Nutrition Final Exam
Blood leaving the small intestine goes by way of a vein to the.. A. liver B. heart C. pancreas D. gall bladder E. large intestine
A.
For a normal weight adult male, is more body energy stored as liver glycogen or as body fat? A. Body fat B. Liver glycogen
A.
If an individual's intake of a nutrient is slightly less than the RDA, the individual A. will likely not become deficient in that nutrient B. may or may not become deficient in that nutrient C. will likely become deficient in that nutrient
A.
In the water environment of the small intestine, bile interacts with lipids to form small lipid droplets. This aids in the digestion of the fats. What is the name of these small lipid droplets? A. Micelles B. Chylomicrons C. LDL (low density lipoproteins) D. HDL (high density lipoproteins) E. VLDL (very low density lipoproteins)
A.
In which of the following organs is bile made, which aids in the digestion of fats? A. Liver B. Stomach C. Pancreas D. Gall bladder E. Small intestine
A.
Intestinal cells package triglycerides into a lipoprotein called A. a chylomicron B. a free fatty acid C. LDL (low density lipoprotein) D. HDL (high density lipoprotein) E. VLDL (low density lipoprotein)
A.
Selecting different foods within a given food group is what characteristic of a healthy diet? A. Variety B. Balance C. Adequacy D. Moderation E. Caloric control
A.
Suppose a serving of a food item is 90 calories. You learn from the food label that 50% of the calories were derived from fat. How many grams of fat are in a serving of the food item? A. 5 B. 10 C. 15 D. 20 E. it can not be determined from the given information
A.
The food grouping guidelines most recently released from the United States government is called... A. My Plate B. My Pyramid C. The Food Guide Pyramid D. The Basic Four Food Groups
A.
Which of the following hormones is released in response to high blood glucose concentrations, like you would find after a meal, which helps to lower glucose concentrations. A. Insulin B. Secretin C. Glucagon D. Epinephrine E. Cholecystokinin (CCK)
A.
Which of the following is not a monosaccharide? A. Lactose B. Glucose C. Fructose D. galactose
A.
Which of the following is not a non-fermentable (insoluble) fiber? A. Gum B. Lignin C. Cellulose D. hemicellulose
A.
Which of the following nutrients provides the most calories per gram? A. Fats B. Protein C. Vitamins D. Minerals E. carbohydrates
A.
Which of the following statements is not true concerning guidelines for a healthy diet? A. You should not eat foods with a low nutrient density (i.e. "junk" food) B. The greater the nutrient density, the better the food is as a nutrient source C. Foods with a high nutrient density should be eaten to help balance food with low nutrient density. D. Diet planning should focus mainly on the total diet, and not on the selection of one critical food for adequacy
A.
Which of the following, upon digestion, is not normally taken up directly into the bloodstream? A. Fats B. Water C. Proteins D. Minerals E. Carbohydrates
A.
Which organ system is involved in eliminating water-soluble waste from the body? A. Urinary system B. Immune system C. Digestive system D. Lymphatic system E. Respiratory system
A.
Which organ will first receive sugars after they are absorbed into the blood? A. Liver B. Heart C. Pancreas D. Adipose tissue E. Skeletal muscle
A.
Which side of the heart pumps blood to the digestive tract? A. Left side B. Right side
A.
All the other things being equal, what effect does increasing your blood HDL concentration have on your risk of developing atherosclerosis? A. It increases the risk B. It decreases the risk C. It has not effect
B.
BHA and BHT are examples of ... A. snack foods B. antioxidants C. hydrogenated fats D. polyunsaturated fats E. monounsaturated fats
B.
Bone, cartilage, muscle, and nerves are considered types of... A. organs B. tissues C. organisms D. organ systems
B.
Coconut and palm oils consist mainly of what type of fatty acids? A. Long-chained, saturated fatty acids B. Short-chained, saturated fatty acids C. Long-chained, unsaturated fatty acids D. Short-chained, unsaturated fatty acids
B.
During states of undernutrition, which of the following typically develops first? A. Clinical symptoms B. Biochemical changes
B.
If a serving of cereal contains 15% of the Daily Value (DV) of calcium, the makers of the cereal could say on the food label that is it a(n) _____ source of calcium. A. fair B. good C. major D. excellent E. outstanding
B.
In adults, stretching the internal anal sphincter causes... A. defecation B. the urge to defecate C. the urge to urinate D. the release of bicarbonate from the pancreas E. the release of digestive enzymes from the pancreas
B.
Malnutrition only results from long-term deficiencies of nutrients, like protein, vitamins, and minerals. A. True B. False
B.
Most of the maltose in the small intestine comes from the... A. consumption of fruits B. digestion of starches C. consumption of milk D. digestion of triglycerides E. consumption of table sugar
B.
