Food and Nutrition Study Guide Questions
Course Introduction
This course explores the fundamental principles of food science and human nutrition, focusing on the relationship between diet, health, and well-being. Students will learn about the digestion, absorption, and metabolism of nutrients; the role of macronutrients and micronutrients in the body; and the impact of dietary choices on individual and public health. Additional topics include food safety, dietary guidelines, nutrition across the life cycle, and current issues in food sustainability and food security. Through case studies and practical applications, learners will develop the knowledge to make informed food and nutrition decisions for themselves and others.
Recommended Textbook
The Science of Nutrition 3rd Edition by Janice J. Thompson
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23 Chapters
1774 Verified Questions
1774 Flashcards
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Chapter 1: The Science of Nutrition: Linking Food, function, and Health
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Q1) Developed by the Department of Health and Human Services,the ________ agenda encompasses hundreds of nutrition-related objectives for the nation.
A)21 Century
B)Dietary Reference Intakes
C)Healthy People 2020
D)scientific method
Answer: C
Q2) Which of the following is NOT considered to be a true anthropometric test factor?
A)height
B)body composition
C)weight
D)waist circumference
Answer: B
Q3) A kilocalorie is a measurement of effectiveness.
A)True
B)False
Answer: False
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Page 3
Chapter 2: Designing a Healthful Diet
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Sample Questions
Q1) Convenience is one of the components of a healthful diet.
A)True
B)False
Answer: False
Q2) The ________ specifies which foods require a food label.
A)Recommended Dietary Allowance (RDA)values
B)Nutrition Labeling and Education Act
C)MyPlate update in 2011
D)2010 Dietary Guidelines for Americans
Answer: B
Q3) The type of food label claim that can be made without FDA approval is called a:
A)health claim.
B)structure-function claim.
C)beauty claim.
D)disease claim.
Answer: B
Q4) A 2,000 kcal daily intake is an appropriate Caloric goal for most Americans.
A)True
B)False
Answer: False
Page 4
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Sample Questions
Q1) Olfaction occurs in which organ?
A)the nose
B)the mouth
C)the stomach
D)the small intestine
Answer: A
Q2) What is the term that describes the process in which nutrients pass through the wall of the gastrointestinal tract?
A)digestion
B)absorption
C)elimination
D)segmentation
Answer: B
Q3) Intrinsic factor is secreted by the parietal cells of the stomach and is necessary for absorption of which vitamin?
A)B
B)B
C)folate
D)K
Answer: A
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Chapter 4: Carbohydrates: Plant-Derived Energy Nutrients
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Sample Questions
Q1) A potentially life-threatening consequence of low-carbohydrate intake is:
A)cancer.
B)ketoacidosis.
C)glycogenesis.
D)lipogenesis.
Q2) The absorption of fructose takes longer than the other monosaccharides.
A)True B)False
Q3) Lactose intolerance is more common among African Americans than among Caucasian Americans.
A)True
B)False
Q4) Define and compare the concepts of glycemic index and glycemic load.Which is considered to be a better indicator of a person's glucose response,and why? How can the glycemic load be used as a diet planning tool?
Q5) Unlike the Institute for Medicine suggestions,the Dietary Guidelines for Americans recommend general,rather than specific,nutrition tips.
A)True B)False
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Chapter 5: in Depth: Alcohol
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Sample Questions
Q1) Moderate alcohol consumption raises LDL cholesterol.
A)True
B)False
Q2) Alcohol does not require digestion before it can be absorbed.
A)True
B)False
Q3) Alcohol is considered a drug.
A)True
B)False
Q4) Chronic drinkers may show few signs of impairment or intoxication even at high blood alcohol levels.This condition is known as:
A)hepatic efficiency.
B)metabolic tolerance.
C)functional tolerance.
D)alcohol tolerance.
Q5) Moderate alcohol consumption for men is up to two drinks per day.
A)True
B)False
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Chapter 6: Lipids: Essential Energy-Supplying Nutrients
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Sample Questions
Q1) The human body synthesizes (manufactures)cholesterol.
A)True
B)False
Q2) A fatty acid comprised of a 10-carbon chain and one double bond is characterized as a:
A)saturated,medium-chain fatty acid.
B)saturated,long-chain fatty acid.
C)monounsaturated,medium-chain fatty acid.
D)monounsaturated,long-chain fatty acid.
Q3) Trans fatty acids raise low-density lipoprotein (LDL)cholesterol levels more than saturated fatty acids do.
