Nutrition through the Lifespan Review Questions
Course Introduction
Nutrition through the Lifespan explores the evolving nutritional needs of individuals from conception to old age, emphasizing how diet impacts growth, development, health, and longevity. The course examines nutrient requirements, challenges, and dietary recommendations during key life stages, including pregnancy, infancy, childhood, adolescence, adulthood, and aging. Students will analyze physiological changes, cultural factors, and health conditions that influence dietary choices and practices, equipping them with the knowledge to support optimal health across diverse populations and throughout all phases of life.
Recommended Textbook
Williams Basic Nutrition and Diet Therapy 15th Edition by Staci Nix McIntosh
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23 Chapters
714 Verified Questions
714 Flashcards
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Page 2
Chapter 1: Food Nutrition and Health
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30 Verified Questions
30 Flashcards
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Sample Questions
Q1) A patient requires a nutrition assessment.The most appropriate professional to perform the assessment is a
A) physician.
B) nurse.
C) public health nutritionist.
D) registered dietitian.
Answer: D
Q2) The basic building units of protein are called _____ acids.
A) fatty
B) amino
C) nucleic
D) carboxyl
Answer: B
Q3) The main nutrients involved in metabolic regulation and control are A) water and vitamins.
B) vitamins and minerals.
C) vitamins and fatty acids.
D) minerals and carbohydrates.
Answer: B
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Page 3
Chapter 2: Carbohydrates
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Sample Questions
Q1) Examples of the simple carbohydrates include
A) glucose and galactose.
B) sucrose and starch.
C) lactose and lignin.
D) fructose and glycogen.
Answer: A
Q2) Carbohydrates are quick energy foods because
A) they do not take long to prepare and are readily available.
B) the human body can rapidly break them down to yield energy.
C) they are abundant in fast foods and can be readily absorbed.
D) they can yield more energy than other nutrients.
Answer: B
Q3) Types of dietary fiber include
A) lactose, galactose, and maltose.
B) polysaccharides and polyols.
C) starch, ptyalin, and glucose
D) cellulose, lignin, and noncellulose.
Answer: D
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4
Chapter 3: Fats
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Sample Questions
Q1) Cholesterol is synthesized by the body mainly in the A) intestine.
B) liver.
C) adipose tissue.
D) skin.
Answer: B
Q2) A food relatively high in saturated fat is A) corn oil.
B) peanut oil.
C) avocado oil.
D) margarine.
Answer: D
Q3) Triglycerides are composed of A) glycerol and amino acids.
B) trans-fatty acids.
C) hydrogenated fatty acids.
D) glycerol and fatty acids.
Answer: D
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Chapter 4: Proteins
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Sample Questions
Q1) Protein plays an important role in the body
A) as the first source of energy fuel.
B) in the conversion of glucose to glycogen for storage.
C) as a coenzyme needed for energy utilization.
D) in defense against disease and infection.
Q2) The enzyme trypsin is activated by the enzyme
A) zymogen.
B) bile.
C) gastrin.
D) enterokinase.
Q3) Two types of protein in the body are _____ protein and _____ protein.
A) complete, incomplete
B) animal, vegetable
C) dispensable, indispensable
D) tissue, plasma
Q4) Complementary proteins
A) provide higher quality protein when eaten together.
B) enhance each other's metabolic actions.
C) are more easily absorbed.
D) taste good together.
Page 6
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Chapter 5: Digestion Absorption and Metabolism
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Sample Questions
Q1) Compared with the pH in the stomach.the pH in the small intestine is A) lower.
B) higher.
C) the same.
D) neutral.
Q2) A food that begins chemical digestion in the mouth is A) chicken.
B) yogurt.
C) candy.
D) bread.
Q3) The lining of the stomach and intestine is protected from strong acid by A) pepsinogen.
B) bile.
C) mucus.
D) the presence of food.
Q4) After digestion.fatty materials are absorbed into the A) bloodstream.
B) outer skin.
C) colon.
D) lacteals.
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Chapter 6: Energy Balance
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Sample Questions
Q1) An activity that results in increased energy expenditure is
A) cleaning the house.
B) balancing a checkbook.
C) experiencing emotional stress.
