Nutrition Final Exam (Chapters 1-9)

The number of kilocalories from fat in a meal that contains 35 g fat is a. 35. b. 140. c. 315. d. 350.

ANS: C Fat contains 9 kcal/g, so 35 g 9 kcal/g = 315 kcal.

In a diet that contains 50 g fat and a total of 1500 kcal, the proportion of total kilocalories from fat is a. 3%. b. 13%. c. 30%. d. 33%.

ANS: C Fat contains 9 kcal/g; 50 g 9 kcal/g = 450 kcal. 450 kcal/1500 total kcal = 0.30, or 30%.

The number of kilocalories from fat in a sandwich that contains 22 g fat is _____ kcal. a. 88 b. 132 c. 154 d. 198

ANS: C Fat provides 9 kcal/g. Thus, 22 g fat 9 kcal/g = 198 kcal.

The bodys main storage form of carbohydrate is a. glycogen. b. glycerol. c. glucagon. d. glucose.

ANS: A Glycogen is a polysaccharide that is the main storage form of carbohydrate in the human body. It is mainly stored in the liver and to a lesser extent in muscle tissue.

One type of movement in the small intestine is a. mastication. b. segmentation. c. kinetic propulsion. d. expulsion.

ANS: B The intestinal muscles produce several types of movement that aid digestion, including peristalsis, pendular movements, segmentation, longitudinal rotation, and surface villi motions.

A young woman who is interested in becoming pregnant should be counseled on healthy eating choices, especially regarding folate-containing foods, which may help prevent a. neural tube defects. b. osteomalacia. c. pernicious anemia. d. aplastic anemia.

ANS: A Adequate folate intake before and during pregnancy greatly reduces the risk of neural tube defects in infants.

The hormone responsible for promoting conservation of sodium in the kidney is a. aldosterone. b. antidiuretic hormone. c. angiotensin. d. renin.

ANS: A Aldosterone is produced by the adrenal glands, which trigger the kidneys nephrons to reabsorb sodium.

An example of a substance that can pass through a capillary membrane is a. glucose. b. hemoglobin. c. plasma proteins. d. antibodies.

ANS: A Glucose passes through a capillary membrane. The walls of the capillaries are thin and porous; therefore water molecules and small particles can move freely across them.

A patient is concerned with her weight. Her energy intake is calculated to be 1600 calories. Intake records reveal that her fat intake for the past month has been 120 calories or less per day. The appropriate intervention would be to a. assess for essential fatty acid deficiency. b. continue to monitor for changes. c. continue current meal plan. d. draw lab work immediately.

ANS: A An essential fatty acid is one that is essential for the body; its absence will create a specific deficiency. The body cannot manufacture essential fatty acids and must obtain them from the diet.

Water retention would be the result of the hormone a. ADH. b. estrogen. c. progesterone. d. insulin.

ANS: A Antidiuretic hormone promotes water conservation; it works on the kidneys nephrons to induce reabsorption of water. In any stressful situation with threatened or real loss of body water, this hormone is released to conserve vital body water.

The amount of energy the body needs to maintain life while at digestive, physical, and emotional rest is called the a. basal metabolic rate. b. indirect calorimetry. c. respiratory quotient. d. nitrogen balance.

ANS: A Basal metabolic rate is measured when an individual is at complete digestive, physical, and emotional rest.

The provitamin form of vitamin A that is found in plant pigments is a. beta-carotene. b. chlorophyll. c. beta-xanthophyll. d. calciferol.

ANS: A Beta-carotene is the provitamin form of vitamin A found in plant pigments. The body converts it to vitamin A, making it a primary source of the vitamin.

Spinach, carrots, and sweet potatoes are good sources of a. beta-carotene. b. vitamin A. c. vitamin D. d. vitamin E.

ANS: A Carotene is a group name of three red and yellow pigments (alpha-, beta-, and gamma-carotene) found in dark green and yellow vegetables and some fruits. The body converts beta-carotene to vitamin A.

An example of a cation is a. sodium. b. phosphate. c. carbonate. d. sulfate.

ANS: A Cations are ions carrying positive charges, such as sodium, potassium, calcium, and magnesium.

After a piece of grilled chicken is digested by the mouth and stomach, it eventually reaches the small intestine, where it is digested by the following enzymes secreted by the pancreas: a. chymotrypsin, trypsin, and carboxypeptidase b. chymotrypsin, pepsin, and trypsin c. sucrase, pepsin, and carboxypeptidase d. lactase, chymotrypsin, and carboxypeptidase

ANS: A Chymotrypsin, trypsin, and carboxypeptidase are three enzymes produced by the pancreas to continue breaking down proteins into simpler peptides and amino acids.

Complementary proteins a. provide higher quality protein when eaten together. b. enhance each others metabolic actions. c. are more easily absorbed. d. taste good together.

ANS: A Combining complementary proteins helps to supply adequate amounts of all nine indispensable amino acids for the diet. Because plant proteins are incomplete, a mixture can provide adequate amounts of amino acids. A normal eating pattern throughout the day along with the bodys reserve supply of protein ensures a complementary balance of high-quality protein. Those who follow a vegetarian eating pattern must combine proteins to meet needs.

A patient who is experiencing severe diarrhea and vomiting would have a. increased body water requirements. b. decreased body water requirements. c. no change in body water requirements. d. an immediate need for intravenous fluid.

ANS: A Diarrhea and vomiting increase the loss of fluid from the body and hence increase body water requirements to replace losses and maintain a state of homeostasis.

An activity that results in increased energy expenditure is a. cleaning house. b. balancing a checkbook. c. experiencing emotional stress. d. playing video games.

ANS: A Different kilocalorie expenditures occur with different types of activities. In this case, cleaning house requires muscular work and so uses more energy than the other activities. Mental exertion has no effect on energy needs.

The person requiring the highest energy needs per unit of body weight is a a. 15-year-old boy. b. 45-year-old man. c. 75-year-old grandmother. d. 7-year-old girl.

ANS: A During periods of growth, the growth hormone stimulates cell metabolism and raises basal metabolic rate. Growth is highest during infancy and adolescence.

Of the following, the food with the highest quality protein is a. an omelet with cheese, whole wheat toast, and orange juice. b. stir fry with chicken, green beans, and carrots. c. stuffed turkey breast, peas, and baked potato. d. a bean burrito, corn on the cob, and tomato salad.

ANS: A Eggs are the highest-quality protein food and carry a chemical score of 100. Other foods are compared to it according to their amino acid ratios.

Energy is lost from the body as a. heat. b. urine. c. sweat. d. fat.

ANS: A Energy is lost from the body as heat when the internal energy cycle changes stored energy into body fuels, which the body uses for various functions. As the cycle continues water is excreted, carbon dioxide is exhaled, and heat is radiated, returning the end products to the external environment.

The term extracellular fluid includes a. plasma and tissue secretions. b. plasma and fluid inside cells. c. fluid surrounding cells and in beverages. d. fluid surrounding cells and fluid inside cells.

ANS: A Extracellular fluid is the total body water outside the cells.

Vitamin C deficiency is associated with a. scurvy. b. beriberi. c. pernicious anemia. d. megaloblastic anemia.

ANS: A Extreme vitamin C deficiency is associated with scurvy.

A 65-year-old man requires 2000 kcal/day without any specific fat or carbohydrate requirements. The approximate number of kilocalories per day from fat his diet should provide is _____ kcal/day. a. 400 to 700 b. 100 to 300 c. 500 to 800 d. 900 to 1200

ANS: A Fat should provide no more than 20% to 35% of the total kilocalories per day, so for a 2000-kcal diet 400 to 700 kcal should be provided.

Fish liver oils are a good source of a. vitamin D. b. vitamin E. c. protein. d. iron.

ANS: A Fish liver oils are a natural source of vitamin D. Some other foods are fortified with vitamin D. Because milk is a common food and already contains calcium and phosphorus, it is the most practical to fortify with this vitamin.

Ways in which water and solutes move across membranes include a. diffusion and filtration. b. capillary action and circulation. c. peristalsis and contraction. d. conduction and pulsation.

ANS: A Forces that move water and solutes across membranes include osmosis, diffusion, filtration, active transport, and pinocytosis.

Proteins from plant sources that are classified as incomplete include a. wheat, peanuts, and corn. b. milk, nuts, and cheese. c. oats, gelatin, and soybeans. d. corn, chicken, and milk.

ANS: A Grains, peanuts, and corn are examples of plant proteins that are considered incomplete proteins because the food is deficient in one or more of the nine indispensable amino acids. Examples include grains, nuts, seeds, and legumes.

Promoting a health care service that improves diabetes management for the elderly in a community would assist in which of the following? a. supporting the National Health Goals-Healthy People 2020 b. reducing world hunger in the United States and Asia c. improving Medicare reimbursement claims d. providing access to child care services for children

ANS: A Healthy People 2020 has a wide influence and is the focus of the nations main objective to promote health and prevent disease.

A change brought about as the result of hydrogenation is a. liquid fats become solids. b. fats become less saturated. c. monoglycerides become diglycerides. d. vitamins are destroyed.

ANS: A Hydrogenation is the process of introducing hydrogen into the fat molecule; liquid fats such as vegetable oil are made into solids such as margarine and shortening in this manner.

In planning a vegetarian meal, an appropriate combination of complementary proteins would be a. cornmeal tamales and beans. b. lentils and beans. c. bean sprouts and cabbage. d. whole wheat and rice.

ANS: A In planning complementary food combinations, different families of foods (e.g., grains, legumes, nuts, and dairy) are mixed. Grains usually are low in threonine and high in methionine, whereas legumes are high in threonine and low in methionine. Therefore, grains and legumes help balance each other in the amount of indispensable amino acids required by the body. Acceptable combinations include (1) grains and peas, beans, or lentils; (2) legumes and seeds; and (3) grains and dairy. In the choices given, cornmeal tamales and beans combine foods limited in different amino acids.

Indirect calorimetry is used to measure which of the following? a. basal or resting energy expenditure b. weight c. physical activity d. body mass index

ANS: A Indirect calorimetry measures the amount of energy a person uses while at rest. A portable metabolic cart allows the person to breathe into an attached mouthpiece or ventilated hood system while lying in bed and the normal exchange of oxygen and carbon dioxide is measured. The metabolic rate can be determined from the rate of oxygen utilization.

Which of the following foods would be most important to assist with thyroxine synthesis? a. iodized table salt b. fresh green lettuce c. apple d. yogurt

ANS: A Iodized table salt contains iodine, which helps synthesize thyroxine. Thyroxine-stimulating hormone stimulates the thyroid gland to take up more iodine for thyroxine synthesis when the blood level of thyroxine falls below normal.

Sufficient dietary carbohydrates prevent excess formation of a. ketones. b. ammonia. c. amino acids. d. water.

ANS: A Ketones result from the rapid breakdown of fat. The breakdown of fat occurs when carbohydrate intake is inadequate. Sufficient carbohydrate intake prevents ketosis from occurring.

Ms. J. complains of gas and bloating along with abdominal pain, especially after drinking milk or eating ice cream or cheese. She may have a. lactose intolerance. b. phenylalanine intolerance. c. calcium deficiency. d. vitamin D deficiency.

ANS: A Lactose intolerance is characterized by a wide range of gastrointestinal problems such as gas, bloating, and abdominal pain after eating milk and other dairy products. Patients with lactose intolerance do not produce lactase. Undigested lactose from dairy products is fermented by bacteria in the colon, causing gas and other symptoms.

Liver is a rich source of a. vitamin A (retinol). b. vitamin C. c. vitamin D. d. vitamin E.

ANS: A Liver is a rich source of preformed, natural vitamin A. Other sources include fish liver oils, egg yolk, butter, and cream.

A beverage that may cause intestinal gas in adults is a. milk. b. coffee. c. apple juice. d. cola.

ANS: A Many adults lack the enzyme lactase to digest milk. For adults who do not produce this enzyme, undigested lactose from milk is fermented by bacteria in the colon, causing intestinal gas.

The sum total of all the chemical changes that an organism performs to maintain its life and produce energy is the result of a. metabolism. b. digestion. c. absorption. d. respiration.

ANS: A Metabolism is the sum total of all chemical changes that take place in the body by which it maintains itself and produces energy for all its functions.

The most important source of riboflavin is a. milk. b. lean meats. c. enriched grains. d. green leafy vegetables.

ANS: A Milk is the major source of riboflavin.

Examples of the simple carbohydrates include a. glucose and galactose. b. sucrose and starch. c. lactose and lignin. d. fructose and glycogen.

ANS: A Monosaccharides are the simple sugar units used to build more-complex carbohydrates. The monosaccharides are glucose, galactose, and fructose.

The term for the effect of food intake on metabolic rate is a. thermic effect of food. b. resting metabolic rate. c. total energy requirement. d. indirect calorimetry.

ANS: A Once food is eaten, it stimulates metabolism and requires extra energy for digestion, absorption, and transport of the nutrients to the cells. This stimulation is referred to as the thermic effect of food.

For osmosis to occur there must be a. a semipermeable membrane. b. cations and anions. c. membrane channels. d. hormonal control.

ANS: A Osmosis is the process by which water moves from an area of low concentration to an area of high concentration; this can only happen if the two areas are separated by a semipermeable membrane.

Energy expenditure is increased by a. physical exercise. b. mental work. c. stress. d. fatigue.

ANS: A Physical exercise increases energy expenditure because it involves muscular work.

A food that is a good source of fiber is a. oatmeal. b. prune juice. c. salmon. d. cornstarch.

ANS: A Plant foods contain the best sources of fiber. Oatmeal is a whole grain cereal and is therefore high in fiber.

The kidneys launder the blood by a. osmosis. b. filtration. c. active transport. d. diffusion.

ANS: B The kidneys filter the blood to maintain the appropriate levels of all constituents of blood and remove waste products.

Plasma proteins maintain colloidal osmotic pressure because a. they are large molecules. b. proteins are not found in the cells. c. proteins are positively charged. d. they contain water as part of their structure.

ANS: A Plasma proteins maintain colloidal osmotic pressure because they are large molecules, mainly in the form of albumin and globulin. Plasma protein molecules are retained in the blood vessels, controlling water movement in the body and guarding blood volume by influencing the shift of water in and out of capillaries in balance with the surrounding water.

Which of the following foods would require peptidases to assist in its chemical digestion? a. chicken. b. banana. c. orange juice. d. margarine.

ANS: A Proteins require amino peptidase to assist in removing end amino acids from polypeptides. Chicken is a food high in protein.

A client has a goal of increasing fiber intake to 30 grams per day. Current intake reveals the following information: Breakfast intake- 3/4 cup sugary corn popped cereal, 1 cup skim milk, 1 slice white toast, and 1/2 cup orange juice. Lunch- 2 ounces sliced turkey, 1 slice wheat bread, 1 tablespoon mayonnaise, 2 chocolate chip cookies, and 1 cup water. Dinner- 4 ounces beef, 1/2 cup green beans, 3/4 cup instant mashed potatoes with butter, 1 biscuit, and 1 cup skim milk. As the nutrition expert counseling this patient, one appropriate recommendation might be: a. Encourage whole grain breads and cereals in place of white breads and cereals. b. Double the amount of proteins such as turkey and beef and eliminate sugar intake. c. Add 2 tablespoons of omega-3 fatty acid enriched margarine to breads and potatoes. d. No changes are required since adequate fiber intake is present.

ANS: A Rationale: The recommended daily fiber intake is 38 grams per day for men. This intake requires consistent use of whole grains, legumes, vegetables and fruits, along with seeds and nuts. Meats and fats such as butter and margarine do not contain fiber.

Recommended intakes for vitamin D are difficult to establish because a. exposure to sunlight varies. b. it is present in so many foods. c. the body stores such large amounts. d. the amount in food varies with the season.

ANS: A Recommended intakes for vitamin D are difficult to establish because of its unique hormone-like nature, difference in exposure to sun (affected by time spent outside and climate), and limited food sources.

An example of a lunch high in potassium is a a. hamburger on a bun with sliced tomatoes. b. grilled cheese sandwich and pretzels. c. pasta salad and hard roll. d. bagel with cream cheese and dill pickle.

ANS: A Rich food sources of potassium include unprocessed foods, including fruits such as oranges and bananas; vegetables such as broccoli and leafy greens; fresh meats; whole grains; and milk products.

A vitamin D deficiency in growing children that results in the malformation of skeletal tissue, especially the long bones, is referred to as a. rickets. b. scurvy. c. pellagra. d. beriberi.

ANS: A Rickets is a disease associated with vitamin D deficiency. It is characterized by malformation of skeletal tissue in growing children in which long bones are soft and often bend under the weight of the child.

A significant food source of selenium is a. shrimp. b. processed snacks. c. canned fruit. d. a fresh apple.

ANS: A Significant sources of selenium include seafood, kidney, liver; meats and whole grains provide some selenium.

A 62-year-old woman who smokes one pack of cigarettes a day and whose food intake records reveal a minimal intake of vitamin C foods may be at risk for a. easy bruising and pinpoint hemorrhages. b. cracked and bleeding lips. c. fevers and infections. d. neurologic disorders.

ANS: A Signs of vitamin C deficiency are tissue bleeding, including easy bruising and pinpoint skin hemorrhages. Smokers deplete their supply of vitamin C more rapidly than nonsmokers. Cigarette smoke is a source of environmental free radicals, and vitamin C is needed to break down toxic compounds in cigarette smoke.

An important function of sulfur in the body is a. building connective tissue. b. tooth formation. c. fat formation. d. acid-base balance.

ANS: A Sulfur is necessary for collagen synthesis and is important in building connective tissue. Sulfur is also involved in the structure of hair, skin, and nails; general metabolic functions; and vitamin structure.

A 52-year-old single woman comes to the health professional for advice on maintaining optimal nutritional health. Her food intake records indicate that she likes to eat at fast food restaurants at least twice a week, and relies on processed foods for the majority of her dietary intake. She maintains an active lifestyle and works part time at the local bank. The next step to assist this woman would be to a. assess meal plan options along with the ability to prepare nutritious foods. b. obtain laboratory values to further assess her nutrition status and recommend supplementing her diet with vitamins and minerals. c. find ways to decrease eating at fast food restaurants and incorporate physical exercise into her daily routine. d. recommend that she use the MyPlate food guide to change her eating style and attend cooking classes at the local community center.

ANS: A The American food environment has been constantly changing over the past several years, with more people eating out and consuming more processed foods. Educating people to follow the MyPlate food guide and the Dietary Guidelines for Americans is important to maintain a healthy lifestyle.

You are asked to explain the Dietary Guidelines for Americans to an adult community evening class at the local college. The most appropriate areas to cover in teaching this topic include a. appropriate amounts of sodium, saturated fat, cholesterol, transfatty acids, whole grains, and alcohol. b. adequate calories and protein for weight maintenance, smoking cessation, herbal supplements, and food fads. c. importance of low-carbohydrate diets, smoking cessation, herbal supplements, appropriate food groups, and sodium and potassium. d. food security, weight maintenance, glucose monitoring, and blood pressure monitoring technique.

ANS: A The Dietary Guidelines outline key recommendations to balance calories and maintain weight along with foods and food components to reduce including sodium, saturated fatty acids, cholesterol, transfatty acids, added fats and sugars, refined grains, along with recommendations for limiting alcohol.

The greatest number of kilocalories is provided by a. 40 g carbohydrates. b. 30 g fat. c. 60 g carbohydrates. d. 50 g protein.

ANS: B 30 g of fat provides the most kilocalories. Fat provides 9 kcal/g; both carbohydrates and proteins provide 4 kcal/g. Calculations: 30 g fat x 9 kcal/g = 270 kcal 40 g carbohydrate x 4 kcal/g = 160 kcal 60 g carbohydrate x 4 kcal/g = 240 kcal 50 g protein x 4 kcal/g = 200 kcal

A client weighs 130 lbs. She is close to desirable body weight and consumes a total of 40 grams of protein/day. The most appropriate nutritional counseling would be to a. increase protein intake. b. maintain current protein intake. c. decrease protein intake. d. increase use of complementary proteins.

ANS: A The RDA for protein for both men and women is set at 0.8 grams of high-quality protein per kilogram of desirable body weight per day. Based on 0.8 g protein/kg body weight/day: 130 lbs 2.2 lbs/kg = 59 kg body weight 59 kg x 0.8 g protein/kg = 47 grams protein/day Thus, this clients protein intake is lower than her estimated needs. It would be appropriate to recommend an increase in protein intake.

The electrolyte present in the most abundance in gastric digestive fluids is a. chloride. b. potassium. c. sodium. d. bicarbonate.

ANS: A The approximate concentration of certain electrolytes in gastric secretions of the digestive fluids is mostly composed of chloride followed by sodium and potassium.

A significant source of phosphorus would be provided by a. lean broiled beef. b. an apple. c. chocolate. d. lemonade.

ANS: A The best sources of phosphorus are high-protein foods, including milk and milk products, meat, fish, and eggs.

An example of a meal high in vitamin C is a. bacon, lettuce, and tomato sandwich and strawberries. b. hamburger, french fries, and salad. c. pasta salad, whole-grain roll, and apple. d. nachos with refried beans and salsa.

ANS: A The best sources of vitamin C are citrus fruits, tomatoes, cabbage and other leafy green vegetables, berries, melons, peppers, broccoli, potatoes, and yellow vegetables.

Digestion of the starch component of a peanut butter sandwich begins in the a. mouth. b. stomach. c. small intestine. d. liver.

ANS: A The digestion of carbohydrate-rich foods such as starches and sugars begins in the mouth, where the enzyme ptyalin begins to break the starch down into smaller particles.

After eating fried chicken the end products from the digestion of fat include a. glycerol and fatty acids. b. glucose and fatty acids. c. amino acids and dipeptides. d. cholesterol and glycerol.

ANS: A The end products of digestion of fats are glycerol and fatty acids. Intestinal lipase splits fat into glycerides and fatty acids.

The goal of the MyPlate food guide is to promote a. variety, proportion moderation, gradual improvements, and physical activity. b. physical activity, portion control, daily blood pressure monitoring, and gradual improvements in health. c. portion control, daily physical activity, daily glucose monitoring, moderation, and variety. d. variety, moderation, weighing food portions, daily blood pressure monitoring, and glucose monitoring.

ANS: A The goal of MyPyramid is to promote variety, proportion moderation, gradual improvements, and physical activity.

Metabolically active tissues in the body include a. the heart, muscles, and intestine. b. the brain, nerves, and hair. c. the liver, kidney, and fingernails and toenails. d. all body tissues.

ANS: A The majority of energy is used by small but highly active tissues, including the liver, brain, heart, kidney, and gastrointestinal tract. These organs account for less than 5% of the total body weight but 60% to 75% of basal metabolic needs.

Of the foods below, the one providing the best source of potassium is a. spinach. b. lemonade. c. processed cheese crackers. d. french fries.

ANS: A The richest dietary sources of potassium are unprocessed foods, including oranges and bananas; vegetables such as broccoli and leafy green vegetables; fresh meats; whole grains; and milk products.

A basic mechanism for maintaining body hydration is a. thirst. b. electrolyte balance. c. acid-base balance. d. activity level.

ANS: A Thirst is the basic mechanism for maintaining hydration.

Of the following fats, the one that is least saturated is a. safflower oil. b. corn. c. cottonseed. d. soybean.

ANS: A Unsaturated fats listed in order of degree of unsaturation are safflower, corn, cottonseed, and soybean.

A food that enhances nonheme iron absorption is a. orange juice. b. white toast. c. olive oil. d. sausage.

ANS: A Vitamin C and moderate amounts of lean meat help enhance the absorption and availability of nonheme iron. Orange juice is a good source of vitamin C.

Synthesis of the active hormonal form of vitamin D is the result of the combined action of the a. skin, liver, and kidney. b. pancreas, thyroid, and liver. c. skin, skeleton, and liver. d. kidney, skeleton, and liver.

ANS: A Vitamin D production begins in the skin with the help of the suns ultraviolet rays. The compound made in the skin by sunlight is a prohormone. This irradiated compound, cholecalciferol (calciferol), is in its inactive form. It is then activated by two successive enzymes, first in the liver and then in the kidney, to become the active form, calcitriol.

A good food source of vitamin K is a. spinach. b. sunflower oil. c. pork. d. oranges.

ANS: A Vitamin K is found in green leafy vegetables, which provide 50 to 800 mcg of phylloquinone per 100 g of food. Smaller amounts are found in milk and other dairy, meats, fortified cereals, fruits, and vegetables.

Bacteria found in the colon are significant because they a. synthesize some vitamins. b. are a source of contamination. c. finish digesting whatever remains in the colon. d. are necessary for mineral absorption.

ANS: A Vitamin K is synthesized from bacteria in the large intestine.

A patient asks you what he should eat to maintain an optimal diet. An appropriate response would be to a. eat a variety of foods and eat in moderation. b. avoid all fast food and processed foods. c. eat only natural, organic foods. d. use vitamin and mineral supplements to ensure adequate nutrients.

ANS: A An optimal diet contains a variety of foods and in appropriate quantities to maintain proper weight and health. All foods can fit into a healthy diet in moderation.

An example of a food that contains a high level of saturated fatty acids is a. beef steak. b. olive oil. c. green tomatoes. d. whole-grain bread.

ANS: A Saturated fats are commonly found in animal products. Unsaturated and monounsaturated fats are mostly derived from plant sources. However, tropical oils such as coconut and palm oils as well as hydrogenated oils are saturated.

Carbohydrates are nutrients that are composed of the elements carbon, hydrogen, and a. oxygen. b. nitrogen. c. water. d. glucose.

ANS: A The chemical nature of carbohydrates is carbon, hydrogen, and oxygen.

The first source of stored energy to be used during a period of fasting is a. amino acids. b. glycogen. c. adipose tissue. d. glucose.

ANS: B A 12- to 48-hour reserve of glycogen exists in the liver and muscle and is quickly depleted if not replenished by daily food intake. Adipose tissue is used for energy after glycogen stores are used, followed by the breakdown of muscle mass in extreme cases of fasting or starvation.

An acid has a pH a. greater than 7.0. b. lower than 7.0. c. greater than 5.0. d. lower than 5.0.

ANS: B A pH less than 7.0 is considered acidic, whereas anything above 7.0 is considered basic. A pH of 7.0 is neutral.

After a dietary assessment is completed, it reveals that a client consumes 50% of daily calories from fat. This amount of fat places the client at risk for a. obesity, arthritis, and elevated blood pressure. b. obesity, elevated blood fats, and diabetes. c. elevated blood pressure, diabetes, and allergies. d. diabetes, dementia, and stroke.

ANS: B According to the Dietary Reference Intakes, no more than 20% to 35% of total calories should come from fat. Excess fat intakes places a person at risk for health problems, including obesity, elevated blood fats, and diabetes.

The bodys sources of stored energy include a. glucose. b. adipose tissue. c. undigested food. d. bone.

ANS: B Adipose tissue stores energy until required by the body.

After foods are eaten, they are converted into which of the following body fuels? a. amino acids and fatty acids b. fatty acids and glucose c. glucose and triglycerides d. glycogen and glucose

ANS: B After foods are eaten, they are converted into fatty acids and glucose, both of which are used as fuel for the body.

Proteins are built from simpler organic compounds called a. indispensable amino acids. b. amino acids. c. fatty acids. d. monosaccharides.

ANS: B All proteins are made of building block units called amino acids. Proteins are made from both dispensable and indispensable amino acids.

The hormone that conserves body water is a. vitamin D hormone. b. antidiuretic hormone. c. aldosterone. d. parathyroid hormone.

ANS: B Antidiuretic hormone works on the kidneys nephrons to induce reabsorption and conservation of water.

Two foods that are commonly fortified with vitamin D are a. cereals and macaroni products. b. milk and margarine. c. flour and salt. d. vegetable oils and shortenings.

ANS: B Because milk is a common food and already contains calcium and phosphorus, it is the most practical to fortify with vitamin D. Butter substitutes, such as margarines, are also fortified.

After ingested food is mixed and churned with gastric secretions, the semifluid mass is called a. chyle. b. chyme. c. renin. d. bolus.

ANS: B By the time the food mass reaches the lower portion of the stomach, it is a semiliquid, acid-food mix called chyme.

The mineral present in the body in the greatest amount is a. sodium. b. calcium. c. iron. d. chloride.

ANS: B Calcium is present in the greatest amount in the body and functions in bone and teeth formation, blood clotting, muscle and nerve action, and metabolic reactions.

Carbohydrates are called quick energy foods because a. they do not take long to prepare and are readily available. b. the human body can rapidly break them down to yield energy. c. they are abundant in fast foods and can be readily absorbed. d. they can yield more energy than other nutrients.

ANS: B Carbohydrates are considered quick energy foods because they can readily be metabolized in the body to yield glucose, the main fuel source for the body.

The last organ involved in the production of the physiologically active form of vitamin D is the a. liver. b. kidney. c. intestine. d. skin.

ANS: B Cholecalciferol (inactive form found in skin) is activated by two successive enzymes, first in the liver and then in the kidney, to become the active form, calcitriol.

The hormone responsible for stimulating the gallbladder to contract and release bile into the small intestine is a. gastric lipase. b. cholecystokinin. c. enteric lipase. d. enterokinin.

ANS: B Cholecystokinin release is stimulated when fat enters the duodenum. Cholecystokinin then causes the gallbladder to contract.

Which of the following carbohydrates provides the fastest source of energy? a. ground beef b. cranberry juice c. whole grain cereal d. milk

ANS: B Cranberry juice contains fructose, a single carbohydrate or monosaccharide, which requires no digestion and so is more quickly absorbed than more complex carbohydrates found in whole grains.

The number of kilocalories from protein in a sandwich that contains 24 g protein is _____ kcal. a. 6 b. 96 c. 120 d. 216

ANS: B Each gram of protein has 4 kcal, so 24 g 4 kcal = 96 kcal.

Cholesterol is synthesized by the body mainly in the a. intestine. b. liver. c. adipose tissue. d. skin.

ANS: B Endogenous cholesterol is synthesized in many body tissues, particularly the liver. Small amounts are synthesized in the adrenal cortex, skin, intestines, testes, and ovaries.

In cases of extreme starvation, the energy substrate most likely to be used as a last resort would be a. glycogen. b. muscle mass. c. adipose tissue. d. amino acids.

ANS: B Energy stored as protein exists in limited amounts in muscle mass and is only used once glycogen and fat stores have been exhausted.

An example of a food that contains a fructose sugar is a. milk. b. honey. c. molasses. d. corn.

ANS: B Fructose is a monosaccharide and is the sweetest of the simple sugars. It is primarily found in fruits and honey.

Foods rich in phytochemicals include a. mushrooms and algae. b. fruits and vegetables. c. yogurt and goats milk. d. soy milk and tofu.

ANS: B Fruits and vegetables are rich sources of phytochemicals. The term phytochemical comes from the Greek word phyton, meaning plant.

An animal protein that has relatively little value as a dietary protein source when eaten alone is a. egg. b. gelatin. c. milk. d. fish.

ANS: B Gelatin is a protein food of animal origin, but it lacks three essential amino acids and has only small amounts of leucine.

A molecule of glycogen is composed of hundreds of units of a. galactose. b. glucose. c. glucose, fructose, and galactose. d. disaccharide.

ANS: B Glycogen is composed of glucose units.

Factors that increase the risk of heart disease include a. family history of cancer. b. increased stress and obesity. c. anemia and low thyroid levels. d. gallbladder disease.

ANS: B Heart disease is a leading cause of death in developed countries. Various risk factors are associated with heart disease, including excess dietary fat, especially saturated fat and cholesterol, along with obesity, diabetes, elevated blood fats, and elevated blood pressure. Additional lifestyle factors include smoking, stress, and lack of exercise.

The health professional is determining the caloric intake for a patient. Her caloric intake from fiber would be a. 3.4 kcal/g. b. 0 kcal/g. c. 4 kcal/g. d. 9 kcal/g.

ANS: B Human beings lack the necessary enzymes to digest dietary fiber and so, unlike other carbohydrates, dietary fiber does not provide energy.

Pepsinogen secreted by the gastric cells is converted into pepsin by a. food in the stomach. b. hydrochloric acid. c. gastric lipase. d. pancreatic lipase.

ANS: B Hydrochloric acid secreted by the stomach converts pepsinogen, an inactive enzyme, into pepsin. Pepsin is the active form of the enzyme, which begins protein digestion.

The process of adding hydrogen to fatty acids is called a. hydrolysis. b. hydrogenation. c. emulsification. d. hydration.

ANS: B Hydrogenation is the process of introducing hydrogen into the fat molecule; this makes the fat more saturated.

The trace element the body needs to produce antibodies, convert carotene to vitamin A, and form hemoglobin is a. copper. b. iron. c. magnesium. d. zinc.

ANS: B Iron is necessary for hemoglobin synthesis, proper glucose metabolism in the cell, antibody production, drug detoxification in the liver, collagen and purine synthesis, and conversion of carotene to vitamin A.

The recommended total calories provided by fat in an 1800 calorie diet would be a. 180-270 calories. b. 360-630 calories. c. 540-630 calories. d. 540-720 calories.

ANS: B It is recommended that no more than 20% to 35% of total calories come from fat. In an 1800 calorie diet: 1800 x .20 = 360 calories. 1800 x .35 = 630 calories.

The best food choice to provide linolenic acid is a. strawberries. b. canola oil. c. raisin toast. d. lard.

ANS: B Linolenic acid is primarily found in soybean, canola, and flaxseed oil.

An example of a food low in carbohydrates is a. low-fat yogurt. b. steak. c. beans. d. potatoes.

ANS: B Meats such as beef, poultry, and fish do not contain carbohydrates. Yogurt contains some carbohydrates from the milk and is often sweetened. Starchy vegetables such as beans and potatoes are high in carbohydrates.

A folic acid deficiency induces a form of anemia called _____ anemia. a. microcytic b. megaloblastic c. pernicious d. aplastic

ANS: B Megaloblastic anemia can be caused by a lack of folate.

Two foods that are most important in bone formation are a. margarine and apples. b. milk and yogurt. c. bread and red meat. d. cereal and yogurt.

ANS: B Milk and yogurt are good sources of calcium and phosphorus which both play a role in bone-forming tissue.

Minerals are a. organic compounds. b. elements. c. made by plants. d. liquid at room temperature.

