Question 1: Both animals and plants store carbohydrates. The form used by animals is:-
Select one:
a. Glycogen
b. Glucose
c. Amylose
d. Cellulose
e. Pectin
Question 2: Which of the following energy requirements does not contribute to diet-induced thermogenesis?
Select one:
a. Absorption
b. Metabolism
c. Storage
d. Digestion
e. Transportation
Question 3: Most babies are not lactose intolerant, but after we are weaned some people lose the ability to digest lactose. This is due to a decline in the production of which of the following?
Select one:
a. Lactase
b. Hydroxylase
c. Sucrase
d. Isomaltase
e. Galactosidase
Question 4: The effect of our “genes” on nutrition is generally likely to be a complex interaction between genes and the environment in which we live. However some nutritional disorders are due to major disruptions of genes.
Phenylketonuria (PKU) is due to a mutation in an enzyme which converts phenylalanine into which of the following amino acids?
Select one:
a. Proline
b. Histamine
c. Isoleucine
d. Tryptophan
e. Tyrosine
Question 5: Direct calorimetry directly measures _______ from the subject?
Select one:
a. CO2 production
b. carbohydrate levels
c. Heat Production
d. O2 consumption
e. Heat loss
Question 6: What type of carbohydrate is glucose?
Select one:
a. Unsaturated saccharide
b. Oxidised saccharide
c. Polysaccharide
d. Monosaccharide
e. Oligosaccharide
Question 7: The major nutritional role of carbohydrates is as a good source of energy. Approximately how many kilocalories are there per gram?
Select one:
a. 2
b. 3
c. 5
d. 6
e. 4
Question 8: An essential nutrient is one which:
Select one:
a. tertiary structure
b. sequence of amino acids
c. hydrophilicity of amino acids
d. primary structure
e. amino group (H2N)
Question 9: Which of the following sugars is largely digested in the Large intestine (bowel)?
Select one:
a. Fructose
b. Lactose
c. Glucose
d. Sucrose
e. Maltose
Question 10: Short chain fatty acids are most likely to be found in which of the following foods?
Select one:
a. Cabbage
b. Nuts
c. Fish
d. Dairy products
e. Meat
Question 11: In a physiological state of injury or trauma, there is a shift in the pattern of protein synthesis and degradation due to the influential presence of cytokines.
Which of the following is NOT correct?
Select one:
a. In the liver there is an increase in the synthesis of albumin
b. A burn injury can lead to protein losses in excess of 70 g/day.
c. The amino acids made available by muscle wasting, may provide substrate for protein synthesis in the liver
d. The changes in protein turnover result in a negative nitrogen balance
e. In the liver there is an increase in the formation of C-reactive protein.
Question 12: An omega-3 polyunsaturated fatty acid is one where the first double bond is how many carbons away from the methyl end of the chain:
Select one:
a. 1
b. 3
c. 5
d. 2
e. 4
Question 13: You conduct an experiment on a subject using the ventilated hood indirect calorimeter. Your record the CO2 production and O2 consumption and determine the respiratory quotient reading to be 0.825. What does this indicate?
Select one:
a. Protein oxidation
b. Carbohydrate oxidation
c. A mixture of carbohydrate and lipid oxidation
d. Lipid oxidation
e. A mixture of carbohydrate & protein oxidation
Question 14: You are a margarine manufacturer and have a product which contains 60% saturated fats and 40% polyunsaturated fats you would be able to label this product as polyunsaturated margarine?
Select one:
True
False
Question 15: What is the benefit of the isotopic tracer methods of measuring energy expenditure?
Select one:
a. You can directly determine the basal metabolic rate
b. You can measure the direct O2 consumption of the person
c. Capture the total energy expenditure of someone living their normal life
d. Nitrogen output is determined
e. You can measure the direct CO2 production of the person
Question 16: Which of the following sugars is largely digested in the Large intestine (bowel)? essential because:
Select one:
a. The body cannot make them
b. They form the backbone of all other polyunsaturated fatty acids
c. They can only be found in fish oil
d. They are not found in most foodstuffs
e. They are the fatty acids that are solid at room temperature
Question 17: The brain is very energy hungry. Approximately how much glucose does it use daily (grams/day)?
