Question 1

Which of the following statements best describes a nutrient-dense food?

Accepted Answer

A food that provides a high amount of vitamins and minerals for relatively few calories.

Question 2

A patient consumes 60 grams of protein, 80 grams of fat, and 250 grams of carbohydrates in one day. Using the standard caloric values for macronutrients, what is the total caloric intake for the day?

$$	ext{Total Calories} = (	ext{grams protein} 	imes 4) + (	ext{grams fat} 	imes 9) + (	ext{grams carbohydrate} 	imes 4)$$

Accepted Answer

1,660 kcal

Question 3

Which of the following is NOT considered an essential nutrient?

Accepted Answer

Cholesterol

Question 4

A 25-year-old male is found to have a body composition of 60% water. Which hormone is primarily responsible for increasing water reabsorption in the kidneys during dehydration?

Accepted Answer

Antidiuretic hormone (ADH/vasopressin)

Question 5

Which of the following best describes the function of the lymphatic system in nutrient absorption?

Accepted Answer

It transports fat-soluble nutrients and chylomicrons from the intestine to the bloodstream.

Question 6

Which of the following is a water-soluble vitamin?

Accepted Answer

Vitamin C

Question 7

A patient presents with symptoms of dehydration. Which of the following is NOT a typical sign of dehydration?

Accepted Answer

Increased urine output

Question 8

Which of the following statements about macronutrients is correct?

Accepted Answer

Carbohydrates provide 4 kcal per gram.

Question 9

Which of the following best explains why vitamins do NOT provide energy?

Accepted Answer

Vitamins do not contain calories and are not broken down for energy.

Question 10

A food label states that a serving contains 10 grams of fat, 5 grams of protein, and 20 grams of carbohydrate. What percentage of the total calories in this serving comes from fat?

$$	ext{Calories from fat} = 10 	imes 9 = 90$$ 
$$	ext{Calories from protein} = 5 	imes 4 = 20$$ 
$$	ext{Calories from carbohydrate} = 20 	imes 4 = 80$$ 
$$	ext{Total calories} = 90 + 20 + 80 = 190$$ 
$$	ext{Percent from fat} = \frac{90}{190} 	imes 100$$

Accepted Answer

47%

Question 11

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

Accepted Answer

It helps maintain fluid balance and nerve transmission.

Question 12

Which of the following best describes the role of pepsin in digestion?

Accepted Answer

It initiates protein digestion in the stomach.

Question 13

A person is following the MyPlate recommendations. Which of the following meal compositions best aligns with these guidelines?

Accepted Answer

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

Question 14

Which of the following is a nonessential nutrient?

Accepted Answer

Vitamin D (when synthesized in the skin)

Question 15

Which of the following best describes the function of cholecystokinin (CCK) in digestion?

Accepted Answer

It stimulates the release of bile from the gallbladder.

Question 16

A patient is diagnosed with hypertension. Which dietary change is most likely to help lower blood pressure?

Accepted Answer

Reducing sodium intake and increasing consumption of fruits and vegetables

Question 17

Which of the following is a sign of water intoxication (overhydration)?

Accepted Answer

Swelling of cells due to low blood sodium (hyponatremia)

Question 18

Which of the following statements about functional foods is correct?

Accepted Answer

Functional foods provide health benefits beyond basic nutrition.

Question 19

Which of the following best describes the process of osmosis in the context of body water balance?

Accepted Answer

Movement of water from an area of low solute concentration to an area of high solute concentration across a semipermeable membrane.

Question 20

A nutritionist is assessing the dietary intake of a client using anthropometric measurements. Which of the following is an example of an anthropometric measurement?

Accepted Answer

Body mass index (BMI)

Nutrition Study Guide: Chapters 1-3, 11 – Core Concepts and Applications

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