Personal and Community Nutrition Exam Solutions
Course Introduction
Personal and Community Nutrition explores the principles of nutrition and their application at both individual and population levels. The course examines the role of nutrients in maintaining health, factors influencing dietary choices, and the assessment of nutritional status. It also addresses key public health issues such as malnutrition, obesity, and food insecurity, highlighting the impact of socioeconomic, cultural, and environmental factors on nutritional health. Students gain practical skills in nutritional assessment, dietary planning, and the development of community-based nutrition interventions aimed at promoting overall well-being and preventing nutrition-related diseases.
Recommended Textbook
Wardlaws Perspectives in Nutrition A Functional Approach 1st Edition by Carol Byrd Bredbenner
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18 Chapters
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2
Chapter 1: The Science of Nutrition
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90 Verified Questions
90 Flashcards
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Sample Questions
Q1) Which is NOT a characteristic of an essential nutrient?
A)It has a specific biological function.
B)Removing it from the diet causes a reduction in biological function.
C)Adding it to a deficient diet restores body functions back to normal if it is added before permanent damage occurs.
D)It prevents nutrient deficiencies and chronic diseases.
Answer: D
Q2) A poor diet is a risk factor for the major chronic diseases seen today.
A)True
B)False
Answer: True
Q3) A clinical sign of a nutrient deficiency is one that is not apparent to a health-care provider, such as aches and pains.
A)True
B)False
Answer: False
Q4) The term "fats" refers to lipids that are liquid at room temperature.
A)True
B)False
Answer: False
Page 3
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Chapter 2: Tools of a Healthy Diet
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Sample Questions
Q1) Which Dietary Reference Intake (DRI) reflects average daily needs?
A)Adequate Intakes
B)Estimated Average Requirements
C)Recommended Dietary Allowances
D)Tolerable Upper Intake Levels
Answer: B
Q2) The AMDRs do NOT include estimates for intake of ________.
A)essential fatty acids
B)essential amino acids
C)carbohydrate
D)fat
Answer: B
Q3) According to MyPlate, four ounces of processed cheese equals ____ servings from the milk group.
A)1
B)2
C)3
D)4
Answer: B
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Page 4
Chapter 3: The Food Supply
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Sample Questions
Q1) In the U.S., food labels must indicate the presence of genetically modified ingredients.
A)True
B)False
Answer: False
Q2) Current guidelines for limiting fish to reduce methylmercury ingestion pertain to
A)all persons
B)pregnant, breastfeeding women, and young children
C)immunosuppressed individuals only
D)the elderly
Answer: B
Q3) The U.S.government assistance program that provides vouchers for food purchases to low-income pregnant women, infants, and children is ________.
A)the Food Stamp Program
B)the WIC program
C)the food distribution program
D)America's Second Harvest
Answer: B
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Chapter 4: Human Digestion and Absorption
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Sample Questions
Q1) Irritable bowel syndrome (IBS) is caused by bacterial pathogens.
A)True
B)False
Q2) The absorptive process that requires energy in the form of ATP is ________.
A)facilitated diffusion
B)active absorption
C)enterohepatic circulation
D)the lymphatic system
Q3) The stomach is protected from digesting itself by producing ________.
A)bicarbonate only when food is in the stomach
B)a thick layer of mucus to coat the lining of the stomach
C)hydroxyl ions to neutralize the acid
D)antipepsin that destroys digestive substances
Q4) Describe 2 measures that can help prevent deadly diarrhea in developing countries.
Q5) Tissues are defined as ________.
A)functional systems
B)complex organs that perform one task
C)a diverse collection of cells
D)a collection of cells that perform a specific function
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Chapter 5: Carbohydrates
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Sample Questions
Q1) Humans can digest a carbohydrate if the glucose bond is ________.
A)an alpha bond
B)a beta bond
C)a gamma bond
D)a peptide
Q2) The RDA for carbohydrate intake is 300 g/day.
A)True
B)False
Q3) A sugar not commonly found free in nature that combines with glucose to form the disaccharide lactose is ________.
A)sucrose
B)maltose
C)fructose
D)galactose
Q4) The glycemic index is a ratio of the blood glucose response of a given food compared with a standard.
A)True
B)False
Q5) List 4 functions of carbohydrates.
Q6) What foods do individuals with phenylketonuria (PKU) need to avoid?
Page 7
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Chapter 6: Lipids
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Sample Questions
Q1) All the following are good sources of omega 3 fatty acids EXCEPT ________.
A)walnuts
B)salmon
C)avocados
D)flax seed oil
Q2) Excessive amounts of omega-3 fatty acids can ________.
