Nutritional Science Exam Solutions
Course Introduction
Nutritional Science explores the complex interactions between food, nutrients, and human health. This course covers foundational concepts in macronutrients and micronutrients, their physiological roles, digestion, absorption, and metabolism. Students will examine the impact of nutrition on growth, development, disease prevention, and chronic health conditions. The course also addresses the interplay between genetics and diet, nutrient requirements across the lifespan, and current issues such as food security, sustainability, and global nutrition policies. Through scientific inquiry, critical evaluation of research, and practical application, students will develop the skills needed to assess dietary information and promote evidence-based nutritional practices.
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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91 Verified Questions
91 Flashcards
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Sample Questions
Q1) Which of the following terms describes a scientific consensus as to why a particular phenomenon occurs?
A)a study
B)a theory
C)a placebo
D)a hypothesis
Answer: B
Q2) Minerals are not needed by the body.
A)True
B)False
Answer: False
Q3) Fat-soluble vitamins are considered nonessential because the human body needs them in relatively small amounts and can synthesize them in the liver.
A)True
B)False
Answer: False
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Page 3
Chapter 2: Designing a Healthful Diet
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79 Flashcards
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Sample Questions
Q1) Almost ________ of American consumers report eating away from home at least once per week.
A)50%
B)75%
C)60%
D)25%
Answer: B
Q2) Food portions have generally remained steady over the past 30 years.
A)True
B)False
Answer: False
Q3) MyPlate is the visual representation of ________.
A)the previous MyPyramid graphic
B)the Dietary Guidelines for Americans
C)the ideal diet for everyone
D)the USDA Food Patterns
Answer: D
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Page 4
Chapter
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102 Verified Questions
102 Flashcards
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Sample Questions
Q1) What type of damage does Crohn's disease cause to the GI tract?
A)permanently opened gastroesophageal sphincter
B)blockage of the hepatic portal vein
C)gastric ulcers
D)inflammation of the small intestine
Answer: D
Q2) Much of our ability to taste food comes from our sense of smell.
A)True
B)False
Answer: True
Q3) The immune-supporting antibodies found in breast milk are absorbed through the process of:
A)passive diffusion.
B)facilitated diffusion.
C)endocytosis.
D)enterocytosis.
Answer: C
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Chapter 4: Carbohydrates: Plant-Derived Energy Nutrients
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99 Verified Questions
99 Flashcards
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Sample Questions
Q1) What is the KEY difference between soluble fiber and insoluble fiber?
A)Soluble fiber can be ingested;insoluble fiber cannot.
B)Soluble fiber is only found in fruits;insoluble fiber in vegetables.
C)Soluble fibers can be digested by bacteria in the colon;insoluble fiber cannot.
D)Soluble fibers can be used as food thickeners;insoluble fiber cannot.
Q2) The glycemic load is:
A)the amount of carbohydrate required to reverse hypoglycemia.
B)the glycemic index multiplied by the saturated fatty acids.
C)the glycemic index multiplied by the grams of carbohydrate.
D)equivalent to the glycemic index.
Q3) Describe the chemical digestion process of carbohydrates.Start with the food entering the mouth and end with absorption.
Q4) Diabetics who drink alcoholic beverages can experience a dangerous drop in blood glucose.
A)True
B)False
Q5) Discuss the differences between soluble and insoluble fiber.Identify and explain four potential benefits of consuming fiber-rich foods.
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Chapter 5: in Depth: Alcohol
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26 Flashcards
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Sample Questions
Q1) Alcohol is considered a drug.
A)True
B)False
Q2) Alcohol does not require digestion before it can be absorbed. A)True
B)False
Q3) Alcohol is primarily metabolized by the:
A)stomach.
B)liver.
C)kidney.
D)spleen.
Q4) Excessive alcohol consumption can cause dizziness and lightheadedness due to fluid and electrolyte imbalances because alcohol:
A)takes a long time to digest.
B)has an inflammatory effect in the body.
C)is a sedative.
D)is a diuretic.
