Public Health Nutrition
Textbook Exam Questions
Course Introduction
Public Health Nutrition examines the role of nutrition in population health, focusing on the prevention of nutrition-related diseases and the promotion of healthy eating behaviors across communities. The course explores the social, economic, environmental, and policy factors that influence dietary habits and nutritional status. Students learn to assess nutritional needs, design community-based interventions, and evaluate the effectiveness of nutrition programs within diverse populations. Emphasis is placed on addressing current public health challenges such as obesity, malnutrition, food insecurity, and chronic disease prevention through evidence-based strategies and multidisciplinary collaboration.
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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Sample Questions
Q1) The term "_____" has no legal definition but is often used on food labels to imply wholesomeness.
A) medical
B) natural
C) processed
D) enriched
Answer: B
Q2) In the precontemplation stage of change, the best action to take is to:
A) collect information and learn about your current behaviors.
B) write out a plan for change with specific actions to take.
C) commit to making a change and set a date to start.
D) persevere through any lapses that may occur.
Answer: A
Q3) The major role in the body that all vitamins and minerals have is:
A) to act as regulators in body processes.
B) to serve as parts of body structure.
C) to provide energy.
D) to prevent chronic disease.
Answer: A
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Page 3
Chapter 2: Nutrition Toolsstandards and Guidelines
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Sample Questions
Q1) An important role of the exchange system of categorizing foods is to:
A) provide food lists for people who want an exact match on all nutrients in a food category.
B) provide groupings of foods with similar carbohydrate, fat, protein, and calorie contents.
C) calculate the exact number of calories provided by a person's diet.
D) have foods available from one group to substitute for foods not liked in another group.
Answer: B
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
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Page 4
Chapter 3: The Remarkable Body
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Sample Questions
Q1) Chewing food for an extended time provides additional advantages to digestion.
A)True
B)False
Answer: False
Q2) As food moves through the digestive tract it spends the most time in the:
A) esophagus because of the slow movement of peristalsis on chewed food.
B) stomach because of the extensive breakdown of carbohydrates and fats.
C) small intestine because of the time it takes to absorb through the villi.
D) large intestine because of the need to partially digest fiber and absorb water.
Answer: D
Q3) The hypothalamus in the brain monitors many body conditions, including the availability of nutrients and water.
A)True
B)False
Answer: True
Q4) Inflammation is the immune system's normal, healthy response to cell injury.
A)True
B)False
Answer: True
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Chapter 4: The Carbohydrates: Sugar, Starch, Glycogen, and Fiber
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Sample Questions
Q1) Most unrefined plant foods contain a mix of fiber types.
A)True
B)False
Q2) Which of the following statements is false concerning the splitting of glucose for energy?
A) Inside a cell, glucose is broken in half and these two halves have two pathways open to them.
B) Glucose can be broken down to yield energy and carbon dioxide.
C) Glucose fragments can be linked together into molecules of body fat.
D) Body fat can be converted into glucose to feed the brain adequately.
Q3) Which of the following is not an example of fiber?
A) "strings" of celery
B) outer layers of kernels of wheat
C) residue in milk
D) skins of corn kernels
Q4) Which of the following foods has the greatest cholesterol lowering effect?
A) wheat bran
B) cabbage
C) brown rice
D) oat bran
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Chapter 5: The Lipids: Fats, Oils, Phospholipids, and Sterols
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Sample Questions
Q1) The main dietary factor associated with elevated blood cholesterol is:
A) high cholesterol intake.
B) high total fat intake.
C) high saturated and trans fat intakes.
D) high polyunsaturated fat intake.
Q2) What does the term point of unsaturation mean?
A) the area on a fatty acid chain where the carbon bond is holding a hydrogen
B) the area on a fatty acid chain where a nitrogen is attached
C) the area on a fatty acid chain where a hydrogen is missing from the bond
D) the area on the fatty acid chain where there is a zig-zag formation.
Q3) The major storage form of fats in our body is:
A) triglycerides, which are made up of fatty acids and glycerol.
