Principles of Nutrition Science Exam Bank
Course Introduction
Principles of Nutrition Science explores the fundamental concepts of nutrition and its role in human health. The course covers the structure, function, and sources of essential nutrients including carbohydrates, proteins, fats, vitamins, and minerals. Students will examine digestion, absorption, metabolism, and the physiological uses of nutrients, as well as energy balance and the impact of nutrition on disease prevention and wellness. Emphasis is placed on scientifically-based dietary guidelines, nutritional assessment, and the development of healthy eating patterns across the lifespan.
Recommended Textbook
Nutrition Essentials A Personal Approach 1st Edition by Wendy J Schiff
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11 Chapters
909 Verified Questions
909 Flashcards
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Page 2
Chapter 1: Food Is More Than Something to Eat
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40 Verified Questions
40 Flashcards
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Sample Questions
Q1) Diet refers to a person's
A)current nutrient intake.
B)negative risk factors.
C)weight loss efforts.
D)usual pattern of food choices.
Answer: D
Q2) A serving of food supplies 18 g protein,20 g carbohydrate,7 g fat,18 mg vitamin E,2 mg iron,and 100 g water.Which of the following statements is true about a serving of the food?
A)Fat provides the most food energy.
B)Vitamin E provides the most food energy.
C)Carbohydrate provides the most food energy.
D)Fat provides about 75% of total calories.
Answer: C
Q3) An essential nutrient
A)performs a vital function in your body.
B)is only in foods from animal sources.
C)must be supplied by your diet.
D)is made by your body.
Answer: C
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Chapter 2: Nutrition Information: Fact or Fiction
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43 Verified Questions
43 Flashcards
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Sample Questions
Q1) The government agency that enforces consumer protection laws by investigating false or misleading health-related claims is the
A)Federal Trade Commission (FTC).
B)Environmental Protection Agency (EPA).
C)Agricultural Research Service (ARS).
D)Centers for Disease Control and Prevention (CDC).
Answer: A
Q2) Articles that appear in the Journal of the American Medical Association are reliable sources of health information because the editors
A)are trained to recognize and reject articles that include questionable findings.
B)only publish articles written by scientists whose research is funded by various health-related associations.
C)have other scientists review and react to the content of articles before publishing them.
D)know the authors publish articles in other scientific or medical journals.
Answer: C
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Chapter 3: Making More Nutritious Choices
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71 Verified Questions
71 Flashcards
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Sample Questions
Q1) An Estimated Average Requirement (EAR)is the A)amount of a nutrient that meets the needs of 50% of healthy people in a particular population.
B)range of intake for a particular nutrient that is not likely to cause toxicity or deficiency.
C)minimum amount of a nutrient that prevents the nutrient's deficiency disease in 98% of the population.
D)optimal amount of a nutrient that 100% of the population can safely consume daily.
Answer: A
Q2) Which of the following statements is true?
A)Avocados and some types of fish can be grouped with oils.
B)Because margarine is a substitute for butter,it is classified as a dairy food.
C)Most food guides classify milk in the protein foods group.
D)Most food guides include cream as a member of the dairy foods group.
Answer: A
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5
Chapter 4: How Food Becomes You
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71 Verified Questions
71 Flashcards
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Sample Questions
Q1) Which of the following statements is true?
A)Regular colon cleansing is essential for the healthy functioning of the digestive tract.
B)Feces consists primarily of undigested sugars.
C)Humans are omnivores.
D)Most nutrients are absorbed in the large intestine.
Q2) The bladder and kidneys are organs of the _____ system.
A)urinary
B)cardiovascular
C)endocrine
D)integumentary
Q3) Paisley usually has four bowel movements each week.Based on this information,Paisley should
A)not worry,because she is not constipated.
B)take a gentle laxative so she has at least one bowel movement daily.
C)increase her intake of high-fiber foods and fiber wafers to relieve her chronic constipation.
D)avoid eating peppermint and dark chocolate because these foods can worsen constipation.
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Chapter 5: Carbohydrates: Fuel and Fiber
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73 Verified Questions
73 Flashcards
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Sample Questions
Q1) Five-year-old Layla consumes a lot of sugary snacks.Based on this information,Layla has a high risk of
A)tooth decay.
B)Type 1 diabetes.
C)attention deficit hyperactivity disorder.
D)metabolic syndrome.
Q2) Theresa is concerned that her 10-year-old son may have type 1 diabetes.Which of the following conditions is a typical sign or symptom of this form of diabetes?
A)gaining an unexpected amount of weight
B)having a fasting blood glucose level of 90 mg/dl
C)losing weight despite increased appetite
D)urinating less frequently than usual
Q3) Nickki has severe lactose intolerance.Which of the following foods should she consume to obtain calcium?
A)soy milk
B)fat-free milk
C)cottage cheese
D)cream cheese.
