HES
10. Flaxseed is a good source of a. Linolenic acid b. Linoleic acid c. Oleic acid d. Stearic acid
a
102. The pancreatic hormone ____________________ tells the liver to breakdown glycogen. a. Glucagon b. Adrenaline c. Insulin d. Pancreatic amylase
a
14. Rank the following food sources from highest cholesterol to lowest cholesterol content: 1. Cashews, 2. Butter, 3. Chicken a. 2,3,1 b. 2,1,3 c. 1,2,3 d. 3,2,1
a
15. Which of the following fatty acids is MOST likely to reduce serum cholesterol levels? a. Linoleic acid b. Palmitic acid c. Stearic acid d. Lauric acid
a
17. A high glycemic index is an indication of a. A food that raises blood glucose levels similar to consuming glucose b. A food that would be recommended to a diabetic because it provides quick enery c. A food with a higher caloric content that a similar food with a lower glycemic index d. A rapid rate of removal of glucose from the bloodstream into cells
a
19. Maltodextrin is composed of what monosaccharide units? a. Glucose b. Fructose c. Glucose and fructose d. Glucose and galactose
a
23. If a person were not able to produce glucagon because of a genetic defect, predict a likely outcome for that individual. The person would a. Be a fasting hypoglycemic b. Be a fasting hyperglycemic c. Be a diabetic d. Be unable to consume carbohydrate
a
28. Blood glucose in the normal, healthy body a. Is replenished during fasting when liver glycogen is hydrolyzed to glucose that then enters the bloodstream b. Is not regulated during but fluctuates according to intake c. Is not reduced by the secretion of glucagon following a meal d. Decreases when meals consuming starch are consumed
a
32. Rapeseed oil is more commonly referred to as a. Canola oil b. Safflower oil c. Peanut oil d. Tropical oil
a
39. The fat stored in the body is actually a. Triglyceride b. Saturated fatty acids c. Cholesterol d. Polysaccharides
a
40. We decided that frying foods a. Is actually healthy if you use canola oil b. Is not recommended regardless of which oil is used c. Will reduce risk of heart disease if you fry in safflower oil d. Will increase the amount of cholesterol in the food if you use shortening
a
44. Crystalized cane juice on a list of ingredients on a food label would indicate the food contains a. Sucrose b. Lactose c. Glucose d. Maltos
a
45. Which of the following foods would be a valuable recommendation to a person with hypercholesterolemia to help them reduce cholesterol levels? Consume a. More fruit like apples b. More whole grain foods such as whole wheat bread c. More cornflakes d. More rice, especially brown or wild rice, which has retained the hull
a
5. We decided in class that whole milk is ________________. a. 96% fat free b. Generally healthy for most people c. Nutrient dense, so should not be altered in anyone's diet d. Difficult for people to give up, so choose other strategies for change
a
52. Information about the fat content of a food can be given in a number of different ways on food packaging. Which of the following did we decide was the most valuable to the consumer? a. The caloric content along with the grams of fat, so that % calories from fat can be determined b. The % of the daily value for fat c. The % fat-free that a food is, which by difference you can determine the % fat d. Unfortunately, the food industry has prevented any meaningful description on fat on labels
a
55. Of the following meats, which did we decide has the highest concentration of saturated fat, about 50% of its total fat is saturated? a. Beef b. Pork c. Chicken d. Fish
a
59. Which of the following is a high glycemic index food, based on the characteristics we went over in class? a. Pasta b. Apple c. Ice cream d. Peanut butter
a
60. During which of the following times would your instructor advise an athlete to consume low glycemic index food? a. One hour prior to competition b. During competition c. During a workout d. One hour after competition
a
64. Which of the following is MOST likely to cause blockage in arteries when consumed? a. Lauric acid b. Palmatic acid c. Stearic acid d. Linolenic acid
a
67. Which of the following oils did we conclude is an excellent source of linoleic acid, on of the polyunsaturated fatty acids? a. Corn oil b. Flaxseed oil c. Olive oil d. Coconut oil
a
