NUTR 240 MID-TERM EXAM
QUESTIONS WITH COMPLETE SOLUTIONS
LATEST 2026
THIS PDF CONTAINS:
➢[130] QUESTIONS AND ANSWERS
➢100% PASS GUARANTEED
➢ACTUAL QUESTIONS AND ANSWERS
➢LATEST 2026 UPDATE
➢INSTANT PDF DOWNLOAD
FOLLOW @ NURSE CELESTINE FOR MORE STUDY MATERIALS/EXAMS
,1. What is the maximum percentage of daily caloric intake that should come from
trans fats according to dietary guidelines?
1%
5%
10%
15%
2. If a person follows a very low-carbohydrate diet for an extended period, what
physiological changes might they experience, and how could this affect their overall
health?
Increased muscle mass and improved digestion
Decreased energy levels and potential nutrient deficiencies
Enhanced cardiovascular health and weight gain
Improved insulin sensitivity and increased carbohydrate cravings
3. Explain how stomach acid contributes to the overall digestive process.
It breaks down carbohydrates into simple sugars.
It creates an acidic environment that helps denature proteins and
activates pepsin.
It facilitates the absorption of vitamins and minerals.
It serves as a barrier against pathogens in food.
,4. Explain how the fatty acid composition of triglycerides can affect their
physical properties and health implications.
They determine the color of the triglycerides.
They influence the melting point and potential health effects.
They have no impact on health but affect taste.
They only affect the calorie content.
5. If a diet is high in saturated fats and low in unsaturated fats, what potential health
risks could arise for an individual?
Increased risk of heart disease and elevated cholesterol levels
Improved digestion and nutrient absorption
Decreased risk of obesity and diabetes
Enhanced immune function and energy levels
6. Explain how the hormone ghrelin influences appetite regulation in the human body.
It increases metabolism and reduces hunger.
It signals the brain to increase hunger and food intake.
It promotes the storage of fat and decreases hunger.
It regulates blood sugar levels and suppresses appetite.
7. Celiac disease is an autoimmune disease affecting the small intestine and other
organs. Celiac disease is unique in that it is associated with a known
environmental trigger:
Dietary Gluten
Dust
, Mold
Pollen
8. Absorption is defined as a process of
production of bile, saliva and pancreatic juices
recovering cellular energy from food
breaking carbs, proteins and fats into smaller units
transfer of nutrients from intestines to blood
9. Explain how serving size and portion size can impact dietary choices.
Serving size dictates the amount of food one should eat, while portion size is
irrelevant.
Serving size is a guideline, and portion size can vary based on
individual preferences and hunger levels.
Both serving size and portion size are the same and do not affect dietary
choices.
Serving size is only used in restaurants, while portion size is used at
home.
10. Explain how the tertiary structure of a protein influences its function.
It determines the sequence of amino acids.
It stabilizes the protein's overall shape, affecting its activity.
It allows for the formation of peptide bonds.
It is responsible for the protein's solubility in water.
11. Trans fats are:
QUESTIONS WITH COMPLETE SOLUTIONS
LATEST 2026
THIS PDF CONTAINS:
➢[130] QUESTIONS AND ANSWERS
➢100% PASS GUARANTEED
➢ACTUAL QUESTIONS AND ANSWERS
➢LATEST 2026 UPDATE
➢INSTANT PDF DOWNLOAD
FOLLOW @ NURSE CELESTINE FOR MORE STUDY MATERIALS/EXAMS
,1. What is the maximum percentage of daily caloric intake that should come from
trans fats according to dietary guidelines?
1%
5%
10%
15%
2. If a person follows a very low-carbohydrate diet for an extended period, what
physiological changes might they experience, and how could this affect their overall
health?
Increased muscle mass and improved digestion
Decreased energy levels and potential nutrient deficiencies
Enhanced cardiovascular health and weight gain
Improved insulin sensitivity and increased carbohydrate cravings
3. Explain how stomach acid contributes to the overall digestive process.
It breaks down carbohydrates into simple sugars.
It creates an acidic environment that helps denature proteins and
activates pepsin.
It facilitates the absorption of vitamins and minerals.
It serves as a barrier against pathogens in food.
,4. Explain how the fatty acid composition of triglycerides can affect their
physical properties and health implications.
They determine the color of the triglycerides.
They influence the melting point and potential health effects.
They have no impact on health but affect taste.
They only affect the calorie content.
5. If a diet is high in saturated fats and low in unsaturated fats, what potential health
risks could arise for an individual?
Increased risk of heart disease and elevated cholesterol levels
Improved digestion and nutrient absorption
Decreased risk of obesity and diabetes
Enhanced immune function and energy levels
6. Explain how the hormone ghrelin influences appetite regulation in the human body.
It increases metabolism and reduces hunger.
It signals the brain to increase hunger and food intake.
It promotes the storage of fat and decreases hunger.
It regulates blood sugar levels and suppresses appetite.
7. Celiac disease is an autoimmune disease affecting the small intestine and other
organs. Celiac disease is unique in that it is associated with a known
environmental trigger:
Dietary Gluten
Dust
, Mold
Pollen
8. Absorption is defined as a process of
production of bile, saliva and pancreatic juices
recovering cellular energy from food
breaking carbs, proteins and fats into smaller units
transfer of nutrients from intestines to blood
9. Explain how serving size and portion size can impact dietary choices.
Serving size dictates the amount of food one should eat, while portion size is
irrelevant.
Serving size is a guideline, and portion size can vary based on
individual preferences and hunger levels.
Both serving size and portion size are the same and do not affect dietary
choices.
Serving size is only used in restaurants, while portion size is used at
home.
10. Explain how the tertiary structure of a protein influences its function.
It determines the sequence of amino acids.
It stabilizes the protein's overall shape, affecting its activity.
It allows for the formation of peptide bonds.
It is responsible for the protein's solubility in water.
11. Trans fats are:
