Course Introduction
Community Nutrition
Final Exam Questions
Community Nutrition explores the principles and practices of promoting health and preventing disease within population groups through nutrition programs, interventions, and policies. The course examines the role of nutrition assessments, program planning, and community-based strategies in addressing nutritional challenges such as food insecurity, chronic diseases, and special population needs. Students will learn about the application of nutritional science in diverse community settings, cultural factors influencing dietary behaviors, and the importance of collaboration with stakeholders to implement effective nutrition initiatives that improve public health outcomes.
Recommended Textbook
Nutrition Science and Applications 4th Edition 4th Edition by Lori A. Smolin
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23 Chapters
1441 Verified Questions
1441 Flashcards
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Page 2
Chapter 1: Nutrition: Food for Health
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Sample Questions
Q1) An adverse or toxic reaction is most likely to occur if:
A)an individual overuses vitamin and/or mineral supplements.
B)the individual cannot absorb nutrients efficiently.
C)the individual's diet is not varied enough.
D)the individual overeats a particular food.
Answer: A
Q2) A measure of the nutrient content of a food compared to its energy content is referred to as
A)Healthy Food Index.
B)nutrient score.
C)dietary reference intake.
D)nutrient density.
Answer: D
Q3) Which of the following is a common source of anecdotal evidence?
A)Peer-reviewed scientific literature
B)Federal government web sites
C)Registered dieticians
D)Testimony of individuals
Answer: D
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Page 3
Chapter 2: Nutrition Guidelines: Applying the Science of Nutrition
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Sample Questions
Q1) The MyPlate plan separates foods into groups to help Americans apply the recommendations of the Dietary Guidelines to their individual diets.These groups are:
A)milk,meat,grains,fruits & vegetables and legumes.
B)meat,milk,beans & nuts,grains and fruits & vegetables.
C)fruits,vegetables,grains,protein foods and dairy.
D)grains,vegetables,fruits,dairy and meat,beans & nuts.
Answer: C
Q2) The Dietary Guidelines for Americans 2010 considers all of the following healthy eating patterns EXCEPT:
A)USDA Food Patterns.
B)the Asian Cultural Food Consumption Program.
C)Mediterranean-style eating pattern.
D)the DASH Eating Plan.
Answer: B
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4
Chapter 3: Digestion, Absorption, and Metabolism
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Sample Questions
Q1) Probiotics are:
A)an example of total parenteral nutrition.
B)substances that promote the growth of beneficial intestinal bacteria.
C)are used to prevent bacterial overgrowth in the stomach.
D)beneficial bacteria added to foods.
Answer: D
Q2) The stomach wall is protected from the acidity of the gastric juice by:
A)the bacterium Helicobacter pylori.
B)a viscous mucus layer.
C)the action of gastrin.
D)pancreatic secretions.
Answer: B
Q3) Which of the following is NOT a product released by the GI tract?
A)Mucus
B)Enzymes
C)Chyme
D)Hormones
Answer: C
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Chapter 4: Carbohydrates: Sugars, Starches, and Fiber
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Sample Questions
Q1) Lactose intolerance is caused by:
A)excess production of the enzyme lactase.
B)an allergic reaction to proteins found in milk and milk products.
C)inadequate production of the enzyme lactase.
D)the inability to produce the hormone insulin.
Q2) Carbohydrates promote dental caries by which of the following mechanisms?
A)Sugar promotes the growth of bacteria that breakdown enamel.
B)Bacteria metabolize carbohydrate to form acids,which break down enamel.
C)Carbohydrates stick to teeth,preventing the removal of plaque.
D)All of these choices are correct.
Q3) Which of the following statements about glycogen is FALSE?
A)Glycogen is a storage form of carbohydrate in humans and animals.
B)Glycogen is composed of many glucose molecules.
C)Glycogen is made and stored in liver and muscle.
D)The primary role of muscle glycogen is to maintain blood glucose levels.
Q4) What would be the most efficient treatment for a diabetic experiencing low blood sugar levels?
Q5) Explain the phrase "carbohydrates spare body protein."
