Principles of Human Nutrition Final Exam
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Course Introduction
Principles of Human Nutrition explores the fundamental concepts underlying the science of nutrition, emphasizing the physiological functions and dietary sources of macronutrients and micronutrients essential to human health. The course examines nutrient metabolism, digestion, absorption, and the impact of nutrition on growth, development, and disease prevention throughout the human lifespan. Students will gain an understanding of dietary guidelines, food labeling, nutritional assessment, and current issues related to food safety and global nutrition, fostering an appreciation for the role nutrition plays in the promotion of overall well-being.
Recommended Textbook
Nutrition Science and Applications 4th Edition 4th Edition by Lori A. Smolin
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Page 2
Chapter 1: Nutrition: Food for Health
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Q1) Which of the following would be the LEAST reliable source of information about herbal supplements?
A)A government publication
B)A dietitian
C)A pamphlet published by the health food store
D)A peer-reviewed article available on the Internet
Answer: C
Q2) Approximately 1000 college students were asked to keep a record of what supplemental vitamins they took and how many colds they had over the course of a year.The amount of vitamin C consumed was compared with the students' incidences of colds.This is an example of a(an):
A)clinical trial.
B)epidemiological study.
C)intervention study.
D)laboratory study.
Answer: B
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Chapter 2: Nutrition Guidelines: Applying the Science of Nutrition
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Q1) Which is typically not found on a Nutrition Facts label?
A)Calories from fat
B)Calories per serving as compared to comparable products
C)Percent daily values for key nutrients
D)Serving size
Answer: B
Q2) Which is NOT a goal or objective of the Healthy People Initiative?
A)Eliminating health disparities among Americans
B)Decreasing prevalence of obesity among adults
C)Increasing the number of formula-fed infants in the U.S.
D)Reduction of deaths due to heart disease
Answer: C
Q3) Recommended Dietary Allowances were first published in which decade?
A)1920s
B)1940s
C)1960s
D)1980s
Answer: B
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Chapter 3: Digestion, Absorption, and Metabolism
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Q1) The primary site of nutrient absorption is the: A)liver.
B)large intestine.
C)stomach.
D)small intestine.
Answer: D
Q2) Which nutrient(s)are absorbed into the lymphatic system before entering the blood?
A)Fat
B)Water
C)Water-soluble vitamins
D)Glucose
Answer: A
Q3) Activity in the digestive tract begins in response to the sight and smell of food.This is referred to as the _________ response.
A)cephalic
B)gastric
C)intestinal
D)cognitive
Answer: A
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Page 5
Chapter 4: Carbohydrates: Sugars, Starches, and Fiber
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Q1) The daily value for dietary fiber is 25 grams in a 2000 kilocalorie diet.A slice of whole-wheat bread is 8% of the daily value.The slice of whole-wheat bread contains how much fiber?
A)2 grams
B)4 grams
C)8 grams
D)16 grams
Q2) What are the symptoms associated with lactose intolerance? Explain why these symptoms occur.
Q3) Dietary fiber is categorized by:
A)its solubility in water.
B)its molecular weight.
C)the ratio of carbon to hydrogen molecules.
D)the number of branch points.
Q4) Describe changes in protein and fatty acid metabolism that occur when dietary carbohydrates are very low.
Q5) Discuss possible health outcomes associated with chronic high intake of refined carbohydrates.
Q6) Discuss,compare,and contrast starch and cellulose.
Q7) Explain the phrase "carbohydrates spare body protein."
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Chapter 5: Lipids: Triglycerides, Phospholipids, and Cholesterol
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Q1) Epidemiologists compared heart disease and cancer rates from 2 different communities.One community had significantly lower rates of heart disease,colon cancer and breast cancer than the other.After eliminating many risk factors associated with these diseases,the researchers believe that the high incidence of heart disease and cancers may in part be due to dietary practices.As a follow-up,researchers would like to conduct interviews to evaluate dietary practices within each community.What dietary practices would you investigate and why?
