Jersey College Nutrition Midterm Review EXAM
2025/2026 | VERIFIED QUESTIONS AND
CORRECT ANSWERS | LATEST VERSION
Chapter 1: Introduction to Nutrition
1. What are the six classes of nutrients?
A. Fats, Minerals, Water, Protein, Carbohydrates, and Fiber
B. Carbohydrates, Lipids, Proteins, Vitamins, Minerals, and Water
C. Sugars, Salts, Fats, Proteins, Vitamins, and Water
D. Amino Acids, Fatty Acids, Sugars, Vitamins, Minerals, and Water
2. Which of the following nutrients is inorganic?
A. Carbohydrates
B. Lipids
C. Minerals
D. Proteins
3. The term "essential nutrient" refers to a nutrient that:
A. Provides energy to the body.
B. Is found only in organic foods.
C. Must be supplied by the diet because the body cannot synthesize it.
D. Is required in large amounts (grams) daily.
4. Which nutrient provides the most energy per gram?
A. Carbohydrate
B. Protein
C. Lipid (Fat)
D. Alcohol
5. The primary energy source for the brain and central nervous system is:
A. Fatty Acids
B. Amino Acids
,C. Glucose
D. Ketone Bodies
Chapter 2: Planning a Healthy Diet
6. Which of the following is a key principle of diet planning?
A. Abundance
B. Adequacy
C. Avoidance
D. Additives
7. The purpose of the Dietary Reference Intakes (DRIs) is to:
A. Treat nutrient deficiencies.
B. Plan and assess nutrient intakes of healthy people.
C. Identify toxic levels of nutrient intake.
D. List the ingredients in processed foods.
8. Which DRI value is set to meet the needs of about 98% of all individuals in
a specific life-stage and gender group?
A. Adequate Intake (AI)
B. Estimated Average Requirement (EAR)
C. Recommended Dietary Allowance (RDA)
D. Tolerable Upper Intake Level (UL)
9. According to MyPlate, what should make up half of a person's plate?
A. Grains and Protein
B. Fruits and Vegetables
C. Dairy and Protein
D. Vegetables and Grains
10. A food label states "Excellent source of Iron." This means one serving
provides at least what percentage of the Daily Value for Iron?
A. 10%
B. 20%
, C. 30%
D. 50%
Chapter 3: Digestion, Absorption, and Transport
11. The process by which food is broken down into absorbable units is called:
A. Absorption
B. Digestion
C. Metabolism
D. Peristalsis
12. The wavelike muscular contractions that move food through the digestive
tract are known as:
A. Segmentation
B. Hydrolysis
C. Peristalsis
D. Mastication
13. What is the primary site of nutrient absorption in the human body?
A. Stomach
B. Small Intestine
C. Large Intestine
D. Esophagus
14. Bile is produced by the liver and stored in the gallbladder. Its main role is
to:
A. Digest proteins.
B. Emulsify fats.
C. Neutralize stomach acid.
D. Digest carbohydrates.
15. The fingerlike projections in the small intestine that greatly increase its
surface area for absorption are called:
A. Villi
B. Microvilli
2025/2026 | VERIFIED QUESTIONS AND
CORRECT ANSWERS | LATEST VERSION
Chapter 1: Introduction to Nutrition
1. What are the six classes of nutrients?
A. Fats, Minerals, Water, Protein, Carbohydrates, and Fiber
B. Carbohydrates, Lipids, Proteins, Vitamins, Minerals, and Water
C. Sugars, Salts, Fats, Proteins, Vitamins, and Water
D. Amino Acids, Fatty Acids, Sugars, Vitamins, Minerals, and Water
2. Which of the following nutrients is inorganic?
A. Carbohydrates
B. Lipids
C. Minerals
D. Proteins
3. The term "essential nutrient" refers to a nutrient that:
A. Provides energy to the body.
B. Is found only in organic foods.
C. Must be supplied by the diet because the body cannot synthesize it.
D. Is required in large amounts (grams) daily.
4. Which nutrient provides the most energy per gram?
A. Carbohydrate
B. Protein
C. Lipid (Fat)
D. Alcohol
5. The primary energy source for the brain and central nervous system is:
A. Fatty Acids
B. Amino Acids
,C. Glucose
D. Ketone Bodies
Chapter 2: Planning a Healthy Diet
6. Which of the following is a key principle of diet planning?
A. Abundance
B. Adequacy
C. Avoidance
D. Additives
7. The purpose of the Dietary Reference Intakes (DRIs) is to:
A. Treat nutrient deficiencies.
B. Plan and assess nutrient intakes of healthy people.
C. Identify toxic levels of nutrient intake.
D. List the ingredients in processed foods.
8. Which DRI value is set to meet the needs of about 98% of all individuals in
a specific life-stage and gender group?
A. Adequate Intake (AI)
B. Estimated Average Requirement (EAR)
C. Recommended Dietary Allowance (RDA)
D. Tolerable Upper Intake Level (UL)
9. According to MyPlate, what should make up half of a person's plate?
A. Grains and Protein
B. Fruits and Vegetables
C. Dairy and Protein
D. Vegetables and Grains
10. A food label states "Excellent source of Iron." This means one serving
provides at least what percentage of the Daily Value for Iron?
A. 10%
B. 20%
, C. 30%
D. 50%
Chapter 3: Digestion, Absorption, and Transport
11. The process by which food is broken down into absorbable units is called:
A. Absorption
B. Digestion
C. Metabolism
D. Peristalsis
12. The wavelike muscular contractions that move food through the digestive
tract are known as:
A. Segmentation
B. Hydrolysis
C. Peristalsis
D. Mastication
13. What is the primary site of nutrient absorption in the human body?
A. Stomach
B. Small Intestine
C. Large Intestine
D. Esophagus
14. Bile is produced by the liver and stored in the gallbladder. Its main role is
to:
A. Digest proteins.
B. Emulsify fats.
C. Neutralize stomach acid.
D. Digest carbohydrates.
15. The fingerlike projections in the small intestine that greatly increase its
surface area for absorption are called:
A. Villi
B. Microvilli
