Page 1 of 114
NUTRITION: CONCEPTS & CONTROVERSIES, 15TH EDITION (SIZER
& WHITNEY) EXAM LATEST VERSION QUESTIONS WITH CORRECT
ANSWERS 2026 EDITION
Nutrition: Concepts & Controversies, 15th Edition (Sizer & Whitney) —Questions with
Rationales
PART 1: FOOD CHOICES AND HUMAN HEALTH
1. Which of the following factors has the greatest influence on an individual's food
choices according to research on eating behavior?
A) Nutritional knowledge alone
B) Taste preference and familiarity
C) Government dietary guidelines
D) Media advertising exclusively
Answer: B
Rationale: Taste preference and familiarity are consistently identified as the most influential
factors in food choices. While nutrition knowledge, guidelines, and media play roles, taste
and what people are accustomed to eating drive most food selection decisions.
2. Malnutrition includes deficiencies, imbalances, and excesses of nutrients alone or in
combination, any of which can take a toll on health over time.
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A) True
B) False
Answer: A
Rationale: Malnutrition encompasses not only nutrient deficiencies but also imbalances and
excesses. For example, overconsumption of certain nutrients can be as harmful as
underconsumption, and combined imbalances can contribute to chronic disease development.
3. Which of the following chronic diseases is responsible for the highest percentage of
deaths in the United States?
A) Cancer
B) Stroke
C) Heart disease
D) Diabetes
Answer: C
Rationale: Heart disease is responsible for the highest percentage of deaths in the United
States, followed by cancer and stroke. Nutrition plays a significant role in modifying risk
factors for heart disease, making dietary choices an important preventive measure.
4. Which of the following conditions is easily treated because it is responsive to dietary
changes?
A) Anemia
B) Type 1 diabetes
C) Osteoporosis
D) Hypertension
Answer: A
Rationale: Anemia, particularly iron-deficiency anemia, is easily treated because it is highly
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responsive to dietary changes such as increased iron intake. While other conditions also
respond to diet, anemia is most directly and rapidly reversible through nutrition intervention.
5. What is the primary purpose of the scientific method in nutrition research?
A) To prove that a specific diet is the healthiest
B) To provide definitive answers to all nutrition questions
C) To systematically test hypotheses and revise understanding
D) To support commercial food product claims
Answer: C
Rationale: The scientific method systematically tests hypotheses and allows scientists to
continually revise their understanding as new evidence emerges. Nutrition science is
constantly evolving, and consumers should expect that recommendations may change as
research advances.
6. Functional foods contain bioactive food components believed to provide health
benefits beyond the benefits conferred by their nutrient content.
A) True
B) False
Answer: A
Rationale: Functional foods contain bioactive components that provide health benefits
beyond basic nutrition. Examples include probiotics in yogurt and phytochemicals in fruits
and vegetables that may reduce chronic disease risk.
7. Which of the following is considered a factor that supports health and is emphasized
alongside nutrition in overall wellness?
A) Physical activity
B) Social media use
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C) Supplement intake
D) Caloric restriction
Answer: A
Rationale: Physical activity is considered a factor that supports health alongside nutrition.
Both diet and exercise are essential components of a healthy lifestyle and work
synergistically to reduce chronic disease risk.
8. Foods that are associated with particular cultural subgroups within a population are
called what?
A) Functional foods
B) Ethnic foods
C) Organic foods
D) Fortified foods
Answer: B
Rationale: Foods associated with particular cultural subgroups within a population are called
ethnic foods. These foods reflect the traditions, ingredients, and preparation methods of
specific cultural groups and contribute to dietary diversity.
9. A whole, basic food becomes less nutritious when it is enriched or fortified with
vitamins and minerals.
A) True
B) False
Answer: B
Rationale: This statement is false. Enrichment and fortification add nutrients that may have
been lost during processing or that were not originally present. While whole foods remain the
best choice, enriched and fortified foods can help meet nutrient needs.
