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LUTZ'S NUTRITION AND DIET THERAPY, 8TH EDITION BY ERIN E. MAZUR
AND NANCY A.2026 QUESTIONS LATEST EDITION 2026 – 2027 VERSION
SOLVED QUESTIONS & ANSWERS
Lutz's Nutrition and Diet Therapy, 8th Edition by Erin E. Mazur and Nancy A. Litch
Summarized 10-Point Exam Coverage
1. Foundations of Nutrition: Nutrition in human health, carbohydrates, fats, and
protein.
2. Energy and Metabolism: Energy balance, digestion, absorption, metabolism,
and excretion.
3. Micronutrients and Water: Vitamins, minerals, and water.
4. Life Cycle Nutrition: Pregnancy, lactation, infancy, childhood, adolescence, and
the mature adult.
5. Food and Nutrient Delivery: Food management, nutrient delivery, and
interactions between food, medications, and supplements.
6. Weight Management: Weight management principles and dietary interventions.
7. Medical Nutrition Therapy I: Diabetes mellitus, hypoglycemia, and
cardiovascular disease.
8. Medical Nutrition Therapy II: Renal disease, digestive diseases, and cancer.
9. Critical Care and Special Conditions: Nutrition in critical care, HIV/AIDS, and
terminal illness.
10. Comprehensive Review: Integrated concepts across all chapters.
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Chapter 1: Nutrition in Human Health (Questions 1–12)
1. Which of the following best describes the primary focus of nutrition as a health
science discipline, particularly in relation to disease prevention and health promotion?
A. The study of food preparation techniques and culinary arts
B. The science of how nutrients and other substances in food interact with the body to
maintain health and prevent disease
C. The study of agricultural practices and food production systems
D. The study of food marketing and consumer behavior
Correct Answer: B
Rationale: Nutrition is the science of how nutrients and other substances in food
interact with the body to maintain health, support growth, and prevent disease.
2. Which of the following best describes the difference between primary, secondary,
and tertiary disease prevention as they relate to nutrition?
A. Primary prevention focuses on treatment, secondary on rehabilitation, and tertiary on
early detection
B. Primary prevention aims to prevent disease before it occurs, secondary focuses on
early detection, and tertiary focuses on managing established disease
C. Primary prevention focuses on early detection, secondary on treatment, and tertiary
on prevention
D. Primary prevention is only for older adults, secondary for adults, and tertiary for
children
Correct Answer: B
Rationale: Primary prevention aims to prevent disease before it occurs (e.g., healthy
eating), secondary prevention focuses on early detection (e.g., screening), and tertiary
prevention focuses on managing established disease to prevent complications.
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3. Which of the following best describes the six classes of essential nutrients required
by the human body?
A. Carbohydrates, fats, proteins, vitamins, minerals, and water
B. Carbohydrates, fats, proteins, fiber, vitamins, and minerals
C. Carbohydrates, proteins, lipids, nucleic acids, vitamins, and water
D. Carbohydrates, fats, proteins, enzymes, hormones, and water
Correct Answer: A
Rationale: The six classes of essential nutrients are carbohydrates, fats, proteins,
vitamins, minerals, and water. Fiber is not considered an essential nutrient, though it is
important for health.
4. Which of the following best describes the concept of "nutrient density" as it applies
to food choices?
A. The ratio of a food's nutrient content to its energy content
B. The total number of calories in a food
C. The amount of fiber in a food
D. The amount of water in a food
Correct Answer: A
Rationale: Nutrient density refers to the ratio of a food's nutrient content to its energy
content. Foods high in nutrient density provide substantial nutrients relative to their
calorie content.
5. Which of the following best describes the purpose of the Dietary Reference Intakes
(DRIs) developed by the Institute of Medicine?
A. To provide a comprehensive set of nutrient reference values for planning and
assessing diets of healthy people
B. To establish maximum safe levels of physical activity
C. To regulate food labeling and marketing claims
D. To determine the cost of food assistance programs
Correct Answer: A
Rationale: The DRIs provide a comprehensive set of nutrient reference values
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(including RDAs, AIs, ULs, and AMDRs) for planning and assessing diets of healthy
people.
6. Which of the following best describes the role of the Dietary Guidelines for Americans
in promoting public health?
A. They provide evidence-based recommendations for healthy eating patterns and
physical activity to promote health and reduce chronic disease risk
B. They establish mandatory nutrient standards for all food products
C. They regulate the use of pesticides in agriculture
D. They determine eligibility for federal food assistance programs
Correct Answer: A
Rationale: The Dietary Guidelines for Americans provide evidence-based
recommendations for healthy eating patterns and physical activity to promote health
and reduce the risk of chronic diseases.
7. Which of the following best describes the concept of "MyPlate" as a tool for nutrition
education?
A. A visual guide that illustrates the proportions of different food groups that should be
consumed at each meal
B. A meal planning app that counts calories
C. A government program that provides free meals to children
D. A nutrition label format required by the FDA
Correct Answer: A
Rationale: MyPlate is a visual guide that illustrates the proportions of different food
groups (fruits, vegetables, grains, protein, and dairy) that should be consumed at each
meal.
8. Which of the following best describes the purpose of the Nutrition Facts label on food
packages?
