Understanding Nutrition Midterm, Chapters 1 -7

What is the kcalorie value of a meal supplying 110 g of carbohydrates, 25 g of protein, 20 g of fat, and 5 g of alcohol? A. 160 B. 345 C. 560 D. 755

755

What is an oligopeptide? A. A sulfur-containing amino acid B. A string of about 4-9 amino acids C. A carbohydrate-containing protein D. A protein containing only essential amino acids

A string of about 4-9 amino acids

Which of the following statements describes the glycemic index of foods? A. A way of ranking foods according to their potential to increase blood glucose B. The newest, most 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 measure of the percentage of digestible carbohydrates in relation to total energy content of the food

A way of ranking foods according to their potential to increase blood glucose

Which of the following is a characteristic of the lipid content of livestock? A. The meat from "free-range" animals is similar in composition to soy protein B. "Free-range" animals contain more omega-3 fats in the meat than grain-fed animals C. Grain-fed animals contain more polyunsaturated fatty acids in the meat compared with grass-fed animals D. Grain-fed animals contain lower concentrations of fat in the meat compared with grass-fed animals

"Free-range" animals contain more omega-3 fats in the meat than grain-fed animals

What is the major energy carrier molecule in most cells? A. ATP B. Glucose C. Pyruvate D. A kcalorie

ATP

Among the following foods, which contains the lowest amount of lactose per serving? A. Yogurt B. Ice cream C. Doughnut D. American cheese

American cheese

If the carbohydrate content of the diet is insufficient to meet the body's needs for glucose, which of the following can be converted to glucose? A. Fatty acids B. Acetyl CoA C. Amino acids D. Carbon dioxide

Amino acids

What is stevia? A. An herb-derived sweetener B. An FDA-approved sugar alcohol C. A poorly digested polysaccharide D. An inhibitor of lactase enzyme activity

An herb-derived sweetener

Which of the following defines a coenzyme? A. A unit consisting of an enzyme bound to reactants plus ATP B. An organic molecule required for the functioning of an enzyme C. The small, active part of an enzyme that binds to the organic reactants D. An inactive enzyme that becomes functional upon contact with specific cofactors

An organic molecule required for the functioning of an enzyme

At what point is oxygen used in the electron transport chain? A. At the end B. At every step C. At the beginning D. When ATP is synthesized

At the end

Part of grain richest in fiber

Bran

Nutrient added in grain enrichment process

Iron

What type of nutrient is starch? A. Fiber B. Gluten C. Simple carbohydrate D. Complex carbohydrate

Complex carbohydrate

Which of the following is most likely to result from insufficient intake of fiber? A. Diarrhea B. Bloating C. Constipation D. Pancreatitis

Constipation

What is the predominant grain product in much of South and Central America? A. Rice B. Corn C. Millet D. Wheat

Corn

A food label ingredient list reads in the following order: Wheat flour, vegetable shortening, sugar, salt, and cornstarch. What item would be found in the smallest amount in the food? A. Salt B. Sugar C. Cornstarch D. Wheat flour

Cornstarch

Food labels express the nutrient content in relation to a set of standard values known as the A. Daily Values. B. FDA Standards. C. Reference Dietary Intakes. D. Recommended Dietary Intakes.

Daily Values

Which of the following represents the usual sequence of stages in the development of a nutrient deficiency resulting from inadequate intake? A. Declining nutrient stores, abnormal functions within the body, and overt signs B. Abnormal functions within the body, declining nutrient stores, and overt signs C. Abnormal functions within the body, overt signs, and declining nutrient stores D. Declining nutrient stores, overt signs, and abnormal functions within the body

Declining nutrient stores, abnormal functions within the body, and overt signs

Into what region of the intestinal tract does the stomach empty? A. Ileum B. Cecum C. Jejunum D. Duodenum

Duodenum

Which of the following describes the state of nitrogen balance for a normal, healthy 35-year-old person who weighs 60 kg and consumes a diet that provides 75 g of protein and adequate energy? A. Equilibrium B. Positive balance C. Negative balance D. Endogenous balance

Equilibrium

Which of the following is a feature of the metabolism of surplus dietary fat? A. Excess fat is almost all stored B. Excess fat promotes increased fat oxidation C. Excess fat spares breakdown of body proteins D. Conversion of excess fat to storage fat is inefficient

Excess fat is almost all stored

What is the sequence of stages that brings about advanced liver disease caused by chronic alcohol toxicity? A. Fibrosis, gout, cirrhosis B. Fibrosis, cirrhosis, fat depletion C. Cirrhosis, fat accumulation, fibrosis D. Fat accumulation, fibrosis, cirrhosis