A)True
B)False
Q4) Dark green,leafy vegetables provide essential omega-3 fatty acids that help lower the risk for cardiovascular disease.
A)True
B)False
Q5) Fat is primarily stored in the liver and muscle cells.
A)True
B)False
8
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Chapter 7: Vitamins and Minerals: Micronutrients With
Macro Powers
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Sample Questions
Q1) The fat-soluble vitamins are A,B,E,and K.
A)True
B)False
Q2) Vitamin D must be activated before the body cells can use it.
A)True
B)False
Q3) The human body absorbs 100% of the minerals that enter our digestive tract.
A)True
B)False
Q4) Which of the following is classified as a trace mineral?
A)calcium
B)sodium
C)iron
D)potassium
Q5) Which of the following are classified as micronutrients?
A)vitamins
B)water
C)fat
D)protein
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Chapter 8: Phytochemicals
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Sample Questions
Q1) Which of the following is the BEST expression of the synergistic action of phytochemicals?
A)Each phytochemical has an independent function.
B)Phytochemicals oppose the action of certain vitamins.
C)Phytochemicals interact with each other and with other substances to provide a greater summative effect.
D)Phytochemicals can neutralize free radicals.
Q2) Free radicals are only produced in response to radiation,pollution,industrial chemicals,tobacco smoke,or infections.
A)True
B)False
Q3) A key reason why an RDA for phytochemicals has been difficult to establish is due to:
A)their synergystic effect.
B)their naturally-occuring genesis.
C)their variety of forms.
D)their broad functions.
Q4) Carotinoids are probably the most studied class of phytochemicals.
A)True
B)False
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Chapter 9: Disordered Eating
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Sample Questions
Q1) To be a diagnostic symptom of bulimia nervosa,binge eating must occur on average at least ________ for three months.
A)once a week
B)twice a week
C)four times a week
D)seven days a week
Q2) Up to what percentage of U.S.women have bulimia nervosa?
A)less than 1%
B)1%
C)4%
D)7%
Q3) Excessive exercising is a form of purging.
A)True
B)False
Q4) Which of the following eating disorders is the MOST common among men?
A)anorexia nervosa
B)bulimia nervosa
C)binge-eating disorder
D)reverse anorexia
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Chapter 10: Proteins: Crucial Components of All Body
Tissues
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Sample Questions
Q1) Alkalosis is a condition in which the pH of the blood becomes too acidic.
A)True
B)False
Q2) The part of the protein molecule that carries nitrogen is the:
A)acid group.
B)amine group.
C)side chain.
D)hydrogen group.
Q3) Which of the following foods is a source of complete proteins?
A)broccoli
B)apple
C)tuna fish
D)whole-grain bread
Q4) Which of the following amino acids is essential?
A)arginine
B)valine
C)glycine
D)alanine
Q6) How do shape and structure affect protein function? Page 12
Q5) What are three physiological consequences of consuming too much protein?
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Chapter 11: Metabolism: From Food to Life
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Sample Questions
Q1) Catabolism results in a release of chemical energy.
A)True
B)False
Q2) When we eat more Calories than we need,the body responds by using:
A)fat for energy and carbohydrates for storage as glycogen.
B)protein for energy and carbohydrates converted to body fat.
C)carbohydrates for energy and dietary fats stored as body fat.
D)ketones for energy and proteins converted to body fat.
Q3) Discuss the two primary metabolic pathways for alcohol.Where are the primary sites of alcohol metabolism? What effect do gender and age have on a person's ability to metabolize alcohol? Why do some populations have difficulty metabolizing alcohol?
Q4) Carbohydrates,ketogenic amino acids,and alcohol can be converted to body fat through the process of:
A)proteolysis.
B)lipogenesis.
C)lipolysis.
D)liposuction.
Q5) Explain how a low-carbohydrate diet leads to the production of ketone bodies.
Q6) Describe metabolism in relation to energy production and food intake.
Page 14
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Chapter 12: Nutrients Involved in Energy Metabolism
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Sample Questions
Q1) Which vitamin can be made from the amino acid tryptophan?
A)niacin
B)ascorbic acid
C)phenylalanine
D)cobalamin
Q2) What is TPP? Which vitamin is the base for TPP? Discuss two roles of TPP in human metabolism.
Q3) Pregnant women who do not consume enough iodine have an increased risk for:
A)gestational diabetes.
B)edema.
