Nutrition Exam 2
Someone who follows a strict vegetarian (vegan) diet and eats very few refined foods is likely to have a _____ intake of _____ carbohydrates and dietary fiber. a. low; complex b. high; complex c. low; simple d. high; simple
B
Sorbitol, mannitol, and xylitol are a. forms of alcohol that provide 7 kcals/g. b. sugar alcohols that provide 2-3 kcals/g. c. carbohydrates that provide 4 kcals/g. d. artificial sweeteners that provide negligible kcals.
B
Strict vegan diets may be associated with low intakes of a. vitamins A and D. b. vitamins B12 and D. c. folate and vitamin C. d. vitamin E and selenium.
B
The Recommended Dietary Allowance (RDA) for protein for a healthy adult who weighs 60 kg is _____ g/day. a. 36 b. 48 c. 60 d. 72
B
The amount of protein that most Americans eat is a. less than we need. b. more than we need. c. about the amount we need. d. very different from day to day.
B
The best way to decrease blood cholesterol level is to decrease dietary intake of a. cholesterol. b. saturated fat. c. monounsaturated fat. d. polyunsaturated fat.
B
The client most likely to benefit from use of medium chain triglycerides is one who a. has essential fatty acid deficiency. b. has malabsorption because of removal of part of their small intestine. c. needs to gain weight after surgery and chemotherapy to treat bowel cancer. d. has high serum total cholesterol and low-density lipoprotein cholesterol levels.
B
The type of diabetes that may be prevented by maintaining a healthy weight and exercising regularly is type _____ diabetes mellitus. a. 1 b. 2 c. 3 d. 4
B
A polyunsaturated fatty acid is a fatty acid with _____ bond(s) on the carbon chain. a. one double b. no double c. oxidized d. two or more double
D
An example of a food that contains complete protein is a. oatmeal. b. lentil soup. c. peanut butter. d. hard-boiled egg.
D
An example of a situation in which positive nitrogen balance occurs is a. aging. b. infection. c. starvation. d. pregnancy.
D
Bacteria have a role with _____ in causing _____. a. fiber; diabetes b. fiber; tooth decay c. sugar; diabetes d. sugar; tooth decay
D
Diabetes mellitus (DM) is a disease caused by malfunctions in a. protein digestion. b. carbohydrate digestion. c. protein metabolism. d. carbohydrate metabolism
D
Diets low in fiber may increase the risk of a. hip fracture, constipation, and colon cancer. b. diverticular disease, hypertension, and colon cancer. c. diverticular disease, constipation, and dementia. d. diverticular disease, constipation, and colon cancer.
D
High levels of trans fatty acids are found in a. vegetable oils. b. coconut and palm oil. c. meats and dairy foods. d. vegetable oil shortening.
D
Hydrogenation of vegetable oils _____ their shelf life and makes them _____ harmful to health. a. decreases; less b. increases; less c. decreases; more d. increases; more
D
If a client has a total blood cholesterol of 246 mg/dL and a low-density lipoprotein cholesterol level of 172 mg/dL, their blood cholesterol level would be considered to be a. low. b. desirable. c. borderline high. d. high.
D
If a salad dressing is made with olive oil it would contain mostly _____ fatty acids. a. trans b. saturated c. polyunsaturated d. monounsaturated
D
In their natural form, most oils come from _____ products and most solid fats come from _____ products. a. natural; processed b. organic; refined c. animal; plant d. plant; animal
D
Incomplete protein a. has no nutritional value in the diet. b. is mostly found in foods of animal origin. c. has been denatured by contact with heat, acid, or alkali. d. contains inadequate amounts of one or more essential amino acids.
D
A measurement of the quality of food protein based on the amount that is retained in the body after digestion, absorption, and excretion is a. biologic value. b. amino acid score. c. protein efficiency ratio. d. urinary urea excretion.
A
A substance that increases the solubility of fats to facilitate their digestion and absorption is a. bile. b. stomach acid. c. salivary lipase. d. glycerol.
