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Lesson 1: Nutrition Basics
Ans Objective
b 13/V1 1. The study of how a person’s genes interact with nutrients is termed
a. genetic counseling.
b. nutritional genomics.
c. genetic metabolomics.
d. nutritional nucleic acid pool.
c 2/V2 2. The nutrient that provides us with fuel for the brain and nervous system is
a. protein.
b. fat.
c. carbohydrate.
d. vitamins.
b 2/V2 3. Proteins are considered the
a. main source of quick energy for the body.
b. building blocks of life.
c. activator of chemical reactions in the body.
d. best source of concentrated energy.
c 2/V2 4. The nutrient that provides the most concentrated form of energy and carries
essential vitamins along with it is
a. carbohydrate.
b. minerals.
c. fat.
d. protein.
a 2/V2 5. Nearly every chemical reaction in the body occurs in an environment
consisting of
a. water.
b. minerals.
c. carbohydrate.
d. fat.
b 13/V3 6. What foods are found at the base of the Food Guide Pyramid?
a. Fruits and vegetables
b. Grains and cereals
c. Dairy products
d. Meat products
d 13/V3 7. The top of the Pyramid consists of
a. foods that supply many kcalories but few nutrients.
b. high fat and high sugar foods.
c. "junk" foods.
d. all of the above.
d 13/V3 8. Vegetarians can apply the Food Guide Pyramid by substituting
a. legumes for protein.
b. seeds/nuts for protein.
c. peanut butter for protein.
d. all of the above.

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c 9/V3 9. A serving of meat is
a. what you typically get at a restaurant.
b. what most people typically eat.
c. 3-4 ounces.
d. 6-8 ounces.
b 6/V4 10. All of the following are health concerns of each Pathway subject who will be
followed for one year EXCEPT
a. weight control.
b. cancer.
c. diabetes.
d. high blood cholesterol.
Objective Q#
13/V1 11. What was developed by nutrition scientists in 1940 to help the nation prevent
deficiencies?
13/V3 12. According to the Food Guide Pyramid, what constitutes a serving of milk?
13/V3 13. According to the Food Guide Pyramid, what constitutes a serving of fruit?
6/V4 14. What are the three health concerns of the Pathway subjects being profiled for one
year?
Answer
11. Recommended Dietary Allowances (RDA)
12. Milk = 1 cup
13. 1/2 cup sliced (or one medium whole fruit, such as an apple or
banana)
14. Type II diabetes (diabetes), high blood cholesterol (CVD, heart
disease), and weight loss (weight control)

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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Lesson 2: The Digestive System
Ans Objective
c 7/V1 1. What is the very first thing you should do if you suspect someone is
choking on food?
a. Perform the Heimlich maneuver.
b. Strike the person sharply on the back.
c. Ask the person to try to talk.
d. Attempt to dislodge the food with your fingers.
b 7/V1 2. The life-saving technique that utilizes an upper abdominal thrust to
try to dislodge food from the airway of someone who is choking is
known as
a. CPR.
b. Heimlich maneuver.
c. Mouth-to-mouth resuscitation.
d. All of the above.
c 7/V2 3. Which of the following foods that delay gastric emptying may cause
an increase in belching?
a. Carbohydrate
b. Protein
c. Fat
d. Calcium
b 7/V3 4. The use of an antacid is indicated primarily for which of the
following conditions?
a. Excessive gas
b. Acid indigestion
c. Excessive belching
d. Bloating
c 7/V3 5. An effective way of treating heartburn or acid indigestion is to
a. drink milk.
b. hold your breath.
c. take antacids.
d. drink water.
c 7/V4 6. Which of the following is most likely to result from insufficient
intake of fiber?
a. Diarrhea
b. Bloating
c. Constipation
d. Pancreatitis
a 7/V4 7. People are said to be constipated when they experience
a. painful or difficult bowel movements.
b. more than a day or two without a bowel movement.
c. soft or watery bowel movements with little notice.
d. none of the above.