D) playing video games.
Q2) Metabolically active tissues in the body include
A) the heart, kidneys, and liver.
B) the brain, nerves, and hair.
C) the liver, kidney, fingernails, and toenails.
D) all body tissues.
Q3) The sum of basal metabolism.energy expended in physical activity.and the thermic effect of food is known as
A) the metabolic rate.
B) energy intake.
C) basal energy needs.
D) the total energy requirement.
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8
Chapter 7: Vitamins
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Sample Questions
Q1) A vitamin that behaves more like a hormone than a vitamin is vitamin
A) A.
B) D.
C) E.
D) K.
Q2) An alcoholic is most likely to be deficient in A) biotin.
B) folic acid.
C) thiamin.
D) pyridoxine.
Q3) The provitamin form of vitamin A that is found in plant pigments is A) beta-carotene.
B) chlorophyll.
C) beta-xanthophyll.
D) calciferol.
Q4) Foods rich in phytochemicals include A) mushrooms and algae.
B) fruits and vegetables.
C) yogurt and goat's milk.
D) soy milk and tofu.
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Chapter 8: Minerals
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Sample Questions
Q1) A potassium deficiency may be caused by A) allergies.
B) food poisoning.
C) psychological stress.
D) myocardial infarction.
Q2) Binding agents such as oxalic acid and phytic acid inhibit absorption of A) potassium.
B) sodium.
C) sulfur.
D) calcium.
Q3) An example of a breakfast high in calcium is A) scrambled eggs and toast.
B) pancakes and syrup.
C) sausage biscuit.
D) cereal and milk.
Q4) Most of the body's sodium is found in A) plasma.
B) water outside the cells.
C) water inside the cells.
D) cerebrospinal fluid.
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Chapter 9: Water and Electrolyte Balance
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Sample Questions
Q1) The hormone that conserves body water is
A) the vitamin D hormone.
B) the antidiuretic hormone.
C) aldosterone.
D) the parathyroid hormone.
Q2) The ways in which water and solutes move across membranes include
A) diffusion and filtration.
B) capillary action and circulation.
C) peristalsis and contraction.
D) conduction and pulsation.
Q3) An example of a cation is
A) sodium.
B) phosphate.
C) carbonate.
D) sulfate.
Q4) Plasma proteins maintain colloidal osmotic pressure because A) they are large molecules.
B) proteins are not found in the cells.
C) proteins are positively charged.
D) they contain water as part of their structure.
Page 11
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Chapter 10: Nutrition during Pregnancy and Lactation
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Sample Questions
Q1) Three important factors that support adequate lactation are
A) diet, exercise, and vitamin supplements.
B) intake of dairy products, fluids, and rest.
C) diet, fluids, rest and relaxation.
D) intake of bland foods and adequate fluids.
Q2) A good source of calcium during pregnancy is
A) orange juice drink.
B) lean ground beef.
C) milk.
D) baked beans.
Q3) Advantages of breast-feeding for the mother include A) less fluid retention.
B) rapid weight loss.
C) fewer maternal infections.
D) convenience and economy.
Q4) Increased protein is necessary in pregnancy for A) preventing gestational diabetes.
B) sparing carbohydrates for energy needs.
C) growing maternal tissues.
D) preventing pregnancy-induced hypertension.
Page 12
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Chapter 11: Nutrition during Infancy Childhood and Adolescence
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Sample Questions
Q1) Failure to thrive may be caused by A) early sitting and crawling.
B) sleeping with a bottle.
C) overuse of vitamin supplements.
D) overdilution of formula.
Q2) An adequate source of iron for a breast-fed infant at 8 months of age is A) cow's milk.
B) goat's milk.
C) an enriched rice cereal.
D) applesauce.
Q3) During childhood.most calories are needed for A) tissue growth.
B) physical activities.
C) specific dynamic effect.
D) basal metabolic needs.
Q4) The phase that shows the most erratic growth is A) infancy.
B) childhood.
C) adolescence.
D) adulthood.
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Chapter 12: Nutrition for Adults: The Early Middle and Later Years
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Sample Questions
Q1) The protein needs of an older adult are influenced by the adequacy of A) fiber intake.
