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1) The potential of a substance to harm someone is known as
a. a hazard.
b. toxicity.
c. risk level.
d. safety level.
e. liability.
2) Which of the following nutrients has functions similar to those of vitamin E?
a. Iron
b. Selenium
c. Chromium
d. Molybdenum
e. Manganese
3) What is the staple grain of Canada, the United States, and Europe?
a. oats
b. rice
c. corn
d. wheat
e. barley
4) What is the principal reason that the FDA has banned the sale of products containing
ephedrine?
a.The costs are prohibitive.
b.The products were found to be ineffective for weight loss.
c.The products were implicated in several cases of heart attacks and seizures.
d.The products were found to contain contaminants that were believed to be responsible
for inducing liver failure.
e.They were contaminated with substances that induced a Parkinson-like syndrome.
5) Which of the following is a feature of magnesium in nutrition?
a. Toxicity is common in people taking diuretics
b. High intakes interfere with stability of tooth enamel
c. The amounts present in hard water are poorly utilized
d. Average intakes from food are below recommendations
e. There is no upper level for intake set for adults
6) What is RUTF?
a. An advanced stage of kwashiorkor
b. An advanced stage of protein-energy malnutrition
c. A paste of peanut butter and powdered milk plus micronutrients
d. A sustainable agricultural practice that integrates farm-raised animals with
aquaculture
e. A fluid used to restore electrolytes in children with diarrhea
7) Production of excessive amounts of acetyl CoA molecules leads to the synthesis of
____.
a. fatty acids only
b. fatty acids and glucose only
c. fatty acids and fructose only
d. fatty acids, glucose, and amino acids
e. amino acids only
8) What is an indirect measure of the amount of energy released from food?
a.The increase in heat given off when the food is burned
b.Quantity of oxygen consumed when the food is burned
c.Quantity of carbon dioxide consumed when the food is burned
d.The increase in heat retained by the food when it is slowly brought to 100° C
e.The decrease in ambient temperature when the food is chilled to 0° C
9) What is a chief function of the B vitamins?
a.Antioxidation
b.Anticoagulation
c.Antibody stabilization
d.Coenzyme participation
e.Reproductive support
10) Describe the signs and symptoms of phenylketonuria. What is the cause and what is
the treatment?
11) Why might vitamin C supplements be beneficial in treating the common cold?
a.They deactivate histamine.
b.They reduce episodes of diarrhea.
c.They destroy intestinal pathogens.
d.They alter hypothalamic control of body temperature.
e.They improve blood oxygenation.
12) 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
e. Stimulates the release of triglycerides from the liver
13) Explain the relationship between free radicals and degenerative diseases.
14) Explain the associations between meat consumption and cancer risks.
15) Define sarcopenia and describe risk factors and treatment.
16) Discuss the short- and long-term consequences of iron deficiency in children on
behavior and on school performance.
17) Contrast the metabolic roles of white adipose tissue and brown adipose tissue.
18) The ____________________ is determined by weak electrical attractions within the
polypeptide chain.
19) The making of glucose from noncarbohydrate sources is called
____________________.
20) ____________________ refers to a measure of the nutrients a food provides
relative to the energy it provides.
