The two overarching goals of ________ are to increase quality and

1.      (TCO 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.      (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?

56 kilocalories

540 kilocalories

1,675 kilocalories

1,806 kilocalories

3.      (TCO 1) Which of the following nutrients contains the element nitrogen?

Carbohydrates

Lipids

Water

Proteins

4.      (TCO 1) The building blocks of proteins are called:

fatty acids

amino acids

saccharides

nitrogen fragments

5.      (TCO 1) Which of the following nutrients is the most energy dense?

Carbohydrate

Lipid

Protein

Vitamin

6.      (TCO 1) 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.      (TCO 2) Healthier fat sources include ________ and canola oil.

butter

lard

margarine

olive oil

8.      (TCO 2) Which of the following professional titles has no definition or laws regulating it?

registered dietitian

medical doctor

nutritionist

licensed nutritionist

9.      (TCO 2) The government agency that regulates the food labels on fresh meat and poultry in the United States is the:

USDA

NCI

EDA

FBI

10.  (TCO 2) 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.  (TCO 2) The ________ is most responsible for prompting individuals to seek food.

Stomach

small intestine

hypothalamus

mouth

12.  (TCO 2) 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.  (TCO 3) Digestion and absorption occur at the ________ level.

tissue

organ

system

organism

14.  (TCO 3) 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.  (TCO 3) Which of the following organs is responsible for the manufacturing and secretion of many digestive enzymes and bicarbonate?

liver

stomach

pancreas

gallbladder

16.  (TCO 3) Proteins that act to speed up body processes, but are not changed in the process, are called:

hormones

peptides

enzymes

chymes

17.  (TCO 3) 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.  (TCO 4) 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.  (TCO 4) ________ is a technique employed by some endurance athletes to increase their storage of muscle glycogen.

Ketosis

Carbohydrate loading

Glycogen surging

Gluconeogenesis

20.  (TCO 4) Diabetes is a condition in which the body doesn’t process ________ properly.

Vitamins

Protein

Carbohydrate

fat

21.  (TCO 4) Sugar alcohols are most often used in which of the following products?

diet sodas

baked confections

chewing gums

infant formulas

22.  (TCO 4) Which of the following ethnic groups has the LOWEST incidence of lactose intolerance?

Asians

African Americans

Caucasians

Hispanics

23.  (TCO 4) The simplest units of carbohydrates are called:

fatty acids

amino acids

monosaccharides

calories

24.  (TCO 4) 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.  (TCO 4) Which of the following carbohydrates is the end product of photosynthesis?

galactose

lactose

glucose

glycogen

26.  (TCO 1-6) An estimated ________ of all chicken eggs in the U.S. are contaminated with Salmonella.

one-fifth

one-fourth

one-third

one-half

27.  (TCO 1-6) Which of the following is an example of a persistent organic pollutant?

mercury
GMO
sulfite
coal tar

28.  (TCO 1-6) Hepatitis A is a food-borne virus that can result in ________ damage.

liver

muscle

nerve

intestinal

29.  (TCO 1-6) 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.  (TCO 1-6) 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.  (TCO 1-6) The primary method used to preserve seafood is:

adding salt.

smoking.

drying.

adding sugar

32.  (TCO 1-6) Which of the following is an example of food intoxication?

hepatitis A

Norwalk virus

Salmonella

Clostridium botulinum

33.  (TCO 1-6) 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.  (TCO 1-6) The primary symptom of Giardia infection is:

jaundice.

diarrhea.

dementia.

anemia

35.  (TCO 5) Which type of dietary fat is known to elevate blood cholesterol levels?

Saturated

Trans

Monounsaturated

Both saturated and trans

36.  (TCO 5) Where in the body are the majority of triglycerides stored for future energy needs?

Lipoproteins
Beta cells of the pancreas
Liver
Adipose tissue

37.  (TCO 5) The process of adding hydrogen to an unsaturated fatty acid and creating a more solid fat is called:

emulsification

pressurization

hydrogenation

deamination

38.  (TCO 5) 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.  (TCO 5) 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.  (TCO 5) Sex hormones and adrenal hormones are substances derived from which class of lipid?

fatty acids

triglycerides

phospholipids

sterols

41.  (TCO 5) Which of the following triggers the breakdown of stored fat?

Lipoprotein lipase

Adrenaline

Insulin

Estrogen

42.  (TCO 5) How many calories are potentially provided by 25 grams of fat?

23 kilocalories

100 kilocalories

225 kilocalories

2,250 kilocalories

43.  (TCO 6) The specific function of a protein is determined by:

its sequence of amino acids.

its length.

its three-dimensional shape.

its electric charge

44.  (TCO 6) Which of the following is NOT typically a nutrient of concern for vegans?

IronVitamin

B12

Vitamin C

Calcium

45.  (TCO 6) Which of the following health problems has been associated with high protein intakes?

Elevated blood cholesterol

Marasmus

Edema

Sickle cell anemia

46.  (TCO 6) What element makes protein different from carbohydrates and fat?

Carbon

Hydrogen

Oxygen

Nitrogen

47.  (TCO 6) The absorption of proteins occurs in the:

stomach.

small intestine.

large intestine.

liver

48.  (TCO 6) 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.  (TCO 6) Well-planned vegetarian diets can reduce the risk of all of the following chronic diseases EXCEPT:

obesity.

heart disease.

anemia.

cancer

50.  (TCO 6) Of the 20 amino acids relevant to the human body, how many are considered essential?

None

Five

Nine

20