Principles of Nutrition
Midterm Exam
Course Introduction
Principles of Nutrition provides a comprehensive overview of the fundamental concepts underlying human nutrition. The course explores the roles and functions of macronutrients and micronutrients, the process of digestion and absorption, and the impact of nutrition on health and disease prevention throughout the lifespan. Students will examine dietary guidelines, nutrient requirements, and the influence of lifestyle, cultural, and environmental factors on food choices. By integrating scientific principles with practical applications, the course equips learners with the foundational knowledge necessary for making informed dietary decisions and for further study in the field of nutrition science.
Recommended Textbook
Visualizing Nutrition 3rd Canadian Edition Mary B. Grosvenor
Available Study Resources on Quizplus
14 Chapters
1203 Verified Questions
1203 Flashcards
Source URL: https://quizplus.com/study-set/1213 Page 2
Chapter 1: Nutrition: Everyday Choices
Available Study Resources on Quizplus for this Chatper
83 Verified Questions
83 Flashcards
Source URL: https://quizplus.com/quiz/23983
Sample Questions
Q1) Substances found in plant foods that are not essential nutrients but may have health-promoting properties are
A) amino acids.
B) dietary supplements.
C) phytochemicals.
D) zoochemicals.
Answer: C
Q2) The term "calorie" is used in nutrition to mean the
A) amount of energy a food item provides when eaten.
B) amount of fat a food item contains.
C) heat contained within a food item.
D) total nutrient content of a food item.
Answer: A
Q3) The three main functions of nutrients include all of the following EXCEPT:
A) contributing to the structure of our body.
B) providing us with energy.
C) regulating biological processes in the body.
D) speeding up our metabolism.
Answer: D
To view all questions and flashcards with answers, click on the resource link above.
Page 3
Chapter 2: Guidelines for a Healthy Diet
Available Study Resources on Quizplus for this Chatper
89 Verified Questions
89 Flashcards
Source URL: https://quizplus.com/quiz/23984
Sample Questions
Q1) A fundamental premise of the Dietary Guidelines is that nutrients should come primarily from foods.
A)True
B)False
Answer: True
Q2) All health claims are reviewed by the food manufacturer before printed on the food label.
A)True
B)False
Answer: False
Q3) A qualified health claim does not have the same amount of research to support it as a health claim.
A)True
B)False
Answer: True
Q4) Food labels are designed to help consumers make wise food choices at the point of purchase.
A)True
B)False
Answer: True
To view all questions and flashcards with answers, click on the resource link above. Page 4
Chapter 3: Digestion: From Meals to Molecules
Available Study Resources on Quizplus for this Chatper
79 Verified Questions
79 Flashcards
Source URL: https://quizplus.com/quiz/23985
Sample Questions
Q1) Chewing food begins mechanical digestion and breaks up fiber.
A)True
B)False
Answer: True
Q2) The lymphatic system is a circulatory system.
A)True
B)False
Answer: True
Q3) As compared to when you are at rest between meals, when you are exercising, a ___________ proportion of your blood goes to your digestive system.
A) smaller
B) the same
C) greater
Answer: A
Q4) Which of the following is the correct order, from smallest unit to largest?
A) atoms cells molecules tissues
B) atoms molecules cells tissues
C) cells molecules tissues cells
D) molecules atoms cells tissues
Answer: B
To view all questions and flashcards with answers, click on the resource link above. Page 5
Chapter 4: Carbohydrates: Sugars, Starches, and Fibers
Available Study Resources on Quizplus for this Chatper
80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/23986
Sample Questions
Q1) One serving (3 cookies) of Pepperidge farm Chessmen cookies provides 120 calories and 18 grams of carbohydrate. What percentage of calories is from carbohydrate?
A) 72%
B) 60%
C) 54%
D) 47%
Q2) In both muscle and liver cells, insulin promotes the conversion of glucose into glycogen for immediate use.
A)True
B)False
Q3) Oxygen is needed for glycolysis to occur.
A)True
B)False
Q4) Refined sugars look chemically very different from sugars that occur naturally in foods.
A)True
B)False
Q5) Are soft drinks that are made with sucrose healthier than those made with high fructose corn syrup?
