FNH 250 Final Exam Questions And
Answers |With Complete Solutions
Six Classes of Nutrients - ANS -Carbs, Lipids, Protein, Vitamins, Minerals, Water
Carbohydrates (component, kcal/g, source) - ANS -made of sugars, 4 kcal/g, from plants and
milk mainly
Lipids (component, kcal/g, source) - ANS -made of fatty acids( essential and non essential), 9
kcal/g, plant and animal sources
Protein - ANS -made of amino acids, 4 kcal/g, plant and animal sources
Vitamins (characteristics) (2) - ANS -organic, non-energy yielding
Vitamins (4 fat soluble) - ANS -Vitamin A, D, E and K
Vitamins (9 water soluble) - ANS -Thiamin, Riboflavin, Niacin, Biotin, Pantothenic Acid, B
Vitamins (B-6, B-12), Vitamin C, Folate
Minerals (characteristics) (4) - ANS -chemically inorganic, act as cofactors, often structural
components, non energy yielding
Minerals (7 Major) - ANS -PPCCMSS - potassium, phosphorus, chloride, calcium, magnesium,
sulfur, sodium
Mineral ( 8+ trace) - ANS -iron, zinc, selenium, iodide,copper, fluoride, chromium,manganese...
,Water (4) - ANS -essential for life, permits reactions to occur, consumed in large quantities (not
a micronutrient) , inorganic component of diet
DRI - ANS -Dietary Reference Intakes
EAR - ANS -Estimated Average Requirement -standardized for each nutrient, designed to meet
the needs of 50% of the population, based on gender, age.
RDA - ANS -Recommended Dietary Allowance - Mean EAR + 2 S.D. - Designed to meet the
nutrient requirements for the entrie population
AI - ANS -Adequate Intake - compiled when there is insufficient evidence for EAR - an estimated
daily requirement
UL - ANS -Tolerable Upper Intake Level - Max level of daily nutrient intake to avoid adverse
effects
EER - ANS -Estimated Energy Requirement - maintain energy intake for a healthy individual
AMDR - ANS -Acceptable Macronutrient Distribution Range- recommends proportions of
carbs:pro:fat (different for different pop. groups)
AMDR Carbs - ANS -45-65%
AMDR Protein - ANS -10-35%
AMDR Lipids - ANS -20-35%
,Six Guiding Tools for Planning a healthy diet - ANS -ABCD +MV. Adequacy, Balance, kcal Control,
nutrient Density, Moderation, Variety
CFG's Serving Size for Vegetables and Fruit - ANS -(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 - ANS -(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 - ANS -(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 - ANS -(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: - ANS -nutrition facts table, ingredients list, claims
Digestion - ANS -mechanical and chemical processes that transform food into nutrients
Absorption - ANS -taking up of nutrients into intestinal cells and bloodstream for transport and
use in the body
Transportation - ANS -movement of nutrients to body cells for metabolic use
Gastrointestinal Tract - ANS -long, flexible tube from mouth to anus
Major Organs - ANS -Mouth, Stomach, Small Intestine, Large Intestine
, Accessory Organs - ANS -Liver, Gall Bladder, Pancreas
Liver Function - ANS -produces bile consisting of cholesterol, bile salts and pigments, licithin and
water
Gall Bladder Function - ANS -stores bile made in liver
Pancreas Function - ANS -Produces and secretes pancreatic juices into small intestine
Mechanical Actions - ANS -chewing, churning, peristalsis and segmentation
Chewing - ANS -uses mouth to break down food and increase surface area
3 Types of Muscle - ANS -Longitudinal, Circular, Diagonal(only in stomach)
Longitudinal muscles - ANS -on the outside, contributes to peristalsis
Circular - ANS -on the inside
Diagonal - ANS -only present in stomach, inner most layer, helps with churning and mixing
Peristalsis - ANS -longitudinal, wave-like muscle contractions that propel gi contents, 3x/min in
stomach, every 4-6 sec. in SI
Churning - ANS -movemetns of 3 stomach muscle layers to break apart bolus and mix its
