Course Introduction
Personal Nutrition
Exam Answer Key
Personal Nutrition is an introductory course focused on the principles of nutrition and their application to individual health and well-being. Students will explore the functions and sources of essential nutrients, dietary guidelines, and the role of nutrition in disease prevention and management. The course emphasizes critical analysis of nutrition information, understanding food labels, meal planning, and making informed choices for a balanced diet. Practical activities and case studies help students develop personalized strategies for improving and maintaining lifelong healthy eating habits.
Recommended Textbook
Nutrition Concepts and Controversies 13th Edition by Frances Sienkiewicz Sizer
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15 Chapters
1512 Verified Questions
1512 Flashcards
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Page 2
Chapter 1: Food Choices and Human Health
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96 Verified Questions
96 Flashcards
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Sample Questions
Q1) The nutrients fall into _____ classes.
A) two
B) four
C) six
D) eight
Answer: C
Q2) The development of chronic diseases has a connection to poor diet and:
A) can be completely prevented by eating a good diet.
B) will not be affected by lifestyle choices.
C) is not affected by genetics.
D) can be reduced by food choices along with lifestyle choices.
Answer: D
Q3) Nutraceutical is a term that has no legal definition.
A)True
B)False
Answer: True
Q4) Describe the potential benefits of physical activity.
Answer: not answered
Q5) Is it possible to take dietary supplements in place of food? Why or why not?
Answer: not answered
3
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Chapter 2: Nutrition Toolsstandards and Guidelines
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96 Verified Questions
96 Flashcards
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Sample Questions
Q1) Describe how the DRI Committee establishes DRI values. Answer: not answered
Q2) There is strong scientific evidence that individual phytochemical supplements safely provide health benefits.
A)True
B)False
Answer: False
Q3) Which phytochemical contained in dark chocolate has the potential for positive heart health benefits?
A) carotenoids
B) lignans
C) lutein
D) flavonoids
Answer: D
Q4) Exchange systems help primarily with:
A) balance.
B) calorie control.
C) adequacy.
D) moderation.
Answer: B
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Chapter 3: The Remarkable Body
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95 Verified Questions
95 Flashcards
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Sample Questions
Q1) The primary organ of digestion and absorption is the:
A) mouth.
B) stomach.
C) small intestine.
D) large intestine.
Answer: C
Q2) Body fluids supply the tissues continuously with energy, oxygen, and nutrients, including water.
A)True
B)False
Answer: True
Q3) When given a choice between tasting a snack of cookies, potato chips, or dill pickles, most people would:
A) select the pickle because we have a universal desire for sour foods.
B) avoid the potato chips because most people don't like a salty taste.
C) select the cookies because of our preference for sweet tastes.
D) avoid the cookies because of a common dislike for the taste of fat.
Answer: C
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5
Chapter 4: The Carbohydrates: Sugar, Starch, Glycogen, and Fiber
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111 Verified Questions
111 Flashcards
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Sample Questions
Q1) Characteristics of type 2 diabetes include all of the following except:
A) insulin resistance of the body's cells.
B) blood glucose levels that rise too high.
C) rapid destruction of the pancreas.
D) blood insulin levels that rise too high.
Q2) The best way to control blood glucose levels in diabetes is to avoid all sugary foods.
A)True
B)False
Q3) Digestible carbohydrates are broken down or converted into _____ inside the body.
A) fructose
B) lactose
C) glucose
D) galactose
Q4) Which of the following is not a major source of soluble fiber?
A) fruits
B) legumes
C) vegetables
D) nonfat dairy
Page 6
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Chapter 5: The Lipids: Fats, Oils, Phospholipids, and Sterols
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98 Verified Questions
98 Flashcards
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Sample Questions
Q1) Foods with hidden fat include:
A) coconuts.
B) biscuits.
C) bananas.
D) a and b
E) b and c
Q2) The Dietary Guidelines recommend that adults consume _____ ounces of seafood per week.
A) 8-12
B) 3-6
C) 14-21
D) 5-7
Q3) BHA and BHT are examples of:
A) hydrogenated fats.
B) unsaturated fatty acids.
C) antioxidants.
D) snack foods.
Q4) Define the term emulsification and describe how the process of emulsification is used by food processors.
Q5) Describe the functions of fats in the body.
