front 1 what is the chief reason people choose the foods they eat? a) taste b) convenience c) cost d) nutritional value | back 1 a |
front 2 all of the following are classified as macronutrients EXCEPT a) protein b) fat c) carbohydrate d) calcium | back 2 d |
front 3 which of the following is a characteristic of an essential nutrient? a) cannot be used to synthesize other compounds in the body b) cannot be degraded by the body c) cannot be made in sufficient quantities by the body d) cannot be found in food | back 3 c |
front 4 which nutrient has the greatest energy density? a) lipids b) alcohol c) vitamins d) carbohydrates | back 4 a |
front 5 what is a weakness of an epidemiological or observational study? a) cause and effect cannot be proven b) results from animal studies cannot be applied to human beings c) findings on some human beings cannot be generalized to all human beings d) the list of possible causes of disease is difficult to narrow down | back 5 a |
front 6 a clinical trial must involve a) rats or mice as subjects b) computer modeling to design the study c) tissue cells in culture d) human beings as subjects | back 6 d |
front 7 which of the following is not a category of the Dietary Reference Intake (DRI) a) Tolerable Upper Intake Levels (UL) b) Estimated Average Requirements (EAR) c) Anthropomorphic Measurements (AM) d) Recommended Dietary Allowances (RDA) | back 7 c |
front 8 which of the following statements best describes the Recommended Daily Allowance (RDA) for a nutrient? a) it is reflective of current dietary preferences and trends b) it is designed to meet the needs of nearly all healthy people c) it is designed to prevent deficiency diseases of about half of the general population d) it is set more than twice as high as the average person's needs | back 8 b |
front 9 which of the following is not a nutritional assessment used by a trained health care professional? a) anthropometric measurements b) personality profile screening c) physical examination d) laboratory tests | back 9 b |
front 10 what is the best source of nutrition information? a) registered dietician b) reputable news outlets c) health food store manager d) medical doctor | back 10 a |
front 11 providing enough, but not an excess, of a food is a diet-planning principle known as ____. a) safety b) undernutrition c) conservatism d) variety e) moderation | back 11 e |
front 12 the diet-planning principle that provides all the nutrients, fiber, and energy in amounts sufficient to maintain health is called a) adequacy b) calorie control c) moderation d) variety e) balance | back 12 a |
front 13 a food that provides 100 mg of magnesium and 25 kcal in a serving has a magnesium density (mg per kcal) of ____. a) 0.4 b) 25 c) 4 d) 2.5 e) 0.25 | back 13 c |
front 14 which recommendation is part of the 2020-2025 Dietary Guidelines for Americans? a) limit kcalories from added sugars and saturated fats b) lower iron intake c) reduce seafood consumption d) limit protein intake | back 14 a |
front 15 Jamie, a vegetarian, is trying to plan a healthy diet according to the USDA Food Patterns. Which protein foods would be the best nutrient choices for one day? a) 1 skinless chicken breast, 2 egg whites, meal replacement bar b) 2 pieces bacon, 1/2 can tuna, 2 pieces bread c) 1 egg, one cup leaf lettuce, 2 ounces fatty fish d) 1/2 cup rice, 2 tbsp low sugar jam or jelly, 2 pieces bread e) 1/2 cup black beans, 2 tbsp peanut butter, 1 cup spinach | back 15 e |
front 16 which food group is typically consumed in amounts greater than recommended by the USDA? a) dairy b) whole grains c) fruits d) vegetables e) protein foods | back 16 e |
front 17 a food scientist is developing a new and improved cereal bar. She consults with you to about the ordering of the ingredients on a food label. the ingredients are: sugar: 30 g, puffed wheat: 28 g, dry milk powder: 5 g, red food coloring: 35 mg, salt: 2 g. what is the appropriate order in which to list these ingredients on the food label? a) sugar, puffed wheat, dry milk powder, salt, red food coloring b) red food coloring, salt, dry milk powder, puffed wheat, sugar c) dry milk powder, puffed wheat, red food coloring, salt, sugar d) puffed wheat, sugar, dry milk powder, salt, red food coloring e) sugar, salt, puffed wheat, dry milk powder, red food coloring | back 17 a |
front 18 food components that must be listed on the nutrition facts panel include a) sugars, dietary fiber, and calcium b) sugars, dietary fiber, and fluoride c) sugars, calcium, and B vitamins d) sugars, dietary fiber, and monounsaturated fat | back 18 a |
front 19 what is a feature of the Daily Values found on food labels? a) they are updated every two years as mandated by the USDA b) they assign grades of A, B, C, D, or F to foods c) they assist people in determining whether a food contains a little or a lot of a nutrient d) they define a food as an excellent source of a nutrient if it contributes at least 50% of the dietary recommended intake e) they are expressed on a "per 1000-kcalorie intake" basis | back 19 c |