Q2) An omega-6 fatty acid is an example of a(n):
A)saturated fatty acid.
B)trans fatty acid formed by hydrogenation.
C)unsaturated fatty acid.
D)a fatty acid found in tropical oils.
Q3) Which of the following is FALSE about eating a healthy diet?
A)It is essential for most people to reduce total fat consumption by 25-50%.
B)A healthy diet is low in saturated fat from meat and dairy.
C)A healthy diet is low in processed fats like shortenings.
D)Healthy diets include fats from fish,nuts and olive oil.
Q4) Explain why lipoproteins are necessary for lipid transport.
Page 7
Q5) How do the structures of unsaturated and saturated fatty acids differ?
Q6) Explain the steps of lipid digestion.
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Page 8
Chapter 6: Proteins and Amino Acids
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Q1) Protein quality is determined by:
A)comparing the non-essential amino acid profile in a food with that in a reference protein.
B)the biological activity of the actin and myosin filaments in meat products.
C)how efficiently a protein in the diet can be used to make body proteins.
D)the ratio of nonessential to essential amino acids present in a food.
Q2) Which of the following is a TRUE statement?
A)Protein requirements decrease during injury and illness.
B)Most Americans do not consume enough protein.
C)The amount of protein used by the body is estimated by calculating nitrogen losses.
D)All of these statements are true.
Q3) The specific sequence of amino acids in a polypeptide chain is determined by
A)the types of food proteins that a person consumes.
B)DNA found in the nucleus of cells.
C)GI tract peptidases.
D)random interactions between free amino acids in the cytoplasm of cells.
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9
Chapter 7: Energy Balance and Weight Management
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Q1) For many years,Erin's weight has been stable at ~132 pounds.This weight is commonly described as her:
A)maintenance level.
B)set point.
C)trigger point.
D)weight stability setting.
Q2) One reason body weight increases as people age is:
A)EER declines.
B)higher fat food choices are more common.
C)exercise increases.
D)EER increases.
Q3) Which of the following does not affect basal metabolic rate?
A)Gender
B)Lean body mass
C)Level of physical activity
D)Age
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10
Chapter 8: The Water-Soluble Vitamins
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Sample Questions
Q1) Many B vitamins function as ______,which bind to enzymes to promote their activity.
A)provitamins
B)transport proteins
C)coenzymes
D)hormones
Q2) Riboflavin is most easily destroyed when exposed to:
A)light.
B)vitamin C.
C)oxygen.
D)acid.
Q3) Riboflavin forms active coenzymes that do all the following except:
A)assist with energy production from carbohydrates,proteins and fats.
B)function as electron carriers.
C)participate in the citric acid cycle.
D)relay signals between nerve cells.
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11
Chapter 9: The Fat-Soluble Vitamins
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Sample Questions
Q1) Which group of people is most at risk for vitamin D deficiency?
A)Elderly
B)Light skinned children
C)Pregnant women
D)Teenagers
Q2) Which statement is true about the need for dietary supplements?
A)Women of child-bearing age need extra folate.
B)Supplement use increases overall health in all populations.
C)Vitamin A should be given in high doses to the elderly.
D)Vegans usually need supplements of Vitamin A.
Q3) Which transports preformed vitamin A from liver stores to tissues?
A)Carotenoid circulating factor
B)Chylomicrons
C)Opsin
D)Retinol binding protein
Q4) The carotenoid with the most vitamin A activity is ____________.
A)beta-carotene
B)alpha-carotene
C)beta-cryptoxanthin
D)lycopene
12
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Chapter 10: Water and the Electrolytes
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Q1) Which of the following is FALSE regarding the role of water in regulating body temperature?
A)Water changes temperature slowly,helping to maintain body temperature.
B)When body temperature rises,sweat is produced; this evaporates to cool the body.
