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NESTA Fitness Nutrition Coach study materials
NESTA Fitness Nutrition Coach study resources

NESTA Fitness Nutrition Coach practice questions

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Question 1Nutrition Science Fundamentals

A fitness nutrition coach is explaining the primary role of protein in the diet of a resistance-training client. Which statement best describes that role?

  1. Protein is the body's preferred storage form of dietary energy
  2. Protein provides amino acids for tissue repair and muscle protein synthesis Correct answer.
  3. Protein supplies the main fuel for moderate-intensity aerobic work
  4. Protein acts as the primary carrier of fat-soluble vitamins in the blood

Explanation

Dietary protein is digested into amino acids that serve as building blocks for repairing tissue and for muscle protein synthesis after training. Protein is not a major fuel source at moderate intensity and is not a storage form of energy, so its structural and regulatory functions are the key teaching point.

Question 2Nutrition Science Fundamentals

Which macronutrient yields approximately 9 kilocalories per gram and is the most energy-dense of the three macronutrients?

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

Explanation

Fat provides roughly 9 kcal per gram, compared with about 4 kcal per gram for both carbohydrate and protein. Alcohol supplies about 7 kcal per gram but is not classified as a macronutrient, so fat remains the most energy-dense macronutrient.

Question 3Nutrition Science Fundamentals

A client asks why whole-grain bread is often preferred over white bread in a fitness nutrition plan. Which answer is most accurate?

  1. Whole grains are absorbed so slowly that they supply no calories
  2. Whole grains provide more complete protein than animal foods
  3. Whole grains contain more fiber and micronutrients than refined grains Correct answer.
  4. Whole grains contain no carbohydrate and therefore do not raise blood glucose

Explanation

Refining grains removes the bran and germ, which carry most of the fiber, B vitamins, and minerals. Whole grains therefore deliver more fiber and micronutrients per serving, which supports satiety and overall diet quality. They still contain carbohydrate and calories.

Question 4Nutrition Science Fundamentals

Which of the following is classified as a micronutrient?

  1. Vitamin C Correct answer.
  2. Sucrose
  3. Dietary fiber
  4. Linoleic acid

Explanation

Micronutrients are vitamins and minerals required in small amounts for normal physiological function. Vitamin C fits this definition, whereas fiber, fatty acids, and sugars are macronutrient components or dietary constituents measured in grams.

Question 5Nutrition Science Fundamentals

A coach is reviewing a client's label literacy. Which value on a Nutrition Facts panel is standardized to a 2,000-kcal reference diet?

  1. The percent Daily Value for each nutrient Correct answer.
  2. The grams of protein per serving
  3. The ingredient list order
  4. The net weight of the package

Explanation

Percent Daily Value expresses how much a nutrient in one serving contributes to a reference daily intake, commonly based on a 2,000-kcal diet. Protein grams, ingredient order, and net weight are not standardized to a calorie reference.

Question 6Nutrition Science Fundamentals

Which hormone is released in response to rising blood glucose and promotes cellular glucose uptake?

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

Explanation

Insulin is secreted by pancreatic beta cells when blood glucose rises and signals cells to take up glucose, lowering circulating levels. Glucagon, cortisol, and epinephrine generally act to raise blood glucose rather than lower it.

Question 7Nutrition Science Fundamentals

A client wants to know the main function of dietary fiber in a nutrition plan. Which description is accurate?

  1. It supports digestive health and can improve satiety Correct answer.
  2. It supplies essential fatty acids the body cannot make
  3. It is a complete protein source for muscle repair
  4. It is the primary fuel for high-intensity sprint work

Explanation

Fiber is largely indigestible carbohydrate that adds bulk, supports bowel regularity, and can slow digestion in ways that promote fullness. It is not a protein source, a fatty acid source, or a primary sprint fuel.

Question 8Nutrition Science Fundamentals

Which food would a coach identify as a source of complete protein?

  1. White rice
  2. Eggs Correct answer.
  3. Almonds
  4. Olive oil

Explanation

A complete protein supplies all nine essential amino acids in adequate proportions, and eggs are a classic animal example. Rice, almonds, and olive oil either lack adequate amounts of certain essential amino acids or are not protein foods at all.

