
C)magnesium deficiency
D)iron deficiency
E)sodium deficiency
Q4) A deficiency of sodium is not harmful.
A)True
B)False
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Chapter 9: Energy Balance and Healthy Body Weight
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82 Flashcards
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Sample Questions
Q1) All of the following factors are associated with a higher basal metabolic rate except:
A)stress.
B)starvation.
C)fever.
D)youth.
E)greater height.
Q2) What individual is least characteristic of a person with bulimia?
A)The person is close to her ideal body weight.
B)The person is unaware that her behavior is abnormal.
C)The person's weight fluctuates 10 pounds or so over a few weeks.
D)The person binges and purges.
E)The person experiences loss of control during bingesand compensationbehaviors afterwards.
Q3) A very-low-carbohydrate diet may be accompanied by:
A)accelerated metabolism.
B)ketosis.
C)increased appetite,initially.
D)slow weight loss.
E)greater long-term weight loss.
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Chapter 10: Performance Nutrition
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) The first symptom of dehydration (besides thirst)is:
A)hypoglycemia.
B)heavy breathing.
C)heat stroke.
D)fatigue.
E)dizziness.
Q2) What are anabolic steroids? Describe the side effects of taking steroids.
Q3) Describe the composition and characteristics of an ideal pregame meal at 1,2,and 3 hours before competition.
Q4) Taking vitamin or mineral supplements just before competition will help to improve performance.
A)True
B)False
Q5) During non-endurance exercise,the optimal beverage for replacing fluids is:
A)a beverage that supplies glucose.
B)fruit juice.
C)cool water.
D)a salt solution.
E)coffee.
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Chapter 11: Diet and Health
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Which is considered a risk factor for CVD?
A)total blood cholesterol below 200 mg/dL
B)HDL higher than 60 mg/dL
C)LDL 160 mg/dL or higher
D)triglycerides less than 150 mg/dL
E)BMI of 19
Q2) To lower LDL cholesterol levels,you would tell someone to:
A)reduce his or her sodium intake.
B)consume a very low-fat diet.
C)avoid certain high-fat foods such as avocados and nuts.
D)eat more calcium and potassium.
E)lose weight.
Q3) You have a friend with AIDS who is trying to maintain his nutrition status.Which recommendation could you make?
A)Offer large,frequent meals.
B)Encourage consumption of megadoses of nutrient supplements.
C)Allow him to eat as little as he wants,since the body uses its fat and protein reserves for survival.
D)Cook a lot of food in advance and leave it out for your friend.
E)Cook foods thoroughly and practice cleanliness.
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Chapter 12: Food Safety and Food Technology
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80 Flashcards
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Sample Questions
Q1) Describe three of the four methods of eliminating microbes on kitchen cutting boards and utensils and identify the advantages and disadvantages of each.
Q2) Water-soluble vitamins are affected by canning.
A)True
B)False
Q3) The word organic on the label is no guarantee that a food is:
A)completely pesticide-free.
B)fertilized with manure or vegetable compost.
C)grown without hormones or antibiotics.
D)produced without genetic modification.
E)inspected by the USDA.
Q4) Salmonella bacteria from a hen may enter the egg she lays as well as contaminate its shell.
A)True
B)False
Q5) 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) Women who have uncontrolled high blood glucose levels during pregnancy may experience complications such as:
A)development of hypoglycemia later in life.
B)preterm labor.
C)low infant birthweight.
D)development of preeclampsia.
E)fetal diabetes.
Q2) Which of the following nutrients is related to the prevention of neural tube defects?
A)vitamin B
B)vitamin B
C)folate
D)zinc
E)iron
Q3) Which of the following does not contain vitamin B ?
A)meat
B)legumes
C)eggs
D)yogurt
E)milk
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Page 15
Chapter 14: Child Teen and Older Adult
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80 Verified Questions
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Sample Questions
Q1) Can restaurant foods meet nutrient needs or support health as well as homemade foods? What are examples of ways to improve a restaurant meal?
Q2) Which statement about caffeine is true?
A)Large doses of caffeine have been shown to increase incidence of cancer.
B)Caffeine can reduce blood pressure.
C)Men who drink coffee have a higher risk of developing gallbladder disease.
D)Caffeine may slow down bone loss in women.
E)Caffeinated beverages can contribute to daily fluid intakes.
Q3) People taking two or more drugs at the same time are more vulnerable to nutrient-drug interactions.
A)True
B)False
Q4) The best way to determine if a teenager is growing normally is to:
A)use growth charts developed for teenagers.
B)calculate the appropriate height and weight based on age.
C)compare him or her with peers.
D)compare his or her height and weight with previous measures taken earlier.
E)use growth charts developed for adults.
Q5) Describe how chronic laxative use can lead to malnutrition.
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Chapter 15: Hunger and the Global Environment
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Sample Questions
Q1) What is meant by food poverty and what problems are associated with an increased likelihood of food poverty?
Q2) By empowering women in countries with high poverty levels,we can improve the health status of the family because:
A)more women have received education than men.
B)malnourished women give birth to low-birthweight infants.
C)healthy women can bear more children to farm the land and grow food.
D)most of these societies value women more highly than men.
E)women and children are usually better off financially than men.
Q3) Alternative,sustainable agricultural practices include:
A)focusing on only a few crop varieties.
B)using fertilizers generously.
C)increased marketing of meat from livestock.
D)subsidizing large-scale farms with industry customers.
E)alternating crop species.
Q4) Poverty is associated with a high human birth rate.
A)True
B)False
Q5) What is SNAP and what does it do to stop domestic hunger?
Q6) What is food recovery and how does it help communities reduce hunger?
Page 17
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