Public Health Nutrition
Final Test Solutions
Course Introduction
Public Health Nutrition examines the role of nutrition in promoting health and preventing disease at the population level. The course explores the assessment of nutritional status in communities, identification of at-risk groups, and the development and evaluation of nutrition policies and programs. Students learn about the social, economic, and environmental determinants of nutritional health, strategies for addressing malnutrition and diet-related chronic diseases, and the integration of nutrition interventions within public health systems. Emphasis is placed on evidence-based approaches, cultural sensitivity, and the ethical considerations involved in improving nutritional outcomes for diverse populations.
Recommended Textbook
Nutrition Concepts and Controversies 13th Edition by Frances Sienkiewicz Sizer
Available Study Resources on Quizplus
15 Chapters
1512 Verified Questions
1512 Flashcards
Source URL: https://quizplus.com/study-set/3566 Page 2
Chapter 1: Food Choices and Human Health
Available Study Resources on Quizplus for this Chatper
96 Verified Questions
96 Flashcards
Source URL: https://quizplus.com/quiz/70804
Sample Questions
Q1) When used with human beings, elemental diets:
A) support life.
B) support optimal growth.
C) support health.
D) enable people to thrive.
Answer: A
Q2) Most foods that are high in calcium are poor sources of iron. This statement illustrates the importance of the characteristic of a nutritious diet known as:
A) adequacy.
B) calorie control.
C) moderation.
D) balance.
Answer: D
Q3) Explain the concept of nutrient density and give an example.
Answer: not answered
Q4) Why does the variety of foods available to us today make it more difficult, rather than easier, to plan nutritious diets?
Answer: not answered
To view all questions and flashcards with answers, click on the resource link above.
Page 3
Chapter 2: Nutrition Toolsstandards and Guidelines
Available Study Resources on Quizplus for this Chatper
96 Verified Questions
96 Flashcards
Source URL: https://quizplus.com/quiz/70805
Sample Questions
Q1) Which of the following is a property of manufactured functional foods?
A) They are a good regular addition to the diet to make up for inadequate nutrient intakes.
B) They have been proven to be beneficial in improving health.
C) They have not been shown to pose any health risks with regular consumption.
D) They may act more like a drug than a food in promoting health.
Answer: D
Q2) Your sister has evaluated her usual diet by comparing it to the U.S. Dietary Guidelines and has found that her intakes of fruits, vegetables, and dairy foods are lower than recommended. How would you interpret her results?
A) She needs to eat more of these foods and less of others to keep her calories balanced.
B) She is choosing the right foods because her intake matches the average American diet.
C) Her calorie intake is too low so she needs to increase her food intake.
D) She is choosing too many different kinds of fruits and vegetables.
Answer: A
Q3) Describe how the DRI Committee establishes DRI values.
Answer: not answered
To view all questions and flashcards with answers, click on the resource link above.
Page 4
Chapter 3: The Remarkable Body
Available Study Resources on Quizplus for this Chatper
95 Verified Questions
95 Flashcards
Source URL: https://quizplus.com/quiz/70806
Sample Questions
Q1) The digestive juices in the digestive tract include:
A) gastric juice in the stomach, which has the role of digesting fats.
B) pancreatic juice, which neutralizes stomach acids reaching the small intestine.
C) saliva, which begins the digestion of protein.
D) bile released by the gallbladder to break down carbohydrates in the stomach.
Answer: B
Q2) The inflammation that tissues undergo when they become injured or irritated:
A) is an abnormal, unhealthy response to cell injury.
B) results in decreased white cells.
C) may involve loss of function of the affected body part.
D) is difficult to detect because it has no obvious symptoms.
Answer: C
Q3) Body fluids supply the tissues continuously with energy, oxygen, and nutrients, including water.
A)True
B)False
Answer: True
To view all questions and flashcards with answers, click on the resource link above. Page 5
Chapter 4: The Carbohydrates: Sugar, Starch, Glycogen, and Fiber
Available Study Resources on Quizplus for this Chatper
111 Verified Questions
111 Flashcards
Source URL: https://quizplus.com/quiz/70807
Sample Questions
Q1) 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.
Q2) The best way to control blood glucose levels in diabetes is to avoid all sugary foods.
A)True
B)False
Q3) Which of the following foods has the greatest cholesterol lowering effect?
A) wheat bran
B) cabbage
C) brown rice
D) oat bran
Q4) What accounts for the steady upward trend in U.S. sugar consumption?
Q5) Explain why, calorie for calorie, carbohydrate-rich foods contribute less to body fatness than do fat-rich foods.
Q6) Describe the harmful effects of fiber when taken in excess.
To view all questions and flashcards with answers, click on the resource link above. Page 6
Chapter 5: The Lipids: Fats, Oils, Phospholipids, and Sterols
Available Study Resources on Quizplus for this Chatper
98 Verified Questions
98 Flashcards
Source URL: https://quizplus.com/quiz/70808
Sample Questions
Q1) The best way to increase consumption of omega-3 fatty acids is to:
A) increase intake of seed oils.
B) choose fish as a protein food often.
C) limit intake of polyunsaturated fats.
