Q: A food label states that a serving contains 10 grams of carbohydrates, 5 grams of protein, and 2 grams of fat. Calculate the total energy content per serving using the Atwater factors: $$4 \text{ kcal/g}$$ for carbohydrates and protein, $$9 \text{ kcal/g}$$ for fat.

$$10 \times 4 + 5 \times 4 + 2 \times 9 = 40 + 20 + 18 = 78 \text{ kcal}$$

Question 1

Which of the following best describes the primary mission of Kennedy-King College as stated in the syllabus?

Accepted Answer

To provide high quality, comprehensive, accessible education and training opportunities that respond to changing community needs.

Question 2

Which of the following is NOT a stated course objective for Biology 107: Nutrition-Consumer Education?

Accepted Answer

Memorize all chemical formulas for vitamins and minerals.

Question 3

A student is analyzing their food choices and eating behaviors by calculating their nutrient intake. Which course learning outcome does this activity best address?

Accepted Answer

Analyze their food choices and eating behaviors through calculation of nutrient intake.

Question 4

Which of the following is a correct application of the scientific method in nutrition research?

Accepted Answer

Formulating a hypothesis about the effect of vitamin C on immune function and designing an experiment to test it.

Question 5

A food label states that a serving contains 10 grams of carbohydrates, 5 grams of protein, and 2 grams of fat. Calculate the total energy content per serving using the Atwater factors: $$4 	ext{ kcal/g}$$ for carbohydrates and protein, $$9 	ext{ kcal/g}$$ for fat.

Accepted Answer

$$10 	imes 4 + 5 	imes 4 + 2 	imes 9 = 40 + 20 + 18 = 78 	ext{ kcal}$$

Question 6

Which of the following scenarios best illustrates a nutrient deficiency?

Accepted Answer

A person develops scurvy after not consuming enough vitamin C.

Question 7

Which of the following is a critical step in evaluating the credibility of nutrition information?

Accepted Answer

Checking if the information is supported by peer-reviewed scientific research.

Question 8

A student wants to design a meal plan for a pregnant woman. Which course objective does this best fulfill?

Accepted Answer

Formulate a healthy meal based on life stages and according to recommended daily allowances.

Question 9

Which of the following best describes the role of carbohydrates in the body?

Accepted Answer

They are the primary source of energy for the body.

Question 10

Which of the following is an example of a societal issue that can be analyzed using nutrition knowledge?

Accepted Answer

Evaluating the impact of food deserts on community health.

Question 11

A student is asked to interpret a food label and determine if a product meets the U.S. Dietary Guidelines for sodium intake. Which skill are they demonstrating?

Accepted Answer

Interpret food labels following U.S. Dietary Guidelines.

Question 12

Which of the following is a correct statement about the relationship between nutrition and fitness?

Accepted Answer

Balanced nutrition and regular exercise are both essential for maintaining a healthy weight and fit body.

Question 13

Which of the following is an example of a fad diet?

Accepted Answer

A diet that eliminates entire food groups without scientific evidence.

Question 14

A student calculates their daily protein intake and finds it is 60 grams. If the recommended dietary allowance (RDA) for their age and sex is 50 grams, what is the percent above the RDA they are consuming? Use the formula: $$	ext{Percent above RDA} = \frac{	ext{Actual intake} - 	ext{RDA}}{	ext{RDA}} 	imes 100.$$

Accepted Answer

$$\frac{60 - 50}{50} 	imes 100 = 20\%$$

Question 15

Which of the following best describes the function of vitamins in the body?

Accepted Answer

They act as coenzymes in metabolic reactions.

Question 16

A person consumes 2500 kcal per day but only expends 2000 kcal per day. According to the energy balance equation $$	ext{Energy Balance} = 	ext{Energy Intake} - 	ext{Energy Expenditure}$$, what is the result?

Accepted Answer

$$2500 - 2000 = 500$$ kcal surplus, leading to weight gain.

Question 17

Which of the following is a key consideration when formulating a healthy meal for an elderly adult?

Accepted Answer

Ensuring adequate intake of calcium and vitamin D to support bone health.

Question 18

Which of the following best describes the role of water in the body?

Accepted Answer

It acts as a solvent, helps regulate body temperature, and is involved in metabolic reactions.

Question 19

A student is asked to evaluate the impact of a high-sugar diet on the risk of developing type 2 diabetes. Which cognitive skill is primarily being tested?

Accepted Answer

Analysis and evaluation of nutrition-related health risks.

Question 20

Which of the following is an example of applying nutrition knowledge to address a global issue?

Accepted Answer

Developing strategies to reduce malnutrition in developing countries.

BIOLOGY107 Nutrition-Consumer Education: Syllabus and Course Structure Study Notes

Study Guide - Practice Questions

Study Guide - Flashcards