Public Health Nutrition
Final Exam Questions
Course Introduction
Public Health Nutrition explores the role of nutrition in the health and well-being of populations, emphasizing strategies to promote healthy eating habits and prevent nutrition-related diseases on a community and global scale. This course examines the assessment of nutritional status, determinants of dietary behaviors, and the development, implementation, and evaluation of nutrition policies and programs. Topics include macro- and micronutrient needs, food security, nutrition surveillance, and interventions targeting vulnerable groups. Students will analyze case studies and current issues, gaining skills to design effective nutrition strategies that address public health challenges worldwide.
Recommended Textbook
Nutrition Concepts and Controversies 13th Edition by Frances Sienkiewicz Sizer
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2
Chapter 1: Food Choices and Human Health
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96 Verified Questions
96 Flashcards
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Sample Questions
Q1) Nutraceutical is a term that has no legal definition.
A)True
B)False
Answer: True
Q2) Only about 30 percent of all medical schools in the United States require students to take even one nutrition course.
A)True
B)False
Answer: True
Q3) Harry has a monotonous diet and eats the same foods every day. You try to convince him to eat a variety of foods because:
A) some less well-known nutrients and some nonnutrient food components could be important to health.
B) a monotonous diet may deliver large amounts of unwanted minerals.
C) a monotonous diet may lead to decreased appetite and severe weight loss.
D) large amounts of the same foods may lead to an excess of certain vitamins.
Answer: A
Q4) Is it possible to take dietary supplements in place of food? Why or why not?
Answer: not answered
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Chapter 2: Nutrition Toolsstandards and Guidelines
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96 Flashcards
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Sample Questions
Q1) The DRI Committee recommended a diet that provides _____% of its calories from carbohydrate.
A) 10-35
B) 20-35
C) 45-65
D) 50-70
Answer: C
Q2) Which of the following establishes population-wide average requirements used by nutrition policymakers?
A) Recommended Dietary Allowances
B) Daily Values
C) Recommended Daily Allowances
D) Estimated Average Requirements
Answer: D
Q3) There is strong scientific evidence that individual phytochemical supplements safely provide health benefits.
A)True
B)False
Answer: False
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Page 4
Chapter 3: The Remarkable Body
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Sample Questions
Q1) Cells can best be described as:
A) the basis of the body's design.
B) the vital components of foods.
C) self-contained living entities.
D) building blocks of the body.
Answer: C
Q2) What is the role of the phagocytes and lymphocytes in protecting the body from invading organisms?
A) Phagocytes release antibodies against the invaders into the bloodstream.
B) T-cells release a chemical trail for identification of invaders.
C) B-cells engulf and digest the foreign particles.
D) Killer T-cells seek out and destroy all foreign particles with the same identity.
Answer: D
Q3) The major function of the kidneys is to:
A) dilute wastes in water so they can recirculate in the body.
B) capture nutrients and return them to the blood.
C) excrete wastes from the body in urine.
D) remove fluid from the bladder.
Answer: C
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Page 5
Chapter 4: The Carbohydrates: Sugar, Starch, Glycogen, and Fiber
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Sample Questions
Q1) The best way to control blood glucose levels in diabetes is to avoid all sugary foods. A)True
B)False
Q2) Chronic inflammation of body tissues accompanies uncontrolled diabetes and may contribute to eye, kidney, heart, and other associated problems.
A)True
B)False
Q3) Describe the tasks of the various body systems in breaking down carbohydrate into glucose to fuel the cells' work.
Q4) In evaluating the potential link between high-fructose corn syrup (HCFS) and obesity, scientists have found that:
A) HFCS is more harmful than sucrose.
B) eating HCFS does not stimulate the release of insulin from the pancreas.
C) the metabolic effects of sucrose and HFCS are mostly similar.
D) consuming HCFS beverages on a daily basis significantly decreases triglyceride levels in the blood.
Q5) What accounts for the steady upward trend in U.S. sugar consumption?
Page 6
Q6) Why don't sugar alcohols contribute to dental caries?
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Chapter 5: The Lipids: Fats, Oils, Phospholipids, and Sterols
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Sample Questions
Q1) The main nutrient contribution of this oil to your diet is:
A) linolenic acid.
B) vitamin A.
C) cholesterol.
D) saturated fat.
Controversy 5 Multiple-Choice Items
Q2) Pork loin is an example of a lean cut of meat from which the fat can be trimmed.
