Unit 1

Question 1

Which of the following is/are true about the function(s) of water?

I. It has low heat capacity, so helps maintain body temperature

II. Excessive intake of water causes dehydration

III. It cushions the developing fetus

IV. It aids in the release of energy from food

Answer 1

III, IV

Question 2

Approximately _% of water evaporation of the body is lost through the skin and by exhaling.

Answer 2

30

Question 3

True or False?

Brain cells require energy, almost exclusively, in the form of glucose.

Answer 3

True

Question 4

True or False?

Starch is the storage form of protein in animals.

Answer 4

False

Question 5

All of the statements regarding non-nutritive sweeteners are true, EXCEPT:

A. They have negligible calories

B. They have been extensively studied

C. They are non-carcinogenic

D. Their flavor profiles are similar to sugar

Answer 5

D

Question 6

True or False?

All available non-nutritive sweeteners are sweeter than sucrose.

Answer 6

False

Question 7

Which is the limiting amino acid in cereals?

A. Serine

B. Methionine

C. Lysine

D. Alanine

Answer 7

C

Question 8

True or False?

No ULs have been established for amino acids because they have been found to be safe at high levels.

Answer 8

False

Question 9

True or False?

Fat is important in the diet because it aids in absorption of fat-soluble vitamins

Answer 9

True

Question 10

Which of the following is not essential and confers no known health benefits?

A. Linolenic acids

B. Cholesterol

C. Linoleic acid

D. Trans-fatty acids

Answer 10

D

Question 11

True or False?

When the body’s energy level is deficient, the liver will release glucose.

Answer 11

True

Question 12

True or False?

When the levels of glucose and leptin circulating in the blood are sufficiently low, the impulse will be to STOP (not eat).

Answer 12

False

Question 13

True or False?

Stomach distension is a type of long term regulation of energy homeostasis

Answer 13

False

Question 14

True or False?

Satiety can be overridden by exposure to foods with positive sensory stimuli

Answer 14

True

Question 15

True or False?

The predominant sense by which we experience flavor is taste.

Answer 15

False

Question 16

How much energy is provided by one gram of carbohydrate?

A. 7 calories

B. 4 calories

C. 9 calories

Answer 16

B

Question 17

How much energy is provided by one gram of protein?

A. 4 calories

B. 9 calories

C. 7 calories

Answer 17

A

Question 18

What is the function of bicarbonate?

A. Moisten food

B. Emulsify fat

C. Neutralize acid

D. All of these

Answer 18

C

Question 19

In the US, the Dietary Reference Intake Values that are currently in use are: (Mark all that apply)

I. Recommended Dietary Allowance (RDA)

II. Recommended Nutrient Intake (RNI)

III. Adequate Intake

Answer 19

I, III

Question 20

Over the long term, what does energy homeostasis depend on?

A. Energy intake

B. Energy expenditure

C. Balancing energy intake with energy expenditure

D. None of these

Answer 20

C

Question 21

Which of the following is not a hormone?

A. Leptin

B. Insulin

C. Glucose

D. Ghrelin

Answer 21

C

Question 22

True or False?

Stomach distension generates a neuro-mechanical satiety signal

Answer 22

True

Question 23

The impulse to eat will result when what is deficient?

A. Adipose tissue

B. Available glucose

C. Both of these

Answer 23

C

Question 24

Human perception of which of the 5 tastes is generally caused by glutamic acid or aspartic acid?

A. Umami

B. Sweet

C. Bitter

D. Sour

E. Salty

Answer 24

A

Question 25

Which digestive organ stores bile? ## Footnote A. Large intestine B. Gall bladder C. Liver D. Pancreas

Answer 25

B

Question 26

Which organ releases enzymes to break down macronutrients and nucleic acids? ## Footnote A. Stomach B. Mouth C. Pancreas D. Small intestine

Answer 26

C

Question 27

True or False? There is an established RDA for energy requirements of an individual

Answer 27

False

Question 28

What major trend(s) led to the establishment of Tolerable Upper Intake Levels (ULs)? ## Footnote I. Toxicity from over consumption of nutrients naturally present in food II. Increase in smoking among teens III. Use of dietary supplements by more people IV. Increased fortifications of foods

Answer 28

III, IV

Question 29

What condition can be caused by excessive consumption of carotenoids (e.g. beta-carotene)? A. Vitamin A toxicity B. Vitamin A deficiency C. Harmless skin discoloration D. Liver disease

Answer 29

C

Question 30

True or False? For a person with darker skin tone, it takes longer to make the same amount of vitamin D than a light skinned person.

