Q: A 2,000 kcal diet is recommended for an adult. According to the AMDR, what is the recommended range of calories from fat if the AMDR for fat is 20-35%?

$$2000 \times 0.20 = 400$$ kcal to $$2000 \times 0.35 = 700$$ kcal

Q: A student wants to estimate the number of calories in a meal containing 50g carbohydrate, 20g protein, and 10g fat. Which formula should they use?

$$Calories = (Carbohydrate\ (g) \times 4) + (Protein\ (g) \times 4) + (Fat\ (g) \times 9)$$

Q: A student is asked to calculate the percent of calories from protein in a meal containing 30g protein and 600 total kcal. Which formula should they use?

$$\%\ Calories\ from\ Protein = \frac{(Protein\ (g) \times 4)}{Total\ Calories} \times 100$$

Question 1

Which of the following best describes the primary purpose of the Dietary Reference Intakes (DRIs)?

Accepted Answer

To offer a comprehensive set of nutrient intake values used for planning and assessing diets for healthy people.

Question 2

A student is evaluating a nutrition article found online. According to the course objectives, which of the following is the most reliable indicator that the information is credible?

Accepted Answer

The article cites peer-reviewed scientific studies and is authored by a registered dietitian.

Question 3

Which of the following equations correctly represents the calculation of Body Mass Index (BMI) in metric units?

Accepted Answer

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

Question 4

A patient is diagnosed with iron-deficiency anemia. Which of the following food guidance tools would best help the patient select iron-rich foods to improve their condition?

Accepted Answer

MyPlate

Question 5

Which of the following statements about the Acceptable Macronutrient Distribution Range (AMDR) is correct?

Accepted Answer

AMDR is used to determine the percentage of calories that should come from carbohydrates, proteins, and fats.

Question 6

A 2,000 kcal diet is recommended for an adult. According to the AMDR, what is the recommended range of calories from fat if the AMDR for fat is 20-35%?

Accepted Answer

$$2000 	imes 0.20 = 400$$ kcal to $$2000 	imes 0.35 = 700$$ kcal

Question 7

Which of the following best illustrates the concept of system-level thinking in nutrition as described in the course objectives?

Accepted Answer

Analyzing how changes in agricultural policy affect the availability and affordability of fruits and vegetables in the food supply.

Question 8

A student wants to estimate the number of calories in a meal containing 50g carbohydrate, 20g protein, and 10g fat. Which formula should they use?

Accepted Answer

$$Calories = (Carbohydrate\ (g) 	imes 4) + (Protein\ (g) 	imes 4) + (Fat\ (g) 	imes 9)$$

Question 9

Which of the following is a key ethical principle when making nutrition recommendations, as emphasized in the course?

Accepted Answer

Basing recommendations on current scientific research and established guidelines.

Question 10

A student is comparing two food products using the Nutrition Facts Panel. Which nutrient is most important to limit to reduce the risk of cardiovascular disease?

Accepted Answer

Saturated fat

Question 11

Which of the following scenarios best demonstrates information literacy as defined by the Kentucky Graduate Profile Essential Skill?

Accepted Answer

Identifying, evaluating, and responsibly using scientific evidence to make informed food choices.

Question 12

A student is asked to calculate the percent of calories from protein in a meal containing 30g protein and 600 total kcal. Which formula should they use?

Accepted Answer

$$\%\ Calories\ from\ Protein = \frac{(Protein\ (g) 	imes 4)}{Total\ Calories} 	imes 100$$

Question 13

Which of the following is a potential consequence of both nutrient deficits and toxicities, as discussed in the course objectives?

Accepted Answer

Disruption of normal body system functions

Question 14

Which of the following best describes the role of government regulatory systems in the food supply, as covered in the course?

Accepted Answer

They set and enforce standards for food safety and labeling.

Question 15

A student is planning a diet using MyPlate. Which of the following combinations best meets the MyPlate recommendations for a balanced meal?

Accepted Answer

Half the plate fruits and vegetables, one quarter grains, one quarter protein, and a serving of dairy.

Question 16

Which of the following is an example of a chronic disease that can be influenced by dietary choices, as discussed in the course?

Accepted Answer

Type 2 diabetes

Question 17

A student is asked to compare the study of individual nutrients to the analysis of the entire diet. Which of the following statements best reflects this comparison?

Accepted Answer

Analyzing the entire diet considers interactions between nutrients and overall health outcomes.

Question 18

Which of the following is a recommended strategy for sustainable food choices, as discussed in the course?

Accepted Answer

Choosing locally grown and seasonal produce when possible.

Question 19

A student is reviewing a case study where a person consumes excessive vitamin A supplements. Which system of the body is most likely to be affected by vitamin A toxicity?

Accepted Answer

Skeletal system

Question 20

Which of the following best describes the importance of reading and completing lecture notes, as emphasized in the course?

Accepted Answer

Completing lecture notes reinforces learning and improves understanding of scientific concepts.

HMD 211 Human Nutrition: Course Syllabus and Study Guide Overview

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