FDNS Final Exam QUESTIONS AND
ANSWERS 2024
1. Which of the following are examples of the classes of nutrients? a.
water, lipids, fiber, protein
b. vitamins, minerals, lipids, carbohydrates, protein
c. water, alcohol, protein, lipids, carbohydrates
d. carbohydrates, lipids, protein, water, oxygen
e. gluten, protein, carbohydrate, whole foods: b. vitamins, minerals, lipids,
carbohydrates, protein
2. Energy (calorie) yielding nutrients include
a. carbohydrates, vitamins, minerals
b. lipids, protein, alcohol
c. carbohydrates, lipids, protein
d. lipids, carbohydrates, vitamins
e. vitamins, minerals, water: c. carbohydrates, lipids, protein
3. For lunch, Josh ate a Big Mac containing 25 grams of protein, 45 grams of
carbohydrate and 28 grams of fat (lipid). He also has a beer containing 2
grams of carbohydrate, 1 gram of protein, and 14 gams of alcohol. He had 0
grams of fiber. How many total calories did he consume? a. 460
b. 586
c. 600
d. 642
e. 670: d. 642
4. If a food is "nutrient dense" it has a lot of ____ compared to the number of
calories. a. fat
b. carbohydrate
c. fiber
d. vitamins and minerals
,e. protein: d. vitamins and minerals
5. An essential nutrient must
a. be eaten by all mammals
b. be eaten every day
c. be obtained by the diet
d. be eaten at every meal
e. be eaten by all primates: c. be obtained by the diet
6. What are the components of a "healthy diet"?
a. variety, balance, moderation
b. low calorie, low fat, low sodium
c. elimination of "bad" food, increase in "good" foods
d. low carbohydrate, high protein
e. no processed food, no sugar, high raw food intake: a. variety, balance,
moderation
7. The most important nutrient(s) is/are
a. protein
b. carbohydrate
c. fat
d. vitamins
e. water: e. water
8. Which of the following statements is FALSE?
a. vitamins are consumed in small quantities
b. minerals are susceptible to destruction (ex. by heat, light, or oxygen)
c. vitamins are organic compounds
d. minerals are typically structural components in the body
e. vitamins assist in body processes: b. minerals are susceptible to destruction
(ex. by heat, light, or oxygen)
, 9. Non-nutrients found especially fruits and vegetables that are beneficial and
may have anit-cancer properties are called a. surfactants
b. emulsifiers
c. enzymes
d. hormones
e. phytochemicals: e. phytochemicals
10. Which of the following is NOT a recommendation from the 2015 US Dietary
Guidelines?
a. Follow a healthy eating pattern across the lifespan
b. To meet nutrient needs within calorie limits, choose a variety of nutri-ent-
dense foods
c. Limit calories from added sugars and saturated fats and reduce sodium
intake
d. Switch to non-red meats
e. Shift to healthier food and beverage choices: d. Switch to non-red meats 11.
Food frequency, food record and 24-hour recall are all examples of tools
used to determine a person's a. body composition
b. biochemical indicators
c. dietary intake
d. clinical indicators
e. anthropometric data: c. dietary intake
12. MyPlate recommendations indicate that ____ of your plate should consist
of fruits and vegetables. a. one-tenth
b. one-third
c. one-quarter
d. one-half
e. two-thirds: d. one-half
13. For which two situations in the Exchange List System for meal planning
most commonly used?
a. Diabetes and hypertension
b. Weight loss and heart disease
c. Heart disease and hypertension
d. Diabetes and chronic kidney disease
e. Weight loss and diabetes: e. Weight loss and diabetes
ANSWERS 2024
1. Which of the following are examples of the classes of nutrients? a.
water, lipids, fiber, protein
b. vitamins, minerals, lipids, carbohydrates, protein
c. water, alcohol, protein, lipids, carbohydrates
d. carbohydrates, lipids, protein, water, oxygen
e. gluten, protein, carbohydrate, whole foods: b. vitamins, minerals, lipids,
carbohydrates, protein
2. Energy (calorie) yielding nutrients include
a. carbohydrates, vitamins, minerals
b. lipids, protein, alcohol
c. carbohydrates, lipids, protein
d. lipids, carbohydrates, vitamins
e. vitamins, minerals, water: c. carbohydrates, lipids, protein
3. For lunch, Josh ate a Big Mac containing 25 grams of protein, 45 grams of
carbohydrate and 28 grams of fat (lipid). He also has a beer containing 2
grams of carbohydrate, 1 gram of protein, and 14 gams of alcohol. He had 0
grams of fiber. How many total calories did he consume? a. 460
b. 586
c. 600
d. 642
e. 670: d. 642
4. If a food is "nutrient dense" it has a lot of ____ compared to the number of
calories. a. fat
b. carbohydrate
c. fiber
d. vitamins and minerals
,e. protein: d. vitamins and minerals
5. An essential nutrient must
a. be eaten by all mammals
b. be eaten every day
c. be obtained by the diet
d. be eaten at every meal
e. be eaten by all primates: c. be obtained by the diet
6. What are the components of a "healthy diet"?
a. variety, balance, moderation
b. low calorie, low fat, low sodium
c. elimination of "bad" food, increase in "good" foods
d. low carbohydrate, high protein
e. no processed food, no sugar, high raw food intake: a. variety, balance,
moderation
7. The most important nutrient(s) is/are
a. protein
b. carbohydrate
c. fat
d. vitamins
e. water: e. water
8. Which of the following statements is FALSE?
a. vitamins are consumed in small quantities
b. minerals are susceptible to destruction (ex. by heat, light, or oxygen)
c. vitamins are organic compounds
d. minerals are typically structural components in the body
e. vitamins assist in body processes: b. minerals are susceptible to destruction
(ex. by heat, light, or oxygen)
, 9. Non-nutrients found especially fruits and vegetables that are beneficial and
may have anit-cancer properties are called a. surfactants
b. emulsifiers
c. enzymes
d. hormones
e. phytochemicals: e. phytochemicals
10. Which of the following is NOT a recommendation from the 2015 US Dietary
Guidelines?
a. Follow a healthy eating pattern across the lifespan
b. To meet nutrient needs within calorie limits, choose a variety of nutri-ent-
dense foods
c. Limit calories from added sugars and saturated fats and reduce sodium
intake
d. Switch to non-red meats
e. Shift to healthier food and beverage choices: d. Switch to non-red meats 11.
Food frequency, food record and 24-hour recall are all examples of tools
used to determine a person's a. body composition
b. biochemical indicators
c. dietary intake
d. clinical indicators
e. anthropometric data: c. dietary intake
12. MyPlate recommendations indicate that ____ of your plate should consist
of fruits and vegetables. a. one-tenth
b. one-third
c. one-quarter
d. one-half
e. two-thirds: d. one-half
13. For which two situations in the Exchange List System for meal planning
most commonly used?
a. Diabetes and hypertension
b. Weight loss and heart disease
c. Heart disease and hypertension
d. Diabetes and chronic kidney disease
e. Weight loss and diabetes: e. Weight loss and diabetes