D) take fish oil supplements.
Q2) Hydrogenation may affect not only the essential fatty acids in oils but also certain vitamins, decreasing their activity in the body. Controversy 5 True/False Items
A)True
B)False
Q3) All of the following are found mainly in foods that contain fat except:
A) vitamin A.
B) vitamin C.
C) vitamin D.
D) vitamin K.
Q4) Describe the process of hydrogenation used to prevent spoilage of oils containing unsaturated fatty acids and discuss the advantages and disadvantages of this process.
Q5) Describe the functions of fats in the body.
To view all questions and flashcards with answers, click on the resource link above. Page 7
Chapter 6: The Proteins and Amino Acids
Available Study Resources on Quizplus for this Chatper
106 Verified Questions
106 Flashcards
Source URL: https://quizplus.com/quiz/70809
Sample Questions
Q1) A(n) _____ bond is formed between the amine group end of one amino acid and the acid group end of the next amino acid in a protein.
A) peptide
B) amino acid
C) denatured
D) sulfur
Q2) Is it a good idea to avoid acidic foods like tomatoes and orange juice in order to prevent acid stomach?
A) yes, because highly acidic foods increase the acidity of the stomach
B) no, because no food is acidic enough to make the stomach acid stronger
C) no, because the stomach is supposed to be acidic to do its job
D) a and b
E) b and c
Q3) The stomach lining is protected from the very strong acid of the stomach by:
A) enzymes.
B) a coat of mucus.
C) saliva.
D) antibodies.
Q4) Describe factors that influence the digestibility of protein.
Q5) Why would you advise someone to not take amino acid supplements?
Page 8
To view all questions and flashcards with answers, click on the resource link above.
Chapter 7: The Vitamins
Available Study Resources on Quizplus for this Chatper
113 Verified Questions
113 Flashcards
Source URL: https://quizplus.com/quiz/70810
Sample Questions
Q1) The vitamin D deficiency disease in adults is known as:
A) osteomalacia.
B) pellagra.
C) rickets.
D) macular degeneration.
Q2) The main function of vitamin K is:
A) to act as an antioxidant in cell membranes.
B) to help activate proteins that help clot the blood.
C) to influence body functions through its regulation of the genes.
D) to help synthesize key bone proteins.
Q3) You advise your grandmother against using mineral oil as a laxative because:
A) the body cannot absorb it.
B) it may result in loss of the fat-soluble vitamins through excretion.
C) it may lead to toxic levels of the fat-soluble vitamins.
D) it is not an effective laxative.
Q4) No convincing evidence indicating benefits from antioxidant supplements in well-nourished people exists.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 9
Chapter 8: Water and Minerals
Available Study Resources on Quizplus for this Chatper
104 Verified Questions
104 Flashcards
Source URL: https://quizplus.com/quiz/70811
Sample Questions
Q1) What is peak bone mass and when is it developed?
Q2) Hard water has high concentrations of:
A) sodium.
B) calcium.
C) magnesium.
D) a and b
E) b and c
Q3) After about 25 years of age, regardless of calcium intake, bones begin to lose density.
A)True
B)False
Q4) The best source of phosphorus is:
A) animal protein.
B) fruit.
C) vegetable protein.
D) grain products.
Q5) A deficiency of sodium is not harmful.
A)True
B)False
Q6) Describe the characteristics of DASH (Dietary Approaches to Stop Hypertension).
To view all questions and flashcards with answers, click on the resource link above. Page 10
Chapter 9: Energy Balance and Healthy Body Weight
Available Study Resources on Quizplus for this Chatper
107 Verified Questions
107 Flashcards
Source URL: https://quizplus.com/quiz/70812
Sample Questions
Q1) The statement on the label that the product is "part of a weight management program that includes diet and exercise" indicates that:
A) this product will be a very affective one.
B) it should not be taken without food.
C) it must be combined with proven weight management techniques.
D) it is guaranteed to result in a large weight loss.
Q2) Which of the following is a valid recommendation for managing portion sizes of foods in order to manage weight?
A) choose smaller plates, glasses, and utensils
B) purchase reduced-calorie foods so you eat more of them
C) eat just until satisfied and then stop, even if food remains
D) a and b
E) a and c
Q3) Taller people need proportionately more energy than shorter people to balance their energy budgets.
A)True
B)False
Q4) Describe what is meant by the female athlete triad.
Q5) Briefly describe several inside-the-body theories for the cause of obesity.
To view all questions and flashcards with answers, click on the resource link above. Page 11
Chapter 10: Nutrients, Physical Activity, and the Bodys
Responses
Available Study Resources on Quizplus for this Chatper
103 Verified Questions
103 Flashcards
Source URL: https://quizplus.com/quiz/70813
Sample Questions
Q1) People who regularly engage in physical activity live longer on average than those who are physically inactive.
A)True
B)False
Q2) Carbonated beverages are not a good choice for meeting an athlete's fluid needs because they:
A) do not enhance athletic performance.
B) speed up the use of glycogen.
C) have a potentially hazardous diuretic effect.
D) make a person feel full quickly and may limit fluid intake.
