Human Nutrition MCQ
c
A food scientist is developing a new and improved cereal bar. She consults with you to ask in what order the ingredients should be listed on the food label. The ingredients are: Puffed wheat: 28 g, Sugar: 30 g, Dry milk powder: 5 g, Red food coloring: 35 mg, Salt: 2 g. What is the appropriate order in which to list these ingredients on the food label? a. Red food coloring, salt, dry milk powder, puffed wheat, sugar b. Dry milk powder, puffed wheat, red food coloring, salt, sugar c. Sugar, puffed wheat, dry milk powder, salt, red food coloring d. Puffed wheat, sugar, dry milk powder, salt, red food coloring
c
A major cause of rancidity of lipids in foods is exposure to: a. antioxidants b. freezing temperatures c. heat and oxygen d. fluorescent lighting
c
And individual who has kidney disease with respect to protein intake: a. should increase their protein intake to boost the immune response. b. should only eat animal sources of protein in the diet. c. may need restrictions or limitations in order to prevent further renal complications d. can become a vegetarian to prevent further renal complications
c
Food labels list ingredients in a. manufacturer's order of preference b. alphabetical order c. descending order of predominance by weight d. ascending order of predominance by weight
a
High sodium diets are assoicated with a. oedema b. reduced risk of hypertension c. a reduction in urinary volume d. intakes of 920 mg sodium per day
c
Hypertension is a clinical condition that is recognised when a. Systolic blood pressure is 120 mmHg or above and diastolic blood pressure is 80 mmHg or above b. Systolic blood pressure is 90 mmHg or above and diastolic blood pressure is 140 mmHg or above c. Systolic blood pressure is 140 mmHg or above and diastolic blood pressure is 90 mmHg or above d. Systolic blood pressure is 160 mmHg or above and diastolic blood pressure is 80 mmHg or below
b
Proteins that facilitate chemical reactions are: a. Buffers b. Enzymes c. Hormones d. Antigens
b
The cook and chill method is responsible for the creation of resistant starch in some carbohydrate-rich foods. Which of the following foods demonstrates the cook-chill cooking method in the creation of resistant starch? a. coleslaw b. potato salad c. banana fritters d. all of the above
b
The regulatory minerals sodium and potassium are found primarily intracellularly (inside the cell) a. True or b. False
d
Which of the following foods is highest in folate? a. meats b. starches c. dairy products d. green, leafy vegetables
c
Which of the following groups of nutrients do not contribute to energy intake? a. dietary fibre, alcohol and vitamins b. alcohol, minerals and water c. water, vitamins and minerals d. all of the above
b
13. The number of standard drinks in a container can be calculated (whilst being aware that the specific gravity of ethyl alcohol is 0.789). A 750ml bottle of red wine contains 18% alcohol by volume. How many standard drinks are in the bottle? a. less than 1 b. 10.6 c. 4.2 d. 6
c
Absorption of nutrients by intestinal cells occurs by all of the following mechanisms except a. diffusion b. active transport c. transmigration d. facilitated diffusion
a
According to the principles of The Australian Guide to Healthy Eating, the foundation of a healthful diet should consist of a. nutrient-dense foods b. energy-dense foods c. fruit d. meats and alternatives
b
According to the principles of the Australian Guide to Healthy Eating, the foundation of a healthful diet should consist of a. fruits b. nutrient-dense food c. energy-dense foods d. meats and alternatives
b
A person weighs 90kg and is 188cm tall. Which of the following is the correct value for their body mass index (BMI)? a. 18.8 kg/m2 b. 25.5 kg/m2 c. 21.3 kg/m2 d. 393 cm2/kg
d
An essential amino acid: a. forms a complete protein. b. is needed only by growing infants and children. c. may prevent dermatitis. d. cannot be synthesized by the body in sufficient amounts to meet the body's needs.
a
Anyone who has consumed excess alcohol on any occasion will have probably experienced a 'hangover' the next day. Which of the following compounds is mainly responsible for the 'hangover' symptoms? a. Acetaldehyde b. Acetic acid c. Ethanol d. Acetyl CoA e. Methanol
c
Calcium absorption can be altered depending on other dietary factors that are consumed at the same time. Which of the following statements is true? a. calcium absorption is inhibited when consumed with lactose b. calcium absorption is enhanced when consumed with oxalates c. calcium absorption is inhibited when consumed with oxalates d. calcium absorption is enhanced when the is a lack of stomach acid
a
General characteristics of the water-soluble vitamins include all of the following except a. they must be consumed daily. b. toxic levels in the body are rarely found. c. they are absorbed directly into the blood. d. excesses are eliminated from the kidneys.
