I85PREP
⌘ K
EUC-NUTRI study materials
EUC-NUTRI study resources

EUC-NUTRI practice questions

One question at a time. Build your EUC-NUTRI understanding.

First 50 of 200 questions. Each one lists the choices, the correct answer, and an explanation. The checker at the top of this page saves progress in this browser when it is available.

Continue in the practice tool above to load more questions, 50 at a time.

Question 1Nutrition Science Fundamentals

Which macronutrient provides 9 kcal per gram in the Atwater system?

  1. Fat Correct answer.
  2. Protein
  3. Alcohol
  4. Carbohydrate

Explanation

The Atwater general factors assign 4 kcal per gram to carbohydrate and protein, 9 kcal per gram to fat, and 7 kcal per gram to alcohol. Fat's higher energy density reflects its long hydrocarbon chains, which are highly reduced and yield more energy when oxidized.

Question 2Nutrition Science Fundamentals

Which vitamin functions as the precursor for the visual pigment rhodopsin in the retina?

  1. Vitamin C
  2. Vitamin A Correct answer.
  3. Vitamin E
  4. Vitamin K

Explanation

Retinal, derived from vitamin A, binds opsin to form rhodopsin, the photoreceptor pigment required for dim-light vision. Vitamin A deficiency therefore classically presents with night blindness.

Question 3Nutrition Science Fundamentals

Amino acids that the human body cannot synthesize in adequate amounts and must obtain from the diet are termed:

  1. Conditionally essential
  2. Dispensable
  3. Nonessential
  4. Indispensable Correct answer.

Explanation

Indispensable (essential) amino acids cannot be synthesized in sufficient quantity and must come from food. Conditionally essential amino acids become limiting only under specific conditions such as illness or growth.

Question 4Nutrition Science Fundamentals

Dietary fiber that dissolves in water and is fermented by colonic bacteria, such as pectin, is best classified as:

  1. Resistant starch
  2. Lignin
  3. Insoluble fiber
  4. Soluble fiber Correct answer.

Explanation

Soluble fibers dissolve in water to form viscous gels and are readily fermented by colonic microbiota, producing short-chain fatty acids. Pectin and gums are classic examples.

Question 5Nutrition Science Fundamentals

Which mineral is the central atom of the cobalamin molecule?

  1. Copper
  2. Iron
  3. Zinc
  4. Cobalt Correct answer.

Explanation

Vitamin B12 is a corrinoid compound with a cobalt atom coordinated at its center, which gives the vitamin its name cobalamin. Iron, copper, and zinc serve other metalloenzyme roles.

Question 6Nutrition Science Fundamentals

The thermic effect of food is best defined as:

  1. Energy used for digestion, absorption, and metabolism of nutrients Correct answer.
  2. Energy stored as adipose tissue
  3. Energy burned at complete rest
  4. Energy expended during physical activity

Explanation

The thermic effect of food is the energy cost of digesting, absorbing, and metabolizing ingested nutrients, typically about 10 percent of intake. It is distinct from resting and activity energy expenditure.

Question 7Nutrition Science Fundamentals

Which food group is the richest natural source of calcium per typical serving?

  1. Dairy products Correct answer.
  2. Leafy greens
  3. Legumes
  4. Whole grains

Explanation

Dairy products such as milk and yogurt provide highly bioavailable calcium in substantial amounts per serving. Plant sources contain calcium but often in lower amounts or with absorption inhibitors like oxalate.

Question 8Nutrition Science Fundamentals

Which organ is the primary site of nutrient absorption in the human digestive tract?

  1. Small intestine Correct answer.
  2. Esophagus
  3. Large intestine
  4. Stomach

Explanation

The small intestine, with its villi and microvilli, has enormous surface area and is the principal site of macronutrient and micronutrient absorption. The stomach mainly initiates digestion, and the colon absorbs water and electrolytes.

