Download nutrition b10 - Bakersfield College

NUTRITION B10
TEST # 3 (Chapters 4 & 5)
READ EACH QUESTION CAREFULLY! There may be more than one correct answer.
1. Which of the following is the only animal derived food that contains significant amounts of
carbohydrate?
a.
b.
c.
d.
eggs
beef
milk
poultry
2. Which of the following simple carbohydrates is known as fruit sugar?
a.
b.
c.
d.
glucose
fructose
galactose
sucrose
3. Which of the following is the most used monosaccharide inside the body?
a.
b.
c.
d.
fructose
lactose
glucose
galactose
4. Fruits differ from concentrated sweets because fruits have:
a.
b.
c.
d.
e.
their sugars are diluted in large volumes of water
they contain fiber
they are less nutrient dense
a and b
none of the above
5. Starch is a plant’s storage form of:
a.
b.
c.
d.
fiber
fructose
glucose
galactose
6. Which of the following is the preferred fuel for the brain and nervous system?
a.
b.
c.
d.
protein
ketones
carbohydrate
fat
7. High carbohydrate containing foods are fattening; therefore, we need to consume less.
a.
b.
true
false
8. Current Dietary Guidelines for the United States recommend:
a.
b.
c.
d.
limited intake of complex carbohydrates
increased consumption of all kinds of carbohydrates
reduced intake of both simple and complex carbohydrate
increased consumption of complex carbohydrate foods
9. People with lactose intolerance should avoid all lactose containing foods.
a.
b.
true
false
10. The range of desirable intake of dietary fiber is _____ grams per day, depending on age and sex.
a.
b.
c.
d.
10 - 26
21 - 38
27 - 40
40 – 55
11. The best way to achieve a desirable amount of fiber is to:
a.
b.
c.
d.
e.
include fruits, vegetables, and grains
emphasizes whole, basic foods
add purified fiber daily
a and b
all of the above
12. Purified fiber in large doses can be harmful
a.
b.
true
false
13. Which of the following nutrients is not required by law to be added to refined grain products?
a.
b.
c.
d.
e.
folate
iron
magnesium
thiamin
niacin
14. How much of the body's total glycogen is found in the muscle?
a.
b.
c.
d.
one-third
one-half
two-thirds
three-fourths
15. Characteristics of Type 1 diabetes include:
a.
b.
c.
d.
the person is usually overweight
the pancreas no longer produces insulin
develops in adulthood
is not related to genetics
16. When the blood glucose level rises, the first organ to detect the excess glucose is the:
a.
b.
c.
d.
pancreas
liver
stomach
gallbladder
17. The most important treatment for most people with Type 2 diabetes
a.
b.
c.
d.
weight loss
medication
insulin
watching alcohol intake
18. You are trying to convince someone that a low-carbohydrate diet is bad. Reasons you would
give to support your statement include:
a.
b.
c.
d.
fat is not normally used by the brain and nervous system
diets high in carbohydrates are associated with many diseases
carbohydrate containing foods have too many nutrients
low carbohydrate diets don’t provide as high a percentage of weight loss
19. How would you respond to someone who states that white bread is just as nutritious as whole
wheat bread?
a.
b.
c.
d.
e.
white bread is just as nutritious since it has been enriched with 5 nutrients
whole wheat bread is preferable because it contains greater amounts of several nutrients
not enriched in white bread
whole wheat bread is higher in fiber content that white bread
a and b
b and c
20. Triglycerides
a.
b.
c.
d.
e.
consist of:
three fatty acids
trans fatty acids
glycerol backbone
a and c
b and c
21. Which of the following is most closely related to Type II diabetes?
a.
b.
c.
d.
sugar content of the diet
body fatness
fat content of the diet
lean body tissue
22. The Mediterranean Diet Pyramid classifies beans/legumes as:
a.
b.
c.
d.
meats
starches
vegetables
a separate category along with nuts
23. The majority of lipids in foods and in the human body are called:
a.
b.
c.
d.
triglycerides
phospholipids
sterols
cholesterol
24. All of the following dietary factors are bad for the heart except:
a.
b.
c.
d.
high in saturated fats
low in vegetables and fruits
low in trans fats
low in whole grains and legumes
25. Which of the following helps prevent type 2 diabetes?
a.
b.
c.
d.
weight control, exercise, and a healthy lifestyle
taking medication
restricting protein intake
watching caffeine intake
26. The main dietary factor associated with high blood cholesterol is:
a.
b.
c.
d.
high carbohydrate intake
high saturated fat intake
high unsaturated fat intake
high polyunsaturated fat intake
27. Which of the following is not a function of fat in the human body?
a.
b.
c.
d.
insulates the body from temperature extremes
protects the internal organs from physical shock
carries the water-soluble nutrients
stores and provides energy
28. Which of the blood cholesterol values listed below is considered to be in the healthy range?
< = less than
> = greater than
a.
b.
c.
d.
