Principles of Nutrition
Mock Exam
Course Introduction
Principles of Nutrition provides a comprehensive overview of the essential nutrients required for human growth, development, and health. This course explores the digestion, absorption, and metabolism of carbohydrates, proteins, fats, vitamins, and minerals, emphasizing their functions within the body. Students will examine the impact of food choices on overall wellness, the role of nutrition in disease prevention, and the influence of social, cultural, and economic factors on dietary habits. The course also introduces the basics of dietary assessment, guidelines for healthy eating, and contemporary issues in nutrition science.
Recommended Textbook
Nutrition Concepts and Controversies 14th Edition by Frances Sizer
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15 Chapters
1206 Verified Questions
1206 Flashcards
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Page 2
Chapter 1: Food Choices and Human Health
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) The development of chronic diseases has a connection to poor diet and:
A)can be completely prevented by eating a good diet.
B)will not be affected by lifestyle choices.
C)is not affected by genetics.
D)can be completely prevented by altering genes.
E)can be reduced by food choices along with lifestyle choices.
Answer: E
Q2) When making food choices,the best types of foods to include in your diet are:
A)natural foods,because they are the most nutritious and complete.
B)fast foods,because they are the most readily available.
C)whole foods,because they provide the basis of a nutritious diet.
D)processed foods,because they are fortified with all missing nutrients.
E)functional foods,because they can make up for bad food choices.
Answer: C
Q3) Physical activity is not linked to nutrition as a factor supporting health.
A)True
B)False
Answer: False
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3
Chapter 2: Nutrition Tools Standards and Guidelines
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Your sister has evaluated her usual diet by comparing it to the USDA Food Intake Patterns and has found that her intakes of fruits,vegetables,and dairy foods are lower than recommended.How would you interpret her results?
A)She needs to eat more of these foods and less of others to keep her calories balanced.
B)She is choosing the right foods because her intake matches the average American diet.
C)Her calorie intake is too low so she needs to increase her food intake.
D)She is choosing too many different kinds of fruits and vegetables.
E)She could use sauces and dips to make vegetables more palatable,thereby increasing her vegetable intake.
Answer: A
Q2) Which of the following is characteristic of Daily Values?
A)They provide nutrient values for different categories of people.
B)They are ideal for allowing comparisons among foods.
C)They are useful as nutrient intake goals for individuals.
D)They provide information on all DRI nutrients.
E)Daily Values are calculated based on a 1500-calorie diet.
Answer: B
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Page 4
Chapter 3: The Remarkable Body
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Among the cells' most basic needs are _____ and the oxygen with which to burn it.
A)water
B)essential nutrients
C)building blocks
D)hydrogen
E)energy
Answer: E
Q2) List at least three ways in which hormones affect nutrition.
Answer: Hormones regulate the digestive system in response to meals or fasting.
Hormones inform the brain about the degree of body fatness.
Hormones help to regulate hunger and appetite.
Hormones influence appetite changes during a woman's menstrual cycle and in pregnancy.
Hormones regulate the body's reaction to stress,suppressing hunger and digestion. Hormones contribute to the loss of appetite that sick people often experience.
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Chapter 4: The Carbohydrates Sugar Starch Glycogen and Fiber
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Which of the following animal-derived foods contains significant amounts of carbohydrates?
A)eggs
B)beef
C)milk
D)poultry
E)lamb
Q2) Which of the following statements is false concerning the splitting of glucose for energy?
A)Inside a cell,glucose is broken in half and these two halves have two pathways open to them.
B)Glucose can be broken down to yield energy and carbon dioxide.
C)Glucose fragments can be linked together into molecules of body fat.
D)Body fat can be converted into glucose to feed the brain adequately.
E)Water is a by-product of splitting glucose for energy.
Q3) Describe the harmful effects of fiber when taken in excess.
Q4) Define hypoglycemia and describe the symptoms of this condition.
Q5) Explain why,calorie for calorie,carbohydrate-rich foods contribute less to body fatness than do fat-rich foods.
Q6) Explain the relationship between obesity and type 2 diabetes. Page 6
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Page 7
Chapter 5: The Lipids Fats Oils Phospholipids and Sterols
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Vegetable oils comprise most of the added fat in the diet because:
A)they are appropriate for vegetarians as well as omnivores.
B)consumers prefer their taste.
C)consumers tend to choose butter over margarine.
D)they have a reputation as a "comfort" or "luxury" food.
E)food manufacturers add them to processed foods.
