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! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! HES 2823 Prof. Knehans Intro to Nutrition Masterpackets ! HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2007, Spring 2008, Fall 2008 Spring 2009, Fall 2009, Spring 2010 Multiple choice. 1. Which of the following changes in eating habits would be most likely to reduce risk of heart disease? a. Trimming the fat from a T-bone steak before cooking b. Switching from butter to margarine c. Switching from whole milk to skim milk d. Using corn oil instead of safflower oil when frying foods 2. What did your instructor recommend as a new healthy heart guideline? a. Consume less than 10% of calories from fat b. Consume less than 10% of calories from a combination of saturated fat and trans fat c. Drop the recommendation to consume less than 30% of calories from fat, since many fats are actually heart healthy d. Consume less than 200 mg cholesterol per day 3. How would you classify a trans fatty acid? a. Saturated b. Unsaturated c. Naturally occurring d. Omega-3 4. The term hydrogenated indicates _____________________________. a. Improved health characteristics b. A liquid at room temperature c. Beef tallow is an ingredient d. Saturated 5. We decided in class that whole milk is ________________. a. 96% fat free b. Generally healthy for most people c. Nutrient dense, so should not be altered in anyone’s diet d. Difficult for people to give up, so choose other strategies for change 6. We decided in class that cholesterol was _____________________________. a. Lower in breast milk than in infant formula b. A nutrient required in the diet c. Not essential in the diet d. A determining factor in intelligence 7. In my discussion of “the circle of life,” what is the product of photosynthesis? a. Glucose, which is then stored as starch b. Galactose c. Carbon dioxide, which is lost to the atmosphere d. Water 8. We are recommended to consume more fish to a. Increase the intake of monounsaturated fat b. Increase the intake of linoleic acid c. Reduce cholesterol intake d. Increase the intake of omega-3 fatty acids 9. Which of the following would be a correct recommendation for your instructor, the marathon (26.2 miles) runner? a. Consume low glycemic index foods after running a two-hour marathon b. Consume low glycemic index foods during the marathon c. Consume low glycemic index foods after the marathon HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2007, Spring 2008, Fall 2008 Spring 2009, Fall 2009, Spring 2010 d. Consume low glycemic index foods, if anything, prior to running the marathon Flaxseed is a good source of a. Linolenic acid b. Linoleic acid c. Oleic acid d. Stearic acid 11. Why would milk have simple sugar listed on the food label? a. Milk has sucrose added to it to make it sweeter, since milk is not naturally sweet b. Milk naturally contains lactose, a simple sugar c. Milk, which contains galactose, is processed to increase the glucose level to improve taste d. Milk, which naturally contains lactose, has high fructose corn syrup added to it to make it more appealing to customers 12. Which of the following foods would be a valuable recommendation to a person with hypercholesterolemia to help them reduce cholesterol levels? Consume a. More cornflakes b. More whole grain foods such as whole wheat bread c. More red beans in a New Orleans dish d. More rice, especially brown or wild rice, which has retained the hull 13. Rank the following fatty acids from most likely to increase serum cholesterol to least likely: 1. Stearic acid, 2. Myristic acid, 3. Lauric acid, 4. Palmitic acid a. 1,2,3,4 b. 1,4,2,3 c. 4,2,3,1 d. 3,2,4,1 14. Rank the following food sources from highest cholesterol to lowest cholesterol content: 1. Cashews, 2. Butter, 3. Chicken a. 2,3,1 b. 2,1,3 c. 1,2,3 d. 3,2,1 15. Which of the following fatty acids is MOST likely to reduce serum cholesterol levels? a. Linoleic acid b. Palmitic acid c. Stearic acid d. Lauric acid 16. Which of the following foods is MOST likely to increase LDL cholesterol levels? a. Fish b. Shortening like Crisco c. Peanut butter, all natural d. Avocados 17. A high glycemic index is an indication of a. A food that raises blood glucose levels similar to consuming glucose b. A food that would be recommended to a diabetic because it provides quick enery 10. HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2007, Spring 2008, Fall 2008 Spring 2009, Fall 2009, Spring 2010 c. A food with a higher caloric content that a similar food with a lower glycemic index 18. d. A rapid rate of removal of glucose from the bloodstream into cells What did we say is the connection between sucrose intake and obesity? a. Sucrose contains more calories per gram than starch b. We like the taste of sucrose and so we overeat it c. Sucrose intake causes nutrient deficiencies, so high sucrose intake actually reduces obesity d. We like the taste of sweet fat, so many foods high in sucrose are also high fat and high calorie Maltodextrin is composed of what monosaccharide units? a. Glucose b. Fructose c. Glucose and fructose d. Glucose and galactose 20. A Type 1 diabetic would be a. Hypoglycemic b. Insulin resistant c. Unable to produce sufficient insulin d. Able to treat the condition with diet and weight loss 21. What would be the implication to a diabetic if the glycemic index of Food A was 80, Food B was 50 and Food C was 20? a. That they would be advised to consume FOOD A to best control blood glucose levels b. That Food C would provide the least amount of energy to the cell c. That Food B would be most advisable because it provides a balance between providing energy and controlling blood glucose d. That Food C would be advisable as long as it were not high in fat 22. If you found galactose in a blood sample taken from a patient’s portal vein, you would conclude that they had recently consumed a. A candy cane b. A piece of bread c. Soda pop d. Cottage cheese 23. If a person were not able to produce glucagon because of a genetic defect, predict a likely outcome for that individual. The person would a. Be a fasting hypoglycemic b. Be a fasting hyperglycemic c. Be a diabetic d. Be unable to consume carbohydrate 24. The primary reason we recommend complex carbohydrates over simple sugars is a. Starch consumption does not cause tooth decay b. High starch foods almost always have a high nutrient density c. Starch does not provide as many calories as sucrose does d. Starch is more slowly digested than sucrose, so provides calories for a longer period of time 25. What is the relationship of sucrose to hyperactivity? a. Children are recommended to minimize sucrose consumption to avoid hyperactivity 19. HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2007, Spring 2008, Fall 2008 Spring 2009, Fall 2009, Spring 2010 b. Schools have been required by the government to reduce sucrose levels in school lunches to minimize this problem c. There is no valid scientific evidence of a cause effect relationship between sucrose and hyperactivity d. A small minority of children are “sucrose sensitive,” and should minimize intake of sucrose Which of the following is highest in monounsaturated fat? a. Butter b. Coconut oil c. Olive oil d. Corn oil 27. Which of the following statements is most correct? a. A diabetic will best control blood glucose levels by consuming complex carbohydrates since they cause minimal changes in blood glucose b. A diabetic should avoid carbohydrates in their diet to control blood glucose levels c. A reactive hypoglycemic must severely limit overall carbohydrate intake d. A reactive hypoglycemic will best control blood glucose levels by consuming smaller amount of carbohydrate at more frequent intervals 28. Blood glucose in the normal, healthy body a. Is replenished during fasting when liver glycogen is hydrolyzed to glucose that then enters the bloodstream b. Is not regulated during but fluctuates according to intake c. Is not reduced by the secretion of glucagon following a meal d. Decreases when meals consuming starch are consumed 29. Eggland’s Best eggs come from chickens that have been fed a special diet (along with piped in music) and are marketed to people who are concerned about heart disease. What did we conclude about those eggs? a. They contain lower than normal levels of cholesterol b. They contain lower than normal levels of saturated fat c. They contain the same cholesterol levels as normal eggs d. Some of the cholesterol has been removed by chemical extraction so they are not recommended 26. 30. Which of the following carbohydrates is most likely to increase blood glucose levels? a. Sucrose b. Lactose c. Amylose d. Cellulose 31. Which of the following is most likely to INCREASE LDL-cholesterol levels? a. Fish b. Margarine c. Peanut butter, all natural d. Avocados 32. Rapeseed oil is more commonly referred to as a. Canola oil b. Safflower oil c. Peanut oil HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2007, Spring 2008, Fall 2008 Spring 2009, Fall 2009, Spring 2010 33. 34. d. Tropical oil Which of the following is NOT an example of a simple sugar? a. Sucrose b. Lactose c. Amylose d. Galactose If you found galactose in a blood sample taken from a patient’s portal vein, you would conclude that they had recently consumed a. A candy cane b. A French fry c. Milk d. Soda pop 35. Which of the following statements is most correct? a. A diabetic will best control blood glucose levels by consuming complex carbohydrates since they cause minimal changes in blood glucose b. A diabetic should avoid carbohydrates in their diet to control blood glucose levels c. A diabetic must severely limit overall carbohydrate intake d. A diabetic will best control blood glucose levels by consuming smaller amount of carbohydrate at more frequent intervals 36. It is recommended that we consume no more than ____ mg cholesterol/day a. 100 b. 200 c. 300 d. 400 37. Which of the following is true of breast milk? a. It is low in cholesterol and saturated fat b. It is much higher in cholesterol than infant formulas c. It is likely to increase risk of heart disease later in life d. It is not recommended for infants with high serum cholesterol levels 38. Which of the following is an essential nutrient? a. Glucose b. Cholesterol c. Linoleic acid d. Eicosahexanoic acid 39. The fat stored in the body is actually a. Triglyceride b. Saturated fatty acids c. Cholesterol d. Polysaccharides 40. We decided that frying foods a. Is actually healthy if you use canola oil b. Is not recommended regardless of which oil is used c. Will reduce risk of heart disease if you fry in safflower oil d. Will increase the amount of cholesterol in the food if you use shortening 41. While there would be small amounts found there, what type of soluble fiber is found in foods like ice cream and salad dressings? a. Pectin b. Cellulose HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2007, Spring 