Fat accumulation, fibrosis, cirrhosis

Gram for gram, which of the following provides the most energy? A. Fats B. Alcohol C. Proteins D. Carbohydrates

Fats

What type of fiber is readily digested by colonic bacteria? A. Lignans B. Phytates C. Cellulose D. Fermentable

Fermentable

Which of the following is known as fruit sugar or levulose? A. Maltose B. Glucose C. Fructose D. Galactose

Fructose

Which of the following is NOT a rich source of dietary starch? A. Grains B. Fruits C. Tubers D. Legumes

Fruits

What term describes how quickly glucose is absorbed from a food after ingestion, how high blood glucose rises as a result, and how quickly blood glucose returns to normal? A. Diabetes index B. Glycemic index C. Diabetes potential D. Glycemic response

Glycemic response

After the first day or so of fasting, which of the following is most depleted in the body? A. Glycogen B. Fatty acids C. Amino acids D. Triglycerides

Glycogen

Which of the following outlines the overall sequence of events in the complete oxidation of glucose? A. Cori cycle, TCA cycle, glycolysis B. Glycolysis, TCA cycle, electron transport chain C. Electron transport chain, TCA cycle, Cori cycle D. TCA cycle, electron transport chain, glycolysis

Glycolysis, TCA cycle, electron transport chain

Which of the following is a feature of lactose? A. Its digestion begins in the mouth B. It is found in various amounts in most animal foods C. It is used as filler in one out of five prescription drugs D. It causes frequent allergies in certain population groups

It is used as filler in one out of five prescription drugs

A condition of protein malnutrition

Kwashiorkor

What is the principle carbohydrate of milk? A. Lactose B. Sucrose C. Maltose D. Glycogen

Lactose

What is the primary organ that converts fructose to glucose following absorption? A. Liver B. Pancreas C. Skeletal muscle D. Small intestines

Liver

Which of the following is a feature of diabetes? A. Many people with type 2 diabetes are obese B. Most people who have diabetes require insulin therapy C. Diabetes results chiefly from excess dietary intake of simple carbohydrates D. People with type 1 diabetes fail to respond to the insulin made by the pancreas

Many people with type 2 diabetes are obese

Which of the following is a feature of the lipid content of foods? A. Omega-3 fats are found in fish B. Cholesterol is found in peanuts C. Essential fatty acids are found in olestra D. Low-density lipoproteins are found in coconut oil

Omega-3 fats are found in fish

What is the composition of sucrose? A. Two fructose units B. One glucose and one fructose unit C. One glucose and one galactose unit D. One galactose and one fructose unit

One glucose and one fructose unit

Most substances containing carbon-hydrogen bonds

Organic

Hormone that signals release of bile

cholecystokinin

Signals the release of bile

cholecystokinin

Major dietary precursor for vitamin D synthesis

cholesterol

A small non-protein organic substance that promotes optimal activity of an enzyme

coenzyme

Which of the following leads to the production of urea? A. Oxidation of glucose B. Oxidation of amino acids C. Incomplete oxidation of fatty acids D. Synthesis of protein from amino acids

Oxidation of amino acids

What type of compound is lecithin? A. Bile salt B. Glycolipid C. Lipoprotein D. Phospholipid

Phospholipid

A recycling process of converting lactate to glucose

cori cycle

Good food source of omega-6 fatty acids

corn oil

What types of enzymes are responsible for hydrolyzing the proteins in foods? A. Lipases B. Salivases C. Proteases D. Carbohydrases

Proteases

Which of the following describes the structure of pepsin? A. Lipid B. Protein C. Nucleic acid D. Carbohydrate

Protein

Why is there little or no digestion of starch in the stomach? A. Mucus inhibits starch breakdown B. Stomach enzymes are dysfunctional C. Starch should not be eaten with protein D. Salivary enzymes do not work in an acid environment

Salivary enzymes do not work in an acid environment

High intakes of aspartame are known to A. inhibit digestive tract enzymes. B. be unsafe for most of the population. C. decrease the threshold for seizures in epilepsy. D. be metabolized into more than 6 times as much methanol as that from tomato juice consumption.

decrease the threshold for seizures in epilepsy.