front 20 Greg is trying to decide which brand of cereal to buy, but he is a somewhat confused by the health claims. which statement represents the highest level of significant scientific agreement? a) "this cereal promotes a healthy heart." b) "this product contains whole grains, which have been proven to reduce the risk of heart disease and certain cancers." c) "very limited and preliminary scientific research suggests this product can reduce risk for cancers; FDA concludes that there is little scientific evidence supporting this claim." d) "this cereal supports heart health." e) “anecdotal evidence demonstrates a clear relationship between consumption of this product and elimination of health risk factors.” | back 20 b |
front 21 a coordinated muscular contraction that propels food down the GI tract is called a) peristalsis b) a sphincter c) enterohepatic circulation d) salivation | back 21 a |
front 22 bile is formed in the ___________ and stored in the ___________. a) stomach; pancreas b) liver; gallbladder c) gallbladder; liver d) duodenum; kidney | back 22 b |
front 23 the purpose of bicarbonate in the digestive process is to a) lower the pH of chyme b) provide a little fizz in your life c) raise the pH of chyme d) hydrolyze large peptides | back 23 c |
front 24 microorganisms in food that are viable when consumed and that are beneficial to health are known as ____. a) probiotics b)abiotics c)prebiotics d) postbiotics e) symbiotics | back 24 a |
front 25 the process by which bile acts on fat so that enzymes can attack the fat is known as a)enzymification b)emulsification c) phosphorylation d) condensation | back 25 b |
front 26 absorption of nutrients by intestinal cells occurs by all of the following mechanisms EXCEPT a) transmigration b) simple diffusion c) facilitated diffusion d) active transport | back 26 a |
front 27 when nutrients are transported from intestinal epithelial cells to the vascular system, what organ is first to receive them? a) heart b) kidneys c) liver d) lungs e) gallbladder | back 27 c |
front 28 immediately after absorption, what circulatory system carries the fat-soluble vitamins and large fats? a)lymphatic b)enterohepatic c) mesenteric d) vascular | back 28 a |
front 29 what is the primary role of the normal, thriving intestinal bacterial population? a) it synthesizes several amino acids, which can be absorbed into the body b) it synthesizes vitamin D, which can be absorbed into the body c) it helps prevent other, more harmful bacteria from attacking the body d) it helps digest meat and dairy proteins | back 29 c |
front 30 therapy for constipation would include all of the following EXCEPT a) increasing water intake b) decreasing fiber intake c) increasing physical activity d) responding promptly to the defecation signal | back 30 b |
front 31 disaccharidase enzymes that hydrolyze the disaccharides into monosaccharides are found in the ____. a) colon b) small intestine c) stomach d) salivary glands e) pancreas | back 31 b |
front 32 in general, modifying a diet by replacing simple sugars with complex carbohydrates results in a diet that is higher in ____. a) refined foods b) fat c) protein d) energy e) fiber | back 32 e |
front 33 what are cellulose, pectin, hemicellulose, and lignin? a) food additives b) fibers c) starches d) sugar alcohols e) artificial sweeteners | back 33 b |
front 34 in which of the following tissues is glycogen typically stored? a) stomach and intestine b) pancreas and kidneys c) brain and red blood cells d) spleen and lymphatics e) muscle and liver | back 34 e |
front 35 ample amounts of carbohydrates are almost always found in ____. a) animal products b) health foods c) protein-rich foods d) plant foods e) low fat foods | back 35 d |
front 36 which of the following is a monosaccharide sometimes known as blood sugar? a) glucose b)fructose c) glycogen d) sucrose | back 36 a |
front 37 what undigested carbohydrate lingers in the stomach creating satiety? a) starch b) lactose c) fiber d) glycogen | back 37 c |
front 38 which bread has the highest fiber content? a) whole grain b) white c) enriched d) refined | back 38 a |
front 39 how does insulin regulate blood glucose levels? a) by stimulating glycogen breakdown b) by lowering them c) by stimulating intestinal carbohydrate absorption d) by raising them | back 39 b |
front 40 what of the following terms describes how quickly glucose is absorbed from a food after ingestion, how high blood glucose rises as a result, and how quickly blood glucose returns to normal? a) glycemic response b) insulin resistance c) hypoglycemic potential d) type 2 diabetes | back 40 a |
front 41 The functions of fat include all of the following except: a) provide essential fatty acids and fat-soluble vitamins b) insulate the body c) build and repair tissue d) cushion and protect vital organs | back 41 c |