ANS: B Minerals are chemical elements.

The surface of the intestinal wall has mucosal folds, villi, and microvilli to a. aid in peristalsis. b. increase the surface area for absorption. c. decrease the surface area for absorption. d. increase the number of enzyme-secreting cells.

ANS: B Mucosal folds, villi, and microvilli combine to make the inner surface some 600 times greater than the area of the outer surface of the intestine. This increases the surface area available for absorption.

The number of amino acids that are indispensable for human beings is a. 6. b. 9. c. 11. d. 14.

ANS: B Nine amino acids are classified as indispensable amino acids because the body cannot manufacture them in sufficient quantity or at all.

The dietary regimen that would provide optimal nutrition for a person who is recovering from an extended illness is a diet a. low in protein, fat, and carbohydrates; high in minerals and vitamins; and very low in fiber. b. providing adequate amounts of carbohydrates, protein, fat, minerals, and vitamins along with adequate water and fiber. c. high in protein, fiber, and fluid; low in carbohydrates; and adequate in vitamins and minerals. d. with essential amounts of vitamins and minerals; high in protein; and low in fat, carbohydrates, and fiber.

ANS: B Optimal nutrition incorporates a varied diet supplying adequate amounts of all nutrients, including carbohydrates, protein, fat, vitamins, minerals, fiber, and fluid.

The person most at risk for developing osteoporosis is a a. 25-year-old woman who plays tennis 3 times a week. b. 35-year-old woman who has sustained multiple trauma and is bedridden. c. 55-year-old woman who exercises 3 times a week and consumes adequate milk and dairy products at least 3 times a day. d. 14-year-old girl who runs track and drink 4 glasses of milk daily.

ANS: B Osteoporosis is not a primary calcium deficiency disease, but it does result from a combination of factors that create chronic calcium deficiency. These factors include inadequate intake, poor intestinal absorption connected with hormones controlling calcium absorption and metabolism, and lack of exercise that stimulates muscle insertion action on bones and determines the strength, shape, and mass of bone. The 35-year-old woman who is bedridden is at a higher risk for osteoporosis than the others who are active.

Overnutrition is characterized by a. overeating at a meal. b. excess nutrient and energy intake over time. c. eating a diet with too much variety. d. using dietary supplements.

ANS: B Overnutrition results from excess nutrient and energy intake over time or occurs when excessive amounts of nutrient supplements are consumed, resulting in tissue-damaging effects.

A protein-digesting enzyme found in the stomach rather than in pancreatic secretions is a. trypsin. b. pepsin. c. chymotrypsin. d. carboxypeptidase.

ANS: B Pepsin is the main gastric enzyme that digests proteins.

The rhythmic contractions of the stomach and intestine that propel food along are called a. segmentation. b. peristalsis. c. cardiospasm. d. pendular movements.

ANS: B Peristalsis is the alternating muscular contractions and relaxations that force the contents forward through the gastrointestinal tract. The smooth muscles of the gastrointestinal wall provide these two movements to ensure continuous passage of the food mass and valve control along its journey.

The predominant regulator(s) of circulating blood volume is(are) a. electrolytes. b. plasma proteins. c. water intake. d. hormones.

ANS: B Plasma protein molecules are retained in blood vessels, controlling water movement in the body and guarding blood volume by influencing the shift of water in and out of capillaries in balance with the surrounding water.

Plasma proteins and electrolytes are examples of solutes a. filtered from the plasma by the kidneys. b. found in body fluids that influence movement of water. c. released into the plasma by the liver. d. recycled by the mucosa during digestion.

ANS: B Plasma proteins, mainly in the form of albumin and globulin, are organic compounds of large molecular size responsible for controlling water movement in the body and guarding blood volume by influencing the shift of water in and out of capillaries in balance with the surrounding water. Electrolytes are particles that are free to move throughout a solution to maintain chemical balance.

Potassium deficiency may be caused by a. allergies. b. food poisoning. c. psychological stress. d. myocardial infarction.

ANS: B Potassium deficiency is more likely to develop with prolonged vomiting or diarrhea, use of diuretic drugs, severe malnutrition, or surgery.

Which of the following conditions might result in the greatest catabolism? a. growth b. multiple trauma with extensive organ damage c. rehabilitation after routine gallbladder surgery d. healing a broken bone in the arm

ANS: B Protein catabolism, or the breakdown of protein, is increased during illness or disease and increases the bodys need for protein and kilocalories to rebuild tissue and meet the demands of an increased metabolic rate. In this case, multiple trauma with extensive organ damage requires a greater catabolic rate compared with the other choices and would create the greatest increase in metabolic rate and need for tissue repair.

In the mouth, protein foods are a. broken down to amino acids. b. broken up mechanically by chewing. c. broken down to peptides. d. coagulated by rennin.

ANS: B Protein digestion begins in the mouth, where food is mechanically processed by chewing.

The number of kilocalories from protein in a sandwich that contains 15 g protein is _____ kcal. a. 45 b. 60 c. 75 d. 135

ANS: B Protein provides 4 kcal/g. Thus, 15 g protein 4 kcal/g = 60 kcal.

Resting energy expenditure is a. the same as basal energy expenditure. b. slightly higher than basal energy expenditure. c. slightly lower than basal energy expenditure. d. more accurate for predicting energy needs than is basal energy expenditure.

ANS: B Resting energy expenditure is slightly higher than basal energy expenditure. Basal metabolism is measured when an individual is at complete digestive, physical, and emotional rest. It differs from resting energy expenditure, which is slightly higher because of the sum of all internal working activities of the body, some of which may not be at complete rest.

A means of absorption that occurs in the small intestine is a. exchange. b. pinocytosis. c. filtration. d. electrochemical transport.

ANS: B Simple diffusion, facilitated diffusion, active diffusion, and pinocytosis are the processes by which nutrients cross the inner intestinal wall and into the body circulation. Pinocytosis is the penetration of larger materials by attaching to the thicker cell membrane and being engulfed by the cell.

The two minerals that occur in the extracellular fluid and regulate water balance are a. calcium and potassium. b. sodium and chloride. c. phosphorus and magnesium. d. potassium and magnesium.

ANS: B Sodium and chloride are the two minerals that occur in the extracellular fluid and regulate water balance.

An important function of sodium is a. energy metabolism. b. water balance. c. tooth formation. d. nerve conduction.

ANS: B Sodium functions in water balance, acid-base balance, muscle action, and nutrient absorption.

Most of the bodys sodium is found in a. plasma. b. water outside cells. c. water inside cells. d. cerebrospinal fluid.

ANS: B Sodium is the major guardian of the bodys water outside the cell (extracellular), which helps prevent dehydration.

C.G. is a 45-year-old man who has a history of diabetes, and the dietary history reveals that he enjoys a good breakfast with whole grain cereal and fruit. For lunch he usually eats soup or an entre consisting of a salad and meat along with 2% milk and a sugared soda. He usually has an afternoon snack of chips and sugared soda and dinner is eaten at a restaurant most days of the week where he chooses steaks, hamburgers, and fries or onion rings along with a salad and a beer or other high- calorie beverage. One of the most important recommendations for C.G. would be a. not to eat at restaurants on a regular basis unless he chooses salads only along with water. b. to continue with whole grains, lean proteins, and vegetables and replace sugary sodas with sugar-free beverages. c. to drink skim milk and eliminate soups, replacing them with fatty fish five meals a week. d. to enjoy his diet as is but encourage adequate amounts of exercise throughout the week.

ANS: B The Choose MyPlate approach encourages making food choices for a healthy lifestyle including balancing calories; enjoying food but in a portion-controlled approach; encouraging whole grains, fruits, vegetables, and low fat dairy; decreasing high fat and sugary foods; and monitoring sodium. In this case where diabetes is a concern as well, a meal plan emphasizing portion control, whole grains, vegetables, and drinks without sugar would be appropriate.

The Dietary Reference Intakes (DRIs) address the nutrient needs of a. all adults. b. most healthy population groups. c. minority ethnic groups. d. pregnant women, infants, and children.

ANS: B The DRIs refer to a system of reference values that can be used for assessing and planning diets for healthy population groups and other purposes.

Functions of water in the body include a. providing an energy source. b. temperature control. c. nerve impulse transmission. d. transport of vitamins A, D, E, and K.

ANS: B The body water supply acts as a solvent, serves as a means of transport, provides form and structure, regulates temperature control, and provides lubrication for the body.

The digestion of milk yields the monosaccharides a. fructose and glucose. b. galactose and glucose. c. galactose and sucrose. d. glucose and maltose.

ANS: B The digestion of milk yields the monosaccharides galactose and glucose from the disaccharide lactose.

Which of the following represents an external energy cycle? a. the moon b. growing plants c. crystals d. metabolism

ANS: B The external energy cycle includes plants, which transform energy from the sun into stored chemical energy.

The kidneys must excrete water in the urine because a. the body needs to get rid of the ingested water. b. water provides the vehicle for excretion of waste products. c. they physiologically cannot retain all the water. d. hormones ensure that a maximal amount of water is retained by the body.

ANS: B The largest amount of water exits through the kidneys. A certain amount of water must be excreted as urine to carry the various waste products of metabolism. This is called obligatory water loss because it is compulsory for survival and must occur daily for health.

Wavelike contractions of the muscle fibers of the stomach and intestinal walls are called a. segmentation. b. peristalsis. c. metabolism. d. digestion.

ANS: B The mechanical digestive process in the stomach entailing wavelike contractions of the muscle fibers of the stomach wall that mix food particles with gastric secretions is called peristalsis.

Once monosaccharides are absorbed into the intestinal bloodstream, they are transported to the a. cells. b. liver. c. heart. d. brain.

ANS: B The monosaccharides glucose, galactose, and fructose are absorbed directly into the portal blood circulation.

The three body systems that can be affected by a thiamin deficiency are the _____ systems. a. nervous, respiratory, and urinary b. nervous, cardiovascular, and gastrointestinal c. gastrointestinal, respiratory, and endocrine d. lymphatic, cardiovascular, and endocrine

ANS: B The nervous, cardiovascular, and gastrointestinal tract can all be affected by thiamin deficiency. The central nervous system depends on glucose for energy; if thiamin is not present in adequate amounts, sufficient energy cannot be made for the nerves to perform their functions. The heart muscle depends on thiamin as well. Without adequate thiamin, the heart muscle weakens and heart failure results. Thiamin also is necessary for the gastrointestinal tract to function properly. The cells of smooth muscle and secretory glands must have energy to perform their work, and thiamin is a necessary agent for producing that energy.

Compared with the pH in the stomach, the pH in the small intestine is a. lower. b. higher. c. the same. d. neutral.

ANS: B The pH of the stomach is acidic (lower) and the pH of the small intestine is alkaline (higher).

The primary nutritional function of the large intestine is a. absorption of fats. b. absorption of water. c. excretion of waste products. d. completion of the digestive process.

ANS: B The primary function of the large intestine is to absorb water from the chyme. The water is absorbed in the first half of the colon.

An athlete who increases his or her intake of pasta will also increase his or her need for a. folic acid. b. thiamin. c. pyridoxine. d. vitamin C.

ANS: B The starch in the pasta would be digested and absorbed as glucose. Thiamin acts a coenzyme factor related to the production of energy from glucose and the storage of energy as fat, making energy available to support normal growth.

A meal consisting of country fried steak, carrots, and a baked potato with butter and sour cream would stimulate the hormone cholecystokinin because of the a. presence of food in the duodenum. b. presence of fat in the duodenum. c. entry of the acidic chyme into the duodenum. d. entry of bile into the duodenum.

