NUTRITION TEST 1 EXAM WITH LATEST REVISED
QUESTIONS AND CORRECT AND VERIFIED ANSWERS
LATEST EDITION GRADED A+
1.1 Explain why it is important to study nutrition. - ANSWER-The human body needs
nutrients for the growth, maintenance, and repair of cells.
Nutrition is the scientific study of nutrients and how the body uses them.
1.1 Describe Americans' current food-buying practices and how they compare to dietary
recommendations. - ANSWER-Americans do not purchase recommended amounts of
fruits, vegetables, whole grains, fish, and low-fat dairy products.
Tend to buy red meats; candies; cheese; sugary beverages and refined grain products
1.2 List the six classes of nutrients, and identify major roles of each class of nutrient in
the body. - ANSWER-Carbohydrates (energy, blood glu, eliminate solid waste)
Lipids (energy, growth)
Proteins (transport, cell development, body processes)
Vitamins (immune, protection, cell production)
Minerals (fluid, chemical messengers)
Water. (fluid, body tem., waste, transport)
1.2 Identify the key features of an essential nutrient. - ANSWER-An essential nutrient
must be supplied by food, because the body does not synthesize the nutrient or make
enough to meet its needs.
-Water is the most essential nutrient, because the body can survive for only a few days
without it.
1.2 Categorize nutrients based on whether they are essential, and their designation as a
micronutrient or macronutrient. - ANSWER-Organic: Carbohydrates, fats, proteins,
vitamins
Inorganic: minerals and water
Macronutrients: Carbohydrates, fats, proteins
Micronutrients: vitamins, minerals
1.2 Identify rich food sources of phytochemicals. - ANSWER-coffee, oranges, lemons,
fruits/veggies, cocoa, wine, garlic, etc.
1.3 Distinguish between calorie and kilocalorie. - ANSWER-A Calorie(or kcal) is the
heat energy needed to raise the temperature of 1 liter of water 1o Celsius (C).
1Calorie (kcal) = 1000cal
1.3 Estimate the amount of energy (kcal) in a serving of food based on the grams of
carbohydrate, protein, fat, and alcohol present - ANSWER-Carbohydrate/Protein gram =
4 kcal
Fat gram= 9 kcal.
Alcohol gram= 7 kcal.
, 1.4 Identify the leading causes of death in the United States. - ANSWER-Heart disease
and cancer are the two leading causes of death for all Americans. Such chronic
diseases are complex conditions that have multiple risk factors.
1.4 Describe lifestyle factors that contribute to the leading causes of death in the United
States. - ANSWER-not enough exercise, poor diet, smoking/drinking/etc.
1.4 Identify nutrition-related objectives of Healthy People 2020. - ANSWER-1. Reduce
the proportion of adults who are obese.
2. Increase the contribution of fruits to the diets of the population aged 2 years and
older.
3. Increase the contribution of whole grains to the diets of the population aged 2 years
and older.
4. Reduce consumption of calories from solid fats and added sugars.
1.5 Identify factors that influence a person's usual food selections. - ANSWER-
Biological, physiological, cognitive, psychological, and environmental factors
1.5 Discuss the influence that biological, physiological, cognitive, and psychological
factors can have on a person's food choices. - ANSWER-Biological/Physiological
(aging, sensory)
Psychological/Cognitive (emotion, stress)
1.5 Discuss ways that food marketing efforts can influence an individual's food
selections. - ANSWER-Attractive displays at the ends of aisles, the positioning of
products on shelves, and even the flooring material are intentionally designed to
stimulate the senses, direct shoppers to more profitable items, and increase sales.
1.6 Discuss the importance of the six key nutrition concepts to the study of nutrition. -
ANSWER-1. Most foods are mixtures of nutrients.
2. Variety, moderation, and balance can help ensure a diet's nutritional adequacy.
3. Food is the best source of nutrients.
4. Foods and the nutrients they contain are not cure-alls.
5. Malnutrition includes overnutrition as well as undernutrition.
6. Nutrition is a dynamic science.
1.6 Compare an empty-calorie food to a nutrient-dense food. - ANSWER-Broccoli, leafy
greens, fat-free milk, oranges, lean meats, and whole-grain cereals are examples of
nutrient-dense foods.
