Human Nutrition Exam 2

C (Dietary cholesterol is found only in foods from animal sources. Margarine, made from vegetable oils, is free of dietary cholesterol. The remaining foods are all from animal products and all contain cholesterol.)

Dietary cholesterol is found in all of these foods EXCEPT __________. A.) low-fat milk B.) skinless chicken breast C.) margarine D.) ribeye steak

D (A diet adequate in insoluble fibers such as bran, whole grains, and many fruits and vegetables helps keep things moving along in your digestive tract. Too little fiber increases the likelihood of constipation. Long-term constipation can lead to diverticulosis, or the formation of diverticula (weak spots along your colon wall that bulge out). Infected diverticula result in diverticulitis. Insoluble fiber from whole grains, bran, oats, and the peels of fruits and vegetables also reduces the risk for certain cancers, heart disease, and obesity. Soluble, viscous fiber found in citrus fruits, prunes, legumes, oats, and most vegetables is associated with a reduced risk of constipation, heart disease, diabetes mellitus cancer, and obesity. Dietary fiber can have many powerful health effects in your body.)

Dietary fiber is associated with a reduced risk for __________. A.) constipation, diverticulosis, and diverticulitis B.) heart disease C.) certain cancers D.) All of the options are correct.

D (Long-chain fatty acids, cholesterol, phospholipids, and other remnants are repackaged into chylomicrons for transport into the lymphatic system. Although short-chain fatty acids enter the bloodstream directly, the vast majority of fat consumed is long-chain fatty acids. Fat is not absorbed across the stomach or into the pancreas.)

During the digestive process, most lipids are absorbed into __________. A.) into the pancreas through the pancreatic duct B.) into the bloodstream C.) across the lining of the stomach D.) into the lymphatic system

Kwashiorkor, Marasmus, Marasmic kwashiorkor

Eating too little protein can lead to poor health and malnutrition. ______ is a severe deficiency of dietary protein. Signs include edema muscle loss, skin rashes, hair changes, water and electrolyte imbalances. While ______ describes a severe deficiency of calories with signs of emaciation, lack of growth, and loss of fat stores. ______ ______ is the worst of both conditions that must be treated using a multi-step approach (address life-threatening factors such as dehydration or fluid/nutrient imbalance, restore depleted tissue by providing nutrient dense foods and high-quality protein, and finally transition to foods and introduce physical activity).

B (Essential amino acids cannot be made in the body. They have to be obtained from foods.)

Essential amino acids can be made by the body. A.) True B.) False

False (Although stick margarines can contain heart-unhealthy trans fats, butter has more total cholesterol-raising fats than margarine, and so is ultimately less healthy.)

True or False: All-natural butter is better for you than margarine.

False (Contrary to media headlines, Americans are eating less red meat than they were decades ago.)

True or False: Americans are eating more red meat than they were in the 1970s.

False (However, don't start celebrating. We are still consuming too much fat from heart-unhealthy saturated fat in the diet.)

True or False: Americans are eating too high a percentage of calories from fat daily.

B

"Flag sign" is when children have a streak of white in their hair when they have a severe protein deficiency. Why would their hair be affected by protein deficiency? A.) The body has raised the body temperature to fight the disease, and this has resulted in protein denaturation. B.) The body does not have sufficient protein to create melanin. C.) The disease changes the protein folding of the molecule, resulting in a three-dimensional shape. D.) The hydrophilic side chains are holding onto more water, resulting in edema.

B (A body that retains more nitrogen than it excretes is in positive nitrogen balance. Rapidly growing babies, children, and teenagers are all in positive nitrogen balance because their bodies use nitrogen to build new tissues that aid growth, build muscles, and expand the supply of red blood cells. If the nitrogen intake from dietary protein is equivalent to the amount of nitrogen excreted (mostly as urea) in the urine, then a person is in nitrogen balance. Such an individual is consuming a balanced diet with adequate amounts of protein and excreting an equally balanced amount of nitrogen. Negative nitrogen balance occurs when the body excretes more nitrogen than is consumed as a result of some physical impairment, such as a serious injury, infection, malnutrition, or other trauma, where the body cannot synthesize protein as quickly as it is broken down.)

A body that retains more nitrogen than it excretes is in __________. A.) negative nitrogen balance B.) positive nitrogen balance C.) trouble because this indicates a serious illness D.) nitrogen balance

C (Antibodies are a type of protein that fights infection in your body. Enzymes, buffers, and transport proteins are proteins, but they have different functions. Enzymes are "helpers" that allow chemical reactions to proceed. Buffers "absorb" extra acids or bases in an effort to maintain your body's pH. Transport proteins carry nutrients throughout the body.)

A healthy immune system depends on an adequate supply of which of the following types of proteins? A.) buffers B.) transport proteins C.) antibodies D.) enzymes

A (The interactions of the amino acids with each other and with their environment determine the shape, and thus the function, of the proteins in your body.)

A protein's shape, and therefore its function in your body, is determined by the interactions of ______ with each other and their environment. A.) the amino acids in the protein B.) the water molecules in the protein C.) the carbons in protein D.) the peptide bonds in the protein

A (The AMDR for dietary protein is between 10 and 35 percent of your daily calories. The AMDR for dietary fat is between 20 and 35 percent of your daily calories, whereas the AMDR for dietary carbohydrate is between 45 and 65 percent of your daily calories.)

According to the current Dietary Reference Intakes, the Acceptable Micronutrient Distribution Range (AMDR) for protein is __________ percent of one's daily calorie intake. A.) 10 to 35 percent B.) 20 to 35 percent C.) 45 to 65 percent D.) unlimited (there is no AMDR for protein)

C (The three major classes of dietary lipids (or fats) are the triglycerides, the sterols, and the phospholipids. Eicosanoids are hormone-like substances made from the essential fatty acid arachidonic acid, which help with blood pressure, inflammation, and blood clotting.)

All of the following are major classes of dietary lipids EXCEPT __________. A.) sterols B.) triglycerides C.) eicosanoids D.) phospholipids

C (The majority of fat digestion occurs in the small intestine, thanks to the digestive enzymes (lipases) secreted there by the pancreas and to bile, a "detergent" that is made in the liver, stored in the gallbladder, and secreted into the small intestine through the common biliary duct. There is no lipid digestion in the large intestine.)

All of the following organs assist in the digestion of lipids except the __________. A.) liver B.) pancreas C.) large intestine D.) gallbladder

A (With 4 calories per gram, the 8 grams of protein provide 32 calories (8 × 4 = 32). To calculate the percent of from any macronutrient, you divide the calories from the macronutrient by the total calories. In this case 32 divided by 160 is 0.20 or 20 percent. If you incorrectly thought protein contained 9 calories per gram (the calories in a gram of fat) then the correct answer would have been 45 percent; if you incorrectly thought protein contained 7 calories per gram (the calories in a gram of alcohol) then the correct answer would have been 35 percent.)

An 8-ounce glass of low-fat chocolate milk contains 160 calories and 8 grams of protein. What percent of the calories in the milk came from protein? A.) 20 percent B.) 35 percent C.) 45 percent D.) There is not enough data to calculate the percentage.

D (Lacto-ovo-vegetarians avoid meat, poultry, and fish; they eat a predominantly plant-based diet supplemented with dairy foods and eggs. The tofu stir-fry, cheese omelet, and the baked ziti are all fine.)

An acceptable main dish for a lacto-ovo-vegetarian would be __________. A.) a cheese and broccoli omelet B.) stir-fried tofu and vegetables over brown rice C.) baked ziti with ricotta cheese, spinach, and tomato sauce D.) All of these are correct.

