NURS 1100 Final Exam Questions All Solutions (A
Pass) 2025 Update
/ Science of Nutrition - Answer-Identifying amounts of nutrients needed and the best
food sources of nutrients
/.Nutrients - Answer-a mixture of chemicals in food that the body. canuse to obtain
energy, synthesize tissues, or regulate functions
/.macronutrients - Answer-carbohydrates, fats, and proteins, needed in relatively large
amounts in the diet
/.micronutrients - Answer-vitamins and minerals, needed in relatively small amounts in
the diet
/.The Standard American Diet: The average American falls short of which My Plate
category recommendations? - Answer-Vegetables, dairy, and fruit
/.Carbohydrate - Answer-Grains, vegetables, legumes, and fruits
/.Lipid - Answer-oil
/.Protein - Answer-meat and dairy
/.Vitamins - Answer-fruits and vegetables
/.Minerals - Answer-meats, dairy and plants
/.A kilocalorie is a unit used to measure food energy. True or false? - Answer-True
/.In addition to macronutrients and micronutrients, the other nutrient our bodies must
have is water. Why is water so important? - Answer-For temperature control, for joint
lubrication, and for transportation of nutrients and wastes
/.Kcals provided per gram of:
Carbohydrate & protein
Lipid
Alcohol - Answer-4 kcal/g
9 kcal/g
7kcal/g
/.Review the calculations on page 18. For this course, you need to be able to perform
these types of calculations based on your knowledge of the kcal/gram of each of the
,macronutrients. Here's a practice problem: A food label indicates that one serving
contains the following:
Carbohydrate: 27g
Fat: 6g
Protein: 3g
How many total kcals does this food provide? - Answer-For the carbs: 27 * 4 = 108
For the fat: 6 * 9 = 54
For the protein: 3 * 4 = 12
Total kcals = 174
/.Read "Evaluating Information on the Internet" on page 24. More than ever before,
Americans depend on the Internet as a source of information, including nutritional
information. Which of the following is true concerning the rules for posting information
on the World Wide Web? - Answer-There are no rules
/.Moderation - Answer-not too much or too little of anything
/.Variety - Answer-including lots of different foods in the diet
/.Balance - Answer-choosing a variety of foods, energy sources and other nutrients
/.From the table on p. 43, what is the maximum amount of sodium a person should
consume each day? - Answer-2,300 mg
/.Suggested Daily Amount:
Grains
Vegetables
Fruits
Milk
Meat and Beans - Answer-6 oz
2 1/2 cups
2 cups
3 cups
5 1/2 oz
/.1. Industrial plants and cars release heavy metals into the air
2. Rainfall carries the contaminants to the soil
3. Plants for food crops and animal feed absorb contaminants from the soil
4. Runoff picks up contaminants from pesticides, fertilizers, and animal manure polluting
surface water, groundwater and coastal water
5. Polluted water contaminates seafood and other fish we eat - Answer-X
/.In the US, the chief cause of foodborne illness is: - Answer-Microorganism
/.In order to be labeled "100 percent organic", foods must be all of the following
EXCEPT:
, a. must be produced without exlcluded methods, ionizing radion, or sewage sludge
b. all ingredients must be certified organic
c. miust be processed with organic aids
d. muist be lcoally grown and nevr preserved, dried or frozen - Answer-d. must be
locally grown and never preserved, dried or frozen
/.Food and Drug Administration (FDA) - Answer-Laws governing safety of
domestic/imported food
/.Centers for Disease Control (CDC) - Answer-outbreaks of foodborne
illnesses/causes/prevention
/.USDA Food Safety and Inspection Service (FSIS) - Answer-laws governing the safety
of deomestic/imported meat and poultry
/.Environmental Protection Agency - Answer-Public drinking water, pesticides/chemicals
affecting the environment
/.[x1] raw, cooked, and ready-to-eat foods while shopping, preparing and storing. Keep
your refrigerator at [x2] degrees F or colder. Wash hands with warm, soapy water for at
least [x3] seconds before food prep. Use a food [x4] to ensure your food is "done".
