Free Practice Quiz Question List

1 Foundations of Nutrition Science Online Quiz Questions

Use this free practice quiz with 20 questions to review 1 Foundations of Nutrition Science, test your knowledge, and prepare for your next test or exam.

20 questions

True or false

1 point

Over time, if a person's energy intake remains below their energy expenditure, their stored energy tends to decrease.

A
True
B
False

Written response

1 point

Which organ produces bile that helps with fat digestion?

Fill in the blank

1 point

Most nutrients are absorbed through the wall of the into blood or lymph, while the absorbs water.

Choose one

1 point

A person's energy intake and expenditure are similar over time. Which outcome is most consistent with this pattern?

A
Their body energy stores must steadily increase.
B
Their body energy stores tend to remain relatively stable.
C
They must have identical nutrient intakes.
D
Their body will stop using energy for digestion.

Choose all

1 point

Select all functions of fat described in the material.

A
Provides concentrated energy
B
Supplies amino acids used to build proteins
C
Helps the body absorb vitamins A, D, E, and K
D
Forms part of cell membranes
E
Provides no energy

Written response

1 point

What is the general research term for a factor, such as activity or income, that can influence an observed diet–health association?

Fill in the blank

1 point

After carbohydrates are converted to glucose, the glucose may be stored for later use as .

True or false

1 point

Showing a biological mechanism by which a nutrient might affect the body is, by itself, enough to establish that the nutrient causes a health effect in people.

A
True
B
False

Choose all

1 point

Select all accurate statements about dietary assessment methods.

A
Repeating 24-hour recalls on different days can better reflect usual intake.
B
A single 24-hour recall always represents a person's usual intake.
C
Biomarkers can complement reported intake but do not directly measure every aspect of diet.
D
A food-frequency questionnaire asks how often selected foods are usually eaten over a longer period.
E
A food record is primarily a questionnaire about how often selected foods are usually eaten over a longer period.

Choose one

1 point

Researchers measure participants' diets and then follow the group over time to observe health outcomes, without assigning diets. Which study design are they using?

A
Randomized trial
B
Cohort study
C
Laboratory mechanistic study
D
Food-frequency questionnaire

Choose one

1 point

Which full name corresponds to the abbreviation UL among the Dietary Reference Intake values?

A
Recommended Dietary Allowance
B
Adequate Intake
C
Tolerable Upper Intake Level
D
Dietary Reference Intakes

Open ended

1 point

A researcher uses one 24-hour recall to estimate a participant's usual diet. Explain why this estimate may be limited and how repeating the method on different days could help.

Choose one

1 point

An observational study finds that people who eat a particular food have a different health outcome from those who do not. What is the most justified interpretation?

A
The food definitely caused the outcome because the two were associated.
B
The association is evidence of a relationship, but other explanations and study limitations must be considered before drawing a causal conclusion.
C
The association proves that no other factors influenced the outcome.
D
The outcome must have caused the participants to eat the food.

Choose one

1 point

Which food is identified as a source of nonheme iron?

A
Fish
B
Beans
C
Eggs
D
Dairy foods

Choose one

1 point

Which function is associated with vitamin C?

A
Carry oxygen in blood
B
Help build and maintain bones
C
Make collagen
D
Support fat digestion

Choose one

1 point

Which organ produces bile, and what is one role of bile in digestion?

A
The stomach; it begins protein absorption
B
The liver; it helps with fat digestion
C
The pancreas; it absorbs most nutrients
D
The large intestine; it breaks food into sugars

Choose one

1 point

A researcher wants to estimate how often people usually eat selected foods over a longer period. Which dietary assessment method best fits this purpose?

A
Food-frequency questionnaire
B
24-hour recall
C
Food record or diary
D
Physical examination

Written response

1 point

Using common food-energy factors, how many kilocalories per gram does fat provide? Enter the number only; the answer must be exact.

Written response

1 point

What is the term for an observational study that follows groups over time?

True or false

1 point

A person who consumes enough energy can still have an inadequate intake of a particular nutrient. True or false?

A
True
B
False