Most fat digestion occurs in the small intestine with the aid of bile and lipase enzymes. The absorbed digestive by-products are transported via chylomicrons into the lymphatic system.

BONUS: Describe fat digestion.

1.) Gradually add dairy products to your diet 2.) Eat smaller amounts throughout day rather than large amounts at one time 3.) Eat dairy foods with a meal or snack 4.) Try reduced-lactose milk and dairy products 5.) Consume lactase pills with lactose-laden meals or snacks

BONUS: List 5 ways you can improve tolerance to lactose and dairy foods.

Tryptophan, Threonine, Histidine, Valine, Isoleucine, Phenylalanine, Methionine, Lysine, Leucine (Mnemonic: Try THIS VIP MaLL)

BONUS: Name the 9 essential amino acids.

when there is a shortage of carbohydrates or fats; after 18 hours of fasting.

BONUS: Under what circumstances are the body's proteins broken down to provide energy?

severe deficiency of calories (Signs: emaciation, lack of growth, loss of fat stores.)

BONUS: What is marasmus?

Plants are low in calories.

BONUS: Why would a vegetarian diet be lower in calories than a diet that has meat and dairy?

B (Bile is made in the liver, but stored in the gall bladder. Once the fat you have eaten enters the small intestine in the chyme, bile will be released from the gall bladder through the common bile duct into the small intestine where it acts like a detergent to break the big droplets of fat into smaller droplets that can be more easily digested by the lipase enzyme. Bile is not made in the pancreas or gall bladder.)

Bile is made in the __________ and stored in the __________. A.) pancreas; pancreatic duct B.) liver; gall bladder C.) gallbladder; pancreas D.) liver; pancreas

B (Individuals who are 19 years of age and older need 0.80 gram per kilogram body weight of protein daily.)

Brendan is a 20-year-old male. How much protein does he need daily? A.) 0.70 gram per kilogram body weight. B.) 0.80 gram per kilogram body weight. C.) 0.85 gram per kilogram body weight. D.) 1.0 gram per kilogram body weight.

A (Carbohydrates provide four calories of energy per gram. Fat provides nine calories per gram and alcohol provides seven calories per gram.)

Carbohydrates provide ______ calories per gram. A.) 4 B.) 7 C.) 9 D.) 11

insoluble

Cellulose, hemicellulos, and lignins are found in whole grains, bran, oats, fruit, and vegetables. Are these fibers soluble or insoluble?

A (The current daily protein recommendation is based on an individual's age and weight. Adults aged 19 years and older should consume 0.8 gram (g) of protein for each kilogram (kg) of body weight. Doing the math (70 kg × 0.8 grams/kg) results in a recommendation of 56 grams. If Charlie were a competitive athlete, the American College of Sports Medicine, the Academy of Nutrition and Dietetics, and other experts have recommended that his protein needs would have been 50 to 100 percent higher.)

Charlie is a 22-year-old male non-athlete who weighs 70 kilograms. How much protein should he consume daily? A.) 56 grams B.) 70 grams C.) 154 grams D.) There is not enough information to answer the question.

B (Both the dairy group and the protein group are full of complete, protein-rich food sources. While there is some incomplete protein in vegetables, there is little in fruits and none in fat.)

Complete protein is found abundantly in the __________. A.) fruit group and the protein group B.) dairy group and the protein group C.) protein group and the fat group D.) vegetables group and the fruits group

A (Fat provides flavor. It does not provide carbohydrates, minerals, or fiber.)

Fat in foods is a source of A.) flavor. B.) carbohydrates. C.) minerals. D.) fiber.

A (Fat substitutes are fats that have been modified either to provide the physical attributes of fat for fewer calories or to interfere with the absorption of fat.)

Fat substitutes are fats that have been modified either to provide the physical attributes of fat for fewer calories or to A.) interfere with the absorption of fat. B.) help the body burn more fat. C.) increase the body's absorption of fat. D.) affect the taste of dietary fat.

D (Fatty acids are classified by the length of the chain, whether the carbons have a single or a double bond between them (C¬C or C"C), and the total number of double bonds.)

Fatty acids are classified by which of the following? A.) the length of the fatty acid chain B.) whether the carbons have single or double bonds between them C.) the total number of double bonds D.) All of these are correct.

saturated, monounsaturated, polyunsaturated

Fatty acids are the basic unit for both triglycerides and phospholipids. The three main types of fatty acids are: 1.) ______ fatty acids - all carbons bonded to hydrogen (e.g. stearic acid, 18 carbons, solid at room temperature). 2.) ______ fatty acids - one double bond (e.g. oleic acid, 18 carbons [olive oil], liquid at room temperature). 3.) ______ fatty acids - more than one double bond (e.g. essential fatty acids linoleic and alpha-linolenic acids [soybean oil]).

B

How can you raise HDL levels in your body? A.) by consuming fish and vegetables B.) through regular exercise and weight loss C.) by limiting alcohol and avoiding smoking D.) by consuming whole grains and nuts

D

How do dried beans contribute positively to the diet? A.) They have high digestibility and promote enzyme production. B.) They contain incomplete proteins but high levels of vitamins. C.) They are a meat alternative that is high in minerals. D.) They are an excellent source of both protein and fiber.

D

How does the hydrophobic nature of fats (they don't dissolve in water) affect lipid transport in the body? A.) Fats can never be transported in the blood. B.) Fats interact easily with alcohol groups and can easily bind to other molecules in solution. C.) Fats are transported easily using triglycerides. D.) Fats may require phospholipids to transport them through the blood.

A (Only nine of the 20 amino acids cannot be manufactured by the human body and are, by definition, essential. An adequate supply of essential amino acids should be consumed daily. Under normal conditions, the remaining 11 amino acids can be manufactured in the body if an inadequate supply are consumed and are, by definition, considered non-essential.)

How many amino acids are considered essential to humans? A.) 9 B.) 12 C.) 20; all are essential. D.) None are essential.

C

How would you know if someone was suffering from kwashiorkor? A.) They would show septicemia, wasted muscles, and baldness. B.) They would be emaciated and bloated, with interrupted growth. C.) They would have edema, low muscle tone, and brittle hair. D.) They would have peeling skin, interrupted growth, and tooth loss.

starch (amylose, amylopectin), glycogen, fiber (soluble, insoluble)

Identify the following three polysaccharides: 1.) ______ = storage form of glucose in plants. 2.) ______ = storage form of glucose in animals. 3.) ______ = nondigestible polysaccharide.

A (There are 4 calories in every gram of carbohydrate. Multiplying 25 grams of carbohydrate by 4 calories per gram means 100 calories in this food come from carbohydrate. To calculate the percentage of calories from any macronutrient, divide the calories from the macronutrient by the total calories in the food. In this case, 100 calories from carbohydrate divided by 200 calories (the total number of calories in the food) is 0.50 or 50 percent. Half of the calories from the food came from the carbohydrate content.)

If a food contained 25 grams of carbohydrate and 200 calories per serving, what percentage of the calories in this food come from carbohydrate? A.) 50 percent B.) 25 percent C.) 10 percent D.) More information is needed to answer the question.

A

If a protein chain contains fewer than 50 amino acids linked together, what is it called? A.) A peptide B.) A tripeptide C.) A polypeptide D.) A triglyceride

A (If you do not eat an adequate amount of carbohydrates, your body can use certain amino acids to create the glucose that is needed by your brain and blood cells.)

