1|Page
NUTRITION EXAM 1: CHAPTERS 1-6
NEWEST ACTUAL EXAM | 150
QUESTIONS AND CORRECT DETAILED
ANSWERS | ALREADY A GRADED | NEW
AND REVISED
1. A primary goal of nutrition science is to:
A. Eliminate all chronic diseases
B. Determine the taste preferences of populations
C. Understand how food choices affect health, disease
prevention, and performance
D. Regulate the global food supply
Italicized Rationale: Nutrition science focuses on studying how
nutrients and dietary patterns influence health, disease risk, and
physiological function, rather than guaranteeing disease
elimination.
2. Which factor most strongly influences an individual’s food
choices?
A. Nutrient density alone
B. Cultural and social environment
C. Government dietary guidelines
D. Scientific research findings
B. Cultural and social environment
Italicized Rationale: Culture, family traditions, religion, and
social context play a dominant role in shaping daily food choices.
,2|Page
3. Which term best describes the process by which the body breaks
food into absorbable units?
A. Metabolism
B. Assimilation
C. Digestion
D. Absorption
Italicized Rationale: Digestion is the mechanical and chemical
breakdown of food into smaller molecules.
4. Absorption of most nutrients occurs primarily in the:
A. Stomach
B. Large intestine
C. Small intestine
D. Esophagus
Italicized Rationale: The small intestine has specialized
structures (villi and microvilli) that maximize nutrient
absorption.
5. A nutrient that the body cannot synthesize in adequate amounts is
termed:
A. Conditional
B. Nonessential
C. Functional
D. Essential
Italicized Rationale: Essential nutrients must be obtained from
the diet to maintain health.
6. Which organization develops the Dietary Guidelines for
Americans?
A. World Health Organization
B. American Medical Association
C. USDA and HHS jointly
D. Centers for Disease Control and Prevention
Italicized Rationale: The USDA and the Department of Health
and Human Services collaborate to issue the Dietary Guidelines.
7. The Acceptable Macronutrient Distribution Range (AMDR) refers
to:
A. Minimum nutrient requirements
,3|Page
B. Recommended intake ranges associated with reduced
chronic disease risk
C. Maximum safe intakes
D. Average nutrient consumption
Italicized Rationale: AMDR provides intake ranges for
carbohydrates, fats, and proteins to promote health.
8. Which macronutrient provides 4 kcal per gram?
A. Fat
B. Alcohol
C. Carbohydrate
D. Cholesterol
Italicized Rationale: Carbohydrates and proteins both provide 4
kcal/g.
9. Simple carbohydrates include:
A. Fiber and starch
B. Glycogen only
C. Monosaccharides and disaccharides
D. Cellulose and pectin
Italicized Rationale: Simple carbohydrates consist of one or two
sugar units.
10. Lactose intolerance results from deficiency of which
enzyme?
A. Sucrase
B. Maltase
C. Amylase
D. Lactase
Italicized Rationale: Lactase is required to digest lactose into
glucose and galactose.
11. Dietary fiber contributes to health primarily by:
A. Providing energy
B. Increasing blood glucose
C. Promoting gastrointestinal health and reducing chronic
disease risk
D. Being fully digested
, 4|Page
Italicized Rationale: Fiber aids digestion, supports gut health,
and helps reduce cardiovascular and metabolic risk.
12. Which lipid is a major structural component of cell
membranes?
A. Triglycerides
B. Steroids
C. Phospholipids
D. Fatty acids
Italicized Rationale: Phospholipids form the lipid bilayer of cell
membranes.
13. Unsaturated fats are generally associated with:
A. Increased LDL cholesterol
B. Improved cardiovascular health
C. Increased inflammation
D. Complete solidification at room temperature
Italicized Rationale: Unsaturated fats, especially mono- and
polyunsaturated fats, support heart health.
14. Trans fats are discouraged in the diet because they:
A. Provide no energy
B. Increase LDL and decrease HDL cholesterol
C. Are essential nutrients
D. Improve insulin sensitivity
Italicized Rationale: Trans fats negatively affect lipid profiles
and cardiovascular risk.
15. Which amino acids must be obtained from the diet?
A. Nonessential
B. Conditional
C. Functional
D. Essential
Italicized Rationale: Essential amino acids cannot be synthesized
by the body.
