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NUTR 101 ESSENTIALS OF HUMAN
NUTRITION CONCEPTS REVIEW FOR FINAL
EXAM 2026 VERSION
● Know how many calories are in each nutrient. Calculated by
grams multiply carbs=4 fat=9
● Review how to determine the calories in a food by knowing the
macronutrient grams. 45-65% for carbs, 10-35% for protein,
and 20-35% for fats.
● Know how to compare a person's macronutrient intake % to
the AMDR's.
● Prepare to compare the MyPlate recommendations against a
dietary intake. it’s important to evaluate whether food choices
align with recommended food groups and portion sizes.
● Review the different types of nutrition information and which
are most valid and which are most unreliable.Nutrition
information varies in validity, with peer-reviewed scientific
studies, official government resources like the USDA Food
Database, and reputable health organizations offering the
most reliable data, while anecdotal claims and unverified
online sources tend to be less trustworthy.
● Be able to determine % of calories from carbohydrates,
protein, and fat.To determine the percentage of calories from
each macronutrient, divide the calories contributed by each
(grams of carbs and proteins multiplied by 4, fats by 9) by total
caloric intake and multiply by 100.
● Know how to compute RDA for protein based on a person's
weight. The RDA for protein can be computed by multiplying
, 2
your body weight in kilograms by 0.8 grams; for example, a 70
kg person needs about 56 grams of protein daily.
● Review the Dietary Guidelines for Americans (DGA) and the
recommendations on added sugar, saturated fat, sodium,
and cholesterol.The Dietary Guidelines for Americans
recommend limiting added sugars to less than 10% of daily
calories, saturated fats to under 10%, sodium intake to less
than 2,300 milligrams, and cholesterol intake as low as
possible within dietary needs.
● Understand the terms allowed on food labels and what they
mean.Food labels include terms like "free," "low," "light," or
"reduced," each with specific definitions set by regulations—
"free" means no significant amount, "low" indicates a small
amount, "light" or "lite" generally means a 25% reduction in
fat or calories, and "reduced" signifies a decrease compared to
a standard reference.
● Be able to apply how the DV system works on food labels.
The Daily Values (DV) system on food labels provides
percentage standards based on a 2,000-calorie diet,
indicating how much a serving contributes to daily nutrient
needs; for example, 5% DV of fat means a serving supplies
5% of the daily recommended fat intake.
● Review the MyPlate food groups and what major nutrients
come from each group.The MyPlate food groups—fruits,
vegetables, grains, protein foods, and dairy—each supply
specific major nutrients: fruits and vegetables are rich in
vitamins, minerals, and fiber; grains provide carbohydrates
and some B vitamins; protein foods supply protein, iron,
and zinc; dairy offers calcium, vitamin D, and protein.
NUTR 101 ESSENTIALS OF HUMAN
NUTRITION CONCEPTS REVIEW FOR FINAL
EXAM 2026 VERSION
● Know how many calories are in each nutrient. Calculated by
grams multiply carbs=4 fat=9
● Review how to determine the calories in a food by knowing the
macronutrient grams. 45-65% for carbs, 10-35% for protein,
and 20-35% for fats.
● Know how to compare a person's macronutrient intake % to
the AMDR's.
● Prepare to compare the MyPlate recommendations against a
dietary intake. it’s important to evaluate whether food choices
align with recommended food groups and portion sizes.
● Review the different types of nutrition information and which
are most valid and which are most unreliable.Nutrition
information varies in validity, with peer-reviewed scientific
studies, official government resources like the USDA Food
Database, and reputable health organizations offering the
most reliable data, while anecdotal claims and unverified
online sources tend to be less trustworthy.
● Be able to determine % of calories from carbohydrates,
protein, and fat.To determine the percentage of calories from
each macronutrient, divide the calories contributed by each
(grams of carbs and proteins multiplied by 4, fats by 9) by total
caloric intake and multiply by 100.
● Know how to compute RDA for protein based on a person's
weight. The RDA for protein can be computed by multiplying
, 2
your body weight in kilograms by 0.8 grams; for example, a 70
kg person needs about 56 grams of protein daily.
● Review the Dietary Guidelines for Americans (DGA) and the
recommendations on added sugar, saturated fat, sodium,
and cholesterol.The Dietary Guidelines for Americans
recommend limiting added sugars to less than 10% of daily
calories, saturated fats to under 10%, sodium intake to less
than 2,300 milligrams, and cholesterol intake as low as
possible within dietary needs.
● Understand the terms allowed on food labels and what they
mean.Food labels include terms like "free," "low," "light," or
"reduced," each with specific definitions set by regulations—
"free" means no significant amount, "low" indicates a small
amount, "light" or "lite" generally means a 25% reduction in
fat or calories, and "reduced" signifies a decrease compared to
a standard reference.
● Be able to apply how the DV system works on food labels.
The Daily Values (DV) system on food labels provides
percentage standards based on a 2,000-calorie diet,
indicating how much a serving contributes to daily nutrient
needs; for example, 5% DV of fat means a serving supplies
5% of the daily recommended fat intake.
● Review the MyPlate food groups and what major nutrients
come from each group.The MyPlate food groups—fruits,
vegetables, grains, protein foods, and dairy—each supply
specific major nutrients: fruits and vegetables are rich in
vitamins, minerals, and fiber; grains provide carbohydrates
and some B vitamins; protein foods supply protein, iron,
and zinc; dairy offers calcium, vitamin D, and protein.
