Jersey College Nutrition Midterm Exam 2026/2027
NEWEST VERIFIED QUESTIONS WITH DETAILED
ANSWERS
• Nutrients -✓✓ chemicals found in foods that are critical to human growth and function.
• Six groups of nutrients -✓✓ carbohydrates; fats and oils; proteins; vitamins; minerals;
water
• Macronutrients -✓✓ nutrients that our body needs in relatively large amounts to
support normal function and health. Carbs, fats, and proteins.
• Micronutrients -✓✓ nutrients needed in relatively small amounts to support normal
health and body functions. Vitamins and minerals such as vitamin B&C.
• Vitamins ADKE -✓✓ organic compounds that assist us in regulating our body's
processes.
• Minerals B&C -✓✓ inorganic substances that are not broken down during digestion
and absorption and are not destroyed by heat or light.
• EAR The Estimated Average Requirment -✓✓ the average daily intake level estimated
to meet the needs of half the people in a certain group. Scientist use it to calculate the
RDA
• RDA The Recommended Dietary Allowance -✓✓ the average daily intake level
estimated to meet the needs of nearly all people in a certain group. Aim for this amount!
• AI The Adequate Intake -✓✓ average daily intake level assumed to be adequate. It is
used when an EAR can not be determined. Aim for this amount if there is no RDA!
• UL The Tolerable Upper Intake Level -✓✓ the highest average daily intake level likely
to pose no health risks. Do not exceed this amount on a daily basis.
• AMDR The Acceptable Macronutrient Distribution Range -✓✓ the recommend range of
carbohydrate, fat, and protein intake expressed as a percentage of total energy.
• healthful diet -✓✓ a diet that provides the proper combination of energy and nutrients
and is adequate, moderate, balanced, and varied
• nutrient dense foods -✓✓ foods that provide the most nutrients for the least amount of
energy.
, • nutrient density -✓✓ the relative amount of nutrients per amount of energy or number
of Calories.
• Exchange system -✓✓ a diet planning tool in which exchanges, or portions, are
organized according to the amount of carbs, protein, fat, and calories in each food.
• Dietary Guidelines for Americans -✓✓ a set of principles developed by the US
Department of Agriculture and the US Department of Health and Human Services to
assist Americans in designing a healthful diet and lifestyle. Updated approximately
every 5 years.
• Healthy People 2020 -✓✓ Is a health promotion and disease prevention plan for the
United States. Updated every 10 years.
• Digestion -✓✓ the process by which foods are broken down into their component
molecules, either mechanically or chemically
• Absorption -✓✓ the physiological process by which molecules of food are taken from
the gastrointestinal tract into the circulation.
• hunger -✓✓ physiological drive for food
• Satiety -✓✓ a physiological sensation of fullness
• Hormones -✓✓ a chemical messenger secreted into the bloodstream by one of the
many glands of the body, which acts as a regular of physiological processes at a site
remote from the gland that secreted it.
• Peristalsis -✓✓ waves of squeezing and pushing contractions that move food in one
direction through the length of the GI tract
• Chyme -✓✓ a semifluid mass consisting of partially digested food, water, and gastric
juices.
• Appetite -✓✓ a psychological desire to consume specific foods
• Carbohydrates -✓✓ one of the three macronutrients, a compound made up of carbon,
hydrogen, and oxygen, that is derived from plants and provides.
• simple carbs -✓✓ called sugar; can be either monosaccharide such as glucose or a
disaccharide.
NEWEST VERIFIED QUESTIONS WITH DETAILED
ANSWERS
• Nutrients -✓✓ chemicals found in foods that are critical to human growth and function.
• Six groups of nutrients -✓✓ carbohydrates; fats and oils; proteins; vitamins; minerals;
water
• Macronutrients -✓✓ nutrients that our body needs in relatively large amounts to
support normal function and health. Carbs, fats, and proteins.
• Micronutrients -✓✓ nutrients needed in relatively small amounts to support normal
health and body functions. Vitamins and minerals such as vitamin B&C.
• Vitamins ADKE -✓✓ organic compounds that assist us in regulating our body's
processes.
• Minerals B&C -✓✓ inorganic substances that are not broken down during digestion
and absorption and are not destroyed by heat or light.
• EAR The Estimated Average Requirment -✓✓ the average daily intake level estimated
to meet the needs of half the people in a certain group. Scientist use it to calculate the
RDA
• RDA The Recommended Dietary Allowance -✓✓ the average daily intake level
estimated to meet the needs of nearly all people in a certain group. Aim for this amount!
• AI The Adequate Intake -✓✓ average daily intake level assumed to be adequate. It is
used when an EAR can not be determined. Aim for this amount if there is no RDA!
• UL The Tolerable Upper Intake Level -✓✓ the highest average daily intake level likely
to pose no health risks. Do not exceed this amount on a daily basis.
• AMDR The Acceptable Macronutrient Distribution Range -✓✓ the recommend range of
carbohydrate, fat, and protein intake expressed as a percentage of total energy.
• healthful diet -✓✓ a diet that provides the proper combination of energy and nutrients
and is adequate, moderate, balanced, and varied
• nutrient dense foods -✓✓ foods that provide the most nutrients for the least amount of
energy.
, • nutrient density -✓✓ the relative amount of nutrients per amount of energy or number
of Calories.
• Exchange system -✓✓ a diet planning tool in which exchanges, or portions, are
organized according to the amount of carbs, protein, fat, and calories in each food.
• Dietary Guidelines for Americans -✓✓ a set of principles developed by the US
Department of Agriculture and the US Department of Health and Human Services to
assist Americans in designing a healthful diet and lifestyle. Updated approximately
every 5 years.
• Healthy People 2020 -✓✓ Is a health promotion and disease prevention plan for the
United States. Updated every 10 years.
• Digestion -✓✓ the process by which foods are broken down into their component
molecules, either mechanically or chemically
• Absorption -✓✓ the physiological process by which molecules of food are taken from
the gastrointestinal tract into the circulation.
• hunger -✓✓ physiological drive for food
• Satiety -✓✓ a physiological sensation of fullness
• Hormones -✓✓ a chemical messenger secreted into the bloodstream by one of the
many glands of the body, which acts as a regular of physiological processes at a site
remote from the gland that secreted it.
• Peristalsis -✓✓ waves of squeezing and pushing contractions that move food in one
direction through the length of the GI tract
• Chyme -✓✓ a semifluid mass consisting of partially digested food, water, and gastric
juices.
• Appetite -✓✓ a psychological desire to consume specific foods
• Carbohydrates -✓✓ one of the three macronutrients, a compound made up of carbon,
hydrogen, and oxygen, that is derived from plants and provides.
• simple carbs -✓✓ called sugar; can be either monosaccharide such as glucose or a
disaccharide.
