Nutrition Exam 1
1. What nutrients are the primary source of energy for the body? – carbohydrates, calories,
fats, protein
2. What is the fuel factor for the macronutrients? Protein = 4kcal/gram, Fat 9kcal/gram,
Carbohydrates 5kcal/gram
3. How is food energy measured - calorie
4. When macronutrient end products of digestion are ready for absorption there are three
primary end products. What are they – carbs – fructose, glucose, galactose. Protein –
amino acids. Fat – glycerol, diglycerides, monoglycerides and fatty acids
5. Carbon, hydrogen, and oxygen are the components of what macronutrients – fats and
carbs
6. The three major components of the Dietary Reference Index are
m
er as
7. Which component of the DRI looks at the average daily dietary nutrient intake level that
co
is sufficient to meet the nutrient requirements of nearly all healthy individuals in a
eH w
particular life stage and gender group?
o.
8. Identify the term for the highest level of nutrient that can be consumed
rs e
9. DRI provide reference values for use in planning and evaluating diets for which group of
ou urc
people
10. What is the total dietary kcal intake for each macronutrient during pregnancy
11. What is the AMDR for protein 10-35%
o
12. What is the primary plasma protein
aC s
13. What is the primary function of protein in the body
vi y re
14. What is an example of a complete protein
15. What are the building blocks of protein – amino acids
16. When kidney function declines which macronutrient may be reduced to minimize the
ed d
excretion of urea
ar stu
17. What is the RDA minimum for carbs 130 g/day
18. What is the AMDR for carbs – 45-65%
19. What is the minimum recommended amount of carbs needed to prevent fatigue,
dehydration, and energy loss
is
20. 1 carb serving size is equal to how many grams of carbs
Th
21. What is the purpose of salivary amylase – break down starch
22. What is the sugar that all carbs are converted to for transport in the blood - glucose
23. Which nutrient is the body’s preferred energy source – carbohydrate.
sh
24. What is the AMDR for lipids – 20-35%
25. Which fats can lower LDL cholesterol and decrease the risk of heart disease
26. Lipids are more or less complex than carbs - more
27. What fats are found only in the body if consumed and use hydrogenation to make
margarine from polyunsaturated oils
28. What are the essential fatty acids – linoleic acid and a-linolenic acid
This study source was downloaded by 100000805705997 from CourseHero.com on 04-30-2021 06:56:00 GMT -05:00
https://www.coursehero.com/file/32410834/Nutritional-Priniciples-Study-Guide-Exam-1/
1. What nutrients are the primary source of energy for the body? – carbohydrates, calories,
fats, protein
2. What is the fuel factor for the macronutrients? Protein = 4kcal/gram, Fat 9kcal/gram,
Carbohydrates 5kcal/gram
3. How is food energy measured - calorie
4. When macronutrient end products of digestion are ready for absorption there are three
primary end products. What are they – carbs – fructose, glucose, galactose. Protein –
amino acids. Fat – glycerol, diglycerides, monoglycerides and fatty acids
5. Carbon, hydrogen, and oxygen are the components of what macronutrients – fats and
carbs
6. The three major components of the Dietary Reference Index are
m
er as
7. Which component of the DRI looks at the average daily dietary nutrient intake level that
co
is sufficient to meet the nutrient requirements of nearly all healthy individuals in a
eH w
particular life stage and gender group?
o.
8. Identify the term for the highest level of nutrient that can be consumed
rs e
9. DRI provide reference values for use in planning and evaluating diets for which group of
ou urc
people
10. What is the total dietary kcal intake for each macronutrient during pregnancy
11. What is the AMDR for protein 10-35%
o
12. What is the primary plasma protein
aC s
13. What is the primary function of protein in the body
vi y re
14. What is an example of a complete protein
15. What are the building blocks of protein – amino acids
16. When kidney function declines which macronutrient may be reduced to minimize the
ed d
excretion of urea
ar stu
17. What is the RDA minimum for carbs 130 g/day
18. What is the AMDR for carbs – 45-65%
19. What is the minimum recommended amount of carbs needed to prevent fatigue,
dehydration, and energy loss
is
20. 1 carb serving size is equal to how many grams of carbs
Th
21. What is the purpose of salivary amylase – break down starch
22. What is the sugar that all carbs are converted to for transport in the blood - glucose
23. Which nutrient is the body’s preferred energy source – carbohydrate.
sh
24. What is the AMDR for lipids – 20-35%
25. Which fats can lower LDL cholesterol and decrease the risk of heart disease
26. Lipids are more or less complex than carbs - more
27. What fats are found only in the body if consumed and use hydrogenation to make
margarine from polyunsaturated oils
28. What are the essential fatty acids – linoleic acid and a-linolenic acid
This study source was downloaded by 100000805705997 from CourseHero.com on 04-30-2021 06:56:00 GMT -05:00
https://www.coursehero.com/file/32410834/Nutritional-Priniciples-Study-Guide-Exam-1/
