STRAIGHTERLINE NUTRITION 101 EXAM /
STRAIGHTERLINE NUTRITION 101 REAL FINAL EXAM
LATEST 2024 ACTUAL EXAM QUESTIONS AND WELL
ELABORATED ANSWERS (100% CORRECT VERIFIED
ANSWERS) LATEST UPDATES | ALREADY GRADED A+
BRAND NEW!! (REVISED EXAM)
Things that affect our food choices - ANSWER: flavor, texture, appearance, routines
and habits, early experiences and customs, advertising, nutrition and health
concerns, social changes, economics, physiological processes
Diet and lifestyle factors contributing to leading causes of death - ANSWER: poor diet
and a sedentary lifestyle
Nutrition - ANSWER: the science that links foods to health and disease
Carbohydrate - ANSWER: a compound containing carbon, hydrogen and oxygen
atoms, including sugars, starches and fibers
Protein - ANSWER: food and body compounds made of amino acids; proteins contain
carbon, hydrogen, oxygen, nitrogen and sometimes other atoms, in a specific
configuration
Lipids - ANSWER: compounds containing much carbon and hydrogen, little oxygen,
and sometimes other atoms. Lipids do not dissolve in water and include fats, oils and
cholesterol
Alcohol - ANSWER: not a nutrient, but contains calories
Vitamins - ANSWER: Compounds needed in very small amounts in the diet to help
regulate and support chemical reactions in the body.
Minerals - ANSWER: Elements used to promote chemical reactions and form body
structures
Water - ANSWER: The universal solvent. The body is composed of about 60%.
Phytochemicals - ANSWER: Chemicals in plant-based foods that are not nutrients but
that have effects on the body.
kilocalorie (kcal) - ANSWER: heat energy needed to raise the temperature of 1000
grams of water 1 degree Celsius
, fiber - ANSWER: Substances in plant foods not digested by the processes that take
place in the human stomach or small intestine
Number of calories in one gram of fat - ANSWER: 9
Number of calories in one gram of protein - ANSWER: 4
Number of calories in one gram of carbohydrate - ANSWER: 4
Number of calories in one gram of alcohol - ANSWER: 7
Steps of the Scientific Method - ANSWER: Observation, hypothesis, experiment,
analyze, conclusion, publish/review
nutrients - ANSWER: chemical substances in food that contribute to health, many of
which are essential parts of a diet
essential nutrient - ANSWER: a substance that, when left out of a diet, leads to signs
of poor health
glucose - ANSWER: a six-carbon sugar that exists in a ring form
Health professional recommendations - ANSWER: Control how much you eat
Pay attention to what you eat: choose whole grains, fruits and vegetables
Stay physically active
Variety - ANSWER: Choosing foods from all the food groups and subgroups
Proportionality - ANSWER: eating more nutrient dense foods and less of foods high
in certain types of fat, sugars, cholesterol, salt and alcohol
Nutrient density - ANSWER: the ratio derived by dividing a food's nutrient content by
its calorie content
Moderation - ANSWER: Paying attention to portion sizes and planning your day's diet
so that you do not overconsume any nutrients
Energy density - ANSWER: A comparison of the calorie content of a food with the
weight of the food
Dietary Guidelines for Americans - ANSWER: General goals for nutrient intakes and
diet composition set by the USDA and the U.S. Department of Health and Human
Services.
Five guidelines from the Dietary Guidelines for Americans - ANSWER: 1. Follow a
healthy eating pattern across the lifespan.
2. Focus on variety, nutrient density and amount.
STRAIGHTERLINE NUTRITION 101 REAL FINAL EXAM
LATEST 2024 ACTUAL EXAM QUESTIONS AND WELL
ELABORATED ANSWERS (100% CORRECT VERIFIED
ANSWERS) LATEST UPDATES | ALREADY GRADED A+
BRAND NEW!! (REVISED EXAM)
Things that affect our food choices - ANSWER: flavor, texture, appearance, routines
and habits, early experiences and customs, advertising, nutrition and health
concerns, social changes, economics, physiological processes
Diet and lifestyle factors contributing to leading causes of death - ANSWER: poor diet
and a sedentary lifestyle
Nutrition - ANSWER: the science that links foods to health and disease
Carbohydrate - ANSWER: a compound containing carbon, hydrogen and oxygen
atoms, including sugars, starches and fibers
Protein - ANSWER: food and body compounds made of amino acids; proteins contain
carbon, hydrogen, oxygen, nitrogen and sometimes other atoms, in a specific
configuration
Lipids - ANSWER: compounds containing much carbon and hydrogen, little oxygen,
and sometimes other atoms. Lipids do not dissolve in water and include fats, oils and
cholesterol
Alcohol - ANSWER: not a nutrient, but contains calories
Vitamins - ANSWER: Compounds needed in very small amounts in the diet to help
regulate and support chemical reactions in the body.
Minerals - ANSWER: Elements used to promote chemical reactions and form body
structures
Water - ANSWER: The universal solvent. The body is composed of about 60%.
Phytochemicals - ANSWER: Chemicals in plant-based foods that are not nutrients but
that have effects on the body.
kilocalorie (kcal) - ANSWER: heat energy needed to raise the temperature of 1000
grams of water 1 degree Celsius
, fiber - ANSWER: Substances in plant foods not digested by the processes that take
place in the human stomach or small intestine
Number of calories in one gram of fat - ANSWER: 9
Number of calories in one gram of protein - ANSWER: 4
Number of calories in one gram of carbohydrate - ANSWER: 4
Number of calories in one gram of alcohol - ANSWER: 7
Steps of the Scientific Method - ANSWER: Observation, hypothesis, experiment,
analyze, conclusion, publish/review
nutrients - ANSWER: chemical substances in food that contribute to health, many of
which are essential parts of a diet
essential nutrient - ANSWER: a substance that, when left out of a diet, leads to signs
of poor health
glucose - ANSWER: a six-carbon sugar that exists in a ring form
Health professional recommendations - ANSWER: Control how much you eat
Pay attention to what you eat: choose whole grains, fruits and vegetables
Stay physically active
Variety - ANSWER: Choosing foods from all the food groups and subgroups
Proportionality - ANSWER: eating more nutrient dense foods and less of foods high
in certain types of fat, sugars, cholesterol, salt and alcohol
Nutrient density - ANSWER: the ratio derived by dividing a food's nutrient content by
its calorie content
Moderation - ANSWER: Paying attention to portion sizes and planning your day's diet
so that you do not overconsume any nutrients
Energy density - ANSWER: A comparison of the calorie content of a food with the
weight of the food
Dietary Guidelines for Americans - ANSWER: General goals for nutrient intakes and
diet composition set by the USDA and the U.S. Department of Health and Human
Services.
Five guidelines from the Dietary Guidelines for Americans - ANSWER: 1. Follow a
healthy eating pattern across the lifespan.
2. Focus on variety, nutrient density and amount.