Q6) How may excess sorbitol in the diet cause diarrhea?
Q7) Describe in detail the metabolic breakdown of glucose to produce ATP.
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Chapter 5: Lipids: Triglycerides, Phospholipids, and Cholesterol
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Sample Questions
Q1) The oxidation of LDLs:
A)recruits macrophages with scavenger receptors to the site.
B)increases inflammation.
C)results in the formation of foam cells.
D)All of these statements are true.
Q2) Which of the following is an example of tropical oil?
A)Palm kernel oil.
B)Soybean oil.
C)Olive oil.
D)Corn oil.
Q3) What is the most likely reason that high fat diets contribute to weight gain and obesity?
A)Fat provides more kcals per gram than carbohydrate or protein.
B)Fat does not provide as much satiety as carbohydrate.
C)The conversion of dietary fat to stored fat is very efficient.
D)All of these contribute.
Q4) Explain why lipoproteins are necessary for lipid transport.
Q5) A new dietary recommendation promoted to help reduce a person's risk of developing heart disease is to consume fish on a regular basis.What is the physiological basis for this recommendation?
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Chapter 6: Proteins and Amino Acids
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Sample Questions
Q1) The basic building blocks of proteins are:
A)monosaccharides.
B)amino acids.
C)sterols.
D)ketone bodies.
Q2) Which of the following is the best dietary source of isoflavones?
A)Whole milk
B)Soy products
C)Citrus fruits
D)Beef
Q3) To estimate protein requirements,you must know a person's: A)body weight.
B)urinary ammonia output.
C)height.
D)All of these would be required,
Q4) Food allergies involve an interaction between a dietary protein and:
A)the immune system.
B)the excretory system.
C)DNA.
D)RNA.
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Chapter 7: Energy Balance and Weight Management
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Sample Questions
Q1) Which of the following statements is FALSE?
A)A waist measurement >40 inches in men indicates a health risk.
B)The distribution of fat in a person is determined by primarily by exercise habits.
C)A waist measurement >35 inches in women indicates a health risk.
D)Visceral fat storage is more common in men than in women.
Q2) Which is TRUE regarding the disadvantages of using Body Mass Index as a means of assessing chronic disease risk?
A)Someone with a large amount of muscle mass will have a high BMI.
B)BMI uses measurements which are cumbersome to obtain.
C)Calculating BMI is relatively expensive.
D)BMI calculations for men and women require different formulas.
Q3) If no food is eaten for more than a few hours,gluconeogenesis occurs,forming glucose from:
A)stored amino acids.
B)functioning body protein.
C)fatty acid deposits in adipose tissue.
D)glycogen stores.
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Chapter 8: The Water-Soluble Vitamins
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Sample Questions
Q1) The ____________ is the site of most vitamin absorption into the body.
A)large intestine
B)stomach
C)small intestine
D)mouth
Q2) Elevated homocysteine is associated with increased risk of cardiovascular disease.In clinical studies,which vitamins have been shown to decrease homocysteine levels in the blood?
A)Vitamins A,C & E
B)Riboflavin,A & folate
C)B ,folate & B
D)Pantothenic acid,riboflavin & biotin
Q3) Riboflavin is most easily destroyed when exposed to:
A)light.
B)vitamin C.
C)oxygen.
D)acid.
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10
Chapter 9: The Fat-Soluble Vitamins
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Sample Questions
Q1) Which vitamin has the best known role in cell differentiation?
A)A
B)D
C)E
D)K
Q2) The actions of vitamin D do NOT include:
A)regulating thyroid hormone synthesis.
B)stimulating intestinal calcium absorption.
C)breaking down of bone to release calcium into the blood.
D)increasing calcium reabsorption by the kidneys.
Q3) Vitamin E is essential for:
A)fertility.
B)the prevention of rashes.
C)the healing of scars.
D)bone formation.
Q4) The action of sunlight on 7-dehydrocholesterol forms: A)cholecalciferol.
B)retinol.
C)parathyroid hormone.
D)25-hydroxy vitamin D.
