FNN 111 TEST (CH 1) QUESTIONS WITH CORRECT ANSWERS LATEST UPDATE 2026

FNN 111 TEST (CH 1) QUESTIONS WITH CORRECT ANSWERS LATEST UPDATE 2026 nutrition - Answers (slide 2, p.4) - study of food ⤷ factors that influence our eating patterns, making recommendations about the amount we should eat of each type of food, attempting to maintain food safety, addressing issues related to the global food supply ⤷ how food nourishes our bodies & influences our health - research focuses on supporting wellness & preventing & treating chronic diseases - encompasses: ⤷ consumption ⤷ digestion ⤷ absorption ⤷ metabolism ⤷ storage (of nutrients; how these nutrients affect our body) ⤷ excretion wellness - Answers - the absence of disease ⤷ physical, emotional, social, occupational & spiritual health - critical components: nutrition & physical activity 1. scurvy 2. goiter 3. rickets 4. pellagra 5. iron-deficiency anemia - Answers - 5 examples of nutrient-deficiency diseases that nutrition can prevent - diseases caused by nutritional deficiencies/toxicities 1. heart disease 2. type II diabetes 3. high BP 4. obesity - Answers - 4 examples of diseases influenced by nutrition - diseases with a strong nutritional component 1. osteoarthritis 2. osteoporosis 3. obesity 4. some forms of cancer - Answers - 4 examples of diseases in which nutrition plays some role nutrients - Answers - chemicals in foods that are critical to human growth & function - 6 groups found in foods: carbs, fats & oils (which are 2 types of lipids), proteins, vitamins, minerals, water organic - Answers - grown without use of synthetic pesticides - contain both carbon & hydrogen (eg carbs, lipids, proteins, vitamins) - important for sustaining life 1. carbs 2. fats & oils 3. proteins - Answers - 3 nutrients that provide energy macronutrients - Answers - nutrients required in relatively large amounts (g or Kg) - provide energy (eg carbs, fats & oils, proteins) 17 kJ or 4 kcal - Answers - energy provided by carbs & proteins (per gram) 37 kJ or 9 kcal - Answers - energy provided by fats (per gram) energy - Answers - the capacity to do work - derived from (mainly) carbs, fats & oils, proteins micronutrients - Answers - nutrients required in smaller amounts (μg or mg) (eg vitamins & minerals) kcal (kilocalorie) - Answers (slide 12, p.9) - amount of energy required to raise the temperature of 1 kg of water by 1°C ⤷ in Canada, 1 kcal = 4.184 kJ - unit of measurement we use to quantify the amount of energy in food that can be supplied to the body carbs - Answers - 1° source of fuel for body, especially for the brain & during exercise - provide 17 kJ or 4 kcal of energy per gram - found in grains (wheat, rice), veggies, fruits, legumes 1. multiply total grams of carbs/fats/proteins by the energy value (kJ or kcal) for carbs/fats/proteins *(if answer is in kJ; convert to kcal by dividing by 4.184)* 2. divide kJ answer by total kJ you consumed (or divide kcal by total kcal), then multiply by 100 to get percentage - Answers - how to calculate percentage of total energy that comes from carbs/fats/proteins fats & oils - Answers (slide 14, p.10) - composed of lipids - provide 37 kJ or 9 kcal of energy per gram - important energy source during rest or low-intensity exercise ⤷ body is capable of storing large amounts as adipose tissue, which can be broken down for energy when we're not eating (eg sleeping) - found in butter, margarine, veg oils proteins - Answers (slide 15, p.11) - chains of amino acids - can supply 17 kJ or 4 kcal of energy per gram but NOT primary source of energy - important source of nitrogen - *main role* is building new cells & tissues - important in: ⤷ regulating the breakdown of foods (metabolism) ⤷ fluid balance ⤷ maintaining bones ⤷ repairing damage - found primarily in meats & dairy, seeds, nuts, legumes, small amounts from veg & whole grain vitamins - Answers (slide 17, p.12) - organic molecules that assist in regulating body processes/function - do NOT supply energy to our bodies ⤷ fat- & water-soluble - essential to energy metabolism - assist with releasing & using the energy in carbs, fats & proteins - critical in building & maintaining healthy bone, muscle & blood - supporting our immune system to fight infection & disease - ensuring healthy vision 1. fat-soluble 2. water-soluble - Answers - 2 types of vitamins fat-soluble - Answers - vit ADEK - dissolve easily in fats & oils - can be stored in the body - toxicity can occur water-soluble - Answers - vit C, B vitamins (thiamin, riboflavin, niacin, B6, B12, pantothenic