SCI131 Final Exam 2026/2027: 60+ Questions & Answers – Nutrition, Macronutrients, Vitamins, Minerals, MyPlate & Food Safety – Nightingale College

This SCI131 Final Exam 2026/2027 study resource contains 60+ exam questions with correct answers covering the core principles of nutrition and their application across the lifespan. The 12-page document provides focused preparation in energy and nutrient calculations, nutrient density, Dietary Reference Intakes, MyPlate, digestion and absorption, carbohydrates, fats, proteins, vitamins, minerals, hydration, body composition, physical activity, pregnancy and infant nutrition, childhood and older-adult nutrition, food safety, organic food, and food security. The questions combine factual recall with practical calculations and nutrition scenarios, making the resource suitable for comprehensive SCI131 final-exam review. The opening section emphasizes energy balance and fundamental nutrition concepts. Students calculate kilocalories from carbohydrates, proteins, and fats using the energy values presented in the document—4 kcal/g for carbohydrate, 4 kcal/g for protein, and 9 kcal/g for fat. The resource also examines nutrient density, characteristics of a balanced diet, energy-yielding nutrients, the scientific method in nutrition, the Estimated Average Requirement (EAR), and the USDA MyPlate food guidance system. Questions additionally address empty calories and interpretation of nutrient claims on food labels, including the percentage of Daily Value associated with a food described as a “good source” of a nutrient. A substantial section covers digestion, absorption, and carbohydrate metabolism. Topics include the beginning of chemical digestion, functions of the small intestine, gastrin, hydrochloric acid, pancreatic bicarbonate, saliva, monosaccharides, disaccharides, polysaccharides, maltose, glycogen, lactose digestion, and lactase deficiency. Students also practice carbohydrate calculations based on total energy intake and review dietary approaches associated in the document with reducing the risk of type 2 diabetes. The exam then moves into dietary fats and proteins, including monounsaturated fats, omega-3 fatty acids, essential fatty acids such as linoleic acid, sterols, HDL cholesterol, nitrogen balance, protein requirements, high-quality protein, vegan protein sources, and severe protein-energy deficiency. Numerical questions require learners to apply protein recommendations to individual body weight and total energy intake. The resource also discusses nutrition for athletes, including protein calculations for resistance-trained individuals. Another important area is vitamins, minerals, alcohol, and hydration. Students review alcohol's energy contribution, binge-drinking definitions, antioxidant nutrients, fat-soluble vitamins, vitamin K administration to newborns, vitamin D, beta-carotene as a precursor source of vitamin A, zinc, calcium, iron absorption, sodium and extracellular-fluid regulation, and recommended total water intake. The questions therefore test both nutrient classification and practical physiological functions. The material also provides focused preparation in body composition, energy metabolism, and physical activity. Questions cover visceral fat, chronic-disease risk, bioelectrical impedance, BMI classification, the female athlete triad, ATP production, glycogen breakdown, complex-carbohydrate food choices, and nutrition for resistance athletes. This section connects foundational nutrient metabolism with weight status, exercise, and body-composition assessment. Nutrition throughout the life cycle is another central examination topic. Pregnancy questions address recommended weight gain, first-trimester energy requirements, and nutrients of concern for pregnant individuals following vegan diets. Infant and childhood material includes expected infant weight gain, readiness for complementary foods, the tongue-thrust reflex, nutrient-dense snacks, nutrients of concern during childhood, and recommended limits on screen time. The older-adult section examines changing calorie and nutrient needs, physical activity, and factors associated with malnutrition, including dental problems, reduced taste or smell, and depression. The final portion concentrates on food safety, foodborne illness, organic food, and food security. Students review norovirus, Salmonella, safe refrigeration of leftovers, governmental regulation of pesticides, USDA organic labeling, determinants of food security, the meaning of food insecurity, and household characteristics associated with greater food insecurity. These questions extend the exam beyond individual nutrient metabolism to important public-health and food-system concepts. Overall, this resource is particularly relevant for students seeking a concise but broad SCI131 nutrition final exam review incorporating calculations, definitions, dietary recommendations, digestion, metabolism, lifespan nutrition, and food safety. The uploaded document explicitly identifies the course as SCI131 and the academic period as 2026/2027. The title also identifies Nightingale, which supports associating the material with Nightingale College. Relevant Students This document is relevant for Nightingale College SCI131 students, nutrition students, nursing students completing foundational nutrition coursework, healthcare students, pre-nursing students, allied health students, students studying human nutrition, students reviewing nutrition across the lifespan, and learners preparing for an SCI131 final examination covering macronutrients, micronutrients, digestion, dietary guidelines, food safety, and nutritional assessment. 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