Q: A food contains 10 grams of carbohydrate, 5 grams of protein, and 2 grams of fat. What is the total calorie content of this food? (Use: $$4$$ kcal/g for carbohydrate and protein, $$9$$ kcal/g for fat)

$$10 \times 4 + 5 \times 4 + 2 \times 9 = 40 + 20 + 18 = 78$$ kcal

Q: A food contains 8 grams of fat, 12 grams of carbohydrate, and 6 grams of protein. What percentage of the total calories comes from fat? (Use: $$4$$ kcal/g for carbohydrate and protein, $$9$$ kcal/g for fat)

$$\frac{8 \times 9}{8 \times 9 + 12 \times 4 + 6 \times 4} \times 100 = \frac{72}{72 + 48 + 24} \times 100 = \frac{72}{144} \times 100 = 50\%$$

Question 1

Which of the following nutrients is considered organic and provides energy to the body?

Accepted Answer

Protein

Question 2

A food contains 10 grams of carbohydrate, 5 grams of protein, and 2 grams of fat. What is the total calorie content of this food? (Use: $$4$$ kcal/g for carbohydrate and protein, $$9$$ kcal/g for fat)

Accepted Answer

$$10 	imes 4 + 5 	imes 4 + 2 	imes 9 = 40 + 20 + 18 = 78$$ kcal

Question 3

Which of the following best describes the difference between nutrient density and energy density?

Accepted Answer

Nutrient density refers to foods high in vitamins and minerals per calorie, while energy density refers to foods high in calories per gram.

Question 4

A food label lists the following: Ingredients: Whole grain oats, sugar, salt, cinnamon. Which ingredient is present in the largest amount by weight?

Accepted Answer

Whole grain oats

Question 5

Which of the following is a function of the hormone insulin?

Accepted Answer

Lowers blood glucose by promoting glucose uptake into cells

Question 6

Which of the following best describes the role of villi and microvilli in the small intestine?

Accepted Answer

They increase the surface area for nutrient absorption.

Question 7

A patient is diagnosed with celiac disease. Which dietary recommendation is most appropriate?

Accepted Answer

Eliminate gluten-containing grains such as wheat, barley, and rye

Question 8

Which of the following statements about the Acceptable Macronutrient Distribution Range (AMDR) is correct?

Accepted Answer

The AMDR for fat is 20-35% of total calories.

Question 9

Which of the following is a characteristic of a randomized controlled trial (RCT) in nutrition research?

Accepted Answer

It assigns participants to different interventions randomly to test cause and effect.

Question 10

Which of the following best describes the process of gluconeogenesis?

Accepted Answer

The synthesis of glucose from non-carbohydrate sources

Question 11

A food contains 8 grams of fat, 12 grams of carbohydrate, and 6 grams of protein. What percentage of the total calories comes from fat? (Use: $$4$$ kcal/g for carbohydrate and protein, $$9$$ kcal/g for fat)

Accepted Answer

$$\frac{8 	imes 9}{8 	imes 9 + 12 	imes 4 + 6 	imes 4} 	imes 100 = \frac{72}{72 + 48 + 24} 	imes 100 = \frac{72}{144} 	imes 100 = 50\%$$

Question 12

Which of the following is a key difference between saturated and unsaturated fatty acids?

Accepted Answer

Saturated fatty acids have no double bonds, while unsaturated fatty acids have one or more double bonds.

Question 13

Which of the following best describes the function of bile in digestion?

Accepted Answer

Bile emulsifies fats, increasing their surface area for enzyme action.

Question 14

Which of the following is a correct statement about the Dietary Reference Intakes (DRIs)?

Accepted Answer

The Adequate Intake (AI) is used when there is not enough evidence to establish an RDA.

Question 15

Which of the following is a function of soluble fiber in the diet?

Accepted Answer

Lowers blood cholesterol by binding bile acids

Question 16

Which of the following best describes the transport of dietary fats after absorption?

Accepted Answer

Fats are packaged into chylomicrons and enter the lymphatic system.

Question 17

A person following a very low-carbohydrate diet is most likely to experience which metabolic state?

Accepted Answer

Ketosis

Question 18

Which of the following is a distinguishing feature of type 1 diabetes compared to type 2 diabetes?

Accepted Answer

Type 1 diabetes results from autoimmune destruction of pancreatic beta cells.

Question 19

Which of the following is a true statement about alternative sweeteners?

Accepted Answer

Sugar alcohols can cause gastrointestinal discomfort when consumed in large amounts.

Question 20

Which of the following is an essential fatty acid that must be obtained from the diet?

Accepted Answer

Linoleic acid

Comprehensive Step-by-Step Study Guide for Principles of Nutrition Exam 1

Guida di studio - Domande di pratica

Study guide - Flashcard