JERSEY COLLEGE NUTRITION MIDTERM EXAM 2025 LATEST REVIEW QUESTIONS WITH DETAILED ANSWERS, Exams of Nursing

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JERSEY COLLEGE NUTRITION MIDTERM EXAM 2025

LATEST REVIEW QUESTIONS WITH DETAILED

CORRECT ANSWERS

Which of the following is the term used to identify nutrients that are required in relatively smallamounts? a) Macronutrients b) Micronutrients c) Trace nutrients d) Organic nutrients Answer:: b) You have consumed a high-starch meal. Which of the following hormones would you expect to go up after that meal has been digested and absorbed? a) Glucagon will go up in the blood in response b) Insulin will go up in the blood in response c) Glycogen will go up in the blood in response d) Both b and c will occur Answer: b)

The term that indicates the potential rise in blood glucose caused by a food is a) carbohydrate loading. b) glycemic index. c) glycogen storage. d) gluconeogen esis. Answer: b) Which of the following best defines nutrition? a) A science that includes everything about food. b) A science that tells you how to eat. c) A science that older than other sciences. d) A science that pertains primarily to the American diet. Answer:: a) Nutrition contributes to Wellness. Which of the following describes how nutrition can contribute to wellness? a) Providing energy for physical activity and brain function. b) Preventing and treating specific chronic illness. c) Providing an opportunity for social interaction. d) All of the above are ways that nutrition can contribute to wellness. Answer:: d) According to the United States Department of Agriculture Food Database a large hard boiled egg provides 60 Calories and 6 grams of protein. How many Calories are coming from protein? a) 60 Calories b) 54 Calories c) 6 Calories d) 24 Calories Answer:: (d) The USDA is a good source of nutrient information. The macronutrient protein provides 4Calories per gram. 6 grams x 4 Calories/gram = _______________________ Calories. 6 grams x 4 Calories/gram = 24 Calories from Protein What is the Acceptable Macronutrient Distribution Range of carbohydrates in the diet? a) 10 – 35% of total energy intake b) 20 – 35% of total energy intake c) 45 – 65% of total energy intake d) 70 – 85% of total energy

Why are saturated fats and trans fats bad for your health? a) Both saturated fats and trans fats have a straight, rigid shape. b) Both saturated fats and trans fats have a bent, flexible shape. c) Both saturated fats and trans fats cannot pack tightly into the cell membrane. d) Both saturated fats and trans fats are liquid at room temperature. a) Which of the following is not a function of fat in the body? a) Protection b) Source of energy c) Cellular function d) All of the above are functions of fat in the body d) Which of the following organs release enzymes that chemically break down the bonds in triglycerides? a) Liver b) Gallbladder c) Pancreas d) All of the above release enzymes to break down the bonds in triglycerides c) In what form is the majority fat transported to the liver? a) As free fatty acids b) As micelles c) As chylomicrons d) As fatty acids attached to cholesterol c) The Acceptable Macronutrient Distribution Range for fat is 20 – 35% of total energy intake. A food contains 10 grams of fat and 90 Calories per serving. What percent of the total energy is fat? a) 10% b) 100% c) 50% d) 25% b) 10 grams x 9 kilocalories/gram = 90 kilocalories; 90 kilocalories/serving from fat / 90 kilocalories/ serving = 1 x 100 = 100% Linoleic acid and Alpha-linolenic acid are essential fatty acids. What are essential fatty acids? Answer: Answer: Answer: Answer: Answer:

a) Fatty acids that you need to consume in food b) Fatty acids that can be produced in the body c) Fatty acids that are needed in higher concentration than any other fatty acid in your diet d) Fatty acids that are unhealthy for you to consume a) Answer:

oxygen, and nitrogen c) The body will be unable to produce the proteins that require these amino acids d) Through transamination these amino acids will be produced by the liver Answer: c)

Which of the following is the first step in chemical digestion of proteins in the digestive tract? a) Large proteins begin to be chemically digested in the mouth by enzymes in the saliva b) Pepsin in the stomach begins the chemical break down of proteins into amino acids c) Proteases in the small intestine begin the process of chemical digestion of proteins in the digestive tract d) Proteases in the large intestine begin the process of chemical digestion of proteins in the digestive tract Answer: b) We have determined that a 220 pound person requires 1.0 g/kg of protein. How much protein does he/she need to consume per day? a) 220 g b) 110 g c) 100 g d) 50 g Answer: c) 220 lbs / 2.2 lbs/kg = 100 kg; 100 kg x 1.0 g/kg body weight = 100 g/day Which of the following foods do not contain complete proteins? a) Milk b) Quinoa c) Eggs d) All of the above contain complete proteins Answer: d) Which type of vegetarian diet is most restrictive in consuming animal products? a) Vegan vegetarian b) Lacto-vegetarian c) Ovo-vegetarian d) Pescovegeta rian Answer: a) Protein-energy malnutrition occurs exclusively in developing countries. a) True b) Fals e Answer: b)