ANS: B The stimulus for the release of cholecystokinin is the presence of fat in the duodenum. Once stimulated, cholecystokinin stimulates the gallbladder to release bile to emulsify fat.

The vitamin most closely associated with protein metabolism is a. thiamin. b. pyridoxine. c. folic acid. d. choline.

ANS: B Vitamin B6 (pyridoxine) has an essential role in protein metabolism and functions in many cell reactions involving amino acids.

A vitamin that behaves more like a hormone than a vitamin is vitamin a. A. b. D. c. E. d. K.

ANS: B Vitamin D is a prohormone made in the skin by sunlight.

The main nutrients involved in metabolic regulation and control are a. water and vitamins. b. vitamins and minerals. c. vitamins and fatty acids. d. minerals and carbohydrates.

ANS: B Vitamins and minerals are the key nutrients in regulating and controlling the many chemical processes in the body. Vitamins and minerals function as coenzyme factors, which are components of cell enzymes that govern cell chemical reactions in cell metabolism.

The two minerals that occur in the water outside cells and regulate water balance are a. calcium and potassium. b. sodium and chloride. c. phosphorus and magnesium. d. iron and zinc.

ANS: B Sodium and chloride are the two minerals found in the water outside cells; both help control body-water balance.

The basic building units of protein are called _____ acids. a. fatty b. amino c. nucleic d. carboxyl

ANS: B The basic building units of protein are amino acids, which are necessary for building, repairing, and maintaining body tissues.

The total number of kilocalories in a snack that contains 10 g carbohydrate, 2 g protein, and 5 g fat is _____ kcal. a. 17 b. 68 c. 93 d. 153

ANS: C 10 g carbohydrate 4 kcal/g = 40 kcal. 2 g protein 4 kcal/g = 8 kcal. 5 g fat 9 kcal/g = 45 kcal. Total calories = 40 kcal + 8 kcal + 45 kcal = 93 kcal.

The liver and muscles store enough glycogen to last _____ hours. a. 4 to 6 b. 6 to 24 c. 12 to 48 d. 24 to 72

ANS: C A 12- to 48-hour reserve of glycogen exists in the liver and muscles and is quickly depleted if not replenished by daily food intake.

A protein that contains all indispensable amino acids in the correct proportion and ratio is called a. simple. b. incomplete. c. complete. d. indispensable.

ANS: C A complete protein contains all nine indispensable amino acids in the correct proportion and ratio needed by the body.

A young woman is 5 months pregnant. She currently lives in a condition of poverty and often runs out of money to buy food. She is most at risk for a. liver damage. b. osteopenia. c. undernutrition. d. overnutrition.

ANS: C A person with undernutrition, or an intake less than the desired amounts of nutrients a person needs to sustain and maintain health, carries a greater risk for physical illness than a person receiving adequate nutrition. In this case, a young pregnant woman living in poverty who cannot obtain the necessary nutrition for her and her baby is in a state of undernutrition, placing both at nutritional risk.

The enzyme that would be most important for digesting a skinless chicken breast would be a. sucrase. b. lipase. c. peptidase. d. bile.

ANS: C A skinless chicken breast contains more protein than any other nutrient. The protein is partially digested to peptides by peptidase.

Treatment for diarrhea in children is to a. withhold oral intake and immediately begin intravenous fluids until diarrhea stops. b. sponge with an electrolyte solution of sodium, potassium, and sugar. c. give an age-appropriate diet along with oral fluids that contain sodium, potassium, sugar, and sodium bicarbonate. d. administer the BRAT (bananas, rice, applesauce, and tea) diet.

ANS: C Administering an age-appropriate diet along with fluids that contain sodium, potassium, glucose, and sodium bicarbonate is beneficial in treating diarrhea and replacing lost fluid and electrolytes to bring the body to a state of homeostasis.

The substances that serve as the major vehicles for fat transport in the bloodstream are a. micelles. b. glycolipids. c. chylomicrons. d. bile salts.

ANS: C After absorption, monoglycerides and fatty acids are reformed into triglycerides, which are then packaged into lipoproteins called chylomicrons. Chylomicrons are made of triglycerides, cholesterol, phospholipids, and proteins, and allow fatty substances to enter the circulation.

An alcoholic is most likely to be deficient in a. biotin. b. folic acid. c. thiamin. d. pyridoxine.

ANS: C Alcohol inhibits the absorption of thiamin. Alcohol-induced thiamin deficiency causes Wernickes encephalopathy.

The enzymes aminopeptidase and dipeptidase are secreted by the a. mouth. b. stomach. c. small intestine. d. pancreas.

ANS: C Aminopeptidase and dipeptidase are enzymes secreted by glands in the wall of the small intestine.

A person is most likely to have a high body water content if he/she is a. overweight. b. underweight. c. a bodybuilder. d. sedentary.

ANS: C An athlete would have a high body water content related to the amount of muscle mass. Muscle mass contains a relatively large amount of water.

The phase of metabolism that makes growth and repair possible is a. digestion. b. catabolism. c. anabolism. d. homeostasis.

ANS: C Anabolism is the metabolic process that makes growth and repair possible in the body. It is especially necessary after an illness or disease process. Anabolism also is found during periods of rapid fetal growth during pregnancy, the first year of life, lactation during breast-feeding, and adolescent growth and development into adulthood.

A 65-year-old mans energy intake should focus on meals a. high in calories with nutrient-dense foods. b. low in calories and high in fiber and meat. c. with a lower caloric density and increased nutrient density. d. high calorie level for middle age with lowered nutrient density.

ANS: C As the aging process continues, there is a gradual decline in basal metabolic rate and physical activity, resulting in a decrease in the total energy requirement. Food choices should reflect a decline in caloric density and a greater emphasis on nutrient density.

The lining of the stomach and intestine is protected from strong acid by a. pepsinogen. b. bile. c. mucus. d. the presence of food.

ANS: C Because the stomach contains hydrochloric acid, mucus is available to protect its lining from the erosive effects of the acid. Large quantities of mucus are secreted by the intestinal glands to protect the mucosal lining from irritation and erosion caused by the high acidic gastric contents entering the duodenum.

An important function of bile is to a. digest triglycerides. b. activate the intestinal lipases. c. break fat into smaller particles. d. split fatty acids into two-carbon molecules.

ANS: C Bile functions as an emulsifier rather than an enzyme. Bile assists in the preparation of fat for chemical digestion by its specific enzymes. This preparation accomplishes two tasks: it (1) breaks down fat into small particles; and (2) lowers the surface tension of the dispersed and suspended fat particles.

The number of kilocalories provided by one slice of bread that contains 30 g carbohydrate, 3 g protein, and 1 g fat is _____ kcal. a. 34 b. 136 c. 141 d. 306

ANS: C Calculate as follows: Carbohydrate provides 4 kcal/g, protein provides 4 kcal/g, and fat provides 9 kcal/g. Therefore: 30 g carbohydrate 4 kcal/g = 120 kcal 3 g protein 4 kcal/g = 12 kcal 1 g fat 9 kcal/g = 9 kcal = 141 total kcal (120 kcal + 12 kcal + 9 kcal)

The number of kilocalories from carbohydrates in a baked potato that contains 40 g carbohydrate is _____ kcal. a. 40 b. 80 c. 160 d. 360

ANS: C Carbohydrate contains 4 kcal/g, so 40 g 4 kcal/g = 160 kcal.

An element not found in triglycerides is a. carbon. b. hydrogen. c. nitrogen. d. oxygen.

ANS: C Carbon, hydrogen, and oxygen make up fat, whereas nitrogen is found as part of the protein molecule.

Chloride is incorporated into a. pancreatic secretions. b. intestinal secretions. c. gastric secretions. d. skeletal tissue.

ANS: C Chloride is a key element in the hydrochloric acid secreted in gastric juices.

Copper has a metabolic association with a. silicon. b. chromium. c. iron. d. molybdenum.

ANS: C Copper is frequently called the iron twin because copper and iron are metabolized in much the same way and both are components of cell enzymes.

The Dietary Reference Intakes (DRIs) are developed by the a. U.S. Public Health Service. b. Food and Drug Administration (FDA). c. National Academy of Sciences, Food and Nutrition Board. d. National Institutes of Health (NIH).

ANS: C DRIs are developed by the National Academy of Sciences, Food and Nutrition Board.

Which of the following diets can help ensure adequate and balanced vitamin intake? a. a high-calorie diet composed of mainly fruits and vegetables b. a high-protein diet concentrating on red meat and fish c. a varied diet composed of all food groups eaten in controlled portions d. a varied diet with a higher emphasis on grains and fish

ANS: C Eating a well-balanced, varied diet can help ensure adequate and balanced intake by supplying needed nutrients from all the food groups in proper portion sizes.

An example of an electrolyte is a. glucose. b. iron. c. potassium. d. carbon dioxide.

ANS: C Electrolytes are small, inorganic substances that can dissociate or break apart in a solution and carry an electrical charge. Examples include potassium, sodium, chloride, calcium, magnesium, carbonate, phosphate, and sulfate.

Energy needs per pound of body weight a. increase with age. b. increase throughout childhood. c. decrease with age. d. are greater in women than in men.

ANS: C Energy needs per pound of body weight generally decrease during the aging process, with a gradual decline in basal metabolic rate and physical activity that decreases the total energy requirement.

Mr. Jones normally has a basal metabolic rate of 1500 kcal. He develops a fever of 100.6 F. His rate would now be approximately _____ kcal. a. 1550 b. 1600 c. 1710 d. 1830

ANS: C Fever increases basal metabolic rate approximately 7% for each 1 F rise in temperature. In this case, Mr. Jones has a temperature above normal of 2 F (normal = 98.6 F). The resultant increase in calories is 1500 kcal (0.07 2) = 210 additional kcal. 210 kcal + 1500 kcal = 1710 kcal (approximate new rate).

Dietary fiber is beneficial because it a. is high in nutrients. b. is readily digested. c. adds bulk to feces. d. absorbs excess nutrients.

ANS: C Food fiber is not digested because human beings lack the specific enzymes required, but adds bulk to the diet.

Processed foods supply a large percent of what mineral? a. manganese b. magnesium c. sodium d. iron

ANS: C Food manufacturers add significant amounts of salt and other sodium compounds to processed foods.

For a compound to be classified as a vitamin, it must a. be synthesized by the body. b. be required in large quantities. c. perform a vital function. d. be water soluble.

ANS: C For a compound to be defined as a vitamin, it must be a vital, organic, dietary substance that is not a carbohydrate, fat, protein, or mineral and is necessary in only very small amounts to perform a specific metabolic function or prevent an associated deficiency. It also cannot be manufactured by the body in sufficient amounts to sustain life and must be supplemented by the body.

The process of digestion involves _____ and _____ actions. a. thermal, chemical b. chemical, electrical c. mechanical, chemical d. mechanical, thermal

ANS: C For nutrients to be delivered to the cells, food goes through a series of mechanical and chemical changes.

Conversion of amino acids to glucose is called a. metabolism. b. glycogenosis. c. gluconeogenesis. d. catabolism.

ANS: C Gluconeogenesis is the conversion of amino acids to glucose.

The sugar to which all other sugars are converted and the one that circulates in the blood to provide major fuel for the body's cells is a. sucrose. b. fructose. c. glucose. d. maltose.

ANS: C Glucose is a monosaccharide considered the basic single sugar in the body's metabolism. Glucose is the form of sugar circulating in the blood and is the primary fuel for the cells.

The carbohydrate form in which glucose is stored in the body is a. starch. b. polysaccharide. c. glycogen. d. fructose.

ANS: C Glucose is stored in the body as glycogen.

