1. The two overarching goals of ________ are to increase quality and years of healthy life and to eliminate health disparities.
Dietary Reference Intakes (DRIs)
the USDA
Healthy People 2010
the American Dietetic Association (ADA)
2. 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?
56 kilocalories
540 kilocalories
1,675 kilocalories
1,806 kilocalories
3. Which of the following nutrients contains the element nitrogen?
Carbohydrates
Lipids
Water
Proteins
4. The building blocks of proteins are called:
fatty acids
amino acids
saccharides
nitrogen fragments
5. Which of the following nutrients is the most energy dense?
Carbohydrate
Lipid
Protein
Vitamin
6. Which of the following is NOTa primary function of dietary protein?
Building new cells and tissues
Repairing damaged structures
Regulating metabolism and fluid balance
Serving as a primary source of energy for the body
7. Healthier fat sources include ________ and canola oil.
butter
lard
margarine
olive oil
8. Which of the following professional titles has no definition or laws regulating it?
registered dietitian
medical doctor
nutritionist
licensed nutritionist
9. The government agency that regulates the food labels on fresh meat and poultry in the United States is the:
USDA
NCI
EDA
FBI
10. What percentage of deaths in the United States can be attributed to unhealthy lifestyle behaviors such as smoking, alcohol misuse, physical inactivity, and unbalanced diet?
10%
25%
40%
75%
11. The ________ is most responsible for prompting individuals to seek food.
Stomach
small intestine
hypothalamus
mouth
12. Which of the following is required on all food labels?
the net contents of the package
ingredient list
the name and address of the vendor
all of these
13. Digestion and absorption occur at the ________ level.
tissue
organ
system
organism
14. Bob eats his breakfast and his GI tract will now begin the process of digesting and absorbing the nutrients from this meal. What is the order in which each of the organs of the GI tract will work to achieve this process?
mouth: esophagus: small intestine: stomach: large intestine
mouth: esophagus: stomach: small intestine: large intestine
mouth: stomach: esophagus: small intestine: large intestine
mouth: stomach: esophagus: large intestine: small intestine
15. Which of the following organs is responsible for the manufacturing and secretion of many digestive enzymes and bicarbonate?
liver
stomach
pancreas
gallbladder
16. Proteins that act to speed up body processes, but are not changed in the process, are called:
hormones
peptides
enzymes
chymes
17. In which of the following food sources would a consumer look for the statement "Live Active Cultures," indicating that the product is a rich source of probiotics?
whole-wheat bread
fermented yogurt
orange juice
calcium supplements
18. Yogurt is tolerated better than milk by many lactase-deficient people because:
yogurt has no lactose
yogurt is acidic
it has a thicker consistency
bacteria in yogurt help digest the lactose.
19. ________ is a technique employed by some endurance athletes to increase their storage of muscle glycogen.
Ketosis
Carbohydrate loading
Glycogen surging
Gluconeogenesis
20. Diabetes is a condition in which the body doesn't process ________ properly.
Vitamins
Protein
Carbohydrate
fat
21. Sugar alcohols are most often used in which of the following products?
diet sodas
baked confections
chewing gums
infant formulas
22. Which of the following ethnic groups has the LOWEST incidence of lactose intolerance?
Asians
African Americans
Caucasians
Hispanics
23. The simplest units of carbohydrates are called:
fatty acids
amino acids
monosaccharides
calories
24. Lactose intolerance is due to a(n):
deficiency of lactose
deficiency of lactase
deficiency of the GI flora (healthy bacteria)
allergy to casein (milk protein)
25. Which of the following carbohydrates is the end product of photosynthesis?
galactose
lactose
glucose
glycogen
26. An estimated ________ of all chicken eggs in the U.S. are contaminated with Salmonella.
one-fifth
one-fourth
one-third
one-half
27. Which of the following is an example of a persistent organic pollutant?
mercury
GMO
sulfite
coal tar
28. Hepatitis A is a food-borne virus that can result in ________ damage.
liver
muscle
nerve
intestinal
29. Which of the following is FALSE regarding the prion that causes mad cow disease?
It can survive traditional cooking temperatures.
It is found in tissue of the central nervous system of infected animals.
Ground meats are most often contaminated.
It is concentrated in the milk and muscle meat of animals.
30. The proper steps developed for canning foods ensures that all endospores of ________ are eliminated when followed carefully.
Salmonella
Clostridium botulinum
Giardia intestinalis
Campylobacter jejuni
31. The primary method used to preserve seafood is:
adding salt.
smoking.
drying.
adding sugar
32. Which of the following is an example of food intoxication?
hepatitis A
Norwalk virus
Salmonella
Clostridium botulinum
33. Which of the following is TRUE concerning the safe storage of leftovers?
Leftovers should be refrigerated within two hours of serving.
Leftovers should be stored at a depth of no greater than two inches.
Leftovers should only be refrigerated for up to four days.
All of these are true
34. The primary symptom of Giardia infection is:
jaundice.
diarrhea.
dementia.
anemia
35. Which type of dietary fat is known to elevate blood cholesterol levels?
Saturated
Trans
Monounsaturated
Both saturated and trans
36. Where in the body are the majority of triglycerides stored for future energy needs?
Lipoproteins
Beta cells of the pancreas
Liver
Adipose tissue
37. The process of adding hydrogen to an unsaturated fatty acid and creating a more solid fat is called:
emulsification
pressurization
hydrogenation
deamination
38. A fatty acid that contains a chain of 10 carbons and one double bond is termed a:
saturated, medium chain
saturated, long chain
monounsaturated, medium chain
monounsaturated, long chain
39. Which of the following ingredients would alert you to the presence of trans-fatty acids in a product?
vitamin E
high fructose corn syrup
hydrogenated vegetable oil
liquid corn oil
40. Sex hormones and adrenal hormones are substances derived from which class of lipid?
fatty acids
triglycerides
phospholipids
sterols
41. Which of the following triggers the breakdown of stored fat?
Lipoprotein lipase
Adrenaline
Insulin
Estrogen
42. How many calories are potentially provided by 25 grams of fat?
23 kilocalories
100 kilocalories
225 kilocalories
2,250 kilocalories
43. The specific function of a protein is determined by:
its sequence of amino acids.
its length.
its three-dimensional shape.
its electric charge
44. Which of the following is NOT typically a nutrient of concern for vegans?
IronVitamin
B12
Vitamin C
Calcium
45. Which of the following health problems has been associated with high protein intakes?
Elevated blood cholesterol
Marasmus
Edema
Sickle cell anemia
46. What element makes protein different from carbohydrates and fat?
Carbon
Hydrogen
Oxygen
Nitrogen
47. The absorption of proteins occurs in the:
stomach.
small intestine.
large intestine.
liver
48. A complete protein:
contains all 20 amino acids.
contains all nine essential amino acids.
has not been denatured.
is composed of only di- and tri-peptides
49. Well-planned vegetarian diets can reduce the risk of all of the following chronic diseases EXCEPT:
obesity.
heart disease.
anemia.
cancer
50. Of the 20 amino acids relevant to the human body, how many are considered essential?
None
Five
Nine
20