Archives: Quiz

1) Which of the following economic series is not included in the National Bureau of Economic Research (NBER) leading indicator group? a. Average weekly initial claims for unemployment b. Index of 500 consumer stock prices c. Real money supply, M2 […]

1) In classical immunization the effect of a change in interest rates is effectively neutralized because a. Price risk and reinvestment risk offset each other. b. Price risk and maturity risk offset each other. c. Reinvestment risk and credit risk […]

1) Assume that you purchase a 10-year $1,000 par value bond, with a 12% coupon, and a yield of 9%. Immediately after you purchase the bond, yields fall to 8% and remain at that level to maturity. Calculate the realized […]

1) Exhibit 5.6 USE THE INFORMATION BELOW FOR THE FOLLOWING PROBLEM(S) Refer to Exhibit 5.6. Calculate a value weighted average for Day T + 1. Assume a base index value of 100 on Day T. a.46.20 b.53.33 c.54.12 d.92.39 e.108.23 […]

1) Estimating forward rates from the spot rate curve is based on the assumption that the ____ hypothesis accurately describes the shape of the yield curve. a. Expectations b. Liquidity preference c. Segmented market d. Efficient market e. None of […]

1) Exhibit 14.4 USE THE INFORMATION BELOW FOR THE FOLLOWING PROBLEM(S) The Valentine Company currently has a 14% annual growth rate while the market average is 4 percent. The market multiple is 15. Determine the justified P/E ratio for the […]

1) Studies strongly suggest that the CAPM be abandoned and replaced with the APT. 2) Which of the following is not considered an asset allocation strategy? a. Integrated asset allocation b. Strategic asset allocation c. Tactical asset allocation d. Insured […]

1) Chronic malnutrition in children is characterized by a. hyperactivity. b. shrunken liver. c. short height for age. d. low weight for height. e. rapid weight loss 2) The ballooning out of an artery wall at a point where it […]

1) What is the role of omega-3 fatty acids in immune functioning? a. Maintain healthy skin and other epithelial tissues as barriers to infection. b. Regulate T-cell responses. c. Help to resolve inflammation when it is no longer needed for […]

1) Which of the following is a characteristic of breakfast eating? a.Breakfast skippers have higher BMRs up until their first meal of the day. b.Eating breakfast once per week conveys the same benefits as 5 times per week. c.People who […]

1) Which of the following was a finding of the Feeding Infants and Toddlers Study? a. Most toddlers but not infants consumed insufficient intakes of sodium. b. The most popular food among these population groups was baked potatoes. c. Most […]

1) The industrial application of heat to inactivate most but not all bacteria in a food is commonly known as a. sanitization. b. sterilization. c. pasteurization. d. depathogenation. e. irradiation. 2) What would be a normal body weight after one […]

1) The easiest way to increase intake of oleic acid is to consume more ____. a. lard oil b. corn oil c. olive oil d. safflower oil e. tallow oil 2) What is the normal pH of the stomach? a. […]

1) Approximately what percentage of the world’s population experiences persistent hunger? a. 4 b. 8 c. 12 d. 16 e. 20 2) Which statement characterizes vitamin B12nutrition in vegetarians and vegans? a.Vitamin B12in fortified cereals has low bioavailability. b.Vegan mothers […]

1) Which of the following foods are significant sources of oxalates? a. Seeds and nuts b. Processed cheeses c. Fermented dairy products d. Spinach and sweet potatoes e. Cauliflower and cabbage 2) What is the most likely explanation for the […]

1) On average, women receive only ____ milligrams of iron per day a. 8 to 9 b. 10 to 11 c. 12 to 13 d. 14 to 15 e. 16 to 17 2) What type of reaction is required to […]

1) A meat described as “prime cut” means that it ____. a.has an extended shelf life b.usually carries a high price c.is served only in restaurants d.is higher in fat than other cuts of meat e.comes from animals raised organically […]

1) Which vehicle conducts lymph into the vascular system? a. Villi b. Mesentery c. Subclavian vein d. Common bile duct e. Thoracic duct 2) What fraction of the day’s energy expenditure of the average person is represented by the basal […]

1) What is the greatest single source of sodium in the diet? a. Processed foods b. Unprocessed foods c. Natural salt content of foods d. Salt added during cooking e. Salt added at the table 2) Which of the following […]

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 […]

1) Which of the following would be the most appropriate food source of iodide for a person who lives inland? a. Fresh-water fish b. Iodized table salt c. Locally grown produce d. Plants of the cabbage family e. Soybeans and […]

1) What is the principle carbohydrate of milk? a. lactose b. sucrose c. maltose d. glycogen e. galactose 2) What is the usual state of nitrogen balance for healthy infants, children, and pregnant women? a. Equilibrium b. Metabolic c. Positive […]

1) Which statement is true of resistant starch? a. It is common in overripe bananas. b. It promotes constipation if taken in excessive amounts. c. It resists hydrolysis by digestive enzymes. d. It cannot be fermented by large intestinal bacteria. […]

1) Which of the following is a characteristic of liposuction? a.It often improves blood pressure and insulin sensitivity. b.It results in a typical loss of body weight of 25 to 50 lbs. c.It results in a return of body fat […]

1) What is the composition of lactose? a. two glucose units b. two fructose units c. one glucose and one fructose unit d. one glucose and one galactose unit e. two galactose units 2) A newly fertilized egg is known […]

