Exam 2 book questions Flashcards Preview

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Flashcards in Exam 2 book questions Deck (38)
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1

Which monosaccharide rarely occurs freely in nature but is tied up in milk sugar until it is freed during digestion?
a. lactose
b. fructose
c. galactose
d. glucose
e. sucrose

c. galactose

2

Which carbohydrate is NOT found in foods from plants?
a. fructose
b. sucrose
c. starch
d. cellulose
e. glycogen

e. Glycogen

3

Which sugar needs no digestion and can be absorbed directly into the blood?
a. fructose
b. lactose
c. maltose
d. sucrose
e. disaccharides

a. Fructose

4

Which part of a grain is especially rich in vitamins and minerals?
a. bran
b. germ
c. husk
d. endosperm
e. chaff

B. germ

5

How many grams of fiber per day do the Dietary Reference Intakes suggest for an average adult (man or women) under age 50?
a. 5 for a woman; 10 for a man
b. 35 for a woman; 45 for a man
c. 10 for a woman; 20 for a man
d. 25 for a woman; 38 for a man
e. 28 for a woman; 35 for a man

d. 25 for a woman; 38 for a man

6

Which breakfast would provide the most soluble fiber?
a. 2 oz. oat bran cereal with nonfat milk
b. 8 oz. yogurt sweetened with honey
c. 2 slices French toast (enriched bread)
d. 1 cup cream of wheat and 8 oz. orange juice
e. 2 slices of whole-wheat toast with fortified margarine

a. 2 oz of bran ceral

7

After chewing a piece of bread for awhile, you begin to experience a slightly sweet taste. This taste results from _____.
a. sucrose used in making bread
b. an abnormal use of the carbohydrate in bread
c. the liberation of maltose from starch
d. one of the symptoms of diabetes
e. the additives used in "enriched" breads

c. the liberation of maltose from starch

8

Which recommendation would you make to a person with lactose intolerance?
a. consuming large quantities of milk
b. complete avoidance of all dairy foods
c. consuming dairy foods with acidic foods
d. choosing yogurt with added milk solids
e. choosing yogurt with live cultures

e. choosing yogurt with live cultures

9

Hormones play an important role in regulating blood glucose levels. What is an example of this?
a. Insulin stimulates muscles to release glycogen that body cells can use for energy.
b. Glucagon decreases the removal of glucose from the blood during stress.
c. Epinephrine increases breakdown of liver glycogen to provide glucose in times of danger.
d. Insulin reduces glucose uptake and storage among fat cells.
e. Glucagon increases removal of glucose from the blood after a meal.

c.

10

You are trying to decide which type of food from the fruit group to choose for a snack, and you want to choose the one that has the greatest nutritional value. Your best choice would be _____.
a. a "fruit juice drink"
b. a whole orange
c. honey because it has fewer calories than other sugars
d. fruit jam because it has a higher nutrient content from the fruit
e. molasses because it is a highly bioavailable source of iron

b. a whole oarnge

11

What population group is the top sugar consumer, taking in more than a half cup of added sugars in foods and beverages each day, or almost 90 pounds of sugar per year?
a. young-adult women
b. adolescent boys
c. men > 60 years old
d. women > 60 years old
e. adolescent girls

b. adolescent boys

12

Ninety-five percent of the fat we consume is in the form of _____.
a. lecithin
b. triglycerides
c. phospholipids
d. cholesterol
e. emulsifiers

b. triglycerides

13

What is a primary function of fat in the body?
a. Fats are stored as glycogen, the body's form of stored energy.
b. Fats are converted to proteins as needed.
c. Fats protect internal organs from overheating.
d. Fats provide the energy to fuel muscular work.
e. Fats are the preferred source of fuel for the brain.

d. Fats provide the energy to fuel muscular work

14

Which of the following plant oils is (are) highly saturated?
a. peanut oil and sesame oils
b. canola oil
c. palm and coconut oils
d. olive oil
e. sesame oil

c. Palm and coconut oils

15

Which of the following lipids can serve as an emulsifier?
a. triglycerides
b. phospholipids
c. sterols
d. unsaturated fatty acids
e. saturated fatty acid

b. Phospholipids

16

At what location along the digestive tract does fat digestion primarily take place?
a. mouth
b. stomach
c. liver
d. pancreas
e. small intestine

e. Small intesitne

17

Which lipoprotein is made inside the small intestinal cells and transports dietary fats through the circulatory system to the liver and other tissues?
a. VLDL
b. HDL
c. LDL
d. chylomicrons
e. micelles

d. Chylomicrons

18

The body stores excess energy from food as _____.
a. HDL
b. phospholipids
c. triglycerides
d. cholesterol
e. chylomicrons

c. Triglycerides

19

What happens when the body uses its energy stores to provide cellular energy during a time of fasting, when there is not enough food energy?
a. Fatty acids are produced by cellular machinery in the liver.
b. Cells convert fat into glucose, which is the most efficient method for producing energy.
c. Fatty acids are liberated from a cell's lipid bi-layer and directly used for energy.
d. Fat cells break down stored fat and release fatty acids into the blood.
e. Ketones are used to make glucose.

