Applied Nutrition
Final Test Solutions
Course Introduction
Applied Nutrition focuses on the practical application of nutritional science to promote health, prevent disease, and manage dietary needs across different populations and life stages. This course explores the principles of macro- and micronutrient metabolism, dietary assessment techniques, and evidence-based dietary interventions in clinical, community, and global contexts. Students learn to assess nutritional status, design meal plans, and develop strategies for addressing common nutrition-related health issues such as obesity, diabetes, cardiovascular disease, and malnutrition. Emphasis is placed on translating current research into real-world dietary recommendations and interventions tailored to diverse groups.
Recommended Textbook
Nutrition Concepts and Controversies 14th Edition by Frances Sizer
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15 Chapters
1206 Verified Questions
1206 Flashcards
Source URL: https://quizplus.com/study-set/2086 Page 2
Chapter 1: Food Choices and Human Health
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80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41523
Sample Questions
Q1) The most energy-rich of the nutrients is:
A)carbohydrate.
B)fat.
C)protein.
D)water.
E)vitamins.
Answer: B
Q2) On a given day,a majority of our population consumes inadequate:
A)fruits and vegetables.
B)water.
C)grains.
D)meat.
E)calories.
Answer: A
Q3) Once a new finding is published in a scientific journal,it is still only preliminary and must undergo repeated testing to eventually be confirmed.
A)True
B)False
Answer: True
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Page 3
Chapter 2: Nutrition Tools Standards and Guidelines
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80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41524
Sample Questions
Q1) Which phytochemical contained in dark chocolate has the potential for positive heart health benefits?
A)carotenoids
B)lignans
C)lutein
D)flavonoids
E)tannins
Answer: D
Q2) Which of the following is characteristic of Daily Values?
A)They provide nutrient values for different categories of people.
B)They are ideal for allowing comparisons among foods.
C)They are useful as nutrient intake goals for individuals.
D)They provide information on all DRI nutrients.
E)Daily Values are calculated based on a 1500-calorie diet.
Answer: B
Q3) One of the major disadvantages of the USDA Food Intake Patterns is that they cannot be adapted to other national and cultural cuisines.
A)True
B)False
Answer: False
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Chapter 3: The Remarkable Body
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80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41525
Sample Questions
Q1) Which statement is true regarding the timing of meals?
A)Timing of meals is important because the digestive tract is unable to digest foods at certain times.
B)A meal should be consumed immediately before exercise to enhance physical work.
C)Eating a meal late at night is desirable because it facilitates sleep.
D)Timing of meals is important to feeling well.
E)Timing of meals impacts the efficacy of energy storage.
Answer: D
Q2) Glycogen is stored in the body for future use.If it is drawn upon,it will:
A)be readily available because it is stored in unlimited amounts in the muscles.
B)be depleted from the liver after several days.
C)provide energy for cell activities during extended between-meal intervals.
D)be replaced easily by carbohydrate eaten once a day.
E)provide fat for oxidation when glucose is unavailable.
Answer: C
Q3) Inflammation is the immune system's normal,healthy response to cell injury.
A)True
B)False
Answer: True
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Page 5
Chapter 4: The Carbohydrates Sugar Starch Glycogen and Fiber
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80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41526
Sample Questions
Q1) Which of the following terms would you look for on a bread label to choose the most nutritious product?
A)wheat flour
B)whole grain
C)unbleached flour
D)brown bread
E)natural grain
Q2) Research has shown the following relationship between carbohydrate in the diet and body weight:
A)people with higher carbohydrate intakes have higher body weights.
B)added sugars provide many of the excess calories that cause weight gain among U.S.adults.
C)as people in other countries adopt "Western" style diets,they lose weight.
D)excess calories from fructose cause greater weight gain than those from other nutrients.
E)added sugar intake is most strongly linked with body weight in people with type 2 diabetes.
Q3) Research has shown that eating too much carbohydrate can cause diabetes.
A)True
B)False
Page 6
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Chapter 5: The Lipids Fats Oils Phospholipids and Sterols
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80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41527
Sample Questions
Q1) Pork loin is an example of a lean cut of meat from which the fat can be trimmed.
A)True
B)False
Q2) Overall,the traditional diets of the people who lived on the Greek island of Crete were:
A)very high in cholesterol.
B)low in total fat.
C)high in lard and butter.
