ACF Nutrition Principles 2 — Questions and Answers
Question 1: Which fatty acid type is associated with reducing LDL cholesterol when substituted for saturated fat in the diet?
- Trans fatty acids
- Monounsaturated fatty acids (Correct answer)
- Saturated fatty acids
- Omega-6 fatty acids in excess
Correct answer: Monounsaturated fatty acids
Monounsaturated fatty acids, found in olive oil and avocados, can lower LDL cholesterol when they replace saturated fats.
Question 2: The Maillard reaction primarily affects which nutritional component of food?
- Vitamins
- Minerals
- Proteins and sugars (Correct answer)
- Dietary fiber
Correct answer: Proteins and sugars
The Maillard reaction occurs between amino acids (proteins) and reducing sugars when heated, creating brown color and flavor compounds.
Question 3: Which vitamin is synthesized in the skin upon exposure to ultraviolet light?
- Vitamin A
- Vitamin C
- Vitamin K
- Vitamin D (Correct answer)
Correct answer: Vitamin D
Vitamin D is produced when UV-B rays from sunlight convert 7-dehydrocholesterol in the skin to cholecalciferol (vitamin D3).
Question 4: What is the primary role of the gallbladder in fat digestion?
- Producing bile salts
- Storing and concentrating bile (Correct answer)
- Secreting lipase enzymes
- Absorbing fatty acids
Correct answer: Storing and concentrating bile
The gallbladder stores and concentrates bile produced by the liver, releasing it into the small intestine when fat is present.
Question 5: Which amino acid is classified as conditionally essential because it cannot be synthesized adequately during illness or stress?
- Leucine
- Lysine
- Glutamine (Correct answer)
- Phenylalanine
Correct answer: Glutamine
Glutamine becomes conditionally essential during catabolic stress because demand exceeds the body's synthetic capacity.
Question 6: How many kilocalories are provided per gram of alcohol?
- 4 kcal
- 7 kcal (Correct answer)
- 9 kcal
- 11 kcal
Correct answer: 7 kcal
Alcohol provides 7 kcal per gram, placing it between carbohydrates/proteins (4 kcal/g) and fats (9 kcal/g).
Question 7: Which cooking method best preserves water-soluble vitamins in vegetables?
- Boiling in large amounts of water
- Steaming or microwaving with minimal water (Correct answer)
- Pressure cooking for extended time
- Blanching in salted water
Correct answer: Steaming or microwaving with minimal water
Steaming and microwaving use minimal water and shorter cooking times, reducing leaching and heat destruction of water-soluble vitamins.
ACF Nutrition Principles 2
Which fatty acid type is associated with reducing LDL cholesterol when substituted for saturated fat in the diet?