7. In my discussion of "the circle of life," what is the product of photosynthesis? a. Glucose, which is then stored as starch b. Galactose c. Carbon dioxide, which is lost to the atmosphere d. Water
a
70. Which of the following is MOST likely to cause blockage in arteries when consumed? a. Myristic acid b. Palmatic acid c. Stearic acid d. Linoleic acid
a
71. What is the daily value for fat on a food label? a. 65 gram, which is about 30% of 2000 calories b. 30% of the calories is a serving of a food item c. while there are daily values for other nutrients such as vitamins, since we discourage fat intake, there is no daily value for fat on a label d. it is a marketing tool used by food companies, and is based on the % of fat, by weight, of a food item
a
79. When digestive enzymes break down starch in the mouth, a sweet taste is sensed. This sweet taste can be attributed to a. Glucose b. Sucrose c. Lactose d. Fructose
a
85. Which of the following is most likely to reduce HDL cholesterol levels a. Linoleic acid b. Palmitic acid c. Myristic acid d. Oleic acid
a
89. __________ is an essential omega-3 fatty acid that contains 18 carbons and 3 carbon-carbon double bonds. a. Linolenic acid b. Linoleic acid c. Oleic acid d. Corpraic acid
a
93. A fatty acid with all carbons in the chain linked by single bonds is called a. Saturated b. Monounsaturated c. Polyunsaturated d. Omega-3
a
95. Rank the following saturated fatty acids from the one most likely to least likely to cause heart disease: 1. Palmitic acid, 2. Lauric acid, 3. Myristic acid a. 2,3,1 b. 1,2,3 c. 3,2,1 d. 3,1,2
a
Which of these is an omega-3 fatty acid? a. Eicosapentanoic acid b. Linoleic acid c. Palmitic acid d. Oleic acid
a
101. Which of the following is highest in saturated fat, based on the slides we saw in class? a. Butter b. Coconut oil c. Olive oil d. Corn oil
b
104. Which of the following terms is used when there is a lot of data available to determine a nutrient recommendation? a. Adequate intake b. Recommended dietary allowance c. Daily value d. Required intake
b
11. Why would milk have simple sugar listed on the food label? a. Milk has sucrose added to it to make it sweeter, since milk is not naturally sweet b. Milk naturally contains lactose, a simple sugar c. Milk, which contains galactose, is processed to increase the glucose level to improve taste d. Milk, which naturally contains lactose, has high fructose corn syrup added to it to make it more appealing to customers
b
16. Which of the following foods is MOST likely to increase LDL cholesterol levels? a. Fish b. Shortening like Crisco c. Peanut butter, all natural d. Avocados
b
2. What did your instructor recommend as a new healthy heart guideline? a. Consume less than 10% of calories from fat b. Consume less than 10% of calories from a combination of saturated fat and trans fat c. Drop the recommendation to consume less than 30% of calories from fat, since many fats are actually heart healthy d. Consume less than 200 mg cholesterol per day
b
24. The primary reason we recommend complex carbohydrates over simple sugars is a. Starch consumption does not cause tooth decay b. High starch foods almost always have a high nutrient density c. Starch does not provide as many calories as sucrose does d. Starch is more slowly digested than sucrose, so provides calories for a longer period of time
b
3. How would you classify a trans fatty acid? a. Saturated b. Unsaturated c. Naturally occurring d. Omega-3
b
31. Which of the following is most likely to INCREASE LDL-cholesterol levels? a. Fish b. Margarine c. Peanut butter, all natural d. Avocados
b
37. Which of the following is true of breast milk? a. It is low in cholesterol and saturated fat b. It is much higher in cholesterol than infant formulas c. It is likely to increase risk of heart disease later in life d. It is not recommended for infants with high serum cholesterol levels
b
46. What health concern is there regarding trans fatty acids, as discussed in class? a. They increase risk of colon cancer when consumed b. They increase risk of heart disease by increasing LDL-cholesterol when consumed c. They interfere with the absorption of fat soluble vitamins causing deficiencies d. They can alter behavior and mood, cause headaches
b
