Nutrition Test 2
One pound of body fat provides how many calories?
3000
A general principle that can help in choosing carbohydrates (and foods in general) is to choose foods that are __________. a. whole-food and plant-based b. high-protein and low-fat c. enriched-food and varied d. sugar-free and processed-food e. low-carbohydrate and nutrient-dense
A
All of the following are important functions of fat in the body except to _________. a. build muscle tissue b. serve as the body's main energy reserve c. nourish the hair and skin d. help the body to regulate temperature e. cushion major organs to protect them
A
Although some studies in the past may have found that saccharin can cause bladder cancer in lab rats, why would it be considered safe today to continue using it? a. The research used extremely high doses of saccharin that are not relevant for humans. b. What occurs in rats is unlikely to occur in humans. c. The American Medical Association's Council on Scientific Affairs has stated that saccharin increases the risk of bladder cancer, but only if consumed in soft drinks. d. There are known hazards that are more important to avoid if you want to reduce your risk of cancer. e. Saccharin is allowed in other countries around the world, so should be considered safe in U.S. food products.
A
Americans are urged to eat fish at least _____ a week due to its high content of ____. a. two times; omega-3 fatty acids b. two times; HDL-cholesterol c. three times; omega-3 fatty acids d. three times; HDL-cholesterol e. two times; omega-6 fatty acids
A
As the amount of _____ in a lipoprotein increases, its _____ also increases. a. protein; density b. triglycerides; solubility c. protein; sized. triglycerides; density e. protein; solubility
A
Bob read an article about fat and its relationship to health. He learned that ______. a. intake of saturated fat raises blood cholesterol more than intake of cholesterol b. high intakes of fish oil lower bleeding time and improve diabetes c. high intakes of short- and medium-chain fatty acids will raise HDL-cholesterol levels d. HDL carries fats to body cells increasing total cholesterol e. elevated HDL levels have associated with an increased risk of heart attacks
A
Bob wants to lower his blood cholesterol. What piece of advice should he ignore? a. You should lower your intake of trans fats only, not of other types of fat. b. Lowering your saturated fat intake may be more important than reducing dietary cholesterol. c. Eat more plant sources of fats to lower total blood cholesterol and LDL cholesterol. d. Eat more high-soluble fiber foods such as legumes. e. Bake or grill fish to avoid adding unhealthy fats.
A
Bob went out to dinner and ordered a steak, French fries, broccoli sautéed in canola oil, sweet tea, and sorbet for dessert. Which food is highest in cholesterol? a. Steak b. Sweet tea c. French friesd . Broccoli sautéed in canola oil e. Sorbet
A
Foods with a low glycemic index number are digested slowly which may increase ______. a. satiety b. hunger c. glucagon d. appetite e. weight gain
A
From which of the following would you expect the amino acids in the protein to be most easily absorbed by the body? a. Chicken b. Lentils c. Whole-grain bread d. Pistachios e. Navy beans
A
Glycerol and _____ diffuse easily into intestinal cells, which release them into capillaries without further processing. a. short-chain fatty acids b. long-chain fatty acids c. phospholipids d. cholesterol e. lecithin
A
Health experts advise that you decrease consumption of foods rich in _____ and increase the intake of _____ to achieve a more healthful balance. a. omega-6 fatty acids; omega-3 fatty acids b. saturated fat; cholesterol c. omega-3 fatty acids; omega-9 fatty acidsd . chylomicrons; LDL-cholesterol e. HDL-cholesterol; LDL-cholesterol
A
How does a balanced meal help keep blood glucose from rising or dropping too quickly? a. Soluble fibers slow down the rate of digestion so a steady stream of glucose is received. b. Protein provides a quick source of glucose for the body's cells. c. Protein stimulates insulin secretion, which prevents rapid glucose storage. d. Fats accelerate the rate of digestion so that glucose is more quickly received. e. Starches provide quick energy to the brain, which slows glucose absorption by other body cells.
A
If amino acids are oversupplied, their amine group is excreted and the fragments that remain are converted to ____. a. glucose, glycogen, or fat b. sucrose and amino acids c. fat and nonessential amino acids d. urea and ketones e. essential amino acids and glycogen
A
In comparison to a low-density lipoprotein, a high-density lipoprotein contains ________. a. less lipid b. less protein c. more cholesterol d. more carbohydrate e. more triglyceride
A
Individuals who consume diets rich in whole-grains have improved insulin sensitivity and are ________. a. less likely to develop metabolic syndrome b. more likely to develop hypoglycemia c. less likely to develop lactose intolerance d. more likely to develop hyperglycemia e. more likely to develop ketosis
A
Jill and John are out to dinner and deciding what to order. Which choice most closely follows the guidelines from your text for selecting healthy protein sources? a. Thai mixed vegetables with shrimp and brown rice b. Lasagna with ground turkey c. A ribeye steak d. A turkey club sandwich e. Chicken and broccoli stir-fry on white rice
A
John has been eating a typical high-protein diet ever since he began working out regularly. Which description most likely characterizes his diet? a. It is often low in fruits and vegetables. b. It is often low in saturated fat. c. It is often too high in fiber. d. It is often high in whole-grains. e. It is consistently low in red meat.