2008, Fall 2008 Spring 2009, Fall 2009, Spring 2010 c. Gums d. Carrageenan 42. What is the daily recommended intake for carbohydrate as, a % of calories? a. 30 b. 45 c. 55 d. 65 43. Which of the following would be the most meaningful addition to the existing healthy heart guidelines, based on class discussions? a. Increase the intake of polyunsaturated fat b. Eliminate the recommendation to limit cholesterol intake c. Reduce the intake of trans fatty acids d. Reduce meat consumption, especially beef 44. Crystalized cane juice on a list of ingredients on a food label would indicate the food contains a. Sucrose b. Lactose c. Glucose d. Maltos 45. Which of the following foods would be a valuable recommendation to a person with hypercholesterolemia to help them reduce cholesterol levels? Consume a. More fruit like apples b. More whole grain foods such as whole wheat bread c. More cornflakes d. More rice, especially brown or wild rice, which has retained the hull 46. What health concern is there regarding trans fatty acids, as discussed in class? a. They increase risk of colon cancer when consumed b. They increase risk of heart disease by increasing LDL-cholesterol when consumed c. They interfere with the absorption of fat soluble vitamins causing deficiencies d. They can alter behavior and mood, cause headaches 47. Rank the following food sources highest cholesterol to lowest cholesterol content: 1. Swiss cheese, 2. Two egg omelet, 3. Walnuts a. 2,3,1 b. 2,1,3 c. 1,2,3 d. 3,2,1 48. What does trans refer to in reference to fatty acids? a. Whether or not there is a double bond on the fatty acid chain b. The means by which we transport the fatty acids in the blood c. The three-dimensional structure involving the double bond in a fatty acid d. Two fatty acids that are a mirror image of each other structurally 49. The difference between a nutritionist and a dietitian is a. Both must have a bachelor’s degree in nutritional sciences, but dietitian has passed a national exam HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2007, Spring 2008, Fall 2008 Spring 2009, Fall 2009, Spring 2010 b. Anyone can call themselves a nutritionist, without a degree, while a dietitian has been registered by the American Dietetic Association c. There is no difference between the two terms d. A dietitian has only a bachelor’s degree while a nutritionist has a master’s degree Where is the only coordinated program (fastest route to registration) in the state of Oklahoma? a. OU Health Sciences Center b. University of Central Oklahoma c. Oklahoma State University d. East Central University 51. Which of the following guidelines, as we discussed in class, is based on the principle of nutrient density? a. Healthy Heart Guidelines b. Food Guide Pyramid c. National Cholesterol Education Program d. DASH Diet Program 52. Information about the fat content of a food can be given in a number of different ways on food packaging. Which of the following did we decide was the most valuable to the consumer? a. The caloric content along with the grams of fat, so that % calories from fat can be determined b. The % of the daily value for fat c. The % fat-free that a food is, which by difference you can determine the % fat d. Unfortunately, the food industry has prevented any meaningful description on fat on labels 53. Why, based on class discussion, does the consumption of omega-3 fatty acids reduce heart disease risk? a. Reduces LDL-cholesterol b. Increases HDL-cholesterol c. Reduces total cholesterol in the blood d. Reduces blood clotting 54. Rank the following saturated fatty acids from the most likely to least likely to cause heart disease: 1. Palmitic acid, 2. Stearic acid, 3. Myristic acid a. 2,3,1 b. 1,2,3 c. 3,2,1 d. 3,1,2 55. Of the following meats, which did we decide has the highest concentration of saturated fat, about 50% of its total fat is saturated? a. Beef b. Pork c. Chicken d. Fish 56. Which of the following oils did we conclude is an excellent source of eicosapentanoic acid, one of the omega-3 fatty acids? a. Corn oil b. Flaxseed oil c. Fish oil 50. HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2007, Spring 2008, Fall 2008 Spring 2009, Fall 2009, Spring 2010 57. d. Sunflower oil We discussed in class that there should be a fourth Healthy Heart Guideline, one new one to be added to the current three recommendations. What is that guideline? a. Reduce carbohydrates, especially from refined flours, like white bread b. Reduce polyunsaturated fat intake c. Reduce the intake of trans fatty acids d. Reduce monounsaturated fat intake 58. Starch is a complex carbohydrate. If you consumed pure cornstarch from a box, what did we conclude? a. Corn starch would be preferable to sucrose because sucrose is a simple sugar b. Pure corn starch would have a higher nutrient density than other pure carbohydrates, like table sugar, so would be preferable c. Because of their digestive properties, starch is always preferable to simple sugars d. As a low nutrient dense item, pure cornstarch would be of no more value in the diet than sucrose 59. Which of the following is a high glycemic index food, based on the characteristics we went over in class? a. Pasta b. Apple c. Ice cream d. Peanut butter 60. During which of the following times would your instructor advise an athlete to consume low glycemic index food? a. One hour prior to competition b. During competition c. During a workout d. One hour after competition 61. Which of the following foods did we conclude was a rich source of stearic acid in the diet? a. Pork chops b. Dark chocolate c. Chicken fingers d. Margarine 62. What does it mean when a product claims to have net carbs? a. That is the total carbs in food b. That is the total polysaccharides in a food, so does not count simple sugars c. That is the total carbs minus fiber content d. That is a bogus term, it has no legitimate meaning, and is misleading to consumers 63. What health concern is there regarding partially hydrogenated vegetable oil, as we discussed in class? a. They increase risk of colon cancer when consumed b. They increase risk of heart disease by increasing LDL-cholesterol when consumed c. They interfere with the absorption of fat soluble vitamins cause deficiencies d. They can alter behavior and mood, cause headaches HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2007, Spring 2008, Fall 2008 Spring 2009, Fall 2009, Spring 2010 64. Which of the following is MOST likely to cause blockage in arteries when consumed? a. Lauric acid b. Palmatic acid c. Stearic acid d. Linolenic acid 65. Which of the following is highest in monounsaturated fat? a. Butter b. Coconut oil c. Corn oil d. Peanut oil 66. Which of the following is a good source of soluble fiber? a. Wheat bran b. Rice bran c. Corn bran d. Oat bran 67. Which of the following oils did we conclude is an excellent source of linoleic acid, on of the polyunsaturated fatty acids? a. Corn oil b. Flaxseed oil c. Olive oil d. Coconut oil 68. Which of the following is a high glycemic index food, based on the characteristics we went over in class? a. Strawberry b. Baked potato c. Ice cream d. Peanut butter 69. Rank the following food sources from highest to lowest cholesterol content: 1. Butter, 2. Peanut butter, 3. Chicken a. 1,2,3 b. 2,1,3 c. 1,3,2 d. 3,2,1 70. Which of the following is MOST likely to cause blockage in arteries when consumed? a. Myristic acid b. Palmatic acid c. Stearic acid d. Linoleic acid 71. What is the daily value for fat on a food label? a. 65 gram, which is about 30% of 2000 calories b. 30% of the calories is a serving of a food item c. while there are daily values for other nutrients such as vitamins, since we discourage fat intake, there is no daily value for fat on a label d. it is a marketing tool used by food companies, and is based on the % of fat, by weight, of a food item 72. How did we define net carbs in class? a. Same as total carbs in a food HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2007, Spring 2008, Fall 2008 Spring 2009, Fall 2009, Spring 2010 b. Total carbs minus dietary fiber c. Total carbs tines 4 calories/g d. Total carbs times 4 calories/g divided by total calories in the food 73. If you found galactose in a blood sample taken from a patient’s portal vein, you would conclude that they had recently consumed a. A candy cane b. A piece of bread c. Milk d. Soda pop 74. Fiber has more than on important health benefit. All types of fiber provide water-holding capacity and thus increases content of the larger intestine, which helps prevent which of the following: a. Heart disease b. Colon cancer c. Diabetes d. All of the above 75. During a run of longer than 2 hours, we are likely to depend on what stores to maintain blood glucose levels? a. Triglyceride stores b. Glucagon stores c. Amylose stores d. Glycogen stores 76. What effect does consumption of polyunsaturated fat have on LDLcholesterol levels? a. Increase b. Decrease c. No effect d. No data has been collected to know this 77. What effect does consumption of monounsaturated fat have on heart disease risk? a. Increase b. Decrease c. No effect d. No data has been collected to know this 78. What effect does consumption of cholesterol have on HDL-cholesterol levels? a. Increase b. Decrease c. No effect d. No data has been collected to know this 79. When digestive enzymes break down starch in the mouth, a sweet taste is sensed. This sweet taste can be attributed to a. Glucose b. Sucrose c. Lactose d. Fructose 80. Produced by the pancreas, ________________________ stimulates the uptake of blood glucose into cells. a. Glucagon b. Adrenaline HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2007, Spring 2008, Fall 2008 Spring 2009, Fall 2009, Spring 2010 81. c. Insulin d. Pancreatic amylase Pretend your mother has had a heart attack and comes to you for nutrition advice to minimize risk of another attack. Which of the following would be your best advice to her to reduce blood cholesterol levels? a. Eat fewer eggs, she likes to have them for breakfast b. Use less avocados in making salads, she likes to put them on top for design c. She has always used butter to make cookies, she should switch to margarine d. Use canola oil in her deep fryer instead of shortening, she loves fried chicken 82. We are recommended to consume more coldwater (or sea) fish to a. Increase the intake of monounsaturated fat b. Increase the intake of linoleic acid c. Reduce cholesterol intake d. Increase the intake of omega-3 fatty acids 83. Which of the following foods would be a valuable recommendation to a person with hypercholesterolemia to help them reduce cholesterol levels? Consume a. More cornflakes b. More whole grain foods such as whole wheat bread c. More oatmeal d. More rice, especially brown or wild rice, which has retained the hull 84. Rank the following food sources from highest cholesterol to lowest cholesterol content: 1. Avocadoes, 2. Salmon, 3. Butter a. 