Midterm Exam

A  Amino acids that are normally nonessential but must be supplied through the diet when the need for it exceeds the body’s ability to produce it

B  Amino acids that cannot be synthesized by the body at all and should be taken in through the diet to meet the required amounts

C  Amino acids that are required by the body in minute quantities

D  Amino acids that are synthesized by the body in excess quantities

E  Amino acids that are easily synthesized by the body and are not required to be consumed through the diet

A  Weight

B  Genes

C  Age

D  Diet

E  Gender

A  A 60-year-old retiree

B  A 30-year-old with extensive burns

C  A 38-year-old pregnant woman

D  A 20-year-old college student

E  A 70-year-old recovering from surgery

A  Serotonin

B  Potassium

C  Vitamin A

D  Vitamin B12

E  Vitamin C

A  The body uses excess amino acids, leading to rapid muscle growth.

B  The excess protein causes muscle breakdown rather than building muscle tissue.

C  The body utilizes excess amino acids as fuel or stores them as fat.

D  The body starts to dismantle its tissue proteins.

E  A diet high in protein does not provide sufficient energy required to support muscle growth.

A  hormones

B  enzymes

C  lysosomes

D  antibodies

E  lipoproteins

A  building enzymes and hormones.

B  maintaining fluid and electrolyte balance.

C  maintaining acid-base balance.

D  supporting growth and maintenance.

E  transporting substances around the body.

A  Protein recommendations are based strictly on age and gender.

B  Athletes may need slightly more protein than other healthy adults.

C  Athletes build muscle only when they consume excess protein supplements.

D  Dieters should take excess protein supplements to spare body proteins.

E  Infants and children need the same amount of protein as adults on a per-kilogram basis.

A  Take amino acid supplements because they are easier to digest than whole foods.

B  Take amino acid supplements because they are an excellent way to provide energy to rebuild muscles.

C  Consume whole protein as it is better handled by the digestive system and will promote recovery.

D  Exercise regularly to promote muscle regain.

E  During recovery, consume extra carbohydrate but not extra protein.

A  A 20-year-old woman

B  A 28-year-old man

C  A 8-year-old child

D  An 82-year-old man

E  A 28-year-old woman

A  Saturated fat had little impact on cardiovascular death rates in the two countries with the highest total fat intakes.

B  The country that consumed more than 15% of total energy from saturated fat had the lowest cardiovascular death rate.

C  The country with the lowest saturated fat intake had the highest cardiovascular death rate.

D  One of the countries with the highest total fat intake had the lowest cardiovascular death rate.

E  The country with the lowest total fat intake had the lowest cardiovascular death rate.

A  fatty acids

B  sterols

C  phospholipids

D  lipoproteins

E  triglycerides

A  All fatty acids are solid at room temperature.

B  The more hydrogen atoms attached to carbon atoms, the more saturated a fatty acid is.

C  The more carbon atoms and nitrogen atoms present in a fatty acid, the shorter the fatty acid is.

D  All fatty acids have only double bonds.

E  All fatty acids have the same chain length.

A  45 grams

B  10 grams

C  15 grams

D  17.5 grams

E  25 grams

A  71%

B  53%

C  42%

D  31%

E  19%

A  flaxseed, which is high in omega-3 fatty acids

B  olives, which are high in monounsaturated fats

C  nondairy creamers, which are high in trans fats

D  avocados, which are high in unsaturated fats

E  walnuts, which are high in omega-6 fatty acids

A  Vitamin D is made with cholesterol.

B  It can be made by the body.

C  It is a part of every cell.

D  It is an essential nutrient.

E  It is a component of bile.

A  lead

B  mercury

C  arsenic

D  iron

E  iodine

A  Both her percentage of calories from fat and saturated fat meet the recommendations.

B  Her saturated fat intake is within the recommended range, but her percentage of calories from total fat is too low.

C  Her saturated fat intake is within the recommended range, but her percentage of calories from total fat is too high.

D  Her fat intake is within the recommended range, but her percentage of calories from saturated fat is too high.

