Q: A food label lists the following per serving: 10g carbohydrate, 5g protein, and 8g fat. What is the total caloric content per serving?

$$10 \times 4 + 5 \times 4 + 8 \times 9 = 40 + 20 + 72 = 132$$ kcal

Q: A diet provides 2,000 kcal per day. According to the AMDR, what is the recommended range of calories from fat?

$$2,000 \times 0.20 = 400$$ kcal to $$2,000 \times 0.35 = 700$$ kcal

Q: A person consumes 300 grams of carbohydrate, 70 grams of protein, and 60 grams of fat in one day. What percentage of their total caloric intake comes from fat? (Use: 4 kcal/g for carbohydrate and protein, 9 kcal/g for fat)

$$\frac{60 \times 9}{(300 \times 4) + (70 \times 4) + (60 \times 9)} \times 100 = \frac{540}{1200 + 280 + 540} \times 100 = \frac{540}{2020} \times 100 \approx 26.7\%$$

Question 1

A 70 kg healthy adult wants to calculate their recommended daily protein intake based on the RDA of 0.8 g protein per kg body weight. What is their recommended protein intake in grams per day?

Accepted Answer

$$70 	imes 0.8 = 56$$ grams

Question 2

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 regular bowel movements.

Question 3

A food label lists the following per serving: 10g carbohydrate, 5g protein, and 8g fat. What is the total caloric content per serving?

Accepted Answer

$$10 	imes 4 + 5 	imes 4 + 8 	imes 9 = 40 + 20 + 72 = 132$$ kcal

Question 4

Which of the following statements about LDL and HDL cholesterol is correct?

Accepted Answer

LDL transports cholesterol to tissues and is associated with increased heart disease risk; HDL removes cholesterol from tissues and is protective.

Question 5

Which of the following is a health benefit associated with omega-3 fatty acids?

Accepted Answer

They reduce inflammation and lower the risk of heart disease.

Question 6

A patient is diagnosed with type 2 diabetes. Which of the following best describes the underlying cause?

Accepted Answer

The body's cells are resistant to insulin, and the pancreas may not produce enough insulin.

Question 7

Which of the following foods is highest in saturated fat?

Accepted Answer

Butter

Question 8

A diet provides 2,000 kcal per day. According to the AMDR, what is the recommended range of calories from fat?

Accepted Answer

$$2,000 	imes 0.20 = 400$$ kcal to $$2,000 	imes 0.35 = 700$$ kcal

Question 9

Which of the following best describes a 'complete' protein?

Accepted Answer

It contains all essential amino acids in adequate amounts.

Question 10

Which of the following is a major function of phospholipids in the body?

Accepted Answer

They are a key component of cell membranes.

Question 11

A person consumes 300 grams of carbohydrate, 70 grams of protein, and 60 grams of fat in one day. What percentage of their total caloric intake comes from fat? (Use: 4 kcal/g for carbohydrate and protein, 9 kcal/g for fat)

Accepted Answer

$$\frac{60 	imes 9}{(300 	imes 4) + (70 	imes 4) + (60 	imes 9)} 	imes 100 = \frac{540}{1200 + 280 + 540} 	imes 100 = \frac{540}{2020} 	imes 100 \approx 26.7\%$$

Question 12

Which of the following is a health risk associated with excessive intake of added sugars?

Accepted Answer

Increased risk of obesity, type 2 diabetes, and dental caries

Question 13

Which of the following best explains why soy protein is unique among plant proteins?

Accepted Answer

It is a complete protein, containing all essential amino acids.

Question 14

Which of the following is a characteristic of trans fats?

Accepted Answer

They are produced by partial hydrogenation and raise LDL while lowering HDL cholesterol.

Question 15

Which of the following is a recommended dietary strategy to improve blood lipid profiles?

Accepted Answer

Increase intake of soluble fiber and omega-3 fatty acids.

Question 16

Which of the following best describes the process of denaturing a protein?

Accepted Answer

Unfolding of the protein's structure due to heat, acid, or agitation, resulting in loss of function.

Question 17

Which of the following is a health benefit of dietary fiber?

Accepted Answer

It helps regulate blood glucose and lowers cholesterol.

Question 18

Which of the following best describes the glycemic index?

Accepted Answer

A measure of how quickly a carbohydrate-containing food raises blood glucose levels.

Question 19

Which of the following is a major risk factor for the development of atherosclerosis?

Accepted Answer

High LDL cholesterol

Question 20

Which of the following is a primary function of protein in the body?

Accepted Answer

Building and repairing tissues

Comprehensive Study Guide: Carbohydrates, Lipids, and Proteins (Chapters 4, 5, & 6)

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