D)low in plant oils but high in grain products.
E)low in saturated fat.
Q3) It is not recommended that healthy people strictly limit their dietary cholesterol because:
A)cholesterol is so widespread in all foods that this would result in a monotonous diet.
B)cholesterol-containing foods tend to lower blood LDL levels in most people.
C)cholesterol is an essential nutrient,though required in only small amounts.
D)blood cholesterol levels,though greatly affected by dietary cholesterol,are not really important.
E)cholesterol-containing foods have a minimal effect on blood cholesterol in most people.
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Page 7
Chapter 6: The Proteins and Amino Acids
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79 Verified Questions
79 Flashcards
Source URL: https://quizplus.com/quiz/41528
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.
E)cause protein deficiency.
Q2) A 135-pound woman who is 38 years old needs how much protein?
A)49 grams/day
B)56 grams/day
C)86 grams/day
D)110 grams/day
E)135 grams/day
Q3) The DRI Committee recommends _____ percent of total calories as the minimum amount of protein.
A)35
B)5
C)15
D)10
E)20
Q4) Describe what happens when amino acids are oversupplied in the diet.
Page 8
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Chapter 7: The Vitamins
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80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41529
Sample Questions
Q1) The DRI recommendation for vitamin C for women is _____ milligrams per day.
A)45
B)65
C)75
D)90
E)10
Q2) Which vitamin aids in the conversion of tryptophan to niacin?
A)vitamin B
B)vitamin C
C)folate
D)vitamin B
E)thiamin
Q3) Which statement regarding vitamin C is true?
A)A lack of the vitamin results in beriberi.
B)It inhibits iron absorption.
C)It prevents the common cold.
D)It helps to produce carnitine.
E)An excess of the vitamin can result in gallstones.
Q4) Identify the problem associated with vitamin K deficiency and who is most at risk for K deficiency and why.How is it prevented?
Page 9
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Chapter 8: Water and Minerals
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85 Verified Questions
85 Flashcards
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Sample Questions
Q1) Which food provides the highest amount of zinc?
A)legumes
B)whole-grain bread
C)shellfish
D)spinach
E)oranges
Q2) What is currently known about fluoride in drinking water supplies?
A)All bottled water contains fluoride added as part of the bottling process.
B)Scientific evidence has shown that communities with fluoridated water have higher cancer rates.
C)Very few communities in the U.S.have fluoridated water.
D)In communities where fluoride is lacking in the water there is a high dental decay rate.
E)Where the water supply contains too little fluoride,discoloration of the teeth occurs due to fluorosis.
Q3) Describe what is known about the relationship between protein intakes (both low and high)and bone health.
Q4) Soft water contains sodium,which may aggravate hypertension.
A)True
B)False
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Chapter 9: Energy Balance and Healthy Body Weight
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82 Verified Questions
82 Flashcards
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Sample Questions
Q1) Mary has a waist circumference of 38 inches.Based on this information,you conclude that:
A)she is probably between and 25 and 35 years old.
B)she has a large amount of subcutaneous fat.
C)she is at very low risk for insulin resistance.
D)she exhibits an unhealthful "pear-like" body shape.
E)she is at an increased risk for chronic disease.
Q2) Characteristics of victims of anorexia nervosa include:
A)they are aware that they have a psychiatric condition.
B)most are male.
C)they are unfamiliar with the calorie content of foods.
D)most come from middle- orupper-class families.
E)they always avoid exercise because it makes them hungry.
Q3) Taller people need proportionately more energy than shorter people to balance their energy budgets.
A)True
B)False
Q4) Briefly describe several inside-the-body theories for the cause of obesity.
Q5) Identify and discuss external cues that can lead to overeating behavior and weight gain.
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Chapter 10: Performance Nutrition
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) The Physical Activity Guidelines for Americans recommend:
A)specific amounts of only aerobic physical activity.
B)only vigorous-intensity physical activity as beneficial.
C)spending the same amount of time each day on activity.
D)performing a minimum of 150 min of moderate-intensity aerobic activity each day.
E)accumulating activities in weekly totals of at least 10-minute sessions.
Q2) During non-endurance exercise,the optimal beverage for replacing fluids is:
A)a beverage that supplies glucose.
B)fruit juice.
C)cool water.
D)a salt solution.
E)coffee.