Question 9Nutrition Science Fundamentals

A 70 kg client following a general fitness program is estimated to need about 1.4 g of protein per kilogram of body weight daily. Approximately how many grams of protein does that represent?

  1. 49 g
  2. 98 g Correct answer.
  3. 140 g
  4. 70 g

Explanation

Multiplying 70 kg by 1.4 g/kg gives 98 g of protein per day. This falls within the range commonly recommended for recreationally active individuals who want to support training adaptation.

Question 10Nutrition Science Fundamentals

A client's daily intake is 2,400 kcal with 300 g of carbohydrate. What percentage of total calories comes from carbohydrate?

  1. 25 percent
  2. 40 percent
  3. 60 percent
  4. 50 percent Correct answer.

Explanation

Carbohydrate provides 4 kcal per gram, so 300 g equals 1,200 kcal. Dividing 1,200 by 2,400 gives 0.50, or 50 percent of total calories from carbohydrate.

Question 11Nutrition Science Fundamentals

Which scenario best illustrates a positive energy balance?

  1. A client consumes fewer calories than they expend over the week
  2. A client consumes more calories than they expend over the week Correct answer.
  3. A client matches calorie intake to expenditure exactly
  4. A client burns stored fat without changing intake

Explanation

Positive energy balance occurs when energy intake exceeds energy expenditure, which typically supports weight gain over time. Matching intake to expenditure is maintenance, and consuming less than expended is negative balance.

Question 12Nutrition Science Fundamentals

A coach is planning carbohydrate intake around training for an endurance client. Which timing strategy is most consistent with current sports nutrition guidance?

  1. Emphasize carbohydrate in the hours before training and within a few hours after Correct answer.
  2. Restrict carbohydrate to the evening meal regardless of training time
  3. Consume carbohydrate only during the final minutes of a session
  4. Avoid all carbohydrate for several hours before and after training

Explanation

Carbohydrate before training supports fuel availability, and carbohydrate after training helps replenish glycogen and support recovery. Current guidance emphasizes distributing intake around sessions rather than avoiding or isolating it arbitrarily.

Question 13Nutrition Science Fundamentals

A vegetarian client wants to improve protein quality without adding meat. Which strategy is most appropriate?

  1. Combine complementary plant proteins such as rice and beans across the day Correct answer.
  2. Eliminate all legumes because they lack essential amino acids
  3. Rely on a single plant food at every meal to keep amino acids consistent
  4. Increase fat intake to compensate for lower protein quality

Explanation

Complementary plant proteins pair a food limiting in one amino acid with a food rich in it, such as rice and beans. Because the body maintains an amino acid pool, these combinations do not need to occur at the same meal, only across the day.

Question 14Nutrition Science Fundamentals

A client reports frequent fatigue and unusually pale skin and asks whether diet could be involved. Which nutrient deficiency is most closely associated with these signs?

  1. Iron Correct answer.
  2. Sodium
  3. Vitamin K
  4. Vitamin C

Explanation

Iron deficiency can impair oxygen transport and is associated with fatigue and pallor. Vitamin C, vitamin K, and sodium deficiencies produce different clinical pictures and are not classically linked to pallor with fatigue.

Question 15Nutrition Science Fundamentals

A coach is estimating fluid needs for a client training in a hot environment. Which practical approach is most appropriate?

  1. Rely solely on thirst during long, hot sessions
  2. Monitor body weight change across sessions and replace losses accordingly Correct answer.
  3. Drink a fixed 250 mL per day regardless of sweat losses
  4. Restrict fluids during training to prevent stomach discomfort

Explanation

Tracking pre- and post-session body weight gives an individualized estimate of sweat loss that can guide fluid replacement. Thirst alone can lag behind actual losses, especially in heat, and fixed or restricted intake ignores individual variation.

Question 16Nutrition Science Fundamentals

Which statement about glycemic index is most accurate for a fitness nutrition coach to share?

