Q: A nutrition label states that a food contains 10 grams of carbohydrate, 5 grams of protein, and 8 grams of fat per serving. What is the total calorie content per serving? (Use: $$4 \text{ kcal/g}$$ for carbohydrate and protein, $$9 \text{ kcal/g}$$ for fat)

$$(10 \times 4) + (5 \times 4) + (8 \times 9) = 40 + 20 + 72 = 132$$ kcal

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

$$\frac{10 \times 9}{(60 \times 4) + (20 \times 4) + (10 \times 9)} \times 100 = \frac{90}{240 + 80 + 90} \times 100 = \frac{90}{410} \times 100 \approx 22\%$$

Question 1

Which of the following nutrients is considered organic and provides energy to the body?

Accepted Answer

Protein

Question 2

A nutrition label states that a food contains 10 grams of carbohydrate, 5 grams of protein, and 8 grams of fat per serving. What is the total calorie content per serving? (Use: $$4 	ext{ kcal/g}$$ for carbohydrate and protein, $$9 	ext{ kcal/g}$$ for fat)

Accepted Answer

$$(10 	imes 4) + (5 	imes 4) + (8 	imes 9) = 40 + 20 + 72 = 132$$ kcal

Question 3

Which of the following best describes the term 'nutrient density'?

Accepted Answer

The amount of nutrients a food provides relative to its calorie content

Question 4

A patient is diagnosed with Celiac Disease. Which of the following best explains the underlying cause of this disorder?

Accepted Answer

An autoimmune reaction to gluten that damages the villi of the small intestine

Question 5

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

Accepted Answer

The AMDR for fat is 20-35% of total calories

Question 6

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

Accepted Answer

It emulsifies fats to aid in their digestion and absorption

Question 7

A food label lists ingredients in the following order: whole grain oats, sugar, corn syrup, salt. What does this order indicate?

Accepted Answer

Ingredients are listed in descending order by weight

Question 8

Which hormone is primarily responsible for stimulating hunger and where is it produced?

Accepted Answer

Ghrelin, produced by the stomach

Question 9

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

Accepted Answer

$$\frac{10 	imes 9}{(60 	imes 4) + (20 	imes 4) + (10 	imes 9)} 	imes 100 = \frac{90}{240 + 80 + 90} 	imes 100 = \frac{90}{410} 	imes 100 \approx 22\%$$

Question 10

Which of the following is a function of soluble fiber in the diet?

Accepted Answer

Lowers blood cholesterol by binding bile acids

Question 11

Which of the following best describes the difference between whole grains and enriched grains?

Accepted Answer

Whole grains contain the bran, germ, and endosperm, while enriched grains have only the endosperm with some nutrients added back

Question 12

A patient with type 1 diabetes is experiencing hypoglycemia. Which hormone is most responsible for raising their blood glucose levels?

Accepted Answer

Glucagon

Question 13

Which of the following is a characteristic of trans fatty acids?

Accepted Answer

They are produced by the hydrogenation of unsaturated fats

Question 14

Which of the following best describes the role of chylomicrons in fat transport?

Accepted Answer

They transport dietary lipids from the intestine to other tissues via the lymphatic system

Question 15

Which of the following is NOT a required component of a Nutrition Facts panel on packaged foods in the United States?

Accepted Answer

Country of origin

Question 16

A person following a very low-carbohydrate diet is at risk of developing ketosis. Which process is primarily responsible for the production of ketone bodies in this scenario?

Accepted Answer

Fatty acid breakdown in the liver

Question 17

Which of the following is a correct statement about the structure of phospholipids?

Accepted Answer

They have a hydrophilic head and two hydrophobic tails

Question 18

Which of the following is an example of a structure/function claim on a food label?

Accepted Answer

"Calcium builds strong bones"

Question 19

Which of the following is an essential fatty acid that must be obtained from the diet?

Accepted Answer

Linoleic acid

Question 20

A patient is experiencing symptoms of lactose intolerance. Which of the following dietary strategies would be most appropriate for managing their symptoms?

Accepted Answer

Consume lactose-free dairy products or use lactase enzyme supplements

Comprehensive Step-by-Step Guidance for Principles of Nutrition Exam 1 Review

Study Guide - Practice Questions

Study Guide - Flashcards