Chemistry for Changing Times, 14e (Hill/McCreary)
Chapter 17 Food
17.1 Multiple Choice Questions
1) It is estimated that over ________ of adults in the United States are overweight.
A) 35%
B) 45%
C) 68%
D) 20%
2) Lactose is hydrolyzed to
A) glucose and mannose.
B) glucose and fructose.
C) fructose and galactose.
D) glucose and galactose.
3) Blood sugar is
A) fructose.
B) glucose.
C) lactose.
D) galactose.
4) Honey is primarily
A) fructose and glucose.
B) fructose and mannose.
C) sucrose.
D) glucose and mannose.
5) High fructose corn syrup is produced
A) from genetically engineered corn that produces more fructose than glucose upon hydrolysis.
B) by processing normal glucose rich corn syrup with an enzyme that converts glucose to fructose.
C) by adding synthetic fructose to normal corn syrup.
D) by a combination of all of the above processes.
6) Compared to normal corn syrup, high fructose corn syrup is
A) sweeter.
B) less sweet.
C) the same sweetness.
D) higher in calories.
7) Persons with lactose intolerance
A) are allergic to lactose.
B) lack the enzyme for the breakdown of lactose.
C) have a deficiency of lactose.
D) have a bitter taste response to lactose.
8) Lactose could be considered to be a
A) blood sugar.
B) milk sugar.
C) muscle sugar.
D) table sugar.
9) In the presence of oxygen, glucose is broken down to
A) carbon dioxide, water, and energy.
B) oxygen, water, and energy.
C) carbon dioxide.
D) energy.
10) When starch is digested, it is hydrolyzed to
A) sucrose.
B) glucose.
C) ribose.
D) lactose.
11) From your body’s perspective, glucose is
A) a fuel.
B) an oxidizing agent.
C) a source of structural material.
D) all of the above
12) Glucose is broken down through a set of ________ chemical reactions.
A) 30
B) 40
C) 50
D) 20
13) Complex carbohydrates are essentially polymers of
A) glucose.
B) fatty acids.
C) nucleic acids.
D) glycerol.
14) The body stores a relatively small amount of excess glucose as
A) cellulose.
B) glycogen.
C) protein.
D) fat.
15) The body stores most excess glucose as
A) cellulose.
B) glycogen.
C) protein.
D) fat.
16) Animal starch is
A) glucose.
B) cellulose.
C) glycogen.
D) fat.
17) A good source of complex carbohydrates is
A) sucrose.
B) lactose.
C) cereal grains.
D) beef steak.
18) Fats are
A) esters.
B) glycerols.
C) amides.
D) aldehydes.
19) Most fats are
A) pentaglycerides.
B) monoglycerides.
C) triglycerides.
D) diglycerides.
20) In the body, fat serves as a
A) thermal insulator.
B) protective covering of organs.
C) reserve energy supply.
D) all of the above
21) The first step in the hydrolysis of fats is splitting them into fatty acids and
A) methanol.
B) ethanol.
C) fructose.
D) glycerol.
22) Arteriosclerosis is a condition affecting the
A) heart.
B) arteries.
C) brain.
D) lungs.
23) Saturated fats have
A) primarily C—C bonds.
B) a large proportion of C C bonds.
C) one or more C C bonds.
D) an odd number of carbon atoms.
24) Polyunsaturated fats have
A) primarily C—C bonds.
B) a large proportion of C C bonds.
C) one or more C C bonds.
D) an odd number of carbon atoms.
25) Fats and cholesterol are carried in the blood by association with
A) hemoglobin.
B) lipids.
C) lipoproteins.
D) glucose.
26) Lipoproteins are classified by
A) density.
B) carbon number.
C) amino acid sequence.
D) iodine number.
27) Low-density lipoproteins are the blood carriers of
A) triglycerides.
B) oxygen.
C) fatty acids.
D) cholesterol.
28) Very low-density lipoproteins are the blood carriers of
A) triglycerides.
B) oxygen.
C) fatty acids.
D) cholesterol.
29) High-density lipoproteins are the blood carriers of
A) triglycerides.
B) oxygen.
C) fatty acids.
D) cholesterol.
30) High-density lipoprotein is often called “good cholesterol” because it
A) breaks down cholesterol in the bloodstream.
B) delivers cholesterol to the cells for use.
C) carries cholesterol to the lungs where it is oxidized.
D) transports cholesterol to the liver where it is processed and excreted.
31) Low-density lipoprotein is often called “bad cholesterol” because it
A) breaks down cholesterol in the bloodstream.
B) delivers cholesterol to the cells where it may be deposited in arteries.
C) carries cholesterol to the lungs where it is oxidized.
D) transports cholesterol to the liver where it is processed and excreted.
32) There is some evidence that exercise increases
A) HDL.
B) LDL.
C) VLDL.
D) all lipoproteins.
33) Which of the following lipoproteins has the highest percentage of protein?
A) HDL
B) LDL
C) VLDL
D) All lipoproteins have the same percentage of protein.
34) A serving of a low fat cream cheese contains 6 g of fat and 3 g of protein. What percentage of calories
comes from fat? (1 g fat = 9 kcal) (1 g protein = 4 kcal)
A) 70%
B) 69%
C) 20%
D) 82%
35) One serving of chunk light tuna in water contains 0.5 g of fat. (1 g fat = 9 kcal.)The total food calories
in one serving is 60. What percentage of calories come from fat?
A) < 1%
B) 7.5%
C) 15%
D) 75%
36) The class of foods that has the highest caloric value is
A) carbohydrates.
B) fats.
C) protein.
D) vitamins.
37) Some of the fat-laden foods are cream, butter, margarine and
A) fish.
B) celery.
C) fruit.
D) salad oils.
38) The purpose of casein in milk is
A) as an enzyme.