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Chapter 10: Water and the Electrolytes
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Sample Questions
Q1) Extracellular fluid does NOT include:
A)blood.
B)lymph.
C)fluid within cells.
D)interstitial fluid.
Q2) Which is LEAST likely to be implicated as a contributor to hypertension?
A)High levels of carbonated beverage consumption
B)Stress
C)Heavy alcohol consumption
D)Lack of physical activity
Q3) The human diet has:
A)always been high in salt.
B)historically been higher in potassium and lower in sodium than at present.
C)historically been lower in both sodium and potassium than at present.
D)historically been higher in both sodium and potassium than at present.
Q4) The hormone that increases sodium reabsorption by the kidneys is:
A)aldosterone.
B)renin.
C)angiotensin.
D)adrenaline.
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Chapter 11: Major Minerals and Bone Health
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Sample Questions
Q1) Helen is 53 years old,her daughter Sharon is 27 years old and her granddaughter,Mikayla,is 5.
A)What is the probable status of bone density in each of these three females?
B)What lifestyle risk factors are associated with osteoporosis?
C)What can each of the three females do to decrease the risk of osteoporosis in their lifetimes?
Q2) The recommended intake of sulfur for adults is _____ mg/d.
A)500
B)700
C)1000
D)There is no recommended intake.
Q3) What stimulates the secretion of parathyroid hormone? What are the specific actions of this hormone?
Q4) If Sharon were to become pregnant and have another baby,how would her calcium needs change throughout pregnancy and lactation?
Q5) Calcium in the blood can be measured.Is this a good indicator of bone health? Why or why not?
Q6) Which cells are responsible for bone formation?
Q7) How does gender affect bone mass at different stages of the life cycle?
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Chapter 12: The Trace Minerals
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Sample Questions
Q1) Iodine deficiency often causes an enlarged thyroid gland resulting in:
A)blockage of arteries leading to the heart.
B)a Dowager's hump.
C)a goiter.
D)shortness of breath.
Q2) The trace minerals are difficult to study in humans because:
A)some of them are required in such small amounts that environmental contamination can obscure experimental results.
B)they are so small,they are difficult to identify.
C)they are required in such small amounts that deficiencies do not occur.
D)biological tests are imprecise.
Q3) Of the following,the best source of chromium is:
A)dairy.
B)whole grains.
C)vegetables.
D)fruits.
Q4) What is the role of selenium in Keshan disease?
Q5) What are good dietary sources of iodine?
Q6) What role does soil selenium content play in Keshan Disease?
Q7) Why is fluoride commonly added to drinking water?
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Chapter 13: Nutrition and Physical Activity
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Sample Questions
Q1) The Dietary Guidelines for Americans recommends that children spend _______ minutes per day performing an age-appropriate exercise.
A)10
B)30
C)60
D)120
Q2) Training leads to all of the following adaptations EXCEPT:
A)increased numbers of capillaries in muscles.
B)decreased numbers of mitochondria in muscle fibers.
C)an expanded blood volume.
D)increased aerobic capacity.
Q3) How does regular moderate-intensity exercise affect the heart,blood volume,and red blood cells?
Q4) Which statement about replenishing fluid losses is correct?
A)Athletes do not need to worry about replenishing fluid losses in cold,dry weather.
B)A hot environment increases fluid needs a maximum of 2-fold.
C)Sometimes it is not possible to drink enough to compensate for fluid losses.
D)Fluid replacement is only important for serious athletes.
Q5) What are benefits and risks associated with taking creatine supplements?
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Chapter 14: Nutrition During Pregnancy and Lactation
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Sample Questions
Q1) The ___ is a fluid-filled membrane that surrounds the unborn baby and provides protection.
A)placenta
B)amniotic sac
C)trophoblast
D)blastocyst
Q2) Compare the nutrient/kcaloric needs of a woman during pregnancy and the nutrient/kcaloric needs of a woman who is breastfeeding a newborn.
Q3) To supply the developing fetus with the calcium required for teeth and bones,pregnant women should:
A)take 1200 mg of supplemental calcium per day.
B)consume an additional 2 servings of dairy products daily.