B) fatty acids, which are made up of trans fats and bile.
C) cholesterol, which is stored in the blood.
D) lecithin, which is stored in the liver.
Q4) Compare and contrast the Mediterranean diet pattern and the USDA Food Patterns recommendations.
Q5) Discuss arguments you would use in trying to convince someone to consume fish rather than take fish oil supplements.
Q6) Describe the functions of fats in the body.
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Chapter 6: The Proteins and Amino Acids
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Sample Questions
Q1) For athletes, the path to bigger muscles includes
A) vigorous physical training.
B) well-timed meals.
C) excess protein consumption.
D) a and b
E) b and c
Q2) Which of the following is a health benefit of a vegetarian diet?
A) eating small amounts of soy protein can contribute to a major decline in LDL cholesterol
B) even though vegetarians may eat cheese, sour cream, and butter in their diets, their blood lipids do not reflect it
C) vegetarians have a lower rate of colon and rectal cancer than fish eaters
D) vegetarians tend to have lower blood pressure than nonvegetarians
Q3) 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.
Q4) Discuss any known health risks associated with overconsumption of protein.
Q5) Describe the advantages and limitations of consuming legumes as meat alternates.
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Chapter 7: The Vitamins
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Sample Questions
Q1) What is true about the absorption and storage of fat-soluble versus water-soluble vitamins in the body?
A) Water-soluble vitamins can build to toxic levels because they circulate in the bloodstream.
B) Fat-soluble vitamins are stored in the liver and fatty tissues until the body needs them.
C) The body can survive for weeks without replacing water-soluble vitamins.
D) Fat-soluble vitamins are absorbed directly into the bloodstream.
Q2) The best natural sources of folate include:
A) cereals.
B) raw spinach.
C) cooked strawberries.
D) a and b
E) b and c
Q3) Vitamin D deficiency in children can cause bowed legs, an abnormality seen in the disease rickets.
A)True
B)False
Q4) 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) This supplement uses tricalcium phosphate as its source of calcium. What can you state about how well that form is absorbed?
A) It is not absorbed well because of contaminants.
B) It is a form that is absorbed equally well as other forms.
C) It is a form that can accelerate calcium losses from the body.
D) It is absorbed too quickly and may lead to toxic levels.
Q2) The recommended source of fluid for healthy U.S. adults is:
A) plain drinking water, because it is safe and noncaloric.
B) carbonated beverages, because they have good flavor.
C) tea or coffee, because caffeine helps maintain fluid in the body.
D) fruit juice, because it has additional nutrients we need.
Q3) Which characteristic of water allows it to act as a lubricant?
A) ability to dissolve substances
B) incompressibility
C) heat-holding capacity
D) a and b
E) b and c
Q4) Differentiate between iron deficiency and iron-deficiency anemia and describe the causes and symptoms of the latter.
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Chapter 9: Energy Balance and Healthy Body Weight
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Sample Questions
Q1) You decide to skip lunch for several weeks to lose weight and fit into a favorite outfit for a special occasion. Which of the following will probably be the greatest obstacle to the success of this plan?
A) hunger
B) appetite
C) satiation
D) satiety
Q2) The hormone produced by adipose tissue in response to a gain in body fatness that helps to control obesity is:
A) endorphin.
B) ghrelin.
C) leptin.
D) insulin.
Q3) An eating pattern of foods high in _____ is associated with being overweight.
A) plant proteins
B) nonnutritive sweeteners
C) nutrient density
D) energy density
Q4) Briefly describe several inside-the-body theories for the cause of obesity.
Q5) Describe the appropriate treatment for someone with anorexia nervosa.
Page 11
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Chapter 10: Nutrients, Physical Activity, and the Bodys
Responses
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Sample Questions
Q1) Which of the following athletes would use the least protein for fuel during exercise?
A) Joe, who consumes a protein-rich diet
B) Charles, who consumes a fat-rich diet
C) Gary, who consumes a carbohydrate-rich diet
D) Rick, who consumes a diet rich in branched-chain amino acids
Q2) Which of the following is among the most dangerous and illegal ergogenic aids?
