Q: A food contains 10 grams of carbohydrate, 5 grams of protein, and 2 grams of fat. What is the total energy content of this food in kilocalories?

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

Q: A nutrition label states that a serving contains 15 grams of carbohydrate, 3 grams of protein, and 1 gram of fat. Calculate the percent of calories from carbohydrate in this serving.

$$\frac{15 \times 4}{15 \times 4 + 3 \times 4 + 1 \times 9} \times 100 = \frac{60}{60 + 12 + 9} \times 100 = \frac{60}{81} \times 100 \approx 74\%$$

Question 1

Which of the following best describes an essential nutrient?

Accepted Answer

A nutrient whose absence from the diet leads to a decline in biological function, and whose addition restores normal function.

Question 2

A food contains 10 grams of carbohydrate, 5 grams of protein, and 2 grams of fat. What is the total energy content of this food in kilocalories?

Accepted Answer

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

Question 3

Which of the following statements about saturated and unsaturated fats is CORRECT?

Accepted Answer

Saturated fats are mainly found in animal sources and are solid at room temperature.

Question 4

Which of the following is a function of water in the human body?

Accepted Answer

Acts as a lubricant and helps regulate body temperature.

Question 5

A patient is diagnosed with a deficiency in vitamin C. Which of the following is most likely to occur if the deficiency is not corrected?

Accepted Answer

The patient will develop symptoms of scurvy, which can be reversed if vitamin C is restored before permanent damage.

Question 6

Which of the following best explains why trans fatty acids are considered a health risk?

Accepted Answer

They are unsaturated fats that have been processed to a trans form, increasing cardiovascular disease risk.

Question 7

Which of the following is NOT a characteristic of vitamins?

Accepted Answer

They provide 4 kcal/g of energy.

Question 8

A nutrition label states that a serving contains 15 grams of carbohydrate, 3 grams of protein, and 1 gram of fat. Calculate the percent of calories from carbohydrate in this serving.

Accepted Answer

$$\frac{15 	imes 4}{15 	imes 4 + 3 	imes 4 + 1 	imes 9} 	imes 100 = \frac{60}{60 + 12 + 9} 	imes 100 = \frac{60}{81} 	imes 100 \approx 74\%$$

Question 9

Which of the following is a limitation of nutritional assessment?

Accepted Answer

Many signs and symptoms are not specific and may take years to develop.

Question 10

Which of the following is a micronutrient?

Accepted Answer

Vitamin D

Question 11

Which of the following is a correct statement about the Dietary Supplement Health and Education Act (DSHEA) of 1994?

Accepted Answer

It classifies vitamins, minerals, and herbal remedies as foods, resulting in less strict regulation.

Question 12

Which of the following is an example of a phytochemical?

Accepted Answer

Curcumin found in turmeric root

Question 13

Which of the following is a physiological fuel value for alcohol?

Accepted Answer

$$7$$ kcal/g

Question 14

A person consumes a meal containing 50 grams of carbohydrate, 20 grams of protein, and 10 grams of fat. How many total kilocalories does this meal provide?

Accepted Answer

$$50 	imes 4 + 20 	imes 4 + 10 	imes 9 = 200 + 80 + 90 = 370$$ kcal

Question 15

Which of the following is a major objective of Healthy People 2030 related to nutrition?

Accepted Answer

Reduce household food insecurity and hunger.

Question 16

Which of the following is a correct pairing of nutrient and its primary function?

Accepted Answer

Fat – Major energy source and component of cell membranes

Question 17

Which of the following is a sign that a nutrition claim may not be credible?

Accepted Answer

The claim discusses only advantages and uses testimonials with dramatic results.

Question 18

Which of the following best describes the difference between hunger and appetite?

Accepted Answer

Hunger is a physical need for food, while appetite is a psychological desire to eat.

Question 19

Which of the following is a correct statement about the role of genes in nutrition-related diseases?

Accepted Answer

Lifestyle and diet can modify the risk of developing diseases even with a genetic predisposition.

Introduction to Nutrition: Essential Concepts and Nutrients

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