Question 9Nutrition Science Fundamentals

A 2000-kcal diet contains 60 g of fat. Approximately what percentage of total energy comes from fat?

  1. 40 percent
  2. 54 percent
  3. 12 percent
  4. 27 percent Correct answer.

Explanation

Fat contributes 9 kcal per gram, so 60 g yields 540 kcal. Dividing 540 by 2000 kcal gives about 27 percent of total energy from fat.

Question 10Nutrition Science Fundamentals

Which biochemical role is characteristic of vitamin C (ascorbic acid)?

  1. Carrier of acyl groups in fatty acid oxidation
  2. Cofactor for hydroxylation of proline and lysine in collagen Correct answer.
  3. Component of the electron transport chain
  4. Precursor of the coenzyme NAD

Explanation

Ascorbic acid maintains iron in the ferrous state required by prolyl and lysyl hydroxylases, enabling stable collagen cross-linking. This explains the bleeding gums and poor wound healing of scurvy.

Question 11Nutrition Science Fundamentals

Which statement best describes the role of intrinsic factor in vitamin B12 nutrition?

  1. It binds B12 and enables ileal absorption Correct answer.
  2. It transports B12 within the bloodstream
  3. It converts B12 into its coenzyme form
  4. It hydrolyzes B12 from dietary protein

Explanation

Intrinsic factor is a gastric glycoprotein that binds cobalamin and carries it to cubilin receptors in the terminal ileum for absorption. Loss of intrinsic factor causes pernicious anemia.

Question 12Nutrition Science Fundamentals

Which dietary pattern is most consistent with reducing saturated fat intake to below 10 percent of energy?

  1. Replacing butter with olive oil and choosing poultry over processed meats Correct answer.
  2. Adding coconut oil to all cooked meals
  3. Increasing cheese and whole milk consumption
  4. Choosing fatty cuts of red meat daily

Explanation

Substituting unsaturated plant oils and lean poultry for butter and processed meats lowers saturated fat while preserving nutrient quality. Coconut oil, cheese, whole milk, and fatty red meat are all high in saturated fat.

Question 13Nutrition Science Fundamentals

Which population group has the highest recommended dietary allowance for iron per day?

  1. Premenopausal adult women Correct answer.
  2. Postmenopausal women
  3. Adult men
  4. Older adults over 70

Explanation

Premenopausal women have higher iron needs (about 18 mg per day) to offset menstrual losses. Adult men and postmenopausal women require about 8 mg per day.

Question 14Nutrition Science Fundamentals

A vegan client is concerned about protein quality. Which strategy best improves the essential amino acid profile of plant-based meals?

  1. Avoiding all soy products
  2. Increasing refined carbohydrate intake
  3. Combining complementary plant proteins such as rice and beans Correct answer.
  4. Eating only one type of legume daily

Explanation

Complementary proteins combine grains low in lysine with legumes low in methionine, together supplying a complete essential amino acid pattern. Variety across the day supports adequate protein quality.

Question 15Nutrition Science Fundamentals

Which physiological change explains the increased water needs of a person exercising in hot weather?

  1. Reduced sweat production
  2. Increased sweat losses and evaporative cooling demand Correct answer.
  3. Decreased respiratory water loss
  4. Reduced renal filtration

Explanation

Exercise in heat raises sweat rate to dissipate metabolic heat, increasing water and electrolyte losses that must be replaced. Respiratory water loss also rises with ventilation.

Question 16Nutrition Science Fundamentals

Which nutrient is most directly involved in the carboxylation of glutamate residues in clotting factors?

  1. Riboflavin
  2. Vitamin K Correct answer.
  3. Folate
  4. Thiamin

Explanation

Vitamin K is the cofactor for gamma-glutamyl carboxylase, which carboxylates glutamate residues in clotting factors II, VII, IX, and X. This modification enables calcium binding and clotting activity.

