NRl 228/l NR228l Examl 2:l Nutrition,l
Healthl andl Wellnessl Guidel (Latestl 2026/l
2027l Update)l |l Qsl &l As|l Gradel A|l
100%l Correctl (Verifiedl Answers)-l
Chamberlain
QUESTION
Essentiall fattyl acidl deficiency
Answer:
Mayl resultl froml followingl al fat-freel diet
-Linkedl tol healthl problemsl includingl Hairl loss,l Infertility,l Lowl bloodl plateletl levels,l
Impairedl vision,l Compromisedl brainl function,l Growthl retardationl inl children
QUESTION
Tol addressl dietaryl fatl intakel wel should...
Answer:
-choosel proteinl foodsl thatl arel leanl andl nutrient-dense
-Choosel fat-freel orl low-fatl milkl andl milkl productsl
-consumel asl littlel dietaryl cholesteroll asl possiblel whilel consumingl al healthyl eatingl
patternl
-usel oilsl tol replacel solidl fatsl wherel possible
-keepl trans-fattyl acidl consumptionl asl lowl asl possiblel
-consumel lessl thatl 10%l ofl caloriesl froml saturatedl fattyl acidsl byl replacingl theml withl
monounsaturatedl andl polyunsaturatedl fattyl acids
QUESTION
Choosel myl plate.gov
Answer:
Providesl recommendationsl forl designingl al dietl thatl reflectsl thel DRIl andl Dietaryl
Guidlinesl forl Americansl recommendationsl forl fatl intakel withinl al well-balancedl diet
,QUESTION
Fatl containsl _____l caloriesl perl gram
Answer:
9
QUESTION
Whatl isl oxidationl ofl fat?
Answer:
Processl wherel oxygenl attackl unsaturatedl bondsl causingl damagel thatl makesl theml rancid;l
rancidl fats-l odorl &l badl flavorl andl mayl causel illness
QUESTION
Whatl isl hydrogenation?
Answer:
Artificiallyl saturatingl fattyl acidsl byl addingl hydrogenl atl doublel bonds
—makesl fatl solidl andl morel stable,l providingl cookingl benefits
—Changesl fattyl acidsl froml cisl fattyl acidsl tol transl fattyl acids
QUESTION
Naturall fatl replacersl include
Answer:
Simplesse:l madel froml blendingl proteinl froml milkl orl eggsl inl microparticulation
Carrageenan:l thickenerl extractedl froml seaweed
QUESTION
Syntheticl fatl replacersl include
Answer:
Salatrim:l 5l kcal/g
Olestra:l 0l kcal/g
QUESTION
,Transl fattyl acidsl arel relatedl tol elevatedl ______l levels
Answer:
cholesteroll
—sol transl fattyl acidl contentl isl mandatoryl onl foodl labels
QUESTION
Dietl sourcesl ofl cholesteroll include
Answer:
Milk,l nonfat/skiml
Mayonnaise
Cottagel cheese,l
low-fat/2%l Milk,l
low-fat/2%l Creaml cheesel Hotl dogl Icel cream,l
10%l fatl Cheddarl cheesel Butterl Milk,l wholel Clams,l fishl fillets,l oystersl Beef,l pork,†l
Shrimpl Eggl yolk†l Beefl liver
QUESTION
Whenl dealingl withl cholesteroll arel meatsl orl beansl better?
Answer:
-Animall proteinsl arel better
--fat-freel orl low-fatl dairyl products,l eggl whites,l fish,l skinlessl poultry,l andl leanl cutsl ofl
beefl andl pork
Plantl basedl proteinl containsl nol saturatedl fat
QUESTION
Al highl bloodl cholesteroll levell isl associatedl withl highl riskl for...
Answer:
Coronaryl vascularl disease
QUESTION
Naturall fatl replacesl include
Answer:
➢Simplesse:l madel froml blendingl proteinl froml milkl orl eggsl inl microparticulation
, ➢Carrageenan:l thickenerl extractedl froml seaweed
QUESTION
Syntheticl fatl replacerl include
Answer:
➢Salatrim:l 5l kcal/g
➢Olestra:l 0l kcal/g
QUESTION
Healthl benefitsl ofl _______l andl __________fatsl mayl decreasel riskl ofl diet-relatedl
disorders.
Answer:
monounsaturatedl andl polyunsaturated
QUESTION
Proteinl inl foodl providesl thel _________l necessaryl forl buildingl andl maintainingl bodyl
tissue
Answer:
aminol acids
-Foodl proteinl isl thel onlyl sourcel ofl aminol acids
QUESTION
Nitrogenl balancel studies
Answer:
Usedl tol determinel thel proteinl requirementsl ofl thel bodyl throughoutl thel lifel cyclel andl
tol assignl valuel tol thel proteinl qualityl ofl foodsl tol determinel theirl biologicl value
QUESTION
Whatl arel aminol acids?
