Subject: NUR 102

BSN 2-A1

SAS 1

CHECK FOR UNDERSTANDING

1. D.
RATIO: Every area within a country, has its own traditional cuisine and meal
preparation methods. This indicates that people's eating choices are heavily influenced
by their ethnic heritage or regional cuisine.
2. D.
RATIO: Carbohydrates, fats, and proteins are also referred to as energy-yielding
macronutrients because they supply the body with energy.
3. C.
RATIO: Minerals yield no energy in the human body, but, like vitamins, they help to
regulate the release of energy, among their many other roles. As for water, it is the
medium in which all of the body’s processes take place.
4. D.
RATIO: One other substance contributes energy: alcohol. The body derives energy
from alcohol at the rate of 7 kcalories per gram. Alcohol is not a nutrient, however,
because it cannot support the body’s growth, maintenance, or repair.
5. C.
RATIO: There are only 3 nutrients standards the DRI which includes the RDA, AI, EAR
and UL, EER and AMDR.
6. C.
RATIO: Overnutrition is an overconsumption of food energy or nutrients sufficient to
cause disease or increased susceptibility to disease; a form of malnutrition.
7. C.
RATIO: The USDA Food Patterns guarantee that all food categories have equal
vitamin and mineral composition to provide adequate supply in the body.
8. B.
RATIO: Nutrient density is a measure of the nutrients a food provides relative to the
energy it provides. The more nutrients and the fewer kcalories, the higher the nutrient
density.
9. C.
RATIO: Beans contain fiber and other indigestible carbs that are fermented by bacteria
in your gut, potentially causing you to pass more gas.
10. C.
RATIO: All packaged foods must list all ingredients on the label in descending order of
predominance by weight. Knowing that the first ingredient predominates by weight,
consumers can glean much information.