Question 17Nutrition Science Fundamentals

Which statement correctly describes the glycemic response of a food?

  1. It measures total calories in a food
  2. It reflects blood glucose rise relative to a reference food Correct answer.
  3. It is identical for all carbohydrate foods
  4. It depends only on sugar content

Explanation

The glycemic response compares the blood glucose rise after consuming a fixed carbohydrate portion of a food to that of a reference food such as glucose. Factors like fiber, processing, and food matrix influence it.

Question 18Nutrition Science Fundamentals

A patient with chronic kidney disease is advised to limit potassium. Which food should be most restricted?

  1. Bananas Correct answer.
  2. Apples
  3. White rice
  4. Lettuce

Explanation

Bananas are notably high in potassium, so they are typically limited in potassium-restricted diets. White rice, apples, and lettuce are comparatively low in potassium.

Question 19Nutrition Science Fundamentals

Which macronutrient is most thermogenic, contributing the highest percentage of its energy content to the thermic effect of food?

  1. Fat
  2. Alcohol
  3. Carbohydrate
  4. Protein Correct answer.

Explanation

Protein has the highest thermic effect, estimated at 20 to 30 percent of its energy content, because amino acid processing is metabolically costly. Fat's thermic effect is only a few percent.

Question 20Nutrition Science Fundamentals

Which nutrient deficiency is most classically associated with neural tube defects in a developing fetus?

  1. Iron
  2. Calcium
  3. Folate Correct answer.
  4. Vitamin B12

Explanation

Inadequate folate around conception impairs neural tube closure and raises the risk of defects such as spina bifida. Periconceptional folic acid supplementation is therefore recommended.

Question 21Nutrition Science Fundamentals

Which statement about trans fatty acids is most accurate?

  1. They have no effect on blood lipids
  2. They lower LDL and raise HDL cholesterol
  3. They raise LDL and lower HDL cholesterol Correct answer.
  4. They are essential nutrients

Explanation

Industrial trans fats raise LDL cholesterol and lower HDL cholesterol, producing an unfavorable lipid profile and increasing cardiovascular risk. They are not essential and have no known health benefit.

Question 22Nutrition Science Fundamentals

A client consumes 2500 kcal daily with 300 g carbohydrate. Which statement best evaluates carbohydrate intake relative to the acceptable macronutrient distribution range of 45 to 65 percent?

  1. Within the range Correct answer.
  2. Cannot be determined
  3. Below the range
  4. Above the range

Explanation

300 g of carbohydrate supplies 1200 kcal, which is 48 percent of 2500 kcal. This falls within the 45 to 65 percent acceptable macronutrient distribution range for carbohydrate.

Question 23Nutrition Science Fundamentals

Which mechanism best explains why high sodium intake raises blood pressure in salt-sensitive individuals?

  1. Sodium inhibits renin release causing vasodilation
  2. Sodium directly constricts coronary arteries
  3. Sodium retention expands extracellular fluid volume Correct answer.
  4. Sodium binds to aldosterone receptors

Explanation

Excess sodium retention increases extracellular fluid and plasma volume, raising cardiac output and blood pressure in salt-sensitive people. This is a volume-mediated effect rather than direct coronary constriction.

Question 24Nutrition Science Fundamentals

Which statement best explains the difference between the chemical score and the protein digestibility-corrected amino acid score (PDCAAS)?

  1. Chemical score adjusts for energy density
  2. PDCAAS ignores essential amino acids
  3. PDCAAS adjusts the amino acid score for digestibility Correct answer.
  4. Chemical score measures digestibility only

Explanation

PDCAAS multiplies the limiting amino acid score by true fecal digestibility, giving a more accurate estimate of protein quality than the chemical score alone. The chemical score considers amino acid composition without digestibility correction.

Question 25Nutrition Science Fundamentals

Which explanation best accounts for the reduced bioavailability of nonheme iron from a meal high in phytates and polyphenols?

