Nutrition

Question 1

Which of the following nutrients do not provide energy in the form of Calories/Kilocalories to the body

A. Vitamins and minerals
B. Fats
C. Carbohydrates
D. Alcohol

Answer 1

A. Vitamins and minerals

Question 2

Which of the following is the current USDA food guide
A. A guide to good eating basic 7
B. My plate
C. Hassle free daily food guide
D. Food guide pyramid

Answer 2

B. My plate

Question 3

It is easier to build an overall healthy diet by incorporating more ____ dense foods and fewer ____ dense foods

A. Energy, nutrients
B. Nutrients & energy density don’t matter
C. Nutrient, energy

Answer 3

C. Nutrient, energy

Question 4

Which of the following is NOT an example of a common quality of healthy diets ( 4 pillars of nutrition )
A. Adequacy
B. Balance
C. Control
D. Variety

Answer 4

C. Control

Question 5

When evaluating sources of nutrition information, it is wise to be wary of sources such as what?
A. Sources trying to sell a product
B. Social media influencers
C. Sources using dramatic or scare tactics
D. All the above

Answer 5

D. All the above

Question 6

Which is not an example of an essential nutrient:
A. Omega 3 fatty acids
B. Certain amino acids
C. Vitamins
D. Cholesterol

Answer 6

D. Cholesterol

Question 7

Which of the following is an example of an accessory organ to the digestive system?
A. Bladder
B. Pancreas
C. Heart
D. Brain

Answer 7

B. Pancreas

Question 8

Probiotics can be defined as:

A. live beneficial bacteria found in fermented foods
B. the addition of the B-vitamin biotin to foods to reduce the risk of cancer
C. foods with added nutrients to replace vitamins lost in processing
D. undigested carbs that foster the growth of good bacteria in the colon

Answer 8

A. live beneficial bacteria found in fermented foods

Question 9

The primary function of carbohydrates in the body is:

A. growth and development
B. as a source of linoleic acid
C. As a source of energy
D. to enhance satiety

Answer 9

C. As a source of energy

Question 10

Vitamin B-12 is a nutrient of concern for vegans because it can only be found in animal food
A. true
B. false

Answer 10

A. true

Question 11

Iron found in plant foods is higher in bioavailability than the home iron found in animal foods
A. true
B. false

Answer 11

B. false

Question 12

Polyunsaturated fatty acids are solid at room temperature true or false
A. true
B. false

Answer 12

B. false

Question 13

Villi and microvilli are structures that increase the surface area of the small intestine true or false
A. True
B. false

Answer 13

A. True

Question 14

Insoluble fiber passes through the digestive system relatively intact and is also reffered to as “roughage” true or false
A. true
B. false

Answer 14

A. true

Question 15

The disaccharide sucrose is formed from:
A. glucose and glucose
B. Glucose and fructose
C. glucose and galactose
D. Fructose and maltose

Answer 15

B. Glucose and fructose

Question 16

Glycogen is the storage form of glucose in humans and other animals found primarily in:

A. the liver and skeletal muscles
B. insoluble fiber and lignin
C. adipose and muscle tissue
D. the blood and brain

Answer 16

A. the liver and skeletal muscles

Question 17

All of the following are true for the hormone insulin, EXCEPT that it:

A. Functions to lower blood glucose
B. Is required for release of glucose from glycogen stores
C. Enhances conversion of excess glucose into glycogen in liver and muscles
D.Is secreted by the pancreas

Answer 17

B. Is required for release of glucose from glycogen stores

Question 18

The cause of lactose intolerance is:

A. a food allergy during childhood
B. Overproduction of the enzyme lactase
C. Insufficient levels of the enzyme lactase
D. excessive consumption of proteins

Answer 18

C. Insufficient levels of the enzyme lactase

Question 19

What is the definition of excretion (as it relates to digestive system)?

A. Food is taken into the body
B. Substances are taken up from the gastrointestinal tract into the body
C.Food is mechanically and chemically broken down into absorbable units
D. Undigested material in our diet & other waste products are eliminated

Answer 19

D. Undigested material in our diet & other waste products are eliminated

Question 20

If a food has 40 grams of carbohydrate, how many kcals/Calories in that food item come from carbs?
A. 280 kcals
B. 360 kcals
C. 160 kcals
D. 40 k cals

Answer 20

C. 160 Kcals

Question 21

_____are a major component of cell membranes by providing both flexibility and integrity.
A. lipids
B. protein
C. Carbohydrate

Answer 21

A. lipids

Question 22

Dietary fat contributes to satiety by:
A. Increasing the rate at which food passes through the Gl tract
B. Adding to the effect of high-carb foods in raising blood glucose levels
C. Producing bulk to fill the stomach
D. Prolonging the time food stays in the stomach

Answer 22

D. Prolonging the time food stays in the stomach

Question 23

A food has 10 grams of fat; how many kcals come from fat in this food?
A. 100 kcal
B. 90 kcal
C. 10 kcal
D. 900 kcal

Answer 23

B. 90 kcal

Question 24

If a fatty acid does not have any double bonds and is fully hydrogenated, what kind of fatty acid is it?
A. Monounsaturated
B. Saturated
C. Polyunsaturated

Answer 24

B. Saturated

Question 25

Which of the following is untrue about cholesterol? A. is found only in animal foods B. must be consumed in the diet to meet the body's needs C. does not provide energy to the body D. functions as a precursor for the synthesis of steroid hormones