Q2) Which of the following words on an ingredient list would alert you to the presence of trans fatty acids in the product?
A)BHA or BHT
B)liquid corn oil
C)chicken fat
D)peanut oil
E)hydrogenated vegetable oil
Q3) Which statement best describes individuals who have had their gallbladder removed?
A)The liver stops producing bile.
B)They cannot digest food.
C)Bile is released directly into the small intestine.
D)Bile is not delivered into the small intestine.
E)They must eat a fat-free diet.
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Chapter 6: The Proteins and Amino Acids
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79 Verified Questions
79 Flashcards
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Sample Questions
Q1) How many amino acids are considered to be essential amino acids?
A)5
B)20
C)7
D)13
E)9
Q2) Explain how proteins help to regulate the quantity of fluids in the compartments of the body to maintain fluid and electrolyte balance.
Q3) Antibodies are large proteins in the blood that are effective in helping to destroy invading foreign particles.
A)True
B)False
Q4) Humans need to eat protein-containing foods regularly because:
A)we need essential amino acids that can only be provided by foods.
B)our bodies cannot make any amino acids needed for proteins.
C)the function of protein is to maintain our muscle strength.
D)protein is broken down quickly during digestion and lost from the body.
E)protein is a good source of the essential nutrients iron,zinc,and B .
Q5) Discuss consequences of protein deficiency.
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Chapter 7: The Vitamins
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) An adult who eats an adequate,balanced diet is diagnosed with a vitamin B deficiency.How might this deficiency have developed,and how will it likely be treated?
Q2) People whose diets are rich in vegetables and fruits have low rates of: A)cancer.
B)lung disease.
C)rickets.
D)osteoporosis.
E)toxicity.
Q3) Which statement regarding vitamin C is true?
A)A lack of the vitamin results in beriberi.
B)It inhibits iron absorption.
C)It prevents the common cold.
D)It helps to produce carnitine.
E)An excess of the vitamin can result in gallstones.
Q4) The most familiar function of vitamin A is to sustain normal eyesight. A)True B)False
Q5) Identify the problem associated with vitamin K deficiency and who is most at risk for K deficiency and why.How is it prevented?
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Chapter 8: Water and Minerals
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85 Verified Questions
85 Flashcards
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Sample Questions
Q1) What is peak bone mass and when is it developed?
Q2) Differentiate between iron deficiency and iron-deficiency anemia and describe the causes and symptoms of the latter.
Q3) Describe what is known about the relationship between protein intakes (both low and high)and bone health.
Q4) What is the DRI iron intake recommendation for men and women over 51 years old?
A)8 g/day
B)1 mg/day
C)2 mg/day
D)18 mg/day
E)8 mg/day
Q5) The vitamin D included in this supplement has what effect?
A)limits the absorption of calcium
B)may increase the risk of fractures
C)can cause toxicity if combined with other vitamin D sources in the diet
D)has no effect on the calcium in the supplement
Q6) Soft water contains sodium,which may aggravate hypertension.
A)True
B)False
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Q7) Describe the characteristics of DASH (Dietary Approaches to Stop Hypertension).
Chapter 9: Energy Balance and Healthy Body Weight
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82 Flashcards
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Sample Questions
Q1) An effective method for losing weight would be to:
A)set a single,long-term goal,even though it may take several years to accomplish.
B)start with a very low calorie level to achieve a quick weight loss initially.
C)keep records of your food intake and exercise to spot trends.
D)use a pre-designed menu plan from a popular diet book that focuses on a single nutrient.
E)use a program or product that can alter your genetic code or reset your metabolism.
Q2) Quick,large changes in weight are most likely the result of all of the following except: A)changes in fat stores.
B)changes in body fluid content.
C)changes in electrolytes and fluid balance.
D)changes in lean tissues such as muscles.
E)changes in bone minerals.
Q3) Briefly describe several inside-the-body theories for the cause of obesity.
Q4) Identify and discuss external cues that can lead to overeating behavior and weight gain.
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Page 12
Chapter 10: Performance Nutrition
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Taking vitamin or mineral supplements just before competition will help to improve performance.
A)True
B)False
Q2) The first symptom of dehydration (besides thirst)is:
A)hypoglycemia.
B)heavy breathing.
C)heat stroke.
D)fatigue.
E)dizziness.
Q3) Calculate how much carbohydrate a 175-pound athlete who is in training 4-5 hours per day should eat each day in order to enhance his body's storage of glycogen.
