NS119 Nutrition Exam Questions with Complete
Solutions
DRI - ANSWER Dietary Reference Intake: common list of reference values to help
understand food intake patterns
RDA - ANSWER Recommended daily allowance: the amount of a particular nutrient that
most healthy people in a similar life stage and sex will need to decrease at risk of
chronic disease
EAR - ANSWER Estimated Average Requirements- Average amount sufficient for half of
population
AI - ANSWER Adequate Intake: Recommended intake for nutrients on a daily basis
UL - ANSWER Tolerable Upper Intake Level
carbohydrates - ANSWER the starches and sugars present in foods
Recommended percentage of carbs consumed daily - ANSWER 45%-65%
simple carb examples - ANSWER honey, milk, corn syrup
complex card examples - ANSWER fruits, vegetables
fiber - ANSWER plant food that cannot be digested
,glycemic index - ANSWER Value indicating the potential of a food to raise blood glucose.
complete proteins - ANSWER contain all essential amino acids; meats, soy
incomplete proteins - ANSWER proteins that lack one or more of the essential amino
acids
complimentary proteins - ANSWER 2 or more food proteins whose AA assortments
provide all of the essential AA; example rice and beans or cheese and crackers
3 main factors that influence body's requirement for protein - ANSWER 1. Tissue growth
need
2. Quality of dietary protein
3. Added needs due to illness
protein functions - ANSWER -tissue building
-cell functioning (enzymes)
-body functioning (hormones, immune function, fluid balance)
-energy source
Percentage of protein recommended in daily diet - ANSWER 10%-35%
Vitamins - ANSWER Compounds found in food that help regulate many body processes
2 classes of vitamins - ANSWER Water soluable and fat soluable
water soluble vitamins - ANSWER B vitamins and vitamin C
, fat soluble vitamins - ANSWER A, D, E, K
sources of vitamin C - ANSWER fruits and vegetables
sources of vitamin D - ANSWER sunlight, fortified milk, fish liver oils, egg yolk
Sources of B12 - ANSWER Fish, meat, poultry, eggs, milk
sources of vitamin A - ANSWER Yellow/orange fruits and vegetables, dark leafy greens,
fish, liver, fortified skim milk
sources of vitamin E - ANSWER vegetable oils, nuts, seeds, wheat germ, soybeans
sources of vitamin K - ANSWER green leafy vegetables, vegetable oils
Caused by vitamin C deficiency - ANSWER scurvy, decreased absorption, bleeding gums
Caused by vitamin A deficiency - ANSWER reduced night vision, mucosa changes
caused by vitamin D deficiency - ANSWER low blood calcium, fragile bones, rickets,
osteomalacia in adults
caused by vitamin E deficiency - ANSWER anemia, edema and skin lesions in infants
caused by vitamin k deficiency - ANSWER increased bleeding time
Solutions
DRI - ANSWER Dietary Reference Intake: common list of reference values to help
understand food intake patterns
RDA - ANSWER Recommended daily allowance: the amount of a particular nutrient that
most healthy people in a similar life stage and sex will need to decrease at risk of
chronic disease
EAR - ANSWER Estimated Average Requirements- Average amount sufficient for half of
population
AI - ANSWER Adequate Intake: Recommended intake for nutrients on a daily basis
UL - ANSWER Tolerable Upper Intake Level
carbohydrates - ANSWER the starches and sugars present in foods
Recommended percentage of carbs consumed daily - ANSWER 45%-65%
simple carb examples - ANSWER honey, milk, corn syrup
complex card examples - ANSWER fruits, vegetables
fiber - ANSWER plant food that cannot be digested
,glycemic index - ANSWER Value indicating the potential of a food to raise blood glucose.
complete proteins - ANSWER contain all essential amino acids; meats, soy
incomplete proteins - ANSWER proteins that lack one or more of the essential amino
acids
complimentary proteins - ANSWER 2 or more food proteins whose AA assortments
provide all of the essential AA; example rice and beans or cheese and crackers
3 main factors that influence body's requirement for protein - ANSWER 1. Tissue growth
need
2. Quality of dietary protein
3. Added needs due to illness
protein functions - ANSWER -tissue building
-cell functioning (enzymes)
-body functioning (hormones, immune function, fluid balance)
-energy source
Percentage of protein recommended in daily diet - ANSWER 10%-35%
Vitamins - ANSWER Compounds found in food that help regulate many body processes
2 classes of vitamins - ANSWER Water soluable and fat soluable
water soluble vitamins - ANSWER B vitamins and vitamin C
, fat soluble vitamins - ANSWER A, D, E, K
sources of vitamin C - ANSWER fruits and vegetables
sources of vitamin D - ANSWER sunlight, fortified milk, fish liver oils, egg yolk
Sources of B12 - ANSWER Fish, meat, poultry, eggs, milk
sources of vitamin A - ANSWER Yellow/orange fruits and vegetables, dark leafy greens,
fish, liver, fortified skim milk
sources of vitamin E - ANSWER vegetable oils, nuts, seeds, wheat germ, soybeans
sources of vitamin K - ANSWER green leafy vegetables, vegetable oils
Caused by vitamin C deficiency - ANSWER scurvy, decreased absorption, bleeding gums
Caused by vitamin A deficiency - ANSWER reduced night vision, mucosa changes
caused by vitamin D deficiency - ANSWER low blood calcium, fragile bones, rickets,
osteomalacia in adults
caused by vitamin E deficiency - ANSWER anemia, edema and skin lesions in infants
caused by vitamin k deficiency - ANSWER increased bleeding time
