Midterm Exam

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

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

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

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

E  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

A  Genes

B  Weight

C  Age

D  Diet

E  Gender

A  A 60-year-old retiree

B  A 38-year-old pregnant woman

C  A 30-year-old with extensive burns

D  A 20-year-old college student

E  A 70-year-old recovering from surgery

A  Potassium

B  Vitamin C

C  Vitamin A

D  Serotonin

E  Vitamin B12

A  The body starts to dismantle its tissue proteins.

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

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

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

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

A  enzymes

B  hormones

C  lipoproteins

D  antibodies

E  lysosomes

A  building enzymes and hormones.

B  transporting substances around the body.

C  supporting growth and maintenance.

D  maintaining fluid and electrolyte balance.

E  maintaining acid-base balance.

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

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

C  Protein recommendations are based strictly on age and gender.

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

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  Exercise regularly to promote muscle regain.

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

A  A 28-year-old woman

B  A 20-year-old woman

C  An 82-year-old man

D  A 28-year-old man

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 with the lowest saturated fat intake had the highest 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 that consumed more than 15% of total energy from saturated fat had the lowest cardiovascular death rate.

A  triglycerides

B  phospholipids

C  fatty acids

D  sterols

E  lipoproteins

A  All fatty acids have the same chain length.

B  All fatty acids have only double bonds.

C  All fatty acids are solid at room temperature.

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  15 grams

B  25 grams

C  10 grams

D  17.5 grams

E  45 grams

A  19%

B  42%

C  71%

D  31%

E  53%

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

B  avocados, which are high in unsaturated fats

C  olives, which are high in monounsaturated fats

D  nondairy creamers, which are high in trans fats

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

A  It is an essential nutrient.

B  Vitamin D is made with cholesterol.

C  It can be made by the body.

D  It is a part of every cell.

E  It is a component of bile.

A  lead

B  arsenic

C  iron

D  mercury

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

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

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

A  Butter

B  Ice cream

C  Soda

D  Bananas

E  Skin-on chicken breasts

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

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

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

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

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

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

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

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

A  fruits, vegetables, and grains

B  a variety of meats

C  refined grains and added sugars

D  enriched processed foods

E  yogurt with live cultures

A  chilled cooked potatoes

B  cooked dried beans

C  refined white flour

D  barley

E  oatmeal

A  Lowered risk of appendicitis and complications from diverticula

B  Modulated blood glucose levels

C  Increased blood cholesterol levels

D  Lowered risk of constipation and hemorrhoids

E  Lowered risk of heart and artery disease

A  200

B  100

C  130

D  75

E  50

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

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

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

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

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

A  sugar alcohol

B  milk sugar

C  table sugar

D  fruit sugar

E  malt sugar

A  Maintaining a healthy body weight

B  Restricting protein intake

C  Taking insulin injections

D  Avoiding strenuous physical exercise

E  Increasing caffeine intake

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

D  fats cannot provide energy for cellular processes.

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

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

B  the stomach is empty.

C  drinks are consumed slowly.

D  drinks are diluted with water.

E  drinks contain less than half an ounce of alcohol. 

A  blood glucose rises.

B  the pupils widen. 

C  blood pressure rises. 

D  fat is released from fat cells.

E  breathing becomes slower and shallower.

A  Glycogen in the muscles and fat stores

B  Glycogen in the liver

C  Glycogen in the liver and fat stores

D  Glycogen in the muscles and liver

E  Glycogen in the muscles

A  The microvilli absorb nutrients into the lymphatic system.

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 trap nutrients so the villi cells can absorb them.

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

A  Organs, tissues, cells, genes 

B  Body systems, organs, muscles, cells

C  Body systems, organs, tissues, cells

D  Cells, tissues, organs, body systems

E  Organs, tissues, muscles, cells

A  malnutrition

B  ulcerative colitis

C  obesity

D  fatty liver disease

E  inflammation

A  Epinephrine and adrenaline

B  Epinephrine, norepinephrine, and neurotransmitters

C  Epinephrine and neurotransmitters

D  Adrenaline and insulin

E  Epinephrine and norepinephrine

A  the muscles become weak due to inactivity. 

B  nutrients may not get absorbed.  

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

D  proteins may not be available to make digestive enzymes.

E  the absorption rate increases due to higher nutrient demands.

A  heart

B  lungs

C  gallbladder

D  liver

E  kidneys

A  pancreas, liver, small intestine

B  liver, gall bladder, small intestine

C  pancreas, liver, stomach

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

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

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

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

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

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

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

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

A  edamame and tofu

B  kefir

C  grapes 

D  green tea

E  chocolate 

A  is different on every label.

B  conveys information specific to the food inside the package.

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

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

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

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

A  health maintenance and promotion of healing after injury.

B  disease prevention in both healthy and unhealthy individuals.

C  reversal of nutrient deficiencies.

D  health maintenance and disease prevention in healthy people.

E  restoration of health in malnourished individuals.

A  Quinoa

B  Oysters

C  Avocado

D  Olives

E  Popcorn

A  3,500

B  2,000

C  3,000

D  1,500

E  1,000

A  at least 2 grams of fiber

B  25% more fiber than other breads

C  at least 20% of the DV for fiber 

D  at least 5 grams of fiber

E  2.5 to 4.9 grams of fiber

A  follow a diet rich in dairy products.

B  eat only unprocessed foods.

C  follow a diet that includes only green vegetables.

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

E  limit the consumption of foods from the grains group.

A  availability

B  cultural tradition

C  economy

D  emotional comfort

E  social pressure

A  Cobalt

B  Protein

C  Iron 

D  Nitrogen

E  Calcium 

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

B  Avoiding changes in daily routine and specific behavior

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

D  Concentrating mainly on the strengths of the current eating pattern

E  Committing time and energy to make changes in behavior

A  Carbohydrates

B  Water

C  Minerals

D  Fats

E  Protein

A  Improved mental functioning

B  Faster wound healing

C  Reduced risk of cardiovascular diseases

D  Decreased bone density

E  Increased lean body tissue

A  protein

B  fat

C  water

D  fiber

E  carbohydrate

A  blind experiment

B  epidemiological study

C  laboratory study

D  intervention study

E  case study

A  52%

B  58%

C  48%

D  37%

E  21%

A  A case study

B  An intervention study

C  A double-blind study

D  An epidemiological study

E  A laboratory study

A  processed

B  organic

C  medical

D  natural

E  whole