The preferred source of energy for the heart muscle is a. glucose. b. glycogen. c. fatty acids. d. amino acids.

ANS: C Glycogen is the emergency fuel for the heart, whereas fatty acids are the preferred fuel.

An example of a food that is a good source of calcium is a. kidney beans. b. whole-grain bread. c. yogurt. d. spinach.

ANS: C Good sources of calcium include milk and milk products, including cheese, yogurt, and ice cream.

If the excretion of nitrogen exceeds the nitrogen intake, the condition is called a. total nitrogen balance. b. positive nitrogen balance. c. negative nitrogen balance. d. anabolism.

ANS: C If the body takes in less nitrogen than it excretes, a negative balance occurs. This means that the body has an inadequate protein intake and is losing nitrogen by breaking down more tissue than it is building up.

The main dietary source of iodine is a. seafood. b. legumes. c. iodized table salt. d. fortified foods.

ANS: C Iodized table salt is the major reliable source of iodine. The amount of iodine in natural food varies depending on the content of the soil. Seafood is another good source of iodine, but is less reliable because most people do not eat seafood daily.

The person most at risk for malnutrition would be a(n) a. active young adult who eats 3 to 5 servings of fruits and vegetables along with lean meats and fish and complex carbohydrates and exercises 3 times a week. b. young child who refuses to eat peas, green beans, and broccoli but loves fruits and other vegetables. c. middle-aged man undergoing chemotherapy for leukemia and who is having difficulty eating solid food. d. young weight lifter who has recently undergone surgery for a compound fracture of his left femur.

ANS: C Malnutrition appears when nutrition reserves are depleted or nutrient and energy intake is not sufficient to meet the day-to-day needs along with the added metabolic stress. In this case, cancer and chemotherapy place an increased metabolic stress on the body and the patient is unable to consume enough food to meet his nutrient requirements, placing him at risk for malnutrition.

A food that contains maltose would be a. milk. b. fruit. c. molasses. d. table sugar.

ANS: C Maltose is found in molasses.

A good food source of niacin is a. a banana. b. a tomato. c. beef. d. oatmeal.

ANS: C Meat is a major source of niacin. The greatest intake of niacin in the United States comes from mixed dishes high in meat, poultry, or fish.

The sum of all body processes inside living cells that sustain life and health is a. science. b. digestion. c. metabolism. d. nutrition.

ANS: C Metabolism is the sum of all chemical changes that take place in the body. Metabolism provides energy, builds tissue, and regulates metabolic processes in the body.

Of the following, the food with the lowest carbohydrate content (as a percentage of weight) would be a. orange juice. b. raisins. c. whole milk. d. dried beans.

ANS: C Milk contains the least carbohydrate content (as a percentage of weight); it contains lactose, but the amount is diluted by all the liquid in the milk. Carbohydrates are more concentrated in dried fruits, juices, and starchy vegetables.

A good source of monounsaturated fat is a. fish. b. margarine. c. avocado. d. tofu.

ANS: C Monounsaturated fats include olives and olive oil, peanuts and peanut oil, canola oil, almonds, pecans, and avocados.

You are asked to help plan meals for a local monthly community dinner meeting for the elderly. The tool that would be most helpful for planning healthy meals is the a. Dietary Reference Intakes. b. Dietary Guidelines for Americans. c. MyPlate food guidance system. d. basic four food groups.

ANS: C MyPlate, provided by the U.S. Department of Agriculture, provides a valuable tool for meal planning, providing serving sizes for each food group and the ability to create a balanced meal from each group listed.

The element that is contained in proteins but not in carbohydrates or lipids is a. carbon. b. hydrogen. c. nitrogen. d. oxygen.

ANS: C Nitrogen is present in proteins but not in carbohydrates or lipids. Amino acids, the building blocks of protein, are named for their chemical structure; amino refers to compounds containing nitrogen.

Which of the following foods has the greatest caloric density? a. banana b. bread c. nuts d. milk

ANS: C Nuts have the greatest caloric density of choices given because they have the highest concentration of energy for the same quantity of food. Nuts are composed of a higher percentage of fat (the highest-energy nutrient) compared with bread, milk, or a banana, which are low in fat.

After absorption, the end products of carbohydrate and protein digestion enter the a. lacteal. b. bile duct. c. blood system. d. bowel.

ANS: C Once carbohydrates and protein are digested and absorbed, they cross the inner intestinal wall and enter the bloodstream.

Oral rehydration therapy is preferred over intravenous therapy for fluid replacement caused by diarrhea because it a. is quicker. b. tastes better. c. is more readily available. d. provides electrolytes as well as fluid.

ANS: C Oral hydration is preferred over intravenous therapy if it is able to be consumed by the patient because it is just as effective as intravenous therapy, is more readily available, and is less expensive.

Mr. Katz, who is 48 years old, is admitted to the hospital with a fracture to his left hip. He weighs 248 lb (54 lb above his desired weight). He is considered to be in a state of overnutrition. The statement most true regarding his state of overnutrition is a. desired nutrients are consumed in excess amounts without the risk of malnutrition. b. because excess body fat is evident and excess calories are consumed, there is no risk of nutrient deficiency leading to malnutrition. c. even though excess body fat and excess nutrient intake are evident, there still may be a risk for some type of nutrient deficiency leading to malnutrition. d. excess body weight may or may not be present along with excess consumption of carbohydrates and fat, which results in inadequate vitamin and mineral intake.

ANS: C Overnutrition results from excess nutrient and energy intake over time, resulting in excess weight and a state of obesity. Malnutrition can result from excess body weight and the lack of vitamin- and mineral-rich food consumption (e.g., consumption of fatty and carbohydrate-rich foods only).

The disease associated with niacin deficiency is a. anemia. b. cheilosis. c. pellagra. d. beriberi.

ANS: C Pellagra is a disease caused by the lack of niacin. It is characterized by skin lesions along with gastrointestinal, mucosal, neurologic, and mental symptoms. The four Ds associated with pellagra are dermatitis, diarrhea, dementia, and death.

Phytochemicals act as a. vitamins and minerals. b. cofactors and enzymes. c. antioxidants and hormones. d. antibiotics and antifungals.

ANS: C Phytochemicals act as antioxidants and hormones. The beneficial effects of phytochemicals are believed to result from synergistic actions of multiple nutrients as opposed to acting as an isolated compound.

Most fatty acids in plant foods are a. monounsaturated. b. polyunsaturated. c. unsaturated. d. saturated.

ANS: C Plant foods are mostly composed of unsaturated fats. However, tropical oils such as palm, palm kernel, and coconut as well as hydrogenated oils are composed of saturated fats.

The major mineral in water inside cells is a. sodium. b. chloride. c. potassium. d. magnesium.

ANS: C Potassium is the major electrolyte controlling the water inside the cell (intracellular fluid).

The organic molecule responsible for creating colloidal osmotic pressure is a. glucose. b. an electrolyte. c. protein. d. sodium.

ANS: C Protein is an organic molecule responsible for creating colloidal osmotic pressure.

Proteins are absorbed as a. fatty acids. b. disaccharides. c. amino acids. d. polypeptides.

ANS: C Proteins are broken down to individual amino acids to be absorbed; polypeptides require further enzymatic breakdown before they can be absorbed.

The vitamin that is destroyed by light is a. vitamin C. b. niacin. c. riboflavin. d. biotin.

ANS: C Riboflavin is easily destroyed by light. Milk, a major source of riboflavin, is sold and stored in plastic or cardboard containers to protect it from light exposure.

There is a metabolic partnership between vitamin E and a. zinc. b. chromium. c. selenium. d. iron.

ANS: C Selenium is a trace mineral that works with vitamin E as an antioxidant. A selenium-containing enzyme, glutathione peroxidase, is the second line of defense in preventing oxidative damage to cell membranes. Selenium spares vitamin E by reducing its requirement, the same as vitamin E does for selenium.

Cations primarily responsible for controlling body water distribution are a. sodium and chloride. b. calcium and phosphorus. c. sodium and potassium. d. sodium and bicarbonate.

ANS: C Sodium and potassium are cations that function to control the distribution of water in the body. Sodium is the major extracellular electrolyte and potassium is the major intracellular electrolyte.

The amino acid that can be converted to niacin in the body is a. leucine. b. phenylalanine. c. tryptophan. d. valine.

ANS: C Some of the niacin the body requires can be made from the essential amino acid tryptophan. The total requirement in the body for niacin is stated in terms of niacin equivalents to account for both sources.

The function of all B-complex vitamins is to a. regulate fluid balance. b. function as body structures. c. function as coenzymes. d. provide calories for energy.

ANS: C The B-complex vitamins function as coenzymes that are necessary agents to break down compounds, but are not consumed in the process.

The grams of high-quality protein required daily for an individual who weighs 170 lb and is close to ideal body weight would be _____ g. a. 45.2 b. 55.3 c. 61.8 d. 94.0

ANS: C The Recommended Daily Allowance for both men and women is set at 0.8 g of high-quality protein per kilogram of desirable body weight per day. In this case, 170 lb/2.2 lb/kg = 77.3 kg. 77.3 kg 0.8 g/kg = 61.8 g/day of protein.

A basket of fruit contains ripe grapes, apples, and oranges as well as pears and peaches that are not quite ripe. The fruits with the highest amount of simple sugar are the a. pears and apples. b. peaches and oranges. c. grapes and apples. d. peaches and pears.

ANS: C Fructose is a simple sugar; ripe fruit contains more fructose than less-ripe fruit.

The active hormonal form of vitamin D is a. cholecalciferol. b. calciferol. c. calcitriol. d. calcitonin.

ANS: C The active form of vitamin D is calcitriol. Vitamin D is made in the body with the help of the suns ultraviolet rays. The compound made in the skin by sunlight is a prohormone. This irradiated compound, cholecalciferol (calciferol), is in its inactive form. It is then activated by two successive enzymes, first in the liver and then in the kidney, to become the active form, calcitriol.

Amino acids that contain sulfur are a. phenylalanine and calcium. b. threonine and tyrosine. c. methionine and cystine. d. leucine and tryptophan.

ANS: C The amino acids methionine and cystine contain sulfur.

A nutrient that does not provide energy for the body is a. carbohydrate. b. protein. c. vitamin. d. fat.

ANS: C The energy nutrients are carbohydrate, fat, and protein.

Basal metabolic rate is controlled by the hormone a. cortisol. b. growth hormone. c. thyroxine. d. insulin.

ANS: C The hormone thyroxine controls the metabolic rate in the body. The thyroid function test can assess metabolism by measuring the activity of the gland and the blood levels of its hormone, thyroxine.

Mr. Jones consumes approximately 1500 mL/day from fluid contained in liquids and foods and from metabolism of foods. What percent of his fluid requirement does he meet if he requires 2400 mL/day? a. 41% b. 51% c. 62% d. 84%

ANS: C The intake from liquids, liquids in foods, and metabolism is approximately 1500 mL/day so 1500 mL divided by 2400 mL = 62%.

After eating a dinner of fried chicken, gravy, and mashed potatoes, chemical digestion of the fat component primarily takes place in the a. mouth. b. stomach. c. small intestine. d. large intestine.

ANS: C The largest part of chemical digestion occurs in the small intestine with bile salts from the gallbladder (which serve as an emulsifier) and several enzymes, including gastric lipase (tributyrinase) and pancreatic lipase, which break down triglycerides to diglycerides and monoglycerides.

The main function of fluoride is to a. provide structural support. b. prevent anemia. c. prevent dental caries. d. slow aging.

ANS: C The main function of fluoride is to prevent dental caries. Fluoride strengthens the ability of the tooth structure to withstand the erosive effect of bacterial acids.