If needed, protein can be used to make glucose. A.) True B.) False

D

If you are attempting to limit your overall fat consumption while maintaining good health, which of the following foods should NOT be added to your diet? A.) low-fat or fat-free dairy products such as skim milk B.) vegetable oils such as sunflower oil C.) lean meats such as shaved turkey breast D.) cream cheese as a substitute for margarine

A

In your daily consumption of fats, you need to limit all of the following EXCEPT __________. A.) essential fatty acids B.) cholesterol C.) saturated fats D.) trans fats

A (Kwashiorkor occurs when protein is deficient in the diet even though calories may be adequate. Marasmus occurs when calories are inadequate in a person's diet and thus he or she is starving. Protein from animal sources is not necessary because people can meet their protein needs from a combination of plant proteins, such as soy, legumes, grains, and vegetables, as part of a well-balanced diet.)

Kwashiorkor is a type of PEM that develops when __________. A.) there is a severe deficiency of protein in the diet but an adequate amount of calories B.) there are inadequate amounts of both protein and calories in the diet C.) there are adequate amounts of both protein and calories in the diet D.) there is an inadequate amount of animal protein in the diet

D (Limited amounts of all 20 amino acids exist in amino acid pools in your blood and inside your cells, not your stomach. Your muscles contain protein, but don't store surplus amino acid. Your fat stores are the result of excess calories from carbohydrates, proteins, or fats.)

Limited amounts of surplus amino acids are stored in your body in your __________. A.) muscles B.) fat stores C.) stomach D.) amino acid pools

aii, bi, civ, diii

Lipoproteins transport fat through the lymph and blood. Match each lipoprotein to its function. Enter your response in the form of ai, bii, ciii, etc. a. Chylomicrons b. Very low-density lipoproteins (VLDL) c. Low-density lipoproteins (LDL, "bad" cholesterol) d. High-density lipoproteins (HDL, "good" cholesterol) i. deliver fat made in liver to cells ii. carry digested fat through lymph into bloodstream iii. remove cholesterol from body and deliver to liver for excretion iv. deposit cholesterol on walls of arteries

maltose (glucose + glucose), sucrose (glucose + fructose), lactose (glucose + galactose)

List three disaccharides. Identify their component monosaccharides in parentheses.

glucose, fructose, galactose

List three monosaccharides.

A (Most chemical digestion of fat occurs in the small intestine with the aid of bile and the pancreatic lipase enzymes. In the mouth, solid fat melts and lingual lipase begins the chemical digestion of fat, but the effect is modest. In the stomach, peristalsis mixes and churns fat-containing foods with gastric juices, including gastric lipase, which breaks down some fats. No further chemical digestion of fat occurs in the large intestine.)

Most chemical digestion of fat occurs in the __________. A.) small intestine B.) stomach C.) mouth D.) large intestine

soluble

Pectin, beta-glucan, gums, and psyllium are found in citrus fruits, prunes, legumes, oats, barley, brussel sprouts, and carrots. Are these fibers soluble or insoluble?

A (The enzyme lactase is necessary to digest the disaccharide lactose into its two component monosaccharides, glucose and galactose. Lactose intolerance of lactose results in symptoms such as nausea, cramps, bloating, flatulence, and diarrhea.)

People with a deficiency of the enzyme lactase cannot properly digest __________. A.) lactose, or milk sugar B.) sorbitol or sugar alcohols C.) sucrose, or table sugar D.) starch

C (You need adequate amounts of protein to fight infections such as the flu, to provide structural and mechanical support when you're moving or lying down, and to transport substances such as fat and cholesterol through your blood. Protein does not help with the absorption of fat-soluble vitamins in your body.)

Protein plays many important roles in your body. Which role does it NOT play in your body? A.) helping you fight the flu B.) allowing you to walk, run, sit, and lie down C.) helping you absorb fat-soluble vitamins in the diet D.) transporting fat and cholesterol through your blood

False (The HDL cholesterol in your body is healthy for you, and may protect against heart disease.)

True or False: A high amount of HDL cholesterol in you blood is bad for you.

C (There are nine essential and 11 nonessential or conditionally essential amino acids. All together, there are 20 unique amino acids.)

Proteins consist of a chain of some combination of __________ unique amino acids. A.) 9 B.) 11 C.) 20 D.) 50

D (You need adequate amounts of protein to fight infections such as the flu, to build enzymes that help you digest your foods, and to transport nutrients such as fat and cholesterol through your blood.)

Proteins play important roles in your body, including to __________. A.) transport nutrients through your blood B.) help you fight the flu C.) aid in digesting the pizza that you ate for lunch D.) All of these are correct.

C (Sodas are the number-one source of added sugars in the U.S. diet, so reducing the intake of these sugary beverages would go a long way in reducing the amount of added sugars that Americans consume. Reducing the amount of candy Americans consume would also help reduce the added sugars in the diet but not as much as cutting back on soda. Watermelon and apples contain naturally occurring sugars.)

Reducing the consumption of ______ will have the biggest impact on decreasing the amount of added sugars that Americans consume. A.) watermelon B.) candy C.) soda D.) apples

B (Saturated fats are most likely to be found in animal products like meat and dairy. The fats found in whole grain products and vegetable oils are primarily unsaturated. With the exception of olives and avocado, which contain monounsaturated fat, there is no fat in fresh fruit.)

Saturated fats are most likely to be found in __________. A.) whole grain products B.) animal products like meat and dairy C.) fresh fruit D.) vegetables and vegetable oils

False (Whereas too much dietary fat may cause you to gain weight, eating too little isn't healthy either. A diet low in fat but high in added sugars may increase the level of fat in your blood.)

True or False: A healthy diet is very low in fat.

B (Sucrose contains the two monosaccharides glucose and fructose, and is therefore a disaccharide. Starch contains many units of glucose linked together and is therefore a polysaccharide.)

Sucrose is a _______. A.) monosaccharide. B.) disaccharide. C.) polysaccharide. D.) starch.

D (Each triglyceride is made up of three fatty acid chains connected to a glycerol "backbone.")

The "backbone" of a triglyceride is a __________ molecule. A.) phosphate B.) sterol C.) glucose D.) glycerol

B (The AMDR for dietary fat is between 20 and 35 percent of your daily calories. Your dietary cholesterol intake should be less than 300 mg per day.)

The Acceptable Macronutrient Distribution Range (AMDR) for dietary fat is between __________. A.) 8 and 10 percent of your daily calories B.) 20 and 35 percent of your daily calories C.) 35 and 40 percent of your daily calories D.) under 300 milligrams daily

A (The AMDR for carbohydrates is 45 to 65 percent of one's total daily calories. The AMDR for protein is 10 to 35 percent of daily calories, and the AMDR for fat is 20 to 35 percent. Most Americans consume about half of their calories from carbohydrate-rich foods, easily meeting this optimal range)

The Acceptable Macronutrient Distribution Range (AMDR) recommends __________ percent of total daily calories should come from carbohydrate. A.) 45 to 65 B.) 10 to 35 C.) 20 to 35 D.) 50

A (The abundant lipid in your body is triglycerides, also known as fat. Cholesterol is another type of lipid but is not as abundant as fat. Lecithin is a phospholipid found in your cell membranes and is used as an emulsifier in some foods. Chylomicrons are lipoproteins that transport fat and other lipids to your liver.)

The abundant lipid in your body is __________. A.) triglycerides B.) chylomicrons C.) lecithin D.) cholesterol

carbon dioxide, water, glucose, oxygen

The balanced equation for photosynthesis is: solar energy + 6______ + 6______ --> ______ + 6______. Please type the chemical name, rather than its formula.

C (The disaccharide lactose, or milk sugar, is composed of one molecule of glucose and one molecule of galactose. Two molecules of glucose linked together form maltose, whereas one molecule of glucose and one molecule of fructose form the disaccharide sucrose, or table sugar.)

