Nutritional Assessment Exam Solutions
Course Introduction
Nutritional Assessment explores the principles and methods used to evaluate the nutritional status of individuals and populations. The course covers dietary, biochemical, anthropometric, and clinical assessments, as well as the interpretation and integration of data to inform nutrition-related decisions. Students will learn to collect, analyze, and interpret various types of nutritional data, understand the strengths and limitations of different assessment tools, and appreciate the impact of nutrition assessment on health promotion, disease prevention, and treatment strategies in diverse settings.
Recommended Textbook
Understanding Nutrition 15th Edition by Eleanor Noss Whitney
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20 Chapters
2185 Verified Questions
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Chapter 1: An Overview of Nutrition
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Sample Questions
Q1) Which of the following is not a category of the Dietary Reference Intake (DRI)?
A) Estimated Average Requirements (EAR)
B) Recommended Dietary Allowances (RDA)
C) Adequate Intakes (AI)
D) Tolerable Upper Intake Levels (UL)
E) Anthropometric Measurements (AM)
Answer: E
Q2) Which of the following best describes randomization?
A) The repetition of an experiment and getting the same results
B) The process of choosing members of experimental and control groups without bias
C) The personal account of an experience
D) The experimentation on subjects who do not know to which group they've been assigned
E) The knowledge that experimental results were based in fact
Answer: B
Q3) Something that is out in the open and easy to observe is said to be
Answer: overt
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Chapter 2: Planning a Healthy Diet
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Sample Questions
Q1) Which statement describes a feature of iron nutrition in vegetarians?
A) Vegetarians adapt to absorbing iron more efficiently.
B) Iron utilization is inhibited by the high zinc content in grains.
C) The absorption of iron is low due to the high vitamin C intake.
D) More iron deficiency is found in vegetarians than in people eating a mixed diet.
E) There are no differences in iron intake or utilization in vegetarians.
Answer: A
Q2) ________________ can be used to correct or prevent a widespread nutrient deficiency or to balance the total nutrient profile of a food.
A) Refined flour
B) Enriched flour
C) Moderation
D) Whole grain flour
E) Fortified flour
Answer: E
Q3) The ____________________ is the seed that grows into a wheat plant,so it is especially rich in vitamins and minerals to support new life.
Answer: germ
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Chapter 3: Digestion,Absorption and Transport
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Sample Questions
Q1) Choking occurs when food slips into the ________ and completely blocks passageways.
A) pharynx
B) larynx
C) trachea
D) esophagus
E) diaphragm
Answer: C
Q2) What terms refers to the sacs that develop in the weakened areas of the intestinal wall?
A) constipation
B) diarrhea
C) diverticula
D) colitis
E) ulcers
Answer: C
Q3) The wavelike muscular contractions of the GI tract that push its contents along are called ________.
Answer: peristalsis
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Page 5
Chapter 4: The Carbohydrates: Sugars,Starches and Fibers
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110 Verified Questions
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Sample Questions
Q1) Fibers that have gel-forming properties are ________.
Q2) Which food was one of the first recognized for its ability to reduce blood cholesterol and the risk of heart disease?
A) Seaweed
B) Legumes
C) Barley
D) Bran
E) Oatmeal
Q3) Which statement about the overconsumption of sugary soft drinks is FALSE?
A) The liquid form of sugar makes it easier to overconsume kcalories.
B) Sweet beverages cost less than other energy sources and are readily available.
C) Sweet beverages are energy dense.
D) Most people limit sugar-laden soda consumption to 12 ounces per day.
E) Drinking water instead of soda can help a person lose 10 pounds in one year.
Q4) Describe the chemical structures of the dietary carbohydrate family.
Q5) List and briefly discuss ways to reduce the intake of added sugars.
Q6) A lack of the enzyme required to digest the disaccharide lactose into its component monosaccharides is called ________.
Q7) Why is glucose homeostasis important? How is the body designed to maintain it?
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Chapter 5: The Lipids: Triglycerides,Phospholipids and Sterols
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Sample Questions
Q1) Reducing saturated fat intake by 1% can be expected to produce a ________ drop in heart disease risk.
A) 1%
B) 2%
C) 3%
D) 4%
E) 5%
Q2) According to the Mediterranean Diet Pyramid,how often should one eat meat?
