Contemporary Nutrition Issues
Test Bank
Course Introduction
This course explores current topics and challenges in the field of nutrition, examining how scientific research, public policy, and societal trends shape dietary choices and health outcomes. Students will analyze controversies and emerging issues such as fad diets, food sustainability, nutritional supplements, chronic disease prevention, and the impact of media on nutrition misinformation. Through critical evaluation of evidence, the course aims to equip students with the knowledge and skills to make informed decisions and contribute to ongoing discussions about nutrition in todays rapidly changing world.
Recommended Textbook Nutrition Concepts and Controversies 13th Edition by Frances Sienkiewicz Sizer
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15 Chapters
1512 Verified Questions
1512 Flashcards
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Chapter 1: Food Choices and Human Health
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96 Verified Questions
96 Flashcards
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Sample Questions
Q1) When you are ill with a cold, you fix a bowl of chicken noodle soup to eat to feel better. What factor drives your food choice in this situation?
A) availability
B) habit
C) emotional comfort
D) social pressure
Answer: C
Q2) Physical activity is not linked to nutrition as a factor supporting health.
A)True
B)False
Answer: False
Q3) Explain the concept of nutrient density and give an example.
Answer: not answered
Q4) Phytochemicals found in foods are important because:
A) they increase the risk of developing certain diseases when they are eaten. B) they decrease the risk of developing certain diseases when they are eaten.
C) they are considered to be essential nutrients.
D) they are a new category of vitamins.
Answer: B
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Chapter 2: Nutrition Toolsstandards and Guidelines
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96 Verified Questions
96 Flashcards
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Sample Questions
Q1) All of the following are true regarding the discretionary calorie allowance except:
A) it may be spent on nutrient-dense foods.
B) it is the amount of additional calories needed for nutritional adequacy.
C) it is a useful concept for those trying to limit calorie intakes.
D) it may be spent on added sugars.
Answer: B
Q2) Users of the exchange list system can make an informed approximation of the energy-yielding nutrients and calories in almost any food they might encounter.
A)True
B)False
Answer: True
Q3) When planning a healthful diet, vegetarians should remember that:
A) they will have difficulty meeting their needs when using the USDA Food Patterns.
B) the vegetable group contains legumes, which can be counted as protein foods.
C) all soy foods and soy milks contain the same nutrient contents as dairy milk.
D) nuts and seeds are high in fat content and should be limited.
Answer: B
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Chapter 3: The Remarkable Body
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95 Verified Questions
95 Flashcards
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Sample Questions
Q1) The blood picks up oxygen and releases carbon dioxide in the:
A) heart.
B) liver.
C) digestive system.
D) lungs.
Answer: D
Q2) Among the cells' most basic needs are _____ and the oxygen with which to burn it.
A) water
B) essential nutrients
C) building blocks
D) energy
Answer: D
Q3) In cases of severe undernutrition, the small intestine will react by:
A) shrinking to a much smaller surface.
B) expanding to a much larger surface.
C) increasing intestinal muscle activity.
D) increasing the amount of nutrients absorbed.
Answer: A
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Chapter 4: The Carbohydrates: Sugar, Starch, Glycogen, and Fiber
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111 Verified Questions
111 Flashcards
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Sample Questions
Q1) Which of the following is most closely related to diabetes?
A) sugar content of the diet
B) body fatness
C) fat content of the diet
D) lean body tissue
Q2) Which of the following foods has the greatest cholesterol lowering effect?
A) wheat bran
B) cabbage
C) brown rice
D) oat bran
Q3) The statement "Good source of vitamin D," which appears on the front of this cereal box, indicates that:
A) the cereal is naturally high in vitamin D.
B) additional vitamin D has been added to this product.
C) milk must be added to provide vitamin D.
D) This statement may not be accurate since the product is not regulated by the FDA.
Q4) Why don't sugar alcohols contribute to dental caries?
Q5) Describe the harmful effects of fiber when taken in excess.
Q6) Define hypoglycemia and describe the symptoms of this condition.
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Chapter 5: The Lipids: Fats, Oils, Phospholipids, and Sterols
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98 Verified Questions
98 Flashcards
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Sample Questions
Q1) Which of the following is not a desirable blood lipid value?
A) low total cholesterol
B) high LDL
C) high HDL
D) low blood triglycerides
Q2) Ocean fish has been suggested to provide health benefits if eaten on a regular basis. What would be your recommendation for whether or not to eat fish?
