NTR301 EXAM GUIDE WITH
COMPLETE SOLUTION
Last week, your roommate Satoko ate an orange for lunch every day;
however, this week, she ran out of oranges and hasn't eaten any. She
confesses to you that she is worried that she might develop scurvy and asks
you what you think. What should you tell Satoko?
A. "Satoko, you should not worry about developing scurvy, since it is a
deficiency disease that tends to occur from little to no intake of vitamin C
over weeks to years. You likely have other sources of vitamin C in your diet,
putting you at little risk for developing this deficiency disease."
B. "Scurvy is the result of less than optimal intake of vitamin C over the
course of years. While this might put you at risk for chronic disease, Satoko,
not eating an orange this week will likely have little impact on the likelihood
you will develop this chronic disease." - ANSWER A. "Satoko, you should not
worry about developing scurvy, since it is a deficiency disease that tends to
occur from little to no intake of vitamin C over weeks to years. You likely
have other sources of vitamin C in your diet, putting you at little risk for
developing this deficiency disease."
Why is cholesterol classified as a non-essential nutrient?
A. Without cholesterol, we cannot function; therefore, we must consume it.
B. Cholesterol is a type of phytonutrient, which may help to decrease the
development of chronic disease.
,C. The body can make enough of cholesterol on its own, so we do not need
to consume it in our diet.
D. Cholesterol is harmful to the body; therefore, we do not need to consume
it in our diet. - ANSWER C. The body can make enough of cholesterol on its
own, so we do not need to consume it in our diet.
Mel is following a diet plan and has allocated 500 calories for their lunch.
They plan to have a quinoa salad with mixed vegetables, grilled chicken
breast, and a side of avocado. This meal contains 22 grams of fat, 30 grams
of protein, and 45 grams of carbohydrates. Did Mel stay within their 500-
calorie allotment for lunch?
A. Yes. Her lunch totaled 388 calories.
B. Yes. Her lunch totaled 498 calories. C. No. Her lunch totaled 763 calories.
D. No. Her lunch totaled 873 calories. - ANSWER B. Yes. Her lunch totaled
498 calories.
4. Darcy is a time traveler, who has gone back in time to the 1940s to learn
more about how nutrition guidance has changed over time. What does Darcy
experience when she goes back in time?
A. Doctors are not providing recommendations on how much carbohydrate
or fat patients should be consuming. All they talk about is protein!
B. Dietitians working in a nursing home give their elderly patients a
multivitamin with lower levels of certain vitamins because they assume that
their needs of those vitamins are lower now that they have aged.
C. Government-issued public health documents focus on preventing obesity
to improve overall wellness; there is no mention of deficiency diseases of any
,kind.
D. A and B
E. A and C - ANSWER D. A and B
After completing the food diary project, Mia discovered that she was
consuming 10 mg of iron daily, while the RDA for Iron is 18 mg. How would
you characterize Mia's Iron intake based on this information?
A. Deficient
B. Marginal
C. Optimal
D. Overconsumption
E. Excess - ANSWER B. Marginal
Based on this level of intake, which outcome is Mia most likely to experience?
A. Increased risk for deficiency diseases
B. Elevated risk for chronic conditions C. Reversible damage of metabolic
processes
D. Irreversible harm to bodily organs or systems - ANSWER B. Elevated risk
for chronic conditions
True or False: Outward symptoms such as dry skin or brittle hair are generally
the first indication of a nutrient deficiency, and so they are the most reliable
or sensitive way to assess nutritional status as compared to measuring
nutrient levels in the blood. - ANSWER False
Which of the following statements is/are correct?
, A. Because nutrient losses during processing can vary depending on the
food, it is hard to generalize about the degree to which canning, for example,
affects vitamin C levels. B. Organically grown fruits and vegetables have been
shown to have higher levels of essential nutrients as compared to those that
are grown traditionally.
C. Chemical transformation, or destruction, of a nutrient primarily affects the
levels of fiber in foods.
D. A and B are correct
E. All of the above are correct - ANSWER A. Because nutrient losses during
processing can vary depending on the food, it is hard to generalize about the
degree to which canning, for example, affects vitamin C levels.
As Sabiha reflects on her food diary analysis, she notices that many of her
levels of intake vary widely from day-to-day. For example, on some days she
consumed very little magnesium, while on other days she had well above the
DRI for magnesium. Overall, she has adequate intake of magnesium. What
should Sabiha do? A. Seek to consume more high magnesium foods each
day. Her intake is likely marginal because she is not consuming adequate
magnesium each day.
B. Because her overall intake of magnesium is adequate, she can continue
eating as she has been. The DRIs are designed to be met over a period of
time, not each and every day.