Page 7
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Chapter 6: The Proteins and Amino Acids
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106 Verified Questions
106 Flashcards
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Sample Questions
Q1) The more animal protein you eat, the higher your intake of _____.
A) vitamin B<sub>12</sub>
B) vitamin A
C) folate
D) vitamin C
Q2) When amino acids are absorbed by the cells of the small intestine:
A) they are absorbed best in large doses of a single amino acid.
B) they are absorbed without preference at all sites on the cells.
C) they must be broken into single amino acids before they can be absorbed.
D) they can be circulated in the bloodstream to other cells and linked together to create new proteins.
Q3) A sedentary male college student aged 23 needs how much protein if he weighs 175 pounds?
A) 46 grams/day
B) 64 grams/day
C) 86 grams/day
D) 140 grams/day
Q4) Describe what happens when amino acids are oversupplied in the diet.
Q5) Describe the advantages and limitations of consuming legumes as meat alternates.
Page 8
Q6) Why would you advise someone to not take amino acid supplements?
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Chapter 7: The Vitamins
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113 Verified Questions
113 Flashcards
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Sample Questions
Q1) Healthy people can eat vitamin A-rich foods in large amounts without risking toxicity, with the possible exception of:
A) eggs.
B) cheese.
C) liver.
D) fortified breakfast cereals.
Q2) Differentiate between retinol and beta-carotene and explain what retinol activity equivalents are.
Q3) Which of the following is not one of the functions of vitamin C?
A) protects and recycles vitamin E
B) produces and maintains collagen
C) promotes the absorption of iron
D) maintains bone density
Q4) If a person does need to take a vitamin supplement, it is best for them to select a product that:
A) has at least 100% of every vitamin to get maximum nutritional benefit.
B) is an organic or natural preparation because it will be better absorbed.
C) is time-released to provide benefits throughout the day.
D) has a balance of the vitamins you really need with few added ingredients.
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Chapter 8: Water and Minerals
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104 Verified Questions
104 Flashcards
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Sample Questions
Q1) Phosphorus is critical to the acid-base balance in cells because of its role in:
A) creating buffers to maintain the correct pH.
B) creating phospholipids to carry fats through the blood.
C) binding with calcium in muscle tissues.
D) transporting sodium from the cells.
Q2) Your best friend complains that she is tired all of the time and has a problem concentrating. In addition, she likes to chew ice. Which of the following is your friend likely to have?
A) potassium deficiency
B) zinc deficiency
C) magnesium deficiency
D) iron deficiency
Q3) A zinc toxicity reduces _____.
A) iron absorption
B) LDL cholesterol
C) insulin response
D) bone density
Q4) Identify and explain factors involved in governing water intake and water excretion.
Q5) Describe the characteristics of DASH (Dietary Approaches to Stop Hypertension).
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Chapter 9: Energy Balance and Healthy Body Weight
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107 Verified Questions
107 Flashcards
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Sample Questions
Q1) You are weighing a team of football players and according to the BMI values they appear to be obese. Which of the following would you most likely conclude?
A) The majority of them are probably obese and should make efforts to lose weight.
B) Their muscle weight is probably responsible for the elevated scale weights.
C) Their bones may be well mineralized, which contributes to their weights.
D) a and b
E) b and c
Q2) The most important time of the day to eat when you are trying to lose weight is:
A) breakfast, because the overall diet quality will be better.
B) after 7 p.m., because you will have enough energy to get through the night.
C) mid-day, so you will not be tempted to snack before dinner.
D) throughout the day in small, frequent meals and snacks.
Q3) Excess fat _____ represents a greater risk to health than excess fat elsewhere on the body.
A) under the skin around the hips
B) deep within the abdomen
C) deep within the shoulders
D) under the skin of the chest
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Chapter 10: Nutrients, Physical Activity, and the Bodys
Responses
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103 Verified Questions
103 Flashcards
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Sample Questions
Q1) A competitive world-class skier needs advice on fluid intake during training, competition, and recovery. What should be recommended?
A) Additional fluid is not needed in competition because she will not sweat in cold weather.
B) She should drink fluids during the event when she gets thirsty.
C) She should rapidly replace fluids after competition by immediately replacing what she lost.
D) She should drink fluids with carbohydrate added to replenish glycogen stores.
Q2) A person who continues exercising moderately for longer than _____ minutes begins to use less glucose and more fat for fuel.