A) Once a week
B) At least twice a week
C) Only once a month
D) No more than a few times a month
E) Never
Q3) An ounce of mixed nuts provides about ________ kcalories.
A) 25
B) 50
C) 100
D) 200
E) 300
Q4) What is adipose tissue? How can it benefit the body?
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Chapter 6: Protein: Amino Acids
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Sample Questions
Q1) Ribosome is composed of RNA and protein and can be thought of as ________.
A) a template for protein synthesis
B) a protein transportation machine
C) a protein-making machine
D) an immune booster
E) a protein pool
Q2) A vegetarian who plans a meal involving black beans can consume all the essential amino acids by adding another a plant protein rich in ________.
A) lysine
B) tyrosine
C) methionine
D) isoleucine
E) phenylalanine
Q3) Which of the following is a nonessential amino acid?
A) Serine
B) Histidine
C) Valine
D) Tryptophan
E) Phenylalanine
Q4) The term meaning "a substance that can cause cancer" is ________.
Page 8
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Chapter 7: Energy Metabolism
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Sample Questions
Q1) The acidic compounds produced by the liver during incomplete breakdown of fat when carbohydrate is not available are known as ____________________ .
Q2) Which functions are most sensitive to alcohol?
A) Speech and vision
B) Judgment and reasoning
C) Voluntary muscle control
D) Respiration and heart function
E) Balance and coordination
Q3) The process of converting lactate from muscles to glucose in the liver that can be returned to the muscles is known as the ____________________.
Q4) The process in which fatty acids are taken apart two carbons at a time is known as ______.
Q5) Which of the following statements is true of low-carbohydrate diets?
A) They often lead to diarrhea.
B) They elevate blood pressure.
C) They induce ketosis.
D) They're effective at reducing body fat.
E) They're a sound means of weight loss.
Q6) How does the body respond to a low-carbohydrate diet?
Page 9
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Chapter 8: Energy Balance and Body Composition
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Sample Questions
Q1) Which of the following represents the BMI of a person classified as overweight?
A) 15
B) 18.5
C) 22
D) 27
E) 34
Q2) What characterizes the eating pattern of people with bulimia nervosa?
A) Binge eating usually occurs during the daytime as a reward for something done well.
B) Binge eating often involves nutritious foods in overabundance.
C) Binge eating typically occurs after a period of strict dieting.
D) A binge eating episode is usually completed within 20 minutes.
E) Young women are particularly likely to have "binge buddies" with whom they binge.
Q3) Excess fat in locations other than adipose tissue is ________.
Q4) The energy needed to maintain life when a body is at complete digestive,physical,and emotional rest is called ________.
Q5) An immunological response to cellular injury characterized by an increase in white blood cells is referred to as ________.
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Chapter 9: Weight Management: Overweight,obesity and Underweight
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Sample Questions
Q1) Which of the following statements about physical activity is true?
A) The number of kcalories spent in an activity depends on body weight, intensity, and duration.
B) Physical activity increases the energy required to meet nutrient needs.
C) Physical activity cannot reduce abdominal fat without weight loss.
D) Being active increases hunger.
E) Physical activity does not affect metabolism.
Q2) A reputable weight-loss program will provide customers with honest predictions of success and ________.
A) with testimonials from previous, successful users
B) with testimonials from medical professionals
C) with statistics on weight cycling
D) will list the psychological benefits of weight loss
E) will explain the associated risks
Q3) What perceptions and prejudices do overweight and obese people face?
Q4) What do Americans find appealing about fad diets?
Q5) The ________ theory that relates to body weight proposes that the body tends to maintain a certain weight by means of its own internal controls.
Q6) List three weight-gain strategies for those who are underweight.
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Chapter 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C
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Sample Questions
Q1) What is meant by the bioavailability of a vitamin? How is it determined?
Q2) The B vitamin that is needed in very small amounts in the diet but whose role as a coenzyme in the TCA cycle is critical in helping to replenish oxaloacetate is ____________________ .
Q3) Of these foods,which is the best source of niacin?
A) Carrots
B) Broccoli
C) Chicken breast
D) Strawberries
E) Oranges
Q4) From which amino acid can choline be made?
