●● Making small changes in the foods you select can have a huge impact on your

health and body weight control over time.

●● Your hunger and satiety mechanisms are highly tuned, and you can probably
pay greater attention than you think to the signals for initiating and
terminating eating and drinking.

Here is a tip for you to reduce the risk of increasing body fat or fat weight gain.
Exercise 1 hour per day (sweating while you do it) and eat a variety of low-fat,
whole, fresh foods. This way hunger and satiety mechanisms are sharper.
You can assess if you met the learning objectives for this module by successfully
completing the Module Assessment and the Total Recall activities (sample questions,
case study with questions, and crossword puzzle).

Module Assessment
1. Biological classification is a method of grouping 12. The nutrients in food are molecules and provide
and categorizing living organisms. the raw materials for cell structure.
A. True B. False A. True B. False
2. Saturated fatty acids are considered organic 13. The predominant type of dietary fatty acids in
compounds. olive oil is polyunsaturated.
A. True B. False A. True B. False
3. The primary function of protein is to build and 14. The Acceptable Macronutrient Distribution Range
repair tissue. (AMDR) for linoleic acid is 5-10% of total Calories.
A. True B. False A. True B. False
4. The protein in milk is high quality (complete). 15. The Acceptable Macronutrient Distribution Range
A. True B. False (AMDR) for carbohydrate is less than 30% of total
Calories.
5. Fruits and vegetables contain exogenous
A. True B. False
cholesterol.
A. True B. False 16. The Acceptable Macronutrient Distribution Range
(AMDR) for fat is 10-25% of total Calories.
6. Simple sugars include mono- and disaccharides.
A. True B. False
A. True B. False
17. Cholesterol is an essential nutrient for humans and
7. Honey is an animal source of carbohydrate. must be consumed in the diet.
A. True B. False A. True B. False
8. Tofu (a soybean product) is a highquality 18. An organ is the smallest structural and functional
(complete) protein food source. unit of life among living organisms.
A. True B. False A. True B. False
9. Monounsaturated fatty acids contain one double 19. Breads and cereals provide complex
bond in their carbon chain. carbohydrates.
A. True B. False A. True B. False
10. Triglycerides, phospholipids, and sterols are the 20. If you added 1 teaspoon of sugar (5 grams) to a
three categories of lipids. cup of tea, you would add 20 Calories to it.
A. True B. False A. True B. False
11. Cholesterol is used to synthesize vitamin D in the 21. Phospholipids are used to make cell membranes.
human body.
A. True B. False
A. True B. False

  1.6 Summary 37
22. Manganese is considered a major mineral. 33. Which of the following is a non-caloric organic
A. True B. False compound?
A. Water
23. Water is the medium for nutrient transport.
B. Calcium
A. True B. False C. Lactose
24. Thiamin, riboflavin, and niacin are essential D. Cellulose
minerals in human nutrition. E. Alanine
A. True B. False 34. Protein complementation would occur when
25. Minerals are organic. grains are combined with:
A. True B. False A. Legumes.
B. Seeds.
26. Enzymes are proteins that catalyze biochemical C. Vegetables.
reactions. D. Nuts.
A. True B. False E. All of the above
27. A healthy diet along with daily exercise can slow 35. A common phospholipid is:
age-related physiological A. Cholesterol.
A. True B. False B. Linoleic acid.
C. Lecithin.
28. Omnivores consume foods from both the plant
D. Molybdenum.
and animal kingdoms.
E. Phosphorus.
A. True B. False
36. Vitamins play an integral role in biochemistry as
29. A person who eats an unhealthy diet can be a components of:
healthy person.
A. Enzymes.
A. True B. False B. Agonists.
30. The biological molecules used to nourish life C. Inorganic matter.
forms come from the _____ categories of nutrients. D. Emulsifiers.
E. Sodium bicarbonate.
A. Two D. Five
B. Three E. Six 37. Sweat is composed mostly of:
C. Four A. Water.
31. Which answer best describes the ultimate energy form B. Salt.
used by animals? It is: C. Fat.
D. Nitrogenous waste.
A. Dietary fiber.
E. Calories.
B. ATP.
C. Phospholipid. 38. Which of the following would provide the least
D. Cholesterol. amount of water to the body when consumed?
E. Destroyed in metabolism. A. Fruit
32. The ultimate form of energy produced inside the B. Milk
mitochondria of cells is: C. Vegetables
D. Juice
A. ADP. D. ABC.
E. Nuts
B. ATP. E. DNA.
C. MRE.

38 Module 1 | NUTRITION BASICS

Match the “statement” on the left with the
“answer” on the right. (Some answers may be
used more than once or not at all)
39. The number of Calories per gram in carbohydrate. A. Zero
40. The number of Calories per gram in alcohol. B. Four
41. The number of Calories per gram in protein. C. Seven
42. The number of Calories per gram in fatty acids. D. Nine
43. The number of Calories per gram in water. E. Eleven
44. The number of Calories per gram in vitamins.
45. The number of Calories per gram in minerals.
Match the “term” on the left with the “definition”
on the right.
46. Diet A. Can be caloric or non-caloric molecules
47. Satiety B. A unit of energy
48. Nutrient C. Overnutrition and undernutrition
49. Calorie D. Collection of foods and fluids typically
50. Malnutrition consumed.
E. Physiological feedback mechanism that
terminates food intake

