Course Introduction
Principles of Nutrition Question Bank
Principles of Nutrition provides a foundational understanding of the essential nutrients required by the human body and their physiological roles in maintaining health. The course explores macronutrients and micronutrients, their food sources, digestion, absorption, and metabolism. Students will examine the impact of nutrition on growth, development, and disease prevention, and analyze dietary requirements across different life stages. Emphasis is placed on evaluating nutritional information, understanding current dietary guidelines, and developing skills to make informed food choices that support optimal well-being.
Recommended Textbook
Understanding Nutrition 14th Edition by Eleanor Noss Whitney
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Page 2
Chapter 1: An Overview of Nutrition
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Sample Questions
Q1) Foods associated with a particular culture are called ____________________ foods.
Answer: ethnic
Q2) Which statement is true of minerals in their role as nutrients?
A)They are organic.
B)They yield 4 kcalories per gram.
C)Some become dissolved in body fluids.
D)Some may be destroyed during cooking.
E)They are more fragile than vitamins.
Answer: C
Q3) The RDAs (Recommended Dietary Allowances) for nutrients are generally ____.
A)more than twice as high as anyone needs
B)the minimum amounts that average people need
C)designed to meet the needs of almost all healthy people
D)designed to prevent deficiency diseases in half the population
E)reflective of current dietary preferences
Answer: C
Q4) The normal range for ____________________ is 18 to 21% for young men and 23 to 26% for young women.
Answer: body fat composition
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Chapter 2: Planning a Healthy Diet
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Sample Questions
Q1) Providing enough, but not an excess, of a food is a diet-planning principle known as
A)safety
B)variety
C)moderation
D)undernutrition
E)conservatism
Answer: C
Q2) The Nutrition Facts panel must provide the ____________________, the ____________________, or both for important nutrients. Answer: nutrient amount; percent Daily Value percent Daily Value; nutrient amount;
Q3) How much fruit juice (100%) is equivalent to 1 cup of fresh fruit?
A)1/4 cup
B)1/2 cup
C)1 cup
D)1 1/2 cups
E)2 cups
Answer: C
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Page 4
Chapter 3: Digestion, Absorption, and Transport
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Sample Questions
Q1) The gastrointestinal microbiome is comprised primarily of ____.
A)villi
B)bacteria
C)mucosa
D)probiotics
E)viruses
Answer: B
Q2) ____________________ is an autoimmune disease characterized by inflammation of the small intestine that occurs in response to foods that contain gluten, a protein commonly found in wheat, barley, rye, and possibly oats.
Answer: Celiac disease
Q3) The process by which food is broken down into absorbable components is called
A)digestion
B)absorption
C)excretion
D)mastication
E)adsorption
Answer: A
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Page 5
Chapter 4: The Carbohydrates: Sugars, Starches, and Fibers
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Sample Questions
Q1) What is the reaction that links two monosaccharides together?
A)hydrolysis
B)absorption
C)disaccharide
D)condensation
E)oxygenation
Q2) What type of nutrient is starch?
A)fiber
B)gluten
C)simple carbohydrate
D)complex carbohydrate
E)compound carbohydrate
Q3) Excessive consumption of soft drinks, orange juice, and sports drinks increases risk for development of caries because they contain sugar and ____.
A)a low pH
B)organic bases
C)resistant starch
D)insufficient fluoride
E)excess calcium
Q4) Dietary fibers that form gels are said to be ____________________.
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Chapter 5: The Lipids: Triglycerides, Phospholipids, and Sterols
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Sample Questions
Q1) Which acid is an omega-3 fat?
A)Acetic acid
B)Palmitic acid
C)Linoleic acid
D)Docosahexaenoic acid
E)Arachidonic acid
Q2) Lipids differ in their degree of saturation or unsaturation due to their number of ____.
A)amino acids
B)double bonds
C)saccharide units
D)peptide linkages
E)oxygen atoms
Q3) Which of the following is a characteristic of cholesterol?
A)It is absorbed directly into the blood
B)It is a precursor for bile and vitamin D synthesis
C)It is not formed in the body when provided by the diet
D)It is found in abundance in tropical fats such as palm oil
E)It has no functions in the healthy body.
