Q1. List several reasons people choose particular foods. What is the #1 factor that drives food choices?

Background

Topic: Food Choices and Influences

This question explores the various factors that influence why people select certain foods, including psychological, social, and sensory reasons. It also asks you to identify the most influential factor.

Key Terms:

• Food preference

• Sensory influences (taste, smell, appearance)

• Social and cultural factors

• Cost, convenience, and availability

Step-by-Step Guidance

1. Think about the different reasons people might choose one food over another (e.g., taste, cost, health, culture, convenience).

2. List at least three to four reasons, considering both internal (personal preference, health goals) and external (advertising, social situations) factors.

3. Recall from your reading or lecture which factor is most commonly cited as the primary driver of food choices in the U.S. or globally.

4. Write down your list and clearly identify the #1 factor.

Try solving on your own before revealing the answer!

Q2. Which two tastes are the most preferred?

Background

Topic: Sensory Influences on Food Choices

This question focuses on the basic tastes and which ones humans generally prefer most.

Key Terms:

• Basic tastes: sweet, salty, sour, bitter, umami

• Preference: a greater liking for certain tastes over others

Step-by-Step Guidance

1. Recall the five basic tastes that humans can detect.

2. Think about which tastes are most commonly associated with pleasurable foods (e.g., desserts, snacks).

3. Consider which tastes are often added to foods to increase their appeal.

Try solving on your own before revealing the answer!

Q3. How is meal size influenced when eating with others?

Background

Topic: Social Influences on Eating Behavior

This question examines how the presence of others can affect how much food a person eats.

Key Terms:

• Social facilitation

• Meal size

Step-by-Step Guidance

1. Think about your own experiences eating alone versus with friends or family.

2. Recall what research says about how group size or social settings can impact food intake.

3. Consider whether people tend to eat more, less, or the same amount when dining with others.

Try solving on your own before revealing the answer!

Q4. Give two examples of how nutrition knowledge might affect food choices.

Background

Topic: Nutrition Knowledge and Food Selection

This question asks you to connect how what you know about nutrition can influence your decisions about what to eat.

Key Terms:

• Nutrition knowledge

• Food choices

Step-by-Step Guidance

1. Think about how learning about nutrients, calories, or health effects might change your eating habits.

2. Come up with two specific examples where someone’s knowledge about nutrition could lead them to choose one food over another.

3. Write your examples clearly, showing the connection between knowledge and choice.

Try solving on your own before revealing the answer!

Q5. What two types of foods are least advertised?

Background

Topic: Food Marketing and Advertising

This question is about which food groups or types are not commonly promoted in advertisements.

Key Terms:

• Advertising

• Food groups

Step-by-Step Guidance

1. Think about the types of foods you see most often in commercials or ads (e.g., fast food, snacks).

2. Consider which healthy food groups are rarely advertised.

3. Identify two types of foods that are least likely to be promoted in media.

Try solving on your own before revealing the answer!

Q6. List the six categories of nutrients that serve as building blocks and can sustain body processes.

Background

Topic: Essential Nutrients

This question asks you to recall the main classes of nutrients required for human health.

Key Terms:

• Nutrients

• Macronutrients and micronutrients

Step-by-Step Guidance

1. Recall the definition of a nutrient and the main categories discussed in class or your textbook.

2. List all six categories, making sure to include both energy-yielding and non-energy-yielding nutrients.

3. Double-check that you have included both macronutrients and micronutrients.

Try solving on your own before revealing the answer!

Q7. Name two non-nutrient compounds found in food.

Background

Topic: Non-Nutrient Food Components

This question is about substances in food that are not classified as nutrients but may still affect health.

Key Terms:

• Non-nutrient compounds

• Phytochemicals, additives

Step-by-Step Guidance

1. Recall examples of substances in food that are not required for life but may have health effects.

2. Think about plant-based compounds and substances added during processing.

3. List two examples.

Try solving on your own before revealing the answer!

Q8. Which of the nutrients is present in our body in the largest amount?

Background

Topic: Nutrient Composition of the Human Body

This question asks you to identify which nutrient makes up the greatest proportion of the human body.

Key Terms:

• Body composition

• Major nutrients

Step-by-Step Guidance

1. Think about the main components of the human body (e.g., water, fat, protein, minerals).

2. Recall which nutrient is most abundant by weight.

3. Write down your answer.

Try solving on your own before revealing the answer!

Q9. What does it mean for a nutrient to be organic?

Background

Topic: Organic vs. Inorganic Nutrients

This question is about the chemical definition of "organic" as it applies to nutrients.

Key Terms:

• Organic nutrient

• Carbon-containing compounds

Step-by-Step Guidance

1. Recall the chemistry definition of "organic" (not just "natural").

2. Think about which elements must be present for a compound to be considered organic.

3. Write a concise definition.

Try solving on your own before revealing the answer!

