Answers to practice questions for quiz 1
1.
a.
b.
c.
d.
Absorption of nutrients by intestinal cells occurs by all of the following mechanisms except
diffusion
active transport
transmigration
facilitated diffusion
2.
a.
b.
c.
d.
Nutrient density of a food can be described as:
the amount of a specific nutrient per serve of the food.
the amount of a specific nutrient per kilojoule of the food.
the amount of energy (kJ) per serve of the food
the number of serves of the food required to provide the recommended amount of a specific
nutrient
3. Which of the following is a purpose of both the Recommended Dietary Intake and Adequate
Intake?
a. Restoring health of malnourished individuals
b. Identifying toxic intakes of nutrients
c. Setting nutrient goals for individuals
d. Developing nutrition programs for school children
4. A food scientist is developing a new and improved cereal bar. She consults with you to ask in
what order the ingredients should be listed on the food label. The ingredients are: Puffed
wheat: 28 g, Sugar: 30 g, Dry milk powder: 5 g, Red food coloring: 35 mg, Salt: 2 g. What is the
appropriate order in which to list these ingredients on the food label?
a. Red food coloring, salt, dry milk powder, puffed wheat, sugar
b. Dry milk powder, puffed wheat, red food coloring, salt, sugar
c. Sugar, puffed wheat, dry milk powder, salt, red food coloring
d. Puffed wheat, sugar, dry milk powder, salt, red food coloring
5.
a.
b.
c.
d.
When establishing the EER for an individual it is important to know
The age, gender, weight and height
The age, gender, weight, height, level of physical activity
The age, gender, height, level of physical activity and bone mineral density
The age, gender, pregnancy and lactation status
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Answers to practice questions for quiz 1
6. According to the principles of The Australian Guide to Healthy Eating, the foundation of a
healthful diet should consist of
a. nutrient-dense foods
b. energy-dense foods
c. fruit
d. meats and alternatives
7.
a.
b.
c.
d.
Which of the following is not one of the six classes of nutrients?
Lipids
Minerals
Water
Alcohol
Example short answer/calculation questions
8. Name two (2) of the 5 guidelines that underpin the Australian Guide to Healthy Eating (2 marks)
1. To achieve and maintain a healthy weight, be physically active and choose amounts of
nutritious food and drinks to meet your energy needs
2. Enjoy a wide variety of nutritious foods from these five groups every day:
3. Limit intake of foods containing saturated fat, added salt, added sugars and alcohol
4. Encourage, support and promote breastfeeding
5. Care for your food; prepare and store it safely
9. A high-protein and very low-carbohydrate diet provides 137 g protein, 143 g fat, and 22 g
carbohydrate per day.
(3 marks total)
a) How much energy will this diet provide? Show all calculations in your answer including how many
kJ/g are associated with each macronutrient
(2 marks)
137 * 17=2329 (1/2 mark)
143 * 37=5291 (1/2 mark)
22*17=374 (1/2 mark)
Total energy= 7994kJ (1/2 mark)
b) What percent energy comes from fat?
(1 mark)
Energy from fat/total energy x 100=5291/7994 * 100 = 66.2%
10. Which component of the gastro-intestinal tract in most important for absorption? (1 mark)
Jejunum – small intestine
2
Answers to practice questions for quiz 1
11. Name two (2) factors that can influence the prevalence of gut bacteria
• pH
• Peristalsis
• Diet
• Microorganisms
(2 marks)
12. What is the name given to the wavelike contractions that aid in moving a bolus of partially
digested food components into the stomach? Peristalsis
(1 mark)
13. Many breakfast cereals have a similar serving size suggested by the manufacturer but the
nutrient density of carbohydrate can be quite different.
a) What is the equation needed to calculate the nutrient density of carbohydrate?
Amount of carbohydrate in the portion(g)/ energy in that portion (kJ)
(1 mark)
b) Which of the follow cereals has the highest nutrient density of carbohydrate – show your
working in the table below
(1.5 marks)
Fruit loops
Rank of
Nutrient
Density
From
highest
(1)to
lowest(3)
2
Nutrient
Density
calculation
for carb
=21.2/471
Food
Serving
size
Energy
(kJ)
Total Fat
(g)
Carb
(g)
Protein
(g)
Sodium
(mg)
Special K
3/4 cup,
471
0.1
21.2
5.9
126
870
7.4
30
5.0
18
492
0.5
25.7
1.9
120
30
=0.045 g/kJ
3
=30/870
grams
Muesli
1/2 cup,
55
=0.034 g/kJ
1
=25.7/492
grams
Fruit loops
3/4 cup,
30
=0.052 g/kJ
grams
14.What are the names of the two (2) enzymes that start the digestive process in the mouth and
what macronutrients do they work on?
(2 mark)
Salivary amylase- carbohydrate
3
Answers to practice questions for quiz 1
Lingual lipase- fat
15. In planning a healthy diet there are 6 broad principles that should be adhered to. They are
abbreviated to ABCDMV. Explain what the letter M refers to and how it is applied to meal
planning?
(3 marks)
M- stands for moderation
consider energy/nutrient ratio in planning foods consumed- this reflects total energy of the diet
and also moderation of individual foods so portion size is considered in planning
16. There are several factors that influence food choices. Discuss two (2) of the factors discussed in
lectures and give examples of how they may alter food choice
(4 marks)
The following options could be included- lecture 3 discussed how each of these may influence food
choice and in the answer you should explain the impact
• Personal Preference
• Habit
• Ethnic Heritage
• Social Interaction
• Positive and Negative Associations
• Emotional Comfort
• Values
• Body Weight and Image
• Nutrition and Health Benefits
• Availability, Convenience and Economy
17.There are a number of factors that can alter basal metabolic rate- name three (3) factors and
explain how they alter basal metabolic rate
(3 marks)
• Starvation- reduces BMR
• Aging – reduces BMR
• Sleep- reduces BMR
• Fever- increases BMR
• Growth- increases BMR
• Stress- increases BMR
• Lean tissue- increases BMR
• Hormonal changes- some can increase and others can decrease BMR
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