Nutrition Final Exam [2026]
Nutrition Final Exam
Study online at https://quizlet.com/_abrbj
1. Energy-yielding the nutrients that break down to yield energy the body can use; protein, fat and
Nutrients carbs
2. Kcals/g for ener- proteins/carbs-4, fat-9, alcohol-7
gy-yielding nutri-
ents
3. Essential Nutri- nutrients that must come from food because our bodies cannot produce it in
ents sufficient amounts to meet physiological needs
4. Dietary Refer- a set of nutrient intake values for healthy people in the U.S. and Canada
ence Intakes
(DRI)
5. Recommended the average daily amount of nutrient considered adequate to meet the known
Dietary nutrient needs of practically all healthy people
Allowance (RDA)
6. Legumes group of plants that include beans and peas; generally low in fat and are nutrient
and fiber rich; examples- black beans, kidney beans, peanuts
7. Discretionary the kcalories remaining in a person's energy allowance after consuming enough
Calories nutrient-dense foods to meet all nutrient needs for a day
8. Whole Grains a grain that maintains the same relative proportions of starchy endosperm, germ,
and bran as the original; at least half of grains should be whole; look for "whole
grain" as one of first things in ingredient list
9. Fortified foods the addition to a food of nutrients that were either not originally present or
present in insignificant amounts; cereal is highly fortified
10. Vegetarians people who exclude meat, poultry, fish or other animal-derived foods from their
diets
1
, Nutrition Final Exam [2026]
Nutrition Final Exam
Study online at https://quizlet.com/_abrbj
11. Iron in Vegetari- RDA for iron is higher in vegetarians; iron absorption enhanced by Vitamin C;
ans vegetarians are no more iron deificient than other people
12. Non-heme iron Iron found in non-meat based foods; can be found in vegetables, grains, iron-for-
tified cereals and legumes; not absorbed by the body as well as heme iron
13. Gastrointestinal a flexible muscular tube that extends from the mouth, through the esophagus,
(GI) Tract stomach, small intestine, large intestine, and rectum to anus
14. Small Intestine 10-foot length of intestine that is the major site of digestion of food and absorp-
tion of nutrients; the segments are called the duodenum, jejunum, and ileum
15. Pyloric Sphincter allows passage from stomach to small intestine; prevents backflow from small
intestine
16. Villi Small fingerlike projections on the walls of the small intestines that increase
surface area
17. Carbohydrate Di- begins in the mouth, continues until it's mixed with gastric juices; the stomach
gestion acid of gastric juices deactivates salivary enzyme and carb digestion ceases; picks
up when pancreas sends enzymes to small intestine to break down starch into
small segments that can be absorbed through the intestinal walls into the hepatic
portal vein; digested fast
18. Fiber structural parts of plants found in vegetables, fruits, whole grains, and legumes;
promote healthful GI tract
19. Protein Digestion begin to uncoil when mixed with gasric acid, making them available to gastric
enzymes that begin to digest proteins; small fragments are absorbed through the
small intestinal wall into the hepatic portal vein; makes us feel most full
20. Fat Digestion form a layer on top of watery mixture in stomach; emulsified by bile, lipases begin
to break them down into small fragments that can be absorbed through small
intestine into lymph; digested slowest
2
Nutrition Final Exam
Study online at https://quizlet.com/_abrbj
1. Energy-yielding the nutrients that break down to yield energy the body can use; protein, fat and
Nutrients carbs
2. Kcals/g for ener- proteins/carbs-4, fat-9, alcohol-7
gy-yielding nutri-
ents
3. Essential Nutri- nutrients that must come from food because our bodies cannot produce it in
ents sufficient amounts to meet physiological needs
4. Dietary Refer- a set of nutrient intake values for healthy people in the U.S. and Canada
ence Intakes
(DRI)
5. Recommended the average daily amount of nutrient considered adequate to meet the known
Dietary nutrient needs of practically all healthy people
Allowance (RDA)
6. Legumes group of plants that include beans and peas; generally low in fat and are nutrient
and fiber rich; examples- black beans, kidney beans, peanuts
7. Discretionary the kcalories remaining in a person's energy allowance after consuming enough
Calories nutrient-dense foods to meet all nutrient needs for a day
8. Whole Grains a grain that maintains the same relative proportions of starchy endosperm, germ,
and bran as the original; at least half of grains should be whole; look for "whole
grain" as one of first things in ingredient list
9. Fortified foods the addition to a food of nutrients that were either not originally present or
present in insignificant amounts; cereal is highly fortified
10. Vegetarians people who exclude meat, poultry, fish or other animal-derived foods from their
diets
1
, Nutrition Final Exam [2026]
Nutrition Final Exam
Study online at https://quizlet.com/_abrbj
11. Iron in Vegetari- RDA for iron is higher in vegetarians; iron absorption enhanced by Vitamin C;
ans vegetarians are no more iron deificient than other people
12. Non-heme iron Iron found in non-meat based foods; can be found in vegetables, grains, iron-for-
tified cereals and legumes; not absorbed by the body as well as heme iron
13. Gastrointestinal a flexible muscular tube that extends from the mouth, through the esophagus,
(GI) Tract stomach, small intestine, large intestine, and rectum to anus
14. Small Intestine 10-foot length of intestine that is the major site of digestion of food and absorp-
tion of nutrients; the segments are called the duodenum, jejunum, and ileum
15. Pyloric Sphincter allows passage from stomach to small intestine; prevents backflow from small
intestine
16. Villi Small fingerlike projections on the walls of the small intestines that increase
surface area
17. Carbohydrate Di- begins in the mouth, continues until it's mixed with gastric juices; the stomach
gestion acid of gastric juices deactivates salivary enzyme and carb digestion ceases; picks
up when pancreas sends enzymes to small intestine to break down starch into
small segments that can be absorbed through the intestinal walls into the hepatic
portal vein; digested fast
18. Fiber structural parts of plants found in vegetables, fruits, whole grains, and legumes;
promote healthful GI tract
19. Protein Digestion begin to uncoil when mixed with gasric acid, making them available to gastric
enzymes that begin to digest proteins; small fragments are absorbed through the
small intestinal wall into the hepatic portal vein; makes us feel most full
20. Fat Digestion form a layer on top of watery mixture in stomach; emulsified by bile, lipases begin
to break them down into small fragments that can be absorbed through small
intestine into lymph; digested slowest
2