Answer:
Compoundsl containingl carbon,l hydrogen,l oxygen,l andl nitrogen
-alll proteinsl requiredl byl plantsl andl animalsl arel madel froml 20l aminol acids
Healthl andl Wellnessl Guidel (Latestl 2026/l
2027l Update)l |l Qsl &l As|l Gradel A|l
100%l Correctl (Verifiedl Answers)-l
Chamberlain
QUESTION
Essentiall fattyl acidl deficiency
Answer:
Mayl resultl froml followingl al fat-freel diet
-Linkedl tol healthl problemsl includingl Hairl loss,l Infertility,l Lowl bloodl plateletl levels,l
Impairedl vision,l Compromisedl brainl function,l Growthl retardationl inl children
QUESTION
Tol addressl dietaryl fatl intakel wel should...
Answer:
-choosel proteinl foodsl thatl arel leanl andl nutrient-dense
-Choosel fat-freel orl low-fatl milkl andl milkl productsl
-consumel asl littlel dietaryl cholesteroll asl possiblel whilel consumingl al healthyl eatingl
patternl
-usel oilsl tol replacel solidl fatsl wherel possible
-keepl trans-fattyl acidl consumptionl asl lowl asl possiblel
-consumel lessl thatl 10%l ofl caloriesl froml saturatedl fattyl acidsl byl replacingl theml withl
monounsaturatedl andl polyunsaturatedl fattyl acids
QUESTION
Choosel myl plate.gov
Answer:
Providesl recommendationsl forl designingl al dietl thatl reflectsl thel DRIl andl Dietaryl
Guidlinesl forl Americansl recommendationsl forl fatl intakel withinl al well-balancedl diet
,QUESTION
Fatl containsl _____l caloriesl perl gram
Answer:
9
QUESTION
Whatl isl oxidationl ofl fat?
Answer:
Processl wherel oxygenl attackl unsaturatedl bondsl causingl damagel thatl makesl theml rancid;l
rancidl fats-l odorl &l badl flavorl andl mayl causel illness
QUESTION
Whatl isl hydrogenation?
Answer:
Artificiallyl saturatingl fattyl acidsl byl addingl hydrogenl atl doublel bonds
—makesl fatl solidl andl morel stable,l providingl cookingl benefits
—Changesl fattyl acidsl froml cisl fattyl acidsl tol transl fattyl acids
QUESTION
Naturall fatl replacersl include
Answer:
Simplesse:l madel froml blendingl proteinl froml milkl orl eggsl inl microparticulation
Carrageenan:l thickenerl extractedl froml seaweed
QUESTION
Syntheticl fatl replacersl include
Answer:
Salatrim:l 5l kcal/g
Olestra:l 0l kcal/g
QUESTION
,Transl fattyl acidsl arel relatedl tol elevatedl ______l levels
Answer:
cholesteroll
—sol transl fattyl acidl contentl isl mandatoryl onl foodl labels
QUESTION
Dietl sourcesl ofl cholesteroll include
Answer:
Milk,l nonfat/skiml
Mayonnaise
Cottagel cheese,l
low-fat/2%l Milk,l
low-fat/2%l Creaml cheesel Hotl dogl Icel cream,l
10%l fatl Cheddarl cheesel Butterl Milk,l wholel Clams,l fishl fillets,l oystersl Beef,l pork,†l
Shrimpl Eggl yolk†l Beefl liver
QUESTION
Whenl dealingl withl cholesteroll arel meatsl orl beansl better?
Answer:
-Animall proteinsl arel better
--fat-freel orl low-fatl dairyl products,l eggl whites,l fish,l skinlessl poultry,l andl leanl cutsl ofl
beefl andl pork
Plantl basedl proteinl containsl nol saturatedl fat
QUESTION
Al highl bloodl cholesteroll levell isl associatedl withl highl riskl for...
Answer:
Coronaryl vascularl disease
QUESTION
Naturall fatl replacesl include
Answer:
➢Simplesse:l madel froml blendingl proteinl froml milkl orl eggsl inl microparticulation
, ➢Carrageenan:l thickenerl extractedl froml seaweed
QUESTION
Syntheticl fatl replacerl include
Answer:
➢Salatrim:l 5l kcal/g
➢Olestra:l 0l kcal/g
QUESTION
Healthl benefitsl ofl _______l andl __________fatsl mayl decreasel riskl ofl diet-relatedl
disorders.
Answer:
monounsaturatedl andl polyunsaturated
QUESTION
Proteinl inl foodl providesl thel _________l necessaryl forl buildingl andl maintainingl bodyl
tissue
Answer:
aminol acids
-Foodl proteinl isl thel onlyl sourcel ofl aminol acids
QUESTION
Nitrogenl balancel studies
Answer:
Usedl tol determinel thel proteinl requirementsl ofl thel bodyl throughoutl thel lifel cyclel andl
tol assignl valuel tol thel proteinl qualityl ofl foodsl tol determinel theirl biologicl value
QUESTION
Whatl arel aminol acids?
Answer:
Compoundsl containingl carbon,l hydrogen,l oxygen,l andl nitrogen
-alll proteinsl requiredl byl plantsl andl animalsl arel madel froml 20l aminol acids