Total Recall
Sample Questions
True/False Questions
1. Organic chemicals refer to chemical compounds C. Zinc, iron, biotin, and vitamin K
that contain the element carbon. D. Vitamins A, D, E, and K
E. Vitamins A and D, zinc, and calcium
2. Carbohydrates are organic compounds that
produce 5 Calories per gram. 8. Food provides nutrients that nourish the:
A. Cells
3. Chemically and structurally, alcohol is closely B. Organs
related to fatty acids. C. Tissues
4. Cholesterol is an essential nutrient for humans. D. Organism
E. All of the above
5. Water provides the medium for metabolism.
9. Choose one of the following answers that includes
Multiple Choice Questions Choose the best only the trace minerals:
answer. A. Calcium, iron, and copper
B. Iron, zinc, and iodine
6. What are the three most common single-unit, C. Magnesium, cobalt, and selenium
simple sugars consumed in the diet? D. Phosphorus, fluoride, and chromium
A. Sucrose, sugar, galactose E. Fluoride, cobalt, and sulfur
B. Glucose, fructose, galactose
10. Which of the following is not a function of minerals
C. Maltose, ribose, glucose
in the human body?
D. Sucrose, maltose, lactose
E. Starch, glucose, maltose A. Bone structure
B. Coenzyme
7. Which of the following answers contain all of the C. pH balance
fat-soluble vitamins? D. Emulsifier
A. Vitamin C, pantothenic acid, biotin, and folate E. Fluid regulation
B. Vitamins A, C, E, and biotin

  1.6 Summary 39
 CaSe STudy
Denise is a 24-year-old female. She has been following a high-protein weight-loss
regimen for two months after watching a video on social media on this type of weight-
loss diet. Denise loves to eat fast food and sweets, a diet that has caused her to gain
excess body weight and fat. When asked about it, she says her usual way of eating
needed to change, so she is “on a diet.” The change in her food selection has caused
her to eliminate the intake of all fruits, grain products, starchy vegetables, legumes, and
refined baked goods, as well as nearly eliminate the intake of dairy products such as
milk, yogurt, and ice cream. As a result, she is consuming a lot of meat, cheese, nuts,
olives, and diet Jell-O. Because she doesn’t like the taste of water, she is drinking mostly
caffeinated diet soda. Most of her Calories are from fat (55 percent of Calories are from
fat, with a high intake of saturated fatty acids), a high level from protein (35 percent of
Calories), and a low intake level of carbohydrates (10 percent of Calories). Her diet was
analyzed and found to be extremely deficient in Calories, dietary fiber, many water-
soluble vitamins, fluids/water, and some major and trace minerals.

1. Denise has an accurate understanding of the 6. Which food that Denise is eliminating is also
meaning of the term diet. eliminating her fiber source?
A. True B. False A. Milk
B. Refined baked goods
2. Denise’s diet should improve her health both now
C. Yogurt
and in the future.
D. Fruit
A. True B. False E. All of the above
3. Which characteristic of a sound diet is Denise 7. Denise’s diet is based on the principle of protein
following? complementation.
A. Adequacy A. True B. False
B. Balance
C. Moderation 8. Which food that Denise is eating provides the best
D. Variety source of essential fatty acids?
E. None of the above A. Meat D. Diet Jell-O
B. Milk E. Olives
4. Based on the case study information provided,
C. Nuts
which factor do you think is affecting Denise’s food
intake the most? 9. Denise has a fluid intake that is conducive to
A. Appetite health promotion.
B. Availability A. True B. False
C. Advertising
10. By consuming an inadequate level of vitamins and
D. Economics
minerals, which body function could Denise be
E. Professional advice
impairing the least?
5. Denise’s diet is providing a majority of Calories A. Enzyme function
from the preferred energy source. B. Cell membrane structure
A. True B. False C. Bone structure
D. Connective tissue building
E. Fluid regulation

40 Module 1 | NUTRITION BASICS

Fun-Duh-Mental Puzzle
1

4 5 6

9 10

11 12

13 14 15 16 17

18

19 20

21

22

ACROSS DOWN
2. Anything that nourishes the body. 1. Noncaloric complex carbohydrate.
3. An animal source of carbohydrate. 2. Food source of simple sugar.
4. Physiological need for food. 3. Complete proteins have ________ biological value.
7. An exogenous source of cholesterol. 5. A factor affecting longevity that helps maintain a
8. A substance that provides nourishment; can be healthy body weight.
essential or nonessential. 6. A food that supplies a large amount of nutrients
9. Alcohol is a carbohydrate but also a ________. relative to its number of Calories is a nutrient
10. Milk sugar. ________ food.
13. A unit used to measure energy in food. 8. To keep alive by providing food.
14. The kind and amount of foods and fluids typically 11. Noncaloric essential nutrients providing structure to
consumed. the body.
15. Mineral whose need is met by protein intake. 12. Used for tissue repair.
18. The result of a sound diet. 16. Energy-producing nutrient providing 9 Calories per gram.
21. Psychological desire for food. 17. When different foods are used for the same purpose.
22. Feedback mechanism terminating food consumption. 19. Mineral whose need is met by vitamin B12 intake.
20. Medium for metabolism.

References
Web Resources
A. American Cancer Society: [Link]
B. American Diabetes Association: [Link]
C. American Heart Association: [Link]
D. Nutrient Data Laboratory: [Link]
E. The Police Notebook, Blood Alcohol Calculator: [Link]/oupd/[Link]

  1.6 Summary 41