2024 – 1 Question TCO 1 Which of the following BESTdescribes minerals Student Answer Micronutrients that are broken down easily during digestion Micronutrients

1.Question :(TCO 1) Which of the following BESTdescribes minerals?

 

 Student Answer:  Micronutrients that are broken down easily during digestion

 

   Micronutrients that are easily destroyed by heat and light

 

   Inorganic micronutrients found in a variety of foods

 

   Nutrients that are needed in large amounts by the body

 

 

 

 

 2.Question :(TCO 1) The two overarching goals of ________ are to increase quality and years of healthy life and to eliminate health disparities.

 

 Student Answer:  Dietary Reference Intakes (DRIs)

 

   the USDA

 

   Healthy People 2010

 

   the American Dietetic Association (ADA)

 

 

 

 

 

 3.Question :(TCO 1) What element makes protein different from carbohydrate and fat?

 

 Student Answer:  Carbon

 

   Hydrogen

 

   Nitrogen

 

   Oxygen

 

 

 

 

 4.Question :(TCO 1) For dinner, Bill consumes 255 grams of carbohydrate, 70 grams of protein, and 50 grams of fat. In addition, Bill decides that he wants a glass of wine with his meal. If he drinks one glass of wine containing 8 grams of alcohol, how many total kilocalories does he consume in this meal?

 

 Student Answer:  56 kilocalories

 

   540 kilocalories

 

   1,675 kilocalories

 

   1,806 kilocalories

 

 

 

 

 

 5.Question :(TCO 1) Jose’s lunch contains 121 grams of carbohydrate, 40 grams of protein, and 25 grams of fat. What percent of kilocalories in this meal come from fat?

 

 Student Answer:  19%

 

   26%

 

   34%

 

   42%.

 

 

 

 

 

 6.Question :(TCO 1) Which of the following is an example of disease that is directly caused by a nutritional deficiency?

 

 Student Answer:  Anemia

 

   Cancer

 

   Osteoporosis

 

   Heart disease

 

 

 

 

 

 7.Question :(TCO 2) Which of the following snacks will have the highest satiety value, assuming the calories and relative size are similar?

 

 Student Answer:  slice of whole-grain bread

 

   piece of cheese

 

   glass of whole milk

 

   glass of skim milk

 

 

 

 

 

 8.Question :(TCO 2) The percent daily values (%DV) on food labels are based on the:

 

 Student Answer:  DRIs.

 

   RDIs.

 

   DRVs.

 

   all of these

 

 

 

 

 

 9.Question :(TCO 2) The government agency that regulates food labeling in the United States is the:

 

 Student Answer:  USDA.

 

   FDA.

 

   CDC.

 

   all of these

 

 

 

 

 

 10.Question :(TCO 2) The standard used to estimate the daily nutrient needs of half of all healthy individuals is:

 

 Student Answer:  EAR.

 

   AI.

 

   RDA.

 

   UL.

 

 

 

 

 

 11.Question :(TCO 2) The smallest units of matter that normally cannot be broken down are:

 

 Student Answer:  atoms.

 

   molecules.

 

   cells.

 

   lipids.

 

 

 

 

 12.Question :(TCO 2) The Dietary Guidelines to Americans has defined physically active as a:

 

 Student Answer:  minimum of 60 minutes of moderate activity most days.

 

   minimum of 30 minutes of moderate activity most days.

 

   minimum of 15 minutes of intense activity most days.

 

   total of 8 hours of moderate activity per week.

 

 

 

 

 

 13.Question :(TCO 3) In which organ does the majority of water absorption occur?

 

 Student Answer:  mouth

 

   stomach

 

   small intestine

 

   large intestine

 

 

 

 

 

 14.Question :(TCO 3) Which of the following would be an appropriate treatment approach for someone suffering from GERD?

 

 Student Answer:  surgical removal of the gallbladder

 

   omission of all lactose foods

 

   antibiotic therapy

 

   lose weight and quit smoking

 

 

 

 

 15.Question :(TCO 3) The first section of the small intestine is called the:

 

 Student Answer:  bile duct.

 

   duodenum.

 

   jejunum.

 

   ileum.

 

 

 

 

 16.Question :(TCO 3) Digestion and absorption occur at the ________ level.

