Q: A nutrition label states that a serving contains 8 grams of fat, 20 grams of carbohydrate, and 5 grams of protein. What is the total number of calories per serving? Use the appropriate caloric values for each macronutrient.

$$8 \times 9 + 20 \times 4 + 5 \times 4 = 152$$ kcal

Question 1

A nutrition label states that a serving contains 8 grams of fat, 20 grams of carbohydrate, and 5 grams of protein. What is the total number of calories per serving? Use the appropriate caloric values for each macronutrient.

Accepted Answer

$$8 	imes 9 + 20 	imes 4 + 5 	imes 4 = 152$$ kcal

Question 2

Which of the following statements about food labels is TRUE?

Accepted Answer

A product labeled 'low sodium' must contain 140 mg or less of sodium per serving.

Question 3

A food product contains 18% of the Daily Value for calcium per serving. Which of the following claims can legally be made on the label regarding calcium?

Accepted Answer

Good source of calcium

Question 4

Which of the following vitamins is most likely to reach toxic levels in the body if consumed in excess, and why?

Accepted Answer

Vitamin D, because it is fat-soluble and accumulates in the body

Question 5

Which of the following best describes the concept of bioavailability?

Accepted Answer

The proportion of a nutrient that is digested, absorbed, and used by the body

Question 6

A vegetarian is most at risk for deficiency of which vitamin, and why?

Accepted Answer

Vitamin B12, because it is primarily found in animal-derived foods

Question 7

Which of the following is the most abundant mineral in the human body?

Accepted Answer

Calcium

Question 8

Which of the following foods is a good source of Omega-3 fatty acids?

Accepted Answer

Salmon

Question 9

Which of the following best describes the structure and health impact of saturated versus unsaturated fatty acids?

Accepted Answer

Unsaturated fatty acids have one or more double bonds and are generally healthier than saturated fats.

Question 10

A food contains 10 grams of added sugar per serving. Which of the following is an example of a food with added sugar?

Accepted Answer

Flavored soda

Question 11

How many essential amino acids are there, and what does 'essential' mean in this context?

Accepted Answer

9; they cannot be synthesized by the body and must be obtained from the diet

Question 12

Which of the following best describes the sequence of organs in the gastrointestinal (GI) tract?

Accepted Answer

Mouth → Esophagus → Stomach → Small intestine → Large intestine → Rectum

Question 13

Which macronutrient is the body's preferred energy source?

Accepted Answer

Carbohydrate

Question 14

A person eats 2 servings of a food. Each serving is 1 cup and contains 150 kcal. How many calories did the person consume in total?

Accepted Answer

$$150 	imes 2 = 300$$ kcal

Question 15

Which of the following is a characteristic of a healthy diet according to the Dietary Guidelines for Americans?

Accepted Answer

Varied, balanced, and moderate

Question 16

Which of the following best defines basal metabolic rate (BMR)?

Accepted Answer

The energy required to maintain basic physiological functions at rest

Question 17

Which of the following is TRUE regarding fiber?

Accepted Answer

It is not digested or absorbed and helps promote digestive health

Question 18

A person wants to calculate their protein needs. If the recommendation is 0.8 grams of protein per kilogram of body weight, how much protein does a 70 kg adult need per day?

Accepted Answer

$$70 	imes 0.8 = 56$$ grams

Question 19

Which of the following is the single largest cause of foodborne illness in the United States?

Accepted Answer

Bacteria

Question 20

Which of the following best describes the difference between Type 1 and Type 2 diabetes?

Accepted Answer

Type 1 requires insulin for survival; Type 2 is more common and often related to lifestyle factors.

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