HNF 260 Exam 1 - actual

Which is most likely to be true about a food with a low glycemic index? A. It contains soluble fiber B. It is high in amylopectin C. It has a low fat content D. It is a food that people with diabetes should avoid

A. It contains soluble fiber

This carbohydrate adds bulk to food, but is neither digested (by our digestive enzymes) nor fermented by our GI-tract bacteria. A. Amylopectin B. Cellulose C. Pectin D. Oligosaccharides

B. Cellulose

How many calories are in a gram of alcohol A. 3. B. 4. C. 7. D. 9.

C. 7

Because bran is removed from grain during milling, bread made from refined flour is low in A. protein. B. starch. C. fiber. D. calories.

C. fiber.

Which monosaccharide is present in all three of the disaccharides (maltose, sucrose, and lactose)? A. galactose B. fructose C. glucose D. amylose

C. glucose

Foods that provide a greater contribution to nutrient needs than calorie needs are said to be A. energy dense. B. empty calorie. C. nutrient dense. D. calorie dense.

C. nutrient dense.

In a double-blind study, who knows which participants are getting the treatment or placebo? A. only the researchers. B. only the participants. C. only an independent third party. D. both the researchers and participants.

C. only an independent third party.

Once entering the small intestine, chyme is propelled by ________ and mixed by a process called ________. A. segmentation; peristalsis B. segmentation; constriction C. peristalsis; segmentation D. constriction; peristalsis

C. peristalsis; segmentation

Rotavirus infection can cause A. stomach blockage and severe pain. B. inflammation of the pancreas and severe pain. C. severe diarrhea and dehydration. D. peptic ulcer formation. E. Diverticulitis

C. severe diarrhea and dehydration.

The stomach is surrounded by A. one layer of smooth muscle. B. two layers of smooth muscle. C. three layers of smooth muscle. D. four layers of smooth muscle.

C. three layers of smooth muscle.

If a total of 2000 kcal were consumed (250 grams of carbohydrates, 66 grams of fat, and 102 grams of protein), what percentage of energy comes from carbohydrates, fat, and protein? A. 30% carbohydrate, 50% fat, and 20% protein B. 50% carbohydrate, 35% fat, and 15% protein C. 20% carbohydrate, 30% fat, and 50% protein D. 50% carbohydrate, 30% fat, and 20% protein

D. 50% carbohydrate, 30% fat, and 20% protein

A main function of vitamins is to A. provide the main structural building blocks of the body. B. provide essential fatty acids. C. improve digestion processes. D. enable chemical reactions in the body to occur.

D. enable chemical reactions in the body to occur.

Nutrition-related objectives (goals) of Healthy People 2020 include A. reducing adult obesity, increasing calcium intake, and increasing sodium intake. B. lowering fat intake, increasing protein intake, and increasing blood cholesterol. C. increasing fat intake, vitamin A intake, and reducing obesity. D. increasing vegetable intake, increasing calcium intake, and reducing childhood obesity.

D. increasing vegetable intake, increasing calcium intake, and reducing childhood obesity.

Amylose and amylopectin are: A. forms of glycogen B. types of fiber C. oligosaccharides D. starches E. fermented by beneficial bacteria in the gut

D. starches

All of the following are thought to be primary causes of ulcer disease EXCEPT: A) Having a high-stress lifestyle. B) Disorders that cause excessive acid production in the stomach. C) Infection of the stomach by the acid-resistant bacteria Helicobacter pylori (H. pylori). D) Heavy use of nonsteroidal anti-inflammatory drugs (NSAIDs), such as aspirin.

A) Having a high-stress lifestyle.

Which of the following foods provides a good source of dietary fiber? A. beans or legumes B. dairy C. red meat D. olive oil

A. beans or legumes

The overall #1 leading cause of death in the United States is currently A. heart disease. B. suicide. C. cancer. D. accidents.

A. heart disease.

Energy-dense foods are typically A. high in calories. B. high in water. C. high in fiber. D. high in volume.

A. high in calories.

Which of the following is NOT a typical gastrointestinal response to ingestion of dietary fiber? A. increased rate of glucose absorption B. delayed gastric emptying C. reduced absorption of cholesterol D. increased fecal bulk

A. increased rate of glucose absorption

This hormone signals the liver to store excess glucose in the form of glycogen. A. insulin B. glycogen C. glucagon D. epinephrine

A. insulin

Which of the following is a disaccharide found in milk products? A. lactose B. galactose C. lactase D. glycogen E. amylopectin

A. lactose

Human digestion of food begins in the _______, where the enzyme _____ breaks down a small fraction of the starch. A. mouth; amylase. B. mouth; lysozyme C. stomach; pepsin D. small intestine; amylase

A. mouth; amylase.

An inert substance with no biological activity that is used in control groups in place of an experimental drug or compound is called a A. placebo. B. blind substance. C. double-blind substance. D. controlled substance.

