Q: A food label states that a serving contains 10g of fat, 20g of carbohydrate, and 5g of protein. What is the total caloric content of one serving? (Use: Fat = 9 kcal/g, Carbohydrate = 4 kcal/g, Protein = 4 kcal/g)

$$ (10 \times 9) + (20 \times 4) + (5 \times 4) = 90 + 80 + 20 = 190\ kcal $$

Question 1

Which of the following best describes the primary function of macronutrients in the human body?

Accepted Answer

They provide energy, build and repair tissues, and regulate body processes.

Question 2

A patient presents with symptoms of fatigue, muscle wasting, and edema. Which nutrient deficiency is most likely responsible for these symptoms?

Accepted Answer

Protein

Question 3

Which of the following equations correctly represents the calculation for Body Mass Index (BMI)?

Accepted Answer

$$ BMI = \frac{weight\ (kg)}{[height\ (m)]^2} $$

Question 4

Which of the following is a function of dietary fiber in the human diet?

Accepted Answer

It helps regulate blood glucose and supports digestive health.

Question 5

A food label states that a serving contains 10g of fat, 20g of carbohydrate, and 5g of protein. What is the total caloric content of one serving? (Use: Fat = 9 kcal/g, Carbohydrate = 4 kcal/g, Protein = 4 kcal/g)

Accepted Answer

$$ (10 	imes 9) + (20 	imes 4) + (5 	imes 4) = 90 + 80 + 20 = 190\ kcal $$

Question 6

Which of the following best describes the role of omega-3 fatty acids in human health?

Accepted Answer

They reduce inflammation and support cardiovascular health.

Question 7

Which of the following statements about water-soluble vitamins is correct?

Accepted Answer

They are not stored in large amounts and excess is excreted in urine.

Question 8

A 25-year-old athlete is training for a marathon. Which energy system will primarily fuel their muscles during a 2-hour run?

Accepted Answer

Aerobic metabolism of carbohydrates and fats

Question 9

Which of the following is the recommended dietary guideline for protein intake for a healthy adult, according to the RDA?

Accepted Answer

$$ 0.8\ g/kg\ body\ weight $$

Question 10

A patient is diagnosed with iron-deficiency anemia. Which of the following symptoms is most likely to be observed?

Accepted Answer

Fatigue and pallor

Question 11

Which of the following is a key function of phospholipids in the human body?

Accepted Answer

They are major components of cell membranes.

Question 12

Which of the following best describes the role of the hormone insulin in carbohydrate metabolism?

Accepted Answer

It facilitates the uptake of glucose into cells, lowering blood glucose levels.

Question 13

Which of the following is a major risk factor for the development of cardiovascular disease that can be modified by dietary changes?

Accepted Answer

High intake of saturated and trans fats

Question 14

A child is diagnosed with rickets. Which nutrient deficiency is most likely responsible?

Accepted Answer

Vitamin D

Question 15

Which of the following is the correct definition of the Estimated Average Requirement (EAR)?

Accepted Answer

The average daily nutrient intake level estimated to meet the requirement of half the healthy individuals in a particular life stage and gender group.

Question 16

Which of the following is a common consequence of chronic excessive alcohol consumption on nutrition?

Accepted Answer

Malabsorption of vitamins and minerals

Question 17

A 60-year-old woman is concerned about osteoporosis. Which dietary recommendation is most appropriate to help prevent this condition?

Accepted Answer

Increase intake of calcium and vitamin D

Question 18

Which of the following is a primary function of water in the human body?

Accepted Answer

Regulation of body temperature and transport of nutrients

Question 19

A 35-year-old man consumes 2,500 kcal per day. According to the Acceptable Macronutrient Distribution Range (AMDR), what is the recommended range of calories from carbohydrates?

Accepted Answer

$$ 1,250\ kcal\ to\ 1,750\ kcal $$

Question 20

Which of the following is a key strategy for preventing foodborne illness at home?

Accepted Answer

Cooking foods to safe internal temperatures

Essentials of Human Nutrition: Course Syllabus and Structure

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