Nutrition and Wellness
Midterm Exam
Course Introduction
Nutrition and Wellness is a comprehensive course that explores the fundamental principles of human nutrition and its impact on overall well-being. Students will examine the role of nutrients in the body, dietary guidelines, eating patterns, and the relationship between nutrition, physical activity, and chronic disease prevention. The course emphasizes practical strategies for making informed food choices, developing healthy lifestyle habits, and understanding current issues in nutrition such as fad diets, food labeling, and sustainable eating. By integrating scientific knowledge with real-world applications, students will gain the tools needed to promote personal and community wellness.
Recommended Textbook
Wardlaws Contemporary Nutrition A Functional Approach 5th Edition by Gordon Wardlaw
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20 Chapters
1378 Verified Questions
1378 Flashcards
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Page 2
Chapter 1: Nutrition, food Choices, and Health
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61 Verified Questions
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Sample Questions
Q1) The essential nutrients
A)must be consumed at every meal.
B)are required for infants but not adults.
C)can be made in the body when they are needed.
D)cannot be made by the body and therefore must be consumed to maintain health.
Answer: D
Q2) Which of the following is true about the North American diet?
A)Most of our protein comes from plant sources.
B)Approximately half of our carbohydrates come from simple sugars.
C)Most of our fats come from plant sources.
D)Most of our carbohydrates come from fibers.
Answer: B
Q3) The main function of carbohydrates is to
A)provide energy.
B)promote growth and development.
C)regulate body processes.
D)prevent cancer.
Answer: A
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3
Chapter 2: Designing a Healthy Dietary Pattern
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Sample Questions
Q1) The Mediterranean Diet Pyramid represents the dietary patterns of people from parts of the Mediterranean region that enjoy
A)the lowest recorded rates of chronic diseases.
B)the highest intake of saturated fat.
C)the lowest adult life expectancy.
D)the lowest intake of carbohydrates.
Answer: A
Q2) Which of the following is not a way to assess nutritional status?
A)Dietary assessment
B)Biochemical tests
C)Clinical evaluation
D)Psychoanalysis
Answer: D
Q3) The RDAs for nutrients generally are
A)the minimum amounts the average adult male requires.
B)more than twice the actual requirements.
C)designed to prevent deficiency disease in half the population.
D)designed to be adequate for almost all healthy people.
Answer: D
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Page 4
Chapter 3: The Human Body: A Nutrition Perspective
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Sample Questions
Q1) Which of the following is true about digestive enzymes?
A)One enzyme can speed many types of chemical processes.
B)Enzymes are not sensitive to temperature.
C)Enzymes that work in the acidic environment of the stomach cannot work in the basic or alkaline environment of the small intestine and vice versa.
D)Enzymes typically work independently of vitamins or minerals.
Answer: C
Q2) Nutrient-rich blood leaving the intestine goes by way of a vein directly to the A)kidneys.
B)heart.
C)liver.
D)pancreas.
Answer: C
Q3) In passive absorption,nutrients enter the cell
A)with a carrier.
B)with the expenditure of energy.
C)from an area of higher solute concentration to one of lower concentration.
D)from an area of lower solute concentration to one of higher concentration.
Answer: C
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Page 5
Chapter 4: Carbohydrates
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Sample Questions
Q1) Low blood glucose that follows a day or so of fasting
A)Reactive hypoglycemia
B)Type 2 diabetes
C)Fasting hypoglycemia
D)Gestational diabetes
E)Type 1 diabetes
Q2) Major fructose sources include
A)milk and cheese.
B)fruits and sweetened beverages.
C)fruits and vegetables.
D)nuts and seeds.
Q3) Individuals with phenylketonuria should avoid A)stevia.
B)aspartame.
C)high fructose corn syrup.
D)saccharin.
Q4) When eating a high-fiber diet,one should ______ fluid intake.
A)decrease
B)increase
C)not change
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Chapter 5: Lipids
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Sample Questions
Q1) The plant stanols/sterols,also called phytosterols,work by
A)reducing cholesterol absorption in the small intestine and lowering its return to the liver.
B)increasing the absorption of dietary fiber from the small intestine.
C)decreasing the ability of cholesterol to bind to artery walls.
D)decreasing trans fat formation in fried foods.
Q2) Which of the following would be a good source of polyunsaturated fatty acids?
A)Beef
B)Chicken
C)Olive oil
D)Soybean oil
Q3) A(n)______ fatty acid is an essential,polyunsaturated fatty acid that has a double bond at the third carbon from the methyl end.
A)tri-saturated
B)omega-3
C)omega-6
D)tri-methyl
Q4) Hydrogenation changes a fat
A)from liquid to solid.
B)from solid to liquid.
Page 7
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Chapter 6: Proteins
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Sample Questions
Q1) Which of the following is true about protein?
A)It is unique in that it is the only dietary component that contains selenium.
B)It is important primarily for increasing bone density.
C)It is made up of combinations of approximately 20 amino acids.
D)It is made up of combinations of amino acids and fatty acids.
Q2) One would be likely to see a negative protein balance during A)growth.
B)pregnancy.
C)starvation.
D)recovery from surgery.
Q3) The combination of plant foods that most often is used to provide complete protein is
A)legumes and nuts.
B)legumes and grains.
C)vegetables and nuts.
D)vegetables and seeds.
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Chapter 7: Energy Balance and Weight Control
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Sample Questions
Q1) An example of a bariatric surgical procedure used for treating severely or morbidly obese individuals is called
A)adjustable gastric banding (LAP Band).
B)intestinal resection.
C)laproscopic liposuction.
D)colonoscopy.
Q2) The method for determining energy expenditure in which the amount of oxygen a person uses is measured is called
A)direct calorimetry.
B)indirect calorimetry.
C)thermocalorimetry.
D)bomb calorimetry.
Q3) What would be the approximate weight gain,in pounds,of a person who consumes an excess of 500 kilocalories daily for one month?
A)2
B)3
C)4
D)6
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9
Chapter 8: Overview of Micronutrients and Phytochemicals
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Sample Questions
Q1) Compared to whole grain products,refined grains are ______ in trace minerals.
A)lower
B)higher
C)equivalent
Q2) Functional foods can be placed into two categories: ______ and ______.
A)zoochemicals;phytochemicals
B)antioxidants;anti-inflammatory C)superfoods;phytochemicals
D)animal;plant
Q3) If you wanted to add significant quantities of vitamins and minerals to your diet from the food you eat,a good choice would be A)apple juice.
B)a multivitamin.
C)a doughnut made with enriched white flour.
D)a fortified breakfast cereal such as Total<sup>®</sup> Raisin Bran.
Q4) Earl,who has been a strict vegan for years,requires a supplemental source of A)vitamin B-12.
B)folate.
C)vitamin C D)selenium.
Page 10
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Chapter 9: Fluid and Electrolyte Balance
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Sample Questions
Q1) Which of the following conditions leads to the breakdown of plastic water bottles?
A)Being left in a hot car
B)Being used to hold lemonade
C)Cleaning in the dishwasher
D)All of these conditions break down plastic.
Q2) Hypertension is defined as a systolic/diastolic blood pressure at or above ______ mm Hg.
A)100/50
B)120/80
C)140/90
D)180/100
Q3) The DASH diet recommends inclusion of ______ of nuts,seeds,or legumes.
A)1 serving per day
B)4 to 5 servings per day
C)4 to 5 servings per week
D)2 to 3 servings per week
Q4) Potassium and phosphate are the major ______ electrolytes.
A)intracellular
B)extracellular
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Chapter 10: Nutrients Involved in Body Defenses
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Sample Questions
Q1) Specialized cells and tissues that participate in the immune response,such as the spleen,thymus,and lymph nodes,are collectively called
A)lymphoid tissue.
B)bone marrow.
C)white blood cells.
D)lymphocytes.
Q2) Which of the following is true about the forms of vitamin A?
A)Retinoids are found in plant foods.
B)Retinoids are converted to carotenoids.
C)Carotenoids are found in animal foods.
D)Carotenoids are converted to retinoids.
Q3) Which of the following cancers is unrelated to body fatness or excessive calorie intake?
A)Lung
B)Breast
C)Colon
D)Pancreatic
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Chapter 11: Nutrients Involved in Bone Health
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Sample Questions
Q1) Regarding use of calcium supplements,which of the following is true?
A)Supplements containing oyster shell and dolomite should be labeled "purified" to be considered safe.
B)Intakes over 500 milligrams per dose may interfere with absorption of iron and zinc.
C)For maximum absorbability,any form of calcium supplements should be taken between meals.
D)The USP label warns consumers that the supplement may contain high levels of lead or aluminum.
Q2) Besides calcium and phosphorous,______ is another mineral important for bone health.
A)iron
B)sodium
C)magnesium
D)sulfur
Q3) ______ is a building block of vitamin D and other hormones.
A)Hydroxyapatite
B)Calcitriol
C)Cholesterol
D)Estrogen
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Page 13
Chapter 12: Micronutrient Function in Energy Metabolism
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Sample Questions
Q1) Consistently consuming raw egg whites,as in a daily high-protein drink,can bind and result in deficiency.
A)folate
B)vitamin B-6
C)pantothenic acid
D)biotin
Q2) _________ is important in the synthesis of thyroid hormone.Lack of it will lead to a goiter.
A)Chromium
B)Biotin
C)Iodine
D)Fluoride
Q3) A goiter may form as a consequence of an inadequate intake of A)copper.
B)magnesium.
C)sodium.
D)iodine.
Q4) Manganese is not toxic at high doses.
A)True
B)False
Page 14
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Chapter 13: Nutrients That Support Blood and Brain Health
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Sample Questions
Q1) What is the name of the protein that transports copper in the blood?
A)Cysteine
B)Casein
C)Chaperone
D)Ceruloplasmin
Q2) Which of the following foods provides the most iron?
A)3 ounces of shrimp
B)1 flour tortilla
C)3 ounces of turkey
D)4 ounces of sirloin steak
Q3) Exceeding the UL for folate
A)is a common result of a diet rich in fruits and vegetables.
B)can cause a vitamin B-12 deficiency.
C)can mask a vitamin B-12 deficiency.
D)cannot occur with synthetic forms of the vitamin.
Q4) Acetylcholine,dopamine,norepinephrine,and serotonin are examples of A)neurotransmitters.
B)proteins.
C)enzymes.
D)types of nerve tissue.
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Chapter 14: Nutrition: Fitness and Sports
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Sample Questions
Q1) For a pre-event meal,rich sources of carbohydrates,such as bagels,muffins,and bread,should be eaten ______ before an endurance event.
A)4 or more hours
B)1 hour
C)1 to 4 hours
D)30 minutes
Q2) To promote gains in muscle mass,a strength-trained athlete could consume _____ within the first 1 or 2 hours after a weight-lifting workout.
A)1 bag of microwave popcorn.
B)2 cups of plain yogurt with 1 cup of fresh blueberries.
C)1 large bagel with 2 tablespoons of cream cheese.
D)4 ounces of sirloin steak.
Q3) Anabolic steroid use may cause which of the following side effects?
A)Frequent urination,hyperactivity,and groin pain
B)Decreased heart rate,confusion,and vision disturbances
C)Cardiovascular disease,extreme mood swings,and sleep disturbances
D)Weight loss,decreased mental alertness,and increased fat metabolism
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Page 16
Chapter 15: Eating Disorders
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Sample Questions
Q1) The typical characteristics for binge-eating disorder include binge-eating episodes
A)that are not accompanied by compensatory behaviors.
B)that do not cause distress or shame.
C)at holidays or during social occasions.
D)that occur at least once per month for three months in a row.
Q2) Downy hair that grows on the body to counteract the heat loss associated with a lack of insulating subcutaneous fat is/are called A)hypothyroidism.
B)endorphins.
C)amenorrhea.
D)lanugo.
Q3) A disorder in which frequent binging is followed by compensatory behaviors to rid the body of excess kilocalories is called A)hypoglycemia.
B)bulimia nervosa.
C)anorexia nervosa.
D)compulsive overeating.
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17
Chapter 16: Undernutrition Throughout the World
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Sample Questions
Q1) Humans are less susceptible to health effects associated with undernutrition during A)infancy.
B)pregnancy.
C)puberty.
D)adulthood.
Q2) In terms of population migration,a movement from residing in rural areas to urban areas tends to make the problem of undernutrition worse.
A)True
B)False
Q3) Which of the following is not true about "new biotechnology"?
A)Compared to conventional breeding,it is more inefficient and has inconsistent results.
B)It allows scientists to create fruits and grains with greater amounts of nutrients such as beta-carotene (e.g.,"golden rice")and vitamins E and C
C)It differs from traditional methods because it directly changes some of the genetic material (DNA)of organisms to improve characteristics.
D)The public's response to its use has been mixed.
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18
Chapter 17: Safety of Our Food Supply
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Sample Questions
Q1) As a result of Escherichia coli O157:H7 infection,individuals have been hospitalized with
A)acute renal failure from the hemolytic-uremic syndrome.
B)kidney stones.
C)myocardial infarctions.
D)strokes.
Q2) Which of the following is not associated with chronic pesticide exposure?
A)Birth defects and cancer
B)Creation of new and resistant species of pests
C)Higher food costs
D)Unintentional distribution of pesticides in groundwater
Q3) Which of the following is not a potential environmental contaminant?
A)Acrylamide
B)Lead
C)Carbon dioxide
D)Mercury
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Chapter 18: Nutrition During Pregnancy and Breastfeeding
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Sample Questions
Q1) Adequate folate intake for neural tube development is especially important in the ______ trimester.
A)first
B)second
C)third
Q2) Preterm infants
A)have minimal nutritional problems.
B)may have problems sucking and swallowing.
C)will almost always die.
D)are born with adequate mineral and fat stores.
Q3) To reduce oxidative damage to her eggs,a woman should consume
A)3 servings per day of dairy foods.
B)beta-carotene supplements.
C)zinc supplements.
D)brightly colored fruits and vegetables.
Q4) Nutrient-dense and bioavailable sources of calcium for a pregnant woman include A)fruits.
B)vegetables.
C)legumes.
D)low-fat milk and cheese.
Page 20
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Chapter 19: Nutrition From Infancy Through Adolescence
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Sample Questions
Q1) Children on the autism spectrum are at risk for nutritional deficiencies because A)they are prone to selective eating behaviors.
B)they commonly experience GI problems,such as diarrhea.
C)they may follow overly-restrictive diets in an attempt to treat their disorder.
D)All of these are reasons these children are at risk.
Q2) Signs of an infant's readiness for solid food include the abilities to sit with support,control the head and neck,and move foods from the front to the back of the mouth.These typically occur at _____ of age.
A)1 year
B)8 to 12 months
C)1 to 3 months
D)4 to 6 months
Q3) Adolescents obtain ______ % of their energy and nutrient intakes from snacks.
A)15 to 23
B)25 to 33
C)43 to 53
D)50 to 63
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21
Chapter 20: Nutrition During Adulthood
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Sample Questions
Q1) Regular exercise along with adequate intakes of fluid and fiber are lifestyle strategies to prevent or treat
A)osteoarthritis.
B)diarrhea.
C)gallstones.
D)constipation.
Q2) Which of the following typically increases with aging?
A)Thirst
B)Lean tissue levels
C)Immune function
D)Fat stores
Q3) Where is the chief site of alcohol metabolism?
A)Brain
B)Stomach
C)Liver
D)Kidneys
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Page 22