, CHAPTER LIST
Chapter 1: Food Choices: Nutrients and Nourishment
Chapter 2: Nutrition Guidelines and Assessment
Spotlight on Dietary Supplements and Functional Foods
Chapter 3: Digestion and Absorption
Chapter 4: Carbohydrates
Chapter 5: Lipids
Chapter 6: Proteins and Amino Acids
Chapter 7: Alcohol
Chapter 8: Metabolism
Chapter 9: Energy Balance and Weight Management: Finding Your Equilibrium
Chapter 10: Fat-Soluble Vitamins
Chapter 11: Water-Soluble Vitamins
Chapter 12: Water and Major Minerals
Chapter 13: Trace Minerals
Chapter 14: Sports Nutrition: Eating for Peak Performance
Chapter 15: Diet and Health
Chapter 16: Life Cycle: Maternal and Infant Nutrition
Chapter 17: Life Cycle: From Childhood to Adulthood
Chapter 18: Food Safety and Technology: Microbial Threats and Genetic
Engineering
Chapter 19: World View of Nutrition: The Faces of Global Malnutrition
,Chapter 1: Food Choices—Nutrients and Nourishment.
1. A 45-year-old male with a family history of cardiovascular disease is trying
to distinguish between "essential" and "nonessential" nutrients. Which of the
following best explains the clinical significance of an essential nutrient?
A. The body can synthesize it in sufficient quantities if precursor molecules are
available.
B. It is required for specific biological functions, but the body cannot make it at
all or in enough quantity to meet needs.
C. It provides the primary source of caloric energy for cellular respiration.
D. It is only necessary during periods of physiological stress or rapid growth.
Answer: B
Rationale: Essential nutrients must be obtained from the diet because the
body’s metabolic pathways cannot produce them in amounts sufficient to
maintain health. Absence leads to a decline in biological function.
Keywords: Essential Nutrients, Biological Function, Dietary Necessity.
2. A nutritionist is analyzing a meal consisting of 30g of carbohydrates, 15g of
protein, and 10g of fat. Applying the physiological fuel values (Atwater factors),
what is the total energy contribution and which macronutrient provides the
highest percentage of calories?
A. 270 kcal; Carbohydrates
B. 290 kcal; Fat
C. 270 kcal; Fat
D. 290 kcal; Carbohydrates
Answer: D
Rationale: (30g × 4) + (15g × 4) + (10g × 9) = 120 + 60 + 90 = 270 kcal.
However, checking the calculation: 120 (Carb) / 270 = 44%; 90 (Fat) / 270 =
33%. Carbohydrates provide the highest percentage.
,Keywords: Kilocalories, Macronutrient Distribution, Energy Density.
3. In a rural community, high rates of obesity coexist with micronutrient
deficiencies. This "double burden of malnutrition" is most often a result of
which food choice driver?
A. High sensory influence but low psychological arousal.
B. Economic scarcity leading to the consumption of energy-dense, nutrient-
poor foods.
C. Strict adherence to cultural food taboos.
D. Genetic predisposition to metabolic efficiency.
Answer: B
Rationale: Economic factors often drive individuals toward inexpensive, highly
processed foods that are high in calories (leading to obesity) but lack essential
vitamins and minerals (leading to deficiency).
Keywords: Socioeconomic Status, Nutrient Density, Malnutrition.
4. A clinical study observes that individuals consuming high levels of
phytochemicals have lower markers of systemic inflammation. How are
phytochemicals classified in the context of Chapter 1?
A. As essential micronutrients required for enzyme activation.
B. As non-nutrient compounds in plants that may provide significant health
benefits.
C. As a fourth macronutrient required for gut microbiome diversity.
D. As inorganic elements that provide structural integrity to bone tissue.
Answer: B
Rationale: Phytochemicals are not technically nutrients (they aren't "essential"
for life), but they are bioactive compounds that influence health and disease
prevention.
Keywords: Phytochemicals, Bioactive Compounds, Chronic Disease.
5. Which of the following scenarios best illustrates the concept of "Social
Facilitation" in eating behavior?
,A. An individual chooses a salad because they are eating with a fitness-
conscious mentor.