Q3) Muscle growth is stimulated by:
A)excess protein in the diet.
B)branched-chain amino acids.
C)physically demanding activity.
D)amino acid supplements.
E)the presence of essential amino acids.
Q4) What are anabolic steroids? Describe the side effects of taking steroids.
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Chapter 11: Diet and Health
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80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41533
Sample Questions
Q1) Thirty minutes of brisk walking on at least 5 days a week can improve the odds against heart disease.
A)True
B)False
Q2) A 165-lb.woman with hypertension begins a weight-loss program.As her weight declines,the earliest she can expect to see a significantly lower blood pressure value is when her weight drops to _____.
A)125 pounds
B)135 pounds
C)145 pounds
D)155 pounds
E)160 pounds
Q3) Which strategy would help improve your blood lipid profile?
A)Consume oats,barley,and legumes.
B)Limit foods with polyunsaturated fatty acids.
C)Eliminate eggs from your diet.
D)Replace fats in your diet with sugars.
E)Maintain energy balance if obese.
Q4) Explain how atherosclerosis can make hypertension worse.
Q5) Describe dietary and other strategies for reducing risk of CVD.
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Chapter 12: Food Safety and Food Technology
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80 Verified Questions
80 Flashcards
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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) The use of selective breeding in human agriculture:
A)is a very recent scientific concept.
B)involves crossing boundaries between species.
C)can involve analysis of DNA from successful seedlings.
D)is successful only in plants.
E)involves selecting the least successful farm animals and plants for breeding with more successful ones.
Q3) What is a beneficial reason for purchasing organic fresh fruits and vegetables rather than conventionally grown foods?
A)They are fresher than conventional foods.
B)They are completely free of pesticides.
C)They have a higher nutrient content than conventional foods.
D)The growing methods used don't harm the environment.
E)They are associated with a reduced risk of chronic disease.
Q4) Why is eating raw or lightly steamed seafood a risky business?
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Chapter 13: Life Cycle Nutrition Mother and Infant
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Young children should be allowed to explore and enjoy food by eating with their fingers at first.
A)True
B)False
Q2) An estimated 33% of U.S.children and adolescents are:
A)physically inactive.
B)overweight or obese.
C)hypertensive.
D)only children.
E)diabetic.
Q3) Why do many pediatricians advise continued use of breast milk or infant formula and not cow's milk throughout the first year of life?
Q4) In general,the major effect of maternal nutritional deprivation during lactation is to:
A)reduce the quality of milk.
B)reduce the quantity of milk.
C)make breastfeeding impossible.
D)promote early infant satiety.
E)make the milk more highly concentrated so the infant does not suffer.
Q5) What are the characteristics of children most likely to develop type 2 diabetes?
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Chapter 14: Child Teen and Older Adult
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80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/41536
Sample Questions
Q1) Frequent consumption of which food raises the risk for dental caries the most?
A)carrot sticks
B)bagels
C)chocolate milk
D)plain yogurt
E)apples
Q2) Absorption of ____ appears to increase with aging.
A)vitamin A
B)vitamin D
C)calcium
D)iron
E)potassium
Q3) Which food item is likely to be most acceptable to a child?
A)hot vegetable soup
B)lightly crunchy steamed carrots
C)mashed potatoes served for the first time
D)hot broccoli with an herb sauce
E)tart apple
Q4) Can restaurant foods meet nutrient needs or support health as well as homemade foods? What are examples of ways to improve a restaurant meal?
Page 16
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Chapter 15: Hunger and the Global Environment
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Kwashiorkor and marasmus:
A)require different treatment strategies.
B)cause serious birth defects.
C)are more common than chronic malnutrition.
D)result from inadequate diets.
E)are infectious diseases.
Q2) The predominant form of hunger in the United States today is caused by:
A)political barriers.
B)lack of food nearby to purchase.
C)lack of money.
D)inadequate farm land.
E)lack of energy to shop for food.
Q3) The combination of hunger and poverty is hard for people to overcome in many poor countries because:
A)there is not enough available land for them to buy to grow more food.
B)there are not enough markets for them to go purchase foods from.
C)not enough schools are available for the children to attend.
D)hunger prevents them from working harder to improve their economic status.
E)they don't have access to the medications needed to treat malnutrition.
Q4) What is SNAP and what does it do to stop domestic hunger?
Page 17
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