1) What percentage of young school aged children exhibit hyperactivity?
a.3%
b.9%
c.20%
d.25-35%
2) Which of the following is a feature of irritable bowel syndrome?
a.Abdominal discomfort is usually mild
b.Effective treatment includes peppermint oil
c.Constipation rather than diarrhea is the major adverse effect
d.A combination of stress plus certain foods is needed to trigger an attack
3) In the development of plaque, what is thought to be responsible for oxidation of LDL
cholesterol during the inflammatory phase?
a.Free radicals
b.Beta-blockers
c.P-reactive protein (PRP)
d.Lipoprotein-associated phospholipase A
4) Which of the following is a feature of iron absorption?
a.It is higher with vegetarian diets
b.It is higher in people with iron deficiency
c.It is lower when iron is in the form of heme rather than non-heme
d.It is higher in adults than children due to more mature intestinal function
5) Matching
1>Transport protein of vitamin A
2>Promotes bone dismantling prior to bone growth
3>Condition that results from severe vitamin A deficiency
4>The protein of hair and nails
5>Chronic inflammation of skin follicles and oil-producing glands
6>Pigment in carrots and pumpkins
7>Precursor for vitamin D synthesis
8>Vitamin D deficiency disease in children
9>Vitamin D deficiency disease in adults
10>A vitamin K-dependent transport protein
11>May be beneficial for treating fibrocystic breast disease
12>Vitamin E deficiency disorder in premature infants
13>Typical food source of vitamin E
14>Type of anemia prevented by vitamin E
15>Substance that promotes synthesis of prothrombin
16>Another term for blood clotting
17>Use of this increases risk for vitamin K deficiency
18>Substance that prevents clotting of the blood
19>Composition of a blood clot
20>Food source of vitamin K
A.Acne B.Rickets C.Keratin D.Hemolytic E.Carotene F.Vitamin A G.Vitamin E
H.Vitamin K I.Cholesterol J.Coagulation K.Antibiotics L.Osteomalacia M.Calbindin
N.Xerophthalmia O.Anticoagulant P.Fibrin Q.Vegetable oils R.Erythrocyte hemolysis
S.Green leafy vegetables T.Retinol-binding protein
6) What is the principle carbohydrate of milk?
a.Lactose
b.Sucrose
c.Maltose
d.Glycogen
7) In the United States, iron is currently added to which of the following foods?
a.Milk and cheese
b.Breads and cereals
c.Peanut butter and jellies
d.Orange juice and tomato juice
8) The amount of energy that the body derives from foods is known as the
a.basal metabolism
b.food combustion value
c.bomb calorimetry value
d.physiological fuel value
9) Which of the following is an expression of the nutrient density of a food?
a.0.01 mg iron per kcalorie
b.110 kcalories per cup
c.0.5 mg iron per serving
d.110 kcalories per serving
10) What term describes an event, such as a GI infection, that results in decreased
nutrient absorption, which in turn results in inability to synthesize sufficient immune
cells and immune factors, thereby leading to increased susceptibility to another GI
infection?
a.Synergistic
b.Antagonistic
c.Enteroimmune recirculation
d.Reinforced negative nutrition spiral
11) What is a chief function of carbonic acid in the body?
a.Activates angiotensin
b.Activates angiotensinogen
c.Helps with gastric digestion
d.Helps maintain acid-base balance
12) What is the major carrier of the fat-soluble vitamins from the intestinal epithelial
cell to the circulation?
a.Albumin
b.Cholesterol
c.Chylomicrons
d.Liposoluble binding proteins
13) All of the following are meal-planning strategies for underweight people who desire
to gain weight EXCEPT
a.they should eat at least 3 healthy meals daily
b.they should eat meaty appetizers rather than salads
c.they should refrain from between-meal snacking, especially energy drinks
d.they should increase the amount of food consumed within the first 20 minutes of a
meal
14) What defines the FDAs de minimis rule?
