Principles of Nutrition Test Bank
Course
Introduction
Principles of Nutrition introduces students to the fundamental concepts of human nutrition, emphasizing the roles that macronutrients, micronutrients, and water play in health and disease prevention. This course covers the digestion, absorption, and metabolism of nutrients, the principles of energy balance, and the evaluation of nutritional needs across the lifespan. Students will learn how to interpret dietary guidelines, assess nutritional status, and critically evaluate nutrition information, laying the groundwork for making informed dietary choices and understanding the relationship between nutrition and overall well-being.
Recommended Textbook
Nutrition Concepts and Controversies 13th Edition by Frances Sienkiewicz Sizer
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15 Chapters
1512 Verified Questions
1512 Flashcards
Source URL: https://quizplus.com/study-set/3566
Page 2
Chapter 1: Food Choices and Human Health
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96 Verified Questions
96 Flashcards
Source URL: https://quizplus.com/quiz/70804
Sample Questions
Q1) Phytochemicals found in foods are important because:
A) they increase the risk of developing certain diseases when they are eaten.
B) they decrease the risk of developing certain diseases when they are eaten.
C) they are considered to be essential nutrients.
D) they are a new category of vitamins.
Answer: B
Q2) Nutraceutical is a term that has no legal definition.
A)True
B)False
Answer: True
Q3) Rice is an example of a _____ food used in Southeast Asia.
A) fortified
B) natural
C) staple
D) processed
Answer: C
Q4) Cultural traditions regarding food are static and inflexible.
A)True
B)False
Answer: False
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Chapter 2: Nutrition Toolsstandards and Guidelines
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96 Verified Questions
96 Flashcards
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Sample Questions
Q1) The Nutrition Facts panel on a food label lists the following information for amounts per serving: 111 calories; 23 calories from fat. What percentage of the calories are provided by fat?
A) 11%
B) 19%
C) 21%
D) 32%
Answer: C
Q2) Which of the following have the scientists who have been doing research on phytochemicals in foods found to be true?
A) Their health benefits in people were recognized before their roles in taste and color of foods.
B) Only a few compounds found in foods can be considered phytochemicals.
C) They are just as effective in a supplement form as in food form.
D) Research has shown the possible health benefits in cell and animal studies.
Answer: D
Q3) What changes to the average American diet are necessary for the population to meet the Dietary Guidelines?
Answer: not answered
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Page 4
Chapter 3: The Remarkable Body
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95 Verified Questions
95 Flashcards
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Sample Questions
Q1) The digestive tract needs _____, which provides the bulk against which the muscles of the colon can work.
A) energy
B) fiber
C) nutrients
D) water
Answer: B
Q2) A person in an emergency situation is unable to eat for several weeks. Which of the following would provide the energy that this person would need to survive?
A) fat
B) liver glycogen
C) bones
D) muscle glycogen
Answer: A
Q3) Chewing food for an extended time provides additional advantages to digestion.
A)True
B)False
Answer: False
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Chapter 4: The Carbohydrates: Sugar, Starch, Glycogen, and Fiber
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111 Verified Questions
111 Flashcards
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Sample Questions
Q1) Which protein foods are good sources of carbohydrate?
A) lean beef and pork
B) fish and shellfish
C) legumes and nuts
D) poultry products
Q2) In the past several decades, carbohydrate intake in this country has:
A) increased along with calorie intake.
B) increased along with fat intake.
C) decreased while fat intake has increased.
D) decreased while protein intake has increased.
Q3) Lactose intolerance can cause nutritional complications because:
A) the person affected will not be able to consume adequate carbohydrate.
B) inadequate calcium intake from avoiding dairy products can affect bone development.
C) it happens most frequently in young children who then will consume inadequate protein.
D) it results in the inability to eat any types or amounts of dairy products.
Q4) Why don't sugar alcohols contribute to dental caries?
Page 6
Q5) How can an adequate intake of soluble fibers from foods benefit health?
Q6) What accounts for the steady upward trend in U.S. sugar consumption?
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Page 7
Chapter 5: The Lipids: Fats, Oils, Phospholipids, and Sterols
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98 Verified Questions
98 Flashcards
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Sample Questions
Q1) Fat stored in the body is used as a source of energy when not enough energy is available from food. This process involves:
A) retrieving fatty acids that have been stored in the liver.
B) transporting cholesterol to the muscles to be broken down for energy.
C) dismantling stored fat in fat cells and releasing components into blood.
