front 1 4) All of the following parts of the GI tract aid in the digestion of fiber, except:
| back 1 c. stomach |
front 2 4) The process of converting protein to glucose is called: | back 2 gluconeogenesis |
front 3 4) Adolescents who drink about two cans of sugar-sweetened soft drinks daily consume ________ more kcalories a day than teens who don't. | back 3 400 |
front 4 4) Which of the following statements about diabetes is true?
| back 4 b. In type 1 diabetes, the pancreas fails to produce insulin. |
front 5 4)Harmful effects of excessive fiber intake may include all of the following except:
| back 5 e. diverticulosis |
front 6 4) ________ is the sweetest of the sugars.
| back 6 c. fructose |
front 7 4) When blood glucose levels fall, which hormone is secreted by the pancreas to stimulate the liver to break down its glycogen?
| back 7 c. glucagon |
front 8 Which sugar can partially be absorbed in the mouth?
| back 8 e. glucose |
front 9 4) ________ contributes about half of the added sugars in the U.S. food supply and accounts for about 10 percent of the average energy intake in the United States.
| back 9 b. Fructose |
front 10 4) Some studies have shown that selecting foods with a low glycemic index may improve all of the following, except:
| back 10 b. colon cancer risk |
front 11 4) Which of the following items contains the most lactose?
| back 11 e. 1 cup of ice cream |
front 12 4) Which of the following protein foods also provides a significant amount of carbohydrate to the diet?
| back 12 a. nuts |
front 13 4) Which of the following artificial sweeteners contains a warning for those with PKU?
| back 13 b. aspartame |
front 14 4) Diets rich in fiber may provide all of the following health benefits, except:
| back 14 e. prevention or alleviation of ulcers |
front 15 4) Which location along the GI tract is responsible for most of the work of carbohydrate digestion?
| back 15 c. small intestine |
front 16 4) When blood glucose falls, the liver cells break down glycogen through ________ reactions into single molecules of glucose and release them into the bloodstream. | back 16 c. hydrolysis |
front 17 4) Which of the following carbohydrates is not a monosaccharide?
| back 17 b. sucrose |
front 18 4) The DRI recommendation for fiber intake is: | back 18 25-35 grams per day |
front 19 4) ________ is a polysaccharide, but not a dietary source of carbohydrate.
| back 19 e. glycogen |
front 20 4) By following the USDA Food Pattern and making careful food selections, a typical adult can obtain all the needed nutrients within an allowance of about ________ kcalories. | back 20 1500 |
front 21 4) Which of the following food items is not a source of soluble fiber?
| back 21 c. brussels sprouts |
front 22 4) Which of the following statements regarding lactose intolerance is false?
| back 22 b. Total elimination of milk products is necessary for those who are lactose intolerant. |
front 23 4) Which of the following statements regarding glucose is incorrect?
| back 23 d. Glucose is one of the two sugars in every disaccharide except maltose. |
front 24 4) All of the following locations in the body store glycogen, except:
| back 24 b. kidneys |
front 25 4) Which of the following beverages may be helpful in protecting against dental caries?
| back 25 d. milk |
front 26 4) Which of the following is an herbal product that has recently been granted the status of "generally recognized as safe" and will be used as an alternative sweetener in the United States?
| back 26 a. stevia |
front 27 4) During which period in life is lactase activity the greatest?
| back 27 a. infancy |
front 28 4) Which of the following monosaccharide combinations makes up the disaccharide lactose?
| back 28 b. glucose + galactose |
front 29 5) Which of the following fatty acids is an essential fatty acid?
| back 29 d. linoleic acid and linolenic acid only |
front 30 5) Which of the following statements is false regarding lipid chemistry?
| back 30 a. Fatty acids made up of 20 carbons are the most common in foods. |
front 31 5) Which type of fat is most often implicated in raising LDL cholesterol levels? | back 31 saturated fats |
front 32 5) In the body, trans-fatty acids that derive from hydrogenation behave more like ________ fats. | back 32 saturated |
front 33 5) Fats help add all of the following to foods, except:
| back 33 d. bulk |
front 34 5) Chylomicrons bypass which organ at first as they travel through the lymphatic system after being released from the intestinal cells?
| back 34 e. liver |
front 35 5) Eicosanoids derived from eicosapentaenoic acid (EPA) can:
| back 35 b. help lower blood pressure |
front 36 5) Which of the following is not a role of lipids in the body?
| back 36 e. provision of materials for hair and nail creation |
front 37 5) The excretion of bile in the feces helps to reduce ________ .
| back 37 a. blood cholesterol |
front 38 5) The key dietary principle for fat is ________ .
| back 38 d. moderation (duh) |
front 39 5) Which of the following elements is not part of various lipid compounds?
| back 39 b. nitrogen |
front 40 5) Which of the following is not a major source of trans fats?
| back 40 a. eggs |
front 41 5) ________ is the nation's number one killer of adults. | back 41 Heart disease |
front 42 5) Which of the following is not a sterol compound found in the body?
| back 42 a. lecithin |
front 43 5) Fatty acids differ from one another according to all of the following characteristics, except:
| back 43 c. all of these choices |
front 44 5) Food sources of the phospholipid, lecithin, include all of the following, except:
| back 44 b. milk |
front 45 5) Which of the following oils is not a major source of monounsaturated fats?
