Q: A food label lists the following per serving: 30g carbohydrate, 10g protein, 5g fat. What is the total caloric content per serving?

$$ (30 \times 4) + (10 \times 4) + (5 \times 9) = 120 + 40 + 45 = 205 $$ kcal

Question 1

Which of the following best explains why humans cannot digest dietary fiber?

Accepted Answer

Humans lack the enzyme necessary to break the bonds in fiber.

Question 2

A patient is following a diet extremely low in carbohydrates. After several days, they develop symptoms of confusion and rapid breathing. Which physiological process is most likely occurring?

Accepted Answer

Ketoacidosis, where excessive ketone production lowers blood pH.

Question 3

Which of the following equations correctly represents the caloric value provided by 10 grams of fat?

Accepted Answer

$$10 	imes 9 = 90$$ kcal

Question 4

Which of the following statements about cholesterol is CORRECT?

Accepted Answer

It is a precursor for vitamin D, bile, testosterone, and estrogen.

Question 5

A food label lists the following per serving: 30g carbohydrate, 10g protein, 5g fat. What is the total caloric content per serving?

Accepted Answer

$$ (30 	imes 4) + (10 	imes 4) + (5 	imes 9) = 120 + 40 + 45 = 205 $$ kcal

Question 6

Which of the following best describes the difference between saturated and unsaturated fatty acids?

Accepted Answer

Saturated fatty acids have no double bonds and are typically solid at room temperature.

Question 7

Which of the following is a function of soluble fiber?

Accepted Answer

It dissolves in water, forms a gel, and helps lower blood cholesterol.

Question 8

A person consumes a diet where 60% of their calories come from carbohydrates, 25% from fat, and 15% from protein. Which macronutrient is outside its Acceptable Macronutrient Distribution Range (AMDR)?

Accepted Answer

None; all macronutrients are within their AMDRs.

Question 9

Which of the following best explains why red blood cells (RBCs) require glucose as their exclusive energy source?

Accepted Answer

RBCs lack mitochondria and can only metabolize glucose anaerobically.

Question 10

Which of the following is TRUE regarding protein denaturation?

Accepted Answer

Denaturation disrupts secondary, tertiary, and quaternary structures but not the primary structure.

Question 11

Which process removes the amine group from an amino acid, allowing the remaining carbon skeleton to be used for energy, glucose, or fat synthesis?

Accepted Answer

Deamination

Question 12

Which of the following is a correct pairing of a disaccharide and its component monosaccharides?

Accepted Answer

Sucrose: glucose + fructose

Question 13

Which of the following statements about essential fatty acids is CORRECT?

Accepted Answer

They must be obtained from the diet because the body cannot synthesize them.

Question 14

A mutation in the primary structure of hemoglobin leads to sickle cell disease. Which level of protein structure is directly affected by this mutation?

Accepted Answer

Primary structure

Question 15

Which of the following best describes the role of phospholipids in the body?

Accepted Answer

They form cell membranes due to their amphipathic nature.

Question 16

Which of the following best explains why trans fats are considered the MOST harmful type of dietary fat?

Accepted Answer

They increase cardiovascular disease risk more than other fats.

Question 17

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

Accepted Answer

Maintaining fluid and acid-base balance

Question 18

Which of the following best describes the process of translation in protein synthesis?

Accepted Answer

mRNA is used as a template to assemble amino acids into a polypeptide chain.

Question 19

Which of the following is TRUE regarding the digestion of proteins?

Accepted Answer

Pepsin in the stomach begins protein breakdown, and proteases in the small intestine complete digestion to amino acids.

Question 20

Which of the following best describes the difference between dietary fiber and functional fiber?

Accepted Answer

Dietary fiber is naturally present in foods, while functional fiber is added to foods.

Carbohydrates, Fats, and Proteins: Core Concepts for Nutrition Exam 2

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