Chapter 17- Nutrition

Question 1

(Fats) ______ of the diet should come from lipids.

a. 20-35%
b. 10-20%
c. 50-60%
d. 15-25%

Answer 1

a. 20-35%

Question 2

A simple sugar unit is called a:

a. Disaccharide
b. Polysaccharide
c. Nutrosaccharide
d. Monosaccharide

Answer 2

d. Monosaccharide

Question 3

A fatty acid is ____________ when all available bonds on the chain are occupied by hydrogen atoms.

a. Saturated
b. Unsaturated
c. Polyunsaturated
d. Complete

Answer 3

a. Saturated

Question 4

There are ______ essential amino acids, with 2 more considered semi-essential.

a. 5
b. 8
c. 10
d. 6

Answer 4

b. 8

Question 5

__________ are a group of compounds that include triglycerides, phospholipids, and sterols.

a. Lipids
b. Carbs
c. Proteins
d. Vitamins

Answer 5

a. Lipids

Question 6

Protein strands are denatured and cleaved into peptide chains in the ________.

a. Stomach
b. Liver
c. Large intestine
d. Mouth

Answer 6

a. Stomach

Question 7

Lipids are highly important for ____________.

a. Repairing soft tissues
b. Protein synthesis
c. Immediate energy
d. Cellular membrane structure and function

Answer 7

d. Cellular membrane structure and function

Question 8

Foods lower on the glycemic index tend to be good sources of _________________.

a. Simple carbs
b. Complex carbs
c. Protein
d. Fats

Answer 8

b. Complex carbs

Question 9

Once in the blood stream, free-form amino acids can be used for building and repairing tissues, but as an immediate __________ when glucose is limited.

a. Hormone precursor
b. Brain function enhancer
c. Energy source
d. Oxygen carrier

Answer 9

c. Energy source

Question 10

__________ are the part of a plant that cannot be digested by gut enzymes.

a. Fibers
b. Leaves
c. Phytochemicals
d. Starches

Answer 10

a. Fibers

Question 11

There are approximately _______ amino acids the body uses to build its many protein structures.

a. 15
b. 8
c. 20
d. 30

Answer 11

c. 20

Question 12

Carbohydrates can be classified as simple (sugars), complex (starches), and ________.

a. Moderate
b. Fatty
c. Underrated
d. Fiber

Answer 12

d. Fiber

Question 13

Olive oil, canola oil, avocados, and almonds are good sources of:

a. Polyunsaturated fats
b. Saturated fats
c. Monounsaturated fats
d. Trans fats

Answer 13

c. Monounsaturated fats

Question 14

The higher the _________, the faster a food raises blood sugar and the associated insulin response.

a. Transportation rate
b. Glycemic index
c. Borg scale
d. Acid concentration

Answer 14

b. Glycemic index