Q4) How are omega-3 fats thought to protect against heart disease?
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Chapter 6: Protein: Amino Acids
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Sample Questions
Q1) A variation in a single nucleotide of a DNA strand is called a(n) ____.
A)RNA switch
B)thymine substitution
C)environmental mutation
D)single nucleotide polymorphism
E)replication failure
Q2) Breaking down reactions are called ____________________ and building up reactions are called ____________________.
Q3) The ____________________ is determined by weak electrical attractions within the polypeptide chain.
Q4) The process whereby messenger RNA is made from a DNA template is ____.
A)expression
B)sequencing
C)transcription
D)ribosome assembly
E)translation
Q5) The term ____________________ is used to describe the condition that develops when the diet delivers too little protein, too little energy, or both.
Q6) Define protein denaturation and provide an example of a denatured protein.
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Chapter 7: Energy Metabolism
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Sample Questions
Q1) Explain the roles of protein and fat as nutrients for gluconeogenesis. What are the circumstances that favor low and high rates of gluconeogenesis?
Q2) What term is specific to reactions in which simple compounds are combined into more complex molecules?
A)Anabolic
B)Catabolic
C)Ergogenic
D)Gluconeogenic
E)Anaerobic
Q3) Which process describes the sum of all chemical reactions that go on in living cells?
A)Digestion
B)Metabolism
C)Absorption
D)Catabolism
E)Anabolism
Q4) Fatty acids are taken apart two carbons at a time in a series of reactions known as ____________________.
Q5) How does the body respond to a low-carbohydrate diet?
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Chapter 8: Energy Balance and Body Composition
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Sample Questions
Q1) Which measurements are all used to compute a woman's BMR?
A)Body fat, height, and age
B)Body weight, height, and age
C)Physical activity level, body weight, and height
D)Energy intake, physical activity level, and body weight
E)Age, weight, and estimated skeletal mass
Q2) An index of a person's weight in relation to height is called ____.
A)body mass index
B)height to weight index
C)ideal body weight index
D)desirable body weight index
E)weight to height ratio
Q3) What characterizes the eating pattern of people with bulimia nervosa?
A)Binge eating usually occurs during the daytime.
B)Binge eating is frequently done at restaurant buffets.
C)Binge eating typically occurs after a period of strict dieting.
D)A binge eating episode is usually completed within 20 minutes.
E)Young women are particularly likely to have "binge buddies" with whom they binge.
Q4) How does consumption of fiber and protein induce satiation and satiety?
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Chapter 9: Weight Management: Overweight, Obesity, and Underweight
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Sample Questions
Q1) A typical person who burns 200 kcalories during a 2-mile run would, in the postexercise period, burn an additional A)10 kcalories.
B)20 kcalories.
C)30 kcalories.
D)40 kcalories.
E)50 kcalories.
Q2) Which of the following is a feature of meal eating?
A)Taking large bites helps to reduce food intake.
B)Faster eating correlates with higher body weight.
C)Total kcal intake in higher when meals are eaten more slowly.
D)Satiety hormones are blunted when meals are eaten more slowly.
E)Eating on a smaller plate increases food intake.
Q3) The classification of underweight is achieved when the BMI first drops below A)14.
B)18.5.
C)20.
D)22.5.
E)25.5
Q4) Outline the recommendations for a successful weight-loss diet.
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Chapter 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C
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Sample Questions
Q1) Discuss the association between marginal vitamin B deficiency and cognitive function.
Q2) Older adults with B deficiencies may develop ____________________, a condition that damages the cells of the stomach.
Q3) Which of the following is a feature of choline in nutrition?
A)It is an analog of ascorbic acid.
B)It is abundant in green leafy vegetables.
C)The body can synthesize it from cysteine.
D)Average intakes in the United States are lower than recommended.
E)There is no RDA for it.
Q4) Pteroylglutamic acid is known as A)folate.
B)choline.
C)inositol.
D)pyridoxamine.
E)niacin.
Q5) What factors are associated with vitamin B inadequacy other than low intake?
