Chapt 1-4: Exam Review Questions 1. Minerals (such as calcium) can A. provide energy. B. be destroyed during cooking. C. be degraded by the body. D. become part of the body structural systems. 2. Which of the following includes all energy-yielding substances? A. Carbohydrates, lipids, protein B. Vitamins, minerals, carbohydrates, lipids, protein C. Alcohol, carbohydrates, lipids, protein D. Carbohydrates, lipids, protein, vitamins, minerals, water 3. Which of the following provides the most energy? A. Plant fats B. Plant carbohydrates C. Plant proteins D. Animal proteins 4. A kcalorie is a measure of A. heat energy. B. fat in food. C. nutrients in food. D. sugar and fat in food. 5. A theory can best be described as A. an educated guess by a scientist to explain a phenomenon. B. a test made to examine the validity of an educated guess. C. an explanation for a phenomenon that has numerous lines of evidence to support it. D. a study of how disease rates vary among different population groups. 6. Which of the following accurately describes the term hypotheses? A. A test made to examine the validity of an educated guess B. An educated guess by a scientist to explain a phenomenon C. A study of how disease rates vary among different population groups D. An explanation for a phenomenon that has numerous lines of evidence to support it 7. If a group of people consumed an amount of calcium equal to the estimated average requirement for their population group, what percentage would receive insufficient amounts? A. 2 B. 33 C. 50 D. 98 8. Measurements of height, weight, body circumferences, and body fat are called A. sonography. B. electrocardiography. C. echocardiography. D. anthropometry. 9. Which term describes failing health due to a dietary intake that does not meet nutritional needs? A. Desirable nutrition B. Balanced nutrition C. Undernutrition D. Inferior nutrition 10. Nutrient density can be defined as A. the amount of a particular nutrient in a serving of food divided by the number of kcalories in that serving. B. the amount of a particular nutrient in a serving of food divided by the number of grams of protein. C. the amount of kcalories in a food divided by the amount of kcalories needed in a day. D. the amount of a nutrient in a serving of food divided by the amount of the nutrient needed for that day. 11. When reading the ingredient label of a bottled spaghetti sauce, you see olive oil is the second ingredient. This means A. olive oil is the second ingredient by alphabetical listing. B. olive oil is just one of the ingredients present in the sauce. C. olive oil is the second ingredient by weight. D. olive oil is the second ingredient by amount present in the sauce. 12. Where does digestion begin (for example, carbohydrate)? a. Mouth b. Stomach b. Esophagus c. Small intestine 13. What is the function of mucus in the stomach? a. Emulsifies fats b. Neutralizes stomach acid c. Digests food d. Protects gastrointestinal cells from gastric juices 14. Most digestion takes place in the a. stomach. b. small intestine. c. pancreas. d. large intestine. 15. Absorption of nutrients by intestinal cells occurs by all the following mechanisms except a. sustained absorption. b. passive absorption. c. active absorption. d. facilitated absorption 16. A function of the large intestine is to absorb a. fats and proteins. b. vitamins c. water d. proteins and carbohydrates. 17. Which of the following substances/hormones control the release of hydrochloric acid into the stomach? a. Fiber c. Secretin b. Gastrin d. Bicarbonate 18. Monosaccharides include all of the following except: a. Glucose b. Galactose c. Fructose d. Lactose 19. Which of these is an example of condensation? a. Triglycerides --> fatty acids, glycerol b. Disaccharides --> monosaccharides c. Fructose + glucose --> sucrose d. Glycogen --> glucose 20. People who are lactose intolerant a. Cannot digest glucose b. Cannot break down starch c. Have little or no lactase d. Drink too much milk 21. Which of the following does not play a role in regulating blood glucose? a. Insulin b. Glucagon c. Epinephrine d. Glycemic index IV. CALCULATION: Please calculate the amount of calories per serving for the following food label. Must show work and units. a. Calories from fat: _______________________ b. Calories from carbohydrates: _______________________ c.Calories from protein: _______________________ d. Calories per serving: _______________________ .
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