The disaccharide lactose (milk sugar) is composed of __________. A.) two molecules of glucose B.) a molecule of fructose and a molecule of galactose C.) a molecule of glucose and a molecule of galactose D.) a molecule of glucose and a molecule of fructose

B (When your blood glucose level drops too low, glucagon is released from your pancreas to direct the breakdown of glycogen in your liver to raise your blood level of glucose. Insulin is a hormone that directs the uptake of glucose by your cells. Galactose is a monosaccharide found in dairy foods.)

The hormone that directs the breakdown of glycogen into glucose is A.) galactose. B.) glucagon. C.) insulin. D.) epinephrine.

A (HDL is the lipoprotein that removes cholesterol from the tissues and delivers it to the liver to be used as a component of bile or to be excreted from the body. Chylomicrons are a type of lipoprotein that carries digested fat and other lipids through the lymph system into the blood. Very-low-density lipoprotein (VLDL) is a lipoprotein that delivers fat made in the liver to the tissues. VLDL remnants are converted into low-density lipoproteins (LDLs), a type of lipoprotein that deposits cholesterol in the walls of the arteries, often leading to heart disease.)

The lipoprotein that removes cholesterol from the tissues and delivers it to the liver to be used is __________. A.) high-density lipoprotein (HDL) B.) a chylomicron C.) very-low-density lipoprotein (VLDL) D.) low-density lipoprotein (LDL)

A (The majority of trans fats in foods are created by food manufacturers through the process of hydrogenation. During hydrogenation, some hydrogens cross to the opposite side of the carbon chain, resulting in a trans (trans = cross) configuration. Transamination is a process involved in the creation of nonessential amino acids. Denaturation occurs when protein is exposed to heat or acid or pressure that causes the protein's natural structure to be damaged.)

The majority of trans fats in foods are created by food manufacturers through the process of ___________. A.) hydrogenation B.) transamination C.) denaturation D.) None of these is correct; trans fats are not created by food manufacturers.

D (The Dietary Reference Intake for carbohydrate recommends that you consume at least 130 grams of carbohydrates daily to supply your body, particularly your brain, with the glucose needed to function effectively.)

The minimum amount of carbohydrates needed daily is ______. A.) 75 grams. B.) 100 grams. C.) 120 grams. D.) 130 grams. E.) 150 grams.

D (Glucose is the most abundant carbohydrate in nature. Glucose is one of three monosaccharides found in foods. The remaining monosaccharides, fructose and galactose, can be converted into glucose, which will be used by the body as an energy source or stored as glycogen in the muscles and liver.)

The most abundant carbohydrate in nature is ______. A.) galactose B.) fructose C.) maltose D.) glucose

D (Every gram of fat contains 9 calories. Thus, 20 grams of fat multiplied by 9 calories per gram equals 180 calories. Protein and carbohydrate both each contain 4 calories per gram, whereas alcohol contains 7 calories per gram.)

The nutrition analysis of your favorite fast food meal indicates it contains 20 grams of fat! How many calories are provided by the fat? A.) 20 B.) 80 C.) 140 D.) 180

D (The part of the protein molecule that contains nitrogen is called the amine group. The acid group is the COOH part of an amino acid. The side chain is the chemical component that makes each of the 20 amino acids unique. The hydrogen group is the "H" that you see on the "top" of each amino acid's structure.)

The part of the protein molecule that contains nitrogen is called the __________. A.) side chain B.) acid group C.) hydrogen group D.) amine group

B (Gluconeogenesis is the name of the process in which the body creates glucose from noncarbohydrate sources (primarily protein). This occurs when blood glucose is too low and glycogen stores are depleted. The hormone glucagon directs the gluconeogenesis process. It is helpful to remember the root words: gluco = glucose, neo = new, and genesis = to create.)

The process of making glucose from noncarbohydrate sources is called __________. A.) glycolysis B.) gluconeogenesis C.) glycogenesis D.) glycogenolysis

D (Proteins unfold or are denatured when heat, acid, salts, or pressure is applied. When this happens, the shape and activity of the protein is destroyed. This process is known as denaturation. Condensation occurs when two molecules connect together with the elimination of a molecule of water. Hydrogenation is the process of adding hydrogen to a liquid oil to make the fat more pliable or solid. Deamination is the process that removes the nitrogen from an amino acid. The nitrogen is typically eliminated in the urine as urea whereas the remaining carbon structure is either used to make adenosine triphosphate (ATP) energy or stored as fat.)

The process that destroys the shape and activity of proteins when heat, acid, salts, or pressure is applied is known as __________. A.) condensation B.) deamination C.) hydrogenation D.) denaturation

A (Diverticula, the small bulging pouches that are sometimes found along the intestinal lining, are a condition of diverticulosis. When these pouches become inflamed, diverticulitis occurs. Diabetes is a chronic disease that results from poor regulation of blood glucose.)

The small bulging pouches that are sometimes found along the intestinal lining are called _______. A.) diverticula B.) diverticulitis C.) diverticulosis D.) diabetes

D (Chylomicrons enable insoluble fat as well as cholesterol and phospholipids to travel through the lymph system. Bile acids help emulsify fat in your GI tract. VLDLs and LDLs transport fat and other lipids through your blood.)

The type of lipoprotein that carries absorbed fat and other lipids through your lymph system is called A.) VLDL. B.) LDL. C.) bile acid. D.) a chylomicron.

D (Increasing your exercise and losing excess weight can help increase your HDL cholesterol level. Although eating more plant foods high in viscous, soluble fiber may decrease your low-density lipoprotein (LDL) level, it does not affect your level of HDL cholesterol.)

To raise your level of high-density lipoprotein (HDL) cholesterol, you can __________. A.) increase the viscous, soluble fiber in your diet B.) exercise more C.) lose excess weight D.) exercise more and lose excess weight

A

Too much protein affects levels of what mineral in the body, resulting in issues with kidney stones and osteoporosis? A.) Calcium B.) Sodium C.) Manganese D.) Phosphorus

A (Trans fats raise the "bad" LDL cholesterol and lower the "good" HDL cholesterol in your body.)

Trans fats are unhealthy for your heart because they __________. A.) raise low-density lipoprotein (LDL) cholesterol and lower high-density lipoprotein (HDL) cholesterol levels B.) have no effect on low-density lipoprotein (LDL) cholesterol C.) lower low-density lipoprotein (LDL) cholesterol levels D.) raise high-density lipoprotein (HDL) and low-density lipoprotein (LDL) cholesterol levels

True (The average American consumes about half the amount of fiber that's recommended daily, falling short ~15 grams per day. Fiber helps to lower the risk of developing constipation, diverticulosis, obesity, heart disease, colorectal cancer, and diabetes mellitus.)

True or False: Americans do not consume enough fiber.

False (Proteins do play a vital role in your body, but a little can go a long way. For most healthy adults, less than one-fifth of their daily calories should come from dietary protein.)

True or False: Approximately one-half of your daily calories should come from protein.

False (Calories, not carbs, are what you need to monitor to avoid weight gain.)

True or False: Carbohydrates make you fat.

True (A high-protein diet is usually associated with high levels of artery-clogging saturated fat and low amounts of whole grains, fruits, and vegetables. This type of diet is not heart friendly and may raise your blood cholesterol. )

True or False: Eating too much protein-rich food may increase your blood risk of heart disease.

False (Fat-free foods often have added carbohydrates, which add back calories. The savings in fat calories is usually not much of a savings in total calories.)

True or False: Fat-free cookies tend to have half the calories of full-fat varieties.

False (Consuming too much fish oil in supplement form can be unhealthy.)

True or False: If you don't eat fish, you should take a fish-oil supplement.

False (On average, most Americans are not only meeting their daily protein needs but are also surpassing them.)

True or False: Most Americans are falling short of their protein needs.

