Nutrition Chapter 1 Exam Prep

36 Questions | Total Attempts: 884

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Nutrition Chapter 1 Exam Prep - Quiz

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Questions and Answers
  • 1. 
    Nutrition is the food that people [Blank] and how their bodies [Blank] it.
  • 2. 
    Preventive approach is when healthcare providers minimize risk factors in advance.
    • A. 

      True

    • B. 

      False

  • 3. 
    Traditional approach attempts change when symptoms of illness/disease already exist.
    • A. 

      True

    • B. 

      False

  • 4. 
    Select all that are essential nutrients.
    • A. 

      Water

    • B. 

      Proteins

    • C. 

      Minerals

    • D. 

      Glucose

    • E. 

      Vitamins

    • F. 

      Carbohydrates

    • G. 

      Fats

  • 5. 
    Basic functions of food include all except:
    • A. 

      Provide energy

    • B. 

      Allow the body to produce omega 3-fatty acids

    • C. 

      Build tissue

    • D. 

      Regulate metabolic processes

  • 6. 
    Metabolism is the sum of all body processes that accomplish the basic life-sustaining tasks.
    • A. 

      True

    • B. 

      False

  • 7. 
    Human energy is measured in [Blank].
  • 8. 
    Which essential nutrients supply us with our energy? Select all that apply.
    • A. 

      Water

    • B. 

      Carbohydrates

    • C. 

      Vitamins

    • D. 

      Proteins

    • E. 

      Fats

    • F. 

      Alcohol

  • 9. 
    The best use of protein is for energy.
    • A. 

      True

    • B. 

      False

  • 10. 
    Protein is used for structure, enzyme/hormone production, and fluid balance.
    • A. 

      True

    • B. 

      False

  • 11. 
    Protein provides [Blank] % of total daily kilocalorie intake.
  • 12. 
    Carbohydrates provide [Blank] % of total daily kilocalorie intake.
  • 13. 
    Carbohydrates are the primary source of fuel for energy.
    • A. 

      True

    • B. 

      False

  • 14. 
    Carbohydrates maintain the body's backup store of quick energy as glycogen.
    • A. 

      True

    • B. 

      False

  • 15. 
    Fats provide [Blank] % of total daily kilocalorie intake.
  • 16. 
    Fats are our body's secondary form of energy.
    • A. 

      True

    • B. 

      False

  • 17. 
    What are the 4 interconnected categories of nutrient recommendations? Select all that apply.
    • A. 

      RDA

    • B. 

      EAR

    • C. 

      AI

    • D. 

      CAT

    • E. 

      UL

  • 18. 
    Why do we need protein?
    • A. 

      Supports our bones and organs

    • B. 

      Insulation

    • C. 

      Builds tissue and regulates hormones

    • D. 

      For glycogen

  • 19. 
    Why do we need fat?
    • A. 

      Support of bones/organs, insulation.

    • B. 

      Extra is stored as extra muscle.

    • C. 

      Regulates hormones.

  • 20. 
    We calculate the number of kcals per serving of carbohydrates (22g) by taking...
    • A. 

      22 (4)

    • B. 

      22 (2)

    • C. 

      22 (9)

    • D. 

      22 + 4 (2)

  • 21. 
    We calculate the number of kcals per serving of fat (8g) by taking...
    • A. 

      8 (4)

    • B. 

      8 (9)

    • C. 

      8 + 9

    • D. 

      8 + 4

  • 22. 
    We calculate the number of kcals of protein (25g) per serving by taking...
    • A. 

      (25)(4)(2)

    • B. 

      25 + 4

    • C. 

      25 + 2

    • D. 

      25 (4)

  • 23. 
    If there are two servings in a product, we calculate the total number of kcals of carbohydrates (22g)  in this product by taking...
    • A. 

      22 (4) +2

    • B. 

      (22)(4)(2)

    • C. 

      22 + 4 + 2

    • D. 

      22 + (4)(2)

  • 24. 
    If there are two servings in a product, we calculate the total number of kcals of fats (8g) in this product by taking...
    • A. 

      (8)(9)(2)

    • B. 

      8 + 9 (2)

    • C. 

      8 + 9

    • D. 

      8 + 2

  • 25. 
    If there are two servings in a product, we calculate the total number of kcals of proteins (25g) in this product by taking...
    • A. 

      25 + 4

    • B. 

      25 (2)

    • C. 

      25 (4)(2)

    • D. 

      (25)(4)(2)

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