Q3) Sports drinks offer some advantages over water for athletes who:
A) need to replenish electrolytes.
B) are older.
C) exercise outside in cold weather.
D) a and b
E) b and c
Q4) Identify the characteristics and benefits of cardiorespiratory endurance.
Q5) Why are vegetarian female athletes particularly vulnerable to iron deficiency?
Page 12
Q6) Differentiate between the causes, characteristics, and treatment of iron-deficiency anemia and sports anemia.
To view all questions and flashcards with answers, click on the resource link above. Page 13
Chapter 11: Diet and Health
Available Study Resources on Quizplus for this Chatper
88 Verified Questions
88 Flashcards
Source URL: https://quizplus.com/quiz/70814
Sample Questions
Q1) Laboratory studies suggest that diets high in _____ seem to promote cancer.
A) calories
B) sugar
C) artificial sweeteners
D) calcium
Q2) Individuals with hypertension being treated with certain diuretics should consume foods rich in:
A) calcium.
B) magnesium.
C) potassium.
D) folate.
Q3) Obesity is a risk factor for certain cancers such as colon, breast, endometrial, pancreas, and kidney cancer.
A)True
B)False
Q4) High blood pressure presents no symptoms that you can feel.
A)True
B)False
Q5) Describe what is meant by the metabolic syndrome.
Q6) Explain how atherosclerosis can make hypertension worse.
Page 14
To view all questions and flashcards with answers, click on the resource link above.
Chapter 12: Food Safety and Food Technology
Available Study Resources on Quizplus for this Chatper
103 Verified Questions
103 Flashcards
Source URL: https://quizplus.com/quiz/70815
Sample Questions
Q1) A U.S. farmer or manufacturer selling certified organic food must pass USDA inspections at every step of production.
A)True
B)False
Q2) Losses of which of the following vitamins are least likely during the canning process?
A) riboflavin
B) thiamin
C) vitamin C
D) vitamin A
Q3) Which of the following is most susceptible to bacterial contamination?
A) roast
B) steak
C) ground meat
D) chicken
Q4) Incidental food additives sometimes find their way into foods, and adverse effects are common.
A)True
B)False
Q5) Why is eating raw or lightly steamed seafood a risky business?
To view all questions and flashcards with answers, click on the resource link above. Page 15
Chapter 13: Life Cycle Nutrition: Mother and Infant
Available Study Resources on Quizplus for this Chatper
106 Verified Questions
106 Flashcards
Source URL: https://quizplus.com/quiz/70816
Sample Questions
Q1) An initial goal for management of overweight and obesity in children is to encourage moderate weight loss.
A)True
B)False
Q2) Fortified food sources of folate include all of the following except:
A) pasta.
B) bread.
C) bagels.
D) orange juice.
Q3) Kathy has given birth to a small, low-birthweight infant. Which of the following most likely made the greatest contribution to this situation?
A) smoking
B) drug use during pregnancy
C) heredity
D) poor nutrition
Q4) An infant's basal metabolic rate is only half that of an adult, based on body weight.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above.
Page 16
Chapter 14: Child, Teen, and Older Adult
Available Study Resources on Quizplus for this Chatper
93 Verified Questions
93 Flashcards
Source URL: https://quizplus.com/quiz/70817
Sample Questions
Q1) An elderly man wants to start a physical activity program to keep himself feeling good as he gets older. What nutrition adjustments should he make?
A) He needs to be careful not to increase calories because he may gain too much weight.
B) He will not be able to replace any muscle already lost but only stop further loss.
C) He needs to increase his intake of protein from meat to build muscle.
D) Increased basal metabolism from exercise will allow him to eat more food.
Q2) The life expectancy at birth for white women is:
A) 72 years.
B) 81 years.
C) 95 years.
D) 115 years.
Q3) The life span of human beings is believed to be 125 years.
A)True
B)False
Q4) Why do older adults face a greater risk of vitamin D deficiency than younger people?
Q5) How can adults who parent or counsel busy adolescents help them to eat well?
To view all questions and flashcards with answers, click on the resource link above.
Page 17
Chapter 15: Hunger and the Global Environment
Available Study Resources on Quizplus for this Chatper
93 Verified Questions
93 Flashcards
Source URL: https://quizplus.com/quiz/70818
Sample Questions
Q1) Which of the following packaging techniques for foods is the most environmentally advantageous?
A) juices in small individual cartons
B) eggs in pressed fiber cartons
C) grain products in separate little packages
D) chips in single-serving bags
Q2) Your roommate is hungry and wants to know what's for dinner. You have decided to try and reduce your food waste, so you suggest:
A) eating out at a vegetarian restaurant.
B) making sandwiches with the bread, spinach, and turkey you bought a few days ago.
C) going to the store to buy something different than you had yesterday, for dietary variety.
D) peeling the potatoes before cooking them.
Q3) Which of the following would you choose in order to help protect fish supplies?
A) frozen fish
B) fish flown in from far away
C) small fish
D) refrigerated fish
Q4) Describe some of the U.S. food programs directed at stopping domestic hunger.
To view all questions and flashcards with answers, click on the resource link above. Page 18