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Nutrition Ch. 4,5,6,7 > Exam 2 Practice > Flashcards

Exam 2 Practice Flashcards

1
Q 
Dietary fibers primarily are?
polysaccharides
polypeptides
disaccharides
monosaccharides
A

polysaccharides

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2
Q

The major storage sites for glycogen are?

  • *muscles and liver
  • *kidney and muscles
  • *liver and kidney
  • *liver and pancreas
A

muscles and liver

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3
Q

When insulin is released, it causes?

  • *the liver to break down glycogen and release glucose into the blood
  • *muscle and fat cells to increase glucose uptake
  • *fat breakdown in fat tissue
  • *the liver to make glycogen from protein
A

the liver to break down glycogen and release glucose into the blood

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4
Q

In which form are most dietary lipids found?

  • *sterols
  • *phospholipids
  • *triglycerides
  • *monoglycerides
A

triglycerides

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5
Q

Which of the following describes a fatty acid that has one double bond?

  • *saturated
  • *hydrogenated
  • *monounsaturated
  • *polyunsaturated
A

monounsaturated

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6
Q

What is the composition of the triglyceride form of fats?

  • *fatty acids, glycerol, and sterols
  • *fatty acids, glycerol, and phosphorus
  • *fatty acids and glycerol
  • *fatty acids, glycerol, phosphorus, and sterols
A

fatty acids and glycerol

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7
Q

Which of the following is true about cholesterol?

  • *it is an essential nutrient
  • *it is found in plant and animal foods
  • *it is found only in plants
  • *it is found only in animal products
A

it is found only in animal products

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8
Q

Hydrogenation produces what kinds of fat?

  • *high density lipoprotein (HDL)
  • *cis fatty acids
  • *low density lipoprotein (LDL)
  • *trans fatty acids
A

trans fatty acids

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9
Q

“hidden” fat includes

  • *butter
  • *fat in crackers and other grain products
  • *fat around the edges of meats
  • *mayonnaise in potato salad
A

fat in crackers and other grain products

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10
Q

The major fat-digesting enzyme is

  • *salivary amylase
  • *pepsin
  • *gastric lipase
  • *pancreatic lipase
A

pancreatic lipase

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11
Q

_____ are synthesized by the liver to transport fat to the rest of the body.

  • *chylomicrons
  • *low density lipoproteins
  • *very low density lipoproteins
  • *high density lipoproteins
A

very low density lipoproteins

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12
Q

The body stores excess protein as

  • *muscle
  • *glucose
  • *triglycerides
  • *amino acids
A

triglycerides

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13
Q

The nitrogen from amino acid breakdown is

  • *stored in the liver
  • *oxidized to carbohydrate
  • *converted to urea
  • *converted to fat
A

converted to urea

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14
Q

All of the following are true of high quality protein except

  • *it contains all essential amino acids
  • *it provides 7 kcal/g of energy
  • *it can support body maintenance
  • *it can support body growth
A

it provides 7 kcal/g of energy

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15
Q

Which of the following is a food that provides all of the essential amino acids

  • *wheat
  • *peanut butter
  • *navy beans
  • *milk
A

milk

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16
Q

Proteins are digested in which areas of the body?

  • *mouth and stomach
  • *mouth and small intestine
  • *stomach and small intestine
  • *small and large
A

stomach and small intestine

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17
Q 
Which of the following foods would have the most fiber?
Kidney beans
english muffin made with enriched flour
orange juice
corn flakes
A

kidney beans

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18
Q

If the diet is lacking an essential amino acid, what will be the course of action?

    • body cells will synthesize it
  • *protein synthesis will be limited
  • *health will not be affected as long as other nutrients are adequate
  • *proteins will be made but they will lack that particular amino acid
A

protein synthesis will be limited

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19
Q

If a food does not contain the necessary amounts of a certain amino acid to meet a body need, that amino acid is referred to as an

  • *complementary amino acid
  • *essential amino acid
  • *limiting amino acid
  • *dispensable amino acid
A

limiting amino acid

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20
Q

Approximately how many different amino acids are used in the synthesis of body proteins

  • *5
  • *9
  • *20
  • *29
A

20

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21
Q

When protein consumption is in excess of body needs and energy needs are met, the excess amino acids are metabolized and the energy in the molecule is

  • *stored as glycogen and/or fat
  • *excreted in the urine
  • *stored as amino acids in muscle
    • stored as amino acids in the liver
A

stored as glycogen and /or fat

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22
Q

If the carbohydrate content of the diet is insufficient to meet the body’s needs for glucose, which of the following can be converted to glucose

  • *urea
  • *fatty acid
  • *amino acids
  • *ketones
A

amino acids

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23
Q

All of the following are primary functions of protein except to

  • *repair tissues
  • *support growth of new tissue
  • *supply more than 40 percent of the kilocalories in the diet
  • *maintain body tissues
A

supply more than 40 percent of the kilocalories in the diet

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24
Q

Antibodies are

  • Hormones
  • enzymes
  • lipoproteins
  • proteins
A

Proteins

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25
Q

If a person does not eat enough carbohydrate to supply the glucose the body needs, which of the following will happen?

