Question 1.1. (TCO 1) The second step of the scientific method is: (Points : 2)
observation and description of a phenomenon.
testing a research question or hypothesis.
generating a hypothesis.
Question 2.2. (TCO 1) Which of the following is responsible for food spoilage? (Points : 2)
All of these are responsible for food spoilage.
Question 3.3. (TCO 1) The standard used to estimate the daily nutrient needs of half of all healthy individuals is: (Points : 2)
Question 4.4. (TCO 1) Which of the following is required on all food labels? (Points : 2)
Net contents of the package
Name and address of the vendor
All of these
Question 5.5. (TCO 2) Which of the following is associated with the development of ketosis? (Points : 2)
A diet that contains too much fat
A diet that contains insufficient fat
A diet that contains too much carbohydrates
A diet that contains insufficient carbohydrates
Question 6.6. (TCO 2) Which of the following is associated with diets high in added sugars? (Points : 2)
All of these
Question 7.7. (TCO 2) A diet low in fiber is associated with an increased risk of developing: (Points : 2)
Question 8.8. (TCO 3) . (Points : 2)
Question 9.9. (TCO 3) In which organ does the majority of water absorption occur? (Points : 2)
Question 10.10. (TCO 3) What is the primary cause of peptic ulcers? (Points : 2)
H. pylori bacteria
Prolonged use of aspirin
Eating too many spicy foods
Question 11.11. (TCO 4) ________ is a highly branched arrangement of glucose molecules found in liver and skeletal muscle cells. (Points : 2)
Question 12.12. (TCO 4) The simplest units of carbohydrates are called: (Points : 2)
Question 13.13. (TCO 4) Major fructose sources include: (Points : 2)
milk and cheese.
nuts and honey.
fruits and vegetables.
breads and cereals.
Question 14.14. (TCO 5) What are the three classes of lipids? (Points : 2)
Monosaccharide, disaccharides, and starch
Triglycerides, sterols, and phospholipids
Sterols, amino acids, and polysaccharides
Phospholipids, glycogen, and dipeptides
Question 15.15. (TCO 5) Which of the following food items would contain the highest amount of dietary cholesterol? (Points : 2)
Question 16.16. (TCO 5) The vast majority of fat digestion and absorption occurs in the: (Points : 2)
Question 17.17. (TCO 5) Triglycerides are classified by: (Points : 2)
the length of the fatty acids.
the saturation of the fatty acids.
the shape of the fatty acids.
all of these.
Question 1.1. (TCO 6) Per gram, which of the following foods would contain the highest protein content? (Points : 2)
Question 2.2. (TCO 6) Which of the following is a genetic disorder resulting in debilitating protein abnormalities? (Points : 2)
Mad cow disease
Question 3.3. (TCO 6) The process of transferring the amine group from one amino acid to another is called: (Points : 2)
Question 4.4. (TCO 6) The absorption of proteins occurs in the: (Points : 2)
Question 5.5. (TCO 7) Which of the following is MOST likely to occur if you were to consume too much calcium via the diet? (Points : 2)
You would experience hypercalcemia.
You would begin to produce kidney stones.
Your gastrointestinal tract would limit the absorption of calcium.
Calcium deposits would accumulate in the soft tissues of the body.
Question 6.6. (TCO 7) The malabsorption of fat puts those at risk for developing a: (Points : 2)
Vitamin C deficiency.
Vitamin D deficiency.
all of the above.
Question 7.7. (TCO 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. (Points : 2)
Question 8.8. (TCO 7) Soft drinks are high in __________. (Points : 2)
Question 9.9. (TCO 8) Which of the following is TRUE? (Points : 2)
Water freely moves across cell membranes.
Water and electrolytes move across the cell membranes, only through protein channels.
Electrolytes freely move across cell membranes.
Water and electrolytes cannot move across cell membranes.
Question 10.10. (TCO 8) Water is known as the universal solvent. (Points : 2)
Water helps to regulate body temperature.
Water helps to maintain blood volume.
Water works as an excellent cleansing agent to flush toxins out of the body.
Most solutes (particles) will dissolve in water.
Question 11.11. (TCO 8) Insensible water loss is: (Points : 2)
water lost during illness or trauma.
water lost during intense exercise.
water lost through perspiration and respiration.
water lost through urination.
Question 12.12. (TCO 8) What is the primary reason why we sweat? (Points : 2)
Maintain blood volume
Maintain sodium balance
Excrete waste products
Regulate body temperature
Question 13.13. (TCO 9) Which of the following symptoms is characteristic of bulimia nervosa? (Points : 2)
Episodes of extreme overeating
Both episodes of extreme overeating and self-starvation
None of these
Question 14.14. (TCO 9) Which of the following increases one’s risk of developing an eating disorder? (Points : 2)
Large family size
Holding the first order of birth
Having a sibling with an eating disorder
All of these
Question 15.15. (TCO 9) All of the following may contribute to the development of bulimia EXCEPT: (Points : 2)
more angry and disruptive interactions among family members.
a less stable family organization.
a less nurturing family.
Question 16.16. (TCO 10) During the second trimester, women are advised to gain no more than: (Points : 2)
three to five pounds.
one pound per week.
Question 17.17. (TCO 10) What substance, often found in fish, should be monitored during pregnancy? (Points : 2)
Question 18.18. (TCO 10) All of the following are physiological changes that typically occur with aging EXCEPT: (Points : 2)
decreased lean body mass.
decreased bone density.
decreased fat mass.
decreased immune function.
1. (TCO 1) Organic foods are commonly used to describe foods that are grown without the use of synthetic pesticides. To be labeled organic, foods must meet federal standards. What are those standards? (Points : 20)
Question 2. 2. (TCO 2) What form is iron absorbed in and where can stored iron be found? (Points : 20)
Question 3. 3. (TCO 3, 5) Beginning with the mouth, describe the digestion and absorption of dietary protein. What is the final fate of protein in the human body? (Points : 20)
Question 4. 4. (TCO 4) Describe how low-grade inflammation is involved in the development of heart disease. (Points : 20)
Question 5. 5. (TCO 5) Describe the glycemic index and glycemic load, and name some high, medium, and low glycemic index foods. Why is this information important? (Points : 20)
Question 6. 6. (TCO 6) Please explain the relationship among energy balance, weight gain, and weight loss. (Points : 20)
Question 7. 7. (TCO 7) Describe the primary functions of iron. (Points : 20)
Question 8. 8. (TCO 8) What are some of the reasons why adolescents may be at risk for poor nutrition, and what can parents do from a nutrition perspective to help their children through this transition period? (Points : 20)
Question 9. 9. (TCO 10) What nutrients are of particular concern during the first year of an infant’s life? Along with listing the nutrients, please also explain their function. (Points : 20)