C)consume the same amount of calcium that is recommended for non-pregnant women.
D)increase calcium intake by 600 mg/day.
Q4) A teratogen is defined as:
A)an abnormal craving for and ingestion of unusual food and nonfood substances.
B)a baby born with an extra digit (finger and/or toe).
C)a substance that can cause birth defects.
D)the unexplained death of an infant,usually during sleep.
Page 16
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Chapter 15: Nutrition From Infancy to Adolescence
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Sample Questions
Q1) Food allergies:
A)are more common in breastfed babies than formula fed babies.
B)can result when incompletely digested proteins are absorbed through the intestine and enters the lymph and/or bloodstream.
C)tend to be more common in older children than in infants.
D)are not serious unless they occur in children over the age of 6.
Q2) Explain why infants are at greater risk of developing food allergies compared to older children.
Q3) For teens,protein requirements reach the adult recommendation by what age?
A)13
B)15
C)17
D)19
Q4) The adolescent growth spurt:
A)occurs earlier in females than males.
B)occurs before sexual development.
C)is associated with an overall decrease in body fat in females.
D)All of these are true.
Q5) What are the risks of taking performance enhancement drugs to build muscle mass for adolescents?
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Chapter 16: Nutrition and Aging: The Adult Years
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Sample Questions
Q1) Which of the following is NOT true regarding the use of medications in the elderly?
A)Mineral oil-based laxatives increase absorption of fat-soluble vitamins.
B)Over-the-counter medications can interfere with the action of prescription drugs.
C)Prolonged use of some antacids can contribute to increased bone loss.
D)Prescription and over-the-counter drugs can interfere with nutrient absorption.
Q2) Among older adults,which is LEAST likely to be a problem?
A)Adequate calorie intake
B)Adequate fluid intake
C)Adequate protein intake
D)Adequate fat intake
Q3) By 2030,it is projected that nearly _____ % of the US population will be over 65. A)5 B)10 C)20 D)30
Q4) Discuss why aging is considered to be a continuous process.
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18
Chapter 17: Food Safety
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Sample Questions
Q1) Give one example of a governmental agency and how it is attempting to protect the food supply.How can HACCP also work to protect the food supply?
Q2) Parasites can be destroyed by all of the following methods EXCEPT:
A)freezing.
B)canning.
C)cooking to a high temperature.
D)marinating.
Q3) What areas of food safety does the Food and Drug Administration (FDA)oversee?
Q4) Fresh pasta is packaged in a sealed container and sold in the refrigerated section of the grocery store.There is a "sell by" date on the container and the directions indicate that the product should be kept refrigerated until used.How is the pasta probably preserved?
A)Aseptic packaging
B)Fermentive consolidation
C)Irradiation
D)Modified atmosphere packaging
Q5) Why are industrial contaminants more likely to be found in large animals than in small animals?
Q6) Why are some people more susceptible to food-borne illness than others?
Page 19
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Chapter 18: World Hunger and Malnutrition
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Sample Questions
Q1) Of all households in the United States,approximately what percentage persists at or below the poverty line?
A)10
B)15
C)25
D)35
Q2) A family down the street has five children.Both parents recently lost their jobs.What resources are available to help them provide adequate meals for their family?
Q3) Which area has the lowest rates of poverty?
A)Inner cities
B)Suburbs
C)Native American reservations
D)Remote rural areas
Q4) Population groups likely to experience food insecurity in the U.S.are:
A)people living in inner cities.
B)Hispanic populations.
C)Native Americans.
D)All of these.
Q5) How do plant-based and animal-based diets affect the environment differently?
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Chapter 19: Focus on Alcohol
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Sample Questions
Q1) Studies show that light to moderate drinking
A)reduce the risk of heart disease and stroke.
B)increase the risk of heart disease and stroke
C)reduce the risk of cancer.
D)increase the risk of cancer.
Q2) Which statement about the microsomal ethanol-oxidizing system (MEOS)is incorrect?
A)The MEOS is particularly important when larger amounts of alcohol are consumed.
B)The MEOS requires the input of energy.