C)Low body temperature causes restricted blood flow to the skin to conserve body heat.
D)High body temperature increases blood flow to the kidneys increasing urine production,thus dissipating excess heat.
Q2) When a nerve cell depolarizes,all of the following occur EXCEPT:
A)an electrical current is generated.
B)it causes a muscle contraction.
C)permeability of the cell membrane to sodium changes.
D)a nerve impulse is sent.
Q3) In most people,hypertension results from:
A)no obvious external cause.
B)diabetes.
C)kidney disease.
D)atherosclerosis.
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Chapter 11: Major Minerals and Bone Health
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Sample Questions
Q1) The most abundant mineral in the body is:
A)calcium.
B)sodium.
C)potassium.
D)magnesium.
Q2) The consumption of soda:
A)provides necessary nutrients.
B)has led to a decrease in the consumption of milk.
C)has remained constant for the last 20 years.
D)is not of nutritional concern.
Q3) Explain the process of bone remodeling.
Q4) How does menopause affect bone density?
Q5) The most significant dietary factor contributing to osteoporosis is:
A)vitamin D.
B)calcium.
C)vitamin C.
D)protein.
Q6) What are lifestyle factors that affect bone mass?
Q7) How do the phosphorus content of oranges,yogurt,and chicken compare? Which is the BEST source of phosphorus?
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Chapter 12: The Trace Minerals
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Sample Questions
Q1) A low selenium diet has been most highly associated with:
A)arthritis.
B)cancer.
C)dementia.
D)diabetes.
Q2) The trace minerals are difficult to study in humans because:
A)some of them are required in such small amounts that environmental contamination can obscure experimental results.
B)they are so small,they are difficult to identify.
C)they are required in such small amounts that deficiencies do not occur.
D)biological tests are imprecise.
Q3) _______________ is an inherited condition that causes individuals to absorb and accumulate too much iron.
A)Hemochromatosis
B)Hematocrit absorption syndrome
C)Hyperferritosis
D)Reverse anemia
Q4) How can a person increase their intake of dietary iron?
Q5) How iron levels maintained in the body?
Q6) What role does soil selenium content play in Keshan Disease?
Page 15
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Chapter 13: Nutrition and Physical Activity
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Sample Questions
Q1) During hot weather,athletes should consume fluids ______ exercise.
A)before
B)during
C)after
D)All of the above
Q2) Give four examples of aerobic exercise.What defines "aerobic exercise"?
Q3) Which is true regarding maximum heart rate?
A)When a person is fit,it takes less effort to reach his/her maximum heart rate.
B)Maximum heart rate declines with age.
C)Maximum heart rate is the number of times that the heart beats per minute while a person it at rest.
D)Maximum heart rate is derived from an individual's weight and height.
Q4) What are benefits and risks associated with taking creatine supplements?
Q5) Describe a carbohydrate loading regimen.How are exercise and diet affected during the week before competition?
Q6) How does fatty acid use change with time in a person out for a 45-minute jog?
Q7) What risks are associated with high intakes of amino acid supplements?
Q8) What are components of an exercise program that lead to long-term maintenance of routine exercise?
Page 16
Q9) How does exercise intensity affect the source of fuel used by the body?
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Page 17
Chapter 14: Nutrition During Pregnancy and Lactation
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Q1) The risk of having a baby born with Down syndrome is most closely associated with:
A)alcohol consumption during pregnancy.
B)impaired folate status.
C)maternal age at time of conception.
D)inadequate (low)weight gain during pregnancy.
Q2) How does gaining TOO LITTLE weight during pregnancy affect fetal birth weight?
Q3) Explain how maternal age can influence pregnancy outcomes.
Q4) Which statement best describes dietary fat requirements during pregnancy?
A)Extra fat is required to provide fuel for the developing fetus.
B)Fat should make up 45% of the kcalories consumed.
