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Fundamentals of Nutrition Science Flashcards

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

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  1. Which vitamin acts as a coenzyme in over 100 enzymatic reactions and is essential for amino acid metabolism, including the conversion of tryptophan to niacin?

    Answer: Vitamin B6 (Pyridoxine)

    Vitamin B6 (pyridoxine) serves as a coenzyme (PLP) in transamination and decarboxylation reactions, including the conversion of tryptophan to niacin.

  2. Dietary fiber that is fermented by colonic bacteria to produce short-chain fatty acids (SCFAs) is classified as:

    Answer: Soluble fiber

    Soluble (fermentable) fiber is broken down by gut microbiota into SCFAs such as butyrate, propionate, and acetate, which support colonocyte health.

  3. What is the primary role of bile salts in fat digestion?

    Answer: Emulsify fat globules to increase surface area for lipase

    Bile salts emulsify dietary fats into smaller droplets, dramatically increasing the surface area available for pancreatic lipase to act upon.

  4. A diet very high in protein significantly increases the need for which nutrient to support nitrogen excretion and prevent urea accumulation?

    Answer: Water

    Nitrogen from excess protein is converted to urea in the liver and excreted by the kidneys, increasing obligatory water loss and overall fluid requirements.

  5. Which mineral is a cofactor for the antioxidant enzyme glutathione peroxidase and is found in high concentrations in Brazil nuts?

    Answer: Selenium

    Selenium is incorporated into glutathione peroxidase, a key antioxidant enzyme; Brazil nuts are one of the richest dietary sources of selenium.

  6. The thermic effect of food (TEF) accounts for approximately what percentage of total daily energy expenditure in most individuals?

    Answer: 5–10%

    TEF (diet-induced thermogenesis) typically represents 5–10% of total daily energy expenditure, with protein having the highest TEF (~20–30%) of all macronutrients.

  7. Which type of dietary fat has been shown to raise LDL cholesterol while also lowering HDL cholesterol, making it particularly harmful to cardiovascular health?

    Answer: Trans fat

    Trans fats (partially hydrogenated oils) uniquely raise LDL and lower HDL cholesterol simultaneously, producing an especially adverse lipid profile.