acid, biotin, folate) - remain dissolved in water - excess are eliminated by kidneys - cannot be stored in our bodies minerals - Answers (slide 21-22, p.12) - inorganic substances required for body processes (eg Na, Ca, Fe, K, Mg) - fluid regulation - energy production - bone structure - muscle movement - nerve functioning - we require *AT LEAST 100 mg/day* of major minerals: Ca, P, Mg, Na, K, Cl - we require *LESS THAN 100 mg/day* of trace minerals: Fe, Zn, Cu, I, Fl water - Answers - critical nutrient for health & survival - involved in: ⤷ fluid balance ⤷ nerve impulses ⤷ muscle contractions ⤷ nutrient transport ⤷ removal of wastes ⤷ chemical reactions DRI (dietary reference intake) - Answers (slide 25, p.13) - identifies: ⤷ amount of a nutrient needed to prevent deficiency disease in *HEALTHY* people, not people with diseases or suffering from nutrient deficiency ⤷ amount of a nutrient that may reduce the risk of chronic disease ⤷ upper level of safety for nutrients 1. EAR (estimated avg requirement) 2. RDA (recommended daily allowance) 3. AI (adequate intake) 4. UL (tolerable upper intake level) - Answers (slide 26, p.14) - 4 values consisting the DRIs for most nutrients EAR (estimated avg requirement) - Answers (slide 28, p.14) - avg daily intake level of a nutrient that will meet the needs of half of the *healthy* individuals in a particular life stage & gender group - is used to determine the RDA of a nutrient - if it meets the needs of only half the people in a group then the recommended intake will be higher RDA (recommended dietary allowance) - Answers (slide 30, p.14) - avg daily intake level required to meet the needs of 97-98% of *healthy* individuals in a particular life stage & gender group - if an EAR can't be determined for a nutrient then the nutrient can't have this ⤷ when this occurs, an AI value is determined for the nutrient AI (adequate intake) - Answers (slide 32, p.14) - recommended avg daily intake level for a nutrient - based on observations & estimates from experiments involving *healthy* people - used when RDA can't be determined: vit D, vit K, Fl, others ⤷ more research needs to be done so that an EAR (& subsequently RDA) can be established UL (tolerable upper intake level) - Answers (slide 33, pg.15) - highest avg daily intake level that is likely to pose no risk of adverse health effects to almost all individuals in a particular life stage & gender group - consumption of a nutrient at levels above UL is not considered safe EER (estimated energy requirement) - Answers (slide 34, p.15) - avg dietary energy intake (kcal) to maintain energy balance in *healthy* adults - based on age, gender, weight, height, level of physical activity (eg active person's inactive person's) AMDR (acceptable macronutrient distribution range) - Answers (slide 35, p.15) - portion of energy intake that should come from each macronutrient - range of energy intake from carbs, fats & proteins associated with reduced risk of chronic disease - range of macronutrient intake that provides adequate levels of essential nutrients - expressed as a percentage of total energy - has a lower & upper boundary ⤷ if we consume nutrients below/above this range, we increase our risk of either a deficiency or chronic disease *AMDR for carbs, fats, proteins* *⤷ slide 36, p.15* 1. observation (describe the phenomenon) 2. hypothesis 3. design, collect & analyze data 4. interpret data 5. generalize findings; develop theory - Answers (slide 37-38, figure 1.10 p.17) - nutrition research - the scientific method (5 steps) ⤷ forms the framework for scientific research hypothesis - Answers (slide 39, p.17) - educated guess as to why a phenomenon occurs - sometimes referred to as a research question - must be written so that it can be supported or rejected; must be testable experiment - Answers (slide 39, pg.17) - scientific study used to test hypothesis - is well-designed if it has these key elements: ⤷ sample size ⤷ control group ⤷ variable ⤷ constant sample size - Answers (slide 39, pg.17) - appropriate # to measure a difference between treatment groups - # of people being studied - should be adequate to ensure that the results obtained are not due to chance alone control group - Answers (slide 40, p.17) - individuals who do not receive treatment - consists of people who are as much like the treated group as possible, except with respect to the variable being tested theory - Answers (slide 40, pg.18) - conclusion drawn from repeated experiments placebo - Answers (slide 40)