A
Ketone bodies are produced from the incomplete breakdown of ____ when ____ is unavailable for the brain and nerve cells. a. fat; glucose b. carbohydrate; fat c. glucose; protein d. protein; glucose e. fiber; glucose
A
Many nutrition professionals recommend emphasizing "good carbohydrates" in the diet. What does this mean? a. Choosing foods high in fiber but low in added sugars b. Avoiding foods with a glycemic index above 70 c. Avoiding foods with a glycemic index below 55 d. Choosing small portions of low-calorie foods e. Choosing foods that quickly raise blood glucose
A
The main difference between a food intolerance and a food allergy is the ____. a. involvement of the immune system b. development of hives c. occurrence of intestinal cramps d. presence of a migraine headache e. involvement of the respiratory system
A
The most important difference between the typical American diet and the typical Mediterranean diet is that ____. a. Mediterraneans eat less saturated fat b. Mediterraneans eat less fruits c. Americans exercise less d. Americans eat more monounsaturated fat e. Americans consume more of their food earlier in the day
A
The quality of a protein depends upon the proportion of ____. a. essential amino acids present b. essential fatty acids present c. nonessential amino acids present d. nitrogen to give nitrogen equilibrium e. nitrogen to give positive nitrogen balance
A
Trans fats are ____. a. formed when margarine is hydrogenated b. created when oils become rancid c. omitted on food labels d. naturally found in legumes and some nuts e. unsaturated fatty acids with hydrogen atoms attached on the same side of the points of unsaturation
A
Vegans need to take care to get enough dietary ______ since binders in plant foods may reduce the availability of the nutrient to the body. a. Zinc b. Vitamin C c. Calcium d. Iron e. Vitamin D
A
What health effect is associated with a vegetarian, plant-based eating pattern? a. Lower rates of heart disease b. Higher rates of cancer c. Slightly increased risk of type 2 diabetes d. Higher blood pressure e. Higher obesity rates
A
What is a reliable source of vitamin B12 for a vegan? a. Fortified soy milk b. Seaweed c. Fermented soy d. Firm-style tofu e. Fortified margarine
A
What is another name for high blood glucose? a. Hyperglycemia b. Depression c. Hypoglycemia d. Dysphoria e. Nephritis
A
What is responsible for causing the symptoms seen during an allergic reaction such as inflammation, itching, hives, dilation of blood vessels, and a drop in blood pressure? a. Histamines b. Immunoglobulin E (IgE) c. Cross-contact d. Antigens e. Anaphylaxis
A
What is the relationship between body proteins and water? a. Proteins attract water. b. Water attracts proteins. c. Water degrades proteins. d. Proteins form polymers of water. e. Proteins repel water.
A
What type of nutrient is starch? a. Complex carbohydrate b. Simple carbohydrate c. Fiber d. Gluten e. Monosaccharide
A
Which combination of foods fails to provide all of the essential amino acids? a. Pasta with whole-wheat bread b. Rice and beans c. Chili and corn bread d. Peanut butter on wheat bread e. Split-pea soup and sesame crackers
A
Which food selection is the lowest in protein? a. An apple b. Black beans c. A hard-boiled egg d. A grilled chicken sandwich with tomato e. A peanut butter sandwich
A
Which nonnutritive sweetener should be entirely avoided by individuals with phenylketonuria (PKU)? a. Aspartame b. Saccharin c. Neotame d. Sucralose e. Xylitol
A
Which of the following values represents a desirable level of total blood cholesterol in adults? a. 190 mg/dL b. 212 mg/dL c. 239 mg/dL d. 250 mg/dL e. 280 mg/dL
A
Which type of lipoprotein transports cholesterol from body cells to the liver? . High-density lipoprotein b. Low-density lipoprotein c. Chylomicron d. Very-low-density lipoprotein e. Triglycerides
A
You can typically judge the healthfulness of a fat by looking at ________. a. its hardness at room temperature b. its consistency when heated c. the amount of trans fats on the Nutrition Facts panel d. the total amount of cholesterol per serving e. its consistency when refrigerated
A
______ was the first fat replacer to gain the approval of the Food and Drug Administration (FDA). a. Simplesse b. Olestra c. Caprenin d. Stevia e. Placebo
A
_________ make up 95 percent of the lipids in foods and in the human body. a. Triglycerides b. Cholesterol c. Phospholipids d. Sucrose e. Sterols
A
What is the meaning of the term "protein-sparing"? a. If there is not enough protein in the diet, the body cannot digest starch. b. If the diet provides enough carbohydrates and fats for energy, protein can be used to make new proteins. c. Fiber is needed in order to absorb amino acids into the body. d. If the diet provides enough protein, glucose will be used for energy. e. Protein deficiencies will cause the breakdown of muscle.
