Nutrition Midterm: Chapters 1-8

High-density lipoproteins (HDL) function in lipid transport by a delivering cholesterol to target cells throughout the body. b slowly carrying newly synthesized fats from the liver to various body cells. c moving newly absorbed dietary fat through the intestinal wall. d picking up cholesterol from dying cells and other sources to deliver to other lipoproteins and the liver for disposal.

d

In the metabolism of amino acids for energy, what is the fate of the amino group? a Burned for energy b stored in the liver c Recycled in the liver d Excreted as urea e Converted to glucose

d

Cholesterol is a not found in foods of plant origin b All of these choices are accurate c an important part of human cell membranes and necessary to make some hormones d not a dietary essential; the human body can synthesize it

b

Greg is trying to decide which brand of cereal to buy, but he is a somewhat confused by the health claims. Which statement represents the highest level of significant scientific agreement? a "This cereal promotes a healthy heart." b "This product contains whole grains, which have been proven to reduce the risk of heart disease and certain cancers." c "Anecdotal evidence demonstrates a clear relationship between consumption of this product and elimination of health risk factors." d "Very limited and preliminary scientific research suggests this product can reduce risk for cancers; FDA concludes that there is little scientific evidence supporting this claim." e "This cereal supports heart health."

b

What product has the highest percentage of its fat in saturated form? a Chicken fat b Coconut oil c Butter d Walnut oil e Beef tallow

b

Which of the following is NOT a common method used to assess body composition? a Impedence densitometry b Underwater weighing c Bioelectrical impedence d Air displacement plethysmography e DEXA scan

COME BACK

A high risk of heart attack correlates with high blood levels of ____. a free fatty acids b omega-3 fatty acids c very low-density lipoproteins d high-density lipoproteins e low-density lipoproteins

e

How does a double-blind experiment work? a Both subject groups know whether they are in the control or experimental group, but the researchers do not know. b Neither group of subjects knows whether they are in the control or experimental group, but the researchers do know. c Neither the subjects nor the persons having contact with the subjects know the true purpose of the experiment. d Both subject groups take turns getting each treatment. e Neither subjects nor researchers know which subjects are in the control or experimental group

e

In which of the following tissues is glycogen typically stored? a stomach and intestine b brain and red blood cells c spleen and lymphatics d pancreas and kidneys e muscle and liver

e

Providing enough, but not an excess, of a food is a diet-planning principle known as ____. a Conservatism b Safety c Variety d Undernutrition e Moderation

e

What is the amino acid pool? a The essential and nonessential amino acids from dietary intake that are available for protein synthesis b The total amount of free amino acids in the circulation destined for deamination and excretion c A measure of the circulating essential amino acid levels available for protein synthesis d The total amino acid content derived from a 24-hour dietary intake e A mix of essential and nonessential amino acids derived from protein breakdown and dietary protein intake

e

What substance protects the stomach lining from damage due to digestive juices? a Gastrin b Pepsinogen c Dietary fats d Water e Mucus

e

Which method is used to detect nutrient deficiencies? a Nutritional diagnostic programs b Overt symptoms identification c Outward manifestations assessment d Nutrient stages identification e Nutrition assessment

e

Which of the following foods provides all of the essential amino acids? a Peanut butter b Tomatoes c Wheat d Black beans e Milk

e

Which substance is known as blood sugar or dextrose? a lactose b sucrose c maltose d fructose e glucose

e

A coordinated muscular contraction that propels food down the GI tract is called a enterohepatic circulation. b peristalsis. c a sphincter. d a pump.

b

A weight reduction regimen calls for a daily intake of 1400 kcalories, which includes 30 g of fat. Approximately what percentage of the total energy is contributed by fat? a 8.5% b 19.0% c 15.0% d 25.5% e 32.0%

b

Ample amounts of carbohydrates are almost always found in ____. a protein-rich foods b plant foods c low fat foods d health foods e animal products

b

Disaccharidase enzymes that hydrolyze the disaccharides into monosaccharides are found in the ____. a stomach b small intestine c salivary glands d colon e pancreas

b

Excess protein intake can result in a excess fiber intake b loss of calcium c type 2 diabetes d lower LDL cholesterol e iron deficiency

b

Microorganisms in food that are viable when consumed and that are beneficial to health are known as ____. a abiotics b probiotics c prebiotics d symbiotics e postbiotics

b

Most dietary fats will a be converted to bile in the lumen of the intestine. b enter the lymphatic system. c be converted to short-chain fatty acids for absorption with other water-soluble nutrients. d enter the colon and become "food" for bacteria.