Answer 30

True

Question 31

Which of the following is NOT a fat-soluble vitamin? A. Vitamin E (alpha-tocopherol) B. Vitamin D (calciferol) C. Vitamin C (ascorbic acid) D. Vitamin K (phylloquinone)

Answer 31

C

Question 32

Two vitamins that can be synthesized in the body are ___ and \_\_\_.

Answer 32

* Vitamin D * Vitamin K

Question 33

From the list on the right, find the BEST match for the term on the left. 1. Pellagra 2. Spina bifida 3. Susceptible to heat 4. Coenzyme in carbohydrate metabolism

Answer 33

1. Niacin (B3) 2. Folate 3. Vitamin C 4. Thiamin (B1)

Question 34

What is the most common nutritional deficiency in the world? A. Pernicious anemia B. Iron deficiency anemia C. Macrocytic anemia

Answer 34

B

Question 35

True or False? Nearly all the calcium in the body is found in teeth and bones.

Answer 35

True

Question 36

True or False? The primary effect of inadequate intake of fluoride is an increased risk of dental caries.

Answer 36

True

Question 37

Excessive zinc intake can affect the absorption of the mineral \_\_\_.

Answer 37

copper

Question 38

From the list on the right, find the BEST match for the term on the left. 1. Vine fruit and root vegetables 2. Added to salt 3. Calcium, Phosphorus, Potassium 4. Dental caries protection

Answer 38

1. Source of potassium 2. Iodine 3. Major minerals 4. Fluoride

Question 39

Which compound is necessary for fat digestion?

Answer 39

Bile salts

Question 40

Maintenance of a relatively constant environment in the body is often a result of:

Answer 40

A feedback mechanism

Question 41

Digestive enzymes are primarily produced in which organ?

Answer 41

Pancreas

Question 42

The most reliable type of study in nutrition research is a/an ______ study.

Answer 42

Randomized double blind

Question 43

Which organ releases enzymes to break down macronutrients and nucleic acids?

Answer 43

Pancreas

Question 44

True or False? Weight gain will generally occur when energy needs are higher than energy intake.

Answer 44

False

Question 45

Nearly all the calcium in the body is found in teeth and bones.

Answer 45

True

Question 46

The hormone secreted by adipocytes (fat cells) is:

Answer 46

Leptin

Question 47

True or False? The upper part of the esophagus has taste buds.

Answer 47

True

Question 48

Table salt was the first food to be fortified and available throughout the U.S. What nutrient was added?

Answer 48

Iodine

Question 49

The hormone, made and secreted by the Pancreas, that signals the brain to reduce food.

Answer 49

Insulin

Question 50

Human perception of which of the 5 taste is generally caused by glutamic acid or or aspartic acid?

Answer 50

Umami

Question 51

According to the USDA Nutrient Database, how much protein is in one 12-inch subway…

Answer 51

Approximately 54 Grams

Question 52

True or False? When using %Daily Value (DV) as a guide, consumers may consider 5% DV or less to be low for that food as a source of that nutrient.

Answer 52

True

Question 53

Which of the following parts of the oral cavity have taste buds? ## Footnote A. Tongue B. Nasal cavity C. Epiglottis D. All of these

Answer 53

D

Question 54

Pellagra is a disease resulting from deficiency of which nutrient?

Answer 54

Niacin (B3)

Question 55

Scurvy is a disease resulting from deficiency of which nutrients?

Answer 55

Vitamin C (ascorbic acid)

Question 56

True or False? Consuming high doses of certain vitamins can cause toxicity.

Answer 56

True

Question 57

True or False? Scientific evidence show that exposure to the sun can contribute to vitamin D toxicity.

Answer 57

False

Question 58

What does the seal of approval of an independent organization that tests dietary supplement indicate?

Answer 58

Absence of harmful levels of contaminants

Question 59

What element do proteins provide the body that carbohydrates and fats do not?

Answer 59

Nitrogen

Question 60

Which is the limiting amino acid in legumes?

Answer 60

Methionine