Final Exam

Question 1

The science of food; the nutrients and substances therein; and their action, interaction, and balance in relation to health and disease is a definition of _______.

Answer 1

nutrition

Question 2

Nutrients causing some signs of poor health when consumed in less than adequate amounts are called _______.

Answer 2

essential nutrients

Question 3

An important function of carbohydrates is to ______.

Answer 3

supple energy

Question 4

Lipids can be described as ______.

Answer 4

mostly fats and oils

Question 5

The main function of vitamins is to ______.

Answer 5

enable chemical reactions in the body to occur

Question 6

“The amount of heat required to raise the temperature of 1000 grams of water one degree Celsius” is the definition of ______.

Answer 6

kilocalorie

Question 7

The psychological desire to eat certain foods and reject others is defined by:

Answer 7

appetite

Question 8

Which is true about saturated fats?

Answer 8

Saturated fats raise blood cholesterol; Saturated fats tend to be solid at room temperature; Many animal fats are rich in saturated fats; Saturated fats provide 9 kilocalories per gram

Question 9

If a total of 2000 kcal were consumed (energy came from 250 grams of carbohydrates, 66 grams of fat, and 102 grams of protein), what percentage of energy comes from carbohydrates, fat and protein?

Answer 9

50% carbohydrate, 30%, and 20% protein

Question 10

When body systems are operating normally and nutrient stores are being maintained, an individual is said to be ______.

Answer 10

in desirable nutritional status

Question 11

Which is true about the Dietary Reference Intakes (DRIs)?

Answer 11

They apply to people in Canada and the U.S They differ by age group. They include Recommended Dietary Allowances and Tolerable Upper Intake Levels. They were created by the Food and Nutrition Board

Question 12

Which Dietary Reference Intake (DRI) is set high enough to meet the needs of 97 to 98% of the population?

Answer 12

Recommended Dietary Allowances

Question 13

Which Dietary Reference Intake (DRI) reflects average daily needs?

Answer 13

Estimated Average Requirements

Question 14

The nutrient standards used on Nutrition Facts panels are called ______.

Answer 14

Daily Values

Question 15

Daily Values differ from Recommended Dietary Allowances in that Daily Values _____.

Answer 15

are used on Nutrition Facts panels; are based on two sets of dietary standards; are not gender-specific

Question 16

Which is required on all food packages?

Answer 16

Name and address of the food manufacturer

Question 17

by definition, energy-dense foods are ALL ____.

Answer 17

high in calories

Question 18

MyPlate groups foods into _____ major categories.

Answer 18

5

Question 19

If a group of people consumed an amount of protein equal to the estimated average requirement for their life stage, what percentage would receive insufficient amounts?

Answer 19

50

Question 20

The percentage of U.S households considered food insecure is ______.

Answer 20

10

Question 21

the Supplemental Nutrition Assistance Program (SNAP) benefits ________.

Answer 21

poor households that meet eligibility guidelines

Question 22

Common genetically engineered crops in the U.S. include _____.

Answer 22

soybeans, corn, and cotton

Question 23

Food additives are regulated by the ______.

Answer 23

Food and Drug Administration

Question 24

The temperature danger zone for growth of pathogenic bacteria is ______.

Answer 24

41-135 degrees F

Question 25

Coughing and sneezing on foods can allow ____ to contaminate the food.

Answer 25

Staphylococcus aureus

Question 26

The bacterium ____ grows only in anaerobic environments.

Answer 26

Clostridium botulinum

Question 27

The last food(s) to buy when shopping in the supermarket should be ______.

Answer 27

raw poultry and eggs

Question 28

Which of the following is a current food safety recommendation?

Answer 28

Scrub firm produce, such as melons, under running water with a brush before slicing it

Question 29

Which of the following organs is NOT part of the digestive organ system?

Answer 29

Kidneys

Question 30

Which of the following is NOT an enzyme?

Answer 30

Bile

Question 31

Human digestion of food begins in the ____, where the enzyme ______ breaks down a small amount of starch.

Answer 31

mouth; amylase

Question 32

At the beginning of a meal, the hormone _____ is secreted from the stomach; this hormone controls the release of _______.

Answer 32

gastrin; HCL

Question 33

Actions of hydrochloric acid produced by the stomach include _____.

Answer 33

promoting digestion of protein; destroying bacteria and viruses found in foods; dissolving dietary minerals for improved absorption

Question 34

The stomach can absorb _____.

Answer 34

alcohol

Question 35

Which substances can be absorbed in the small intestine?

Answer 35

Glucose, Minerals, Amino acids, Vitamins, Alcohol

Question 36

Amino acids and glucose enter cells by ______.

Answer 36

Active transport

Question 37

Carbohydrates that may contribute to intestinal gas formation include _____.

Answer 37

lactose, fructose, and raffinose

Question 38

Glucose, galactose, and fructose _______.

Answer 38

are monosaccharides

Question 39

Which of the following is a noncarbohydrate component of dietary fibers?