A
A vegan diet contains a. plant foods only. b. mostly raw foods. c. plant foods plus eggs. d. plant foods plus fish.
A
After a high-carbohydrate meal, the dominant process would be a. glycogenesis. b. glycogenolysis. c. gluconeogenesis. d. glucagon production
A
An example of a food with a low glycemic index is a. lentil soup. b. a bagel. c. a sports drink. d. corn flakes cereal.
A
Antioxidants can be used to preserve fats without the addition of a. hydrogen. b. hydrogen and carbon. c. hydrogen and oxygen. d. hydrogen, water, and carbon.
A
Compared with table sugar (sucrose), honey tastes _____ because it contains _____. a. sweeter; fructose b. sweeter; maltose c. less sweet; fructose d. less sweet; maltose
A
Eating a bowl of oatmeal for breakfast every day may help prevent _____ because it contains _____. a. heart disease; soluble fiber b. high blood pressure; potassium c. hypoglycemia; complex carbohydrate d. osteoporosis; calcium and vitamin D
A
In addition to carbon, hydrogen, and oxygen, amino acids also contain a. nitrogen. b. potassium. c. iron. d. sodium.
A
Ketones are produced when insufficient _____ is available and the body has to metabolize _____ for energy. a. carbohydrate; fat b. fat; carbohydrate c. carbohydrate; protein d. protein; carbohydrate
A
Meat, dairy products, and nuts are major sources of _____ in the diet. a. fat b. fiber c. vitamins d. carbohydrate
A
Most fat enters the lymphatic system after a. absorption. b. circulation. c. metabolism. d. hydrogenation.
A
Sex hormones, bile, and vitamin D are formed in the body from a. sterols. b. triglycerides. c. phospholipids. d. chylomicrons
A
Sucrose, maltose, and lactose are examples of a. disaccharides. b. polysaccharides. c. monosaccharides. d. complex carbohydrates.
A
The enzyme that begins digestion of protein in the stomach is a. pepsin. b. renin. c. trypsin. d. protease.
A
The nutrient that provides the densest energy source is a. fat. b. protein. c. alcohol. d. carbohydrate.
A
The vitamin that is essential for absorption of amino acids is a. vitamin B6. b. folate. c. vitamin A. d. vitamin E.
A
A Jew who follows a strict kosher diet would not eat a. macaroni and cheese. b. a cheeseburger and fries. c. a bean and cheese burrito. d. roast beef with mashed potatoes.
B
A client grew up on a farm and learned to prepare foods using butter and lard produced by the farm animals. She is now in her 60s and has just learned that she has coronary artery disease. To best meet her physical as well as psychologic needs, the health practitioner should a. suggest that she adopt a low-fat vegetarian dietary pattern. b. ask how she usually prepares foods and suggest ways to reduce the use of animal fat. c. advise her to eat more fruits and vegetables and to replace some of the animal fat with palm and coconut oil. d. advise her to avoid adding fat to foods and eat only very lean poultry and fish.
B
A client may be in a danger of their body proteins becoming denatured if they have a a. drug overdose. b. very high fever. c. vitamin deficiency. d. high stress level.
B
A fiber intake of 15 g daily would be considered to be _____ daily intake for dietary fiber. a. the minimum recommended b. below the optimal range of c. within the optimal range of d. above the optimal range of
B
An example of a meal that contains complementary proteins is a. pasta and tomato sauce. b. split pea soup with crackers. c. oatmeal and buttered toast. d. fruit yogurt with strawberries.
B
An example of the lifestyle habit of "chaining" is a. gradually reducing intake of sugar-sweetened beverages. b. eating a piece of fruit with a sandwich every lunchtime. c. keeping a record of all food and beverages eaten. d. involving all family members in choosing healthy foods.
B
An important role of proteins in the body includes a. temperature regulation. b. acid-base balance. c. conduction of nerve impulses. d. elimination of waste products.
B
Athletes use physical training and dietary manipulation to increase their body stores of energy in the form of a. glucose. b. glycogen. c. amino acids. d. short-chain fatty acids.
