Nutrition 101 Final Exam – Questions with Answers
Phases of change - -Precontemplation
Contemplation
Preperation
Action
Maintenance
Termination
-How many milligrams of sodium are in 1 teaspoon of salt - -2300 mg
-List 3 aspects one should note when reviewing scientific research for reliability - -Does it
sell you something? Does it come from a reliable source? Is it someone's opinion?
-What is the danger zone temperature range - -40-140 degrees F
-What are the most common symptoms of food-borne illness - -GI Upset & nausea
-Estimated Average Requirements (EAR) - -Daily nutrient intake amounts that are
estimated to meet the needs of 50% of healthy people in and age/gender specific group
-Recommend Dietary Allowances (RDA) - -Daily nutritional intakes sufficient to meet the
needs of almost(97%) all healthy people in a specific life stage
-Adequate Intakes (AI) - -Daily nutritional intakes used for when the EAR is not available
-Tolerable Upper Intake Levels (UL) - -The maximum daily intake amounts of nutrients
that are not likely to cause adverse health effects. (Not a recommended dosage)
-Estimated Energy Requirements (EER)s - -Average daily calories needed to maintain
body weight in healthy individuals
-Acceptable Macronutrient Distribution Ranges(AMDR)s - -Intakes of carbs, protein, fat.
Provide a range of intake as a percent of energy
-Phytochemical - -A substance found in plant foods that is not an essential nutrient but
may have health promoting properties (beta-carotene, flavonoids)
-1g of carbs - -4kcal
-1g of lipids - -9kcal
-1g of protein - -4kcal
-Nutrient Density - -Contains more nutrients per calorie
, -Nutrient Devoid - -Too many calories, little to no nutrients
-Environmental contaminants - -Lead, mercury, pesticides, BPA,PFOA
-Teratogens - -Are toxins that can cause birth defects
-Functions of food additives - -Improves nutritional value, maintains product quality,
improves appeal, aids in processing
-Recommended fiber for an adult - -25-35g
-Recommended fiber for children - -Their age + 5
-What is the function of enzymes - -To destroy bonds
-Type 1 diabetes - -Is considered an autoimmune disease, pancreas failure( can't produce
insulin)
-Type 2 diabetes - -Comes from obesity, insulin resistance
-Gestational diabetes - -Pregnant women who get diabetes can make the baby come out to
be 12-14 pounds
-3 classes of Lipids - -Triglycerides, phospholipids, sterols, fatty acids
-Main function of Lipids - -Storage of energy, transport of fat soluble vitamins, insulation
in body & thermal regulation, essential fatty acids, protection of internal organs
-Dietary Reference Intakes (DRI)s - -A set of reference values for the intake of
energy,nutrients & food components that are used for planning diets
-5 factors of the dietary guidelines - -Follow a healthy eating pattern, focus on nutrient
density variety, limit calories from added sugars/reduce sodium, shift to healthier
food/beverage choices, support healthy eating patterns for all
-Daily % value - -The amount of a nutrient in a food as a percentage of the
recommendation for a 2000 cal diet
-Low & high daily % values - -5% or less is low, 20% or more is high
-6 classes of nutrients - -Carbs, Lipids, proteins, vitamins, minerals, water
-1 kilocalorie =_____ calories - -1,000 calories
Phases of change - -Precontemplation
Contemplation
Preperation
Action
Maintenance
Termination
-How many milligrams of sodium are in 1 teaspoon of salt - -2300 mg
-List 3 aspects one should note when reviewing scientific research for reliability - -Does it
sell you something? Does it come from a reliable source? Is it someone's opinion?
-What is the danger zone temperature range - -40-140 degrees F
-What are the most common symptoms of food-borne illness - -GI Upset & nausea
-Estimated Average Requirements (EAR) - -Daily nutrient intake amounts that are
estimated to meet the needs of 50% of healthy people in and age/gender specific group
-Recommend Dietary Allowances (RDA) - -Daily nutritional intakes sufficient to meet the
needs of almost(97%) all healthy people in a specific life stage
-Adequate Intakes (AI) - -Daily nutritional intakes used for when the EAR is not available
-Tolerable Upper Intake Levels (UL) - -The maximum daily intake amounts of nutrients
that are not likely to cause adverse health effects. (Not a recommended dosage)
-Estimated Energy Requirements (EER)s - -Average daily calories needed to maintain
body weight in healthy individuals
-Acceptable Macronutrient Distribution Ranges(AMDR)s - -Intakes of carbs, protein, fat.
Provide a range of intake as a percent of energy
-Phytochemical - -A substance found in plant foods that is not an essential nutrient but
may have health promoting properties (beta-carotene, flavonoids)
-1g of carbs - -4kcal
-1g of lipids - -9kcal
-1g of protein - -4kcal
-Nutrient Density - -Contains more nutrients per calorie
, -Nutrient Devoid - -Too many calories, little to no nutrients
-Environmental contaminants - -Lead, mercury, pesticides, BPA,PFOA
-Teratogens - -Are toxins that can cause birth defects
-Functions of food additives - -Improves nutritional value, maintains product quality,
improves appeal, aids in processing
-Recommended fiber for an adult - -25-35g
-Recommended fiber for children - -Their age + 5
-What is the function of enzymes - -To destroy bonds
-Type 1 diabetes - -Is considered an autoimmune disease, pancreas failure( can't produce
insulin)
-Type 2 diabetes - -Comes from obesity, insulin resistance
-Gestational diabetes - -Pregnant women who get diabetes can make the baby come out to
be 12-14 pounds
-3 classes of Lipids - -Triglycerides, phospholipids, sterols, fatty acids
-Main function of Lipids - -Storage of energy, transport of fat soluble vitamins, insulation
in body & thermal regulation, essential fatty acids, protection of internal organs
-Dietary Reference Intakes (DRI)s - -A set of reference values for the intake of
energy,nutrients & food components that are used for planning diets
-5 factors of the dietary guidelines - -Follow a healthy eating pattern, focus on nutrient
density variety, limit calories from added sugars/reduce sodium, shift to healthier
food/beverage choices, support healthy eating patterns for all
-Daily % value - -The amount of a nutrient in a food as a percentage of the
recommendation for a 2000 cal diet
-Low & high daily % values - -5% or less is low, 20% or more is high
-6 classes of nutrients - -Carbs, Lipids, proteins, vitamins, minerals, water
-1 kilocalorie =_____ calories - -1,000 calories