A) Leucine
B) Tryptophan
C) Hydroxyproline
D) Methionine
E) Hydroxylysine
Q5) Explain folate's importance to pregnancy.
Q6) Describe the roles that vitamin C performs-or may perform-in the body.
Q7) ____________________ are the nutrients that regulate body processes that support growth and maintain life. Page 12
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Chapter 11: The Fat-Soluble Vitamins,A,D,E and K
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Sample Questions
Q1) Define free radicals and discuss their adverse effects.
Q2) The best way to add antioxidants to the diet is to ________.
A) rely on supplements to meet RDA
B) combine dietary intake and supplementation
C) add a selenium supplement to a diet rich in vitamin E
D) eat generous servings of fruits and vegetables daily
E) create a diet rich in low-carb, high-protein foods
Q3) Which of the following is a feature of Retin-A?
A) It is effective in treating rickets.
B) It is taken orally to treat the deep lesions of cystic acne.
C) It is known to be effective in fighting acne and wrinkles.
D) It prevents birth defects when used by pregnant women.
E) It is known to cause inflammation and darkly pigmented skin.
Q4) Which of the following foods is a very good source of vitamin A?
A) Peanut butter
B) Butternut squash
C) Sunflower seeds
D) Whole-grain bread
E) Pinto beans
Q5) What role does vitamin D play in bone growth?
Page 14
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Chapter 12: Water and the Major Minerals
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Sample Questions
Q1) Where is 99% of the body's calcium located?
A) Body fluids
B) Bones and teeth
C) Kidneys and Intestines
D) Thyroid glad
E) Skeletal muscle
Q2) What does magnesium do in the body?
A) Participates in blood clotting
B) Helps maintain gastric acidity
C) Stabilizes protein shape
D) Assists in energy metabolism
E) Supports immune system functioning
Q3) In the United States,beverages currently represent about ________ of a person's total energy intake.
A) 5%
B) 10%
C) 15%
D) 20%
E) 25%
Q4) Fluid within blood vessels is called ________ fluid.
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Chapter 13: The Trace Minerals
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Sample Questions
Q1) Which of the following is true of molybdenum?
A) Average daily intakes fall within the suggested range of intakes.
B) A deficiency can lead to diabetes-like symptoms.
C) Liver is the only significant source.
D) The RDA is 0.1 mcg per day.
E) It does not have an RDA because not enough is known about it.
Q2) What relationship,if any,does chromium have to diabetes? Name foods that are significant sources of chromium.
Q3) About what percentage of the US population is deficient in iron?
A) 5
B) 10
C) 20
D) 33
E) 42
Q4) Of these foods,which is a significant source of iodine?
A) Dairy products
B) Kale
C) Orange juice
D) Processed foods
E) Brussels sprouts
Page 16
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Chapter 14: Fitness: Physical Activity,Nutrients and Body
Adaptations
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Sample Questions
Q1) According to ACSM guidelines,resistance or strength exercise should be incorporated on _______ per week.
A) 2 to 4 nonconsecutive days
B) 5 to 7 nonconsecutive days
C) 1 to 3 nonconsecutive days
D) 2 to 3 nonconsecutive days
E) 3 to 5 nonconsecutive days
Q2) Dehydration greater than ____ of body weight can impair physical performance.
A) 1 percent
B) 2 percent
C) 3 percent
D) 5 percent
E) 7 percent
Q3) ____________________ is a nonessential amino acid that has been shown to raise the concentration of muscle carnosine,which enhances the muscles' buffering capacity.
Q4) The length of time that a person can remain active with an elevated heart rate defines the person's _____________.
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Q5) Explain what it means to be physically fit,and then list the components that it includes.
Chapter 15: Life Cycle Nutrition: Pregnancy and Lactation
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Sample Questions
Q1) Compared to other women,obese women are more likely to have all of the following except
A) complications during delivery.
B) gestational hypertension.
C) large for gestational age babies.
D) gestational oxygen deprivation.
E) gestational diabetes.
Q2) Which fish is considered a good choice for pregnant women to eat and can be consumed up to two to three times per week if desired?
A) Chilean sea bass
B) Atlantic mackerel
C) Tuna
D) Orange roughy
E) King mackerel
Q3) The temporary absence of menstrual periods immediately following childbirth is referred to as __________.
