Q: Which of the following is a correct equation for calculating the energy provided by a sports beverage containing 20 g of carbohydrate, 2 g of protein, and 0 g of fat? (Assume 4 kcal/g for carbohydrate and protein, 9 kcal/g for fat.)

$$20 \times 4 + 2 \times 4 + 0 \times 9$$

Question 1

Which of the following best describes osmosis in the context of fluid balance in the human body?

Accepted Answer

Water moves from an area of low solute concentration to an area of high solute concentration.

Question 2

A marathon runner collapses after drinking excessive amounts of water without electrolyte replacement. Which condition is most likely, and what is a primary symptom?

Accepted Answer

Hyponatremia; confusion and muscle cramps

Question 3

Which of the following is NOT a major function of sodium in the body?

Accepted Answer

Serving as a major mineral in bone structure

Question 4

A patient presents with night blindness and dry skin. Which vitamin deficiency is most likely, and what is a good food source to recommend?

Accepted Answer

Vitamin A; carrots

Question 5

Which vitamin is especially important for vegans to monitor due to its primary presence in animal products, and what is a classic deficiency symptom?

Accepted Answer

Vitamin B12; neurological impairment

Question 6

Which of the following best describes the main function of Vitamin K in the body?

Accepted Answer

Acts as a coenzyme in blood clotting

Question 7

A person with low blood calcium will experience the release of which hormone, and what is its effect on bone?

Accepted Answer

Parathyroid hormone (PTH); stimulates osteoclasts to increase bone resorption

Question 8

Which of the following statements about calcium bioavailability is correct?

Accepted Answer

Calcium in spinach is less available due to oxalates binding to calcium.

Question 9

Which of the following is a correct equation for calculating the energy provided by a sports beverage containing 20 g of carbohydrate, 2 g of protein, and 0 g of fat? (Assume 4 kcal/g for carbohydrate and protein, 9 kcal/g for fat.)

Accepted Answer

$$20 	imes 4 + 2 	imes 4 + 0 	imes 9$$

Question 10

Which of the following best explains why appearance alone is not a reliable indicator of whether meat is fully cooked?

Accepted Answer

Pathogens can survive even if the meat looks cooked; only a thermometer ensures safe internal temperature.

Question 11

A person thaws frozen chicken by leaving it on the kitchen counter overnight. Which food safety principle is being violated, and what is a safer alternative?

Accepted Answer

Unsafe thawing; thaw in the refrigerator

Question 12

Which of the following best defines cross-contamination and a method to prevent it?

Accepted Answer

Transfer of pathogens from one food to another; use separate cutting boards for raw meat and vegetables

Question 13

Which of the following is a major cause of global undernutrition, and how does poverty play a role?

Accepted Answer

Poverty limits access to sufficient, nutritious food

Question 14

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

Accepted Answer

They neutralize free radicals, reducing cell damage

Question 15

A patient is diagnosed with anemia and has pale skin and fatigue. Which blood component is most likely deficient, and what is its main function?

Accepted Answer

Erythrocytes; transport oxygen

Question 16

Which vitamin is especially important for nerve function, and what is a possible symptom of its deficiency?

Accepted Answer

Vitamin B12; numbness and tingling

Question 17

Which of the following is a correct definition of 'malignant' in the context of cancer?

Accepted Answer

A tumor that is cancerous and can invade nearby tissues

Question 18

Which of the following is a correct statement about the 'danger zone' in food safety?

Accepted Answer

It is the temperature range where bacteria grow rapidly, typically between $$40^\circ F$$ and $$140^\circ F$$

Question 19

Which of the following is a benefit of local food systems?

Accepted Answer

Reduced transportation emissions

Exam 3 Study Guide: Fluid Balance, Vitamins, Minerals, Food Safety, and Food Systems

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