Exam 2 Review

Question 1

Digestion of most starch begins in the ______.
a.) stomach
b.) mouth
c.) small intestine
d.) colon
e.) esophagus

Answer 1

b.) mouth

Question 2

Which food is the lowest in fiber?
a.) a fruit based-smoothie
b.) cheese
c.) an orange
d.) black beans
e.) iceberg lettuce

Answer 2

b.) cheese

Question 3

According to research, what is the relationship between dietary carbohydrates and body weight?
a.) People who eat a diet rich in carbohydrate-dense root vegetables are more likely to have a high body weight.
b.) Added sugars provide many of the excess calories that cause weight gain among US adults.
c.) As people in other countries adopt “Western” style diets, they lose weight.
d.) Added sugar intake is most strongly linked with body weight in people with type 2 diabetes.
e.) No significant link is found between higher sugar intakes and higher blood pressure when body weight is considered.

Answer 3

b.) Added sugars provide many of the excess calories that cause weight gain among US adults.

Question 4

Among the following, the starch in _____ breaks down rapidly to glucose in the body.
a.) oatmeal
b.) cooked dried means
c.) chilled cooked potatoes
d.) barley
e.) refined white flour

Answer 4

e.) refined white flour

Question 5

A potential harmful effect of consuming too much fiber is:
a.) uncontrollable food cravings.
b.) chronic diarrhea
c.) hyperglycemia
d.) limited absorption of iron, zinc, or calcium
e.) hypoglycemia

Answer 5

d.) limited absorption of iron, zinc, or calcium

Question 6

When honey is used to sweeten oatmeal, it is considered a _______ sugar.
a.) healthier source of
b.) invert
c.) highly processed
d.) naturally occurring
e.) added

Answer 6

e.) added

Question 7

Soluble fibers are associated with all of the following actions in the body EXCEPT for:
a.) modulating blood glucose levels.
b.) producing small fat molecules after fermentation to nourish bacteria.
c.) increasing satiety.
d.) stimulating the colon to speed fecal passage.
e.) reducing blood cholesterol.

Answer 7

d.) stimulating the colon to speed fecal passage.

Question 8

Dietary fiber has been recommended for its possible benefits in reducing heart disease by lowering blood cholesterol. How does fiber play a role in lowering blood cholesterol?
a.) Insoluble fiber binds with cholesterol in the large intestine and is excreted in feces.
b.) Soluble fiber binds with enzymes in the blood and is metabolized by the liver.
c.) Soluble fiber converts dietary cholesterol into bile, which is recycled for use in the digestive process.
d.) Soluble fiber binds with bile in the intestine and carries cholesterol out with feces.
e.) Insoluble fiber converts into bile in the large intestine and binds with cholesterol.

Answer 8

d.) Soluble fiber binds with bile in the intestine and carries cholesterol out with feces.

Question 9

The best way to achieve a desirable fiber intake is to include _____ in the diet.
a.) yogurt with live cultures
b.) a variety of meals
c.) fruits, vegetables, and grains
d.) refined grains and added sugars
e.) enriched processed foods

Answer 9

c.) fruits, vegetables, and grains

Question 10

Tyler is trying to reduce his added sugar intake. Based on the recommendations made by the Dietary Guidelines for Americans, what is the maximum amount he should not exceed if his daily energy needs are 2,400 calories?
a.) 240 grams
b.) 60 grams
c.) 38 grams
d.) 25 grams
e.) 10 grams

Answer 10

b.) 60 grams

Question 11

Body fat is used as a source of energy when not enough energy is available from food. This process involves:
a.) transporting cholesterol to the muscles to be broken down for energy.
b.) retrieving fatty acids that have been stored in the pancreas.
c.) converting glucose into fat as a more efficient method of producing energy.
d.) dismantling stored fat in fat cells and releasing fatty acids into the blood.
e.) combining fat with cholesterol to produce energy.

Answer 11

d.) dismantling stored fat in fat cells and releasing fatty acids into the blood.

Question 12

What is the main dietary factor associated with elevated blood cholesterol?
a.) High intake of legumes
b.) High intake of lipoproteins
c.) High intake of vegetables
d.) High polyunsaturated fat intake
e.) High saturated and trans fat intakes

Answer 12

e.) High saturated and trans fat intakes

Question 13

The benefits of the Mediterranean diet are a result of:
a.) the elimination of most protein-rich food from the diet.
b.) the use of olive oil as the only fat source in the diet.
c.) centering meals around a combination of vegetables, fruit, legumes, whole grains, and seafood.
d.) a combination of increasing carbohydrate intake and reducing fat and protein intakes.
e.) adding additional portions of lean red meat and poultry.