2,3,1 b. 2,1,3 c. 1,2,3 d. 3,2,1 85. Which of the following is most likely to reduce HDL cholesterol levels a. Linoleic acid b. Palmitic acid c. Myristic acid d. Oleic acid 86. The dried husk of the psyllium seed is _______________. a. An excellent source of easily digested carbohydrate for energy during activity 87. b. A source of carrageenan, used in salad dressings and ice cream c. Added to foods to lower the glycemic index of foods d. Used in a common laxative A branched-chain polysaccharide in foods of plant origin composed of glucose units is ___________ a. Amylose b. Amylopectin c. Lignin d. Glycogen 88. Which of the following compounds would you be able to solubilize in water? a. Cellulose HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2007, Spring 2008, Fall 2008 Spring 2009, Fall 2009, Spring 2010 89. b. Hemicellulose c. Gums d. Lignin __________ is an essential omega-3 fatty acid that contains 18 carbons and 3 carbon-carbon double bonds. a. Linolenic acid b. Linoleic acid c. Oleic acid d. Corpraic acid 90. The following products are all made from corn oil. Which one is most saturated? a. A tub of margarine b. A cooking spray to prevent sticking to pans c. A cooking oil d. A stick of margarine 91. The primary site of carbohydrate digestion is the _____________ a. Esophagus b. Stomach c. Small intestine d. Large intestine 92. The ____________ has the highest cholesterol content in the body. a. Liver b. Brain c. Kidney d. Testicles 93. A fatty acid with all carbons in the chain linked by single bonds is called a. Saturated b. Monounsaturated c. Polyunsaturated d. Omega-3 94. What does the American Diabetes Association recommend regarding the glycemic index and making food choices for those with diabetes? a. They would be advised to consume low glycemic index foods to best control blood glycose levels b. They would consume high glycemic index foods since they have a hard time getting glucose into cells c. Since foods are typically consumed in meals, the glycemic index is not an important consideration d. Since the sucrose is a high glycemic index food, diabetics should minimize or avoid sucrose 95. Rank the following saturated fatty acids from the one most likely to least likely to cause heart disease: 1. Palmitic acid, 2. Lauric acid, 3. Myristic acid a. 2,3,1 b. 1,2,3 c. 3,2,1 d. 3,1,2 96. Rank the following food sources from highest cholesterol to lowest cholesterol content: 1. Cream, 2. Peanut butter, 3 Chicken a. 2,3,1 HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2007, Spring 2008, Fall 2008 Spring 2009, Fall 2009, Spring 2010 97. b. 1,3,2 c. 1,2,3 d. 3,2,1 What recommendation did your instructor think would be a good one to send Michelle Obama to make food labels more informative and clear to consumers? a. Remove the grams of carbohydrate listing b. Remove the grams of simple sugars listing c. Remove the % daily value for fat listing d. Add the grams of omega-3 fatty acids to the listing of nutrients 98. Which of the following would require digestion before it could be absorbed? a. Glucose b. Fructose c. Galactose d. Sucrose 99. If a person were not able to produce insulin because of a genetic defect, predict a likely outcome for that individual. The person would a. Be a fasting hypoglycemic b. Be a fasting hyperglycemic c. Be obese d. Be unable to consume carbohydrate 100. We have discussed some commonly held beliefs that are really misleading or simply wrong. Which of the following is NOT wrong, it is actually true? a. Fried foods are going to increase your risk of heart disease b. Eggs should be avoided c. Guacamole is high fat and therefore “bad for your heart” d. Butter is high in cholesterol so intake should be limited Math 1. If a food contains 30 grams of carbohydrate, 5 grams of total fat, 3 gram of saturated fat, and no protein, how does it compare to the “Healthy Heart” guidelines? a. It meets the guidelines for total fat i. 30 x 4 = 120 ii. 5 x 9 = 45 < 40% iii. 3 x 9 = 27 > 10% 2. If a food contains 30 grams of carbohydrate, 5 grams of total fat, 1 gram of saturated fat, and no protein, how does it compare to the “Healthy Heart” guidelines? a. It meets the guideline for both saturated fat and total fat i. 30 x 4 = 120 ii. 5 x 9 = 45 < 30% iii. 1 x 9 = 9 < 10% 3. If someone consuming 1500 calories/day, what is the maximum grams of total fat they would consume and meet the Healthy Heart recommendation? a. 50 i. 1500 x 0.30 = 450 ii. 450/9g = 50 HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2007, Spring 2008, Fall 2008 Spring 2009, Fall 2009, Spring 2010 4. If someone is consuming 2400 calories/day, what is the maximum grams of total fat they could consume and meet Healthy Hear recommendations? a. 80 i. 2400 x 0.30 = 720 ii. 720/9g = 80 5. If someone is consuming 1800 calories/day, what is the maximum grams of total fat they could consume and meet Healthy Heart recommendations? a. 60 i. 1800 x 0.30 = 540 ii. 540/9g = 60 6. If a food label states that a serving contains 150 calories and 5 grams of fat, what is the % of calories as fat in this food? a. 30% i. 5 x 9 = 45 ii. 45/150 = 0.30 7. I looked up a doughnut in the food composition table and found the following information: it contains 240 calories and 14 grams of fat. What is the % of calories from fat in this food? a. 53% i. 14 x 9 = 126 ii. 126/240 = 52.5 8. If a food label states that a serving contains 150 calories and 3 grams of fat, what is the % of calories as fat in this food? a. 18% i. 3 x 9 = 27 ii. 27/150 = 0.18 9. I looked up a snack cake in the food composition table and found the following information: it contains 200 calories and 14 grams of fat. What is the % of calories from fat in this food? a. 63% i. 14 x 9 = 126 ii. 126/200 = 0.63 10. If a food label states that a serving contains 150 calories and 6 grams of fat, what is the % of calories as fat in this food? a. 36% i. 6 x 9 = 54 ii. 54/150 = 0.36 11. If a food label states that a serving contains 150 calories and 5 grams of fat, what is the % of calories as fat in this food? a. 30% i. 5 x 9 = 45 ii. 45/150 = 0.30 12. Given the following information, what would be the nutrient density for iron of the following food? Caloric content of food: 400 calories, Iron content of food: 1 mg, Daily caloric intake: 2000 calories, RDA for iron: 10mg a. 0.5 i. 1mg/10mg = 10% ii. 400cal/2000cal = 20% iii. 10/20 = 0.5 HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2007, Spring 2008, Fall 2008 Spring 2009, Fall 2009, Spring 2010 13. Given the following information, what would be the nutrient density for iron of the following food? Caloric content of food: 400 calories, Iron content of food: 5 mg, Daily caloric intake: 2000 calories, RDA for iron: 10mg a. 2.5 i. 5mg/10mg = 50% ii. 400cal/2000cal = 20% iii. 50/20 = 2.5 14. Given the following information, what would be the nutrient density for iron of the following food? Caloric content of food: 400 calories, Iron content of food: 4 mg, Daily caloric intake: 2000 calories, RDA for iron: 10mg a. 2.0 i. 4mg/ 10mg = 40% ii. 400cal/2000cal = 20% iii. 40/20 = 2.0 15. Given the following information, what would be the nutrient density for iron of the following food? Caloric content of food: 200 calories, Iron content of food: 5 mg, Daily caloric intake: 2000 calories, RDA for iron: 10mg a. 5.0 i. 5mg/10mg = 50% ii. 200cal/2000cal = 10% iii. 50/10 = 5.0 Matching. Match the carbohydrate with the appropriate phrase. a. Most abundant in the ecosystem b. Sweetest c. Most likely to cause tooth decay d. Storage form found in the liver and muscle 1. Fructose B 2. Sucrose C 3. Cellulose A 4. Glycogen D Match the fatty acid with its most likely food source. a. Swiss cheese b. Salmon c. Soybean oil d. T-bone steak e. Canola oil 1. Myristic acid A HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2007, Spring 2008, Fall 2008 Spring 2009, Fall 2009, Spring 2010 2. Eicosapentanoic acid B 3. Oleic acid E 4. Linoleic acid C a. b. c. d. e. Soybean oil Peanut oil Salmon Swiss cheese T-bone steak 1. Myristic acid D 2. Eicosapentanoic acid C 3. Oleic acid B 4. Linoleic acid A Short answer. 1. Give the primary reason why omega-3 fatty acid consumption reduces risk of heart disease. a. “Thins the blood thus reducing blood clottings,” “Helps prevent blood clots” 2. We listed three compounds that are soluble fibers found in our diet and discussed some foods that were rich in that type of fiber. Give me ONE compound that is a soluble fiber and ONE food source for that fiber. a. Soluble Fiber: “Pectin,” “Cellulose” b. Food Source: “Apples,” “Wheat,” “Corn,” “Rice” 3. We discussed two health benefits that would be true for both soluble and insoluble fiber. Give me one of them. a. “Relieves constipation,” “Lowers risk of colon cancer,” “Reduces cholesterol” 4. The consumption of monosaturated fats affects blood cholesterol levels. Describe the effect (increase, decrease, or no change) monosaturated fats have on LDL and HDL cholesterol levels. a. Effect on LDL cholesterol: “Decrease” b. Effect on HDL cholesterol: “No effect” 5. An Equal (the sweetener) packet contains 1 gram of a combination of dextrose and maltodextrose as its only calorie source. How many calories would one packet of Equal contain? a. “4 calories” 6. What do we call the fatty acids that the body needs but cannot synthesize and must obtain from the diet? HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2007, Spring 2008, Fall 2008 Spring 2009, Fall 2009, Spring 2010 a. “Polyunsaturated,” “Essential fatty acids: Linoleic (vegetable oil), Oleic (olive oil), Lenolenic (omega-3 fatty acids—fish, flaxseed, etc.) 7. The consumption of polyunsaturated fats affects blood cholesterol levels. Describe the effect (increase, decrease, or no change) polyunsaturated fats have on LDL and HDL cholesterol levels. a. Effect on LDL cholesterol: “Decrease” b. Effect on HDL cholesterol: “Decrease” 8. If you were “living off the land” in Norman, Oklahoma, rather than “living of the Homeland,” how much sucrose would you likely be consuming? Give your answer in grams of sucrose per day, as discussed in class. a. “None” 9. We discussed several ways to reduce fat intake when eating meats. List two here. a. “Trim fat off of the meat before cooking” b. “Grill meat” 10. We discussed three ways that fat content can be given on a food package. One is based on the percentage of 65 grams provided in a serving of food, and is referred to as the %______(give me the words, not just the abbreviation)? a. Daily value 11. The consumption of trans fats affects blood cholesterol levels. Give me the effect (increase, decrease, or no change) trans fats have on LDL cholesterol levels. a. Effect on LDL cholesterol: Increase LDL 12. The consumption of saturated fats affects blood cholesterol levels. Describe the effect (increase, decrease, or no change) saturated fats have on LDL and HDL cholesterol levels a. Effect on LDL cholesterol: Increase b. Effect on HDL cholesterol: Increase HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2006, Spring 2007, Fall 2007, Spring 2008, Fall 2008, Spring 2009, Spring 2010 Multiple Choice. 