A) chromium picolinate
B) anabolic steroid hormones
C) creatine
D) conjugated linoleic acid
Q3) How can endurance athletes best postpone fatigue during their activity?
A) eat glucose periodically during the event
B) avoid sports drinks during exercise
C) fat load 1-3 days before the event
D) restrict fat calories to less than 20 percent of the diet
Q4) The body is able to store unlimited amounts of glycogen in muscles.
A)True
B)False
Q5) Describe the health benefits from physical activity.
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Chapter 11: Diet and Health
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Sample Questions
Q1) A woman frequently has a dinner meal of grilled steak, baked potato with margarine, green peas, and a white dinner roll. Which food should be eaten less often to reduce her risk of breast cancer?
A) baked potato with margarine
B) white dinner roll
C) grilled steak
D) green peas
Q2) Which of the following is an example of the effect of certain nutrients or foods on gene expression and disease development?
A) A phytochemical found in broccoli and broccoli sprouts has been shown to reverse uncontrolled cancer cell division in laboratory studies.
B) Supplementation of folate and vitamin B<sub>12</sub> during pregnancy has been shown to turn off the "yellow and fat" gene in pups born to laboratory mice.
C) Genomics testing laboratories have shown the benefits of supplements that are matched to an individual's personal genetic prescription.
D) a and b
E) a and c
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13
Chapter 12: Food Safety and Food Technology
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Sample Questions
Q1) Describe three methods of eliminating microbes on kitchen cutting boards and utensils and identify the advantages and disadvantages of each.
Q2) Which of the following foods would you not choose for a picnic?
A) fresh fruits
B) mixed salad of chopped ingredients
C) breads and crackers
D) canned cheeses
Q3) The best way to reduce the possibility of incidental contaminants getting into foods while microwaving is to:
A) use bleached white cardboard containers for microwaving.
B) transfer leftover foods into margarine tubs to re-heat.
C) select plastic cups with recycle codes 3 or 7 for microwave heating.
D) use glass or ceramic containers for heating foods in the microwave.
Q4) 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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Chapter 13: Life Cycle Nutrition: Mother and Infant
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Sample Questions
Q1) By adolescence, fatty streaks have formed in most children's coronary arteries.
A)True
B)False
Q2) Young children should be allowed to explore and enjoy food by eating with their fingers at first.
Controversy 13 True/False Items
A)True
B)False
Q3) A nonpregnant woman requires 1600 calories per day to maintain her desirable body weight. How many calories per day would she need if she were in the third trimester of pregnancy?
A) 1900
B) 1940
C) 2050
D) 2125
Q4) All pregnant women should be assessed for glucose tolerance during one of their prenatal examinations.
A)True
B)False
Q5) Discuss the benefits of physical activity for a pregnant woman.
Page 15
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Chapter 14: Child, Teen, and Older Adult
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Sample Questions
Q1) Many children prefer sweet fruits and mild-flavored vegetables served raw or undercooked.
A)True
B)False
Q2) Describe several ways in which drugs and nutrients can interact in the body. What factors influence an individual's risks of experiencing such interactions?
Q3) Which of the following has been identified as affecting physiological age?
A) moderation in alcohol use
B) nutritional quality of meals
C) psychological outlook
D) a and b
E) b and c
Q4) Absorption of _____ appears to increase with aging.
A) vitamin A
B) vitamin D
C) calcium
D) iron
Q5) Describe the theory that links dietary composition with cataracts.
Q6) Describe factors that make iron deficiency likely in older people.
Page 16
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Chapter 15: Hunger and the Global Environment
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Sample Questions
Q1) Which of the following results in the slowest rate of population growth?
A) economic growth and improvement in living standards
B) distributing resources relatively equally
C) distributing resources unevenly
D) a and b
E) b and c
Q2) Children with severe acute malnutrition cry loudly and continuously due to hunger.
A)True
B)False
Q3) 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.
Q4) Identify and describe the solutions to solving the world's environmental, poverty, and hunger problems.
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