Fundamentals of Nutrition Test Preparation
Course Introduction
Fundamentals of Nutrition introduces students to the basic principles of human nutrition and its role in promoting health throughout the lifespan. The course covers the essential nutrients carbohydrates, proteins, fats, vitamins, minerals, and water examining their functions, sources, and the consequences of deficiencies or excesses. Additional topics include digestion and absorption, energy balance, dietary guidelines, food labeling, and the relationship between nutrition and chronic disease. Students will learn to critically evaluate nutritional information and develop foundational skills for making informed food choices to support wellness and prevent nutrition-related disorders.
Recommended Textbook
Understanding Nutrition 14th Edition by Eleanor Noss Whitney
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20 Chapters
2299 Verified Questions
2299 Flashcards
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Page 2
Chapter 1: An Overview of Nutrition
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Sample Questions
Q1) What is the AMDR for protein?
A)10-35%
B)40-45%
C)50-60%
D)65-75%
E)80-80%
Answer: A
Q2) The term organic, as related to compounds, would be best defined as ____.
A)products sold at health food stores
B)products grown without use of pesticides
C)foods having superior nutrient qualities
D)substances with carbon-carbon or carbon-hydrogen bonds
E)substances that contain water
Answer: D
Q3) Risk factors for chronic disease tend to ____________________ and tend to ____________________.
Answer: persist; cluster cluster; persist
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3
Chapter 2: Planning a Healthy Diet
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Sample Questions
Q1) What mineral is added to refined flours in the enrichment process?
A)iron
B)iodine
C)calcium
D)magnesium
E)copper
Answer: A
Q2) What two major nutrients are supplied by the fruit group?
A)vitamins D and E
B)vitamins A and C
C)protein and calcium
D)B vitamins and iron
E)vitamin K and magnesium
Answer: B
Q3) ____________________ reflects a diet that provides sufficient energy and enough of all the nutrients to meet the needs of healthy people.
Answer: Adequacy
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Chapter 3: Digestion, Absorption, and Transport
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Sample Questions
Q1) ____________________ refers to the maintenance of constant internal conditions (such as blood chemistry, temperature, and blood pressure) by the body's control systems.
Answer: Homeostasis
Q2) What substance protects the stomach lining from damage due to digestive juices?
A)Water
B)Mucus
C)Pepsinogen
D)Dietary fats
E)Gastrin
Answer: B
Q3) What is the primary cause for belching?
A)Swallowing air
B)Viral infections
C)Eating spicy foods
D)Drinking alcoholic beverages
E)Reflux
Answer: A
Q4) One of the major causes of ulcers is infection with ____________________.
Answer: Helicobacter pylori or H. pylori
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Chapter 4: The Carbohydrates: Sugars, Starches, and Fibers
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Sample Questions
Q1) List and discuss seven benefits of fiber.
Q2) Which statement is true of lactose?
A)Its digestion begins in the mouth.
B)It is found in various amounts in most animal foods.
C)It is used as filler in one out of five prescription drugs.
D)It causes frequent allergies in certain population groups.
E)It is used in nearly all over-the-counter drugs.
Q3) Which characteristic describes the sugar replacers (sugar alcohols)?
A)They have a low glycemic index.
B)They promote constipation in children.
C)They demonstrate fewer GI side effects than the artificial sweeteners.
D)They are less effective than artificial sweeteners in inhibiting dental caries.
E)They cannot be used in products labeled as "sugar-free."
Q4) Identify and discuss methods for reducing the intake of added sugars.
Q5) Lactose intolerance is most common in ____________________ and
Q6) Give several examples of soluble and insoluble dietary fibers. List food sources of these fibers. Contrast the physical characteristics and features of these two types of fibers and their effects on gastrointestinal tract function.
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Chapter 5: The Lipids: Triglycerides, Phospholipids, and Sterols
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Sample Questions
Q1) A person who regularly consumes fish such as shark, king mackerel, and swordfish is at risk for ingesting potentially toxic amounts of ____.
A)EPA
B)DHA
C)mercury
D)cadmium
E)dioxins
Q2) Lipids that are solid at room temperature are known as ____.
A)oils
B)fats
C)omegas
D)glycerols
E)phospholipids
Q3) List the essential fatty acids (EFA) for human beings. What are the signs of EFA deficiency? What is the minimum amount of EFA required to prevent a deficiency? What foods are rich sources of EFA?
