Q: A food contains 8 grams of fat, 25 grams of carbohydrate, and 12 grams of protein. What is the total energy content in kilocalories (kcal)? (Fat: 9 kcal/g, Carbohydrate: 4 kcal/g, Protein: 4 kcal/g)

$$8 \times 9 + 25 \times 4 + 12 \times 4 = 72 + 100 + 48 = 220$$ kcal

Q: A food label states that a serving contains 5g fat, 20g carbohydrate, and 3g protein. What percentage of the total calories comes from fat? (Fat: 9 kcal/g, Carbohydrate: 4 kcal/g, Protein: 4 kcal/g)

$$\text{Total kcal} = 5 \times 9 + 20 \times 4 + 3 \times 4 = 45 + 80 + 12 = 137$$ kcal; $$\%$$ from fat $$= \frac{45}{137} \times 100 \approx 32.8\%$$

Question 1

Which of the following best defines 'nutrition' as used in the scientific context?

Accepted Answer

The study of how food affects the health and functioning of living organisms.

Question 2

Which of the following nutrients is considered organic (in the chemical sense)?

Accepted Answer

Carbohydrates

Question 3

How many kilocalories (kcal) are provided by 10 grams of alcohol? Use the appropriate kcal/g value.

Accepted Answer

$$10 	imes 7 = 70$$ kcal

Question 4

A food contains 8 grams of fat, 25 grams of carbohydrate, and 12 grams of protein. What is the total energy content in kilocalories (kcal)? (Fat: 9 kcal/g, Carbohydrate: 4 kcal/g, Protein: 4 kcal/g)

Accepted Answer

$$8 	imes 9 + 25 	imes 4 + 12 	imes 4 = 72 + 100 + 48 = 220$$ kcal

Question 5

Which organ is primarily responsible for most nutrient absorption during digestion?

Accepted Answer

Small intestine

Question 6

Which hormone lowers blood glucose levels by facilitating the uptake of glucose into cells?

Accepted Answer

Insulin

Question 7

Which of the following best describes the difference between appetite and hunger?

Accepted Answer

Appetite is the psychological desire to eat, while hunger is the physiological need for food.

Question 8

Which digestive enzyme is secreted by the salivary glands and what does it help break down?

Accepted Answer

Salivary amylase; breaks down starch (carbohydrates)

Question 9

A food is considered nutrient dense if:

Accepted Answer

It provides a high amount of nutrients for relatively few calories.

Question 10

Which of the following is a water-soluble vitamin?

Accepted Answer

Vitamin C

Question 11

Which of the following is NOT a characteristic of a healthful diet?

Accepted Answer

Restrictive

Question 12

Which disease is most closely associated with a diet high in saturated fat and low in fruits and vegetables?

Accepted Answer

Cardiovascular disease

Question 13

Which of the following foods is the best source of dietary protein?

Accepted Answer

Chicken breast

Question 14

According to the Dietary Guidelines, what is the recommended daily sodium intake for the general public?

Accepted Answer

Less than 2,300 mg per day

Question 15

Which of the following best describes passive diffusion as a method of nutrient transport?

Accepted Answer

Movement of nutrients from high to low concentration without energy input

Question 16

Which statement about the Acceptable Macronutrient Distribution Range (AMDR) is correct?

Accepted Answer

It provides recommended percentage ranges of energy intake for carbohydrates, proteins, and fats.

Question 17

A food label states that a serving contains 5g fat, 20g carbohydrate, and 3g protein. What percentage of the total calories comes from fat? (Fat: 9 kcal/g, Carbohydrate: 4 kcal/g, Protein: 4 kcal/g)

Accepted Answer

$$	ext{Total kcal} = 5 	imes 9 + 20 	imes 4 + 3 	imes 4 = 45 + 80 + 12 = 137$$ kcal; $$\%$$ from fat $$= \frac{45}{137} 	imes 100 \approx 32.8\%$$

Question 18

Which of the following is a key recommendation of the USDA Food Patterns?

Accepted Answer

Consume a variety of vegetables from all subgroups.

Question 19

Which of the following is an example of active transport in nutrient absorption?

Accepted Answer

Absorption of glucose in the small intestine using ATP

Question 20

A patient is diagnosed with lactose intolerance. Which digestive enzyme is deficient, and where is it normally produced?

Accepted Answer

Lactase; produced in the small intestine

NUTR 250 Exam 1 Study Guide: Foundations of Nutrition, Digestion, and Dietary Guidelines

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