  1. They increase gastric acid secretion
  2. These compounds chelate iron and inhibit its absorption Correct answer.
  3. They enhance duodenal transporter expression
  4. They convert iron to the heme form

Explanation

Phytates and polyphenols form insoluble complexes with nonheme iron in the gut, limiting its uptake by duodenal enterocytes. Vitamin C counteracts this by reducing iron to the more absorbable ferrous form.

Question 26Nutrition Science Fundamentals

Which statement best defines the term 'nutrient density' as used in nutrition assessment?

  1. The proportion of a food's mass that is digestible carbohydrate
  2. The total energy a food provides per 100 g of edible portion
  3. The ratio of fat to protein in a food's macronutrient profile
  4. The amount of a nutrient per unit of food energy the food supplies Correct answer.

Explanation

Nutrient density expresses how much of a given nutrient a food delivers relative to the energy it provides, usually per 100 kcal. Foods high in micronutrients but low in energy, such as vegetables, are therefore described as nutrient-dense, whereas energy-dense foods deliver many calories per unit of nutrient.

Question 27Nutrition Science Fundamentals

Which statement correctly describes the classification of an essential amino acid?

  1. It is required only during periods of rapid growth such as infancy and pregnancy
  2. It must be supplied by the diet because the body cannot synthesize it in sufficient quantity Correct answer.
  3. It is a nitrogen-containing compound that the body stores in adipose tissue for later use
  4. It can be synthesized in adequate amounts when nitrogen intake is sufficient

Explanation

An essential (indispensable) amino acid cannot be synthesized by the body in amounts adequate to meet metabolic needs, so it must come from dietary protein. Conditionally essential amino acids, by contrast, become limiting only under specific physiological states such as illness or rapid growth.

Question 28Nutrition Science Fundamentals

Which form of stored carbohydrate does the liver break down to maintain blood glucose between meals?

  1. Glucose-6-phosphatase
  2. Glycogen Correct answer.
  3. Ketone bodies
  4. Triglyceride

Explanation

The liver stores glucose as glycogen and releases it through glycogenolysis, followed by glucose-6-phosphatase action, to sustain blood glucose during fasting. Muscle glycogen, by contrast, lacks this enzyme activity and fuels the muscle itself rather than systemic blood glucose.

Question 29Nutrition Science Fundamentals

Which statement best describes the difference between a dietary reference intake and an upper level intake?

  1. The reference intake is the average intake of the population, while the upper level is the intake of the highest consumers
  2. The reference intake is set for macronutrients, while the upper level is set only for micronutrients
  3. The reference intake applies to healthy adults, while the upper level applies only to people with chronic disease
  4. The reference intake is a recommended intake to meet needs, while the upper level is the highest habitual intake unlikely to cause harm Correct answer.

Explanation

A dietary reference intake describes an intake judged adequate to meet the requirement of a defined group, whereas the tolerable upper intake level is the maximum habitual intake unlikely to pose adverse health risk. The two serve different purposes: adequacy versus safety.

Question 30Nutrition Science Fundamentals

A food label lists 12 g total carbohydrate, of which 5 g is dietary fiber and 3 g is sugar alcohol. Under typical labeling conventions, approximately how much available carbohydrate does a serving provide?

  1. 12 g
  2. 9 g
  3. 4 g Correct answer.
  4. 7 g

Explanation

Available (metabolizable) carbohydrate is estimated by subtracting dietary fiber and, where permitted, sugar alcohols from total carbohydrate. Here 12 g minus 5 g fiber minus 3 g sugar alcohol leaves about 4 g of available carbohydrate.

Question 31Nutrition Science Fundamentals

A client reports eating large amounts of raw egg whites daily as a protein source. Which nutrient is most at risk of deficiency because of this practice?