C)dermatitis.
D)spontaneous abortion and stillbirth.
Q4) Consuming excessive amounts of vitamin B in supplement form has been associated with:
A)sensory neuropathy and lesions.
B)breast cancer.
C)reddened flushing of the skin.
D)liver damage and glucose intolerance.
Q5) Which population groups in the United States are most at risk for a thiamin deficiency? Why?
15
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Chapter 13: Nutrients Involved in Fluid and Electrolyte Balance
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Sample Questions
Q1) What is the function of aldosterone?
A)stimulates the kidneys to reabsorb water (reducing urine output)
B)stimulates the kidneys to filter out more water (increasing urine output)
C)signals the kidneys to retain sodium and chloride
D)signals the kidneys to release sodium and chloride
Q2) The fluid lost via sweating and respiration is called:
A)sensible water.
B)osmosis.
C)insensible water.
D)metabolic water.
Q3) What percentage of salt is composed of chloride?
A)10%
B)50%
C)60%
D)80%
Q4) The causes of hypertension in the vast majority of individuals are well understood.
A)True
B)False
Q5) List and describe at least three critical functions of water in the body.
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Chapter 14: Nutrients Involved in Antioxidant Function and Vision
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Sample Questions
Q1) From what source does our body obtain the majority of its antioxidants?
A)from sunlight
B)from the by-products of healthy metabolism
C)from the diet
D)gastrointestinal microflora
Q2) The deficiency disease associated with vitamin C is:
A)scurvy.
B)erythrocyte hemolysis.
C)night blindness.
D)Keshan disease.
Q3) Research suggests that vitamin C supplements taken daily can reduce the incidence of the common cold.
A)True
B)False
Q4) When an oxygen molecule becomes a free radical,it is referred to as a(n):
A)reactive oxygen species (ROS).
B)carcinogen.
C)prooxidant.
D)antioxidant.
17
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Chapter 15: Nutrients Involved in Bone Health
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Sample Questions
Q1) Vitamin D acts as a hormone.
A)True
B)False
Q2) One microgram of vitamin D is equivalent to how many International Units (IU)?
A)10 IU
B)20 IU
C)30 IU
D)40 IU
Q3) How does fluoride protect against dental caries (cavities)?
A)decreases and reverses tooth demineralization
B)inhibits bone modeling
C)speeds up metabolism of acid-producing bacteria
D)decreases tooth mineralization
Q4) Which of the following enhances the absorption and retention of dietary magnesium?
A)fiber
B)phytates
C)protein
D)fat
Q5) Discuss the current treatments for osteoporosis.
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Chapter 16: Nutrients Involved in Blood Health and Immunity
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Sample Questions
Q1) Heme iron is absorbed better than non-heme iron.
A)True
B)False
Q2) Hemoglobin consists of non-heme iron.
A)True
B)False
Q3) Stage II folate deficiency is called:
A)folate-deficiency erythropoiesis.
B)folate-deficiency anemia.
C)folate depletion.
D)negative folate balance.
Q4) After absorption,which blood protein binds copper for transport to the liver?
A)transferrin
B)albumin
C)globulin
D)hemoglobin
Q5) Describe the factors and processes that affect iron absorption in the body.
Q6) Folic acid is the form of folate found in most foods.
A)True
B)False Page 19
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Chapter 17: Achieving and Maintaining a Healthful Body Weight
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Sample Questions
Q1) Which of the following nutrients is thought to be the most readily stored as adipose tissue?
A)protein
B)fat
C)carbohydrate
D)vitamins
Q2) A woman's basal metabolic rate increases during pregnancy and lactation.
A)True
B)False
Q3) A diet consisting of less than 10% of total energy as fat is classified as:
A)a very low Calorie diet.
B)a very low fat diet.
C)a low fat diet.
D)a high carbohydrate diet.
Q4) What are the three components of total energy expenditure?
A)basal metabolic rate,physical activity,and adaptive thermogenesis
B)basal metabolic rate,physical activity,and the thermic effect of food
C)basal metabolic rate,physical activity,and sleep activity
D)basal metabolic rate,the thermic effect of food,and adaptive thermogenesis
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Chapter 18: Nutrition and Physical Activity: Keys to Good Health
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Sample Questions
Q1) Thirst is a very reliable indicator of dehydration.
A)True
B)False
Q2) In which of the following types of exercise would creatine phosphate (CP)be an important source of energy?