Q4) Discuss the causes of two nutrition-related concerns during pregnancy and suggested strategies to alleviate discomfort.
Q5) __________ is the ability of a man and women to reproduce.
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Chapter 16: Life Cycle Nutrition: Infancy,Childhood and Adolescence
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Sample Questions
Q1) Which of the following describes how iron deficiency affects children's behavior?
A) It affects brain function long before blood effects appear.
B) Testing is a tedious, cost-prohibitive process for many families.
C) It is the primary factor in tension-fatigue syndrome.
D) Mild deficiency enhances mental performance by lowering physical activity level, thereby leading to increased attention span.
E) Children who had iron deficiency as infants recover completely when iron levels are normalized.
Q2) Approximately how many children live in U.S.households without enough available food?
A) 1 million
B) 6 million
C) 10 million
D) 16 million
E) 60 million
Q3) An often fatal foodborne illness caused by the ingestion of foods containing a bacteria that grow without oxygen is ________.
Q4) Describe the importance of iron and calcium intake during adolescence.
Page 19
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Chapter 17: Life Cycle Nutrition: Adulthood and the Later Years
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Q1) Which of the following statements accurately describes alcohol use among the elderly?
A) Binge drinking is more frequent in the elderly than in younger persons.
B) The proportion of binge drinkers in greater in the elderly than any other age group.
C) In elderly individuals, unlike in younger individuals, alcohol use is not associated with other risky behavior such as illicit drug use.
D) Determining alcohol abuse among the elderly community requires costly assessment by medical professionals.
E) Elderly individuals are rarely successfully treated for alcohol abuse and dependence.
Q2) People who take diuretic medications may need to take a ________ supplement.
A) vitamin K
B) vitamin D
C) iron
D) potassium
E) sodium
Q3) A person's perceived physical and mental well-being is referred to as ________.
Q4) A person's age in years from his or her date of birth is one's ________.
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Chapter 18: Diet and Health
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Sample Questions
Q1) What is a desirable blood level for triglycerides?
A) <125 mg/dL
B) <150 mg/dL
C) 150 to180 mg/dL
D) 180 to 200 mg/dL
E) <240 mg/dL
Q2) Which of the following groups is at higher risk for type 2 diabetes?
A) Women
B) Men
C) Caucasians
D) Native Americans
E) Alcoholics
Q3) What proportion of adults in the United States has high blood triglycerides?
A) 1/10
B) 1/4
C) 1/3
D) 1/2
E) 2/3
Q4) Compare and contrast type 1 and type 2 diabetes and summarize the recommended nutrition therapy for each.
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Chapter 19: Consumer Concerns About Foods and Water
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Sample Questions
Q1) How are pesticides regulated in the US food supply? How are they regulated in foods from other countries?
Q2) To which toxic substance were 97% of all of Michigan residents exposed when it accidentally found its way into the food chain?
A) Lead acetate
B) Methylmercury
C) Arsenic
D) Polybrominated biphenyl (PBB)
E) Polychlorinated biphenyl (PCB)
Q3) Among foodborne infections,what organism is the leading cause of hospitalization?
A) Listeria
B) Clostridium perfringens
C) Salmonella
D) Campylobacter
E) Staphylococcus aureus
Q4) The amounts of pesticides that remain on foods when people buy and use them are called ________.
Q5) How can consumers minimize nutrient losses during food preparation?
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Chapter 20: Hunger and the Global Environment
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Q1) Which of the following hunger-relief organizations involves the Healthy Food Bank,which is an interactive group providing tools and resources for both public health and food banking professionals?
A) WhyHunger
B) Oxfam America
C) Congressional Hunger Center
D) Bread for the World
E) Feeding America
Q2) What of the following would be best to rehabilitate a child suffering from severe,acute malnutrition?
A) RUTF
B) Supplemental foods from the local diet
C) Liberal quantities of lactose-free powdered milk until growth rate is restored
D) High-protein, low-carbohydrate foods
E) BRAT
Q3) What are the environmental consequences of the current methods involved in planting crops and raising livestock?
Q4) Discuss the three clinical forms of acute malnutrition.
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