b
High density lipoproteins are made from a. cholesterol, bile, triglyceride, phospholipid b. cholesterol, protein, triglyceride, phospholipid c. cholesterol, protein, tyiglyceride, microns d. HDL, LDL, triglyceride, VLDL
a
Consuming soluble fibre: a. Slows down gastric emptying b. Speeds up gastric emptying c. Does not affect gastric emptying d. Depends on how much insoluble fibre is consumed as it is more important to deliver fibre to the large intestine
a
Recommended intakes for trace minerals a. are in the tens of milligrams or even micrograms b. are in the hundreds of milligrams or even grams c. are higher than the amounts needed for major minerals d. reflect that they are found in amounts larger than 5g in a 60kg human body
a
If a group of people consumed an amount of Vitamin B6 equal to the Estimated Average Requirement (EAR) for their population group, what percentage would recieve insufficient amounts? a. 50 b. 2 c. 98 d. 15
b
If blood glucose levels are BELOW normal levels, this is called: a. hyperglycaemia b. hypoglycaemia c. hyperglucosia d. hypoglucosia
a
In the process of deanimation which of the following occurs: a. ammonia is converted to urea in the kidney b. ammonia is converted to urea in the liver c. urea is converted to ammonia in the kidneys d. urea is converted to ammonia in the liver
d
Insoluble dietary fibre has health benefits for the large intestine (colon). Included in these health benefits are reduced risks of colon cancer and diverticular disease. Which of the following describes the physiological benefits of insoluble fibre that confer these health benefits? a. produces soft, gel-like faeces; slows the passage of faeces through the colon b. produces soft, gel-like faeces; speeds up the passage of faeces through the colon c. increases faecal bulk; slows the passage of faeces through the colon d. increases faecal bulk; speeds up the passage of faeces through the colon
a
Lipids differ in their degree of saturation or unsaturation due to their number of a. double bonds b. side groups c. peptide linkages d. saccharide units
b
Lipids differ in their degree of saturation or unsaturation due to their number of: a. amino acids. b. double bonds. c. saccharide units. d. peptide linkages.
a
Michelle eats 2 pieces of wholemeal bread for breakfast and each piece is considered to be 1 serve. Each serve of wholemeal bread contains 2.4 g of fibre. According to The Code of Practice for nutrient claims in Australia which of the following criteria could be listed on the wholemeal bread? a. Each serve is a source of fibre b. Each serve is a good source of fibre c. Each serve is a pretty good source of fibre d. Each serve is an excellent source of fibre
c
Microvascular complications in poorly controlled diabetes include a. retinopathy, cardiomyopathy, endocrinology b. retinopathy, osteomalacia, periodontology c. retinopathy, nephrology, neuropathy d. retinopathy, dermatology, hepatology
d
Nurtitional status is defined as: a. The health status of a person resulting from meeting the NRVs b. The nutritional value of an individual recipe c. The health status that identifies clinical signs of malnutrition only in older populations d. The health status of the body resulting from the consumption and utilization of nutrients
b
Nutrient density of a food can be described as: a. the amount of a specific nutrient per serve of the food. b. the amount of a specific nutrient per kilojoule of the food. c. the amount of energy (kJ) per serve of the food d. the number of serves of the food required to provide the recommended amount of a specific nutrient
c
On average, how many grams of protein/kg body weight / day are recommeded for healthy people? a. 80-100 g/kg body weight/day b. 1.8-2.4 g/kg body weight/day c. 0.8-1.0 g/kg body weight/day d. 8-10 g/kg body weight/day
a
Protein quality is based on a. digestibility and amino acid composition b. digestibility and the number of peptide bonds in the protein complex c. amino acid composition and how much protein is consumed d. the number of non-essential amino acids and structure of the protein complex
c
The concept of low energy dense foods is based upon: a. consuming very few calories each day to speed up weight loss. b. avoiding any foods with dietary fiber since this is not digested and absorbed and there fore does not provide any nutrients to the body. c. eating foods that weigh a lot but contribute few calories. d. limiting fluid intake to prevent water retention in the body.
