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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. The glycemic index (GI) of a food is measured relative to which reference food?

    Answer: Pure glucose or white bread

    GI is standardly measured using pure glucose (GI=100) as the reference; some protocols use white bread (GI=100) as an alternative reference.

  2. During prolonged fasting or very-low-carbohydrate intake, the brain adapts to using which alternative fuel source produced in the liver?

    Answer: Ketone bodies

    The liver produces ketone bodies (acetoacetate, beta-hydroxybutyrate) from fatty acid oxidation; unlike free fatty acids, ketones can cross the blood-brain barrier to fuel the brain.

  3. Which essential mineral plays a central role in oxygen transport by forming the heme group of hemoglobin?

    Answer: Iron

    Iron is the core component of the heme group in hemoglobin and myoglobin, enabling the binding and transport of oxygen in red blood cells and muscle tissue.

  4. What is the recommended daily fiber intake for adult women under 50 according to the Dietary Reference Intakes (DRIs)?

    Answer: 25g

    The AI for total fiber is 25g/day for adult women under 50 and 38g/day for adult men under 50, based on risk reduction for coronary heart disease.

  5. Which process describes the conversion of excess amino acids into glucose in the liver when carbohydrate intake is insufficient?

    Answer: Gluconeogenesis

    Gluconeogenesis is the metabolic pathway that synthesizes glucose from non-carbohydrate precursors, including glucogenic amino acids, lactate, and glycerol.

  6. A fat-soluble vitamin deficiency that results in night blindness and impaired immune function is most likely caused by insufficient intake of:

    Answer: Vitamin A

    Vitamin A (retinol) is required for rhodopsin synthesis in the retina and for normal immune function; deficiency leads to night blindness and increased infection susceptibility.

  7. Which macronutrient provides the highest number of kilocalories per gram?

    Answer: Fat (9 kcal/g)

    Dietary fat yields 9 kcal per gram, more than double the 4 kcal/g provided by carbohydrates or protein, due to its highly reduced carbon structure.