a.A requirement that the least toxic food additive be used on foods
b.The minimum amount of a food particle that can be detected
c.The minimum amount of nitrite that can be added to foods to prevent spoilage over a
certain time frame
d.The amount of a food additive that causes no more than a one-in-a-million risk of
cancer to human beings
15) When two amino acids are chemically joined together, the resulting structure is
called a
a.dipeptide
b.diglyceride
c.polypeptide
d.disaccharide
16) An increase in exercise accompanied by a decrease in body weight is an example of
a
a.variable effect
b.positive correlation
c.negative correlation
d.randomization effect
17) To help prevent body fat gain, the DRI suggests daily, moderately intense, physical
activities totaling
a.20 minutes
b.60 minutes
c.1 1/2 hours
d.3 hours
18) Which of the following functions is(are) first to be affected when a person begins to
drink alcohol?
a.Speech and vision
b.Judgment and reasoning
c.Voluntary muscle control
d.Respiration and heart function
19) Which of the following physical activities would be permitted for the pregnant
woman?
a.Scuba diving
b.Water aerobics
c.Exercising in hot, humid weather
d.Exercising while lying on her back
20) What is a safe rate of weight loss on a long-term basis for most overweight people?
a.0.5-2 lbs/week
b.3-4 lbs/week
c.5% body weight/month
d.10% body weight/month
21) In what population group are choking and vomiting most serious?
a.Infants
b.Teenagers
c.Elderly females
d.Obese
22) What feature is shared by vitamins E and K?
a.Deficiencies of either lead to anemia
b.Both have strong antioxidant properties
c.Neither is involved in bone development
d.Supplements of either may interfere with anticlotting medications
23) What percentage of adolescents have calcium intakes that meet recommendations?
a.10-30
b.35-50
c.55-65
d.70-90
24) Which of the following is one of the top two causes of hospitalizations from
foodborne infections in the U.S.?
a.Salmonella
b.Escherichia coli
c.Staphylococcus aureus
d.Clostridium perfringens
25) Approximately how many people, in millions, are served by the U.S. Supplemental
Nutrition Assistance Program?
a.5
b.10
c.20
d.40
26) Which of the following is NOT among the characteristics of dolomite supplements?
a.Efficiency of absorption is poor
b.They contain both calcium and magnesium
c.They are usually sold as a very pure product
d.They are commonly extracted from limestone
27) Which of the following is a characteristic of the blood cholesterol level?
a.The desirable upper range is 250 mg per 100 mL
b.It can be reduced by increasing dietary intake of insoluble fiber
c.It can be lowered by increasing dietary intake of trans-fat
d.It can be lowered more effectively by reducing dietary intake of saturated fat than of
cholesterol
28) Which of the following is NOT among the conditions associated with zinc
deficiency?
a.Altered taste
b.Kidney failure
c.Abnormal night vision
d.Poor healing of wounds
29) What is the major source of good cholesterol?
a.Fatty fish
b.Fatty meat
c.Endogenous synthesis
d.Monounsaturated and polyunsaturated fatty acids
30) Which of the following is NOT among the characteristics of diabetes mellitus?
a.Type 1 diabetes can occur at any age
b.Type 2 diabetes develops primarily when people reach adulthood
c.The two major forms are variations of the insulin-dependent type
d.The most common form is characterized by resistance to insulin by body cells
31) According to the FDA, what is the leading food safety concern?
a.Food additives
b.Pesticide residues
c.Foodborne illnesses
d.Environmental contaminants
32) Which of the following is one of the top two causes of hospitalizations from
foodborne infections in the U.S.?
a.Salmonella
b.Escherichia coli
c.Staphylococcus aureus
d.Clostridium perfringens
33) Discuss the beneficial and adverse effects of free radicals.
34) Explain the food manufacturers responsibilities for the use of food additives.
35) What is cross-contamination and how can it be minimized?
36) List the benefits of breastfeeding for the infant and for the mother.
37) Explain the effects of aspirin on prostaglandin synthesis and inflammation.