Primer 1E-1G

Question 1

________ is a derivative of acetoacetic acid can raise serum cholesterol in large doses.

A) Avicel
B) Aspartame
C) Acesulfame
D) Saccharine

Answer 1

C) Acesulfame

Question 2

Aspartame is made up of what two amino acids and what alcohol?

Answer 2

Aspartic acid, phenylalanine, and methanol.

Question 3

What poses a risk for individuals with phenylketonuria?

A) saccharine
B) dextrose
C) acesulfame
D) aspartame

Answer 3

D) aspartame

Question 4

Saccharine is made up of ______ & _______, and increases the risk of ________

A) aspartame and dextrose, bladder cancer
B) acesulfame and dextrose, prostate cancer
C) aspartic acid and sucrose, bladder cancer
D) phenylalanine and dextrose, prostate cancer

Answer 4

A) aspartame and dextrose, bladder cancer

Question 5

Name three types of fat replacers.

Answer 5

1) avicel - carb derived
2) olestra - unabsorbable lipid derivative
3) simplesse- processed milk and egg protein derived

Question 6

_______ are additives that enhance flavor.

A) preservatives
B) flavorings
C)colorings
D)emulsifiers

Answer 6

B) flavorings

Question 7

______ are chemicals added to food to prevent spoilage and increase shelf life.

A) preservatives
B) flavorings
C)colorings
D)emulsifiers

Answer 7

A) preservatives

Question 8

______ may be natural or artificial and are added to enhance color.

A) preservatives
B) flavorings
C)colorings
D)emulsifiers

Answer 8

C)colorings

Question 9

______ are chemicals Used to suspend oily material in water

A) preservatives
B) flavorings
C)colorings
D)emulsifiers

Answer 9

D)emulsifiers

Question 10

________ Are used as a thickening agents such as carrageenan

A) stabilizers
B) flavorings
C) emulsifiers
D) binders

Answer 10

A) stabilizers

Question 11

________ are Used to hold food constituents together and are especially important in dietary supplements

A) stabilizers
B) flavorings
C) emulsifiers
D) binders

Answer 11

D) binders

Question 12

Nutrification is the:

A) Addition of at least 25% of the RDA of a nutrient to a food product that has been designed to replace a meal or food item
B) Addition of a nutrient to a food in order to assure the distribution of that nutrient to a target population group
C) Structural modification of complex carbohydrates
D) Specific addition of thiamine riboflavin niacin and iron to white flour

Answer 12

B) Addition of a nutrient to a food in order to assure the distribution of that nutrient to a target population group

Question 13

_______ Is responsible for the final stages of oxidation of fatty acids, carbohydrates, amino acids and other fuels in the presence of oxygen

A) passive diffusion
B) electron transfer
C) filtration

Answer 13

B) electron transfer

Question 14

Oxidation-reduction acceptors are called ________

A) lipids
B) electrons
C) cytochromes
D) free radicals

Answer 14

C) cytochromes

Question 15

Electrons passing from one cytochrome to another in an electrochemical proton gradient require what two nutrients?

A) b12 and coQ10
B) iron and b6
C) B6 and b12
D) iron and coQ10

Answer 15

D) iron and CoQ10

Question 16

The final stage of electron transfer is when cytochrome oxidase transfers electrons and accompanying protons to oxygen to form______?

A) water
B) carbon dioxide
C) lipids
D) pyruvate

Answer 16

A) water

Question 17

Coenzyme A is derived from;

A) pyrodoxine
B) pantothenic acid
C)tetrahydrobiopterin
D) cobalamin

Answer 17

B) pantothenic acid

Question 18

_____ Are proteins whose function is to bind substrates and catalyze their conversion to reaction products differing from the substrates in chemical structure and composition by reducing the reactions required energy of activation

A) coenzyme
B) cofactors
C) enzyme
D) vitamin

Answer 18

C) enzyme

Question 19

True or false: Enzymes are not consumed by the reactions they catalyze and enzymes return to original state when reaction is complete

Answer 19

True

Question 20

______ Is an organic compound required by an enzyme in order for the enzyme to be able to reduce the required energy of activation for a reaction

A) coenzyme
B) cofactors
C) enzyme
D) vitamin

Answer 20

A) coenzyme

Question 21

________ Is a nutrient that is required by an enzyme for full activation of the enzyme and is not consumed by the reaction

A) coenzyme
B) cofactors
C) enzyme
D) vitamin

Answer 21

B) cofactors