1.6 Explain energy density and provide examples of energy-dense food choices. -
ANSWER-is the amount of energy a food (kcal) provides per given weight (grams) of
the food
-Eat 100 strawberries to get as much energy as 1 donut
QUESTIONS AND CORRECT AND VERIFIED ANSWERS
LATEST EDITION GRADED A+
1.1 Explain why it is important to study nutrition. - ANSWER-The human body needs
nutrients for the growth, maintenance, and repair of cells.
Nutrition is the scientific study of nutrients and how the body uses them.
1.1 Describe Americans' current food-buying practices and how they compare to dietary
recommendations. - ANSWER-Americans do not purchase recommended amounts of
fruits, vegetables, whole grains, fish, and low-fat dairy products.
Tend to buy red meats; candies; cheese; sugary beverages and refined grain products
1.2 List the six classes of nutrients, and identify major roles of each class of nutrient in
the body. - ANSWER-Carbohydrates (energy, blood glu, eliminate solid waste)
Lipids (energy, growth)
Proteins (transport, cell development, body processes)
Vitamins (immune, protection, cell production)
Minerals (fluid, chemical messengers)
Water. (fluid, body tem., waste, transport)
1.2 Identify the key features of an essential nutrient. - ANSWER-An essential nutrient
must be supplied by food, because the body does not synthesize the nutrient or make
enough to meet its needs.
-Water is the most essential nutrient, because the body can survive for only a few days
without it.
1.2 Categorize nutrients based on whether they are essential, and their designation as a
micronutrient or macronutrient. - ANSWER-Organic: Carbohydrates, fats, proteins,
vitamins
Inorganic: minerals and water
Macronutrients: Carbohydrates, fats, proteins
Micronutrients: vitamins, minerals
1.2 Identify rich food sources of phytochemicals. - ANSWER-coffee, oranges, lemons,
fruits/veggies, cocoa, wine, garlic, etc.
1.3 Distinguish between calorie and kilocalorie. - ANSWER-A Calorie(or kcal) is the
heat energy needed to raise the temperature of 1 liter of water 1o Celsius (C).
1Calorie (kcal) = 1000cal
1.3 Estimate the amount of energy (kcal) in a serving of food based on the grams of
carbohydrate, protein, fat, and alcohol present - ANSWER-Carbohydrate/Protein gram =
4 kcal
Fat gram= 9 kcal.
Alcohol gram= 7 kcal.
, 1.4 Identify the leading causes of death in the United States. - ANSWER-Heart disease
and cancer are the two leading causes of death for all Americans. Such chronic
diseases are complex conditions that have multiple risk factors.
1.4 Describe lifestyle factors that contribute to the leading causes of death in the United
States. - ANSWER-not enough exercise, poor diet, smoking/drinking/etc.
1.4 Identify nutrition-related objectives of Healthy People 2020. - ANSWER-1. Reduce
the proportion of adults who are obese.
2. Increase the contribution of fruits to the diets of the population aged 2 years and
older.
3. Increase the contribution of whole grains to the diets of the population aged 2 years
and older.
4. Reduce consumption of calories from solid fats and added sugars.
1.5 Identify factors that influence a person's usual food selections. - ANSWER-
Biological, physiological, cognitive, psychological, and environmental factors
1.5 Discuss the influence that biological, physiological, cognitive, and psychological
factors can have on a person's food choices. - ANSWER-Biological/Physiological
(aging, sensory)
Psychological/Cognitive (emotion, stress)
1.5 Discuss ways that food marketing efforts can influence an individual's food
selections. - ANSWER-Attractive displays at the ends of aisles, the positioning of
products on shelves, and even the flooring material are intentionally designed to
stimulate the senses, direct shoppers to more profitable items, and increase sales.
1.6 Discuss the importance of the six key nutrition concepts to the study of nutrition. -
ANSWER-1. Most foods are mixtures of nutrients.
2. Variety, moderation, and balance can help ensure a diet's nutritional adequacy.
3. Food is the best source of nutrients.
4. Foods and the nutrients they contain are not cure-alls.
5. Malnutrition includes overnutrition as well as undernutrition.
6. Nutrition is a dynamic science.
1.6 Compare an empty-calorie food to a nutrient-dense food. - ANSWER-Broccoli, leafy
greens, fat-free milk, oranges, lean meats, and whole-grain cereals are examples of
nutrient-dense foods.
1.6 Explain energy density and provide examples of energy-dense food choices. -
ANSWER-is the amount of energy a food (kcal) provides per given weight (grams) of
the food
-Eat 100 strawberries to get as much energy as 1 donut
