Q: A food label states that a serving contains 8 grams of protein, 10 grams of fat, and 20 grams of carbohydrate. What is the total energy content per serving? (Use $$4 \text{ kcal/g}$$ for protein and carbohydrate, $$9 \text{ kcal/g}$$ for fat.)

$$(8 \times 4) + (10 \times 9) + (20 \times 4) = 32 + 90 + 80 = 202 \text{ kcal}$$

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

Which of the following is NOT a macro nutrient?

Accepted Answer

Vitamins

Question 3

A food label states that a serving contains 8 grams of protein, 10 grams of fat, and 20 grams of carbohydrate. What is the total energy content per serving? (Use $$4 	ext{ kcal/g}$$ for protein and carbohydrate, $$9 	ext{ kcal/g}$$ for fat.)

Accepted Answer

$$(8 	imes 4) + (10 	imes 9) + (20 	imes 4) = 32 + 90 + 80 = 202 	ext{ kcal}$$

Question 4

Which of the following statements about vitamins is correct?

Accepted Answer

Vitamins are organic compounds required in small amounts for normal body function.

Question 5

Which of the following best describes the difference between simple and complex carbohydrates?

Accepted Answer

Simple carbohydrates are single or double sugar units, while complex carbohydrates are made of many sugar units linked together.

Question 6

A patient is experiencing symptoms of vitamin toxicity. Which vitamin is most likely to cause toxicity if consumed in excess?

Accepted Answer

Vitamin A

Question 7

Which of the following is the correct definition of Estimated Average Requirement (EAR)?

Accepted Answer

The average daily intake level estimated to meet the needs of half the healthy individuals in a group.

Question 8

Which of the following is a primary function of minerals in the body?

Accepted Answer

Serving as structural components and regulating fluid balance

Question 9

A nutritionist is assessing a patient's nutritional status. Which of the following is NOT a standard method used in nutritional assessment?

Accepted Answer

Astrological analysis

Question 10

Which of the following best describes the Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates?

Accepted Answer

The range of intake for carbohydrates that is associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients.

Question 11

A food product is labeled as 'organic.' Which of the following is a requirement for this label in the United States?

Accepted Answer

It must be produced without the use of synthetic pesticides or fertilizers.

Question 12

Which of the following is a common consequence of chronic undernutrition in children?

Accepted Answer

Stunted growth

Question 13

Which of the following is the smallest functional unit in the body?

Accepted Answer

Cell

Question 14

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

Accepted Answer

It emulsifies fats, increasing their surface area for enzyme action.

Question 15

A patient presents with symptoms of heartburn. Which of the following is the most likely cause?

Accepted Answer

Backflow of stomach acid into the esophagus

Question 16

Which of the following statements about foodborne illness is correct?

Accepted Answer

Symptoms of foodborne illness can include nausea, vomiting, and diarrhea.

Question 17

Which of the following is a key difference between the cardiovascular and lymphatic systems in nutrient absorption?

Accepted Answer

The lymphatic system primarily absorbs fat-soluble nutrients, while the cardiovascular system absorbs water-soluble nutrients.

Question 18

A person consumes 2,500 kcal per day, with 30% of calories from fat. How many grams of fat are they consuming daily? (Use $$9 	ext{ kcal/g}$$ for fat.)

Accepted Answer

$$\frac{0.30 	imes 2500}{9} = \frac{750}{9} \approx 83.3 	ext{ g}$$

Question 19

Which of the following is the most common intentional food additive?

Accepted Answer

Sweeteners

Question 20

Which of the following best describes the difference between non-celiac gluten sensitivity and Celiac disease?

Accepted Answer

Celiac disease involves an autoimmune reaction that damages the small intestine, while non-celiac gluten sensitivity does not cause intestinal damage.

EHS 150: Nutrition Exam 1 Study Guide – Key Concepts and Tools

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