Answer 25

B. must be consumed in the diet to meet the body's needs

Question 26

Like carbs and fat, protein is composed of carbon, hydrogen, and oxygen. Protein differs in that is also contains: A. sodium B. phosphorus C. calcium D. Nitrogen

Answer 26

D. Nitrogen

Question 27

Atherosclerosis is theorized to begin with: A. injury to the lining of the artery B. a heart attack C. blood clog formation D. a stroke

Answer 27

A. injury to the lining of the artery

Question 28

A primary function of HDLs is to: A. A Transport triglycerides to adipose tissue B. Transport cholesterol from tissues to the liver C. Link amino acids to form proteins D. Aid in the digestion of lipids in the small intestine

Answer 28

B. Transport cholesterol from tissues to the liver

Question 29

All of the following are among the cluster of conditions that characterize metabolic syndrome, EXCEPT: A. high blood pressure B. prediabetes or diabetes type 2 C. Low levels of LDL cholesterol in the blood D. Elevated levels of triglycerides in the blood

Answer 29

C. Low levels of LDL cholesterol in the blood

Question 30

Diabetes effects which of the following organs? A. heart B. blood vessels and eye C. kidneys D. All the above

Answer 30

D. all these above

Question 31

Twenty amino acids are present in proteins; of these, _ are considered nonessential amino acids. A. 15; 5 B. 9; 11 C. 7; 13 D. 11; 9

Answer 31

B. 9; 11

Question 32

Functions of protein do not include: A. Serving as a store of excess amino acids B. Catalyzing chemical reactions in the body C. Serving as an energy source D. Serving as a structural component of hair and fingernails

Answer 32

A. Serving as a store of excess amino acids

Question 33

What is the definition of digestion? A. food is taken into the body B. substances are taken up from the gastrointestinal tract into the body C. food is mechanically and chemically broken down into absorbable units D. undigested material in our diet and other waste products are eliminated

Answer 33

C. food is mechanically and chemically broken down into absorbable units

Question 34

what is the definition for indigestion A. food is taken into the body B. substances are taken up from the gastrointestinal tract into the body C. food is mechanically and chemically broken down into absorbable units D. undigested material in our diet and other waste products are eliminated

Answer 34

A. food is taken into the body

Question 35

The shape of a protein is determinant of its ______ in the human body A. energy potential B. permanence C. Function D. storage form

Answer 35

C. Function

Question 36

Protein denaturation refers to: A. The process of adding an amino acid to a food that is not present naturally B. the lack of one or more essential amino acids in a food C. The conversion of protein to glucose or fatty acids D. A change in shape of protein structure due to heat, light, motion, or pH

Answer 36

D. A change in shape of protein structure due to heat, light, motion, or pH

Question 37

The nutrient intake that is sufficient to meet the needs of nearly all healthy individuals in a given age and sex is: A. upper limit B. estimated average requirement C. recommended dietary allowance D. adequate intake

Answer 37

C. recommended dietary allowance

Question 38

Each of the following is a source of complete proteins, EXCEPT: A. eggs B. black beans C. beef D. quinoa

Answer 38

B. Black beans

Question 39

In type 1 diabetes, cells in the pancreas: A. are destroyed by the body's immune system B. Secrete excessive amounts of glucagon C. Multiply to provide sufficient amounts of insulin D. Secrete excessive amounts of insulin

Answer 39

A. Are destroyed by the body's immune system

Question 40

what is Type 2 diabetes: A. Is solely caused by excessive intake of sugar or sucrose B. Is characterized by an absence of insulin production by the pancreas C. Is characterized by insulin resistance D. is an autoimmune disease

Answer 40

C. Is characterized by insulin resistance

Question 41

What is the definition of absorption? A. A Food is taken into the body B. Substances are taken up from the gastrointestinal tract into the body C. Food is mechanically and chemically broken down into absorbable units D. Undigested material in our diet & other waste products are eliminated

Answer 41

B. Substances are taken up from the gastrointestinal tract into the body

Question 42

M.J. follows a vegan diet. Which of the following foods does she avoid? A. Coconut oil B. peanut butter C. maple syrup D. butter

Answer 42

D. butter

Question 43

Studies examining the benefits of vegetarianism cite all of the following, EXCEPT: A. A lower risk of cancer B. A lower incidence of high blood pressure C. A lower incidence of iron-deficiency anemia D. A lower rate of type 2 diabetes

Answer 43

C. A lower incidence of iron-deficiency anemia

Question 44

All of the following are true regarding phytochemicals, EXCEPT: A. They are classified as an essential micronutrient B. They are linked to a reduced risk of cancer C. Provide color, aroma, and flavor to foods D. thousands of these compounds are found in foods

Answer 44

A. They are classified as an essential micronutrient

Question 45

All of the following are true about complementary protein foods. EXCEPT: A. an example meal is black beans, corn, and rice B. must be consumed at the same meal or snack to support protein synthesis C. they have different amino aids, together provide all essential amino acids D. together they can improve overall protein quality

Answer 45

B. must be consumed at the same meal or snack to support protein synthesis

Question 46

Characteristics of the polyphenols include all of the following EXCEPT: A. They are found in salmon and other cold water fish B. they are found in coffee, tea, and red wine C. they are the most abundant and diverse category of phytochemical D. They are found in salmon and other cold water fish

Answer 46

D. They are found in salmon and other cold water fish