B
What source of lipids should be substituted for saturated fats to help lower blood cholesterol levels? a. Butter b. Canola oil c. Coconut oil d. Stick margarine e. Shortening
B
Which component gives fruits their naturally sweet taste? a. Glucose b. Fructose c. Galactose d. Sucrose e. Added sugars
B
Which product is a rich source of starch? a. Apples b. Beans c. Cane sugar d. Milk e. Cheese
B
Which statement best describes a function of cholesterol?a. It is absorbed directly into the bloodstream.b. It is an important lipid in the structure of brain and nerve cells.c. It protects other compounds by reacting with oxygen.d. It reduces inflammation in arthritis and asthma sufferers.e. It is not formed in the body when provided by the diet.
B
Which two minerals need special attention in the diets of all vegetarians? a. Iodine and iron b. Iron and zinc c. Calcium and phosphorus d. Magnesium and sodium e. Potassium and manganese
B
_____ are the part of the body responsible for sensing blood pressure. a. The heart b. The kidneys c. The liver d. The pancreas e. The skin
B
______ are compounds that function to maintain a constant pH in the body. a. Antibodies b. Buffers c. Enzymes d. Hormones e. Antigens
B
________ are special proteins that inactivate foreign bacteria and viruses. a. Enzymes b. Antibodies c. Hormones d. Structural proteins e. Transport proteins
B
__________ is the disruption of a protein chain's normal shape due to heat or acidity. a. Hydrogenation b. Denaturation c. Digestion d. Condensation e. Hydrolysis
B
Matt sprays his pan with cooking spray instead of using the two tablespoons of olive oil that he usually sautés his vegetables with. This change reduces the calories from fat in this recipe by approximately ____ .a. 24 calories b. 50 calories c. 100 calories d. 200 calories e. 350 calories
D
Phospholipids can help fats cross cell membranes because ____. a. they are so abundant in foods and widespread in the body b. they are fat soluble but not water soluble c. they have a large, multiple-ring structure d. they have water-soluble heads and fat-soluble tails e. their phosphorus components inhibit water from crossing the membranes
D
Sabina is concerned about her children's teeth after their first dental checkups. Her 2-year old already has a cavity and her four-year old needs to brush better. What else should Sabina's children do to prevent tooth decay? a. Only drink 100 percent fruit juices b. Eat candy only between meals and not with them c. Eat crackers and pretzels as snacks and not candy bars d. Rinse their mouths with water after eating e. Eat raisins as snacks in place of chocolate candies
D
The American Heart Association recommends a saturated fat intake of ____ of total calories. a. 21 to 25 percent b. 10 to 12 percent c. 10 percent d. 5 to 6 percent e. 2 to 4 percent
D
The greatest single source of added sugars in the American diet is ____. a. fruit drinks b. cookies c. candy d. regular soft drinks e. ice cream
D
The recommendations for protein are based on the assumption that the consumed protein will come from ____. a. dairy only b. animal sources only c. plant sources only d. plant and animal sources e. eggs and legumes
D
To feel energetic and alert throughout the day an individual should _______. a. follow a low-carbohydrate eating plan b. avoid all simple sugars c. exercise in the morning d. make an effort to eat so as to maintain blood glucose levels within the normal range e. eat most carbohydrates in the first half of the day
D
What is the percent digestibility of most plant proteins? a. 30-50 b. 50-60 c. 60-70 d. 70-90 e. 90-99
D
What is the source of stevia? a. A combination of two amino acids b. A modification of sucrose molecules c. A derivative of aspartic acid and phenylalanine d. A derivative of a plant native to Brazil and Paraguay e. A modified version of fructose
D
What is the unusable, or inedible, part of a wheat kernel that provides a protective coating around the kernel? a. Bran b. Germ c. Endosperm d. Husk e. Nut
D
What problem is most responsible for Sam's type 2 diabetes? a. Sam's kidneys don't excrete blood glucose efficiently. b. A virus has triggered the destruction of pancreatic cells that produce insulin. c. Sam's gallbladder fails to secrete bile when needed. d. The cells in Sam's body do not respond to insulin secreted by his pancreas. e. The pancreas is producing insufficient levels of glucagon.
