Download Practice Exam I Key - Iowa State University

Practice Exam I KEY
Supplemental Instruction
Iowa State University
Leader: Madeline Johnson
Course: FSHN 167
Instructor: Martin
1. A nutrient needed by the body and that must be supplied by foods is termed a(n)
a. Needed nutrients
b. Metabolic unit
c. Organic nutrient
d. Essential nutrient
2. Which of the following is true regarding the nutrient standard Recommended Dietary Allowances
(RDA)?
a. The RDAs were developed to meet the daily requirements of 50% of a population group.
b. There is a single RDA value for each nutrient that is used as a guide for nutrient needs for
everyone over the age of 2.
c. The RDAs are recommendations for healthy individuals, not individuals with
disease.
d. RDAs are developed b the World Health Organization and a considered a guide for
healthy individuals around the world.
3. How many g/kcal are in fats?
a. 2
b. 8
c. 9
d. 4
4. Calculate the percent of k-calories coming from fat in a large hamburger with cheese, which has
the following nutrient profile: Carbohydrates – 53g, Protein – 36g, Fat – 50g.
a. _____~55.8%________
5. Calculate the percent of k-calories coming from carbohydrate in a bowl of Teriyaki Chicken from
a fast food restaurant, which has the following nutrient profile: Carbohydrates – 101g, Protein –
45g, Fat – 15g.
a. _____~56.2%______
6. Which of the following is absorbed into the lymphatic system first?
a. Monosaccharides
b. Fats
c. Fiber
d. Amino acids
7. What are the six classes of nutrients?
a. Water, minerals, vitamins, lipids, carbs, proteins
b. Starch, sugar, water, vitamins, carbs, proteins
c. Protein, lipids, vitamins, carbs, polysaccharides, nutrients
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d. Vegetables, meat, flour, salt, pepper, sugar
8. Which of the following does NOT require enzymes to break it down to smaller units before being
absorbed?
a. Protein
b. Starch
c. Disaccharides
d. Monosaccharides
9. What’s the difference between Type I and Type II diabetes?
a. Type II is genetic and Type I occurs when you’re young.
b. Type I is inheritable and Type II occurs when you eat too many carbs.
c. Type I is when you don’t make insulin and Type II is when your body doesn’t
recognize insulin anymore.
d. Type I is caused by eating too much sugar and Type II is caused by eating meat.
10. Where is bicarbonate produced?
a. Stomach
b. Small intestine
c. Pancreas
d. Liver
11. What could increase your chances of getting a stomach ulcer?
a. High amounts of stomach acid
b. Low amounts of stomach acid
c. Eating too much acidic foods
d. Low amounts of bacteria in your gut
12. What is the AMDR for carbohydrates?
a. 10-35%
b. 45-65%
c. 90-90%
d. 10-45%
13. Where is bile produced?
a. Stomach
b. Small intestine
c. Pancreas
d. Liver
14. Where is hydrochloric acid (HCL) produced?
a. Stomach
b. Small intestine
c. Pancreas
d. Liver
15. What is known as the maximum daily intake levels that are unlikely to pose risks of adverse
health effects to almost all individuals in a given gender and life-stage group?
a. RDA
b. EAR
c. UL
d. AI
16. What is considered a Monosaccharide?
a. Glucose
b. Fructose
c. Galactose
d. All of the above
17. What regulatory hormone increases the release of bile from the gallbladder and pancreatic
enzymes into the small intestines?
a. Gastrin
b. Secretin
c. CCK
d. Ghrelin
18. What is an example of a simple carb?
a. Honey
b. Fiber
c. Glycogen
d. Peanut butter
19. What regulatory hormone increases stomach motility (growling) and encourages more food
intake?
a. Gastrin
b. Secretin
c. CCK
d. Ghrelin
20. What regulatory hormone increases the release of acids into the stomach?
a. Gastrin
b. Secretin
c. CCK
d. Ghrelin
21. What system do the fat-soluble nutrients enter first?
a. Circulatory
b. Blood
c. Respiratory
d. Lymphatic
22. What regulatory hormone increases the release of bicarbonates into the small intestines?
a. Gastrin
b. Secretin
c. CCK
d. Ghrelin
23. What percent of people meet the RDA?
a. 97%
b. 57%
c. 100%
d. 24%
24. True or False: RDA stands for Required Daily Appetite.
25. The Nutrition Facts label on a food product indicates there are 12 grams of sugar in one serving
of the food. The list of ingredients is “wheat flour, high fructose corn syrup, milk powder and
apple juice.” Which of the following would be true?
a. The total grams of carbohydrates on the Nutrition Facts label would be 12 grams.
b. The 12 grams of sugar on the Nutrition Facts label only accounts for the naturally
occurring sugar in this food, not the added sugar.
c. The 12 grams of sugar on the Nutrition Facts label only accounts for the added sugar in
the food, not the naturally occurring sugar.
d. The 12 grams of sugar on the Nutrition Facts label includes both naturally
occurring and added sugars.
26. Which of the following is true regarding insoluble fiber?
a. Insoluble fiber adds bulk to fecal matter.
b. Insoluble fiber is partially broken don by the bacteria in the large intestines.
c. Insoluble fiber has 5 k-calories per gram.
d. All the above are true.
27. What is the acceptable macronutrient range for protein?
a. 20-40%
b. 10-35%
c. 20-35%
d. 35-60%
28. Refined grains lose what percent of their nutrients when you remove the outer shell (germ)?
a. 65%
b. 75%
c. 85%
d. 55%
29. What is the leading cause of death in the USA?
a. Cancer
b. Smoking
c. Car accidents
d. Heart disease
30. Where does most of the absorption in our bodies occur?
a. Small intestine
b. Large intestine
c. Stomach
d. Mouth
31. All of the following are true about Insoluble fiber except…
a. They are found in oats
b. Reduces transit time
c. Non digestible
d. Improve large intestinal health
32. Which one is not one of the main hormones?
a. Ghrelin
b. Gastrin
c. CCK
d. HCL
33. What is the term for glucose in its storage form?
a. Glucagon
b. Glucose
c. Glycogen
d. Galactose
34. Which one is false?
a. Lipids 9 kcal/g
b. Carbs 6 kcal/g
c. Protein 4 kcal/g
d. Carbs 4kcal/g
35. What breaks down proteins in the stomach?
a. Amylase
b. Lipase
c. HCL
d. CCK
36. What does bile emulsifies fat into?
a. Micelles
b. Chylomicrons
c. Monosaccharides
d. Chyme
37. What is the term used to describe both under or over nutrition?
a. Nutrient Deficient
b. Malnutrition
c. Under feeding
d. Starvation
38. Water-soluble nutrients enter what system?
a. Lymphatic system
b. Respiratory system
c. Body
d. Circulatory System
39. What is secreted in the mouth to aide in digestion?
a. Amylase and Protease
b. Peptidases and amylase
c. Amylase and lipase
d. Lipase and CCK
40. What is the purpose of the Dietary Guidelines?
a. Let you know how much to exercise each day to reduce chronic disease
b. Promote Health and tell you what to eat each day
c. How much to eat each day
d. Promote health and decrease risk of chronic (long term) disease