FNH 250 FINAL EXAM | 409 QUESTIONS AND
ANSWERS | WITH COMPLETE SOLUTION!!
Six Classes of Nutrients Answer - Carbs, Lipids, Protein, Vitamins, Minerals,
Water
Carbohydrates (component, kcal/g, source) Answer - made of sugars, 4 kcal/g,
from plants and milk mainly
Lipids (component, kcal/g, source) Answer - made of fatty acids( essential and
non essential), 9 kcal/g, plant and animal sources
Protein Answer - made of amino acids, 4 kcal/g, plant and animal sources
Vitamins (characteristics) (2) Answer - organic, non-energy yielding
Vitamins (4 fat soluble) Answer - Vitamin A, D, E and K
Vitamins (9 water soluble) Answer - Thiamin, Riboflavin, Niacin, Biotin,
Pantothenic Acid, B Vitamins (B-6, B-12), Vitamin C, Folate
Minerals (characteristics) (4) Answer - chemically inorganic, act as cofactors,
often structural components, non energy yielding
,Minerals (7 Major) Answer - PPCCMSS - potassium, phosphorus, chloride,
calcium, magnesium, sulfur, sodium
Mineral ( 8+ trace) Answer - iron, zinc, selenium, iodide,copper, fluoride,
chromium,manganese...
Water (4) Answer - essential for life, permits reactions to occur, consumed in
large quantities (not a micronutrient) , inorganic component of diet
DRI Answer - Dietary Reference Intakes
EAR Answer - Estimated Average Requirement -standardized for each nutrient,
designed to meet the needs of 50% of the population, based on gender, age.
RDA Answer - Recommended Dietary Allowance - Mean EAR + 2 S.D. -
Designed to meet the nutrient requirements for the entrie population
AI Answer - Adequate Intake - compiled when there is insufficient evidence for
EAR - an estimated daily requirement
UL Answer - Tolerable Upper Intake Level - Max level of daily nutrient intake to
avoid adverse effects
EER Answer - Estimated Energy Requirement - maintain energy intake for a
healthy individual
AMDR Answer - Acceptable Macronutrient Distribution Range- recommends
proportions of carbs:pro:fat (different for different pop. groups)
,AMDR Carbs Answer - 45-65%
AMDR Protein Answer - 10-35%
AMDR Lipids Answer - 20-35%
Six Guiding Tools for Planning a healthy diet Answer - ABCD +MV. Adequacy,
Balance, kcal Control, nutrient Density, Moderation, Variety
CFG's Serving Size for Vegetables and Fruit Answer - (7-8 SERVINGS) - 125 ml
(1/2 cup) fresh, frozen, canned vegetables or fruit, cooked leafy vegetables,
100% juice, 250 ml (1 cup) raw leafy vegetables
CFG's Serving Size for Grain products Answer - (6-7 SERVINGS) 1 slice of bread,
1/2 bagel or pita, 125 ml rice or pasta etc. , 30 g cold Cereal, 175 ml hot cereal
CFG's serving size for Dairy products and alternatives Answer - (2 SERVINGS)
250 ml milk (cow or soy), 125 ml canned milk, 175 ml yogurt, kefir, 50 g cheese
CFG's serving size for meat and alternatives Answer - (2 SERVINGS) 125 ml
cooked fish, shellfish, poultry, lean meat, 175 ml legumes, tofu, 2 eggs, 2Tbsp
PB, 60 ml Shelled Nuts and seeds
Food labels include: Answer - nutrition facts table, ingredients list, claims
Digestion Answer - mechanical and chemical processes that transform food
into nutrients
, Absorption Answer - taking up of nutrients into intestinal cells and
bloodstream for transport and use in the body
Transportation Answer - movement of nutrients to body cells for metabolic use
Gastrointestinal Tract Answer - long, flexible tube from mouth to anus
Major Organs Answer - Mouth, Stomach, Small Intestine, Large Intestine
Accessory Organs Answer - Liver, Gall Bladder, Pancreas
Liver Function Answer - produces bile consisting of cholesterol, bile salts and
pigments, licithin and water
Gall Bladder Function Answer - stores bile made in liver
Pancreas Function Answer - Produces and secretes pancreatic juices into small
intestine
Mechanical Actions Answer - chewing, churning, peristalsis and segmentation
Chewing Answer - uses mouth to break down food and increase surface area
3 Types of Muscle Answer - Longitudinal, Circular, Diagonal(only in stomach)
Longitudinal muscles Answer - on the outside, contributes to peristalsis
ANSWERS | WITH COMPLETE SOLUTION!!
