Personal and Community Nutrition Exam Review
Course Introduction
Personal and Community Nutrition explores the principles of nutrition as they relate to individuals and groups within diverse communities. The course examines the physiological, psychological, cultural, and socioeconomic factors that influence food choices and dietary practices. Students will learn to assess nutritional needs, design appropriate interventions, and promote healthy eating behaviors at both the personal and community levels. Key topics include dietary guidelines, nutrient functions, nutrition through the life cycle, public health nutrition, and strategies for addressing issues such as food insecurity and chronic disease prevention.
Recommended Textbook
Scientific American Nutrition for a Changing World Preliminary Edition 1st Edition by Jamie Pope
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21 Chapters
1062 Verified Questions
1062 Flashcards
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Page 2
Chapter 1: The Science and Scope of Nutrition
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52 Verified Questions
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Sample Questions
Q1) Which of the following foods is rich in proteins?
A)legumes
B)oils
C)vegetables
D)fruits
E)water
Answer: A
Q2) Micronutrients are those that are required in small quantities.Which of the following is NOT a micronutrient?
A)vitamin D
B)iodine
C)fiber
D)vitamin K
E)zinc
Answer: C
Q3) Minerals are non-essential nutrients and provide 4 kilocalories per gram.
A)True
B)False
Answer: False
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Page 3
Chapter 2: Healthy Diets
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Sample Questions
Q1) Compare and contrast the three types of claims that can be found on food labels. Answer: Nutrient content claims explain the level of a nutrient or dietary substance in the product and uses terms such as good source,high,reduced,or free.A health claim describes the link between a food,food component,or dietary supplement substance and reduced risk of a disease.A structure/function claim describes the role of a nutrient or a dietary substance in maintaining health.
Q2) Describe the term food desert as it applies to American living. Answer: A food desert is a neighborhood or community with little access to a variety of affordable healthy food,such as bananas,oranges,and other fresh fruits and vegetables.
Q3) Which of the following is a dietary principle of not overindulging in potentially harmful foods,such as those that contain unhealthy levels of fat,sugar,and salt?
A)moderation
B)variety
C)balance
D)adequacy
E)sufficiency
Answer: A
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Page 4
Chapter 3: Digestive System and Digestive Disorders
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Sample Questions
Q1) A condition in which there are small pouches or pockets in the wall or lining of the colon is known as
A)inflammatory bowel disease.
B)diverticular disease.
C)hemorrhoids.
D)ulcers.
E)irritable bowel syndromE.
Answer: B
Q2) Fats and some vitamins must first enter the _____ before they find their way into the blood.
A)lymphatic vessels
B)liver
C)bile ducts
D)gallbladder
E)pancreas
Answer: A
Q3) Name the accessory organs of the digestive tract.
Answer: Salivary glands,liver,gallbladder,and pancreas are all accessory organs of the digestive tract.
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Page 5
Chapter 4: Carbohydrates
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Sample Questions
Q1) Which of the following is an example of starch?
A)pectose
B)amylose
C)maltose
D)glucose
E)fiber
Q2) An oligosaccharide is a
A)short-chain carbohydrate.
B)long-chain carbohydrate.
C)polysaccharide made up of numerous glucose units.
D)polysaccharide made up of glycogen.
E)carbohydrate that consists of one sugar moleculE.
Q3) The Institute of Medicine recommends that men younger than 50 years should consume _____ grams of fiber per day and women younger than 50 years should consume _____ grams of fiber per day.
A)10;20
B)20;10
C)30;30
D)38;25
E)25;38
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Chapter 5: Nutrition and Diabetes
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Sample Questions
Q1) Which changes in the urine are possible signs of diabetes?
A)increased volume and darker color
B)increased mineral content
C)increased glucose and ketone bodies
D)increased volume and ketone bodies
E)increased acidity and ketone bodies
Q2) The fetus responds to higher glucose in gestational diabetes by
A)increasing glucagon production and muscle mass.
B)increasing glucagon production and liver mass.
C)increasing epinephrine production and muscle mass.
D)increasing insulin and body fat.
E)increasing insulin and muscle mass.
Q3) Which is the major cause of type 1 diabetes?
A)inactivity and obesity
B)pancreatic tumor
C)aging
D)loss of vascular elasticity
E)autoimmune disorder
Q4) Why should individuals with type 2 diabetes consume a diet that is lower in fat and saturated fats?
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Chapter 6: Lipids
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Sample Questions
Q1) Which food contains the highest amount of lipid per gram?