Which of the following stimulates the pancreas to release bicarbonate-rich juice? A. Gastrin B. Secretin C. Glucagon D. Gastric-inhibitory peptide

Secretin

What is the primary absorption site for digestible carbohydrates? A. Mouth B. Stomach C. Small intestine D. Large intestine

Small intestine

Which of the following is a feature of the minerals as nutrients? A. They are organic B. They yield 4 kcalories per gram C. Some become dissolved in body fluids D. Some may be destroyed during cooking

Some become dissolved in body fluids

Which of the following is a feature of cholesterol? A. Synthesized by the body B. No relation to heart disease C. Recommended intake is zero D. No function in the human body

Synthesized by the body

Which of the following describes a process in protein synthesis? A. The code to make a protein is carried by a strand of messenger RNA B. The final step in completing the protein is carried out in the mitochondria C. The function of transfer RNA is to assist in absorption of amino acids into the cell D. The DNA binds to ribosomes and directs uptake of specific amino acids to form the peptide chain

The code to make a protein is carried by a strand of messenger RNA

Which of the following is a characteristic of dietary fibers? A. They cause diverticulosis B. They raise blood cholesterol levels C. They are usually found in high-fat foods D. They are classified according to solubility in water

They are classified according to solubility in water

Which of the following is a characteristic of the sugar alcohols? A. They are not sweet B. They provide kcalories C. They are not metabolized D. They promote dental caries

They provide kcalories

What is the composition of a tripeptide? A. One amino acid with three carbons B. Three amino acids bonded together C. One amino acid with three acid groups D. Three small protein chains bonded together

Three amino acids bonded together

Which of the following is a feature of fat metabolism? A. Cholesterol is stored primarily on the surface of veins B. High-density lipoproteins represent the major transport vehicle for delivering fat to the adipose cells C. Fat storage is highly efficient due to the rapid uptake of the intact triglyceride molecule by adipose cells D. Triglycerides in the blood must first be broken down to monoglycerides, fatty acids, and glycerol prior to uptake by the adipose cells

Triglycerides in the blood must first be broken down to monoglycerides, fatty acids, and glycerol prior to uptake by the adipose cells

What dispensable amino acid becomes essential in people with PKU? A. Glycine B. Tyrosine C. Arginine D. Glutamine

Tyrosine

Which of the following is a common source of resistant starch? A. Apple B. Orange C. Baked potato D. Unripe bananas

Unripe bananas

Which of the following breads has the highest fiber content? A. White B. Refined C. Enriched D. Whole-grain

Whole-Grain

Which of the following is one explanation for the generally lower tolerance for alcohol in women in comparison to men? A. Women fast more often B. Women do not eat as much food with the alcohol C. Women consume more of their alcohol in sweetened drinks D. Women have lower amounts of stomach alcohol dehydrogenase

Women have lower amounts of stomach alcohol dehydrogenase

All of the following are general features of starvation in people EXCEPT A. a decrease in metabolic rate. B. a decrease in mental alertness. C. a decrease in immune function. D. a decrease in body temperature.

a decrease in mental alertness

Absorption mechanism that requires energy

active transport

The principal nitrogen-containing waste product

Urea

Which of the following is NOT a possible fate of metabolized glucose? A. Urea B. Acetyl CoA C. Amino acids D. Muscle glycogen

Urea

Which of the following best describes the normal pH of the stomach? A. Very acidic B. Slightly acidic C. Neutral D. Slightly alkaline

Very acidic

What is the staple grain of Canada, the United States, and Europe? A. Oats B. Rice C. Corn D. Wheat

Wheat

A product of deamination

ammonia

Enzyme that digests starch

amylase

All of the following are contained in an amino acid EXCEPT A. an acid group. B. an amino group. C. an aldehyde group. D. a central carbon atom.

an aldehyde group

The intestinal microflora are comprised primarily of A. villi. B. bacteria. C. mucosa. D. probiotics.

bacteria

The principle of consuming a number of foods in proportion to each other

balance

A protein that accelerates a chemical reaction

enzyme

Stress hormone that modulates blood glucose

epinephrine

All of the following are major causes of ulcer formation except A. bacterial infection. B. excessive use of antacids. C. excessive gastric acid secretion. D. use of certain anti-inflammatory medicines.

excessive use of antacids.

