Beruflich Dokumente
Kultur Dokumente
540 kilocalories
1,675 kilocalories
1,806 kilocalories
5. Question : (TCO 1) Joses 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 doesnt process ________ properly.
Student Answer: vitamins
protein
carbohydrate
fat
4. Question : (TCO 4) After a meal, which hormone is responsible for moving glucose into the bodys
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:
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.
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
bodys 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 cells ribosome.
Student Answer: transcription
translation
deamination
denaturation