1) In the endurance athlete, the first priority of nutrient repletion should be a. fluids. b. protein. c. glycogen. d. electrolytes. e. key vitamins. 2) Because obesity apparently has many causes, even in a single individual, the best approach seems […]

1) In kwashiorkor, what mineral is often present in an unbound form that promotes bacterial growth? a. Iron b. Iodine c. Arsenic d. Calcium e. Sodium 2) What defines the FDA’s de minimis rule? a. A requirement that the least […]

1) What percentage of older adults live in poverty? a. 7 b. 9 c. 11 d. 13 e. 15 2) Among the following, which is the most important strategy for an underweight person who wishes to achieve a healthy body […]

1) Which statement explains the association between a risk factor and the development of a disease? a.All people with the risk factor will develop the disease. b.The absence of a risk factor guarantees freedom from the disease. c.The more risk […]

1) What percent of the total iron content of a normal diet is heme iron? a. 1 b. 5 c. 10 d. 15 e. 20 2) Which of the following is associated with bifidus factors? a. Increased iron absorption b. […]

1) Which of the following is a feature of the WIC program? a. It caps the number of children in the program at 2 million. b. It is strictly remedial and available chiefly to women living in the inner city […]

1) Which of the following vitamins undergoes significant enterohepatic circulation? a.Folate b.Niacin c.Thiamin d.Pyridoxine e.Pantothenic acid 2) Surveys show that U.S. adults’ average intake of fat as a percentage of total energy intake is ____. a. 14% b. 24% c. […]

1) According to most dietary guidelines, what percentage of the day’s total energy intake should be furnished by carbohydrates? a. 5-10 b. 10-20 c. 20-30 d. 30-45 e. 45-65 2) What is a free radical? a.An inactive vitamin b.An unphosphorylated […]

1) Which part of the GI tract contains highly acidic digestive juices? a. Colon b. Ileum c. Stomach d. Duodenum e. Rectum 2) The American Heart Association goal is to lower blood pressure by reducing daily sodium intake to less […]

1) Lipids differ in their degree of saturation or unsaturation due to their number of ____. a. amino acids b. double bonds c. saccharide units d. peptide linkages e. oxygen atoms 2) As the newly appointed director of International Supplementation […]

1) Which statement is true of body mass index? a.It correlates with disease risks. b.It decreases by 1 unit for every 10 years of life. c.It provides an estimate of the fat level of the body. d.It is defined as […]

1) The gastrointestinal microbiome is comprised primarily of ____. a. villi b. bacteria c. mucosa d. probiotics e. viruses 2) What is the approximate percent efficiency of conversion of food energy to ATP energy in the body? a. 30% b. […]

1) Which of the following is a feature of vitamin D? a.Toxicity from vitamin D may result from overexposure to the sun. b.Requirements are much higher in the elderly due to degenerative bone diseases. c.Fortification of milk with the vitamin […]

1) Which of the following is a feature of fluoride in nutrition? a. Most bottled waters are fluoridated. b. A severe deficiency is known as fluorosis. c. Fluorapatite refers to an increase in the desire to eat fluoride-rich foods. d. […]

1) An example of a behavior modification technique for weight control is to a.feel guilty after you overeat. b.keep a record of your eating habits. c.always clean your plate when you eat. d.have someone watch you to prevent overeating. e.cook […]

1) To help maximize the long-term success of a person’s weight-loss program, which of the following personal attitudes should be encouraged in the individual? a.Strongly believing that weight can be lost b.Viewing the body realistically as being fat rather than […]

1) Which of the following is a characteristic of aging and the immune system? a. Immunity in older people does not seem to be affected by regular exercise. b. In the United States, infectious diseases are a minor cause of […]

1) Approximately what proportion of people in the United States are believed to have hypertension? a. 1/10 b. 1/5 c. 1/4 d. 1/3 e. 1/2 2) Which of the following is a characteristic of antibiotic use in livestock? a. Development […]

1) What type of nutrient is starch? a. fiber b. gluten c. simple carbohydrate d. complex carbohydrate e. compound carbohydrate 2) Which of the following nutrients are required in higher amounts during pregnancy due to their roles in the synthesis […]

1) Which of the following is a major contributor to the world€s supply of food energy? a. Barley b. Maize c. Rye d. Sorghum e. Adzuki beans 2) What proportion of adults in the U.S. have high blood triglycerides? a. […]

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 […]

1) Which of the following is a characteristic of the rate of dietary fat oxidation? a.It is lower in obese people. b.It is independent of LPL activity. c.It is higher in females than males. d.It is independent of the body’s […]

1) How much energy does one gram of fat provide? a. 3 kcal b. 5 kcal c. 7 kcal d. 9 kcal e. 11 kcal 2) Disaccharidase enzymes that hydrolyze the disaccharides into monosaccharides are found in the ____. a. […]

1) Riboflavin needs are more difficult to meet when the diet is low in a.meats. b.grains. c.vegetables. d.dairy foods. e.fruits. 2) What is the primary storage form of carbohydrate in the body? a. fiber b. starch c. glucose d. glycogen […]

1) Which process describes the sum of all chemical reactions that go on in living cells? a. Digestion b. Metabolism c. Absorption d. Catabolism e. Anabolism 2) Among the following population groups, which shows the highest prevalence of lactose intolerance? […]