C)Total fat does not need to increase,however,there is an increased requirement for essential fatty acids.
D)Fish oil supplements are highly recommended.
Q5) Which statement about water requirements during pregnancy is FALSE?
A)A pregnant woman needs to drink an additional 4 glasses of water per day.
B)Extra water intake supports the needs of the fetus.
C)More water is required to provide for the amniotic fluid.
D)Higher water requirements support the increase in blood volume.
Q6) Describe the function of the placenta during pregnancy.
Page 18
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Chapter 15: Nutrition From Infancy to Adolescence
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Q1) Which of the following nutrients is most likely to be deficient in a vegetarian diet?
A)Iron
B)Complex carbohydrates
C)Vitamin C
D)Potassium
Q2) Which of the following statements regarding iron in young children is FALSE?
A)Children between 4 and 8-years-of-age need more iron than adult men.
B)Milk is an excellent source of iron.
C)Iron supplements may be prescribed for anemia.
D)Iron deficiency can cause learning deficits and lower resistance to infection.
Q3) What growth parameters are used to assess nutritional status in children? How do these parameters change in response to inadequate energy intake?
Q4) Type 2 diabetes typically is a condition that affects primarily adults.What changes/factors in the U.S.have contributed to the rise in type 2 diabetes among America's youth? What preventative measures can be taken?
Q5) Studies have found a positive relationship between hours spent watching television and obesity.How can television influence a child's weight?
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Page 19
Chapter 16: Nutrition and Aging: The Adult Years
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Sample Questions
Q1) During aging,which of the following is a possible source of cell damage?
A)Errors in DNA synthesis
B)Free radicals
C)Elevated glucose levels
D)All of these
Q2) The "wear and tear" hypothesis proposes that aging:
A)is the result of an accumulation of cellular damage.
B)occurs when cell numbers decline,causing damage to remaining cells.
C)results from metabolic abnormalities.
D)is a result of genetically determined organ breakdown.
Q3) Explain why older adults have differing nutritional needs due to physiological changes as well as disease and prescription drug use.How can good exercise and dietary habits prevent deterioration due to aging?
Q4) The hormone which influences sleep patterns most is:
A)insulin.
B)melatonin.
C)thyroxine.
D)testosterone.
Q5) Why is it especially important for the elderly to eat a nutrient dense diet?
Q6) Define food insecurity.What are common causes of food insecurity?
Page 20
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Chapter 17: Food Safety
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Q1) Which of the following is LEAST likely to be a source of parasitic infection?
A)Fish
B)Hamburger patties
C)Pork
D)Wild game,such as bear or rabbit
Q2) Identify the primary causes of food-borne illness in the United States and why some individuals are more susceptible to toxicity from food than others.How can people reduce the risk of food-borne illness?
Q3) Which governmental agency publishes the Food Code?
A)Food and Drug Administration
B)Center for Disease Control
C)United States Department of Agriculture
D)Environmental Protection Agency
Q4) Which of the following will help prevent food-borne illnesses?
A)Thoroughly cooking hamburger,chicken and eggs
B)Storing food properly
C)Preventing cross-contamination
D)All of the above
Q5) What are objections to the use of bST in cows? What is the FDA's position regarding use of bST?
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Chapter 18: World Hunger and Malnutrition
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Q1) The nutrition transition is accompanied by:
A)decreased life expectancy.
B)an increase in low birth weight babies.
C)an increase in the incidence of heart disease and diabetes.
D)a decrease in the use of natural resources.
Q2) A child who consumes adequate calories but insufficient amounts of protein is most at risk for developing:
A)beriberi.
B)goiter.
C)kwashiorkor.
D)marasmus.
Q3) The single greatest cause of food insecurity is:
A)natural disasters. B)poverty.
C)lack of education.
D)famine.
Q4) What is the difference between subsistence crops and cash crops?
