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

$$10 \times 4 + 5 \times 4 + 2 \times 9 = 73$$ calories

Question 1

Which of the following best describes the primary function of carbohydrates in the human body?

Accepted Answer

They are the main source of energy for the body's cells.

Question 2

A nutrition researcher wants to determine if a new dietary supplement improves memory in college students. She randomly assigns students to receive either the supplement or a placebo and measures their memory performance after 8 weeks. Which type of nutrition research is this?

Accepted Answer

Clinical (intervention) trial

Question 3

Which of the following is NOT a step in the scientific method as applied to nutrition research?

Accepted Answer

Ignoring conflicting evidence

Question 4

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

Accepted Answer

$$10 	imes 4 + 5 	imes 4 + 2 	imes 9 = 73$$ calories

Question 5

Which of the following statements about Dietary Reference Intakes (DRIs) is TRUE?

Accepted Answer

DRIs provide recommendations for energy, nutrients, and other food components for healthy people.

Question 6

Which of the following is a key characteristic of a nutrient-dense food?

Accepted Answer

It provides a high amount of nutrients for relatively few calories.

Question 7

A food label states that a serving contains 8 grams of fat. How many calories from fat are in one serving?

Accepted Answer

$$8 	imes 9 = 72$$ calories

Question 8

Which of the following is a credible source of nutrition information?

Accepted Answer

A registered dietitian (RD or RDN)

Question 9

Which hormone is primarily responsible for stimulating hunger?

Accepted Answer

Ghrelin

Question 10

Which of the following best describes the difference between a food allergy and a food intolerance?

Accepted Answer

A food allergy involves the immune system, while a food intolerance does not.

Question 11

Which organ produces bile, and what is the primary function of bile in digestion?

Accepted Answer

The liver produces bile, which emulsifies fats.

Question 12

Which of the following is a recommended strategy for making healthier choices when eating out at restaurants?

Accepted Answer

Order sauces and dressings on the side to control portion size.

Question 13

Which enzyme is responsible for breaking down starches in the mouth?

Accepted Answer

Salivary amylase

Question 14

A patient is diagnosed with celiac disease. Which dietary recommendation is most appropriate?

Accepted Answer

Avoid all foods containing gluten, such as wheat, barley, and rye.

Question 15

Which of the following best describes the role of the lower esophageal sphincter?

Accepted Answer

It regulates the passage of food from the esophagus into the stomach.

Question 16

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

Accepted Answer

"Calcium builds strong bones."

Question 17

Which of the following best explains why protein is not the body's preferred energy source?

Accepted Answer

Protein is primarily needed for building and repairing tissues.

Question 18

Which of the following is a common symptom of lactose intolerance?

Accepted Answer

Abdominal bloating and diarrhea after consuming dairy

Question 19

Which of the following best describes the process of absorption in the digestive system?

Accepted Answer

Transporting nutrients from the GI tract into the bloodstream or lymphatic system

Question 20

A person consumes a meal containing 20 grams of carbohydrate, 10 grams of protein, and 5 grams of fat. Calculate the percentage of total calories that come from fat. (Use: $$	ext{Carbohydrate} = 4$$ kcal/g, $$	ext{Protein} = 4$$ kcal/g, $$	ext{Fat} = 9$$ kcal/g)

Accepted Answer

$$\frac{5 	imes 9}{20 	imes 4 + 10 	imes 4 + 5 	imes 9} 	imes 100 = 20\%$$

Study Guide: Foundations of Nutrition (Chapters 1-3)

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