NDFS 100 FINAL EXAM QUESTIONS & ANSWERS
Identify the ways that nutrition affects health. (1) - Answer -diet affects and causes
disease like heart disease and cancer. But also alziehmers, strokes, kidney disease,
and diabetes.
Identify the six major nutrients, their roles in the body, and the calorie values of the
three macronutrients and alcohol. (3) - Answer -protein (4kcal): structure in the body,
bone and muscle growth,
fats (9kcal) : provide energy, energy storage,
carbs(4kcal): provide energy
vitamins: helps with chemical reactions
minerals: help with nervous system, water balance, and other cellular systems.
water: solvent, lubricant, transports, temp regulation, chemical reactions
alcohol (7kcal)
Use knowledge of the scientific method to find and recognize credible sources of
information. (4) - Answer -1. Make observations
2. Hypothesis
3. Review current questions relating to observations
4. Design studies and tests
5. Analyze data and draw conclusions
6. Share results
7. Start again
Use conversion equivalents. (3) - Answer -1 cup = 8 fluid ounces
4 cups = 1 quart (qt)
3 teaspoons =1 tablespoon
4 tablespoons = ¼ cup
1 ounce = 28.35 grams
16 ounces = 1 pound
2.2 pounds = 1 kilogram
454 grams = 1 pound
1 gram =1000 milligrams = 1,000,000 micrograms
Define the principles of a healthy eating pattern including nutrient density, variety, and
portion sizes. (2) - Answer -nutrient density: the comparison of nutrient content with the
calories it provides.
variety: choosing foods from all food groups and subgroups
portion sizes: the amount of food or beverage consumed in one eating occasion
Identify the purposes of the Dietary Guidelines for Americans (DGA) and the benefits of
following these recommendations. (1) - Answer -The DGA provides guidelines for
, people's eating from birth-death. It aims to improve dietary patterns, reduce risk of
chronic disease, and meet nutrient needs.
Classify foods into MyPlate Food Groups and compare the major nutrient contributions
across food groups. (10 matching) - Answer -- veggies should be a variety of colors
- fruits and veggies should cover half your plate
- grains should cover 25% of your plate (half grains = whole grains)
- dairy should be fat free or low fat. Aim for 2-3 cups a day
- make sure to get lean and plant-based proteins in diet
Use the USDA Eating Pattern (MyPlate) to inform individualized dietary
recommendations. This includes knowing USDA Eating Pattern (MyPlate) equivalents
for fruits, vegetables, grains, dairy, and protein foods. (8) - Answer -(downloads)
Define or describe Dietary Reference Intakes (DRI), Recommended Dietary Allowance
(RDA), Adequate Intake (AI), Tolerable Upper Intake Level (UL), Estimated Energy
Requirement (EER), and Acceptable Macronutrient Distribution Range (AMDR) and
their uses. (2) - Answer -DRI: includes all the below recommendations.
RDA: the daily amount of a nutrient that will meet the needs of 98% of individuals or a
certain age and sex.
AI: A limit set for a nutrient that has no RDA
UL: maximum daily intake level of a nutrient that is unlikely to cause adverse health
affects
EER: the estimate of kcals needed to match the energy use of an average person
AMDR: recommended intake for a macronutrient
Use the DRI table to evaluate a person's nutrient intake levels. (4) - Answer -packet
Interpret information on food labels, including percent DV (daily value) and the
descriptive terms high in and good source. (3) - Answer -packet examples?
good source: 10-19% of daily value
high source: 20% of daily value or higher
Outline the functions of cell components (1) (nucleus, ribosomes, lysosomes) - Answer
-nucleus: houses DNA
ribosomes: sites of protein synthesis
lysosomes: digest worn out or damaged cell components
Describe the major functions and location of the organs and secretions of the digestive
system. (2 multiple choice and 4 matching) (mouth, stomach, small intestine, pancreas,
liver and gallbladder) - Answer -mouth: secretes saliva to digest carbs
stomach: secretes acid, protein digest enzyme, and mucus
small intestine: secretes fluid and mucus, enzymes on villi and other stuff to digest
carbs and proteins
pancreas: secretes bicarbonate, the digestive enzyme for fat carbs and protein
Liver creates bile and gallbladder stores it
Identify the ways that nutrition affects health. (1) - Answer -diet affects and causes
disease like heart disease and cancer. But also alziehmers, strokes, kidney disease,
and diabetes.