front 42 monounsaturated fatty acids are a) derived from plants b) all answers are correct c) lower cholesterol d) have one double bond in the fatty acid chain e) liquid at room temperature | back 42 b |
front 43 cholesterol is a) all of these choices are accurate b) not a dietary essential; the human body can synthesize it c) not found in foods of plant origin d) an important part of human cell membranes and necessary to make some hormones | back 43 a |
front 44 low-density lipoproteins (LDL) are the principal transport vehicle for _______ in the blood. a) cholesterol b) phospholipids c) glucose d) triglycerides e) free fatty acids | back 44 a |
front 45 why are nuts a heart healthy food? a) they are rich in antioxidants b) all answers are correct c) they contain no cholesterol d) most nuts are good sources of monounsaturated fatty acids | back 45 b |
front 46 high-density lipoproteins (HDL) function in lipid transport by a) moving newly absorbed dietary fat through the intestinal wall b) picking up cholesterol from dying cells and other sources to deliver to other lipoproteins and the liver for disposal c) slowly carrying newly synthesized fats from the liver to various body cells d) delivering cholesterol to target cells throughout the body | back 46 b |
front 47 what product has the highest percentage of its fat in saturated form? a) chicken fat b) butter c) beef tallow d) coconut oil e) walnut oil | back 47 d |
front 48 a high risk of heart attack correlates with high blood levels of ____. a) free fatty acids b) omega-3 fatty acids c) very low-density lipoproteins d) high-density lipoproteins e) low-density lipoproteins | back 48 e |
front 49 which statement is true of the relationship fat intake and health? a) trans-fatty acids are not as dangerous as once believed b) intake of saturated fat raises blood cholesterol more than intake of cholesterol c) high intakes of short- and medium-chain fatty acids raise high-density lipoprotein levels d) high intakes of fish oil lower bleeding time and improve diabetes and wound healing e) trans-fatty acids contained in polyunsaturated fats but not in monounsaturated fats alter blood cholesterol levels | back 49 b |
front 50 the oils found in walnuts, soybeans, flaxseed, and wheat germ represent a good source of preformed ____ a) eicosapentaenoic acid b) docosahexaenoic acid c) linolenic acid d) eicosanoids e) linoleic acid | back 50 c |
front 51 what is the primary factor that differentiates one amino acid from another? a) the number of oxygen atoms b) the side group c) the presence of a central hydrogen atom d) the number of nitrogen atoms e) the central carbon atom | back 51 b |
front 52 the chief function of pepsin is to ____. a) activate hydrochloric acid b) activate pancreatic proteases c) renature nonessential proteins d) emulsify dietary proteins e) cleave proteins into smaller polypeptides | back 52 e |
front 53 what is the amino acid pool? a) the total amino acid content derived from a 24-hour dietary intake b) a mix of essential and nonessential amino acids derived from protein breakdown and dietary protein intake c) the total amount of free amino acids in the circulation destined for deamination and excretion d) the essential and nonessential amino acids from dietary intake that are available for protein synthesis e) a measure of the circulating essential amino acid levels available for protein synthesis | back 53 b |
front 54 in the metabolism of amino acids for energy, what is the fate of the amino group? a) stored in the liver b) burned for energy c) converted to glucose d) recycled in the liver e) excreted as urea | back 54 e |
front 55 what is a feature of the protein RDA? a) the recommendations are established at 8 grams per kilogram of ideal body weight b) the recommendations are generous c) the recommendations fail to consider the need to replace damaged tissues d) the recommendations are highest proportionately for adult males e) the recommendations assume that dietary protein is from animal sources only | back 55 b |
front 56 which food items are consumed in the diet of a lactovegetarian? a) plant foods only b) meat, eggs, and plant foods only c) fish, eggs, and dairy only d) milk products and plant foods only e) eggs and plant foods only | back 56 d |
front 57 which of the following foods provides all of the essential amino acids? a) black beans b) peanut butter c) tomatoes d) wheat e) milk | back 57 e |
front 58 when food proteins reach the stomach, hydrochloric acid (HCl) ________ the protein. a) transaminates b) esterifies c) condenses d) emulsifies e) denatures | back 58 e |
front 59 which of the following is a function of protein? a) transporting nutrients in bloodstream b) all of the above c) producing antibodies to fight infection d) providing structural support to body cells e) contributing to acid-base balance | back 59 b |
