ATI NUTRITION (2025-2026 Update) Real Past Questions | Solved Papers |
Verified Answer, Exams of Nutrition
Function of iron - ANSWERit is responsible for hemoglobin
formation/function, cellular oxidation of glucose, antibody production, and
collagen synthesis
Iron food sources
what increased the absorption of iron? - ANSWERlean red meats, organ
meat, egg yolks, whole grains, green leafy vegetables, beans, raisins, peanut
butter
Vit C increases absorption of iron (OJ, tomatoes)
What factors influence the body's need for protein - ANSWERtissue growth
needs
quality of the dietary protein
added needs due to illness
pregnancy/lactation
What is the difference between complete and incomplete proteins? -
ANSWERcomplete: generally from animals sources and contains all 9
essential amino acids
, incomplete: generally from plants (grains, nuts, legumes, fruits, vegetables)
and do not contain all of the essential amino acids
What is B12 and why is it important? What causes a deficiency? -
ANSWERwater soluble vitamin AKA Cobalamin
- necessary for the production of RBC
- deficiency is causes pernicious anemia and is seen mosly in strict
vegetarians and those with the absence of intrinsic factor needed for
absorption of b12
Sources of B12 - ANSWERfood of animal origin: beef liver, shell fish, fortified
grains
Function of Vitamin C - ANSWERwater soluble vitamin aka "ascorbic acid"
iron absportion, antioxidant, tissue building
-deficiency can cause scurvy, decreased iron absorption, and bleeding gums
Sources of Vitamin C - ANSWERcitrus fruits, tomatoes, peppers, green leafy
vegetables, strawberries,
Fiber - ANSWERcarbohydrate that does not yield energy to the body
-impt for bowel elimination; adds bulk to the feces and stimulates peristalsis
to ease elimination
-part of fruits, vegetables, and grains that is not broken down by your body:
pectin, gum, cellulose, mucilage
Verified Answer, Exams of Nutrition
Function of iron - ANSWERit is responsible for hemoglobin
formation/function, cellular oxidation of glucose, antibody production, and
collagen synthesis
Iron food sources
what increased the absorption of iron? - ANSWERlean red meats, organ
meat, egg yolks, whole grains, green leafy vegetables, beans, raisins, peanut
butter
Vit C increases absorption of iron (OJ, tomatoes)
What factors influence the body's need for protein - ANSWERtissue growth
needs
quality of the dietary protein
added needs due to illness
pregnancy/lactation
What is the difference between complete and incomplete proteins? -
ANSWERcomplete: generally from animals sources and contains all 9
essential amino acids
, incomplete: generally from plants (grains, nuts, legumes, fruits, vegetables)
and do not contain all of the essential amino acids
What is B12 and why is it important? What causes a deficiency? -
ANSWERwater soluble vitamin AKA Cobalamin
- necessary for the production of RBC
- deficiency is causes pernicious anemia and is seen mosly in strict
vegetarians and those with the absence of intrinsic factor needed for
absorption of b12
Sources of B12 - ANSWERfood of animal origin: beef liver, shell fish, fortified
grains
Function of Vitamin C - ANSWERwater soluble vitamin aka "ascorbic acid"
iron absportion, antioxidant, tissue building
-deficiency can cause scurvy, decreased iron absorption, and bleeding gums
Sources of Vitamin C - ANSWERcitrus fruits, tomatoes, peppers, green leafy
vegetables, strawberries,
Fiber - ANSWERcarbohydrate that does not yield energy to the body
-impt for bowel elimination; adds bulk to the feces and stimulates peristalsis
to ease elimination
-part of fruits, vegetables, and grains that is not broken down by your body:
pectin, gum, cellulose, mucilage