Answer 39

Lignin

Question 40

The principal function of dietary carbohydrate is to provide _______.

Answer 40

energy

Question 41

Dietary sugars and starches are called "protein sparing" which means ______.

Answer 41

dietary protein can be used for protein synthesis and other vital processes, rather than being used as a source of energy

Question 42

The energy value of dietary carbohydrates is ____ kcal per gram.

Answer 42

4

Question 43

An example of an oligosaccharide is ____.

Answer 43

raffinose

Question 44

Which of the following dietary fibers are classified as soluble fibers?

Answer 44

Pectins and mucilages

Question 45

Alpha-linolenic acid and linoleic acid are classified as _____ fatty acids.

Answer 45

essential

Question 46

Which of the following correctly characterizes lipids?

Answer 46

They do not dissolve in water.

Question 47

The functions of fat include all of the following EXCEPT ______.

Answer 47

build and repair tissue

Question 48

Recommendations suggest that we consume approximately 20% of our fat as monounsaturated fats. All of the following would be appropriate to use to achieve this goal EXCEPT ______.

Answer 48

coconut oil

Question 49

Which of the following fats and oils provides the most polyunsaturated fatty acids?

Answer 49

soybean oil

Question 50

The dietary Guidelines for Americans recommend that total fat intake should not exceed _____ of total calories and saturated fat intake be limited to _______ of total calories.

Answer 50

35%; 10%

Question 51

Fat digestion begins in the _______.

Answer 51

mouth

Question 52

The ______ pathway for LDL uptake is a means by which LDL contributes to plaque formation in blood vessels.

Answer 52

scavenger

Question 53

Immediately after a meal, newly digested and absorbed dietary fats appear in the lymph, and then the blood as a part of which of the following?

Answer 53

Chylomicrons

Question 54

Which of the following is a risk factor for heart disease?

Answer 54

Total blood cholesterol level greater than 200 mg/dl

Question 55

Trans fatty acids are now considered more atherogenic then saturated fatty acids because they ______.

Answer 55

elevated LDL levels, while decreasing HDL

Question 56

The presence of _____ chemically distinguishes protein from carbohydrate and fat.

Answer 56

nitrogen

Question 57

Which bodily function is not associated with protein?

Answer 57

Sparing glucose for energy use as the primary source of energy

Question 58

Which of the following foods provides all of the essential amino acids?

Answer 58

Milk

Question 59

Good sources of high-quality protein include all of the following EXCEPT ______.

Answer 59

Whole wheat

Question 60

Protein quality is determined by all of the following EXCEPT ______.

Answer 60

the food's cost

Question 61

When food proteins reach the stomach, HCL ____ the protein.

Answer 61

denatures

Question 62

Judy's dietary intake provides 90 grams of protein. Her total energy intake is 2000 kcal. Approximately what percentage of her energy comes from protein?

Answer 62

18%

Question 63

A vegan diet may be low in ______.

Answer 63

vitamin B-12; iron; calcium

Question 64

Signs of protein deficiency may include _____.

Answer 64

edema; mild to moderate weight loss; poor resistance to infection

Question 65

A standard drink contains ____ grams of alcohol.

Answer 65

14

Question 66

Alcohol is absorbed in the small intestine by _________.

Answer 66

simple diffusion

Question 67

The ADH pathway of alcohol metabolism converts ethanol into ________.

Answer 67

acotyl-CoA

Question 68

Binge drinking for a male is defined as having ______ or more drinks on a single occasion.

Answer 68

5

Question 69

Detrimental effects of excessive alcohol consumption include higher rates of ________.

Answer 69

high blood pressure and stroke; cancers of the mouth and throat; liver disease and liver failure

Question 70

The problems of alcohol abuse and alcohol dependency ______.

Answer 70

affect nearly 1 in 3 Americans over a lifetime

Question 71

Which of the following does NOT describe a vitamin?

Answer 71

They provide a rich source of energy

Question 72

A deficiency of vitamin A often results in _____.

Answer 72

night blindness

Question 73

Vitamin D deficiency can result in poorly mineralized bone. The resulting disease is called

Answer 73

osteomalacia

Question 74

Vitamin E functions to

Answer 74

protect phospholipids in cell membranes from damage by free radicals

Question 75

An important role of vitamin K is the synthesis of

Answer 75

prothrombin

Question 76

Most B-vitamins function as

Answer 76

coenzymes

Question 77

A deficiency of thiamin that affects the cardiovascular, muscular, nervous, and gastrointestinal system is called

Answer 77

beriberi

Question 78

Once specific cause of fatigue and anemia in adolescent girls with low dairy product intake is deficiency of ______.

Answer 78

riboflavin

Question 79

Vitamin B-12 is absorbed in the

Answer 79

ileum

Question 80

The primary function of vitamin C in cellular metabolism is to

Answer 80

act as nonspecific reducing agent (electron donor)