Human Nutrition: Quizzes (1-5)
19. Which of the following is NOT a common method used to assess body composition? a. Impedence densitometry b. Underwater weighing c. Bioelectrical impedence d. Air displacement plethysmography e. DEXA scan
A
20. Ample amounts of carbohydrates are almost always found in ____. a. plant foods b. animal products c. low fat foods d. health foods e. protein-rich foods
A
6. What substance protects the stomach lining from damage due to digestive juices? a. Mucus b. Water c. Gastrin d. Dietary fats e. Pepsinogen
A
11. In general, modifying a diet by substituting complex carbohydrates for pure sugars results in a diet that is higher in ____. a. refined foods b. protein c. fiber d. energy e. fat
C
12. The glycemic index of foods is ____. a. a measure of the percentage of digestible carbohydrates in relation to total energy content of the food b. a well-utilized, highly valued mechanism to control the intake of simple sugars c. a way of ranking foods according to their potential to increase blood glucose d. the most modern, practical means for planning diets for people with diabetes e. a research-based method for preventing Type 1 and Type 2 diabetes and morbid obesity
C
9. Which action is associated with the presence of fat in the GI tract? a. Inhibition of thiamin, riboflavin, and niacin absorption b. Inhibition of mucosal enzyme activities c. Markedly decreased transit time d. Slowing of the process of digestion and absorption e. Stimulation and hastening of digestion and absorption
D
1. The functions of fat include all of the following except: a. Build and repair tissue b. Cushion and protect vital organs c. Insulate the body d. Provide essential fatty acids and fat-soluble vitamins
A
11. What is the primary factor that differentiates one amino acid from another? a. The side group b. The central carbon atom c. The number of oxygen atoms d. The number of nitrogen atoms e. The presence of a central hydrogen atom
A
11. When the diet contains more energy than is expended, the excess energy a. is stored as fat in adipose tissue. b. increases the thermic effect of food c. increases the basal metabolic rate. d. is excreted in the urine.
A
14. Among the following population groups, which shows the highest prevalence of lactose intolerance? a. Native North Americans b. Scandinavians c. northern Africans d. eastern Europeans e. Caucasians
A
14. In the metabolism of amino acids for energy, what is the fate of the amino group? a. Excreted as urea b. Burned for energy c. Stored in the liver d. Converted to glucose e. Recycled in the liver
A
15. What is a feature of the protein RDA? a. The recommendations are generous. b. The recommendations are highest proportionately for adult males. c. The recommendations are established at 8 grams per kilogram of ideal body weight. d. The recommendations assume that dietary protein is from animal sources only. e. The recommendations fail to consider the need to replace damaged tissues.
A
20. What term is given to the condition of a female athlete who has an eating disorder and develops amenorrhea and osteoporosis? a. Female athlete triad b. Triathlete medical disorder c. High stress tertiary disorder d. Nonadaptable training syndrome e. Athletic hormonal disruption
A
3. Most dietary fats will a. enter the lymphatic system. b. enter the colon and become "food" for bacteria. c. be converted to bile in the lumen of the intestine. d. be converted to short-chain fatty acids for absorption with other water-soluble nutrients.
A
3. What term is specific to reactions in which simple compounds are combined into more complex molecules? a. Anabolic b. Catabolic c. Ergogenic d. Gluconeogenic
A
4. What is the name given to partially digested food in the stomach? a. Chyme b. Semiliquid mass c. Bolus d. Liquid food e. Gastric mucus
A
5. Which method is used to detect nutrient deficiencies? a. Nutrition assessment b. Nutrient stages identification c. Overt symptoms identification d. Outward manifestations assessment e. Nutritional diagnostic programs
A
6. In addition to energy, what are the principal end products of carbohydrate metabolism? a. Water and carbon dioxide b. Carbon, hydrogen, and urea c. Indigestible fiber and nitrogen d. Monosaccharides and amino acids e. Oxygen and carbolic acid
A
7. A food scientist is developing a new and improved cereal bar. She consults with you to about the ordering of the ingredients on a food label. The ingredients are: Sugar: 30 g, Puffed wheat: 28 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. sugar, puffed wheat, dry milk powder, salt, red food coloring b. red food coloring, salt, dry milk powder, puffed wheat, sugar c. dry milk powder, puffed wheat, red food coloring, salt, sugar d. puffed wheat, sugar, dry milk powder, salt, red food coloring e. sugar, salt, puffed wheat, dry milk powder, red food coloring
A
7. After digestion and absorption, an amino acid not used to build protein will first be subjected to ____. a. removal of its amino group b. removal of its carboxyl group c. hydrolysis of its peptide bond d. condensation of its peptide bond e. removal of its acetyl group
A
8. During the first few days of a fast, what energy source provides about 90% of the glucose needed to fuel the body? a. Protein b. Ketones c. Glycogen d. Triglycerides e. Glycerol
A
8. Tolerable Upper Intake Levels (ULs) are a. the maximum daily intake level not likely to cause harmful effects b. based only intake from only supplements and highly fortified foods. c. nutrient intake goals. d. set for all nutrients.