A) Fatty fish has been shown in studies to be beneficial in reducing blood clotting.
B) DHA in fish is harmful to eye development in the fetus if eaten during pregnancy.
C) Eating fried fish will provide the greatest benefit from the omega-3 fats it contains.
D) People with existing heart disease should never eat fish because of the danger of mercury contamination.
Q3) A majority of fat digestion takes place in the stomach.
A)True
B)False
Q4) Describe the functions of fats in the body.
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Chapter 6: The Proteins and Amino Acids
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106 Verified Questions
106 Flashcards
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Sample Questions
Q1) The best way for a vegetarian to ensure adequate absorption of dietary iron is to:
A) include leafy greens because the iron they contain is absorbed readily.
B) avoid dried fruits because they interfere with iron absorption.
C) include vitamin C-rich foods because they enhance absorption of iron.
D) consume 3 times the amount of iron recommended for meat eaters.
Q2) Which of the following food categories contributes an abundance of high-quality protein?
A) vegetable
B) milk
C) meat
D) a and b
E) b and c
Q3) Sickle-cell disease is an example of an inherited mistake in the amino acid sequence.
A)True
B)False
Q4) Why would you advise someone to not take amino acid supplements?
Q5) Describe what happens when amino acids are oversupplied in the diet.
Q6) Why do vegetarians have lower blood pressure than nonvegetarians?
Page 8
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Chapter 7: The Vitamins
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113 Verified Questions
113 Flashcards
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Sample Questions
Q1) Differentiate between retinol and beta-carotene and explain what retinol activity equivalents are.
Q2) A girl has stopped growing in height prematurely because her bones are not going through the remodeling process necessary for growth. This most likely results from a deficiency of which vitamin?
A) vitamin A
B) vitamin D
C) vitamin E
D) vitamin K
Q3) All of the following are good food sources of vitamin C except:
A) citrus fruits.
B) strawberries.
C) milk.
D) broccoli.
Q4) Which of the following is the most potentially toxic of all vitamins?
A) A
B) E
C) K
D) D
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Chapter 8: Water and Minerals
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104 Flashcards
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Sample Questions
Q1) The best way to obtain the calcium you need is to:
A) consume more spinach, rhubarb, and Swiss chard.
B) eat more cottage cheese and frozen yogurt.
C) consume more milk, cheese, and yogurt.
D) consume more cream cheese, butter, and cream.
Application-Level Multiple-Choice Items
Q2) A friend informs you that she is planning to purchase a water softener. Which of the following statements would be most appropriate for you to make to your friend?
A) Hard water makes more bubbles with less soap than soft water and is more desirable.
B) Soft water leaves a ring in the tub and a gray residue in the wash, which are undesirable.
C) Soft water appears to aggravate hypertension and heart disease, which is undesirable.
D) Soft water has higher concentrations of calcium and magnesium than hard water, which is desirable.
Q3) What is peak bone mass and when is it developed?
Q4) Explain the rationale for the argument against high-level iron fortification in foods.
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Chapter 9: Energy Balance and Healthy Body Weight
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107 Flashcards
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Sample Questions
Q1) How would you respond to an advertisement for a weight-loss diet that claims that eating certain foods can elevate the BMR and thus promote weight loss? How can someone change his or her BMR?
Q2) Physical activity:
A) results in easier weight loss than calorie restriction.
B) improves chances for weight-loss success.
C) doubles energy expenditure in nonathletes.
D) a and b
E) b and c
Application-Level Multiple-Choice Items
Q3) Which of the following is based on weight and height and used in clinical settings to assess weight status?
A) BMI
B) fatfold test
C) bioelectrical impedance
D) dual energy X-ray absorptiometry
Q4) Identify and discuss external cues that can lead to overeating behavior and weight gain.
Q5) Describe the advantages and drawbacks of using body mass index for assessing obesity.
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Chapter 10: Nutrients, Physical Activity, and the Bodys
Responses
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103 Verified Questions
103 Flashcards
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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) Your friend is participating in a strenuous world-class competition that lasts for over four hours. Which of the following would you recommend to your friend?
A) Don't worry about electrolyte losses.
B) Consume sports drinks and pretzels.
C) Take electrolyte or salt tablets.
D) Drink plenty of plain water.
