Midterm Exam

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

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

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

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

A  Diet

B  Gender

C  Weight

D  Genes

E  Age

A  A 38-year-old pregnant woman

B  A 30-year-old with extensive burns

C  A 70-year-old recovering from surgery

D  A 60-year-old retiree

E  A 20-year-old college student

A  Vitamin C

B  Potassium

C  Vitamin A

D  Serotonin

E  Vitamin B12

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

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

C  The body starts to dismantle its tissue proteins.

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

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

A  enzymes

B  antibodies

C  hormones

D  lipoproteins

E  lysosomes

A  maintaining fluid and electrolyte balance.

B  maintaining acid-base balance.

C  building enzymes and hormones.

D  transporting substances around the body.

E  supporting growth and maintenance.

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

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

C  Protein recommendations are based strictly on age and gender.

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

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

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

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

C  Exercise regularly to promote muscle regain.

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

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

A  A 28-year-old woman

B  A 8-year-old child

C  A 28-year-old man

D  An 82-year-old man

E  A 20-year-old woman

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

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

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

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

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

A  fatty acids

B  triglycerides

C  lipoproteins

D  sterols

E  phospholipids

A  All fatty acids have only double bonds.

B  All fatty acids have the same chain length.

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

D  All fatty acids are solid at room temperature.

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

A  10 grams

B  45 grams

C  25 grams

D  17.5 grams

E  15 grams

A  42%

B  71%

C  53%

D  31%

E  19%

A  olives, which are high in monounsaturated fats

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

C  nondairy creamers, which are high in trans fats

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

E  avocados, which are high in unsaturated fats

A  It can be made by the body.

B  It is a component of bile.

C  It is a part of every cell.

D  Vitamin D is made with cholesterol.

E  It is an essential nutrient.

A  arsenic

B  lead

C  iodine

D  iron

E  mercury

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

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

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  Soda

B  Ice cream

C  Butter

D  Bananas

E  Skin-on chicken breasts

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

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

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

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

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

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

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

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

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

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

A  refined grains and added sugars

B  fruits, vegetables, and grains

C  yogurt with live cultures

D  a variety of meats

E  enriched processed foods

A  refined white flour

B  cooked dried beans

C  barley

D  chilled cooked potatoes

E  oatmeal

A  Increased blood cholesterol levels

B  Lowered risk of constipation and hemorrhoids

C  Lowered risk of appendicitis and complications from diverticula

D  Modulated blood glucose levels

E  Lowered risk of heart and artery disease

A  50

B  200

C  100

D  130

E  75

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

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

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

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

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

A  malt sugar

B  sugar alcohol

C  fruit sugar

D  table sugar

E  milk sugar

A  Avoiding strenuous physical exercise

B  Restricting protein intake

C  Increasing caffeine intake

D  Taking insulin injections

E  Maintaining a healthy body weight

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

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

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

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

E  fats cannot provide energy for cellular processes.

A  the stomach is empty.

B  drinks contain less than half an ounce of alcohol. 

C  drinks are diluted with water.

D  drinks are consumed slowly.

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

A  blood glucose rises.

B  blood pressure rises. 

C  fat is released from fat cells.

D  the pupils widen. 

E  breathing becomes slower and shallower.

A  Glycogen in the muscles and liver

B  Glycogen in the liver

C  Glycogen in the liver and fat stores

D  Glycogen in the muscles

E  Glycogen in the muscles and fat stores

A  The villi complete the breakdown of foods into nutrients.

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

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

D  The microvilli absorb nutrients into the lymphatic system.

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

A  Organs, tissues, muscles, cells

B  Body systems, organs, muscles, cells

C  Organs, tissues, cells, genes 

D  Body systems, organs, tissues, cells

E  Cells, tissues, organs, body systems

A  inflammation

B  ulcerative colitis

C  malnutrition

D  obesity

E  fatty liver disease

A  Adrenaline and insulin

B  Epinephrine and neurotransmitters

C  Epinephrine and adrenaline

D  Epinephrine, norepinephrine, and neurotransmitters

E  Epinephrine and norepinephrine

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

B  proteins may not be available to make digestive enzymes.

C  the muscles become weak due to inactivity. 

D  nutrients may not get absorbed.  

E  the absorption rate increases due to higher nutrient demands.

A  heart

B  lungs

C  gallbladder

D  liver

E  kidneys

A  pancreas, liver, stomach

B  pancreas, liver, small intestine

C  liver, gall bladder, small intestine

D  liver, gall bladder, stomach

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

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

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

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

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

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

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

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

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

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

A  green tea

B  kefir

C  edamame and tofu

D  grapes 

E  chocolate 

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

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

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

D  is different on every label.

E  conveys information specific to the food inside the package.

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

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

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

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

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

A  disease prevention in both healthy and unhealthy individuals.

B  health maintenance and disease prevention in healthy people.

C  reversal of nutrient deficiencies.

D  health maintenance and promotion of healing after injury.

E  restoration of health in malnourished individuals.

A  Oysters

B  Popcorn

C  Olives

D  Quinoa

E  Avocado

A  1,500

B  2,000

C  1,000

D  3,500

E  3,000

A  at least 20% of the DV for fiber 

B  25% more fiber than other breads

C  at least 2 grams of fiber

D  at least 5 grams of fiber

E  2.5 to 4.9 grams of fiber

A  eat only unprocessed foods.

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

C  follow a diet rich in dairy products.

D  follow a diet that includes only green vegetables.

E  limit the consumption of foods from the grains group.

A  emotional comfort

B  economy

C  availability

D  social pressure

E  cultural tradition

A  Calcium 

B  Protein

C  Iron 

D  Nitrogen

E  Cobalt

A  Concentrating mainly on the strengths of the current eating pattern

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

C  Avoiding changes in daily routine and specific behavior

D  Committing time and energy to make changes in behavior

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

A  Protein

B  Minerals

C  Water

D  Carbohydrates

E  Fats

A  Faster wound healing

B  Improved mental functioning

C  Decreased bone density

D  Increased lean body tissue

E  Reduced risk of cardiovascular diseases

A  water

B  fiber

C  protein

D  fat

E  carbohydrate

A  intervention study

B  case study

C  laboratory study

D  epidemiological study

E  blind experiment

A  48%

B  37%

C  21%

D  52%

E  58%

A  A double-blind study

B  A case study

C  A laboratory study

D  An intervention study

E  An epidemiological study

A  organic

B  medical

C  processed

D  whole

E  natural