JERSEY COLLEGE NUTRITION MIDTERM EXAM 2025
LATEST REVIEW QUESTIONS WITH DETAILED
CORRECT ANSWERS
Which of the following is the term used to identify nutrients that are required in
relatively smallamounts?
a) Macronutrients
b) Micronutrients
c) Trace nutrients
d) Organic
nutrients Answer::
b)
You have consumed a high-starch meal. Which of the following hormones
would you expect to go up after that meal has been digested and absorbed?
a) Glucagon will go up in the blood in response
b) Insulin will go up in the blood in response
c) Glycogen will go up in the blood in response
d) Both b and c will
occur Answer: b)
,The term that indicates the potential rise in blood glucose caused by a food is
a) carbohydrate loading.
b) glycemic index.
c) glycogen storage.
d) gluconeogen
esis. Answer: b)
Which of the following best defines nutrition?
a) A science that includes everything about food.
b) A science that tells you how to eat.
c) A science that older than other sciences.
d) A science that pertains primarily to the
American diet. Answer:: a)
Nutrition contributes to Wellness. Which of the following describes how
nutrition can contribute to wellness?
a) Providing energy for physical activity and brain function.
b) Preventing and treating specific chronic illness.
c) Providing an opportunity for social interaction.
d) All of the above are ways that nutrition can
contribute to wellness. Answer:: d)
According to the United States Department of Agriculture Food Database a
large hard boiled egg provides 60 Calories and 6 grams of protein. How many
Calories are coming from protein?
a) 60 Calories
b) 54 Calories
c) 6 Calories
d) 24 Calories
Answer:: (d) The USDA is a good source of nutrient information. The
macronutrient protein provides 4Calories per gram. 6 grams x 4
Calories/gram = _______________________ Calories. 6 grams x 4
Calories/gram = 24
Calories from Protein
What is the Acceptable Macronutrient Distribution Range of carbohydrates in the
diet?
a) 10–35% of total energy intake
b) 20–35% of total energy intake
c) 45–65% of total energy intake
d) 70–85% of total energy
, intake Answer: c)
A serving of a breakfast cereal has 30 grams of total carbohydrate. How many
calories are coming from carbohydrate?
a) 120 Calories
b) 270 Calories
c) 90 Calories
d) 30 Calories
Answer: a) Carbohydrates provide 4 kilocalories/g of carbohydrate. 30 grams x 4
Kilocalories/grams = 120 kilocalories (Calories)
The Acceptable Daily Intake provided by the FDA defines safe intake of
a) simple sugars in a lifetime.
b) fiber per day.
c) alternative sweeteners per day.
d) polysaccharides
per day Answer: c)
Which of the following is the most common food-based lipid?
a) Cholesterol
b) Free fatty acids
c) Phospholipids
d) Triglyceri
des Answer: d)
We have learned about cells earlier in the book. Which fats are important to the
structure of cells?
a) Triglycerides as part of cell membranes
b) Phospholipids as part of cell membranes
c) Cholesterol as part of DNA
d) All of the above
are true Answer: b)
LATEST REVIEW QUESTIONS WITH DETAILED
CORRECT ANSWERS
Which of the following is the term used to identify nutrients that are required in
relatively smallamounts?
a) Macronutrients
b) Micronutrients
c) Trace nutrients
d) Organic
nutrients Answer::
b)
You have consumed a high-starch meal. Which of the following hormones
would you expect to go up after that meal has been digested and absorbed?
a) Glucagon will go up in the blood in response
b) Insulin will go up in the blood in response
c) Glycogen will go up in the blood in response
d) Both b and c will
occur Answer: b)
,The term that indicates the potential rise in blood glucose caused by a food is
a) carbohydrate loading.
b) glycemic index.
c) glycogen storage.
d) gluconeogen
esis. Answer: b)
Which of the following best defines nutrition?
a) A science that includes everything about food.
b) A science that tells you how to eat.
c) A science that older than other sciences.
d) A science that pertains primarily to the
American diet. Answer:: a)
Nutrition contributes to Wellness. Which of the following describes how
nutrition can contribute to wellness?
a) Providing energy for physical activity and brain function.
b) Preventing and treating specific chronic illness.
c) Providing an opportunity for social interaction.
d) All of the above are ways that nutrition can
contribute to wellness. Answer:: d)
According to the United States Department of Agriculture Food Database a
large hard boiled egg provides 60 Calories and 6 grams of protein. How many
Calories are coming from protein?
a) 60 Calories
b) 54 Calories
c) 6 Calories
d) 24 Calories
Answer:: (d) The USDA is a good source of nutrient information. The
macronutrient protein provides 4Calories per gram. 6 grams x 4
Calories/gram = _______________________ Calories. 6 grams x 4
Calories/gram = 24
Calories from Protein
What is the Acceptable Macronutrient Distribution Range of carbohydrates in the
diet?
a) 10–35% of total energy intake
b) 20–35% of total energy intake
c) 45–65% of total energy intake
d) 70–85% of total energy
, intake Answer: c)
A serving of a breakfast cereal has 30 grams of total carbohydrate. How many
calories are coming from carbohydrate?
a) 120 Calories
b) 270 Calories
c) 90 Calories
d) 30 Calories
Answer: a) Carbohydrates provide 4 kilocalories/g of carbohydrate. 30 grams x 4
Kilocalories/grams = 120 kilocalories (Calories)
The Acceptable Daily Intake provided by the FDA defines safe intake of
a) simple sugars in a lifetime.
b) fiber per day.
c) alternative sweeteners per day.
d) polysaccharides
per day Answer: c)
Which of the following is the most common food-based lipid?
a) Cholesterol
b) Free fatty acids
c) Phospholipids
d) Triglyceri
des Answer: d)
We have learned about cells earlier in the book. Which fats are important to the
structure of cells?
a) Triglycerides as part of cell membranes
b) Phospholipids as part of cell membranes
c) Cholesterol as part of DNA
d) All of the above
are true Answer: b)