1. What is the major problem with soft drinks being sold in schools according to your instructor? a. Children are encouraged to consume more soft drinks at school, which increases caloric intake b. The vending machine suppliers refuse to put fruit juices in their machines in schools, because that reduces profit c. The vending machines provide a way to advertise and market soft drinks in schools d. The vending machine companies take most of the profit, so the schools do not get much income from them 2. Encouraging a child to eat a certain food is likely to have what effect on the child? a. It is helpful to encourage children to eat new foods, since variety is a critical component of a healthy diet b. It is counterproductive, since the child will dislike that food and be less likely to eat it in the future c. Since it takes several exposures to a new food to be accepted, the parent needs to encourage the child to eat a new food at several meals when a child initially refuses to eat a food d. Parents do not have much influence on children’s food choices, they are much more influenced by other children 3. In our discussion of the Roy Rogers Riders Club, what did Toy do to Americans regarding eating habits? a. He popularized French fries in the 1950’s advertising, before French fires were an uncommon food in the US b. He made fun of eating vegetables on his TV show, and inadvertently turned a generation of people away from eating vegetables c. He used to eat an apple every episode on his TV show, encouraging fruit consumption in children d. He made throwing away food a moral issue, rather than a health issue, thus encouraging people to overeat 4. What did we say would be a healthy fat content in the diet during weight loss? a. About 30%, the same as Healthy Heart guidelines b. Around 10%, which is what is recommended by Ornish and other vegetarians c. 20% is about right, somewhat less than Healthy Heart d. We decided the fat content is really not important in weight loss 5. Why is breakfast eating important to weight loss? a. Eating breakfast will help increase metabolic rate for the rest of the day, thus increasing energy expenditure b. A person will not be as hungry the rest of the day if they eat breakfast, so less likely to overeat c. Breakfast is when we are most likely to have fiber in our diet, which is especially important to weight loss d. The fortification of breakfast cereals ensures that the person will not be vitamin deficient during a weight loss diet 6. Why did we mention leptin in class? a. It is the protein that was found to be deficient in mice that were genetically obese HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2006, Spring 2007, Fall 2007, Spring 2008, Fall 2008, Spring 2009, Spring 2010 b. It is the protein found to be overly produced in Pima Indians, explaining their genetic tendency to be obese c. It is the protein that has been tested in clinical trials as a weight loss drug, and results are very promising that it will virtually cute obesity d. It is a protein that is antagonistic to thyroid hormone, in other words when it is high in the blood a person’s metabolic rate will be low, so they gain weight 7. The primary strategy recommended by your instructor to counteract increasing portion size in the US is to a. Eat more often at home, so you are not pressured to overeat at a restaurant b. Eat more often with a group of people that will provide some “peer pressure” to eat less c. Use more prepackaged foods that have portions already measured, so you don’t have to estimate portions d. Throw food away even though it wastes money 8. Which of the following combinations of food is a good example of complementary proteins to meet essential amino acid needs? a. Peanut butter and jelly sandwich b. Lima beans and lentils c. Pasta and cornbread d. Red beans and rice 9. Which of the following statements best describes how our body reacts to starvation? a. The body breaks down its own proteins, first breaking down proteins in muscle, then progressing to break down proteins in vital organs like heart and liver later as starvation continues b. The body breaks down its own proteins, giving no priority to tissues such as heart or liver over muscle c. There is a specific storage protein, found in the liver, which will be broken down initially before other proteins are broken down d. There is a special area of the cell, called the amino acid pool, where amino acids are temporarily stored, these will be depleted first before any body proteins are broken down 10. What best describes your instructor’s impression of protein supplements for muscle gain? a. If they are helpful, it is probably because they provide extra calories, not protein b. They are a helpful dietary supplement for most of those who wish to gain muscle c. They are a good value for your dollar in getting additional protein in your diet d. Most people who take them will suffer permanent kidney damage and suffer long-term health problems from taking them 11. Which of the following strategies did your instructor feel would be successful in a weight management program? a. Emphasizing fruits and vegetables in your diet b. Drinking 1 full glass of water before your meal following the Adkins diet, as it recently was found very effective for weight loss c. Following the Adkins diet, as it recently was found very effective for weight loss HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2006, Spring 2007, Fall 2007, Spring 2008, Fall 2008, Spring 2009, Spring 2010 12. d. Skipping lunch To stay in good health, we would like to stay below what body mass index? a. 15 b. 20 c. 25 d. 35 13. The incidence of overweight and obesity in the U.S. is now estimated at about ____% of the adult population. a. 20 b. 35 c. 50 d. 65 14. About how many kcalories are in one pound of fat? a. 2000 b. 2500 c. 3500 d. 4000 15. Why do we see an increase in BMR with overeating? a. Increase in insulin secretion b. Increase in glucagon secretion c. Decrease in adrenaline secretion d. Increase in thyroid hormone secretion 16. Urea is filtered from the blood by the _____________. a. Kidney b. Blood c. Liver d. Brain 17. Define a limiting amino acid. a. A protein that does not provide adequate amounts of all essential amino acids b. The essential amino acid in an incomplete protein that limits protein synthesis c. A nonessential amino acid that is the least provided compared to needs d. The protein found in beans and grains 18. Which of the following would be a vegetarian (eats no animal products) want to avoid based on class discussion? a. Jello (gelatin) b. Thousand Island Dressing c. Cool Whip d. Shortening 19. When is conversion of amino acids to glucose important? a. Wherever excessive protein is consumed b. During starvation c. When consuming a weight loss diet high in carbohydrate d. Wherever needs for protein synthesis have been met 20. Which of the following is NOT going to influence the thermic affect of food? a. Digestion b. Absorption HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2006, Spring 2007, Fall 2007, Spring 2008, Fall 2008, Spring 2009, Spring 2010 c. Transport of nutrients d. Body size 21. What is the source of amino acids for the amino acid pool when the diet is devoid of protein? a. All amino acids are synthesized from glucose b. Many, but not all, amino acids can be synthesized from fatty acids when protein is deficient c. Amino acid stores in the liver are mobilized to replenish the pool d. Body proteins are broken down to release amino acids for the pool 22. The caloric content of alcohol is _____ kcal/g. a. 4 b. 5 c. 7 d. 9 23. If a food contains 4 grams of protein and 160 kcalories, what is the % protein in this food? a. 5 b. 10 c. 15 d. 25 24. We discussed that the NCAA has what regulations regarding creatine? a. It allows universities to purchase it for athletes b. It is banned as a performance enhancer c. It can be purchased by athletes and taken, but universities cannot provide it, called nonpermissible d. The use of creatine is currently under review by the NCAA, but there is not restriction at this time 25. Which of the following is the limiting amino acid in legumes like pinto beans? a. Lysine b. Phenylalanine c. Methionine d. Glycine 26. Deamination of amino acids occurs a. When amino acids are needed for protein synthesis b. When amino acids are consumed in excess of need c. When a nonessential amino acid is consumed d. When a person is in positive nitrogen balance 27. Which of the following foods would have the highest net protein utilization? a. Whole wheat b. Whole milk c. Soy beans d. Eggs 28. Wheat, which are part of the grains grouping of complementary proteins, is limiting in ___________. a. Phenylalanine b. Methionine c. Cysteine d. Lysine 29. Which of the following is NOT true? HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2006, Spring 2007, Fall 2007, Spring 2008, Fall 2008, Spring 2009, Spring 2010 30. 31. a. BMR increases with overeating b. Females generally have a lower BMI than males c. BMR usually increases as you get older d. BMR is higher in someone with a high lean body mass If a healthy adult eats excess protein a. Protein synthesis will be stimulated b. Nitrogen will be retained c. Net protein utilization will be altered d. Nitrogen balance will be maintained The “Snackwell Syndrome” is caused by a. A craving for sweet taste due to the high sugar content of the cookies b. Consumers thinking that carbohydrates cause weight gain, so develop a phobia (fear) of eating cookies and other sweets c. The fat content of cookies is especially likely to lead to weight gain, so eating cookies and other sweets is likely to lead to overweight d. Consumers thinking that any low fat food item is low calorie, so they overeat that item 32. Which of the following sites of fat storage is most associated with an increase in heart disease risk? a. Hips/buttocks b. Chest c. Abdomen d. Neck 33. Nonexercise activity has been found to be important because of which of the following? a. New techniques allow for accurate measurement of this component, and this has given people better insight into their overall energy balance b. New weight loss programs have found this component of overall energy expenditure to be very important to encourage with clients to cause weight loss c. Our ability to respond to overeating by increasing this component, thus preventing weight gain d. It was recently discovered that this component is the largest component of energy expenditure, and therefore is critical to overall energy balance 34. For the following items, rank the energy density from most dense to least dense: 1) corn oil, 2) water, 3) pretzel, 4) apple a. 2,4,3,1 b. 4,2,3,1 c. 1,3,4,2 d. 3,1,4,2 35. Obesity rates have soared the past 10 years