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CNS Exam > Primer Questions > Flashcards

Primer Questions Flashcards

1
Q

Dysgeusia may result from a dietary deficiency of the nutrient?

A

zinc

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2
Q

Pantothenic acid is a component of:

A

coenzyme A

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3
Q

Selenium deficiency has been implicated in the development of:

A

subclinical hypothyroidism

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4
Q

The dietary fatty acid considered to be essential in the diet of humans is:

A

linoleic acid

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5
Q

Iron is absorbed in the small intestine in the form of:

A

ferrous iron

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6
Q

The risk of congenital microencephaly increases during pregnancy when habitual
intake of pre-formed vitamin A exceed the RDA for vitamin A by:

A

5-fold

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7
Q

Vitamin C, vitamin E, and   -carotene may exert cardioprotective effects by:

A

inhibiting the oxidation of LDL.

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8
Q

Signs of a deficiency in essential fatty acids include:

A

dull skin and dandruff

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9
Q

The form in which fatty acids usually are found in food is as:

A

triglycerides.

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10
Q

A dietary source of omega-3 essential fatty acids is:

A

flax oil

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11
Q

The disease associated with deficiency of vitamin B1 is known as:

A

beri-beri.

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12
Q

Polyneuropathy may accompany chronic consumption of large amounts of:

A

alcohol

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13
Q

Of beef, bacon, salmon, and broccoli, the food source with the greatest nutrient
density (g per 100 Kcal) for fat is:

A

bacon

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14
Q

Chromium influences plasma glucose concentrations by stimulating:

A

myocyte sodium-glucose transport

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15
Q

Most vegetables are generally considered to be nutritionally inferior to most
animal proteins because typically they contain:

A

fewer essential amino acids

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16
Q

Two vitamins which are very toxic when ingested in amounts 10-fold or more
greater than the current USRDA are:

A

vitamin A and vitamin D.

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17
Q

An early indicator of impending selenosis is:

A

garlic odor of breath

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18
Q

The consumption of 1750 excess Kcal will result in the deposition of new body
fat weighing:

A

227 g.

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19
Q

Iron in foods is primarily in the form of:

A

ferric iron

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20
Q

Most of the activated folic acid in the human body is in the form of:

A

methyltetrahydrofolic acid.

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21
Q

A good dietary source of riboflavin is a:

A

steak

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22
Q 
Among the foods beef, bacon, fish, and spinach, the food source with the greatest
nutrient density (mg per 100 Kcal) for iron is
A

spinach

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23
Q

Among the following foods (cheese, salmon, beef, green leafy vegetables), the nutrient density of vitamin D is greatest in

A

salmon

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24
Q

The best source of supplemental calcium for an elderly woman with
hypochlorhydria is:

A

calcium citrate

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25
Q

Excessive consumption of dietary fiber impairs the bioavailability of zinc, protein, EFA, or vitamin D?

A

zinc

26
Q

Cruciferous vegetables lack:

A

highly bioavailable calcium.

27
Q

The vitamin K content of human breast milk is:

A

low

28
Q

25-OHD3 is converted to 1,25-(OH)2D3 by:

A

renal cells

29
Q

Daily consumption of 50 Kcal of excess dietary energy for a year will produce a
weight gain of:

A

4 to 5 pounds.

30
Q

Skeletal manifestations of hypervitaminosis A include

A

cortical porosis

31
Q

Selenium is a required cofactor for:

A

glutathione peroxidase.

32
Q

Vitamin E deficiency in humans commonly results in?

A

neurological dysfunction

33
Q

Dietary proteins are of high biological value when they are obtained from:

A

eggs, chicken meats and cheddar cheese.

34
Q

The dietary change that is the most effective in contributing to a decrease in
serum total cholesterol concentration is:

A

a decrease in saturated fat intake.

35
Q

The USDA “food pyramid” does not recommend:

A

up to 5 meat servings daily

36
Q

The protein intake standard the USRDA uses to reflect protein quality is the:

A

protein efficiency ratio.

37
Q

The biological value of food proteins can be enhanced by:

A

combining them with complementary food proteins

38
Q

Intake of chromium below 30 μg/day has been associated with decreased:

A

skeletal mass.

39
Q

The daily calcium requirements of postmenopausal women who are not receiving
estrogen replacement therapy are approximately:

A

1,500 mg of calcium as calcium carbonate.

40
Q

The daily calcium requirements of postmenopausal women who are not receiving
estrogen replacement therapy can be met by the daily consumption of:

A

five (5) cups of skim milk.

