2024 – 1 Question TCO 1 Which of the following BESTdescribes minerals Student Answer Micronutrients that are broken down easily during digestion Micronutrients
SCI 228 Midterm Exam – 2024
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
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