SCI 228 Nutrition Week 4 Midterm
- Question : (TCO 1) Which of the following nutrients is the most energy dense?
Student Answer: Carbohydrate
Lipid
Protein
Vitamin
Instructor Explanation: Chapter 1
Points Received: 4 of 4
Comments:
- Question : (TCO 1) Which of the following are examples of carbohydrate-rich foods?
Student Answer: Butter and corn oil
Beef and pork
Wheat and lentils
Bacon and eggs
Instructor Explanation: Chapter 1
Points Received: 4 of 4
Comments:
- Question : (TCO 1) What element makes protein different from carbohydrate and fat?
Student Answer: Carbon
Hydrogen
Nitrogen
Oxygen
Instructor Explanation: Chapter 1
Points Received: 4 of 4
Comments:
- Question : (TCO 1) Which of the following BESTdescribes minerals?
Student Answer: Micronutrients that are broken down easily during digestion
Micronutrients that are easily destroyed by heat and light
Inorganic micronutrients found in a variety of foods
Nutrients that are needed in large amounts by the body
Instructor Explanation: Chapter 1
Points Received: 4 of 4
Comments:
- Question : (TCO 1) Which of the following is an example of an organic micronutrient?
Student Answer: Folate
Calcium
Fat
Iron
Instructor Explanation: Chapter 1
Points Received: 0 of 4
Comments: Iron and calcium is a mineral which is not organic. Organic means that it contains carbon. Fat consists of carbon, hydrogen, and oxygen, BUT it is a macronutrient. Folate is a B Vitamin. Vitamins contain carbon and it is a MICROnutrient, therefore, this would be the correct answer.
- Question : (TCO 1) Which of the following is NOTa primary function of dietary protein?
Student Answer: Building new cells and tissues
Repairing damaged structures
Regulating metabolism and fluid balance
Serving as a primary source of energy for the body
Instructor Explanation: Chapter 1
Points Received: 4 of 4
Comments:
- Question : (TCO 2) Overconsumption of ________ has the greatest potential for toxicity.
Student Answer: vitamin D
vitamin C
thiamin
niacin
Instructor Explanation: Chapter 1
Points Received: 4 of 4
Comments:
- Question : (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?
Student Answer: 10%
25%
40%
75%
Instructor Explanation: Chapter 1
Points Received: 4 of 4
Comments:
- Question : (TCO 2) Jack is a college athlete who requires 2,800 kilocalories a day to support his total energy needs. Even thought Jack likes many different foods and makes it a point to try new things, he only consumes approximately 1,600 kilocalories a day. Which one of the characteristics of a healthy diet is Jack missing?
Student Answer: adequacy
balance
moderation
variety
Instructor Explanation: Chapter 2
Points Received: 4 of 4
Comments:
- Question : (TCO 2) What is at the base of the Healthy Eating Pyramid?
Student Answer: bread, cereal, rice and pasta
low fat dairy foods
fruits and vegetables
daily exercise and weight control
Instructor Explanation: Chapter 2
Points Received: 4 of 4
Comments:
- Question : (TCO 2) Which group of nutrients would be found in the foods at the base of the Food Guide Pyramid?
Student Answer: vitamin C and vitamin B12
calcium and iron
fiber and complex carbohydrate
protein and fat
Instructor Explanation: Chapter 2
Points Received: 4 of 4
Comments:
- Question : (TCO 2) On average, Americans eat ________ commercially prepared meals each week.
Student Answer: 2
3
4
8
Instructor Explanation: Chapter 2
Points Received: 0 of 4
Comments: Was this answer in the textbook?
- Question : (TCO 3) Immediately after absorption, what circulatory system carries most of the fat-soluble nutrients?
Student Answer: vascular
mesenteric
lymphatic
enterohepatic
Instructor Explanation: Chapter 3
Points Received: 4 of 4
Comments:
- Question : (TCO 3) Proteins that act to speed up body processes, but are not changed in the process, are called:
Student Answer: hormones.
peptides.
enzymes.
chymes.
Instructor Explanation: Chapter 3
Points Received: 4 of 4
Comments:
- Question : (TCO 3) Which of the following is NOT an accessory organ of digestion?
Student Answer: liver
gallbladder
pancreas
large intestine
Instructor Explanation: Chapter 3
Points Received: 4 of 4
Comments:
- Question : (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?
Student Answer: whole-wheat bread
fermented yogurt
orange juice
calcium supplements
Instructor Explanation: Chapter 3
Points Received: 4 of 4
Comments:
- Question : (TCO 3) What is the primary cause of peptic ulcers?
Student Answer: stress
- pylori bacteria
prolonged use of aspirin
eating too many spicy foods
Instructor Explanation: Chapter 3
Points Received: 4 of 4
Comments:
Page: 1 2 3
- Question : (TCO 4) The term complex carbohydrates refers to:
Student Answer: monosaccharides.
disaccharides.
polysaccharides.
glucose.