Bile is known to assist in the absorption of A. fat only. B. all nutrients. C. carbohydrate and fat only. D. carbohydrate, fat, and protein only.

fat only

All of the following are sources of dietary carbohydrates except A. fish. B. milk. C. fruits. D. legumes.

fish

Substance that signals the release of glucose into blood

glucagon

The major energy fuel for the central nervous system

glucose

Gluconeogenesis is a term that describes the synthesis of A. amino acids from glucose. B. lactose from a source of sucrose. C. fat from excess carbohydrate intake. D. glucose from a noncarbohydrate substance.

glucose from a noncarbohydrate substance

lycolysis is the conversion of A. glycogen to fat. B. glycogen to protein. C. glucose to pyruvate. D. glucose to glycogen.

glucose to pyruvate

The part of a triglyceride that is convertible to glucose

glycerol

A complex carbohydrate in muscle

glycogen

A storage form of carbohydrate

glycogen

A person who is starving is losing A. fat only. B. glycogen only. C. glycogen and fat only. D. glycogen, protein, and fat.

glycogen, protein, and fat

A large protein that carries oxygen

hemoglobin

Vessel that carries blood from GI tract to liver

hepatic portal vein

A component of gastric juice

hydrochloric acid

Substances repelled by water

hydrophobic

Controls the entry of chyme into the colon

ileocecal valve

Substance that signals removal of glucose from the blood

insulin

Fluid situated between cells

interstitial

All of the following are characteristics of protein-energy malnutrition except A. it is found in hospitalized adults. B. it is found in elderly living alone. C. it almost always exhibits overt signs. D. it is common in people with anorexia nervosa.

it almost always exhibits overt signs

Characteristics of dietary phytic acid include all of the following EXCEPT A. it is classified as a fiber. B. it is found in the husks of grains. C. it is synonymous with the term phytate. D. it inhibits absorption of several minerals.

it is classified as a fiber.

All of the following are characteristic of a high-fiber diet EXCEPT A. there is a risk of not meeting energy needs. B. it may reduce risk of lung cancer but increase risk of breast cancer. C. it initially may cause bouts of gastrointestinal discomfort and diarrhea. D. it may precipitate mineral deficiency if the body's mineral intake status is marginal.

it may reduce risk of lung cancer but increase risk of breast cancer

Features of a chronic disease include all of the following EXCEPT A. it develops slowly. B. it lasts a long time. C. it produces sharp pains. D. it progresses gradually.

it produces sharp pains.

Characteristics of an acute disease include all of the following EXCEPT A. it develops quickly. B. it progresses slowly. C. it runs a short course. D. it causes sharp symptoms.

it progresses slowly.

A product of pyruvate metabolism when oxygen is limited

lactate

When digested, yields galactose

lactose

Site where fibers may be metabolized to short-chain fatty acids

large intestine

A water-insoluble fiber

lignin

Organ that synthesizes bile

liver

Proteins, because they attract hydrogen ions, can act as A. acids. B. buffers. C. enzymes. D. antibodies.

buffers

What is the AMDR for fat? A. 10-30% B. 20-35% C. 40-55% D. 60-75%

20-35%

Providing enough, but not an excess, of a food is a diet-planning principle known as A. safety. B. variety. C. moderation. D. undernutrition.

moderation

Enzymatic digestion of starches takes place in the small intestine and also in the A. mouth. B. colon. C. stomach. D. pancreas.

mouth

Site where digestion of starch begins

mouth

Which of the following is a drawback of olestra consumption? A. It yields 9 kcalories per gram B. It imparts off-flavors to foods C. It raises blood glucose levels D. It inhibits absorption of vitamin E

olestra

Oil that is characteristic of the Mediterranean diet

olive oil

A characteristic of farm-raised fish is they are A. lower in omega-3 fats. B. higher in soluble fiber. C. higher in trace elements. D. usually higher in mercury.

ower in omega-3 fats

An aerobic reaction is one that requires A. alcohol. B. oxygen. C. nitrogen. D. ammonia.

oxygen

A water-soluble fiber

pectin

A parent who offers a child a favorite snack as a reward for good behavior is displaying a food behavior known as A. social interaction. B. reverse psychology. C. positive association. D. habitual reinforcement.

positive association.

When nitrogen taken into the body exceeds nitrogen losses, we say the person is in A. a healthy state. B. nitrogen equilibrium. C. positive nitrogen balance. D. negative nitrogen balance.

positive nitrogen balance

Common source of trans-fatty acids

potato chips

A person diagnosed with milk allergy would be sensitive to the milk's A. fat. B. lactose. C. protein. D. minerals.

protein

The body's need for water increases on a diet high in A. protein. B. carbohydrate. C. saturated fat. D. unsaturated fat.

protein

A cell structure where protein synthesis takes place

ribosome

All of the following are features of serving size information on food labels EXCEPT A. serving sizes for solid foods are expressed in both ounces and grams. B. small bags of individually wrapped food items must contain only one serving. C. serving sizes on food labels may not be the same as those of MyPyramid. D. for a given product, the serving size is the same, no matter how large the package.

small bags of individually wrapped food items must contain only one serving

Site where digestion of disaccharides takes place

small intestine

Reliable health claim allowed on food labels

sodium and hypertension

A complex carbohydrate in legumes

starch

Disaccharide containing fructose

sucrose

Characteristics of hydrogenated oils include all of the following EXCEPT A. they are stored in adipose tissue. B. they lower HDL and raise LDL cholesterol in the body. C. some of their fatty acids change shape from cis to trans. D. products containing them become rancid sooner, contributing to a shorter shelf life.

they lower HDL and raise LDL cholesterol in the body.

