1) What term defines the condition of infant tooth deterioration resulting from chronic
exposure to carbohydrate-rich fluids from a bottle?
a.Juice bottle erosion
b.Suckling enamelosis
c.Formula-induced gingivitis
d.Nursing bottle tooth decay
2) After sitting through a two-hour lecture in math, your stomach is growling. You have
just learned about surface area and its role in mathematics. Your classmate points out
that surface area is also an integral part of the absorption of nutrients
a.due to the makeup of the gastric mucosa
b.due to the relatively large size of food protein molecules
c.through the presence of the enormous number of villi and microvilli
d.resulting from the large size of pancreatic enzymes on which nutrients become
digested
3) What is a function of hydrochloric acid in the stomach?
a.Absorbs water
b.Inhibits peristalsis
c.Neutralizes the food mass
d.Creates an optimum acidity
4) Low- or reduced-fat milk should NOT be given routinely to a child until after the age
of
a.two weeks
b.three months
c.one year
d.six years
5) What is the chief reason for NOT using irradiation for preserving dairy products?
a.It imparts off flavors
b.It coalesces the fat particles
c.It is inefficient at killing microorganisms
d.It results in high amounts of food radioactive particles
6) Which of the following is NOT among the characteristics of raw oyster
consumption?
a.Freezing for 24 hours kills the hepatitis virus
b.Some hot sauces can kill the bacteria found in them
c.Some people who drink alcohol are protected from oyster-borne illness
d.People with weakened immune systems are especially vulnerable to oyster-borne
illness
7) Which of the following is a feature of vitamin E?
a.Functions as a hormone-like substance
b.Toxicity symptoms include bone abnormalities
c.Deficiencies occur from inability to absorb dietary lipids
d.Important food sources include enriched breads and pasta
8) Which of the following is a function of the intestinal microvilli?
a.Secretion of bile salts
b.Secretion of digestive acid
c.Transport of nutrient molecules
d.Transport of pancreatic enzymes
9) Which of the following is a feature of bottled waters that are sold to consumers?
a.Bottled water is classified as a food and is regulated by the FDA
b.Cost and stability are the two main reasons for choosing to use bottled water
c.Bottled water is classified as an indirect additive to the diet and is regulated by the
EPA
d.Government regulations mandate that labels on bottled water reveal sources and
heavy metal content
10) Microorganisms in food that are viable when consumed and that are beneficial to
health are known as
a.probiotics
b.prebiotics
c.postbiotics
d.zymobiotics
11) At what age does the normal infant first develop the ability to swallow solid food?
a.3-5 weeks
b.26-32 weeks
c.4-6 months
d.9-12 months
12) A principal reason that congregate meals are preferable to Meals on Wheels is that
a.the cost of administering congregate meals is lower
b.there are more social benefits to congregate meals
c.nutritional benefits are greater with congregate meals
d.more meals per week are served with congregate meals
13) The most highly fortified foods on the market are
a.frozen dinners
b.imitation foods
c.enriched breads
d.breakfast cereals
14) Textured vegetable protein is usually made from
a.soybeans
b.corn stalks
c.a mixture of legumes
d.cruciferous vegetables
15) Approximately how much iron is lost daily by adults from urine, sweat, and shed
skin?
a.1 mg
b.5 mg
c.12 mg
d.18 mg
16) Which of the following is NOT a characteristic of caffeine and lactation?
a.Caffeine enters breast milk
b.Caffeine in breast milk may irritate the infant
c.The A.M.A. recommends no caffeine intake during lactation
d.If consumed, the amount should be no more than 2 cups of coffee daily
17) Matching:
1>An 18-carbon monounsaturated fatty acid
2>A source of medium-chain saturated fatty acids
3>A long-chain saturated fatty acid
4>A good source of monounsaturated fats
5>A phospholipid
6>Major dietary precursor for vitamin D synthesis
7>Source of bile
8>Signals the release of bile
9>Major source of lipase
10>Structure assisting absorption of long-chain fats
11>A lipoprotein synthesized within intestinal absorptive cells
12>A lipoprotein made primarily by the liver
13>The lipoprotein type with the highest percentage of protein
14>Slows the synthesis of eicosanoids
15>An essential fatty acid
16>Common source of trans-fatty acids
17>Good food source of omega-3 fatty acids
18>Good food source of omega-6 fatty acids
19>Fat replacement product made from fat
20>Oil that is characteristic of the Mediterranean diet
A.Liver B.Olestra C.Micelle D.Aspirin E.Lecithin F.Corn oil G.Olive oil H.Sardines
I.Pancreas J.Canola oil K.Oleic acid L.Stearic acid MCholesterol N.Potato chips
O.Tropical oils P.Chylomicron Q.Linolenic acid R.Cholecystokinin S.High-density
lipoprotein T.Very-low density lipoprotein
18) Which of the following is NOT among the risk factors that predict the development
of hypertension?
a.Age
b.Race
c.Salt intake
d.Family background
19) Which of the following is a feature of potassium?
a.It is unrelated to blood pressure
b.Liberal intakes may correct hypertension
c.Major dietary sources are processed foods
d.Deficiencies are usually the result of deficient intakes
20) Which of the following is a characteristic of arterial plaque?
a.Size of the plaque is not as important as composition
b.Stabilization of the plaque occurs with moderate intake of alcohol
c.The amount of C-reactive protein in the plaque is a marker for high risk
d.The rough surface of plaques promotes neutrophil aggregation and antigen formation
21) Which of the following describes a way to make an electrolyte solution?
a.Dissolve a teaspoon of salt in a glass of water
b.Vigorously shake a mixture of corn oil and water
c.Dissolve a pinch of corn starch in a glass of water
d.Vigorously shake a pinch of table sugar in warm water
22) Once a person reaches the age of 70 years, about how many more years of survival
would be expected?
a.5
b.10
c.15
d.20
23) Which of the following is NOT among features of nutrition and metabolism?
a.The infants brain uses about 60% of the daily energy intake
b.The fat in breast milk provides most of the energy to support rapid growth
c.The infants brain is larger relative to the size of the body and therefore uses more
energy
d.The protein content in breast milk can be high enough to occasionally induce protein
overload
24) Which of the following vitamins is least associated with the process of bone
remodeling?
a.A
b.K
c.E
d.D
25) Which of the following is NOT among good plant sources of calcium for the body?
a.Spinach
b.Almonds
c.Corn tortillas
d.Sesame seeds
26) List 5 ways the food industry could substantially reduce fossil fuel use and still
remain sustainable.
27) The population most affected by bone loss resulting in osteoporosis is
males over the age of 65
female athletes who compete in marathons
women over the age of 50
all of the above in equal proportions
28) What is meant when certain factors are described as playing a determining role
versus a permissive role in the risk for diseases such as diabetes and cardiovascular
disorders?
29) Compare and contrast the following types of water: distilled, filtered, mineral,
public, purified, and spring.
30) Discuss the meaning and significance of foods that are refined, enriched, fortified,
or whole-grain.
31) List ways that consumers can plan healthy, thrifty meals.
32) Compare the properties of prebiotics and probiotics. Give examples of each type.
33) What is meant by biodiversity and how does it affect world food production?
34) Cite examples of outbreaks of foodborne infections from consumption of food
products sold by the food industry.