Strayer University SCI 231 Exam (pdf) | 2026/2027 | Nutrition Q&A |
Nutrition
1. Which of the following best defines nutrition?
A) The study of how food is marketed and sold
B) The science that studies the interaction between nutrients and the body
C) The process of cooking and preparing food
D) The study of food production and agriculture
Correct Answer: The science that studies the interaction between nutrients
and the body
Rationale: Nutrition is the scientific study of how food and nutrients affect
the body, including digestion, absorption, metabolism, and their role in
health and disease. It encompasses the biochemical and physiological
processes by which organisms use food to support life.
2. Which of the following are the six classes of nutrients required by the
human body?
A) Carbohydrates, lipids, proteins, vitamins, minerals, and water
B) Carbohydrates, lipids, proteins, enzymes, hormones, and water
C) Sugars, fats, amino acids, vitamins, minerals, and fiber
D) Carbohydrates, proteins, fats, antioxidants, electrolytes, and water
Correct Answer: Carbohydrates, lipids, proteins, vitamins, minerals, and
water
Rationale: The six essential nutrient classes are carbohydrates, lipids (fats),
proteins, vitamins, minerals, and water. These nutrients perform vital
functions including providing energy, building and repairing tissues, and
regulating body processes.
,3. Which nutrient provides the most energy per gram?
A) Carbohydrates
B) Proteins
C) Lipids (fats)
D) Vitamins
Correct Answer: Lipids (fats)
Rationale: Lipids provide 9 kilocalories per gram, more than twice the energy
of carbohydrates and proteins, which each provide 4 kilocalories per gram.
Vitamins provide no energy but are essential for metabolic processes.
4. The Dietary Reference Intakes (DRIs) are a set of nutrient intake standards
used for:
A) Labeling food products
B) Planning and assessing diets for healthy people
C) Diagnosing nutritional deficiencies
D) Setting hospital meal plans
Correct Answer: Planning and assessing diets for healthy people
Rationale: The DRIs are a comprehensive set of nutrient reference values
used to plan and assess the diets of healthy people. They include
Recommended Dietary Allowances (RDAs), Adequate Intakes (AIs), Tolerable
Upper Intake Levels (ULs), and Estimated Average Requirements (EARs).
5. A nutrition label lists 250 calories per serving. This represents:
,A) The amount of energy required to raise 1 gram of water by 1 degree
Celsius
B) The amount of energy the food provides from carbohydrates, fats, and
proteins
C) The total weight of nutrients in the food
D) The number of grams of sugar in the food
Correct Answer: The amount of energy the food provides from
carbohydrates, fats, and proteins
Rationale: Calories on nutrition labels represent the energy content derived
from carbohydrates, proteins, and fats in the food. The calorie (kilocalorie) is
a unit of measure for energy.
6. Which of the following is considered an essential nutrient?
A) Cholesterol
B) Glucose
C) Linoleic acid
D) Alanine
Correct Answer: Linoleic acid
Rationale: Essential nutrients cannot be synthesized by the body in sufficient
amounts and must be obtained from the diet. Linoleic acid is an essential
fatty acid. Glucose can be produced by the body, cholesterol is not essential,
and alanine is a nonessential amino acid.
7. Which of the following is a function of carbohydrates in the body?
A) Insulation and protection of organs
, B) Primary source of energy
C) Synthesis of hormones
D) Transport of oxygen
Correct Answer: Primary source of energy
Rationale: Carbohydrates are the body's preferred and primary source of
energy, providing 4 kcal per gram. They are broken down into glucose, which
fuels cellular activities and supports brain function.
8. Dietary fiber is classified as a:
A) Protein
B) Lipid
C) Carbohydrate
D) Mineral
Correct Answer: Carbohydrate
Rationale: Dietary fiber is a type of carbohydrate that is not digested by
human enzymes. It passes through the digestive tract largely intact,
providing benefits such as promoting bowel regularity and helping to lower
cholesterol.
