Question 1.1. (TCO 1) The second step of the scientific
method is: (Points : 2)
observation
and description of a phenomenon.
testing a
research question or hypothesis.
generating a
hypothesis.
collecting
data.
Question 2.2. (TCO 1) Which of the following is responsible
for food spoilage? (Points : 2)
Oxygen
Heat
Light
All of these
are responsible for food spoilage.
Question 3.3. (TCO 1) The standard used to estimate the
daily nutrient needs of half of all healthy individuals is: (Points : 2)
EAR.
AI.
RDA.
UL.
Question 4.4. (TCO 1) Which of the following is required on
all food labels? (Points : 2)
Net contents
of the package
Ingredient
list
Name and
address of the vendor
All of these
Question 5.5. (TCO 2) Which of the following is associated
with the development of ketosis? (Points : 2)
A diet that
contains too much fat
A diet that
contains insufficient fat
A diet that
contains too much carbohydrates
A diet that
contains insufficient carbohydrates
Question 6.6. (TCO 2) Which of the following is associated
with diets high in added sugars? (Points : 2)
Hyperactivity
Tooth decay
Diabetes
All of these
Question 7.7. (TCO 2) A diet low in fiber is associated with
an increased risk of developing: (Points : 2)
kidney stones.
dental caries.
diabetes.
diverticulosis.
Question 8.8. (TCO 3) If a person is suffering from GERD,
the ________ is malfunctioning. (Points : 2)
gallbladder
pancreas
epiglottis
gastro-esophageal sphincter
Question 9.9. (TCO 3) In which organ does the majority of water
absorption occur? (Points : 2)
Mouth
Stomach
Small
intestine
Large
intestine
Question 10.10. (TCO 3) What is the primary cause of peptic
ulcers? (Points : 2)
Stress
H. pylori
bacteria
Prolonged use
of aspirin
Eating too
many spicy foods
Question 11.11. (TCO 4) ________ is a highly branched
arrangement of glucose molecules found in liver and skeletal muscle cells.
(Points : 2)
Fructose
Starch
Glycogen
Raffinose
Question 12.12. (TCO 4) The simplest units of carbohydrates
are called: (Points : 2)
fatty acids.
amino acids.
monosaccharides.
calories.
Question 13.13. (TCO 4) Major fructose sources include:
(Points : 2)
milk and
cheese.
nuts and
honey.
fruits and
vegetables.
breads and
cereals.
Question 14.14. (TCO 5) What are the three classes of
lipids? (Points : 2)
Monosaccharide, disaccharides, and starch
Triglycerides,
sterols, and phospholipids
Sterols, amino
acids, and polysaccharides
Phospholipids,
glycogen, and dipeptides
Question 15.15. (TCO 5) Which of the following food items
would contain the highest amount of dietary cholesterol? (Points : 2)
Steamed
broccoli
Olive oil
Skim milk
Butter
Question 16.16. (TCO 5) The vast majority of fat digestion
and absorption occurs in the: (Points : 2)
pancreas.
liver.
small
intestine.
gall bladder.
Question 17.17. (TCO 5) Triglycerides are classified by:
(Points : 2)
the length of
the fatty acids.
the saturation
of the fatty acids.
the shape of
the fatty acids.
all of these.
Question 1.1. (TCO 6) Per gram, which of the following foods
would contain the highest protein content? (Points : 2)
Cooked carrots
Chicken
Skim milk
Whole-wheat
bread
Question 2.2. (TCO 6) Which of the following is a genetic
disorder resulting in debilitating protein abnormalities? (Points : 2)
Cystic
fibrosis
Mad cow
disease
Marasmus
Kwashiorkor
Question 3.3. (TCO 6) The process of transferring the amine
group from one amino acid to another is called: (Points : 2)
gene
expression.
alteration.
deamination.
transamination.
Question 4.4. (TCO 6) The absorption of proteins occurs in
the: (Points : 2)
stomach.
small
intestine.
large
intestine.
liver.
Question 5.5. (TCO 7) Which of the following is MOST likely
to occur if you were to consume too much calcium via the diet? (Points : 2)
You would experience hypercalcemia.
You would
begin to produce kidney stones.
Your
gastrointestinal tract would limit the absorption of calcium.
