CFSP Nutrition Fundamentals 5 — Questions and Answers
Question 1: Which of the following describes a 'functional food'?
- A food that has been stripped of all fat content
- A food that provides health benefits beyond basic nutrition due to added or naturally occurring bioactive components (Correct answer)
- A food produced without any artificial preservatives
- A food that meets USDA organic certification standards
Correct answer: A food that provides health benefits beyond basic nutrition due to added or naturally occurring bioactive components
Functional foods provide health benefits beyond basic nutrition, such as probiotics in yogurt or omega-3s in fortified eggs.
Question 2: Which amino acid is considered conditionally essential, meaning the body can usually produce it but may not be able to in times of stress or illness?
- Leucine
- Glutamine (Correct answer)
- Tryptophan
- Methionine
Correct answer: Glutamine
Glutamine is conditionally essential because although the body synthesizes it, production may be insufficient during serious illness, injury, or intense stress.
Question 3: A restaurant is developing a low-FODMAP menu option. Which food would be MOST appropriate to include?
- Garlic-roasted chickpeas
- Grilled salmon with rice (Correct answer)
- Wheat pasta with onion sauce
- Apple slices with honey
Correct answer: Grilled salmon with rice
Grilled salmon and rice are both low-FODMAP foods, making this the safest choice for guests managing irritable bowel syndrome (IBS).
Question 4: What is the primary function of antioxidants such as vitamins C and E in the human body?
- They provide structural support to cell membranes
- They neutralize free radicals, reducing oxidative stress and cellular damage (Correct answer)
- They transport oxygen in the bloodstream
- They regulate blood glucose levels after meals
Correct answer: They neutralize free radicals, reducing oxidative stress and cellular damage
Antioxidants neutralize free radicals — unstable molecules that can damage cells and contribute to aging and chronic disease.
Question 5: According to the MyPlate model, what proportion of a standard meal plate should be filled with fruits and vegetables combined?
- One-quarter
- One-third
- One-half (Correct answer)
- Two-thirds
Correct answer: One-half
The USDA MyPlate model recommends filling half of the plate with fruits and vegetables at each meal.
Question 6: Which scenario correctly describes the concept of nutrient bioavailability?
- The total amount of a nutrient listed on the Nutrition Facts label
- The proportion of a nutrient that is absorbed and utilized by the body (Correct answer)
- The minimum daily amount of a nutrient needed to prevent deficiency
- The quantity of a nutrient lost during food storage
Correct answer: The proportion of a nutrient that is absorbed and utilized by the body
Bioavailability refers to the fraction of an ingested nutrient that is actually absorbed into the bloodstream and available for use by the body.
Question 7: A CFSP is evaluating a menu for caloric density. Which food choice has the LOWEST caloric density?
- Whole milk cheese
- Roasted mixed nuts
- Steamed broccoli (Correct answer)
- Peanut butter
Correct answer: Steamed broccoli
Steamed broccoli has very low caloric density because it is high in water and fiber but low in fat and total calories per gram.
CFSP Nutrition Fundamentals 5
Which of the following describes a 'functional food'?