  1. It ranks foods by how quickly they raise blood glucose relative to a reference food Correct answer.
  2. It measures the total calories in a food per serving
  3. It ranks foods by their protein content per gram
  4. It describes the fiber content of a food as a percentage

Explanation

The glycemic index ranks carbohydrate-containing foods by the blood glucose response they produce relative to a reference food such as glucose. It does not measure calories, protein content, or fiber percentage.

Question 17Nutrition Science Fundamentals

A client following a very low-carbohydrate diet for several weeks reports reduced training capacity during high-intensity intervals. Which explanation is most plausible?

  1. Protein intake has become irrelevant to performance
  2. Water intake no longer affects performance
  3. Muscle glycogen stores are likely depleted, limiting high-intensity fuel availability Correct answer.
  4. Fat cannot be oxidized by working muscle at all

Explanation

High-intensity work depends heavily on muscle glycogen, and a very low-carbohydrate intake can leave glycogen stores reduced. Fat oxidation cannot fully replace glycogen for maximal-intensity efforts, so performance in intervals may decline.

Question 18Nutrition Science Fundamentals

Two clients eat the same number of calories, but one reports better adherence and energy levels. Which factor is most likely to explain this difference within nutrition science fundamentals?

  1. The total number of meals eaten per year
  2. The brand of food packaging used
  3. The distribution and quality of macronutrients across the day Correct answer.
  4. The client's height alone

Explanation

When total calories are matched, the distribution and quality of macronutrients can affect satiety, energy availability, and adherence. Packaging brands and height alone do not explain day-to-day differences in adherence and perceived energy.

Question 19Nutrition Science Fundamentals

A coach is evaluating a client's diet record and notices very low fat intake over several weeks. Which potential consequence is most relevant?

  1. Increased muscle glycogen storage beyond normal capacity
  2. Complete elimination of the need for dietary protein
  3. Reduced need for hydration during training
  4. Impaired absorption of fat-soluble vitamins and reduced intake of essential fatty acids Correct answer.

Explanation

Fat supports absorption of vitamins A, D, E, and K and supplies essential fatty acids the body cannot synthesize. Chronically very low fat intake can compromise these functions, while it does not eliminate protein needs or reduce hydration requirements.

Question 20Nutrition Science Fundamentals

A client asks whether a supplement can replace whole foods in their plan. Which response best reflects nutrition science fundamentals?

  1. Whole foods are unnecessary if a multivitamin is taken
  2. Whole foods provide a complex mix of nutrients and compounds that supplements rarely match Correct answer.
  3. Supplements are always more bioavailable than food sources
  4. Supplements fully replicate the matrix of nutrients and bioactive compounds in whole foods

Explanation

Whole foods deliver a matrix of macronutrients, micronutrients, fiber, and bioactive compounds that isolated supplements generally do not replicate. Supplements can fill specific gaps but are not a comprehensive substitute for a varied diet.

Question 21Nutrition Science Fundamentals

A client's diet provides 1,800 kcal with 90 g of protein. What percentage of total calories comes from protein?

  1. 10 percent
  2. 40 percent
  3. 20 percent Correct answer.
  4. 30 percent

Explanation

Protein provides 4 kcal per gram, so 90 g equals 360 kcal. Dividing 360 by 1,800 gives 0.20, or 20 percent of total calories from protein.

Question 22Nutrition Science Fundamentals

A client training for a marathon wants to know why carbohydrate intake matters more than protein intake during the session itself. Which explanation is most accurate?

  1. Carbohydrate is the dominant fuel oxidized during sustained moderate-to-high intensity endurance work Correct answer.
  2. Carbohydrate intake during exercise has no effect on blood glucose
  3. Protein is the dominant fuel oxidized during sustained endurance work
  4. Fat cannot be used at all during endurance exercise

Explanation

During sustained moderate-to-high intensity endurance work, carbohydrate oxidation contributes substantially to ATP supply, and exogenous carbohydrate can help maintain blood glucose and glycogen sparing. Protein is not the dominant fuel, and fat oxidation alone cannot fully meet the demand at these intensities.

Question 23Nutrition Science Fundamentals

A coach compares two clients with identical body weight and calorie intake, but one has a much higher proportion of lean mass. Which statement best explains a likely difference in resting energy expenditure?