  1. Biotin Correct answer.
  2. Vitamin C
  3. Calcium
  4. Vitamin B12

Explanation

Raw egg white contains avidin, a protein that binds biotin tightly in the gut and prevents its absorption; cooking denatures avidin and removes the risk. Sustained high intake of raw egg white can therefore produce biotin deficiency, with symptoms such as dermatitis and hair loss.

Question 32Nutrition Science Fundamentals

Which mechanism best explains why a diet very high in refined carbohydrate can raise serum triglycerides?

  1. Dietary fructose blocks hepatic oxidation of fatty acids
  2. Refined starch binds bile acids and increases cholesterol synthesis
  3. Carbohydrate directly inhibits lipoprotein lipase in adipose tissue
  4. Excess carbohydrate is converted to fatty acids in the liver and exported as very-low-density lipoprotein Correct answer.

Explanation

When carbohydrate intake exceeds immediate energy needs and glycogen storage capacity, the liver converts surplus carbohydrate to fatty acids through de novo lipogenesis and packages them into very-low-density lipoprotein. This raises circulating triglyceride concentrations, particularly with high intakes of refined carbohydrate and fructose.

Question 33Nutrition Science Fundamentals

Which statement best characterizes the relationship between dietary fiber type and its physiological effect?

  1. All fibers lower blood glucose by inhibiting intestinal disaccharidases
  2. Insoluble fibers such as cellulose form gels that lower LDL cholesterol
  3. Soluble viscous fibers such as beta-glucan slow gastric emptying and blunt postprandial glucose rise Correct answer.
  4. Lignin is fermented extensively by colonic bacteria to produce short-chain fatty acids

Explanation

Viscous soluble fibers, including beta-glucan and pectin, form gels in the gut that slow gastric emptying and nutrient absorption, reducing the postprandial glucose and cholesterol response. Insoluble fibers mainly add bulk and speed transit rather than forming viscous gels.

Question 34Nutrition Science Fundamentals

A client with lactose intolerance wants to maintain calcium intake while limiting symptoms. Which approach is most appropriate?

  1. Avoid all dairy foods and rely on spinach as the main calcium source
  2. Take a calcium supplement and eliminate all dairy foods permanently
  3. Consume small portions of lactose-reduced or fermented dairy with meals Correct answer.
  4. Replace dairy with calcium-fortified fruit juice only

Explanation

Small servings of dairy, lactose-reduced products, and fermented foods such as yogurt are usually tolerated because they deliver less lactose or provide bacterial lactase, and taking them with meals slows delivery. This preserves calcium intake without triggering symptoms.

Question 35Nutrition Science Fundamentals

Which statement best explains the role of vitamin D in calcium homeostasis?

  1. It directly activates osteoclasts to release calcium from bone
  2. It binds calcium in the gut to form insoluble complexes
  3. It stimulates parathyroid hormone secretion to raise serum calcium
  4. It increases intestinal calcium absorption and renal calcium reabsorption Correct answer.

Explanation

Calcitriol, the active form of vitamin D, increases intestinal absorption of calcium and phosphate and promotes renal reabsorption of calcium. When serum calcium falls, parathyroid hormone rises and stimulates calcitriol production, so vitamin D acts as the effector rather than the trigger of that axis.

Question 36Nutrition Science Fundamentals

A 70-kg adult consumes 56 g of protein daily and has a protein requirement of 0.8 g/kg/day. Which statement best evaluates this intake?

  1. Intake exactly meets the requirement of 56 g per day Correct answer.
  2. Intake exceeds requirement by roughly 50 percent
  3. Intake is below requirement and should be increased
  4. Intake exceeds requirement by roughly 25 percent

Explanation

The requirement is 0.8 g/kg multiplied by 70 kg, which equals 56 g per day, so the reported intake matches the calculated requirement exactly. This is a borderline adequacy assessment and does not provide a margin above the requirement.

Question 37Nutrition Science Fundamentals

Which statement best explains why iron absorption increases during pregnancy?