b

What are cellulose, pectin, hemicellulose, and lignin? a sugar alcohols b fibers c artificial sweeteners d food additives e starches

b

What is a feature of the Daily Values found on food labels? a They are expressed on a "per 1000-kcalorie intake" basis. b They assist people in determining whether a food contains a little or a lot of a nutrient. c They are updated every two years as mandated by the USDA. d They define a food as an excellent source of a nutrient if it contributes at least 50% of the dietary recommended intake. e They assign grades of A, B, C, D, or F to foods.

b

When energy intake is greater than energy output, body weight a remains the same. b increases. c decreases d None of these answers are correct.

b

Which measurements are all used to compute a woman's BMR? a Body fat, height, and age b Body weight, height, and age c Physical activity level, body weight, and height d Energy intake, physical activity level, and body weight e Age, weight, and estimated skeletal mass

b

Which statement is true of the relationship fat intake and health? a High intakes of fish oil lower bleeding time and improve diabetes and wound healing b Intake of saturated fat raises blood cholesterol more than intake of cholesterol c High intakes of short- and medium-chain fatty acids raise high-density lipoprotein levels d Trans-fatty acids contained in polyunsaturated fats but not in monounsaturated fats alter blood cholesterol levels e Trans-fatty acids are not as dangerous as once believed

b

Among the following population groups, which shows the highest prevalence of lactose intolerance? a Scandinavians b northern Africans c eastern Asians d Caucasians e eastern Europeans

c

An example of an anthropometric assessment is a taking a medical history b assessing the ability to walk c measuring skinfold thickness d analyzing compounds in the blood

c

Glycolysis is the conversion of ____. a glycogen to fat b glycogen to protein c glucose to pyruvate d glucose to glycogen e glycogen to glucose

c

Jamie, a vegetarian, is trying to plan a healthy diet according to the USDA Food Patterns. Which protein foods would be the best nutrient choices for one day? a 1/2 cup rice, 2 tbsp low sugar jam or jelly, 2 pieces bread b 1 skinless chicken breast, 2 egg whites, meal replacement bar c 1/2 cup black beans, 2 tbsp peanut butter, 1 c spinach d 2 pieces bacon, 1/2 can tuna, 2 pieces bread e 1 egg, one cup leaf lettuce, 2 ounces fatty fish

c

Monounsaturated fatty acids are a Derived from plants b Liquid at room temperature c All answers are correct d Have one double bond in the fatty acid chain e Lower cholesterol

c

The Dietary Guidelines for Americans are designed to a reduce the risk of "killer" diseases. b provide a scientific basis for the Food Stamp Program. c all answers are correct. d provide a scientific basis for USDA's school lunch program.

c

To assess body composition, health-care professionals most often use BMI and ____. a skinfold thickness b hydrodensitometry c waist circumference d bioelectric impedence e percentage of body fat

c

What is a characteristic of excess intra-abdominal fat? a It is more common in women than men. b It has been proven to be a poorer indicator of degenerative diseases than the BMI. c Some research suggests that it is more harmful than fat in other locations. d It is associated with increased risk for heart disease and diabetes in men but not in women. e It bears very little relationship to heart disease or diabetes but is importantly associated with certain cancers.

c

What is a feature of the basal metabolic rate (BMR)? a Fever decreases the BMR. b Fasting increases the BMR. c Pregnancy increases the BMR. d Females have a higher BMR than males on a body weight basis. e Strength training decreases BMR while endurance training increases it.

c

What is a feature of the protein RDA? a The recommendations fail to consider the need to replace damaged tissues. b The recommendations assume that dietary protein is from animal sources only. c The recommendations are generous. d The recommendations are highest proportionately for adult males. e The recommendations are established at 8 grams per kilogram of ideal body weight.