Q5) A 6-oz glass of wine is equivalent to one alcoholic drink. A)True
B)False
7
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Chapter 6: Lipids: Essential Energy-Supplying Nutrients
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100 Verified Questions
100 Flashcards
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Sample Questions
Q1) Triglycerides can be classified by which of the following characteristics?
A)the length of the glycerol backbone
B)the shape of the glycerol backbone
C)whether or not it is soluble in water
D)the shape,length,and saturation of the fatty acids
Q2) On average,Americans consume less than the recommended amount of saturated fat.
A)True
B)False
Q3) How are high-density lipoproteins (HDLs)related to heart health?
A)HDLs increase inflammation,which restricts blood flow.
B)HDLs release artery-clogging cholesterol into the blood.
C)HDLs remove artery-clogging cholesterol from the blood.
D)HDLs help bind cholesterol to the walls of blood vessels,restricting blood flow.
Q4) Why are phospholipids NOT considered to be essential nutrients?
A)Our bodies manufacture phospholipids.
B)Phospholipids are not naturally found in the healthy body.
C)Beneficial GI bacteria produce phospholipids.
D)They provide no useful function in the human body.
Q5) What are the primary functions of lipids?
Page 8
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Chapter 7: Vitamins and Minerals: Micronutrients With
Macro Powers
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30 Verified Questions
30 Flashcards
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Sample Questions
Q1) We need to consume more than 100 mg of trace minerals per day.
A)True
B)False
Q2) Which of the following are classified as micronutrients?
A)vitamins
B)water
C)fat
D)protein
Q3) How many water-soluble vitamins are essential for human health?
A)2
B)5
C)7
D)9
Q4) Which vitamin is categorized as a member of the K-vitamin "umbrella"?
A)potassium
B)phylloquinone
C)cholecalciferol
D)retinol
Page 9
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Chapter 8: Phytochemicals
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Sample Questions
Q1) Naturally occurring compounds found in plants and believed to have health-promoting properties are called: A)steroids.
B)antioxidants.
C)phytochemicals. D)chlorofluorocarbons.
Q2) The prefix "phyto" means: A)light. B)plant.
C)fiber. D)photon.
Q3) Antioxidants have the capacity to neutralize: A)DNA. B)lipids.
C)free radicals. D)water.
Q4) Scientists now believe that phytochemicals may benefit health by stressing our cells. A)True B)False
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Chapter 9: Disordered Eating
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Sample Questions
Q1) Which of the following BEST explains why individuals with anorexia nervosa have an increased risk for developing bone disorders?
A)low estrogen levels
B)frequent electrolyte imbalance
C)compromised immune system
D)low body weight
Q2) 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
Q3) Most people who suffer from binge-eating disorder are underweight.
A)True
B)False
Q4) The incidence of bulimia nervosa is higher than that of anorexia nervosa.
A)True
B)False
Q5) Excessive exercising is a form of purging.
A)True
B)False
11
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Chapter 10: Proteins: Crucial Components of All Body
Tissues
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91 Verified Questions
91 Flashcards
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Sample Questions
Q1) The process in which the body makes new proteins and breaks down existing proteins is known as:
A)protein turnover.
B)protein expression.
C)denaturation.
D)phenylketonuria (PKU).
Q2) Proteases are:
A)protein messengers that are released from storage in response to an alteration in the body's homeostasis.
B)transport proteins that move substances throughout the body.
C)defense proteins that attack foreign bacteria,viruses,and toxins.
D)enzymes that break down protein.
Q3) The process of mRNA copying the genetic information from the DNA's base sequence is called:
A)transferring.
B)transamination.
C)translation.
D)transcription.
Q4) How do shape and structure affect protein function?
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) Which process plays a critical role in the synthesis of nonessential amino acids?
A)gluconeogenesis
B)transamination
C)ketosis
D)lipogenesis
Q2) Which of the following reactions represents dephosphorylation?
A)breakdown of ATP
B)synthesis of sucrose
C)breakdown of maltose
D)synthesis of glucose phosphate
Q3) After a meal has been consumed and its nutrients absorbed,what are the primary metabolic processes occurring in the body?
A)anabolic
B)catabolic
C)gluconeogenic
D)ketonic
Q4) Amino acids are stored in the body for energy.
