Nutrition Exam

Q: What are the six main categories of nutrients?
A: Macronutrients (Carbohydrates, Proteins, Fats), Micronutrients (Vitamins, Minerals), Water

Q: How can nutrients be grouped?
A: By function (Energy-providing vs. non-energy-providing) or by necessity (Essential vs. non-essential)

Q: What are the main roles of macronutrients?
A:

  • Carbohydrates: Primary energy source

  • Proteins: Tissue repair, enzyme production

  • Fats: Long-term energy storage, cell membrane structure

Q: What is the difference between "Certified Organic" and "Organic Nutrients"?
A: Certified Organic is USDA-regulated, Organic Nutrients occur naturally in food

Q: Define phytochemicals, zoonutrients, functional foods, and organic foods.
A:

  • Phytochemicals: Bioactive compounds in plants (e.g., flavonoids)

  • Zoonutrients: Bioactive compounds from animals (e.g., omega-3s)

  • Functional Foods: Provide health benefits beyond basic nutrition

  • Organic Foods: Grown without synthetic additives

Q: What is the name for chemical energy from food?
A: ATP (Adenosine Triphosphate)

Q: What is a calorie?
A: The energy needed to raise 1g of water by 1°C

Q: How many kcal per gram do macronutrients provide?
A:

  • Carbohydrates: 4 kcal/g

  • Proteins: 4 kcal/g

  • Fats: 9 kcal/g

  • Alcohol: 7 kcal/g

Q: What are AMDRs for macronutrients?
A:

  • Carbohydrates: 45-65% of daily intake

  • Proteins: 10-35%

  • Fats: 20-35%

Q: What is malnutrition and its types?
A:

  • Primary: Due to insufficient/excessive intake

  • Secondary: Due to absorption/metabolism issues

Q: What are the ABCD methods of nutritional assessment?
A:

  • Anthropometric: Body measurements (BMI, weight, height)

  • Biochemical: Blood/urine tests

  • Clinical: Physical examination

  • Dietary: Food intake analysis

Q: What are DRIs?
A:

  • EAR: Meets needs of 50% of people

  • RDA: Meets needs of 97-98%

  • AI: Used when RDA is unavailable

  • UL: Maximum safe intake level

Q: What does the Dietary Guidelines for Americans recommend?
A:

  • Increase: Whole grains, fruits, vegetables, lean proteins, healthy fats

  • Decrease: Added sugars, saturated fats, sodium

Q: Who oversees food labeling?
A: FDA

Q: What must be included on food labels?
A: Serving size, calories, macronutrient breakdown, ingredient list, %DV

Q: What is %DV?
A: Percentage of daily value based on a 2,000 kcal diet

Q: What are the major parts of the GI tract?
A: Mouth → Esophagus → Stomach → Small Intestine → Large Intestine

Q: What are the major accessory organs?
A: Salivary glands, liver, gallbladder, pancreas

Q: What are major digestive secretions?
A: Saliva (enzymes), Hydrochloric acid (stomach), Bile (fat digestion)

Q: What is the role of peristalsis?
A: Moves food through the digestive tract

Q: What is the first section of the small intestine?
A: Duodenum

Q: How do macronutrients get absorbed?
A:

  • Carbs & Proteins: Bloodstream (hepatic portal vein)

  • Fats: Lymphatic system

Q: Why are gut bacteria important?
A: Aid digestion, produce vitamins, support immunity