a
The main carbohydrate in milk is a. lactose b. glycogen c. starch d. sucrose
c
The recommended timing for the pre-competition meal is? a. at least 4 hours prior to competition b. at least 2 hours prior to competition c. at least 1 hour prior to competition d. less than 15 minutes prior to competition
c
The three common disaccharides are a. Lactose, glucose, sucrose b. Galactose, glucose, fructose c. Sucrose, maltose, lactose d. Lactase, fructase, galactase
c
There are 8 amino acids (9 for children) which are described as indispensable or essential. Which of the following best explains this description? a. they are only partially synthesised in the body and the missing fragments must be obtained from food b. they are not excreted from the body, and are continually recycled c. they are not synthesised in the body and must therefore be obtained from food d. they are the amino acids preferentially oxidised for energy in skeletal muscle, so must be obtained from food
d
Three types of water soluble fibre are a. Gums, pectins and lignins b. Gums, mucilages and hemicellulose c. Lignins, cellulose and hemicellulose d. Pectins, gums and mucilages
d
What is MEOS? a. An advanced liver disorder b. A drug that inhibits alcohol absorption c. A waste product of alcohol metabolism d. A system of enzymes that oxidises alcohol and drugs
b
What is MEOS? a. an advanced liver disorder b. a system of enzymes that oxidises alcohol and drugs c. a drug that inhibits alcohol absorption d. a waste product of alcohol metabolism
c
What is a major carrier of fat-soluble vitamins from the intestinal epithelial cell to the circulation? a. albumin b. cholesterol c. chylomicrons d. liposoluble binding proteins
c
What is the function of adipose cell hormone-sensitive lipase? a. Hydrolyses hormones involved in fat breakdown b. Synthesises new adipose cells from simple fatty acids c. Hydrolyses triglycerides to provide fatty acids for other cells d. Synthesises long-chain fatty acids to provide precursors for other cells
d
What is the function of adipose cell hormone-sensitive lipase? a. synthesises new adipose cells from simple fatty acids b. synthesises long-chain fatty acids to provide precursors for other cells c. hydrolyses hormones involved in fat breakdown d. hydrolyses triglycerides to provide fatty acids for other cells and energy
b
What lipoprotein is smallest in size? a. Chylomicron b. High-density lipoprotein c. Low-density lipoprotein d. Very-low-density lipoprotein
b
What percent of energy is used to support basal metabolism? a. 70-75% b. 50-65% c. 25-35% d. 10-15%
b
When establishing the EER for an individual it is important to know a. The age, gender, weight and height b. The age, gender, weight, height, level of physical activity c. The age, gender, height, level of physical activity and bone mineral density d. The age, gender, pregnancy and lactation status
b
Which of the following defines protein turnover? a. The sum of protein in food and the body b. The sum of protein synthesis and degradation c. The amount of protein absorbed from the diet d. The amount of protein used to synthesise glucose
c
Which of the following is a general property of minerals? a. absorption efficiency from foods is similar among the minerals b. minerals in food can be degraded by certain protein methods c. when a food is burned, all the minerals are found in the ash d. some minerals in food are destroyed by exposure to ultraviolet light
c
Which of the following is a purpose of both the Recommended Dietary Intake and Adequate Intake? a. Restoring health of malnourished individuals b. Identifying toxic intakes of nutrients c. Setting nutrient goals for individuals d. Developing nutrition programs for school children
a
Which of the following is not considered a role of phospholipids? a. Help lower cholesterol b. Constituent of cell membranes c. Enable fat soluble vitamins and hormones to pass in and out of cells d. Emulsifier
e
Which of the following is not equivalent to a serve of fruit according to the AGHE a. 1 medium apple b. 2 small plums c. 1 cup diced pieces or canned fruit d. ½ cup fruit juice e. 8 dried apricot halves f. 1 ½ tablespoons sultanas
d
Which of the following is not one of the six classes of nutrients? a. Lipids b. Minerals c. Water d. Alcohol
d
Which of the following lipids is an essential nutrient? a. Lecithin b. Cholesterol c. Stearic acid d. Linoleic acid
c
Which of the following processes is regulated primarily by the buffering action of proteins? a. Blood clotting b. Fluid balance c. pH balance d. Synthesis of visual pigments
b
Which of the following regions is the main site for absorption of food? a. large intestine b. small intestine c. stomach d. mouth
d
Which of the following statements about Iron is NOT true a. tannins found in tea will decrease iron absorption b. Iron absorption increase in a deficiency state c. Iron is absorbed more effectively from animal flesh because it contains heme iron d. The RDI for iron is lower for women than for men e. Vitamin C, ascorbic acid, taken at the same time as iron, will increase iron absorption
c
