Principles of Nutrition Exam Preparation Guide
Course Introduction
Principles of Nutrition introduces the fundamental concepts of human nutrition, emphasizing the roles nutrients play in health, disease prevention, and overall well-being. The course explores macronutrients and micronutrients, their digestion, absorption, metabolism, and function in the body. Students will learn about dietary guidelines, nutritional assessment, food sources, and the impact of nutritional choices throughout the lifespan. Key issues such as energy balance, weight management, and the relationship between nutrition and chronic diseases are also addressed, providing a solid foundation for further study or application in health-related fields.
Recommended Textbook
Wardlaws Perspectives in Nutrition A Functional Approach 1st Edition by Carol Byrd Bredbenner
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18 Chapters
1617 Verified Questions
1617 Flashcards
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Chapter 1: The Science of Nutrition
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90 Verified Questions
90 Flashcards
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Sample Questions
Q1) In a double-blind study, who knows which participants are getting the treatment or placebo?
A)only the researchers
B)only the participants
C)only an independent third party
D)both the researchers and participants
Answer: C
Q2) Minerals are needed for ________.
A)metabolic processes
B)functioning of the nervous system
C)water balance and structural systems
D)All of these choices are correct
Answer: D
Q3) What health practices would reduce risk for chronic diseases?
A)Eating a healthful diet
B)Not smoking and limiting alcohol intake
C)Limiting stress or adjusting the causes of the stress
D)All of these choices are correct
Answer: D
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Page 3
Chapter 2: Tools of a Healthy Diet
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51 Flashcards
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Sample Questions
Q1) Daily Values are based on which sets of dietary standards?
A)Reference Daily Intakes and Daily Reference Values
B)Recommended Dietary Allowances and Daily Reference Values
C)Reference Daily Intakes and Tolerable Upper Intake Levels
D)Recommended Dietary Allowances and Reference Daily Intakes
Answer: A
Q2) The MyPlate vegetable group is divided into which subgroups?
A)Starchy vegetables, red & orange vegetables, and dark green vegetables
B)Dark green vegetables and other vegetables
C)Other vegetables, starchy vegetables, and red & yellow vegetables
D)Dark green vegetables, red & orange vegetables, starchy vegetables, beans and peas, and other vegetables
Answer: D
Q3) Which counts as one cup of fruit?
A)Large banana
B)Small apple
C)Medium pear
D)All of these
Answer: D
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Chapter 3: The Food Supply
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Sample Questions
Q1) List 4 approved uses of food additives.For each use, give an example of a common food that contains the additive.
Answer: 1. Preservatives - used to extend the shelf life of food products. Example: canned vegetables containing sodium benzoate.
2. Flavor enhancers - used to improve the taste of food products. Example: potato chips containing monosodium glutamate (MSG).
3. Colorants - used to enhance or maintain the color of food products. Example: fruit-flavored yogurt containing red food dye.
4. Antioxidants - used to prevent the oxidation of fats and oils in food products. Example: packaged cookies containing butylated hydroxyanisole (BHA).
Q2) The temperature danger zone for growth of pathogenic bacteria is ________.
A)32-165<sup>\(\circ\)</sup>F
B)60-165<sup>\(\circ\)</sup>F
C)41-135<sup>\(\circ\)</sup>F
D)135-212<sup>\(\circ\)</sup>F
Answer: C
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Chapter 4: Human Digestion and Absorption
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Sample Questions
Q1) Which of the following organs is NOT part of the digestive organ system?
A)pancreas
B)small intestine
C)kidneys
D)liver
Q2) The main function of the liver in the digestive system is ________.
A)producing enzymes for digestion of protein, fat, and carbohydrate
B)producing the hormones that regulate digestion and absorption
C)producing bile for fat digestion and absorption
D)distributing nutrients to the gastrointestinal tract
Q3) The villi found in the gastrointestinal tract ________.
A)are finger-like projections into the lumen of the small intestine
B)are covered with the brush border (microvilli)
C)contain cells that produce mucus, hormones, and enzymes
D)produce a large surface area for nutrient absorption
E)All of these choices are correct
Q4) Fat-soluble vitamins are absorbed directly into the cardiovascular system.
A)True
B)False
Q5) Describe the major function of each organ used in the digestive process.
Page 6
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Chapter 5: Carbohydrates
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Sample Questions
Q1) Insoluble fiber is readily metabolized into acids and gases by bacteria in the large intestine.
A)True
B)False
Q2) 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
Q3) Food processors and manufacturers use amylopectins to produce sauces and gravies for frozen foods because they ________.
A)are easily digested
B)are resistant to spoilage
C)form a stable starch gel
D)are sweet tasting
Q4) List 3 examples of non-nutritive sweeteners.
Q5) List 3 monosaccharides.
Q6) How does the body maintain normal blood glucose levels?
