Part 1
1. Which of the following BEST describes the Delaney Clause?
Government action that prevents the intentional addition of compounds that have been shown to cause cancer in animals or humans
Government recommendation that all predatory fish be tested for mercury before being sold to the consumer
List of food additives generally regarded as safe; established in 1958 by the U.S. Congress
Pending legislation to ban irradiation as a method of food preservation
2. Which of the following is TRUE regarding the science of nutrition?
As compared to many other scientific disciplines, nutrition is a young science.
Discoveries by the first nutritional scientists established the connection between deficiencies and illness.
In developed countries, current research in nutrition focuses on the relationship between diet and chronic diseases.
All of these are true.
3. Which of the following is NOT an essential nutrient?
Water
Alcohol
Vitamins
Minerals
4. Your grandmother has recently been diagnosed with Type II diabetes. Which of the following professionals is most likely to be qualified to offer your grandmother assistance in planning her diabetic diet?
Registered Dietitian (RD)
PhD in nutrition
Medical Doctor (MD)
Nutritionist
5. Which of the following are substances in plant foods that are not absorbed by the body?
Starch
Disaccharides
Dietary fiber
Simple sugars
6. The type of study that observes a large population to determine factors that may influence nutritional habits and disease trends is called a (n):
case-controlled study.
clinical trial.
epidemiological study.
animal study.
7. Which of the following is associated with diets high in added sugars?
Hyperactivity
Tooth decay
Diabetes
All of these
8. Not only is HCL produced in the stomach to help with enzyme transformation, another function of the stomach is to:
neutralize stomach acid.
activate pepsinogen to form pepsin.
protect stomach cells from auto digestion.
emulsify fats.
9. Which of the following is exempt from standard food labeling regulations?
Coffee
Spices
Meat
All of these
10. Barbara has just been diagnosed with celiac disease. Which of the following foods would be most dangerous for her to consume?
Cornflakes
Rice cakes
Potatoes
Whole-wheat bread
11. Which of the following carbohydrates is the end product of photosynthesis?
Glycogen
Galactose
Lactose
Glucose
12. When fructose and glucose are bonded together, they form:
table sugar.
malt sugar.
milk sugar.
fruit sugar.
13. ________ is a technique employed by some endurance athletes to increase their storage of muscle glycogen.
Ketosis
Carbohydrate loading
Glycogen surging
Gluconeogenesis
14. Sex hormones and adrenal hormones are substances derived from which class of lipid?
Fatty acids
Triglycerides
Phospholipids
Sterols
15. Which of the following foods are rich sources of saturated fatty acids?
Cashew nuts
Olive and canola oils
Canola and corn oils
Butter and lard
16. The vast majority of fat digestion and absorption occurs in the:
pancreas.
liver.
small intestine.
gall bladder.
17. What are the three classes of lipids?
Monosaccharide, disaccharides, and starch
Triglycerides, sterols, and phospholipids
Sterols, amino acids, and polysaccharides
Phospholipids, glycogen, and dipeptides
Part 2
1. Per gram, which of the following foods would contain the highest protein content?
Cooked carrots
Chicken
Skim milk
Whole-wheat bread
2. Well-planned vegetarian diets can reduce the risk of all of the following chronic diseases EXCEPT:
obesity.
heart disease.
anemia.
cancer.
3. Of the 20 amino acids relevant to the human body, how many are considered essential?
They are all essential.
11
Nine
10
4. The absorption of proteins occurs in the:
stomach.
small intestine.
large intestine.
liver.
5. What is needed to convert Vitamin D to its active state?
Calcium consumption
Sunlight
Intestinal bacteria
All of the above
6. The malabsorption of fat puts those at risk for developing a:
Vitamin C deficiency.
Vitamin D deficiency.
mineral deficiency.
all of the above.
7. Due to the fact that newborns do not have enough bacteria in their small intestine to make _______, they are given an injection of this nutrient.
Vitamin K
iron
calcium
folate
8. The absorption of calcium is inhibited by________.
Vitamin C
Vitamin D
oxalic acid
essential fatty acids
9. Water has a high heat capacity. What does this term mean?
Water is resistant to changes in temperature.
Water heats up or cools down very quickly.
Water provides a useful source of stored kilocalories.
Water transports the energy-yielding nutrients throughout the body.
10. Which organ is primarily responsible for maintaining fluid balance?
Small intestine
Kidneys
Liver
Pancreas
11. What is the primary reason why we sweat?
Maintain blood volume
Maintain sodium balance
Excrete waste products
Regulate body temperature
12. Which of the following stimulates the thirst mechanism?
Increased concentration of solutes in the blood
Elevated blood volume and pressure
Lubrication of the mouth and throat tissues
All of these
13. Which of the following BEST describes an eating disorder?
A psychiatric condition that requires a physician's diagnosis
Any condition in which one's eating behavior changes more than six times per year
General term that describes a variety of abnormal or atypical eating behaviors
Any behavior in which one attempts to reduce one's body weight below a healthy range
14. What is the standard criterion used for diagnosing an eating disorder?
Analysis of atypical food behavior
Disordered eating questionnaire
Behavioral Risk Factor Surveillance System
Diagnostic and Statistical Manual of Mental Disorders
15. In which of the following events would carbohydrate loading be the most beneficial?
Weight lifting
Baseball game
Cross country skiing
100-yard dash
16. What is a teratogen?
Any substance that can cause a birth defect
The name of a pre-term baby
The fertilized egg
The process of implantation of the fertilized egg
17. Due to the fact that the demand for red blood cells increases during pregnancy, what nutrient is needed regularly?
Calcium
Iron
Folate
All of the above
18. All of the following are physiological changes that typically occur with aging EXCEPT:
decreased lean body mass.
decreased bone density.
decreased fat mass.
decreased immune function.