B. A student eats more pizza than usual while studying in a large group at a
lounge.
C. A person avoids pork because it is prohibited by their religious beliefs.
D. A consumer buys organic produce to support local environmental
sustainability.
Answer: B
Rationale: Social facilitation refers to the tendency for people to eat more when
they are in the company of others compared to when they eat alone.
Keywords: Social Influences, Eating Behavior, Environmental Cues.
6. A researcher is designing a study to determine if a specific vitamin prevents
cognitive decline. Which study design provides the strongest evidence for a
cause-and-effect relationship?
A. An epidemiological cohort study tracking intake over 20 years.
B. A double-blind, placebo-controlled randomized clinical trial.
C. A case-control study comparing healthy seniors with those who have
dementia.
D. A series of anecdotal reports from clinical practitioners.
Answer: B
Rationale: The randomized clinical trial (RCT) minimizes bias and allows
researchers to isolate the variable (the vitamin) to determine causality, which
observational studies cannot do.
Keywords: Evidence-based Nutrition, Scientific Method, Causality.
7. An athlete consumes a supplement that provides 100% of the RDA for all B-
vitamins but lacks adequate calories. Why is this athlete still at risk for poor
performance?
A. Vitamins act as coenzymes but do not provide usable energy (ATP)
themselves.
,B. Vitamins are inorganic and cannot be oxidized for energy.
C. The body cannot absorb vitamins without the presence of dietary fiber.
D. Water-soluble vitamins are toxic when taken without macronutrients.
Answer: A
Rationale: While vitamins are essential for the metabolic pathways that release
energy from macronutrients, they contain no kilocalories and cannot fuel
muscle contraction directly.
Keywords: Micronutrients, Coenzymes, Energy Metabolism.
8. During a 24-hour dietary recall, a patient reports eating "only healthy foods"
but is gaining weight. A physical exam reveals "creeping obesity." This
highlights the importance of which nutrition concept?
A. The difference between organic and conventional farming.
B. The influence of portion distortion on caloric overconsumption.
C. The lack of phytochemicals in a modern diet.
D. The role of fat-soluble vitamins in lipid storage.
Answer: B
Rationale: Portion distortion—the perception of large servings as "normal"—
leads to passive overconsumption of energy, even when the food sources
themselves are nutrient-dense.
Keywords: Portion Distortion, Caloric Balance, Weight Management.
9. Which of the following is considered an inorganic nutrient?
A. Vitamin C (Ascorbic acid)
B. Linoleic acid (Omega-6)
C. Ferrous sulfate (Iron)
D. Leucine (Amino acid)
Answer: C
, Rationale: Inorganic nutrients do not contain carbon atoms. Minerals like iron
are inorganic, whereas vitamins, carbohydrates, lipids, and proteins are
organic.
Keywords: Inorganic vs. Organic, Minerals, Nutrient Classification.
10. A patient presents with scurvy (Vitamin C deficiency). Which classification
of disease does this represent, and how does it differ from chronic diseases like
Type 2 Diabetes?
A. It is a deficiency disease with a single, direct cause; diabetes is a multi-
factorial chronic disease.
B. It is a chronic disease; diabetes is an acute infectious disease.
C. It is a genetic disorder; diabetes is entirely lifestyle-dependent.
D. It is a macronutrient imbalance; diabetes is a micronutrient toxicity.
Answer: A
Rationale: Scurvy is an acute deficiency disease caused solely by lack of
Vitamin C. Chronic diseases like diabetes develop over time and involve
genetics, diet, and environment.
Keywords: Deficiency Disease, Chronic Disease, Nutrition Link.
11. When evaluating a nutrition claim on a social media platform, which "red
flag" most strongly suggests the information is NOT evidence-based?
A. The author cites a peer-reviewed study from a university.
B. The information aligns with the Dietary Guidelines for Americans.
C. The claim promises a "quick fix" based on a single "secret" ingredient.
D. The author is a Registered Dietitian Nutritionist (RDN).
Answer: C
Rationale: Scientific nutrition is a slow process of building consensus;
"miracle" cures or "secret" ingredients are hallmarks of quackery rather than
evidence-based science.
Keywords: Nutrition Literacy, Quackery, Peer Review.
