Course Introduction
Applied Nutrition
Test Questions
Applied Nutrition explores the practical application of nutritional science in promoting health, preventing disease, and managing dietary needs throughout the lifecycle. This course covers essential nutrients, dietary assessment, meal planning, and current guidelines for optimal health. Students will analyze case studies, evaluate nutrition interventions, and develop skills for translating scientific evidence into everyday practice in clinical, community, and global contexts. Emphasis is placed on understanding the relationship between nutrition, lifestyle, and chronic disease, as well as fostering effective communication strategies for diverse populations.
Recommended Textbook
Visualizing Nutrition 3rd Canadian Edition Mary B. Grosvenor
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14 Chapters
1203 Verified Questions
1203 Flashcards
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Page 2
Chapter 1: Nutrition: Everyday Choices
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83 Verified Questions
83 Flashcards
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Sample Questions
Q1) Over time, consuming excess or insufficient amounts of one or more nutrients will result in malnutrition.
A)True
B)False
Answer: True
Q2) Dehydration can cause symptoms in a matter of hours.
A)True
B)False
Answer: True
Q3) Foods with a high nutrient density contain more nutrients per calorie than do foods with a lower nutrient density.
A)True
B)False
Answer: True
Q4) The observations and hypotheses that arise from epidemiology can be tested using A) clinical trials.
B) control group design.
C) experimental group design.
D) the peer review process.
Answer: A
Page 3
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Chapter 2: Guidelines for a Healthy Diet
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Sample Questions
Q1) Structure/function claims are:
A) approved by the FDA.
B) allowed on all food and supplement labels.
C) required to include a disclaimer that the product is not intended to diagnose, treat, cure or prevent any disease.
D) the same as health and nutrient claims.
Answer: C
Q2) Losing weight requires burning fewer calories than you consume.
A)True
B)False
Answer: False
Q3) Beans and peas are good sources of the nutrients found in both vegetables and protein foods, so they can be counted in either food group.
A)True
B)False
Answer: True
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Chapter 3: Digestion: From Meals to Molecules
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Sample Questions
Q1) The time it takes food to travel the length of the GI tract is called the transit time.
A)True
B)False
Answer: True
Q2) The transport of substances across a cell membrane with the aid of a carrier molecule and the expenditure of energy is
A) active transport.
B) facilitated diffusion.
C) osmosis.
D) simple diffusion.
Answer: A
Q3) Which of the following is digested before being absorbed?
A) Minerals
B) Protein
C) Vitamins
D) Water
Answer: B
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Chapter 4: Carbohydrates: Sugars, Starches, and Fibers
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Sample Questions
Q1) Increased consumption of refined carbohydrates in the past few decades has been implicated in causing obesity.
A)True
B)False
Q2) The glycemic index is a measure of how quickly and how high blood glucose levels rise after carbohydrates are consumed.
A)True
B)False
Q3) All of the following are characteristics of insulin except that:
A) it is a hormone.
B) prevents glucose from entering cells.
C) stimulates the synthesis of protein, fat, and glycogen.
D) is secreted by the pancreas.
Q4) The first step in cellular respiration is glycolysis, or the synthesis of glucose molecules.
A)True
B)False
Q5) Are soft drinks that are made with sucrose healthier than those made with high fructose corn syrup?
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Chapter 5: Lipids: Fats, Phospholipids, and Sterols
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Sample Questions
Q1) When comparing today's fat consumption with that of 1971 the increase in women's fat consumption is proportionally more substantial than men's.
A)True
B)False
Q2) Since chylomicrons are too large to enter the capillaries in the small intestine, they pass into the:
A) gallbladder
B) large intestine
C) lymph
D) stomach
Q3) All of the following foods contain cholesterol except:
A) boiled egg
B) hamburger cooked on the grill
C) avocado
D) salmon
Q4) Eating patterns in the United States have changed little over the past 40 years.
A)True
B)False
Q5) Small amounts of trans fatty acids occur naturally in foods.
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Chapter 6: Proteins and Amino Acids
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Sample Questions
Q1) The food label must indicate whether the product contains any of the most common food allergens.
A)True B)False
Q2) Protein quality is a measure of how good the protein in a food is at providing the non-essential amino acids the body needs to synthesize proteins.
A)True B)False
Q3) Amino acids can be used by the body to make glucose and fatty acids.
A)True B)False
Q4) The phrase "structure determines function" is appropriately used in reference to protein. With this phrase in mind, discuss the following: what does the term "denature" mean? Describe how heating an egg is an example of a denatured protein. Describe how "soured" milk is an example of denatured protein.
Q5) Celiac disease is an autoimmune disorder that attacks the lining of the small intestine.
A)True B)False
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Chapter 7: Vitamins
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Sample Questions
Q1) Dietary supplements have regulations that are _____strict as compared to drugs.
A) Less
B) Equally
C) More
Q2) Mary needs to increase her thiamin consumption. Which of the following contains the most thiamin?
A) ¼ c sunflower seeds
B) 3 oz pork chop
C) 3 oz rainbow trout
D) 1 c oatmeal
Q3) The amount of a particular vitamin in a food depends on all of the following EXCEPT
A) how much of the food is consumed.
B) how the food is cooked.
C) how the food is stored.
D) what is added to the food during processing.
Q4) When vitamin D is deficient, calcium absorption is greatly affected.