Six Classes of Nutrients Answer - Carbs, Lipids, Protein, Vitamins, Minerals,
Water
Carbohydrates (component, kcal/g, source) Answer - made of sugars, 4 kcal/g,
from plants and milk mainly
Lipids (component, kcal/g, source) Answer - made of fatty acids( essential and
non essential), 9 kcal/g, plant and animal sources
Protein Answer - made of amino acids, 4 kcal/g, plant and animal sources
Vitamins (characteristics) (2) Answer - organic, non-energy yielding
Vitamins (4 fat soluble) Answer - Vitamin A, D, E and K
Vitamins (9 water soluble) Answer - Thiamin, Riboflavin, Niacin, Biotin,
Pantothenic Acid, B Vitamins (B-6, B-12), Vitamin C, Folate
Minerals (characteristics) (4) Answer - chemically inorganic, act as cofactors,
often structural components, non energy yielding
,Minerals (7 Major) Answer - PPCCMSS - potassium, phosphorus, chloride,
calcium, magnesium, sulfur, sodium
Mineral ( 8+ trace) Answer - iron, zinc, selenium, iodide,copper, fluoride,
chromium,manganese...
Water (4) Answer - essential for life, permits reactions to occur, consumed in
large quantities (not a micronutrient) , inorganic component of diet
DRI Answer - Dietary Reference Intakes
EAR Answer - Estimated Average Requirement -standardized for each nutrient,
designed to meet the needs of 50% of the population, based on gender, age.
RDA Answer - Recommended Dietary Allowance - Mean EAR + 2 S.D. -
Designed to meet the nutrient requirements for the entrie population
AI Answer - Adequate Intake - compiled when there is insufficient evidence for
EAR - an estimated daily requirement
UL Answer - Tolerable Upper Intake Level - Max level of daily nutrient intake to
avoid adverse effects
EER Answer - Estimated Energy Requirement - maintain energy intake for a
healthy individual
AMDR Answer - Acceptable Macronutrient Distribution Range- recommends
proportions of carbs:pro:fat (different for different pop. groups)
,AMDR Carbs Answer - 45-65%
AMDR Protein Answer - 10-35%
AMDR Lipids Answer - 20-35%
Six Guiding Tools for Planning a healthy diet Answer - ABCD +MV. Adequacy,
Balance, kcal Control, nutrient Density, Moderation, Variety
CFG's Serving Size for Vegetables and Fruit Answer - (7-8 SERVINGS) - 125 ml
(1/2 cup) fresh, frozen, canned vegetables or fruit, cooked leafy vegetables,
100% juice, 250 ml (1 cup) raw leafy vegetables
CFG's Serving Size for Grain products Answer - (6-7 SERVINGS) 1 slice of bread,
1/2 bagel or pita, 125 ml rice or pasta etc. , 30 g cold Cereal, 175 ml hot cereal
CFG's serving size for Dairy products and alternatives Answer - (2 SERVINGS)
250 ml milk (cow or soy), 125 ml canned milk, 175 ml yogurt, kefir, 50 g cheese
CFG's serving size for meat and alternatives Answer - (2 SERVINGS) 125 ml
cooked fish, shellfish, poultry, lean meat, 175 ml legumes, tofu, 2 eggs, 2Tbsp
PB, 60 ml Shelled Nuts and seeds
Food labels include: Answer - nutrition facts table, ingredients list, claims
Digestion Answer - mechanical and chemical processes that transform food
into nutrients
, Absorption Answer - taking up of nutrients into intestinal cells and
bloodstream for transport and use in the body
Transportation Answer - movement of nutrients to body cells for metabolic use
Gastrointestinal Tract Answer - long, flexible tube from mouth to anus
Major Organs Answer - Mouth, Stomach, Small Intestine, Large Intestine
Accessory Organs Answer - Liver, Gall Bladder, Pancreas
Liver Function Answer - produces bile consisting of cholesterol, bile salts and
pigments, licithin and water
Gall Bladder Function Answer - stores bile made in liver
Pancreas Function Answer - Produces and secretes pancreatic juices into small
intestine
Mechanical Actions Answer - chewing, churning, peristalsis and segmentation
Chewing Answer - uses mouth to break down food and increase surface area
3 Types of Muscle Answer - Longitudinal, Circular, Diagonal(only in stomach)
Longitudinal muscles Answer - on the outside, contributes to peristalsis
