Public Health Nutrition
Exam Answer Key
Course Introduction
Public Health Nutrition focuses on the promotion of health and the prevention of nutrition-related diseases within populations and communities. This course explores the assessment of nutritional status, identification of at-risk groups, development of effective nutrition policies, and implementation of community-based interventions. Students will learn about the social, economic, and environmental factors influencing dietary patterns, as well as strategies for addressing issues such as malnutrition, food insecurity, and obesity. Emphasis is placed on evidence-based approaches to improving public health outcomes through nutrition education, policy advocacy, and interdisciplinary collaboration.
Recommended Textbook
Wardlaws Contemporary Nutrition A Functional Approach 5th Edition by Gordon Wardlaw
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20 Chapters
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Page 2
Chapter 1: Nutrition, food Choices, and Health
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Sample Questions
Q1) Pat purchases a 2-liter bottle of root beer.This would be approximately _______.
A)2 quarts
B)4 cups
C)2 pints
D)2 gallons
Answer: A
Q2) All of the essential nutrients function as regulators of body processes.
A)True
B)False
Answer: False
Q3) According to the Food and Nutrition Board (FNB)of the National Academy of Sciences,______ of kilocalories should come from carbohydrates.
A)20% to 35%
B)45% to 65%
C)10% to 35%
Answer: B
Q4) Water is one of the six classes of essential nutrients.
A)True
B)False
Answer: True
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Chapter 2: Designing a Healthy Dietary Pattern
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Sample Questions
Q1) Missy visits a doctor because she feels tired most of the time,is easily distracted,and feels chilled.As part of her examination,Missy has blood drawn to be tested for concentrations of nutrients and their by-products.This part of the examination is the A)anthropometric assessment.
B)physical examination.
C)biochemical evaluation.
D)clinical examination.
Answer: C
Q2) Two tablespoons (tbsp)of salad dressing,peanut butter,or margarine is about the size of a A)yoyo.
B)baseball.
C)tennis ball.
D)golf ball.
Answer: D
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Chapter 3: The Human Body: A Nutrition Perspective
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Sample Questions
Q1) Where are most digestive enzymes produced?
A)Pancreas and small intestine
B)Liver and large intestine
C)Pancreas and large intestine
D)Liver and pancreas
Answer: A
Q2) Which pH best describes the environment of the stomach when stimulated?
A)Neutral
B)Acidic
C)Basic Answer: B
Q3) Which hormone functions in the regulation of the body's metabolic rate?
A)Insulin
B)Vitamin D
C)Glucagon
D)Thyroid hormone
Answer: D
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Chapter 4: Carbohydrates
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Sample Questions
Q1) The monosaccharides important in nutrition are fructose,glucose,and A)lactose.
B)sucrose.
C)galactose.
D)maltose.
Q2) For which of the following is glucose most critical as an energy source?
A)Muscles
B)Brain
C)Liver
D)Heart
Q3) The Adequate Intake for fiber for an adult man who consumes about 2700 kcal per day is
A)10 grams per day.
B)18 grams per day.
C)25 grams per day.
D)38 grams per day.
Q4) When eating a high-fiber diet,one should ______ fluid intake.
A)decrease
B)increase
C)not change
Page 6
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Chapter 5: Lipids
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Sample Questions
Q1) One of the richest plant sources of omega-3 fatty acids is
A)cranberries.
B)walnuts.
C)tomatoes.
D)peanut butter.
Q2) According to the Food and Nutrition Board,what is the upper limit of fat (in grams)that should be consumed by a healthy person requiring 2,000 kilocalories per day?
A)44
B)78
C)30
D)93
Q3) ________ are lipid-loaded white blood cells that form plaque in blood vessels.
A)Lymphocytes
B)Neutrophils
C)Foam cells
D)Liposomes
Q4) Diets high in trans fatty acids tend to ______ levels of LDL in the blood.
A)decrease
B)increase
Page 7
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Chapter 6: Proteins
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Sample Questions
Q1) Because the DNA cannot leave the nucleus to get to the ribosomes,the genes for proteins must be transcribed into ______ that can leave the nucleus.
A)amino acids
B)chromosomes
C)mRNA
D)tRNA
Q2) Cooking an egg alters its appearance due to A)denaturation.
B)emulsification.
C)esterification.
D)detoxification.
Q3) The typical American diet supplies approximately what percentage of protein as essential amino acids?
A)25%
B)40%
C)50%
D)10%
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Chapter 7: Energy Balance and Weight Control
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Sample Questions
Q1) When considering physical activity for weight control,keep in mind that aerobic activity,including brisk walking,jogging,or cycling,burns more ______ than resistance activity.
A)fat
B)protein
C)carbohydrates
D)muscle
Q2) Which of the following is not a characteristic of a sound weight-loss program?
A)Using MyPlate as a sample pattern for food choices.
B)Using a plan that adapts to habits and tastes.
C)The plan should have a minimum weight loss goal of at least 3 to 5 pounds per week.