A. placebo.

Tolerable Upper Intake Levels (ULs) are A. the maximum daily intake level not likely to cause harmful effects. B. the recommended target value one should try to reach for that particular nutrient C. the level for that nutrient which gives the maximum health benefit D. set for all nutrients. E. all of the above

A. the maximum daily intake level not likely to cause harmful effects.

The life span of the absorptive cells lining the small intestine is approximately A. 24 hours. B. 2 to 5 days. C. 8 to 10 days. D. 4 to 6 weeks

B. 2 to 5 days.

Fats should fill what percentage of our daily caloric intake? A. 10-35%. B. 20-35%. C. 45-50%. D. 45-65%

B. 20-35%.

The reference calorie intake for calculating percent Daily Values on Nutrition Facts labels is A. 2300 kcal. B. 2000 kcal. C. 3000 kcal. D. 1500 kcal.

B. 2000 kcal.

If James consumes a 2000 Calorie per day diet and 60% of his calories come from carbohydrates per day, how many grams of carbohydrate does he consume? A. 150 grams B. 300 grams C. 500 grams D. 1200 grams E. 4800 grams

B. 300 grams

Which Dietary Reference Intake (DRI) is an value shown by data to meet the needs of 50% of the population? A. Daily Values B. Estimated Average Requirements C. Recommended Dietary Allowances D. Estimated Energy Requirements

B. Estimated Average Requirements

Which of the following is NOT true about inflammatory bowel disease (IBD)? A. The most common types are ulcerative colitis and Crohn's disease. B. IBD is caused by a reaction to gluten. C. It can cause inflammation and ulceration throughout the gastrointestinal tract. D. IBD can result in malabsorption of nutrients, anemia, and osteoporosis.

B. IBD is caused by a reaction to gluten.

Which is NOT a characteristic of an essential nutrient? A. It has a specific biological function. B. It prevents chronic diseases. C. Adding it to a deficient diet restores body functions back to normal if it is added before permanent damage occurs. D. Removing it from the diet causes a reduction in biological function.

B. It prevents chronic diseases.

Intestinal microflora are most important in which section of the GI tract? A. Stomach B. Large intestine C. Small intestine D. Esophagus

B. Large intestine

The absorption mechanism which requires the expenditure of ATP energy and a carrier molecule to transport nutrients is referred to as A. simple diffusion. B. active transport. C. osmosis. D. facilitated diffusion.

B. active transport.

The RDA for carbohydrates (130 g/day) is based on the amount of glucose needed by the A. liver B. brain and central nervous system C. skeletal muscles D. kidneys

B. brain and central nervous system

Foods with a high glycemic index A. help lower the level of glucose in the blood B. cause a rapid and large surge in blood glucose levels C. will not contain simple sugars D. are slowly digested

B. cause a rapid and large surge in blood glucose levels

For people on a typical American diet, most gallstones are composed primarily of A. pancreatic secretions. B. cholesterol. C. phospholipids. D. minerals

B. cholesterol.

The Recommended Dietary Allowances (RDAs) for nutrients are A. the minimum amounts needed by an average individual. B. designed to meet the nutrient needs of 97 to 98% of people in a specific gender and life stage. C. average requirements for the entire population. D. the bare minimum needed to prevent deficiency diseases.

B. designed to meet the nutrient needs of 97 to 98% of people in a specific gender and life stage.

Labeling laws require that ingredients in food products be listed on the container's ingredient list in descending order of their A. caloric contribution. B. mass/weight. C. nutrient density. D. cost.

B. mass/weight.

Phytochemicals are: A. chemicals found in plants and in animal products. B. plant substances that provide health benefits. C. essential nutrients. D. available in vitamin and mineral supplements only.

B. plant substances that provide health benefits.

An Adequate Intake (AI) is set for a nutrient when A. describing the percentage need for sources of energy, such as fats and carbohydrates. B. there is not adequate data to establish an RDA. C. a level of the nutrient has been established that meets the needs of 50% of the people in an age/gender grouping. D. the nutrient has potential for being toxic when consumed in large quantities.

B. there is not adequate data to establish an RDA.

The major form of lipid found in foods is a A. fatty acid. B. triglyceride. C. glycerol. D. amino acid

B. triglyceride.

What is a probiotic? A. A probiotic is an indigestible polysaccharide that stimulates bacterial growth in the large intestines. B. A probiotic contains nutrient-dense bacteria that eat other bad bacteria in the stomach. C. A probiotic contains specific types of bacteria that are intended to colonize the large intestine and thereby improve the health of the intestinal tract. D. A probiotic is a dietary supplement that increases fat metabolism, which in turn improves digestive health.