> 230
< 230
> 200
< 200
29. Olestra is a fat substitute that is completely safe and should be consumed often to help with
weight loss.
a.
b.
true
false
30. Overall, the diets of the Mediterranean people are:
a.
low in saturated fat
b.
high in monounsaturated fat
c.
high in complex carbohydrates and fiber
d.
all of the above
e.
none of the above
31. Which of the following is (are) characteristic(s) of products made from hydrogenated unsaturated
oils?
a.
the oil has better fat characteristics
b.
the oil becomes harder and more shelf stable after the hydrogen is added
c.
the oil becomes less saturated that the original oil
d.
nutrient density is improved
32. The most trans fat free margarines are those which:
a.
b.
c.
d.
list liquid oil as the first ingredient
are the most resistant to rancidity
have received the most hydrogenation
contain partially-hydrogenated oil as the first ingredient
33. Recommendations concerning intakes of fats include:
a.
b.
c.
d.
consume no more than 10 % of calories as fat
consume a max of 10 % of calories from saturated fat
consume a max of 100 milligrams of cholesterol per day
consume a max of 10% of calories as trans fats
34. Which of the following statements about trans-fatty acids is true?
a.
b.
c.
d.
they cause a decreased risk of cancer, arthritis and diabetes
they are only found in transformed fats
they arise when unsaturated oils are hydrogenated & may lead to increased risk of heart
disease
they occur naturally in fruits and vegetables
35. Food labels are required to list total fat, saturated fat, trans fat and cholesterol contents of foods.
a.
b.
true
false
36. You are talking with someone who is trying to decrease his intake of saturated fat. Which of the
following items would you recommend as a coffee whitener?
a.
b.
c.
d.
cream
whipped cream
skim milk
whole milk
37. Recent recommendations suggest that we consume monounsaturated fats in the place of saturated
fat. Which of the following items would achieve this goal?
a.
b.
c.
d.
soybean oil
cottonseed oil
palm kernal oil
olive oil
38. It would be appropriate to recommend high-fiber foods to someone trying to lose weight because:
a.
b.
c.
d.
it provides a higher number of calories
it promotes a feeling of fullness
people on calorie restricted diets need more fiber
it helps provide good bacteria to the gut
39. Saturated
a.
b.
c.
d.
fats do what to LDL?
keep LDL the same
lower LDL
raise LDL
none of the above
40. Which of the following is not a desirable blood lipid value?
a.
b.
c.
d.
low total cholesterol
high LDL
high HDL
low blood triglycerides
41. Which of the following is required in carbohydrate and fat digestion?
a.
b.
c.
d.
bile
lactose
protein
enzymes
42. HDL molecules carry fats and cholesterol from the body tissues to the liver.
a.
b.
true
false
43. Which of the following is required in fat digestion?
a.
b.
c.
d.
monounsaturated fats
lactase
trans fatty acids
bile
44. Foods with hidden fat include:
a.
b.
c.
d.
salad dressings
butter
fat on the outside of a steak
avocados
45. The best way to increase consumption of omega-3 fatty acids is to:
a.
b.
c.
d.
increase intake of seed oils
consume 2-3 fish meals per week
limit intake of polyunsaturated fats
take fish oil supplements
46. According to the Dietary Guidelines, what percentage of calories should come from
carbohydrates?
a.
b.
c.
d.
10-15%
30-35%
45-65%
70-85%
47. According to the World Health Organization, what is the maximum percentage of calories sugar
can contribute to the diet?
a.
b.
c.
d.
5%
10%
15%
20%
48. Which of the following is best known to result from eating a lot of sugar?
a.
b.
c.
d.
ulcers
type II diabetes
dental caries (cavities)
cardiovascular disease
49. Where does carbohydrate digestion begin?
a.
b.
c.
d.
mouth
small intestine
large intestine
liver
50. Where does fat digestion begin?
a.
b.
c.
d.
mouth
small intestine
large intestine
liver