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Unit 10 MC-second half (Ch 19).doc

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University of Guelph
NUTR 2050
Jess Haines

Sample Multiple Choice Questions from Text, Unit 10 Nutr 2050 _____ 1. Which of the following has NOT contributed to life expectancy rate estimates? a. Infant mortality rates b. Infectious and chronic disease c. Safe food handling d. Gunshot wound or car accident e. Childhood mortality _____ 2. The human life span is projected to be from _____ years. a. 102 – 104 b. 105 – 110 c. 110 – 120 d. >120 _____ 3. Aging theories try to explain the mechanisms behind: a. loss of physical resilience. b. decreased resistance to disease. c. physical and mental changes associated with aging. d. gray hair and wrinkles. e. a, b, and c only _____ 4. Theories of aging fall into three major categories. Which of the following would NOT be considered one of these? a. Natural selection b. “Wear and tear” c. Programmed aging d. Caloric restriction e. a and b _____ 4. Programmed aging theorizes that senescence occurs because a. the telomeres capping the ends of chromosomes become shorter with each cell division and their loss eventually stops the chromosomes from replicating, resulting in senescence. b. mistakes in the replication of cells or buildup of damaging by-products from biologic processes eventually destroy the organism. c. unstable oxygen, formed normally during metabolism, can damage cells by initiating reactions that break down cells membranes. d. fast-paced living shortens lifespan. e. b and c only _____ 5. Of all the physiologic changes that occur with aging, the biggest effect on nutritional status is due to shifts in the _____. a. endocrine system b. musculo-skeletal system c. gastrointestinal system d. nervous system e. renal system _____ 6. Oral health depends on several organ systems working together. Which of the following is NOT one of these organ systems? a. Saliva from gastrointestinal secretions b. Tooth and jaw movement c. The mucus membranes d. Taste buds e. All of the above contribute to good oral health functioning. _____ 7. A decrease in physical activity and in basal metabolic rate from early to late adulthood results in _____% fewer calories needed for weight maintenance. a. 8 b. 12 c. 20 d. 25 e. 34 _____ 8. It is difficult to meet vitamin and mineral needs at Calorie levels below a. 1300. b. 1600. c. 1800. d. 2000. e. It is hard to meet vitamin and mineral needs at ANY calorie level; therefore, a multivitamin is ALWAYS recommended. _____ 9. The recommended dietary fiber intake range for adults 51 years old and above is _____. a. age plus 5 grams b. 10-15 grams c. 21-30 grams d. There are no fiber recommendations because elderly take fiber supplements. _____ 10. Which of the following would NOT be considered a “high-quality” source of protein? a. meat b. milk c. eggs d. wheat e. All of the above are considered “high-quality” proteins. _____ 11. Age-associated physiological system changes that affect nutritional health include all of the following EXCEPT: a. increased secretion of saliva. b. reduced levels of estrogen and testosterone. c. blunted appetite regulation. d. reduced breathing capacity. e. less blood flow. _____ 12. It is common for the elderly to have suboptimal vitamin D status or develop vitamin D deficiency due to all of the following EXCEPT: a. inadequate exposure to sunlight. b. use of excessive amounts of sunscreen. c. decreased intake of vitamin D-containing foods. d. decreased hydroxylation in the kidneys. e. All of the above would be reasons why the elderly have vitamin D deficiency. _____ 13. Which statement(s) describe(s) how physiologic doses found in a vitamin-mineral formula for the elderly differ from high-potency formulas? a. Additional vitamin B 12is added b. Little or no iron is added c. Decrease in zinc d. Additional vitamin E is added e. a and b _____ 14. Having a deficiency of which vitamin has been implicated in increased blood levels of homocysteine in the elderly? a. iron b. folate c. calcium d. all the B vitamins and vitamin C e. fat-soluble vitamins only (A, D, E, K) _____ 15. When may it be beneficial to recommend a vitamin or mineral supplement to an elderly person? a. when they experience loss of taste or smell b. when they have an illness causing a loss of appetite c. when they are consuming a nutrient-dense diet d. all of the above e. a and b _____ 16. A short-stature female (5’2”) was not consistently eating two or three meals a day. She usually had a piece of toast and coffee with cream and sugar at breakfast and never could quite eat all of her home-delivered noon meal. What dietary supplement would you recommend? a. Multi-vitamin/mineral that is physiologically designed for elderly b. Calcium supplement only c. Folate, vitamin B 12and iron only d. Calcium and magnesium only _____ 17. Recommendations for the macronutrients for the elderly are: a. 40-60% of energy from carbohydrate, 25-35% of energy from fat, and between 1 and 1.3 grams/kilogram protein b. 35-55% of energy from carbohydrate, 20-35% of energy from fat, and between 1 and 1.3 grams/kilogram protein c. 50-70% of energy from carbohydrate, 20-35% of energy from fat, and between 1 and 1.3 grams/kilogram protein. d. 45-65% of energy from carbohydrate, 20-35% of energy from fat, and between 1 and 1.3 grams/kilogram protein. e. 50-65% of energy from carbohydrate, 25-40% of energy from fat, and between 1 and 1.3 grams/kilogram protein. _____ 18. Physical activity helps: a. build lean body mass. b. maintain flexibility and balance. c. improve aerobic capacity. d. maintain health. e. all of the above _____ 19. When trying to promote healthy teeth and avoid cavities, what is important to know? a. Caramels & raisins are sticky and can wedge between teeth b. Sipping slowly on soft drinks can increase bacterial growth c. Coffee can break down enamel and cause wear and tear on teeth d. All of the above e. a and b Use the following case study to answer questions 20-23. Mrs. Brown is 55 years old and 5 ft. 3 in. tall, with a medium frame. She reports having lost 20 pounds in the last 6 months and now weighs 130 pounds. She eats 2 meals a day and is complaining that food has lost its taste, and when she eats, she feels something sticking in her throat, pain and discomfort; she has ill-fitting dentures that she does not wear very often. _____ 20. What is Mrs. Brown’s BMI? a. 17 b. 23 c. 26 d. 31 e. 34 _____ 21. According to the previous answer, Mrs. Brown’s BMI means she is: a. very underweight. b. underweight. c. normal weight. d. overweight. e. obese. _____ 22. Mrs. Brown is at risk of nutritional deficiency due to: a. her current BMI. b. involuntary weight loss. c. problems with dentures. d. all of the above e. b and c only
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