A)fatty fish
B)red meat
C)nuts and seeds
D)vegetable oil
E)peanut butter
Q2) According to the AMDR,what is the maximum amount of fat in grams recommended for a 2,000-calorie diet?
Q3) Which list contains only omega-6 fatty acids?
A)EPA,DHA,linoleic acid
B)EPA,DHA,alpha-linolenic acid
C)linoleic acid and alpha-linolenic acid
D)EPA,DHA,arachidonic acid
E)arachidonic acid and linoleic acid
Q4) Which statement about Americans consumption of fat is NOT true?
A)saturated fat intake has decreased
B)meat and dairy intake has decreased
C)total amount of fat has decreased
D)intake of high-fat snack foods and baked goods has decreased
E)percentage of calories from fat has decreased
Page 8
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Chapter 7: Lipids in Health and Disease
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Sample Questions
Q1) A female patient with excessive abdominal fat,LDL 165 mg/dl,HDL 45 mg/dl,and 250 mg/dl triglycerides has
A)metabolic syndrome.
B)a myocardial infarction.
C)high risk of having cardiovascular disease.
D)low risk of having cardiovascular disease.
E)metabolic syndrome and high risk of cardiovascular diseasE.
Q2) Cardiovascular disease is defined as
A)hardening and narrowing of the blood vessels due to plaque development.
B)a group of conditions that impairs the heart and blood vessels.
C)fat deposits that accumulate on the lining of the arteries causing damage.
D)decreased blood flow to the coronary arteries resulting in a heart attack.
E)elevated cholesterol,LDL,triglycerides,and decreased HDL.
Q3) A female patient with total cholesterol 200 mg/dl,LDL 150 mg/dl,HDL 45 mg/dl,and glucose 98 mg/dl would
A)be at risk of cardiovascular disease.
B)have metabolic syndrome.
C)be at risk of hemorrhaging.
D)have hypertension.
E)be at risk of dementia.
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Chapter 8: Protein
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Sample Questions
Q1) Which substance is NOT involved in protein digestion?
A)pepsin
B)hydrochloric acid
C)salivary proteases
D)amino acid
E)pancreatic proteases
Q2) Which condition is most likely to produce negative nitrogen balance?
A)the third trimester of pregnancy
B)growth following puberty
C)an individual starting an resistance exercise training
D)an elderly person bed ridden because of a hip fracture
E)recovery from a fever
Q3) How many grams of protein should a healthy50-year-old man weighing 70 kg consume each day? Show your calculations.
Q4) Which contributes high-quality protein with the lowest saturated fat content?
A)American cheese
B)ground beef
C)skinless baked chicken breast
D)whole boiled egg
E)grilled salmon
Page 10
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Chapter 9: Plant-Based Diets
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Sample Questions
Q1) A person who excludes red meats,but includes poultry and fish in their diet is considered
A)a flexitarian.
B)a lacto-ovo vegetarian.
C)a quasi-carnivore.
D)a quasi-vegetarian.
E)a pescatarian.
Q2) Which statement is NOT true about organic foods?
A)Organic foods conserve biodiversity.
B)Organic foods foster recycling of resources.
C)Organic foods expose consumers to fewer antibiotic resistant bacteria.
D)Organic foods expose consumers to fewer pesticides.
E)Organic foods are more nutritious and have more health benefits.
Q3) According to the USDA,foods labeled as made with some organic ingredients are composed of
A)95% organic ingredients.
B)90% organic ingredients.
C)80% organic ingredients.
D)70% organic ingredients.
E)less than 70% organic ingredients.
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Chapter 10: Fat-Soluble Vitamins
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Sample Questions
Q1) Which fat-soluble vitamin has no established Upper Tolerable Intake Level (UL)?
A)vitamin A
B)vitamin K
C)vitamin D
D)vitamin E
E)both vitamins A and K
Q2) Name individuals (not including those with low-dietary intake)who are susceptible to vitamin D deficiency and explain why they may be deficient?
Q3) Which is not a fat-soluble vitamin?
A)tocopherol
B)carotenoids
C)ascorbic acid
D)retinoic acid
E)vitamin K
Q4) For adults age 19 to 50,the RDA for vitamin D is
A)400 IU.
B)600 IU.
C)900 IU.
D)1,000 IU.
E)4,000 IU.
Page 12
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Chapter 11: Water-Soluble Vitamins
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Sample Questions
Q1) High levels of homocysteine are associated with an increased risk of A)type 2 diabetes.
