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Food Science > Exam 1 > Flashcards

Exam 1 Flashcards

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1
Q

The Recommended Dietary Allowance is the:
A. Value set after establishing an AI
B. Recommended intake to cure a deficiency disease
C. Value set after establishing an EAR (Estimated Average Requirement)
D. None of the above

A

C

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2
Q 
Thiamine deficiency first became a problem with the consumption of: 
A. Protein rich diets
B.Corn based diets
C. Polished rice
D. Bean based diets
A

C

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3
Q 
If a healthy individual eats a large amount of cholesterol in a particular day: 
A. The gallbladder will make more
B .The body will make less
C. The body will make more
D. The body will make no adjustments
A

B

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4
Q 
The B vitamin deficiency that can result in pernicious anemia is: 
A. Thiamin 
B. Riboflavin
C. Niacin
D. Vitamin B12
A

D

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5
Q 
*Excess intake of Folic acid (Folate): 
A. Causes neural tube defects
B. Can mask a vitamin B12 deficiency
C. Reduces blood cholesterol
D. Causes copper overload
A

B

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6
Q 
The main function of Vitamin E is: 
A. Optimal sexual performance
B. Antioxiant
C. Prevention of anemia
D. Both A & B
A

B

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7
Q 
*Molecules that are important to the flavor of foods are usually: 
A. Fat soluble
B. Water Soluble
C. Non-volatile
D. Taste compounds
A

A

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8
Q 
Lionel acid is: 
A. An essential fatty acid
B. Part of cholesterol
C. Saturated
D. Is made by the body
A

A

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9
Q 
Complementary relationships would be most important to: 
A. Children vegans
B. Part of Patriots and the Seahawks
C. Adult athletes
D. Weightlifters
A

A

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10
Q 
The five basic tastes are: 
A Sweet, salty, bitter, pungent, umami
B. Sweet, salty, bitter, sour, umami
C. Sweet, sour, bitter, spicy, umami
D. Sweet, salty, bitter, garlic pepper
A

B

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11
Q 
*How many calories are produced from a meal containing 100g carbohydrate, 10g fat, and 10g protein?
A. 830
B. 570
C. 530
D. 980
A

C

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12
Q 
Hunger, as opposed to appetite, can be described by which of the following: 
A. "bet you can't eat just one"
B. Chemical signals in the body
C. "Finger lickin' good"
D. "worries go down better with soup"
A

B

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13
Q 
A triglyceride is composed of:
A. 3 amino acids bonded to glycerol
B. 3 fatty acids bonded to sucrose
C. 1 fatty acid bonded to glycerol
D. 3 fatty acids bonded to glycerol
A

A

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14
Q 
*An important function of the pancreas is secretion of: 
A. Digestive enzymes
B. Cholesterol
C. Bile salts
D. All of the above
A

A

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15
Q 
*Which of the following is an important function of the stomach?
A. Secretion of most digestive enzymes
B Nutrient absorption
C. Secretion of acid
D. Secretion of bicarbonate
A

C

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16
Q

Which of the following is true about carbohydrates?
A. The RDA is set relatively high
B. They are an essential nutrient
C. If eaten in excess, they are stored as fat
D. None of the above

A

C

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17
Q 
You take a vitamin/ mineral supplement every morning and exceed your RDA. Which of the following would be most helpful in determining if you are consuming too much of a nutrient? 
A. Estimated Average Requirement (EAR)
B. Tolerable upper limit (UL)
C. Daily values (DV)
D. Daily Reference Intakes (DRI)
A

B

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18
Q 
Compared to unsaturated fats, saturated fats contain more: 
A. Oxygen
B. Glycerol
C. Hydrogen
D. Fatty acids
A

C

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19
Q 
Breakdown of any polymer into monomers for absorption occurs by:
A. Peristalsis
B. Hydrolysis
C. Condensation
D. Oxidation
A

B

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20
Q 
Glycogen is a storage form of \_\_\_\_ for humans: 
A. Glucose
B. Protein
C. Fat
D. Collagen
A

A

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21
Q 
One of the important functions of Vitamin D is: 
A. Blood clotting
B. Protein synthesis
C. Calcium absorption
D. Antioxidant
A

C

22
Q 
Cells that are able to use glucose without the presence of insulin are: 
A. Liver cells
B. Muscle cells
C. Heart cells
D. Brain cells
A

D

23
Q 
Juvenile diabetes (Type I) usually occurs as a result of:
A Lack of exercise
B. Excess sugar consumption
C. Obesity
D. A viral infection
A

D

24
Q 
Because soluble fiber binds bile salts, it is believed to decrease:
A. Blood calcium
B. Blood cholesterol
C. Lipid metabolism
D. Bone calcium
A