Q7) List 3 ways to decrease the risk of developing type 2 diabetes.
Q8) List 3 health concerns associated with a low fiber diet.
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Chapter 6: Lipids
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Sample Questions
Q1) Fat digestion begins in the ________.
A)intestines
B)stomach
C)mouth
D)liver
Q2) Lard, butter, and cream are rich sources of ________.
A)saturated fatty acids
B)monounsaturated fatty acids
C)polyunsaturated fatty acids
D)trans fatty acids
Q3) Which is correct regarding trans fatty acids?
A)They raise HDL and LDL cholesterol
B)They lower LDL cholesterol
C)They raise LDL and lower HDL cholesterol
D)They raise blood glucose
Q4) Saturated fatty acids predominate in which of the following lipids?
A)canola oil
B)safflower oil
C)butter
D)olive oil
Page 8
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Chapter 7: Proteins
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Sample Questions
Q1) Edema in the lower extremities may appear when there is a severe lack of dietary protein because ________.
A)sodium is retained in the body
B)blood protein levels drop and fluid shifts into interstitial spaces
C)blood protein levels increase and force fluid into the cells
D)the kidneys cannot efficiently excrete excess fluid
Q2) Proteins help regulate blood pH by ________.
A)accepting and releasing hydrogen ions
B)keeping the blood more acidic
C)releasing ketone-forming amino acids into the blood
D)pumping potassium out of the cells
Q3) The recommended amount of protein as a percentage of total energy intake is
A)15% to 20%
B)20% to 30%
C)10% to 35%
D)40% to 50%
Q4) What suggestions would you give to athletes taking multiple amino acid supplements?
Q5) List 3 nutrients that are likely to be low in a vegan diet.
Page 9
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Chapter 8: Alcohol
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Sample Questions
Q1) 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
Q2) Excess consumption of some alcoholic beverages can lead to deficiencies of iron and zinc.
A)True
B)False
Q3) How does alcohol abuse impair nutritional status?
Q4) Alcoholism is associated with all of the following EXCEPT ________.
A)cirrhosis of the liver
B)jaundice
C)type I diabetes
D)alcoholic hepatitis
Q5) Define what is meant by light drinker, moderate drinker, and heavy drinker for an average man and for an average woman.
Q6) List 3 reasons why women are less tolerant of alcohol than men.
Q7) How does the body metabolize low to moderate amounts of alcohol?
Page 10
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Chapter 9: Energy Metabolism
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Sample Questions
Q1) In most cases the starting material for gluconeogenesis is ________.
A)oxaloacetate
B)phosphoenolpyruvate
C)carnitine
D)All of these choices are correct
Q2) Red blood cells undergo anaerobic metabolism, which means that they produce ________.
A)plasma
B)iron
C)lactate
D)clots
Q3) The major end products of the electron transport chain are ________.
A)water, carbon dioxide and ATP
B)glucose and amino acids
C)dietary fiber and ammonia
D)carbon, nitrogen and hydrogen
Q4) Name two characteristics of inborn errors of metabolism.
Q5) The kidney is the major organ that regulates metabolism.
A)True
B)False
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Chapter 10: Energy Balance, Weight Control, and Eating Disorders
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Sample Questions
Q1) Before recommending treatment for obesity, the health professional should
A)assess current health status
B)take a family history of obesity-related disease
C)determine fat distribution in the patient
D)All of these choices are accurate
Q2) A fad diet for weight loss ________.
A)can result in quick weight loss
B)usually fails because habits are not changed
C)may be nutritionally inadequate
D)All of these choices are correct
Q3) Eating breakfast is a good strategy for losing weight.
A)True
B)False
Q4) The highest rate of weight-loss success and maintenance among people with morbid obesity is seen with ________.
A)very-low-calorie diets (VLCDs)
B)jaw wiring
C)gastroplasty
D)commercial weight-loss programs
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Chapter 11: Nutrition, Exercise, and Sports
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Sample Questions
Q1) Preferably, a pre-game meal should be eaten about ________ before an endurance event.
A)30 minutes
B)1 hour
C)2 to 4 hours
D)5 to 6 hours
Q2) _______ of one's general energy needs are fueled by proteins.
A)2% to 5%
B)10% to 15%
C)50% to 60%
D)70% to 90%
Q3) For every pound of weight lost during an athletic event, ________ of water should be consumed during exercise or immediately thereafter.
A)½ cup
B)1 cup
C)2 ½ cups
D)3 cups
Q4) List 5 symptoms of heatstroke, and explain how it can occur.
Q5) What athletes can benefit from carbohydrate loading? Why?
Q6) Design a diet for an endurance athlete who wants to carbohydrate load.
Page 13
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Chapter 12: Micronutrients: Vitamins and Minerals
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Sample Questions
Q1) Some minerals can be synthesized in the human body.