  1. Suppressed hepcidin and expanded erythropoiesis favor greater iron absorption Correct answer.
  2. Reduced plasma volume concentrates iron and raises absorption efficiency
  3. Increased hepcidin production enhances intestinal iron uptake
  4. Progesterone directly binds transferrin and increases its saturation

Explanation

Pregnancy expands maternal red cell mass and fetal iron demand, and hepcidin, the key negative regulator of iron absorption, falls in response. Lower hepcidin allows greater intestinal iron uptake and release from stores to meet the increased requirement.

Question 38Nutrition Science Fundamentals

A client following a strict plant-based diet has a serum B12 at the low end of normal with elevated methylmalonic acid. Which interpretation is most accurate?

  1. Elevated methylmalonic acid reflects folate excess rather than B12 status
  2. Serum B12 is the definitive test and methylmalonic acid should be disregarded
  3. Elevated methylmalonic acid indicates tissue B12 deficiency despite the borderline serum value Correct answer.
  4. The normal B12 value excludes deficiency, so no action is needed

Explanation

Serum B12 can remain within the reference range while tissue stores are depleted, so functional markers such as methylmalonic acid and homocysteine are used to detect early deficiency. Elevated methylmalonic acid specifically reflects impaired B12-dependent enzyme activity and supports a diagnosis of deficiency.

Question 39Nutrition Science Fundamentals

Which explanation best accounts for the lower bioavailability of calcium from spinach compared with milk?

  1. Spinach contains phytase, which degrades calcium-binding compounds and reduces absorption
  2. Milk calcium is absorbed by active transport only, whereas spinach calcium requires passive diffusion
  3. Spinach contains oxalate, which forms insoluble calcium salts that resist absorption Correct answer.
  4. Spinach protein binds calcium and prevents its release in the stomach

Explanation

Spinach is rich in oxalic acid, which complexes calcium into insoluble salts in the gut and sharply limits the fraction absorbed. Milk lacks this inhibitor and also provides lactose and casein phosphopeptides that favor calcium absorption, so its bioavailability is much higher.

Question 40Nutrition Science Fundamentals

Which statement best explains why dietary protein intake above requirement does not increase muscle protein synthesis indefinitely?

  1. Excess protein is converted directly to glycogen in muscle
  2. The anabolic response plateaus because amino acid oxidation and urea synthesis remove surplus nitrogen Correct answer.
  3. Excess amino acids are stored intact in muscle for later use
  4. Muscle protein synthesis is limited by carbohydrate availability rather than protein intake

Explanation

Muscle protein synthesis responds to protein feeding but plateaus at a moderate dose, after which surplus amino acids are oxidized and their nitrogen excreted as urea. The body does not store amino acids intact, so additional protein beyond the anabolic ceiling does not further stimulate synthesis.

Question 41Macronutrients and Energy Metabolism

How many kilocalories does one gram of dietary carbohydrate provide according to the Atwater general factors?

  1. 4 kcal Correct answer.
  2. 7 kcal
  3. 2 kcal
  4. 9 kcal

Explanation

The Atwater general factor for carbohydrate is 4 kcal per gram, reflecting the energy yield of available carbohydrate after accounting for typical digestibility. Protein is also assigned 4 kcal/g, while fat is assigned 9 kcal/g.

Question 42Macronutrients and Energy Metabolism

Which monosaccharide is the primary fuel oxidized by most tissues and is often called blood sugar?

  1. Fructose
  2. Glucose Correct answer.
  3. Mannose
  4. Galactose

Explanation

Glucose is the six-carbon aldose that circulates in blood and is oxidized by most cells for ATP production. Fructose and galactose must first be converted to glucose intermediates before entering mainstream glycolysis.

Question 43Macronutrients and Energy Metabolism

In which organ does the majority of fatty acid beta-oxidation occur to supply acetyl-CoA for the citric acid cycle?