47. Rank the following food sources highest cholesterol to lowest cholesterol content: 1. Swiss cheese, 2. Two egg omelet, 3. Walnuts a. 2,3,1 b. 2,1,3 c. 1,2,3 d. 3,2,1
b
49. The difference between a nutritionist and a dietitian is a. Both must have a bachelor's degree in nutritional sciences, but dietitian has passed a national exam b. Anyone can call themselves a nutritionist, without a degree, while a dietitian has been registered by the American Dietetic Association c. There is no difference between the two terms d. A dietitian has only a bachelor's degree while a nutritionist has a master's degree
b
51. Which of the following guidelines, as we discussed in class, is based on the principle of nutrient density? a. Healthy Heart Guidelines b. Food Guide Pyramid c. National Cholesterol Education Program d. DASH Diet Program
b
61. Which of the following foods did we conclude was a rich source of stearic acid in the diet? a. Pork chops b. Dark chocolate c. Chicken fingers d. Margarine
b
63. What health concern is there regarding partially hydrogenated vegetable oil, as we discussed in class? a. They increase risk of colon cancer when consumed b. They increase risk of heart disease by increasing LDL-cholesterol when consumed c. They interfere with the absorption of fat soluble vitamins cause deficiencies d. They can alter behavior and mood, cause headaches
b
68. Which of the following is a high glycemic index food, based on the characteristics we went over in class? a. Strawberry b. Baked potato c. Ice cream d. Peanut butter
b
72. How did we define net carbs in class? a. Same as total carbs in a food b. Total carbs minus dietary fiber c. Total carbs tines 4 calories/g d. Total carbs times 4 calories/g divided by total calories in the food
b
74. Fiber has more than on important health benefit. All types of fiber provide water-holding capacity and thus increases content of the larger intestine, which helps prevent which of the following: a. Heart disease b. Colon cancer c. Diabetes d. All of the above
b
76. What effect does consumption of polyunsaturated fat have on LDL-cholesterol levels? a. Increase b. Decrease c. No effect d. No data has been collected to know this
b
77. What effect does consumption of monounsaturated fat have on heart disease risk? a. Increase b. Decrease c. No effect d. No data has been collected to know this
b
87. A branched-chain polysaccharide in foods of plant origin composed of glucose units is ___________ a. Amylose b. Amylopectin c. Lignin d. Glycogen
b
92. The ____________ has the highest cholesterol content in the body. a. Liver b. Brain c. Kidney d. Testicles
b
96. Rank the following food sources from highest cholesterol to lowest cholesterol content: 1. Cream, 2. Peanut butter, 3 Chicken a. 2,3,1 b. 1,3,2 c. 1,2,3 d. 3,2,1
b
99. If a person were not able to produce insulin because of a genetic defect, predict a likely outcome for that individual. The person would a. Be a fasting hypoglycemic b. Be a fasting hyperglycemic c. Be obese d. Be unable to consume carbohydrate
b
A type 2 diabetic would be a. hyperglycemic b.. insulin resistant c. unable to produce sufficient insulin d. able to treat the condition with diet and weight loss
b
What do we call a build-up of plaque in artery walls? a. Myocardial infarction b. Atherosclerosis c. Angina d. Angioplasty
b
1. Which of the following changes in eating habits would be most likely to reduce risk of heart disease? a. Trimming the fat from a T-bone steak before cooking b. Switching from butter to margarine c. Switching from whole milk to skim milk d. Using corn oil instead of safflower oil when frying foods
c
103. Which of the following artificial sweeteners did your instructor feel had the least information about its health effects, so he was most hesitant to recommend it? a. Aspartame b. Saccharine c. Splenda d. Sweet and Low
c
12. Which of the following foods would be a valuable recommendation to a person with hypercholesterolemia to help them reduce cholesterol levels? Consume a. More cornflakes b. More whole grain foods such as whole wheat bread c. More red beans in a New Orleans dish d. More rice, especially brown or wild rice, which has retained the hull
c
20. A Type 1 diabetic would be a. Hypoglycemic b. Insulin resistant c. Unable to produce sufficient insulin d. Able to treat the condition with diet and weight loss
c