B) to stabilize the emulsion of butterfat in water.
C) as a monosaccharide.
D) as a catalyst.
39) It has been shown that Greenlanders who eat a lot of fish have a low risk of heart disease despite the
fact that their diet is high in fat and cholesterol. This is probably due to
A) polyunsaturated fatty acids.
B) taking aspirin.
C) complexing agents.
D) vigorous exercise.
40) A 2000 Calorie per day diet should contain not more than ________ grams of fat. (1 g of fat = 9 kcal.)
A) 67
B) 50
C) 30
D) 11
41) A 2000 Calorie per day diet should contain not more than ________ grams of saturated fat.
(1 g of fat = 9 kcal.)
A) 67
B) 22
C) 33.5
D) 10
42) Cholesterol is a
A) fully saturated triglyceride.
B) highly unsaturated triglyceride.
C) fatty acid.
D) steroidal alcohol.
43) Cholesterol does NOT occur in
A) coconut oil.
B) butter.
C) pork fat.
D) lard.
44) Cholesterol that is present in the blood serum is closely associated with
A) overactive kidneys.
B) hardening of the arteries.
C) diabetes.
D) osteoporosis.
45) Which of the following statements is NOT true for trans fatty acids?
A) Both hydrogens are on the same side of the double bond.
B) They are more likely to be solids than cis fatty acids.
C) They do not have a bend in the overall hydrocarbon chain.
D) They can stack together more closely than cis fatty acids.
46) Partial hydrogenation of vegetable oils results in all of the following EXCEPT
A) soft and pliable fats that can be easily spread.
B) fewer double bonds in the fat.
C) an increase in trans fatty acids.
D) an increase in omega-3 fatty acids.
47) When oil and water are mixed vigorously, the oil is broken up into tiny droplets that are dispersed
throughout the water. This dispersed mixture is a(n)
A) bile mixture.
B) emulsion.
C) lipoprotein.
D) organophosphate.
48) Proteins are polymers of
A) glucose.
B) amino acids.
C) maltose.
D) fructose.
49) How many essential amino acids are there?
A) 9
B) 20
C) 40
D) 1000
50) Kwashiorkor is a disease caused by
A) lack of iodine.
B) iron deficiency.
C) extreme lack of protein and vitamins.
D) sedentary life style.
51) Amino acids that are not synthesized by the human body and must be obtained in food sources are
called
A) nucleic acids.
B) carboxylic acids.
C) essential amino acids.
D) vitamins.
52) The number of different amino acids that combine to form human protein is generally recognized as
A) 10.
B) 20.
C) 35.
D) 45.
53) An all-vegetable diet is usually lacking in
A) magnesium and potassium.
B) sodium and potassium.
C) vitamin C and D.
D) vitamin B12, calcium, iron, riboflavin, and vitamin D.
54) Complete (adequate) protein contains
A) all the known amino acids.
B) all the amino acids found in human protein.
C) all the essential amino acids.
D) all the amino acids for which U.S. RDAs have been established.
55) High quality (better than adequate) protein is a protein that
A) contains all the amino acids found in human protein.
B) contains all the known amino acids.
C) contains all the essential amino acids in about the same ratio as they occur in human protein.
D) contains all the amino acids in the same sequence as they are found in human protein.
56) Which does NOT provide a complete protein?
A) meat
B) cheese
C) eggs
D) soy protein
57) Which of the following has the highest protein conversion efficiency?
A) beef
B) cereal grains
C) chicken
D) milk and eggs
58) It is estimated that minerals compose ________ of the mass of the human body.
A) 1%
B) 4%
C) 18%
D) 24%
59) Iron plays a central role in
A) protein synthesis.
B) nucleic acid replication.
C) hemoglobin structure and oxygen transport.
D) bones.
60) Which class of nutrients in itself does not provide any energy to the human body?
A) minerals
B) fats
C) carbohydrates
D) proteins
61) How many elements are “essential” to life?
A) 10
B) 30
C) 70
D) 110
62) Iodine is an important mineral in the proper functioning of the
A) brain.
B) thyroid.
C) intestines.
D) heart.
63) Excess intake of sodium chloride (salt) can cause
A) diabetes.
B) goiter.
C) hypertension.
D) phenylketonuria.
64) Vitamins can be grouped into two broad categories:
A) the B complex and the rest.
B) fat soluble and water soluble.
C) acids and esters.
D) esters and amines.
65) Fat soluble vitamins are
A) stored in the body.
B) excreted from the body.
C) rapidly decomposed in the body.
D) less important than water soluble vitamins.
66) Water soluble vitamins
A) are needed every day or so.
B) are not excreted.
C) do not lose their vitamin content when cooked.
D) are stored in the fat.
67) A deficiency of vitamin A may cause
A) schizophrenia.
B) blindness.
C) cardiac arrest.
D) stroke.
68) Which of the following vitamins can cause sickness if taken in too large a quantity?
A) A and D
B) C
C) B complex
D) K
69) The fat soluble vitamins are
A) A, B, C, K.
B) A, C, D, K.
C) A, D, E, K.
D) B, C, D, E.
70) A disease or condition that vitamin C is known to cure is
A) beriberi.
B) scurvy.
C) colds.
D) diabetes.
71) Vitamins are specific organic compounds that are required in the diet to
A) aid in digestion of proteins.
B) prevent deficiency diseases.
C) provide essential amino acids.
D) provide fiber.
72) Fiber in the diet appears to benefit individuals with all of the following EXCEPT
A) high blood pressure.
B) scurvy.
C) diabetes.
D) diverticulitis.
73) Fiber in the diet may do all of the following EXCEPT
A) delay stomach emptying.
B) prevent constipation.
C) lower cholesterol levels.
D) increase the number of calories absorbed.