Select one:
a. 40
b. 80
c. 120
d. 160
e. 200
Question 18: When fat enters the small intestine which hormone is secreted to signal to the gall bladder to release bile?
Select one:
a. leptin
b. gastric lipase
c. phopholipase
d. GLP
e. cholecystokinin
Question 19: Regulation of energy balance is largely controlled by the _______, which receives sensory input from the _______.
Select one:
a. hypothalamus, nervous & endocrine systems
b. thymus, muscular & endocrine systems
c. pineal gland, nervous & muscular systems
d. thymus, nervous & endocrine systems
e. hypothalamus, nervous & muscular systems
Question 20: Together with a negative energy balance, the BMR can ____
Select one:
a. not change at all
b. increase up to 20%
c. decrease up to 20%
d. increase up to 10%
e. decrease up to 10%
Question 21: Which of the following hormones decrease appetite?
Select one:
a. Neuropeptide Y
b. Orexins
c. Ghrelin
d. Galanin
e. Leptin
Question 22: Which of the following would not be classed as a macronutrient?
Select one:
a. Fats
b. Water
c. Protein
d. Vitamin D
e. Carbohydrate
Question 23: The indirect calorimetry Douglas Bag method measures energy expenditure of a subject. Which of the following does not apply to this meathod?
Select one:
a. O2 can be analysed
b. CO2 can be analysed
c. Inhale fresh air & exhale into bag
d. Large 100L bag impermeable to gases
e. Experimental length up to 24 hours
Question 24: Indirect measures of lean body mass include:
Select one:
a. weight record
b. fat-fold thickness
c. bioelectrical impedance
d. total body potassium
e. assessment of total body water
Question 25: The absorptive capacity of the bowel for amino acids has to be greatly in excess of the dietary intake, because _______.
Select one:
a. proteins are metbolised at a rate of 18.55 kJ/g
b. there is a considerable net daily secretion of proteins into the bowel
c. below the minimal dietary protein requirement, there is a relative increase in protein synthesis during the fed period
d. the diurnal rhythmicity of nitrogen balance
e. to allow for the increase in fatty acid absorption
Question 26: Amylose is a component of starch and is made up of linear chains of which of the following sugars?
Select one:
a. Maltose
b. Fructose
c. Galactose
d. Lactose
e. Glucose
Question 27: Saturated fats tend to be solid at room temperature (true / false)?
Select one:
True
False
Question 28: Omega-3 and Omega-6 are the only essential polyunsaturated fatty acids. They are regarded as essential because:
Select one:
a. They can only be found in fish oil
b. The body cannot make them
c. They form the backbone of all other polyunsaturated fatty acids
d. They are the fatty acids that are solid at room temperature
e. They are not found in most foodstuffs
Question 29: Even though cholesterol the starting material for many essential compound such as Vitamin D and steroid hormones it is not regarded as essential. This is because:
Select one:
a. It can be obtained from cell membranes
b. The human body can manufacture it
c. Steroid hormones and other compounds can use other starting materials
d. It is a component of all foods
e. It is only used in bile acids
Question 30: What would happen if the feeding centre of the hypothalamus was destroyed?
Select one:
a. Loss of appetite
b. Infertility
c. Growth would increase
d. Obesity
e. Starvation
Question 31: Non starch polysaccharides (NSP) are more commonly known as:
Select one:
a. Fibre
b. Energy
c. Carbs
d. Protein
e. Sugars
Question 32: Which of the following amino acids is hydrolysed to the reform ornithine and urea?
Select one:
a. Lysine
b. Aspartic acid
c. Glutamine
d. Phenylalinine
e. Arginine
Question 33: Which one of the following does not contribute to the biological activity of proteins?
Select one:
a. amino group (H2N)
b. tertiary structure
c. hydrophilicity of amino acids
d. primary structure
e. sequence of amino acids
Question 34: An essential nutrient is one which:
Select one:
a. Can be made by GI bacteria
b. Does not cause a loss of function if deficient
c. Has no structural or biochemical property
d. Is not essential for life
e. Is not synthesised in the body