HNF 150 FINAL QUESTIONS AND ANSWERS 2026
UPDATE
Understand the concept of nutrient density and state how it can be used to determine
the healthfulness of food - Answers - Nutrient density: foods rich in nutrients relative to
their energy content (calorie). Usually whole foods. Low calories +high nutrients=
nutrient dense foods. Example: vegetables, nuts
Identify the six classes of nutrients. Recall the energy yield (kcal/gram) for
carbohydrate, protein, fat, and alcohol - Answers - Lipid/fat: 9 Kcal/g
Protein: 4 Kcal/g
Carbs: 4 Kcal/g
Water: 0 Kcal/g
Minerals: 0 Kcal/g
Vitamin: 0 Kcal/g
Alcohol: 7 Kcal/g
Compare and contrast whole, processed, enriched/fortified, and functional foods and
recognize examples of each. - Answers - Whole foods: "basic foods" Milk products,
meats, fish, vegetables, beans, fruits, grains
-Processed: food subjected to any process or alterations. May or may not be more
nutritious
-Enriched: through processing food loss nutrients and then were "enriched" which adds
nutrients back
-Fortified: nutrients have been added that were not originally there.
-Functional: contain bioactive food components. Believed to provide health benefits
(reduced disease risk)
State how the DRI's (RDA and EER) for energy and other nutrients are established. -
Answers - -Established by a committee of nutrition expert's form U.S. and Canada.
-Categorized
-RDA: mainly scientific data. 1st step: find out how much of a nutrient healthy individuals
need by selecting valid data and evidence. 2nd step: balance study and analyze results.
Value is set high enough so that 97-98% of the population will be covered but not so
high as to be excessive.
-EER: set at a level predicted to maintain body weight for an individual of a particular
age, gender, height, weight, and physical activity level.
Identify which foods the 2015 Dietary Guidelines classify a healthy dietary pattern as
being HIGHER in and which foods a healthy dietary pattern is LOWER in. - Answers - -
HIGHER in - vegetables, fruits, whole grains, low or nonfat daily, seafood, legumes and
nuts, moderate in alcohol
-LOWER in - red and processed meats. Low in sugar sweetened foods and drinks and
refined grains.
, Oral cavity - Answers - chewing and mixing food with saliva. Enzyme in saliva starts
breaking down starch, others break down fat. Saliva washes away food particles.
Esophagus - Answers - passes food to stomach
Stomach - Answers - adds acids, enzymes and fluid. Churns, mixes and grinds good to
a liquid mass. Protein digestion begins- cells release gastric juice, a mixture of water,
enzymes and hydrochloric acid.
Large Intestine - Answers - reabsorbs water and minerals. Passes waste and water to
the rectum
Small Intestine - Answers - secretes enzymes that digest carbohydrates, fat and protein.
Cells lining intestine absorb nutrients into blood and lymph. --The organ of digestion and
absorption.
Rectum - Answers - Stores waste prior to elimination
Anus - Answers - holds rectum closed, opens to allow elimination
Mechanical Digestion - Answers - the movement of food throughout its various
processing chambers in the digestive system. (Chewing, peristalsis, segmentation,
mass movement, stomach muscles, sphincters/valves)
Chemical Digestion - Answers - the chemical breakdown of food in the digestive
system. Begins when you see or smell food, the brain triggers glands to secrete saliva.
In the mouth when enzymes are activated, moves to stomach for breakdown with acid
and enzymes, moves to small intestine where liver and gallbladder give bile that
emulsifies fat and the pancreas and small intestine give enzymes to allow absorption to
occur. Then bacteria in the colon begin to break down certain fibers.
-Mainly in the stomach
Carbohydrates - Answers - digestion begins in the mouth with enzyme breakdown
Proteins - Answers - breakdown in the stomach
Fats - Answers - Some digestion happens in stomach and mouth. But most of the
digestion happens in the small intestines.
Sugars - Answers - Simple carbs, molecules of either single sugar units or pairs of
those sugar units bonded together.