B
By interfering with blood clotting, omega-3 fatty acids appear to lower the a. risk of hypertension. b. risk of heart disease. c. levels of serum triglyceride. d. levels of serum cholesterol.
B
Cellulose is an example of a(n) a. soluble fiber. b. insoluble fiber. c. soluble protein. d. insoluble protein.
B
Glucose is a _____, often called _____ sugar. a. disaccharide; blood b. monosaccharide; blood c. disaccharide; milk d. monosaccharide; milk
B
Hydrogenation is the process by which a liquid oil is made _____ solid and _____ stable. a. less; more b. more; more c. less; less d. more; less
B
If a client wants to lose 1 lb of body fat each week, they would need to make sure that their daily calorie intake was lower than their daily energy needs by _____ kcals/day. a. 350 b. 500 c. 900 d. 3500
B
If a patient receiving fat-free parenteral nutrition develops eczema, the patient may have a. vitamin C deficiency. b. essential fatty acid deficiency. c. protein-energy malnutrition. d. phospholipid and sterol deficiency.
B
If dietary analysis shows that fat provides 31% of an individual's energy intake, their fat intake would be considered to be a. below the recommended range. b. within the recommended range. c. above the recommended range. d. generally recognized as safe.
B
Loss of muscle tissue during recovery from a serious accident is an example of a. anabolism. b. catabolism. c. deamination. d. metabolism.
B
Men generally require more protein than women because they a. are more active. b. have more lean body mass. c. have a higher metabolic rate. d. use dietary protein less efficiently.
B
Nonessential amino acids can be made by the liver using a. glucose and urea. b. other amino acids. c. fatty acids and glycerol. d. enzymes and hormones.
B
Phenylketonuria is caused by a. excessive intake of phenylalanine. b. failure to break down excess phenylalanine. c. inadequate intake of phenylalanine during pregnancy. d. inability to digest proteins that contain phenylalanine.
B
Proteins that are produced by the immune system in response to specific foreign viruses and bacteria are called a. hormones. b. antibodies. c. lipoproteins. d. enzymes.
B
Since the 1970s, consumption of refined white sugar has decreased, mostly because a. health conscious consumers are using less. b. use of high-fructose corn syrup has increased. c. use of artificial sweeteners has increased. d. use of honey and other natural sweeteners has increased.
B
A client has problems removing glucose from his blood because his pancreas no longer makes insulin. He has a. hypoglycemia. b. lactose intolerance. c. type 1 diabetes mellitus. d. type 2 diabetes mellitus.
C
A client with coronary artery disease tells you that they always look for foods that are labeled "cholesterol free." Foods with this label may still promote heart disease if they are high in a. monounsaturated fat and cis fat. b. polyunsaturated fat and trans fat. c. saturated fat and trans fat. d. medium chain triglycerides and cis fat.
C
A special property of phospholipids that makes them valuable in foods and in the body is that they a. carry fat-soluble vitamins. b. are useful as low-energy fat substitutes. c. are soluble in water and fat at the same time. d. function as natural antioxidants.
C
A triglyceride is a compound composed of a. glycerol with two fatty acids attached. b. glycerol with three amino acids attached. c. glycerol with three fatty acids attached. d. organic molecules formed in triangular chains.
C
After a meal, insulin is the _____ that helps lower blood _____ levels. a. enzyme; glucagon b. enzyme; epinephrine c. hormone; glucose d. hormone; sucrose
C
An appropriate size serving of meat, poultry, or fish is about the size of a. your fist. b. a dollar bill. c. the palm of your hand. d. one fourth of a dinner plate.
C
Aspartame should not be consumed by a. infants and school-age children. b. individuals who suffer from migraines. c. individuals who have phenylketonuria (PKU). d. anyone who is underweight or trying to gain weight.
C
Dietary fiber is fermented by a. salivary amylase. b. pancreatic amylase. c. bacteria in the colon. d. bacteria in the rectum.
