CFSP Nutrition Fundamentals 3 — Questions and Answers
Question 1: Which macronutrient provides the most calories per gram?
- Carbohydrates
- Protein
- Fat (Correct answer)
- Fiber
Correct answer: Fat
Fat provides 9 calories per gram, compared to 4 calories per gram for both carbohydrates and protein.
Question 2: Folate (folic acid) is especially important during pregnancy primarily to prevent which condition in the developing fetus?
- Rickets
- Neural tube defects (Correct answer)
- Iron-deficiency anemia
- Scurvy
Correct answer: Neural tube defects
Adequate folate intake before and during early pregnancy significantly reduces the risk of neural tube defects such as spina bifida.
Question 3: Which of the following is classified as a complete protein because it contains all essential amino acids in adequate amounts?
- Black beans
- Brown rice
- Quinoa (Correct answer)
- Almonds
Correct answer: Quinoa
Quinoa is a complete protein, containing all nine essential amino acids, which is rare among plant-based foods.
Question 4: The DASH diet was originally developed to help manage which health condition?
- Type 2 diabetes
- Hypertension (Correct answer)
- Obesity
- Osteoporosis
Correct answer: Hypertension
DASH (Dietary Approaches to Stop Hypertension) was specifically designed to reduce high blood pressure through diet.
Question 5: A guest requests a meal that is low in purines. Which food should the chef avoid including?
- Zucchini
- Chicken breast
- Sardines (Correct answer)
- Brown rice
Correct answer: Sardines
Sardines and other organ meats and shellfish are high in purines, which can trigger gout attacks in susceptible individuals.
Question 6: Which of the following describes the role of dietary fiber in digestion?
- It is fully digested and absorbed in the small intestine
- It provides 9 calories per gram
- It slows gastric emptying and promotes satiety (Correct answer)
- It is the primary source of glucose for the brain
Correct answer: It slows gastric emptying and promotes satiety
Dietary fiber slows gastric emptying, promotes feelings of fullness, and supports regular bowel movements without being fully digested.
Question 7: When planning a menu for guests with lactose intolerance, which ingredient should be used as a milk alternative in a cream-based soup?
- Whey protein powder
- Evaporated milk
- Unsweetened oat milk (Correct answer)
- Butter
Correct answer: Unsweetened oat milk
Unsweetened oat milk is naturally lactose-free and can substitute for dairy milk in cream-based soups without causing digestive symptoms.
CFSP Nutrition Fundamentals 3
Which macronutrient provides the most calories per gram?