A)impair the immune system
B)cause excessive bleeding
C)cause hemorrhagic stroke
D)All of these choices are correct
E)None of these choices are correct
Q3) Lipoproteins are important for ________.
A)transport of fats in the blood and lymphatic system
B)synthesis of triglycerides
C)synthesis of adipose tissue
D)None of these choices are correct
Q4) Since monounsaturated fats are healthier consuming them in excessive amounts is always considered good.
A)True
B)False
Page 8
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Chapter 7: Proteins
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Sample Questions
Q1) Good sources of high-quality (complete) protein include all of the following except
A)soybeans
B)eggs
C)whole wheat
D)fish
Q2) Cooking an egg destroys its physiological property by ________.
A)denaturation
B)emulsification
C)esterification
D)detoxification
Q3) A process involved in the synthesis of nonessential amino acids is called
A)ketogenesis
B)gluconeogenesis
C)transamination
D)supplementation
Q4) Define and explain the importance of "protein turnover."
Q5) Explain the difference between essential and nonessential amino acids.
Q6) What is a limiting amino acid?
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Chapter 8: Alcohol
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Sample Questions
Q1) Medications used to treat alcohol dependence act on ________.
A)the brain to reduce alcohol cravings
B)the liver to block complete metabolism of alcohol
C)the stomach to prevent alcohol absorption
D)both the brain to reduce alcohol cravings and the liver to block complete metabolism of alcohol
Q2) A blood alcohol level of _____ is defined as legal intoxication in the U.S.and Canada.
A)0.05
B)0.08
C)0.10
D)0.50
Q3) The highest concentration of ethanol is found in ________.
A)beer
B)wine
C)distilled spirits
D)wine coolers
Q4) List 3 of the leading causes of death in North America that are associated with excessive consumption of alcohol.
Q5) List 3 reasons why women are less tolerant of alcohol than men.
Page 10
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Chapter 9: Energy Metabolism
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Sample Questions
Q1) During an overnight fast, the primary fuel for the brain and central nervous system is amino acids.
A)True
B)False
Q2) When a compound is oxidized it ______ one or more electrons.
A)loses
B)gains
C)transforms
D)creates
Q3) Explain why some people think that consuming carnitine pills will help them lose weight.
Q4) Metabolism is regulated by ________.
A)hormones such as insulin
B)the presence and activity of enzymes
C)ATP levels in the individual cells
D)All of these choices are correct
Q5) Beta oxidation takes place in the mitochondria.
A)True
B)False
Q6) Name two characteristics of inborn errors of metabolism.
Page 11
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Chapter 10: Energy Balance, Weight Control, and Eating Disorders
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Sample Questions
Q1) The thermic effect of food accounts for approximately ______ of energy consumed each day.
A)5% to 10%
B)11% to 15%
C)16% to 20%
D)50%
Q2) A man weighs 154 pounds and is 70 inches tall.His BMI is ________.
A)15
B)20
C)22
D)25
Q3) Most likely, a weight-reduction program that requires dieters to only eat 20 different foods is a sound diet plan.
A)True
B)False
Q4) What usually happens when someone begins eating again after following a fad diet?
Q5) Chewing contributes to satiety. A)True
B)False
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Chapter 11: Nutrition, Exercise, and Sports
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Sample Questions
Q1) Lactate from anaerobic glycolysis is transported by the blood to the liver where it will be ________.
A)resynthesized to glucose
B)converted to sucrose or maltose
C)converted to cholesterol for disposal from the body
D)converted to urea for disposal by the kidneys
Q2) Which of the following is NOT a part of the female athlete triad: ________.
A)amenorrhea
B)bone loss/osteoporosis
C)type 2 diabetes
D)energy deficit/disordered eating
Q3) Phosphocreatine (PCr) is an energy-rich compound found in ______ tissue.
A)adipose
B)liver
C)kidney
D)muscle
Q4) Amino acids can be used as a primary fuel for muscles.
A)True
B)False
Q5) List 5 symptoms of heatstroke, and explain how it can occur.
Page 13
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Chapter 12: Micronutrients: Vitamins and Minerals
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Sample Questions
Q1) When consumed in recommended amounts, approximately ________ of fat-soluble vitamins are absorbed.
A)1-5%
B)5-20%
C)10-35%
D)40-90%
Q2) Individuals with lactose intolerance or milk allergies may need calcium and vitamin D supplements.
A)True
B)False
Q3) Which of the following has been associated with a decreased risk of cancer?
A)low intakes of calcium
B)high intakes of nitrates
C)adequate intake of vitamin D
D)low intakes of lycopene
Q4) When taken in megadoses, some vitamins may act like drugs.
A)True
B)False
Q5) How does the USP label on a nutrient supplement help the consumer?