To view all questions and flashcards with answers, click on the resource link above. Page 6
Chapter 5: Lipids: Fats, Phospholipids, and Sterols
Available Study Resources on Quizplus for this Chatper
124 Verified Questions
124 Flashcards
Source URL: https://quizplus.com/quiz/23987
Sample Questions
Q1) After long-chain fatty acids have been absorbed into the mucosal cells, they are re-assembled into:
A) cholesterol
B) fat-soluble vitamins
C) micelles
D) triglycerides
Q2) All of the following foods contain cholesterol except:
A) boiled egg
B) hamburger cooked on the grill
C) avocado
D) salmon
Q3) Obesity and high blood pressure increase heart disease risk, but diabetes does not.
A)True
B)False
Q4) Excess body fat is associated with an increased risk of:
A) cardiovascular disease.
B) diabetes
C) high blood pressure
D) All of these
To view all questions and flashcards with answers, click on the resource link above. Page 7
Chapter 6: Proteins and Amino Acids
Available Study Resources on Quizplus for this Chatper
81 Verified Questions
81 Flashcards
Source URL: https://quizplus.com/quiz/23988
Sample Questions
Q1) A food intolerance is an adverse reaction to a food that involves production of antibodies.
A)True
B)False
Q2) Protein and amino acid supplements are rarely needed to increase protein needs.
A)True
B)False
Q3) When salivary amylase enters the stomach, the acid causes the structure of this enzyme to change so that it is no longer able to function. This change in structure is called
A) deamination.
B) deformation.
C) denaturation.
D) deactivation.
Q4) Transamination is the process by which transfer RNA reads the genetic code and delivers the needed amino acids to the ribosome.
A)True
B)False
Q5) Why are vegans at risk for vitamin B deficiency?
Q6) What are some of the health benefits of consuming soy products?
To view all questions and flashcards with answers, click on the resource link above. Page 8
Chapter 7: Vitamins
Available Study Resources on Quizplus for this Chatper
98 Verified Questions
98 Flashcards
Source URL: https://quizplus.com/quiz/23989
Sample Questions
Q1) Most of the water-soluble vitamins are bound to blood proteins for transport.
A)True
B)False
Q2) All of the following MyPlate food groups are good sources of folate except for the _____ group.
A) Dairy
B) Fruits
C) Grains
D) Vegetables
Q3) The amount of a particular vitamin in a food depends on all of the following EXCEPT
A) how much of the food is consumed.
B) how the food is cooked.
C) how the food is stored.
D) what is added to the food during processing.
Q4) Herbs may decrease the effectiveness of some medications.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above.
9
Chapter 8: Water and Minerals
Available Study Resources on Quizplus for this Chatper
95 Verified Questions
95 Flashcards
Source URL: https://quizplus.com/quiz/23990
Sample Questions
Q1) Bernhard is a football player on your university football team and he is eating high amounts of protein. Considering his high protein intake, how should he adjust his water intake and why?
A) He needs to increase his daily water intake to help the kidneys excrete the protein waste products.
B) He needs to increase his daily water intake to help the heart pump the protein more efficiently to the muscles.
C) He needs to decrease his daily water intake so that a more concentrated source of protein gets to the muscles.
D) He needs to decrease his daily water intake so that the intestine more efficiently absorbs the protein that enters the intestinal tract.
Q2) The protein molecule that is found in red blood cells that transports oxygen to body cells is called
A) hapocorrin.
B) hemoglobin.
C) myoglobin. D) transferrin.
To view all questions and flashcards with answers, click on the resource link above. Page 10
Chapter 9: Energy Balance and Weight Management
Available Study Resources on Quizplus for this Chatper
81 Verified Questions
81 Flashcards
Source URL: https://quizplus.com/quiz/23991
Sample Questions
Q1) Gaining weight is easy, just eat more fat.
A)True
B)False
Q2) What are differences between gastric bypass and adjustable gastric banding? How do each of these procedures promote weight loss?
Q3) The energy that we use to digest food and to absorb, metabolize, and store the nutrients from food is called diet-induced thermogenesis.
A)True
B)False
Q4) The typical age of onset of bulimia nervosa is A) preadolescence/adolescence.
B) adolescence/young adults.
C) middle age.
D) adults of any age.
Q5) The desire to consume specific foods is called A) appetite.
B) boredom.
C) hunger.
D) satiety.
To view all questions and flashcards with answers, click on the resource link above. Page 11
Chapter 10: Nutrition, Fitness, and Physical Activity
Available Study Resources on Quizplus for this Chatper
84 Verified Questions
84 Flashcards
Source URL: https://quizplus.com/quiz/23992
Sample Questions
Q1) As compared to medium intensity exercise, such as hiking, fatty acids are used at a_____ rate and glucose at a _____ rate for fuel during rest.
