An increased risk for obesity, heart disease, and Type 2 diabetes is associated with:
Question 1 (TCO 1) An increased risk for obesity, heart disease, and Type 2 diabetes is associated with:
diets high in saturated fats.
diets low in fiber, fruits, vegetables, and whole grains.
diets high in monounsaturated fats and dairy products.
both diets high in saturated fats and diets low in fiber, fruits, vegetables, and whole grains.
Question 2 (TCO 1) Which of the following is NOTa primary function of dietary protein?
Building new cells and tissues
Repairing damaged structures
Regulating metabolism and fluid balance
Serving as a primary source of energy for the body
Question 3 (TCO 1) Jane consumed a breakfast that contained 85 grams of carbohydrate, 20 grams of protein, and 18 grams of fat. How many kilocalories did Jane eat at breakfast?
492 kilocalories
582 kilocalories
917 kilocalories
1,107 kilocalories
Question 4 (TCO 1) Vitamins are classified into two groups, ________ and ________.
fat soluble; water soluble
microsoluble; macrosoluble
nutritive; nonnutritive
major; trace
Question 5 (TCO 1) Which of the following is an example of disease that is directly caused by a nutritional deficiency?
Anemia
Cancer
Osteoporosis
Heart disease
Question 6 (TCO 1) The ________ are a diverse group of organic substances including triglycerides, phospholipids, and the sterols.
carbohydrates
lipids
vitamins
proteins
Question 7 (TCO 2) The term “sin tax” refers to:
related health consequences of consuming 100 extra kilocalories each day.
a small, sales tax placed on unhealthful items (cigarettes, alcohol) to generate revenue for health programs.
revenues generated from the sales of junk food items in public school vending machines.
costs of the recent obesity lawsuits targeting fast food manufactures.
Question 8 (TCO 2) Which of the following professional titles has no definition or laws regulating it?
Registered Dietitian
medical doctor
licensed nutritionist/dietitian
nutritionist
Question 9 (TCO 2) The ________ is most responsible for prompting individuals to seek food.
stomach
small intestine
hypothalamus
mouth
Question 10 (TCO 2) The diet planning tool developed by the USDA and the USDHHS to help reduce the risk of developing chronic disease is the:
Food Guide Pyramid.
Dietary Guidelines for Americans.
5-A-Day for Better Health Program.
DASH Diet.
Question 11 (TCO 2) Your grandmother has recently been diagnosed with type 2 diabetes. Which of the following professionals is most likely to be qualified to offer your grandmother assistance in planning her diabetic diet?
Registered Dietitian (RD)
PhD in nutrition
medical doctor (MD)
nutritionist
Question 12 (TCO 2) Hunger is best described as:
a physiological desire to consume food.
a psychologyical desire to consume food.
eating that is often driven by environmental cues.
eating that is often driven by emotional cues.
Question 13 (TCO 3) The acidity of the stomach allows for all of the following EXCEPT:
preparing dietary carbohydrates for absorption in the small intestine.
protecting the human body from bacteria in food.
denaturing protein to allow its breakdown and absorption.
activating pepsin.
Question 14 (TCO 3) All of the following are found in saliva EXCEPT:
water and mucus.
enzymes.
antibodies.
bicarbonate.
Question 15 (TCO 3) Immediately after absorption, what circulatory system carries most of the fat-soluble nutrients?
vascular
mesenteric
lymphatic
enterohepatic
Question 16 (TCO 3) The hormone ________ is released after the ingestion of a meal and triggers the stomach to release digestive juices.
leptin
insulin
gastrin
amylase
Question 17 (TCO 3) Which is NOT a symptom of dehydration in infants?
loss of skin elasticity
no wet diapers for three or more hours
dry mouth and tongue
bloated abdomen
Question 18 (TCO 4) Which of the following ethnic groups has the LOWEST incidence of lactose intolerance?
Asians
African Americans
Caucasians
Hispanics
Question 19 (TCO 4) Which of the following is NOT characteristic of type 2 diabetes?
arises most commonly during adulthood
insulin resistance or insensitivity
often associated with obesity
the least common form of diabetes
Question 20 (TCO 4) A diet low in fiber is associated with an increased risk of developing:
kidney stones.
dental caries.
diabetes.
diverticulosis.
Question 21 (TCO 4) Which of the following hormones is released when your blood glucose levels fall too low?
insulin
estrogen
bile
glucagon
Question 22 (TCO 4) The term complex carbohydrates refers to:
monosaccharides.
disaccharides.
polysaccharides.
glucose.
Question 23 (TCO 4) Sugar alcohols are most often used in which of the following products?
diet sodas
baked confections
chewing gums
infant formulas
Question 24 (TCO 4) Glucose is the preferred source of energy for which of the following?
brain cells
red blood cells
the central nervous system
all of these
Question 25 (TCO 4) Yogurt is tolerated better than milk by many lactase-deficient people because:
yogurt has no lactose.
bacteria in yogurt help digest the lactose.
it has a thicker consistency.
yogurt is acidic.