A)True
B)False
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Chapter 8: Water and Minerals
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Sample Questions
Q1) Magnesium absorption is enhanced by the presence of A) active vitamin D
B) calcium
C) iron
D) phytates
Q2) An iodine deficiency causes the thyroid gland to enlarge. Explain why this occurs. Include the following terms in your answer: thyroid hormone, thyroid-stimulating hormone, and goiter.
Q3) Dehydration occurs when water loss exceeds water intake.
A)True
B)False
Q4) When intracellular concentrations of protein and sodium are high, you would expect that water is drawn into the A) blood capillaries
B) cells
C) extracellular fluid
D) red blood cells
Q5) Aldosterone increases sodium reabsorption by the kidneys.
A)True
B)False
10
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Chapter 9: Energy Balance and Weight Management
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Sample Questions
Q1) Leptin is produced by
A) adipocytes (fat cells).
B) enterocytes (cells of the small intestine).
C) hepatocytes (liver cells).
D) red blood cells.
Q2) A BMI of 18 kg/m2 is classified as obese.
A)True
B)False
Q3) Weight loss is maintained better when physical activity is included.
A)True
B)False
Q4) Which of the following is NOT a method of determining body composition?
A) Air displacement in the BOD POD
B) Bioelectric impedance
C) Body mass index
D) Skinfold thickness measures
Q5) Women are more likely than men to have an eating disorder.
A)True
B)False
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Chapter 10: Nutrition, Fitness, and Physical Activity
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Sample Questions
Q1) Post-event meals should accomplish which of the following?
A) Replenish lost fluid and electrolytes
B) Replenish glycogen stores
C) Provide protein for building and repairing muscle tissue
D) All of these should be accomplished by a post-event meal.
Q2) List the 4 components of fitness and describe the type of exercise and provide an example to enhance each component.
Q3) Which of the following is NOT considered a component of a person's fitness?
A) Body composition
B) Flexibility
C) Maximum heart rate
D) Strength
Q4) Which of the following statements regarding physical activity is FALSE?
A) Adults should include strength training activities 4-5 times a week.
B) Approximately one-third of American adults get no physical activity at all during their leisure time.
C) Greater health benefits can be obtained by exercising more vigorously or for a longer time.
D) Most Americans do not exercise regularly.
Q5) What is caffeine intoxication? What are the symptoms?
Page 12
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Chapter 11: Nutrition During Pregnancy and Infancy
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Sample Questions
Q1) By definition, a low-birth-weight infant is one who weighs less than ____ pounds at birth.
A) 2.5
B) 3.5
C) 5.5
D) 6.5
Q2) DHA and ARA are only found in DHA and ARA fortified formulas and not in breast milk.
A)True
B)False
Q3) The fetus gets nourished by
A) absorbing nutrients for the bloodstream of the mother (the bloodstream of the embryo mixes with the bloodstream of the mother).
B) breaking down the lining of the uterus.
C) transferring of nutrients from the placenta.
D) none of these
Q4) Pre-eclampsia is dangerous to the baby because it reduces blood flow to the placenta.
A)True B)False
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Chapter 12: Nutrition From 1 to 100
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70 Verified Questions
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Sample Questions
Q1) In the US, the average life expectancy is 78 years and healthy life expectancy is 70 years. What does this mean?
A) After 70 years, many people lose the desire to live.
B) Most people have serious financial hardship after 70 years.
C) Social isolation is common in the last 8 years of life.
D) The last 8 years of life are restricted by disease and disability.
Q2) Which of the following behaviors is most likely to promote formation of dental caries?
A) Drinking water immediately before going to bed
B) Eating cheese and crackers as a snack
C) Having ice cream as a snack
D) Slowly sipping fruit juice between meals
Q3) Children's food preferences are learned through repeated exposure to a new food. A new food may need to be offered _____times before the child will accept it.
A) 2-3
B) 4-5
C) 6-7
D) 8-10
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Chapter 13: How Safe Is Our Food Supply
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Sample Questions
Q1) Cooking turkey to an internal temperature of 165 degree Fahrenheit is an example of which step in the HACCP system?
A) Conduct a hazard analysis
B) Identify the critical control points
C) Establish critical limits
D) Establish monitoring procedure
Q2) Cooking destroys toxins that are present on moldy food.
A)True
B)False
Q3) All microbes are pathogens.
A)True
B)False
Q4) Which of the following is an anaerobic bacteria, and thus is called the "cafeteria germ"?
A) Campylobacter jejuni
B) Clostridium botulinum
C) Clostridium perfringens
D) Salmonella
Q5) What is the controversy surrounding Bovine somatotropin (bST)?
Q6) Explain how biotechnology can be used to address world hunger and malnutrition.
Page 15
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Chapter 14: Feeding the World
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Sample Questions
Q1) Several nutrient deficiencies have recently re-emerged as problems throughout the world, including the following deficiency diseases: beri beri, scurvy, and pellagra. Which nutrients, in the order that matches the deficiency diseases listed, are responsible for these diseases?
A) Vitamin C, niacin, thiamin
B) Niacin, vitamin C, thiamin
C) Thiamin, vitamin C, niacin
D) Niacin, thiamin, vitamin C
Q2) Under-nutrition, but not over-nutrition, is a major contributor to the global burden of chronic disease and disability.
A)True
B)False
Q3) A major reason for large families in many cultures is to due high death rates. A)True
B)False
Q4) The infant mortality rate within the U.S. is the same for all age groups and ethnicities.
A)True
B)False
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