1) Which of the following is the most likely reason that a blood pressure reading should
be repeated before confirming a diagnosis of hypertension?
a. The person reacted emotionally to the procedure.
b. Blood pressure measuring devices often give inaccurate readings.
c. The cuff of the blood pressure measuring device was wrapped too tightly on the arm.
d. The cuff of the blood pressure measuring device was wrapped too loosely on the arm.
e. The person failed to fast before the test was performed.
2) What is the acronym for the food assistance program designed to help nutritionally
at-risk children, infants, and pregnant women?
a. FAP
b. WIC
c. EAT
d. MOW
e. ARND
3) Which of the following describes an association between vitamin A and vision?
a.Retinoic acid is the form required for synthesis of retinoblasts.
b.Light causes retinal to shift from a cis to a trans configuration.
c.Retinol is the form bound to beta-carotene in the corneal membrane.
d.Pigment molecules in the retina are composed of a molecule of vitamin A bound to an
omega-3 fatty acid.
e.Retinol protects the visual cortex from teratogenic chemicals.
4) What substance protects the stomach lining from damage due to digestive juices?
a. Water
b. Mucus
c. Pepsinogen
d. Dietary fats
e. Gastrin
5) How soon would death occur from starvation if the body was unable to shift to a
state of ketosis?
a. 3 to 5 days
b. 7 to 10 days
c. within 3 weeks
d. 4 to 6 weeks
e. 6 to 12 weeks
6) In general, the protein quality of legumes would be most improved by the addition of
a plant protein rich in ____.
a. lysine
b. tyrosine
c. methionine
d. glutamic acid
e. phenylalanine
7) What is the Tolerable Upper Intake
a. 1 mg/day
b. 2.5 mg/day
c. 7.5 mg/day
d. 10 mg/day
e. 20 mg/day
8) A typical person who burns 200 kcalories during a 2-mile run would, in the
postexercise period, burn an additional
a.10 kcalories.
b.20 kcalories.
c.30 kcalories.
d.40 kcalories.
e.50 kcalories.
9) Which statement is true of nutrient intakes?
a.Higher intakes are always safer than lower intakes.
b.Intakes below the EAR decrease risk of deficiency.
c.A typical intake falling between the RDA and the EAR is almost always adequate.
d.Intakes above the RDA are required to be safe.
e.Intakes above the UL put an individual at risk of toxicity.
10) Which of the following is the most significant rationale for eliminating alcohol
intake in athletic performance?
a. It is not metabolized in muscle.
b. It inhibits glycogen breakdown.
c. It inhibits creatine phosphate synthesis.
d. It interferes with ATP synthesis in the liver.
e. It provides far more carbohydrates than are needed.
11) Which statement describes a correct energy-yielding endpoint?
a. Carbohydrates yield glucose only when proteins are not available.
b. Proteins cannot yield fat stores.
c. Fatty acids yield amino acids.
d. Glycerol yields nonessential amino acids when nitrogen is present.
e. Fatty acids yield glucose.
12) Which of the following is a major form of vitamin K in foods?
a.Ergodione
b.Ergoquinone
c.Tocopherone
d.Phylloquinone
e.Ergotamine
13) Adults aged 71 and older who engage in minimal outdoor activity need ____
micrograms of vitamin D daily.
a. 15
b. 20
c. 25
d. 30
e. 35
14) The obstruction of a blood vessel by a clot that broke away from arterial plaque is
termed
a. an anginism.
b. an embolism.
c. circulatory hypoxia.
d. a de-plaquing event.
e. plaque rupture.
15) What vitamin deficiency disease appeared in people who had subsisted on a diet
high in corn and low in protein?
a.Scurvy
b.Pellagra
c.Wet beriberi
d.Pernicious anemia
e.Scaly dermatitis
16) What is the first organ to receive carbohydrates absorbed from the intestine?
a. heart
b. liver
c. pancreas
d. skeletal muscle
e. brain
17) What is umami?
a. The flavor of monosodium glutamate
b. The opening between the duodenum and jejunum
c. The intestinal enzyme that hydrolyzes fish proteins
d. An intestinal enzyme that hydrolyzes dietary nucleic acids
e. A flavor that combines sweet and sour
18) Which nutrient is used to enrich grains?
a.zinc
b.folate
c.protein
d.calcium
e.sodium
19) What is the leading cause of food contamination in the United States?
a. Naturally occurring toxicants
b. Food poisoning from microbes
c. Pesticide residues from farmers
d. Food additives from the food industry
e. Deliberate contamination
20) What is the sweetest-tasting simple carbohydrate in the diet?
a. glucose
b. lactose
c. fructose
d. sucrose
e. galactose
21) ____________________ is found in undercooked ground beef and can cause severe
bloody diarrhea, abdominal cramps, and vomiting lasting 5 to 10 days.
22) List several health risks associated with being underweight and with being
overweight.
23) Why are the elderly especially vulnerable to adverse drug-nutrient interactions?
24) What are the hazards of consuming amino acid supplements?
25) What are the major differences between aerobic and anaerobic metabolism? Give an
example of an aerobic reaction and an anaerobic reaction.
26) What are the differences between transcription and translation in the synthesis of
proteins?