-Monosaccharaides: glucose, fructose, and galactose
-Disaccharides: lactose, maltose, sucrose
UPDATE
Understand the concept of nutrient density and state how it can be used to determine
the healthfulness of food - Answers - Nutrient density: foods rich in nutrients relative to
their energy content (calorie). Usually whole foods. Low calories +high nutrients=
nutrient dense foods. Example: vegetables, nuts
Identify the six classes of nutrients. Recall the energy yield (kcal/gram) for
carbohydrate, protein, fat, and alcohol - Answers - Lipid/fat: 9 Kcal/g
Protein: 4 Kcal/g
Carbs: 4 Kcal/g
Water: 0 Kcal/g
Minerals: 0 Kcal/g
Vitamin: 0 Kcal/g
Alcohol: 7 Kcal/g
Compare and contrast whole, processed, enriched/fortified, and functional foods and
recognize examples of each. - Answers - Whole foods: "basic foods" Milk products,
meats, fish, vegetables, beans, fruits, grains
-Processed: food subjected to any process or alterations. May or may not be more
nutritious
-Enriched: through processing food loss nutrients and then were "enriched" which adds
nutrients back
-Fortified: nutrients have been added that were not originally there.
-Functional: contain bioactive food components. Believed to provide health benefits
(reduced disease risk)
State how the DRI's (RDA and EER) for energy and other nutrients are established. -
Answers - -Established by a committee of nutrition expert's form U.S. and Canada.
-Categorized
-RDA: mainly scientific data. 1st step: find out how much of a nutrient healthy individuals
need by selecting valid data and evidence. 2nd step: balance study and analyze results.
Value is set high enough so that 97-98% of the population will be covered but not so
high as to be excessive.
-EER: set at a level predicted to maintain body weight for an individual of a particular
age, gender, height, weight, and physical activity level.
Identify which foods the 2015 Dietary Guidelines classify a healthy dietary pattern as
being HIGHER in and which foods a healthy dietary pattern is LOWER in. - Answers - -
HIGHER in - vegetables, fruits, whole grains, low or nonfat daily, seafood, legumes and
nuts, moderate in alcohol
-LOWER in - red and processed meats. Low in sugar sweetened foods and drinks and
refined grains.
, Oral cavity - Answers - chewing and mixing food with saliva. Enzyme in saliva starts
breaking down starch, others break down fat. Saliva washes away food particles.
Esophagus - Answers - passes food to stomach
Stomach - Answers - adds acids, enzymes and fluid. Churns, mixes and grinds good to
a liquid mass. Protein digestion begins- cells release gastric juice, a mixture of water,
enzymes and hydrochloric acid.
Large Intestine - Answers - reabsorbs water and minerals. Passes waste and water to
the rectum
Small Intestine - Answers - secretes enzymes that digest carbohydrates, fat and protein.
Cells lining intestine absorb nutrients into blood and lymph. --The organ of digestion and
absorption.
Rectum - Answers - Stores waste prior to elimination
Anus - Answers - holds rectum closed, opens to allow elimination
Mechanical Digestion - Answers - the movement of food throughout its various
processing chambers in the digestive system. (Chewing, peristalsis, segmentation,
mass movement, stomach muscles, sphincters/valves)
Chemical Digestion - Answers - the chemical breakdown of food in the digestive
system. Begins when you see or smell food, the brain triggers glands to secrete saliva.
In the mouth when enzymes are activated, moves to stomach for breakdown with acid
and enzymes, moves to small intestine where liver and gallbladder give bile that
emulsifies fat and the pancreas and small intestine give enzymes to allow absorption to
occur. Then bacteria in the colon begin to break down certain fibers.
-Mainly in the stomach
Carbohydrates - Answers - digestion begins in the mouth with enzyme breakdown
Proteins - Answers - breakdown in the stomach
Fats - Answers - Some digestion happens in stomach and mouth. But most of the
digestion happens in the small intestines.
Sugars - Answers - Simple carbs, molecules of either single sugar units or pairs of
those sugar units bonded together.
-Monosaccharaides: glucose, fructose, and galactose
-Disaccharides: lactose, maltose, sucrose