  1. Lean mass is metabolically active and contributes to a higher resting energy expenditure Correct answer.
  2. Resting energy expenditure is unrelated to body composition in any measurable way
  3. Fat mass is more metabolically active than lean mass and raises resting expenditure more
  4. Resting energy expenditure is determined entirely by age and is unaffected by body composition

Explanation

Lean tissue is more metabolically active than adipose tissue, so a higher proportion of lean mass generally raises resting energy expenditure. Age can influence expenditure, but it does not override the contribution of body composition.

Question 24Nutrition Science Fundamentals

A client reports that a high-protein meal keeps them full longer than an isocaloric high-carbohydrate meal. Which physiological explanation is most consistent with current understanding?

  1. Protein empties the stomach more rapidly than carbohydrate
  2. Protein stimulates satiety signaling and has a higher thermic effect than carbohydrate Correct answer.
  3. Protein suppresses all digestive enzyme activity
  4. Protein contains fewer calories per gram than carbohydrate

Explanation

Protein tends to promote satiety through gut hormone signaling and requires more energy to digest and metabolize, reflected in a higher thermic effect. It does not slow gastric emptying in a way that explains the effect through faster emptying, nor does it contain fewer calories per gram than carbohydrate.

Question 25Nutrition Science Fundamentals

A coach is interpreting a client's weight trend over four weeks. The client's average weight is stable, but daily readings fluctuate by 1 to 2 kg. Which interpretation is most defensible?

  1. Weight should be measured only once per month to be meaningful
  2. The client must be in positive energy balance because weight fluctuates
  3. Daily weight changes prove the diet plan has failed
  4. Daily fluctuations likely reflect hydration and glycogen shifts, so weekly averages are more informative Correct answer.

Explanation

Short-term weight fluctuations commonly reflect shifts in body water, glycogen, and gut contents rather than fat mass change. Using weekly averages smooths this noise and gives a more reliable picture of the underlying trend.

Question 26Nutrition Science Fundamentals

A client asks why the body needs dietary fat beyond its role as a fuel source. Which function of dietary fat is most accurate to share?

  1. It provides the primary structural material for building skeletal muscle
  2. It acts as the main buffer that neutralizes stomach acid after meals
  3. It serves as a carrier for fat-soluble vitamins such as A, D, E, and K Correct answer.
  4. It supplies nitrogen for the synthesis of nonessential amino acids

Explanation

Dietary fat is required not only for energy but also as the transport medium for the fat-soluble vitamins A, D, E, and K, which are absorbed with lipids in the small intestine. Fat also supplies essential fatty acids and supports cell membrane structure. Without adequate fat intake, absorption of these vitamins is impaired.

Question 27Nutrition Science Fundamentals

A client's diet record shows a daily intake of 2,700 kcal containing 90 g of fat. What percentage of total calories comes from fat, and how does it compare with the Acceptable Macronutrient Distribution Range?

  1. About 30%, which falls within the AMDR of 20-35% Correct answer.
  2. About 13%, which falls below the AMDR of 20-35%
  3. About 45%, which exceeds the AMDR of 20-35%
  4. About 22%, which falls within the AMDR of 20-35%

Explanation

Fat supplies 9 kcal per gram, so 90 g equals 810 kcal. Dividing 810 by 2,700 gives 0.30, or about 30% of total calories, which sits inside the AMDR for fat of 20-35% of energy. This is a straightforward macronutrient percentage calculation.

Question 28Nutrition Science Fundamentals

A client asks which micronutrient is most directly involved in transporting oxygen within red blood cells and therefore affects aerobic capacity. Which answer is most accurate?

  1. Vitamin K
  2. Vitamin C
  3. Calcium
  4. Iron Correct answer.

Explanation

Iron is a component of hemoglobin, the protein in red blood cells that carries oxygen from the lungs to working tissues. Inadequate iron status can reduce oxygen delivery and impair endurance performance. Other nutrients support red blood cell formation but do not carry oxygen themselves.

Question 29Nutrition Science Fundamentals

A coach reviews a client's 24-hour recall and notes the client ate a large bowl of white rice, a banana, and a sports drink before a long training session. Which macronutrient is being prioritized, and what is its main role in that context?