25. What is the relationship of sucrose to hyperactivity? a. Children are recommended to minimize sucrose consumption to avoid hyperactivity b. Schools have been required by the government to reduce sucrose levels in school lunches to minimize this problem c. There is no valid scientific evidence of a cause effect relationship between sucrose and hyperactivity d. A small minority of children are "sucrose sensitive," and should minimize intake of sucrose
c
26. Which of the following is highest in monounsaturated fat? a. Butter b. Coconut oil c. Olive oil d. Corn oil
c
29. Eggland's Best eggs come from chickens that have been fed a special diet (along with piped in music) and are marketed to people who are concerned about heart disease. What did we conclude about those eggs? a. They contain lower than normal levels of cholesterol b. They contain lower than normal levels of saturated fat c. They contain the same cholesterol levels as normal eggs d. Some of the cholesterol has been removed by chemical extraction so they are not recommended
c
30. Which of the following carbohydrates is most likely to increase blood glucose levels? a. Sucrose b. Lactose c. Amylose d. Cellulose
c
33. Which of the following is NOT an example of a simple sugar? a. Sucrose b. Lactose c. Amylose d. Galactose
c
34. If you found galactose in a blood sample taken from a patient's portal vein, you would conclude that they had recently consumed a. A candy cane b. A French fry c. Milk d. Soda pop
c
36. It is recommended that we consume no more than ____ mg cholesterol/day a. 100 b. 200 c. 300 d. 400
c
38. Which of the following is an essential nutrient? a. Glucose b. Cholesterol c. Linoleic acid d. Eicosahexanoic acid
c
42. What is the daily recommended intake for carbohydrate as, a % of calories? a. 30 b. 45 c. 55 d. 65
c
43. Which of the following would be the most meaningful addition to the existing healthy heart guidelines, based on class discussions? a. Increase the intake of polyunsaturated fat b. Eliminate the recommendation to limit cholesterol intake c. Reduce the intake of trans fatty acids d. Reduce meat consumption, especially beef
c
48. What does trans refer to in reference to fatty acids? a. Whether or not there is a double bond on the fatty acid chain b. The means by which we transport the fatty acids in the blood c. The three-dimensional structure involving the double bond in a fatty acid d. Two fatty acids that are a mirror image of each other structurally
c
56. Which of the following oils did we conclude is an excellent source of eicosapentanoic acid, one of the omega-3 fatty acids? a. Corn oil b. Flaxseed oil c. Fish oil d. Sunflower oil
c
57. We discussed in class that there should be a fourth Healthy Heart Guideline, one new one to be added to the current three recommendations. What is that guideline? a. Reduce carbohydrates, especially from refined flours, like white bread b. Reduce polyunsaturated fat intake c. Reduce the intake of trans fatty acids d. Reduce monounsaturated fat intake
c
6. We decided in class that cholesterol was _____________________________. a. Lower in breast milk than in infant formula b. A nutrient required in the diet c. Not essential in the diet d. A determining factor in intelligence
c
62. What does it mean when a product claims to have net carbs? a. That is the total carbs in food b. That is the total polysaccharides in a food, so does not count simple sugars c. That is the total carbs minus fiber content d. That is a bogus term, it has no legitimate meaning, and is misleading to consumers
c
69. Rank the following food sources from highest to lowest cholesterol content: 1. Butter, 2. Peanut butter, 3. Chicken a. 1,2,3 b. 2,1,3 c. 1,3,2 d. 3,2,1
c
73. If you found galactose in a blood sample taken from a patient's portal vein, you would conclude that they had recently consumed a. A candy cane b. A piece of bread c. Milk d. Soda pop
c
78. What effect does consumption of cholesterol have on HDL-cholesterol levels? a. Increase b. Decrease c. No effect d. No data has been collected to know this
c
80. Produced by the pancreas, ________________________ stimulates the uptake of blood glucose into cells. a. Glucagon b. Adrenaline c. Insulin d. Pancreatic amylase
c
