Q: A food product contains 18 grams of carbohydrate, 4 grams of protein, and 2 grams of fat per serving. Calculate the total calories per serving using the Atwater factors: $$4\ \text{kcal/g}$$ for carbohydrate and protein, $$9\ \text{kcal/g}$$ for fat.

$$(18 \times 4) + (4 \times 4) + (2 \times 9) = 72 + 16 + 18 = 106\ \text{kcal}$$

Q: A nutrition label states a food contains 8 grams of fat per serving. If the Acceptable Macronutrient Distribution Range (AMDR) for fat is 20–35% of total calories, how many calories from fat are in one serving, and what percentage of a 400 kcal meal does this represent?

$$8 \times 9 = 72\ \text{kcal}$$ from fat; $$\frac{72}{400} \times 100 = 18\%$$

Question 1

Which of the following best describes the function of bile in the digestive process?

Accepted Answer

Bile emulsifies dietary fats, increasing their surface area for pancreatic lipase action.

Question 2

A food product contains 18 grams of carbohydrate, 4 grams of protein, and 2 grams of fat per serving. Calculate the total calories per serving using the Atwater factors: $$4\ 	ext{kcal/g}$$ for carbohydrate and protein, $$9\ 	ext{kcal/g}$$ for fat.

Accepted Answer

$$(18 	imes 4) + (4 	imes 4) + (2 	imes 9) = 72 + 16 + 18 = 106\ 	ext{kcal}$$

Question 3

Which of the following statements about the small intestine is FALSE?

Accepted Answer

The small intestine is responsible for most water reabsorption in the GI tract.

Question 4

A patient with Type 1 diabetes injects insulin to regulate blood glucose. Which hormone would have the opposite effect of insulin?

Accepted Answer

Glucagon

Question 5

Which of the following best describes the difference between soluble and insoluble fiber?

Accepted Answer

Soluble fiber dissolves in water and can help lower blood cholesterol; insoluble fiber does not dissolve in water and promotes bowel regularity.

Question 6

A nutrition label states a food contains 8 grams of fat per serving. If the Acceptable Macronutrient Distribution Range (AMDR) for fat is 20–35% of total calories, how many calories from fat are in one serving, and what percentage of a 400 kcal meal does this represent?

Accepted Answer

$$8 	imes 9 = 72\ 	ext{kcal}$$ from fat; $$\frac{72}{400} 	imes 100 = 18\%$$

Question 7

Which of the following is a function of High-Density Lipoprotein (HDL) in the body?

Accepted Answer

HDL transports cholesterol from tissues back to the liver for excretion.

Question 8

Which statement about the Dietary Reference Intakes (DRIs) is CORRECT?

Accepted Answer

The Recommended Dietary Allowance (RDA) is set to meet the needs of nearly all (97–98%) healthy individuals in a group.

Question 9

Which of the following best describes peristalsis?

Accepted Answer

A series of coordinated muscle contractions that move food through the GI tract.

Question 10

A food is labeled as 'nutrient dense.' What does this mean?

Accepted Answer

It provides a high amount of nutrients relative to its calorie content.

Question 11

Which of the following is TRUE regarding the transport of absorbed fats?

Accepted Answer

Most absorbed fats enter the lymphatic system before reaching the bloodstream.

Question 12

Which hormone stimulates the release of pancreatic enzymes and bile into the small intestine?

Accepted Answer

Cholecystokinin (CCK)

Question 13

Which of the following foods is highest in saturated fat?

Accepted Answer

Butter

Question 14

Which statement about trans fats is CORRECT?

Accepted Answer

Trans fats are produced during the hydrogenation of unsaturated fats and increase LDL cholesterol.

Question 15

A person consumes 250 grams of carbohydrate in a 2,000 kcal diet. Does this intake fall within the Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates?

Accepted Answer

Yes, because $$\frac{250 	imes 4}{2000} 	imes 100 = 50\%$$, which is within the 45–65% range.

Question 16

Which of the following best describes the main difference between Type 1 and Type 2 diabetes?

Accepted Answer

Type 1 diabetes is caused by autoimmune destruction of insulin-producing cells; Type 2 diabetes is characterized by insulin resistance.

Question 17

Which of the following is a claim that can legally appear on a Nutrition Facts label?

Accepted Answer

"Low sodium" if the product contains 140 mg or less sodium per serving.

Question 18

Which of the following best describes the role of insulin in carbohydrate metabolism?

Accepted Answer

Insulin promotes the uptake of glucose into cells, lowering blood glucose levels.

Question 19

Which of the following is a characteristic of monounsaturated fatty acids?

Accepted Answer

They contain one double bond in their carbon chain.

Question 20

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

Accepted Answer

Secretin stimulates the pancreas to release bicarbonate-rich juice to neutralize acidic chyme.

Core Concepts in Nutrition: Digestion, Carbohydrates, Lipids, and Nutrition Guidelines

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