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

Monounsaturated fatty acids, found in olive oil and avocados, can lower LDL cholesterol when they replace saturated fats.

Question 2

The Maillard reaction primarily affects which nutritional component of food?

Accepted Answer

Proteins and sugars

Answer

The Maillard reaction occurs between amino acids (proteins) and reducing sugars when heated, creating brown color and flavor compounds.

Question 3

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

Accepted Answer

Vitamin D

Answer

Vitamin D is produced when UV-B rays from sunlight convert 7-dehydrocholesterol in the skin to cholecalciferol (vitamin D3).

Question 4

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

Accepted Answer

Storing and concentrating bile

Answer

The gallbladder stores and concentrates bile produced by the liver, releasing it into the small intestine when fat is present.

Question 5

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

Accepted Answer

Glutamine

Answer

Glutamine becomes conditionally essential during catabolic stress because demand exceeds the body's synthetic capacity.

(ACF) American Culinary Federation Certification Practice Test