B) caloric intake.
C) vitamin intake.
D) mineral intake.
Q2) The congregate meal for seniors is
A) breakfast.
B) the noon meal.
C) the evening meal.
D) decided by the center.
Q3) The Older Americans Act provides funds for
A) congregate and home-delivered meals.
B) meals served at shelters and community centers.
C) meals served at care facilities and hospices.
D) meals for homeless older adults.
Q4) Factors that commonly contribute to malnutrition in older adults include A) type 2 diabetes and heart disease.
B) the loss of teeth or poorly fitting dentures.
C) a weight 10% above desirable standards.
D) increased energy and nutrient needs.
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Chapter 13: Community Food Supply and Health
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Sample Questions
Q1) The bacterial toxin that may contaminate improperly canned green beans is produced by
A) Staphylococcus aureus.
B) Salmonella typhi.
C) Listeria monocytogenes.
D) Clostridium botulinum.
Q2) A food item that is a particularly effective carrier of staphylococcal food poisoning is A) potato salad.
B) an apple.
C) milk.
D) rice.
Q3) An example of a food covered by a Special Supplemental Nutrition Program for Women.Infants.and Children (WIC)voucher would be A) crackers.
B) fortified cereal.
C) ice cream.
D) sausage.
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Chapter 14: Food Habits and Cultural Patterns
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Sample Questions
Q1) An example of an Asian food item that is a good source of protein would be
A) rice candy.
B) tofu.
C) broccoli stir-fry.
D) buttermilk curd.
Q2) An example of a Cajun dish would be
A) meatballs.
B) jambalaya.
C) chow mein.
D) a burrito.
Q3) On special occasions and holidays.an Italian family that has immigrated to the United States is most likely to serve
A) chicken fried rice.
B) chicken Parmesan.
C) chicken enchiladas.
D) chicken and dumplings.
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Chapter 15: Weight Management
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Sample Questions
Q1) Very fit adults are likely to have a body mass index (BMI)that is A) slightly lower than is associated the lowest risk of chronic disease.
B) slightly higher than is associated the lowest risk of chronic disease.
C) about the same as is associated the lowest risk of chronic disease.
D) much higher than is associated the lowest risk of chronic disease.
Q2) Body wraps result in a loss of A) muscle tissue.
B) cellulite.
C) body fat.
D) water.
Q3) A 2-lb increase in fat is the kilocalorie equivalent of A) 1000 kcal.
B) 3000 kcal.
C) 3500 kcal.
D) 7000 kcal.
Q4) Health problems related to obesity include A) hypertension and lung disease.
B) hypertension and diabetes.
C) diabetes and arthritis.
D) arthritis and asthma.
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Chapter 16: Nutrition and Physical Fitness
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Sample Questions
Q1) The feeling of well-being after a vigorous workout may be from the production of A) heat.
B) muscle.
C) endorphins.
D) adrenaline.
Q2) An example of a meal that could help maximize performance if eaten before athletic competition is
A) a cheeseburger with french fries.
B) grilled chicken, french fries, and cola.
C) whole grain pasta with tomatoes and spinach.
D) fried chicken breast, onion rings, and lemonade.
Q3) Before running three miles.an athlete should
A) take a 5-minute shower to prevent fatigue.
B) perform 25 push-ups for muscle strength.
C) eat a high-protein, high-fat meal for energy.
D) warm up slowly with moderate exercise.
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Chapter 17: Nutrition Care
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Sample Questions
Q1) The nurse must have a good understanding of nutrition principles because he or she
A) decides whether the food tray is appropriate for the patient.
B) knows the patient's likes and dislikes.
C) must feed some patients.
D) interprets and supports the nutrition care plan.
Q2) Nutrition counseling is most effective when
A) the counselor educates the patient about ideal energy and nutrient intake for his or her condition.
B) the counselor and patient work together to set goals and individualized action plans.
C) the counselor and patient become close and develop a personal friendship.
D) the patient identifies his or her own needs and the counselor helps find solutions to those needs.
Q3) Enteral feeding is administered through
A) the gastrointestinal tract.
B) the bowel.
C) an intravenous drip.
D) a syringe.