True (The viscous, soluble fiber found in oatmeal and other foods can lower your blood cholesterol.)

True or False: Oatmeal in the morning can help lower your cholesterol.

False (Because peanut butter doesn't come from an animal, it does not contain cholesterol.)

True or False: Peanut butter is high in cholesterol.

False (Many people who are lactose intolerant may still be able to enjoy some dairy products, especially if they are eaten with meals. In fact, there are many methods to improve tolerance to lactose.)

True or False: People who are lactose intolerant need to avoid all dairy products.

False (Even an extremely active person can easily meet his or her protein needs through a well-balanced diet.)

True or False: Protein bars are needed if you are very active.

True (Protein increases satiety, the feeling of fullness, after a meal more than either carbohydrates or fat.)

True or False: Proteins increase satiety after a meal.

False (Though saccharin once bore the stigma of being a cancer cause, it's no longer thought to cause cancer in humans. Saccharin is an artificial sweetener that is about 300-400 times as sweet as sucrose.)

True or False: Saccharin (Sweet 'N Low)causes cancer in humans.

False (Soy foods contain complete proteins, as do fish, so they are both good sources of protein.)

True or False: Soy is not as good a source of dietary protein as fish.

True (The more sugar you eat, the more likely you are to have tooth decay. This is because fermentable sugars and starch feed bacteria coating the teeth, producing acid that erodes tooth enamel.)

True or False: Sugar causes cavities.

False (Foods that contain sugar alcohols, such as sorbitol or other sugar substitutes can be labeled "sugar free," but they still provide calories.)

True or False: Sugar free equals calorie free.

True (Eating excess sugars may increase the risk of developing diabetes. When blood glucose levels are higher than normal but not yet high enough to be classified as diabetes, this is known as prediabetes. Prediabetes may be a precursor to type 2 diabetes.)

True or False: Sugar increases the risk of type 2 diabetes.

False (Red meat is not the major source of saturated fat in the diet. Solid fats—like butter, chicken fat, cream, coconut oil, palm kernel and palm oils—are major sources of heart-unhealthy saturated fat .These solid fats are often found in mixed dishes, which include hamburger sandwiches, meat, poultry, seafood dishes, pizza, rice, pasta, and grain dishes, as well as snacks and sweets, and dairy foods. Consuming too much saturated fat can lead to higher levels of the "bad" LDL cholesterol carrier.)

True or False: The main source of saturated fat in the American diet is red meat.

False (The major source of added sugars in the diet is from sweetened beverages. Every day 50% of Americans consume some form of sugary drinks equivalent to about one 12-ounce soda.)

True or False: The major source of added sugars in the diet is candy.

False (Dark bread does not necessarily have more fiber than white bread.)

True or False: There is more fiber in dark-colored bread than in white bread.

False (Vegetarian athletes can keep their competitive edge if they are consuming a well-balanced vegetarian diet.)

True or False: Vegetarian athletes are at a competitive disadvantage compared with non-vegetarian competitors.

False (Although both pasta and chicken can contribute to your daily protein needs, the protein in poultry is more easily digested than the protein found in grains.)

True or False: You can digest the protein in pasta as easily as the protein in chicken breast.

True (You need a minimum amount of carbohydrates daily to fuel your brain. This is equal to 130 grams per day.)

True or False: You need to eat a minimum of carbohydrates daily for good health.

False (Your body does need cholesterol for important functions. However, your body can manufacture it in sufficient amounts, so you don't need to eat any to meet your needs.)

True or False: You need to eat a small amount of cholesterol daily to meet your needs.

True (However, burning proteins, rather than carbohydrates or fat, for energy is an inefficient way to use this precious nutrient.)

True or False: Your body can use protein as an energy source.

Glycemic Index (GI), Glycemic Load (GL)

Two measurements are used to classify the effect of carbohydrate-containing foods on blood glucose: 1.) ______ ______ ranks foods' effects on blood glucose compared with equal amounts of pure glucose. 2.) ______ ______ adjusts the prior ranking to take into account the amount of carbohydrates consumed.

A (Vegans do not eat any animal products. However, the best sources of some nutrients, including vitamins D and B12 and the minerals iron, zinc, and calcium, are animal products. Vegans need to take care to identify alternate sources of these essential vitamins and minerals.)

Unless carefully planned, vegan diets may lack which of the following essential nutrients? A.) Vitamins D, B12, and the minerals calcium and iron B.) Vitamins K and E, pantothenic acid, and niacin C.) Vitamins C and A, thiamin, and folate D.) Vitamins A and E and the minerals calcium and selenium

D

What animal product is NOT considered a complete protein? A.) Fish, because it is missing leucine B.) Chicken, because it is missing methionine C.) Beef, because it is missing valine D.) Gelatin, because it is missing tryptophan

triglycerides (fats), phospholipids, sterols

What are the three types of lipids found in foods and in your body?

D (Individuals with a rare, inherited disorder known as phenylketonuria (PKU) are unable to metabolize phenylalanine, one of the amino acids in aspartame. These individuals must adhere to a special diet to avoid the toxic effects of excess phenylalanine. Because of the seriousness of this disorder, the Food and Drug Administration mandates that all food products that contain phenylalanine carry a label disclosing its presence. People with PKU can consume the sugar substitutes saccharin, sorbitol, and sucralose in moderation.)

What artificial sweetener are individuals with an inherited disorder known as phenylketonuria (PKU) unable to metabolize? A.) sucralose (Splenda) B.) saccharin (Sweet 'N Low) C.) sorbitol D.) aspartame (NutraSweet or Equal)

D (All four of these foods—brown rice, black beans, sliced almonds, and tofu—are incomplete protein sources. To obtain the essential amino acids your body needs, you must "complement" the missing proteins by eating the correct combination of foods. Research indicates that if you eat any combination of foods from these four groups—grains, nuts and seeds, legumes, and vegetables—the essential amino acids that are missing in one group will be provided by the foods in the other group. Complementing your proteins in this way will ensure you are eating all of the essential amino acids your body needs. NOTE: Tofu, in itself, contains all of the essential amino acids. It contains complete protein. )

What food could you eat with brown rice to make sure you receive all of the essential amino acids your body needs? A.) black beans B.) sliced almonds C.) tofu D.) All of these are correct.

D (Once absorbed, amino acids are used for a variety of purposes. Some amino acids are used to replace old proteins and to make new proteins. Others will be deaminated (lose their amine group), with the nitrogen being converted in the liver to urea, a waste product that is excreted in your urine via the kidneys. The carbon-containing remnants of the amino acids are then converted to glucose, used as energy, or stored as fat, depending on the needs of your body. When your diet is too low in carbohydrates, certain amino acids can be used to make glucose. When a person's caloric intake is inadequate, the amino acids are sacrificed to create adenosine triphosphate (ATP) energy. Surplus amino acids (beyond what is needed in the amino acid pools) from excess dietary protein cannot be stored as protein in your body. These excess amino acids are deaminated and the carbon-skeleton is made into, and stored as, fat.)

What happens to the amino acids that are absorbed after the digestive process is complete? A.) Some are deaminated, with the nitrogen converted to urea and the carbon-containing remains used to make glucose, adenosine triphosphate (ATP) energy, or stored as fat. B.) Some are used to make new proteins and non-protein products. C.) A limited supply of all amino acids remain in amino acid pools in your blood and inside your cells. D.) All of these are correct.

D (Insulin, a hormone released from the pancreas into the bloodstream, helps move the glucose in your blood that came from the food you just ate into your cells, where it can be used for energy.)

