Q: Which equation correctly calculates the % Daily Value for a nutrient on a Nutrition Facts panel?

$$\frac{\text{Amount of nutrient per serving}}{\text{Recommended daily intake}} \times 100$$

Q: A person consumes 60 grams of carbohydrates, 20 grams of protein, and 10 grams of fat in a meal. Calculate the total energy provided by this meal in kilocalories using the following values: carbohydrates = 4 kcal/g, protein = 4 kcal/g, fat = 9 kcal/g.

$$60 \times 4 + 20 \times 4 + 10 \times 9 = 240 + 80 + 90 = 410$$ kcal

Q: Which equation represents the calculation of Body Mass Index (BMI)?

$$\frac{\text{Weight (kg)}}{\text{Height (m)}^2}$$

Question 1

Which of the following best describes the primary function of the pancreas in the endocrine system?

Accepted Answer

It secretes insulin and glucagon to regulate blood glucose levels.

Question 2

A patient with Celiac disease must avoid foods containing which nutrient to prevent gastrointestinal symptoms?

Accepted Answer

Gluten

Question 3

Which equation correctly calculates the % Daily Value for a nutrient on a Nutrition Facts panel?

Accepted Answer

$$\frac{	ext{Amount of nutrient per serving}}{	ext{Recommended daily intake}} 	imes 100$$

Question 4

Which of the following is a symptom commonly associated with cardiovascular disease?

Accepted Answer

Chest pain (angina)

Question 5

Which food source is highest in monounsaturated fatty acids?

Accepted Answer

Olive oil

Question 6

A person consumes 60 grams of carbohydrates, 20 grams of protein, and 10 grams of fat in a meal. Calculate the total energy provided by this meal in kilocalories using the following values: carbohydrates = 4 kcal/g, protein = 4 kcal/g, fat = 9 kcal/g.

Accepted Answer

$$60 	imes 4 + 20 	imes 4 + 10 	imes 9 = 240 + 80 + 90 = 410$$ kcal

Question 7

Which process describes the breakdown of glycogen to release glucose into the bloodstream?

Accepted Answer

Glycogenolysis

Question 8

Which of the following is NOT a recommended strategy for individuals with lactose intolerance?

Accepted Answer

Avoiding all sources of gluten

Question 9

Which lipoprotein is primarily responsible for transporting cholesterol from the liver to peripheral tissues?

Accepted Answer

Low-density lipoprotein (LDL)

Question 10

Which of the following best explains the role of bile in digestion?

Accepted Answer

Bile emulsifies fats, increasing their surface area for enzyme action.

Question 11

A food contains 5 grams of saturated fat and 2 grams of polyunsaturated fat per serving. Which type of fat should be limited to reduce cardiovascular risk according to dietary guidelines?

Accepted Answer

Saturated fat

Question 12

Which of the following is a major source of dietary cholesterol?

Accepted Answer

Egg yolks

Question 13

Which statement best describes the process of photosynthesis as it relates to carbohydrate production?

Accepted Answer

Plants convert carbon dioxide and water into glucose and oxygen using sunlight.

Question 14

Which of the following is a characteristic of soluble fiber?

Accepted Answer

It dissolves in water and can help lower blood cholesterol.

Question 15

Which equation represents the calculation of Body Mass Index (BMI)?

Accepted Answer

$$\frac{	ext{Weight (kg)}}{	ext{Height (m)}^2}$$

Question 16

Which of the following is a recommended dietary measure to reduce the adverse effects of diabetes?

Accepted Answer

Focus on high-fiber, low-glycemic index foods

Question 17

Which hormone is released by the pancreas in response to high blood glucose levels?

Accepted Answer

Insulin

Question 18

Which of the following is a function of HDL cholesterol?

Accepted Answer

Transports cholesterol from tissues to the liver for excretion

Question 19

Which of the following best describes the process of chemical digestion in the stomach?

Accepted Answer

Pepsin breaks down proteins into smaller peptides.

Question 20

Which of the following is a major dietary recommendation for individuals at risk of cardiovascular disease?

Accepted Answer

Limit saturated fat and cholesterol intake

Nutrition Fundamentals: Study Guide for Chapters 1–5

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