Two organs that work with the small intestine in digestion are the a. liver and kidneys. b. stomach and large intestine. c. pancreas and liver. d. large intestine and colon.

ANS: C The pancreas aids in digestion by secreting enzymes to aid in protein, carbohydrate, and fat digestion. The presence of fat in the small intestine triggers the release of bile from the gallbladder; bile is made in the liver and the gallbladder is located in the liver.

The primary function of protein in the diet is to supply a. energy for growth and development. b. insulation for vital organs. c. material for growth and maintenance. d. all 20 amino acids for heart maintenance.

ANS: C The primary function of protein is to supply material in the body for growth, maintenance, and repair.

The primary function of vitamin D is to regulate the absorption and metabolism of the minerals a. sodium and potassium. b. iron and phosphorus. c. calcium and phosphorus. d. sodium and calcium.

ANS: C The primary function of vitamin D is the absorption of calcium and phosphorus. The hormone form calcitriol acts with two other hormones: parathyroid hormone and the thyroid hormone calcitonin. In balance with these two hormones, vitamin D hormone stimulates the absorption of calcium and phosphorus in the small intestine.

The recommended daily intake of dietary fiber for an adult woman is _____ g/day. a. 15 b. 21 c. 25 d. 30

ANS: C The recommended intake of fiber for men and women aged 50 years and younger is 38 g/day and 25 g/day, respectively.

The estimated daily basal metabolic rate for a man who weighs 150 lb is _____ kcal. a. 1500 b. 1575 c. 1636 d. 1686

ANS: C To calculate the basal metabolic rate (BMR), use the general formula: Men = 1.0 kcal/kg/hour; 1 kg = 2.2 lb. Convert weight (lb) to kg: 150 lb/2.2 lb/kg = 68 kg. Multiply by formula: BMR (kcal) = 1.0 kcal/kg/hour 68 kg 24 hours in a day = 1636 kcal.

Trace minerals are called trace because they are a. not as important as the other minerals. b. found in small quantities in food sources. c. found in small quantities in the body. d. difficult to detect in the body.

ANS: C Trace elements occur in very small amounts in the body. Trace elements are defined as those having a required intake of less than 100 mg/day.

The person most at risk for vitamin D deficiency is a a. 12-year-old girl who plays soccer at the local playground twice a week. b. 28-year-old mother who breastfeeds her 5-month-old infant and takes a daily stroll in the neighborhood. c. 62-year-old woman who lives in a cold climate and rarely goes outdoors. d. 42-year-old man who plays golf once a week.

ANS: C Vitamin D is synthesized in the skin with exposure to sunlight. People who do not go outdoors may be at higher risk for developing a vitamin D deficiency.

Vitamin E protects membranes because it acts as a(n) a. barrier. b. peroxide. c. antioxidant. d. clotting factor.

ANS: C Vitamin E protects membranes by acting as natures most potent fat-soluble antioxidant. The polyunsaturated fatty acids in lipid membranes are easy for oxygen to break down, and vitamin E can interrupt this oxidation and protect the fatty acids of the cell membrane from damage.

When energy intake exceeds energy expenditure, the result can be a. anorexia. b. malnutrition. c. weight gain. d. hyperactivity.

ANS: C When energy intake exceeds energy expenditure, weight gain may result. Excess intake without expenditure results in excess storage of energy as body fat.

A patient is to receive 2400 kcal/day while recovering from a motor vehicle accident. He is to receive 50% of calories from carbohydrates, 25% of calories from fat, and 25% of calories from protein. Which of the following represents the appropriate calories for each substrate? a. 1500 kcal from carbohydrates, 500 kcal from fat, and 400 kcal from protein b. 1400 kcal from carbohydrates, 600 kcal from fat, and 400 kcal from protein c. 1200 kcal from carbohydrates, 600 kcal from fat, and 600 kcal from protein d. 1600 kcal from carbohydrates, 400 kcal from fat, and 400 kcal from protein

ANS: C 2400 kcal 0.50 = 1200 kcal from carbohydrates; 2400 kcal 0.25 = 600 kcal from fat; and 2400 kcal 0.25 = 600 kcal from protein.

A toxic level of vitamin D is most likely to result in a. liver damage. b. hyperpigmentation. c. blindness. d. calcification of soft tissues.

ANS: D A toxic level of vitamin D can result in calcification of soft tissues such as kidneys and lungs as well as fragile bones.

When not enough scientific evidence is available to establish a Recommended Dietary Allowance (RDA), the value used to guide intake is called the a. Dietary Reference Intake (DRI). b. tolerable upper intake level (UL). c. estimated average requirement (EAR). d. adequate intake (AI).

ANS: D AI is used as a guide when not enough scientific data are available to establish the RDA figure.

Gas formation in the colon is the result of a. ingestion of certain foods. b. ingestion of too much water. c. inadequate ingestion of fiber. d. bacterial action on undigested items.

ANS: D Bacterial action on indigestible food items in the large intestine can contribute to the formation of gas.

The B vitamin predominantly found in foods of animal origin is a. pantothenic acid. b. niacin. c. thiamin. d. cobalamin.

ANS: D Because cobalamin occurs as a protein complex in foods, its sources are mostly of animal origin.

After digestion, fatty materials are absorbed into the a. bloodstream. b. outer skin. c. colon. d. lacteals.

ANS: D Because fatty materials are not water soluble, these molecules pass into the lymph vessels in the villi (the lacteals), then into the larger lymph vessels of the body, and eventually into the bloodstream.

Bile contains a. hormones. b. enzymes. c. plasma. d. emulsifiers.

ANS: D Bile is an emulsifying agent that aids in fat digestion and absorption.

he nutrients that provide the body with its primary source of fuel for energy are a. vitamins. b. minerals. c. fiber. d. carbohydrates.

ANS: D Carbohydrates (e.g., starches and sugars) are the body's primary fuel to carry out necessary processes; fat is the secondary source of energy.

An example of a breakfast high in calcium is a. scrambled eggs and toast. b. pancakes and syrup. c. sausage biscuit. d. cereal and milk.

ANS: D Cereal and milk provide good sources of calcium because calcium-rich foods include milk and milk products.

An example of a food that does not contain cholesterol is a. liver. b. sausage. c. cheese. d. coconut.

ANS: D Cholesterol is a substance that naturally occurs in all animal foods but not in plant foods.

Chromium is a component of the factor that facilitates the action of insulin. This factor is called a. factor III. b. antipernicious factor. c. glucogenic factor. d. glucose tolerance factor.

ANS: D Chromium functions as an essential component of the organic complex glucose tolerance factor, which stimulates the action of insulin.

Types of dietary fiber include a. lactose, galactose, and maltose. b. polysaccharides and polyols. c. starch, ptyalin and glucose d. cellulose, lignin, and noncellulose.

ANS: D Dietary fiber is found in plant foods. Plants contain several types of dietary fiber, including cellulose, lignin, and noncellulose polysaccharides.

Of the following, the best food choices for dietary fiber include a. fruit and fruit juice. b. rice and crackers. c. iceberg lettuce and tomato juice. d. lentils and corn.

ANS: D Dietary fiber is found in unrefined and whole plant foods. Of the choices listed, lentils and corn provide the highest amount of dietary fiber.

An example of a food that contains hidden fats is a. salad dressing. b. skim milk. c. rice. d. skinless chicken.

ANS: D Even when all the visible fat has been removed from meat, approximately 6% of the total fat that surrounds the muscle fibers remains.

A negative effect of sugar alcohols is that they a. contain more kilocalories than sugar. b. can cause intoxication. c. promote bacterial disease in the colon. d. may cause diarrhea.

ANS: D Excessive amounts of sugar alcohols in food products can cause diarrhea because of the slow digestion of the product.

Fat substitutes are used in food products to a. reduce the cost of popular foods. b. reduce the transfatty acid content of the food. c. prolong the shelf life of the food. d. improve the flavor and physical texture of low-fat foods

ANS: D Fat substitutes, such as Simplesse and Olestra, provide improved flavor and physical texture to low-fat foods and can help reduce total dietary fat.

Fever increases basal metabolic rate approximately _____ for each _____ rise. a. 1%, 1 F b. 1%, 1 C c. 1%, 7 F d. 7%, 1 F

ANS: D Fever increases basal metabolic rate approximately 7% for each 1 F rise in temperature.

Metabolic rate would increase with a body temperature of a. 97.4 F. b. 98.4 F. c. 98.6 F. d. 101.2 F.

ANS: D Fever increases basal metabolic rate by approximately 7% for each 1 F rise in temperature. Normal body temperature is 98.4 F or 98.6 F; 101.2 F would be high enough to cause a significant increase in metabolic rate.

An example of a gastric secretion is a. intestinal lipase. b. pancreatic amylase. c. bile. d. hydrochloric acid.

ANS: D Gastric secretions include enzymes, hydrochloric acid and buffer ions, mucus, water and electrolytes.

An example of a protein-free body substance is a. collagen. b. hemoglobin. c. insulin. d. glycogen.

ANS: D Glycogen is the storage form of carbohydrates and does not contain protein.

The functions of fat in the body include a. enzyme production, insulation of long bones, and bone structure. b. formation of bone structure and energy for daily activities. c. flavoring low fat foods, supplying fatty acids, and lubrication for vital organs. d. insulation of vital organs, temperature regulation, and cell membrane structure.

ANS: D In the body, fat around vital organs and under the skin provides insulation and helps regulate body temperature; fat is also a component of cell membrane structure.

A food that begins chemical digestion in the mouth is a. chicken. b. yogurt. c. candy. d. bread.

ANS: D In the mouth, salivary glands secrete salivary amylase, which is the general name for any starch-splitting enzyme. Thus a food with starch content, such as bread, could begin its chemical digestion in the mouth.

In the diet, the greatest proportion of indispensable amino acids is provided by a. black beans. b. peanuts. c. safflower oil. d. turkey.

ANS: D Indispensable amino acids are provided mostly by high-protein animal products.

A type of fat that may be associated with a high risk of atherosclerosis if consumed on a regular basis is a. olive oil. b. safflower oil. c. margarine. d. lard.

ANS: D Lard is a highly saturated fat. Excess intake of cholesterol and saturated fat is associated with atherosclerosis.

Which factors place a person at the greatest risk for malnutrition? a. poor appetite, insufficient nutrient intake, poor hygiene, and depleted nutrition reserves b. poor hygiene, insufficient exercise, and excess carbohydrate intake c. depleted carbohydrate intake, poor hygiene, and excess calorie intake d. poor appetite, insufficient nutrient intake, depleted nutrition reserves, and a form of metabolic stress

ANS: D Malnutrition appears when nutritional reserves are depleted and nutrient and energy intake is not sufficient to meet day-to-day needs or added metabolic stress.

Which is least likely to be a primary cause of malnutrition? a. conditions of poverty b. prolonged hospitalization c. homelessness d. exercise

ANS: D Malnutrition appears when nutritional reserves are depleted and nutrient and energy intake is not sufficient to meet day-to-day needs or the additional requirements necessary during periods of stress.

A food relatively high in saturated fat is a. corn oil. b. peanut oil. c. avocado oil. d. margarine.

ANS: D Margarine is higher in saturated fat than corn oil, peanut oil, and avocado oil. Margarine is made from oil by hydrogenation. This makes the oil more solid and more saturated.

A pizza slice is being consumed by a hungry teen. The first actions of biting, chewing, and breaking up the slice into smaller particles is called a. peristalsis. b. segmentation. c. pendular movements. d. mastication.

ANS: D Mastication begins mechanical digestion in the mouth. Mastication is the biting and chewing that begins to break food into smaller particles.

