ATI NUTRITION PRACTICE A ACTUAL
QUESTIONS AND VERIFIED ANSWERS EXAM
PREP
◉ Recommended Dietary Allowance (RDA) Answer: the average
daily amount of a nutrient considered adequate to meet the known
nutrient needs of practically all healthy people; a goal for dietary
intake by individuals
◉ Estimate Average Requirement (EAR) Answer: the amount of a
nutrient required to meet basic requirements for half of the people in a
particular population
◉ Adequate Intake (AI) Answer: Insufficient scientific data to
determine EAR and RDA
Next best estimate of amount of nutrient needed to maintain good
health
◉ Tolerable Upper Intake Level (UL) Answer: the maximum daily
amount of a nutrient that appears safe for most healthy people and
beyond which there is an increased risk of adverse health effects
◉ Acceptable Macronutrient Distribution Range (AMDR) Answer:
the range of macronutrient intakes that provides adequate levels of
,essential nutrients and is associated with a reduced risk for chronic
disease
◉ 130 g Answer: minimum amount of carbs needed to fuel brain
◉ Monosaccharides Answer: glucose, fructose, galactose
◉ Disaccharide Answer: sucrose, lactose, maltose
◉ Polysaccharides Answer: starch, fiber, and glycogen
◉ 25g for women, 38g for men Answer: recommended daily fiber
intake
◉ complete proteins Answer: proteins that contain all nine of the
essential amino acids, animal products and soy
◉ incomplete proteins Answer: proteins that lack one or more of the
essential amino acids, plant products
◉ 0.8 g/kg Answer: RDA for protein
◉ saturated fats Answer: A fat that is solid at room temperature and
found in animal fats, lards, and dairy products.
, ◉ unsaturated fats Answer: A fat that is liquid at room temperature
and found in vegetable oils, nuts, and seeds.
◉ monounsaturated fats Answer: olives, canola oil, avocados, peanuts
◉ polyunsaturated fatty acid Answer: corn, wheat germ, soybean,
safflower, sunflower, and fish
◉ Vitamin C Answer: tomatoes, peppers, green leafy vegetables,
strawberries
◉ Vitamin C deficiency Answer: Scurvy
◉ Thiamin (B1) Answer: Meats, grains and legumes
◉ Thiamin deficiency Answer: Beriberi
◉ Riboflavin (B2) Answer: Milk, meats and Green leafy vegetables
◉ Riboflavin deficiency Answer: cheilosis
◉ Niacin (B3) Answer: meats, legumes, milk, whole grain, enriched
bread and cereal
◉ Vitamin B6 (pyridoxine) Answer: meats, grains, legumes
QUESTIONS AND VERIFIED ANSWERS EXAM
PREP
◉ Recommended Dietary Allowance (RDA) Answer: the average
daily amount of a nutrient considered adequate to meet the known
nutrient needs of practically all healthy people; a goal for dietary
intake by individuals
◉ Estimate Average Requirement (EAR) Answer: the amount of a
nutrient required to meet basic requirements for half of the people in a
particular population
◉ Adequate Intake (AI) Answer: Insufficient scientific data to
determine EAR and RDA
Next best estimate of amount of nutrient needed to maintain good
health
◉ Tolerable Upper Intake Level (UL) Answer: the maximum daily
amount of a nutrient that appears safe for most healthy people and
beyond which there is an increased risk of adverse health effects
◉ Acceptable Macronutrient Distribution Range (AMDR) Answer:
the range of macronutrient intakes that provides adequate levels of
,essential nutrients and is associated with a reduced risk for chronic
disease
◉ 130 g Answer: minimum amount of carbs needed to fuel brain
◉ Monosaccharides Answer: glucose, fructose, galactose
◉ Disaccharide Answer: sucrose, lactose, maltose
◉ Polysaccharides Answer: starch, fiber, and glycogen
◉ 25g for women, 38g for men Answer: recommended daily fiber
intake
◉ complete proteins Answer: proteins that contain all nine of the
essential amino acids, animal products and soy
◉ incomplete proteins Answer: proteins that lack one or more of the
essential amino acids, plant products
◉ 0.8 g/kg Answer: RDA for protein
◉ saturated fats Answer: A fat that is solid at room temperature and
found in animal fats, lards, and dairy products.
, ◉ unsaturated fats Answer: A fat that is liquid at room temperature
and found in vegetable oils, nuts, and seeds.
◉ monounsaturated fats Answer: olives, canola oil, avocados, peanuts
◉ polyunsaturated fatty acid Answer: corn, wheat germ, soybean,
safflower, sunflower, and fish
◉ Vitamin C Answer: tomatoes, peppers, green leafy vegetables,
strawberries
◉ Vitamin C deficiency Answer: Scurvy
◉ Thiamin (B1) Answer: Meats, grains and legumes
◉ Thiamin deficiency Answer: Beriberi
◉ Riboflavin (B2) Answer: Milk, meats and Green leafy vegetables
◉ Riboflavin deficiency Answer: cheilosis
◉ Niacin (B3) Answer: meats, legumes, milk, whole grain, enriched
bread and cereal
◉ Vitamin B6 (pyridoxine) Answer: meats, grains, legumes