  • Fatty acids will be converted to glucose
  • the pancreas will convert insulin to glucose
  • the liver will convert amino acids to glucose
  • the pancreas will convert protein to glucose
A

The liver will convert amino acids to glucose

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26
Q

Maggie has anorexia nervosa and regularly starves herself. She is likely to be in a state of

  • protein equilibrium
  • positive protein balance
  • negative protein balance
  • positive energy balance
A

negative protein balance

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27
Q

Donovan has been consuming large quantities of food and in violation of safe rules of athletic training is injecting testosterone. He has been seeing large temporary gains in muscle mass. He is in a state of

  • negative protein balance
  • positive protein balance
  • energy equilibrium
  • excess protein balance
A

positive protein balance

28
Q

Which statement about vitamins is true

  • cannot be stored by the body
  • are inorganic
  • help regulate chemical reactions in the body
  • directly supply energy
A

help regulate chemical reactions in the body

29
Q

Which of the following is true about the intake of vitamins

  • supplemental vitamins are better than those from food
  • occasional lapses in vitamin intake should cause no harm
  • it is hard to get all of the vitamins we need from food
  • vitamins consumed in excess are excreted
A

occasional lapses in vitamin intake should cause no harm

30
Q

Water soluble and fat soluble vitamins differ in which way

  • water soluble vitamins are stored, whereas fat soluble vitamins are excreted readily
  • water soluble vitamins are less likely to be toxic
  • fat soluble vitamins have much less potential for toxicity
  • water soluble vitamins are best absorbed in the presence of dietary fat
A

water soluble vitamins re less likely to be toxic

31
Q

Which of the following is true about the regulation of the production and sale of vitamin and mineral supplements

  • there is no federal legislation regulating supplements
  • the FDA does not regulate all vitamin and mineral supplements closely
  • americans can rest assured that the federal government will protect them from vitamin and supplement overuse
  • supplement companies are free to market their products with invalid and illegal claims
A

the FDA does not regulate all vitamin and mineral supplements closely

32
Q

Which of the following does not describe fat soluble vitamins

  • they are stored in the body
  • excesses are excreted in the urine
  • they are transported via the bloodstream
  • they tend to exist in several biologically active forms
A

excesses are excreted in the urine

33
Q

The B vitamins generally function as

  • antioxidants
  • coenzymes
  • emulsifiers
  • reducing agents
A

coenzymes

34
Q

____ is a water soluble vitamin that is important for the release of energy from carbohydrates as well as the synthesis of RNA, DNA, and some neurotransmitters

  • thiamin
  • pyridoxine
  • niacin
  • riboflavin
A

thiamin

35
Q

Thiamin is distributed in small amounts in many foods. A nutrient dense source of thiamin is

  • milk
  • pork
  • whole grain cereals
  • dark green vegetables
A

pork

36
Q

Niacin is necessary to prevent the disease

  • pernicious anemia
  • beriberi
  • scurvy
  • pellagra
A

pellagra

37
Q

Pellagra is characterized by all the following except

  • dysphagia
  • diarrhea
  • dementia
  • dermatitis
A

dysphagia

38
Q

Many health authorities recommend that americans consume within the range of ___ % of their total calories from carbohydrates.

A

45-65

39
Q

The hormone __ is released from the pancreas when blood glucose is elevated above a normal range

A

Insulin

40
Q

The major source of glucose released to elevate a low blood glucose level is ____

A

glycogen

41
Q

______ fatty acids contain no double bonds and remain solid at room temperature

A

saturated

42
Q

Olive and canola oils contain a high percentage of ______ fatty acids

A

omega 3

43
Q

_______ are lipoproteins made of dietary fat surrounded by a shell of cholesterol, phospholipids, and protein that act to transport absorbed fat

A

Chylomicron

44
Q

The process of ________ removes double bonds from fatty acids, giving the fat a more solid consistency

A

dehydrogenation

45
Q

An ______ is made up of a glycerol backbone attached to three fatty acids.

A

triglycerides

46
Q

In the small intestine, the pancreas secretes _______ to digest triglycerides

A

lipase

47
Q

Most lipids are transported in the blood as part of a structure called an ____

A

lipoprotein

48
Q

The american heart association recommends that we should consume no more than 300 milligrams of cholesterol per day.

A

300

49
Q

A meal providing 1200 kilocalories contains 13 grams of saturated fat, 10 grams of monounsaturated fat, and 27 grams of polyunsaturated fat. This meal provides ______ % of total kcal as fat

A

37.5

50
Q

Sometimes phospholipids are used in commercial salad dressings to suspend vegetable oil in water. In this case, phospholipids are serving as ______

A

emulsifiers

51
Q

________ are the building blocks of protein

A

amino acids

52
Q

Amino acids the body cannot make are known as _____ amino acids

A

essential

53
Q

Insulin is one example of a protein that acts as a _____

A

hormone

54
Q

The best estimate for the amount of protein required for nearly all adults is ___ g/kg/day

A

0.8

55
Q

Three dietary advantages of plant protein sources over animal sources are 1) they are a good source of dietary fiber, 2) they are low in saturated fat, and 3) they contain no _____

A

cholesterol

56
Q

______ is the name of the condition resulting from regularly consuming insufficient amounts of calories and proteins

A

PCM protein calorie malnutrition or PEM protein energy malnutrition

57
Q

A____ does not eat any animal foods and consumes only plant products

A

vegan

58
Q

How many grams of protein are needed per day by a male non athlete, weighing 87 kilograms

A

69.6

59
Q

Beriberi is caused by a ______ deficiency

A

Vitamin B (thiamine)

60
Q

A niacin deficiency causes the disease _____

A

pellagra

61
Q

The body can produce niacin from the amino acid _____

A

tryptophan

62
Q

______ is a water soluble vitamin that is especially important in amino acid metabolism, neurotransmitter synthesis, and the synthesis of the heme portion of hemoglobin

A

Vitamin B -6

63
Q

The vitamin that can mask B-12 deficiency is ____

A

folic acid

64
Q

Adequate intake of ________ can help prevent neural tube defects like spina bifida

A

folic acid

65
Q

Pernicious anemia is due to an impaired absorption of ______

A

Vitamin B-12

Nutrition Ch. 4,5,6,7 (2 decks)

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