Q: A food provides 15 grams of carbohydrates, 5 grams of fat, and 10 grams of protein. What is the total energy content of this food in kilocalories?

$$15 \times 4 + 5 \times 9 + 10 \times 4 = 60 + 45 + 40 = 145$$ kcal

Question 1

Which of the following best defines the term 'nutrition' as used in the study materials?

Accepted Answer

The study of food, including how it nourishes our bodies and influences our health.

Question 2

Which of the following is NOT considered an essential nutrient?

Accepted Answer

Alcohol

Question 3

A food provides 15 grams of carbohydrates, 5 grams of fat, and 10 grams of protein. What is the total energy content of this food in kilocalories?

Accepted Answer

$$15 	imes 4 + 5 	imes 9 + 10 	imes 4 = 60 + 45 + 40 = 145$$ kcal

Question 4

Which of the following statements about micronutrients is TRUE?

Accepted Answer

Micronutrients include vitamins and minerals, which do not provide kilocalories.

Question 5

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

Accepted Answer

Supports fluid balance and removal of wastes

Question 6

A person who consumes excessive amounts of sodium and develops hypertension is experiencing which type of nutritional status?

Accepted Answer

Overnutrition

Question 7

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

Accepted Answer

A peer-reviewed journal article from the Journal of the Academy of Nutrition and Dietetics

Question 8

Which of the following best describes the scientific method as applied to nutrition research?

Accepted Answer

Making observations, forming a hypothesis, conducting experiments, analyzing data, and forming a conclusion.

Question 9

Which of the following is an example of a nutrient-dense food?

Accepted Answer

A fresh apple

Question 10

Which of the following is a key recommendation from the Dietary Guidelines for Americans 2025-2030?

Accepted Answer

Consume less than 10% of calories from saturated fat.

Question 11

A researcher wants to test whether a new vitamin supplement reduces the incidence of colds. She randomly assigns participants to receive either the supplement or a placebo, and neither the participants nor the researchers know who receives which. What type of study is this?

Accepted Answer

Double-blind experimental trial

Question 12

Which of the following is an example of a functional food?

Accepted Answer

Yogurt containing live probiotic cultures

Question 13

Which of the following best describes the concept of bioavailability?

Accepted Answer

The body's ability to absorb and use nutrients from food.

Question 14

Which of the following is a correct serving size according to MyPlate guidelines?

Accepted Answer

1 slice of bread equals 1 ounce-equivalent of grains.

Question 15

A person who is fatigued and pale, with low red blood cell count, is most likely experiencing which of the following?

Accepted Answer

Iron deficiency (undernutrition)

Question 16

Which of the following statements about epidemiologic studies is TRUE?

Accepted Answer

They examine associations between diet and disease in populations.

Question 17

Which of the following is a characteristic of a healthful diet?

Accepted Answer

It is adequate, moderate, balanced, varied, and nutrient dense.

Question 18

Which of the following is a common misconception about nutrition information?

Accepted Answer

Anecdotal evidence from friends is as reliable as peer-reviewed research.

Question 19

Which of the following best describes the role of minerals in the body?

Accepted Answer

They function in structural, regulatory, and metabolic capacities.

Question 20

A person is following the Dietary Guidelines for Americans and wants to prioritize protein at every meal. If they weigh 70 kg, what is the recommended daily protein intake range for them?

Accepted Answer

$$70 	imes 1.2 = 84 g to$$ $$70 	imes 1.6 = 112 g$$

Principles of Nutrition: Linking Food, Health, and Dietary Guidelines

Study Guide - Practice Questions

Study Guide - Flashcards