Instructor Explanation: Chapter 4
Points Received: 4 of 4
Comments:
- Question : (TCO 4) Diabetes is a condition in which the body doesn’t process ________ properly.
Student Answer: vitamins
protein
carbohydrate
fat
Instructor Explanation: Chapter 4
Points Received: 4 of 4
Comments:
- Question : (TCO 4) After a meal, which hormone is responsible for moving glucose into the body’s cells?
Student Answer: glucagon
estrogen
CCK
insulin
Instructor Explanation: Chapter 4
Points Received: 4 of 4
Comments:
- Question : (TCO 4) Peggy Sue’s doctor wants to screen her for reactive hypoglycemia. If her doctor’s suspicions are correct and Peggy Sue does have reactive hypoglycemia, what would you expect her blood glucose concentration to be at approximately TWO HOURS after she had begun her glucose tolerance test?
Student Answer: elevated as compared to a normal individual
depressed as compared to a normal individual
normal; two hours after consuming the glucose load, her blood concentrations will be no different from those of a normal individual.
Instructor Explanation: Chapter 4
Points Received: 0 of 4
Comments: The key word here is hypo- meaning below normal. Since she has reactive hypoglycemia, her blood sugars will quickly fall below normal after meals.
- Question : (TCO 4) Lactose intolerance is due to a(n):
Student Answer: deficiency of lactose.
deficiency of lactase.
deficiency of the GI flora (healthy bacteria).
allergy to casein (milk protein).
Instructor Explanation: Chapter 4
Points Received: 4 of 4
Comments:
- Question : (TCO 4) ________ is a highly branched arrangement of glucose molecules found in liver and skeletal muscle cells.
Student Answer: Fructose
Starch
Glycogen
Raffinose
Instructor Explanation: Chapter 4
Points Received: 4 of 4
Comments:
- Question : (TCO 4) Gluconeogenesis is:
Student Answer: the synthesis of new glucose from amino acids.
the release of stored glycogen from the liver.
the process by which plants use sunlight to synthesize glucose.
the uptake of glucose by the body’s cells.
Instructor Explanation: Chapter 4
Points Received: 4 of 4
Comments:
- Question : (TCO 4) Which of the following BESTdescribes the glycemic index?
Student Answer: an individual’s glucose/insulin ratio in a fasted state
the amount of insulin required to metabolize 100 grams of glucose
the glucose content of a given food
the extent to which a given food raises blood glucose and insulin
Instructor Explanation: Chapter 4
Points Received: 4 of 4
Comments:
- Question : (TCO 1-6) Which of the following is NOT an advantage of using biopesticides?
Student Answer: degrade rapidly and are easily washed away by water
do not leave pesticide residues on crops
can be produced synthetically and are therefore inexpensive
are less toxic to humans and the environment
Instructor Explanation: Chapter 18
Points Received: 4 of 4
Comments:
- Question : (TCO 1-6) Foods most commonly associated with Salmonella intoxication are:
Student Answer: sauces and gravies.
eggs and chicken.
seafood and raw fish.
custard and cream-filled pastries.
Instructor Explanation: Chapter 18
Points Received: 4 of 4
Comments:
- Question : (TCO 1-6) Which of the following is FALSE regarding the prion that causes mad cow disease?
Student Answer: 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.
Instructor Explanation: Chapter 18
Points Received: 4 of 4
Comments:
- Question : (TCO 1-6) Ninety (90) percent of all food allergies are due to the ________ found in foods.
Student Answer: toxins
proteins
additives
bacteria
Instructor Explanation: Chapter 18
Points Received: 4 of 4
Comments:
- Question : (TCO 1-6) Which of the following is responsible for food spoilage?
Student Answer: oxygen
heat
light
All of these are responsible for food spoilage.
Instructor Explanation: Chapter 18
Points Received: 4 of 4
Comments:
- Question : (TCO 1-6) Which of the following describes the prevailing theory in the development of food allergies?
Student Answer: Early weaning and introduction of solids foods to infants produces an allergy.
Genetic manipulation of plants and animals (GMOs) results in new proteins that cause an immune response.
Frequent exposure to food allergens not listed on the food label can cause food allergies.
All of these are part of the prevailing theory on food allergies.
Instructor Explanation: Chapter 18
Points Received: 0 of 4
Comments:
- Question : (TCO 1-6) Which of the following preservatives is(are) commonly used to prevent rancidity in oils and fats?
Student Answer: BHT (butylated hydroxytoluene)
BHA (butylated hydroxyanisole)
propionic acids
both BHT (butylated hydroxytoluene) and BHA (butylated hydroxyanisole)
Instructor Explanation: Chapter 18
Points Received: 4 of 4
Comments:
- Question : (TCO 1-6) Which of the following is an example of food intoxication?