Process by which non-essential amino acids are synthesized

transamination

Absorption of nutrients by intestinal cells occurs by all of the following mechanisms EXCEPT A. diffusion. B. transmigration. C. active transport. D. facilitated diffusion.

transmigration

The chief functions of cholecystokinin include all of the following except A. triggering release of bile. B. slowing GI tract motility. C. triggering release of gastrin. D. triggering release of pancreatic fluid.

triggering release of gastrin

Waste product of the electron transport chain

water

Nutrient with the highest energy density

Fat

What is the term that defines foods that contain nonnutrient substances whose known action in the body is to promote well-being to a greater extent than that contributed by the food's nutrients? A. Fortified foods B. Enriched foods C. Functional foods D. Health enhancing foods

Functional foods

According to the FDA, which of the following diet-health messages requires a disclaimer on food labels? A. Fiber and cancer B. Lipids and obesity C. Calcium and osteoporosis D. Sodium and high blood pressure

Lipids and obesity

Which of the following is not a typical component of stools? A. Water B. Fiber C. Starch D. Bacteria

Starch

In what organ does the digestion process begin? A. Mouth B. Stomach C. Duodenum D. Jejunum-ileum

Mouth

Which of the following is an alternative choice for meats in the USDA Food Guide? A. Nuts B. Bacon C. Baked potatoes D. Sweet potatoes

Nuts

A nutrient deficiency in the early stages

Subclinical Deficiency

Substance containing nitrogen

Protein

Absorption mechanism that does not require energy

diffusion

Prevents food from entering the windpipe when swallowing

epiglottis

A nutrient needed by the body and that must be supplied by foods is termed a(n) A. neutraceutical. B. metabolic unit. C. organic nutrient. D. essential nutrient.

essential nutrient

Organ that releases bile into intestines

gallbladder

Health claim not allowed on food labels without a disclaimer

antioxidants and heart disease

Vessel that carries blood from liver to heart

hepatic vein

Which of the following is a characteristic of enriched grain products? A. They have all of the added nutrients listed on the label B. They have the fiber restored from the refining procedure C. They have virtually all the nutrients restored from refining procedure D. They have only 4 vitamins and 4 minerals added by the food manufacturer

They have all of the added nutrients listed on the label

Origin of the Food Guide eating plan

USDA

Which of the following is NOT a characteristic of the minerals? A. Yield no energy B. Unstable to light C. Stable in cooked foods D. Structurally smaller than vitamins

Unstable to light

A fat-soluble vitamin

Vitamin A

Nutrient commonly added in cow's milk fortification process

Vitamin A

Nutrient commonly added in soy milk fortification process

Vitamin B12

When consumed on a regular basis, which of the following foods promotes healthful changes of the microflora of the GI tract? A. Fish B. Yogurt C. Poultry D. Iron-rich foods

Yogurt

The concept of nutrient density is most helpful in achieving what principle of diet planning? A. Variety B. Balance C. Moderation D. kCalorie control

kCalorie control

Carries fat-soluble vitamins

lymphatic system

Example of a functional food

margarine containing plant sterols

Which of the following is an expression of the nutrient density of a food? A. 0.01 mg iron per kcalorie B. 110 kcalories per cup C. 0.5 mg iron per serving D. 110 kcalories per serving

0.01 mg iron per kcalorie

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. 15 C. 19 D. 25.5

19

What is the AMDR for carbohydrate? A. 5-10% B. 15-25% C. 30-40% D. 45-65%

45-65%

Of the ten leading causes of illness and death, how many are associated directly with nutrition? A. 1 B. 4 C. 7 D. 10

7

By law, a serving size on beverage food labels is A. 4-6 fluid ounces. B. 8 fluid ounces. C. 10-12 fluid ounces. D. 16 fluid ounces.