Q4) Triglycerides are composed of three fatty acids attached to a(n)
Q5) How are omega-3 fats thought to protect against heart disease?
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Chapter 6: Protein: Amino Acids
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Sample Questions
Q1) What is the amino acid pool?
A)The total amino acid content derived from a 24-hour dietary intake
B)A measure of the circulating essential amino acid levels available for protein synthesis
C)The total amount of free amino acids in the circulation destined for deamination and excretion
D)A mix of essential and nonessential amino acids derived from protein breakdown and dietary protein intake
E)The essential and nonessential amino acids from dietary intake that are available for protein synthesis
Q2) Which of the following is an assumption made in the formulation of the RDA for protein?
A)Dietary protein is of high quality only.
B)Dietary protein is of animal origin only.
C)Dietary carbohydrate and fat intakes are adequate.
D)Dietary protein should represent 12% of total energy.
E)Dietary protein needs are lower in infants and children.
Q3) ____________________ provide enough of all the essential amino acids needed to support the body's work.
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Chapter 7: Energy Metabolism
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Sample Questions
Q1) What is the approximate percent efficiency of conversion of food energy to ATP energy in the body?
A)30%
B)50%
C)70%
D)90%
E)99%
Q2) Describe interactions among the energy nutrients when each is consumed in excess.
Q3) In addition to energy, what are the principal end products of cellular oxidation of carbohydrates?
A)Water and carbon dioxide
B)Carbon, hydrogen, and urea
C)Indigestible fiber and nitrogen
D)Monosaccharides and amino acids
E)Oxygen and carbolic acid
Q4) The making of glucose from noncarbohydrate sources is called ____________________.
Q5) Enzyme helpers are called ____________________.
Q6) Compare and contrast the metabolism of alcohol in men versus women.
Page 9
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Chapter 8: Energy Balance and Body Composition
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Sample Questions
Q1) As receptors in the stomach stretch and hormones such as cholecystokinin become active and prompt a person to stop eating, the person experiences
Q2) What fraction of the day's energy expenditure of the average person is represented by the basal metabolism?
A)About 1/10
B)About 1/3
C)About ½
D)About 2/3
E)Over 9/10
Q3) What is a consequence of losing excess body weight?
A)It reverses atherosclerosis.
B)It lowers HDL-cholesterol.
C)It increases insulin resistance.
D)It raises the number of immune cells in adipose tissue.
E)It increases triglycerides.
Q4) After a meal, the feeling of ____________________ continues to suppress hunger and allows a person to not eat again for a while.
Q5) How does consumption of fiber and protein induce satiation and satiety?
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Chapter 9: Weight Management: Overweight, Obesity, and Underweight
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Sample Questions
Q1) Individuals who are able to lose weight and successfully keep it off for at least a year typically
A)engage in 30 minutes of physical exercise daily.
B)weigh themselves no more often than once a month.
C)eat a diet with high energy density.
D)eat a diet with low nutrient density.
E)limit television to less than 10 hours per week.
Q2) What is the principal reason that the FDA has banned the sale of products containing ephedrine?
A)The costs are prohibitive.
B)The products were found to be ineffective for weight loss.
C)The products were implicated in several cases of heart attacks and seizures.
D)The products were found to contain contaminants that were believed to be responsible for inducing liver failure.
E)They were contaminated with substances that induced a Parkinson-like syndrome.
Q3) Describe psychological problems encountered by obese people in their attempts to lose weight.
Q4) Contrast the metabolic roles of white adipose tissue and brown adipose tissue.
Q5) Discuss the interactive roles of leptin and ghrelin in food intake control.
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Chapter 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C
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Sample Questions
Q1) Beriberi results from a deficiency of A)niacin.
B)thiamin.
C)vitamin C.
D)vitamin B .
E)riboflavin.
Q2) Which of the following overt side effect(s) is likely to appear after a person ingests a high quantity of nicotinic acid?
A)Constipation
B)Mental confusion
C)Painful, tingling, itching sensation
D)Hair loss, bloating, and photophobia
E)Sudden increase in blood pressure
Q3) List population groups that have a physiological need for vitamin/mineral supplements.
Q4) When vitamin C concentrations fall to about a fifth of optimal levels symptoms of ____________________ appear.
Q5) Discuss riboflavin nutrition including functions, risk factors for deficiency, symptoms of deficiency, food sources, and stability.
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Chapter 11: The Fat-Soluble Vitamins: A, D, E, and K
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Sample Questions
Q1) Which of the following conditions may improve with vitamin E therapy?