  1. Fiber, which slows digestion and stabilizes blood glucose during exercise
  2. Carbohydrate, which replenishes glycogen and fuels working muscle Correct answer.
  3. Protein, which repairs muscle damage occurring during the session
  4. Fat, which provides a dense fuel source for prolonged low-intensity work

Explanation

White rice, banana, and a sports drink are carbohydrate-rich foods, and pre-exercise carbohydrate supports muscle glycogen availability and blood glucose during training. Carbohydrate is the dominant fuel for moderate- to high-intensity exercise. The meal pattern reflects deliberate carbohydrate loading rather than protein or fat emphasis.

Question 30Nutrition Science Fundamentals

A client following a vegan diet asks how to improve the amino acid profile of their meals without animal products. Which approach is most consistent with nutrition science?

  1. Increase total fat intake so that protein is spared for muscle building
  2. Combine complementary plant proteins, such as rice with beans, across the day Correct answer.
  3. Rely on a single plant protein source at each meal to keep digestion simple
  4. Avoid legumes because their amino acid profile is incomplete on its own

Explanation

Plant proteins are typically low in one or more essential amino acids, so pairing grains with legumes provides a more complete profile. Research indicates that complementary proteins do not need to be eaten in the same meal as long as intake is varied across the day. This makes the combining strategy appropriate for vegan clients.

Question 31Nutrition Science Fundamentals

A client reports eating very little throughout the day and then consuming most of their calories late at night. From an energy balance perspective, which statement is most accurate?

  1. Meal timing alone determines body composition independent of total intake
  2. Eating late at night automatically causes weight gain regardless of total calories
  3. Skipping breakfast guarantees a calorie deficit for the entire day
  4. Total daily energy intake relative to expenditure is the primary determinant of weight change Correct answer.

Explanation

Energy balance is driven primarily by total daily intake versus total daily expenditure, so overall calorie load matters more than the clock time of eating. Meal timing can influence appetite and adherence, but it does not override the energy balance equation. Coaches should focus on total intake patterns while acknowledging timing as a secondary factor.

Question 32Nutrition Science Fundamentals

A client asks whether drinking water during a workout dilutes stomach acid and impairs digestion. Which response is most accurate?

  1. Water should be avoided during exercise because it slows gastric emptying
  2. Water should be consumed only after training to avoid stomach discomfort
  3. Water should be replaced entirely with electrolyte drinks during all sessions
  4. Water intake does not meaningfully impair digestion and supports hydration during exercise Correct answer.

Explanation

Water does not meaningfully dilute stomach acid or impair digestion, and hydration during exercise helps offset sweat losses and supports performance. Plain water is appropriate for most sessions, with electrolytes reserved for long or hot conditions. Restricting fluids during training is not supported by evidence.

Question 33Nutrition Science Fundamentals

A coach is reviewing a client's diet and finds that the client consumes less than half of the recommended intake of fruits and vegetables. Which consequence is most directly supported by nutrition science?

  1. A guaranteed deficiency in essential amino acids
  2. An immediate decline in maximal strength during resistance training
  3. A reduced need for dietary protein to support muscle repair
  4. A higher risk of inadequate intake of vitamins, minerals, and fiber Correct answer.

Explanation

Fruits and vegetables are major contributors of vitamins, minerals, fiber, and phytochemicals, so low intake increases the likelihood of nutrient shortfalls. These shortfalls may affect long-term health and recovery but do not produce immediate strength loss. Protein and amino acid needs are largely met through other food groups.

Question 34Nutrition Science Fundamentals

A coach is explaining the concept of nutrient density to a client who wants to improve diet quality without changing calorie intake. Which example best illustrates a nutrient-dense choice?

  1. A serving of plain Greek yogurt that supplies protein and calcium for relatively few calories Correct answer.
  2. A large soda that provides energy but negligible micronutrients
  3. A sugary cereal bar that provides 200 kcal with little fiber or protein
  4. A portion of fried potato chips that is high in fat and sodium

Explanation

Nutrient density describes the amount of beneficial nutrients a food provides relative to its energy content. Plain Greek yogurt delivers protein and calcium with relatively few calories, making it a nutrient-dense choice. Foods high in added sugar, fat, or sodium with few micronutrients are considered energy-dense but nutrient-poor.