8 fl oz

What is the very first thing you should do if you suspect someone is choking on food? A. Perform the Heimlich maneuver B. Strike the person sharply on the back C. Attempt to dislodge the food with your fingers D. Ask the person to make sounds from the throat

Ask the person to make sounds from the throat

Which of the following represents a rationale for setting the recommendation for energy? A. Because protein is an energy nutrient, the figures for energy intake are set in proportion to protein intake B. Because a large number of people are overweight, the figures are set to induce a gradual weight loss in most individuals C. Because the energy needs within each population group show little variation, the figures are set to meet the needs of almost all individuals D. Because a margin of safety would result in excess energy intake for a large number of people, the figures are set at the average energy intake

Because a margin of safety would result in excess energy intake for a large number of people, the figures are set at the average energy intake

Which of the following 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 fall too low signal the release of glucagon C. Blood glucose levels that rise too high signal the release of glycogen D. Blood glucose levels that rise too high signal the release of epinephrine

Blood glucose levels that fall too low signal the release of glucagon

Which of the following foods provides discretionary kcalories for the person on a weight reduction diet? A. Watermelon B. Canned pears in syrup C. Milk with all fat removed

Canned pears in syrup

Which of the following is characteristic of an essential nutrient? A. Cannot be found in food B. Cannot be degraded by the body C. Cannot be made in sufficient quantities by the body D. Cannot be used to synthesize other compounds in the body

Cannot be made in sufficient quantities by the body

What is the function of bile? A. Emulsifies fats B. Initiates digestion of protein C. Enhances absorption of complex carbohydrates D. Protects the stomach and small intestine from the action of hydrochloric acid

Emulsifies fats

Part of grain containing most of the starch

Endosperm

Agency that regulates food labeling

FDA

Which of the following substances functions to control the release of hydrochloric acid to prevent excessive acidity? A. Fiber B. Gastrin C. Secretin D. Bicarbonate

Gastrin

Which of the following is known to correlate most strongly with reduced risk of deaths from heart disease? A. High fiber intake B. High sugar intake C. High levulose intake D. High corn syrup intake

High fiber intake

What structure controls the passage of material from the small intestine to the large intestine? A. Pyloric valve B. Ileocecal valve C. Colonic sphincter D. Jejunal sphincter

Ileocecal valve

In general, which of the following is associated with the fewest adverse effects from the treatment of constipation in adults? A. Taking an enema B. Taking a laxative C. Ingestion of prunes D. Ingestion of mineral oil

Ingestion of prunes

What mineral is added in the enrichment process of refined flours? A. Iron B. Iodine C. Calcium D. Magnesium

Iron

Which of the following is classified as a micronutrient? A. Iron B. Protein C. Alcohol D. Carbohydrate

Iron

Which of the following is a feature of peristalsis? A. It remains quiet between meals when the GI tract is empty B. It occurs along the GI tract at a constant rate when food is present C. It involves parallel and circular muscles found in the walls of the intestines but not the stomach D. It consists of wavelike muscular contractions resulting from alternate tightening and relaxing of circular muscles and longitudinal muscles

It consists of wavelike muscular contractions resulting from alternate tightening and relaxing of circular muscles and longitudinal muscles

Which of the following is a characteristic of ketosis? A. It may lead to a lowering of blood pH B. It leads to increased appetite in most individuals C. It may be alleviated quickly by ingestion of some dietary fat D. It is a necessary physiological adjustment for maximum weight loss

It may lead to a lowering of blood pH

Which of the following is a feature of resistant starch? A. It is common in overripe bananas B. Excessive intake promotes constipation C. It resists hydrolysis by digestive enzymes D. It cannot be fermented by large intestinal bacteria

It resists hydrolysis by digestive enzymes

Which of the following foods' kcalories would be considered as part of one's discretionary kcalorie allowance? A. Jam B. Watermelon C. Raw carrots D. Brussels sprouts

Jam

All of the following sets of values are included in the Dietary Reference Intakes except A. AI. B. RDA. C. EAR. D. LUT.

LUT

Which of the following is used to determine the presence of abnormal functions inside the body due to a nutrient deficiency? A. Diet history B. Laboratory tests C. Body weight loss D. Physical examination

Laboratory tests

What is the primary organ that oxidizes alcohol? A. Brain B. Liver C. Pancreas D. Digestive tract

Liver

Which of the following plays a major role in regulating the elimination of alcohol from the body? A. Lung respiratory rate B. Kidney antidiuretic hormone C. Liver alcohol dehydrogenase D. Brain acetaldehyde dehydrogenase

Liver alcohol dehydrogenase

What type of diet is advised to rehabilitate a severely malnourished child? A. Low protein B. High protein C. Liberal quantities of lactose-free powdered milk until growth rate is restored D. High energy until normal body mass index is achieved, then moderate energy thereafter

Low protein

In which of the following food groups are legumes found? A. Meats B. Dairy C. Fruits D. Grains