E  Both her percentage of calories from fat and saturated fat fall are above the recommendations.

A  Bananas

B  Soda

C  Skin-on chicken breasts

D  Ice cream

E  Butter

A  Soluble fiber converts dietary cholesterol into bile, which is recycled for use in the digestive process.

B  Insoluble fiber converts into bile in the large intestine and binds with cholesterol.

C  Soluble fiber binds with enzymes in the blood and is metabolized by the liver.

D  Insoluble fiber binds with cholesterol in the large intestine and is excreted in feces.

E  Soluble fiber binds with bile in the intestine and carries cholesterol out with feces.

A  sugar consumed in large amounts leads to obesity, even when calorie intake does not exceed calorie needs.

B  eating large amounts of pure sugar puts a strain on the appendix, leading to diabetes.

C  consuming sweetened soft drinks every day for a few weeks results in significant changes in blood lipids.

D  fructose suppresses the human appetite in the same way that glucose does.

E  the link between sugar intake and colon cancer is weaker when total calorie intakes exceed the daily need.

A  yogurt with live cultures

B  refined grains and added sugars

C  a variety of meats

D  enriched processed foods

E  fruits, vegetables, and grains

A  barley

B  refined white flour

C  chilled cooked potatoes

D  oatmeal

E  cooked dried beans

A  Lowered risk of heart and artery disease

B  Increased blood cholesterol levels

C  Lowered risk of appendicitis and complications from diverticula

D  Lowered risk of constipation and hemorrhoids

E  Modulated blood glucose levels

A  100

B  200

C  130

D  75

E  50

A  Water is a by-product of splitting glucose for energy.

B  Small molecules derived from glucose can be linked to form fat molecules.

C  Glucose can be broken down to yield energy and carbon dioxide.

D  Body fat can be converted into glucose to feed the brain adequately.

E  Inside a cell, glucose is broken in half and these two halves have two pathways open to them.

A  sugar alcohol

B  fruit sugar

C  table sugar

D  malt sugar

E  milk sugar

A  Increasing caffeine intake

B  Taking insulin injections

C  Maintaining a healthy body weight

D  Avoiding strenuous physical exercise

E  Restricting protein intake

A  they provide ketone bodies that are the preferred energy sources of the body’s cells.

B  they provide amino acids that are the preferred energy sources for body processes.

C  fats cannot provide energy for cellular processes.

D  the glucose obtained from them is an important fuel for most of the body’s cells.

E  ketone bodies produced from proteins do not provide adequate energy for cells.

A  drinks contain less than half an ounce of alcohol. 

B  carbohydrate-rich snacks are consumed at the same time.

C  drinks are diluted with water.

D  the stomach is empty.

E  drinks are consumed slowly.

A  the pupils widen. 

B  breathing becomes slower and shallower.

C  fat is released from fat cells.

D  blood glucose rises.

E  blood pressure rises. 

A  Glycogen in the muscles and liver

B  Glycogen in the muscles and fat stores

C  Glycogen in the liver and fat stores

D  Glycogen in the liver

E  Glycogen in the muscles

A  The villi block toxins from being absorbed into the blood.

B  The microvilli facilitate the digestion of a large percentage of deficient nutrients.

C  The villi complete the breakdown of foods into nutrients.

D  The microvilli absorb nutrients into the lymphatic system.

E  The microvilli trap nutrients so the villi cells can absorb them.

A  Body systems, organs, muscles, cells

B  Body systems, organs, tissues, cells

C  Organs, tissues, cells, genes 

D  Cells, tissues, organs, body systems

E  Organs, tissues, muscles, cells

A  inflammation

B  fatty liver disease

C  malnutrition

D  ulcerative colitis

E  obesity

A  Epinephrine and adrenaline

B  Epinephrine, norepinephrine, and neurotransmitters

C  Epinephrine and norepinephrine

D  Adrenaline and insulin

E  Epinephrine and neurotransmitters

A  the absorption rate increases due to higher nutrient demands.

