Midterm Exam

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

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

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 synthesized by the body in excess quantities

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

A  Diet

B  Age

C  Weight

D  Genes

E  Gender

A  A 38-year-old pregnant woman

B  A 60-year-old retiree

C  A 70-year-old recovering from surgery

D  A 30-year-old with extensive burns

E  A 20-year-old college student

A  Potassium

B  Vitamin C

C  Serotonin

D  Vitamin B12

E  Vitamin A

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

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

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

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

E  The body starts to dismantle its tissue proteins.

A  lysosomes

B  hormones

C  lipoproteins

D  enzymes

E  antibodies

A  maintaining acid-base balance.

B  maintaining fluid and electrolyte balance.

C  transporting substances around the body.

D  supporting growth and maintenance.

E  building enzymes and hormones.

A  Protein recommendations are based strictly on age and gender.

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

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

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  Exercise regularly to promote muscle regain.

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

A  A 20-year-old woman

B  An 82-year-old man

C  A 8-year-old child

D  A 28-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  One of the countries with the highest total fat intake had the lowest cardiovascular death rate.

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

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

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

A  lipoproteins

B  sterols

C  phospholipids

D  fatty acids

E  triglycerides

A  All fatty acids have only double bonds.

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

C  All fatty acids have the same chain length.

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

E  All fatty acids are solid at room temperature.

A  25 grams

B  15 grams

C  45 grams

D  17.5 grams

E  10 grams

A  31%

B  53%

C  42%

D  19%

E  71%

A  nondairy creamers, which are high in trans fats

B  avocados, which are high in unsaturated fats

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

D  olives, which are high in monounsaturated fats

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

A  It can be made by the body.

B  It is a part of every cell.

C  It is a component of bile.

D  It is an essential nutrient.

E  Vitamin D is made with cholesterol.

A  arsenic

B  iron

C  mercury

D  iodine

E  lead

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  Butter

C  Ice cream

D  Soda

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 bile in the intestine and carries cholesterol out with feces.

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

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

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

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

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

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

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

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  fruits, vegetables, and grains

C  refined grains and added sugars

D  a variety of meats

E  enriched processed foods

A  chilled cooked potatoes

B  refined white flour

C  oatmeal

D  barley

E  cooked dried beans

A  Increased blood cholesterol levels

B  Modulated blood glucose levels

C  Lowered risk of constipation and hemorrhoids

D  Lowered risk of heart and artery disease

E  Lowered risk of appendicitis and complications from diverticula

A  100

B  130

C  200

D  75

E  50

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

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

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

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

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

A  table sugar

B  malt sugar

C  milk sugar

D  sugar alcohol

E  fruit sugar

A  Restricting protein intake

B  Maintaining a healthy body weight

C  Increasing caffeine intake

D  Taking insulin injections

E  Avoiding strenuous physical exercise

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

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

C  fats cannot provide energy for cellular processes.

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

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

A  the stomach is empty.

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

C  drinks are consumed slowly.

D  drinks contain less than half an ounce of alcohol. 

E  drinks are diluted with water.

A  fat is released from fat cells.

B  blood pressure rises. 

C  breathing becomes slower and shallower.

D  the pupils widen. 

E  blood glucose rises.

A  Glycogen in the muscles

B  Glycogen in the liver and fat stores

C  Glycogen in the muscles and liver

D  Glycogen in the liver

E  Glycogen in the muscles and fat stores

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 microvilli trap nutrients so the villi cells can absorb them.

D  The microvilli absorb nutrients into the lymphatic system.

E  The villi complete the breakdown of foods into nutrients.

A  Organs, tissues, muscles, cells

B  Body systems, organs, tissues, cells

C  Body systems, organs, muscles, cells

D  Organs, tissues, cells, genes 

E  Cells, tissues, organs, body systems

A  obesity

B  inflammation

C  fatty liver disease

D  malnutrition

E  ulcerative colitis

A  Adrenaline and insulin

B  Epinephrine and adrenaline

C  Epinephrine and norepinephrine

D  Epinephrine and neurotransmitters

E  Epinephrine, norepinephrine, and neurotransmitters

A  the muscles become weak due to inactivity. 

B  proteins may not be available to make digestive enzymes.

C  the absorption rate increases due to higher nutrient demands.

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

E  nutrients may not get absorbed.  

A  heart

B  kidneys

C  lungs

D  gallbladder

E  liver

A  liver, gall bladder, small intestine

B  pancreas, liver, stomach

C  pancreas, liver, small intestine

D  liver, gall bladder, stomach

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

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

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

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 intake is the only macronutrient that falls within the AMDR.

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

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

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

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

A  chocolate 

B  edamame and tofu

C  green tea

D  grapes 

E  kefir

A  conveys information specific to the food inside the package.

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

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

D  is different on every label.

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

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

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

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

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

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

A  disease prevention in both healthy and unhealthy individuals.

B  restoration of health in malnourished individuals.

C  health maintenance and promotion of healing after injury.

D  reversal of nutrient deficiencies.

E  health maintenance and disease prevention in healthy people.

A  Quinoa

B  Popcorn

C  Olives

D  Oysters

E  Avocado

A  2,000

B  1,500

C  3,000

D  3,500

E  1,000

A  at least 20% of the DV for fiber 

B  2.5 to 4.9 grams of fiber

C  25% more fiber than other breads

D  at least 2 grams of fiber

E  at least 5 grams of fiber

A  follow a diet rich in dairy products.

B  follow a diet that includes only green vegetables.

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

D  eat only unprocessed foods.

E  limit the consumption of foods from the grains group.

A  social pressure

B  economy

C  cultural tradition

D  availability

E  emotional comfort

A  Nitrogen

B  Protein

C  Calcium 

D  Iron 

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

E  Avoiding changes in daily routine and specific behavior

A  Fats

B  Minerals

C  Carbohydrates

D  Protein

E  Water

A  Improved mental functioning

B  Reduced risk of cardiovascular diseases

C  Increased lean body tissue

D  Decreased bone density

E  Faster wound healing

A  fiber

B  carbohydrate

C  fat

D  protein

E  water

A  blind experiment

B  case study

C  epidemiological study

D  laboratory study

E  intervention study

A  48%

B  52%

C  21%

D  58%

E  37%

A  An intervention study

B  A double-blind study

C  A laboratory study

D  A case study

E  An epidemiological study

A  natural

B  processed

C  organic

D  whole

E  medical