in the US. The most critical issue, according to your instructor, explaining this increase, is which of the following factors? a. A reduction in breast feeding b. People are not eating breakfast as often c. Portion sizes have increased d. TV watching has increased 36. How did we define body mass index? a. Ht in inches/Wt in pounds HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2006, Spring 2007, Fall 2007, Spring 2008, Fall 2008, Spring 2009, Spring 2010 37. b. Wt in pounds/(Ht in inches)2 c. Ht in meters/Wt in kilograms d. Wt in kilograms/(Ht in meters)2 Which of the following diseases did we discuss DOES NOT HAVE a clear link to obesity? a. Prostate cancer b. Lung cancer c. Heart disease d. Breast cancer 38. How did we suggest you determine a reasonable caloric intake for weight loss? a. Take the intake that would maintain your weight and subtract 500/kcal from that b. Just stick with 1200 kcal, which is a minimum that anyone will lose weight consuming c. Just take your printout of the Food Guide Pyramid from assignment 1, that is likely a caloric intake that you will lose weight d. Begin with 2000 kcal, and subtract from that 25 kcal for every pound you would like to lose 39. Recent evidence suggests that exercise is especially important during which phase of weight loss? a. The initial rapid weight loss phase b. The second, slower phase of weight loss c. The maintenance phase of weight loss, to prevent weight regain d. After significant regain of lost weight it is critical to losing that regained weight 40. Which of the following assessment techniques did your instructor feel was easiest and cheapest to use, but not the most accurate to use? a. Skinfold thickness b. Underwater weighing c. Dual energy x-ray absorptiometry d. Bioelectrical impedence 41. How did we define the set point for weight in class? a. The body weight that we defined against change b. The weight where we would have minimal health risk, our target weight c. The weight that we achieve in early adult hood (early 20’s) that we should maintain the rest of our life d. The weight that causes us to crave food, so need to stay above that weight during weight loss 42. What is the leading cause of diabetes, especially Type 2, in the U.S.? a. Protein excess b. High carbohydrate diets c. High fat diets d. Obesity 43. What is usually the major factor that explains variability in the kcal needs of two healthy men of similar age and size? a. Type of diet consumed b. Level of caloric consumption c. Thyroid hormone status d. Physical activity level HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2006, Spring 2007, Fall 2007, Spring 2008, Fall 2008, Spring 2009, Spring 2010 Given the circumstances described for the next three questions, predict which of the following outcomes would be most likely to occur. 44. A person has not eaten anything for a week a. Body proteins are broken down to replenish amino acid pool b. Amino acids are deaminated and stored as fat c. Amino acids are utilized for meeting all needs for protein syntheses d. Nitrogen balance is maintained since excretion of protein is stopped 45. A person is consuming a vegetarian diet with rice as the only protein source a. Proteins are synthesized, but limiting amino acid has been substituted for b. Essential amino acids are stored in the amino acid pool awaiting complete protein consumption c. Body proteins are broken down to replenish the amino acid pool d. Amino acids are utilized for meeting all needs for protein synthesis 46. A person is consuming a diet that is excessive in kcal, providing 30% of kcal as protein a. Amino acids are deaminated and stored as fat b. Amino acids are utilized for meeting all needs for protein synthesis c. Essential amino acids are stored in the amino acid pool awaiting complete protein consumption d. Excess amino acids are stored in the amino acid pool to be used the next day for protein synthesis 47. Starch is a complex carbohydrate. If you consumed pure cornstarch from a box, what did we conclude? a. Corn starch would be preferable to sucrose because sucrose is a simple sugar b. Pure corn starch would have higher nutrient density than other pure carbohyrdrates, like table sugar, so would be preferable c. Because of their digestive properties, starch is always preferable to simple sugars d. As a low nutrient dense item, pure corn starch would be of no more value in the diet than sucrose 48. A core characteristic of all eating disorders is a. Binging b. Self-starvation c. It is a coping mechanism d. Dramatic weight loss 49. One health consequence of an eating disorder is a growth of downy hair on the body, which is most likely seen in someone with a. Anorexia nervosa b. Bulimia nervosa c. Binge-eating disorder d. Eating disorder not otherwise specified 50. Someone with anorexia nervosa is likely to have low bone density. Why is that likely? a. The low muscle strength puts no stress on the bones, so the bones breakdown b. The fat below the skin is gone, and that fat protects the bones c. The low calcium intake leads to bone loss HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2006, Spring 2007, Fall 2007, Spring 2008, Fall 2008, Spring 2009, Spring 2010 d. Women stop menstruating and the lower estrogen causes a drop in bone density Electrolyte (sodium and potassium) imbalances are most likely seen in a. Anorexia nervosa b. Bulimia nervosa c. Binge-eating disorder d. Eating disorder not otherwise specified 52. Of the following characteristics, which is common to all eating disorders? a. Denial of hunger b. Fainting c. Tooth decay d. Low self-esteem 53. The difference between a nutritionist and a dietitian is a. Both can have only a bachelor’s degree in nutritional sciences, but the dietitian has passed a national exam b. Anyone can call themselves a nutritionist, with or without a degree, while a dietitian is a title protected by law c. There is no difference between the terms d. A dietitian has only a bachelor’s degree while a nutritionist has a master’s degree 54. Where is the only coordinated program (fastest route to registration) in the state of Oklahoma? a. OU Health Sciences Center b. University of Central Oklahoma c. Oklahoma State University d. East Central University 55. We are born to like what flavor? a. Sour b. Salty c. Bitter d. Astringent 56. Which of the following diseases did we discuss DOES NOT HAVE a clear link to obesity? a. Prostate cancer b. Lung cancer c. Heart disease d. Breast cancer 57. Which of the following is the limiting amino acid in tofu, a product made from soy beans? a. Lysine b. Phenylalanine c. Methionine d. Glycine 58. We discussed a popular diet solution in class that brags that it contains collagen, and because of that ingredient weight loss is high. We decided that collagen could actually be found in a less expensive food item, which is _________? a. Crisco b. Jello c. Pretzels 51. HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2006, Spring 2007, Fall 2007, Spring 2008, Fall 2008, Spring 2009, Spring 2010 59. d. Cream cheese We know that kids are more obese if they watch more TV. What did we decide about the explanation for that? a. They are sedentary when they watch TV, so their energy expenditure is low b. The clear problem is macking on high calorie foods like candy while watching TV c. It is really a combination of things, including being sedentary and eating while watching TV d. They are influenced b y food ads to eat more 60. What did your instructor decide about soft drinks and obesity in children? a. Scientists agree that consuming more soft drinks leads to being more obese b. The data is unquestioned that “liquid sugar” is not satisfying, so kids overconsume c. Your instructor recommends drinking water when thirsty to not confuse the thirst with hunger d. Since soft drinks are high glycemic index, kids tend to overconsume calories 61. What did your instructor conclude about fast food intake and obesity? a. The fast food industry encourages overeating by offering large portions b. There is no scientific evidence that eating more fast food leads to more obesity c. The cheaper the items at fast food tend to be those with the most calories, so people overeat d. The idea that you can lose weight on a fast food diet is really a farce, and is not recommended 62. About how many kcalories are needed to build one pound of muscle? a. 2000 b. 2500 c. 3000 d. 3500 63. Urea is synthesized in the _______________. a. Kidney b. Blood c. Liver d. Brain 64. What will result when someone takes thyroid hormone for weight loss? a. A long term increase in metabolic rate that will enhance weight loss efforts b. The thyroid gland will respond by decreasing output of hormone c. Blood pressure will increase d. There is actually an increase in weight due to water retention 65. Based on class discussion, what was unique about the Pima Indians living in Arizona a. They developed a culturally-based weight loss program that has become a model for other groups b. An obese gene has been identified in this group that has helped better understand their obesity problem HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2006, Spring 2007, Fall 2007, Spring 2008, Fall 2008, Spring 2009, Spring 2010 c. They are a very obese group in large part because of inactivity and a high fat diet d. Their ancestors passed on secrets to staying thin that they have now published in a diet book that has become very successful A protein with high net protein utilization is one which a. Has a high perentage of protein b. Has a limiting amino acid c. Has a high percentage of the protein consumed actually absorbed and enters the amino acid pool d. Has the essential amino acid composition that supports protein synthesis and is well disguised. 