| back 45 d. corn oil |
front 46 5) Monounsaturated fatty acids help to protect against heart disease by all of the following except:
| back 46 a. increasing blood pressure |
front 47 5) One pound of body fat is equal to ________ kcalories. | back 47 3500 |
front 48 5) All of the following factors help raise HDL levels, except:
| back 48 d. insoluble dietary fibers |
front 49 5) The DRI and Dietary Guidelines recommend a diet that is low in saturated fat, trans fat, and cholesterol and provides ________ percent of the daily energy intake from fat. | back 49 20-35 |
front 50 5) The omega number indicates the ________ . | back 50 a. position of the first double bond in a fatty acid |
front 51 5) Fats are ________ , meaning that they tend to separate from the watery fluids of the GI tract. | back 51 hydrophobic |
front 52 5) This lipoprotein is responsible for removing cholesterol from cells and carrying the cholesterol back to the liver for recycling or disposal. | back 52 c. high-density lipoproteins (HDL) |
front 53 5) Which of the following is not a role of phospholipids?
| back 53 a. acting as a cofactor for certain fat-soluble vitamins |
front 54 5) Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are omega-3 fatty acids important for all of the following except:
| back 54 c. prevention of cancer |
front 55 5) Of the following locations, which one is the site of the greatest amount of fat digestion?
| back 55 a. small intestine |
front 56 5) Emulsifiers help mix fats with ________ . | back 56 water |
front 57 5) Which of the following is an advantage of hydrogenation?
| back 57 c. prolonged shelf life of fats |
front 58 5) High ________ cholesterol is associated with a high risk of heart attack. | back 58 low-density lipoproteins (LDL) |
front 59 6) Digestibility for most plant proteins is ________% . | back 59 c. 70-90% |
front 60 6) During times of critical illness or protein malnutrition, plasma proteins leak out of the blood vessels into the tissues causing swelling. This swelling is called: | back 60 edema |
front 61 6) ________ is responsible for converting the inactive form of the enzyme pepsinogen to its active form, pepsin in the stomach.
| back 61 e. Hydrochloric acid |
front 62 6) Which of the following food categories provides no dietary protein?
| back 62 c. fruits |
front 63 6) The ________ structure of proteins involves the interaction between two or more polypeptides.
| back 63 d. quaternary |
front 64 6) With the health condition phenylketonuria, tyrosine is a(n):
| back 64 a. conditionally essential amino acid |
front 65 6) A/an ________ bond connects the acid end of one amino acid with the amino end of another, forming a link in a protein chain.
| back 65 peptide |
front 66 6) The area of study that examines how environmental factors influence gene expression without changing the DNA is known as ________ . | back 66 a. epigenetics |
front 67 6) Which population does not require protein intake to exceed RDA values of 0.8g/kg of body weight?
| back 67 b. older adults |
front 68 6) To prevent upsetting the acid-base balance of the blood, the liver cells combine ammonia with ________ to make urea. | back 68 b. carbon dioxide |
front 69 6) Which of the following groups is not in positive nitrogen balance useful? | back 69 a. older adults |
front 70 6) High-protein diets have been implicated in all of the following chronic diseases, except:
| back 70 a. asthma |
front 71 6) Giant protein molecules manufactured by the immune system to aid in defending the body against disease are called ________ . | back 71 a. antibodies |
front 72 6) The most common sign of protein-energy malnutrition (PEM) is: | back 72 a. poor growth |
front 73 6) When amino acids are deaminated, the two resulting products are ammonia and ________ . | back 73 V |
front 74 6) Which of the following is not a function of enzymes?
| back 74 a. to slow down reactions between substances to allow for greater absorption |
front 75 6) An adequate supply of ________ and fats spare amino acids from being used for energy.
| back 75 c. carbohydrates |
front 76 6) The quality of a food protein is determined by comparing its amino acid composition with the essential amino acid requirements of which population?
| back 76 a. preschool children |
front 77 6) An ounce of most protein foods delivers about ________ grams of protein. | back 77 7 |
front 78 6) In order for complementary proteins to function together, they must be consumed in:
| back 78 d. the same day |
front 79 6) How many amino acids are essential? | back 79 9 |
front 80 6) The RDA for protein is ________ percent of total food energy. | back 80 10 to 35 |
front 81 6) Which of the following is a role that proteins assist with in your body?
| back 81 a. all of these |
front 82 6) Which of the following elements makes proteins different from carbohydrates and fats?
| back 82 e. nitrogen |
front 83 6) The protein hemoglobin is responsible for carrying ________ in the body. | back 83 oxygen |
front 84 6) Which protein structure is determined by weak electrical attractions within the polypeptide chain? | back 84 a. secondary structure |
front 85 6) Which of the following is not a digestive enzyme found in the small intestine?
| back 85 a. pepsin |
front 86 6) The process of ________ is the making of glucose from noncarbohydrate sources such as amino acids. | back 86 a. gluconeogenesis |
front 87 6)Instructions for making every protein in a person's body are stored in the ________ . | back 87 DNA |
front 88 6) Which of the following statements regarding protein absorption is incorrect?
| back 88 b. Eating predigested proteins (amino acid supplements) helps keep the digestive system from being overworked with protein digestion. |