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TEST BANK FOR WILLIAMS' BASIC NUTRITION AND DIET THERAPY EXAM PREP
2026 QUESTIONS WITH VERIFIED ANSWERS DETAILED RATIONALES GRADED A+
Section 1: Food, Nutrition & Health (Questions 1-20)
1. Which of the following is the primary function of carbohydrates in the body?
A. Building and repairing tissues
B. Providing energy
C. Storing genetic information
D. Regulating body temperature
Rationale: Carbohydrates are the body's primary and preferred energy source,
providing 4 kcal per gram.
2. The Dietary Reference Intake (DRI) value that represents the average daily
nutrient intake level sufficient to meet the requirement of nearly all healthy
individuals in a particular life stage and gender group is called:
A. Estimated Average Requirement (EAR)
B. Recommended Dietary Allowance (RDA)
C. Adequate Intake (AI)
D. Tolerable Upper Intake Level (UL)
Rationale: The RDA is set to meet the needs of 97-98% of healthy individuals in a
specific group.
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3. A food label lists "Total Fat 12g, Saturated Fat 3g, Trans Fat 2g." Which of the
following is TRUE?
A. The food is heart-healthy.
B. The food contains trans fats, which should be limited in the diet.
C. Trans fats are required nutrients.
D. Saturated fat is healthier than unsaturated fat.
Rationale: Trans fats are associated with increased LDL cholesterol and should be
limited to as close to zero as possible.
4. Which of the following is NOT a class of nutrients?
A. Carbohydrates
B. Proteins
C. Vitamins
D. Phytochemicals
Rationale: Phytochemicals are beneficial plant compounds but are not considered
essential nutrients. The six classes of nutrients are carbohydrates, proteins, fats,
vitamins, minerals, and water.
5. The Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates
is:
A. 10-35% of total calories
B. 45-65% of total calories
C. 20-35% of total calories
D. 5-10% of total calories
Rationale: The AMDR for carbohydrates is 45-65% of total daily calories.
6. Which of the following is a key recommendation of the Dietary Guidelines for
Americans?
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A. Consume more refined grains
B. Limit added sugars to less than 10% of total calories
C. Increase saturated fat intake
D. Avoid all fats
Rationale: The Dietary Guidelines recommend limiting added sugars to less than
10% of total daily calories.
7. A nutrient that must be supplied by the diet because the body cannot
synthesize it in sufficient amounts is called:
A. Nonessential nutrient
B. Essential nutrient
C. Conditionally essential nutrient
D. Functional nutrient
Rationale: Essential nutrients must be obtained from food because the body
cannot make them or cannot make enough of them.
8. The term "empty calories" refers to foods that:
A. Provide no calories
B. Provide calories primarily from added sugars and solid fats with few nutrients
C. Are high in protein
D. Are rich in vitamins and minerals
Rationale: Empty calories come from added sugars and solid fats that provide
energy but little to no nutritional value.
9. The Nutrition Facts label on a food package lists "Daily Value" percentages.
These percentages are based on a:
A. 1,500-calorie diet
B. 2,000-calorie diet
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C. 2,500-calorie diet
D. 3,000-calorie diet
Rationale: Daily Values on food labels are based on a 2,000-calorie reference diet.
10. Which of the following best describes "nutrient density"?
A. The amount of nutrients a food provides relative to its calorie content
B. The total calories in a food
C. The weight of a food
D. The fat content of a food
Rationale: Nutrient-dense foods provide a high amount of vitamins, minerals, and
other beneficial compounds relative to their calorie content.
11. The Tolerable Upper Intake Level (UL) is defined as:
A. The minimum amount of a nutrient needed
B. The highest level of daily nutrient intake likely to pose no risk of adverse
health effects
C. The average daily intake level
D. The level of intake that causes deficiency
Rationale: The UL is the maximum daily intake unlikely to cause adverse health
effects in the general population.