B

25
Q 
The pigment responsible for the blue and/or red color of some fruits/begetables is:
A. Myoglobin
B. Chlorophyll
C. Anthocyanin
D. Carotenoids
A

C

26
Q 
*Fat digestion in the body requires which of the following compounds?
A. Soy lecithin
B. Triglycerides
C. Lipoproteins
D. Bile salts
A

D

27
Q 
Essential nutrients include:
A. Those the body can make
B. Those the body needs but cannot synthesize on its own 
C. All of the macronutrients
D. Vitamin B17
A

B

28
Q 
Which of these carbohydrates if NOT a good source of energy?
A. Beet sugar
B. Honey 
C. Cellulose
D. Fruits
A

C

29
Q 
Which of the following animal is missing the last enzyme in vitamin C synthesis making it an essential nutrient?
A. Rat
B. Dog
C. Tarsier
D. Cat
A

C

30
Q 
Lactose intolerance is due to a lack of 
A. Maltase
B. Lactase
C. Raffinase
D. Amylase
A

B

31
Q 
The vitamin made by intestinal bacteria and associated with blood clotting is: 
A. Vitamin A
B. Vitamin B
C. Vitamin D
D. Vitamin K
A

D

32
Q 
All of the following deficiency states are true EXCEPT:
A. Scurvy = Vitamin C deficiency
B. Pellagra = Niacin deficiency
C. Beriberi = Vitamin K deficiency
D. Rickets = Vitamin D deficiency
A

C

33
Q 
Phenyketonuria (PKU) is caused by a genetic inability to metabolize:
A. Niacin
B. Tryptophan
C. Phenylalanine
D. Methionine
A

C

34
Q 
A common measure of protein quality is: 
A. Weight gain in baby rats
B. Weight gain in adult rats
C. Muscle mass in humans
D. Ratio of protein to fat
A

A

35
Q 
Naturally occurring unsaturated fatty acids in foods:
A. Are Cis
B. Are Trans
C. Have no double bonds
D. Have too many hydrogens
A

A

36
Q 
Consumption of adequate amounts of which of the following may help prevent a niacin deficiency?
A. Lysine
B. Tryptophan
C. Methionine
D. Linoleic acid
A

B

37
Q 
High fructose corn syrup is:
A. Metabolized like sucrose
B. auses hyperactivity in children
C. Causes a fatty liver
D. Causes Obesity
A

A

38
Q 
*Most fats in the body are in the form of
A. Cholesterol
B. Phospholipids
C. Free fatty acids
D. Triglycerides
A

D

39
Q 
"Enriched" grains do NOT have which of the following substances added back? 
A. Dietary fiber
B. Folic acid (folate) 
C. Iron
D. Thiamine
A

A

40
Q 
*Which of the following foods is potentially toxic in terms of vitamin A toxicity?
A. Calf liver
B. Carrots
C. Polar bear liver
D. Pig liver
A

C

41
Q 
The % daily value on a food label is: 
A. The amount you should consume
B. Provided to compare food products
C. Set at the lowest amount for a group of people
D. The minimum intake to prevent disease
A

B

42
Q 
*Beta Carotene is:
A. A pigment in some meats
B. Can be toxic
C. Is a precursor to Vitamin A
D. All of the above
A

C

43
Q 
Vitamin B12 requires which of the following for absorption?
A. Beta carotene
B. Vitamin C
C. Folic acid
D. Intrinsic factor
A

D

44
Q 
Excess Vitamin A is a concern for pregnant women because is causes: 
A. Birth defects
B. Cancer
C. Premature deliver
D. Abnormal blood clotting
A

A

45
Q 
Which of the following is associated with too little or poor quality dietary protein?
A. Rickets
B. Xeropthalmia
C. Kwashiorkor
D. Marasmus
A

C

46
Q

During protein synthesis, the limiting amino acid is:
A. The one present in the least amount
B. Typically phenylalanine
C. The one present in the least amount compared to need
D. Is made into a peptide

A

C

47
Q

*Many long term complications of diabetes are caused by:
A. Low blood sugar
B. Protein deficit when it is made into glucose
C. Reaction to insulin
D. Reaction of sugars with proteins

A

D

48
Q

Hydrogenation of oil:
A. Increases the number of double bonds
B. Makes it more solid at room temperature
C. Makes it less solid at room temperature
D. Creates CIS bonds

A

B

49
Q 
The functions(s) of saliva include(s): 
A. Carrier of taste molecules
B. Secretion of amylase
C. Contains an antimicrobial
D. All of the above
A

D

50
Q

Which of the following statements is true?
A. Excess fat soluble vitamins are excreted in the urine
B. Fat and water soluble vitamins are stored in the liver
C. Excess water soluble vitamins are excreted in the urine
D. Fat soluble vitamins provide 9 kcal/g

A

C

Food Science (6 decks)

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