What hormone is needed to move the glucose in your blood from the food you eat into your body's cells? A.) glucagon B.) glycogen C.) vasopressin D.) insulin

C (Glucagon is the hormone released from the pancreas that causes muscle and liver glycogen to break down and be released into the blood when blood glucose levels are too low. If necessary, glucagon will direct the body to make glucose from noncarbohydrate sources through the process known as gluconeogenesis.)

What hormone, released from the pancreas in response to a low blood glucose level, acts to raise blood sugar back to normal? A.) glycogen B.) insulin C.) glucagon D.) glycogenesis

130 grams per day

What is the DRI for carbohydrates?

14 grams per 1000 calories

What is the DRI for fiber?

C

What is the correct sequence of protein synthesis? A.) ribosome, tRNA, chain of amino acids, mRNA, complete protein B.) tRNA, ribosome, mRNA, chain of amino acids, complete protein C.) mRNA, ribosome, tRNA, chain of amino acids, complete protein D.) Chain of amino acids, tRNA, mRNA, ribosome, complete protein

A

What is the primary concern about fish consumption? A.) Fish can contain methylmercury, which could act as a cumulative neurotoxin. B.) The amount of lean protein in fish can result in less nutrient absorption from vegetables and fruits. C.) Fish is often cooked with butter, which can be high in saturated fat. D.) Fish can contain arsenic and should be avoided by pregnant women and young children.

A (Olestra, also known as Olean, is a fat substitute that contains six to eight fatty acids connected to sucrose, rather than three fatty acids connected to a glycerol backbone. The enzymes that normally break apart fatty acids from their glycerol backbones during digestion cannot disconnect the fatty acids in olestra. Instead, olestra moves through your gastrointestinal tract intact and unabsorbed. Thus, it doesn't provide calories. Because of its inability to be absorbed, there was concern about olestra's interference with the absorption of fat-soluble vitamins and carotenoids. Consequently, the FDA has mandated that fat-soluble vitamins be added to foods containing olestra to offset these losses. Because olestra travels through your digestive tract untouched, there was also a concern that it may cause stomach cramps and loose stools. Though there have been anecdotal studies of individuals experiencing bouts of diarrhea and cramps after consuming olestra-containing products, controlled research studies don't seem to support this phenomenon.)

What is the property of olestra that allows it to be labeled as fat free? A.) Olestra is not absorbed in the body and therefore the nutrients are not metabolized. B.) Olestra can cause stomach cramps, which reduce fat absorption. C.) At less than 1 gram of fat per 5 grams of carbohydrate, olestra is considered fat free. D.) Its fiber content makes the added calories negligible in the overall diet.

C

What type of carbohydrate is found in a potato? A.) sucrose B.) fiber C.) starch D.) glycogen

D

When should someone be encouraged to consume sugar substitutes in place of sugar? A.) If the person has diabetes and is attempting to better manage his/her blood glucose. B.) If the person had a history of excessive cavities or other dental issues. C.) If the person were trying to lose weight. D.) All of these answers are correct.

B (Most chemical digestion of proteins occurs in the small intestine with the aid the pancreatic proteases. There is no chemical digestion of protein in the mouth. In the stomach, hydrochloric acid HCl denatures the proteins and activates the inactive protease trypsinogen into the active form trypsin, beginning the chemical digestion of protein. However, the majority of the chemical digestion of the proteins found in the cheeseburger and the milk occurs in the small intestines after the pancreas releases the protease enzymes into the small intestine. The pancreas only produces digestive enzymes; it does not digest food.)

Where does the majority of chemical digestion of protein occur after eating a cheeseburger and drinking a glass of fat-free milk? A.) Stomach B.) Small Intestines C.) Pancreas D.) Mouth

A

Which component of fat contributes to cellular health? A.) the essential fatty acids, omega 3 and 6 B.) the function of DHA in the body C.) cholesterol and its linkage to vitamin D D.) linoleic acid, which is from eicosanoids

C

Which is a FALSE statement about diabetes? A.) High glycemic foods should be avoided because they produce a spike in blood sugar levels following consumption. B.) If you have previously had gestational diabetes, then you are more prone to developing diabetes. C.) There is no way to prevent the progression of type 2 diabetes after you are diagnosed as prediabetic. D.) Diabetes is considered an epidemic in the U.S. because of both its incidence rate and the total number of individuals affected.

B

Which is an INCORRECT statement about how carbohydrates are broken down in the body? A.) The large intestine is where the majority of fiber passes through on the way out of the body. B.) The stomach uses salivary amylase and lipase for the majority of carbohydrate digestion. C.) The salivary amylase in saliva begins the chemical breakdown of carbohydrates in the mouth. D.) The small intestine utilizes pancreatic amylase to further break down and absorb carbohydrates.

A (Linoleic acid, an omega 6 fatty acid, is used to make another polyunsaturated fatty acid, called arachidonic acid. This fatty acid is important for your cells and for making eicosanoids, which are hormonelike substances. Omega 3 fatty acids can be converted to two other important omega-3 fatty acids: EPA and DHA. Both have been shown to reduce the risk of heart disease. Meanwhile, cholesterol is the precursor to bile acids and essential fatty acids help absorb the fat-soluble vitamins A, D, E, and K.)

Which of the following are NOT paired correctly? A.) omega 6 fatty acids and DHA B.) cholesterol and bile acids C.) omega 3 fatty acids and EPA D.) essential fatty acids and fat soluble vitamins

D (For good health, you need to consume some fat in your diet, particularly the essential fatty acids, but you should limit your intake of other fats. Current recommendations suggest that you limit your intake of cholesterol to less than 300 mg per day, limit your fat intake to 20 to 35 percent of your total calories, consume as little trans fat as possible, and consume no more than 10 percent of your fat intake from saturated fat.)

Which of the following are current dietary fat recommendations for good health? A.) Limit your saturated fat intake to no more than 7 to 10 percent of your fat intake. B.) Limit your dietary cholesterol to less than 300 milligrams daily. C.) Limit your fat intake to 20 to 35 percent of your total calories. D.) All of these are correct.

B (Walnuts are a good source of essential fatty acids.)

Which of the following are good sources of the essential fatty acids linoleic acid and alpha-linolenic acid? A.) bananas B.) walnuts C.) oatmeal D.) chocolate

D (Flaxseeds, walnuts, and soybean oil are all good sources of essential fatty acids.)

Which of the following are good sources of the essential fatty acids linoleic acid and alpha-linolenic acid? A.) flaxseeds B.) walnuts C.) soybean oils D.) All of the options are correct.

D (Proteins have many functions in the human body, including maintaining fluid balance, allowing for the growth and maintenance of new tissues, and synthesizing several hormones such as insulin and glucagon.)

Which of the following are major functions of proteins in the human body? A.) maintaining fluid balance B.) synthesis of hormones C.) growth and maintenance of new tissue D.) All of these are correct.

D (Eating a high-fiber, plant-based diet and getting regular exercise, both of which will help you maintain a healthy weight, combine to form the best approach, at present to help reduce your risk of developing type 2 diabetes. Eating sugar does not cause diabetes.)

Which of the following behaviors can help reduce your risk of type 2 diabetes? A.) avoiding sugar B.) eating a high-fiber, plant-based diet C.) exercising regularly D.) eating a high-fiber, plant-based diet and exercising regularly E.) all of the above

B (Unfortunately, if you want to try to prevent diabetes, playing sedentary computer games, watching TV, and eating a high-calorie, high-fat diet aren't healthy approaches. However, eating a high-fiber, plant-based diet lower in added sugars, getting regular exercise, and maintaining a healthy weight are all part of the best approach, at present, to help reduce your risk of developing type 2 diabetes.)

