HUN1201 FINAL STUDY GUIDE 2026
COMPLETE QUESTIONS AND ANSWERS.
⩥ WHAT IS A WATER DISTRIBUTION IN A PERSON IS RELATED
TO? ANSWER: MUSCLE MASS (LEAN)
⩥ WHAT IS THE PERCENTAGE OF BODY WEIGHT CONSIST OF
WATER? ANSWER: 50 TO 65 PERCENT
⩥ IN THE BODY WHERE IS THE CHEMICAL DIGESTION OF FAT
TAKE PLACE? ANSWER: SMALL INTESTINE
⩥ WHAT TRANS FAT AFFECT ON BLOOD CHOLESTEROL?
ANSWER: SATURATED FATS
⩥ WHAT IS THE BEST FOOD SOURCES OF ESSENTIAL FATTY
ACIDS? ANSWER: VEGETABLE OIL
⩥ HOW MANY KILO CALORIES IN 1 GRAM CARBS AND
PROTEIN? ANSWER: 6
⩥ HOW MANY KILO CALORIES IN 1 GRAM FAT? ANSWER: 9
, ⩥ HOW MANY KILO CALORIES ARE IN 20 G FAT ? ANSWER:
180
⩥ FAT IS IMPORTANT IN DIET BECAUSE? ANSWER: PROVIDES
SATIETY
⩥ WHAT EMULSIFIER THAT HELPS ABSORB DIGESTED FAT?
ANSWER: BILE
⩥ WHAT IS THE MAIN FUNCTION OF CARBS? ANSWER:
ENERGY
⩥ LACTOSE INTOLERANCE PEOPLE MUST LIMIT. ANSWER:
MILK
⩥ GLYCOGEN ARE STORED IN? ANSWER: MUSCLES
⩥ WHICH CARB MAINTAIN BLOOD SUGAR DURING FASTING?
ANSWER: GLYCOGEN
⩥ OLIGOSACCHARIDES CONTAIN. ANSWER: CONTAIN 3 TO 10
MONOSACCHARIDES
COMPLETE QUESTIONS AND ANSWERS.
⩥ WHAT IS A WATER DISTRIBUTION IN A PERSON IS RELATED
TO? ANSWER: MUSCLE MASS (LEAN)
⩥ WHAT IS THE PERCENTAGE OF BODY WEIGHT CONSIST OF
WATER? ANSWER: 50 TO 65 PERCENT
⩥ IN THE BODY WHERE IS THE CHEMICAL DIGESTION OF FAT
TAKE PLACE? ANSWER: SMALL INTESTINE
⩥ WHAT TRANS FAT AFFECT ON BLOOD CHOLESTEROL?
ANSWER: SATURATED FATS
⩥ WHAT IS THE BEST FOOD SOURCES OF ESSENTIAL FATTY
ACIDS? ANSWER: VEGETABLE OIL
⩥ HOW MANY KILO CALORIES IN 1 GRAM CARBS AND
PROTEIN? ANSWER: 6
⩥ HOW MANY KILO CALORIES IN 1 GRAM FAT? ANSWER: 9
, ⩥ HOW MANY KILO CALORIES ARE IN 20 G FAT ? ANSWER:
180
⩥ FAT IS IMPORTANT IN DIET BECAUSE? ANSWER: PROVIDES
SATIETY
⩥ WHAT EMULSIFIER THAT HELPS ABSORB DIGESTED FAT?
ANSWER: BILE
⩥ WHAT IS THE MAIN FUNCTION OF CARBS? ANSWER:
ENERGY
⩥ LACTOSE INTOLERANCE PEOPLE MUST LIMIT. ANSWER:
MILK
⩥ GLYCOGEN ARE STORED IN? ANSWER: MUSCLES
⩥ WHICH CARB MAINTAIN BLOOD SUGAR DURING FASTING?
ANSWER: GLYCOGEN
⩥ OLIGOSACCHARIDES CONTAIN. ANSWER: CONTAIN 3 TO 10
MONOSACCHARIDES