BIOL 122 Exam 4 V2 | BIOL 122 Nutrition
in Health and Illness | Actual Q&A with
Rationale (BIOL122 Exam 4) | Concordia
1. During the first few days of lactation, the mother’s breasts produce a specialized substance
called colostrum. Which of the following are characteristics of colostrum? (Select All That
Apply)
A. It is higher in protein and lower in fat compared to mature milk.
B. It contains antibodies and immune cells that provide passive immunity.
C. It is rich in fat-soluble vitamins and minerals.
D. It acts as a mild laxative to help the infant pass meconium.
E. It is produced in large volumes, exceeding 500mL per day.
Correct Answer: A, B, C, D
Explanation; Colostrum is the ‘liquid gold’ produced immediately after birth that is
specifically designed to protect the newborn. It is significantly higher in protein and
antibodies than mature milk, though lower in total volume and fat content. This substance
is crucial for priming the infant’s digestive tract and establishing early immune defenses.
,2. A nurse is teaching a parent about introducing solid foods to a 6-month-old infant. Which
food is traditionally recommended as the first solid food to introduce due to its low allergy
risk and iron content?
A. Iron-fortified rice cereal
B. Mashed bananas
C. Puréed chicken
D. Whole cow’s milk
Correct Answer: A
Explanation; Iron-fortified single-grain infant cereal, particularly rice cereal, is the
standard first food recommendation in clinical practice. Infants generally deplete their
prenatal iron stores by 4 to 6 months of age, making dietary iron essential at this stage. It is
easily digested and has a very low incidence of allergic reactions in the pediatric
population.
3. Which of the following conditions is characterized by an age-related loss of muscle mass,
strength, and function in older adults?
A. Osteopenia
B. Xerostomia
C. Sarcopenia
D. Achlorhydria
,Correct Answer: C
Explanation; Sarcopenia is a major health concern in the geriatric population as it
increases the risk of falls and disability. Unlike osteopenia, which refers to bone density,
sarcopenia focuses on the decline of skeletal muscle tissue. Adequate protein intake and
resistance exercise are the primary interventions recommended to mitigate this decline.
4. What is the ‘Danger Zone’ temperature range where foodborne bacteria multiply most
rapidly?
A. 32°F to 100°F
B. 60°F to 160°F
C. 40°F to 140°F
D. 0°F to 40°F
Correct Answer: C
Explanation; The USDA defines the Danger Zone as the temperature range between 40°F
and 140°F. Within this range, bacterial populations can double in as little as 20 minutes,
significantly increasing the risk of foodborne illness. Keeping cold foods below 40°F and
hot foods above 140°F is a fundamental principle of food safety.
5. A pregnant woman in her second trimester with a pre-pregnancy BMI of 22 (normal
weight) asks about her additional caloric needs. What is the standard recommendation?
A. No additional calories are needed until the third trimester.
B. An extra 340 calories per day.
, C. An extra 450 calories per day.
D. Double her usual caloric intake to ‘eat for two’.
Correct Answer: B
Explanation; Caloric requirements increase as pregnancy progresses to support fetal
growth and maternal tissue development. The second trimester generally requires an
additional 340 calories, while the third trimester requires about 450 calories. These
increases should come from nutrient-dense foods rather than empty calories to ensure
optimal outcomes.
6. Which of the following are considered ‘High-Risk’ populations for developing severe
complications from foodborne illnesses? (Select All That Apply)
A. Pregnant women
B. Young children
C. Healthy adults aged 20-40
D. Older adults (65+)
E. Individuals with compromised immune systems (e.g., HIV, Cancer)
Correct Answer: A, B, D, E
Explanation; Vulnerability to foodborne pathogens is dictated by the strength of the
immune system. Pregnant women, infants, the elderly, and the immunocompromised are at
significantly higher risk for hospitalization and death from infections like Listeria or
in Health and Illness | Actual Q&A with
Rationale (BIOL122 Exam 4) | Concordia
1. During the first few days of lactation, the mother’s breasts produce a specialized substance
called colostrum. Which of the following are characteristics of colostrum? (Select All That
Apply)
A. It is higher in protein and lower in fat compared to mature milk.
B. It contains antibodies and immune cells that provide passive immunity.
C. It is rich in fat-soluble vitamins and minerals.
D. It acts as a mild laxative to help the infant pass meconium.
E. It is produced in large volumes, exceeding 500mL per day.
Correct Answer: A, B, C, D
Explanation; Colostrum is the ‘liquid gold’ produced immediately after birth that is
specifically designed to protect the newborn. It is significantly higher in protein and
antibodies than mature milk, though lower in total volume and fat content. This substance
is crucial for priming the infant’s digestive tract and establishing early immune defenses.
,2. A nurse is teaching a parent about introducing solid foods to a 6-month-old infant. Which
food is traditionally recommended as the first solid food to introduce due to its low allergy
risk and iron content?
A. Iron-fortified rice cereal
B. Mashed bananas
C. Puréed chicken
D. Whole cow’s milk
Correct Answer: A
Explanation; Iron-fortified single-grain infant cereal, particularly rice cereal, is the
standard first food recommendation in clinical practice. Infants generally deplete their
prenatal iron stores by 4 to 6 months of age, making dietary iron essential at this stage. It is
easily digested and has a very low incidence of allergic reactions in the pediatric
population.
3. Which of the following conditions is characterized by an age-related loss of muscle mass,
strength, and function in older adults?
A. Osteopenia
B. Xerostomia
C. Sarcopenia
D. Achlorhydria
,Correct Answer: C
Explanation; Sarcopenia is a major health concern in the geriatric population as it
increases the risk of falls and disability. Unlike osteopenia, which refers to bone density,
sarcopenia focuses on the decline of skeletal muscle tissue. Adequate protein intake and
resistance exercise are the primary interventions recommended to mitigate this decline.
4. What is the ‘Danger Zone’ temperature range where foodborne bacteria multiply most
rapidly?
A. 32°F to 100°F
B. 60°F to 160°F
C. 40°F to 140°F
D. 0°F to 40°F
Correct Answer: C
Explanation; The USDA defines the Danger Zone as the temperature range between 40°F
and 140°F. Within this range, bacterial populations can double in as little as 20 minutes,
significantly increasing the risk of foodborne illness. Keeping cold foods below 40°F and
hot foods above 140°F is a fundamental principle of food safety.
5. A pregnant woman in her second trimester with a pre-pregnancy BMI of 22 (normal
weight) asks about her additional caloric needs. What is the standard recommendation?
A. No additional calories are needed until the third trimester.
B. An extra 340 calories per day.
, C. An extra 450 calories per day.
D. Double her usual caloric intake to ‘eat for two’.
Correct Answer: B
Explanation; Caloric requirements increase as pregnancy progresses to support fetal
growth and maternal tissue development. The second trimester generally requires an
additional 340 calories, while the third trimester requires about 450 calories. These
increases should come from nutrient-dense foods rather than empty calories to ensure
optimal outcomes.
6. Which of the following are considered ‘High-Risk’ populations for developing severe
complications from foodborne illnesses? (Select All That Apply)
A. Pregnant women
B. Young children
C. Healthy adults aged 20-40
D. Older adults (65+)
E. Individuals with compromised immune systems (e.g., HIV, Cancer)
Correct Answer: A, B, D, E
Explanation; Vulnerability to foodborne pathogens is dictated by the strength of the
immune system. Pregnant women, infants, the elderly, and the immunocompromised are at
significantly higher risk for hospitalization and death from infections like Listeria or