C)The MEOS produces reactive oxygen molecules that can contribute to liver disease.
D)the rate at which the MEOS breaks down alcohol is fairly constant.
Q3) Which of the following statements is correct?
A)Cold showers can speed up the rate at which alcohol is metabolized.
B)Once alcohol is consumed,the rate at which it is metabolized cannot be accelerated.
C)Black coffee can help someone who is drunk sober up.
D)Walking is the only way to speed up the elimination of alcohol.
Q4) What are the effects of moderate alcohol intake on the risk of heart disease?
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Chapter 20: Focus on Eating Disorders
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Sample Questions
Q1) Which statement concerning bulimics and binging is untrue?
A)Bulimics experience feelings of control and happiness during binges.
B)Bulimics typically consume 3400 kcalories during a binge.
C)Binges usually occur in secrecy.
D)Self-induced vomiting is the most common purging behavior after a binge.
Q2) Which statement about the relationship of anorexics and food is untrue?
A)anorexics limit their dietary intake by not thinking about food.
B)anorexics often prepare elaborate meals for other people.
C)anorexics often develop personal diet rituals
D)anorexics spend an enormous amount of time preoccupied with food.
Q3) Which statement about ideal body is true?
A)The ideal body in primitive cultures is pretty much the same as the modern ideal.
B)In cultures where food is not readily available ideal body image contributes to eating disorders.
C)Eating disorders occur in cultures where food is readily available and the body ideal is thin.
D)Eating disorders occur in cultures where food is readily available and the body ideal is plump.
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Chapter 21: Focus on Phytochemicals
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Q1) Phytochemical supplements may provide
A)all the phytochemicals found in foods.
B)all the benefits obtained from a diet high in natural sources of phytochemicals.
C)some specific advantages.
D)the synergism that comes from eating a variety of phytochemicals
Q2) Substances found in animal foods that are not essential nutrients but may have health promoting properties are______.
A)functional foods
B)phytochemicals
C)zoochemicals
D)health foods
Q3) Substances found in plant foods that are not essential nutrients but may have health promoting properties are______.
A)functional foods
B)phytochemicals
C)zoochemicals
D)health foods
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Chapter 22: Focus on Nonvitaminnonmineral Supplements
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Q1) Which of the following statements is untrue?
A)There are no mandatory standards in supplement manufacture.
B)the amount of an ingredient in a dietary supplement is standardized and does not vary from dose to dose.
C)the degree of quality control depends on the manufacturer.
D)The U.S.Pharmacopeia has developed a voluntary dietary supplement verification program to help insure quality.
Q2) Which statement about DHEA supplementation is incorrect?
A)DHEA supplementation has not been found to be effective for increasing muscle mass.
B)People take DHEA supplements to prevent the drop in sex hormones that comes with aging.
C)DHEA supplements have been shown to be useful for treating menopausal symptoms.
D)The long term effects of DHEA supplementation are unknown.
Q3) You are at a dinner party and realize that seven of the ten people at the table are taking some type of herbal supplement.Comment on the nutritional impact of taking herbal supplements.
Q4) Why is it unsafe for some people to take beta-carotene supplements?
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Chapter 23: Focus on Biotechnology
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Q1) Genetic modification improves crop yields by doing all of the following except:
A)allowing more seeds to be planted.
B)creating plants that are resistant to herbicides.
C)creating plants that can withstand drought.
D)developing plants that use sunlight more efficiently.
Q2) How could the use of GM as illustrated result in foods that may cause harm for consumers?
Q3) A DNA molecule composed of DNA from two different species is a A)clone
B)gene
C)chimera
D)genome
Q4) How is genetic engineering being used to make farming more productive?
Q5) Your mother was horrified to learn that the vast majority of processed foods in the US contain GM ingredients.What can you tell her to allay her fears of a negative health impact from these foods? If she is still concerned,how can you advise her to avoid them?
Q6) How is genetic engineering being used to make foods more nutritious?
Q7) What are the steps used in biotechnology to create a genetically modified plant?
Q8) What are the potential health risks of genetically modified foods?
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