Nutrition 101 Final Exam / NUTRI 101 Final Exam
(2021): Straighterline (Verified answers, Scored A)
Phases of change - ANSWER Precontemplation
Contemplation
Preperation
Action
Maintenance
Termination
How many milligrams of sodium are in 1 teaspoon of salt - ANSWER 2300 mg
List 3 aspects one should note when reviewing scientific research for reliability -
ANSWER Does it sell you something? Does it come from a reliable source? Is it
someone's opinion?
What is the danger zone temperature range - ANSWER 40-140 degrees F
What are the most common symptoms of food-borne illness - ANSWER GI Upset &
nausea
Estimated Average Requirements (EAR) - ANSWER Daily nutrient intake amounts
that are estimated to meet the needs of 50% of healthy people in and age/gender
specific group
Recommend Dietary Allowances (RDA) - ANSWER Daily nutritional intakes sufficient
to meet the needs of almost(97%) all healthy people in a specific life stage
Adequate Intakes (AI) - ANSWER Daily nutritional intakes used for when the EAR is
not available
Tolerable Upper Intake Levels (UL) - ANSWER The maximum daily intake amounts
of nutrients that are not likely to cause adverse health effects. (Not a recommended
dosage)
Estimated Energy Requirements (EER)s - ANSWER Average daily calories needed
to maintain body weight in healthy individuals
Acceptable Macronutrient Distribution Ranges(AMDR)s - ANSWER Intakes of carbs,
protein, fat. Provide a range of intake as a percent of energy
Phytochemical - ANSWER A substance found in plant foods that is not an essential
nutrient but may have health promoting properties (beta-carotene, flavonoids)
1g of carbs - ANSWER 4kcal
, 1g of lipids - ANSWER 9kcal
1g of protein - ANSWER 4kcal
Nutrient Density - ANSWER Contains more nutrients per calorie
Nutrient Devoid - ANSWER Too many calories, little to no nutrients
Environmental contaminants - ANSWER Lead, mercury, pesticides, BPA,PFOA
Teratogens - ANSWER Are toxins that can cause birth defects
Functions of food additives - ANSWER Improves nutritional value, maintains product
quality, improves appeal, aids in processing
Recommended fiber for an adult - ANSWER 25-35g
Recommended fiber for children - ANSWER Their age + 5
What is the function of enzymes - ANSWER To destroy bonds
Type 1 diabetes - ANSWER Is considered an autoimmune disease, pancreas failure(
can't produce insulin)
Type 2 diabetes - ANSWER Comes from obesity, insulin resistance
Gestational diabetes - ANSWER Pregnant women who get diabetes can make the
baby come out to be 12-14 pounds
3 classes of Lipids - ANSWER Triglycerides, phospholipids, sterols, fatty acids
Main function of Lipids - ANSWER Storage of energy, transport of fat soluble
vitamins, insulation in body & thermal regulation, essential fatty acids, protection of
internal organs
Dietary Reference Intakes (DRI)s - ANSWER A set of reference values for the intake
of energy,nutrients & food components that are used for planning diets
5 factors of the dietary guidelines - ANSWER Follow a healthy eating pattern, focus
on nutrient density variety, limit calories from added sugars/reduce sodium, shift to
healthier food/beverage choices, support healthy eating patterns for all
Daily % value - ANSWER The amount of a nutrient in a food as a percentage of the
recommendation for a 2000 cal diet
Low & high daily % values - ANSWER 5% or less is low, 20% or more is high
6 classes of nutrients - ANSWER Carbs, Lipids, proteins, vitamins, minerals, water
1 kilocalorie =_____ calories - ANSWER 1,000 calories
(2021): Straighterline (Verified answers, Scored A)
Phases of change - ANSWER Precontemplation
Contemplation
Preperation
Action
Maintenance
Termination
How many milligrams of sodium are in 1 teaspoon of salt - ANSWER 2300 mg
List 3 aspects one should note when reviewing scientific research for reliability -
ANSWER Does it sell you something? Does it come from a reliable source? Is it
someone's opinion?
What is the danger zone temperature range - ANSWER 40-140 degrees F
What are the most common symptoms of food-borne illness - ANSWER GI Upset &
nausea
Estimated Average Requirements (EAR) - ANSWER Daily nutrient intake amounts
that are estimated to meet the needs of 50% of healthy people in and age/gender
specific group
Recommend Dietary Allowances (RDA) - ANSWER Daily nutritional intakes sufficient
to meet the needs of almost(97%) all healthy people in a specific life stage
Adequate Intakes (AI) - ANSWER Daily nutritional intakes used for when the EAR is
not available
Tolerable Upper Intake Levels (UL) - ANSWER The maximum daily intake amounts
of nutrients that are not likely to cause adverse health effects. (Not a recommended
dosage)
Estimated Energy Requirements (EER)s - ANSWER Average daily calories needed
to maintain body weight in healthy individuals
Acceptable Macronutrient Distribution Ranges(AMDR)s - ANSWER Intakes of carbs,
protein, fat. Provide a range of intake as a percent of energy
Phytochemical - ANSWER A substance found in plant foods that is not an essential
nutrient but may have health promoting properties (beta-carotene, flavonoids)
1g of carbs - ANSWER 4kcal
, 1g of lipids - ANSWER 9kcal
1g of protein - ANSWER 4kcal
Nutrient Density - ANSWER Contains more nutrients per calorie
Nutrient Devoid - ANSWER Too many calories, little to no nutrients
Environmental contaminants - ANSWER Lead, mercury, pesticides, BPA,PFOA
Teratogens - ANSWER Are toxins that can cause birth defects
Functions of food additives - ANSWER Improves nutritional value, maintains product
quality, improves appeal, aids in processing
Recommended fiber for an adult - ANSWER 25-35g
Recommended fiber for children - ANSWER Their age + 5
What is the function of enzymes - ANSWER To destroy bonds
Type 1 diabetes - ANSWER Is considered an autoimmune disease, pancreas failure(
can't produce insulin)
Type 2 diabetes - ANSWER Comes from obesity, insulin resistance
Gestational diabetes - ANSWER Pregnant women who get diabetes can make the
baby come out to be 12-14 pounds
3 classes of Lipids - ANSWER Triglycerides, phospholipids, sterols, fatty acids
Main function of Lipids - ANSWER Storage of energy, transport of fat soluble
vitamins, insulation in body & thermal regulation, essential fatty acids, protection of
internal organs
Dietary Reference Intakes (DRI)s - ANSWER A set of reference values for the intake
of energy,nutrients & food components that are used for planning diets
5 factors of the dietary guidelines - ANSWER Follow a healthy eating pattern, focus
on nutrient density variety, limit calories from added sugars/reduce sodium, shift to
healthier food/beverage choices, support healthy eating patterns for all
Daily % value - ANSWER The amount of a nutrient in a food as a percentage of the
recommendation for a 2000 cal diet
Low & high daily % values - ANSWER 5% or less is low, 20% or more is high
6 classes of nutrients - ANSWER Carbs, Lipids, proteins, vitamins, minerals, water
1 kilocalorie =_____ calories - ANSWER 1,000 calories