399
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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
b 7/V5 8. Peptic ulcers can be caused by
a. acidic foods.
b. bacteria.
c. spicy foods.
d. smoking.
Objective Q#
7/V1 9. The most obvious sign of choking is that the person cannot
7/V2 10. The function of belching is to rid the small intestine or stomach of
7/V2 11. Flatus (gas from the lower abdomen) is produced by fermentation of undigested food
products caused by
7/V3 12. The greatest danger from vomiting is
7/V3 13. The relaxation of the gastroesophageal sphincter which produces a burning sensation
in the esophagus is called
Answer
09. speak (make a sound, cough).
10. carbon dioxide (gas).
11. bacteria (GI tract or colon).
12. dehydration.
13. acid indigestion (heartburn).

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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Lesson 3: Carbohydrates: Simple and Complex
Ans Objective
c 1/V1 1. Athletes or active individuals who require large amounts of energy should
consume a diet high in
a. protein.
b. fat.
c. carbohydrate.
d. water.
c 1/V1 2. Tennis players require immediate bursts of energy which come from
a. amino acids.
b. fatty acids.
c. glycogen.
d. glycerol.
b 8/V2 3. The hormone that is secreted when blood glucose is high is
a. glucagon.
b. insulin.
c. thyroxin.
d. epinephrine.
a 9/V3 4. Which of the following statements is the most accurate regarding studies
documenting hyperactivity and sugar intake in children?
a. There is very little evidence to support the statement that sugar causes
hyperactivity.
b. There is considerable evidence that sugar and hyperactivity are positively
linked.
c. There is substantial scientific proof that sugar causes hyperactivity.
d. None of the above.
d 9/V3 5. Parents should limit a child's intake of sugar because
a. it causes hyperactivity.
b. it takes the place of healthier foods.
c. it may adversely affect the child's growth.
d. b and c.
Objective Q#
1/V1 6. High carbohydrate diets have been shown to increase an athlete's
8/V2 7. Hypoglycemia refers to a low level of
Answer
6. endurance. (stamina, energy, aerobic capacity)
7. blood glucose (blood sugar).

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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Lesson 4: Carbohydrates: Fiber
Ans Objective
d 8/V1 1. When whole wheat is refined, the part(s) of the grain that is(are) removed
is(are) the
a. bran.
b. germ.
c. endosperm.
d. a and b.
c 8/V1 2. When we eat refined white bread, the part of the wheat grain that we are
eating is the
a. bran.
b. germ.
c. endosperm.
d. all of the above.
c 4/V2 3. Which of the following conditions/diseases does fiber NOT protect against?
a. Obesity
b. Cancer
c. Cataracts
d. Hypertension
c 4/V2 4. When people go on a high-fiber diet, by what percent can they lower blood
cholesterol?
a. 5-10%
b. 15-20%
c. 20-30%
d. More than 50%
d 4/V2 5. High-fiber foods are helpful for people who wish to lose weight because they
a. take longer to eat.
b. are more filling.
c. provide few calories.
d. all of the above.
d 4/V3 6. High levels of dietary fiber intake may protect us against
a. colon cancer.
b. rectal cancer.
c. breast cancer.
d. all of the above.
d 4/V4 7. People with inflammatory bowel diseases could possibly benefit from higher
fiber diets because fiber
a. can preserve the mucosa of the colon.
b. can improve peristaltic action of the GI tract.
c. will cause more frequent and regular bowel movements.
d. a and b.

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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
a 4/V4 8. In patients with inflammatory bowel disease or Crohn's disease, high-fiber
intakes may benefit them by
a. normalizing the intestinal contents throughout the colon.
b. causing them to have lower blood pressure which accompanies Crohn's
disease.
c. preventing weight gain that accompanies inflammatory bowel disease.
d. all of the above.
b 5/V6 9. The newest dietary recommendation regarding fiber for people with type II
diabetes is that fiber intake
a. should be lower than for the general population to prevent constipation.
b. should be increased by eating more whole fruits, whole grains, and
legumes.
c. is not necessary to address, whereas sugar intake is important to address.
d. none of the above.
a 5/V6 10. In order to increase fiber intake, people with type II diabetes would be
encouraged to eat all of the following foods EXCEPT
a. orange juice.
b. whole oranges.
c. potatoes.
d. broccoli.
Objective Q#
8/V1 11. How much fiber per serving is found in whole wheat kernels and in refined wheat
flour, respectively?
4/V2 12. List three of the "famous five" conditions that fiber is known to protect against.
4/V2 13. When people go on high-fiber diets and reduce their blood cholesterol by as little as
10%, they can reduce their risk for heart attack by
4/V3 14. Against what type of cancer might high intakes of dietary fiber offer protection?
5/V5 15. When people increase their dietary fiber intake, they must also increase their intake of
5/V5 16. Cite one symptom associated with overdosing on dietary fiber.
Answer
11. 9 grams and 1 gram
12. Answers must include three of the following:
*Heart disease *Cancer
*Obesity *Diabetes
*High blood pressure
13. 20%.
14. Answer may include any of the following:
* Colon * Rectal
* Breast

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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Lesson 5 :Fats: The Lipid Family
Ans Objective
b 8/V1 1. The best energy source for strenuous, aerobic type activities, such as hiking,
is
a. phospholipids.
b. triglycerides.
c. carbohydrates.
d. sterols.
d 8/V1 2. Foods that are good choices for an activity such as hiking include
a. high fat foods.
b. peanut butter.
c. salami.
d. all of the above.
d 8/V1 3. Foods such as peanuts, GORP, cheese, and salami are good choices for hiking
because they
a. provide concentrated energy.
b. are easily packed.
c. are high-fat foods.
d. all of the above.
d 8/V2 4. Lipoproteins
a. transport lipids through a watery medium, the blood.
b. are protein-based vehicles for the transport of lipids.
c. are composed of lipids and proteins.
d. all of the above.
a 8/V2 5. Lipids need a transport carrier
a. to move them through the bloodstream.
b. in case they are not absorbed in the stomach.
c. because lipids are water soluble.
d. none of the above.
d 10/V3 6. Blood cholesterol is impacted by
a. lifestyle.
b. nutrition.
c. heredity.
d. all of the above.
b 10/V3 7. Cholesterol is necessary for the production of many other compounds in the
body but can become harmful when blood levels
a. exceed 135 mg/dl.
b. exceed the body's ability to use it.
c. can only be controlled through medications.
d. a and b.
d 10/V3 8. What changes in lifestyle could bring about reductions in blood cholesterol?
a. Regular aerobic-type exercise
b. Restricting total fat
c. Restricting saturated fat
d. All of the above

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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
a 11/V4 9. Fat substitutes were developed to
a. help control kcalories in foods.
b. help people reduce body fat.
c. make foods taste better.
d. all of the above.
b 12/V4 10. A fat substitute that has recently been approved by the FDA is
a. Simplesse.
b. Olestra.
c. Fatestra.
d. Simpola.
a 11/V4 11. Simplesse is a fat substitute made of
a. protein particles.
b. whipped egg whites.
c. blended sugars.
d. sugar with a fatty acid.
d 11/V5 12. Blood triglyceride levels can be reduced by reducing which of the following
foods?
a. Alcohol
b. Sweets
c. Complex carbohydrates
d. a and b
a 11/V5 13. The recommendation for blood cholesterol is
a. less than 200 mg/dl.
b. 210-150 mg/dl.
c. under 100 mg/dl.
d. 250-285 mg/dl.
d 11/V5 14. Someone with high blood cholesterol would be advised to frequently monitor
and reduce
a. dietary cholesterol intake.
b. total fat intake.
c. saturated fat intake.
d. all of the above.

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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Lesson 6 : Fats: Health Effects
Ans Objective
c 3/V1 1. The American Heart Association recommends the percentage of total calories
that come from fat should not exceed
a. 10%.
b. 20%.
c. 30%.
d. 40%.
b 3/V1 2. From an optimum health perspective, the best type of fat is
a. polyunsaturated fat.
b. monounsaturated fat.
c. saturated fat.
d. none of the above.
b 3/V1 3. What is the recommended intake for saturated fat?
a. 10% or more
b. No more than 10%
c. 12% - 14%
d. Less than 30%
d 8/V2 4. A person can reduce fat in a diet that has beef as its base by
a. selecting leaner cuts of meat.
b. choosing chicken or fish occasionally.
c. becoming a vegan-vegetarian.
d. a and b.
a 8/V2 5. Meat-eaters can reduce fat in their diets by
a. baking, broiling, or braising meats.
b. frying or sauteing meats in olive oil.
c. using regular hamburger for meat loaf.
d. selecting regular hamburger instead of sirloin steaks.
d 8/V2 6. Some people who eat high-meat diets may have a greater risk for
a. cardiovascular disease.
b. colon cancer.
c. obesity.
d. all of the above.
d 8/V2 7. If a person is performing physical labor at a very high level of intensity
and/or for very long periods of time, the person could
a. increase total kcalories.
b. consume more fat than the average person.
c. expend more calories than the average person.
d. all of the above.
d 8/V3 8. The foundation of a Mediterranean diet consists of
a. olive oil as the primary fat.
b. fruits and vegetables as the base.
c. lots of grains and breads.
d. all of the above.

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407
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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
b 8/V3 9. Most people who consume a Mediterranean diet typically
a. suffer from obesity.
b. do not suffer from cardiovascular disease.
c. show signs of type II diabetes.
d. do not develop lung cancer.
c 8/V3 10. Problems such as cardiovascular disease, diabetes, obesity, and some cancers
seem to occur less often in populations who consume a typical
a. American diet.
b. American Indian diet.
c. Mediterranean diet.
d. none of the above.
a 8/V3 11. Olive oil and seafood have been shown to
a. decrease risk for cardiovascular disease.
b. increase risk for obesity.
c. increase risk for type II diabetes.
d. decrease risk for skin cancer.
a 9/V4 12. If you wanted to reduce the fat and kcalories in a 10 oz. portion of prime rib,
you could
a. eat 5 oz. and save the rest for the next day.
b. cut away all visible fat but still eat the 10 oz.
c. refuse to eat any of the meat.
d. either a or b.
d 9/V4 13. If you wanted to reduce the fat and kcalories in mashed potatoes prepared
with milk and butter, you could
a. use instant mashed potatoes.
b. mash the potatoes with water and use butter flavoring instead.
c. use skim milk and low-fat margarine instead.
d. b and c.
a 9/V4 14. Over a period of time, if one were to consistently reduce fat in the diet, one
could
a. lose body fat.
b. gain lean muscle.
c. increase aerobic capacity.
d. none of the above.
d 4/V5 15. People who have type II diabetes can reduce fat intake by
a. eating more fruits and vegetables.
b. drinking skim milk.
c. eating smaller portions of meat.
d. all of the above.
a 4/V5 16. Reducing fat intake for a person with type II diabetes can be accomplished by
a. increasing fruits and vegetables.
b. increasing meat portions.
c. decreasing breads and grains.
d. a and c.

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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Lesson 7: Protein: Form and Function
Ans Objective
d 6/V1 1. Which of the following statements is accurate regarding protein?
a. "Protein builds muscle bulk and strength."
b. "Protein supplements provide an important energy boost."
c. "People in North America don't suffer from protein deficiencies."
d. None of the above.
d 6/V1 2. Protein is needed for normal development of cells and muscle mass but
excessive amounts of protein
a. are even better and will bring faster results.
b. will not significantly increase the building of body tissue.
c. won't add significant strength to the body.
d. b and c.
b 6/V1 3. In order to gain muscle size and strength, it is necessary to
a. increase protein intake well above the RDA.
b. train intensely with adequate rest periods in between.
c. train every day at the highest intensity possible.
d. all of the above.
d 9/V2 4. High intakes of animal protein sources are associated with serious health risks
such as
a. increased cardiovascular disease.
b. colon cancer.
c. breast cancer.
d. all of the above.
c 9/V2 5. Cardiovascular disease, colon cancer, and breast cancer risks have been
shown to increase with diets high in
a. all protein.
b. plant protein.
c. animal protein.
d. all of the above.
d 8/V3 6. Kwashiorkor, a condition frequently found in the Republic of Guinea, is
characterized by
a. a diet lacking in a direct source of protein such as meat.
b. a starch-based diet.
c. a diet consisting of water and oil with lots of rice.
d. all of the above.
d 8/V3 7. Marasmus can be characterized as a condition in which
a. overeating results in bloating and edema.
b. the person is starving from total malnutrition.
c. the immune system is impaired, allowing for microbe attack.
d. b and c.

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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
d 8/V3 8. In the U.S., protein-energy malnutrition can be seen most often in which of
the following populations?
a. Cancer patients
b. AIDS patients
c. Inner city children
d. All of the above
c 8/V4 9. What percent of protein is provided by the School Lunch Program funded by
the federal government?
a. 10%
b. 30%
c. 50%
d. 100%
d 8/V4 10. The primary component(s) of the School Lunch Program that help prevent
protein-energy malnutrition in U.S. school children is(are)
a. meat or meat alternates.
b. milk.
c. pasta and breads.
d. a and b.
d 9/V5 11. For someone who has high blood cholesterol, protein foods should
a. come from plant sources rather than animal sources.
b. represent the bulk of the diet.
c. not be a concern if they are eating from the Food Guide Pyramid.
d. a and c.
b 9/V5 12. The best examples of protein sources for people with high blood cholesterol
are
a. meat and fish.
b. beans and rice.
c. milk and dairy products.
d. any of the above.

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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Lesson 8: The Protein Continuum
Ans Objective
a 5/V1 1. Protein intakes may increase as a result of illness as well as
a. when women are lactating.
b. during moderate anaerobic activity.
c. during times of optimal health.
d. any of the above.
d 5/V1 2. What is the typical protein intake for adults living in the U.S.?
a. 100% of the RDA for protein
b. Between 80-120 grams/day
c. Two to three times the RDA for protein
d. b and c
d 7/V2 3. People who consume a diet in which meat is the primary source of protein are
a. at less risk for cancer than vegetarians.
b. thought to be at greater risk for cancer than vegetarians.
c. more likely to develop heart disease than vegetarians.
d. b and c.
c 7/V2 4. What vitamin does meat provide that is NOT in plant-based diets?
a. vitamin A.
b. vitamin D.
c. vitamin B12.
d. riboflavin.
d 7/V2 5. Reasons why people choose to become vegetarians include
a. ethical issues surrounding animal rights.
b. personal health reasons.
c. weight loss.
d. any of the above.
c 7/V2 6. People who are semi-vegetarians eat
a. meat or animal products every other day.
b. animal foods most of the time except on religious holidays.
c. meat, milk, or eggs only periodically.
d. any of the above.
d 6/V3 7. How can people reduce the amount of animal protein they eat daily?
a. Eat meat less often and in smaller portions.
b. Choose meat alternates as protein sources.
c. Select plant-based protein sources occasionally.
d. Any of the above.
a 6/V3 8. For people who wish to lose weight, most experts might advise them to
a. consider eating more vegetarian protein sources.
b. stay at the top of the Food Guide Pyramid for food choices.
c. focus on the middle of the Food Guide Pyramid for choices.
d. eat only plant-based proteins, completely eliminating meat.

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