Refrigerate leftovers within [x5] hours or sooner. - Answer-X1: separate
X2: 40
X3: 20
X4: thermometer
X5: two
/.Clean - Answer-Wash hands and surfaces often and clean fruits and vegetables
/.Separate - Answer-Keep raw foods from ready-to-eat foods
/.Cook - Answer-Foods should be heated to proper temperatures
/.Refrigerate Promptly - Answer-defrost foods properly and refrigerate perishable foods
/.Those who are increased risk for foodborne illnesses - Answer-Woman with cancer
undergoing chemotherapy
85 year old woman
woman pregnant with her third child
newborn baby
/.Pasteurization - Answer-destroying pathogenic bacteria by heating liquid foods
/.Preservatives - Answer-adding chemicals or other agents that slow the decomposition
of food
Pass) 2025 Update
/ Science of Nutrition - Answer-Identifying amounts of nutrients needed and the best
food sources of nutrients
/.Nutrients - Answer-a mixture of chemicals in food that the body. canuse to obtain
energy, synthesize tissues, or regulate functions
/.macronutrients - Answer-carbohydrates, fats, and proteins, needed in relatively large
amounts in the diet
/.micronutrients - Answer-vitamins and minerals, needed in relatively small amounts in
the diet
/.The Standard American Diet: The average American falls short of which My Plate
category recommendations? - Answer-Vegetables, dairy, and fruit
/.Carbohydrate - Answer-Grains, vegetables, legumes, and fruits
/.Lipid - Answer-oil
/.Protein - Answer-meat and dairy
/.Vitamins - Answer-fruits and vegetables
/.Minerals - Answer-meats, dairy and plants
/.A kilocalorie is a unit used to measure food energy. True or false? - Answer-True
/.In addition to macronutrients and micronutrients, the other nutrient our bodies must
have is water. Why is water so important? - Answer-For temperature control, for joint
lubrication, and for transportation of nutrients and wastes
/.Kcals provided per gram of:
Carbohydrate & protein
Lipid
Alcohol - Answer-4 kcal/g
9 kcal/g
7kcal/g
/.Review the calculations on page 18. For this course, you need to be able to perform
these types of calculations based on your knowledge of the kcal/gram of each of the
,macronutrients. Here's a practice problem: A food label indicates that one serving
contains the following:
Carbohydrate: 27g
Fat: 6g
Protein: 3g
How many total kcals does this food provide? - Answer-For the carbs: 27 * 4 = 108
For the fat: 6 * 9 = 54
For the protein: 3 * 4 = 12
Total kcals = 174
/.Read "Evaluating Information on the Internet" on page 24. More than ever before,
Americans depend on the Internet as a source of information, including nutritional
information. Which of the following is true concerning the rules for posting information
on the World Wide Web? - Answer-There are no rules
/.Moderation - Answer-not too much or too little of anything
/.Variety - Answer-including lots of different foods in the diet
/.Balance - Answer-choosing a variety of foods, energy sources and other nutrients
/.From the table on p. 43, what is the maximum amount of sodium a person should
consume each day? - Answer-2,300 mg
/.Suggested Daily Amount:
Grains
Vegetables
Fruits
Milk
Meat and Beans - Answer-6 oz
2 1/2 cups
2 cups
3 cups
5 1/2 oz
/.1. Industrial plants and cars release heavy metals into the air
2. Rainfall carries the contaminants to the soil
3. Plants for food crops and animal feed absorb contaminants from the soil
4. Runoff picks up contaminants from pesticides, fertilizers, and animal manure polluting
surface water, groundwater and coastal water
5. Polluted water contaminates seafood and other fish we eat - Answer-X
/.In the US, the chief cause of foodborne illness is: - Answer-Microorganism
/.In order to be labeled "100 percent organic", foods must be all of the following
EXCEPT:
, a. must be produced without exlcluded methods, ionizing radion, or sewage sludge
b. all ingredients must be certified organic
c. miust be processed with organic aids
d. muist be lcoally grown and nevr preserved, dried or frozen - Answer-d. must be
locally grown and never preserved, dried or frozen
/.Food and Drug Administration (FDA) - Answer-Laws governing safety of
domestic/imported food
/.Centers for Disease Control (CDC) - Answer-outbreaks of foodborne
illnesses/causes/prevention
/.USDA Food Safety and Inspection Service (FSIS) - Answer-laws governing the safety
of deomestic/imported meat and poultry
/.Environmental Protection Agency - Answer-Public drinking water, pesticides/chemicals
affecting the environment
/.[x1] raw, cooked, and ready-to-eat foods while shopping, preparing and storing. Keep
your refrigerator at [x2] degrees F or colder. Wash hands with warm, soapy water for at
least [x3] seconds before food prep. Use a food [x4] to ensure your food is "done".
Refrigerate leftovers within [x5] hours or sooner. - Answer-X1: separate
X2: 40
X3: 20
X4: thermometer
X5: two
/.Clean - Answer-Wash hands and surfaces often and clean fruits and vegetables
/.Separate - Answer-Keep raw foods from ready-to-eat foods
/.Cook - Answer-Foods should be heated to proper temperatures
/.Refrigerate Promptly - Answer-defrost foods properly and refrigerate perishable foods
/.Those who are increased risk for foodborne illnesses - Answer-Woman with cancer
undergoing chemotherapy
85 year old woman
woman pregnant with her third child
newborn baby
/.Pasteurization - Answer-destroying pathogenic bacteria by heating liquid foods
/.Preservatives - Answer-adding chemicals or other agents that slow the decomposition
of food