C. A probiotic contains specific types of bacteria that are intended to colonize the large intestine and thereby improve the health of the intestinal tract.

The final draft of the new 2015 federal dietary guidelines urges Americans to do all of the following EXCEPT: A. Limit added sugar to 10 percent of daily calories B. Eat less meat (particularly teenage boys and men) C. Adopt environmentally friendly food habits D. Limit intake of salt and saturated fat

C. Adopt environmentally friendly food habits

What eating behavior(s) does MyPlate encourage? A. Make half your plate vegetables B. Make half your plate grains. C. Make at least half your grains whole grains. D. Switch to fat-free or low-fat milk E. Both C and D

C. Make at least half your grains whole grains.

To be defined as a "rich" or "excellent" source of Vitamin D, a food must contain A. at least 5% of the Daily Value for Vitamin D in 1 serving of the food. B. at least 10% of the Daily Value for Vitamin D in 1 serving of the food. C. at least 20% of the Daily Value for Vitamin D in 1 serving of the food. D. at least 30% of the Daily Value for Vitamin D in 1 serving of the food.

C. at least 20% of the Daily Value for Vitamin D in 1 serving of the food.

By law, which of the following MUST be listed on food labels? A. kilocalories, total fat and potassium B. fat, saturated fat and vitamin E C. calcium, cholesterol, and saturated fat D. kilocalories, sodium, and niacin

C. calcium, cholesterol, and saturated fat

The enzymes that digest disaccharides to monosaccharides are produced by: A. the salivary glands B. cells lining the stomach C. cells lining the small intestine D. the liver E. the pancreas

C. cells lining the small intestine

People who are lactose intolerant produce very small amounts of the enzyme A. galactose. B. amylase. C. lactase. D. lactose.

C. lactase.

Daily Values differ from Recommended Dietary Allowances in that Daily Values A. are used on Nutrition Facts panels. B. are not age-specific. C. are not gender-specific. D. All of these responses are correct.

D. All of these responses are correct.

Mr. Mendez is experiencing a burning sensation in his chest that has been diagnosed as heartburn. What is likely happening to the sphincter between the esophagus and the stomach? A. It is constricting, causing pain. B. It is constricting and not allowing the bolus to enter the stomach. C. It is cramping, forcing food to remain lodged in the stomach. D. It is relaxing, allowing stomach contents to leak back into the esophagus.

D. It is relaxing, allowing stomach contents to leak back into the esophagus.

Energy-yielding nutrients include A. trace minerals and fat-soluble vitamins. B. vitamins, minerals, and water. C. iron, vitamin C, and potassium. D. carbohydrates, proteins, and fats. E. These are all considered energy sources

D. carbohydrates, proteins, and fats.

"The amount of heat required to raise the temperature of 1000 grams of water one degree Celsius" is the definition of A. kilojoule. B. physiological fuel value. C. energy. D. kilocalorie.

D. kilocalorie

The stomach lining is protected from damage through its production of A. bicarbonate B. antipepsin C. gastrin D. mucus E. hydrochloric acid

D. mucus

The majority of our digestive enzymes are synthesized by the A. kidneys and esophagus. B. bile and gallbladder. C. liver and large intestine. D. pancreas and small intestine.

D. pancreas and small intestine.

Which of the following digestive disorders is caused by the bacterium Helicobacter pylori? A. diverticulitis. B. Crohn's disease. C. diarrhea. D. peptic ulcer.

D. peptic ulcer.

Plants store glucose in the form of ___, whereas animals store glucose in the form of ____. A. dietary fiber; amylose B. starch; maltose C. glycogen; amylopectin D. starch; glycogen

D. starch; glycogen

Celiac disease is caused by an immune reaction to a protein found in which type of food? A. eggs B. peanuts C. shellfish D. wheat

D. wheat

The villi found in the gastrointestinal tract A. are finger-like projections into the lumen of the small intestine. B. are covered with microvilli. C. contain cells that produce mucus, enzymes, and some hormones. D. provide a large surface area for nutrient absorption. E. All of these choices are correct

E. All of these choices are correct

Nutrient databases can be used to determine A. a food's energy density. B. a food's nutrient density. C. the nutrient content of your diet. D. the nutrient content of the foods in a recipe. E. All of these responses are appropriate uses of nutrient databases

E. All of these responses are appropriate uses of nutrient databases

Reading food labels helps consumers A. identify amounts of salt or sodium in the product B. determine the sugar content of the product C. determine the types of fat in the product D. choose foods with dietary fiber E. All of these responses are correct

E. All of these responses are correct