Chapter 1: Food Choices: Nutrients and Nourishment
Chapter 2: Nutrition Guidelines and Assessment
Spotlight on Dietary Supplements and Functional Foods
Chapter 3: Digestion and Absorption
Chapter 4: Carbohydrates
Chapter 5: Lipids
Chapter 6: Proteins and Amino Acids
Chapter 7: Alcohol
Chapter 8: Metabolism
Chapter 9: Energy Balance and Weight Management: Finding Your Equilibrium
Chapter 10: Fat-Soluble Vitamins
Chapter 11: Water-Soluble Vitamins
Chapter 12: Water and Major Minerals
Chapter 13: Trace Minerals
Chapter 14: Sports Nutrition: Eating for Peak Performance
Chapter 15: Diet and Health
Chapter 16: Life Cycle: Maternal and Infant Nutrition
Chapter 17: Life Cycle: From Childhood to Adulthood
Chapter 18: Food Safety and Technology: Microbial Threats and Genetic
Engineering
Chapter 19: World View of Nutrition: The Faces of Global Malnutrition
,Chapter 1: Food Choices—Nutrients and Nourishment.
1. A 45-year-old male with a family history of cardiovascular disease is trying
to distinguish between "essential" and "nonessential" nutrients. Which of the
following best explains the clinical significance of an essential nutrient?
A. The body can synthesize it in sufficient quantities if precursor molecules are
available.
B. It is required for specific biological functions, but the body cannot make it at
all or in enough quantity to meet needs.
C. It provides the primary source of caloric energy for cellular respiration.
D. It is only necessary during periods of physiological stress or rapid growth.
Answer: B
Rationale: Essential nutrients must be obtained from the diet because the
body’s metabolic pathways cannot produce them in amounts sufficient to
maintain health. Absence leads to a decline in biological function.
Keywords: Essential Nutrients, Biological Function, Dietary Necessity.
2. A nutritionist is analyzing a meal consisting of 30g of carbohydrates, 15g of
protein, and 10g of fat. Applying the physiological fuel values (Atwater factors),
what is the total energy contribution and which macronutrient provides the
highest percentage of calories?
A. 270 kcal; Carbohydrates
B. 290 kcal; Fat
C. 270 kcal; Fat
D. 290 kcal; Carbohydrates
Answer: D
Rationale: (30g × 4) + (15g × 4) + (10g × 9) = 120 + 60 + 90 = 270 kcal.
However, checking the calculation: 120 (Carb) / 270 = 44%; 90 (Fat) / 270 =
33%. Carbohydrates provide the highest percentage.
,Keywords: Kilocalories, Macronutrient Distribution, Energy Density.
3. In a rural community, high rates of obesity coexist with micronutrient
deficiencies. This "double burden of malnutrition" is most often a result of
which food choice driver?
A. High sensory influence but low psychological arousal.
B. Economic scarcity leading to the consumption of energy-dense, nutrient-
poor foods.
C. Strict adherence to cultural food taboos.
D. Genetic predisposition to metabolic efficiency.
Answer: B
Rationale: Economic factors often drive individuals toward inexpensive, highly
processed foods that are high in calories (leading to obesity) but lack essential
vitamins and minerals (leading to deficiency).
Keywords: Socioeconomic Status, Nutrient Density, Malnutrition.
4. A clinical study observes that individuals consuming high levels of
phytochemicals have lower markers of systemic inflammation. How are
phytochemicals classified in the context of Chapter 1?
A. As essential micronutrients required for enzyme activation.
B. As non-nutrient compounds in plants that may provide significant health
benefits.
C. As a fourth macronutrient required for gut microbiome diversity.
D. As inorganic elements that provide structural integrity to bone tissue.
Answer: B
Rationale: Phytochemicals are not technically nutrients (they aren't "essential"
for life), but they are bioactive compounds that influence health and disease
prevention.
Keywords: Phytochemicals, Bioactive Compounds, Chronic Disease.
5. Which of the following scenarios best illustrates the concept of "Social
Facilitation" in eating behavior?
,A. An individual chooses a salad because they are eating with a fitness-
conscious mentor.
B. A student eats more pizza than usual while studying in a large group at a
lounge.