Question 26 (TCO 1-6) Which of the following is responsible for food spoilage?
oxygen
heat
light
All of these are responsible for food spoilage.
Question 27 (TCO 1-6) Which of the following preservatives is(are) commonly used to prevent rancidity in oils and fats?
BHT (butylated hydroxytoluene)
BHA (butylated hydroxyanisole)
propionic acids
both BHT (butylated hydroxytoluene) and BHA (butylated hydroxyanisole)
Question 28 (TCO 1-6) Which of the following is NOT an advantage of using biopesticides?
degrade rapidly and are easily washed away by water
do not leave pesticide residues on crops
can be produced synthetically and are therefore inexpensive
are less toxic to humans and the environment
Question 29 (TCO 1-6) Which of the following are the most common form of pesticides?
insecticides
herbicides
fungicides
biopesticides
Question 30 (TCO 1-6) Which of the following is FALSE regarding the prion that causes mad cow disease?
It can survive traditional cooking temperatures.
It is found in tissue of the central nervous system of infected animals.
Ground meats are most often contaminated.
It is concentrated in the milk and muscle meat of animals.
Question 31 (TCO 1-6) Which of the following additives gives ham, hot dogs, and bologna their pink color?
sulfites
BHT/BHA
nitrates/nitrites
propionic acid
Question 32 (TCO 1-6) Which of the following food preservation methods limits spoilage by drawing water out of foods, making them inhospitable to bacterial growth?
sugaring
salting
smoking
all of these
Question 33 (TCO 1-6) Which of the following is an example of food intoxication?
hepatitis A
Norwalk virus
Salmonella
Clostridium botulinum
Question 34 (TCO 1-6) An estimated ________ of all chicken eggs in the U.S. are contaminated with Salmonella.
one-fifth
one-fourth
one-third
one-half
Question 35 (TCO 5) Why are phospholipids NOT an essential nutrient?
Our bodies manufacture phospholipids.
Phospholipids are not naturally found in the healthy body.
Beneficial GI bacteria produce phospholipids.
They provide no useful function in the human body.
Question 36 (TCO 5) Which of the following foods contains invisible fats?
Olive oil
Zucchini
Chocolate cake
Butter
Question 37 (TCO 5) The production of endogenous VLDL is decreased by:
exercise.
simple sugars.
extra calories.
dietary cholesterol.
Question 38 (TCO 5) What is the leading cause of death in the United States?
Cancer
Heart disease
Diabetes
Infection
Question 39 (TCO 5) The process of adding hydrogen to an unsaturated fatty acid and creating a more solid fat is called:
emulsification.
pressurization.
hydrogenation.
deamination.
Question 40 (TCO 5) Which of the following foods is the richest source of omega-3 fatty acids?
Broccoli
Sirloin steak
Tofu
Salmon
Question 41 (TCO 5) ________ is(are) the key structural component of a cell’s membrane.
Estrogen
Glycerol
Phospholipids
Triglycerides
Question 42 (TCO 5) Triglycerides are classified by:
the length of the fatty acids.
the saturation of the fatty acids.
the shape of the fatty acids.
all of these.
Question 43 (TCO 6) An acid-base imbalance can result in:
the denaturing of body proteins.
acidosis of the blood.
coma and death.
all of these
Question 44 (TCO 6) Milk curdles when lemon juice is added to it. The change that occurs in the protein is called:
denaturation.
translocation.
transcription.
deamination.
Question 45 (TCO 6) The type of vegetarian who eats vegetables, grains, fruits, milk, and eggs, but excludes all other types of animal protein, is called a:
vegan.
lacto-vegetarian.
lacto-ovo vegetarian.
pesco-vegetarian.
Question 46
(TCO 6) The specific function of a protein is determined by:
its sequence of amino acids.
its length.
its three-dimensional shape.
its electric charge.
Question 47 (TCO 6) What dictates the structure of a protein molecule synthesized by the body?
The body’s need for a protein
The DNA inside the nucleus of the cell
The number of essential amino acids available
The combination of proteins consumed in the diet
Question 48 (TCO 6) All of the following are parts of an amino acid molecule EXCEPT:
a central carbon.
an amine group.
an acid group.
a fatty acid group.
Question 49 (TCO 6) Which of the following is a genetic disorder resulting in debilitating protein abnormalities?
Cystic fibrosis
Mad cow disease
Acidosis
Kwashiorkor
Question 50 (TCO 6) In what structure of the mammalian cell are proteins synthesized?
Nucleus
Ribosome
Cell membrane
Mitochondria
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