Q10. Which two nutrients are classified as inorganic?

Background

Topic: Organic vs. Inorganic Nutrients

This question asks you to identify which nutrients do not contain carbon.

Key Terms:

• Inorganic nutrient

• Minerals, water

Step-by-Step Guidance

1. Recall which nutrients do not have carbon in their chemical structure.

2. List the two nutrients that are considered inorganic.

Try solving on your own before revealing the answer!

Q11. Define the term “essential nutrient”.

Background

Topic: Essential vs. Nonessential Nutrients

This question is about what makes a nutrient "essential" for human health.

Key Terms:

• Essential nutrient

• Dietary requirement

Step-by-Step Guidance

1. Recall the criteria for a nutrient to be considered essential.

2. Think about whether the body can make the nutrient or must obtain it from food.

3. Write a clear definition.

Try solving on your own before revealing the answer!

Q12. What are the three nutrient categories that supply our body with energy?

Background

Topic: Energy-Yielding Nutrients

This question asks you to identify which nutrients provide calories (energy) to the body.

Key Terms:

• Macronutrients

• Energy-yielding

Step-by-Step Guidance

1. Recall which nutrients are broken down to provide energy (calories).

2. List the three categories.

Try solving on your own before revealing the answer!

Q13. How many calories do you get from each gram of protein? Carbohydrate? Fat (lipid)?

Background

Topic: Caloric Values of Macronutrients

This question is about the energy content per gram of the three macronutrients.

Key Terms and Formulas:

• Caloric value per gram

• Protein: $4$ kcal/g

• Carbohydrate: $4$ kcal/g

• Fat: $9$ kcal/g

Step-by-Step Guidance

1. Recall the standard caloric values for each macronutrient.

2. Write down the value for protein, carbohydrate, and fat.

Try solving on your own before revealing the answer!

Q14. How many calories do you get per gram of alcohol? True/False: Because it provides energy, alcohol is considered a nutrient.

Background

Topic: Alcohol as an Energy Source

This question asks about the caloric value of alcohol and whether it is classified as a nutrient.

Key Terms:

• Alcohol (ethanol)

• Caloric value: $7$ kcal/g

• Nutrient definition

Step-by-Step Guidance

1. Recall the caloric value of alcohol per gram.

2. Consider the definition of a nutrient and whether alcohol meets this definition.

3. Decide if the statement is true or false based on your reasoning.

Try solving on your own before revealing the answer!

Q15. Describe (in words) how you would calculate the percent of calories from protein in a food item. (Assume you are only told the number of grams protein, carbohydrates, and fat)

Background

Topic: Calculating Percent Calories from Macronutrients

This question tests your ability to use macronutrient grams and their caloric values to find the percent of calories from protein.

Key Formula:

• Calories from protein = grams protein × 4 kcal/g

• Total calories = (grams protein × 4) + (grams carbohydrate × 4) + (grams fat × 9)

• Percent calories from protein = (calories from protein / total calories) × 100%

Step-by-Step Guidance

1. Multiply the grams of protein by 4 to get calories from protein.

2. Calculate total calories by adding calories from protein, carbohydrate, and fat (using their respective caloric values).

3. Divide the calories from protein by the total calories, then multiply by 100 to get the percent.

Try solving on your own before revealing the answer!

Q16. Define the term “macronutrient”.

Background

Topic: Macronutrients vs. Micronutrients

This question is about the definition and characteristics of macronutrients.

Key Terms:

• Macronutrient

• Energy-yielding

Step-by-Step Guidance

1. Recall what distinguishes macronutrients from micronutrients (amount needed, energy provision).

2. Write a definition that includes these characteristics.

Try solving on your own before revealing the answer!

Q17. List the basic function of carbohydrates.

Background

Topic: Functions of Carbohydrates

This question asks you to recall the main role of carbohydrates in the body.

Key Terms:

• Carbohydrates

• Energy source

Step-by-Step Guidance

1. Think about what the body uses carbohydrates for, especially in terms of energy.

2. Write a brief statement of their primary function.

Try solving on your own before revealing the answer!

Q18. What type of animal product is the only significant source of carbohydrates?

Background

Topic: Sources of Carbohydrates

This question asks you to identify which animal-derived food contains significant carbohydrates.

Key Terms:

• Animal products

• Carbohydrate content

Step-by-Step Guidance

1. Recall which animal foods (meat, eggs, dairy) contain carbohydrates.

2. Identify the one that is a significant source.

Try solving on your own before revealing the answer!

Q19. Name two basic functions of lipids.

Background

Topic: Functions of Lipids

This question asks you to recall the main roles of fats in the body.