Answer 13

c.) centering meals around a combination of vegetables, fruit, legumes, whole grains, and seafood.

Question 14

What happens in the digestive process if a person has their gallbladder removed?
a.) The body cannot digest fat.
b.) The liver releases bile directly into the stomach.
c.) The liver stops producing bile
d.) Bile is released directly into the small intestine by the liver.
e.) Bile is not delivered to the small intestine.

Answer 14

d.) Bile is released directly into the small intestine by the liver.

Question 15

Jerimiah is looking for ways to incorporate more monounsaturated fats and less saturated fats when preparing his meals. One way he can do this is by:
a.) snacking on almonds instead of walnuts.
b.) topping his taco salad with diced avocado instead of sour cream.
c.) sauteing vegetables in coconut oil instead of butter.
d.) using olive oil in place of safflower oil.
e.) using Ranch salad dressing instead of an olive-oil based vinaigrette on his salad.

Answer 15

b.) toping his taco salad with diced avocado instead of sour cream.

Question 16

The feeling of fullness or satisfaction that people experience after meals is known as_____.

Answer 16

satiety

Question 17

Cooking oils should be stored in tightly covered containers to prevent:
a.) changes to smoking point
b.) oxidation
c.) saturation
d.) additional points of unsaturation from developing
e.) hydrogenation

Answer 17

b.) oxidation

Question 18

Olive oil labeled “light” indicates that the oil:
a.) is lower in monosaturated fats than virgin oil.
b.) contains bitter-tasting phytochemicals
c.) is lower in calories than virgin olive oil.
d.) is generally more costly than virgin olive oil.
e.) has likely been extracted chemically rather than mechanically.

Answer 18

e.) has likely been extracted chemically rather than mechanically.

Question 19

A triglyceride molecule consists of:
a.) three glycerol molecules.
b.) three trans-fatty acids attached to a sulfur atom.
c.) three sterol molecules bonded to a molecule of glycerol.
d.) three fatty acids attached to a molecule of glycerol.
e.) two trans fatty acids attached to a sterol molecule.

Answer 19

d.) three fatty acids attached to a molecule of glycerol.

Question 20

Fish and marine foods are known to provide health benefits if eaten regularly. Which of the following statements is a true statement to consider when weighing seafood’s benefits and risks?
a.) Pregnant and lactating women should eat raw fish to obtain the maximum nutritional benefits.
b.) EPA and DHA in fish play critical roles in reducing blood clot formation.
c.) Eating pre-fried cod provides the greatest benefit because it is rich in EPA and DHA.
d.) Eating farm-raised fish contains more EPA and DHA and less mercury.
e.) The risks of eating seafood outweigh the benefits for most individuals.

Answer 20

b.) EPA and DHA in fish play critical roles in reducing blood clot formation.

Question 21

What happens when athletes consumes large amounts of protein-rich foods?
a.) A diet high in protein does not provide sufficient energy required to support muscle growth.
b.) The body starts to dismantle in tissue proteins.
c.) The body utilizes excess amino acids as fuel or stores them as fat.
d.) The body uses excess amino acids, leading to rapid muscle growth.
e.) The excess protein causes muscle breakdown rather than building muscle tissue.

Answer 21

c.) The body utilizes excess amino acids as fuel or stores them as fat.

Question 22

The quality of a protein is determined by:
a.) how easy the protein is to digest and absorb
b.) amino acid composition and digestibility
c.) the ratio of essential nonessential amino acids
d.) the complementary amino acids it provides
e.) how great the body’s need is for the amino acids in the protein.

Answer 22

b.) amino acid composition and digestibility

Question 23

Which of the following cooking methods would you use to increase the digestibility of protein?
a.) Frying
b) Stewing
c.) Grilling
d.) Baking
e.) Smoking

Answer 23

b.) Stewing

Question 24

The chief protein that is present in most connective tissues, including scars, ligaments, and tendons, is _____.