B)heart disease.
C)liver damage.
D)kidney disease.
E)bone loss.
Q2) Which list contains only vitamins that play a role in red blood cell health?
A)thiamin,riboflavin,vitamin B
B)niacin,vitamin B ,vitamin C
C)vitamin B ,vitamin B ,folate
D)niacin,vitamin B ,choline
E)vitamin B ,vitamin B ,biotin
Q3) A patient with a poor diet showing symptoms of diarrhea,confusion,and discoloration of the skin suggests a possible A)thiamin deficiency.
B)niacin deficiency.
C)vitamin B deficiency.
D)vitamin B deficiency.
E)vitamin C deficiency.
Q4) Why are niacin recommendations often given as mg niacin equivalents?
Page 13
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Chapter 12: Dietary Supplements
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Sample Questions
Q1) Which of the following would be an acceptable structure/function claim to include on a label?
A)Calcium prevents osteoporosis.
B)Calcium builds strong bones.
C)Vitamin C supports collagen production.
D)Vitamin C prevents cancer.
E)B and C only
Q2) List two differences between conventional drugs and dietary supplements.
Q3) Discuss two differences between the current regulations of the Dietary Supplement Health and Safety Act (DHSEA)and the proposed regulations of the 2011 Food Safety Modernization Act.
Q4) Which of the following are ways in which consumers can measure the quality of a supplement?
A)Look for the United States Pharmacopeial Conception (USP)seal of approval on the product label.
B)Look for the NSF international (NSF)seal of approval on the product label.
C)Look for ConsumerLab.com (CL)testing and publication.
D)Read the manufacturer's label.
E)A,B,and C only
Q5) Define what the term "natural" means on a dietary supplement label.
Page 14
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Chapter 13: Major Minerals and Water
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Sample Questions
Q1) The DASH diet is designed to ______ and includes many foods that are high in ______.
A)lower blood pressure;sodium
B)lose weight;calcium
C)lower blood pressure;potassium
D)boost immunity;magnesium
E)lose weight;potassium
Q2) Why might sports drinks such as Gatorade be a better choice than water for endurance athletes exercising outside in hot weather?
Q3) List three of the four ways water is lost from the body.
Q4) How does an increase in dietary sodium affect health?
A)It increases immune function.
B)It builds bone strength.
C)It affects appetite.
D)It releases urine.
E)It increases blood pressure.
Q5) Why might a dietitian recommend calcium supplements to a long-distance runner?
Q6) Vegans would be more likely to have deficiencies of which major mineral?
Q7) Why is water an essential nutrient?
Q8) Why must we consume major minerals?
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Chapter 14: Trace Minerals
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Sample Questions
Q1) Which one of the following describes the primary function of selenium?
A)co-factor for enzymes to activate thyroid hormone
B)clotting factor to prevent bleeding
C)wound healing
D)protecting vision
E)transporting oxygen to organs throughout the body
Q2) Nonprotein,inorganic substances that enable enzymes to carry out chemical reactions are
A)trace minerals.
B)major minerals.
C)ultratrace minerals.
D)co-factors.
E)hormones.
Q3) An example of a salad that could be consumed by a vegetarian to maximize iron absorption would be
A)iceberg lettuce and ranch dressing.
B)iceberg lettuce and carrots.
C)all fruit salad.
D)spinach and mandarin orange.
E)spinach and cottage cheesE.
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Chapter 15: Energy Balance and Obesity
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Sample Questions
Q1) All of the following factors are believed to play a part in the increased rates of obesity in the United States,except
A)food environment.
B)fewer sidewalks and parks.
C)sleep deprivation.
D)increased gyms and fitness centers.
E)quitting smoking.
Q2) Studies indicate that those who have successfully maintained long-term weight loss
A)eat breakfast.
B)exercise at least one hour per day.
C)watch fewer than 10 hours of TV per week.
D)weigh themselves weekly.
E)All of the abovE.
Q3) Waist circumference is considered an indicator of A)visceral fat.
B)lean tissue.
C)cellulite.
D)subcutaneous fat.
E)muscle strength.
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Page 17
Chapter 16: Fitness and Sports Nutrition
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Sample Questions
Q1) ATP production from fatty acids in the mitochondrion requires A)caffeine.
B)lactate.
C)carbon dioxide.
D)pyruvate.
E)oxygen.
Q2) How much physical activity is recommended for reducing the risk of heart disease and diabetes?