A)Diabetes
B)Pernicious anemia
C)Muscular dystrophy
D)Intermittent claudication
E)Dementia
Q2) Which of the following is characteristic of the tocopherols?
A)Good food sources include lean meats and dairy.
B)The various tocopherols perform similar roles in the body.
C)They are usually found in foods high in polyunsaturated fats.
D)The various tocopherol compounds can be converted to the active alpha-tocopherol.
E)The upper level for adults in 2000 mg/day.
Q3) In vitamin D deficiency, production of ____________________, a protein that binds calcium in the intestinal cells, slows.
Q4) Blindness due to vitamin A deficiency is called ____________________.
Q5) Explain the role of vitamin A in growth and reproduction.
Q6) The three different forms of vitamin A that are active in the body are ____________________.
Q7) Discuss the role of vitamin K in bone metabolism.
Page 13
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Chapter 12: Water and 123 the Major Minerals
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Sample Questions
Q1) What does a DEXA scan measure?
A)Bone density
B)Severity of bone microfractures
C)Bioavailability of calcium supplements
D)Calcium absorption and excretion balance
E)Movement of calcium throughout the body
Q2) What is a chief function of carbonic acid in the body?
A)Activates angiotensin
B)Activates angiotensinogen
C)Helps with gastric digestion
D)Helps maintain acid-base balance
E)Activates calcitonin
Q3) Which of the following people are at known risk for potassium depletion?
A)Athletes who are body-builders
B)Construction workers in cold climates
C)Those who ingest low amounts of fresh fruits/vegetables
D)Those who consume insufficient amounts of salted foods
E)Women with heavy menstrual periods
Q4) Discuss the role of physical activity in reducing the risk for osteoporosis.
Q5) Discuss the advantages of a liberal daily intake of water.
Page 14
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Chapter 13: The Trace Minerals
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Sample Questions
Q1) What is the primary function of the thyroid hormones?
A)Precursors for hemoglobin synthesis
B)Counteract a deficiency of goitrogens
C)Control the rate of oxygen use by cells
D)Regulate acetylcholine concentrations in the central nervous system
E)Stimulation of the production of antibodies in response to antigens
Q2) What percent of the total iron content of a normal diet is heme iron?
A)1
B)5
C)10
D)15
E)20
Q3) Which of the following trace minerals is known to be involved in bone development?
A)Tin
B)Cobalt
C)Silicon
D)Barium
E)Boron
Q4) Discuss the role of copper in the disorders Menkes disease and Wilson's disease.
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Chapter 14: Fitness: Physical Activity, Nutrients, and Body Adaptations
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Sample Questions
Q1) What is muscle atrophy?
A)Loss of muscle size and strength
B)Muscle cramps arising from insufficient warm-up
C)Muscle spasms resulting from too-rapid progressive overloading
D)Alterations in heart muscle contractions when first initiating a fitness program
E)Muscle changes associated with the use of anabolic steroids
Q2) Which of the following describes a characteristic of fat use during physical activity?
A)It is released as fatty acids from internal fat stores and subcutaneous fat.
B)Upon commencement of an activity, blood fatty acids rise to provide an immediate source of fuel.
C)Fat that is present within the muscle fiber represents the primary source of energy for that muscle.
D)After consumption of a high-fat diet for at least 3 days, physical activities are performed as efficiently as from intake of a high-carbohydrate diet.
E)Sports nutrition experts recommend that athletes consume less than 15 percent of their energy from fat to meet nutrient and energy needs.
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Chapter 15: Life Cycle Nutrition: Pregnancy and Lactation
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Sample Questions
Q1) Discuss the effects of tobacco use in the pregnant woman and its effects on health of the newborn.
Q2) What is the most reliable indicator of an infant's future health status?
A)Infant's birthweight
B)Mother's weight before pregnancy
C)Mother's weight gain during pregnancy
D)Mother's nutrition status prior to pregnancy
E)Maternal age
Q3) A newly fertilized egg is known as a(n)
A)fetus.
B)ovum.
C)zygote.
D)embryo.
E)blastocyst.
Q4) The ropelike structure through which the fetus's veins and arteries reach the placenta is called the ____________________.
Q5) Define gestational diabetes and list risk factors. How is it managed?
Q6) Discuss important concerns for vegetarian diets during pregnancy or lactation.
Q7) Discuss the changes in macronutrient needs in pregnancy.
Q8) List the complications experienced by low-birthweight infants.
