Page |1
SDSU NUTRITION 313 Exam Part 1
Questions and Correct Answers/ Latest
Update / Already Graded
hunger
Ans: primarily physiological (internal) drive to find and eat
food, mostly regulated by internal cues to eating
appetite
Ans: primarily psychological (external) influences that
encourage us to find and eat food, often in absence of obvious
hunger
satiety
Ans: a state in which there is no longer a desire to eat; a
feeling of satisfaction
nutrients
Ans: chemical substances in food that contribute to
health,many of which are essential parts of a diet. They nourish
us by providing calories to fulfill energy needs, materials for
building body parts and factors to regulate necessary chemical
processes in the body
All rights reserved © 2025/ 2026 |
, Page |2
essential nutrient
Ans: substance that, when left out of a diet, leads to signs of
poor health. The body either cannot produce enough of it to
meet its needs. If added back to a diet before permanent
damage occurs, the affected aspects of health are restored
stroke
Ans: decrease or loss in blood flow to the brain that results
from a blood clot or other change in arteries in the brain. This in
turn causes the death of brain tissue. Also called
cerebrovascular accident
carbohydrate
Ans: a compound containing carbon, hydrogen, and oxygen
atoms. Sugars, starches, and fibers are forms of this
lipids
Ans: compound containing much carbon and hydrogen , little
oxygen and sometimes other atoms. They do not dissolve in
water and include fats, oils and cholesterol
All rights reserved © 2025/ 2026 |
, Page |3
protein
Ans: food and body compounds made of amino acids; they
contain carbon, hydrogen oxygen, nitrogen and sometimes
other atoms in a specific configuration. They contain the form
of nitrogen most easily used by the human body
Vitamin
Ans: compound needed in very small amounts in the diet to
help regulate and support chemical reactions in the body
mineral
Ans: element used in the body to promote chemical reactions
and to form body structures
water
Ans: universal solvents, chemically, h20, the body is composed
of 60%
kilocalories (kcal)
Ans: is a unit that describes the energy content of food.
Specifically, a kcal is the heat energy needed to rasie the
All rights reserved © 2025/ 2026 |
, Page |4
temperature of 1000grams ( 1 liter) of water 1 degree celsius.
Referred to as calories
macronutrient
Ans: nutrient needed in gram quantities in a diet
micronutrient
Ans: nutrient needed in milligram or microgram quantities in a
diet
simple sugar
Ans: monosaccharide or disaccharide in the diet
complex carbohydrate
Ans: composed of many sugar units (polysaccharide) Ex.
glycogen, starch, and fiber
starch
Ans: carbohydrate made of multiple units of glucose attached
together in a form the body can digest; also known as complex
carbohydrate
All rights reserved © 2025/ 2026 |
SDSU NUTRITION 313 Exam Part 1
Questions and Correct Answers/ Latest
Update / Already Graded
hunger
Ans: primarily physiological (internal) drive to find and eat
food, mostly regulated by internal cues to eating
appetite
Ans: primarily psychological (external) influences that
encourage us to find and eat food, often in absence of obvious
hunger
satiety
Ans: a state in which there is no longer a desire to eat; a
feeling of satisfaction
nutrients
Ans: chemical substances in food that contribute to
health,many of which are essential parts of a diet. They nourish
us by providing calories to fulfill energy needs, materials for
building body parts and factors to regulate necessary chemical
processes in the body
All rights reserved © 2025/ 2026 |
, Page |2
essential nutrient
Ans: substance that, when left out of a diet, leads to signs of
poor health. The body either cannot produce enough of it to
meet its needs. If added back to a diet before permanent
damage occurs, the affected aspects of health are restored
stroke
Ans: decrease or loss in blood flow to the brain that results
from a blood clot or other change in arteries in the brain. This in
turn causes the death of brain tissue. Also called
cerebrovascular accident
carbohydrate
Ans: a compound containing carbon, hydrogen, and oxygen
atoms. Sugars, starches, and fibers are forms of this
lipids
Ans: compound containing much carbon and hydrogen , little
oxygen and sometimes other atoms. They do not dissolve in
water and include fats, oils and cholesterol
All rights reserved © 2025/ 2026 |
, Page |3
protein
Ans: food and body compounds made of amino acids; they
contain carbon, hydrogen oxygen, nitrogen and sometimes
other atoms in a specific configuration. They contain the form
of nitrogen most easily used by the human body
Vitamin
Ans: compound needed in very small amounts in the diet to
help regulate and support chemical reactions in the body
mineral
Ans: element used in the body to promote chemical reactions
and to form body structures
water
Ans: universal solvents, chemically, h20, the body is composed
of 60%
kilocalories (kcal)
Ans: is a unit that describes the energy content of food.
Specifically, a kcal is the heat energy needed to rasie the
All rights reserved © 2025/ 2026 |
, Page |4
temperature of 1000grams ( 1 liter) of water 1 degree celsius.
Referred to as calories
macronutrient
Ans: nutrient needed in gram quantities in a diet
micronutrient
Ans: nutrient needed in milligram or microgram quantities in a
diet
simple sugar
Ans: monosaccharide or disaccharide in the diet
complex carbohydrate
Ans: composed of many sugar units (polysaccharide) Ex.
glycogen, starch, and fiber
starch
Ans: carbohydrate made of multiple units of glucose attached
together in a form the body can digest; also known as complex
carbohydrate
All rights reserved © 2025/ 2026 |