A)True
B)False
Q3) All of the following problems are associated with low-fat diets except:
A) they are difficult to maintain over time.
B) they are not necessarily low-calorie diets.
C) they may exclude nutritious foods.
D) they result in nutrient deficiencies.
Q4) Which of the following statements about trans fatty acids is true?
A) They are made by the body.
B) Their amounts are never listed on food labels.
C) They arise when polyunsaturated oils are hydrogenated.
D) They occur naturally in foods to a large extent.
Q5) Describe the functions of fats in the body.
Page 7
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Chapter 6: The Proteins and Amino Acids
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Sample Questions
Q1) The heavy use of soy products in place of meat can inhibit _____ absorption.
A) calcium
B) folate
C) iron
D) vitamin C
Application-Level Multiple-Choice Items
Q2) Which of the following is found in protein but not in carbohydrate or fat?
A) carbon
B) hydrogen
C) nitrogen
D) oxygen
Q3) Which of the following is a protein catalyst, which facilitates chemical reactions?
A) hormone
B) antibody
C) lipoprotein
D) enzyme
Q4) Describe what happens when amino acids are oversupplied in the diet.
Q5) Describe the advantages and limitations of consuming legumes as meat alternates.
Q6) Describe the relationship between vegetarian diets and risks of colon cancer.
Page 8
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Chapter 7: The Vitamins
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113 Verified Questions
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Sample Questions
Q1) Discuss the legal requirements concerning the information that dietary supplement manufacturers must provide to the FDA for their supplements.
Q2) All of the following are good food sources of vitamin C except:
A) citrus fruits.
B) strawberries.
C) milk.
D) broccoli.
Q3) All of the following foods contain active vitamin A except: A) liver.
B) fish oils.
C) milk.
D) french fries.
Q4) Vitamin A plays an important role in:
A) maintenance of body linings.
B) blood clotting.
C) reproduction.
D) a and b
E) a and c
Q5) Why are dark-skinned children who live in smoggy northern cities likely to develop rickets?
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Chapter 8: Water and Minerals
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Sample Questions
Q1) Differentiate between iron deficiency and iron-deficiency anemia and describe the causes and symptoms of the latter.
Q2) What would you tell someone who is considering taking chromium supplements?
A) Chromium supplements help prevent diabetes in people at risk for developing it.
B) Chromium supplements have been shown to increase muscle mass in athletes.
C) No benefit for reducing body fat with chromium supplements has been proven.
D) There is an increased risk of developing cancer with chromium supplementation.
Q3) A person is consuming 1000 mg a day of sodium preservatives in processed foods along with 2000 milligrams of added salt from the salt shaker on his foods. Is this less than the UL for sodium established by the DRI committee?
A) no, 3000 total milligrams of sodium exceeds the UL
B) yes, 3000 total milligrams of sodium is within the UL
C) no, 1800 total milligrams of sodium exceeds the UL
D) yes, 1800 total milligrams of sodium is within the UL
Q4) Would you discourage someone from purchasing a water softener? Provide a rationale for your answer.
Q5) What is peak bone mass and when is it developed?
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Page 10
Chapter 9: Energy Balance and Healthy Body Weight
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Sample Questions
Q1) Describe the advantages and drawbacks of using body mass index for assessing obesity.
Q2) No single body composition or weight suits everyone; needs vary by gender, lifestyle, and stage of life.
A)True
B)False
Q3) Explain the evidence on the effectiveness, adequacy, and safety of high-protein, low-carbohydrate diets.
Q4) The DRI Committee recommends at least 130 grams of carbohydrate a day. A)True
B)False
Q5) If a person uses fasting to lose weight, how will his or her body react?
A) increase its basal metabolism to burn energy
B) break down fat into ketone bodies to provide fuel
C) become internally cleansed
D) conserve its minerals by restricting their excretion
Q6) Leptin is a hormone produced by the body to stimulate the appetite and encourage eating.
A)True
B)False
Page 11
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Chapter 10: Nutrients, Physical Activity, and the Bodys
Responses
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103 Flashcards
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Sample Questions
Q1) Which of the following is characteristic of amino acid supplements marketed to athletes?
A) Muscles will store the extra amino acids from supplements to use for fuel later.
B) Single amino acid preparations such as leucine will improve physical performance.
C) Amino acid supplements will enhance absorption of other amino acids from food.
D) They are unnecessary because the amount of amino acids required by muscles can be easily obtained from a protein-containing meal.
