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  Age

B  Diet

C  Gender

D  Weight

E  Genes

A  A 60-year-old retiree

B  A 70-year-old recovering from surgery

C  A 30-year-old with extensive burns

D  A 38-year-old pregnant woman

E  A 20-year-old college student

A  Vitamin B12

B  Vitamin A

C  Vitamin C

D  Serotonin

E  Potassium

A  The body starts to dismantle its tissue proteins.

B  The body uses excess amino acids, leading to rapid 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  A diet high in protein does not provide sufficient energy required to support muscle growth.

A  enzymes

B  lipoproteins

C  antibodies

D  hormones

E  lysosomes

A  supporting growth and maintenance.

B  maintaining fluid and electrolyte balance.

C  building enzymes and hormones.

D  transporting substances around the body.

E  maintaining acid-base balance.

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

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

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

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

E  Protein recommendations are based strictly on age and gender.

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

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

C  Exercise regularly to promote muscle regain.

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 28-year-old man

B  A 28-year-old woman

C  An 82-year-old man

D  A 8-year-old child

E  A 20-year-old woman

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

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

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

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  triglycerides

B  phospholipids

C  sterols

D  fatty acids

E  lipoproteins

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

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

C  All fatty acids have only double bonds.

D  All fatty acids have the same chain length.

E  All fatty acids are solid at room temperature.

A  15 grams

B  17.5 grams

C  10 grams

D  25 grams

E  45 grams

A  19%

B  42%

C  31%

D  71%

E  53%

A  olives, which are high in monounsaturated fats

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

C  avocados, which are high in unsaturated fats

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

E  nondairy creamers, which are high in trans fats

A  It is an essential nutrient.

B  It is a part of every cell.

C  Vitamin D is made with cholesterol.

D  It can be made by the body.

E  It is a component of bile.

A  iodine

B  arsenic

C  iron

D  mercury

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 low.

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

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  Butter

B  Ice cream

C  Skin-on chicken breasts

D  Bananas

E  Soda

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  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 bile in the intestine and carries cholesterol out with feces.

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

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

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

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

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

A  yogurt with live cultures

B  a variety of meats

C  enriched processed foods

D  refined grains and added sugars

E  fruits, vegetables, and grains

A  chilled cooked potatoes

B  oatmeal

C  barley

D  cooked dried beans

E  refined white flour

A  Increased blood cholesterol levels

B  Lowered risk of appendicitis and complications from diverticula

C  Modulated blood glucose levels

D  Lowered risk of heart and artery disease

E  Lowered risk of constipation and hemorrhoids

A  130

B  75

C  200

D  100

E  50

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  malt sugar

B  table sugar

C  sugar alcohol

D  fruit sugar

E  milk sugar

A  Maintaining a healthy body weight

B  Restricting protein intake

C  Avoiding strenuous physical exercise

D  Increasing caffeine intake

E  Taking insulin injections

A  fats cannot provide energy for cellular processes.

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

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

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

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

A  drinks are diluted with water.

B  drinks contain less than half an ounce of alcohol. 

C  drinks are consumed slowly.

D  the stomach is empty.

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

A  fat is released from fat cells.

B  blood glucose rises.

C  the pupils widen. 

D  blood pressure rises. 

E  breathing becomes slower and shallower.

A  Glycogen in the liver and fat stores

B  Glycogen in the liver

C  Glycogen in the muscles and liver

D  Glycogen in the muscles and fat stores

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 microvilli trap nutrients so the villi cells can absorb them.

D  The villi complete the breakdown of foods into nutrients.

E  The microvilli absorb nutrients into the lymphatic system.

A  Body systems, organs, muscles, cells

B  Organs, tissues, muscles, cells

C  Organs, tissues, cells, genes 

D  Cells, tissues, organs, body systems

E  Body systems, organs, tissues, cells

A  malnutrition

B  ulcerative colitis

C  inflammation

D  obesity

E  fatty liver disease

A  Epinephrine and norepinephrine

B  Epinephrine, norepinephrine, and neurotransmitters

C  Adrenaline and insulin

D  Epinephrine and adrenaline

E  Epinephrine and neurotransmitters

A  the absorption rate increases due to higher nutrient demands.

B  the muscles become weak due to inactivity. 

C  proteins may not be available to make digestive enzymes.

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

E  nutrients may not get absorbed.  

A  liver

B  lungs

C  kidneys

D  gallbladder

E  heart

A  pancreas, liver, small intestine

B  liver, gall bladder, stomach

C  liver, gall bladder, small intestine

D  pancreas, liver, stomach

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

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

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

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

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

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

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  grapes 

B  kefir

C  edamame and tofu

D  green tea

E  chocolate 

A  is different on every label.

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

C  conveys information specific to the food inside the package.

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

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

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

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

A  reversal of nutrient deficiencies.

B  restoration of health in malnourished individuals.

C  health maintenance and promotion of healing after injury.

D  disease prevention in both healthy and unhealthy individuals.

E  health maintenance and disease prevention in healthy people.

A  Oysters

B  Olives

C  Popcorn

D  Avocado

E  Quinoa

A  3,500

B  1,500

C  1,000

D  2,000

E  3,000

A  at least 20% of the DV for fiber 

B  at least 5 grams of fiber

C  25% more fiber than other breads

D  2.5 to 4.9 grams of fiber

E  at least 2 grams of fiber

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

B  follow a diet that includes only green vegetables.

C  follow a diet rich in dairy products.

D  eat only unprocessed foods.

E  limit the consumption of foods from the grains group.

A  availability

B  emotional comfort

C  cultural tradition

D  economy

E  social pressure

A  Nitrogen

B  Protein

C  Calcium 

D  Iron 

E  Cobalt

A  Committing time and energy to make changes in behavior

B  Avoiding changes in daily routine and specific behavior

C  Concentrating mainly on the strengths of the current eating pattern

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

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

A  Minerals

B  Protein

C  Carbohydrates

D  Fats

E  Water

A  Faster wound healing

B  Reduced risk of cardiovascular diseases

C  Improved mental functioning

D  Increased lean body tissue

E  Decreased bone density

A  water

B  fat

C  carbohydrate

D  fiber

E  protein

A  laboratory study

B  case study

C  intervention study

D  epidemiological study

E  blind experiment

A  48%

B  58%

C  21%

D  37%

E  52%

A  An intervention study

B  A double-blind study

C  An epidemiological study

D  A case study

E  A laboratory study

A  organic

B  natural

C  medical

D  processed

E  whole