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APEA Final Exam Study Guide with
Comprehensive Practice Questions,
Detailed Rationales and, Exams of
Nutrition 2026 Graded A+| Validate Pass
Energy-yielding Nutrients - ANSWER -the nutrients that break down to yield energy the body can use; protein, fat and carbs Kcals/g for energy-yielding nutrients - ANSWER -proteins/carbs-4, fat-9, alcohol- Essential Nutrients - ANSWER -nutrients that must come from food because our bodies cannot produce it in sufficient amounts to meet physiological needs Dietary Reference Intakes (DRI) - ANSWER -a set of nutrient intake values for healthy people in the U.S. and Canada Recommended Dietary Allowance (RDA) - ANSWER -the average daily amount of nutrient considered adequate to meet the known nutrient needs of practically all healthy people Legumes - ANSWER -group of plants that include beans and peas; generally low in fat and are nutrient and fiber rich; examples- black beans, kidney beans, peanuts Discretionary Calories - ANSWER -the kcalories remaining in a person's energy allowance after consuming enough nutrient-dense foods to meet all nutrient needs for a day Whole Grains - ANSWER -a grain that maintains the same relative proportions of starchy endosperm, germ, and bran as the original; at least half of grains should be whole; look for "whole grain" as one of first things in ingredient list
Fortified foods - ANSWER -the addition to a food of nutrients that were either not originally present or present in insignificant amounts; cereal is highly fortified Vegetarians - ANSWER -people who exclude meat, poultry, fish or other animal-derived foods from their diets Iron in Vegetarians - ANSWER -RDA for iron is higher in vegetarians; iron absorption enhanced by Vitamin C; vegetarians are no more iron deificient than other people Non-heme iron - ANSWER -Iron found in non-meat based foods; can be found in vegetables, grains, iron-fortified cereals and legumes; not absorbed by the body as well as heme iron Gastrointestinal (GI) Tract - ANSWER -a flexible muscular tube that extends from the mouth, through the esophagus, stomach, small intestine, large intestine, and rectum to anus Small Intestine - ANSWER -10-foot length of intestine that is the major site of digestion of food and absorption of nutrients; the segments are called the duodenum, jejunum, and ileum Pyloric Sphincter - ANSWER -allows passage from stomach to small intestine; prevents backflow from small intestine Villi - ANSWER -Small fingerlike projections on the walls of the small intestines that increase surface area Carbohydrate Digestion - ANSWER -begins in the mouth, continues until it's mixed with gastric juices; the stomach acid of gastric juices deactivates salivary enzyme and carb digestion ceases; picks up when pancreas sends enzymes to small intestine to break down starch into small segments that can be absorbed through the intestinal walls into the hepatic portal vein; digested fast Fiber - ANSWER -structural parts of plants found in vegetables, fruits, whole grains, and legumes; promote healthful GI tract
HDL lipo-protein - ANSWER -good; made by the liver and carries cholesterol around and takes it from our bodies back to the liver to get rid of; lowers the risk of heart disease LDL lipo-proteins - ANSWER -bad; take cholesterol from liver and distributes it around the body; causes plaque formation; high LDL associated with high risk of heart attack Dietary Strategies to lower blood cholesterol - ANSWER -lower saturated and trans fats Cholesterol - ANSWER -a sterol derived only from animal products Omega-3 Fatty Acids - ANSWER -polyunsaturated fatty acids commonly found in fish oils that are beneficial to cardiovascular health Hemoglobin - ANSWER -protein in red blood cells that carries oxygen for delivery to cells Antibodies - ANSWER -large proteins of the blood produced by the immune system in response to the invasion of the body by foreign molecules High-quality Proteins - ANSWER -proteins containing all the essential amino acids in the right order; only come from animal products and soy Fibrin - ANSWER -protein that forms the basis of blood clotting Basic units broken down from nutrients - ANSWER -glucose from carbohydrate; amino acids from protein; glycerol and 3 fatty acids (triglyceride) from fat Fat storage - ANSWER -stored when we consume more calories than we burn Glycolysis - ANSWER -the metabolic breakdown of glucose to pyruvate; does not require oxygen