C
Emulsification occurs so that dietary fat can be _____ by enzymes in the digestive tract. a. dissolved b. oxidized c. broken down d. hydrogenated
C
Examples of individuals who may have an increased risk of malnutrition include a. inactive middle-aged men. b. sleep-deprived adolescents. c. children with chronic infections. d. breast-fed infants.
C
Fructose, galactose, and glucose are examples of a. disaccharides. b. polysaccharides. c. monosaccharides. d. complex carbohydrates.
C
Glucose is the preferred source of energy for the _____ systems. a. blood and immune b. heart and respiratory c. brain and central nervous d. muscular and motor nerve
C
High levels of low-density lipoproteins are associated with an increased risk of a. diabetes mellitus. b. high levels of HDL. c. coronary artery disease. d. high blood pressure and stroke.
C
Most carbohydrate digestion occurs in the a. mouth. b. stomach. c. small intestine. d. large intestine.
C
Nine of the 20 amino acids are considered essential because they a. contain sulfur. b. are found only in animal proteins. c. cannot be manufactured by the body. d. are the only amino acids used to make body proteins.
C
Overall energy intake can be greatly affected by relatively small changes in intake of a. protein. b. carbohydrate. c. fat. d. alcohol.
C
Overly restricting the fat intake of infants may lead to failure to thrive. Infants depend on dietary fat and cholesterol for formation of a. energy stores and bones. b. brain and bones. c. brain and nerve tissue. d. energy stores and nerve tissue.
C
Plants use carbon dioxide, water, and the sun's energy in the process of photosynthesis to synthesize a. fat. b. protein. c. carbohydrate. d. alcohol.
C
The best way to ensure adequate nutrient intake is to eat plenty of a. refined grains. b. enriched grains. c. whole grains. d. fiber supplements.
C
The dietary intervention of increasing consumption of fruits and vegetables is most appropriate to relieve a. vomiting. b. diarrhea. c. constipation. d. osteoporosis.
C
The main structural protein found in connective tissues, bone, and teeth is called a. fibrin. b. albumin. c. collagen. d. hemoglobin.
C
The number of double bonds present in the fatty acid chain determines the a. number of fatty acids attached to the glycerol molecule. b. number of glycerol molecules attached to the fatty acid. c. degree of saturation or unsaturation of a fatty acid. d. degree of saturation or unsaturation of the glycerol molecule.
C
The number of kcals provided by 23 g of fat is a. 92. b. 161. c. 207. d. 230.
C
The person who is most likely to develop dental caries is one who a. eats dessert after each meal. b. drinks two or three regular soft drinks every day. c. snacks on candy bars between meals. d. chews gum throughout the day.
C
The protein needs of athletes are a. lower than those of nonathletes. b. the same as those of nonathletes. c. higher than those of nonathletes. d. currently being determined by researchers.
C
The protein that carries oxygen in muscles is called a. ferritin. b. oxyglobin. c. myoglobin. d. hemoglobin.
C
A good lunch choice for someone who wants to increase their intake of omega-3 fatty acids would be a. peanut butter and jelly sandwich. b. lentil soup. c. salad with olive oil dressing. d. tuna salad sandwich.
D
Kwashiorkor is a type of malnutrition usually caused by a. intake of incomplete protein sources. b. excessive intakes of protein and fluid. c. inadequate intakes of protein and energy. d. inadequate protein intake with adequate energy intake.
D
Most of the body's energy intake should be supplied by a. fat. b. protein. c. vitamins. d. carbohydrates.
D
Protein is needed by the body because it provides a. energy. b. peptides. c. fatty acids. d. amino acids.
D
The secondary structure of proteins refers to the a. combination of polypeptide chains. b. sequence of amino acids in the chain. c. strong bonds between loops of the chain. d. straight, folded, or coiled shape of the amino acid chain.
D
Weight loss and exercise are main features of the treatment for a. hypoglycemia. b. lactose intolerance. c. type 1 diabetes mellitus. d. type 2 diabetes mellitus.
D
