Page 1 of 33
MIDTERM EXAM: STRAIGHTERLINE INTRODUCTION TO
NUTRITION (LATEST 2025 UPDATE) QUESTIONS AND
VERIFIED ANSWERS | 100% CORRECT | GRADE A
Nutrition .....ANSWER..... the science of food and its interactions in
the body
Diet .....ANSWER..... all foods and fluids consumed, Nutrients: the
components that make up food.
Essential nutrients .....ANSWER..... must be provided by the diet,
energy- yielding nutrients: provide the energy to remain
active(have calories) Non-energy yielding nutrients: assist in
energy productions do not provide calories. Ex vitamins, minerals,
water.
Calorie .....ANSWER..... food energy, a unit of measurement,
Gram: a measurement of the weight of a food or nutrient.
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Nutrient dense .....ANSWER..... low in calories, high in nutrients. Ex
protein, veggies, and fruit. Empty calories: high in calories, low in
nutrients. Ex: donuts, hot dogs, chips, alcohol and fast foods.
Malnutrition .....ANSWER..... poor nutrition; under nutrition: too
little of a nutrient, over nutrition: too much of a nutrient.
Over nutrition examples .....ANSWER..... obesity, dental caries
(cavities), and toxicity.
Under-nutrition examples .....ANSWER..... dehydration, anemia,
and osteoporosis.
Energy-yielding nutrients examples .....ANSWER..... protein,
carbohydrates, and lipids.
How many calories are in a meal that consists of 105 grams
carbohydrate, 32 grams protein and 27 grams fat, AND what is
the percent of carbohydrate, protein and fat in this meal
.....ANSWER..... 416 carbs, 128 protein, 243 fat= 787 : %53,
%16, %31
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Adequacy .....ANSWER..... providing all nutrients, fiber and
energy in sufficient amounts.
Variety .....ANSWER..... providing a wide selection of food.
Balance .....ANSWER..... not having too much of one food group
at the expense of another.
Calorie count .....ANSWER..... choosing more nutrient dense foods.
Moderation .....ANSWER..... all factors taken into consideration,
including lifestyle; portion control.
Anthropometrics .....ANSWER..... external body measurements. Ex:
height, weight, body mass index, body fat percentage
Biochemical analysis .....ANSWER..... blood tests (electrolytes,
blood sugar, lipid profile, and liver function tests) and Urinalysis
(ketones and nitrogen)
Clinical methods .....ANSWER..... historical information (pest
medical history, family history, diet history, socioeconomics status,
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medications) Physical exam (skin integrity, wasted appearance,
and thinning hair)
Dietary Methods .....ANSWER..... food intake records (24-hour
recall, food dairy/journal/record, and food frequency
Questionnaire, Nutrient analysis (compare to dietary standards,
food composition tables, computer programs like ESHA food
processor)
DRI .....ANSWER..... dietary reference intakes; nutrient guidelines
for US and Canada
RDA .....ANSWER..... recommended dietary allowances;
calculated from EAR, meet/exceeds needs for majority of USA
AI .....ANSWER..... Adequate intake; calculated from EAR, set
when insufficient data to make RDA value
UL .....ANSWER..... tolerable upper intake levels, potentially
hazardous levels of nutrient intake
MIDTERM EXAM: STRAIGHTERLINE INTRODUCTION TO
NUTRITION (LATEST 2025 UPDATE) QUESTIONS AND
VERIFIED ANSWERS | 100% CORRECT | GRADE A
Nutrition .....ANSWER..... the science of food and its interactions in
the body
Diet .....ANSWER..... all foods and fluids consumed, Nutrients: the
components that make up food.
Essential nutrients .....ANSWER..... must be provided by the diet,
energy- yielding nutrients: provide the energy to remain
active(have calories) Non-energy yielding nutrients: assist in
energy productions do not provide calories. Ex vitamins, minerals,
water.
Calorie .....ANSWER..... food energy, a unit of measurement,
Gram: a measurement of the weight of a food or nutrient.
,Page 2 of 33
Nutrient dense .....ANSWER..... low in calories, high in nutrients. Ex
protein, veggies, and fruit. Empty calories: high in calories, low in
nutrients. Ex: donuts, hot dogs, chips, alcohol and fast foods.
Malnutrition .....ANSWER..... poor nutrition; under nutrition: too
little of a nutrient, over nutrition: too much of a nutrient.
Over nutrition examples .....ANSWER..... obesity, dental caries
(cavities), and toxicity.
Under-nutrition examples .....ANSWER..... dehydration, anemia,
and osteoporosis.
Energy-yielding nutrients examples .....ANSWER..... protein,
carbohydrates, and lipids.
How many calories are in a meal that consists of 105 grams
carbohydrate, 32 grams protein and 27 grams fat, AND what is
the percent of carbohydrate, protein and fat in this meal
.....ANSWER..... 416 carbs, 128 protein, 243 fat= 787 : %53,
%16, %31
,Page 3 of 33
Adequacy .....ANSWER..... providing all nutrients, fiber and
energy in sufficient amounts.
Variety .....ANSWER..... providing a wide selection of food.
Balance .....ANSWER..... not having too much of one food group
at the expense of another.
Calorie count .....ANSWER..... choosing more nutrient dense foods.
Moderation .....ANSWER..... all factors taken into consideration,
including lifestyle; portion control.
Anthropometrics .....ANSWER..... external body measurements. Ex:
height, weight, body mass index, body fat percentage
Biochemical analysis .....ANSWER..... blood tests (electrolytes,
blood sugar, lipid profile, and liver function tests) and Urinalysis
(ketones and nitrogen)
Clinical methods .....ANSWER..... historical information (pest
medical history, family history, diet history, socioeconomics status,
, Page 4 of 33
medications) Physical exam (skin integrity, wasted appearance,
and thinning hair)
Dietary Methods .....ANSWER..... food intake records (24-hour
recall, food dairy/journal/record, and food frequency
Questionnaire, Nutrient analysis (compare to dietary standards,
food composition tables, computer programs like ESHA food
processor)
DRI .....ANSWER..... dietary reference intakes; nutrient guidelines
for US and Canada
RDA .....ANSWER..... recommended dietary allowances;
calculated from EAR, meet/exceeds needs for majority of USA
AI .....ANSWER..... Adequate intake; calculated from EAR, set
when insufficient data to make RDA value
UL .....ANSWER..... tolerable upper intake levels, potentially
hazardous levels of nutrient intake