Answer 24

Collagen

Question 25

An overemphasis on protein-rich foods can lead to:
a.) a low intake of vitamin B-12
b.) A low intake of folate
c.) an excessive intake of vitamin C
d.) a low intake of iron
e.) a low intake of all vitamins

Answer 25

b. a low intake of folate

Question 25

Which of the following is a result of a dietary protein deficiency?
a.) Impaired kidney function
b.) Increased bowel movements
c.) Fluid accumulation in the brain
d.) Increased acid in the blood
e.) Conversion of fat into amino acids

Answer 25

a.) Impaired kidney function

Question 26

The protein hemoglobin carries oxygen from the lungs to the tissues. This is an example of protein’s role in:
a.) transporting substances around the body.
b.) maintaining acid-base balance
c.) maintaining fluid and electrolyte balance
d.) building enzymes and hormones
e.) supporting growth and maintenance

Answer 26

a.) transporting substances around the body

Question 27

Removing gluten from the diet has been shown to:
a.) help with weight loss in people trying to lose weight.
b.) cause protein deficiency
c.) cause kidney impairment
d.) resolve digestive problems in people with celiac disease
e.) reduce problems with insomnia

Answer 27

d.) resolve digestive problems in people with celiac disease

Question 28

What nutrient is found in legumes but not steak?
a.) Niacin
b.) Iron
c.) Fiber
d.) Protein
e.) Zinc

Answer 28

c.) Fiber

Question 29

Compared to meat eaters, vegetarians tend to have:
a.) higher blood pressure.
b.) lower intakes of nuts and fruits.
c.) healthier body weight.
d.) higher death rates from heart disease.
e.) lower intakes of phytochemicals.

Answer 29

c.) healthier body weight

Question 30

It can be said that the energy we obtain from foods comes from the sun. This is because:
a.) the sun converts oxygen into energy and carbohydrates using chlorophyll.
b.) light energy from the sun is used in photosynthesis to create chemical energy in the plant.
c.) oxygen is absorbed into plant leaves to create chlorophyll, which is converted to glucose.
d.) the sun converts green leaves to seeds for energy.
e.) the sun warms the soil to create glucose in the roots of plants.

Answer 30

b.) light energy from the sun is used in photosynthesis to create chemical energy in the plant.

Question 31

The breakdown of fat that occurs when carbohydrates are not available produces:
a.) amino acids
b.) glycogen bodies
c.) disaccharides
d.) monosaccharides
e.) ketone bodies

Answer 31

e.) ketone bodies

Question 32

The disaccharides include:
a.) lactose, glucose, and fructose
b.) sucrose, maltose, and fructose
c.) sucrose, maltose and lactose
d.) maltose, fructose, and galactose
e.) sucrose, galactose, and maltose

Answer 32

c.) sucrose, maltose, and lactose

Question 33

The DRI for total carbohydrates for an average-sized adult is _______ grams per day.
a.) 50
b.) 100
c.) 200
d.) 75
e.) 130

Answer 33

e.) 130

Question 34

The main task of the human digestive system is to convert starch and sugars to _______ for absorption.
a.) fructose
b.) galactose
c.) lactose
d.) sucrose
e.) glucose

Answer 34

e.) glucose

Question 35

To magnify the sweetness of foods without boosting their calories, you could:
a.) stir in spices such as marjoram, basil, or oregano
b.) add beverages containing concentrated juice sweeteners
c.) chill sweet foods before eating them
d.) increase the sugar added to recipes by one-half
e.) add small amounts of nonnutritive sweeteners to foods

Answer 35

e.) add small amounts of nonnutritive sweeteners to foods

Question 36

What is the role of insulin in weight gain?
a.) Insulin helps prevent weight gain in healthy, normal-weight people who eat a reasonable diet.
b.) Insulin assists with the storage of body fat and weight gain in healthy people, even if calories do not exceed energy needs.
c.) Insulin regulates glucose metabolism and helps in the distribution of energy and weight gain.
d.) Insulin elevates the blood glucose level and causes weight gain.
e.) Eating high-glycemic index foods increases insulin levels and body weight.

Answer 36

a.) Insulin helps prevent weight gain in healthy, normal-weight people who eat a reasonable diet.

Question 37

When fructose and glucose are bonded together, they form:
a.) malt sugar
b.) table sugar
c.) milk sugar
d.) sugar alcohol
e.) fruit sugar

Answer 37

b.) table sugar

Question 38

When the blood glucose level rises after a meal, the first organ to respond is the:
a.) kidney
b.) stomach
c.) gallbladder
d.) liver
e.) pancreas

Answer 38

e.) pancreas

Question 39

According to current dietary recommendations, trans fat intake should be limited. How is this best accomplished?
a.) Select foods containing manufactured rather than naturally occurring trans fats.
b.) Read labels to select foods that say “polyunsaturated fatty acid free.”
c.) Choose foods with <10% of calories from saturated fat per serving and no hydrogenated oils in the ingredients list.
d.) Avoid all processed foods such as bakery items, packaged cookies, and store-bought bread.
e.) Use fat replacers, such as olestra, which provide the same nutrient content as regular fats without being saturated.