A) higher, lower
B) higher, higher
C) lower, lower
D) lower, higher
Q2) Sports anemia impairs the delivery of oxygen to tissues.
A)True
B)False
Q3) The predominate fuel used by muscle during a 10K race (~50 minutes) is A) carbohydrate.
B) creatine phosphate.
C) fat.
D) protein.
Q4) Maximum heart rate _____ with age.
A) decreases
B) increases
C) does not change (is not affected by age)
Q5) What is caffeine intoxication? What are the symptoms?
To view all questions and flashcards with answers, click on the resource link above. Page 12
Chapter 11: Nutrition During Pregnancy and Infancy
Available Study Resources on Quizplus for this Chatper
93 Verified Questions
93 Flashcards
Source URL: https://quizplus.com/quiz/23993
Sample Questions
Q1) DHA and ARA are only found in DHA and ARA fortified formulas and not in breast milk.
A)True
B)False
Q2) Food allergies are more common in infants less than 3 months of age because they lack the ability to completely digest protein.
A)True
B)False
Q3) A folate deficiency during pregnancy increases the risk of which of the following?
A) Low-birth-weight infants
B) Megablastic or macrocytic anemia
C) Neural tube defects, such as spina bifida
D) All of these are associated with folate deficiency during pregnancy.
Q4) Infants have a _____ proportion of body water than do adults.
A) higher
B) lower
C) very similar
To view all questions and flashcards with answers, click on the resource link above.
Page 13
Chapter 12: Nutrition From 1 to 100
Available Study Resources on Quizplus for this Chatper
70 Verified Questions
70 Flashcards
Source URL: https://quizplus.com/quiz/23994
Sample Questions
Q1) The recommended amount of calcium intake increases from 800 milligrams per day for children to 1300 milligrams per day during adolescence, yet intake is typically much lower than recommended in both sexes. What is the most immediate health-related concern of low calcium intake during adolescence? What is the greatest contributor to low calcium intake in this age group?
Q2) A disease that results in a relentless and irreversible loss of mental function is A) Alzheimer's disease. B) cataracts.
C) dementia.
D) food insecurity.
Q3) Macular degeneration is the most common cause of blindness in older Americans. A)True B)False
Q4) As people age, they tend to lose lean body mass, owing to the decrease in BMR typically seen with aging. A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 14
Chapter 13: How Safe Is Our Food Supply
Available Study Resources on Quizplus for this Chatper
85 Verified Questions
85 Flashcards
Source URL: https://quizplus.com/quiz/23995
Sample Questions
Q1) Unlike bacteria, the viruses that cause human diseases cannot grow and reproduce in foods.
A)True
B)False
Q2) Despite concerns about the impact of GM crops, the number of acres planted with them worldwide has risen steadily since 1996.
A)True
B)False
Q3) Cooking and freezing stop mold growth and successfully destroy toxins that might have already been produced.
A)True
B)False
Q4) You went to a cookout with some friends and you noticed that Bob, who was grilling hamburgers, returned the cooked hamburgers to the same plate that held the raw hamburgers. Define cross-contamination and explain how this scenario is an example of cross-contamination. What would be the appropriate way to prevent cross-contamination in the scenario provided?
Q5) Describe one consumer concern and one environmental concern as related to genetically modified crops.
To view all questions and flashcards with answers, click on the resource link above. Page 15
Chapter 14: Feeding the World
Available Study Resources on Quizplus for this Chatper
61 Verified Questions
61 Flashcards
Source URL: https://quizplus.com/quiz/23996
Sample Questions
Q1) All of the following are advantages of organic farming as compared to conventional farming EXCEPT:
A) fewer pollutants are released into the environment.
B) higher crop yields.
C) increased biological diversity of crops.
D) reduced use of agricultural chemicals.
Q2) Feeding America is a government-sponsored, federally funded program.
A)True
B)False
Q3) The high nutrient needs of pregnant and lactating women and small children put them at particular risk for undernutrition.
A)True
B)False
Q4) All of the following are effects of nutrition transition EXCEPT
A) life expectancy declines.
B) rates of nutrient deficiencies decrease.
C) rates of heart disease increase.
D) there is an increased reliance on animal protein as a dietary food source.
Q5) How can lack of health care increase the incidence of undernutrition?
Q6) Compare and contrast 3 of the food assistance programs available in the U.S.
Page 16
To view all questions and flashcards with answers, click on the resource link above.