Which of the following statements is TRUE regarding the differences between vitamins and minerals? a. vitamins are always needed in larger amounts than minerals. b. vitamins are considered to be essential nutrients whereas minerals are not. c. minerals are inorganic whereas vitamins are organic d. minerals provide energy and vitamins help to facilitate the release of energy in the body
b
Which of the following statements is correct? a. baked beans which are salt reduced are considered to be an enriched food b. baked beans which are salt reduced are considered to be a refined food c. baked beans which are salt reduced are considered to be a fortified food d. baked beans with added omega 3 fatty acids are considered to be an enriched food
c
Which of the following statements is not correct? a. breads, cereals and cheese are typically high in sodium b. milk, vegetables and legumes are high in potassium c. milk, vegetables and legumes are high in sodium d. milk, bony fish and legumes are high in calcium
b
Which person is most likely to have the highest BMR? a. female jocket on a starvation diet b. muscular adolescent rugby player with a fever c. overweight grandmother with an under-active thyroid d. over-worked housewife addicted to decaffeinated coffee e. adolescent female who is a chronic smoker
b
Your roomate Craig has just come back from the doctor where he was subjected to a blood lipid profile analysis. The doctor provided him with dietary changes because the cholesterol results put him AT INCREASED RISK for cardiovascular disease. Which of the following results in consistent with the diagnosis? a. Low VLDL and high HDL b. Low HDL and high LDL c. Low LDL and high HDL d. Low chylomicrons and high HDL
a
Chylomicrons are made from: a. cholesterol, protein, triglyceride, phospholipid b. cholesterol, bile, triglyceride, phospholipid c. cholesterol, protein, triglyceride, lipase d. HDL, LDL, triglyceride, VLDL
d
How is the GI of a food calculated? a. By measuring at the peak blood glucose b. By measuring the blood glucose 2hrs after consuming a food c. By measuring the area under the insulin curve d. By measuring the area under the glucose curve
a
How many atoms of carbon, hydrogen, and oxygen does sucrose contain? a. 12 atoms of carbon, 22 atoms of hydrogen and 11 atoms of oxygen b. 12 atoms of carbon, 24 atoms of hydrogen and 12 atoms of oxygen c. 12 atoms of carbon, 12 atoms of hydrogen and 12 atoms of oxygen d. 6 atoms of carbon, 12 atoms of hydrogen and 6 atoms of oxygen
c
If a food has a glycaemic index of 100 and contains 60 g of carbohydrate what is the glycaemic load? a. 80 b. 50 c. 60 d. 100
a
If a food has a glycaemic index of 90 and contains 50g of carbohydrate what is the glycaemic load? a. 45 b. 50 c. 90 d. 140
b
If the diet is lacking an essential amino acid, what will be the course of action? a. body cells will synthesise stuff b. protein synthesis will be limited c. the person will crave carbohydrate d. proteins will be made but they will lack that particular amino acid
a
If the diet is lacking an essential amino acid, what will be the course of action? a. Protein synthesis will be limited b. Body cells will synthesise it c. Health will not be affected as long as other nutrients are adequate d. Proteins will be made but they will lack that particular amino acid
a
Normally as arterial pressure increases would you expect to see a. An increase in sodium excretion and urine volume b. An increase in sodium excretion but no change in urine volume c. A decrease in sodium excretion but an increased urine volume d. A reduction in sodium excretion and urine volume
b
One serve of the following foods all contain 500-600kj a. grain, dairy, starchy vegetables b. grains, dairy and low fat meats c. leafy vegetables, fruit and grains d. low fat meats, low fait dairy, fruit
a
RDI tables are useful to... a. assess the nutritional adequacy for an individual's usual dietary intake b. ensure a particular food meets the daily requirement for a specific nutrient c. ensure a meal meets the daily requirement for all nutrients d. all of the above
c
Resistant starch is a. found in foods only when they have been cooked and then allowed to cool before eating b. a type of carbohydrate that is easily digested in the small intestine and causes blood glucose levels to rapidly increase c. a type of carbohydrate that passes through the small intestine undigested, and moves on to the large intestine where it is broken down and fermented d. synthetically made by food manufacturers to increase the shelf life of foods
b
The human body uses fiber mainly as a source of energy. a. True b. False
b
The mineral found in the greatest amount in the human body is a. Sodium b. Calcium c. Potassium d. Iron
b
The mineral found in the greatest amount in the human body is a. selenium b. caclium c. potassium d. iron
a
To provide protection against neural tube defects, folate intake should be increased A. At the time of conception B. After the pregnancy has been confirmed C. During the second trimester D. During the third trimester
c
Which of the following are major sources of vitamin E in the diet? a. Lean Meats b. Citrus fruits c. Vegetable oils d. Milk and dairy products
b
Which of the following best described the actions of transport proteins? a. link cells together so they can move b. transports specific substances across a cell membrane c. transports electical current to cells d. transports specific substances between digestive organs
