Nutrition Fundamentals Flashcards

Which type of dietary fat is most strongly associated with raising LDL cholesterol and increasing cardiovascular disease risk?

Answer: Trans fat

Trans fats (partially hydrogenated oils) raise LDL cholesterol and lower HDL cholesterol, significantly increasing cardiovascular disease risk.

A foodservice operator is creating a menu for guests with celiac disease. Which grain MUST be eliminated from all dishes?

Answer: Wheat

Wheat contains gluten, which triggers an autoimmune response in individuals with celiac disease; corn, rice, and millet are naturally gluten-free.

The Dietary Guidelines for Americans recommend limiting added sugars to no more than what percentage of total daily calories?

Answer: 10%

The Dietary Guidelines for Americans recommend that added sugars comprise no more than 10% of total daily caloric intake.

Which mineral is critical for oxygen transport in red blood cells and is commonly deficient in individuals following a vegan diet?

Answer: Iron

Iron is a key component of hemoglobin in red blood cells; heme iron from animal sources is more bioavailable than non-heme iron from plants.

In food labeling, 'percent Daily Value' (%DV) on a Nutrition Facts panel is based on a reference diet of how many calories?

Answer: 2,000 calories

The FDA bases %DV on a 2,000-calorie reference diet, though individual calorie needs vary by age, sex, and activity level.

Which vitamin is synthesized in the skin upon exposure to sunlight and plays a key role in calcium absorption?

Answer: Vitamin D

Vitamin D is produced in the skin through UV light exposure and is essential for enhancing calcium absorption in the intestines.

A foodservice manager is asked to reduce the glycemic index of a meal. Which substitution would BEST achieve this goal?

Answer: Replace white rice with lentils

Lentils have a much lower glycemic index than white rice because their fiber and protein slow glucose absorption into the bloodstream.