83. Which of the following foods would be a valuable recommendation to a person with hypercholesterolemia to help them reduce cholesterol levels? Consume a. More cornflakes b. More whole grain foods such as whole wheat bread c. More oatmeal d. More rice, especially brown or wild rice, which has retained the hull
c
88. Which of the following compounds would you be able to solubilize in water? a. Cellulose b. Hemicellulose c. Gums d. Lignin
c
91. The primary site of carbohydrate digestion is the _____________ a. Esophagus b. Stomach c. Small intestine d. Large intestine
c
94. What does the American Diabetes Association recommend regarding the glycemic index and making food choices for those with diabetes? a. They would be advised to consume low glycemic index foods to best control blood glycose levels b. They would consume high glycemic index foods since they have a hard time getting glucose into cells c. Since foods are typically consumed in meals, the glycemic index is not an important consideration d. Since the sucrose is a high glycemic index food, diabetics should minimize or avoid sucrose
c
97. What recommendation did your instructor think would be a good one to send Michelle Obama to make food labels more informative and clear to consumers? a. Remove the grams of carbohydrate listing b. Remove the grams of simple sugars listing c. Remove the % daily value for fat listing d. Add the grams of omega-3 fatty acids to the listing of nutrients
c
1. Pretend your mother has had a heart attack and comes to you for nutrition advice to minimize risk of another attack. Which of the following would be your best advice to her to reduce blood cholesterol levels? a. Eat fewer eggs, she likes to have them for breakfast b. Use less avocados in making salads, she likes to put them on top for design c. She has always used butter to make cookies, she should switch to margarine d. Use canola oil in her deep fryer instead of shortening, she loves fried chicken
d
100. We have discussed some commonly held beliefs that are really misleading or simply wrong. Which of the following is NOT wrong, it is actually true? a. Fried foods are going to increase your risk of heart disease b. Eggs should be avoided c. Guacamole is high fat and therefore "bad for your heart" d. Butter is high in cholesterol so intake should be limited
d
13. Rank the following fatty acids from most likely to increase serum cholesterol to least likely: 1. Stearic acid, 2. Myristic acid, 3. Lauric acid, 4. Palmitic acid a. 1,2,3,4 b. 1,4,2,3 c. 4,2,3,1 d. 3,2,4,1
d
18. What did we say is the connection between sucrose intake and obesity? a. Sucrose contains more calories per gram than starch b. We like the taste of sucrose and so we overeat it c. Sucrose intake causes nutrient deficiencies, so high sucrose intake actually reduces obesity d. We like the taste of sweet fat, so many foods high in sucrose are also high fat and high calorie
d
21. What would be the implication to a diabetic if the glycemic index of Food A was 80, Food B was 50 and Food C was 20? a. That they would be advised to consume FOOD A to best control blood glucose levels b. That Food C would provide the least amount of energy to the cell c. That Food B would be most advisable because it provides a balance between providing energy and controlling blood glucose d. That Food C would be advisable as long as it were not high in fat
d
22. If you found galactose in a blood sample taken from a patient's portal vein, you would conclude that they had recently consumed a. A candy cane b. A piece of bread c. Soda pop d. Cottage cheese
d
27. Which of the following statements is most correct? a. A diabetic will best control blood glucose levels by consuming complex carbohydrates since they cause minimal changes in blood glucose b. A diabetic should avoid carbohydrates in their diet to control blood glucose levels c. A reactive hypoglycemic must severely limit overall carbohydrate intake d. A reactive hypoglycemic will best control blood glucose levels by consuming smaller amount of carbohydrate at more frequent intervals
d
35. Which of the following statements is most correct? a. A diabetic will best control blood glucose levels by consuming complex carbohydrates since they cause minimal changes in blood glucose b. A diabetic should avoid carbohydrates in their diet to control blood glucose levels c. A diabetic must severely limit overall carbohydrate intake d. A diabetic will best control blood glucose levels by consuming smaller amount of carbohydrate at more frequent intervals