A)60 minutes of high-intensity activity most days of the week
B)30 minutes of high-intensity activity most days of the week
C)30 minutes of moderate-intensity activity most days of the week
D)20 minutes of high-intensity activity daily
E)15 minutes of high-intensity activity daily
Q3) The feeling of fatigue known as "hitting the wall" is caused by A)dehydration.
B)muscle glycogen depletion.
C)muscle creatine phosphate depletion.
D)muscle protein breakdown.
E)lactic acid build-up.
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Page 18
Chapter 17: Nutrition for Pregnancy, breastfeeding, and Infancy
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Sample Questions
Q1) Which of the following menus is the best,and safest,choice for a pregnant mom?
A)sushi and rice
B)brie and crackers
C)grilled swordfish and vegetables
D)grilled cheddar cheese sandwich and tomato soup
E)feta cheese and tomato salad
Q2) Which of the following can decrease risk of childhood obesity?
A)Mom gains only the adequate amount of weight during pregnancy.
B)Mom gains too little weight during pregnancy.
C)Mom exclusively breastfeeds the child.
D)Mom exclusively formula feeds the chilD.
E)Answers A and C are both correct.
Q3) A breast-fed child will experience which of the following benefits of breastfeeding?
A)decreased risk of obesity
B)decreased risk of ear infections
C)decreased risk of lower respiratory infections
D)decreased risk of sudden infant death syndrome
E)All of the abovE.
Q4) List two recommendations regarding fish intake in pregnancy.
Page 19
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Chapter 18: Childhood Nutrition
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Sample Questions
Q1) List five of the top nine sources of foods that are predominantly made from solid fats and added sugars (SoFAS).
Q2) Describe the "hygiene hypothesis."
Q3) At what age do estimated energy requirements begin to vary based on activity level?
A)1 year
B)3 years
C)5 years
D)13 years
E)17 years
Q4) Which age group experiences the most growth?
A)birth to one year (infancy)
B)ages two to five years (preschool)
C)ages six to 11 years (elementary school)
D)ages 11 to 12 years (middle school)
E)They all experience the same amount of growth.
Q5) Describe the "sensitization" phase of the development of food allergies.
Q6) For each nutrient of concern in children,list one potential associated nutritional risk.
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Chapter 19: The College Years
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Sample Questions
Q1) What is a potential determinant of eating behavior in college-aged individuals?
A)personal food preferences
B)nutrition knowledge
C)economic factors
D)social and cultural influences
E)All of the abovE.
Q2) According to surveys,what percentage of college students report having consumed alcohol in the past 30 days?
A)10%
B)25%
C)40%
D)60%
E)85%
Q3) Depression,anxiety,and low self-esteem are characteristics of which of the following eating disorders?
A)anorexia nervosa
B)bulimia nervosa
C)binge eating disorder
D)All of the above.
E)None of the abovE.
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Chapter 20: Food Safety and Food Security
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Q1) Which of the following is a legitimate potential risk of growing and consuming genetically modified foods?
A)The food tastes better,so people eat more.
B)The food lasts longer but loses nutritional benefits.
C)A plant food could produce a protein that is allergenic to some people.
D)The food may be infested with pests.
E)The food may absorb too much water and cause bloating.
Q2) In order to prevent illness,those most at risk for foodborne illness should avoid all of the following foods and beverages,EXCEPT
A)raw sprouts (alfalfa,bean,or any other sprout).
B)hot dogs heated thoroughly.
C)raw or undercooked eggs or foods containing raw or undercooked eggs.
D)raw shellfish and their juices.
E)unpasteurized (raw)milk.
Q3) Who is most at risk for foodborne illness? Identify at least three specific groups of people.
Q4) Describe two pros and two cons of genetically modified organisms.Which side of the genetically modified food debate do you support and why?
Q5) List two of the three reasons for using food additives.
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Chapter 21: Healthy Diets
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Sample Questions
Q1) Eating well and staying active can help older adults:
A)live longer.
B)live healthier.
C)maintain their independence.
D)keep a positive mental outlook.
E)All of the abovE.
Q2) What type of diet is recommended to help reduce the likelihood of developing dementia?
A)Fat based
B)Protein based
C)Grain based
D)Plant based
E)Liquid based
Q3) The RDA for calcium increases for older adults,specifically for:
A)both men and women age 51 years or older.
B)women age 51 and men age 71 years old.
C)men and women age 71 or older.
D)men and women age 81 or older.
E)women age 61 and men age 81 years old.
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Page 23