Question 35Nutrition Science Fundamentals

A client wants to know how the body responds when carbohydrate intake is chronically low and training intensity remains high. Which physiological explanation is most accurate?

  1. Protein intake becomes unnecessary because fat oxidation supplies all needed energy
  2. Muscle glycogen stores become depleted, and the body relies more on fat oxidation, which cannot fully support high-intensity work Correct answer.
  3. The body converts dietary fat directly into muscle glycogen at a rate sufficient for sprint efforts
  4. Blood glucose rises steadily because the liver increases glucose output without limit

Explanation

When carbohydrate intake is low, muscle glycogen stores decline, and the body shifts toward fat oxidation. Fat oxidation can support low- to moderate-intensity work but cannot supply energy fast enough for high-intensity efforts, which depend heavily on carbohydrate. This explains the reduced training capacity often reported on very low-carbohydrate diets.

Question 36Nutrition Science Fundamentals

A coach is evaluating a client's diet record and notices the client consumes very little fat over several weeks while maintaining a high training volume. Which potential consequence is most consistent with nutrition science?

  1. Improved absorption of fat-soluble vitamins because fat is not competing for transport
  2. Reduced availability of essential fatty acids and impaired absorption of fat-soluble vitamins Correct answer.
  3. An increased reliance on dietary fat as the primary fuel during high-intensity intervals
  4. A guaranteed increase in muscle protein synthesis due to lower fat intake

Explanation

Very low fat intake can compromise essential fatty acid status and reduce absorption of fat-soluble vitamins A, D, E, and K, which require dietary fat for efficient uptake. Fat also supports hormone production and cell membrane integrity. These risks are relevant when fat intake remains low over weeks.

Question 37Macronutrients and Micronutrients

How many kilocalories does one gram of dietary protein provide when metabolized?

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

Explanation

Protein and carbohydrate each yield about 4 kcal per gram in standard Atwater factors, while fat yields about 9 kcal per gram and alcohol about 7 kcal per gram. Coaches use these factors to estimate the energy contribution of each macronutrient.

Question 38Macronutrients and Micronutrients

Which macronutrient class is the body's most concentrated source of dietary energy per gram?

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

Explanation

Fat supplies roughly 9 kcal per gram, compared with about 4 kcal per gram for protein and carbohydrate. That density is why fat contributes heavily to total energy intake even in small portions. Water provides no energy.

Question 39Macronutrients and Micronutrients

Amino acids that the body cannot synthesize in sufficient amounts and must obtain from food are called what?

  1. Nonessential amino acids
  2. Glucogenic amino acids
  3. Conditionally essential amino acids
  4. Essential amino acids Correct answer.

Explanation

Essential amino acids must be supplied by the diet because endogenous synthesis cannot meet demand. There are nine in adults: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.

Question 40Macronutrients and Micronutrients

Which food is a complete protein providing all essential amino acids in adequate proportions?

  1. Lentils
  2. White rice
  3. Eggs Correct answer.
  4. Almonds

Explanation

Eggs are an animal protein containing all nine essential amino acids in proportions that support human needs, making them a complete protein. Most single plant foods are limiting in one or more essential amino acids.

Question 41Macronutrients and Micronutrients

Which vitamin is synthesized in the skin upon exposure to ultraviolet B radiation?

  1. Vitamin B12
  2. Vitamin D Correct answer.
  3. Vitamin C
  4. Vitamin K

Explanation

Ultraviolet B light converts 7-dehydrocholesterol in the skin to previtamin D3, which isomerizes to vitamin D3. This endogenous route is why sunlight exposure status matters when assessing vitamin D adequacy.

Question 42Macronutrients and Micronutrients

Which mineral is the central component of the hemoglobin molecule that transports oxygen in red blood cells?

  1. Calcium
  2. Iron Correct answer.
  3. Zinc
  4. Magnesium

Explanation

Iron sits within the heme group of hemoglobin and reversibly binds oxygen for transport from the lungs to tissues. Low iron status therefore impairs oxygen delivery and can reduce exercise capacity.

