Nutrition Exam 2

What is the percentage of total energy derived from protein in a diet containing 60 grams of protein and 3000 kcalories?

8%

About how much cholesterol is synthesized by the liver every day?

800-1500 mg/day pg 137

What is the percent digestibility of most animal proteins?

90-99

What is the chief function of pepsin?

Cleaves proteins into smaller polypeptides

Which of the following is NOT considered to be a source of high-quality protein in human nutrition?

Corn

What primary factor governs the quality of a food protein?

Essential amino acid content

Which of the following foods have abundant amounts of omega-3 fatty acids?

Falxseed oil

What amino acid is classified as conditionally essential when dietary intake of phenylalanine is insufficient or the body cannot normally metabolize phenylalanine?

Tyrosine

Of the following sources of amino acids, which would be best absorbed in normal, healthy people?

Whole proteins

What is the chief reason that many people with lactose intolerance can consume foods containing some lactose without suffering any symptoms?

a change occurs in the GI tract pg 104

What is complementary protein nutrition?

a strategy that combines plant proteins in the same day to improve the balance of essential amino acids

Which of the following is not a feature of nut consumption and improved cardiovascular health?

a. The benefit is unrelated to the phytochemical content b. The benefit is unrelated to changes in LDL concentration c. The benefit is found only from ingestion of a few types of nuts

Which of the following would be least effective at preventing oxidation of the polyunsaturated fatty acids in processed foods?

addition of phosphorus

Protein sparing in the body is best achieved when a person ingests

adequate levels of carbs and fats

What is a "limiting" amino acid in a protein?

an essential amino acid present in insufficient quantity for body protein synthesis to take place

What protein is mostly involved in the formation of scar tissue in wound healing?

collagen

What is the reaction that links two monosaccharides together?

condensation pg 96

Which of the following is a feature of kefir?

contains live bacterial organisms pg 104

Which of the following recommendations will help to reduce the incidence of dental caries when the diet contains sugary foods?

eat a sugary snack all at once rather than in parts throughout the day pg 111

Which of the following food proteins has the best assortment of essential amino acids for the human body?

egg

Which of the following is NOT a property of fiber?

elevates blood glucose level

A "functional fiber" is one that

extracted from plants and has a beneficial health effect pg 100

Which of the following is NOT a source of dietary carbohydrates?

fish pg 96

Which of the following is a characteristic of carbohydrates information on food label?

food labels list the amount of total carbs in grams including starch, fiber and sugars . Total carbohydrate and dietary fiber is also expressed as % Daily Values pg 120

When blood glucose concentration falls, what pancreatic hormone is secreted to stimulate release of stored glucose?

glucagon pg 106

Which of the following is a component of all three dietary disaccharides?

glucose pg 99

Which of the following could NOT be a limiting amino acid in the diet?

glycine

Glycogen is stored mainly in which of the following tissues?

liver and muscle pg 105

What is the first organ to receive carbohydrates absorbed from the intestine?

liver pg 103

Excessive consumption of soft drinks, orange juice, and sports drinks increases risk for development of caries because they contain sugar and have

low pH which can erode tooth enamel

What glycemic index category would include yogurt and cheese?

low pg 108

In general, the protein quality in grains would be most improved by the addition of a plant protein rich in

lysine

Which of the following sweeteners contains a significant amount of iron?

molasses pg 109

Which of the following describes a fatty acid that has one double bond?

monosaturated pg 131

Which of the following characteristics is shared by olive oil and canola oil?

monounsaturated fatty acid pg 131

What is the name of the inactive form of the protein-splitting enzyme in the stomach?

pepsinogen

Where are sterols other than cholesterol found?

plants pg 139

Which of the following are true regarding hydrogenated oils?

protects against oxidation, alters texture of food pg 134

What is a conjugated linoleic acid?

several fatty acids that have the same chemical formula as linoleum acid but different configurations pg 135

A common genetic variation which causes a change in the amino acid sequence in the structure of hemoglobin leads to the disease

sickle-cell anemia

What is the primary absorption site for digestible carbohydrates?

small intestine pg 101

When stored at room temperature in loosely capped containers, which of the following dietary lipids would turn rancid in the shortest time?

soybean oil pg 134

How do insoluble fibers affect transit time, stomach emptying, and glucose and cholesterol absorption?

speed up intestinal transit time and increase stool weight and ease passage pg 116