d. fat cells break down stored fat and release fatty acids into the blood

20

Which lipid has the greatest influence on blood cholesterol levels?
a. monounsaturated fat
b. saturated fat
c. polyunsaturated fat
d. omega-6 fatty acids
e. dietary cholesterol

b. saturated fat

21

Your friend Mike wants to start taking fish oil supplements. What would you recommend to your friend regarding fish oil consumption?
a. Supplements are a good idea because they have been proven to prevent heart disease.
b. Immune function is improved when taking fish oil supplements.
c. Taking daily fish oil supplements is hazardous to your health.
d. Consuming fish in conjunction with a healthy diet is recommended over taking fish oil supplements.
e. Supplements are preferred over eating fish because there is no risk of mercury exposure

d. Consuming fish in conjunction with a healthy diet is recommended over taking fish oil supplements

22

What is the most accurate statement to make about the process of hydrogenation of liquid vegetable oils?
a. Hydrogenation makes oils healthier because the addition of hydrogen maintains the liquid structure.
b. Oils that undergo hydrogenation are more resistant to oxidation and have a longer shelf-life.
c. Fat-soluble vitamins are more bioavailable in oils that have been hydrogenated.
d. Eating hydrogenated oils has virtually no effect on blood cholesterol.
e. Hydrogenation maintains the double bond structure found in unsaturated fatty acids.

b. Oils that undergo hydrogenation are more resistant to oxidation and have a longer shelf-life.

23

A quarter-pound fast-food hamburger sandwich provides 400 calories and contains 20 grams of fat. What is the percentage of calories from fat?
a. 45%
b. 25%
c. 20%
d. 15%
e. 5%

a. 45%

24

What is the least effective way to lower your saturated fat intake?
a. Eat baked chips rather than fried chips.
b. Eat ice cream instead of sherbet.
c. Prepare rice without butter.
d. Use wine, lemon juice, or broth instead of butter.
e. Eat nuts instead of French fries.

b. eat ice cream instead of sherbet

25

Which food contains the least healthful type of fat?
a. garden salad with sliced avocado, sunflower seeds, and vinaigrette
b. a small handful of mixed nuts
c. pasta drizzled with olive oil and garlic
d. salad in taco shell with chili, cheese, sour cream, and salsa
e. peanut butter on celery

d. salad in taco shell with chili, cheese, sour cream, and salsa

26

Which statement about the lipid guidelines and risk of CVD is true?
a. When corn or seed oils replace butter and cheese in the diet, the person's CVD risk increases.
b. Diets high in saturated fat from olive oil are linked with relatively low risks of CVD.
c. Finland has the highest CVD death rate and the highest consumption of unsaturated fat.
d. Meat is an important part of a diet low in saturated fats.
e. Totalfat intake alone cannot account for differences in risks of CVD.

e. Total fat intake alone cannot account for differences in risks of CVD.

27

What is NOT one of the beneficial characteristics of a vegetarian diet?
a. It provides more phytochemicals.
b. It provides more antioxidant nutrients and fiber.
c. It provides more saturated fat.
d. It promotes a leaner body type.
e. It reduces the risk of cancer.

c. It provides mroe saturated fat

28

What advice would you give to a friend who has started a gluten-free diet to lose weight?
a. She should be successful because it is an excellent way to lose weight.
b. The gluten-free diet will help relieve any digestive symptoms she may have.
c. Gluten-free diets are useful because they also help prevent cancer.
d. Gluten-free weight-loss diets offer no advantages over other low-calorie diets.
e. Even if she does not have celiac disease, she will benefit from removing gluten from her diet.

d. Gluten-free weight-loss diets offer no advantages over other low-calorie diets.

29

Which of the following is NOT a consequence of protein deficiency?
a. slow growth in children
b. increased nutrient absorption from the digestive tract
c. a weakened immune system
d. impaired brain and kidney function
e. negative nitrogen balance

b. increased nutrient absorption from the digestive tract

30

Who would benefit most from eating a variety of protein foods so that amino acids that are low in some foods will be supplied by the others?
a. a vegan
b. a lacto-ovo vegetarian
c. a carnivore
d. an omnivore
e. a pregnant woman

a. a vegan