A)385-550 grams
B)40-56 grams
C)88-123 grams
D)477-795 grams
E)636-954 grams
Q4) What are anabolic steroids? Describe the side effects of taking steroids.
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Chapter 11: Diet and Health
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80 Flashcards
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Sample Questions
Q1) The best action to take to decrease your risk of cancer is to:
A)limit foods that are grilled,smoked,and charbroiled.
B)consume a diet moderate in fat.
C)take vitamin supplements.
D)eat a wide variety of vegetables and fruits in generous quantities every day.
E)eat fatty fish several times a week.
Q2) A 45-year-old man who is overweight and has several family members with heart disease is concerned about developing it.Which risk factor does he have the ability to improve or change?
A)gender
B)family history
C)weight
D)age
E)genetics
Q3) It is now the standard practice for health care providers to tailor a person's treatment to prevent or minimize disease based on their identified genetic profile.
A)True
B)False
Q4) Explain how atherosclerosis can make hypertension worse.
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Chapter 12: Food Safety and Food Technology
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80 Flashcards
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Sample Questions
Q1) A food manufacturer is packaging a new food product that is susceptible to mold and bacterial growth.The food additive he most likely would use to protect the food is:
A)acetic acid.
B)BHA.
C)peroxides.
D)MSG.
E)citric acid.
Q2) How does modified atmosphere packaging protect foods?
A)It kills anaerobic bacteria.
B)It increases oxidative browning.
C)It reduces growth of oxygen-dependent bacteria.
D)It prevents the bacteria Clostridium botulinum from multiplying.
E)It promotes rancidity.
Q3) Which ingredients are the best known and most widely used antimicrobial agents?
A)salt and BHT
B)nitrites and vitamin C
C)sugar and tartrazine
D)salt and sugar
E)sulfites and citric acid
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Page 15
Chapter 13: Life Cycle Nutrition Mother and Infant
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) What recommendation is most appropriate to help a 6-year-old obese boy to improve his health?
A)He needs to start lifting weights to increase his muscle mass.
B)He should eliminate all his favorite fatty snacks from his diet.
C)He needs to be placed on a weight-reduction diet to lose some of his excess weight.
D)He should carry a refillable water bottle with him and drink water instead of soft drinks.
E)He should go on a kid-friendly cardiovascular exercise regime to ensure he loses weight.
Q2) Women who have uncontrolled high blood glucose levels during pregnancy may experience complications such as:
A)development of hypoglycemia later in life.
B)preterm labor.
C)low infant birthweight.
D)development of preeclampsia.
E)fetal diabetes.
Q3) Alcohol crosses the placenta and is directly toxic to the fetus.
A)True
B)False
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Chapter 14: Child Teen and Older Adult
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) The life-threatening food allergy reaction of anaphylactic shock is most often caused by:
A)almonds,yeast breads,and oranges.
B)tomatoes,yeast breads,and bananas.
C)peanuts,fish,and shellfish.
D)soy,fish,and strawberries.
E)wheat,meat,and tree nuts.
Q2) A 7-year-old boy who is not eating breakfast before going to school because he doesn't want to miss the school bus:
A)is less likely to become overweight.
B)will easily make up the nutrients he missed at lunch and dinner.
C)is likely to perform poorly on the tests he takes in the morning.
D)will be commended by the teacher for paying close attention in class.
E)is likely to outperform his classmates in tasks requiring concentration.
Q3) What is an important nutrition concern for the person with Alzheimer's disease?
A)prevention of weight loss
B)elimination of dietary aluminum
C)supplementation with iron
D)treatment with the medicinal herb ginkgo biloba
E)supplementation with vitamin B
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Chapter 15: Hunger and the Global Environment
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80 Flashcards
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Sample Questions
Q1) As consumers we can purchase foods that require a low energy input by:
A)buying grain-fed rather than grass-fed beef.
B)purchasing more processed foods.
C)purchasing frozen corn on the cob rather than fresh corn.
D)buying legumes and whole grains.
E)purchasing more animal than plant proteins.
Q2) Alternative,sustainable agricultural practices include:
A)focusing on only a few crop varieties.
B)using fertilizers generously.
C)increased marketing of meat from livestock.
D)subsidizing large-scale farms with industry customers.
E)alternating crop species.
Q3) What is meant by food poverty and what problems are associated with an increased likelihood of food poverty?
Q4) List some of the main threats to the global food supply.
Q5) There is a strong,credible body of evidence documenting that the earth is warming and that this is largely due to human activities
A)True
B)False
Q6) Discuss how reducing food waste could impact the world food supply.
Page 18
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