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Nutritional Science & Dietetics Flashcards

7 cards from real CDN practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Nutritional Science & Dietetics flashcards as text
  1. During prolonged fasting, which metabolic state predominates to spare muscle protein?

    Answer: Ketosis

    Ketosis allows the brain and other tissues to use ketone bodies as an alternative fuel, reducing the need to catabolize muscle protein for gluconeogenesis.

  2. Which vitamin functions as a coenzyme in transamination reactions involving amino acid metabolism?

    Answer: Pyridoxine (B6)

    Pyridoxal phosphate (PLP), the active form of vitamin B6, is the coenzyme required by aminotransferases (transaminases) that transfer amino groups between molecules.

  3. A Registered Dietitian Nutritionist calculates a patient's protein needs at 1.5 g/kg/day. The patient weighs 176 lbs. How many grams of protein are required daily?

    Answer: 120 g

    176 lbs ÷ 2.2 = 80 kg; 80 kg × 1.5 g/kg = 120 g of protein per day.

  4. Which mineral is a structural component of thyroid hormones T3 and T4?

    Answer: Iodine

    Iodine is directly incorporated into the thyroid hormones triiodothyronine (T3) and thyroxine (T4), which regulate metabolic rate.

  5. The glycemic index (GI) of a food is most directly affected by which factor?

    Answer: Starch structure and fiber content

    The ratio of amylose to amylopectin and the amount and type of dietary fiber primarily determine how rapidly a food raises blood glucose, thus affecting GI.

  6. Which assessment method most accurately measures total body fat percentage in a clinical setting?

    Answer: Dual-energy X-ray absorptiometry (DXA)

    DXA is considered the gold standard for body composition assessment in clinical settings because it directly measures fat mass, lean mass, and bone mineral density.

  7. A food label lists 0 g trans fat per serving, but the ingredients include 'partially hydrogenated oil.' What does this indicate?

    Answer: The product may contain up to 0.5 g trans fat per serving due to FDA rounding rules

    FDA labeling rules allow rounding to 0 g if trans fat content is less than 0.5 g per serving, so foods containing partially hydrogenated oils may still have small amounts.

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  1. eservices.nysed.gov — Fees · verified Oct 2026
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