A)True
B)False
Q2) People who remain almost fully covered during the day are at increased risk of vitamin K deficiency.
A)True
B)False
Q3) People who smoke likely need more vitamin C than nonsmokers.
A)True
B)False
Q4) The mineral found in the body in the most abundance is ________.
A)phosphorus
B)iron
C)calcium
D)sodium
Q5) What supplements might you recommend for a 23-year-old, female vegan?
Q6) Supplements are regulated in a similar way to the regulation of drugs by the FDA.
A)True
B)False
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Chapter 13: Micronutrients in Energy and Amino Acid
Metabolism
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Sample Questions
Q1) Iodide in the blood is trapped by the ________.
A)pancreas and incorporated into insulin
B)adrenal glands and incorporated into aldosterone
C)pituitary gland and incorporated into calcitonin
D)thyroid gland and incorporated into thyroxine
Q2) Rich sources of choline are ________.
A)enriched cereals and grains
B)fats and oils
C)meats, eggs, and dairy products
D)fruits and vegetables
Q3) Explain why a deficiency of selenium can impair iodine metabolism.
Q4) Athletes commonly believe that the trace mineral ________ helps improve muscle mass and strength despite lack of research evidence.
A)chromium
B)zinc
C)manganese
D)selenium
Q5) Manganese deficiency and toxicity rarely have been reported in humans.
A)True
B)False
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Chapter 14: Fluid Balance and Blood Health
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Sample Questions
Q1) A person cannot drink too much water; the kidneys and sweat glands make water excretion quick and efficient, protecting the body from over hydration.
A)True
B)False
Q2) Zinc is transported in the blood to tissues by the proteins albumin and alpha-2 macroglobulin.
A)True B)False
Q3) ADH 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) Beverages contribute only marginally to calorie intake in the U.S.
A)True B)False
Q5) Compare and contrast the characteristics of a high-sodium diet to that of a high-potassium diet.
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Chapter 15: Bone Health and Body Defense Systems
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Sample Questions
Q1) Which of the following enzymes contains selenium?
A)glutathione peroxidase
B)superoxide dismutase
C)lysyl oxidase
D)pancrease
Q2) The more dense a bone is, the more brittle it will be.
A)True
B)False
Q3) When viewing items at night or in very dim light, light strikes the retina of the eyes ________.
A)and causes the retinal to change from its cis form to its trans form
B)and splits the rhodopsin into opsin and all-trans-retinal
C)to trigger an electrical signal along the optic nerve
D)All of these choices are accurate
Q4) Magnesium deficiency is most often caused by ________.
A)excessive intakes of sodium and potassium
B)low dietary intake of magnesium
C)GI disorders that cause prolonged diarrhea or vomiting
D)osteopenia or osteoporosis
Q5) List three food sources rich in vitamin D.
Page 17
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Chapter 16: Nutritional Aspects of Pregnancy and Breastfeeding
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Sample Questions
Q1) Women are more likely to choose to breastfeed their infants if they ________.
A)know the advantages of breastfeeding
B)have a supportive partner
C)deliver babies in a hospital that supports breastfeeding
D)All of these choices are correct
Q2) Women who begin pregnancy at a low BMI should gain about ___ pounds during pregnancy.
A)15
B)15 to 25
C)25 to 35
D)28 to 40
Q3) Obese pregnant women have an increased risk for ________.
A)low blood pressure
B)gestational diabetes
C)ketosis
D)inadequate placenta development
Q4) The placenta's size and ability to support fetal growth depend on the mother's nutritional status.
A)True
B)False
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Chapter 17: Nutrition During the Growing Years
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Sample Questions
Q1) During the first year of life, the infant increases in length by ________% over what it was at birth.
A)20
B)33
C)50
D)100
Q2) About how much protein should an 18-pound (i.e., 8.2kg), 10-month-old baby consume each day?
A)8 grams
B)24 grams
C)12 grams
D)32 grams
Q3) Which infants have special vitamin needs?
A)Infants at birth need vitamin K
B)Breastfed infants need iron supplements
C)Breastfed infants whose mothers are vegans need vitamin B-12 supplements
D)All of these choices are accurate
Q4) Milk allergies seldom last beyond 3 years of age.
A)True
B)False
Page 19
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Chapter 18: Nutrition During the Adult Years
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Sample Questions
Q1) Elevated blood concentrations of ____ are associated with increased risk for stroke and neurological decline in some elderly adults.
A)zinc
B)homocysteine
C)vitamin E
D)vitamin D
Q2) The Dietary Reference Intakes (DRIs) for adults do not take into consideration aging-related changes in ________.
A)body composition
B)metabolism
C)organ function
D)DRIs take into account all of these things
Q3) After age ____ or so, the rate of cell breakdown begins to exceed the rate of cell renewal.
A)25
B)30
C)35
D)55
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