Q6) What supplements might you recommend for a 23-year-old, female vegan?
Page 14
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Chapter 13: Micronutrients in Energy and Amino Acid
Metabolism
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Sample Questions
Q1) Pantothenic acid is a part of _________, an important biochemical compound.
A)pyruvate
B)citric acid
C)acetyl-CoA
D)homocysteine
Q2) Which group of individuals has the highest requirement for folate?
A)infants
B)adolescent males
C)pregnant women
D)the elderly
Q3) To protect riboflavin from destruction by sunlight, milk and milk products are packaged in ________.
A)clear glass bottles
B)paper and opaque plastic cartons
C)clear plastic bottles and cartons
D)any kind of container
Q4) Manganese deficiency and toxicity rarely have been reported in humans.
A)True
B)False
Q5) Describe the symptoms of thiamin deficiency.
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Chapter 14: Fluid Balance and Blood Health
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Sample Questions
Q1) The richest sources of copper are ________.
A)oranges and melons
B)refined grains and pastries
C)nuts and dark chocolate
D)dark leafy greens
Q2) Which compartment contains the greatest amount of body fluid?
A)intracellular compartment
B)extracellular compartment
C)Both compartments contain the same amount of water
Q3) Renin is ________.
A)a pituitary hormone that decreases water excretion
B)minerals deposited into bone that give strength and rigidity
C)an adrenal hormone that causes sodium reabsorption
D)a protein-calcium complex that influences enzyme activity in cells
E)an enzyme in kidneys formed in response to low blood pressure
Q4) Most of the world's water consumption is for __________.
A)personal consumption for drinking, cooking, and bathing
B)industrial consumption
C)agriculture and irrigation
D)None of these responses are correct
Page 16
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Chapter 15: Bone Health and Body Defense Systems
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Sample Questions
Q1) Which of the following foods provides the greatest amount of calcium per serving?
A)1 cup of yogurt
B)2 oz.cheddar cheese
C)3 oz.canned salmon with bones
D)1 cup cooked spinach
Q2) Which of the following is NOT a function of vitamin D?
A)Maintaining phosphorus homeostasis
B)Regulating cell cycle activity
C)Promoting antioxidant activity
D)Increasing immunity against infections
Q3) The amount of selenium in foods ________.
A)is consistently high in plant-based foods
B)will depend on the total amount of other minerals in the food
C)depends on the type of water used to irrigate crops
D)depends on the amount of selenium in the soil where crops are grown
Q4) Why should individuals on anticoagulation medication avoid excess vitamin E?
Q5) List 3 symptoms of vitamin A toxicity.
Q6) Why do some scientists suggest that the DRI and UL for vitamin D be increased?
Q7) List three food sources rich in vitamin D.
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Chapter 16: Nutritional Aspects of Pregnancy and Breastfeeding
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Sample Questions
Q1) Mature human milk provides about 20 calories per ounce.
A)True
B)False
Q2) A characteristic of a favorable pregnancy outcome is ________.
A)a gestation period longer than 37 weeks
B)a live, healthy infant
C)an infant who weighs at least 5.5 pounds
D)All of these are characteristics of a successful pregnancy
Q3) Which of the following factors may deplete a woman's nutrient stores?
A)numerous previous pregnancies
B)preterm births
C)pregnancies after age 35
D)pregnancies more than 3 years apart
Q4) The let-down reflex in breastfeeding is controlled by ________.
A)oxytocin
B)prolactin
C)estrogen
D)progesterone
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Chapter 17: Nutrition During the Growing Years
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Sample Questions
Q1) Infant formulas can be heated safely in the microwave oven.
A)True
B)False
Q2) Serving new foods in a calm, supportive setting can help children to accept new foods.
A)True
B)False
Q3) The protein needs of an infant are about ___ as much per pound of body weight as adults.
A)one-fourth
B)half
C)twice
D)three times
Q4) In developing countries, inadequate intake of ____ is a primary contributor to stunted growth, childhood illness, and death.
A)carbohydrate
B)protein
C)fat
D)vitamin A
Q5) Why should leftover formula always be discarded?
Page 19
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Chapter 18: Nutrition During the Adult Years
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Sample Questions
Q1) An alternative medical practice system is ________.
A)Ayurveda
B)naturopathy
C)homeopathy
D)acupuncture
E)All of these responses are correct
Q2) Which aspects of the environment influence the rate of aging?
A)Income and education
B)Quality of housing and autonomy
C)Access to health care and nutritious food
D)Psychosocial support and protection from climactic extremes
E)All of these responses are correct
Q3) Insufficient intakes of ___ by adults may contribute to loss of taste sensations and delayed wound healing.
A)magnesium
B)zinc
C)folate
D)vitamin B-12
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