Q: A food contains 10 grams of carbohydrate, 5 grams of protein, and 2 grams of fat. Calculate the total calories in this food using the appropriate energy values for each macronutrient.

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

Question 1

Which of the following best defines an essential nutrient?

Accepted Answer

A nutrient that must be obtained from the diet because the body cannot make it or cannot make enough of it.

Question 2

A food contains 10 grams of carbohydrate, 5 grams of protein, and 2 grams of fat. Calculate the total calories in this food using the appropriate energy values for each macronutrient.

Accepted Answer

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

Question 3

Which of the following is an example of a micronutrient?

Accepted Answer

Vitamin C

Question 4

Which Dietary Reference Intake (DRI) value is defined as the average daily nutrient intake level estimated to meet the requirement of half the healthy individuals in a particular life stage and gender group?

Accepted Answer

Estimated Average Requirement (EAR)

Question 5

A nutrition label lists ingredients in the following order: whole wheat flour, sugar, vegetable oil, salt. What does this order indicate?

Accepted Answer

The ingredients are listed in descending order by weight.

Question 6

Which of the following best describes the difference between experimental and epidemiological studies in nutrition?

Accepted Answer

Experimental studies involve manipulation of variables and control groups, while epidemiological studies observe associations in populations.

Question 7

Which of the following is the MOST energy-dense macronutrient?

Accepted Answer

Fat

Question 8

A food contains 8 grams of fat. How many calories does this fat provide?

Accepted Answer

$$8 	imes 9 = 72$$ calories

Question 9

Which of the following is a key recommendation of the Dietary Guidelines for Americans?

Accepted Answer

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

Question 10

Which of the following best describes nutrient density?

Accepted Answer

The amount of nutrients a food provides relative to the number of calories it contains.

Question 11

Which of the following is a function of the gallbladder?

Accepted Answer

Storing and concentrating bile produced by the liver.

Question 12

If a person has their gallbladder removed, which dietary adjustment is most likely to help with digestion?

Accepted Answer

Consuming smaller, more frequent meals with moderate fat content.

Question 13

Which of the following best describes peristalsis?

Accepted Answer

The rhythmic muscular contractions that move food through the GI tract.

Question 14

Which of the following is a characteristic of a double-blind experiment?

Accepted Answer

Neither the participants nor the researchers know who is receiving the treatment or placebo.

Question 15

Which of the following is an example of a probiotic?

Accepted Answer

Yogurt containing live cultures

Question 16

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

Accepted Answer

$$\frac{10 	imes 9}{(60 	imes 4 + 20 	imes 4 + 10 	imes 9)} 	imes 100 = \frac{90}{370} 	imes 100 \approx 24.3\%$$

Question 17

Which of the following is a reliable tip for evaluating nutrition information online?

Accepted Answer

Check if the website is selling a product related to the information.

Question 18

Which of the following best describes the function of villi in the small intestine?

Accepted Answer

They increase the surface area for nutrient absorption.

Question 19

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

Accepted Answer

AMDR defines the range of intake for each macronutrient associated with reduced risk of chronic disease.

Question 20

Which of the following is a characteristic of a nutrient claim on a food label?

Accepted Answer

It describes the level of a nutrient in a food, such as 'low fat' or 'good source of fiber'.

Step-by-Step Guidance for Nutrition Exam Study (Chapters 1–3)

Study Guide - Practice Questions

Study Guide - Flashcards