9. Which of the following is an example of a simple carbohydrate?
A) Starch
B) Cellulose
C) Glucose
D) Glycogen
Nutrition
1. Which of the following best defines nutrition?
A) The study of how food is marketed and sold
B) The science that studies the interaction between nutrients and the body
C) The process of cooking and preparing food
D) The study of food production and agriculture
Correct Answer: The science that studies the interaction between nutrients
and the body
Rationale: Nutrition is the scientific study of how food and nutrients affect
the body, including digestion, absorption, metabolism, and their role in
health and disease. It encompasses the biochemical and physiological
processes by which organisms use food to support life.
2. Which of the following are the six classes of nutrients required by the
human body?
A) Carbohydrates, lipids, proteins, vitamins, minerals, and water
B) Carbohydrates, lipids, proteins, enzymes, hormones, and water
C) Sugars, fats, amino acids, vitamins, minerals, and fiber
D) Carbohydrates, proteins, fats, antioxidants, electrolytes, and water
Correct Answer: Carbohydrates, lipids, proteins, vitamins, minerals, and
water
Rationale: The six essential nutrient classes are carbohydrates, lipids (fats),
proteins, vitamins, minerals, and water. These nutrients perform vital
functions including providing energy, building and repairing tissues, and
regulating body processes.
,3. Which nutrient provides the most energy per gram?
A) Carbohydrates
B) Proteins
C) Lipids (fats)
D) Vitamins
Correct Answer: Lipids (fats)
Rationale: Lipids provide 9 kilocalories per gram, more than twice the energy
of carbohydrates and proteins, which each provide 4 kilocalories per gram.
Vitamins provide no energy but are essential for metabolic processes.
4. The Dietary Reference Intakes (DRIs) are a set of nutrient intake standards
used for:
A) Labeling food products
B) Planning and assessing diets for healthy people
C) Diagnosing nutritional deficiencies
D) Setting hospital meal plans
Correct Answer: Planning and assessing diets for healthy people
Rationale: The DRIs are a comprehensive set of nutrient reference values
used to plan and assess the diets of healthy people. They include
Recommended Dietary Allowances (RDAs), Adequate Intakes (AIs), Tolerable
Upper Intake Levels (ULs), and Estimated Average Requirements (EARs).
5. A nutrition label lists 250 calories per serving. This represents:
,A) The amount of energy required to raise 1 gram of water by 1 degree
Celsius
B) The amount of energy the food provides from carbohydrates, fats, and
proteins
C) The total weight of nutrients in the food
D) The number of grams of sugar in the food
Correct Answer: The amount of energy the food provides from
carbohydrates, fats, and proteins
Rationale: Calories on nutrition labels represent the energy content derived
from carbohydrates, proteins, and fats in the food. The calorie (kilocalorie) is
a unit of measure for energy.
6. Which of the following is considered an essential nutrient?
A) Cholesterol
B) Glucose
C) Linoleic acid
D) Alanine
Correct Answer: Linoleic acid
Rationale: Essential nutrients cannot be synthesized by the body in sufficient
amounts and must be obtained from the diet. Linoleic acid is an essential
fatty acid. Glucose can be produced by the body, cholesterol is not essential,
and alanine is a nonessential amino acid.
7. Which of the following is a function of carbohydrates in the body?
A) Insulation and protection of organs
, B) Primary source of energy
C) Synthesis of hormones
D) Transport of oxygen
Correct Answer: Primary source of energy
Rationale: Carbohydrates are the body's preferred and primary source of
energy, providing 4 kcal per gram. They are broken down into glucose, which
fuels cellular activities and supports brain function.
8. Dietary fiber is classified as a:
A) Protein
B) Lipid
C) Carbohydrate
D) Mineral
Correct Answer: Carbohydrate
Rationale: Dietary fiber is a type of carbohydrate that is not digested by
human enzymes. It passes through the digestive tract largely intact,
providing benefits such as promoting bowel regularity and helping to lower
cholesterol.
9. Which of the following is an example of a simple carbohydrate?
A) Starch
B) Cellulose
C) Glucose
D) Glycogen