A
9. What is a purpose of both the Recommended Dietary Allowance and Adequate Intake? a. Setting nutrient goals for individuals b. Identifying toxic intakes of nutrients c. Restoring health of malnourished individuals d. Developing nutrition programs for schoolchildren e. Improving population-level health
A
9. Which statement is true of the relationship fat intake and health? a. Intake of saturated fat raises blood cholesterol more than intake of cholesterol b. High intakes of fish oil lower bleeding time and improve diabetes and wound healing c. High intakes of short- and medium-chain fatty acids raise high-density lipoprotein levels d. Trans-fatty acids contained in polyunsaturated fats but not in monounsaturated fats alter blood cholesterol levels e. Trans-fatty acids are not as dangerous as once believed
A
1. A coordinated muscular contraction that propels food down the GI tract is called a. a pump. b. peristalsis. c. a sphincter. d. enterohepatic circulation.
B
1. Of the ten leading causes of illness and death in the U.S., how many are associated directly with nutrition? a. One b. Four c. Six d. Eight e. nine
B
10. A person with chronic diarrhea is at risk for which of the following? a. GERD b. Dehydration c. Paradoxical constipation d. Peptic ulcers e. Heimlich's disease
B
10. The oils found in walnuts, soybeans, flaxseed, and wheat germ represent a good source of preformed ____. a. Eicosanoids b. linolenic acid c. docosahexaenoic acid d. eicosapentaenoic acid e. linoleic acid
B
12. When energy intake is greater than energy output, body weight a. remains the same. b. increases. c. Decreases d. None of these answers are correct.
B
14. Which measurements are all used to compute a woman's BMR? a. Body fat, height, and age b. Body weight, height, and age c. Physical activity level, body weight, and height d. Energy intake, physical activity level, and body weight e. Age, weight, and estimated skeletal mass
B
15. What is the primary organ that metabolizes fructose and galactose following absorption? a. skeletal muscle b. liver c. small intestines d. pancreas e. colon
B
17. What are cellulose, pectin, hemicellulose, and lignin? a. artificial sweeteners b. fibers c. sugar alcohols d. starches
B
2. Energy-yielding nutrients include a. vitamins, minerals, and water. b. carbohydrates, proteins, and fats. c. trace minerals and fat-soluble vitamins. d. iron, vitamin C, and potassium.
B
3. Which nutrients are considered organic compounds? a. Water and carbohydrates b. Carbohydrates and protein c. Fats and minerals d. Water and minerals
B
5. One function of sphincter muscles is to ____. a. grind large food particles b. control the passage of food through the GI tract c. trigger hormone release d. control peristalsis e. secrete digestive juices into the GI tract
B
6. High-density lipoproteins (HDL) function in lipid transport by a. delivering cholesterol to target cells throughout the body. b. picking up cholesterol from dying cells and other sources to deliver to other lipoproteins and the liver for disposal. c. slowly carrying newly synthesized fats from the liver to various body cells. d. moving newly absorbed dietary fat through the intestinal wall.
B
7. How does a double-blind experiment work? a. Both subject groups take turns getting each treatment. b. Neither subjects nor researchers know which subjects are in the control or experimental group c. Neither group of subjects knows whether they are in the control or experimental group, but the researchers do know. d. Both subject groups know whether they are in the control or experimental group, but the researchers do not know. e. Neither the subjects nor the persons having contact with the subjects know the true purpose of the experiment.
B
7. When nutrients are transported from intestinal epithelial cells to the vascular system, what organ is first to receive them? a. Kidneys b. Liver c. Heart d. Gallbladder e. Lungs
B
8. Microorganisms in food that are viable when consumed and that are beneficial to health are known as ____. a. Prebiotics b. Probiotics c. Symbiotics d. Abiotics e. postbiotics
B
8.Food components that must be listed on the Nutrition Facts panel include a. sugars, dietary fiber, and fluoride. b. sugars, dietary fiber, and calcium. c. sugars, dietary fiber, and monounsaturated fat. d. sugars, calcium, and B vitamins.