Q5) A family in a developing country has adequate food supplies,yet some of the family members suffer the consequences of malnutrition.What factors contribute to this paradox?
22
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Chapter 19: Focus on Alcohol
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Q1) Alcohol is given metabolic priority because it is
A)fat soluble.
B)a carbohydrate.
C)stored for later use.
D)a toxin.
Q2) Alcohol can cause permanent damage
A)during the development of the fetus during pregnancy.
B)to the brain during childhood.
C)to learning and memory during adolescence.
D)all of these statements are true.
Q3) Approximately ___% of traffic fatalities involve alcohol.
A)20
B)30
C)40
D)50
Q4) Alcohol provides _____ kcal/gm.
A)4
B)7
C)9
D)12
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Chapter 20: Focus on Eating Disorders
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Q1) Which statement about the relationship of anorexics and food is untrue?
A)anorexics limit their dietary intake by not thinking about food.
B)anorexics often prepare elaborate meals for other people.
C)anorexics often develop personal diet rituals
D)anorexics spend an enormous amount of time preoccupied with food.
Q2) Binge-eating disorder would be categorized as
A)Anorexia nervosa
B)Bulimia nervosa
C)EDNOS
D)this is not considered a true eating disorder.
Q3) Which of the following statements about Anorexia athletica is untrue?
A)Anorexia athletica is typified by compulsive exercise.
B)Anorexia athletica uses a severe diet to control Kcalories.
C)Anorexia athletica is typified by using extreme training to purge Kcalories.
D)Anorexia athletica is sometimes mistaken for a drive for athletic achievement.
Q4) Since 1900,the ideal body in the US
A)has stayed the same.
B)has become curvier.
C)has become heavier.
D)has become thinner and more muscular.
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Chapter 21: Focus on Phytochemicals
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Q1) Phytochemical supplements may provide
A)all the phytochemicals found in foods.
B)all the benefits obtained from a diet high in natural sources of phytochemicals.
C)some specific advantages.
D)the synergism that comes from eating a variety of phytochemicals
Q2) Substances found in animal foods that are not essential nutrients but may have health promoting properties are______.
A)functional foods
B)phytochemicals
C)zoochemicals
D)health foods
Q3) Flavonoids are found in all of the following except A)wine
B)tea.
C)fruits.
D)fish
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Chapter 22: Focus on Nonvitaminnonmineral Supplements
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Q1) DHEA
A)is absorbed across the intestine.
B)is modified by the kidney.
C)is a breakdown product of the sex hormones.
D)concentrations in the blood increase with age
Q2) Are the benefits of amino acid supplementation worth the risk? Why or why not?
Q3) Which supplement is a component of phospholipids in cell membranes?
A)carnitine
B)inositol
C)SAM-e
D)glucosamine
Q4) Which of the following supplements are reported to reduce arthritis pain and stop cartilage degeneration?
A)glucosamine and carnitine
B)creatine and chondroitin
C)creatine and carnitine
D)glucosamine and chondroitin
Q5) Why are some enzyme supplements ineffective? What is the difference between those enzyme supplements that get to their target organs and those that don't?
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Chapter 23: Focus on Biotechnology
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Q1) Biotechnology has been used to improve human health by doing all of the following except:
A)making interferon to stimulate the immune system
B)making a protein that dissolves blood clots in heart attack victims
C)making influenza vaccine
D)modifying bacteria to make insulin
Q2) Which statement about the FDA and the regulation of genetically modified crops is incorrect?
A)The safety of the food product is determined based on its characteristics,not the method used to produce it.
B)Emphasis is placed on whether the food creates a new or increased allergenic risk.
C)Premarket approval is required for all GM foods even if they contain only substances that are already in the food supply.
D)The FDA is concerned with whether the plant is nutritionally different from traditional plants.
Q3) Using biotechnology,give some examples of how the quantity and quality of some foods has been enhanced.
Q4) How is genetic engineering being used to make farming more productive?
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