41
Q

Reduced consumption of salt and salty foods may:

A

reduce blood volume and blood pressure

42
Q

The quality of foods voluntarily selected by a population or group is not likely to
be improved by:

A

changes in guidelines.

43
Q

In men between the ages of 25 and 75, average daily iron needs generally:

A

remain the same

44
Q

Examples of dietary nutrients that are not absorbed directly into the enterohepatic portal blood system include:

A. amino acids
B. medium-chain fatty acids
C. monosaccharides
D. long-chain fatty acids

A

D. long-chain FA

primer pg 27

45
Q 
The hormone responsible for the decrease in gastrointestinal smooth muscle tone and motility during pregnancy is:
A. estrogen
B. progesterone
C. placental lactogen
D. human chorionic ghonadotropin
A

B. progesterone

primer pg 27

46
Q 
The ingestion of a meal containing large amounts of saturated fat will result in a transient increase in serum concentration of:
A. chylomicrons
B. low-density lipoproteins
C. high-density lipoproteins
D. micelles
A

A. chylomicrons

primer pg 27

47
Q 
The product of enterokinase reactions is:
A. trypsin
B. chymotrypsin
C. pepsin
D. carboxypeptidase
A

A. trypsin

primer pg 28

48
Q 
Most iron is transported in the blood via the plasma carrier:
A. heme
B. ferritin
C. transferrin
D. albumin
A

C. transferrin

primer pg 28

49
Q 
The organs most active in the synthesis of endogenous cholesterol are the liver and the:
A. gallblader
B. pancreas
C. adrenal glands
D. intestinal mucosa
A

D. intestinal mucosa

primer pg 28

50
Q 
Lactulose is a carbohydrate that is:
A. absorbed in the small intestine
B. absorbed in the large intestine
C. a nonabsorbable laxative
D. not found in the human diet
A

C a non absorbably laxative

primer pg 28

51
Q 
Digested dietary protein is absorbed primarily in the:
A. stomach
B. duodenum
C. jejunum
D. ileum
A

C jejunum

primer pg 28

52
Q 
Monosaccharides are transported across the placenta from the maternal circulation to the fetal circulation by. the process of:
A. simple diffusion
B. facilitated diffusion
C. active transport
D. pinocytosis.
A

B. facilitated diffusion

primer pg 28

53
Q

If a bolus containing 600 mOsm/L enters the jejunum, the net direction of fluid movement in the intestinal tract will be:
A. from the intestinal lumen to the circulation
B. from the circulation to the intestinal lumen
C. longitudinally along the mucosal basement member
D. from the circulation to the lymphoid system

A

B. fro the circulation to the intestinal lumen

primer page 28

54
Q 
The structures of linolenic acid and gamma linolenic acid differ in their:
A. Chain lengths
B. double bond positions
C. Numbers of double bonds
D. Side chain moieties
A

C. Numbers of double bonds

primer pg 38

55
Q 
An example of a compound that is not considered to be a component of dietary fiber is:
A. Pectin
B. Hemicellulose
C. Amylose
D. Cellulose
A

C. Amylose

primer pg 38

56
Q 
Dietary fats and oils primarily are composed of:
A. Triglycerides
B. Polyunsaturated fatty acids
C. Saturated fatty acids
D. Monounsaturated fatty acids
A

C. Saturated fatty acids

primer pg 38

57
Q

A nutrient considered to be conditionally essential when:
A. it cannot be replaced by a metabolic precursor
B. It is malabsorbed
C. its endogenous production becomes insufficient to satisfy needs
D. it requires a second essential nutrient to be effective

A

C. Its endogenous production becomes insufficient to satisfy needs
primer pg 38

58
Q 
Vitamin reserves can become depleted because all vitamins are:
A. synthesized inefficiently
B. essential nutrients
C. Metabolized quickly
D. excreted rapidly
A

B. essential nutrients

primer pg 38

59
Q 
The process of adding a nutrient to manufactured foods as a public health
measure is called:
a. restoration.
b. enrichment.
c. fortification.
d. supplementation.
A

c. fortification.

primer pg 39

60
Q

Food additives can be used:

a. as effective preservatives.
b. without restriction.
c. to compensate for improper processing practices.
d. without risk.

A

A. as effective preservatives

primer pg 40

61
Q

Nutrification is the:
a. addition of a nutrient to a food in order to assure the distribution of that
nutrient to a target population group.
b. specific addition of thiamin, riboflavin, niacin, and iron to white flour.
c. structural modification of complex carbohydrates.
d. 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

A

A. addition of a nutrient to a food in order to assure the distribution of that
primer pg 40

CNS Exam (45 decks)

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