HOSA NUTRITION REVIEW
TEST OVER 230 ACTUAL
QUESTIONS AND ANSWERS
GRADED A+ 2025
[Document subtitle]
[DATE]
[COMPANY NAME]
[Company address]
,Nutrition Concepts
1. Nutrition: All body processes relating to food.
2. Nutritional status: The state or condition of one's nutrition.
3. Wellness: State of good health.
4. Hypertension: High blood pressure.
5. Atherosclerosis: Narrowing of arteries by the accumulation of fatty substances
on their inner surfaces.
6. Osteoporosis: Bones become porous and break easily.
7. Malnutrition: State of poor nutrition.
8. Six essential nutrient groups: Carbohydrates, lipids, proteins, vitamins,
minerals, water.
9. Carbs: Major source of readily usable human energy.
10. Cellulose: Fibrous indigestible form of plant carbohydrate.
11. Lipids: Fats.
12. Three most common fats: Triglycerides, phospholipids, sterols.
13. Saturated fats: Fats that are solid at room temperature.
14. Polyunsaturated fats: Fats that are soft at room temperature.
15. Cholesterol: Sterol lipids found in the body cells and animal products.
16. Proteins: Basic components of all body cells.
17. Amino acids: 22 of these make a protein.
18. Complete proteins: Proteins containing 9 essential amino acids.
19. Incomplete proteins: Proteins with 13 non-essential amino acids.
20. Vitamins: Organic compounds essential to life.
21. Antioxidants (vitamins A, C, E): Organic molecules that help protect the body
from harmful chemicals called free radicals.
22. Minerals: Inorganic elements found in all body tissues.
23. Fat-soluble vitamins: A, D, E, K.
24. Water-soluble vitamins: B, C.
Digestion
, 25. Digestion: Process by which the body breaks down food into smaller parts.
26. Peristalsis: Rhythmic, wavelike motion of the muscles.
27. Absorption: Blood or lymph capillaries pick up the digested nutrients.
28. Metabolism: Nutrients used by the cells for building tissue.
29. Basal metabolic rate: Rate at which the body uses energy just for maintaining
its own tissue.
30. Calorie: Heat measured by this unit.
31. 3,500 calories: Equivalent to 1 pound of fat.
32. 5 major food groups: Bread, vegetables, fruits, milk, meat.
33. Therapeutic diets: Modification of normal diet used to improve specific health
conditions.
34. Anorexia: Loss of appetite.
35. Regular diet: Balanced diet used for ambulatory patients.
36. Liquid diets: Clear liquids and full liquids.
37. Soft diet: Foods that require little chewing and are easy to digest.
38. Diabetic diet: Diet for patients with diabetes mellitus.
39. Calorie-controlled diets: Low-calorie and high-calorie diets.
40. Low-cholesterol diet: Restricts foods containing cholesterol.
41. Fat-restricted diets: Low-fat diets.
42. Sodium-restricted diets: Low-salt diets.
43. Protein diets: Low-protein and high-protein diets.
44. Bland diet: Easily digested foods that do not irritate the digestive tract.
45. Low-residue diet: Eliminates or limits foods that are high in bulk and fiber.
46. Groups of Essential Fatty Acids: Omega-6, omega-3 (linolenic acid).
47. Major Types of Cholesterol: High-density lipids, low-density lipids.
48. Types of Protein Malnutrition: Marasmus, kwashiorkor disease.
49. Main Categories of Carbohydrates: Monosaccharides, disaccharides,
polysaccharides.
50. Stored Water-Soluble Vitamins: Pantothenic acid, B12, B6.
TEST OVER 230 ACTUAL
QUESTIONS AND ANSWERS
GRADED A+ 2025
[Document subtitle]
[DATE]
[COMPANY NAME]
[Company address]
,Nutrition Concepts
1. Nutrition: All body processes relating to food.
2. Nutritional status: The state or condition of one's nutrition.
3. Wellness: State of good health.
4. Hypertension: High blood pressure.
5. Atherosclerosis: Narrowing of arteries by the accumulation of fatty substances
on their inner surfaces.
6. Osteoporosis: Bones become porous and break easily.
7. Malnutrition: State of poor nutrition.
8. Six essential nutrient groups: Carbohydrates, lipids, proteins, vitamins,
minerals, water.
9. Carbs: Major source of readily usable human energy.
10. Cellulose: Fibrous indigestible form of plant carbohydrate.
11. Lipids: Fats.
12. Three most common fats: Triglycerides, phospholipids, sterols.
13. Saturated fats: Fats that are solid at room temperature.
14. Polyunsaturated fats: Fats that are soft at room temperature.
15. Cholesterol: Sterol lipids found in the body cells and animal products.
16. Proteins: Basic components of all body cells.
17. Amino acids: 22 of these make a protein.
18. Complete proteins: Proteins containing 9 essential amino acids.
19. Incomplete proteins: Proteins with 13 non-essential amino acids.
20. Vitamins: Organic compounds essential to life.
21. Antioxidants (vitamins A, C, E): Organic molecules that help protect the body
from harmful chemicals called free radicals.
22. Minerals: Inorganic elements found in all body tissues.
23. Fat-soluble vitamins: A, D, E, K.
24. Water-soluble vitamins: B, C.
Digestion
, 25. Digestion: Process by which the body breaks down food into smaller parts.
26. Peristalsis: Rhythmic, wavelike motion of the muscles.
27. Absorption: Blood or lymph capillaries pick up the digested nutrients.
28. Metabolism: Nutrients used by the cells for building tissue.
29. Basal metabolic rate: Rate at which the body uses energy just for maintaining
its own tissue.
30. Calorie: Heat measured by this unit.
31. 3,500 calories: Equivalent to 1 pound of fat.
32. 5 major food groups: Bread, vegetables, fruits, milk, meat.
33. Therapeutic diets: Modification of normal diet used to improve specific health
conditions.
34. Anorexia: Loss of appetite.
35. Regular diet: Balanced diet used for ambulatory patients.
36. Liquid diets: Clear liquids and full liquids.
37. Soft diet: Foods that require little chewing and are easy to digest.
38. Diabetic diet: Diet for patients with diabetes mellitus.
39. Calorie-controlled diets: Low-calorie and high-calorie diets.
40. Low-cholesterol diet: Restricts foods containing cholesterol.
41. Fat-restricted diets: Low-fat diets.
42. Sodium-restricted diets: Low-salt diets.
43. Protein diets: Low-protein and high-protein diets.
44. Bland diet: Easily digested foods that do not irritate the digestive tract.
45. Low-residue diet: Eliminates or limits foods that are high in bulk and fiber.
46. Groups of Essential Fatty Acids: Omega-6, omega-3 (linolenic acid).
47. Major Types of Cholesterol: High-density lipids, low-density lipids.
48. Types of Protein Malnutrition: Marasmus, kwashiorkor disease.
49. Main Categories of Carbohydrates: Monosaccharides, disaccharides,
polysaccharides.
50. Stored Water-Soluble Vitamins: Pantothenic acid, B12, B6.
