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 required by the body in minute quantities

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

A  Genes

B  Age

C  Weight

D  Gender

E  Diet

A  A 60-year-old retiree

B  A 20-year-old college student

C  A 70-year-old recovering from surgery

D  A 30-year-old with extensive burns

E  A 38-year-old pregnant woman

A  Vitamin C

B  Vitamin A

C  Serotonin

D  Potassium

E  Vitamin B12

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

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

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

D  The body starts to dismantle its tissue proteins.

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

A  lysosomes

B  antibodies

C  enzymes

D  lipoproteins

E  hormones

A  supporting growth and maintenance.

B  transporting substances around the body.

C  building enzymes and hormones.

D  maintaining fluid and electrolyte balance.

E  maintaining acid-base balance.

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

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  Athletes build muscle only when they consume excess protein supplements.

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

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

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

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

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

E  Exercise regularly to promote muscle regain.

A  A 28-year-old man

B  A 20-year-old woman

C  An 82-year-old man

D  A 28-year-old woman

E  A 8-year-old child

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 total fat intake had the lowest 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 saturated fat intake had the highest cardiovascular death rate.

A  fatty acids

B  lipoproteins

C  triglycerides

D  phospholipids

E  sterols

A  All fatty acids have only double bonds.

B  All fatty acids are solid at room temperature.

C  All fatty acids have the same chain length.

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

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

A  25 grams

B  45 grams

C  10 grams

D  15 grams

E  17.5 grams

A  19%

B  53%

C  71%

D  42%

E  31%

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

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

C  nondairy creamers, which are high in trans fats

D  olives, which are high in monounsaturated fats

E  avocados, which are high in unsaturated fats

A  It can be made by the body.

B  It is a component of bile.

C  Vitamin D is made with cholesterol.

D  It is a part of every cell.

E  It is an essential nutrient.

A  mercury

B  lead

C  arsenic

D  iron

E  iodine

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

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

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

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

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

A  Bananas

B  Soda

C  Ice cream

D  Butter

E  Skin-on chicken breasts

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

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

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

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

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

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

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

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

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

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

A  yogurt with live cultures

B  fruits, vegetables, and grains

C  refined grains and added sugars

D  a variety of meats

E  enriched processed foods

A  chilled cooked potatoes

B  barley

C  oatmeal

D  refined white flour

E  cooked dried beans

A  Modulated blood glucose levels

B  Lowered risk of heart and artery disease

C  Lowered risk of appendicitis and complications from diverticula

D  Increased blood cholesterol levels

E  Lowered risk of constipation and hemorrhoids

A  200

B  75

C  50

D  130

E  100

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

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

A  fruit sugar

B  malt sugar

C  milk sugar

D  table sugar

E  sugar alcohol

A  Avoiding strenuous physical exercise

B  Maintaining a healthy body weight

C  Restricting protein intake

D  Taking insulin injections

E  Increasing caffeine intake

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

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

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

D  fats cannot provide energy for cellular processes.

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

A  drinks are consumed slowly.

B  drinks contain less than half an ounce of alcohol. 

C  the stomach is empty.

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

E  drinks are diluted with water.

A  blood glucose rises.

B  fat is released from fat cells.

C  breathing becomes slower and shallower.

D  the pupils widen. 

E  blood pressure rises. 

A  Glycogen in the liver and fat stores

B  Glycogen in the muscles and liver

C  Glycogen in the muscles and fat stores

D  Glycogen in the muscles

E  Glycogen in the liver

A  The microvilli absorb nutrients into the lymphatic system.

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

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

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

E  The villi complete the breakdown of foods into nutrients.

A  Body systems, organs, tissues, cells

B  Organs, tissues, muscles, cells

C  Body systems, organs, muscles, cells

D  Organs, tissues, cells, genes 

E  Cells, tissues, organs, body systems

A  fatty liver disease

B  ulcerative colitis

C  malnutrition

D  inflammation

E  obesity

A  Epinephrine and adrenaline

B  Epinephrine and norepinephrine

C  Adrenaline and insulin

D  Epinephrine, norepinephrine, and neurotransmitters

E  Epinephrine and neurotransmitters

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

B  proteins may not be available to make digestive enzymes.

C  the absorption rate increases due to higher nutrient demands.

D  the muscles become weak due to inactivity. 

E  nutrients may not get absorbed.  

A  heart

B  liver

C  lungs

D  gallbladder

E  kidneys

A  liver, gall bladder, small intestine

B  pancreas, liver, stomach

C  liver, gall bladder, stomach

D  pancreas, liver, small intestine

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

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

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

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

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

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

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

A  grapes 

B  green tea

C  edamame and tofu

D  kefir

E  chocolate 

A  is different on every label.

B  conveys information specific to the food inside the package.

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

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

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

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

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

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

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

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

A  health maintenance and disease prevention in healthy people.

B  reversal of nutrient deficiencies.

C  restoration of health in malnourished individuals.

D  health maintenance and promotion of healing after injury.

E  disease prevention in both healthy and unhealthy individuals.

A  Popcorn

B  Avocado

C  Quinoa

D  Olives

E  Oysters

A  1,500

B  1,000

C  3,500

D  2,000

E  3,000

A  at least 20% of the DV for fiber 

B  at least 2 grams of fiber

C  2.5 to 4.9 grams of fiber

D  at least 5 grams of fiber

E  25% more fiber than other breads

A  limit the consumption of foods from the grains group.

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

C  follow a diet that includes only green vegetables.

D  eat only unprocessed foods.

E  follow a diet rich in dairy products.

A  availability

B  cultural tradition

C  economy

D  social pressure

E  emotional comfort

A  Nitrogen

B  Iron 

C  Calcium 

D  Protein

E  Cobalt

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  Fats

B  Water

C  Protein

D  Carbohydrates

E  Minerals

A  Decreased bone density

B  Increased lean body tissue

C  Improved mental functioning

D  Faster wound healing

E  Reduced risk of cardiovascular diseases

A  water

B  carbohydrate

C  fat

D  protein

E  fiber

A  epidemiological study

B  laboratory study

C  intervention study

D  blind experiment

E  case study

A  37%

B  48%

C  52%

D  21%

E  58%

A  An epidemiological study

B  A laboratory study

C  An intervention study

D  A double-blind study

E  A case study

A  natural

B  processed

C  medical

D  organic

E  whole