NUTRITION: CONCEPTS & CONTROVERSIES, 15TH EDITION (SIZER
& WHITNEY) EXAM LATEST VERSION QUESTIONS WITH CORRECT
ANSWERS 2026 EDITION
Nutrition: Concepts & Controversies, 15th Edition (Sizer & Whitney) —Questions with
Rationales
PART 1: FOOD CHOICES AND HUMAN HEALTH
1. Which of the following factors has the greatest influence on an individual's food
choices according to research on eating behavior?
A) Nutritional knowledge alone
B) Taste preference and familiarity
C) Government dietary guidelines
D) Media advertising exclusively
Answer: B
Rationale: Taste preference and familiarity are consistently identified as the most influential
factors in food choices. While nutrition knowledge, guidelines, and media play roles, taste
and what people are accustomed to eating drive most food selection decisions.
2. Malnutrition includes deficiencies, imbalances, and excesses of nutrients alone or in
combination, any of which can take a toll on health over time.
, Page 2 of 114
A) True
B) False
Answer: A
Rationale: Malnutrition encompasses not only nutrient deficiencies but also imbalances and
excesses. For example, overconsumption of certain nutrients can be as harmful as
underconsumption, and combined imbalances can contribute to chronic disease development.
3. Which of the following chronic diseases is responsible for the highest percentage of
deaths in the United States?
A) Cancer
B) Stroke
C) Heart disease
D) Diabetes
Answer: C
Rationale: Heart disease is responsible for the highest percentage of deaths in the United
States, followed by cancer and stroke. Nutrition plays a significant role in modifying risk
factors for heart disease, making dietary choices an important preventive measure.
4. Which of the following conditions is easily treated because it is responsive to dietary
changes?
A) Anemia
B) Type 1 diabetes
C) Osteoporosis
D) Hypertension
Answer: A
Rationale: Anemia, particularly iron-deficiency anemia, is easily treated because it is highly
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responsive to dietary changes such as increased iron intake. While other conditions also
respond to diet, anemia is most directly and rapidly reversible through nutrition intervention.
5. What is the primary purpose of the scientific method in nutrition research?
A) To prove that a specific diet is the healthiest
B) To provide definitive answers to all nutrition questions
C) To systematically test hypotheses and revise understanding
D) To support commercial food product claims
Answer: C
Rationale: The scientific method systematically tests hypotheses and allows scientists to
continually revise their understanding as new evidence emerges. Nutrition science is
constantly evolving, and consumers should expect that recommendations may change as
research advances.
6. Functional foods contain bioactive food components believed to provide health
benefits beyond the benefits conferred by their nutrient content.
A) True
B) False
Answer: A
Rationale: Functional foods contain bioactive components that provide health benefits
beyond basic nutrition. Examples include probiotics in yogurt and phytochemicals in fruits
and vegetables that may reduce chronic disease risk.
7. Which of the following is considered a factor that supports health and is emphasized
alongside nutrition in overall wellness?
A) Physical activity
B) Social media use
, Page 4 of 114
C) Supplement intake
D) Caloric restriction
Answer: A
Rationale: Physical activity is considered a factor that supports health alongside nutrition.
Both diet and exercise are essential components of a healthy lifestyle and work
synergistically to reduce chronic disease risk.
8. Foods that are associated with particular cultural subgroups within a population are
called what?
A) Functional foods
B) Ethnic foods
C) Organic foods
D) Fortified foods
Answer: B
Rationale: Foods associated with particular cultural subgroups within a population are called
ethnic foods. These foods reflect the traditions, ingredients, and preparation methods of
specific cultural groups and contribute to dietary diversity.
9. A whole, basic food becomes less nutritious when it is enriched or fortified with
vitamins and minerals.
A) True
B) False
Answer: B
Rationale: This statement is false. Enrichment and fortification add nutrients that may have
been lost during processing or that were not originally present. While whole foods remain the
best choice, enriched and fortified foods can help meet nutrient needs.