c

What is a purpose of both the Recommended Dietary Allowance and Adequate Intake? a Identifying toxic intakes of nutrients b Developing nutrition programs for schoolchildren c Setting nutrient goals for individuals d Improving population-level health e Restoring health of malnourished individuals

c

What is a typical response of the body to changes in blood glucose? a Blood glucose levels that fall too low signal the release of insulin. b Blood glucose levels that rise too high or too low stimulate the release of CCK. c Blood glucose levels that fall too low signal the release of glucagon. d Blood glucose levels that rise too high signal the release of epinephrine. e Blood glucose levels that rise too high signal the release of glycogen.

c

What is the main explanation for the difference in basal metabolic rates between males and females of the same body weight? a Males are usually taller than females b Females have lower levels of thyroid hormones c Males have a higher percentage of lean body mass d Females have a lower percentage of adipose tissue e Reproductive hormones increase the basal metabolic rates of females.

c

What is the name given to partially digested food in the stomach? a Bolus b Semiliquid mass c Chyme d Liquid food e Gastric mucus

c

What is the primary factor that differentiates one amino acid from another? a The central carbon atom b The number of nitrogen atoms c The side group d The number of oxygen atoms e The presence of a central hydrogen atom

c

When food proteins reach the stomach, hydrochloric acid (HCl) ________ the protein. a transaminates b esterifies c denatures d emulsifies e condenses

c

Which food group is typically consumed in amounts greater than recommended by the USDA? a vegetables b dairy c protein foods d fruits e whole grains

c

Which food items are consumed in the diet of a lactovegetarian? a fish, eggs, and dairy only b eggs and plant foods only c milk products and plant foods only d meat, eggs, and plant foods only e plant foods only

c

Which of the following is a function of protein? a providing structural support to body cells b transporting nutrients in bloodstream c all of the above d contributing to acid-base balance e producing antibodies to fight infection

c

Which statement best describes the composition of most foods? a They contain equal amounts of the three energy nutrients. b Most contain only one of the three energy nutrients, although a few contain all of them. c They contain mixtures of the three energy nutrients, although only one or two may predominate. d They contain only two of the three energy nutrients, and those two are contained in equal amounts. e They contain only two of the three energy nutrients, and one is present in far greater amounts than the other.

c

In general, modifying a diet by substituting complex carbohydrates for pure sugars results in a diet that is higher in ____. a energy b fat c fiber d refined foods e protein

c COME BACK

After digestion and absorption, an amino acid not used to build protein will first be subjected to ____. a removal of its amino group b removal of its carboxyl group c hydrolysis of its peptide bond d condensation of its peptide bond e removal of its acetyl group

a

During the first few days of a fast, what energy source provides about 90% of the glucose needed to fuel the body? a Protein b Ketones c Glycogen d Triglycerides e Glycerol

a

Energy-yielding nutrients include a. carbohydrates, proteins, and fats. b. trace minerals and fat-soluble vitamins. c. vitamins, minerals, and water. d. iron, vitamin C, and potassium.

a

In addition to energy, what are the principal end products of carbohydrate metabolism? a Water and carbon dioxide b Carbon, hydrogen, and urea c Indigestible fiber and nitrogen d Monosaccharides and amino acids e Oxygen and carbolic acid

a

Low-density lipoproteins (LDL) are the principal transport vehicle for _______ in the blood. a cholesterol b phospholipids c free fatty acids d triglycerides e glucose

a

Of the ten leading causes of illness and death in the U.S., how many are associated directly with nutrition? a. four b. six c. nine d. eight e. one

a

One function of sphincter muscles is to ____. a control the passage of food through the GI tract b grind large food particles c trigger hormone release d secrete digestive juices into the GI tract e control peristalsis

a

The chief function of pepsin is to ____. a cleave proteins into smaller polypeptides b activate pancreatic proteases c emulsify dietary proteins d activate hydrochloric acid e renature nonessential proteins

a

The oils found in walnuts, soybeans, flaxseed, and wheat germ represent a good source of preformed ____. a linolenic acid b docosahexaenoic acid c linoleic acid d eicosanoids e eicosapentaenoic acid

a

What term is given to the condition of a female athlete who has an eating disorder and develops amenorrhea and osteoporosis? a Female athlete triad b Triathlete medical disorder c High stress tertiary disorder d Nonadaptable training syndrome e Athletic hormonal disruption

a

What term is specific to reactions in which simple compounds are combined into more complex molecules? a Anabolic b Catabolic c Ergogenic d Gluconeogenic e Anaerobic

a

When nutrients are transported from intestinal epithelial cells to the vascular system, what organ is first to receive them? a Liver b Gallbladder c Kidneys d Lungs e Heart

a

When the diet contains more energy than is expended, the excess energy a is stored as fat in adipose tissue. b increases the thermic effect of food. c increases the basal metabolic rate. d is excreted in the urine.

