Q: A food label lists the following per serving: 8g fat, 30g carbohydrate, and 4g protein. Using the Atwater factors ($$9$$ kcal/g for fat, $$4$$ kcal/g for carbohydrate and protein), what is the total energy content per serving?

$$8 \times 9 + 30 \times 4 + 4 \times 4 = 72 + 120 + 16 = 208$$ kcal

Q: A person consumes a meal containing 60g carbohydrate, 20g protein, and 10g fat. What percentage of total energy comes from carbohydrate? (Use $$4$$ kcal/g for carbohydrate and protein, $$9$$ kcal/g for fat.)

First, calculate total kcal: $$60 \times 4 + 20 \times 4 + 10 \times 9 = 240 + 80 + 90 = 410$$ kcal. Carbohydrate kcal: $$240. $$Percentage: $$\frac{240}{410} \times 100 \approx 58.5\%$$

Question 1

Which of the following best describes the primary difference between observational studies and clinical trials in nutrition research?

Accepted Answer

Observational studies observe associations between variables without intervention, while clinical trials involve active intervention to test cause and effect.

Question 2

A food label lists the following per serving: 8g fat, 30g carbohydrate, and 4g protein. Using the Atwater factors ($$9$$ kcal/g for fat, $$4$$ kcal/g for carbohydrate and protein), what is the total energy content per serving?

Accepted Answer

$$8 	imes 9 + 30 	imes 4 + 4 	imes 4 = 72 + 120 + 16 = 208$$ kcal

Question 3

Which of the following is NOT one of the five characteristics of a healthful diet?

Accepted Answer

Monotony

Question 4

A patient with celiac disease must avoid foods containing which of the following substances?

Accepted Answer

Gluten

Question 5

Which of the following best describes the role of insulin in blood glucose regulation?

Accepted Answer

Insulin promotes the uptake of glucose by cells, lowering blood glucose levels.

Question 6

Which of the following is a micronutrient?

Accepted Answer

Vitamin C

Question 7

A food product claims to be 'high in antioxidants and supports immune health.' Which of the following steps should you take to evaluate the validity of this claim?

Accepted Answer

Check if the claim is supported by peer-reviewed scientific studies and reputable organizations.

Question 8

Which of the following best describes the function of bile in digestion?

Accepted Answer

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

Question 9

Which of the following is a function of dietary fiber?

Accepted Answer

Promotes satiety and helps regulate blood glucose levels

Question 10

A person consumes a meal containing 60g carbohydrate, 20g protein, and 10g fat. What percentage of total energy comes from carbohydrate? (Use $$4$$ kcal/g for carbohydrate and protein, $$9$$ kcal/g for fat.)

Accepted Answer

First, calculate total kcal: $$60 	imes 4 + 20 	imes 4 + 10 	imes 9 = 240 + 80 + 90 = 410$$ kcal. Carbohydrate kcal: $$240. $$Percentage: $$\frac{240}{410} 	imes 100 \approx 58.5\%$$

Question 11

Which of the following is a trustworthy source of nutrition information?

Accepted Answer

A registered dietitian (RD)

Question 12

Which of the following best describes the difference between enriched and fortified foods?

Accepted Answer

Enriched foods have nutrients replaced that were lost during processing; fortified foods have nutrients added that were not originally present.

Question 13

Which of the following statements about the scientific method is correct?

Accepted Answer

A theory is developed after repeated testing and confirmation of a hypothesis.

Question 14

Which of the following is a function of the human microbiome?

Accepted Answer

It synthesizes certain vitamins and aids in digestion.

Question 15

Which of the following best describes the difference between simple and complex carbohydrates?

Accepted Answer

Simple carbohydrates include monosaccharides and disaccharides; complex carbohydrates include polysaccharides such as starch and fiber.

Question 16

A person with lactose intolerance lacks sufficient amounts of which enzyme?

Accepted Answer

Lactase

Question 17

Which of the following is a key recommendation from the 2015-2020 Dietary Guidelines for Americans?

Accepted Answer

Consume less than 10% of calories per day from added sugars.

Question 18

Which of the following best describes the process of peristalsis?

Accepted Answer

The rhythmic contraction of muscles to move food through the gastrointestinal tract.

Question 19

Which of the following is an example of a functional food?

Accepted Answer

Yogurt containing live active cultures (probiotics)

Question 20

Which of the following statements about the glycemic index (GI) is correct?

Accepted Answer

Foods with a high GI cause a rapid increase in blood glucose levels.

Study Guide: Nutrition – Linking Food and Health, Designing a Healthful Diet, The Human Body and Carbohydrates

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