contents
Answers |With Complete Solutions
Six Classes of Nutrients - ANS -Carbs, Lipids, Protein, Vitamins, Minerals, Water
Carbohydrates (component, kcal/g, source) - ANS -made of sugars, 4 kcal/g, from plants and
milk mainly
Lipids (component, kcal/g, source) - ANS -made of fatty acids( essential and non essential), 9
kcal/g, plant and animal sources
Protein - ANS -made of amino acids, 4 kcal/g, plant and animal sources
Vitamins (characteristics) (2) - ANS -organic, non-energy yielding
Vitamins (4 fat soluble) - ANS -Vitamin A, D, E and K
Vitamins (9 water soluble) - ANS -Thiamin, Riboflavin, Niacin, Biotin, Pantothenic Acid, B
Vitamins (B-6, B-12), Vitamin C, Folate
Minerals (characteristics) (4) - ANS -chemically inorganic, act as cofactors, often structural
components, non energy yielding
Minerals (7 Major) - ANS -PPCCMSS - potassium, phosphorus, chloride, calcium, magnesium,
sulfur, sodium
Mineral ( 8+ trace) - ANS -iron, zinc, selenium, iodide,copper, fluoride, chromium,manganese...
,Water (4) - ANS -essential for life, permits reactions to occur, consumed in large quantities (not
a micronutrient) , inorganic component of diet
DRI - ANS -Dietary Reference Intakes
EAR - ANS -Estimated Average Requirement -standardized for each nutrient, designed to meet
the needs of 50% of the population, based on gender, age.
RDA - ANS -Recommended Dietary Allowance - Mean EAR + 2 S.D. - Designed to meet the
nutrient requirements for the entrie population
AI - ANS -Adequate Intake - compiled when there is insufficient evidence for EAR - an estimated
daily requirement
UL - ANS -Tolerable Upper Intake Level - Max level of daily nutrient intake to avoid adverse
effects
EER - ANS -Estimated Energy Requirement - maintain energy intake for a healthy individual
AMDR - ANS -Acceptable Macronutrient Distribution Range- recommends proportions of
carbs:pro:fat (different for different pop. groups)
AMDR Carbs - ANS -45-65%
AMDR Protein - ANS -10-35%
AMDR Lipids - ANS -20-35%
,Six Guiding Tools for Planning a healthy diet - ANS -ABCD +MV. Adequacy, Balance, kcal Control,
nutrient Density, Moderation, Variety
CFG's Serving Size for Vegetables and Fruit - ANS -(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 - ANS -(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 - ANS -(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 - ANS -(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: - ANS -nutrition facts table, ingredients list, claims
Digestion - ANS -mechanical and chemical processes that transform food into nutrients
Absorption - ANS -taking up of nutrients into intestinal cells and bloodstream for transport and
use in the body
Transportation - ANS -movement of nutrients to body cells for metabolic use
Gastrointestinal Tract - ANS -long, flexible tube from mouth to anus
Major Organs - ANS -Mouth, Stomach, Small Intestine, Large Intestine
, Accessory Organs - ANS -Liver, Gall Bladder, Pancreas
Liver Function - ANS -produces bile consisting of cholesterol, bile salts and pigments, licithin and
water
Gall Bladder Function - ANS -stores bile made in liver
Pancreas Function - ANS -Produces and secretes pancreatic juices into small intestine
Mechanical Actions - ANS -chewing, churning, peristalsis and segmentation
Chewing - ANS -uses mouth to break down food and increase surface area
3 Types of Muscle - ANS -Longitudinal, Circular, Diagonal(only in stomach)
Longitudinal muscles - ANS -on the outside, contributes to peristalsis
Circular - ANS -on the inside
Diagonal - ANS -only present in stomach, inner most layer, helps with churning and mixing
Peristalsis - ANS -longitudinal, wave-like muscle contractions that propel gi contents, 3x/min in
stomach, every 4-6 sec. in SI
Churning - ANS -movemetns of 3 stomach muscle layers to break apart bolus and mix its
contents