Meats

What is the primary site for absorption of nutrients? A. Crypt B. Villus C. Microvillus D. Macrovillus

Microvillus

Glycogen is stored mainly in which of the following tissues? A. Muscle and liver B. Pancreas and kidneys C. Stomach and intestine D. Brain and red blood cells

Muscle and liver

In comparison to the composition of carbohydrates and fats, which element found in proteins makes them unique? A. Carbon B. Oxygen C. Nitrogen D. Hydrogen

Nitrogen

The principle of recognizing that a food has more iron than another food when expressed per kcalorie

Nutrient density

Which of the following is a feature of U.S. laws governing information on food labels? A. The term "fresh" can be used only for raw and moderately processed food B. Nutrition labeling must appear on virtually all processed as well as fresh foods C. Restaurant foods must provide nutrient content information on the menu D. Nutrition labeling is not required on foods produced by small businesses or products produced and sold in the same establishment

Nutrition labeling is not required on foods produced by small businesses or products produced and sold in the same establishment

Which of the following is a property of dietary lipids? A. Omega-3 fatty acids are always unsaturated B. Lipids that are solid at room temperature are classified as oils C. The fatty acids in triglycerides may be of chain length 2 to 25 carbons D. The most common fatty acid chain length in triglycerides is 10 carbons

Omega-3 fatty acids are always unsaturated

Which of the following nutrient sources yields more than 4 kcalories per gram? A. Plant fats B. Plant proteins C. Animal proteins D. Plant carbohydrates

Plant fats

Which of the following best describes a college-educated nutrition and food specialist who is qualified to make evaluations of the nutritional health of people? A. Registered dietitian B. Licensed nutritionist C. Master of nutrient utilization D. Doctor of food and nutritional sciences

Registered dietitian

Who would be the most appropriate person to consult regarding nutrition information? A. Chiropractor B. Medical doctor C. Registered dietitian D. Health food store manage

Registered dietitian

Which of the following is a purpose of both the Recommended Dietary Allowance and Adequate Intake? A. Setting nutrient goals for individuals B. Identifying toxic intakes of nutrients C. Restoring health of malnourished individuals D. Developing nutrition programs for schoolchildren

Setting nutrient goals for individuals

What is the primary function of the rectum? A. Controls functioning of the colon B. Absorbs minerals from waste materials C. Stores waste materials prior to evacuation D. Absorbs excess water from waste materials

Stores waste materials prior to evacuation

What is mastication? A. The act of chewing B. The act of swallowing C. The wave-like contraction of the intestines D. The wave-like contraction of the esophagus

The act of chewing

What does the Tolerable Upper Intake Level of a nutrient represent? A. The maximum amount allowed for fortifying a food B. A number calculated by taking twice the RDA or three times the AI C. The maximum allowable amount available in supplement form D. The maximum amount from all sources that appears safe for most healthy people

The maximum amount from all sources that appears safe for most healthy people

Which of the following statements defines the association between a risk factor and the development of a disease? A. All people with the risk factor will develop the disease B. The absence of a risk factor guarantees freedom from the disease C. The more risk factors for a disease, the greater the chance of developing that disease D. The presence of a factor such as heredity can be modified to lower the risk of degenerative diseases

The more risk factors for a disease, the greater the chance of developing that disease

When consumed in excess, all of the following can be converted to body fat and stored except A. sugar. B. corn oil. C. alcohol. D. vitamin C.

Vitamin C

Which of the following is an example of a micronutrient? A. Fat B. Protein C. Vitamin C D. Carbohydrate

Vitamin C

Which of the following is an organic compound? A. Salt B. Water C. Calcium D. Vitamin C

Vitamin C

According to nutrition labeling laws, the amounts of what two vitamins must be listed on the package label? A. Vitamins D and E B. Vitamins A and C C. Thiamin and riboflavin D. Vitamin B6 and niacin

Vitamins A and C

What two major nutrients are supplied by the fruit and vegetable groups? A. Vitamins D and E B. Vitamins A and C C. Protein and calcium D. B vitamins and iron

Vitamins A and C

Which of the following breads has the highest fiber content? A. White B. Refined C. Enriched D. Whole-grain

Whole-grain

All of the following are classified as macronutrients EXCEPT A. fat. B. protein. C. calcium. D. carbohydrate.

calcium

Colonic irrigation is a popular practice for treatment of A. belching. B. constipation. C. rapid peristalsis. D. explosive diarrhea.

constipation

The result of protein exposed to severe heat

denatured

The part of the grain that remains after being refined is the A. bran. B. germ. C. husk. D. endosperm.