A)running a 10-kilometer road race
B)3-mile mountain bike ride with 2000-feet elevation gain
C)1-mile open water swim
D)sprinting in the 100-meter race
Q3) Which of the following best describes Dr.Barry Sears' Zone Diet?
A)high-carbohydrate diet for athletes
B)high-protein,low-carbohydrate diet for athletes
C)high-fat diet for athletes
D)high-protein diet designed only for noncompetitive athletes
Q4) What is the FITT principle? Describe how you can use this principle to design a sound fitness program.
Q5) Heavy exercise increases the body's heat production by 15 to 20 times its normal rate.
A)True
B)False
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Chapter 19: Consumer Issues: Food Safety, Production, and Impact on the Environment
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Sample Questions
Q1) Using separate cutting boards for meats and produce is an example of which foodborne illness-prevention strategy?
A)containing molds
B)keeping cold foods cold and hot foods hot
C)prompt refrigeration
D)preventing cross contamination
Q2) One of the easiest and most effective ways to prevent foodborne illnesses is to:
A)consistently wash hands before and after handling food.
B)buy meats and produce only from well-known,reliable retail outlets.
C)check food's smell,color,and appearance before purchasing it.
D)avoid eating away from home.
Q3) Viruses are smaller than bacteria and:
A)thrive outside of living cells.
B)are not capable of infecting foods by themselves.
C)can't survive apart from living cells.
D)are generally not contagious.
Q4) All food additives are synthetic.
A)True
B)False
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Chapter 20: Nutrition Through the Life Cycle: Pregnancy
and the First Year of Life
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Sample Questions
Q1) During the first trimester it is generally recommended that pregnant women increase their daily Caloric intake by ________ kcal.
A)100-200
B)350-450
C)450-550
D)zero
Q2) How many pounds lighter can a woman expect to be immediately after birth?
A)10-20
B)3-5
C)9-10
D)8-9
Q3) A preterm infant is one who is born:
A)weighing less than 5.5 lbs.
B)less than 17 inches long.
C)before 38 weeks' gestation.
D)prior to the full development of the respiratory system.
Q4) There is no safe level of caffeine consumption during pregnancy.
A)True
B)False
24
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Chapter 21: Nutrition Through the Life Cycle: Childhood and Adolescence
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Sample Questions
Q1) Nicole is four years old.What serving size of steamed green beans is recommended for her?
A)2 tablespoons
B)3 tablespoons
C)4 tablespoons
D)6 tablespoons
Q2) A prescription medication derived from vitamin C is often used to treat acne.
A)True
B)False
Q3) The current recommendation for the intake of daily energy as carbohydrate for toddlers is:
A)35-45%.
B)45-55%.
C)45-65%.
D)55-75%.
Q4) Menarche is/are:
A)the skeletal growth plates in bones.
B)onset of menstruation.
C)another term for puberty.
D)a growth spurt.
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Chapter 22: Nutrition Through the Life Cycle: The Later Years
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Q1) Which nutritional profile below would be MOST recommended for an elderly adult with dental problems?
A)fresh or raw fruits and vegetables
B)moderate and soft higher-fat foods
C)a mix of softer and harder foods,high in carbohydrates
D)soft,protein-rich foods
Q2) Lack of adeqaute transportation,language barriers,mobility restrictions,and death of a spouse are all factors that can increase the risk for ________ in elderly adults.
A)social isolation
B)osteoarthritis
C)dementia
D)senescence
Q3) James is a 76-year-old man who has chronic mouth pain due to poorly fitted dentures.His primary care physician has referred James to you to guide him in healthy eating habits.What nutrition advice would you give to James? Include other aspects that may be affected by his dental status.
Q4) Both overweight and underweight are serious health concerns in the elderly.
A)True
B)False
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Chapter 23: Global Nutrition
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Sample Questions
Q1) Early termination of breast-feeding is associated with growth stunting.
A)True
B)False
Q2) Grains produced by cross-breeding plants and selecting for the most desirable traits are called:
A)transgenic.
B)high-yield varieties.
C)sustainable.
D)cash crops.
Q3) The premise that malnourished fetuses may be susceptible later in life to obesity and chronic disease is known as:
A)the nutrition paradox.
B)the overnutrition dilemma.
C)the fetal origins theory.
D)severe acute malnutrition (SAM).
Q4) Wasting is a condition of:
A)increased Caloric intake.
B)short-stature-for-age.
C)extreme thinness.
D)nutrient overload.
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