SPECIALISTS EXAM SPECIALISTS EXAM Which of the following is NOT a micronutrient? a) Vitamin C b) Calcium c) Protein d) They are all micronutrients Answer:: c) The Dietary Reference Intakes (DRIs) are specific reference values for nutrient intake. Which of the following DRIs would meet the nutrient needs for the greatest number of people within a specific group of people? a) Adequate Intake b) Tolerable Upper Limit c) Estimated Average Requirement d) Recommended Dietary Allowance Answer:: d) Why do we use the scientific method to provide evidence to support a hypothesis? a) This method is a systematic way to Answer questions. b) This method requires the researcher to make observations. c) This method develops a repeatable experiment to Answer the research question. d) All of the above are reasons to use the scientific method as a way to gather data to support or reject a hypothesis. Answer:: d) The steps in scientific method include:

1. Make an observation
2. Propose a hypothesis
3. Develop a repeatable experiment
4. Collect and analyze data
5. Either support or reject the hypothesis
6. Draw conclusions from the results What qualifications would not be helpful in determining high-quality, reliable nutrition information? a) Number of products that can be purchased associated with the information. b) Credentials of the individual. c) Education of the individual. d) Representing agency. Answer: a)

SPECIALISTS EXAM SPECIALISTS EXAM Which of the following terms would be used for a diet made up of food and beverages that supplies high level of nutrients for fewer calories? a) Nutrient-dense b) Moderate c) Balanced d) Adequa te Answer:: a)

SPECIALISTS EXAM SPECIALISTS EXAM help to reduce the calories consumed when eating at a fast-food restaurant? a) Sharing a meal with a friend b) Choosing smaller portions c) Eating only half of the meal d) All of the above are methods to decrease the caloric intake at a fast-food restaurant d) Answer::

SPECIALISTS EXAM SPECIALISTS EXAM What term is used for a serving size that is one ounce for grains or proteins? a) Ounce-equivalent b) Normal serving size c) Metric serving size d) Small serving size Answer:: a) Calories coming from solid fats and added sugars are called a) bad calories. b) high calories. c) empty calories. d) dense calories. Answer:: c) Which of the following is the physiological need to eat? a) Anorexia b) Appetite c) Hunger d) Satie ty Answer:: c) Which of the following is the smallest biological unit of all living organisms? a) Atom b) Cell c) Organs d) Tissu es Answer:: b) Which of the following is responsible for the signal of hunger? a) Hypothalamus b) Nerve cells in the GI tract c) Hormones d) All of the above are responsible for the feeling of hunger Answer:: d) Although your digestive tract is a long tube, it is separated into compartments by

SPECIALISTS EXAM SPECIALISTS EXAM The movement throughout the digestive tract that is rhythmic and wavy in nature is a) peristalsis. b) segmentation. c) secretion. d) masticati on. Answer:: a) The majority of absorption takes place in the a) stomach. b) large intestine. c) liver. d) small intestine. Answer: d) Which accessory organ produces and secretes digestive enzymes into the small intestine? a) Kidneys b) Pancreas c) Lymph nodes d) Liv er Answer: b) The liver has many roles that it plays in the body. Which of the following roles does it play in digestion, absorption, and utilization of nutrients? a) Releases nutrients into the blood stream b) Processes carbohydrates, lipids, and proteins c) Stores carbohydrates, lipids, and proteins d) All of the above are functions of the liver Answer: d) The nervous control of GI tract movement and secretions is accomplished by a) the enteric nervous system that is localized and part of the autonomic nervous system. b) the cephalic nervous system that is composed of the somatic nervous system. c) spinal cord via the sympathetic nervous system. d) the limbic system and the local nerves. Answer: a)

SPECIALISTS EXAM SPECIALISTS EXAM A chronic GI disorder that involves a weakening or opening of the lower esophageal sphincter is called a) heartburn. b) gastroesophageal Reflux Disorder. c) peptic ulcer. d) vomiti ng. Answer: b)

SPECIALISTS EXAM SPECIALISTS EXAM The body must maintain overall fluid balance, as well as intra and extracellular fluid balance. How does the body maintain fluid balance overall? a) Generating the feeling of thirst b) Reducing urine output through the function of antidiuretic hormone c) Creating water through metabolic reactions d) All of the above are important in maintaining fluid systemic fluid balance Answer: d) Which of the following is the most accurate fluid requirements for an adult woman? a) 8 glasses per day b) 12 glasses per day c) 240 ml per day d) Fluid requirements are individualized Answer: d) Which of the following electrolytes are we most likely to consume large quantities of without even realizing it? a) Calcium b) Sodium c) Potassium d) Magnesi um Answer: b)

SPECIALISTS EXAM SPECIALISTS EXAM Dehydration can develop as a result of a) physical activity in high temperatures. b) drinking sports. c) heat loss during cold weather. d) eating dry foods. Answer: a)

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