 

 Student Answer:  tissue

 

   organ

 

   system

 

   organism

 

 

 

 

 

 17.Question :(TCO 3) What is the term that describes the process in which nutrients pass through the wall of the gastrointestinal tract?

 

 Student Answer:  digestion

 

   absorption

 

   elimination

 

   segmentation

 

 

 

 

 

1.Question :(TCO 4) In the absence of carbohydrate, ________ are produced from the incomplete breakdown of body fat.

 

 Student Answer:  amyloses

 

   amylases

 

   ketones

 

   bacteria

 

 

 

 

 

 2.Question :(TCO 4) Without sufficient ________, the colon gets too little exercise and becomes weak.

 

 Student Answer:  calories

 

   protein

 

   fiber

 

   water

 

 

 

 

 

 3.Question :(TCO 4) Diabetes is a condition in which the body doesn’t process ________ properly.

 

 Student Answer:  vitamins

 

   protein

 

   carbohydrate

 

   fat

 

 

 

 

 

 4.Question :(TCO 4) After a meal, which hormone is responsible for moving glucose into the body’s cells?

 

 Student Answer:  glucagon

 

   estrogen

 

   CCK

 

   insulin

 

 

 

 

 

 5.Question :(TCO 4) The term complex carbohydrates refers to:

 

 Student Answer:  monosaccharides.

 

   disaccharides.

 

   polysaccharides.

 

   glucose.

 

 

 

 

 

 6.Question :(TCO 4) Which of the following carbohydrates is the end product of photosynthesis?

 

 Student Answer:  glycogen

 

   galactose

 

   lactose

 

   glucose

 

 

 

 

 

 7.Question :(TCO 4) Over 16 million Americans have diabetes. Which of the following is the most prevalent form of diabetes?

 

 Student Answer:  type 1

 

   type 2

 

   gestational

 

   pediatric

 

 

 

 

 

 8.Question :(TCO 4) In the body, the major storage sites for glycogen are the:

 

 Student Answer:  muscles and liver.

 

   kidney and muscles.

 

   liver and kidney.

 

   liver and pancreas.

 

 

 

 

 

 9.Question :(TCO 1-6) All of the following are protective responses to encountering food-borne microbes EXCEPT:

 

 Student Answer:  vomiting and diarrhea.

 

   increased production of white blood cells.

 

   fever.

 

   decreased metabolic rate.

 

 

 

 

 

 10.Question :(TCO 1-6) The main symptom associated with Clostridium botulinumintoxication is:

 

 Student Answer:  diarrhea.

 

   paralysis.

 

   anemia.

 

   jaundice.

 

 

 

 

 

 11.Question :(TCO 1-6) An estimated ________ of all chicken eggs in the U.S. are contaminated with Salmonella.

 

 Student Answer:  one-fifth

 

   one-fourth

 

   one-third

 

   one-half

 

 

 

 

 

 12.Question :(TCO 1-6) Which of the following additives gives ham, hot dogs, and bologna their pink color?

 

 Student Answer:   sulfites

 

   BHT/BHA

 

   nitrates/nitrites

 

   propionic acid

 

 

 

 

 

 13.Question :(TCO 1-6) Why do fungi rarely cause food infection?

 

 Student Answer:  Few species of fungi cause serious illness.

 

   Fungal growth makes food look unappealing.

 

   Fungal growth makes food taste unappealing.

 

   All of these are reasons fungi rarely cause food infection.

 

 

 

 

 

 14.Question :(TCO 1-6) The primary symptom of Giardia infection is:

 

 Student Answer:  jaundice.

 

   diarrhea.

 

   dementia.

 

   anemia.

 

 

 

 

 

 15.Question :(TCO 1-6) The primary method used to preserve seafood is:

 

 Student Answer:  adding salt.

 

   smoking.

 

   drying.

 

   adding sugar.

 

 

 

 

 

 16.Question :(TCO 1-6) Hepatitis A is a food-borne virus that can result in ________ damage.

 

 Student Answer:  nerve

 

   intestinal

 

   liver

 

   muscle

 

 

 

 

 

 17.Question :(TCO 1-6) Bovine spongiform encephalopathy is a food-borne illness also known as:

 

 Student Answer:  mad cow disease.

 

   typhoid fever.

 

   Norwalk virus.

 

   hepatitis A.