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Chapter 6: Lipids: Focusing on Fats and Cholesterol
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92 Verified Questions
92 Flashcards
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Sample Questions
Q1) Which of the following foods is a naturally rich source of monounsaturated fatty acids?
A)coconut oil
B)canola oil
C)butter fat
D)corn oil
Q2) Bonnie has plaque in an artery in her lower left leg.This condition is a sign of A)stroke.
B)sleep apnea.
C)peripheral artery disease.
D)angina.
Q3) Which of the following substances can interfere with the recycling of bile salts in the body?
A)vitamin A
B)soluble fiber
C)mineral water
D)fatty acids
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Page 8
Chapter 7: Proteins: Lifes Building Blocks
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81 Verified Questions
81 Flashcards
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Sample Questions
Q1) The chemical attraction between two amino acids forms a(an)
A)peptide bond.
B)fatty acid chain.
C)emulsified polypeptide.
D)partially-hydrogenated protein.
Q2) You would like to bake a special birthday cake for a friend who has celiac disease.The original cake recipe is made with eggs,flour,milk,sugar,vanilla,and butter.To make a cake that is safe for your friend to consume,you plan to substitute _____ for the ____ in the recipe.
A)water; milk
B)cornmeal; flour
C)margarine; butter
D)aspartame; sugar
Q3) Proteins
A)are comprised of glucose molecules.
B)have fatty acids in their chemical structures.
C)provide about 4 kcal/gram.
D)are essential nutrients that have a variety of functions.
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Chapter 8: Vitamins: Nutrients That Multitask
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107 Verified Questions
107 Flashcards
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Sample Questions
Q1) Which of the following foods is a rich source of vitamin E?
A)sunflower seeds
B)fat-free milk
C)ground beef
D)fresh apples
Q2) In the body,vitamin A helps
A)reduce collagen synthesis.
B)insulin enter cells.
C)maintain epithelial cells.
D)the small intestine absorb calcium and phosphorus.
Q3) A(An)_____ is a substance that protects vulnerable molecules from free radicals.
A)coenzyme
B)free radical
C)antioxidant
D)intrinsic factor
Q4) Which of the following foods is not a good source of vitamin E?
A)safflower oil
B)sunflower seeds
C)ground beef
D)olive oil
Page 10
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Chapter 9: Key Minerals,Water,and the Nonnutrient Alcohol
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121 Verified Questions
121 Flashcards
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Sample Questions
Q1) The _____ play a major role in regulating the body's fluid balance.
A)salivary glands
B)tonsils
C)parathyroid glands
D)kidneys
Q2) ____ is a rich source of heme iron.
A)Corn oil margarine
B)Fresh broccoli
C)Beef steak
D)Fat-free milk
Q3) ____ helps the body maintain normal fluid balance.
A)Potassium
B)Iron
C)Fluoride
D)Copper
Q4) Which of the following statements is true?
A)A person's body water content increases with increasing age.
B)Water comprises approximately 25% of lean muscle tissue.
C)About 30% of an average person's body is water.
D)Healthy young women have slightly less body water than healthy young men.
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Chapter 10: Nutrition for a Healthy Weight and Fit Body
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109 Verified Questions
109 Flashcards
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Sample Questions
Q1) _____ limits the amount of food a person can eat at one time.
A)Liposuction
B)Bariatric surgery
C)Stomachectomy
D)Colonoscopy
Q2) After bingeing on cakes and cookies,Bonnie practices self-induced vomiting to avoid gaining weight.Based on this information,you would expect to notice _____ as a sign of her purging behavior.
A)sores on her knuckles
B)cuts on her forehead
C)bruises on her cheeks
D)All of these are correct.
Q3) Erin is following a safe and medically sound weight loss program to lose 20 pounds.According to this information,her program
A)includes regular physical activity.
B)limits her energy intake to no more than 800 kcal/day.
C)reduces her metabolic rate by 20%.
D)requires dietary supplements that contain vitamins,minerals,and ephedra.
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Chapter
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101 Verified Questions
101 Flashcards
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Sample Questions
Q1) Impoverished children who live in developing countries have a high risk of dying from A)consuming too much fat and sugar.
B)drinking polluted water.
C)developing type 1 diabetes.
D)being born with diverticulosis.
Q2) Gabrielle is due to give birth to a boy in March.Before she became pregnant,Gabrielle weighed 140 pounds,which was in the healthy range for her height.Based on this information,her physician will recommend that she gain ______ pounds during her pregnancy.
A)10 to 20
B)15 to 25
C)25 to 35
D)35 to 45
Q3) The USDA recommends that fresh turkey be cooked until its internal temperature is at least
A)145 ºF.
B)155 ºF.
C)165 ºF.
D)175 ºF.
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Page 13