67. What is the major problem with soft drinks being marketed to children, according to your instructor? a. Children who consume more soft drinks weigh more b. Children are not really affected by marketing, so it is not a problem c. Parents have the primary responsibility for purchasing food and drink for children, so it is only a problem when parents are influenced by the marketing d. Soft drink consumption leads to vitamin deficiencies in children, which is now common in children in the US 68. Which of the following protein functions did we decide was the highest priority for the body to maintain? a. Catalyze chemical reactions in the cell b. Fight infection c. Provide structure to lean tissues such as muscle d. Transport cholesterol and triglyceride in the blood 69. As discussed in class, the grocery/packaged food industry has made it difficult for Americans to maintain a healthy weight primarily because of problems with a. Underpricing unhealthy high fat items to encourage their consumption b. Not providing fruits and vegetables in an appealing way c. Inadequate labeling of products so consumers are unable to make informed choices d. Low fat items are often high energy density and thus high in calories, such as Snackwell cookies 70. How did we define body mass index? a. Ht in Inches/Wt in pounds b. Wt in Pounds/(Ht in inches)2 x 703 c. Ht in Meters/Wt in kilograms d. Wt in Kilograms/(Ht in meters)2 x 703 71. Tofu, which is made from soybeans, is limiting in ____________. a. Phenylalanine b. Methionine c. Cysteine d. Lysine 72. Which of the following did we conclude would be a good food to incorporate into a weight loss program because it would have a low energy density? a. Pretzel b. Vegetable beef soup c. Chicken breast 66. HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2006, Spring 2007, Fall 2007, Spring 2008, Fall 2008, Spring 2009, Spring 2010 73. d. Bagels What did we conclude about a parent helping children make healthy food choices? a. A parent should make healthy suggestions, like “eat your vegetables,” to assist children with decision making b. By allowing dessert items like cake at some meals, while making it clear that cake is not healthy for them c. Children need cleat instruction, so parents should not be ambiguous about explaining foods, but rather have a clear distinction that a child should eat healthy foods and not eat unhealthy foods d. A parent should make healthy food choices themselves to influence healthy choices by the child 74. Peanuts, which are part of the nuts and seeds grouping of complementary proteins, is limiting in____________. a. Phenylalanine b. Methionine c. Cysteine d. Lysine 75. Which of the following combinations of foods is a good example of complementary proteins to meet essential amino acid needs? a. Peanut butter and jelly sandwich b. Lima beans and lentils c. Black beans and cornbread d. Corn tortillas and rice 76. Which of the following combinations of foods is a good example of complementary proteins to meet essential amino acid needs? a. Peanut butter and jelly sandwich b. Navy beans and cornbread c. Lima beans and lentils d. Corn tortillas and rice 77. The main nitrogen-containing waste product in humans is a. Urea b. Creatine c. Uric acid d. Feces 78. Which of the following would have the highest energy density? a. Apple b. Pretzel c. Vegetable soup d. Broccoli 79. What is the advantage of consuming “live” enzymes in popular health products made from fruit juices? a. Live enzymes mean they are active, and they will help with digestion b. All enzymes in food are “dead,” or inactive, so the claim that a food contains live enzymes is a lie c. Live, or active, enzymes in food will be “killed,” digested/inactivated in the stomach, so no advantage d. Live enzymes contain a higher percentage of essential amino acids, so are higher quality 80. Which of the following is NOT an example of nonexercise activity? a. Walking to class HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2006, Spring 2007, Fall 2007, Spring 2008, Fall 2008, Spring 2009, Spring 2010 81. b. Using stairs routinely at work c. Completing an aerobics class d. Washing your hair Which of the following is the limiting amino acid in pasta, a wheat product? a. Lysine b. Phenylalanine c. Methionine d. Glycine 82. It is observed that those on a low-carbohydrate diet lose weight. What is the primary reason for this? a. Dieters consume less calories on a low-carb diet OR dieters will become temporarily dehydrated due to ketosis b. There is a “metabolic advantage”, in other words, since insulin levels are lower on low-carb diets, metabolism changes so that fewer calories are converted to fat c. Glycogen stores will be depleted in muscle because of the low carb diet, resulting in weight loss d. There is an increase in protein intake, which leads to greater thermic effect and thus increased energy expenditure 83. How did we define overweight in children? Using the body mass index for age charts. a. Greater than 60th percentile b. Greater than 75th percentile c. Greater than 80th percentile d. Greater than 95th percentile 84. Cleaning your plate became a well accepted cultural concept in the United States a. At the end of World War II when the USDA began to promote the idea b. At the beginning of the 20th century when food shortages in big cities were common c. During the depression era in the 1920s when starvation was common in the US d. When the food industry began promoting the idea in the 1970s to increase revenue 85. Which of the following foods is likely about 35-40 fold lower in energy density than cream cheese, as discussed? a. Pretzels b. Fat free animal crackers c. Orange juice d. Snackwell cookies 86. Negative nitrogen balance occurs when a. Nitrogen intake exceeds nitrogen excretion b. Nitrogen excretion increases over a 24 hour period of observation c. A protein is not well digested d. Nitrogen excretion in urine and feces is greater than nitrogen consumed in protein 87. If someone were consuming bread as their only protein source, they would need to break down body proteins because a. Their diet would be deficient in an essential amino acid b. Bread does not contain enough g of protein to meet protein needs HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2006, Spring 2007, Fall 2007, Spring 2008, Fall 2008, Spring 2009, Spring 2010 c. Bread does not contain enough calories to meet energy needs d. There are not enough nonessential amino acids in bread to meet our needs Which of the following parenting behaviors is likely to increase the LIKE for a food? a. Restricting access to a food b. Encouraging a child to eat a food c. Explaining the health benefits of a food d. Rewarding the child for eating that food 89. Based on class discussion, the primary problem with eating fast food regarding obesity development is ________? a. Fast food is high energy dense b. Fast food tastes good to us, so we usually overeat it c. Fast food has been found to actually have some addictive properties, it stimulates the same parts of the brain that taking cocaine does d. We tend to overeat at fast food outlets since they give us large portions 90. Which of the following behaviors did we conclude was especially important to incorporate into a weight loss program? a. Avoiding late night eating, as those calories are most likely stored as fat b. Eating breakfast to minimize hunger c. Restricting eating to only three meals a day, no snacking, so that overeating is less likely d. To et only at the dinner table and no where else in the house, such as in front of the TV 91. Based on class discussion, what is the significant problem with drinking soft drinks? a. They cause a spike in blood glucose levels that cause an oversecretion of insulin b. The sweet taste leads to cravings for more sweet high calorie foods c. Consumption when you are thirsty confuses our appetite centers in the brain d. Consuming most low nutrient dense foods like soft drinks leads to overconsumption of calories 92. What is the primary factor determining the food choices that people make? a. Taste of the food b. Price of the food c. Health benefits of the food d. Smell of the food 93. Which of the following strategies did your instructor feel would be successful in a weight management program? a. Maintaining a variety of foods in your diet b. Drinking 1 full glass of water before your meal c. Cutting the fat content of the diet to about 10% of calories, well below heart association recommendations d. Skipping lunch 94. About how many kcalories/d deficit should someone have for one week to lose one pound of fat? a. 250 88. HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2006, Spring 2007, Fall 2007, Spring 2008, Fall 2008, Spring 2009, Spring 2010 95. 96. b. 500 c. 750 d. 1000 Rule #7 of the Roy Rogers Club encourages children to a. Eat their vegetables b. Clean their plate c. Drink their milk d. Do whatever their parents tell them to do at the dinner table What is your instructor’s feelings about marketing food to children? a. He is angry about the situation b. He accepts that it is the American way c. He feels that parents are responsible, so marketing to children really has no impact on food choices d. He realizes that children are more influenced by what is eaten at home, so it does not concern him Which of the following assessment techniques did your instructor say is usually referred to as the “gold standard?” a. Skinfold thickness b. Underwater weighing c. Dual energy x-ray absorptiometry d. Bioelectrical independence 98. If a healthy adult increases their protein intake from 15% of calories to 20% of calories a. Protein synthesis will be stimulated b. Nitrogen will be retained c. Net protein utilization will be altered d. Nitrogen balance will be maintained 99. What did we decide about breastfeeding? a. Breastfed infants are not as likely to be overweight, but adults who were breastfed are just as overweight as those not breastfed b. Breastfed infants are just as overweight as those not breastfed c. Because breast milk is high in cholesterol and fat, recent evidence suggests that breastfeeding increases risk of overweight in infancy 100. What was the primary reason your instructor felt it important to maintain variety in the diet during weight loss? a. That would make it likely that there would be no vitamin and mineral deficiencies b. It encourages people to consume less at any given meal c. It would require that they eat breakfast d. It would make it likely that the diet would be low in fat 101. Which of the following did we NOT list on the board as one of the five important features of successful weight loss programs? a. Group support b. Behavior modification c. Exercise d. Slow the rate of eating 102. Which of the following combinations of foods is a good example of complementary proteins to meet essential amino acid needs? a. Peanut butter and jelly sandwich b. Refried beans and corn tortillas c. Lima beans and lentils 97. HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2006, Spring 2007, Fall 2007, Spring 2008, Fall 2008, Spring 2009, Spring 2010 103. d. Pasta and cornbread The denaturing of protein a. Increases its enzymatic activity b. Destroys its amino acid order c. Happens in the stomach d. Forms an emulsifier Short answer. 