Personal and Community Health
Chapter Exam Questions
Course Introduction
Personal and Community Health explores the principles and practices essential for achieving and maintaining optimal health at both individual and community levels. The course examines topics such as nutrition, physical fitness, mental health, disease prevention, substance abuse, sexuality, environmental health, and health care systems. Students learn to analyze the factors influencing health behaviors and outcomes, and they develop practical strategies to promote personal wellness and positive health changes within diverse populations. Emphasis is placed on informed decision-making, health literacy, and the development of skills necessary for active participation in creating healthier communities.
Recommended Textbook
Nutrition Essentials A Personal Approach 1st Edition by Wendy J Schiff
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11 Chapters
909 Verified Questions
909 Flashcards
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Page 2
Chapter 1: Food Is More Than Something to Eat
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40 Verified Questions
40 Flashcards
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Sample Questions
Q1) A serving of food supplies 15 g carbohydrate,15 g protein,400 ml water,25 mg vitamin C,and 4 g fat.According to this information,how many kilocalories are in a serving of this food?
A)126
B)136
C)146
D)156
Answer: D
Q2) Which of the following lifestyle choices is the primary cause of most preventable cancer deaths in the United States?
A)eating fatty food
B)consuming alcohol
C)exercising infrequently
D)smoking cigarettes
Answer: D
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3
Chapter 2: Nutrition Information: Fact or Fiction
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43 Verified Questions
43 Flashcards
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Sample Questions
Q1) Which of the following statements is true?
A)A person who uses a drink that contains vinegar as a cure for patients with lung cancer is practicing quackery.
B)According to scientific research,anecdotes that describe how nutrients benefit health are reliable sources of information.
C)In the United States,people can include "RD" after their name,even if they are not qualified to use the credential.
D)A disclaimer on a product's label provides proof that the product is likely to live up to the manufacturer's claims.
Answer: A
Q2) Which of the following web sites is most likely a source of biased and unreliable nutrition information?
A)purdue.edu
B)dietsnomore4u.com
C)eatright.org
D)choosemyplate.gov
Answer: B
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Chapter 3: Making More Nutritious Choices
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71 Verified Questions
71 Flashcards
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Sample Questions
Q1) Regular mayonnaise is nearly 100% fat and supplies about 100 kcal per tablespoon.To be labeled "light" mayonnaise,a product that simulates regular mayonnaise should provide less than _____ kcal per tablespoon.
A)17
B)27
C)37
D)67
Answer: D
Q2) Before she shops for groceries,Terry plans several nutritionally adequate daily menus for her family.Which of the following guides is the best menu-planning tool for her to use?
A)Recommended Dietary Allowances
B)Daily Values
C)MyPlate
D)Basic Four Food Groups
Answer: C
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Chapter 4: How Food Becomes You
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71 Verified Questions
71 Flashcards
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Sample Questions
Q1) Last night,Sara ate French fries,fried fish,and creamy cole slaw.For dessert,she had a chocolate milk shake.About an hour after eating this food,she suddenly complained of severe abdominal pain.Based on this information,Sara probably has A)colitis.
B)aneurysms.
C)constipation.
D)gallstones.
Q2) Which of the following cellular activities is an example of catabolism?
A)skin cells using protein to replace burned skin tissue
B)brain cells forming chemicals that transmit information between the cells
C)white blood cells making proteins that protect against harmful viruses
D)muscle cells breaking down glucose to release heat
Q3) The _____ is an accessory organ that stores bile.
A)appendix
B)jejunum
C)liver
D)gallbladder
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6
Chapter 5: Carbohydrates: Fuel and Fiber
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Sample Questions
Q1) Pancreatic amylase
A)digests starch in the small intestine.
B)is secreted by the gallbladder.
C)contributes to metabolic syndrome.
D)converts glucose to energy in cells.
Q2) Kayla consumes a sugar-frosted doughnut for a snack.In her gastrointestinal tract,the sucrose in the doughnut is digested into
A)maltose and glycogen.
B)glucose and fructose.
C)lactose and maltose.
D)mannose and galactose.
Q3) Which of the following substances is an important dietary monosaccharide for humans?
