Q: A nutrition label states that a food contains 250 calories per serving. How many kilocalories does this represent?

$$250 \text{ calories} = 0.25 \text{ kilocalories}$$

Q: A college student weighs 154 pounds. Using the recommended intake formula, how many grams of protein should they consume daily?

$$154 \div 2.2 \times 0.8 = 56 \text{ grams}$$

Q: A male student, age 22, is moderately active. According to Table 10.1, what is his estimated daily calorie need?

$$2,600 - 3,000 \text{ calories}$$

Q: A woman aged 25 is concerned about iron intake. What is her recommended daily intake, and what condition can result from deficiency?

$$18 \text{ mg/day}; iron-deficiency anemia$$

Question 1

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

Accepted Answer

Hunger is a physiological response prompting us to seek food for energy, while appetite is a learned psychological desire to eat.

Question 2

A nutrition label states that a food contains 250 calories per serving. How many kilocalories does this represent?

Accepted Answer

$$250 	ext{ calories} = 0.25 	ext{ kilocalories}$$

Question 3

Which of the following is NOT a primary function of proteins in the human body?

Accepted Answer

Supplying the most efficient source of energy for endurance athletes

Question 4

A college student weighs 154 pounds. Using the recommended intake formula, how many grams of protein should they consume daily?

Accepted Answer

$$154 \div 2.2 	imes 0.8 = 56 	ext{ grams}$$

Question 5

Which of the following foods is most likely to provide a complete (high-quality) protein?

Accepted Answer

Eggs

Question 6

Which type of carbohydrate is stored in the body as glycogen?

Accepted Answer

Starch (a complex carbohydrate)

Question 7

Which of the following statements about dietary fiber is TRUE?

Accepted Answer

Total fiber is the sum of dietary fiber and functional fiber.

Question 8

A male student, age 22, is moderately active. According to Table 10.1, what is his estimated daily calorie need?

Accepted Answer

$$2,600 - 3,000 	ext{ calories}$$

Question 9

Which of the following is a health benefit associated with insoluble fiber?

Accepted Answer

Reduces risk of several forms of cancer

Question 10

Which dietary recommendation is supported by the MyPlate food guidance system?

Accepted Answer

Drink water instead of sugary drinks

Question 11

Which type of fat is most likely to increase LDL cholesterol and decrease HDL cholesterol?

Accepted Answer

Trans fatty acids

Question 12

If a food label lists 'partially hydrogenated oils' as an ingredient, what does this indicate?

Accepted Answer

The food contains trans fats

Question 13

Which of the following is a fat-soluble vitamin that can accumulate to toxic levels if consumed in excess?

Accepted Answer

Vitamin D

Question 14

Which mineral is necessary for regulation of blood and body fluids, transmission of nerve impulses, and heart activity?

Accepted Answer

Sodium

Question 15

A woman aged 25 is concerned about iron intake. What is her recommended daily intake, and what condition can result from deficiency?

Accepted Answer

$$18 	ext{ mg/day}; iron-deficiency anemia$$

Question 16

Which of the following strategies can help reduce the risk of foodborne illness at home?

Accepted Answer

Wash hands and produce before eating

Question 17

Which statement about organic foods is supported by current research?

Accepted Answer

Organic foods are grown without synthetic pesticides, chemicals, or hormones.

Question 18

Which of the following is a function of antioxidants in the body?

Accepted Answer

Scavenge free radicals and repair oxidative stress damage

Question 19

A student wants to increase their fiber intake to meet the recommended amount for men. What is the target range in grams per day?

Accepted Answer

$$28-34 	ext{ grams}$$

Question 20

Which of the following is a recommended strategy for healthful eating in college dining halls?

Accepted Answer

Choose lean meats, grilled chicken, fish, and vegetable dishes

Nutrition: Eating for a Healthier You – Essential Nutrients, Dietary Guidelines, and Food Safety

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