1. We discussed why the popular high protein, low carbohydrate diets are likely to cause very rapid initial weight loss. Give me that explanation. a. “They cause dehydration” 2. We discussed reasons why breastfeeding might lead to less obesity later in life. Give me one explanation. a. “Children who were breastfed are exposed to many different flavors through breast milk. Since variety is a main component of the diet, breastfed babies have a lower risk of becoming obese” 3. We discussed the Keys starvation study and described two primary observations regarding the effects of starvation, one physiological (effect on the body or on metabolism) and one psychological (how we think). Give me either one of these effects of starvation. a. “Physiological – BMR is lowered” b. “Psychological - person who is starving will become obsessed with food” 4. We listed a number of functions of protein on the board, such as hormones like insulin that regulate metabolism. Name (or describe) two other functions of our proteins in the body. a. “Makes up the muscles” b. “Fights infections in the body” 5. At what age (in years) did we recommend that trying to limit fat intake begin? In other words, at what age do we BEGIN to implement the Healthy Heart Guidelines, so as not to overly restrict caloric intake in a child? a. “2 years old” 6. We listed two tastes that we are born to like. Give me both of them. a. “Sweet” b. “Salty” 7. We listed two tastes that we are born to dislike. Give me both of them. a. “Sour” b. “Bitter” HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Spring 2006, Fall 2006, Spring 2007, Fall 2007, Spring 2008, Fall 2008, Spring 2009, Spring 2010 8. When we drew the amino acid pool on the board, we listed three uses of amino acids (for example an amino acid being converted to another compound) that would require deamination. Give me one of those uses. a. “Glucose production if necessary, fat, energy expenditure” 9. We diagramed the amino acid pool on the board many times. Diagram the amino acid pool, giving the two sources of amino acids for the pool and the four other ways that these amino acids are used. a. Dietary Fiber-> Body proteins-> Amino Acid Pool -->Protein synthesis -->Stores calories as fat -->Provides energy -->Makes glucose HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Fall 2004, Fall 2005, Spring 2007, Spring 2008, Spring 2009, Fall 2009, Spring 2010 Multiple choice. 1. Which of the following is an at risk group for developing folic acid deficiency? a. elderly b. dark-skinned infants c. people who live in Northern climates d. pregnant women 2. In an unusual treatment, meat was swallowed by a healthy person and then retrieved and fed to a sick person. This treatment was effective for a. Pernicious anemia b. Scurvy c. Pellagra d. Beriberi 3. For which nutrient did we discuss that women have a much higher requirement than men do? a. Calcium b. Iron c. Vitamin B12 d. Vitamin C 4. Which of the following is an example of a heme iron source? a. Fortified baby cereal b. Enriched pasta c. Spinach d. Roast beef 5. Which of the following vitamins was fortified in bread products as a way to reduce neural tube defects? a. Vitamin B12 b. Thiamin c. Vitamin E d. Folic acid 6. Why is night blindness a consequence of vitamin A deficiency? a. Vitamin A is required for formation of light sensitive compounds in the retina b. Vitamin A is required for mucus production c. Vitamin A is necessary for calcium absorption, and calcium is required for optic nerve function d. As an antioxidant, vitamin A reduces damage to the retina of the eye, so vision is improved 7. Why do antioxidants likely reduce cancer risk? a. Reduces the growth of tumors by oxidizing the free radicals that normally stimulate growth b. Attacks cancerous cells early in their development so they die and do not divide c. Reduces damage to DNA to reduce likelihood of producing a cancer cell d. Prevents oxidation of LDL particles, thus reducing growth rate of tumors 8. For which nutrient did we discuss that supplements are a risk because the margin between getting enough and getting too much is so small, in other words getting too much is only about 2-3 times more than what is recommended? a. Calcium b. Iron c. Vitamin C d. riboflavin 9. In order to metabolize the amino acid alanine to maintain blood glucose levels, we need the coenzyme made from a. Thiamin HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Fall 2004, Fall 2005, Spring 2007, Spring 2008, Spring 2009, Fall 2009, Spring 2010 Niacin Vitamin B12 Vitamin B6 A person who overconsumes alcohol is most likely to be deficient in which vitamin? a. Thiamin b. Riboflavin c. Niacin d. Vitamin C Which vitamin is important to the production of collagen, a protein found in skin and bone? a. Thiamin b. Folacin c. Vitamin D d. Vitamin C What area of the country did we say was especially at risk of having poor iodine levels in their soil. a. the east coast b. Florida c. the upper Midwest, like Minnesota d. the Seattle area Which of the following diseases would most likely cause irreversible damage, a person would have long term problems after their diet improved? a. Xerophthalmia b. Pellagra c. Beriberi d. Megaloblastic anemia Which of the following nutrients is involved in energy metabolism? a. Vitamin B6 b. Vitamin B12 c. Vitamin C d. Thiamin OR Riboflavin Vitamin D is required for a. The absorption of calcium b. The production of collagen c. Fluid regulation d. Vision In the United States, iron is currently added to a. Enriched breads and cereals b. Milk c. Eggs d. All fortified foods Liver is the single richest source of iron. Other foods that are good sources of iron include a. Eggs b. Dairy products c. Foods cooked in cast iron skillets OR raisins d. Cauliflower The crystalline salts containing calcium and phosphorus deposited in bone are called a. Calcium phosphate b. Hydroxyapatite c. Phosphocalcinate d. Hydrobutyrate What method could be used to determine the mineral content of a food? b. c. d. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Fall 2004, Fall 2005, Spring 2007, Spring 2008, Spring 2009, Fall 2009, Spring 2010 Measure the calcium and phosphorus content only, since all others are present in very small amounts b. Use a neutron accelerator to estimate content c. Each mineral must be determined individually and summed d. The ash content could be measured What compound increases in concentration in the blood during folic acid deficiency, these high levels being a risk factor for heart disease? a. Methionine b. Tetracycline c. Homocysteine d. Low density lipoprotein Fluoride is essential in the diet because it is a component of a. Hydroxyapatite b. Fluorapatite c. Calcium fluorphosphate d. Fluorcalcinate Which vitamin toxicity leads to permanent nerve damage? a. Vitamin B6 b. Vitamin A c. Vitamin D d. Vitamin C ___________ is the yellow-orange pigment found in carrots. a. Vitamin A b. Beta-carotene c. Vitamin C d. Alpha-tocopherol When consumed with a meal, which beverage increases iron absorption most significantly? a. Orange juice b. Soda pop c. Tea d. Koolaid When does your instructor recommend the use of vitamin supplements (pills)? a. All adults should take a supplement containing no more than the RDA of any vitamin b. All children should take a multivitamin supplement until they reach school age c. All elderly (over 65) should have a routine injection of vitamin B12 d. All women planning to become pregnant should take a folic acid supplement What did we conclude regarding taking beta-carotene supplements and cancer risk? a. Supplements increased lung cancer incidence by up to 18 % in smokers b. Supplements had the same effect on lung cancer incidence as consuming foods rich in beta-carotene c. Supplements reduced lung cancer incidence by up to 18% in smokers d. Supplements had no effect on lung cancer incidence, only eating beta-carotene rich foods is helpful A deficiency of which of these nutrients leads to pellagra? a. Thiamin b. Riboflavin c. Niacin d. Vitamin B12 What do we mean when we talk about the fortification of food? a. Adding back a nutrient lost in processing b. Adding a nutrient above what is normally found in the food a. 20. 21. 22. 23. 24. 25. 26. 27. 28. HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Fall 2004, Fall 2005, Spring 2007, Spring 2008, Spring 2009, Fall 2009, Spring 2010 Always adding vitamins A and D It can only be used when referring to breakfast cereals What did we conclude in class would be the highest source of calcium for a lactose intolerant person? a. Calcium fortified orange juice b. Raisins c. Broccoli d. Spinach Folic acid deficiency during pregnancy leads to a. Neural tube defects in the newborn b. Anemia in the newborn c. Low birth weight in the newborn d. Prematurity in the newborn What did we conclude regarding calcium supplementation? a. Your instructor does not recommend calcium supplements under any circumstance, they are too likely to cause over intake b. They are appropriate for those who have had an assessment and it is concluded that it would be helpful c. This is one case where your instructor feels that all women beginning at age 35 should take a supplement d. Since so many people develop osteoporosis, it is best for everyone to take a supplement as an adult Dermititis, dementia and diarrhea are the symptoms of a. Beriberi b. Scurvy c. Rickets d. Pellagra In our class discussion, which vitamin deficiency was named after the cry heard of islanders who were suffering from the paralysis resulting from deficiency a. Pellagra b. Scurvy c. Rickets d. Beriberi For which vitamin is there concern because it is sensitive to exposure to fluorescent lights? a. Vitamin A b. Vitamin D c. Riboflavin d. Folic acid For which of the following vitamins did groups representing the elderly lobby against adding this nutrient to our food supply through bread fortification because too much of this vitamin “masks” the deficiency of another vitamin? a. Vitamin E b. Cyanocobalamin c. Vitamin B6 d. Folic acid For which of the following vitamins was the deficiency observed in newborns consuming a poorly formulated infant formula? a. Vitamin B6 b. Menaquinone c. Vitamin D d. Niacin c. d. 29. 30. 31. 32. 33. 34. 35. 36. HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Fall 2004, Fall 2005, Spring 2007, Spring 2008, Spring 2009, Fall 2009, Spring 2010 37. Why is xerophthalmia a consequence of vitamin A deficiency? a. Vitamin A is required for formation of light sensitive compounds in the retina b. Vitamin A is required for mucus production to keep the cornea moist c. Vitamin A is necessary for calcium absorption, and calcium required for optic nerve function As an antioxidant, vitamin A reduces damage to the retina of the eye, so vision is improved In order to met abolize the amino acid glycene to maintain blood glucose levels, we need the coenzyme made from a. Thiamin b. Niacin c. Vitamin B12 d. Vitamin B6 Why are children of special concern for developing iron deficiency anemia? a. They are finicky eaters, and are typically malnourished until school age b. If they continue to consume milk as a staple, they have a low intake and absorb iron poorly c. They have an especially high need for iron because they are growing rapidly d. It is recommended that children not consume meat because of its fat content, so they have a low intake of iron if they follow dietary recommendations What heroic act did Goldberger do to help in the discovery of niacin? a. Injected himself with blood from someone with pellagra to see if he would catch it b. Gave his personal fortune to research efforts to discover a cure for pellagra c. Consumed excreta from someone with pellagra to see if he would catch it d. Lived with a person with pellagra for one month to see if he would catch it Which vitamin would be destroyed in a glass bottle of milk sitting in the sunshine? a. Thiamin b. Vitamin D c. Riboflavin d. Vitamin A Which vitamin deficiency most commonly is treated by injection of the vitamin, since a supplement would be ineffective? a. Vitamin B12 b. Vitamin B6 c. Folic acid d. Niacin You just ate a meal of roast beef, spinach, and skim milk. The next three questions refer to this meal. The roast beef would be best described as a good source of a. Thiamin b. Vitamin A c. Vitamin D d. Riboflavin The spinach would be best described as a good source of a. Thiamin b. Riboflavin c. Folic acid d. Vitamin B6 The skim milk would be best described as a good source of a. Vitamin K b. Riboflavin c. Vitamin C d. 38. 