D
What statement best describes meat analogs? a. They consist of 50 percent meat and 50 percent plant-based ingredients. b. They are generally high in fat. c. They have moderate amounts of cholesterol. d. They are vegetable protein products that simulate meat products. e. They allow preparation of healthy meals with meat as a main ingredient.
D
What term in the ingredients list indicates added sugars in the product? a. Pectin b. Hemicellulose c. Fruit puree d. Fruit juice concentrate e. Vanillin
D
What would be the best way for Denarius to modify his prize-winning chili recipe to make its protein content more healthful? a. Replace the canned diced tomatoes with fresh diced tomatoes. b. Replace the extra lean ground beef with ground turkey (with the skin ground in). c. Reduce the amount of kidney beans and add more ground beef.d. Reduce the amount of ground beef and add more kidney beans and celery. e. Replace ground beef with pork sausage and add cubed cheddar cheese.
D
When amino acids are degraded for energy or glucose production, their amine groups are incorporated by the liver into ____. a. bile b. fat c. keton e bodies d. urea e. glycogen
D
When protein reaches the ____, it is made up largely of di- and tripeptides. a. stomach b. liver c. large intestine d. small intestine e. esophagus
D
When two glucose units are bonded together they form ____. a. sucrose b. galactose c. lactose d. maltose e. dextrose
D
Which carbohydrate type is mismatched with a major food source for that type? a. fructose—peaches b. sucrose—candy bars c. maltose—barley d. starch—strawberries e. galactose—milk
D
Which choice would be best in order for Jack to lower his LDL cholestrol without decreasing his HDL cholestrol? A. reduce exercise B. Eat an atherogenic diets C. Switch back butter instead of margarine D. Eat cashews and use olive oil E. Eat more trans fats when possible
D
Which dietary change would be most effective for lowering one's LDL?a. Replacing monounsaturated fats with saturated fats b. Replacing polyunsaturated fats with hydrogenated fats c. Choosing whole milk instead of a soda beverage d. Choosing broiled salmon instead of a bacon burger e. Replacing two glasses of water with two glasses of red wine per day
D
Which fats decrease LDL-cholesterol without deceasing HDL-cholesterol? a. Polyunsaturated fat b. Cholesterol c. Saturated fats d. Monounsaturated fat e. Trans fats
D
Which food contains cholesterol? a. Peanut butter b. Potatoes c. Avocados d. Beef liver e. Olive oil
D
Which of the following is not usually a recommendation for someone with Sam's condition? a. Lose weight b. Eat balanced meals at regular intervals c. Exercise d. Follow a high-protein diet e. Choose complex carbohydrates
D
Which statement is correct concerning type 2 diabetes? a. Its incidence is decreasing due to greater awareness. b. It is less common than type 1 diabetes. c. It is characterized by too much glucose getting into the cells. d. Generally, insulin injections are not required. e. Infrequent urination is a typical response.
D
Which statement is true about hypoglycemia? a. It is treated with insulin injections. b. It is aggravated by high-fiber foods. c. It is classified as a pre-diabetic condition. d. It is aggravated by high-sugar foods. e. It is common in teenagers but less so in adults and older adults.
D
Which type of vegetarian excludes all animal-derived foods except eggs? a. Semi-vegetarian b. Lacto-vegetarian c. Vegan d. Ovo-vegetarian e. Pollo-vegetarian
D
Which type of vegetarian would drink a glass of milk but not eat scrambled eggs? a. Vegan b. Lacto-ovo-vegetarian c. Ovo-vegetarian d. Semivegetarian e. Lacto-vegetarian
E
________ is a noncaloric artificial fat made from fatty acids and sucrose. a. Caprenin b. Stevia c. Simplesse d. Splenda e. Olestra
E
Sam is interested in eating more whole grains. Which lunch option should he avoid because it lacks a whole-grain component? a. Ordering brown rice with his Chinese food b. Eating baked potato chips in place of regular chips c. Eating a low-fat apple bran muffin for dessert d. Ordering mushroom barley soup for lunch e. Ordering an egg salad sandwich on whole rye bread
b
Maggie explains to her mother that there are different types of vegetarian eating patterns. Which type of vegetarian would consider incorporating foods that are fortified in omega-3 fatty acids? a. Ovo-vegetarians b. Lacto-ovo-vegetarians c. Vegans d. Pesce-vegetarians e. Pollo-vegetarians
c
Anna is still confused about the difference between type 1 and type 2 diabetes. Which statement is characteristic of type 1 diabetes only? a. It causes weight gain. b. Treatment always involves insulin injections. c. It is also called hyperglycemia. d. It is typically associated with insulin resistance. e. Its incidence is increasing in the United States.