D) converting glucose into fat as a more efficient method of producing energy.
Q2) Which of the following would be the best dietary advice for someone who needs to lower her blood cholesterol levels?
A) Dietary changes will not help if you have a genetic tendency toward high blood cholesterol.
B) You need to drastically limit the amount of cholesterol-containing foods in your diet.
C) Reduce the saturated and trans fats in your diet to lower LDL levels in the blood.
D) Increase HDL levels in your blood by eating more grains, fruits, and vegetables.
Q3) Pork loin is an example of a lean cut of meat from which the fat can be trimmed.
A)True
B)False
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Page 8
Chapter 6: The Proteins and Amino Acids
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106 Verified Questions
106 Flashcards
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Sample Questions
Q1) Removing the grain protein gluten from the diet has been shown to:
A) resolve digestive problems in people with celiac disease.
B) help with weight loss in people trying to lose weight.
C) reduce problems with insomnia.
D) reduce cancer risk.
Q2) A 10-year-old boy is going through a growth spurt. Because he needs to build new muscle tissue, what should his nitrogen status be?
A) positive nitrogen balance
B) negative nitrogen balance
C) nitrogen equilibrium
D) nitrogen deficiency
Q3) The role of enzymes in the small intestine in protein digestion is to split proteins into all except:
A) oligopeptides.
B) amino acids.
C) dipeptides.
D) tripeptides.
Q4) Describe the advantages and limitations of consuming legumes as meat alternates.
Q5) Describe what happens when amino acids are oversupplied in the diet.
Q6) Describe the relationship between vegetarian diets and risks of colon cancer.
Page 9
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Chapter 7: The Vitamins
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113 Verified Questions
113 Flashcards
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Sample Questions
Q1) Important roles of vitamin D include all of the following except:
A) cell growth and specialization.
B) influence over hair follicles.
C) influence over reproductive system cells.
D) health of the retina in the eye.
Q2) The vitamin D deficiency disease in adults is known as:
A) osteomalacia.
B) pellagra.
C) rickets.
D) macular degeneration.
Q3) Which of the following preparation or storage techniques for fruits and vegetables will preserve the most vitamins?
A) placing milk in glass bottles on the grocery cooler shelves
B) serving containers of cut salad fruits and vegetables open in a chilled buffet server
C) placing whole fresh garden vegetables on a table at a sunny farmer's market
D) stir-frying vegetables in a wok for an oriental dish for dinner
Q4) The most familiar function of vitamin A is to sustain normal eyesight.
A)True
B)False
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Chapter 8: Water and Minerals
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104 Verified Questions
104 Flashcards
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Sample Questions
Q1) Calcium in the body's fluids performs all of the following major roles except:
A) regulating the transport of ions across cell membranes.
B) helping maintain normal blood glucose.
C) participating in blood clotting.
D) facilitating muscle contraction.
Q2) Which of the following is the principal positively charged ion inside body cells?
A) calcium
B) sodium
C) magnesium
D) potassium
Q3) The amount of calcium in one dose of this supplement:
A) is potentially toxic and should be avoided.
B) is a typical dose found in most calcium supplements.
C) is too low to provide any benefit.
D) can help with magnesium absorption in the body.
Q4) Identify and explain factors involved in governing water intake and water excretion.
Q5) Describe the relationship between salt intake and blood pressure. Who is at greatest risk for adverse effects from excessive sodium intakes?
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Chapter 9: Energy Balance and Healthy Body Weight
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107 Verified Questions
107 Flashcards
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Sample Questions
Q1) Waist circumference reflects the degree of _____ in proportion to body fatness.
A) visceral fatness
B) gynoid obesity
C) subcutaneous fat
D) total body fatness
Q2) How could Mayor Pair change the built environment in his town to help promote the healthy weight status of its residents?
A) invite a fitness center chain to open a franchise within town limits
B) add bike lanes to busy roads
C) limit the height of new buildings
D) prevent homes and businesses from being built close together
Q3) 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.
Q4) The BMI is very valuable in helping athletes determine their health risks.
A)True
B)False
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Chapter 10: Nutrients, Physical Activity, and the Bodys
Responses
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103 Verified Questions
103 Flashcards
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Sample Questions
Q1) What can be said about the sodium content of this beverage?
A) It can help to replenish sodium lost in sweat during exercise.
B) Because of the high level of sodium, it should be consumed with caution.
C) It is too high to consume before exercise.
D) Drinking this beverage will not provide any benefit to an athlete.