Q3) A weight lifter is taking creatine supplements to increase the power in his muscles. What is the most likely effect of taking the supplement?
A) weight gain
B) stimulation of muscle growth
C) energy enhancement from additional stored creatine phosphate in the muscles
D) enhanced endurance activity performance
Q4) Why are vegetarian female athletes particularly vulnerable to iron deficiency?
Page 12
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Chapter 11: Diet and Health
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88 Verified Questions
88 Flashcards
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Sample Questions
Q1) Arguments against genetic testing include all of the following except:
A) lifestyle changes to match gene profiles have not yet been defined.
B) there is no evidence that information about genetic coding can be used to make lifestyle changes.
C) regulation loopholes exist, making information available to others who have no right to the information.
D) ethical concerns include employers screening job applicants for certain traits that may lead to future sick time expenses.
Q2) Wherever dietary fat consists mostly of _____ fats and fish, fruits, and vegetables are eaten in abundance, blood cholesterol and the rate of death from heart disease are low.
A) unsaturated
B) saturated
C) trans
D) omega-6
Q3) Describe the DASH diet eating plan, including the types of foods and nutrients emphasized and limited by this plan.
Q4) Describe what is meant by the metabolic syndrome.
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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103 Flashcards
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Sample Questions
Q1) The potato salad you brought to the picnic potluck in the park has been sitting out for 4 hours during the meal on a hot sunny day. What should you do with the leftover servings once the meal is finished?
A) Take the salad home, transfer into a new container, and freeze it.
B) Check the salad to see if it has a spoiled smell and throw it away if it does.
C) Throw away the leftovers because they have been at an unsafe temperature too long.
D) Put it in the refrigerator to cool it before serving again.
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) One difference between toxins produced by Staphylococcus aureus and Clostridium botulinum in foods is that:
A) Clostridium must have an acidic environment to produce toxins.
B) Staph toxins are heat stable and survive cooking.
C) Clostridium must have exposure to air to survive.
D) Staph is a very rare type of food intoxication.
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Page 14
Chapter 13: Life Cycle Nutrition: Mother and Infant
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106 Verified Questions
106 Flashcards
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Sample Questions
Q1) The addition of foods to a baby's diet should be governed by all of the following considerations except:
A) the baby's nutrient needs.
B) how often the baby cries.
C) the baby's physical readiness to handle different forms of foods.
D) the need to detect and control allergic reactions.
Application-Level Multiple-Choice Items
Q2) The ideal pattern of weight gain for a healthy-weight woman is thought to be about _____ pounds total during the first three months of pregnancy.
A) 2
B) 3 <sup>1</sup>/<sub>2</sub>
C) 4
D) 4 <sup>1</sup>/<sub>2</sub>
Q3) Which of the following is not one of the key elements to help identify women with preeclampsia?
A) edema
B) hypertension
C) convulsions
D) protein in the urine
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Page 15
Chapter 14: Child, Teen, and Older Adult
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Sample Questions
Q1) The consequences of foodborne illnesses in older adults can be more severe than in younger adults.
Controversy 14 True/False Items
A)True
B)False
Q2) Which of the following foods would 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
Q3) Food allergies and high sugar intakes have been identified as the main causes of hyperactivity in children.
A)True
B)False
Q4) A six-year-old child needs approximately _____ calories a day.
A) 850
B) 1000
C) 1300
D) 1600
Q5) Why is dehydration a major risk for older adults?
Page 16
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Chapter 15: Hunger and the Global Environment
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Sample Questions
Q1) The purpose of food recovery programs is to:
A) collect canned goods from homes to donate to individuals who need food.
B) collect food from fields, commercial kitchens, and restaurants to distribute to programs for needy individuals.
C) provide foods to federal food assistance programs.
D) provide job opportunities for individuals needing employment.
Q2) Compare and contrast high-input and low-input agricultural techniques.
Q3) All of the following species of fish are recommended for regular consumption in order to protect those endangered by overfishing except:
A) Alaskan halibut.
B) Alaskan salmon.
C) swordfish.
D) farm-raised tilapia.
Q4) Describe some of the U.S. food programs directed at stopping domestic hunger.
Q5) The concentration of carbon dioxide in the atmosphere is now 26% higher than 200 years ago.
A)True
B)False
Q6) Describe what is meant by food poverty, including its major cause.
Page 17
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