A) 5
B) 10
C) 15
D) 20
Q3) Differentiate between the causes, characteristics, and treatment of iron-deficiency anemia and sports anemia.
Q4) Explain how physical activity lowers the risk of cardiovascular disease.
Q5) Describe the potential benefits versus adverse effects of caffeine use among athletes.
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Chapter 11: Diet and Health
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88 Verified Questions
88 Flashcards
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Sample Questions
Q1) Which of the following raises HDL concentration?
A) weight loss
B) low cholesterol intake
C) physical activity
D) b and c
E) a and c
Q2) Joe's doctor tells him his CVD risk is low when tests reveal Joe's:
A) LDL cholesterol is 150 mg/dL.
B) diastolic blood pressure is 80 mm Hg.
C) HDL cholesterol is 25 mg/dL.
D) blood cholesterol is 240 mg/dL.
Q3) Major actions in the arteries that lead to heart attack and stroke include:
A) formation of plaques leading to inflammation from a diet high in saturated fat.
B) response to arterial damage by formation of blood clots that can break loose.
C) formation of an embolus from eating too high a level of eicosanoids found in fatty fish.
D) a and b
E) a and c
Controversy 11 Multiple-Choice Items
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Page 13
Chapter 12: Food Safety and Food Technology
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103 Flashcards
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Sample Questions
Q1) A processing technique that preserves food by boiling it and sealing it in an impervious container is called:
A) freezing.
B) drying.
C) extrusion.
D) canning.
Q2) After cooking, foods should be held at _____° F or higher until served.
A) 110
B) 120
C) 130
D) 140
Q3) Which of the following should not be used to thaw frozen meats?
A) refrigerator thawing
B) defrosting at room temperature
C) defrosting in a bath of warm water
D) a and b
E) b and c
Q4) Describe the FDA's position on genetically modified foods.
Q5) Why are foodborne illnesses from raw produce becoming more prevalent and troublesome?
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Chapter 13: Life Cycle Nutrition: Mother and Infant
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106 Verified Questions
106 Flashcards
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Sample Questions
Q1) Authorities recommend limiting sweetened soft drinks and punches in children's diets for fear that overconsumption may promote:
A) obesity.
B) hyperactivity.
C) excess calorie intake.
D) a and b
E) a and c
Q2) Physical activity during pregnancy can improve fitness, facilitate labor, and reduce psychological stress.
A)True
B)False
Q3) It is desirable to begin feeding the infant iron-fortified cereals by about _____ months.
A) three
B) six
C) nine
D) twelve
Q4) Why is the risk of dehydration higher for infants than for adults?
Q5) What are the characteristics of children most likely to develop type 2 diabetes?
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Chapter 14: Child, Teen, and Older Adult
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93 Verified Questions
93 Flashcards
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Sample Questions
Q1) Nutrients missed from a skipped breakfast will be made up by children at later meals and snacks during the day.
A)True
B)False
Q2) Tommy consumed a breakfast consisting of yogurt with blueberries, whole-grain toast, and orange juice. Shortly thereafter, Tommy experienced an allergic reaction. This reaction was most likely caused by:
A) yogurt
B) whole-grain toast
C) blueberries
D) orange juice
Q3) In boys, the adolescent growth spurt peaks at:
A) 10.
B) 11.
C) 12.
D) 13.
E) 14.
Q4) Boys normally develop a somewhat higher percentage of body fat than girls do.
A)True
B)False
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Chapter 15: Hunger and the Global Environment
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Sample Questions
Q1) Alternating crop species allows soil to rest, restores nutrients, and controls pests.
A)True
B)False
Q2) Your roommate is hungry and wants to know what's for dinner. You have decided to try and reduce your food waste, so you suggest:
A) eating out at a vegetarian restaurant.
B) making sandwiches with the bread, spinach, and turkey you bought a few days ago. C) going to the store to buy something different than you had yesterday, for dietary variety.
D) peeling the potatoes before cooking them.
Q3) One out of every _____ Americans receives food assistance of some kind.
A) four
B) five
C) six
D) seven
Q4) Describe some of the U.S. food programs directed at stopping domestic hunger.
Q5) Explain what is meant by the term "sustainable."
Q6) Explain some causes of and problems associated with human overpopulation.
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