B  nutrients may not get absorbed.  

C  the surface area of the small intestine shrinks in size.

D  the muscles become weak due to inactivity. 

E  proteins may not be available to make digestive enzymes.

A  liver

B  gallbladder

C  lungs

D  heart

E  kidneys

A  liver, gall bladder, small intestine

B  pancreas, liver, stomach

C  pancreas, liver, small intestine

D  liver, gall bladder, stomach

A  2 ounces broiled salmon and 1 cup thick tomato sauce over 1/2 cup cooked pasta

B  A sandwich of 2 slices whole-wheat bread and 2 ounces ham, 1 boiled egg, and 1 cup vegetable juice

C  A sandwich of 2 slices whole-wheat bread, 4 tablespoons nut butter, and 1 tablespoon honey with salad of 1 cup raw spinach

D  1 cup bean salad, 1 cup cooked rice, and 1/2 cup tofu

E  1/2 avocado, 1/2 cup yogurt, 2 tablespoons peanut butter, and 1 cup cooked spinach

A  Her carbohydrate intake is the only macronutrient that falls within the AMDR.

B  Her protein and carbohydrate intakes fall within the AMDR, but her fat intake is above it.

C  Her protein and fat intake fall within the AMDR, but her carbohydrate intake is below it.

D  Her protein intake is the only macronutrient that falls within the AMDR.

E  Her protein, carbohydrate and fat intake all fall within the AMDR.

A  green tea

B  edamame and tofu

C  chocolate 

D  grapes 

E  kefir

A  is different on every label.

B  presents the daily values for vitamin D and potassium at four calorie levels.

C  serves as a reminder of the daily values for the selected nutrients.

D  provides the dietary references intakes (DRI) information for comparing different products.

E  conveys information specific to the food inside the package.

A  know that the manufacturer has done extensive research on the claim.

B  know this is an accurate statement because it was reviewed before being put on the label.

C  be likely to recommend this product because of the obvious claim.

D  be aware that the FDA has done research on the manufacturer’s claim.

E  be suspicious because this is a structure-function claim requiring no advance approval.

A  reversal of nutrient deficiencies.

B  restoration of health in malnourished individuals.

C  disease prevention in both healthy and unhealthy individuals.

D  health maintenance and promotion of healing after injury.

E  health maintenance and disease prevention in healthy people.

A  Quinoa

B  Popcorn

C  Oysters

D  Olives

E  Avocado

A  1,000

B  2,000

C  3,500

D  1,500

E  3,000

A  25% more fiber than other breads

B  at least 20% of the DV for fiber 

C  at least 5 grams of fiber

D  at least 2 grams of fiber

E  2.5 to 4.9 grams of fiber

A  follow a diet rich in dairy products.

B  choose foods with a high nutrient density from each food group.

C  limit the consumption of foods from the grains group.

D  eat only unprocessed foods.

E  follow a diet that includes only green vegetables.

A  social pressure

B  cultural tradition

C  availability

D  economy

E  emotional comfort

A  Cobalt

B  Nitrogen

C  Protein

D  Iron 

E  Calcium 

A  Admitting that change is needed and weighing the pros and cons of changing

B  Concentrating mainly on the strengths of the current eating pattern

C  Committing time and energy to make changes in behavior

D  Avoiding changes in daily routine and specific behavior

E  Striving to integrate the new behavior into daily life and striving to make it permanent

A  Minerals

B  Fats

C  Carbohydrates

D  Protein

E  Water

A  Increased lean body tissue

B  Decreased bone density

C  Reduced risk of cardiovascular diseases

D  Improved mental functioning

E  Faster wound healing

A  water

B  protein

C  fiber

D  carbohydrate

E  fat

A  blind experiment

B  laboratory study

C  intervention study

D  case study

E  epidemiological study

A  52%

B  37%

C  21%

D  48%

E  58%

A  An epidemiological study

B  An intervention study

C  A laboratory study

D  A double-blind study

E  A case study

A  natural

B  whole

C  organic

D  processed

E  medical