Controversy 10 Multiple-Choice Items
Q2) What is the intensity level of a physical activity that causes some increase in breathing, is a perceived exertion of 5 or 6, and allows you to have a conversation while doing the activity?
A) sedentary
B) light
C) moderate
D) vigorous
Q3) Which of the following should not be used by athletes for fluid replacement?
A) sports beverages
B) carbonated beverages
C) alcohol
D) a and b
E) b and c
Q4) Identify the characteristics and benefits of cardiorespiratory endurance.
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Chapter 11: Diet and Health
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88 Verified Questions
88 Flashcards
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Sample Questions
Q1) Which of the following would be the best way to add more fruits and vegetables to your diet?
A) use ketchup on your french fries instead of salt
B) have fruit roll-ups for a snack
C) have a glass of orange drink for breakfast every day
D) keep a bag of baby carrots in the refrigerator for snacking
Q2) Describe the DASH diet eating plan, including the types of foods and nutrients emphasized and limited by this plan.
Q3) The DASH diet emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products.
Controversy 11 True/False Items
A)True
B)False
Q4) To reduce your risks of developing cancer you would:
A) reduce your intake of omega-3 fats.
B) eat lots of fruits and vegetables.
C) consume whole grains and other fiber-rich foods.
D) a and b
E) b and c
Q5) Describe dietary and other strategies for reducing risk of CVD.
Page 14
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Chapter 12: Food Safety and Food Technology
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103 Verified Questions
103 Flashcards
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Sample Questions
Q1) Nitrites are commonly found in:
A) hot dogs.
B) ham.
C) snack foods.
D) a and b
E) a and c
Q2) How does modified atmosphere packaging protect foods?
A) it kills oxygen-dependent bacteria
B) it increases oxidative browning
C) it excludes oxygen needed by many bacteria
D) it prevents the bacteria Clostridium botulinum from multiplying
Q3) To prevent foodborne illness you would:
A) use a meat thermometer to roast a whole chicken.
B) cook hamburgers to well-done.
C) cook your roast in the microwave.
D) a and b
E) b and c
Q4) Why are foodborne illnesses from raw produce becoming more prevalent and troublesome?
Q5) Describe the FDA's position on genetically modified foods.
Page 15
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Chapter 13: Life Cycle Nutrition: Mother and Infant
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106 Verified Questions
106 Flashcards
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Sample Questions
Q1) A three-month-old baby girl who weighs 9 pounds needs how many calories each day?
A) 162
B) 360
C) 405
D) 900
Q2) Characteristics of breast milk include that:
A) its sodium content is low.
B) its protein is largely alpha-lactalbumin.
C) its vitamin C content is low.
D) a and b
E) b and c
Q3) A low-birthweight baby is defined as one who weighs less than 5 <sup>1</sup>/<sub>2</sub> pounds.
A)True
B)False
Q4) The two weeks following fertilization are considered to be a critical period developmentally for the zygote.
A)True
B)False
Page 16
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Chapter 14: Child, Teen, and Older Adult
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93 Verified Questions
93 Flashcards
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Sample Questions
Q1) Since 1950, the number of people _____ years old in the U.S. has increased 7-fold.
A) under 5
B) over 55
C) over 85
D) over 100
Q2) A woman has been taking large doses of aspirin for six months to reduce arthritis pain in her back. What nutrient is most affected by this?
A) vitamin C
B) vitamin D
C) iron
D) zinc
Q3) 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, milk, and shellfish.
D) soy, fish, and strawberries.
Q4) Describe how chronic laxative use can lead to malnutrition.
Q5) Why is dehydration a major risk for older adults?
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Chapter 15: Hunger and the Global Environment
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93 Verified Questions
93 Flashcards
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Sample Questions
Q1) A professor gets her students involved in a drive to have recycling bins available on campus for plastic containers. This is an example of:
A) political activism.
B) protecting the environment.
C) subsidizing conservation programs.
D) saving energy expenditure.
Q2) Methods for preserving the genetic diversity of food include:
A) maintaining genetic samples of the world's most important food crops in a global seed vault.
B) eating a variety of fruits and vegetables that have been imported from all over the world.
C) using genetic engineering to create new resistant plant species that replace old ones.
D) eating higher on the food chain to protect vegetables that have been grown.
Q3) The U.S. government's Energy Star logo program:
A) evaluates old appliances for their energy use.
B) identifies the most energy-efficient equipment.
C) measures overall household utility needs.
D) determines whether gas or electricity is a better form of energy to use.
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