C. A person avoids pork because it is prohibited by their religious beliefs.
D. A consumer buys organic produce to support local environmental
sustainability.
Answer: B
Rationale: Social facilitation refers to the tendency for people to eat more when
they are in the company of others compared to when they eat alone.
Keywords: Social Influences, Eating Behavior, Environmental Cues.
6. A researcher is designing a study to determine if a specific vitamin prevents
cognitive decline. Which study design provides the strongest evidence for a
cause-and-effect relationship?
A. An epidemiological cohort study tracking intake over 20 years.
B. A double-blind, placebo-controlled randomized clinical trial.
C. A case-control study comparing healthy seniors with those who have
dementia.
D. A series of anecdotal reports from clinical practitioners.
Answer: B
Rationale: The randomized clinical trial (RCT) minimizes bias and allows
researchers to isolate the variable (the vitamin) to determine causality, which
observational studies cannot do.
Keywords: Evidence-based Nutrition, Scientific Method, Causality.
7. An athlete consumes a supplement that provides 100% of the RDA for all B-
vitamins but lacks adequate calories. Why is this athlete still at risk for poor
performance?
A. Vitamins act as coenzymes but do not provide usable energy (ATP)
themselves.
,B. Vitamins are inorganic and cannot be oxidized for energy.
C. The body cannot absorb vitamins without the presence of dietary fiber.
D. Water-soluble vitamins are toxic when taken without macronutrients.
Answer: A
Rationale: While vitamins are essential for the metabolic pathways that release
energy from macronutrients, they contain no kilocalories and cannot fuel
muscle contraction directly.
Keywords: Micronutrients, Coenzymes, Energy Metabolism.
8. During a 24-hour dietary recall, a patient reports eating "only healthy foods"
but is gaining weight. A physical exam reveals "creeping obesity." This
highlights the importance of which nutrition concept?
A. The difference between organic and conventional farming.
B. The influence of portion distortion on caloric overconsumption.
C. The lack of phytochemicals in a modern diet.
D. The role of fat-soluble vitamins in lipid storage.
Answer: B
Rationale: Portion distortion—the perception of large servings as "normal"—
leads to passive overconsumption of energy, even when the food sources
themselves are nutrient-dense.
Keywords: Portion Distortion, Caloric Balance, Weight Management.
9. Which of the following is considered an inorganic nutrient?
A. Vitamin C (Ascorbic acid)
B. Linoleic acid (Omega-6)
C. Ferrous sulfate (Iron)
D. Leucine (Amino acid)
Answer: C
, Rationale: Inorganic nutrients do not contain carbon atoms. Minerals like iron
are inorganic, whereas vitamins, carbohydrates, lipids, and proteins are
organic.
Keywords: Inorganic vs. Organic, Minerals, Nutrient Classification.
10. A patient presents with scurvy (Vitamin C deficiency). Which classification
of disease does this represent, and how does it differ from chronic diseases like
Type 2 Diabetes?
A. It is a deficiency disease with a single, direct cause; diabetes is a multi-
factorial chronic disease.
B. It is a chronic disease; diabetes is an acute infectious disease.
C. It is a genetic disorder; diabetes is entirely lifestyle-dependent.
D. It is a macronutrient imbalance; diabetes is a micronutrient toxicity.
Answer: A
Rationale: Scurvy is an acute deficiency disease caused solely by lack of
Vitamin C. Chronic diseases like diabetes develop over time and involve
genetics, diet, and environment.
Keywords: Deficiency Disease, Chronic Disease, Nutrition Link.
11. When evaluating a nutrition claim on a social media platform, which "red
flag" most strongly suggests the information is NOT evidence-based?
A. The author cites a peer-reviewed study from a university.
B. The information aligns with the Dietary Guidelines for Americans.
C. The claim promises a "quick fix" based on a single "secret" ingredient.
D. The author is a Registered Dietitian Nutritionist (RDN).
Answer: C
Rationale: Scientific nutrition is a slow process of building consensus;
"miracle" cures or "secret" ingredients are hallmarks of quackery rather than
evidence-based science.
Keywords: Nutrition Literacy, Quackery, Peer Review.
