1) Which of the following is a characteristic of lipids?
a.A quick way to spoil fats is by exposure to carbon dioxide
b.Typically, the shorter the carbon chain, the firmer the fat at 75
c.Corn and sunflower oils are more prone to spoilage than palm kernel oil
d.Palm oil and coconut oil are very liquid due to their longer carbon chains
2) Which of the following is a characteristic associated with using weight measures to
assess risk of disease?
a.They are expensive to perform
b.They are complicated to perform
c.They are able to quantitate total body fat
d.They cannot reveal fat distribution and central obesity
3) Which of the following describes the compound phytic acid?
a.Product of starch digestion
b.Nonnutrient component of plant seeds
c.Found in gastric juice and helps to lower pH of chyme
d.Found in high concentrations in the blood of people with diabetes
4) What is the average number of prescription medicines taken each year by people
over 65 years?
a.3
b.5
c.13
d.20
5) Which of the following would most likely result from placing cooked hamburger
patties on the same plate that held the uncooked patties?
a.Flavor declination
b.Meat juice retention
c.Fat drippings exudation
d.Microbial cross-contamination
6) What is the simplest amino acid?
a.Valine
b.Glycine
c.Alanine
d.Methionine
7) Which of the following is NOT among the factors that would lead a person with high
blood pressure to develop the metabolic syndrome?
a.Diuretic use
b.Insulin resistance
c.Abdominal obesity
d.High blood triglycerides
8) Which of the following would represent a source of possible iron contamination?
a.An iron frying pan
b.An iron chelate
c.A ferric iron supplement
d.A ferrous iron supplement
9) The number of ATP molecules that can be produced from a molecule of protein, fat,
or carbohydrate is generally related to the number of atoms of
a.carbon
b.oxygen
c.nitrogen
d.hydrogen
10) Which of the following is a feature of world poverty?
a.It is not a major cause of hunger
b.The poorest do not bear children due to poor health
c.It makes up about 5% of the world’s population
d.The poorest people are female due to discrimination
11) What is the sequence of stages that brings about advanced liver disease caused by
chronic alcohol toxicity?
a.Fibrosis, gout, cirrhosis
b.Fibrosis, cirrhosis, fat depletion
c.Cirrhosis, fat accumulation, fibrosis
d.Fat accumulation, fibrosis, cirrhosis
12) During the process of digestion, at what point does the stomach begin to release
chyme?
a.When the fluid to solid ratio is 3 to 1
b.When the chyme is liquefied
c.Within 15 minutes of gastrin release
d.Within 5 to 10 minutes of starting a meal
13) If a child is allergic to soy, which of the following should be avoided?
a.Milk
b.Diglycerides
c.Peanut butter
d.Textured vegetable protein
14) Approximately what percentage of the bodys vitamin A stores are found in the
liver?
a.20
b.50
c.70
d.90
15) Which of the following is a characteristic of the trace minerals?
a.A deficiency sign common to many trace minerals is dermatitis
b.The amounts in foods are dependent, in part, on soil composition
c.Deficiencies are more difficult to recognize in children than in adults
d.The amount of all trace minerals in the average person totals approximately 100
grams
16) High-fat foods stimulate the appetite because they
a.are satiating
b.are flavorful
c.suppress salivary gland secretion
d.trigger the release of oxyntomodulin
17) Which of the following CANNOT be used to make body proteins?
a.Glucose
b.Glycerol
c.Fatty acids
d.Amino acids
18) Which of the following compounds CANNOT be formed from fatty acids?
a.Ketones
b.Glucose
c.Acetyl CoA
d.Carbon dioxide
19) Which of the following is NOT a major contributor to the worlds supply of food
energy?
a.Rice
b.Maize
c.Wheat
d.Sorghum
20) Why should fiber-rich foods be avoided in an athletes pregame meal?
a.The fiber delays absorption of fat
b.The fiber interferes with glycolysis
c.The meal crowds out more energy-dense foods
d.The fiber retains water in the GI tract that would otherwise be absorbed
21) What is aquaculture?
a.A seaweed growth system
b.The practice of fish farming
c.A water purification system
d.The raising of plants in a water environment
22) Which of the following is a characteristic of protein synthesis?
a.Mitochondria are bound to DNA to initiate peptide bond synthesis
b.Messenger RNA is constructed from a DNA template to carry instructions
c.Hormones carry messages from RNA to DNA to direct peptide bond synthesis
d.RNA transfers up to 6 amino acids simultaneously to the mitochondria for peptide
elongation
23) How are the RDA for almost all vitamin and mineral intakes set?
a.Low, to reduce the risk of toxicity
b.High, to cover virtually all healthy individuals
c.Extremely high, to cover every single person
d.At the mean, to cover most healthy individuals
24) Which of the following is a common source of resistant starch?
a.Apple
b.Orange
c.Baked potato
d.Just-ripened bananas
25) A diet provides a total of 2200 kcalories, of which 40% of the energy is from fat
and 20% from protein. How many grams of carbohydrate are contained in the diet?
a.220
b.285
c.440
d.880
26) Among the following, which promotes constriction of blood vessels, resulting in
elevation of blood pressure?
a.Phytates
b.Angiotensin
c.Aldosterone
d.Carbonic acid
27) What is the only food intended to be consumed raw in which the FDA allows the
use of sulfite additives?
a.Grapes
b.Lettuce
c.Carrots
d.Strawberries
28) Which of the following is a characteristic of the sugar replacers (sugar alcohols)?
a.They have a low glycemic index
b.They promote constipation in children
c.They demonstrate fewer GI side effects than the artificial sweeteners
d.They are less effective than artificial sweeteners in inhibiting dental caries
29) Which of the following regulates the pH of the stomach?
a.Gastrin
b.Insulin
c.Secretin
d.Cholecystokinin
30) What organism is responsible for producing the most common food toxin?
a.Escherichia coli
b.Vibrio vulnificus
c.Staphylococcus aureus
d.Lactobacillis acidophilus
31) Which of the following may be used to determine protein utilization?
a.Calorimetry
b.Nitrogen balance
c.Amino acid pool
d.Supplementary value
32) Which of the following is known as a tropical oil?
a.Coconut oil
b.Flaxseed oil
c.Safflower oil
d.Conjugated linoleic acid
33) Which of the following is a feature of vitamin E in foods?
a.Vitamin E is fairly stable to heat
b.Most convenience foods are poor sources of vitamin E
c.Saturated oils are the major dietary sources of vitamin E
d.The amount of alpha-tocopherol in foods is underestimated
34) What is the function of lipoprotein lipase?
a.Synthesizes lipoproteins in liver cells
b.Synthesizes triglycerides in adipose cells
c.Assembles lipid particles into chylomicrons
d.Hydrolyzes blood triglycerides for uptake into cells
35) Diabetes is the number one cause of which of the following conditions/diseases?
Heart disease
Blindness
Amputation
Kidney failure
36) Explain the role of the FDA in regulating food produced through biotechnology.
37) Discuss the relationship between fructose intake and appetite control.
38) Describe the recommendation for carbohydrate intake in people with diabetes.
39) Physical activity is very important for physically challenged people because
it keeps them from becoming bored
they can eat more and, by consuming more nutrients, become healthier
they are not as strong as people who are not physically challenged
all of the above
40) What are the findings from studies of people on weight-loss diets who skip meals?
41) According to the Food Guide Pyramid, what constitutes a serving of fruit?
42) Explain the relationship between free radicals and degenerative diseases.