sci 220 week 1 quiz – 2025 Description Instructions Complete the Week 1 Quiz Question 1 Which of the following nutrients does

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sci 220 week 1 quiz – 2025

Description / Instructions: Complete the Week 1 Quiz.

 

 

 
 

 

 

Question 1
 

Which of the following nutrients does not provide energy to the body?

 

 

Carbohydrates

 

 

Protein

 

 

Vitamins

 

 

Lipids

 

 
 

 

 
 
     
 
 
 
     

 

 
 

 

 

Question 2
 

Why is variety an important component of a healthy diet?

 

 

It ensures you will eat the proper amount of calories each day.

 

 

It ensures you will eat meat every day.

 

 

It ensures you will get all the nutrients you need for optimal health.

 

 

It ensures you will not become dehydrated throughout the day.

 

 
 

 

 
 
     
 
 
 
     

 

 
 

 

 

Question 3
 

Which is the best way to balance your dietary choices?

 

 

If you overeat at lunch, you should skip dinner.

 

 

If you eat two slices of pizza at lunch, you should walk an extra mile after dinner.

 

 

If your dinner has no vegetables, you should eat a cereal containing fiber at breakfast.

 

 

If you eat two slices of pizza at lunch, you should walk an extra mile after dinner and if your dinner has no vegetables, you should eat a cereal containing fiber at breakfast.

 

 
 

 

 
 
     
 
 
 
     

 

 
 

 

 

Question 4
 

You have two relatives both 55 years old and both have always eaten a diet of primarily fast food. One of these relatives has severe heart disease and the other has low cholesterol levels and no sign of heart disease. What is the best explanation for this?

 

 

these relatives have the same genetic predisposition for heart disease

 

 

these relatives do not share the same genetic predisposition for heart disease

 

 

the fast food consumed is not bad for their heart health

 

 

the fast food consumed is good for their heart health

 

 
 

 

 
 
     
 
 
 
     

 

 
 

 

 

Question 5
 

Which of the following is an example of variety in the diet?

 

 

Selecting foods from all the foods groups

 

 

Selecting different foods within food groups

 

 

Selecting foods from all the foods groups and different foods within food groups

 

 

Selecting appropriate portion sizes of foods

 

 
 

 

 
 
     
 
 
 
     

 

 
 

 

 

Question 6
 

Using a smaller plate for dinner may help you practice:

 

 

variety

 

 

balance

 

 

moderation

 

 

nutrient density

 

 
 

 

 
 
     
 
 
 
     

 

 
 

 

 

Question 7
 

A glass of milk is more nutrient dense than a can of soda because:

 

 

a glass of milk contains calories.

 

 

a glass of milk contains calcium.

 

 

a glass of milk has fewer calories than a soda.

 

 

a glass of milk is not nutrient dense.

 

 
 

 

 
 
     
 
 
 
     

 

 
 

 

 

Question 8
 

Ethan achieves his recommended intake of vegetables by eating a large baked potato every day. Which principle is he not achieving?

 

 

balance

 

 

moderation

 

 

nutrient density

 

 

variety

 

 
 

 

 
 
     
 
 
 
     

 

 
 

 

 

Question 9
 

The Acceptable Macronutrient Distribution Range for protein is:

 

 

10 to 35% of calories.

 

 

45 to 65% of calories.

 

 

50 to 70% of calories.

 

 

more than 65%.

 

 
 

 

 
 
     
 
 
 
     

 

 
 

 

 

Question 10
 

Government nutrition recommendations translate:

 

 

nutrient needs into food choices.

 

 

food choices into nutrient needs.

 

 

nutrient needs into daily nutrient requirements.

 

 

food choices into daily nutrient requirements.

 

 
 

 

 
 
     
 
 
 
     

 

 
 

 

 

Question 11
 

Evaluating a person’s food intake using food records is one of the ways nutritionists determine what people eat and their nutrient intake. This allows the nutritionist to assess the person’s:

 

 

blood lipids

 

 

likelihood of getting heart disease or diabetes

 

 

fasting blood glucose

 

 

nutritional status

 

 
 

 

 
 
     
 
 
 
     

 

 
 

 

 

Question 12
 

According to the AMDR, the majority of calories you eat should come from:

 

 

carbohydrates.

 

 

fat.

 

 

protein.

 

 

vitamins.

 

 
 

 

 
 
     
 
 
 
     

 

 
 

 

 

Question 13
 

The Dietary Guidelines for Americans promote a minimum of _____ minutes of moderate exercise weekly.

 

 

40

 

 

80

 

 

120

 

 

150

 

 
 

 

 
 
     
 
 
 
     

 

 
 

 

 

Question 14
 

Discretionary calories come from:

 

 

alcohol and added sugars.

 

 

added sugars and solid fats.

 

 

alcohol and solid fats.

 

 

Alcohol, added sugars, and solid fats.

 

 
 

 

 
 
     
 
 
 
     

 

 
 

 

 

Question 15
 

Where would you look on the food label to determine if sugar was added to the product?

 

 

Ingredients list

 

 

Front of the label

 

 

Nutrition Facts panel

 

 

Serving size information

 

 
 

 

 
 
     
 
 
 
     

 

 
 

 

 

Question 16
 

Which of the following nutrients are NOT broken down into smaller pieces during by metabolism?

 

 

Water, vitamins, minerals

 

 

Vitamins, carbohydrates, proteins

 

 

Lipids, carbohydrates, vitamins

 

 

Proteins, carbohydrates, lipids

 

 
 

 

 
 
     
 
 
 
     

 

 
 

 

 

Question 17
 

In which organ does the digestion of protein begin?

 

 

Mouth

 

 

Pancreas

 

 

Stomach

 

 

Small intestine

 

 
 

 

 
 
     
 
 
 
     

 

 
 

 

 

Question 18
 

Which of the following is NOT an accessory organ of the digestive system?

 

 

Gallbladder

 

 

Liver

 

 

Pancreas

 

 

Spleen

 

 
 

 

 
 
     
 
 
 
     

 

 
 

 

 

Question 19
 

Which of the following is one of the ways that the endocrine system interacts with the digestive system?

 

 

Eliminates wastes generated in the body

 

 

Transports nutrient to cells

 

 

Controls the passage of food in the blood stream

 

 

Secretes hormones that regulate how much we eat

 

 
 

 

 
 
     
 
 
 
     

 

 
 

 

 

Question 20
 

Proteins are broken down into _____ whereas fats are digested mostly into _____.

 

 

amino acids, sugars

 

 

amino acids, fatty acids

 

 

fatty acids, sugars

 

 

glucose, vitamins