Which of the following can help reduce your risk of type 2 diabetes? A.) playing computer games B.) eating a high-fiber, plant-based diet lower in added sugars C.) watching TV D.) eating a high-calorie, high-fat diet

D (All of these can help improve lactose absorption. Lactaid milk is pretreated to facilitate the breakdown of the lactose in the milk. Consuming lactose-containing foods, such as milk, with a meal or snack will improve the digestion of lactose. Gradually adding dairy foods to the diet or eating small quantities of lactose-containing foods will lessen the symptoms of lactose intolerance.)

Which of the following can help someone who is lactose intolerant to enjoy dairy products? A.) drinking Lactaid milk B.) pouring milk over a cup of bran cereal C.) enjoying cheese a little at a time, and building up to larger servings D.) all of the above E.) none of the above

A (Lactaid milk is pretreated to facilitate the breakdown of the lactose in the milk. Drinking milk on an empty stomach, eating a large bowl of ice cream before going to bed, and having a milkshake for an afternoon snack are all ways to consume a fair amount of lactose at one time and increase the symptoms of lactose intolerance.)

Which of the following can help someone who's lactose intolerant to enjoy dairy products? A.) drinking Lactaid milk B.) drinking milk on an empty stomach C.) eating a large bowl of ice cream before going to bed D.) having a milkshake for an afternoon snack

D (Nuts, including cashew nuts and almonds, olives, olive oil, and canola oil are all excellent sources of monounsaturated fatty acids.)

Which of the following food(s) are good sources of monounsaturated fatty acids? A.) canola oil B.) cashew nuts and almonds C.) olives and olive oil D.) All of these are correct.

C (Herring, mackerel, salmon, and other cold-water fish are some of the best sources of omega-3 fatty acids. While broccoli, cauliflower, sirloin steak, hamburger, tofu, and garbanzo beans provide a wide scope of nutrients, these foods are poor sources of omega-3 fats.)

Which of the following foods are the richest sources of omega-3 fatty acids? A.) tofu and garbanzo beans B.) sirloin steak and hamburger C.) salmon and other cold-water fish D.) broccoli and cauliflower

A (Dietary fiber is a carbohydrate found only in plant-based foods. Tuna fish is an animal product; thus it does not contain dietary fiber. Each of the remaining food items are plant-based foods, and all contain some dietary fiber.)

Which of the following foods contains the least amount of fiber? A.) one-half cup of tuna fish B.) one baked potato (skin included) C.) six whole grain crackers D.) a peach (skin included)

C (With few exceptions (for example, quinoa, soy), the only sources of complete protein are foods that come from animals (for example, milk, cheese, meat, fish). Although there is a bit of protein in grains and vegetables, the proteins in these plant-based foods do not contain all of the essential amino acids and are, by definition, incomplete. There is little to no protein in fruits. The general rule of thumb is that plant foods are incomplete sources of protein whereas animal products are complete protein sources. As is true with most things in life, there are a few exceptions (such as quinoa and soy) but if you remember the general rule, you should do well!)

Which of the following foods is a source of complete protein? A.) whole grain bread B.) apple C.) chicken breast D.) broccoli

C (Though tuna fish is a wonderful way to enjoy fish, the commercially prepared fried fish sandwich, fish and chips, and fish sticks are poor sources of omega-3 fatty acids. Although lobster has some omega-3 fatty acids, shrimp and salmon are much better choices.)

Which of the following foods provide the best sources of heart-healthy omega-3 fatty acids? A.) a tuna fish sandwich at lunch and a Burger King fish sandwich for dinner B.) fish and chips for lunch and flounder at dinner C.) shrimp for lunch and salmon for dinner D.) fried fish sticks at lunch and steamed lobster for dinner

D

Which of the following functions of protein in the body is INCORRECTLY paired? A.) Maintain fluid balance: edema prevention B.) Immune system: antibody production C.) Provide mechanical support: ligament production D.) Transport of substances through blood: enzyme production

B

Which of the following has the highest PCAAS score? A.) Steak B.) Milk C.) Tofu D.) Garbanzo beans

D (Complex carbohydrates contain many glucose units linked together. Starch, fiber, and glycogen are the three groups of polysaccharides; thus all of the options are complex carbohydrates.)

Which of the following is (are) an example of a complex carbohydrate? A.) glycogen B.) starch C.) fiber D.) All of the options are correct.

D

Which of the following is NOT a situation that would result in an amino acid becoming conditionally essential? A.) When inadequate enzymes are available B.) When there is illness present C.) When a baby is born prematurely D.) When the protein denatures due to acid

B

Which of the following is NOT part of an amino acid? A.) Acid group B.) Hydroxyl group C.) Side chain D.) Amine group

A

Which of the following is a FALSE statement about fiber? A.) Dietary fiber includes both simple sugars and starches. B.) Your total dietary fiber intake is based on both your functional and dietary fiber intake. C.) You can increase your intake of dietary fiber by eating more beans and oats. D.) Insoluble fiber creates fecal bulking, which can have a laxative effect.

D

Which of the following is a reason for someone trying to lose weight to consume real fruit rather than fruit-flavored candies? A.) You are getting much more vitamin C and fiber in the real fruit. B.) The fiber in the real fruit will fill you up and make you feel full longer. C.) The water in the real fruit will create a stronger sensation of fullness than the candy. D.) All of these answers are correct.

B (Soy foods such as soy milk provide all the essential amino acids that you need, along with some nonessential amino acids, and thus are a source of complete protein. Kidney beans, peanut butter, and pasta are missing adequate amounts of the essential amino acids.)

Which of the following is a source of complete protein? A.) kidney beans B.) soy milk C.) peanut butter D.) pasta

D

Which of the following is considered a voluntary, or modifiable, factor of heart disease? A.) gender B.) family history C.) age D.) smoking

D (By law, four B vitamins (thiamin, riboflavin, niacin, and folic acid) and iron are added to all refined grain foods that are labeled "enriched.")

Which of the following nutrients are added to enriched grains? A.) folic acid, thiamin, B12, niacin, and calcium B.) folic acid, thiamin, riboflavin, B12, and iron C.) fiber, thiamin, riboflavin, niacin, and iron D.) folic acid, thiamin, riboflavin, niacin, and iron

D (Whole grain foods are made with the entire edible grain kernel: the bran, the endosperm, and the germ. Oatmeal is a whole grain food. The enriched hamburger bun is made from a refined grain that has had folic acid, thiamin, niacin, riboflavin, and iron added. However, not all of the nutrients that were removed when the grain was refined are added back during the enrichment process. When the label says "wheat bread" it means only that the bread was made from wheat flour. To be assured the bread you buy contains whole wheat, look for the words "100% whole wheat" on the label. The celery stuffed with peanut butter does not contain any grain product.)

Which of the following provides at least one serving of a whole grain food? A.) a cheeseburger on an enriched hamburger bun B.) a ham sandwich on wheat bread C.) four celery sticks stuffed with peanut butter and raisins D.) three-fourths cup of oatmeal with fat-free milk

C

Which of the following statements is FALSE about excess sugar in the diet? A.) Excess sugar can contribute to dental caries over time. B.) Excess sugar can result in elevated levels of fat in your blood. C.) Excess sugar is easily metabolized and the excess is excreted. D.) Excess sugar is stored as glycogen.

D

Which of the following statements is FALSE for nitrogen equilibrium? A.) A healthy adult is typically in nitrogen equilibrium. B.) Someone experiencing medical trauma is likely to be in negative nitrogen balance. C.) Pregnant women tend to be in positive nitrogen balance. D.) Adolescents are usually in negative nitrogen balance.