A)True
B)False
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Chapter 12: Nutrients Involved in Energy Metabolism
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87 Flashcards
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Sample Questions
Q1) Which of the following is a vitamin-like substance involved in energy metabolism?
A)folate
B)iodine
C)choline
D)riboflavin
Q2) Which population groups in the United States are most at risk for a thiamin deficiency? Why?
Q3) List all of the B-vitamins. ,includint their chemical names,and describe the primary function(s)of each.
Q4) The first B-vitamin discovered was:
A)niacin.
B)thiamin.
C)folate.
D)vitamin B .
Q5) Iodine is essential for the synthesis of ________ hormones.
A)estrogen
B)growth
C)thyroid
D)androgen
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Chapter 13: Nutrients Involved in Fluid and Electrolyte Balance
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Sample Questions
Q1) Phosphorus absorption is enhanced by:
A)vitamin C.
B)potassium.
C)vitamin D. D)iron.
Q2) Hyponatremia occurs when somebody drinks too much water without replacing potassium.
A)True
B)False
Q3) Water formed during oxidative metabolism accounts for what percentage of the water the body needs each day?
A)0 - 5%
B)10 - 14%
C)20 - 25%
D)more than 30%
Q4) Drinking eight glasses of fluid each day ensures that all healthy adults will meet their fluid needs.
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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88 Flashcards
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Sample Questions
Q1) The most common form of cancer in the United States is cancer of the: A)lung.
B)skin.
C)colon.
D)stomach.
Q2) True ________ deficiencies are uncommon in humans.
A)beta-carotene
B)vitamin A
C)vitamin C
D)vitamin E
Q3) Describe how low-grade inflammation is involved in the development of cardiovascular disease.What is the relationship between antioxidants and inflammation?
Q4) How do antioxidant vitamins stabilize free radicals?
A)donate electrons or hydrogens
B)enzymatic destruction
C)phagocytosis
D)break down and convert them to less damaging molecules
Q5) Deep-frying decreases the availability of vitamin E in vegetable oil.
A)True
B)False Page 16
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Page 17
Chapter 15: Nutrients Involved in Bone Health
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96 Verified Questions
96 Flashcards
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Sample Questions
Q1) Which organic protein is responsible for the bone matrix that hydroxyapatite binds to?
A)titan
B)collagen
C)hemoglobin
D)trabecular bone
Q2) Bone density ceases to increase around 21 years of age in males.
A)True
B)False
Q3) Which of the following T-scores indicates osteoporosis?
A)-3
B)-2
C)0
D)2
Q4) The majority of our body's fluoride is stored in the: A)liver.
B)adipose tissue.
C)teeth and bones.
D)interstitial fluid.
Q5) Approximately 80% of Americans with osteoporosis are women.Why?
Page 18
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Chapter 16: Nutrients Involved in Blood Health and Immunity
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91 Flashcards
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Sample Questions
Q1) Which type of white blood cells fight infection by killing body cells that contain viruses or other harmful non-self substances?
A)erythrocytes
B)cytotoxic T cells
C)B cells
D)antigens
Q2) Folate deficiency during pregnancy is associated with:
A)Down's syndrome.
B)gestational diabetes.
C)neural tube defects.
D)pellagra.
Q3) Calcium aids iron absorption.
A)True
B)False
Q4) Non-heme iron is found only in plant-based foods.
A)True
B)False
Q5) Describe the unique property of iron that allows it to carry oxygen on hemoglobin.
Q6) Describe the factors and processes that affect iron absorption in the body.
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Chapter 17: Achieving and Maintaining a Healthful Body Weight
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Sample Questions
Q1) Women generally have a higher basal metabolic rate than men.
A)True
B)False
Q2) Which method estimates energy expenditure by measuring only the body's production of carbon dioxide?
A)dual-energy X-ray absorptiometry (DXA)
B)doubly labeled water
C)direct calorimetry
D)indirect calorimetry
Q3) Which of the following weight-loss medications was banned in 2000 because it caused the deaths of several people due to brain hemorrhages?
A)orlistat
B)ephedrine
C)sibutramine
D)phenylpropanolamine
Q4) Which of the following nutrients provide a source of energy for the body?