d
4. The term hydrogenated indicates _____________________________. a. Improved health characteristics b. A liquid at room temperature c. Beef tallow is an ingredient d. Saturated
d
41. While there would be small amounts found there, what type of soluble fiber is found in foods like ice cream and salad dressings? a. Pectin b. Cellulose c. Gums d. Carrageenan
d
53. Why, based on class discussion, does the consumption of omega-3 fatty acids reduce heart disease risk? a. Reduces LDL-cholesterol b. Increases HDL-cholesterol c. Reduces total cholesterol in the blood d. Reduces blood clotting
d
54. Rank the following saturated fatty acids from the most likely to least likely to cause heart disease: 1. Palmitic acid, 2. Stearic acid, 3. Myristic acid a. 2,3,1 b. 1,2,3 c. 3,2,1 d. 3,1,2
d
58. Starch is a complex carbohydrate. If you consumed pure cornstarch from a box, what did we conclude? a. Corn starch would be preferable to sucrose because sucrose is a simple sugar b. Pure corn starch would have a higher nutrient density than other pure carbohydrates, like table sugar, so would be preferable c. Because of their digestive properties, starch is always preferable to simple sugars d. As a low nutrient dense item, pure cornstarch would be of no more value in the diet than sucrose
d
65. Which of the following is highest in monounsaturated fat? a. Butter b. Coconut oil c. Corn oil d. Peanut oil
d
66. Which of the following is a good source of soluble fiber? a. Wheat bran b. Rice bran c. Corn bran d. Oat bran
d
75. During a run of longer than 2 hours, we are likely to depend on what stores to maintain blood glucose levels? a. Triglyceride stores b. Glucagon stores c. Amylose stores d. Glycogen stores
d
8. We are recommended to consume more fish to a. Increase the intake of monounsaturated fat b. Increase the intake of linoleic acid c. Reduce cholesterol intake d. Increase the intake of omega-3 fatty acids
d
82. We are recommended to consume more coldwater (or sea) fish to a. Increase the intake of monounsaturated fat b. Increase the intake of linoleic acid c. Reduce cholesterol intake d. Increase the intake of omega-3 fatty acids
d
84. Rank the following food sources from highest cholesterol to lowest cholesterol content: 1. Avocadoes, 2. Salmon, 3. Butter a. 2,3,1 b. 2,1,3 c. 1,2,3 d. 3,2,1
d
86. The dried husk of the psyllium seed is _______________. a. An excellent source of easily digested carbohydrate for energy during activity b. A source of carrageenan, used in salad dressings and ice cream c. Added to foods to lower the glycemic index of foods d. Used in a common laxative
d
9. Which of the following would be a correct recommendation for your instructor, the marathon (26.2 miles) runner? a. Consume low glycemic index foods after running a two-hour marathon b. Consume low glycemic index foods during the marathon c. Consume low glycemic index foods after the marathon d. Consume low glycemic index foods, if anything, prior to running the marathon
d
90. The following products are all made from corn oil. Which one is most saturated? a. A tub of margarine b. A cooking spray to prevent sticking to pans c. A cooking oil d. A stick of margarine
d
98. Which of the following would require digestion before it could be absorbed? a. Glucose b. Fructose c. Galactose d. Sucrose
d
Canola oil is often recommended as a cooking oil because a. it is a good source of polyunsaturated fatty acids such as linoleic acid b. it is a good source of essential fatty acid linolenic acid c. it is a good source of omega-3 fatty acids d. it is a good source of monounsaturated fat while being low in saturated fat
d
Which of the following is an essential fatty acid? a. Lauric acid b. Oleic acid c. Stearic acid d. Linoleoc acid
d
Which of the following is an essential fatty acid? a. Oleic acid b. Palmitic acid c. Docosahexaneoic acid d. Linolenic acid
d
Which of the following is highest in monounsaturated fat? a. butter b. coconut oil c. cottonseed oil d. olive oil
d
Which of the following meats is lowest in saturated fat (as a percentage of total fat) based on the slides we saw? a. Chicken b. Beef c. Cheddar cheese d. Peanut butter
d