B
1. Providing enough, but not an excess, of a food is a diet-planning principle known as ____. a. Safety b. Variety c. Moderation d. Undernutrition
C
10. A weight reduction regimen calls for a daily intake of 1400 kcalories, which includes 30 g of fat. Approximately what percentage of the total energy is contributed by fat? a. 8.5% b. 15.0% c. 19.0% d. 25.5% e. 32.0%
C
10. After a period of prolonged fasting (starving), the brain changes its fuel requirements a. and uses amino acids directly. b. so that glycerol becomes the primary source of energy. c. so that ketone bodies replace glucose. d. and glycogen becomes the primary source of energy.
C
10. Greg is trying to decide which brand of cereal to buy, but he is a somewhat confused by the health claims. Which statement represents the highest level of significant scientific agreement? a. "This cereal promotes a healthy heart." b. "This cereal supports heart health." c. "This product contains whole grains, which have been proven to reduce the risk of heart disease and certain cancers." d. "Very limited and preliminary scientific research suggests this product can reduce risk for cancers; FDA concludes that there is little scientific evidence supporting this claim." e. "Anecdotal evidence demonstrates a clear relationship between consumption of this product and elimination of health risk factors."
C
15. What is a feature of the basal metabolic rate (BMR)? a. Fever decreases the BMR. b. Fasting increases the BMR. c. Pregnancy increases the BMR. d. Females have a higher BMR than males on a body weight basis. e. Strength training decreases BMR while endurance training increases it.
C
16. Disaccharidase enzymes that hydrolyze the disaccharides into monosaccharides are found in the ____. a. Stomach b. Pancreas c. small intestine d. colon e. salivary glands
C
16. What is the main explanation for the difference in basal metabolic rates between males and females of the same body weight? a. Males are usually taller than females b. Females have lower levels of thyroid hormones c. Males have a higher percentage of lean body mass d. Females have a lower percentage of adipose tissue e. Reproductive hormones increase the basal metabolic rates of females.
C
17. What is a characteristic of excess intra-abdominal fat? a. It is more common in women than men. b. It has been proven to be a poorer indicator of degenerative diseases than the BMI. c. Some research suggests that it is more harmful than fat in other locations. d. It is associated with increased risk for heart disease and diabetes in men but not in women. e. It bears very little relationship to heart disease or diabetes but is importantly associated with certain cancers.
C
18. In which of the following tissues is glycogen typically stored? a. brain and red blood cells b. stomach and intestine c. muscle and liver d. pancreas and kidneys e. spleen and lymphatics
C
18. To assess body composition, health-care professionals most often use BMI and ____. a. skinfold thickness b. hydrodensitometry c. waist circumference d. bioelectric impedence e. percentage of body fat
C
19. Which substance is known as blood sugar or dextrose? a. Maltose b. Fructose c. Glucose d. Sucrose e. Lactose
C
2. Bile is formed in the ___________ and stored in the ___________. a. stomach; pancreas b. duodenum; kidney c. liver; gallbladder d. gallbladder; liver
C
20. Excess protein intake can result in a. type 2 diabetes b. iron deficiency c. loss of calcium d. excess fiber intake e. lower LDL cholesterol
C
4.Which statement best describes the composition of most foods? a. Most contain only one of the three energy nutrients, although a few contain all of them. b. They contain equal amounts of the three energy nutrients. c. They contain mixtures of the three energy nutrients, although only one or two may predominate. d. They contain only two of the three energy nutrients, and those two are contained in equal amounts. e. They contain only two of the three energy nutrients, and one is present in far greater amounts than the other.
C
5. Glycolysis is the conversion of ____. a. glycogen to fat b. glycogen to protein c. glucose to pyruvate d. glucose to glycogen e. glycogen to glucose
C
6. An example of an anthropometric assessment is a. analyzing compounds in the blood b. assessing the ability to walk c. measuring skinfold thickness d. taking a medical history
C
8. A high risk of heart attack correlates with high blood levels of ____. a. free fatty acids b. high-density lipoproteins c. low-density lipoproteins d. very low-density lipoproteins e. omega-3 fatty acids
C
9.What is a feature of the Daily Values found on food labels? a. They are updated every two years as mandated by the USDA. b. They are expressed on a "per 1000-kcalorie intake" basis. c. They assist people in determining whether a food contains a little or a lot of a nutrient. d. They define a food as an excellent source of a nutrient if it contributes at least 50% of the dietary recommended intake. e. They assign grades of A, B, C, D, or F to foods.
C
1. All the chemical and physical processes involved in maintaining life are referred to as a. anabolism. b. catabolism. c. homeostasis. d. metabolism. e. oxidation.