A)mannose
B)fructose
C)xylose
D)sucrose
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Chapter 6: Lipids: Focusing on Fats and Cholesterol
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92 Verified Questions
92 Flashcards
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Sample Questions
Q1) Solid fats generally have a high proportion of ____ fatty acids.
A)unsaturated
B)saturated
C)polyunsaturated
D)monounsaturated
Q2) Maria usually consumes about 2000 kcal/day.On average,her fat intake is approximately 90 g/day.Based on this information,which of the following statements describes Maria's diet?
A)Maria's fat intake meets the RDA for lipids.
B)Maria's fat intake is higher than the AMDR.
C)Maria's fat intake is within the AI.
D)Maria's fat intake is not high enough to support good health.
Q3) Which of the following characteristics is a known risk factor for the development of cardiovascular disease (CVD)?
A)high intakes of vitamin E
B)high intake of soluble fiber
C)increasing age
D)low intake of trans fat
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Chapter 7: Proteins: Lifes Building Blocks
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81 Flashcards
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Sample Questions
Q1) Erika is a vegan.To avoid developing a serious nutritional deficiency,she needs to include a source of _____ in her diet.
A)vitamin B-12
B)fiber
C)magnesium
D)folate
Q2) Marta is 22 years of age and weighs 132 pounds.Based on her body weight,her RDA for protein is _____ grams.
A)48
B)68
C)88
D)108
Q3) Proteins
A)are comprised of glucose molecules.
B)have nitrogen in their chemical structures.
C)provide about 7 kcal/gram.
D)are essential nutrients that have a variety of functions.
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Chapter 8: Vitamins: Nutrients That Multitask
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107 Verified Questions
107 Flashcards
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Sample Questions
Q1) A deficiency of vitamin _____ results in deterioration of epithelial cells.
A)B-6
B)A
C)B-12
D)K
Q2) Vitamin _____ protects polyunsaturated fatty acids from being damaged by free radicals.
A)B-12
B)E
C)D
D)K
Q3) B vitamins function as A)parts of coenzymes.
B)hormones.
C)chemical messengers.
D)structural components of body cells.
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Page 10
Chapter 9: Key Minerals,Water,and the Nonnutrient Alcohol
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Sample Questions
Q1) Which of the following groups of minerals are trace minerals?
A)chromium,iodine,and selenium
B)magnesium,zinc,and sodium
C)potassium,copper,and iron
D)calcium,phosphorus,and magnesium
Q2) _____ is the iron-containing protein in red blood cells that carries oxygen.
A)Thyroxin
B)Phytic acid
C)Myoglobin
D)Hemoglobin
Q3) Which of the following blood pressure values is normal?
A)80/120 mm Hg
B)145/60 mm Hg
C)118/69 mm Hg
D)70/120 mm Hg
Q4) Which of the following foods is a good source of potassium?
A)catsup
B)banana
C)hot dog
D)cured ham
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Chapter 10: Nutrition for a Healthy Weight and Fit Body
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Sample Questions
Q1) According to scientific evidence,which of the following substances may improve the performance of sprinters and weightlifters?
A)vitamin E
B)bee pollen
C)chromium
D)creatine
Q2) Many sports organizations have banned the use of _____ by athletes.
A)sodium bicarbonate
B)herbal extracts
C)anabolic steroids
D)branched chain amino acids
Q3) Flora's BMI is 29.3.According to her food records,she consumes an average of 3000 kcal/day.She would like to lose 8 pounds in 4 weeks by reducing her caloric intake.Based on this information,Flora should consume an average of _____ kcal/day.
A)1550
B)2000
C)2500
D)2750
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Chapter 11: Nutrition for Your Life, Environment, and World
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101 Flashcards
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Sample Questions
Q1) Kristan is due to give birth to a boy in September.Before she became pregnant,Kristan weighed 160 pounds,which was in the overweight range for her height.Based on this information,her physician will recommend that she gain ______ pounds during her pregnancy.
A)15 to 25
B)20 to 30
C)25 to 35
D)30 to 40
Q2) The USDA recommends that a salmon steak be cooked until its internal temperature is at least
A)145 ºF.
B)155 ºF.
C)165 ºF.
D)175 ºF.
Q3) Reduced _____ is a normal physiological change associated with aging.
A)vulnerability to cancer
B)heartburn
C)bruising
D)secretion of stomach acid
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Page 13