B
The ______ regulates the amount of glucose circulating in the blood by either synthesizing glycogen or breaking down glycogen. a. kidneys b. gallbladder c. appendix d. thyroid e. liver
E
54. Jack is trying to choose foods that contain whole grains. Which whole grain ingredient is present in waffle #1 that is not found in waffle #2? a. Enriched flour b. Whole wheat flour c. Modified corn starch d. Maltodextrin e. Apple fiber
B
A characteristic of saturated fats is that they ____. a. are liquid at room temperature b. are usually solid at room temperature c. function as emulsifiers in the small intestine d. provide four calories per gram e. are found mostly in vegetable oils
B
A sizable body of evidence from around the world suggests that garlic may benefit health by ____. a. reducing blood platelets b. lowering blood cholesterol c. keeping arteries rigidd. lowering HDL e. increasing the white blood cell count
B
The strategy of combining two plant protein foods in a meal so that each provides the essential amino acids lacking in the other features ____. a. reference proteins b. parallel proteins c. simultaneous augmentation d. bonus protein combining e. complementary proteins
E
Bonnie, who has a peanut allergy, peruses the refreshment table at a bridal shower. She sees a plate stacked with sandwich triangles: some made with peanut butter, and some with pimento cheese. Which statement is true? a. It is safe for Bonnie to try a peanut butter triangle if she only eats half of it. b. It is unsafe for Bonnie to eat a pimiento cheese sandwich because of potential cross-contamination. c. It is safe for Bonnie to try a sandwich triangle as long as she chooses pimento. d. It is unsafe for Bonnie to eat a sandwich because you can't tell from the pimento cheese label whether it contains peanuts. e. It is safe for Bonnie to eat either a peanut butter triangle or a pimento cheese sandwich.
B
Complex carbohydrates are found primarily in ____. a. grains and dairy b. grains and vegetables c. fish and vegetables d. dairy and fruit e. vegetables and dairy
B
Eating too many foods with added sugars usually means getting too many ____. a. antioxidants b. empty calories c. fatty acids d. complex carbohydrates e. enzymes
B
Fat that enters the small intestine is ____. a. immediately digested by enzymes from the pancreas b. immediately emulsified by bile from the gallbladder c. absorbed as is through the villi packaged as a chylomicron d. trapped in fiber and carried out of the body e. transported to the large intestine where digestion begins
B
Fats provide _____ by _____. a. an energy reserve; promoting hunger b. satiety; slowing stomach emptying c. climate control; cushioning organs d. shock absorption; coating cell membranes e. body temperature homeostasis; dissipating excess body heat
B
Four friends are dining out, and the waiter brings their orders, but one of them is wrong. Which person's order is incorrect? a. Lenny, a vegan who is served a bean burrito with guacamole b. Minnie, an lacto-vegetarian who is served a mushroom-tomato omelet c. Vinny, a ovo-vegetarian who is served spinach quiche (egg-based pie) d. Penny, a lacto-ovo-vegetarian who is served a fruit plate with yogurt e. Ginny, a pollo-vegetarian who is served chicken breast and brown rice
B
High intakes of the sugar alternatives sorbitol and mannitol can result in ____. a. tooth decay b. diarrhea c. increased blood cholesterol d. hypoglycemia e. increased heart rate
B
In the process of refining wheat into white flour, what part of the kernel is retained? a. Chaff b. Endosperm c. Bran d. Germ e. Husk
B
Jack lacks control over which risk factor? a. Obesity b. Genetics c. Stress d. Atherogenic diet e. Physical inactivity
B
Jasmine is too busy for lunch and needs a pick-me-up to help her remain alert during her two afternoon classes. Which snack would you recommend? a. Half a ham and Swiss cheese sandwich on enriched bread b. Fresh peach with low-fat Greek yogurt and rolled-oat granola c. Wheat toast with trans fat-free margarine and jelly d. Baked apple with brown sugar, cinnamon, and canola oil e. Pretzels and a sport drink
B
Jill's research on the risks of excess protein should lead her to give what advice to John? a. Eating twice the RDA will help John safely gain muscle mass quickly. b. John should consider the grams of protein rather than just a percentage of calories for appropriate protein intake. c. John should decrease his protein intake as total calories decrease. d. As protein intake increases, John's carbohydrate intake should increase proportionately. e. Increasing protein intake should be offset by decreasing fat intake to less than five percent of total calories.
