HUN 2201 EXAM 1 QUESTIONS WITH
CORRECT ANSWERS
Carbohydrate and Protein energy yield - ANSWER-4 kcal/g
Fat energy yield - ANSWER-9 kcal/g
Alcohol - ANSWER-provides energy but not considered a nutrient because it doesn't
support the growth, maintenance and repair of the body
Correlational but not causal - ANSWER-variables are linked but they don't have a
mechanism that makes one affect the other
Science of nutrition - ANSWER-study of the nutrients in foods and the body's handling
of those nutrients
All nutrients with an RDA - ANSWER-must have an EAR
RDA - ANSWER-carbs, protein, vitamin B12, Vitamin C, vitamin A, mg, fe, zn, cu
AI - ANSWER-water, total fiber, total fat, linoleic acid, linolenic acid, vitamin D, vitamin
K, na, cl, k, ca
Adequate nutrients - ANSWER-consume foods from all food groups and have a
balanced diet
weight management - ANSWER-maintain a healthy body weight and prevent weight
gain
physical activity - ANSWER-increase energy expenditure and decrease sedentary
activities
food groups to encourage - ANSWER-fruits, vegetables, milk and milk products, and
whole grains
limit which fat - ANSWER-saturated and trans
carbs should be - ANSWER-high in fiber and low in added sugar
sodium and potassium should be - ANSWER-low in salt and high in K
major food group - ANSWER-fruits, vegetables, grains, meats and legumes, and milk
, vegetable subroups - ANSWER-dark green vegetables, orange and deep yellow
vegetables, legumes, starchy vegetables and others
legumes - ANSWER-may be considered a meat or a vegetable
discretionary Kcal allowance - ANSWER-calculated by subtracting amount of energy
needed to meet nutrient needs from total energy allowance
cups are used for - ANSWER-fruits, vegetables and milk
ounces are used for - ANSWER-grains and meats
mixtures of foods - ANSWER-foods in two or more groups ex/sandwiches, soups
refined food - ANSWER-lose nutrient during processing
enriched food - ANSWER-have nutrients added back including iron, thiamin, riboflavin,
niacin, and folate
whole-grain food - ANSWER-not refined ex/brown rice and oatmeal
textured vegetable protein - ANSWER-processed soybean protein and can be used in
recipes
imitation foods - ANSWER-resemble other foods and are nutritionally inferior
food substitutes - ANSWER-designed to replace other foods
daily value based on - ANSWER-2000 kcal diet
food labels have - ANSWER-ingredient list, serving size, nutrition facts, manufacturer
information
ingredient list - ANSWER-ingredients in descending order of weight
daily values - ANSWER-listed by quantity and percentage standards per serving
nutrition facts - ANSWER-kcal, fat, cholesterol, sodium, carbohydrate, protein, vitamins
nutrient claims - ANSWER-must meet FDA definitions and include conditions of use, no
implied claims
health claims - ANSWER-FDA 'A' list represents clear links between a nutrient and a
disease, 'b' have supportive evidence but not conclusive, etc
CORRECT ANSWERS
Carbohydrate and Protein energy yield - ANSWER-4 kcal/g
Fat energy yield - ANSWER-9 kcal/g
Alcohol - ANSWER-provides energy but not considered a nutrient because it doesn't
support the growth, maintenance and repair of the body
Correlational but not causal - ANSWER-variables are linked but they don't have a
mechanism that makes one affect the other
Science of nutrition - ANSWER-study of the nutrients in foods and the body's handling
of those nutrients
All nutrients with an RDA - ANSWER-must have an EAR
RDA - ANSWER-carbs, protein, vitamin B12, Vitamin C, vitamin A, mg, fe, zn, cu
AI - ANSWER-water, total fiber, total fat, linoleic acid, linolenic acid, vitamin D, vitamin
K, na, cl, k, ca
Adequate nutrients - ANSWER-consume foods from all food groups and have a
balanced diet
weight management - ANSWER-maintain a healthy body weight and prevent weight
gain
physical activity - ANSWER-increase energy expenditure and decrease sedentary
activities
food groups to encourage - ANSWER-fruits, vegetables, milk and milk products, and
whole grains
limit which fat - ANSWER-saturated and trans
carbs should be - ANSWER-high in fiber and low in added sugar
sodium and potassium should be - ANSWER-low in salt and high in K
major food group - ANSWER-fruits, vegetables, grains, meats and legumes, and milk
, vegetable subroups - ANSWER-dark green vegetables, orange and deep yellow
vegetables, legumes, starchy vegetables and others
legumes - ANSWER-may be considered a meat or a vegetable
discretionary Kcal allowance - ANSWER-calculated by subtracting amount of energy
needed to meet nutrient needs from total energy allowance
cups are used for - ANSWER-fruits, vegetables and milk
ounces are used for - ANSWER-grains and meats
mixtures of foods - ANSWER-foods in two or more groups ex/sandwiches, soups
refined food - ANSWER-lose nutrient during processing
enriched food - ANSWER-have nutrients added back including iron, thiamin, riboflavin,
niacin, and folate
whole-grain food - ANSWER-not refined ex/brown rice and oatmeal
textured vegetable protein - ANSWER-processed soybean protein and can be used in
recipes
imitation foods - ANSWER-resemble other foods and are nutritionally inferior
food substitutes - ANSWER-designed to replace other foods
daily value based on - ANSWER-2000 kcal diet
food labels have - ANSWER-ingredient list, serving size, nutrition facts, manufacturer
information
ingredient list - ANSWER-ingredients in descending order of weight
daily values - ANSWER-listed by quantity and percentage standards per serving
nutrition facts - ANSWER-kcal, fat, cholesterol, sodium, carbohydrate, protein, vitamins
nutrient claims - ANSWER-must meet FDA definitions and include conditions of use, no
implied claims
health claims - ANSWER-FDA 'A' list represents clear links between a nutrient and a
disease, 'b' have supportive evidence but not conclusive, etc