Suppose a food item contains 5 grams of carbohydrate, 10 grams of protein, 10 grams of fats 2 milligrams of vitamins, and 4 milligrams of minerals... how many calories are in the food item? A. 100 calories B. 150 calories C. 175 calories D. 225 calories E. it can not be determined from the given information
B.
Suppose a serving of fruit juice A has 10% of the RDA for vitamin C and 200 calories, while a serving of fruit juice B has 5% of the RDA for Vitamin C and 50 calories. Which fruit juice has the highest nutrient density for vitamin C? A. Juice A B. Juice B C. They are the same
B.
The exchange of nutrients, oxygen, and waste products takes place within arteries and veins (True of False) A. True B. False
B.
The food label term "fat-free" means that.. A. The food item contains 0 grams of fat per serving B. The food item contains less than 0.5 grams of fat per serving C. The food items contains less than 3 grams of fat per serving D. None of the above
B.
To which of the following fatty acid belong? (Picture on test) A. omega-3 B. omega-6 C. omega-9 D. saturated E. monosaturated
B.
What structure prevents food from entering the trachea when you swallow? A. Tonsils B. Epiglottis C. Esophagus D. Pyloric sphincter E. Esophageal sphincter
B.
Which of the following families of fatty acids are essential? A. Monounsaturated and saturated fatty acids B. Omega-3 and omega-6 unsaturated fatty acids C. Omega-3 and omega-9 unsaturated fatty acids D. Omega -6 and omega-9 unsaturated fatty acids E. Polyunsaturated and monounsaturated fatty acids
B.
Which of the following food groups contain on average 18 grams of carbohydrate per serving, consisting of a mixture of simple and complex carbohydrates. A. Milk B. Fruits C. Grains D. Vegetables E. Meat and beans
B.
Which of the following is not true of dietary fibers? A. They are mostly polysaccharides B. They are absorbed in the large intestine C. They cannot be absorbed by the small intestine D. The bonds between sugar units cannot be broken by human digestive enzymes.
B.
Which of the following meals contain all the food groups (except oils)? A. Steak; baked potato with margarine; broccoli; salad with oil and vinegar; milk B. Refried beans, onions, tomatoes, and cheddar cheese wrapped in a tortilla; orange; and soft drink C. Pasta, marinara sauce with clams; house salad with vegetables, Italian bread with butter; and wine D. Chef's salad containing (ham, lettuce, an egg, thousand island dressing and croutons); bagel; apple; and soft drink
B.
Which type of diabetes is associated with obesity, and results from the body becoming resistant to the effects of insulin? A. Type 1 diabetes B. Type 2 diabetes C. Gestational diabetes
B.
A disaccharide is formed by the chemical bonding of... A. two polysaccharides B. two oligosaccharides C. two monosaccharides D. one monosaccharide and one polysaccharide E. one polysaccharide and one oligosaccharides
C.
Consumption of which of the following does not provide energy to the body? A. Fats B. Protein C. B-vitamins D. Carbohydrate E. Ethanol (alcohol)
C.
Corn oil is composed primarily of... A. sterols B. lipoproteins C. triglycerides D. phospholipids E. free fatty acids
C.
Eating a piece of cake after a big dinner is an example of the psychological drive to eat. The term given to the psychological drive to eat is... A. satiety B. hunger C. appetite D. starving E. famished
C.
Foods with high nutrient density offer the ____ nutrients for the ____ calories A. least, least B. least, most C. most, least D. most, most
C.
Lactose intolerance is caused by... A. a milk allergy B. bacteria in the milk C. a lactase deficiency D. bacteria in the large intestine E. diverticula in the large intestine
C.
The Dietary Guidelines for American recommends engaging in moderate intensity physical activity most days of the week. How many minutes of physical activity per day does it recommend? A. 10 minutes B. 20 minutes C. 30 minutes D. 45 minutes E. 60 minutes
C.
The main dietary factor associated with high blood cholesterol is... A. high cholesterol intake B. high dietary fiber intake C. high saturated fat intake D. high monounsaturated fat intake E. high polyunsaturated fat intake
C.
To which organ does blood travel to take up oxygen and release carbon dioxide? A. Liver B. Heart C. Lungs D. Kidney E. capillary
C.
Triglycerides made in the body by the liver are packaged and transported into the blood in which of the following lipoproteins? A. LDL B. HDL C. VLDL D. Micelles E. chylomicrons
C.
What is the major monosaccharide found in the body? A. Lactose B. Maltose C. Glucose D. Fructose E. galactose
C.
When looking at the ingredient label of a bottled spaghetti sauce, you see that olive oil is the second ingredient. This means that olive oil is... A. one of the ingredients present in the sauce B. the second ingredient by alphabetical listing C. the second most abundant ingredient by weight D. the second most abundant ingredient by volume
C.