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Q6) The niacin-deficiency disease, ____________________, produces the symptoms of diarrhea, dermatitis, dementia, and eventually death
Chapter 11: The Fat-Soluble Vitamins: A, D, E, and K
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Sample Questions
Q1) Which of the following is a characteristic of vitamin K nutrition?
A)Deficiency may lead to hemophilia.
B)Toxicity may increase risk for hemophilia.
C)Absorption is inhibited when bile production diminishes.
D)Supplements are highly effective against osteoporosis.
E)The UL is 10% above the RDA for both men and women, across all age groups.
Q2) Vitamin A supplements are helpful in treating which of the following conditions?
A)Acne
B)Rickets
C)Osteomalacia
D)Night blindness
E)Scurvy
Q3) In vitamin D deficiency, production of ____________________, a protein that binds calcium in the intestinal cells, slows.
Q4) Describe the known functions of vitamin E and proposed therapeutic treatment for specific disorders.
Q5) Describe how the body can synthesize active vitamin D with the help of sunlight.
Q6) How does vitamin D function to raise blood levels of calcium and phosphorus?
Q7) Discuss the role of vitamin K in bone metabolism.
Q8) Discuss the adverse effects of free radicals.
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Chapter 12: Water and 123 the Major Minerals
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Sample Questions
Q1) Contrast the properties of minerals with those of vitamins.
Q2) What is calmodulin?
A)A calcium-binding protein
B)A drug that treats osteoporosis
C)A calcium supplement with high bioavailability
D)A form of calcium used in fortifying soy products
E)A drug that increases calcium availability
Q3) What are the major sources of sodium in the diet of the U.S. population? Describe ways in which consumers can lower intakes of salt in their diets.
Q4) Which of the following contributes most to the weight of the human body?
A)Iron
B)Water
C)Protein
D)Calcium
E)Fat
Q5) Discuss the role of physical activity in reducing the risk for osteoporosis.
Q6) Discuss major risk factors in the development of osteoporosis. What population groups are most at risk? What dietary measures are advocated for high-risk groups?
Q7) List five nonmilk sources of calcium.
Page 14
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Chapter 13: The Trace Minerals
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Sample Questions
Q1) Which of the following is a major binding protein for zinc?
A)Ligand
B)Ferritin
C)Hemosiderin
D)Metallothionein
E)Albumin
Q2) What is a major function of hemosiderin?
A)Enhances absorption of zinc and copper
B)Protects the body against free iron release
C)Transports iron from the intestines to the liver
D)Recycles iron from old red blood cells to the bone marrow
E)Promotes iron excretion to protect against overload
Q3) Which of the following would most likely result from an excessive intake of iodine?
A)Diarrhea
B)Skin rashes
C)Dehydration
D)Thyroid gland enlargement
E)Pineal stimulation
Q4) Discuss the role of copper in the disorders Menkes disease and Wilson's disease.
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Chapter 14: Fitness: Physical Activity, Nutrients, and Body
Adaptations
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Sample Questions
Q1) What substance contains the chemical energy that drives immediate muscle contraction?
A)ATP
B)NAD
C)Glucose
D)Fatty acids
E)Lactate
Q2) Which of the following ergogenic aids increases the risk for acromegaly?
A)HMB
B)Creatine
C)Octacosanol
D)Growth hormone
E)DHEA
Q3) What is the predominant fuel used by muscle cells during low- or moderate-intensity activity?
A)Fat
B)Protein
C)Glycogen
D)Blood glucose
E)Glucose
Page 16
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Chapter 15: Life Cycle Nutrition: Pregnancy and Lactation
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Q1) What is the most likely reason for a pregnant woman to crave pickles?
A)A change in hormones
B)A hypoglycemic episode
C)A physiologic need for fluid
D)A physiologic need for sodium
E)Cultural expectations that she will crave them
Q2) Which of the following is a feature of being overweight and pregnant?
A)Folate-related neural tube defects
B)Increased prevalence of caesarian section
C)Inability to carry twins to birth completion
D)Increased risk of birthing a small-for-gestational age infant
E)Decreased risk of gestational hypertension
Q3) Which of the following is a characteristic of calcium nutrition in pregnancy?
