NUTRITON 210 EXAM 2 | ACTUAL QUESTIONS AND
ANSWERS | LATEST 2027/2027
1. List three common digestive disorders mentioned in the study guide.
Gastroesophageal reflux disease (GERD), irritable bowel syndrome
(IBS), and celiac disease.
Asthma, eczema, and psoriasis.
Diabetes, hypertension, and obesity.
Anemia, osteoporosis, and arthritis.
2. If a new study finds that early exposure to certain dietary factors can
influence the risk of developing type 1 diabetes, how might this affect dietary
recommendations for infants?
Dietary recommendations may include specific foods to introduce
or avoid during infancy.
Dietary recommendations would focus solely on protein consumption.
Dietary recommendations would suggest increasing sugar intake.
Dietary recommendations would remain unchanged regardless of the
study.
3. Research suggests that your risk of developing Type II Diabetes can be
dramatically reduced by:
a healthy body weight
all of these are correct
,consuming a diet high in vegetables, fruits, whole grains, fish and
poultry
regular physical activity
,4. Describe the key characteristics of an atherogenic diet and its potential
health impacts.
An atherogenic diet is characterized by high levels of saturated fats,
trans fats, and cholesterol, which can lead to increased risk of heart
disease.
An atherogenic diet is low in carbohydrates and high in protein.
An atherogenic diet focuses on whole grains and lean proteins.
An atherogenic diet includes a variety of fruits and vegetables,
promoting overall health.
5. What is the typical goal level for hemoglobin A1c in diabetes management?
Below 10%
Below 5%
Below 7%
Below 8%
6. What is the AMDR (Acceptable Macronutrient Distribution Ranges) for the
carbohydrate?
15-25%
45-65%
30-40%
5-10%
7. Describe why certain risk factors for heart disease are classified as
unmodifiable.
Unmodifiable risk factors only include genetic predispositions.
, Unmodifiable risk factors can be altered through lifestyle changes.
Unmodifiable risk factors are solely related to diet.
Unmodifiable risk factors are those that cannot be changed, such as
age, gender, and family history.
8. What type of fat is often found in processed foods and can be misleadingly
labeled?
Saturated fats
Trans fats
Polyunsaturated fats
Monounsaturated fats
9. Describe the key differences between Type 1 and Type 2 diabetes in terms of
their causes and management.
Type 1 diabetes is an autoimmune disease that requires insulin, while
Type 2 diabetes is often managed through diet and exercise.
Both types of diabetes are autoimmune diseases requiring insulin.
Type 1 diabetes can be controlled through diet, whereas Type 2
always requires insulin.
Type 1 diabetes occurs only during pregnancy, while Type 2 does not.
10. If a patient is advised to lower their LDL cholesterol, which dietary change
would be most effective?
Increase saturated fat consumption.
Reduce protein intake from animal sources.
Increase fiber intake by consuming more whole grains and
vegetables.
ANSWERS | LATEST 2027/2027
1. List three common digestive disorders mentioned in the study guide.
Gastroesophageal reflux disease (GERD), irritable bowel syndrome
(IBS), and celiac disease.
Asthma, eczema, and psoriasis.
Diabetes, hypertension, and obesity.
Anemia, osteoporosis, and arthritis.
2. If a new study finds that early exposure to certain dietary factors can
influence the risk of developing type 1 diabetes, how might this affect dietary
recommendations for infants?
Dietary recommendations may include specific foods to introduce
or avoid during infancy.
Dietary recommendations would focus solely on protein consumption.
Dietary recommendations would suggest increasing sugar intake.
Dietary recommendations would remain unchanged regardless of the
study.
3. Research suggests that your risk of developing Type II Diabetes can be
dramatically reduced by:
a healthy body weight
all of these are correct
,consuming a diet high in vegetables, fruits, whole grains, fish and
poultry
regular physical activity
,4. Describe the key characteristics of an atherogenic diet and its potential
health impacts.
An atherogenic diet is characterized by high levels of saturated fats,
trans fats, and cholesterol, which can lead to increased risk of heart
disease.
An atherogenic diet is low in carbohydrates and high in protein.
An atherogenic diet focuses on whole grains and lean proteins.
An atherogenic diet includes a variety of fruits and vegetables,
promoting overall health.
5. What is the typical goal level for hemoglobin A1c in diabetes management?
Below 10%
Below 5%
Below 7%
Below 8%
6. What is the AMDR (Acceptable Macronutrient Distribution Ranges) for the
carbohydrate?
15-25%
45-65%
30-40%
5-10%
7. Describe why certain risk factors for heart disease are classified as
unmodifiable.
Unmodifiable risk factors only include genetic predispositions.
, Unmodifiable risk factors can be altered through lifestyle changes.
Unmodifiable risk factors are solely related to diet.
Unmodifiable risk factors are those that cannot be changed, such as
age, gender, and family history.
8. What type of fat is often found in processed foods and can be misleadingly
labeled?
Saturated fats
Trans fats
Polyunsaturated fats
Monounsaturated fats
9. Describe the key differences between Type 1 and Type 2 diabetes in terms of
their causes and management.
Type 1 diabetes is an autoimmune disease that requires insulin, while
Type 2 diabetes is often managed through diet and exercise.
Both types of diabetes are autoimmune diseases requiring insulin.
Type 1 diabetes can be controlled through diet, whereas Type 2
always requires insulin.
Type 1 diabetes occurs only during pregnancy, while Type 2 does not.
10. If a patient is advised to lower their LDL cholesterol, which dietary change
would be most effective?
Increase saturated fat consumption.
Reduce protein intake from animal sources.
Increase fiber intake by consuming more whole grains and
vegetables.