Answer 39

c.) Choose foods with <10% of calories from saturated fat per serving and no hydrogenated oils in the ingredients list.

Question 40

All of the following are fat-soluble vitamins except:
a.) vitamin K
b.) vitamin E
c.) vitamin C
d.) vitamin D
e.) vitamin A

Answer 40

c.) vitamin C

Question 41

All of the following foods are major contributors of healthful fatty acids except:
a.) flaxseed, which is high in omega-3 fatty acids
b.) avocados, which are high in unsaturated fats
c.) walnuts, which are high in omega-6 fatty acids
d.) nondairy creamers, which are high in trans fats
e.) olives, which are high in monosaturated fats

Answer 41

d.) nondairy creamers, which are high in trans fats

Question 42

All of the following provide about 5 grams of fat each except:
a.) 1 1/2 teaspoons of margarine
b.) 1 tablespoon of regular salad dressing
c.) 1 teaspoon of oil
d.) 1 cup of sour cream
e.) 1 tablespoon of heavy cream

Answer 42

d.) 1 cup of sour cream

Question 43

Approximately what percentage of calories from fat would be provided by a bowl of soup containing 200 calories and 11 grams of fat? Note that 1 gram of fat provides 9 calories.
a.) 11&
b.) 72%
c.) 50%
d.) 67%
e.) 44%

Answer 43

c.) 50%

Question 44

Atrial fibrillation, a dangerous form of irregular heartbeat is associated with intake of ______.
a.) monounsaturated fat
b.) omega-3 acid
c.) polyunsaturated fat
d.) stearic acid
e.) palmitic acid

Answer 44

e.) palmitic acid

Question 45

BHA and BHT are examples of:
a.) antioxidants
b.) unsaturated fatty acids
c.) snack foods
d.) hydrogenated fats
e.) emulsifiers

Answer 45

a.) antioxidants

Question 46

Cholesterol is a member of the group of lipids known as ______.

Answer 46

Sterols

Question 47

Cells will do all of the following to create their own working proteins from available amino acids except:
a.) obtain amino acids that are available in the cell’s amino acid pool
b.) synthesize nonessential amino acids that are missing for the protein that is being made.
c.) break down their internal proteins to liberate the needed amino acids.
d.) slow down protein synthesis until enough of the limiting amino acids is available again
e.) hold partially completed proteins until the diet provides the missing amino acids

Answer 47

e.) hold partially completed proteins until the diet provides the missing amino acids

Question 48

How much protein does a women who weighs 61 kilograms require every day?
a.) 49 grams
b.) 56 grams
c.) 110 grams
d.) 135 grams
e.) 86 grams

Answer 48

a.) 49 grams

Question 49

Identify the function of protein buffers in the blood.
a.) They prevent excessive fluid leakage from cells.
b.) They prevent the entry of sodium inside the cells and the exit of potassium from the cells.
c.) They ensure that the blood glucose level is maintained within a specific range.
d.) They provide immunity against foreign substances that invade the body.
e.) They pick up and release excess hydrogens from the blood to balance its pH.

Answer 49

e.) They pick up and release excess hydrogens from the blood to balance its pH.

Question 50

If amino acids are oversupplied, ____.
a.) the body converts amino acid residues to extra blood proteins,
b.) the excess amino acids leak through the tissues and cause edema.
c.) muscle tissue formation is accelerated.
d.) they are filtered from the blood and stored in the liver.
e.) the body removes and excretes their amine groups.

Answer 50

e.) the body removes and excretes their amine group

Question 51

If tyrosine becomes a conditionally essential amino acid in the body, which of the following statements is true?
a.) Tyrosine should be taken in through the diet as the body is unable to produce it.
b.) Tyrosine is produced in excess by the body, and its intake through the diet should be limited.
c.) The excess absorption of phenylalanine prevents the absorption of tyrosine by the body.
d.) Tyrosine is not required by the body for the synthesis of other essential amino acids.
e.) Phenylalanine is produced using tyrosine and should be supplied in adequate quantities.

Answer 51

a.) Tyrosine should be taken in through the diet as the body is unable to produce it.

Question 52

In a protein molecule, the standard sequence of amino acids is specified by a person’s:
a.) weight
b.) age
c.) genes
d.) gender
e.) diet

Answer 52

c.) genes

Question 53

In a protein, a ______ bond is formed between the amine group end of one amino acid and the acid group end of the next amino acid.
a.) ionic
b.) phosphate
c.) hydrogen
d.) peptide
e.) metallic

Answer 53

d.) peptide