Fasting - ANSWER -abstaining from food Ketone Bodies - ANSWER -produced during the incomplete breakdown of fat when glucose is not available in the cells Ketosis - ANSWER -an undesirably high concentration of ketone bodies in the blood and urine from fasting; produces fruity breath Strategies to slow absorption of alcohol - ANSWER -have one drink every hour; eat carbohydrate snacks Most satiating macronutrient - ANSWER -protein Basal Metabolic Rate (BMR) - ANSWER -the rate of energy use for metabolism under specified conditions; affected by activity, amount of lean muscle, weight, age, height Body Composition - ANSWER -the proportions of muscle, bone, fat, and other tissue that make up a person's total body weight Body Mass Index (BMI) - ANSWER -a measure of a person's weight relative to height; determined by dividing the weight by the square of the height; doesn't work in people who are very muscular; not! reflected by body composition Apple Shaped - ANSWER -upper body fat; most common in men; more closely associated with chronic diseases Pear Shaped - ANSWER -lower body fat; most common in women; not! associated with chronic diseases Anorexia Nervosa - ANSWER -eating disorder characterized by a refusal to maintain a minimally normal body weight and a distortion in perception of body shape and weight Treatment of Anorexia Nervosa - ANSWER -requires multidisciplinary approach; first objective is to stop weight loss while establishing regular
Vitamin B12 - ANSWER -Depends on folate for activation; bone cell activity and metabolism; most common deficiency symptom is anemia seen in folate deficiency where DNA synthesis slows Vitamin C Roles - ANSWER -antioxidant, cofactor in collagen formation and other reactions, prevention and treatment of the common cold and disease prevention Key Antioxidant nutrients - ANSWER -Vitamin C, vitamin E, beta-carotene and Selenium Vitamin C as an antioxidant - ANSWER -significantly decreases the adverse effects of free radicals Vitamin C as an Antihistamine - ANSWER -deactivates histamine which causes symptoms of the common cold such as nasal congestion Vitamin A Toxicity - ANSWER -affects all body systems causing bone defect, birth defects Vitamin A Roles - ANSWER -promotes vision, participates in protein synthesis and cell differentiation and supports reproduction and regulates growth Vitamin D Roles - ANSWER -bone growth by assisting in the absorption of calcium and phosphorus Vitamin D Toxicity - ANSWER -most likely to have toxic effects when consumed in excessive amounts; can cause excess calcium in the blood which can form kidney stones Vitamin E Roles - ANSWER -antioxidant Vitamin E Toxicity - ANSWER -rare; liver carefully regulates concentrations Vitamin K Roles - ANSWER -helps in blood clotting and participates in the metabolism of bone proteins
Vitamin K Toxicity - ANSWER -not common and no adverse effects have been reported Signs of Dehydration - ANSWER -thirst, dizziness, fatigue, weakness Food Sources of Potassium - ANSWER -fresh fruits and vegetables Regulation of blood calcium - ANSWER -without enough calcium in the diet the body pulls it from bones Parathyroid Hormone - ANSWER -increases the concentration of calcium in the blood Calcitonin - ANSWER -decreases the concentration of calcium in the blood Hyponatremia - ANSWER -abnormally low level of sodium in the blood from too much water and not from inadequate sodium intake Iron - ANSWER -an essential trace mineral needed for the transport of oxygen and the metabolism of energy nutrients; maximize absorption by increasing vitamin C and the MFP (meat, fish, poultry) factor Iron Deficiency - ANSWER -most common nutrient deficiency; lab values looked at are serum ferritin and transferrin Iron Food Sources - ANSWER -meats, fish and poultry contribute the most iron per serving; legumes and eggs are also good sources Iron Supplementation - ANSWER -less well absorbed than iron from food; constipation is a common side effect Zinc Deficiency - ANSWER -major impacts is growth retardation and slowed sexual development Zinc Food Sources - ANSWER -protein-rich foods such as shellfish, meats, poultry, milk and cheese Iodine Deficiency - ANSWER -forms a goiter in the throat
Nutrient Depletion during exercise - ANSWER -Drink water before, during and after exercise Diet related leading causes of death in US - ANSWER -heart disease, stroke, diabetes, cancer, and cardiovascular disease Coronary Heart Disease - ANSWER -Major cause of death for women in the US Best Diet for Hypertension - ANSWER -DASH diet- high in potassium [fruits and vegetables], calcium [low fat dairy], and low in sodium Type 1 Diabetes - ANSWER -insulin deficiency; onset at birth; only 5-10% of cases Type 2 Diabetes - ANSWER -insulin resistance; adult onset; 90-95% of cases