  1. Liver Correct answer.
  2. Red blood cells
  3. Adipose tissue
  4. Skeletal muscle

Explanation

The liver is the dominant site of beta-oxidation and ketogenesis, producing acetyl-CoA and ketone bodies for other tissues. Skeletal muscle also oxidizes fatty acids but at lower overall capacity, and mature red blood cells lack mitochondria entirely.

Question 44Macronutrients and Energy Metabolism

A food label states a product contains 10 g protein, 20 g carbohydrate, and 5 g fat per serving. Using Atwater factors, what is the approximate energy content per serving?

  1. 185 kcal
  2. 205 kcal
  3. 245 kcal
  4. 165 kcal Correct answer.

Explanation

Energy equals (10 g protein x 4) + (20 g carbohydrate x 4) + (5 g fat x 9) = 40 + 80 + 45 = 165 kcal. Applying the correct factor to each macronutrient is essential for accurate energy calculation.

Question 45Macronutrients and Energy Metabolism

Which hormone is released from pancreatic beta cells in response to rising blood glucose and promotes glucose uptake in insulin-sensitive tissues?

  1. Glucagon
  2. Epinephrine
  3. Cortisol
  4. Insulin Correct answer.

Explanation

Insulin is secreted by pancreatic beta cells when blood glucose rises and stimulates GLUT4 translocation in muscle and adipose tissue. Glucagon, cortisol, and epinephrine act in the opposite direction, raising blood glucose.

Question 46Macronutrients and Energy Metabolism

During prolonged fasting, which substrate is produced by the liver from fatty acids and serves as an alternative fuel for the brain?

  1. Free glycerol
  2. Ketone bodies Correct answer.
  3. Lactate
  4. Uric acid

Explanation

When hepatic acetyl-CoA exceeds citric acid cycle capacity, the liver converts it to ketone bodies such as beta-hydroxybutyrate and acetoacetate. These ketones cross the blood-brain barrier and spare glucose during prolonged fasting.

Question 47Macronutrients and Energy Metabolism

Which essential amino acid is typically limiting in most cereal grains, making complementary pairing with legumes important?

  1. Leucine
  2. Lysine Correct answer.
  3. Methionine
  4. Tryptophan

Explanation

Cereal proteins are generally low in lysine, whereas legumes are rich in lysine but low in methionine. Combining grains and legumes provides a more complete essential amino acid profile.

Question 48Macronutrients and Energy Metabolism

What is the primary role of dietary fibre in the large intestine?

  1. Emulsifying fats to improve micelle formation
  2. Supplying fermentable substrate for colonic bacteria and promoting stool bulk Correct answer.
  3. Providing a direct source of ATP to colonocytes through glucose absorption
  4. Increasing pancreatic enzyme secretion for protein digestion

Explanation

Dietary fibre resists digestion in the small intestine and reaches the colon, where it is fermented by bacteria and adds bulk to stool. This supports short-chain fatty acid production and bowel regularity.

Question 49Macronutrients and Energy Metabolism

Which process describes the synthesis of glucose from non-carbohydrate precursors such as lactate and amino acids?

  1. Glycolysis
  2. Lipogenesis
  3. Gluconeogenesis Correct answer.
  4. Glycogenolysis

Explanation

Gluconeogenesis builds glucose from lactate, glycerol, and gluconeogenic amino acids, mainly in the liver and kidney cortex. It is critical for maintaining blood glucose during fasting.

Question 50Macronutrients and Energy Metabolism

Which fatty acid is classified as an essential omega-3 fatty acid that must be obtained from the diet?

  1. Oleic acid
  2. Linoleic acid
  3. Alpha-linolenic acid Correct answer.
  4. Palmitic acid

Explanation

Alpha-linolenic acid is an 18-carbon omega-3 fatty acid that humans cannot synthesize because they lack the desaturase needed beyond the ninth carbon. Linoleic acid is the essential omega-6 fatty acid.