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Which of the following are the correct six categories of nutrients

Which of the following are the correct six categories of nutrients?

a.Fat, alcohol, carbohydrate, protein, vitamins, minerals

b.Fat, carbohydrate, fiber, protein, vitamins, minerals

c.Fat, carbohydrate, protein, water, vitamins, minerals

d.Fat, carbohydrate, protein, fiber, water, vitamins

e.Fat, carbohydrate, protein, fiber, water, alcohol


2.Which of the following are considered to be “essential” nutrients?



c.Linoleic and alpha-linolenic acid


e.All of the above are considered essential


3.A “calorie” is _____.

a.a measure of the energy transferred from food to the body

b.the amount of energy inside fat cells

c.considered to be a nutrient

d.measured in units known as kilograms

e.none of the above


4.The general term used to describe recommended intake levels of nutrients (intake standards) for planning and assessing diets in all healthy people is:

a.Adequate Intake Levels.

b.Tolerable Upper Limits.

c.Essential Nutrients.

d.Dietary Reference Intakes.


5.The Estimated Average Requirement (EAR) means: intake level that meets the nutrient needs of 98% of healthy people. intake value that meets the nutrient needs of half the healthy individuals in a group.

c.the upper limits of a nutrient compatible with health.

d.the nutrient intake standard for healthy people.

e.that this is a “tentative” RDA.


6.It is recommended that _____ of Calories come from carbohydrates.







7.What two monosaccharides are found in sucrose (table sugar)?

a.Glucose and lactose

b.Glucose and glucose

c.Glucose and maltose

d.Glucose and fructose


8.Diets that include low-glycemic index carbohydrates have been found to be beneficial in:

a.improving blood glucose control in people with diabetes.

b.reducing elevated levels of blood cholesterol and triglycerides.

c.increasing levels of HDL cholesterol.

d.decreasing the risk of developing type 2 diabetes.

e.All of the above


9.Hydrogenation is:

a.the addition of hydrogen to oil in order to make it solid.

b.a process that enhances the shelf life of products.

c.the alteration of the molecular structure of fatty acids.

d.All of the above

e.a and c only


10.Current recommendations call for _____ of total calories from fat.





e.No specific percentage

Mar 13 2020 View more View Less

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