ACBN ACBN Nutrition Science Fundamentals 2 — Questions and Answers
Question 1: Essential amino acids must be obtained from the diet because the body cannot synthesize them. How many essential amino acids are there for adults?
- 9 (Correct answer)
- 11
- 20
- 6
Correct answer: 9
There are 9 essential amino acids for adults: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.
Question 2: Which type of dietary fiber is fermented by gut bacteria, producing short-chain fatty acids?
- Soluble fiber (Correct answer)
- Insoluble fiber
- Cellulose
- Lignin
Correct answer: Soluble fiber
Soluble fiber (e.g., pectin, inulin) is fermented by colonic microbiota to produce short-chain fatty acids like butyrate, propionate, and acetate.
Question 3: The glycemic index (GI) measures how quickly a food raises blood glucose compared to which reference food?
- Pure glucose or white bread (Correct answer)
- Brown rice
- Whole wheat bread
- Sucrose
Correct answer: Pure glucose or white bread
GI is measured relative to pure glucose (GI=100) or white bread (GI=100) consumed in the same carbohydrate amount.
Question 4: Which omega-3 fatty acid is primarily found in fatty fish and is directly used by the body for anti-inflammatory processes?
- EPA (eicosapentaenoic acid) (Correct answer)
- ALA (alpha-linolenic acid)
- LA (linoleic acid)
- GLA (gamma-linolenic acid)
Correct answer: EPA (eicosapentaenoic acid)
EPA is a long-chain omega-3 found in fatty fish and is directly incorporated into cell membranes and serves as a precursor to anti-inflammatory eicosanoids.
Question 5: Iron absorption from non-heme sources is enhanced by consuming which nutrient simultaneously?
- Vitamin C (Correct answer)
- Calcium
- Phytic acid
- Tannins
Correct answer: Vitamin C
Vitamin C (ascorbic acid) reduces ferric iron to the more absorbable ferrous form and forms a chelate that keeps iron soluble in the intestinal lumen.
Question 6: The Maillard reaction, relevant in cooking and food processing, involves a reaction between:
- Amino acids and reducing sugars (Correct answer)
- Fatty acids and oxygen
- Starches and water
- Vitamins and heat
Correct answer: Amino acids and reducing sugars
The Maillard reaction is a non-enzymatic browning process between amino acids and reducing sugars that produces flavor compounds and brown pigments.
ACBN ACBN Nutrition Science Fundamentals 2
Essential amino acids must be obtained from the diet because the body cannot synthesize them.
How many essential amino acids are there for adults?