endosperm

All of the following are the chief causes of ulcers except A. H. pylori infection. B. excessive caffeine consumption. C. regular use of anti-inflammatory drugs. D. disorders that cause high gastric acid output.

excessive caffeine consumption

Hormone that triggers release of gastric acid

gastrin

A low risk of cardiovascular disease correlates with high blood levels of A. triglycerides. B. free fatty acids. C. high-density lipoproteins. D. very-low-density lipoproteins.

high-density lipoproteins

A meat described as "prime cut" means that it A. has an extended shelf life. B. usually carries a high price. C. is served only in restaurants. D. is higher in fat than other cuts of meat.

is higher in fat than other cuts of meat

A subclinical nutrient deficiency is defined as one that

is in the early stages.

Your roommate Demetrius is participating in a weightlifting course and complains of a burning pain during workouts. You explain to Demetrius that the rapid breakdown of glucose in his muscles produces large amounts of pyruvate which leads to a fall in pH within the muscle and that the muscle responds by converting excess pyruvate to A. lactate. B. glycerol. C. acetyl CoA. D. amino acids.

lactate

A high risk of heart attack correlates with high blood levels of A. free fatty acids. B. high-density lipoproteins. C. low-density lipoproteins. D. very low-density lipoproteins.

low-density lipoproteins.

All of the following features are shared by the RDA and the AI EXCEPT A. both are included in the DRI. B. both serve as nutrient intake goals for individuals. C. neither covers 100% of the population's nutrient needs. D. neither is useful for evaluating nutrition programs for groups of people.

neither is useful for evaluating nutrition

Controls the entry of chyme into the duodenum

pylorus

A product of glycolysis

pyruvate

Hormone that signals release of pancreatic bicarbonate

secretin

Commonly used to make textured vegetable protein

soybeans

When protein consumption is in excess of body needs and energy needs are met, the excess amino acids are metabolized and the energy in the molecules is A. stored as fat only. B. excreted in the feces. C. stored as amino acids only. D. stored as glycogen and fat.

stored as glycogen and fat

The most common causes of death today in the United States include all of the following except A. cancer. B. diabetes. C. tuberculosis. D. diseases of the heart and blood vessels.

tuberculosis.

All of the following are results of making poor food choices EXCEPT A. over the long term, they will reduce lifespan in some people. B. they can promote heart disease and cancer over the long term. C. over the long term, they will not affect lifespan in some people. D. when made over just a single day, they exert great harm to your health.

when made over just a single day, they exert great harm to your health

According to the principles of the USDA Food Guide, the foundation of a healthful diet should consist of A. dairy. B. fruits. C. nutrient-dense foods. D. meats and alternatives.

nutrient-dense foods

Example of a fortified food

orange juice containing added calcium

All of the following are examples of legumes except A. peas. B. beans. C. peanuts. D. potatoes.

potatoes

The motive for a person who alters his diet due to religious convictions is most likely his A. values. B. body image. C. ethnic heritage. D. functional association.

values

What type of fatty acid is found in high amounts in olive oil? A. Saturated B. Monounsaturated C. Polyunsaturated D. Partially hydrogenated

Monounsaturated

Why are hard cheeses lower in lactose than soft cheeses? A. The lactose molecules bond to casein B. More lactose is removed during manufacturing C. The bacterial culture is selected to degrade more of the lactose D. The lactose molecules condense to form a poorly digested oligosaccharide

More lactose is removed during manufacturing

Which of the following is a characteristic of hormones? A. Inactivate bacteria B. Act as messenger molecules C. Coordinate visual response D. Act as buffers in the bloodstream

Act as messenger molecules

When blood glucose concentration falls, what pancreatic hormone is secreted to stimulate release of stored glucose? A. Insulin B. Glucagon C. Epinephrine D. Cholecystokinin

Glucagon

Which of the following is LEAST likely to aggravate an existing ulcer? A. Beer B. Raw carrots C. Regular coffee D. Decaffeinated coffee

Raw carrots

A typical cell contains "powerhouses," which is another name for the A. DNA. B. ribosomes. C. mitochondria. D. electron transport chains.

mitochondria

A lipoprotein made primarily by the liver

very-low density lipoproteins

Excess nutrient intake leads to

Overnutrition

Substance that helps make or break a chemical bond

amylase

Recommended Dietary Allowances may be used to A. measure nutrient balance of population groups. B. assess dietary nutrient adequacy for individuals. C. treat persons with diet-related illnesses. D. calculate exact food requirements for most individuals.

assess dietary nutrient adequacy for individuals.