Water formed from metabolism comes from a. what is contained in foods. b. moving from compartment to compartment. c. what is absorbed from gastrointestinal secretions. d. oxidation of nutrients in the cells.

ANS: D Metabolic water, or water of oxidation, is the product of cell oxidation when nutrients are burned in the body for energy.

The term used to denote concentration of electrolytes in a given volume is a. valence. b. colloidal osmotic pressure. c. pH. d. milliequivalent.

ANS: D Milliequivalents are used to express the number of electrolytes per unit of fluid in a solution.

A deficiency of vitamin A may result in a. osteoporosis. b. bile obstruction. c. breakdown of cell membranes. d. night blindness.

ANS: D Night blindness results from a deficiency of vitamin A. Vitamin A helps form the visual pigment rhodopsin in the eye. Retinol, the name given to vitamin A, is an essential part of rhodopsin, commonly known as visual purple. This light-sensitive substance enables the eye to adjust to the different amounts of available light.

Nutrient density means the a. total weight of the nutrients in a food. b. digestibility of the nutrients in a food. c. concentration of energy in a given amount of food. d. concentration of nutrients in a given amount of food.

ANS: D Nutrient density is the concentration of nutrients in a given amount of food.

The thermic effect of food refers to the fact that a. all nutrients contain calories. b. certain foods are more stimulating than others to the gastrointestinal tract. c. the presence of food in the stomach starts the process of digestion. d. the process of digestion, absorption, and metabolism of food requires energy.

ANS: D Once food is eaten, it stimulates metabolism and requires extra energy for digestion, absorption, and transport of the nutrients to the cells. This stimulation is referred to as the thermic effect of food.

Binding agents such as oxalic acid and phytic acid inhibit absorption of a. potassium. b. sodium. c. sulfur. d. calcium.

ANS: D Oxalic acid is a compound found in some plants such as spinach, rhubarb, Swiss chard, beet greens, and certain other vegetables and nuts that form insoluble salts with calcium, called oxalates.

An apple contains a type of soluble dietary fiber called a. lignin. b. starch. c. cellulose. d. pectin.

ANS: D Pectin is a water-soluble fiber found in many fruits. Cellulose and lignin are insoluble fibers. Starch is another polysaccharide found in grains, legumes, and other vegetables and in small amounts in fruit. Starch does not necessarily contain dietary fiber.

Protein plays an important role in the body a. as the first source of energy fuel. b. in the conversion of glucose to glycogen for storage. c. as a coenzyme needed for energy utilization. d. in defense against disease and infection.

ANS: D Protein assists in the bodys defense against disease and infection by helping build special white blood cells called lymphocytes.

Protein catabolism is increased in conditions such as a. pregnancy. b. childhood. c. puberty. d. illness.

ANS: D Protein catabolism, or the breakdown of protein, is increased during illness or disease and increases the bodys need for protein and kilocalories to rebuild tissue and meet the demands of an increased metabolic rate.

Carbohydrates are stored as glycogen in the a. central nervous system and muscles. b. heart and liver. c. small intestine. d. liver and muscles.

ANS: D Rationale: Carbohydrates are stored as glycogen in the liver and muscles.

Carbohydrates play a major role in nutrition because they a. provide a long-term energy store. b. are digested in the stomach. c. help regulate body functions. d. provide the body's major source of energy.

ANS: D Rationale: Carbohydrates are the major source of energy for the body, comprising approximately 50% of total caloric intake.

A gastric enzyme that coagulates the protein in milk and is produced by infants but not by adults is a. hydrochloric acid. b. pepsinogen. c. trypsin. d. rennin.

ANS: D Rennin is the gastric enzyme found in the gastric juice of human infants and some young animals such as calves. Rennin is important to the infant in the digestion of milk.

The best food source of folic acid is a. grapefruit. b. chicken. c. cheese. d. broccoli.

ANS: D Rich sources of folate are found in liver, green leafy vegetables, yeast, and legumes. Broccoli would be a high source of folate among the choices.

Ways to minimize formation of stomach gas include a. avoiding caffeine. b. chewing with your mouth open. c. drinking liquids through a straw. d. not gulping.

ANS: D Stomach gas can be minimized by avoiding carbonated beverages, chewing with the mouth closed, not gulping food, not drinking from a can or through a straw, and not eating while nervous.

The factors most responsible for regulating calcium absorption from food are a. activity and diet. b. dietary intake and vitamin D hormone. c. metabolic rate and cardiovascular function. d. vitamin D hormone, calcitonin, and parathyroid hormone.

ANS: D The absorption of dietary calcium depends on the interaction of three hormonesvitamin D, parathyroid hormone, and calcitoninthat directly control absorption along with indirect metabolic stimuli from the estrogen hormones.

The fat-soluble vitamin responsible for the synthesis of blood-clotting factors by the liver is vitamin a. A. b. D. c. E. d. K.

ANS: D The basic function of vitamin K is in the blood-clotting process. The most known vitamin Kdependent blood factor is prothrombin.

The body needs linoleic acid for a. digestion of food. b. protein metabolism. c. fluid balance. d. blood clotting.

ANS: D The body needs linoleic acid for functions related to tissue strength, cholesterol metabolism, muscle tone, blood clotting, and heart action.

End products of fat digestion do not include a. fatty acids. b. glycerol. c. diglycerides. d. monosaccharides.

ANS: D The end products of fat digestion include fatty acids, glycerol, and diglycerides. Monosaccharides are a type of carbohydrate.

The functions of energy metabolism and acid-base balance are regulated by a. sodium. b. iron. c. potassium. d. phosphorus.

ANS: D The functions of phosphorus include bone and teeth formation, energy metabolism, and acid-base balance.

The hormones that participate in calcium metabolism are a. estrogen and oxytocin. b. cortisone and epinephrine. c. aldosterone and thyroxine. d. parathyroid and calcitriol.

ANS: D The hormone form calcitriol acts with two other hormones: parathyroid hormone and the thyroid hormone calcitonin to stimulate the absorption of calcium in the small intestine.

The hormone that stimulates the pancreas to release its secretions is a. gastrin. b. enterogastrone. c. cholecystokinin. d. secretin.

ANS: D The hormone secretin, which is produced by the mucosal glands in the first part of the intestine, controls the secretion of enzymes and other substances from the pancreas.

The unit of measurement used to refer to the amount of energy in food is the a. watt. b. kilogram. c. milligram. d. kilocalorie.

ANS: D The kilocalorie is the unit of measure used to measure the amount of energy in food and is the amount of heat necessary to raise 1 kg of water 1 C.

The major site or organ in the body for metabolic processing of carbohydrates is the a. intestine. b. heart. c. brain. d. liver.

ANS: D The liver is the major site for metabolic processing of carbohydrates.

A patient is placed on a 2300-kcal diet. The health care provider is asked to calculate the grams of carbohydrates he is receiving from the diet. The number of grams of carbohydrates is a. 50 g. b. 35 g. c. 250 g. d. impossible to calculate from this data.

ANS: D The percentage of carbohydrate in the diet typically ranges from 45% to 65% of total calories depending on individual needs, tastes, habits, living situations, and energy demands. However, the health care provider would need to know the specific foods the patient is eating to calculate carbohydrate intake.

Which of the following is the most accurate statement regarding the functions of protein? a. Proteins can be a primary fuel source even if there is adequate carbohydrate intake. b. Proteins are a necessary nutrient to provide energy for the body in times of stress. c. Proteins can be used as coenzyme factors during cell metabolism. d. Proteins are essential to tissue building and repair within the body.

ANS: D The primary function of proteins is to provide amino acids, which are the building units necessary to build and repair tissues within the body. This is a constant process that ensures adequate growth and maintenance of tissues for a strong body.

A patient requires a nutrition assessment. The most appropriate professional to perform the assessment is a a. physician. b. nurse. c. public health nutritionist. d. registered dietitian.

ANS: D The registered dietitian is the nutrition expert registered with the Commission of Dietetic Registration (CDR), the certifying agency of Academy of Nutrition and Dietetics. Registered dietitians are the only professionals who have met strict educational and professional prerequisites and passed a national registration examination, which would properly prepare them to conduct a nutrition assessment.

The requirement for vitamin E varies by the amount of an individuals a. sun exposure. b. dietary selenium. c. animal fat intake. d. polyunsaturated fatty acid intake.

ANS: D The requirement for vitamin E varies with the amount of polyunsaturated fatty acids in the diet.

Sunflower oil is a rich source of a. vitamin A. b. vitamin B. c. vitamin D. d. vitamin E.

ANS: D The richest sources of vitamin E are vegetable oils. Other food sources include nuts, fortified cereals, and avocado.

Thirst tends to be an unreliable index of fluid needs in a. infants. b. pregnant women. c. breast-feeding women. d. older adults.

ANS: D Thirst is an unreliable index of fluid needs in the elderly because the thirst mechanism usually diminishes with age and dehydration can easily occur.

The sum of basal metabolism, energy expended in physical activity, and thermic effect of food is known as a. metabolic rate. b. energy intake. c. basal energy needs. d. total energy requirement.

ANS: D Together, basal metabolism, physical activities, and the thermic effect of food make up the total energy requirement.

A food that is high in a macronutrient broken down by trypsin is a. bread. b. fruit. c. margarine. d. chicken.

ANS: D Trypsin breaks down protein to dipeptides. In this case, chicken is the high-protein food.

The enzyme trypsin is activated by the enzyme a. zymogen. b. bile. c. gastrin. d. enterokinase.

ANS: D Trypsin is activated by the enzyme enterokinase. Enterokinase is secreted from the intestinal cells when food enters the duodenum.

Two types of protein in the body are _____ protein and _____ protein. a. complete, incomplete b. animal, vegetable c. dispensable, indispensable d. tissue, plasma

ANS: D Two types of protein in the body are tissue and plasma protein. Amino acids are classified as indispensable, dispensable, or conditionally indispensable in the diet according to whether the body can make them.

An important function of vitamin A is to a. be incorporated into the bile. b. help with blood clotting. c. act as an antioxidant. d. help form rhodopsin in the eye.

ANS: D Vitamin A helps form the visual pigment rhodopsin in the eye. Retinol, the name given to vitamin A, is an essential part of rhodopsin, commonly known as visual purple. This light-sensitive substance enables the eye to adjust to the different amounts of available light.

In the past, vitamin A content was listed in International Units (IU); it is now listed in a. milligrams. b. micrograms. c. beta-carotene equivalents. d. retinol equivalents.

ANS: D Vitamin A is listed in retinol equivalents. One IU of vitamin A equals 0.3 mcg retinol or 0.6 mcg beta-carotene.

Triglycerides are composed of a. glycerol and amino acids. b. transfatty acids. c. hydrogenated fatty acids. d. glycerol and fatty acids.

ANS: D A triglyceride is composed of three fatty acids attached to a glycerol base.

The chemical feature that distinguishes a saturated fatty acid from an unsaturated fatty acid is the a. amount of water it contains. b. amount of cholesterol it contains. c. source. d. amount of hydrogen it contains.

ANS: D Fatty acids are saturated or unsaturated depending on whether they are filled with hydrogen. A fatty acid that is not completely filled with all the hydrogen it can hold is unsaturated; the structure of a saturated fatty acid is completely filled with all the hydrogen bonds it can hold.

The approximate volume of digestive secretions produced by the stomach each day is _____ mL. a. 1000 b. 1500 c. 2000 d. 2500

ANS: D The approximate total volume of digestive secretions produced by an average-sized adult is 8200 mL per 24 hours. Of this amount, 2500 mL is from gastric secretions.