front 60 excess protein intake can result in a) loss of calcium b) type 2 diabetes c) iron deficiency d) excess fiber intake e) lower LDL cholesterol | back 60 a |
front 61 all the chemical and physical processes involved in maintaining life are referred to as a) anabolism b) catabolism c) homeostasis d) metabolism e) oxidation | back 61 d |
front 62 an important form of energy used by most cells is a) NAD b) FAD c) TCP d) ATP e) ETC | back 62 d |
front 63 what term is specific to reactions in which simple compounds are combined into more complex molecules? a) anabolic b) catabolic c) ergogenic d) gluconeogenic e) anaerobic | back 63 a |
front 64 which of the following energy-yielding nutrients can be converted to glucose? a) carbohydrates b) proteins c) triglycerides d) A and B e) A, B, and C | back 64 d |
front 65 glycolysis is the conversion of ____. a) glycogen to fat b) glycogen to protein c) glucose to pyruvate d) glucose to glycogen e) glycogen to glucose | back 65 c |
front 66 in addition to energy, what are the principal end products of carbohydrate metabolism? a) water and carbon dioxide b) carbon, hydrogen, and urea c) indigestible fiber and nitrogen d) monosaccharides and amino acids e) oxygen and carbolic acid | back 66 a |
front 67 after digestion and absorption, an amino acid not used to build protein will first be subjected to ____. a) removal of its amino group b) removal of its carboxyl group c) hydrolysis of its peptide bond d) condensation of its peptide bond e) removal of its acetyl group | back 67 a |
front 68 during the first few days of a fast, what energy source provides about 90% of the glucose needed to fuel the body? a) protein b) ketones c) glycogen d) triglycerides e) glycerol | back 68 a |
front 69 ketosis (elevated production of ketone body formation) increases with a) fasting b) a low-carbohydrate diet c) uncontrolled type 1 diabetes mellitus d) all of these choices are correct e) none of the above | back 69 d |
front 70 after a period of prolonged fasting (starving), the brain changes its fuel requirements a) and uses amino acids directly b) so that glycerol becomes the primary source of energy c) so that ketone bodies replace glucose d) and glycogen becomes the primary source of energy | back 70 c |
front 71 when the diet contains more energy than is expended, the excess energy a) is stored as fat in adipose tissue b) increases the thermic effect of food c) increases the basal metabolic rate d) is excreted in the urine | back 71 a |
front 72 when energy intake is greater than energy output, body weight a) remains the same. b) increases. c) decreases d) none of these answers are correct | back 72 b |
front 73 what fraction of the day's energy expenditure of the average person is represented by the basal metabolism? a) about 1/10 b) about 1/3 c) about 1/2 d) about 2/3 e) over 9/10 | back 73 d |
front 74 which measurements are all used to compute a woman's BMR? a) body fat, height, and age b) body weight, height, and age c) physical activity level, body weight, and height d) energy intake, physical activity level, and body weight e) age, weight, and estimated skeletal mass | back 74 b |
front 75 what is a feature of the basal metabolic rate (BMR)? a) fever decreases the BMR b) fasting increases the BMR c) pregnancy increases the BMR d) females have a higher BMR than males on a body weight basis e) strength training decreases BMR while endurance training increases it | back 75 c |
front 76 what is the main explanation for the difference in basal metabolic rates between males and females of the same body weight? a) males are usually taller than females b) females have lower levels of thyroid hormones c) males have a higher percentage of lean body mass d) females have a lower percentage of adipose tissue e) reproductive hormones increase the basal metabolic rates of females | back 76 c |
front 77 what is a characteristic of excess intra-abdominal fat? a) it is more common in women than men. b) it has been proven to be a poorer indicator of degenerative diseases than the BMI. c) some research suggests that it is more harmful than fat in other locations d) it is associated with increased risk for heart disease and diabetes in men but not in women e) it bears very little relationship to heart disease or diabetes but is importantly associated with certain cancers | back 77 c |
front 78 to assess body composition, health-care professionals most often use BMI and ____. a) skinfold thickness b) hydrodensitometry c) waist circumference d) bioelectric impedence e) percentage of body fat | back 78 c |
front 79 which of the following is NOT a common method used to assess body composition? a) impedence densitometry b) underwater weighing c) bioelectrical impedence d) air displacement plethysmography e) DEXA scan | back 79 a |
front 80 the known health risks for being underweight include all of the following except a) type 2 diabetes b) infertility in women c) giving birth to unhealthy infants d) increased cancer-induced wasting | back 80 a |