Q2) Calculate the protein needed by a male runner weighing 152 lb who is training for an upcoming competition. He participates in sprints and hurdling races.
A) 55-76 g/day
B) 83-117 g/day
C) 83-97 g/day
D) 117-138 g/day
Q3) Describe the potential benefits versus adverse effects of caffeine use among athletes.
Q4) Describe the health benefits from physical activity.
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Page 12
Chapter 11: Diet and Health
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Sample Questions
Q1) Metabolic syndrome, with its cluster of factors, raises the risk of CVD.
A)True
B)False
Q2) To lower LDL cholesterol levels you would tell someone to:
A) lose weight.
B) consume a low-fat diet.
C) increase physical activity.
D) a and b
E) a and c
Q3) A main difference between a person contracting an infectious disease and a chronic disease is:
A) infectious diseases are not related to the nutritional status of a person.
B) some infectious diseases can be cured with medications but chronic diseases cannot.
C) special immune-strengthening foods can prevent infectious diseases.
D) people in developed countries will not get infectious diseases because of existing safeguards.
Q4) Explain how atherosclerosis can make hypertension worse.
Q5) Describe the DASH diet eating plan, including the types of foods and nutrients emphasized and limited by this plan.
13
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Chapter 12: Food Safety and Food Technology
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Sample Questions
Q1) Supporters of genetic engineering for foods state the following as a benefit:
A) plants and animals can be engineered to contain higher levels of certain vitamins and minerals.
B) animals can be cloned inexpensively as a food source.
C) plants can be engineered to provide vaccines and immunizations against disease.
D) a and b
E) a and c
Q2) Nitrites are added to foods to:
A) inhibit rancidity.
B) preserve their color.
C) improve their nutritive value.
D) a and b
E) a and c
Q3) To reduce your intake of pesticide residues you would:
A) trim fat from meat.
B) discard the outer layers of cabbage.
C) bite into the peel of an orange.
D) a and b
E) b and c
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Page 14
Chapter 13: Life Cycle Nutrition: Mother and Infant
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106 Flashcards
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Sample Questions
Q1) Which of the following is the major factor in low birthweight?
A) heredity
B) smoking
C) drug use during pregnancy
D) poor nutrition
Q2) What should a woman who drinks a daily glass of wine with her dinner consider when she becomes pregnant?
A) One glass of red wine a day is beneficial for heart health so this practice should be continued.
B) Alcohol can help restore her appetite if she is nauseated during pregnancy.
C) Even a small amount of alcohol during a critical growth period can be damaging.
D) Alcohol can help in the transport of oxygen through the umbilical cord.
Q3) What effect does malnutrition during critical times of development in pregnancy have on the fetus?
A) Impairment of the development of an organ is irreversible.
B) If the heart is impaired in early development it can be reversed with good nutrition.
C) It is not a problem if the fetus has gained enough weight earlier.
D) Teeth will develop after the baby is born.
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Chapter 14: Child, Teen, and Older Adult
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Sample Questions
Q1) Tommy consumed a breakfast consisting of yogurt with blueberries, whole-grain toast, and orange juice. Shortly thereafter, Tommy experienced an allergic reaction. This reaction was most likely caused by:
A) yogurt
B) whole-grain toast
C) blueberries
D) orange juice
Q2) How can adults who parent or counsel busy adolescents help them to eat well?
Q3) Hormones that regulate the menstrual cycle also alter:
A) glucose tolerance.
B) food intake.
C) iron absorption.
D) a and b
E) b and c
Q4) Whether or not a food is likely to result in dental caries depends on all of the following except:
A) how sticky the food is.
B) how often it is consumed.
C) the bacterial content of the food.
D) the length of time the food stays in the mouth.
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Chapter 15: Hunger and the Global Environment
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Sample Questions
Q1) A young child's family flees their village when it is attacked by local warlords and has little access to food for a month. The child's low weight and wasted appearance indicate:
A) chronic malnutrition.
B) severe acute malnutrition.
C) growth stunting.
D) edema.
Controversy 15 Multiple-Choice Items
Q2) Switching to local foods grown close to home results in:
A) huge money savings.
B) nutritional advantages.
C) healthier products.
D) environmental advantages.
Q3) Farmers who are using genetic engineering to grow pesticide-resistant crops are:
A) contributing to soil depletion.
B) wasting irrigation water from run-off.
C) reducing the use of petroleum and energy.
D) increasing the cost of foods.
Q4) Identify and describe the solutions to solving the world's environmental, poverty, and hunger problems.
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