Which characteristic of a healthy diet ensures that we obtain enough of the nutrients that we need? A. Variety B. Balance C. Adequacy D. Moderation E. Caloric control
C.
Which of the following Dietary Reference Intakes (DRIs) was developed specifically for food labels? A. AI B. UL C. DV D. EER E. RDA
C.
Which of the following is a description of chyme? A. A semisolid mass of undigested food that is swallowed B. A mixture of pancreatic juices containing enzymes for digestion C. A watery mixture of partially digested food released by the stomach into the intestine D. A thick, vicious material synthesized by mucosal cells for the protection against digestive juices
C.
Which organelle of a cell is involved in converting the energy from energy-yielding nutrients into a form the cell can use? A. Peroxisomes B. Golgi complex C. Mitochondria D. Cell membrane E. Endoplasmic reticulum
C.
According to the Dietary Guidelines for Americans, the food groups to be encouraged to consume are... A. milk, meat, and beans B. fruit juice, beans, and meat C. whole-grains, beans, and oils D. fruits, vegetables, low-fat milk, and whole-grains
D.
Coordinated waves of muscular contraction, followed by muscle relaxation is called a(n) ______. It is used to move food along the gastrointestinal tract. A. Titanic contraction B. Forced contraction C. Episodic contraction D. Peristaltic contraction
D.
Diabetes increases the risk of developing which of the following conditions? A. Kidney disease B. Cardiovascular disease C. Blindness in adulthood D. All the above E. B and C only
D.
In which of the following lipid would you most likely find trans-fatty acids? A. Lard B. Butter C. Corn oil D. Margarine E. Canola oil
D.
In which of the following organs would one find bacteria, which helps produce some vitamins and digests some nutrients that our body is incapable of digesting? A. Liver B. Stomach C. Pancreas D. Large intestine E. Small intestine
D.
The Daily Value standard suggests how many grams of dietary fiber should be eaten per day for someone consuming 2000 calories/day. A. 10 B. 15 C. 20 D. 25 E. 30
D.
The acronym RDA stands for... A. Required Daily Allowance B. Required Dietary Allowance C. Recommended Daily Allowance D. Recommended Dietary Allowance
D.
The functional unit of the kidney is called a ______. A. Uteter B. Urethra C. Bladder D. Nephron
D.
The glycemic load takes into account the glycemic index of the food and the amount of... A. glycogen stored B. glucose absorbed C. carbohydrate digested D. carbohydrate consumed E. insulin released from the pancreas
D.
The process that plants use to make glucose from carbon dioxide and water in the presence of sun light is called ______. A. Anabolism B. Catabolism C. Biosynthesis D. Photosynthesis E. gluconeogenesis
D.
The shorter the chain-length of the fatty acids in triglycerides, the most likely it is of being ______ at room temperature. The lower the degree of saturation of the fatty acids in triglycerides, the more likely it is of being _____ at room temperature. A. Solid, solid B. Solid, liquid C. Liquid, solid D. Liquid, liquid
D.
The study of how food impacts health trough interactions with genes called... A. genetics B. immunology C. epidemiology D. nutrigenomics E. morphogenetics
D.
To a nutritionist the term "essential" means something... A. the body can make B. needed by the body in large quantities C. needed by the body in only very small quantities D. the body can't make or make in sufficient quantities E. very important for the proper functioning of the body
D.
What enzyme is responsible for the digestion of starches in the small intestine? A. Bile B. Pancreatic lipase C. Salivary amylase D. Pancreatic amylase E. Disaccharides found in the cell membrane of intestine cells
D.
What is the fate of disaccharides not digested in the small intestine? A. They are absorbed and converted into fat B. They pass into the colon are absorbed C. They are absorbed and converted to liver glycogen D. They pass into the colon and are fermented by bacteria
D.
What is the fate of the majority of cholesterol in bile after it is released into the small intestine? A. It is excreted in the feces B. It is excreted in the urine C. It is made into steroid hormones by the small intestine D. It is reabsorbed by the small intestine and taken to the liver E. None of the above
D.
What is the function of mucus in the stomach? A. Digests food B. Emulsifies fats C. Neutralized stomach acid D. Protects stomach cells from gastric juice E. Prevents the backflow of gastric juice into the esophagus
D.
What is the name of the enzyme located in the capillaries that breaks down triglycerides in VLDL and chylomicrons? A. Lingual lipase B. Gastric lipase C. Pancreatic lipase D. Lipoprotein lipase E. Hormone-sensitive lipase
D.
Which characteristic of a healthy diet ensures we don't get too much of a specific nutrient? A. Variety B. Balance C. Adequacy D. Moderation E. Caloric control
D.