39. 40. 41. 42. 43. 44. 45. HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Fall 2004, Fall 2005, Spring 2007, Spring 2008, Spring 2009, Fall 2009, Spring 2010 d. Folic acid 46. A cheap and reliable calcium supplement, one that your instructor listed on the board as OK, in 47. 48. 49. 50. 51. 52. 53. 54. other words not best, but fine, is: a. Calcium tartrate b. Calcium citrate c. Dolomite d. Calcium carbonate Which mineral is most associated with community water supplies? a. Fluoride b. Iodine c. Calcium d. Phosphorus What vitamin would you require less in your diet if you lived in Cancun, Mexico compared to Bodton? a. Vitamin C b. Vitamin A c. Vitamin D d. Vitamin E Which of the following public health measures has NOT been very successful? In other words, which of the following nutrients has been added to our diet by a public health measure, but deficiency is still common in the US? a. Iron b. Iodine c. Vitamin C d. Vitamin A Which of the following did we discuss as being good sources of the B vitamins, with the exception of folic acid and riboflavin? a. Meat b. Vegetables, especially raw c. Fresh fruits d. Dairy Which of the following nutrients is involved in metabolism of glucose to produce energy? a. Vitamin B6 b. Vitamin B12 c. Vitamin C d. Riboflavin When consumed with a meal, which beverage increases iron absorption most significantly? a. Orange juice b. Soda pop c. Tea d. Koolaid What did we conclude regarding iron deficiency anemia often seen in athletes? a. It is most likely due to poor intake of meat, especially women who tend to eat less meat b. It is due to a dilution effect as blood volume increases with training c. It is caused by the constant pounding on the feet, causing red blood cells to rupture d. It is usually due to chronic bleeding from the GI tract, due to irritation and damage from workouts The closer you leave to the sea/ocean, the less likely you are to be deficient in which of the following? a. Fluoride b. Iron HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Fall 2004, Fall 2005, Spring 2007, Spring 2008, Spring 2009, Fall 2009, Spring 2010 Iodine Calcium For which of the following public health practices to improve nutrient intake is it a communityby-community decision? a. Fortification b. Enrichment c. Fluoridation d. Iodination What did we decide about infant formulas? a. They are not a healthy alternative to breast milk b. They are made from cow’s milk but with many modifications c. They should be better quality controlled, there have been some recent incidents of bad batches of formula d. Providing infant formula to new mothers as they leave the hospital is an appropriate marketing strategy Which of the following lobby groups was opposed to the fortification of bread with a vitamin in 1998? a. Pediatric groups b. Elderly groups c. Right to life groups d. Agricultural groups A low intake of calcium a. Is the major cause of osteoporosis b. Increases the risk of developing osteoporosis c. Has nothing to do with osteoporosis, since it is a disease of aging d. Is only important to women since men don’t develop osteoporosis What did we conclude about milk products as a calcium source? a. Skim milk is not as good as whole milk b. Chocolate milk is not a good source of calcium c. Frozen yogurt is an excellent source of calcium d. Cheese is not a good source of calcium Government subsidies were established to save farmers and the farmer industry. Which of the following does the U.S. government subsidize the MOST? a. Vegetables b. Corn c. Apples d. Cotton Why do antioxidants likely reduce cancer risk? a. Reduces the growth of plaque by oxidizing the free radicals that normally stimulate growth b. Attacks plaque cells early in their development so they die c. Reduces damage to DNA to reduce likelihood of the lining of the artery growing plaque d. Prevents oxidation of LDL particles, thus reducing the uptake of cholesterol into plaque c. d. 55. 56. 57. 58. 59. 60. 61. Match the nutrient with the associated phrase. 62. Vitamin D a. C 63. Vitamin A a. D HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Fall 2004, Fall 2005, Spring 2007, Spring 2008, Spring 2009, Fall 2009, Spring 2010 64. Vitamin E a. B 65. Calcium a. A A. B. C. D. Absorption is blocked by oxalates Reacts with free radicals Using tanning beds decreases dietary needs Yellow-orange fruits and vegetables are an important source; provitamin is primary dietary source Match the vitamin with the associated chemical name. 66. Vitamin A a. C 67. Vitamin D a. D 68. Vitamin E a. A 69. Vitamin B6 a. B 70. Vitamin K a. E 71. Niacin a. F 72. Vitamin B12 a. G A. B. C. D. E. F. G. Tocopherol Pyridoxine Retinol Cholecalciferol Menaquinone Nicotinic acid Cyanocobalamin Match the nutrient with the deficiency. 73. Vitamin D a. B 74. Vitamin B12 a. A 75. Thiamin a. D 76. Riboflavin a. C 77. Vitamin A a. E 78. Vitamin K a. F 79. Iodine HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Fall 2004, Fall 2005, Spring 2007, Spring 2008, Spring 2009, Fall 2009, Spring 2010 a. G 80. Niacin a. H A. B. C. D. E. F. G. H. Pernicious anemia; megalobastic anemia; nerve degeneration Rickets; deformed bones Cracks at angles of mouth Beriberi; nerve degeneration Dry, cracked cornea Slow blood clotting Enlarged thyroid gland Dementia Match the nutrient with the at risk group for deficiency on the right. 81. Niacin a. B 82. Vitamin B12 a. A 83. Vitamin C a. D 84. Vitamin D a. C A. B. C. D. Elderly Those living in the “poor South” about 100 years ago Dark-skinned infants Sailors about 300 years ago Match the nutrient with the most closely associated food source. 85. Fluoride (2) a. C, G 86. Folic acid a. D 87. Vitamin C a. B 88. Iodine a. A 89. Thiamin a. F 90. Vitamin D (2) a. E, J 91. Vitamin E a. H 92. Riboflavin a. I A. Seafood B. Asparagus/brussel sprouts C. Community water supplies HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Fall 2004, Fall 2005, Spring 2007, Spring 2008, Spring 2009, Fall 2009, Spring 2010 D. E. F. G. H. I. J. Green leafy vegetables Fortified Milk Enriched bread Water Vegetable oil Milk Meat, such as pork Match the vitamin deficiency with the associated phrase. 93. Vitamin B6 Deficiency a. D 94. Thiamin deficiency a. B 95. Vitamin A deficiency a. A 96. Niacin deficiency (2) a. C, G 97. Folic acid deficiency a. E 98. Vitamin B12 deficiency a. F A. B. C. D. E. F. G. Common cause of blindness in world Consumption of polished rice Epidemic in Southern U.S. Babies who consumed infant formula Common during pregnancy Common in the elderly Consumption of corn bread Short Answer. 99. We discussed four groups that are at risk of iron deficiency. Name three of them and very briefly describe why each is at risk of iron deficiency. a. “Women – during menstruation they lose iron due to blood loss” b. “Vegetarians – they would not be consuming heme iron (meat), which is the best source of iron. They would be consuming non heme iron, which is a poor source of iron because it does not absorb well c. “Children – If they continue to consume milk as a staple, they have a low intake and absorb iron poorly” 100. Enriched grains always have three vitamins added to them. Name two of the three. a. “Thiamin” b. “Niacin” c. “Riboflavin” 101. We discussed a vitamin that, when consumed in low amounts, leads to increased homocysteine levels in the blood, a risk factor for heart disease. Name that vitamin. a. “Folacin (Folic acid/folate)” 102. Briefly describe two suggestions your instructor made in class to minimize loss of vitamin C during preparation of food. a. “Minimize chopping” HES 2823 Introductory to Nutrition – Knehans Questions From Exams: Fall 2004, Fall 2005, Spring 2007, Spring 2008, Spring 2009, Fall 2009, Spring 2010 b. “Do not boil;; steam instead” 103. There is a compound in some foods, oxalate, that binds calcium, making it less available for absorption. Name the food we discussed in class that contains oxalate. a. “Chocolate” 104. What mineral comes from the sea, so seafood is a rich source of this mineral? a. Iodine 105. Give two specific reasons why a vegetarian, someone who consumes no meat, would be likely to develop iron deficiency? In other words, what is special about meat that helps us meet iron needs? a. “They would not be consuming heme iron (meat) which is the best source of iron” b. “They would only be consuming non heme iron which is a poor source of iron because it does not absorb well.” 106. We discussed that two of the fat soluble vitamins that are especially toxic. Give me those two vitamins and give an example of a toxicity symptom, other than the ultimate death (give the unwanted effect of over consumption. a. “Vitamin A. Symptom: cerebral spinal fluid pressure” b. “Vitamin D. Symptom: calcified soft tissue/muscle” 107. Why did they decide to change the name of the vitamin nicotinic acid to niacin? a. “Nicotinic sounds too much like nicotine and people would be frightened” 108. There is a compound in chocolate that binds calcium, making it less available for absorption. What is the name of the compound? a. “Oxalates” 109. At what age do we usually lose the ability to build new bone? a. “Around 30” 110. What were the circumstances by which we tragically learned the effects of vitamin B6 deficiency? a. “It was put in infant formula and they had seizures” 111. We discussed that niacin overconsumption has unwanted side effects. We are very aware of this because niacin was prescribed by physicians to treat a common health concern. What was the health concern and what was the side effect? a. Health concern: “High cholesterol levels” b. Side effect: “Red-splotchy skin/red flushed skin” 112. Which vitamin did we begin to fortify in enriched bread beginning in 1998? a. “Folic acid” 113. Prenatal vitamins are prescribes as a common part of good prenatal care. Which vitamin is woman most likely to be deficient in during pregnancy? a. “Folic acid” 114. When a pregnant woman is deficient in this vitamin, what is the birth defect that is associated with this vitamin deficiency? a. “Neural tube” 115. What group of individuals is higher risk for developing cancer if they consume high levels of beta-carotene? a. “Smokers”