 

 

 

 

 

 

1.Question :(TCO 5) What is the primary form of lipid in the diet?

 

 Student Answer:  Sterols

 

   Triglycerides

 

   Phospholipids

 

   Glycerols

 

 

 

 

 

 2.Question :(TCO 5) Which of the following statements is FALSE regarding the process of hydrogenation?

 

 Student Answer:  Hydrogenation creates trans fatty acids.

 

   Hydrogenation is the process in which hydrogen atoms are added to double bonds.

   Hydrogenation creates a heart-healthy product.

 

   Hydrogenation makes a product more solid at room temperature.

 

 

 

 

 

 3.Question :(TCO 5) Which of the following ingredients would alert you to the presence of trans-fatty acids in a product?

 

 Student Answer:  Hydrogenated vegetable oil

 

   Lecithin

 

   Liquid corn oil

 

   Vitamin E

 

 

 

 

 

 4.Question :(TCO 5) The two essential fatty acids are:

 

 Student Answer:  cholesterol and bile.

 

   linoleic and alpha-linolenic acid.

 

   butyric and stearic acid.

 

   cis and trans.

 

 

 

 

 

 5.Question :(TCO 5) The process of adding hydrogen to an unsaturated fatty acid and creating a more solid fat is called:

 

 Student Answer:  emulsification.

 

   pressurization.

 

   hydrogenation.

 

   deamination.

 

 

 

 

 

 6.Question :(TCO 5) To facilitate the digestion of dietary fats, the gallbladder stores and releases a substance known as:

 

 Student Answer:  lipase.

 

   bile.

 

   hydrochloric acid.

 

   bicarbonate.

 

 

 

 

 

 7.Question :(TCO 5) Where in the body are the majority of triglycerides stored for future energy needs?

 

 Student Answer:  Lipoproteins

 

   Beta cells of the pancreas

 

   Liver

 

   Adipose tissue

 

 

 

 

 

 8.Question :(TCO 5) As of January 1, 2006, the U.S. Food and Drug Administration will require food manufacturers to list ________ content on the Nutrition Facts Panel of their products.

 

 Student Answer:  phospholipid

 

   sterol

 

   essential fatty acid

 

   trans fatty acid

 

 

 

 

 9.Question :(TCO 6) The absorption of proteins occurs in the:

 

 Student Answer:  stomach.

 

   small intestine.

 

   large intestine.

 

   liver.

 

 

 

 

 

 10.Question :(TCO 6) Which of the following statements is FALSE?

 

 Student Answer:  HCl denatures protein to allow digestive enzymes to break down the protein.

   HCl inhibits the digestion of fat so it does not compete with protein digestion.

   HCl untangles the strands of protein and breaks the peptide bonds.

   HCl activates pepsin from pepsinogen.

 

 

 

 

 11.Question :(TCO 6) Two amino acids are joined together by a peptide bond to form a dipeptide. What is the by-product of this process?

 

 Student Answer:  Ammonia

 

   Water

 

   Carbon dioxide

 

   Hydrochloric acid

 

 

 

 

 12.Question :(TCO 6) Which of the following health problems has been associated with high protein intakes?

 

 Student Answer:  Elevated blood cholesterol

 

   Marasmus

 

   Edema

 

   Sickle cell anemia

 

 

 

 

 13.Question :(TCO 6) Which of the following is a genetic disorder resulting in debilitating protein abnormalities?

 

 Student Answer:  Cystic fibrosis

 

   Mad cow disease

 

   Acidosis

 

   Kwashiorkor

 

 

 

 

 

 14.Question :(TCO 6) The process through which mRNA copies genetic information from DNA and carries it to the ribosome is called:

 

 Student Answer:  translation.

 

   deamination.

 

   denaturation.

 

   transcription.

 

 

 

 

 

 15.Question :(TCO 6) Proteases are:

 

 Student Answer:  protein messengers that are released from storage in response to an alteration in the body’s homeostasis.

   transport proteins that move substances throughout the body.

 

   defense proteins that attack foreign bacteria, viruses, and toxins.

 

   enzymes that break down protein.

 

 

 

 

 16.Question :(TCO 6) During the process of protein synthesis, ________ is the step in which messenger RNA is decoded into an amino acid sequence at the cell’s ribosome.

 

 Student Answer:  transcription

 

   translation

 

   deamination

 

   denaturation