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1) Of the total fat content of the most commonly eaten nuts in the United States, what is
the approximate percentage of monounsaturated fat?
a. 29
b. 39
c. 49
d. 59
e. 69
2) Which of the following is a feature of elderly people and water metabolism?
a. They may not feel thirsty or recognize dryness of the mouth.
b. They have a higher total body water content compared with younger adults.
c. They show increased frequency of urination, which results in higher requirements.
d. They frequently show symptoms of overhydration such as mental lapses and
disorientation.
e. Overhydration increases risk of pressure ulcers and urinary tract infections.
3) What is one benefit of using controls in an experiment?
a.The size of the groups can be very large.
b.The subjects do not know anything about the experiment.
c.The subjects who are treated are balanced against the placebos.
d.The subjects are similar in all respects except for the treatment being tested.
e.The costs associated with the study are usually much lower.
4) What type of deficiency is caused by inadequate absorption of a nutrient?
a.primary
b.clinical
c.secondary
d.subclinical
e.chronic
5) Which of the following conditions is characterized by insulin resistance of fat cells?
a. Hypoglycemia
b. Atherosclerosis
c. Type 1 diabetes
d. Type 2 diabetes
e. Juvenile diabetes
6) How does the method of cooking affect thiamin stability?
a.Microwaving the food conserves much of the thiamin.
b.Prolonged heating of the food has little, if any, effect on the thiamin.
c.Boiling the food tends to conserve thiamin by forming a stable, hydrated complex.
d.Steaming the food can lead to substantial thiamin loss due to the high heat needed to
form the steam.
e.Blanching the food before cooking it will preserve thiamin content.
7) A tumor that releases cells, leading to the spread of cancer to other regions of the
body, is said to
a. promote.
b. augment.
c. metastasize.
d. infiltrate downstream.
e. become necrotic.
8) When children are allowed to eat freely from a variety of foods, they usually select
foods that arehighin
a. iron.
b. fiber.
c. sugar.
d. protein.
e. fat.
9) Research has shown that the risk for neural tube defects is lowered by taking
supplements of
a.niacin.
b.folate.
c.vitamin C.
d.vitamin B12.
e.thiamin.
10) What structure controls the release of material from the stomach to the small
intestine?
a. Ileocecal valve
b. Pyloric sphincter
c. Diaphragmatic valve
d. Esophageal sphincter
e. Hepatic portal valve
11) Which of the following is a property of the fat-soluble vitamins?
a.Most of them are synthesized by intestinal bacteria
b.Intestinal transport occurs by way of the portal circulation
c.Deficiency symptoms may take years to develop on a poor diet
d.Toxicity risk is higher for vitamins E and K than for other fat-soluble vitamins
e.Deficiencies are more common in industrialized nations than in developing nations.
12) What is a ribosome?
a. A template for protein synthesis
b. A hard knot of subcutaneous protein mass
c. A structure upon which proteins are assembled
d. An antibody synthesized by specialized immune cells
e. The product of failed protein synthesis
13) What is the largest federal food assistance program in the United States?
a. WIC
b. EAT
c. National Food Resource Program
d. Supplemental Nutrition Assistance Program
e. Senior Farmer’s Market Program
14) The series of reactions involving the conversion of glucose to pyruvate is known as
____.
a. pyrolysis
b. glycolysis
c. beta-oxidation
d. coupled reaction
e. gluconeogenesis
15) Which feature is present in people who regularly eating meals based on tofu?
a.They show less heart disease but more colon cancer than omnivores.
b.They show evidence of marginal protein intake compared with omnivores.
c.They have lower blood pressure levels than those eating meat.
d.They have lower sodium intakes but blood pressure is similar to those eating red
meat.
e.They are virtually indistinguishable from meat eaters in terms of disease occurrence.
16) What would be the best method of slowing alcohol absorption?
a. Not eating
b. Eating protein snacks
c. Drinking caffeinated drinks
d. Eating carbohydrate snacks
e. Fasting 6 to 8 hours before drinking
17) Incorporating large quantities of low-energy-density foods in a diet is sometimes
referred to as
a.calometrics.
b.minimetrics.
c.densification.
d.volumetrics.
e.substitution.
18) Which statement is true of the carbohydrate content of dairy products?
a. A cup of white milk yields about 6 g of carbohydrate.
b. Most cheeses provide little, if any, carbohydrate.
c. Cottage cheese provides about 12 g of carbohydrate per cup.
d. A cup of yogurt yields about 3 g of carbohydrate.
e. A cup of skim milk yields almost 25 grams of carbohydrate.
19) Which of the following is a feature of zinc nutrition in the elderly?
a. Zinc intake is insufficient in older people.
b. Excess zinc from supplements blunts the taste buds.
c. Zinc deficiency stimulates the appetite for high-fat foods.
d. Most medications affect zinc excretion but not absorption.
e. Excess zinc increases the risk of pneumonia.
20) What does a DEXA scan measure?
a. Bone density
b. Severity of bone microfractures
c. Bioavailability of calcium supplements
d. Calcium absorption and excretion balance
e. Movement of calcium throughout the body