C. Aim for a more balanced diet so that she is close to the DRI most every
day; wide swings can increase the risk for a variety of different diseases as
the body struggles with nutrient uncertainty. - ANSWER B. Because her
overall intake of magnesium is adequate, she can continue eating as she has
COMPLETE SOLUTION
Last week, your roommate Satoko ate an orange for lunch every day;
however, this week, she ran out of oranges and hasn't eaten any. She
confesses to you that she is worried that she might develop scurvy and asks
you what you think. What should you tell Satoko?
A. "Satoko, you should not worry about developing scurvy, since it is a
deficiency disease that tends to occur from little to no intake of vitamin C
over weeks to years. You likely have other sources of vitamin C in your diet,
putting you at little risk for developing this deficiency disease."
B. "Scurvy is the result of less than optimal intake of vitamin C over the
course of years. While this might put you at risk for chronic disease, Satoko,
not eating an orange this week will likely have little impact on the likelihood
you will develop this chronic disease." - ANSWER A. "Satoko, you should not
worry about developing scurvy, since it is a deficiency disease that tends to
occur from little to no intake of vitamin C over weeks to years. You likely
have other sources of vitamin C in your diet, putting you at little risk for
developing this deficiency disease."
Why is cholesterol classified as a non-essential nutrient?
A. Without cholesterol, we cannot function; therefore, we must consume it.
B. Cholesterol is a type of phytonutrient, which may help to decrease the
development of chronic disease.
,C. The body can make enough of cholesterol on its own, so we do not need
to consume it in our diet.
D. Cholesterol is harmful to the body; therefore, we do not need to consume
it in our diet. - ANSWER C. The body can make enough of cholesterol on its
own, so we do not need to consume it in our diet.
Mel is following a diet plan and has allocated 500 calories for their lunch.
They plan to have a quinoa salad with mixed vegetables, grilled chicken
breast, and a side of avocado. This meal contains 22 grams of fat, 30 grams
of protein, and 45 grams of carbohydrates. Did Mel stay within their 500-
calorie allotment for lunch?
A. Yes. Her lunch totaled 388 calories.
B. Yes. Her lunch totaled 498 calories. C. No. Her lunch totaled 763 calories.
D. No. Her lunch totaled 873 calories. - ANSWER B. Yes. Her lunch totaled
498 calories.
4. Darcy is a time traveler, who has gone back in time to the 1940s to learn
more about how nutrition guidance has changed over time. What does Darcy
experience when she goes back in time?
A. Doctors are not providing recommendations on how much carbohydrate
or fat patients should be consuming. All they talk about is protein!
B. Dietitians working in a nursing home give their elderly patients a
multivitamin with lower levels of certain vitamins because they assume that
their needs of those vitamins are lower now that they have aged.
C. Government-issued public health documents focus on preventing obesity
to improve overall wellness; there is no mention of deficiency diseases of any
,kind.
D. A and B
E. A and C - ANSWER D. A and B
After completing the food diary project, Mia discovered that she was
consuming 10 mg of iron daily, while the RDA for Iron is 18 mg. How would
you characterize Mia's Iron intake based on this information?
A. Deficient
B. Marginal
C. Optimal
D. Overconsumption
E. Excess - ANSWER B. Marginal
Based on this level of intake, which outcome is Mia most likely to experience?
A. Increased risk for deficiency diseases
B. Elevated risk for chronic conditions C. Reversible damage of metabolic
processes
D. Irreversible harm to bodily organs or systems - ANSWER B. Elevated risk
for chronic conditions
True or False: Outward symptoms such as dry skin or brittle hair are generally
the first indication of a nutrient deficiency, and so they are the most reliable
or sensitive way to assess nutritional status as compared to measuring
nutrient levels in the blood. - ANSWER False
Which of the following statements is/are correct?
, A. Because nutrient losses during processing can vary depending on the
food, it is hard to generalize about the degree to which canning, for example,
affects vitamin C levels. B. Organically grown fruits and vegetables have been
shown to have higher levels of essential nutrients as compared to those that
are grown traditionally.
C. Chemical transformation, or destruction, of a nutrient primarily affects the
levels of fiber in foods.
D. A and B are correct
E. All of the above are correct - ANSWER A. Because nutrient losses during
processing can vary depending on the food, it is hard to generalize about the
degree to which canning, for example, affects vitamin C levels.
As Sabiha reflects on her food diary analysis, she notices that many of her
levels of intake vary widely from day-to-day. For example, on some days she
consumed very little magnesium, while on other days she had well above the
DRI for magnesium. Overall, she has adequate intake of magnesium. What
should Sabiha do? A. Seek to consume more high magnesium foods each
day. Her intake is likely marginal because she is not consuming adequate
magnesium each day.
B. Because her overall intake of magnesium is adequate, she can continue
eating as she has been. The DRIs are designed to be met over a period of
time, not each and every day.
C. Aim for a more balanced diet so that she is close to the DRI most every
day; wide swings can increase the risk for a variety of different diseases as
the body struggles with nutrient uncertainty. - ANSWER B. Because her
overall intake of magnesium is adequate, she can continue eating as she has