12. Which of the following is a major food safety concern addressed by the FDA?
A. Nutrient content claims
B. Foodborne illness prevention
C. Organic certification
D. Dietary supplement labeling
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TEST BANK FOR WILLIAMS' BASIC NUTRITION AND DIET THERAPY EXAM PREP
2026 QUESTIONS WITH VERIFIED ANSWERS DETAILED RATIONALES GRADED A+
Section 1: Food, Nutrition & Health (Questions 1-20)
1. Which of the following is the primary function of carbohydrates in the body?
A. Building and repairing tissues
B. Providing energy
C. Storing genetic information
D. Regulating body temperature
Rationale: Carbohydrates are the body's primary and preferred energy source,
providing 4 kcal per gram.
2. The Dietary Reference Intake (DRI) value that represents the average daily
nutrient intake level sufficient to meet the requirement of nearly all healthy
individuals in a particular life stage and gender group is called:
A. Estimated Average Requirement (EAR)
B. Recommended Dietary Allowance (RDA)
C. Adequate Intake (AI)
D. Tolerable Upper Intake Level (UL)
Rationale: The RDA is set to meet the needs of 97-98% of healthy individuals in a
specific group.
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,Page 2 of 60
3. A food label lists "Total Fat 12g, Saturated Fat 3g, Trans Fat 2g." Which of the
following is TRUE?
A. The food is heart-healthy.
B. The food contains trans fats, which should be limited in the diet.
C. Trans fats are required nutrients.
D. Saturated fat is healthier than unsaturated fat.
Rationale: Trans fats are associated with increased LDL cholesterol and should be
limited to as close to zero as possible.
4. Which of the following is NOT a class of nutrients?
A. Carbohydrates
B. Proteins
C. Vitamins
D. Phytochemicals
Rationale: Phytochemicals are beneficial plant compounds but are not considered
essential nutrients. The six classes of nutrients are carbohydrates, proteins, fats,
vitamins, minerals, and water.
5. The Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates
is:
A. 10-35% of total calories
B. 45-65% of total calories
C. 20-35% of total calories
D. 5-10% of total calories
Rationale: The AMDR for carbohydrates is 45-65% of total daily calories.
6. Which of the following is a key recommendation of the Dietary Guidelines for
Americans?
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A. Consume more refined grains
B. Limit added sugars to less than 10% of total calories
C. Increase saturated fat intake
D. Avoid all fats
Rationale: The Dietary Guidelines recommend limiting added sugars to less than
10% of total daily calories.
7. A nutrient that must be supplied by the diet because the body cannot
synthesize it in sufficient amounts is called:
A. Nonessential nutrient
B. Essential nutrient
C. Conditionally essential nutrient
D. Functional nutrient
Rationale: Essential nutrients must be obtained from food because the body
cannot make them or cannot make enough of them.
8. The term "empty calories" refers to foods that:
A. Provide no calories
B. Provide calories primarily from added sugars and solid fats with few nutrients
C. Are high in protein
D. Are rich in vitamins and minerals
Rationale: Empty calories come from added sugars and solid fats that provide
energy but little to no nutritional value.
9. The Nutrition Facts label on a food package lists "Daily Value" percentages.
These percentages are based on a:
A. 1,500-calorie diet
B. 2,000-calorie diet
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C. 2,500-calorie diet
D. 3,000-calorie diet
Rationale: Daily Values on food labels are based on a 2,000-calorie reference diet.
10. Which of the following best describes "nutrient density"?
A. The amount of nutrients a food provides relative to its calorie content
B. The total calories in a food
C. The weight of a food
D. The fat content of a food
Rationale: Nutrient-dense foods provide a high amount of vitamins, minerals, and
other beneficial compounds relative to their calorie content.
11. The Tolerable Upper Intake Level (UL) is defined as:
A. The minimum amount of a nutrient needed
B. The highest level of daily nutrient intake likely to pose no risk of adverse
health effects
C. The average daily intake level
D. The level of intake that causes deficiency
Rationale: The UL is the maximum daily intake unlikely to cause adverse health
effects in the general population.
12. Which of the following is a major food safety concern addressed by the FDA?
A. Nutrient content claims
B. Foodborne illness prevention
C. Organic certification
D. Dietary supplement labeling
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