B
Joy decides to cook dinner with less fat tonight and instead of two tablespoons of butter, she uses one tablespoon on her baked potato. Approximately how many grams of fat did Joy remove from her meal? a. 5 grams b. 12 grams c. 25 grams d. 50 grams e. 100 grams
B
Legumes are rich in B vitamins and ____. a. vitamin C b. fiber c. fat d. vitamin K e. iron
B
Neotame is a derivative of which two amino acids? a. Alanine and cysteine b. Aspartic acid and phenylalanine c. Tryptophan and leucine d. Lysine and glutamic acid e. Asparagine and glutamine
B
Steven needs 2400 calories per day to maintain his weight, what is the recommended maximum upper limit of added sugars he should consume each day? a. 180 calories b. 240 calories c. 480 calories d. 600 calories e. 750 calories
B
Sucrose is composed of ______. 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 e. two galactose units
B
Sue is trying to lose weight by decreasing her energy intake by 500 calories. If she does this for three weeks, how many pounds can she lose? a. Two pounds b. Three pounds c. Five pounds d. Seven pounds e. Ten pounds
B
The DRI recommend a protein intake of _____ gram(s) per kilogram of desirable body weight per day. a. 0.2 b. 0.8 c. 1.2 d. 1.8 e. 2.6
B
The average American's protein intake features ____. a. inadequate intake of high-quality proteins b. excess intake of animal proteins c. inadequate intake of animal proteins d. excess intake of low-quality proteins e. balanced intake of low- and high-quality proteins
B
The chemical name for the nonnutritive sweetener in the pink packet is _____, which the chemical name for the nonnutritive sweetener in the blue packet is ______. a. aspartame; saccharin b. saccharin; aspartame c. neotame; aspartame d. sucralose; saccharin e. sorbitol; sucralose
B
What factor is associated with the process of atherosclerosis? a. Artery walls become more elastic b. Passage through the arteries narrows c. White blood cells remove plaque formations d. HDL particles penetrate the walls of the arteries e. Red blood cells and oxidized LDL create plaque formations
B
What is special about soy protein? a. It contains most of the amino acids necessary for protein synthesis. b. It is the only vegetable food that is a complete protein. c. It can raise blood cholesterol levels when added to an omnivorous diet. d. It is lower in calories than most other vegetables. e. It is high in carbohydrates but low in fiber.
B
What is the major storage form of carbohydrate in the body? a. Starch b. Sugar c. Glucose d. Glucagon e. Glycogen
E
A total of ____ amino acids compose the majority of protein in living things and nine are ____ to humans. a. 15; nonessential b. 17; essential c. 20; essential d. 25; nonessential e. 35; essential
C
According to the Dietary Guidelines, what is the minimum amount of whole-grains that should be consumed if an individual's recommended grain intake each day is 6 ounces? a. 6 ounces b. 4 ounces c. 3 ounces d. 2 ounces e. 1 ounce
C
An optimal LDL-cholesterol level is ____, while an optimal HDL-cholesterol level is ____. a. ≥240 mg/dL; <40 mg/dL b. 70-159 mg/dL; >30 mg/dL c. <70 mg/dL; ≥50 mg/dL d. <150 mg/dL; ≥40 mg/dL e. It is irrelevant as long as your total cholesterol is lower than 170 mg/dL.
C
Chylomicrons are synthesized within the _______. a. liver b. adipose tissue c. intestinal cells d. lymphatic system
C
Diverticulosis is closely associated with a lack of ______ in the diet. a. starch b. simple sugars c. fiber d. carbohydrates e. protein
C
Eating more higher fiber foods is usually associated with _______. a. lower intakes of starch b. higher intakes of added sugars c. lower intakes of added sugars d. higher energy intakes e. lower protein intakes
C
Jennifer is following an 1,800-calorie weight loss plan where 30% of her daily calories are supposed to come from protein. How many grams of protein should Jennifer try to eat each day? a. 60g b. 77g c. 135g d. 170g e. 245g
C
Maggie is shopping for a loaf of bread and takes time to review the terms on the label. Which term describes bread that is made using the most nutritious flour? a. 100 percent wheat b. Stone ground c. Whole grain d. Seven grain e. Multigrain
C
Marta tries to avoid sugar because she believes it is responsible for making her overweight, giving her husband diabetes, and causing hyperactivity in her grandchildren. What condition has verifiably been linked to sugar by research studies? a. Diabetes b. Heart disease c. Tooth decay d. Hyperactivity in children e. Hyperactivity in some adults
C
Most solids fats in the American diet come from ________. a. condiments, gravies, dressings, and spreads b. beverages c. animal foods d. refined grains e. processed foods
C
Now that John is eating protein bars and shakes, he is consuming more protein and calories daily than he requires. What most likely happens to the excess protein? a. It is converted to muscle tissue. b. It is stored until needed for muscle tissue repair. c. It is converted to fat for energy storage. d. It is converted to glucose for energy. e. It is used to synthesize essential amino acids.