Which of the following alternative (artificual) sweeteners is made up of two amino acids, aspartate and phenylalanine. As a result, people with phenylketouria (PKU), who cannot metabolize phenylalanine, need to be aware of which products contain this sweetener. A. Tagatose B. Sucralose C. Saccharin D. Aspartame E. Acesulfame-K
D.
Which of the following are functions of the kidney? A. Formation of urine B. Formation of active vitamin D C. Aids with red blood cells production D. All of the above E. A and B only
D.
Which of the following disease or conditions is not related to poor nutrition and sedentary lifestyle? A. Stroke B. Diabetes C. Hypertension D. Down syndrome E. Cardiovascular disease
D.
Which of the following foods does not contain cholesterol? A. Ham B. Milk C. Eggs D. Peanuts E. Cheddar cheese
D.
Which of the following functions are provided by nutrients? A. Provide the body with energy B. Help maintain and repair the body C. Act as building blocks of the body D. All of the above E. A and B only
D.
Which of the following has the most starch? A. 3 oz. of steak B. 1 medium orange C. 8 fluid oz. of milk D. 1 cup kidney beans E. 8 fluid oz. of diet cola
D.
Which of the following hormones causes the breakdown of liver glycogen back into glucose and the synthesis of glucose by the liver from non-carbohydrate precursors? A. Bile B. Secretin C. Insulin D. Glucagon E. Cholecystokinin (CCK
D.
Which of the following is (are) function(s) of cholesterol in the body? A. Precursor of vitamin D B. Precursor of steroid hormones C. Component of the cell membrane D. All the above E. B and C only
D.
Which of the following is a major source of lactose? A. Honey B. Apples C. Broccoli D. Skim milk E. Whole-grain bread
D.
Which of the following is not a characteristic of phospholipids? A. Is a constituent of bile B. Functions as an emulsifier C. Is a component of the lipoprotein, VLDL D. Is a precursor for the sex hormone, testosterone E. Contains a hydrophilic (water-loving) portion and a hydrophobic (water-hating) portion
D.
Which of the following is not a constituent of saliva? A. Water B. Enzymes C. Antibodies D. Intrinsic factor
D.
Which of the following is not a function of fat? A. Promotes satiety B. Stores and provides energy for the body C. Insulates the body from cold temperatures D. Aids in the absorption of water-soluble vitamins E. Protects the internal organs from physical shock
D.
Which of the following nutrients is not organic? A. Fats B. Protein C. Vitamins D. Minerals E. Carbohydrates
D.
Which of the following prevents gastric juice from entering the esophagus? A. Epiglottis B. Soft palette C. Pyloric sphincter D. Esophageal sphincter E. Mucus lining the stomach
D.
A person not getting a sufficient amount of insoluble fiber in their diet puts them at risk of developing... A. hemorrhoids B. diverticulosis C. insulin resistance D. all the above E. A and B only
E.
Besides providing the body with energy, a sufficient amount of carbohydrate consumption is required to... A. prevent ketosis B. prevent insulin resistance C. lessen the breakdown of body proteins D. all the above E. A and C only
E.
Glycogen is most similar in structure to which of the following? A. Lactose B. Sucrose C. Amylose D. Triglyceride E. amylopectin
E.
If a food product has a nutrition fact panel, the amount of which of the following vitamins in the food must be provided? A. Vitamin A B. Vitamin C C. Vitamin D D. All of the above E. A and B only
E.
In which of the following organs are villi found; finger-like projections that increase the surface area of the organ. A. Rectum B. Stomach C. Esophagus D. Large intestine E. Small intestine
E.
The large intestine is a major site of ____ absorption A. fat B. water C. sodium D. carbohydrate E. B and C only
E.
The process by which a polyunsaturated fatty acid is made more saturated is called... A. salination B. trituration C. micturition D. mastication E. hydrogenation
E.
Viscous (soluble) fibers can... A. Lower blood cholesterol levels B. Slow the absorption of glucose C. Add significantly to a person's caloric intake D. All the above E. A and B only
E.
What is (are) the reason(s) to saturate a polyunsaturated fatty acid? A. To make it healthier B. To make the lipid more solid C. Increase the shelf-life of foods D. All of the above E. B and C only
E.
When you go to the doctor, typically they will measure your height and weight. This is an example of what kind of assessment? A. Dietary B. Clinical C. Economic D. Biochemical E. anthropometric
E.
Which hormone causes the release of digestive enzymes from the pancreas? A. Insulin B. Secretin C. Glucagon D. Epinephrine E. cholecystokinin
E.
Which of the following Dietary Reference Intakes (DRIs) is concerned with adequacy? A. AI B. UL C. RDA D. All the above E. A and C only
E.
Which of the following tend to decrease the energy density of a food item? A. Increasing the amount of fat in the food B. Increasing the amount of water in the food C. Increasing the amount of fiber in the food D. All of the above E. B and C only
E.