A)Calcium intakes usually meet the recommendations.
B)The RDA for calcium is the same as before pregnancy.
C)Calcium absorption efficiency is the same as before pregnancy.
D)Calcification of the fetal skeleton begins during the 14th week of pregnancy.
E)It is better for pregnant women to take a calcium supplement than to increase dairy intake.
Q4) Discuss the changes in macronutrient needs in pregnancy.
Page 17
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Chapter 16: Life Cycle Nutrition: Infancy, Childhood, and Adolescence
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Q1) What factor in breast milk binds iron and prevents it from supporting the growth of the infant's intestinal bacteria?
A)Colostrum
B)Lactoferrin
C)Hemoferritin
D)Bifidus factor
E)Lysozyme
Q2) Discuss factors that undermine positive nutrition influences at school.
Q3) At what age does the normal infant first develop the ability to swallow nonliquid food?
A)1 to 2 months
B)2 to 4 months
C)4 to 6 months
D)6 to 9 months
E)9 to 12 months
Q4) Discuss the special nutritional needs of the preterm infant and ways to meet these needs.
Q5) Honey should never be fed to infants because of the risk of
Q6) ____________________ is a craving to consume nonfood items. Page 18
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Page 19
Chapter 17: Life Cycle Nutrition: Adulthood and the Later Years
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Q1) For adults older than ____, mortality is lowest among individuals who are moderately overweight (BMI 23.5-27.5)
A)45
B)55
C)65
D)75
E)85
Q2) Discuss the role of tooth loss and gum disease in maintenance of nutritional status.
Q3) What is the main reason for dieting in the elderly?
A)To economize when food prices increase
B)To improve appearance among their peers
C)To pursue a medical goal such as reducing blood glucose
D)To reduce risks for development of atrophic gastritis and pernicious anemia
E)Unintentionally, as a result of depression or dementia
Q4) Define the condition known as gout and discuss dietary interventions.
Q5) The medical term for a person who lacks teeth is ____________________.
Q6) What are the risk factors for malnutrition in older results?
Page 20
Q7) ____________________ is a person's age as estimated from her or his body's health and probable life expectancy.
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Chapter 18: Diet and Health
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Q1) In the development of plaque, what is thought to be responsible for oxidation of LDL cholesterol during the inflammatory phase?
A)Free radicals
B)Beta-blockers
C)P-reactive protein (PRP)
D)Lipoprotein-associated phospholipase A
E)Cytokines
Q2) By what age do most people first have well-developed arterial plaque?
A)20
B)30
C)40
D)50
E)60
Q3) A significant reduction in blood flow to the brain is termed A)angina.
B)a stroke.
C)a vascular event.
D)metabolic syndrome.
E)Chiari event.
Q4) Pain and pressure in the area around the heart is called
21
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Chapter 19: Consumer Concerns About Foods and Water
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Q1) Government agencies that set tolerance levels for pesticides first identify those foods commonly eaten in large quantities by
A)children.
B)adolescents.
C)adults.
D)elderly.
E)animals used for food.
Q2) Of the following, which is used most widely as an antimicrobial agent?
A)Sugar
B)Saccharin
C)Sodium nitrite
D)Sodium propionate
E)Alcohol
Q3) What unintended benefit is derived from the freezing of fish by the food industry?
A)The fish becomes tenderized.
B)Mature parasitic worms are killed.
C)Botulinum toxin becomes inactivated.
D)The toxins from hepatitis A and B are destroyed.
E)It will cook more rapidly when thawed.
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Chapter 20: Hunger and the Global Environment
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Q1) Worldwide, approximately what number of children under 5 die each year of malnutrition and malnutrition-related causes?
A)1.6 million
B)3.6 million
C)5.6 million
D)7.6 million
E)9.6 million
Q2) Worldwide, how many children younger than 5 have symptoms of vitamin A deficiency?
A)70 million
B)80 million
C)90 million
D)100 million
E)110 million
Q3) What fraction of the U.S. population receives food assistance of some kind?
A)1/25
B)1/15
C)1/5
D)1/3
E)1/2
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