D)The plan should be socially acceptable,adapting to social gatherings and restaurants.
Q3) Which of the following is true about fat?
A)It has a high thermic effect.
B)It is less calorie-dense than carbohydrates or proteins.
C)It is a concentrated source of calories.
D)It is better to eliminate carbohydrates rather than fat when cutting calories.
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Chapter 8: Overview of Micronutrients and Phytochemicals
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Sample Questions
Q1) Which of the following is true about the absorption,transport,and storage of fat-soluble vitamins?
A)They enter the bloodstream directly from the stomach.
B)Fat in the digestive contents is not important for their absorption.
C)They are not able to be stored in the body.
D)They are stored in the liver and fatty tissue.
Q2) Which of the following is a function of phytochemicals?
A)Increases inflammation and oxidative damage to cells
B)Regulates cell signaling and gene expression
C)Increases the formation of blood clots
D)Increases the initiation and proliferation of cancer
Q3) Functional foods can be placed into two categories: ______ and ______.
A)zoochemicals;phytochemicals
B)antioxidants;anti-inflammatory
C)superfoods;phytochemicals
D)animal;plant
Q4) Compared to whole grain products,refined grains are ______ in trace minerals.
A)lower
B)higher
C)equivalent
Page 10
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Chapter 9: Fluid and Electrolyte Balance
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Sample Questions
Q1) ______ is a hormone released by the adrenal glands that is responsible for regulating fluid volume in the body.
A)Insulin
B)Aldosterone
C)Antidiuretic hormone
D)Angiotensin
Q2) Hypertension is defined as a systolic/diastolic blood pressure at or above ______ mm Hg.
A)100/50
B)120/80
C)140/90
D)180/100
Q3) Sodium intake above 2000 milligrams per day may increase urinary excretion of ______ if dietary intake of that nutrient is low.
A)iron
B)vitamin E
C)calcium
D)vitamin D
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11
Chapter 10: Nutrients Involved in Body Defenses
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Sample Questions
Q1) Most vitamin A is stored in the A)kidneys.
B)small intestine.
C)liver.
D)adipose tissue.
Q2) Which of the following is converted to vitamin A in the body?
A)Retinol
B)Beta-carotene
C)Cholesterol
D)Phenylalanine
Q3) Chronic overconsumption of vitamins A and E can result in A)increased urine output.
B)vitamin E and K deficiencies.
C)prevention of colds and cancer.
D)debilitating side effects.
Q4) Carotenoid consumption may reduce the risk of A)acne.
B)cataracts.
C)cirrhosis.
D)eczema.
Page 12
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Chapter 11: Nutrients Involved in Bone Health
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Sample Questions
Q1) Consumption of this mineral in water has lowered the rate of dental caries because _______ strengthens the crystal structure of teeth.
A)sodium
B)fluoride
C)magnesium
D)iron
Q2) Which of the following is a situation in which a person should consider vitamin D supplementation?
A)Strict vegan diet
B)Allergy to milk protein
C)Kidney disease
D)All of these choices are correct.
Q3) Aging ______ dietary needs for calcium and vitamin
A)increases
B)decreases
C)does not affect
Q4) ______ should be taken with meals to enhance absorption.
A)Calcium carbonate
B)Calcium citrate
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Chapter 12: Micronutrient Function in Energy Metabolism
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Sample Questions
Q1) Which of the following are the best thiamin sources?
A)Pork,whole grains,enriched grain products,and legumes
B)Root vegetables,cheddar-type cheese,and deep yellow/orange fruits and vegetables
C)Seafood,vegetables of the cabbage family,and whole grains
D)Milk,beef,and deep yellow/orange fruits and vegetables
Q2) Consistently consuming raw egg whites,as in a daily high-protein drink,can bind and result in deficiency.
A)folate
B)vitamin B-6
C)pantothenic acid
D)biotin
Q3) Which of the following is the best food source of riboflavin?
A)Milk
B)Lean ham
C)Carrots
D)Canola oil
Q4) Manganese is not toxic at high doses.
A)True
B)False
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Chapter 13: Nutrients That Support Blood and Brain Health
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Sample Questions
Q1) Vitamin B-12 is supplied almost entirely by
A)human intestinal bacteria.
B)whole grain cereals and legumes.
C)animal products.
D)vegetables and fruits.
Q2) Generally,good folate sources are
A)fruits.
B)green,leafy vegetables.
C)milk and dairy products.
D)poultry.
Q3) What is the name of the protein that transports copper in the blood?
A)Cysteine
B)Casein
C)Chaperone
D)Ceruloplasmin
Q4) Iron is best absorbed in its ______ form.
A)coenzyme
B)nonheme
C)heme
D)synthetic
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Chapter 14: Nutrition: Fitness and Sports
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Sample Questions
Q1) To help maintain adequate glycogen stores,an endurance athlete should eat
A)broccoli and cheese soup.
B)bagels.