Calcium
deposits would accumulate in the soft tissues of the body.
Question 6.6. (TCO 7) The malabsorption of fat puts those at
risk for developing a: (Points : 2)
Vitamin C
deficiency.
Vitamin D
deficiency.
mineral
deficiency.
all of the
above.
Question 7.7. (TCO 7) Due to the fact that newborns do not
have enough bacteria in their small intestine to make _______, they are given
an injection of this nutrient. (Points : 2)
Vitamin K
iron
calcium
folate
Question 8.8. (TCO 7) Soft drinks are high in __________.
(Points : 2)
phosphorus
calcium
potassium
selenium
Question 9.9. (TCO 8) Which of the following is TRUE?
(Points : 2)
Water freely
moves across cell membranes.
Water and
electrolytes move across the cell membranes, only through protein channels.
Electrolytes
freely move across cell membranes.
Water and
electrolytes cannot move across cell membranes.
Question 10.10. (TCO 8) Water is known as the universal
solvent. (Points : 2)
Water helps to
regulate body temperature.
Water helps to
maintain blood volume.
Water works as
an excellent cleansing agent to flush toxins out of the body.
Most solutes
(particles) will dissolve in water.
Question 11.11. (TCO 8) Insensible water loss is: (Points :
2)
water lost
during illness or trauma.
water lost
during intense exercise.
water lost
through perspiration and respiration.
water lost
through urination.
Question 12.12. (TCO 8) What is the primary reason why we
sweat? (Points : 2)
Maintain blood
volume
Maintain
sodium balance
Excrete waste
products
Regulate body
temperature
Question 13.13. (TCO 9) Which of the following symptoms is
characteristic of bulimia nervosa? (Points : 2)
Episodes of
extreme overeating
Self-starvation
Both episodes
of extreme overeating and self-starvation
None of these
Question 14.14. (TCO 9) Which of the following increases
one’s risk of developing an eating disorder? (Points : 2)
Large family
size
Holding the
first order of birth
Having a
sibling with an eating disorder
All of these
Question 15.15. (TCO 9)
All of the following may contribute to the development of bulimia
EXCEPT: (Points : 2)
birth order.
more angry and
disruptive interactions among family members.
a less stable
family organization.
a less
nurturing family.
Question 16.16. (TCO 10) During the second trimester, women
are advised to gain no more than: (Points : 2)
three to five
pounds.
one pound per
week.
10-15 pounds
15-20 pounds
Question 17.17. (TCO 10) What substance, often found in
fish, should be monitored during pregnancy? (Points : 2)
Mercury
Lead
Arsenic
Nitrogen
Question 18.18. (TCO 10) All of the following are
physiological changes that typically occur with aging EXCEPT: (Points : 2)
decreased lean
body mass.
decreased bone
density.
decreased fat
mass.
decreased
immune function.
1. (TCO 1) Organic foods are commonly used to describe foods
that are grown without the use of synthetic pesticides. To be labeled organic,
foods must meet federal standards. What are those standards? (Points : 20)
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Question 2. 2. (TCO 2) What form is iron absorbed in and
where can stored iron be found? (Points : 20)
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Question 3. 3. (TCO 3, 5) Beginning with the mouth, describe
the digestion and absorption of dietary protein. What is the final fate of
protein in the human body? (Points : 20)
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Answer
Question 4. 4. (TCO 4) Describe how low-grade inflammation
is involved in the development of heart disease. (Points : 20)
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Answer
Question 5. 5. (TCO 5) Describe the glycemic index and
glycemic load, and name some high, medium, and low glycemic index foods. Why is
this information important? (Points : 20)
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Question 6. 6. (TCO 6) Please explain the relationship among
energy balance, weight gain, and weight loss. (Points : 20)
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Question 7. 7. (TCO 7) Describe the primary functions of
iron. (Points : 20)
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Question 8. 8. (TCO 8) What are some of the reasons why
adolescents may be at risk for poor nutrition, and what can parents do from a
nutrition perspective to help their children through this transition period?
(Points : 20)
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Question 9. 9. (TCO 10) What nutrients are of particular
concern during the first year of an infant’s life? Along with listing the
nutrients, please also explain their function. (Points : 20)
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