ACF Nutrition Principles 2

Question 1

Which fatty acid type is associated with reducing LDL cholesterol when substituted for saturated fat in the diet?

Accepted Answer

Monounsaturated fatty acids

Answer

Trans fatty acids

Answer

Saturated fatty acids

Answer

Omega-6 fatty acids in excess

Question 2

The Maillard reaction primarily affects which nutritional component of food?

Accepted Answer

Proteins and sugars

Answer

Vitamins

Answer

Minerals

Answer

Dietary fiber

Question 3

Which vitamin is synthesized in the skin upon exposure to ultraviolet light?

Accepted Answer

Vitamin D

Answer

Vitamin A

Answer

Vitamin C

Answer

Vitamin K

Question 4

What is the primary role of the gallbladder in fat digestion?

Accepted Answer

Storing and concentrating bile

Answer

Producing bile salts

Answer

Secreting lipase enzymes

Answer

Absorbing fatty acids

Question 5

Which amino acid is classified as conditionally essential because it cannot be synthesized adequately during illness or stress?

Accepted Answer

Glutamine

Answer

Leucine

Answer

Lysine

Answer

Phenylalanine

Question 6

How many kilocalories are provided per gram of alcohol?

Accepted Answer

7 kcal

Answer

4 kcal

Answer

9 kcal

Answer

11 kcal

Question 7

Which cooking method best preserves water-soluble vitamins in vegetables?

Accepted Answer

Steaming or microwaving with minimal water

Answer

Boiling in large amounts of water

Answer

Pressure cooking for extended time

Answer

Blanching in salted water