D
12. The chief function of pepsin is to ____. a. emulsify dietary proteins b. activate hydrochloric acid c. activate pancreatic proteases d. cleave proteins into smaller polypeptides e. renature nonessential proteins
D
13. What fraction of the day's energy expenditure of the average person is represented by the basal metabolism? a. About 1/10 b. About 1/3 c. About ½ d. About 2/3 e. Over 9/10
D
13. What is the amino acid pool? a. The total amino acid content derived from a 24-hour dietary intake b. A measure of the circulating essential amino acid levels available for protein synthesis c. The total amount of free amino acids in the circulation destined for deamination and excretion d. A mix of essential and nonessential amino acids derived from protein breakdown and dietary protein intake e. The essential and nonessential amino acids from dietary intake that are available for protein synthesis
D
16. Which food items are consumed in the diet of a lactovegetarian? a. plant foods only b. eggs and plant foods only c. meat, eggs, and plant foods only d. milk products and plant foods only e. fish, eggs, and dairy only
D
17. Which of the following foods provides all of the essential amino acids? a. Wheat b. Peanut butter c. Black beans d. Milk e. Tomatoes
D
18. When food proteins reach the stomach, hydrochloric acid (HCl) ________ the protein. a. Esterifies b. Emulsifies c. Transaminates d. Denatures e. condenses
D
2. An important form of energy used by most cells is a. NAD. b. FAD. c. TCP. d. ATP. e. ETC.
D
2. The concept of nutrient density is most helpful in achieving what principle of diet planning? a. Variety b. Balance c. Moderation d. Calorie control e. Cost control
D
3. A food that provides 100 mg of magnesium and 25 kcal in a serving has a magnesium density (mg per kcal) of ____. a. 0.25 b. 0.4 c. 2.5 d. 4 e. 25
D
3. Cholesterol is a. not a dietary essential; the human body can synthesize it b. not found in foods of plant origin c. an important part of human cell membranes and necessary to make some hormones d. All of these choices are accurate
D
4. Low-density lipoproteins (LDL) are the principal transport vehicle for _______ in the blood. a. Glucose b. Triglycerides c. Phospholipids d. Cholesterol
D
4. Which of the following energy-yielding nutrients can be converted to glucose? a. Carbohydrates b. Proteins c. Lipids d. A and B e. A, B, and C
D
4.The Dietary Guidelines for Americans are designed to a. provide a scientific basis for USDA's school lunch program. b. provide a scientific basis for the Food Stamp Program. c. reduce the risk of "killer" diseases. d. all answers are correct.
D
5. Why are nuts a heart healthy food? a. They are rich in antioxidants. b. Most nuts are good sources of monounsaturated fatty acids. c. They contain no cholesterol. d. All answers are correct.
D
6. Which food group is typically consumed in amounts greater than recommended by the USDA? a. Dairy b. Fruits c. Vegetables d. protein foods e. whole grains
D
7. What product has the highest percentage of its fat in saturated form? a. Butter b. Walnut oil c. Beef tallow d. Coconut oil e. Chicken fat
D
9. Ketosis (elevated production of ketone body formation) increases with a. fasting. b. a low-carbohydrate diet. c. uncontrolled type 1 diabetes mellitus. d. All of these choices are correct. e. None of the above
D
13. What is a typical response of the body to changes in blood glucose? a. Blood glucose levels that rise too high signal the release of glycogen. b. Blood glucose levels that rise too high or too low stimulate the release of CCK. c. Blood glucose levels that fall too low signal the release of insulin. d. Blood glucose levels that rise too high signal the release of epinephrine. e. Blood glucose levels that fall too low signal the release of glucagon.
E
19. Which of the following is a function of protein? a. providing structural support to body cells b. producing antibodies to fight infection c. contributing to acid-base balance d. transporting nutrients in bloodstream e. all of the above
E
2. Monounsaturated fatty acids are a. Liquid at room temperature b. Have one double bond in the fatty acid chain c. Derived from plants d. Lower cholesterol e. All answers are correct
E
5. Jamie, a vegetarian, is trying to plan a healthy diet according to the USDA Food Patterns. Which protein foods would be the best nutrient choices for one day? a. 2 pieces bacon, 1/2 can tuna, 2 pieces bread b. 1/2 cup rice, 2 tbsp low sugar jam or jelly, 2 pieces bread c. 1 egg, one cup leaf lettuce, 2 ounces fatty fish d. 1 skinless chicken breast, 2 egg whites, meal replacement bar e. 1/2 cup black beans, 2 tbsp peanut butter, 1 c spinach
E