Identify the six major nutrients, their roles in the body, and the calorie values of the
three macronutrients and alcohol. (3) - Answer -protein (4kcal): structure in the body,
bone and muscle growth,
fats (9kcal) : provide energy, energy storage,
carbs(4kcal): provide energy
vitamins: helps with chemical reactions
minerals: help with nervous system, water balance, and other cellular systems.
water: solvent, lubricant, transports, temp regulation, chemical reactions
alcohol (7kcal)
Use knowledge of the scientific method to find and recognize credible sources of
information. (4) - Answer -1. Make observations
2. Hypothesis
3. Review current questions relating to observations
4. Design studies and tests
5. Analyze data and draw conclusions
6. Share results
7. Start again
Use conversion equivalents. (3) - Answer -1 cup = 8 fluid ounces
4 cups = 1 quart (qt)
3 teaspoons =1 tablespoon
4 tablespoons = ¼ cup
1 ounce = 28.35 grams
16 ounces = 1 pound
2.2 pounds = 1 kilogram
454 grams = 1 pound
1 gram =1000 milligrams = 1,000,000 micrograms
Define the principles of a healthy eating pattern including nutrient density, variety, and
portion sizes. (2) - Answer -nutrient density: the comparison of nutrient content with the
calories it provides.
variety: choosing foods from all food groups and subgroups
portion sizes: the amount of food or beverage consumed in one eating occasion
Identify the purposes of the Dietary Guidelines for Americans (DGA) and the benefits of
following these recommendations. (1) - Answer -The DGA provides guidelines for
, people's eating from birth-death. It aims to improve dietary patterns, reduce risk of
chronic disease, and meet nutrient needs.
Classify foods into MyPlate Food Groups and compare the major nutrient contributions
across food groups. (10 matching) - Answer -- veggies should be a variety of colors
- fruits and veggies should cover half your plate
- grains should cover 25% of your plate (half grains = whole grains)
- dairy should be fat free or low fat. Aim for 2-3 cups a day
- make sure to get lean and plant-based proteins in diet
Use the USDA Eating Pattern (MyPlate) to inform individualized dietary
recommendations. This includes knowing USDA Eating Pattern (MyPlate) equivalents
for fruits, vegetables, grains, dairy, and protein foods. (8) - Answer -(downloads)
Define or describe Dietary Reference Intakes (DRI), Recommended Dietary Allowance
(RDA), Adequate Intake (AI), Tolerable Upper Intake Level (UL), Estimated Energy
Requirement (EER), and Acceptable Macronutrient Distribution Range (AMDR) and
their uses. (2) - Answer -DRI: includes all the below recommendations.
RDA: the daily amount of a nutrient that will meet the needs of 98% of individuals or a
certain age and sex.
AI: A limit set for a nutrient that has no RDA
UL: maximum daily intake level of a nutrient that is unlikely to cause adverse health
affects
EER: the estimate of kcals needed to match the energy use of an average person
AMDR: recommended intake for a macronutrient
Use the DRI table to evaluate a person's nutrient intake levels. (4) - Answer -packet
Interpret information on food labels, including percent DV (daily value) and the
descriptive terms high in and good source. (3) - Answer -packet examples?
good source: 10-19% of daily value
high source: 20% of daily value or higher
Outline the functions of cell components (1) (nucleus, ribosomes, lysosomes) - Answer
-nucleus: houses DNA
ribosomes: sites of protein synthesis
lysosomes: digest worn out or damaged cell components
Describe the major functions and location of the organs and secretions of the digestive
system. (2 multiple choice and 4 matching) (mouth, stomach, small intestine, pancreas,
liver and gallbladder) - Answer -mouth: secretes saliva to digest carbs
stomach: secretes acid, protein digest enzyme, and mucus
small intestine: secretes fluid and mucus, enzymes on villi and other stuff to digest
carbs and proteins
pancreas: secretes bicarbonate, the digestive enzyme for fat carbs and protein
Liver creates bile and gallbladder stores it