Student Answer: hepatitis A
Norwalk virus
Salmonella
Clostridium botulinum
Instructor Explanation: Chapter 18
Points Received: 4 of 4
Comments:
- Question : (TCO 1-6) A cyclic food allergy is one that:
Student Answer: occurs every time the offending food is eaten.
develops on a fixed time frame, such as once a month.
develops slowly over time.
occurs during times of physiological stress, such as during illness or surgery.
Instructor Explanation: Chapter 18
Points Received: 4 of 4
Comments:
Page: 1 2 3
Page: 1 2 3
- Question : (TCO 5) Which of the following foods is the richest source of omega-3 fatty acids?
Student Answer: Broccoli
Sirloin steak
Tofu
Salmon
Instructor Explanation: Chapter 5
Points Received: 4 of 4
Comments:
- Question : (TCO 5) Which of the following is NOT true of fats?
Student Answer: Dietary fats stimulate hunger signals to the brain.
Fats add texture and flavor to food.
Fats are found in every cell membrane.
Adipose tissue stores fat for future energy use.
Instructor Explanation: Chapter 5
Points Received: 4 of 4
Comments:
- Question : (TCO 5) Sex hormones and adrenal hormones are substances derived from which class of lipid?
Student Answer: Fatty acids
Triglycerides
Phospholipids
Sterols
Instructor Explanation: Chapter 5
Points Received: 0 of 4
Comments: page 181 in the textbook: The body also uses cholesterol to synthesize several important compounds including sex hormones (estrogen, androgen, and progesterone), bile acids, adrenal hormones, and vitamin D. Thus, despite cholesterol’s bad reputation, it is absolutely essential to human health.
- Question : (TCO 5) ________ are the major form of fat in both food and the body.
Student Answer: Phospholipids
Triglycerides
Glycerols
Sterols
Instructor Explanation: Chapter 5
Points Received: 4 of 4
Comments:
- Question : (TCO 5) Where in the body are the majority of triglycerides stored for future energy needs?
Student Answer: Lipoproteins
Beta cells of the pancreas
Liver
Adipose tissue
Instructor Explanation: Chapter 5
Points Received: 4 of 4
Comments:
- Question : (TCO 5) All of the following are major classes of dietary lipids EXCEPT:
Student Answer: glycogens.
triglycerides.
sterols.
phospholipids.
Instructor Explanation: Chapter 5
Points Received: 4 of 4
Comments:
- Question : (TCO 5) Which of the following food items would contain the highest amount of dietary cholesterol?
Student Answer: Steamed broccoli
Olive oil
Skim milk
Butter
Instructor Explanation: Chapter 5
Points Received: 4 of 4
Comments:
- Question : (TCO 5) The vast majority of fat digestion and absorption occurs in the:
Student Answer: stomach.
liver.
small intestine.
large intestine.
Instructor Explanation: Chapter 5
Points Received: 4 of 4
Comments:
- 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
Instructor Explanation: Chapter 6
Points Received: 4 of 4
Comments:
- Question : (TCO 6) All of the following are examples of protein hormones EXCEPT:
Student Answer: insulin.
thyroid.
glucagon.
estrogen.
Instructor Explanation: Chapter 6
Points Received: 0 of 4
Comments:
- Question : (TCO 6) Which part of an individual amino acid distinguishes it from other amino acids?
Student Answer: Side chain
Central carbon
Amine group
Acid group
Instructor Explanation: Chapter 6
Points Received: 4 of 4
Comments:
- Question : (TCO 6) The specific function of a protein is determined by:
Student Answer: its sequence of amino acids.
its length.
its three-dimensional shape.
its electric charge.
Instructor Explanation: Chapter 6
Points Received: 0 of 4
Comments: This is discussed on page 217.
- Question : (TCO 6) Oligopeptides are a string of ________ amino acids.
Student Answer: one to two
four to nine
10-15
more than 25
Instructor Explanation: Chapter 6
Points Received: 4 of 4
Comments:
- Question : (TCO 6) Which of the following is NOT typically a nutrient of concern for vegans?
Student Answer: Iron
Vitamin B12
Vitamin C
Calcium
Instructor Explanation: Chapter 6
Points Received: 4 of 4
Comments:
- Question : (TCO 6) Proteases are:
Student Answer: protein messengers that are released from storage in response to an alteration in the body’s homeostasis.
transport proteins that move substances throughout the body.
defense proteins that attack foreign bacteria, viruses, and toxins.
enzymes that break down protein.
Instructor Explanation: Chapter 6
Points Received: 4 of 4
Comments:
- Question : (TCO 6) All of the following are parts of an amino acid molecule EXCEPT:
Student Answer: a central carbon.
an amine group.
an acid group.
a fatty acid group.
Instructor Explanation: Chapter 6
Points Received: 4 of 4
Comments: