Nutrition Science Exam Preparation Guide
Course Introduction
Nutrition Science is a comprehensive course that explores the fundamental principles of human nutrition, examining the roles that nutrients play in maintaining health, supporting growth, and preventing disease. Students study macronutrients, micronutrients, and the physiological processes of digestion, absorption, and metabolism. The course also addresses dietary guidelines, the impact of nutrition on chronic diseases, and current topics such as food security, nutrient deficiencies, and the role of nutrition in lifespan development. By integrating scientific research with practical applications, students gain a strong foundation for careers or further studies in health, wellness, dietetics, or food science.
Recommended Textbook
Understanding Nutrition 15th Edition by Eleanor Noss Whitney
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20 Chapters
2185 Verified Questions
2185 Flashcards
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Chapter 1: An Overview of Nutrition
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Sample Questions
Q1) Researchers collect data to assess a population's nutrition status.Which of the following statements is true for the United States today?
A) Congress uses the research data to regulate the food supply.
B) The Healthy People program met its 2020 goal to improve consumption of fruits and vegetables.
C) The food industry uses research data to establish research priorities.
D) The Healthy People program did not meet its 2020 goal for improving physical activity.
E) Obesity rates are in decline for the first time in decades.
Answer: A
Q2) Your research findings suggest "the less vitamin C,the fewer colds." What do your findings suggest?
A) No correlation
B) A positive correlation
C) A negative correlation
D) A placebo effect
E) Validity
Answer: B
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Chapter 2: Planning a Healthy Diet
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Sample Questions
Q1) Which vitamin is found only in animal-derived foods?
A) Vitamin E
B) Vitamin C
C) Vitamin B12
D) Vitamin D
E) Vitamin A
Answer: C
Q2) Which plants of the bean and pea family have seeds that are rich in protein when compared with other plant-derived foods?
A) Turnip
B) Legumes
C) Swiss Chard
D) Squash
E) Scallions
Answer: B
Q3) The ____________________ is the seed that grows into a wheat plant,so it is especially rich in vitamins and minerals to support new life.
Answer: germ
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Chapter 3: Digestion,Absorption and Transport
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Sample Questions
Q1) What structure allows air to and from the lungs?
A) Trachea
B) Epiglottis
C) Esophageal sphincter
D) Chyme
E) Pyloric sphincter
Answer: A
Q2) Your friend tells you he is dieting and using the "food separation" technique to lose weight.He eats fruit for breakfast,vegetables for lunch,and proteins for dinner.What advice would you give him regarding the dietary implications of this system?
Answer: The idea that people should not eat certain food combinations (for example,fruit and meat)at the same meal,because the digestive system cannot handle more than one task at a time,is a myth.The art of "food combining"- which actually emphasizes "food separating"-is based on this myth,and it represents faulty logic and a gross underestimation of the body's capabilities.In fact,the contrary is often true; foods eaten together can enhance each other's use by the body.For example,vitamin C in a pineapple or other citrus fruit can enhance the absorption of iron from a meal of chicken and rice or other iron-containing foods.
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Chapter 4: The Carbohydrates: Sugars,Starches and Fibers
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Sample Questions
Q1) How do added sugars contribute to health problems?
Q2) Why is glucose homeostasis important? How is the body designed to maintain it?
Q3) The action of carbohydrate (and fat)in providing energy that allows protein to be used for other purposes is called ________.
Q4) A lack of the enzyme required to digest the disaccharide lactose into its component monosaccharides is called ________.
Q5) A low-FODMAP diet typically is used to improve the symptoms of _______.
A) lactose intolerance
B) irritable bowel syndrome
C) lactose deficiency
D) colitis
E) peptic ulcers
Q6) How does insulin regulate blood glucose levels?
A) By raising them
B) By lowering them
C) By stimulating glycogen breakdown
D) By stimulating intestinal carbohydrate absorption
E) By stimulating ketoacidosis
Q7) List and briefly discuss ways to reduce the intake of added sugars.
Page 6
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Chapter 5: The Lipids: Triglycerides,Phospholipids and Sterols
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Sample Questions
Q1) By definition,lipids that are solid at room temperature (77°F or 25°C)are called
A) oils
B) fats
C) omegas
D) glycerols
E) phospholipids
Q2) Which lipid is most abundant,in foods and in the body?
A) Sterols
B) Glycerols
C) Triglycerides
D) Monoglycerides
E) Polyglycerides
Q3) Lipoproteins that derive from VLDL and transport lipids,primarily cholesterol,in the blood are called ________.
Q4) A protein produced by adipose cells that inhibits inflammation and protects against insulin resistance is called ________.
Q5) ________ is a term referring to water-loving,or water-soluble,substances.
Q6) Explain the relationships among dietary fats,cancer,and obesity.
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Chapter 6: Protein: Amino Acids
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Sample Questions
Q1) What amino acid has been advertised in the popular media for treating insomnia and depression?
A) Glycine
B) Arginine
C) Tryptophan
D) Phenylalanine
E) Proline
Q2) Compare and contrast essential,nonessential,and conditionally essential amino acids.Include examples of each classification.
Q3) What is the most likely reason for a person to have abnormally high blood urea levels?
A) Liver dysfunction
B) Kidney dysfunction
C) Rapid weight gain
D) Protein intake one-tenth the RDA
E) Hyperstimulation of the immune system
Q4) The inactive form of pepsin is called ________.
Q5) ________ is the process by which a cell converts the genetic code into RNA and protein.
Page 8
Q6) How might protein consumption affect heart disease?
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Chapter 7: Energy Metabolism
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Q1) What is the major site for gluconeogenesis?
A) Liver
B) Brain
C) Muscle
D) Small intestine
E) Pancreas
Q2) Chronic alcohol abuse has the most dramatic effect on the B vitamin _____.
A) folate
B) riboflavin
C) B12
D) B6
E) biotin
Q3) Amino acids that enter the TCA cycle directly are considered _____.
A) glycogenic
B) gluconeogenic
C) glucogenic
D) ketogenic
E) oxalates
Q4) Explain how chronic alcohol abuse can lead to malnutrition.
Q5) How does the electron transport chain function in the synthesis of ATP?
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Chapter 8: Energy Balance and Body Composition
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Sample Questions
Q1) Which term reflects the proportions of muscle,bone,fat,and other tissue that make up a person's total body weight?
A) Metabolic syndrome
B) Body weight distribution
C) Body mass index
D) Body composition
E) Relative energy index
Q2) What is the approximate body mass index of a woman who is 5¢5² and 215 lbs?
A) 21
B) 26
C) 31
D) 36
E) 40
Q3) The body minus its fat is called ________.
Q4) Which energy-yielding nutrient is the most satiating?
A) Fat
B) Water
C) Protein
D) Carbohydrate
E) Alcohol
Page 10
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Chapter 9: Weight Management: Overweight,obesity and Underweight
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Sample Questions
Q1) How do environmental influences affect eating habits?
A) Foods that are accessible and convenient are eaten most.
B) People tend to eat more when dining alone because no one is there to shame them.
C) Limiting food intake to the length of a favorite sitcom can be a healthy eating habit.
D) Offering several flavors of the same food at each meal lessens the desire for it.
E) Eating directly from a food package lessens the need to use large plates, which facilitates overeating.
Q2) Which statement accurately reflects the relationship between the speed at which one eats and weight management?
A) People who eat slowly have greater energy intake.
B) Faster eating correlates with higher BMI.
C) Eating quickly stimulates the pleasure centers of the brain faster and leads to faster satiety.
D) Satiety hormones are blunted when meals are eaten more slowly.
E) Faster eating correlates to higher diet-induced thermogenesis.
Q3) How do white fat cells differ from brown fat cells and from brite fat cells?
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Chapter 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C
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Sample Questions
Q1) A deficiency of riboflavin can cause a disease known as __________.
A) riboflavinosis
B) ariboflavinosis
C) pernicious anemia
D) pellagra
E) beriberi
Q2) The RDA for riboflavin is based primarily on _____.
A) calorie intake
B) thiamin intake
C) physical activity level
D) riboflavin's enzyme activity
E) vitamin A needs
Q3) What disease can result from prolonged thiamin deficiency?
A) Scurvy
B) Pernicious anemia
C) Pellagra
D) Beriberi
E) Cheilosis
Q4) The two substances needed for vitamin B12 absorption are _______ and
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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 accurately describes fat-soluble vitamins?
A) They travel freely and are absorbed directly into the blood.
B) They circulate freely in water-filled parts of the body.
C) Deficiency symptoms sometimes take a year or more to develop on a poor diet.
D) The kidneys detect and remove excesses in urine.
E) They are needed in frequent doses, perhaps ever 1 to 3 days.
Q2) How does vitamin A affect bone health?
A) It stimulates uptake of calcium from the intestines.
B) It promotes synthesis of specific bone proteins involved in the mineralization process.
C) It assists enzymes that degrade certain regions of the bone, thereby allowing remodeling to occur.
D) It inhibits oxidation of bone mucopolysaccharides, thereby preserving bone crystal integrity and promoting growth.
E) It ensures the formation of healthy bone matrix in utero.
Q3) How does vitamin E function as an antioxidant?
Q4) The condition of having too few red blood cells as a result of erythrocyte hemolysis is ________.
Q5) The normal protein of the hair and nails is called ____________________.
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Chapter 12: Water and the Major Minerals
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Sample Questions
Q1) Which of the following is a symptom of potassium deficiency?
A) Vomiting
B) Muscle weakness
C) Edema
D) Lowered blood pressure
E) Constipation
Q2) Which of the following represents a blood pH level in the normal range?
A) 6.75
B) 7.00
C) 7.35
D) 7.55
E) 8.35
Q3) A protein in the intestinal cells,made with the help of vitamin D,that facilitates calcium absorption is a ________.
Q4) What is the UL for sodium for adults?
A) 750 mg
B) 900 mg
C) 1200 mg
D) 2300 mg
E) 3500 mg
Page 14
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Chapter 13: The Trace Minerals
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Sample Questions
Q1) Of these foods,which is the best source of zinc?
A) Oysters
B) Potatoes
C) Eggs
D) Watermelon
E) Tomato juice
Q2) Chromium deficiency is characterized by
A) hypertension.
B) hyperglycemia.
C) hypoglycemia.
D) weight loss.
E) hyperparathyroidism.
Q3) About how much iron does the usual US diet provide per 1000 kcalories?
A) 3 to 5 mg
B) 6 to 7 mg
C) 10 to 12 mg
D) 15 mg
E) 18 mg
Q4) What relationship,if any,does chromium have to diabetes? Name foods that are significant sources of chromium.
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Chapter 14: Fitness: Physical Activity,Nutrients and Body
Adaptations
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Q1) ______ is an ergogenic aids that increases the risk for acromegaly.
A) HMB
B) Creatine
C) Octacosanol
D) Growth hormone
E) DHEA
Q2) The phenomenon known as "hitting the wall" occurs in athletes when _____ is depleted.
A) water
B) protein
C) glucose
D) fatty acids
E) lactate
Q3) The muscle cells call upon the _____________ after the first 10 seconds or so of intense activity as energy from the phosphagen system diminishes.
Q4) What affects the amount of glycogen that the muscles can store?
Q5) A substance or treatment that purportedly improves athletic performance above and beyond what is possible through training is called a(n)________.
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Chapter 15: Life Cycle Nutrition: Pregnancy and Lactation
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Q1) Which of the following is a correct statement about fetal alcohol syndrome (FAS)?
A) FAS cannot be treated, only prevented.
B) Cognitive function is affected the least when physical abnormalities are most severe.
C) Diagnosis is apparent within 6 months of birth for virtually all children with FAS.
D) The most severe physical abnormalities in most FAS children are covert rather than overt.
E) No harm will result to the infant unless the mother is actually drunk.
Q2) The ________ is the time period during which irreversible damage to the fetus may occur from specific events such as malnutrition or exposure to toxins.
A) period of maximal sensitivity
B) critical period
C) fertility period
D) conceptual period
E) teratogenic period
Q3) _________ are strong desires to avoid particular foods and are thought to be due to hormonal changes.
