NUTRITION EXAM 1 2026–2027: Practice Questions & Answers – Nutrition Fundamentals / Dietary Guidelines / Nutrient Metabolism (NFS 141 / HUN 201 / Nutrition Science)

This 2026–2027 document contains a comprehensive set of practice questions and verified answers for NUTRITION EXAM 1, covering foundational concepts in human nutrition. It is designed for college nutrition courses, pre‑nursing students, dietetics majors, and anyone preparing for introductory nutrition exams or health science prerequisites. Content includes: vitamins – fat‑soluble vitamins A, D, E, K (stored in body, potentially toxic), water‑soluble vitamins, vitamin C supplementation safety (Tolerable Upper Intake Level UL), niacin deficiency (pellagra), citrus fruits prevent scurvy; dietary standards and guidelines – Dietary Reference Intakes (DRIs), Recommended Dietary Allowance (RDA), Estimated Average Requirement (EAR), Adequate Intake (AI), Tolerable Upper Intake Level (UL), Acceptable Macronutrient Distribution Range (AMDR), Estimated Energy Requirement (EER), 2015‑2020 Dietary Guidelines for Americans (added sugars 10% of calories, avoid red meat/butter/cheese/eggs is NOT a recommendation); macronutrients – carbohydrates (primary fuel for body and brain, 4 kcal/g), fats/lipids (9 kcal/g), proteins (4 kcal/g, NOT primary energy source), functions of protein (building/repairing cells, bone strength), protein food groups (ounce equivalents); micronutrients – minerals (inorganic, not destroyed by heat/light), sodium (high blood pressure, highest in deli cold cuts), folate health claim (reduces neural tube defects), Vitamin E not required on Nutrition Facts panel; energy balance and calculations – calorie expenditure calculation (254 lbs walking 45 min/day for 7 days → 1600 kcal), percent of calories from saturated fat (6g sat fat in 460 kcal sandwich → 12%); food labeling and regulations – Nutrition Facts panel, Percent Daily Values (%DV), serving size, statement of identity, net contents, name/address of vendor (taste NOT required), FDA labeling requirements (chain restaurants), exempt foods (meat), “Excellent source” indicates highest calcium; USDA Food Patterns and MyPlate – food groups (grains, vegetables, fruits, dairy, protein), Miplato (Spanish MyPlate) recommends variety, nutrient‑dense food examples; eating behaviors and food choices – conditioned taste aversion, sensory data (sight, smell, taste, texture, sound), satiety (hard‑boiled egg highest), healthful eating out tips; digestion and absorption – peristalsis (reverse leading to vomiting), chyme, epiglottis, stomach acidic environment, brush border increases absorptive capacity, large intestine converts undigested material to feces, liver functions (storage of bile is NOT a liver function – gallbladder stores bile), bile released into small intestine, fat‑soluble vitamins absorbed into lymphatic system; hormones and blood glucose – glucagon and insulin maintain blood glucose levels, ghrelin “hunger hormone”; disease and nutrition – obesity link to higher mortality, pellagra (niacin deficiency), colorectal cancer (third most common in men and women), high sodium linked to hypertension; research methods – epidemiological study, placebo‑controlled double‑blind randomized trial, conflict of interest (funding bias), lack of transparency in industry‑funded research, experimental group; professional roles – Registered Dietitian (RD) qualified for diabetic diet planning; cell membrane – composed of phospholipid bilayer, cholesterol maintains flexibility. Each question includes the correct answer with detailed rationales. Ideal for nutrition exam 1, introductory nutrition courses, pre‑nursing, dietetics, and health science programs. Updated for 2026‑2027.