Among the alternative sweeteners available in the United States, which has a structure that integrates chlorine atoms?

sucralose pg 114

Common table sugar is typically extracted from sugarcane and

sugar beets pg 98

Protein deficiency causes

swelling of the body tissue primarily in the feet, legs, and belly is called (kwashiorkor)

What is the mechanism for the cholesterol-lowering effect of oats?

they bind with bile acids in the GI tract and thereby increasing their excretion pg 116

Chylomicrons are responsible for

transporting diet-deprived lipids (mostly triglycerides) from the small intestine to the rest of body

Food manufactures prefer to use high-fructose corn syrup instead sugar because high-fructose corn syrup

treated with an enzyme that converts some of the glucose to sweeter fructose, cheap pg 109

What compound is composed of 3 fatty acids and glycerol?

triglyceride pg 133

A person wishing to increase consumption of polyunsaturated fats should choose

vegetable oil

Which of the following contains the least amount of fiber?

white rice

What is the range of daily protein intake, in g/kg, recommended for athletes by fitness authorities?

1.2-1.7

How many different kinds of amino acids make up proteins?

20

What percentage of the world's adult population show good tolerance to lactose ingestion?

30% pg 103

What is the RDA for protein for a 54 kg woman?

43.2

Which of the following is a characteristic of egg nutrition?

Although it is high in cholesterol, the egg is low in saturated fat

Which of the following is a characteristic of eggs in nutrition?

Although it is high in cholesterol, the egg is low in saturated fat

Which of the following proteins inactivates foreign bacteria and viruses?

Antibodies

What lipoprotein is responsible for transporting cholesterol to the liver from the periphery?

High-Density Lipoprotein

Which of the following is a consequence of excess protein intake?

Increased production and excretion of urea

Which of the following is a feature of an essential amino acid?

It must be supplied by the diet

What tissue contains special receptors for removing low-density lipoproteins from the circulation?

Liver cell

Which of the following lipoproteins contains the highest percentage of cholesterol?

Low-Density Lipoprotein

Toxic amounts of _________ can be found in shark, king mackerel, and swordfish.

Mercury

Which of the following illustrates a deamination reaction?

Removal of the amino group from an amino acid

Which of the following statements is not true regarding soluble fibers?

TRUE: dissolve in water, form gels (viscous), easily digested by bacteria in colon (fermentable), found in oat, barley, legumes and citrus fruit. most associated with protecting against heart disease and diabetes by lowering blood cholesterol and glucose levels

Which of the following statements are not true regarding insoluble fibers?

TRUE: do not dissolve in water, do not form gels (non-viscous) and less readily fermented, found in whole grain (bran) and vegetables. promote bowel movements, alleviate constipation, and prevent diverticular disease

Which of the following plays a major role in the breakdown of certain types of dietary fiber in the large intestine?

bacteria

Which of the following is a characteristic of yogurt?

bacteria in yogurt produce lactase pg 104

Glycogen is the primary storage form of ___________ in the body?

carbohydrate

Which of the following is a feature of diabetes?

dietary management should focus on total carbohydrate intake rather than type of carbohydrate consumed pg 107

Lipids differ in their degree of saturation or unsaturation due to their number of

double bonds pg 134

Regarding lipoproteins, it is best to have high levels of what lipoprotein and low levels of what lipoprotein.

high level of high density proteins and low levels of low density proteins

A person eating lots of white bread, white rice, and ready-to-eat cereals would have a diet with a glycemic index that is

high pg 108

Excessive amounts of homocysteine in the blood are associated with

increase risk or heart disease

Which of the following is a characteristic of cholesterol?

its a precursor of bile and vitamin D synthesis pg 137

Which of the following ingredients listed on food labels would be acceptable to the person who is highly intolerant to lactose in the diet?

lactaid or dextrin pg 104

Each of the following is known to be linked to excessive intake of fats EXCEPT

lactose intolerance

At rest, the typical body stores of glycogen can provide energy for a maximum of about

less than a day

Which of the following is a feature of phospholipids?

lipid bilayer pg 136

Carbohydrate digestion begins in the

mouth pg 101

Lipids that are liquid at room temperature are known as

oils pg 133

Most types of fish have a high content of

omega 3 fatty acid

A major cause of rancidity of lipids in foods is exposure to

oxygen and heat pg 134

Which of the following processes is regulated primarily by the buffering action of proteins?

pH balance