C
Sam and Regina have a two-year old daughter, Keira. Sam wants Keira to follow the same low-fat diet like the one he and Regina follow. What advice would you give these parents? a. Try to prevent heart problems by limiting Keira's fat calories to 20 to 35 percent of calories .b. Take proactive measures and limit her fat intake to less than 20 percent of calories. c. Monitor Keira's fat intake to include 30 to 40 percent of calories, which is appropriate for children ages one to three. d. Do not restrict Keira's fat consumption until she is four years old. e. Place Keira on a vegan diet, since it is the healthiest option.
C
The Mediterranean diet is low in _____ while emphasizing ______. a. fiber; animal proteins b. phytochemicals; canola oil c. red meats; olive oild. cheese; one to two larger meals a day e. whole-grain products; canola oil
C
The only animal-derived food that contains significant amounts of carbohydrates is ______. a. eggs b. beef c. milk d. poultry e. bacon
C
Tim is a 24-year-old college student who learns that he is allergic to shrimp. What advice would you give Tim? a. Eat shrimp only in small amounts. b. Eat shrimp mixed with other foods to counter the allergic reaction. c. Do not eat shrimp at all. d. Check every year to see if you have "outgrown" the allergy. e. Visit a physician and obtain a prescription specifically for this allergy.
C
What factor plays the greatest role in the increase of type 2 diabetes in children and adolescents? a. Type 2 diabetes is hereditary. b. Children and adolescents are eating more dairy products. c. Children and adolescents are becoming obese at an earlier age. d. Vaccination rates among poor people are very low. e. Today's diets lack proper levels of vitamins and minerals.
C
What food is a good source of polyunsaturated fatty acids? a. Palm oil b. Beef tallow c. Safflower oil d. Cocoa butter e. Butter
C
What happens if the diet is lacking an essential amino acid? a. The body cells will synthesize it. b. Proteins will be made but they will lack that particular amino acid. c. Protein synthesis will be halted. d. Another amino acid will be substituted for the missing one. e. The partially built protein will become an immediate source of energy.
C
What is the condition in which the body is unable or has difficulty digesting dairy products? a. Lactose deficiency b. Sugar allergy c. Lactose intolerance d. Hyperglycemia
C
What lipid is an essential nutrient? A. Lecithin B. Cholesterol C. Linoleic Acid D. Stearic Acid E. Butyric Acid
C
When milling whole wheat flour, what components of the wheat kernel are retained? a. The endosperm and germ b. The endosperm, germ, and husk c. The endosperm, germ, and bran d. The germ e. The endosperm
C
Which factor is associated with lower HDL levels? a. Being a non-smoker, as opposed to a smoker b. Losing weight c. Being male, as opposed to being female d. Consuming fish rather than red meat e. Engaging in moderate alcohol consumption
C
Which food has the most grams of saturated fat per serving portion?a. Skim milk b. Shrimp c. Regular cheddar cheese d. Extra lean ham e. Mixed nuts
C
Which food is least likely to cause food allergies? a. Shrimp b. Eggs c. Rice d. Wheat e. Peanuts
C
Which hormone raises levels of glucose in the blood by signaling to the liver to break down glycogen stores? a. Glycogen b. Insulin c. Glucagon d. Adrenaline e. Dopamine
C
Why is it recommended that unprocessed oils be stored in airtight containers? a. Exposure to the air will decrease the likelihood of rancidity b. Airtight storage destroys the natural antioxidants in the oils c. Points of unsaturation in their molecules are vulnerable to oxidation d. This prevents hydrogenation, which makes them less healthful e. This allows the oil to be stored long-term without additives
C
________ is the vitamin that is most likely to be lacking in a vegan diet. a. Folate b. Vitamin C c. Vitamin B12 d. Thiamin e. Riboflavin
C
_________ is found in all proteins but is absent in carbohydrates or fats. a. Carbon b. Iron c. Nitrogen d. Calcium e. Oxygen
C
__________ increase(s) both total cholesterol and LDL-cholesterol. a. Unsaturated fats b. Saturated fats c. Saturated fats and trans fatsd . Trans fats e. Cholesterol
C
Which of the following is a disaccharide? a. Galactose b. Glucose c. Glycogen d. Fructose e. Maltose
E
A food contains 21 grams of protein, 12 grams of carbohydrate, and 5 grams of total fat. What is the percentage of calories from protein in this food? a. 17 percent b. 30 percent c. 42 percent d. 47 percent e. It is impossible to determine this from the information given.