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Chapter 16: Life Cycle Nutrition: Infancy,Childhood and Adolescence
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Q1) Approximately how many children live in U.S.households without enough available food?
A) 1 million
B) 6 million
C) 10 million
D) 16 million
E) 60 million
Q2) What is the best way to introduce new foods to infants?
Q3) Which of the following defines nursing bottle tooth decay?
A) Development of caries resulting from frequent use of non-sterile bottles and nipples.
B) Bacterial attack of teeth due to use of lead-rich drinking water.
C) Extensive tooth decay infant due to prolonged exposure to carbohydrate-rich fluids from a bottle.
D) Tooth decay resulting from prolonged exposure to soft food due to the infant's inability to swallow normally.
E) Tooth decay resulting from the rubbing of the nipple against the teeth and consequent thinning of enamel.
Q4) Explain the possible relationships between nutrition and hyperactivity.
Page 18
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Chapter 17: Life Cycle Nutrition: Adulthood and the Later Years
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Sample Questions
Q1) How many adults over age 65 would live in poverty without the help of Social Security?
A) 9
B) 15
C) 26
D) 33
E) 40
Q2) ________ is a deterioration of the macular area of the eye that can lead to loss of central vision and eventual blindness.
Q3) Inflammation of a joint,usually accompanied by pain,swelling,and structural changes is called ________.
Q4) Which of the following statements describes the mineral nutrition of older adults?
A) Zinc intake is adequate for about 95% of this group.
B) Iron absorption is reduced due to low stomach acidity.
C) Calcium intakes of females are near the RDA for this group.
D) Vitamin D is more readily absorbed by the thinner skin of this group.
E) Folate excesses are fairly common.
Q5) How does obesity affect brain structure?
Q6) What are five strategies for growing old healthfully?
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Chapter 18: Diet and Health
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Q1) Which of the following is not considered a risk factor for heart disease?
A) Hypertension
B) Diabetes
C) High LDL cholesterol
D) Low blood pressure
E) Low HDL cholesterol
Q2) The first step in carbohydrate counting is to _____.
A) determine an appropriate carbohydrate allowance
B) figure out the amount of added sugar currently consumed
C) determine the ideal body weight
D) make a list of favorite foods
E) determine the appropriate protein intake
Q3) Describe how cancer develops.Explain what carcinogens are,and cite some dietary examples.
Q4) Carbohydrate intake for people with diabetes should _____.
A) be higher in the evening than in the morning
B) be consistently spaced throughout the day
C) exclude added sugars
D) include limited amounts of fruits and fruit juices
E) represent 60 percent of the day's kcalorie intake
Page 20
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Chapter 19: Consumer Concerns About Foods and Water
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Q1) According to USDA regulations,packages containing foods made with at least 70% organic ingredients may ________.
A) use the "USDA organic" seal
B) claim to be organic on the front panel
C) list up to three organic ingredients on the front panel
D) not make any claims about organic ingredients anywhere
E) list the potential health benefits of organic eating on the side panel
Q2) How can consumers minimize nutrient losses during food preparation?
Q3) Which of the following terms refers to the harm that is likely under real-life conditions?
A) Hazard
B) Toxicity
C) Bioinsecurity
D) Food insecurity
E) Riskiness
Q4) Two or more cases of a similar illness resulting from the ingestion of a common food are called a/an ________.
Q5) An often fatal illness of cattle and wild game that affects the nervous system and is transmitted to people by eating infected meats is called ________.
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Chapter 20: Hunger and the Global Environment
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Q1) What is the primary cause for hunger in developed countries?
A) Poverty
B) High cost of food
C) Excessive food waste
D) Lack of nutrition education
E) Limited food nearby to purchase
Q2) At what annual income is the poverty line drawn for an individual living in the United States?
A) $7170
B) $11,770
C) $17,100
D) $21,700
E) $27,710
Q3) A form of food recovery that involves collecting processed foods from wholesalers and markets is termed ________.
Q4) The painful sensation caused by a lack of food that initiates food-seeking behavior is called ________.
Q5) A measure of the resources used to support a nation's consumption of food,materials,and energy is termed the nation's ________.
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