Question 43Macronutrients and Micronutrients

Approximately how much energy does one gram of alcohol provide?

  1. 4 kcal
  2. 7 kcal Correct answer.
  3. 0 kcal
  4. 9 kcal

Explanation

Alcohol supplies about 7 kcal per gram, placing it between carbohydrate and fat in energy density. Because it is not a nutrient the body stores, those calories are used or converted rather than deposited directly as glycogen.

Question 44Macronutrients and Micronutrients

Which statement correctly describes the difference between a monosaccharide and a disaccharide?

  1. A monosaccharide is a single sugar unit, while a disaccharide consists of two linked sugar units. Correct answer.
  2. A monosaccharide contains two sugar units, while a disaccharide contains one.
  3. Both contain the same number of sugar units but differ in fiber content.
  4. A disaccharide is a polysaccharide with more than ten sugar units.

Explanation

Monosaccharides such as glucose and fructose are single sugar molecules, while disaccharides such as sucrose and lactose are formed from two monosaccharides joined by a glycosidic bond. Polysaccharides, by contrast, contain many sugar units.

Question 45Macronutrients and Micronutrients

A client following a vegan diet wants to improve protein quality. Which strategy best supports this goal?

  1. Rely on a single plant protein source at every meal
  2. Combine complementary plant proteins such as rice and beans across the day Correct answer.
  3. Eliminate all legumes to reduce antinutrient intake
  4. Increase fat intake to spare protein

Explanation

Plant proteins are typically limiting in one or more essential amino acids, so pairing grains with legumes supplies complementary amino acid profiles. The liver maintains an amino acid pool, so these combinations do not need to be eaten at the same meal.

Question 46Macronutrients and Micronutrients

A client reports bloating and cramping after drinking milk. Which carbohydrate-related explanation is most appropriate?

  1. Celiac disease triggered by lactose
  2. Lactose intolerance due to reduced lactase activity Correct answer.
  3. Fructose malabsorption caused by sucrose
  4. Glucose intolerance caused by glycogen depletion

Explanation

Lactose is a disaccharide requiring the enzyme lactase for digestion; when lactase activity declines, undigested lactose ferments in the colon and causes gas and cramping. Celiac disease is an autoimmune reaction to gluten, not to lactose.

Question 47Macronutrients and Micronutrients

Which of the following is a function of dietary fiber that is classified as soluble?

  1. It is stored in muscle as glycogen
  2. It provides 9 kcal per gram
  3. It slows gastric emptying and can lower blood cholesterol Correct answer.
  4. It is fully digested and absorbed in the small intestine

Explanation

Soluble fibers such as beta-glucan and pectin form gels that slow gastric emptying and bind bile acids, which can lower LDL cholesterol. Fiber is largely indigestible and is not stored as glycogen.

Question 48Macronutrients and Micronutrients

Which fatty acid is classified as an essential fatty acid in human nutrition?

  1. Palmitic acid
  2. Oleic acid
  3. Linoleic acid Correct answer.
  4. Stearic acid

Explanation

Linoleic acid is an omega-6 polyunsaturated fatty acid that the body cannot synthesize and must obtain from food. Alpha-linolenic acid is the other essential fatty acid; oleic, palmitic, and stearic acids can be synthesized.

Question 49Macronutrients and Micronutrients

Which vitamin is a coenzyme in the carboxylation reactions that activate several clotting factors?

  1. Vitamin E
  2. Vitamin K Correct answer.
  3. Vitamin B6
  4. Vitamin B1

Explanation

Vitamin K is required for gamma-carboxylation of glutamate residues in clotting factors such as prothrombin and factors VII, IX, and X. Without it, these factors cannot bind calcium effectively and clotting is impaired.

Question 50Macronutrients and Micronutrients

An athlete asks which mineral is lost in significant amounts through sweat and should be replaced during prolonged hot-weather exercise.

  1. Copper
  2. Fluoride
  3. Sodium Correct answer.
  4. Iodine

Explanation

Sodium is the predominant electrolyte in sweat, and losses rise with sweat rate and heat exposure. Replacing sodium helps maintain plasma volume and supports hydration during long sessions.