D
An amino acid that is not necessary in the diet is called a ________. a. limiting amino acid b. essential amino acid c. complete amino acid d. nonessential amino acid e. incomplete amino acid
D
Because he is now better informed, Jack wants to cook healthier meals. Which recommendation should he avoid? a. Use fruit jam instead of margarine on toast. b. Use applesauce in place of some butter when baking brownies. c. Eat salmon and herring twice per week. d. Have no more than three alcoholic drinks per day. e. Drink fat-free or low fat milk.
D
Bob knows he needs to take in fewer calories to lose weight. Bob should be aware that ____. a. individual food items eaten should contain less than 10 percent calories from saturated fat b. it is more important to focus on the amount of fat he consumes rather than his energy intake c. monounsaturated fats accumulate as adipose tissue primarily around the waist d. both saturated and unsaturated fats have nine calories per gram e. high intakes of nuts as snacks are high in fat but low in calories
D
Enzymes are ____. a. activated by high heat b. usually, but not always, made of protein c. destroyed after they react d. specific for a particular reaction e. involved with a limited number of essential body processes
D
From a health perspective, fruits are better sources of sucrose and fructose than table sugar because they ____. a. contain higher concentrations of these carbohydrates per unit of weight b. are more quickly digested than table sugar c. also provide protein d. also provide fiber, vitamins, and minerals e. provide these sugars in a more absorbable form than table sugar
D
If a person uses up his or her reserve supply of glycogen and still does not eat, the body will break down ____ to provide glucose for the brain. a. heart b. liver c. bloodstream d. muscle e. kidneys
D
In general, changing one's diet by substituting complex carbohydrates in place of refined foods with added sugars typically results in a diet that is ________. a. higher in calories b. lower in vitamins and minerals c. higher in fat d. higher in fiber e. lower in natural sugars
D
Jack decides to purchase waffle #1 and eats three of the waffles for breakfast. Approximately, what amounts of total fat and total carbohydrates did the waffles contribute to his meal? a. 10 grams fat and 62 grams carbohydrates b. 5 grams fat and 62 grams carbohydrates c. 10 grams fat and 31 grams carbohydrates d. 8 grams fat and 46 grams carbohydrates e. 15 grams fat and 93 grams carbohydrates
D
Jack's results from his blood lipid level test are as follows: Total cholesterol255 mg/dLLDL145 mg/dLHDL40 mg/dLTriglycerides, fasting220 mg/dL Which statement accurately describes Jack's test results? a. His total cholesterol is in the desirable range. b. His LDL cholesterol puts him at high risk for CVD. c. His triglycerides are in the desirable range. d. His HDL is borderline for high risk for CVD. e. His ratio of LDL to HDL is optimal.
D
Heather notices that her favorite breakfast cereal contains butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Why did the manufacturer add these ingredients? a. To enhance the flavor of the cereal b. To fortify the cereal with fat soluble vitamins c. To improve the lipid profile of the cereal d. To provide essential fatty acids e. To keep the oil in the cereal from spoiling
E
All of the following are health benefits associated with intake of insoluble fiber except ___. a. helps with weight management b. reduces risk of constipation and hemorroids c. lowers risk of colon cancer d. speeds transit time through intestines e. slows glucose absorption
E
Eunice is a 60-year-old woman who is trying to increase the amount of fiber in her diet in order to meet the Dietary Guidelines. What change would be best for her to make? a. Increase her intake of yogurt b. Choose white rice or scalloped potatoes instead of beans to go with dinner c. Eat pretzels made from wheat flour instead of fruit with her lunch d. Replace her morning enriched-flour croissant with a wheat bagel e. Eat air-popped popcorn in place of chips for an evening snack
E
Heart disease is the major cause of death among women after menopause because ____. a. osteoporosis is so common and weakens the heart b. women tend to eat more fat in their diets after they reach 55 c. stress levels increase while activity levels decrease d. menopause leads to the overproduction of chylomicronse. low estrogen levels lower HDL and raise LDL
E
