1) Matching
a. 100
b. 130
c. 200
d. Pectin
e. Insulin
f. Mouth
g. Starch
h. Sucrose
i. Lactose
j. Lignin
k. Sucralose
l. Glycogen
m. Glucagon
n. Cellulose
o. Hydrolysis
p. HFCS
q. Epinephrine
r. Condensation
s. Small intestine
t. Large intestine
1>Disaccharide containing fructose
2>Chemical reaction that links two molecules together
3>Chemical reaction that splits a larger molecule into smaller molecules
4>A complex carbohydrate in muscle
5>A complex carbohydrate in legumes
6>Structurally similar to starch but resistant to digestion
7>A water-soluble fiber
8>A water-insoluble fiber
9>Site where digestion of disaccharides takes place
10>Site where digestion of starch begins
11>Site where fibers may be metabolized to short-chain fatty acids
12>When digested, yields galactose
13>Substance that signals the release of glucose into blood
14>Substance that signals removal of glucose from the blood
15>Normal blood glucose level, in mg per 100 mL blood
16>Stress hormone that modulates blood glucose
17>Processed syrup made from cornstarch
18>Number of kcalories provided by a 16-ounce regular soda
19>An alternative sweetener
20>RDA for carbohydrates, in g/day
2) What is the composition of maltose?
a. two glucose units
b. one glucose and one fructose unit
c. one glucose and one galactose unit
d. one galactose and one fructose unit
e. two galactose units
3) What vessel carries blood from the liver to the heart?
a. Aorta
b. Hepatic vein
c. Thoracic duct
d. Hepatic portal vein
e. Hepatic artery
4) The metabolism of alcohol begins in the ____.
a. liver
b. brain
c. stomach
d. intestines
e. mouth
5) Which of the following substances increases in muscles during intense exercise?
a. ATP
b. Lactate
c. Glycogen
d. Phosphocreatine
e. ADP
6) What is the sodium-potassium pump?
a. A cell membrane protein that uses energy to pump sodium into the cell
b. A cell membrane protein that uses energy to pump sodium out of the cell
c. A mechanism present throughout interstitial fluid for draining sodium from the
circulation
d. A mechanism present in the kidneys that exchanges sodium with lactic acid in order
to regulate organic acid concentration
e. A mechanism present in the stomach and small intestine wall that facilitates the
absorption of minerals.
7) For most adults, what is the recommended minimum amount of fat that should be
consumed, as a percentage of total energy intake?
a. 5
b. 15
c. 20
d. 35
e. 45
8) In people who practice energy restriction to prolong life, hunger becomes persistent
when kcal intake first drops by what percentage?
a. 10
b. 20
c. 30
d. 40
e. 50
9) Which of the following defines the body’s set point?
a.Minimum weight of a person
b.Maximum weight of a person
c.Point at which a person’s weight plateaus before dropping again quickly
d.Point above which the body tends to lose weight and below which it tends to gain
weight
e.Point at which the physical discomforts of severe obesity overcome the desire to eat
10) What part of the gastrointestinal tract is the predominant site of dietary fat
hydrolysis?
a. Mouth
b. Stomach
c. Small intestine
d. Large intestine
e. Esophagus
11) Among the leading causes of death in the United States diabetes ranks number
a. 1.
b. 3.
c. 5.
d. 7.
e. 9.
12) The frequent urination common in diabetes is known as
a. polyuria.
b. polyphagia.
c. polyuresis.
d. pseudodiuresis.
e. enuresis.
13) What is the most reliable indicator of an infant€s future health status?
a. Infant′s birthweight
b. Mother′s weight before pregnancy
c. Mother′s weight gain during pregnancy
d. Mother′s nutrition status prior to pregnancy
e. Maternal age
14) Which of the following contains the highest amount of riboflavin when expressed
per kcalorie?
a.Cheddar cheese
b.Pinto beans
c.Tuna (in water)
d.Liver
e.Strawberries
15) Visceral fat is stored chiefly ____.
a.around the thighs and neck
b.within the liver and spleen
c.around the abdominal organs
d.within subcutaneous adipocytes
e.in shallow deposits above muscles
16) Which of the following is an assumption made in the formulation of the RDA for
protein?
a. Dietary protein is of high quality only.
b. Dietary protein is of animal origin only.
c. Dietary carbohydrate and fat intakes are adequate.
d. Dietary protein should represent 12% of total energy.
e. Dietary protein needs are lower in infants and children.
17) When a slice of fresh apple turns a brown color, this is most likely the result of
a. oxidation.
b. dehydration.
c. microbial contamination.
d. ethylene oxide treatment in the ripening process.
e. lack of nutrients in the apple itself.
18) What amino acid has been linked to the development of the rare blood disorder
eosinophilia-myalgia syndrome in people who took it as a supplement?
a. Glycine
b. Arginine
c. Tryptophan
d. Phenylalanine
e. Proline
19) List the signs of dehydration as loss of body water progresses from slight to severe.
20) Describe the major events of digestion that occur in the mouth, stomach, and small
intestine.
21) Describe anatomical features of the small intestine that facilitate absorption.
22) Discuss the interactive roles of leptin and ghrelin in food intake control.
23) Define the subcategories of food security and food insecurity.
24) List the factors that increase the risk for vitamin B12and iron deficiency in older
adults.
25) The Nutrition Facts panel must provide the ____________________, the
____________________, or both for important nutrients.
26) Describe the risks associated with caffeine intake during pregnancy.
27) Explain the relationship between diet and arthritis treatment.