a

Which nutrients are considered organic compounds? a Carbohydrates and protein b Water and carbohydrates c Water and minerals d Fats and minerals

a

A food scientist is developing a new and improved cereal bar. She consults with you to about the ordering of the ingredients on a food label. The ingredients are: Sugar: 30 g, Puffed wheat: 28 g, Dry milk powder: 5 g, Red food coloring: 35 mg, Salt: 2 g. What is the appropriate order in which to list these ingredients on the food label? a puffed wheat, sugar, dry milk powder, salt, red food coloring b red food coloring, salt, dry milk powder, puffed wheat, sugar c sugar, salt, puffed wheat, dry milk powder, red food coloring d sugar, puffed wheat, dry milk powder, salt, red food coloring e dry milk powder, puffed wheat, red food coloring, salt, sugar

d

A food that provides 100 mg of magnesium and 25 kcal in a serving has a magnesium density (mg per kcal) of ____. a 2.5 b 0.25 c 25 d 4 e 0.4

d

All the chemical and physical processes involved in maintaining life are referred to as a anabolism. b catabolism. c homeostasis. d metabolism. e oxidation.

d

An important form of energy used by most cells is a NAD. b FAD. c TCP. d ATP. e ETC.

d

Bile is formed in the ___________ and stored in the ___________. a stomach; pancreas b duodenum; kidney c gallbladder; liver d liver; gallbladder

d

Food components that must be listed on the Nutrition Facts panel include a sugars, dietary fiber, and fluoride. b sugars, calcium, and B vitamins. c sugars, dietary fiber, and monounsaturated fat. d sugars, dietary fiber, and calcium.

d

Ketosis (elevated production of ketone body formation) increases with a fasting. b a low-carbohydrate diet. c uncontrolled type 1 diabetes mellitus. d All of these choices are correct. e None of the above

d

The concept of nutrient density is most helpful in achieving what principle of diet planning? a Variety b Balance c Moderation d Calorie control e Cost control

d

The functions of fat include all of the following except: a Cushion and protect vital organs b Insulate the body c Provide essential fatty acids and fat-soluble vitamins d Build and repair tissue

d

The glycemic index of foods is ____. a a measure of the percentage of digestible carbohydrates in relation to total energy content of the food b the most modern, practical means for planning diets for people with diabetes c a well-utilized, highly valued mechanism to control the intake of simple sugars d a way of ranking foods according to their potential to increase blood glucose e a research-based method for preventing Type 1 and Type 2 diabetes and morbid obesity

d

Tolerable Upper Intake Levels (ULs) are a based only intake from only supplements and highly fortified foods. b set for all nutrients. c nutrient intake goals. d the maximum daily intake level not likely to cause harmful effects

d

What fraction of the day's energy expenditure of the average person is represented by the basal metabolism? a About 1/10 b About 1/3 c About 1/2 d About 2/3 e Over 9/10

d

What is the primary organ that metabolizes fructose and galactose following absorption? a small intestines b pancreas c skeletal muscle d liver e colon

d

Which action is associated with the presence of fat in the GI tract? a Markedly decreased transit time b Inhibition of mucosal enzyme activities c Stimulation and hastening of digestion and absorption d Slowing of the process of digestion and absorption e Inhibition of thiamin, riboflavin, and niacin absorption

d

Which of the following energy-yielding nutrients can be converted to glucose? a Carbohydrates b Proteins c Lipids d A and B e A, B, and C

d

Why are nuts a heart healthy food? a Most nuts are good sources of monounsaturated fatty acids. b They contain no cholesterol. c They are rich in antioxidants. d All answers are correct.

d

A person with chronic diarrhea is at risk for which of the following? a Heimlich's disease b GERD c Dehydration d Peptic ulcers e Paradoxical constipation

c

After a period of prolonged fasting (starving), the brain changes its fuel requirements a and uses amino acids directly. b so that glycerol becomes the primary source of energy. c so that ketone bodies replace glucose. d and glycogen becomes the primary source of energy.

c