A)carbohydrates
B)vitamins
C)minerals
D)water
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Chapter 18: Nutrition and Physical Activity: Keys to Good Health
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Sample Questions
Q1) Lucas has been training to compete in the Boston Marathon.In the week before the race,he has incorporated carbohydrate loading as part of his training.On the third and second days before the marathon,what should his training consist of?
A)rest and high carbohydrate intake
B)a high-intensity run and moderate carbohydrate intake
C)a light run and high carbohydrate intake
D)a high-intensity run and high carbohydrate intake
Q2) For older adults and previously inactive individuals,exercise intensity should fall closer to ________ of the maximal heart rate.
A)15%
B)50%
C)80%
D)90%
Q3) Which of the following is the BEST source of energy for vigorous athletic training?
A)simple sugars
B)lean meats
C)fats
D)whole grains
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Chapter 19: Consumer Issues: Food Safety, Production, and Impact on the Environment
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Sample Questions
Q1) Toxins are categorized by:
A)how dangerous they are.
B)the type of cell they bind to.
C)how persistent they are.
D)how they are spread.
Q2) Two preservatives that have raised health concerns are sulfites and:
A)humectants.
B)stabilizers.
C)propionic acids
D)nitrates.
Q3) Agents added to foods to give them "body" and help maintain a desired texture or color are BEST known as:
A)texturizers.
B)emulsifiers.
C)stabilizers.
D)humectants.
Q4) Food infections result from consuming foods in which microorganisms have secreted poisonous toxins.
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) Which of the following is associated with gestational diabetes?
A)delivery of a low-birth-weight infant
B)increased maternal risk of developing type 2 diabetes
C)decreased maternal risk of developing preeclampsia
D)decreased fetal risk of developing type 2 diabetes
Q2) A full-term pregnancy lasts about ________ weeks.
A)28-30
B)38-42
C)44-46
D)48-52
Q3) Breastfeeding can help mothers lose some of their pregnancy weight after giving birth.
A)True
B)False
Q4) To avoid ________ contamination during pregnancy,fish consumption should not exceed 12 oz.per week.
A)mercury
B)lead
C)arsenic
D)nitrogen
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Chapter 21: Nutrition Through the Life Cycle: Childhood and Adolescence
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Sample Questions
Q1) For toddlers,it is recommended to replace water with fruit juices to increase energy intake.
A)True
B)False
Q2) Among adolescents,smoking is MOST associated with:
A)increased participation in other risky behaviors.
B)increased appetite.
C)elevated mood.
D)increased nutrient intake.
Q3) The DRI for fat in adolescence is:
A)15g/kg body weight.
B)none.There is no DRI for fat at that stage.
C)1.2g/kg body weigh.
D)fractures.
Q4) Consuming which nutrient at the same meal will enhance the absorption of iron?
A)vitamin A
B)zinc
C)folate
D)vitamin C
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Chapter 22: Nutrition Through the Life Cycle: The Later Years
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Sample Questions
Q1) Several research studies have investigated the relationship between reduced energy intake and life span.This type of dietary approach is referred to as:
A)the Atkins diet.
B)the DASH diet.
C)low carbohydrate.
D)Caloric restriction (CR).
Q2) Overall,the quality of life for older Americans is increasing.
A)True
B)False
Q3) 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
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) Overpopulation is the major cause of undernutrition worldwide.
A)True
B)False
Q2) Describe both the achievements and the shortcomings of the Green Revolution.What is the relationship between the practice of sustainable agriculture and the Green Revolution?
Q3) Two recommended strategies for combating global malnutrition are to volunteer with groups working to relieve hunger,and to:
A)make personal choices promoting food equity and environmental quality.
B)make financial contributions to equity-oriented nonprofit organizations.
C)disseminate your knowledge and support via social network outlets and other media.
D)"eat globally,think locally."
Q4) The solutions critical to achieving and maintaining global food security will MOST need to be:
A)initiated by developed countries.
B)long term and sustaining.
C)developed by the most affected countries themselves.
D)short term and urgent.
Q5) Why is overnutrition a global concern,and how did it become so?
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