Test Bank1 for Community Nutrition in Action 5e
Chapter 1 – Opportunities in Community Nutrition
Ans Page
True/False
a 8 1. Bioterrorism is the intentional release of disease-causing toxins, micro-
organisms, or other biological substances.
a. true
b. false
a 9-10 2. Reaching at-risk populations is a major consideration in planning and
executing health and nutrition education programs.
a. true
b. false
b 11 3. Health initiatives are the same for all countries.
a. true
b. false
a 12 4. The Healthy People documents represent a national health agenda.
a. true
b. false
b 12 5. Both the Healthy People 2010 and the Healthy People 2020 documents have
two overarching goals.
a. true
b. false
b 14 6. The Healthy People 2010 objectives are written for the general American
public and are not necessarily divided by ethnicity or age group.
a. true
b. false
a 14 7. The ultimate objective of public health is to prevent increased risk of disease
and disability and risky behaviors.
a. true
b. false
a 15 8. Since the 1980s, overweight increased among all ethnic and age subgroups
of the population.
a. true
b. false
b 19 9. Registered dietitians must earn a master’s degree to practice within the
community.
a. true
b. false
1
By Melanie Tracy Burns of Eastern Illinois University
a 20 10. The term “nutritionist” is not legally defined; therefore, the public may fall
prey to anyone who wishes to use this title.
a. true
b. false
a 21 11. Community nutritionists tend to focus their inventions on normal nutrition
issues.
a. true
b. false
a 25 12. An entrepreneur is someone who undertakes the risk of a business venture.
a. true
b. false
a 30 13. As society becomes more ethnically diverse, more knowledge of health
beliefs, cultural foods, and values is needed.
a. true
b. false
a 32 14. Sustainability refers to the capacity to be maintained over the long term in
order to meet the needs of the present without jeopardizing the ability of
future generations to meet their needs.
a. true
b. false
b 32 15. The American Dietetic Association does not support the concept of food
sustainability as its focus is too narrow.
a. true
b. false
Multiple Choice
c 5 1. Community nutrition focuses on all of the following except:
a. people.
b. policy.
c. practices.
d. programs.
e 4 2. Which of the following is not component of a community?
a. A location in space
b. People
c. Shared value system
d. Social interaction
e. All of these are components of a community
d 5 3. Which of the following is not characteristic of a policy?
a. A policy is a course of action chosen by public authorities to address a
given problem.
b. Policy is what governments and organizations intend to accomplish.
c. A policy can be a law or other regulation.
d. All of these are characteristic of a policy.
c 6 4. The number one desired outcome of any community nutrition program is
a. increased recognition for the nutritionist.
b. improved awareness of the health issue.
c. behavior change.
d. increase in the knowledge about the health issue.
c 6-7 5. The number 1, number 2, and number 3 leading causes of deaths in the
United States are, respectively:
a. #1 heart disease, #2 stroke, #3 cancer
b. #1 cancer, #2 heart disease, #3 stroke
c. #1 heart disease, #2 cancer, #3 stroke
d. #1 cancer, #2 stroke, #3 heart disease
d 6-7 6. Which of the following is not one of the ten leading causes of death in the
United States that are related to dietary imbalance and excess?
a. Coronary heart disease
b. Cancer
c. Stroke
d. Lower respiratory infections
b 7 7. Which of the following is the leading cause of death among Canadian
women?
a. Breast cancer
b. Cardiovascular disease
c. Lung cancer
d. Stroke
c 9, 10 8. Determinants of health such as age, sex, race, and genetic makeup are
referred to as:
a. lifestyle factors.
b. environmental factors.
c. biological factors.
d. social conditions.
d 9 9. What is the desired outcome of a health promotion activity?
a. Awareness of a health problem
b. Increased knowledge of a health condition
c. Creation of a supportive environment
d. Behavior change
a 10 10. The type of prevention effort characterized by activities aimed at preventing
disease by controlling risk factors related to disease is:
a. primary prevention.
b. secondary prevention.
c. tertiary prevention.
d. essential prevention.
b 10 11. The type of prevention effort characterized by screening for susceptible
groups and risk appraisal and reduction is:
a. primary prevention.
b. secondary prevention.
c. tertiary prevention.
d. essential prevention.
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