Key Terms:

• Lipids (fats)

• Energy storage, insulation, cell structure

Step-by-Step Guidance

1. Think about how the body uses fats for both energy and other functions.

2. List two distinct functions.

Try solving on your own before revealing the answer!

Q20. List some food sources for lipids.

Background

Topic: Dietary Sources of Lipids

This question asks you to identify foods that are high in fats.

Key Terms:

• Lipids

• Food sources

Step-by-Step Guidance

1. Think about both animal and plant sources of fats.

2. List at least three examples.

Try solving on your own before revealing the answer!

Q21. List some functions of proteins.

Background

Topic: Functions of Proteins

This question asks you to recall the various roles proteins play in the body.

Key Terms:

• Proteins

• Enzymes, structure, transport, immune function

Step-by-Step Guidance

1. Think about the different ways proteins are used in the body (e.g., building tissues, enzymes).

2. List at least two or three functions.

Try solving on your own before revealing the answer!

Q22. What types of plant products are minimal sources of proteins?

Background

Topic: Protein Content in Plant Foods

This question asks you to identify plant foods that are low in protein.

Key Terms:

• Plant products

• Protein content

Step-by-Step Guidance

1. Recall which plant foods are high in protein (e.g., legumes, nuts) and which are not.

2. Identify types of plant foods that contribute little protein to the diet.

Try solving on your own before revealing the answer!

Q23. What is the main, general function of vitamins and minerals?

Background

Topic: Functions of Micronutrients

This question asks you to summarize the primary role of vitamins and minerals in the body.

Key Terms:

• Vitamins

• Minerals

• Regulation of body processes

Step-by-Step Guidance

1. Recall the difference between macronutrients and micronutrients.

2. Think about how vitamins and minerals help the body function (e.g., as cofactors, in metabolism).

3. Write a general statement about their function.

Try solving on your own before revealing the answer!

Q24. Name some functions of water in our body.

Background

Topic: Functions of Water

This question asks you to recall the roles water plays in maintaining health.

Key Terms:

• Water

• Transport, temperature regulation, solvent

Step-by-Step Guidance

1. Think about how water is used in the body (e.g., in blood, cells, temperature control).

2. List at least two or three functions.

Try solving on your own before revealing the answer!

Q25. What are phytochemicals?

Background

Topic: Non-Nutrient Compounds in Food

This question asks you to define phytochemicals and their significance.

Key Terms:

• Phytochemicals

• Plant compounds

Step-by-Step Guidance

1. Recall the definition of phytochemicals and where they are found.

2. Write a concise definition, including their source and potential health effects.

Try solving on your own before revealing the answer!

Q26. When are supplements beneficial?

Background

Topic: Dietary Supplements

This question asks you to identify situations where taking a supplement is helpful or necessary.

Key Terms:

• Supplements

• Deficiency, special needs

Step-by-Step Guidance

1. Think about cases where people cannot meet their nutrient needs through food alone.

2. List at least one or two situations where supplements are recommended.

Try solving on your own before revealing the answer!

Q27. What is the leading cause of death in the United States?

Background

Topic: Nutrition and Chronic Disease

This question asks you to recall the most common cause of death, which is often related to nutrition and lifestyle.

Key Terms:

• Chronic disease

• Heart disease

Step-by-Step Guidance

1. Recall the top causes of death in the U.S. (e.g., heart disease, cancer).

2. Identify which is ranked #1.

Try solving on your own before revealing the answer!

Q28. What two things lend credibility to a Registered Dietitian Nutritionist (RDN)?

Background

Topic: Nutrition Professionals

This question asks you to identify qualifications that make an RDN a credible source of nutrition information.

Key Terms:

• Registered Dietitian Nutritionist (RDN)

• Credentials, licensure

Step-by-Step Guidance

1. Recall the education and certification requirements for RDNs.

2. List two specific qualifications or credentials.

Try solving on your own before revealing the answer!

Q29. What percent of American adults are obese, and what four conditions does obesity lead to higher rates of?

Background

Topic: Obesity and Health Risks

This question asks you to recall the prevalence of obesity and its associated health risks.

Key Terms:

• Obesity

• Chronic diseases

Step-by-Step Guidance

1. Recall the approximate percentage of U.S. adults classified as obese (check your textbook or lecture notes for the most recent figure).

2. List four health conditions that are more common in people with obesity.

Try solving on your own before revealing the answer!

Q30. Name two types of experiments scientists can use to test a hypothesis.

Background

Topic: Scientific Method in Nutrition

This question asks you to identify experimental approaches used in nutrition research.

Key Terms:

• Hypothesis

• Experimental design

Step-by-Step Guidance

1. Recall the main types of experiments used in science (e.g., laboratory, clinical, epidemiological).

2. List two types that are commonly used to test hypotheses in nutrition.

Try solving on your own before revealing the answer!