C)peanut butter.
D)tuna.
Q2) Choose the statement that is true about sports drinks.
A)They replenish electrolytes.
B)They replenish fluids.
C)Their flavor encourages athletes to drink.
D)All the above are correct.
Q3) To promote gains in muscle mass,a strength-trained athlete could consume _____ within the first 1 or 2 hours after a weight-lifting workout.
A)1 bag of microwave popcorn.
B)2 cups of plain yogurt with 1 cup of fresh blueberries.
C)1 large bagel with 2 tablespoons of cream cheese.
D)4 ounces of sirloin steak.
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Chapter 15: Eating Disorders
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Sample Questions
Q1) If you suspect a friend has an eating disorder,you should
A)encourage your friend to seek professional help.
B)ignore the behavior.
C)direct your friend to the internet.
D)provide your friend with a calorie-controlled diet plan.
Q2) The only drug approved by FDA for treatment of bulimia nervosa is
A)fluoxetine (Prozac<sup>®</sup>).
B)duloxetine (Cymbalta<sup>®</sup>).
C)topiramate (Topamax<sup>®</sup>).
D)lorcaserin (Belviq<sup>®</sup>).
Q3) Which of the following is among the criteria for diagnosing bulimia nervosa?
A)Repeated use of unsafe means to prevent weight gain (e.g.,self-induced vomiting)
B)Restriction of energy intake that leads to significantly low body weight
C)Binge-compensate cycles that occur at least one time per week for one month or longer
D)Waking at least once during the night with a need to eat to be able to fall asleep again
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Chapter 16: Undernutrition Throughout the World
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Sample Questions
Q1) All of the following are socioeconomic factors affecting hunger in the Unites States except A)poverty.
B)homelessness.
C)politics and policy.
D)weather.
Q2) What is the term to describe failing health that results from a long-standing inadequate dietary pattern that either fails to meet or greatly exceeds nutritional needs?
A)Undernutrition
B)Overnutrition
C)Emaciation
D)Malnutrition
Q3) In the United States,persistent hunger and food insecurity are largely associated with two interrelated conditions-
A)poverty and homelessness.
B)political unrest and single mothers.
C)technology and healthcare.
D)failing schools and poverty.
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Chapter 17: Safety of Our Food Supply
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Sample Questions
Q1) Sugar acts as a food preservative by
A)increasing the acidity of food.
B)reducing the amount of free water in food.
C)increasing the water activity of the food.
D)directly killing disease-producing microbes.
Q2) Aseptic processing involves
A)quick freezing food after it is prepared.
B)drying foods to decrease water content.
C)sterilizing the package and food separately and then packaging the food.
D)the addition of chemical preservatives.
Q3) Of the following groups,which have the lowest risk of becoming ill from foodborne illness?
A)The elderly
B)Young children
C)Individuals with cancer
D)Teens
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Chapter 18: Nutrition During Pregnancy and Breastfeeding
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Sample Questions
Q1) Nutrient-dense and bioavailable sources of calcium for a pregnant woman include A)fruits.
B)vegetables.
C)legumes.
D)low-fat milk and cheese.
Q2) The American Academy of Pediatrics recommends all infants be given ______ IU of vitamin D per day until they are consuming that much from food.
A)600
B)800
C)400
D)200
Q3) For a woman with a prepregnancy BMI of 22,total pregnancy weight gain should fall within the range of ______ pounds.
A)11 to 20
B)15 to 25
C)25 to 35
D)28 to 40
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Page 20
Chapter 19: Nutrition From Infancy Through Adolescence
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Sample Questions
Q1) Which of the following statements is true?
A)There is strong evidence that overweight infants will become obese adults.
B)Overweight infants usually become obese preschool children.
C)Most overweight infants become normal weight preschoolers.
D)Calories should be restricted for obese infants to levels less than those for normal weight infants.
Q2) Which of the following is true about snacks?
A)Healthy snack choices help children to meet their high caloric requirements.
B)Snacks should be viewed as small,nutrient-dense meals.
C)Distractions should be limited while snacking to prevent mindless eating.
D)All of these are true statements about snacks.
Q3) The nutrient needs of preschool children are relatively great,so it may be important to
A)serve high-fat foods.
B)provide vitamin supplements.
C)withhold liquids until after meals.
D)serve snacks daily in addition to meals.
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21
Chapter 20: Nutrition During Adulthood
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Sample Questions
Q1) Meals provided by congregate or home-delivered meal programs are designed to provide ______ of the RDA or AI for nutrients.
A)100%
B)one-half
C)one-fourth
D)one-third
Q2) After age ______ or so,total kilocalorie needs of physically inactive adults fall steadily throughout adulthood.
A)20
B)30
C)50
D)70
Q3) The decrease in lean tissue that occurs with aging can best be prevented by A)taking amino acid supplements.
B)a fitness plan that includes resistance exercise.
C)eating a lot of kilocalories.
D)taking vitamin and mineral supplements.
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