A. To provide consumers with information about the nutrient content of a food product
per serving
B. To provide marketing information about the health benefits of the food
LUTZ'S NUTRITION AND DIET THERAPY, 8TH EDITION BY ERIN E. MAZUR
AND NANCY A.2026 QUESTIONS LATEST EDITION 2026 – 2027 VERSION
SOLVED QUESTIONS & ANSWERS
Lutz's Nutrition and Diet Therapy, 8th Edition by Erin E. Mazur and Nancy A. Litch
Summarized 10-Point Exam Coverage
1. Foundations of Nutrition: Nutrition in human health, carbohydrates, fats, and
protein.
2. Energy and Metabolism: Energy balance, digestion, absorption, metabolism,
and excretion.
3. Micronutrients and Water: Vitamins, minerals, and water.
4. Life Cycle Nutrition: Pregnancy, lactation, infancy, childhood, adolescence, and
the mature adult.
5. Food and Nutrient Delivery: Food management, nutrient delivery, and
interactions between food, medications, and supplements.
6. Weight Management: Weight management principles and dietary interventions.
7. Medical Nutrition Therapy I: Diabetes mellitus, hypoglycemia, and
cardiovascular disease.
8. Medical Nutrition Therapy II: Renal disease, digestive diseases, and cancer.
9. Critical Care and Special Conditions: Nutrition in critical care, HIV/AIDS, and
terminal illness.
10. Comprehensive Review: Integrated concepts across all chapters.
, Page 2 of 117
Chapter 1: Nutrition in Human Health (Questions 1–12)
1. Which of the following best describes the primary focus of nutrition as a health
science discipline, particularly in relation to disease prevention and health promotion?
A. The study of food preparation techniques and culinary arts
B. The science of how nutrients and other substances in food interact with the body to
maintain health and prevent disease
C. The study of agricultural practices and food production systems
D. The study of food marketing and consumer behavior
Correct Answer: B
Rationale: Nutrition is the science of how nutrients and other substances in food
interact with the body to maintain health, support growth, and prevent disease.
2. Which of the following best describes the difference between primary, secondary,
and tertiary disease prevention as they relate to nutrition?
A. Primary prevention focuses on treatment, secondary on rehabilitation, and tertiary on
early detection
B. Primary prevention aims to prevent disease before it occurs, secondary focuses on
early detection, and tertiary focuses on managing established disease
C. Primary prevention focuses on early detection, secondary on treatment, and tertiary
on prevention
D. Primary prevention is only for older adults, secondary for adults, and tertiary for
children
Correct Answer: B
Rationale: Primary prevention aims to prevent disease before it occurs (e.g., healthy
eating), secondary prevention focuses on early detection (e.g., screening), and tertiary
prevention focuses on managing established disease to prevent complications.
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3. Which of the following best describes the six classes of essential nutrients required
by the human body?
A. Carbohydrates, fats, proteins, vitamins, minerals, and water
B. Carbohydrates, fats, proteins, fiber, vitamins, and minerals
C. Carbohydrates, proteins, lipids, nucleic acids, vitamins, and water
D. Carbohydrates, fats, proteins, enzymes, hormones, and water
Correct Answer: A
Rationale: The six classes of essential nutrients are carbohydrates, fats, proteins,
vitamins, minerals, and water. Fiber is not considered an essential nutrient, though it is
important for health.
4. Which of the following best describes the concept of "nutrient density" as it applies
to food choices?
A. The ratio of a food's nutrient content to its energy content
B. The total number of calories in a food
C. The amount of fiber in a food
D. The amount of water in a food
Correct Answer: A
Rationale: Nutrient density refers to the ratio of a food's nutrient content to its energy
content. Foods high in nutrient density provide substantial nutrients relative to their
calorie content.
5. Which of the following best describes the purpose of the Dietary Reference Intakes
(DRIs) developed by the Institute of Medicine?
A. To provide a comprehensive set of nutrient reference values for planning and
assessing diets of healthy people
B. To establish maximum safe levels of physical activity
C. To regulate food labeling and marketing claims
D. To determine the cost of food assistance programs
Correct Answer: A
Rationale: The DRIs provide a comprehensive set of nutrient reference values
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(including RDAs, AIs, ULs, and AMDRs) for planning and assessing diets of healthy
people.
6. Which of the following best describes the role of the Dietary Guidelines for Americans
in promoting public health?
A. They provide evidence-based recommendations for healthy eating patterns and
physical activity to promote health and reduce chronic disease risk
B. They establish mandatory nutrient standards for all food products
C. They regulate the use of pesticides in agriculture
D. They determine eligibility for federal food assistance programs
Correct Answer: A
Rationale: The Dietary Guidelines for Americans provide evidence-based
recommendations for healthy eating patterns and physical activity to promote health
and reduce the risk of chronic diseases.
7. Which of the following best describes the concept of "MyPlate" as a tool for nutrition
education?
A. A visual guide that illustrates the proportions of different food groups that should be
consumed at each meal
B. A meal planning app that counts calories
C. A government program that provides free meals to children
D. A nutrition label format required by the FDA
Correct Answer: A
Rationale: MyPlate is a visual guide that illustrates the proportions of different food
groups (fruits, vegetables, grains, protein, and dairy) that should be consumed at each
meal.
8. Which of the following best describes the purpose of the Nutrition Facts label on food
packages?
A. To provide consumers with information about the nutrient content of a food product
per serving
B. To provide marketing information about the health benefits of the food