C

Which of the following statements is FALSE regarding daily allowances of carbohydrates? A.) A good rule of thumb is to consume 14 grams of fiber for each 1,000 calories you eat in a day. B.) Approximately 45-65% of your daily calories should come from carbohydrates. C.) If you want to consume more starch in your diet, fruits and low-fat or fat-free dairy products are good sources. D.) Packaged foods should contain 4-6 grams of fiber to be considered healthy for you.

A (Whole grain foods are made with the entire edible grain kernel: the bran, the endosperm, and the germ. Whole grains are abundant in vitamins, minerals, fiber, and phytochemicals. Refined grain foods are made with only the endosperm of the kernel; the bran and germ are not included, making refined grains less nutritious than whole grains. Enriched grains are refined grain foods that have folic acid, thiamin, niacin, riboflavin, and iron added back during production. Although this improves their nutritional quality somewhat, the fiber and phytochemicals are lost.)

Which of the following types of grain provides the most nutrients? A.) whole grains B.) refined grains C.) enriched grains D.) All grains are equally healthy.

B (Heat and acids will denature proteins. Refrigeration does not alter the bonds between the amino acid side chains and so does not denature proteins.)

Which of the following will not denature a protein? A.) grilling a chicken breast B.) refrigerating milk C.) marinating a steak in red wine D.) frying an egg

C

Which of these describes part of the path that fat follows before entering your bloodstream? A.) It is absorbed mainly in the stomach and large intestine. B.) Digestion of fat only occurs in the presence of salivary amylase. C.) After the small intestine, fat travels in the lymph. D.) Digestion begins in the mouth and ends in the stomach.

A (Saturated fat elevates LDL cholesterol level more than one's dietary cholesterol intake. Viscous, soluble fiber and plant sterols actually help to lower LDL cholesterol)

Which of these dietary components raises low-density lipoprotein (LDL) cholesterol the most? A.) saturated fat B.) viscous soluble fiber C.) dietary cholesterol D.) plant sterols

D (Carbohydrates, proteins, and lipids all contain the chemical elements carbon, hydrogen, and oxygen. Nitrogen is the element that differentiates proteins from carbohydrates and lipids.)

Which of these elements is found in protein but not in carbohydrates and lipids? A.) hydrogen B.) carbon C.) oxygen D.) nitrogen

D (Dietary cholesterol is found in foods from animal products. Of these foods, only whole milk comes from an animal. French fries will contain cholesterol only if they are fried in animal fat. All of the other foods are sources of healthy monounsaturated fat.)

Which of these food items contains the most dietary cholesterol per serving? A.) salad dressing made with olive oil B.) walnuts and almonds C.) french fries cooked in canola oil D.) whole milk

A (A high level of HDL cholesterol is associated with a reduced risk for heart disease. Remember the "H" can be referred to as "healthy." H actually stands for high. In contrast, a high low-density lipoprotein (LDL) cholesterol level, or a low HDL cholesterol level, are both associated with an increased risk for heart disease. Do all you can to increase your HDL cholesterol level!)

Which of these forms of lipoproteins in the blood is the healthiest? A.) a high level of high-density lipoprotein (HDL) cholesterol B.) a high level of low-density lipoprotein (LDL) cholesterol C.) a low level of high-density lipoprotein (HDL) cholesterol D.) None of these are healthy.

A (More than half of the composition of low-density lipoproteins (LDLs) is cholesterol. LDLs are often referred to as the "bad" cholesterol carriers, because they deposit cholesterol in the walls of your arteries, which can lead to heart disease. Chylomicrons and very-low-density lipoproteins (VLDLs) are composed mostly of triglycerides and have little protein and cholesterol. Protein makes up half of the composition of high-density lipoproteins (HDLs), the healthy lipoprotein.)

Which of these lipoproteins has the highest percentage of cholesterol? A.) low-density lipoprotein (LDL) B.) chylomicron C.) high-density lipoprotein (HDL) D.) very-low-density lipoprotein (VLDL)

A

Which organ is NOT involved in the breakdown of carbohydrates during the chemical digestion of food? A.) stomach B.) mouth C.) large intestine D.) small intestine

B

Which organ of the digestive system converts proteins to glucose? A.) The small intestine B.) The liver C.) The stomach D.) The pancreas

B

Which statement is FALSE regarding lipoproteins? A.) HDL is considered the "good cholesterol" because it takes fat away from tissues so it can be excreted. B.) The cholesterol removed by VLDLs can be used to make bile for fat breakdown. C.) VLDLs are eventually converted to mimic the action of LDLs. D.) LDL is considered the "bad cholesterol" because it deposits fat into tissues.

C (Aspartame is comprised of the amino acids aspartic acid and phenyalanine.)

Which sugar substitute is made of two amino acids? A.) saccharin B.) monk fruit C.) aspartame D.) sucralose

A

Which type of protein denaturation occurs when someone has a high fever? A.) Heat denaturation B.) Salt denaturation C.) Acid denaturation D.) Sodium hydroxide denaturation

C

Which type of vegetarian would eat an egg salad sandwich for lunch, but decline a glass of milk with their meal? A.) an ovo-lacto vegetarian B.) a vegan C.) an ovo-vegetarian D.) a pesco-vegetarian

A

While on a hike with your friends you become lost and have to spend the night outdoors. You did not pack more than water and a protein bar, which you have already consumed. What will happen to your blood glucose level throughout the night? A.) Glucagon will signal the start of gluconeogenesis, which will lead to protein breakdown as a source of energy. B.) Your body will compensate by releasing insulin from the pancreas to provide a steady amount of energy. C.) You will start to burn fat, which will result in ketone bodies, which will raise your body pH to dangerous levels. D.) Your body will down-regulate your metabolism to compensate for the loss of energy and food.

A

Why are commercially packaged foods not the best source of carbohydrates? A.) They can contain other unwanted ingredients, such as extra sugars, fat, and additional calories. B.) They can be an excellent source of vitamins, but the mineral values might not meet minimum requirements. C.) Although they are a good source of mixed fiber, it can be cheaper to prepare the foods yourself. D.) Some of the nutrients can be lost in the process of packaging and transporting the foods.

D (Oatmeal is rich in beta-glucan, a viscous fiber that can help lower your cholesterol when eaten as part of a heart-healthy diet. Though nutrient dense, the orange juice and milk do not contain fiber. Cookies will not help lower your cholesterol.)

Your blood cholesterol level is too high, so you would like to eat additional viscous, soluble high-fiber foods to help lower it. A good choice would be A.) low-fat milk. B.) chocolate chip cookies. C.) orange juice. D.) oatmeal.

B

Your friend is arguing that fiber is bad for her intestines. What could you say to convince her that she is incorrect? A.) Fiber has been linked to diabetes and obesity prevention, as well as reduced blood pressure. B.) Fiber actually prevents diverticulosis and constipation due to its scouring and bulking effects. C.) Soluble fibers have been linked to lower blood cholesterol levels, thereby reducing the risk of heart disease. D.) Fiber and a high protein diet can result in gassiness, and probably should not be combined at first.

D (Bile helps to emulsify fat in your gastrointestinal tract. Micelles transport fatty acids through the cells of the intestinal wall. The enzyme lingual lipase in the mouth plays a minor role in fat digestion. Gastric lipase breaks down some fats in the stomach into diglycerides and free fatty acids.)

______ help(s) to emulsify fat in your gastrointestinal tract. A.) Micelles B.) Lingual lipase C.) Gastric lipase D.) Bile

B (Glycogen is stored in your liver and muscles and provides a ready-to-use form of glucose for your body. Glucagon is the hormone that directs the release of glucose from the stored glycogen. Gluconeogenesis is the creation of glucose from noncarbohydrate sources.)

______ is the storage form of glucose in your body. A.) Glucagon B.) Glycogen C.) Gluconeogenesis D.) Glucose