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Chapter 18: Gastrointestinal and Accessory Organ
Problems
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Sample Questions
Q1) A food that should be omitted from the diet of a patient with peptic ulcer disease is A) black pepper.
B) apple juice.
C) milk.
D) popcorn.
Q2) Many people who have gastroesophageal reflux are A) underweight.
B) obese.
C) male.
D) children.
Q3) A food item that may be restricted in the patient with cirrhosis is A) apple slices.
B) orange sherbet.
C) hotdog.
D) peas.
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Page 20
Chapter 19: Coronary Heart Disease and Hypertension
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Sample Questions
Q1) The cause of essential hypertension is A) coronary heart disease.
B) stress.
C) hormone imbalance.
D) unknown.
Q2) Protection against coronary heart disease is associated with a high-density lipoprotein (HDL)value of at least A) 30 mg/dL.
B) 40 mg/dL.
C) 60 mg/dL.
D) 80 mg/dL.
Q3) Nutrition therapy for those with heart failure restricts sodium to A) 1.0 g per day.
B) 1.5 g per day.
C) 2.0 g per day.
D) 2.5 g per day
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Chapter 20: Diabetes Mellitus
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Sample Questions
Q1) Women with a history of gestational diabetes mellitus are at risk for developing A) chronic kidney disease.
B) type 2 diabetes.
C) type 1 diabetes.
D) morbid obesity.
Q2) The largest portion of islet cells in the pancreas are the cells that synthesize A) glucagon.
B) insulin.
C) somatostatin.
D) growth hormone.
Q3) Uncontrolled diabetes is related to the abnormal metabolism of A) carbohydrates and proteins.
B) proteins and fats.
C) carbohydrates, proteins, and fats.
D) carbohydrates only.
Q4) Type 2 diabetes is most common in A) infants.
B) children.
C) adolescents.
D) older adults.
Page 22
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Chapter 21: Kidney Disease
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Sample Questions
Q1) Carbohydrates and fats are important in the diets of patients with kidney disease because they
A) prevent fatigue.
B) spare protein for tissue synthesis.
C) are low in sodium.
D) are metabolized before they reach the kidney.
Q2) One of the first recommendations for any type of kidney stone is to A) increase the fiber in the diet.
B) reduce calcium intake.
C) increase fluid intake.
D) decrease protein intake.
Q3) The hormone that causes the kidneys to reabsorb water and decrease urine production is
A) renin.
B) vitamin D.
C) erythropoietin.
D) antidiuretic hormone.
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Chapter 22: Surgery and Nutrition Support
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Sample Questions
Q1) Ms.Jones has recently had gastric surgery; 45 minutes after eating her regular diet she feels cramping and full with waves of weakness and dizziness.Ms.Jones is most likely experiencing
A) a heart attack.
B) a gallbladder attack.
C) a pulmonary embolus.
D) dumping syndrome.
Q2) If a patient requires parenteral nutrition for a prolonged period.the most appropriate type of feeding is
A) elemental enteral formula.
B) intact enteral formula.
C) total parenteral nutrition.
D) peripheral parenteral nutrition.
Q3) Physiologic symptoms of dumping syndrome result from A) the intestinal contents being absorbed too quickly.
B) the ingested food remaining in the stomach too long.
C) the stomach emptying too quickly into the intestine.
D) water being drawn from the blood into the intestine and decreasing the blood volume.
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Chapter 23: Nutrition Support in Cancer and HIV
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Sample Questions
Q1) Protease inhibitors work by
A) inhibiting the enzyme protease.
B) preventing reverse transcriptase.
C) binding to HIV.
D) enhancing the enzyme lipase.
Q2) An appropriate intervention for a patient with neutropenia would be to
A) drink liquids between meals rather than with meals.
B) cook food items immediately after thawing.
C) eat at least six, small meals each day.
D) serve soy-based milk rather than cow's milk.
Q3) Nutrition support is a vital care component throughout the progression of HIV infection and especially in the advanced stages of the disease because of its role in A) controlling involuntary weight loss and tissue wasting.
B) maintaining cardiac function.
C) preventing the spread of the HIV virus.
D) preventing anemia and constipation.
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