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Chapter 16: Life Cycle Nutrition: Infancy, Childhood, and Adolescence
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Sample Questions
Q1) A child who develops antibodies to a certain food is said to have a A)food allergy.
B)food intolerance.
C)specific inducible episode.
D)transient immune suppression.
E)histamine inhibition response.
Q2) Which of the following nutrients need to be supplied first by solid foods in a baby's diet?
A)Vitamin C and iron
B)Vitamin A and zinc
C)Vitamin B and fluoride
D)Vitamin E and magnesium
E)Sodium and manganese
Q3) What organ in the infant uses more than half of the day's total energy intake?
A)Liver
B)Brain
C)Kidney
D)Skeletal muscle
E)Small and large intestines
Q4) Describe the physical and mental effects of lead exposure on children.
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Chapter 17: Life Cycle Nutrition: Adulthood and the Later Years
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Sample Questions
Q1) Why are the elderly especially vulnerable to adverse drug-nutrient interactions?
Q2) List six major lifestyle behaviors thought to promote long-term health.
Q3) Which of the following is a characteristic of the response to stress?
A)Men often follow a pattern of "tend-and-befriend"
B)Women usually engage in the "fight-or-flight" response
C)Older men and women tend to lose their ability to adapt to stress
D)Common psychological stressors in older people include alcohol abuse and smoking
E)The physiologic responses triggered by stress decrease the likelihood of physical responses to the stressors
Q4) Discuss the role of nutrition in the prevention and treatment of cataracts and macular degeneration.
Q5) How does atrophic gastritis interfere with nutritional status in the elderly?
Q6) What percentage of older adults live in poverty?
Page 19
Q7) The medical term for a person who lacks teeth is ____________________.
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Chapter 18: Diet and Health
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Sample Questions
Q1) In the development of plaque, what is thought to be responsible for oxidation of LDL cholesterol during the inflammatory phase?
A)Free radicals
B)Beta-blockers
C)P-reactive protein (PRP)
D)Lipoprotein-associated phospholipase A
E)Cytokines
Q2) Discuss the role of nutrition and genetics in assessing risks for chronic diseases.
Q3) Which of the following is true of progress in the treatment and prevention of CHD in the United States?
A)Mortality rates have increased among men.
B)CHD is no longer the number 1 cause of death in women.
C)Blood cholesterol levels have been declining since 1960.
D)By age 45, about 1/3 of adults have at least one major risk factor for CHD, down from 1/2 20 years ago.
E)Efforts to reduce CHD incidence by reducing cigarette smoking have largely failed.
Q4) Provide examples of the interactions of herbs with conventional drugs.
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Page 20
Chapter 19: Consumer Concerns About Foods and Water
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Sample Questions
Q1) Which of the following foods is best known to transmit hepatitis?
A)Poultry
B)Seafood
C)Legumes
D)Raw vegetables
E)Grains
Q2) In the United States, all food producers use a(n) ____________________ plan to help prevent foodborne illnesses at their source.
Q3) List four appropriate uses for nutrient additives to foods.
Q4) When a slice of fresh apple turns a brown color, this is most likely the result of A)oxidation.
B)dehydration.
C)microbial contamination.
D)ethylene oxide treatment in the ripening process.
E)lack of nutrients in the apple itself.
Q5) What are the chief concerns with the use of antibiotics in livestock?
Q6) Describe foodborne infections that are early onset (within 1-2 days), mid-onset (3-6 days), and late onset (after 7 days).
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Chapter 20: Hunger and the Global Environment
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Sample Questions
Q1) In kwashiorkor, what mineral is often present in an unbound form that promotes bacterial growth?
A)Iron
B)Iodine
C)Arsenic
D)Calcium
E)Sodium
Q2) Which of the following is a feature of world poverty?
A)Poverty causes hunger in the developing but not the developed world.
B)The poorest do not bear children due to poor health.
C)Poverty affects about 10% of the world's population.
D)The poorest poor are typically female.
E)Urbanization typically decreases poverty-associated hunger.
Q3) What is a food desert?
A)Worldwide crop failures due to drought and pestilence
B)Absence of fresh fruits and vegetables at certain times of the year
C)A neighborhood having limited access to nutritious and affordable food
D)A low-cost energy-dense snack sold primarily in poor neighborhoods
E)An area in which poverty has made families unable to purchase necessary food
Q4) How does population growth contribute directly and indirectly to hunger?
Page 22
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