NUTRITION 210 EXAM 1 | QUESTIONS AND ANSWERS | LATEST 2026/27

NUTRITION 210 EXAM 1 | QUESTIONS AND
ANSWERS | LATEST 2026/27




1. The most reliable or credible source for nutrition information on the internet
would be

An advertisement

A government agency

A blog

An online vitamin store

2. List the five key factors that contribute to a healthful diet.

Variety, balance, moderation, adequacy, and nutrient density.

Low calories, high sugar, high fat, low fiber, and processed foods.

Essential nutrients, non-essential nutrients, empty calories, food
labels, and dietary guidelines.

Fruits, vegetables, grains, dairy, and meats.

Protein, carbohydrates, fats, vitamins, and minerals.

3. Describe the main differences between nutrient claims, health claims, and
structure-function claims in the context of food labeling.

Nutrient claims describe the level of a nutrient in a food, health
claims link a food to a health benefit, and structure-function claims
describe how a nutrient affects the body's structure or function.

Nutrient claims indicate the taste of a food, health claims are about

,food safety, and structure-function claims are about cooking
e. e. e. e. e. e. e.



methods.
e.




e .Nutrient claims provide information on calories, health claims discuss
e. e. e. e. e. e. e. e.



e.food packaging, and structure-function claims relate to food
e. e. e. e. e. e. e.

, marketing.

e . Nutrient claims are about the origin of a food, health claims are
e. e. e. e. e. e. e. e. e. e. e.



about environmental impact, and structure-function claims are about
e. e. e. e. e. e. e. e.



food processing.
e. e.




4. If a nutritionist relies on anecdotal evidence to recommend a diet,
e. e. e. e. e. e. e. e. e. e.



what potential issues could arise compared to using scientific
e. e . e. e. e. e. e. e. e.



consensus?
e.




e . The recommendations will be universally accepted.
e. e. e. e. e.




e . The recommendations may lack reliability and validity.
e. e. e. e. e. e.




e . The recommendations will be based on peer-reviewed
e. e. e. e. e. e.




studies.
e. e. e. The recommendations will always be accurate.
e. e. e. e. e.




5. Describe how a double-blind experiment contributes to the validity
e. e. e. e. e. e. e. e.



of nutrition research findings.
e. e. e. e.




e . A double-blind experiment prevents both participants and
e. e. e. e. e. e.



e. researchers from knowing who receives the treatment, e. e. e. e. e. e.



e. reducing bias and increasing the reliability of the results.
e. e. e. e. e. e. e. e.




e. A double-blind experiment is used to assess the nutritional content of
e. e. e. e. e. e. e. e. e. e.



e. foods.

e . A double-blind experiment allows researchers to manipulate variables
e. e. e. e. e. e. e.



freely without oversight.
e. e. e.




e. A double-blind experiment ensures that only researchers know the
e. e. e. e. e. e. e. e.



treatment assignments, which helps in data collection.
e. e. e. e. e. e. e.




6. The key five factors that indicate a healthy diet include which of
e. e. e. e. e. e. e. e. e. e. e.



the following?
e. e.




e . inadequate, unbalanced, lacking in calorie control, variety and
e. e. e. e. e. e. e.



e. lacking moderation e.

, e . adequate, balanced, calorie control, lacking in moderation
e. e. e. e. e. e.



e. and lacking variety
e. e.




e . adequate, balanced, calorie control, moderation and variety
e. e. e. e. e. e.




e . inadequate, balanced, calorie control, variety and lacking in
e. e. e. e. e. e. e.



e. moderation

7. A National Health survey measured 10,000 elementary school students in
e. e. e. e. e. e. e. e. e.



grades 1-5 on multiple variables including standardized test scores, body
e. e. e. e. e. e. e. e. e. e.



mass index, physical activity status, and socioeconomic status. This example
e. e. e. e. e. e. e. e. e. e.



is best described as which type of research design?
e. e. e. e. e. e. e. e. e.




e . Historical

e . Epidemiological

e. Experimental e.




Philosophical
e.




8. The dietary guidelines are released every 5 years. the newest guideline
e. e. e. e. e. e. e. e. e. e.



was released in 2015.
e. e. e. e.




e . both statements are true
e. e. e.




e . both statements are false
e. e. e.




e. the first statement is false; the second is true
e. e. e. e. e. e. e. e.




e. e. the first statement is true; the second is
e. e. e. e. e. e. e.




false
e.




9. Describe the significance of the changes made to the Nutrition Facts panel
e. e. e. e. e. e. e. e. e. e. e.



in terms of consumer awareness.
e. e . e. e. e.




e. The changes are primarily aesthetic and do not provide any new
e. e. e. e. e. e. e. e. e. e.



e. information.