16. Proteins differ from carbohydrates and fats because they:
A. Provide the most energy
B. Contain nitrogen
C. Are stored in large quantities
NUTRITION EXAM 1: CHAPTERS 1-6
NEWEST ACTUAL EXAM | 150
QUESTIONS AND CORRECT DETAILED
ANSWERS | ALREADY A GRADED | NEW
AND REVISED
1. A primary goal of nutrition science is to:
A. Eliminate all chronic diseases
B. Determine the taste preferences of populations
C. Understand how food choices affect health, disease
prevention, and performance
D. Regulate the global food supply
Italicized Rationale: Nutrition science focuses on studying how
nutrients and dietary patterns influence health, disease risk, and
physiological function, rather than guaranteeing disease
elimination.
2. Which factor most strongly influences an individual’s food
choices?
A. Nutrient density alone
B. Cultural and social environment
C. Government dietary guidelines
D. Scientific research findings
B. Cultural and social environment
Italicized Rationale: Culture, family traditions, religion, and
social context play a dominant role in shaping daily food choices.
,2|Page
3. Which term best describes the process by which the body breaks
food into absorbable units?
A. Metabolism
B. Assimilation
C. Digestion
D. Absorption
Italicized Rationale: Digestion is the mechanical and chemical
breakdown of food into smaller molecules.
4. Absorption of most nutrients occurs primarily in the:
A. Stomach
B. Large intestine
C. Small intestine
D. Esophagus
Italicized Rationale: The small intestine has specialized
structures (villi and microvilli) that maximize nutrient
absorption.
5. A nutrient that the body cannot synthesize in adequate amounts is
termed:
A. Conditional
B. Nonessential
C. Functional
D. Essential
Italicized Rationale: Essential nutrients must be obtained from
the diet to maintain health.
6. Which organization develops the Dietary Guidelines for
Americans?
A. World Health Organization
B. American Medical Association
C. USDA and HHS jointly
D. Centers for Disease Control and Prevention
Italicized Rationale: The USDA and the Department of Health
and Human Services collaborate to issue the Dietary Guidelines.
7. The Acceptable Macronutrient Distribution Range (AMDR) refers
to:
A. Minimum nutrient requirements
,3|Page
B. Recommended intake ranges associated with reduced
chronic disease risk
C. Maximum safe intakes
D. Average nutrient consumption
Italicized Rationale: AMDR provides intake ranges for
carbohydrates, fats, and proteins to promote health.
8. Which macronutrient provides 4 kcal per gram?
A. Fat
B. Alcohol
C. Carbohydrate
D. Cholesterol
Italicized Rationale: Carbohydrates and proteins both provide 4
kcal/g.
9. Simple carbohydrates include:
A. Fiber and starch
B. Glycogen only
C. Monosaccharides and disaccharides
D. Cellulose and pectin
Italicized Rationale: Simple carbohydrates consist of one or two
sugar units.
10. Lactose intolerance results from deficiency of which
enzyme?
A. Sucrase
B. Maltase
C. Amylase
D. Lactase
Italicized Rationale: Lactase is required to digest lactose into
glucose and galactose.
11. Dietary fiber contributes to health primarily by:
A. Providing energy
B. Increasing blood glucose
C. Promoting gastrointestinal health and reducing chronic
disease risk
D. Being fully digested
, 4|Page
Italicized Rationale: Fiber aids digestion, supports gut health,
and helps reduce cardiovascular and metabolic risk.
12. Which lipid is a major structural component of cell
membranes?
A. Triglycerides
B. Steroids
C. Phospholipids
D. Fatty acids
Italicized Rationale: Phospholipids form the lipid bilayer of cell
membranes.
13. Unsaturated fats are generally associated with:
A. Increased LDL cholesterol
B. Improved cardiovascular health
C. Increased inflammation
D. Complete solidification at room temperature
Italicized Rationale: Unsaturated fats, especially mono- and
polyunsaturated fats, support heart health.
14. Trans fats are discouraged in the diet because they:
A. Provide no energy
B. Increase LDL and decrease HDL cholesterol
C. Are essential nutrients
D. Improve insulin sensitivity
Italicized Rationale: Trans fats negatively affect lipid profiles
and cardiovascular risk.
15. Which amino acids must be obtained from the diet?
A. Nonessential
B. Conditional
C. Functional
D. Essential
Italicized Rationale: Essential amino acids cannot be synthesized
by the body.
16. Proteins differ from carbohydrates and fats because they:
A. Provide the most energy
B. Contain nitrogen
C. Are stored in large quantities
