Practice Test Geeks(ACF) American Culinary Federation Certification Practice Test
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Nutrition Principles Flashcards

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

Read the first 7 Nutrition Principles flashcards as text

  1. What is the primary function of dietary fiber in the large intestine?

    Answer: Serving as substrate for beneficial gut bacteria

    Soluble and insoluble fibers are fermented by colonic microbiota, producing short-chain fatty acids that nourish colonocytes and support gut health.

  2. Which mineral is essential for oxygen transport in red blood cells?

    Answer: Iron

    Iron is a component of hemoglobin in red blood cells and myoglobin in muscle, both of which bind and transport oxygen.

  3. The thermic effect of food (TEF) is highest for which macronutrient?

    Answer: Protein

    Protein has the highest thermic effect (20–30%), meaning the body expends more energy digesting and metabolizing it compared to fat (0–3%) or carbohydrates (5–10%).

  4. Which compound gives chile peppers their pungency and has been linked to thermogenic effects?

    Answer: Capsaicin

    Capsaicin activates TRPV1 receptors and can temporarily increase metabolic rate and fat oxidation.

  5. What does the glycemic index (GI) measure?

    Answer: How quickly blood glucose rises after consuming a food relative to glucose

    GI ranks foods on a 0–100 scale based on how rapidly they raise blood glucose compared to pure glucose, which is set at 100.

  6. Which lipid transport particle carries dietary fat from the intestine to peripheral tissues via the lymphatic system?

    Answer: Chylomicron

    Chylomicrons are large lipoprotein particles assembled in intestinal cells to transport dietary triglycerides through the lymph before entering the bloodstream.

  7. An ACF chef needs to reduce sodium in a recipe without sacrificing perceived saltiness. Which technique is most effective?

    Answer: Finishing with a small amount of salt just before serving

    Adding a small amount of salt at the end of cooking maximizes perceived saltiness, allowing overall sodium reduction while maintaining flavor impact.