Unlock document.
This document is partially blurred.
Unlock all pages and 1 million more documents.
Get Access
1) When a balanced diet is consumed, approximately what percentage of the bodys
energy expenditure is furnished by amino acids?
a.1 to 5
b.10 to 15
c.25 to 35
d.50 to 65
2) Which of the following is NOT among the features of monosodium glutamate in
foods?
a.It is a GRAS ingredient
b.It is not allowed in infant foods
c.It enhances the tastes of sweet, salty, bitter, and sour
d.It induces adverse reactions primarily in people with diabetes
3) The extent to which an environmental contaminant becomes harmful is dependent
primarily on its
a.persistence
b.solanine content
c.soil absorption efficiency
d.water solubility characteristics
4) What is the approximate energy requirement of infants, in kcalories per kilogram
body weight?
a.25
b.35
c.75
d.100
5) How many double bonds are present in stearic acid?
a.0
b.1
c.2
d.3
6) Which of the following is a characteristic of carbohydrates information on food
labels?
a.The Sugars amount includes only added sugars
b.The amount of starch is listed as a separate category
c.The Total Carbohydrate amount includes starch, sugars, and fiber
d.The Total Carbohydrate amount includes starch and sugars but not fiber
7) Which of the following trace minerals is known to be involved in bone development?
a.Tin
b.Cobalt
c.Silicon
d.Barium
8) How much sodium is contained in a fast-food deluxe hamburger that lists a salt
content of 2.5g?
a.100 mg
b.125 mg
c.1,000 mg
d.2,500 mg
9) Nutrient supplements known as green pills often contain
a.mostly food coloring
b.high-potency vitamin C
c.dehydrated alfalfa and parsley
d.dried extracts of spoiled meats
10) Which of the following is NOT among the properties associated with the cooking of
hamburgers?
a.Color alone is usually indicative of doneness
b.Burgers should be cooked to an internal temperature of 160F
c.Some burgers will retain some pink color even when cooked to 175F
d.Some burgers will turn brown before reaching the recommended temperature
11) List the major functions of the following agencies that monitor the nations food
supply: CDC, EPA, FAO, and USDA.
12) A dispensable amino acid is one that
a.is not needed by the body
b.can be synthesized by the body
c.can be used to synthesize an indispensable amino acid
d.cannot be synthesized by the body because of a genetic defect
13) Which of the following nutrients is most associated with increased production of
intestinal gas?
a.Iron
b.Fats
c.Proteins
d.Carbohydrates
14) Which of the following describes an event in the visual response process?
a.Light energy strikes the retina and excites pigments to release retinal
b.Light energy strikes the cornea and excites pigments to release retinoic acid
c.Visual pigments deep in the brain are excited by light transmitted through the retina
d.Epithelial cells on the surface of the eye respond to light energy by transmitting opsin
molecules along nerve pathways to the brain
15) Overeating and gaining body weight is an example of a
a.variable effect
b.positive correlation
c.negative correlation
d.randomization effect
16) Which of the following is a naturally occurring food source of vitamin D?
a.Egg yolks
b.Red meats
c.Tomato juice
d.Whole-wheat bread
17) What classification is given to a substance that leaches from the inside lining of a
can into the fruit, resulting in an off-flavor?
a.Direct additive
b.Indirect additive
c.Migratory contamination
d.Peripheral contamination
18) Among the following groups, which has the highest metabolic rate?
a.Females
b.Older individuals
c.Younger individuals
d.People with smaller surface areas
19) Which of the following describes a relationship between protein/amino acids and
heart disease?
a.Substituting soy protein for animal protein raises blood cholesterol levels
b.High blood levels of the amino acid arginine are a risk factor for atherosclerosis
c.High levels of homocysteine in food promote elevation of blood low-density
lipoproteins
d.Elevated blood homocysteine levels are associated with smoking cigarettes and
drinking alcohol
20) Which of the following is a feature of food colors?
a.Caramel is an approved natural food color
b.Most food color additives are artificial colors
c.Carotenoids are used to color foods blue and green
d.Natural food colors have lower standards of purity and safety than artificial colors
21) A positive relationship exists between sudden infant death syndrome and which of
the following behaviors during pregnancy?
a.Lack of exercise
b.High fish intake
c.Cigarette smoking
d.Vitamin C supplements
22) A newborn infant at full gestational age has an average length of
a.6 inches
b.12 inches
c.20 inches
d.3 feet
23) The food flavor enhancer monosodium glutamate is believed by some scientists to
promote a unique taste sensation known as
a.sushi
b.umami
c.chymos
d.sashimi
24) Which of the following defines a moderate level of alcohol intake per day for the
average-sized man?
a.Up to 1 drink
b.Up to 2 drinks
c.Up to 3 drinks
d.Up to 5 drinks
25) Which of the following is a characteristic of type 1 diabetes?
a.It is an autoimmune disorder
b.It occurs exclusively in people under 40 years of age
c.It must be treated by daily oral intake of insulin pills
d.It accounts for approximately 50% of all cases of diabetes
26) Which of the following is a feature of specific ergogenic aids?
a.Caffeine may enhance short-term, high-intensity performance
bCarnitine supplements appear to increase the concentration of muscle carnitine
c.Ribose supplements permit longer, more intense workouts in most athletes
d.Chromium supplements (as chromium picolinate) appear to enhance fat oxidation in
most athletes
27) Which of the following is a feature of diabetes?
a.Type 1 diabetes is more common than type 2
b.Type 1 diabetes is also known as insulin overload diabetes
c.Diabetes is caused by an excessive intake of dietary carbohydrates
d.Dietary management should focus on total carbohydrate intake rather than the type of
carbohydrate consumed
28) What factors are known to reduce or enhance iron absorption?
29) What is cross-contamination and how can it be minimized?
30) According to the Food Guide Pyramid, what constitutes a serving of milk?
31) Of the 25 million people with osteoporosis, what segment of the population is most
affected and at what age?
32) Populations that may be more susceptible to potential heart damage caused by
elevated triglycerides include people with
osteoporosis
diabetes
cancer
AIDS
33) Provide examples of how the dietary habits of grandparents can influence the bodys
metabolism and susceptibility to disease in future generations.
34) Explain the set point theory of weight change.
35) What are common factors that initiate choking? What are the preferred methods to
assist a person who is choking? What foods are commonly associated with choking?
36) What factors govern the opening and closing of the GI tract sphincters?
37) What is the meaning and significance of the Delaney Clause? Why is it believed by
many to be too strict and inflexible?
